Hungarian Potato Dumplings
Potato dumplings are one of the most basic yet beloved side dishes or stand-alone dishes in Hungarian cuisine. Their history is closely linked to the potato-based peasant dishes that became widespread in the 19th century, which were cheap, nutritious and easily varied. The soft, potato dough dumplings could be prepared in many ways – savory or sweet, filled or empty, tossed in breadcrumbs or simply drizzled with butter. According to tradition, they are best when the potatoes are completely cooled and the dough is not too floury. Potato dumplings are not only a stand-alone dish, but also a perfect accompaniment to juicy dishes – such as stews or paprikash. Old recipes always mention tossing them in breadcrumbs, which adds a little crunch to the soft dough – and evokes nostalgia in every bite.
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes, cut them into cubes, and boil them in salted water until tender. Drain well, then mash with a potato masher and let them cool completely. Tip: Do not use warm mashed potatoes, as the dough will become too soft!
2
Add the egg, salt, and flour to the cooled potatoes. Knead together to form a soft, but manageable dough. Tip: If it is sticky, add a little flour, but don't make it too firm.
3
Shape the dough into walnut-sized dumplings. Bring salted water to a boil in a large pot, and carefully add the dumplings. Cook until they float to the surface – this takes 8-10 minutes. Tip: Do not overcrowd the pot!
4
Meanwhile, melt the butter in a skillet over medium heat, then sauté the breadcrumbs until golden brown. Tip: Work over low-medium heat to prevent the breadcrumbs from burning.
5
Drain the cooked dumplings and toss them in the warm, toasted breadcrumbs. Make sure they are evenly coated. Tip: You can also add a tablespoon of the cooking water to the breadcrumbs to prevent them from drying out.
6
Serve warm, either on their own or as a side dish with sour cream or stews. Tip: They can be varied in both savory and sweet ways – you can even fill them with jam.
