Round Potato Dumplings
10 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Bring well-salted water to a boil in a large pot for the dumplings.
In a second pot, cook potatoes in their skins until semi-soft. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add starch, flour, eggs, 1 teaspoon of salt, and quickly mix with a wooden spoon or by hand to form a soft but compact dough.
On a floured table or pastry board, shape the dough into round dumplings about 5 cm in diameter and immediately place them into the salted boiling water. Cook for 6–7 minutes. Remove the cooked dumplings from the water with a slotted spoon and place them on a baking sheet with melted lard, coating them to prevent drying out.
Chef's tip
The dough should be neither too thick nor too thin. Therefore, add flour gradually to achieve the ideal consistency. Potato dough tends to thin out, so you must work quickly. To reheat cold dumplings, place them in a saucepan with a little water, bring to a boil, insert a steamer basket with the dumplings, and cover the saucepan with a lid. Dumplings prepared this way can be cooled and, if desired, frozen. For this dish, you need potatoes of cooking type C. The final quantity of 1 kg refers to the amount of cooked, peeled, and cooled potatoes in their skins. Before you start working with the potato dough, the potatoes must be completely cooled. Do not cook the potatoes until they are completely soft – the dough would then be too thin. Remember that boiling water must be ready for the potato dough. If you prepared the dough first and then started boiling the water, the dough would thin out. Therefore, you need to prepare the dough as quickly as possible and put the dumplings to cook as quickly as possible. If your potatoes are very floury, you don't need to add starch to the dough. The dumplings will be fluffier.