Shredded Potato Dumplings

For true connoisseurs of potato dishes! Understanding the beauty of raw shredded potato dumplings takes some effort. The dumpling philosophy isnʼt for everyone. Only a select few are able to understand all their beauty. Thoughtful absorption with pickles and fried onions with a cold glass will help. If you donʼt cook, youʼll never know whether youʼre for or against :)
cook time: 50 min
Gavin Tanner
Shredded Potato Dumplings

Nutrition Facts (per serving)

17
Calories
1g
Fat
2g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Nutmeg to taste
Water (For cooking) 1.5 l
Eggs (You donʼt have to add it at all) 1 pc
Potato (Large tuber) 1 pc
Bulb onions 1 pc
Vegetable oil 1 tsp
Potato starch 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make dumplings? Prepare all the necessary products. For the first time, I recommend preparing a small portion from one large tuber. Still, the dish is specific. You wonʼt need the whole egg, but only a tablespoon of melange — egg yolk and white mixed with a fork. If you want to use the whole egg, you will have to increase the amount of potatoes, and significantly, otherwise the potato mixture will turn out too liquid.

Step 2

Step 2
Peel the onion and cut the onion in half. Set one part aside for now: you will need it for serving. And grate the second one on a fine grater.

Step 3

Step 3
Wash and peel the potatoes using a vegetable peeler. Grate on a fine grater. Stir in the onion immediately to prevent the potatoes from browning.

Step 4

Step 4
Place the potatoes in a colander lined with several layers of thick gauze. Squeeze out the potato juice as much as you can. We donʼt need juice, itʼs unnecessary in this dish.

Step 5

Step 5
Add starch, nutmeg and 1 tbsp. melange. Stir the mixture and evaluate its consistency. Try forming it into a ball slightly smaller than a walnut in the shell. To make the mixture thicker, you can add a small amount of wheat flour of any type. But try not to overdo it with flour so that the dumplings donʼt turn out too dense. It would be better if they were not even, but loose inside. I only got 8 small dumplings.

Step 6

Step 6
Pour water into a saucepan and bring to a boil. There should be about half the water in the pan so that the dumplings are completely covered. As soon as the water boils, add salt. If desired, you can add a small bay leaf for taste. Place the dumplings in the pan and use a spatula to check if they are stuck to the bottom. Cook the dumplings until tender for 30-40 minutes, stirring occasionally. They should increase in size.

Step 7

Step 7
5 minutes before serving, fry the finely chopped second half of the onion in oil. Serve the dumplings hot, topped with fried onions.

Additional rubrics

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