If you're on the hunt for a comforting dish that will transport your taste buds straight to Hungary, look no further than Krumplis Gombóc, the delightful potato dumplings that are as fun to make as they are to eat! These golden, crispy bites are stuffed with the warmth of home-cooked goodness, making them the perfect addition to any meal or a satisfying snack on their own. With just a handful of ingredients and a little bit of love, you can create a dish that will impress your family and friends. Ready to dive into the world of Hungarian cuisine? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 cups potatoes, mashed
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- Breadcrumbs for coating
- Butter for frying
Instructions
- Boil peeled potatoes in salted water until completely soft and tender, approximately 15-20 minutes.
- Drain potatoes thoroughly and mash them while still warm, ensuring no lumps remain. Allow the mashed potatoes to cool to room temperature.
- Add the egg and salt to the mashed potatoes, mixing thoroughly to create a smooth consistency.
- Gradually incorporate the all-purpose flour into the potato mixture, kneading until a cohesive, slightly sticky dough forms. The dough should be firm enough to hold its shape.
- Dust your work surface with flour and roll the dough into a long cylinder, about 1-inch thick.
- Cut the cylinder into approximately 1-inch segments to create individual dumplings.
- Shape each dumpling into a round, slightly flattened ball, ensuring the edges are smooth and sealed.
- Prepare a shallow dish with breadcrumbs and gently roll each dumpling to coat completely in breadcrumbs.
- Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water, cooking in batches to avoid overcrowding.
- Cook the dumplings for 5-7 minutes, or until they float to the surface, indicating they are fully cooked.
- Remove the cooked dumplings with a slotted spoon and drain excess water.
- In a separate skillet, melt butter over medium heat until it becomes golden and fragrant.
- Gently transfer the cooked dumplings to the butter, lightly frying them until they develop a crispy, golden-brown exterior.
- Serve hot, optionally garnished with additional breadcrumbs or fresh herbs.
Tips
- Perfect Potatoes: Choose starchy potatoes like Russets for a fluffy texture. Make sure to boil them until they are completely soft for the best results.
- Mash While Warm: Mash the potatoes while they are still warm to ensure a smooth consistency, and avoid any lumps that could affect the dumpling texture.
- Knead Gently: When incorporating the flour, knead the dough gently. Over-kneading can lead to tough dumplings, so aim for a slightly sticky yet firm dough.
- Breadcrumb Coating: For an extra crunch, use fresh breadcrumbs instead of store-bought. You can easily make them by processing stale bread in a food processor.
- Cooking in Batches: Avoid overcrowding the pot when cooking the dumplings. Cooking them in small batches ensures even cooking and prevents them from sticking together.
- Butter Finish: For a rich flavor, use unsalted butter when frying the dumplings. Allow the butter to brown slightly for a nutty aroma that enhances the dish.
- Garnish Wisely: Serve the dumplings hot, garnished with additional breadcrumbs or fresh herbs like parsley for a pop of color and flavor.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 44g
Protein: 7g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 54mg
