Lazy dumplings with potatoes and creamy sauce with crab
3 servings
80 minutes
Alena Solodovichenko, chef of the restaurant "Dr. Zhivago", shared the recipe with us.
1
Boil the potatoes, blend them until smooth or mash with a fork.
- Potato: 250 g
2
Mix the puree, egg, and yolk, stir with a spoon, and add salt.
- Potato: 250 g
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Salt: to taste
3
Sift 100 grams of flour and mix it with the potato mass until homogeneous.
- Wheat flour: 150 g
4
Divide the dough into three or four parts, sprinkle the surface with flour, and roll each piece of dough into a sausage about 1.5 cm in diameter.
- Wheat flour: 150 g
5
Cut each sausage of dough into slices about 2 cm wide. Place the dough on a baking sheet and put it in the freezer for 15 minutes. You can boil the dumplings after 15 minutes, take as many as you need, and store the rest in the freezer for up to 2 months.
6
Boil water, add salt to taste. Cook the dumplings in boiling water for 3 minutes.
- Salt: to taste
7
Transfer the dumplings to a skillet with vegetable oil. Fry until the dumplings are golden brown.
- Vegetable oil: to taste
8
Pour in cream, add spinach. Sauté everything over medium heat until the spinach is soft.
- Cream 33%: 100 ml
- Spinach: 50 g
9
Add oyster sauce, dry garlic, nutmeg, and mix.
- Oyster sauce: 20 ml
- Ground dried garlic: 2 g
- Nutmeg: 1 g
10
Add crab, sliced into rings.
- Crabs: 90 g
11
Sprinkle with crushed nuts and serve.
- Ground hazelnuts: to taste