Instructions
- Prepare Potatoes:
Peel and boil potatoes in salted water until tender. Drain and mash thoroughly. Let them cool slightly. - Make Dough:
Mix mashed potatoes with flour, egg (if using), and a pinch of salt until you get a soft, slightly sticky dough. Adjust flour as needed. - Shape Dumplings:
On a floured surface, roll the dough into thick ropes (~2–3 cm in diameter). Cut into 2–3 cm pieces. You can slightly flatten them if desired. - Cook Dumplings:
Bring a large pot of salted water to a boil. Add dumplings and cook 3–5 minutes until they float to the top. Drain. - Optional Frying:
For extra flavor, melt butter or lard in a pan and sauté the cooked dumplings until lightly golden. You can also add sautéed onions, bacon, or a sprinkle of paprika. - Serve:
Serve hot as a side dish with stews, meats, or even as a main dish with a dollop of sour cream.
💡 Tips:
- Use starchy potatoes (like Russets) for the fluffiest texture.
- Dödölle can be stored in the fridge and pan-fried later—it tastes even better slightly crispy.
- For a heartier dish, you can add cheese or herbs into the dough.
If you want, I can also give you a super quick skillet version where the dumplings are sautéed directly in butter with onions, making it ready in under 20 minutes—perfect for a fast, comforting meal. Do you want me to share that version?