Potato Dumplings - Dödölle
Dödölle are traditional Hungarian potato dumplings that are popular across the country, with each area giving it a regional twist. A filling dish made from affordable pantry essentials; served with sour cream and pickles it makes for a complete meal, while you can also have it alongside meat stews as a delicious side dish.
- In a saucepan, boil the potatoes in just enough water so that they are fully covered.
- Once tender, use a masher to crush the potatoes in the water used to boil them, then slowly add the plain flour while constantly mixing with a spatula until you end up with a solid ‘dough’ that is almost impossible to knead any further.
In a large frying pan, fry the diced onion on some lard until translucent, then sprinkle with paprika and salt.
Once the onions are ready, remove from the heat, and using a tablespoon dipped in oil, form small dumplings from the dough. Carefully add the dumplings to the frying pan and cook on medium heat until they are golden brown on all sides.