Boiled Potato Dumplings

Cooked potatoes , with semi-coarse flour and eggs, processed into a dough.

Ingredients:

800 g of potatoes 350 g of flour 2 pcs of eggplant salt (plain flour for soaking roll)

Procedure:

1. Boil the potatoes in their skins, let them cool, peel them and finely grate them
2. Add salt, beaten eggs and mix well
3. On a floured rolling pin, form the dough into a cylinder and cut it to make about 4 doughnuts
5. Place the doughnuts in boiling salted water and cook on low heat for about 15 minutes (2 doughnuts in one pot)
6. After cooking for a while, gently lift the dumplings with a spoon so that they do not stick to the bottom
7. Remove the cooked dumplings with a perforated ladle and cut them into slices.

Recommendation:

Serve with roasted meat and stewed cabbage or goulash.Before slicing, prick the dumplings in several places with a fork to release steam and prevent them from shrinking.

Note:

Cook the dumplings in enough water to allow them to float freely on top.