Fried potato dumplings recipe
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- Root vegetables
- Potato side dishes
These fried potato dumplings, called Schupfnudeln in German, are irresistible. Serve as a side as you would any other potato.
Pennsylvania, United States
29 people made this
- 750g starchy potatoes, boiled in their skins
- 2 eggs
- 225g flour
- salt and freshly milled black pepper
- pinch of nutmeg
- butter or vegetable oil for sautéing
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Peel the cooked potatoes and pass them through a potato ricer or mash with a potato masher. Mix them with the eggs and the flour. Season with salt, pepper and nutmeg.
- Using your hands, shape oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
- Bring water to the boil in a large pot and reduce the heat. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Take them out of the water and drop in a bowl with cold water. Remove them with a slotted spoon, put them in a colander and drain well.
- Heat the butter and sauté the dumplings until golden brown and crisp from all sides. Drain on paper towel and keep warm until all fingers are done.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.
Reviews & ratingsAverage global rating:(8)
Reviews in English (1)
Did this with pork chops and plum sauce, very nice!-13 Nov 2016
Varenyky with potato
Ukrainian varenyky (dumplings) with potato are widely popular not only in Ukraine but also all over the world. People like this dish because it is simple, nourishing, and cozy.
Dumplings are made from thin unleavened dough. Couple that with the potato-onion filling and you get a win-win combination.
The recipes for these varenyky calls for just a handful of ingredients that almost everybody can find in their house. To make the dough you’ll need water, salt, and flour. To cook the filling – potato and onion. An easy matter)
The key for good dumplings is the right dough – soft and elastic. And in this recipe, you’ll find the step-by-step instruction to get such a dough.
Deep Fried, Spiced Mashed Potato Dumplings (Batate Ambado/Ambade)
Yummy, deep fried, spicy, potato dumplings are called as batate ambade in Kannada & Konkani. Batate ambado are soft on the inside and crispy on the outside. Spicy, seasoned potato filling is coated with a layer of gram flour batter and deep fried to make amazing batate ambade. You just can't stop at one!
Batate ambado is a perfect tea time snack and a popular street food from Udupi, Mangalore region. Here's the recipe to make amazing batate ambade for you.
For the inner potato filling:
3 medium sized potatoes
2-3 green chillies depending on their spiciness.
2 tablespoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
2 leaflets of curry leaves
4-5 garlic cloves
1/2 inch ginger peeled & finely chopped
1 medium sized onion
1/2 teaspoon channa dal (optional)
1 tablespoon of lemon juice
a pinch of turmeric powder
2 tablespoons of fresh coriander
Salt to taste
A pinch of asafoetida powder
For the batter:
1/2 cup chickpea flour/gram flour
1/2 teaspoon red chilli powder
A pinch of asafoetida powder
A pinch of baking soda
1/4 cup corn flour or rice flour for crispiness
Salt to taste
Preparation of inner potato filling:
1. Clean and cut the potatoes into half. Then pressure cook them until soft. Once cooked, allow them to cool and then peel them. Once peeled, mash them well in a big bowl. It's ok to have few tiny pieces of potatoes. It gives a nice bite to the batat ambado.
2. Heat 2 tablespoons of oil in a wok. Once the oil heats up add in mustard seeds, urad dal, channa dal and fry them until the mustard seeds start popping and the urad dal starts to brown.
3. Then add in finely chopped/smashed garlic, finely chopped green chilli, finely chopped ginger, curry leaves and saute for a minute.
4. Add in turmeric powder, asafoetida powder and saute for few seconds.
5. Add in chopped onions and fry until they start to brown. Add salt to fasten their cooking.
6. Add in smashed potatoes, salt and mix well.
7. Simmer the potato mixture on a low flame for few minutes with constant mixing and sauting so that the flavours combine well the cooked potatoes.
8. Remove off heat, add lemon juice, finely chopped coriander and mix well.
9. Once the potato mixture cools a little, make lemon sized balls of the potato mixture and keep them aside.
Preparation of the batter:
10. Add gram flour into a bowl. Add salt, red chilli powder, baking soda, rice flour/corn flour, asafoetida powder and mix well.
11. Add in water little by little and mix well making sure there are no clumps. The batter should neither be too thick nor too watery. You can also add pinch of turmeric to the batter if you like to give the outer coating of batat ambade a nice colour.
If the batter's watery it'll drip off the potato balls and won't hold onto it. If the batter's thick then you get a thick coating of gram flour batter.
If the batter gets watery then adjust the consitency of the the batter by adding in more gram flour little by little.
12. Meanwhile heat up the oil.
13. Dip the potato balls into the batter gently so that they are well coated with the batter all around.
14. Let the excess batter drip off in the bowl containing the batter and drop the batter coated potato balls into the rolling hot oil.
15. Deep fry the batter coated potato balls on a medium flame until they turn golden yellow in colour.
If the flame's on low heat then the batat ambade tends to absorb more oil, if the flame's high then they start to burn on the outside and remain raw on the inside. So, fry them on a medium heat.
16. Repeat the same with the rest of the potato balls. You can fry 3-5 balls in a batch depending on the amount of oil you have in the wok and depending on the size of the wok. Fry the potato dumplings in the oil until they turn golden brown throughout.
17. Once they are cooked through, remove them onto a paper towel to drain excess oil.
18. Enjoy steaming hot batate ambade with a cup of tea or coffee.
Batato ambado tastes best as is or with any coconut chutney, mint chutney or with ketchup.
Serve steaming hot ambado with a side dish of your choice and with a cup of tea or coffee.
1. Onions and garlic are optional. You can make these ambade without onions and garlic.
2. Garlic, ginger, asafoetida are optional. However, they are added to counteract the effects the potato and gram flour has on your system. They enhance the taste of ambade, as well as take care of any gastric issue that arise from potato and gram flour consumption.
Find more fritter (bajo, phodi) recipes here.
Tags: Batato ambado, Batate ambade, tea time snack, fritters, deep fried, aloo bonda, mangalore bonda, konkani food, Mangalore food, Udupi cuisine, Konkani cuisine, konkani recipe, Udupi Mangalore street food.
Ingredients you can swap and add extra:
Protein: You can add any of your favourite minced (ground) meat or seafood like prawn, crab meat, etc. For vegetarian options, mashed firm tofu, mushroom, or Quorn mince goes well in the fillings.
Vegetables: Green cabbage, napa cabbage ( Chinese Cabbage ), or sweetheart cabbage, and spring (green) onions are ideal cabbage to use in dumplings. Tips: Sprinkle some salt over the chopped cabbage and squeeze the excess water out. Excess moisture in the fillings can tear the wrapper apart when you deep fry or steam it.
If you wish to add more vegetables in the fillings, finely shredded carrot, finely chopped dried or fresh shiitake mushroom, and Chinese chives perfectly go well.
How to keep your potato dumplings from falling apart:
Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn't, you'll need to add a bit extra starch or liquid, depending on how sticky or dry your 'dough' is.
By the way, that 'test' dumpling is a great treat to nibble on while you cook the rest of the dumplings. One of the advantages of being the cook!
Very gently simmer the dumplings. It's said that they are ready once they rise to the top.
For me, they often rise to the top shortly after they start to simmer. I let them continue to simmer for the 15 to 20 minutes, in order to assure that they are cooked through.
Then, it's time to serve them.
For me, it's most important that there is LOTS OF GRAVY! Rouladen gravy or Flatladen gravy is best!
Step-By-Step Instructions for Making German Potato Dumplings
Since the process of making potato dumplings can be tricky to explain, here are the step-by-step instructions with photos.
This way, you can follow along and see if what you are doing is right! We are keen to add in a recipe video in the future!
Fry up some croutons (yes, like fried bread) to place in the middle of the dumplings.
This is just old bread fried in oil and is completely optional but it’s a tasty addition! We’re a fan of the crouton addition, though.
If you’ve got more old bread, you can make another type of German dumpling – Semmelknödel (German bread dumplings)!
Wash and peel those potatoes – remember to save one half for shredding while cutting the other part into halves or quarters (depending on the size) before boiling them in hot saltwater for around 20 minutes until cooked.
Once the potatoes are cooked, mash them with a potato masher or – if you have one – put them through a potato press to remove any potato lumps.
Back to the raw potato: Grate the raw potatoes on the small side of the box grater into a bowl.
Place all the raw grated potato into the “potato sack” – alternatively a cloth bag or kitchen towel – and squeeze out all the liquid. Alternatively, you could also use a juicer to do this. Just remember that you will need the juiced potato going forward! Set the still covered potato ball aside until you need it again.
Make sure you capture the squeezed out potato water and let it sit for at least 10 minutes. Then gently tip the bowl to drain the liquid. You will see the white starch settled in the bottom. You want that starch for later!
Now, you are ready to combine all the ingredients. Dump the raw potato ball into a large mixing bowl and break it up a bit. It should be pretty dry at this point.
Add the cooked potato, the salt, a pinch of nutmeg (optional), and the potato starch (from the bowl of squeezed raw potato liquid). Begin mixing this together and add the required hot water as you go.
Mix all these ingredients vigorously for at least 5 minutes until they are completely combined in the bowl and looking like one smooth “batter”.
Form the potato dumplings into little balls with your hands. They should be just slightly smaller than your palm. Use a little cold water on your hands to keep them from sticking to your palms.
If you want to add croutons, take a 3-4 and use two fingers to push them into the middle of the potato ball. Then close the hole and reshape it. It’s important to make sure that there are no cracks/holes so water doesn’t enter the dumpling in the next step!
Gently place the formed dumplings into the hot water – which is salty and just shy of boiling. It’s important that the water is not boiling! The dumplings should not break apart in the water (if this is the case, add some cornstarch to the “batter”).
They will sink to the bottom first but will rise after about 5 minutes. Leave them in the water for another 15 minutes before removing them. Serve them immediately. Voila – you are done making this style of German potato dumplings!
Fried potato dumplings recipe - RecipesI have my doubts if anyone will actually try this recipe but I wanted to post it for documentation sake.
He loved it. . .I quite enjoyed it. . . and will likely try it again.
- 2 1/2 cup flour
- 2 teaspoons salt
- 2 extra large eggs
- 1/2 cup milk
- smoked farmer sausage. . or other Ukrainian style sausage.
- enough fresh potatoes for your family
- a large onion
- a handful of fresh parsley
I brushed some bacon drippings over the dough and rolled it up. . jelly roll style.
I put the farmer sausage in the pot.
I then chopped up the onion and puit that on top.
Turn down the heat and simmer with the lid on about 15 minutes.
next time I would cut it narrower .. perhaps 1/2 inch pieces.
I think you should rename this blog Mennonite girls make ellen hungry. :0)
brings tears to my eyes. i haven't had this since i was a kid and my oma made it. dare i try to make it?
I can't say that I have had this before. Looks worth a real try though. I'll have to ask my folks, I bet they have had this. Looks hearty enough for that 'farmer' in me to try!
Good for you Lovella - I have a few family recipes like that -for example my bread which I learned how to make from Roger's grandmother. It's not written down and I don't measure - I just throw things into the bowl. But I'll have to figure it out one of these days for posterity.
I agree with Ellen! Only add my name too :)
Lovella, you made that recipe you were dreaming about! It looks absolutely delicious to enjoy on a nice rainy day in a warm kitchen.
I've never made homemade noodles, but you gave easy enough instrucitons for me to possibly try.
Wow. that looks very yummy. I'm not really sure how you managed to do anything besides cooking that dish yesterday. it looks like quite a challenge!
That is a new recipe for me. but I will get my SIL to check it out and see if it looks familiar to her.
Looks fabulous! I will try this one. I can actually taste the flavor through the pictures. Kathy
It sure looks tasty - all my favorite ingredients in it too: noodles, sausage, potatoes and green beans!
Lovella. I just had to let you know I tried your recipe today and it was a huge hit. Though hesitant,I decided to invite my son & daughter-in-law over because it looked like so much food. Well, there was hardly any to put away. unfortunately!!
I wasn't quite brave enough to leave the noodles rolled up as you did, but cut them into strips. We just finished eating a few moments ago and I wanted to let you know how delicious it was.
My d-i-l wants the recipe too so I directed her here.
Thanks again for giving it a try and posting it. definitely a keeper!
I made your sausage, potato, noodle dish also! It was a huge hit. Mine didn't look quite so picture perfect as yours, but it was eaten and eaten and eaten. Not much to put away here, either. I also made the cream sauce, which I loved, my children were hesitant to try that part of it! Thanks for this great blog. I also made the tomato soup cake today. -Jo Anna M.
Thanks a TON . When my mum was just married, she was not "checked out" on all the family favourites from the Mennonite side (Dad)..
Grandmas never measure: they instinctively KNOW how much ingrediant to put. Grandma was smart. She took Mum under her wing for a few sessions, and: instead of just thowing things by eye into the dish, she first tossed them on a sheet of paper . Then the paper was folded into a sort of funnerl, and into a set of measuring spoons. Voila. recipes captured. This dish will soon be part of MY rotation. It looks as good as it will taste. Re-Thanks.
Made this tonight - big hit. A friend brought me some genuine smoked Mennonite sausage from Manitoba. Made the noodles with whole wheat flour - big mistake! I was the only one who even remotely liked them. Would love to give it a try again, could you add details about handling the dough (how long a rest between kneading and using etc)
This looks yummy! I will have to try it!
My mom makes a dish similar to this and has always called it "strudela". It has German origins and instead of letting the water steam away, it is placed in a beef stew-like broth and steamed/poached like a dumpling. (Before she rolled up the dough she spread butter.) My dad always requests it. it has been quite a while since she has made it!
I love your website. I was directed here by my wonderful sil. I will come back often!
every time I come to your site for the past year I drool over the picture of this and I finally took the time to search through all your recipes to figure out what it was called. I was surprised to find that it's fairly easy since I make my noodles this way already for soups (but unrolled after I cut them) so I'm excited to try this and leave them in the rolled up rosette. Thank you for sharing this recipe! It's quite the presentation on the plate. I can't wait to try it.
Oh my gosh! Thank you so much for this recipe. My grandmother used to make this only she steamed them (rolled and cut like you did) over chicken that had been fried first then put in a pot with a little water half way up the chicken. She called it "strudels". I have searched and searched for this recipe only to find the dessert strudels. My grandmother and father are long passed and I had nothing but the memory of this dish. Thank you so much! I am making this for supper today!
My mom makes this all the time! But she puts the rolled up noodles (Strudel) in a beef stew with carrots and potatoes. YUM!
I'm a retired man who was blessed with Mennonite parents and grew up on the food you have in the Menn. section. The rich buttery sauces, the high starches, sausages, and all the "other" goodies. Then, of course, we would have the great German desserts.
When I stumbled across this site and started reading, I began to cry. I thought the past was long behind me after losing my parents over 32 yrs ago but it came flooding back into my mind and soul. Btw, that's a good thing. A lot of my mom's recipes were lost with time but yours are right on the spot. You see, they too were Mennonites who fled Russia and all the bad political issues that threatened their well-being.
Now I have my memories to ponder while I have a dish re-created from your files. For that I thank you from my heart.
This is the closest thing I've found to my family's strudel dumplings! German-speaking from a German village in Romania. On their farm they didn't use egg and quite often the milk was replaced by water. We do use oil or drippings and we do roll and then cut them. Ham or cabbage rolls stewed with veggies. Dumplings fried the next day - treat. Thanks for posting!
we used to make this dish to and called it strudel but we cooked in the liquid from a ham bone. Fryed the next day was the best thing. Our family was also german. Now that I found the recipe I'm going to try it!
Kielke are a quick and easy pasta. My 2 adult British step kids clammer for them when we get together. Mennonite sausage is hard to come by where I live but I think I will spare some for this summer recipe.
My mother and grandmother made a very similar recipe, but she called it Kartoffel und Klaisse. It has the potatoes, onions, homemade noodles and chicken or beef with a sour cream sauce or mushroom soup over it. My mother often uses egg or other noodles as a shortcut, but all of us grandchildren love it!
This website is awesome. My mother's family were in Russia and had to flee to Canada in the 1920's.
I made this tonight and left the noodles rolled up, and it was Wonderful. We really enjoyed it. Thank you sooo much for posting this recipe!!
I made this. Oh my gosh, it is so filling but oh so good. Thank you very much for posting this.
I made this tonight, and added a head of cabbage chopped up to the mix - so so delish!!
Made this last night, what a wonderful dish!! Family said it was a keeper! Thank you for sharing.
Are the Mennonites Germans from Russia? My Lutheran forebears lived in a village named Brienne in Bessarabia, and made something similar, generally cooked over fried potatoes. Used water, eggs, and flour as a rule, to make a soft dough. Cut the roll in two inch lengths, and then added it and a little water to potatoes fried in oil, enough to cover the potatoes. Then you covered it tightly, brought it to a boil, and didn't lift the lid for thirty minutes or they will be tough. You will hear frying when they are ready to go, let it go until they are browned.
Bessarabia (Romanian: Basarabia Russian: Бессарабия Bessarabiya, Ukrainian: Бессарабія Bessarabiya) is a historical region in Eastern Europe, bounded by the Dniester river on the east and the Prut river on the west. Nowadays the bulk of Bessarabia is part of Moldova, whereas the northernmost regions, as well as the southern regions bordering the Black Sea (Budjak), are part of the Ukraine.
this was a fav in our house for years
OK. I think this is what Bessarabian Germans call "strudel."
The recipe I have calls for 1 pound flour 1/2 tsp. salt 1 egg, 1Tbs. oil, and 1 cup warm water. You make a soft dough, let it rest 30 minutes.
Then you divide it and roll it as thin as possible and then brush it heavily with cooking oil. (I use canola.)
After that, using a pastry pillow, work it until it is about as thin as a Greek phyllo, like paper.
You can either roll it up as described above, or layer each piece, one over the other, over the potatoes, sausage, etc. A common way is to just fry three or four sliced potatoes, add 2c water, Then you just put the strudel leaves over the top and simmer it for 30 minutes, until you hear it "frying" again. Don't lift the lid too early or the strudel will be tough.
Another variant uses 2c warm water, 1 pkt yeast, 1 Tbsp. sugar, 1tsp. salt, and 5-6 cups bread flour. Make up a stiff dough, let rise, usually about an hour in a warm kitchen - you are looking for the bulk to double.
You punch it down, break into three or four sections, roll until no more than 1/8 inch thick, coat with warm cooking oil. You take each segment and roll loosely from one end to the center then you roll loosely from the other end to the center, and then cut between the two rolls. Or you can ignore tradition, and do as I do and make twice as many sections, longer but narrower, and roll from wide edge to the other.
While all of this is going on, the rest of the recipe should already be cooking. When the potatoes are fried, then add enough water to cover the potatoes and sausage, cut the strudel into 2' - 3' lengths, and add to the pot. Cook as before.
Savoury Dumpling Recipes
Soft but solid in texture, this dumplings recipe is based on old bread rolls. It derives its taste from chopped onions and parsley. We usually eat them with roast pork (Schweinsbraten), gulash, deer stew, lentils or mushroom ragout. If you mix finely chopped smoked meat into the mass, you will get Tirolerknödel, a tasty stand-alone dish.
6 old bread rolls (equals about 300 gr)
60 gr vegetable oil, lard or butter
50 gr flour
300 to 400 ml milk
50 gr parsley
- Cut the bread rolls into small cubes and fry them in fat together with the finely chopped onion and parsley until crispy.
- Whisk milk, eggs and salt, pour them over the bread rolls, onion and parsley until the rolls absorb the liquid.
- Add just enough flour to create a sticky mixture, if needed, and mix well
- Form round dumplings with your hands, put them in boiling salt water and let them simmer for around 10 minutes
My tip: Boil one test dumpling to find out whether additional flour is needed for the remaining mixture.
Serviettenknödel is one of the German dumpling recipes and similar to Semmelknödel. They are shaped into a long roll and boiled using a cotton or linen napkin (Serviette). Today, people also use strong cling film which can be cut open after boiling. The Knodel are used as a side dish much like the Semmelknödel.
6 old bread rolls (equals about 300 gr)
80 + 30 gr butter, and a little butter for the napkin
30 gr breadcrumbs
125 ml milk
2 to 3 eggs
- Cut the old bread rolls into small cubes
- Whisk eggs with milk, 80 gr melted butter and salt and pour the mixture over the bread rolls
- Coat a cotton or linen napkin with butter
- When the bread rolls have absorbed the liquid, bind the mixture into the buttered napkin and form a long shaped dumpling
- Bring salt water to the boil and let the mixture in the napkin simmer for around 45 minutes
- Take the dumpling out of the napkin and slice it using a knife
- Fry the breadcrumbs with 30 gr butter
- Sprinkle the roasted breadcrumbs over the dumpling slices before serving them
This dumplings recipe is one of the easiest for potato dumplings, which taste a little like Italian gnocchi. Potato dumpling recipes are heavier in texture than bread or soft cheese dumplings. They are a great side dish with roast duck or goose, but also with roast pork.
1 kg baking potatoes
200 gr flour
70 gr semolina
40 gr butter
1 egg yolk
- boil the potatoes and pass them through a potato press while still hot
- Mix the flour, semolina, a pinch of nutmeg, salt and the egg yolk to make a dough
- Create golf-ball sized dumplings with your hands
- Put the dumplings in boiling saltwater and let them simmer for 15 to 20 minutes
- Take the dumplings out of the water and serve immediately
4. Tiroler Speckknödel
The bacon dumplings recipe from the Tyrol is another meaty version of dumpling recipes. They mix old rolls with finely chopped smoked bacon, onions and parsley, which creates a fantastic flavour. The Tiroler Speckknödel are eaten as a solid ingredient with clear soups (use small dumplings). They can be sliced and pan-fried and eaten with leafy green salad, white sour cabbage or lentils.
6 old bread rolls (equals about 300 gr)
125 gr smoked bacon cut in small cubes
1 small chopped onion
1 tble spoon finely chopped parsley
50 gr butter
250 ml milk
flour as needed
- Cut the bread rolls in small cubes.
- Whisk the eggs with milk and salt
- Pour the mixture over the bread rolls and let them absorb the liquid for 30 minutes
- Fry the onion in butter until golden
- Add the cubes of bacon, the fried onion, parsley and just enough flour to create a not too soft dough
- Form 10 dumplings out of the mixture
- Put the dumplings in boiling salt water and let them simmer for around 15 minutes
- Serve with lettuce or white cabbage (Sauerkraut)
My tip: Fry slices of left over dumplings in the pan. Tastes also great if you fry them with eggs. Serve with green leafy salad.
For a stand-alone dumpling dish this is one of the best recycling dumpling recipes if you have left over roast meat, minced meat or sausages.
500 gr flour
200 gr meat, minced meat or sausage
50 + 20 gr vegetable oil, lard or butter
30 gr breadcrumbs
half an onion
625 ml water
- Salt the flour, scald with boiling water and form a dough
- Using a spoon, cut equally sized pieces out of the dough
- Press each of the pieces apart on a surface covered with flour
- For the filling: Finely chop the meat or sausages and mix them with finely chopped fried onion and parsley
- Put one or two tablespoons of the meat in the middle of each piece of dough
- Form dumplings by closing the meat filling with the dough
- Put the dumplings in boiling salt water and simmer for around 10 minutes
- Fry the breadcrumbs in a little fat
- Sprinkle the dumplings with the fried breadcrumbs just before serving them
Potato Dumplings (Halušky)
Halušky are what really defines Slovak cuisine. The name is typically translated to English as potato dumplings, but this is not quite right. Halušky are just that, halušky (pronounced halushky). Potato dumplings, in Slovak, are zemiakové knedľe. Halušky are somewhat similar to German spätzle. You can top them with just about anything. Few years back, my dad had a restaurant near Banská Bystrica’s town square where he served mostly halušky. I don’t remember exactly how many varieties were on the menu, but it must have been at least 20! The most typical topping is bryndza, a special sheep cheese, and fried bacon bits. This combination gives you bryndzové halušky, the Slovak national dish. Another popular topping is cabbage. I also like them very much with a hard boiled egg. Often you will find these dumplings served with stews like goulash or paprikash.
Peel two large potatoes (zemiaky) and shred them using a fine food grater. Also salt water in a large pot and bring to boil.
Pour out as much water as you can without dumping out any of the potatoes. Add salt (soľ) and two cups of flour (múka). Mix well. I have good luck making them with just the regular all-purpose flour. You can experiment with different types if you would like to make the dumplings softer or harder.
Place the dough on a wooden board. Then using a knife, “toss” the halušky into boiling salted water. Smaller, the better. My grandma is really good at tossing the dumplings. She can go through a whole batch like this in a minute or two. It takes me closer to 10.
Boil for few more minutes and scoop out with a large perforated spoon. Top with bryndza or serve with chicken paprikash.
Update: March 24, 2010
Below you will find two videos showing my grandma making halušky. In the first, she uses the method outlined here. In the other one, she uses this nifty contraption called haluškár (halušky-maker). Note, she was making liver dumpligs (pečenové halušky) for soup, hence the pinkish color of the dough. But the process is exactly same as when making regular dough dumplings.
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Varenyky Recipe with Potato Filling
- Author: thenewbaguette.com
- Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Total Time: 2 hours
- Yield: About 50 varenyky 1 x
- Category: Lunch, Dinner
- Cuisine: Ukrainian
This Ukrainian varenyky recipe with traditional potato filling calls for just a handful of ingredients. It makes for the perfect weekend kitchen project. (This dough recipe is adapted from Mamushka by Olia Hercules [Weldon Owen, 2015])
- 1 egg
- 2/3 cup water
- 1/2 teaspoon fine sea salt
- 2 2/3 – 3 cups all-purpose flour, plus more for dusting
- 2 pounds russet potatoes (about 6 small-medium potatoes), peeled and cut into 1/2-inch chunks
- Fine sea salt
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- Freshly ground black pepper to taste
- Unsalted butter, for serving
- Sour cream or unsweetened vegan yogurt, for serving
- Make the dough. Combine the egg, water, and 1/2 teaspoon salt in a large bowl and whisk until combined. Gradually mix in about 2 2/3 cups flour in 3 additions, and stir to combine into a shaggy dough.
- Turn the dough out onto a floured surface. Knead with the heels of your palms for about 5 minutes, until it is smooth, elastic, and no longer sticks to your hands, incorporating more flour as needed. Place the dough back in the bowl, cover loosely with a kitchen towel, and rest for 30 to 60 minutes.
- Meanwhile, cook the filling: Place the potatoes in a medium pot with 1 teaspoon salt and enough water to cover by about 2 inches. Cover, bring to a boil, reduce the heat to low, and simmer with the lid ajar until the potatoes can be pierced easily with a fork, 12 to 15 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until they’re dark brown and a bit crispy, about 15 minutes. Set the skillet aside.
- Finish the filling: Drain the potatoes and return to the pot. Mash until smooth. Stir in about a third of the fried onions with their oil. Season to taste with salt and pepper. Bring the potatoes to room temperature.
- Roll out the dough: Cut the dough into 4 pieces. Working with 1 piece at a time (keep the remaining dough covered with the towel), roll the dough between your palms into a 1-inch-thick log. On a floured surface, cut the log into approximately 12 1-inch pieces (these should resemble gnocchi). Using a rolling pin dusted with flour, roll each piece into an approximately 3-inch circle if the dough is sticking to the surface or rolling pin, dust it with more flour.
- Fill the dough: Working with 1 circle of dough at a time, place a heaping teaspoon of the potato filling into the center. Gather the dough into a half-moon shape around the filling and pinch the top closed, then pinch both edges closed, making sure to press out any excess air. Place the shaped varenik on a well-floured board or tray and continue filling the rest of the dough. Make sure the varenyky are not touching – you do not want them to stick together.
- Boil the varenyky: Bring a large pot of generously salted water to a boil. Boil the varenyky in batches – 6 to 10 at a time, depending on the size of your pot. Cook them for 2 to 3 minutes – they are done when they’ve floated to the surface, the water returns to a simmer, and they’ve been simmering for about 30 seconds. Do not overcook, as the filling may escape the dough.
- Using a small mesh strainer or slotted spoon, fish the varenyky out and place in a large bowl. Add a small pat of butter (or drizzle of oil) and gently toss to prevent the varenyky from sticking together. Continue cooking the remaining varenyky. At the end, add all the remaining fried onions to the bowl and toss to coat.
- Serve immediately, with sour cream.
- Serving Size: 10 varenyky
- Calories: 450
- Fiber: 7.1 g
- Protein: 11.5 g
Keywords: ukrainian, varenyky, dumplings, potatoes, dough