Silesian dumplings.
Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 1 Minute
a little over 1 kg potatoes (after peeling to be 1kg)
1 egg
200g plain flour for dusting +
1. Potatoes Wash, peel and boil in salted water. Cool slightly and squeeze the crushed potatoes. Allow to cool completely. Add the flour and egg.

2. Active knead quickly into a uniform dough. (The dough may be slightly sticky.'s Best not dosypywać addition of flour. Due to the small amount of flour dumplings are soft and fluffy. However, if the dough is very sticky, it depends on the potatoes, you can add a little more flour, but in moderation).
3. Put the dough on top (cutting board) sprinkled with flour. Divide it into 6 pieces. (With smaller portions of better formed dumplings). In each part of the form roller finger thickness, it is well obtaczając in flour. Roller to flatten slightly and cut into diagonal pieces.

4. In the meantime, boil a large pot of water. Well-salted water. When the water starts to boil, reduce the heat so that the water gently cooked.
5. Dumplings should be cooked portions. Please put them carefully into the water, mix with a wooden spoon once to avoid sticking to the bottom of the pot. Cook briefly, about 2 - 3 minutes. from the moment of departure.
6. Pull out with a slotted spoon and serve immediately.
7. If you want some dumplings to leave the next day, it's best to move them to a greased bowl and pour oil lightly with oil. Shuffle your hand lightly to all covered with a layer of oil. Przestudzone cover and refrigerate. On the second day the best warm them in a pan.


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