Mashed Potato Dumplings
Soft, tender and super easy to prepare mashed potato dumplings. Confess to yourself, sometimes everybody wants to have such a homemade, satisfying dinner, at least once every few weeks. Although I usually eat my own prepared food, I only occasionally make Lithuanian, satisfying, potato dishes. But everytime I make it, my belly is always very happy.
Indeed, many in America don’t understand European-style, homemade, filling food. This is probably because many cultures have mixed together in one country, and also a fast food cult has become very comfortable for working, always in a hurry person. Since, as you know, it takes some time and effort to prepare a delicious, satisfying dish. But all the efforts pay off when a plate of your own prepared food is in front of you. Some meals are healthier, others less healthy, but you can always keep a balance between them.
In order not to get too carried away with my stories, I’ll talk about the potato dumplings. My grandmother made such dumplings at least once every few weeks. Sometimes from fresh grated potatoes, sometimes from boiled mashed potatoes. Fresh grated potatoes make the dumplings a bit harder, but dumplings made from boiled mashed potatoes are very soft, light as clouds. Just remember, if the potatoes you are using are very low in starch, then add a little more starch than I mentioned in the recipe to prevent the dumplings from falling apart.
Bon appetite!
Indeed, many in America don’t understand European-style, homemade, filling food. This is probably because many cultures have mixed together in one country, and also a fast food cult has become very comfortable for working, always in a hurry person. Since, as you know, it takes some time and effort to prepare a delicious, satisfying dish. But all the efforts pay off when a plate of your own prepared food is in front of you. Some meals are healthier, others less healthy, but you can always keep a balance between them.
In order not to get too carried away with my stories, I’ll talk about the potato dumplings. My grandmother made such dumplings at least once every few weeks. Sometimes from fresh grated potatoes, sometimes from boiled mashed potatoes. Fresh grated potatoes make the dumplings a bit harder, but dumplings made from boiled mashed potatoes are very soft, light as clouds. Just remember, if the potatoes you are using are very low in starch, then add a little more starch than I mentioned in the recipe to prevent the dumplings from falling apart.
Bon appetite!
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Ingredients
- 1 kg (2.2 lb) potatoes
- 1 egg yolk
- potato starch (see recipe for amount)
- 1/3 tbsp. salt
- 150 g (5-6 oz) bacon
- 1 medium sized onion
- salt, black pepper
Sauce:
- 1. Peel the potatoes, cut them into several bigger pieces, bring to a boil, drain the water and leave to cool completely.
- 2. Sauce: Dice bacon, peel the onion, dice it as well. Put everything in a frying pan and fry until the onion softens and bacon is nicely brown in color. Set aside.
- 3. Mash potatoes using a potato masher.
- 4. Even the surface of mashed potatoes in a bowl, divide them into 4 parts, remove ¼ of mashed potato (if the potatoes are not very starchy, you can remove a little more), fill the empty part with potato starch. Add salt, egg yolk, the removed part of potatoes and mix well.
- 5. Make small balls (about the size of a walnut) out of the mashed potatoes, press a hole in the middle of each and place them on a floured plate or cutting board.
- 6. In a large pot, pour water, add a little bit of salt, add potato dumplins and bring to a boil over medium-high heat. Boil for 1-2 minutes. Serve potato dumplings in a bowl, with the sauce and enjoy!
Recipe Directions
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