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.