Potato-House Spuds with Carrots

Last Updated on October 28, 2024

Carrot filled dumplings, after cooking in the shape of rolls cut into neat rounds.

Ingredients:

500 g of potatoes 110 g of coarse flour 110 g children’s semolina 1 heaped teaspoon salt for the water in which the dumplings are cooked 1 heaped teaspoon salt for the dumplings 1 pc larger carrots 1 pc egg

Procedure:

1. Boil the potatoes in their skins, let them cool completely, then peel them, grate them on a fine grater, sprinkle them with semi-coarse flour, baby semolina, add a diced harder roll or bun, add 1 egg, add salt and make a dumpling dough from this mixture
2. Cut the finished dough in half, cut the peeled cooked carrot into two halves and place each of them in the middle of the dough, forming a roll about 5 cm thick
3.

Note:

Recipe from Cooking with Tom, photo and text by Šárka Ledová