Raw Potato Dumplings
4 servings
30 minutes
Potato dumplings are a traditional dish of European cuisine, especially popular in the Czech Republic and Slovakia. Their history dates back to when potatoes were a staple food. These tender potato dumplings are boiled in salted water and have a soft, slightly elastic texture and rich flavor. The addition of flour and eggs gives them density, while onions fried in pork fat add an appetizing golden color and savory aroma. These dumplings pair perfectly with meat dishes or simply with fried onions, making them an excellent side dish. Their simplicity of preparation makes them accessible even for novice cooks, while their rich taste makes them a favorite dish for many families.
1
Clean and grate raw potatoes on a coarse grater, drain some potato juice, add flour, salt, and an egg to the potatoes, and mix everything thoroughly.
- Potato: 4 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
- Chicken egg: 1 piece
2
Use a spoon soaked in water to separate small pieces of potato dough and drop them into boiling salted water. Cook for 6-8 minutes.
3
Fry the onion in pork fat. Serve the dumplings on the table with fried onions.
- Onion: 2 heads
- Lard (rendered pork fat): 2 tablespoons
