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George Lang

Potato Dumplings with Sheep’s-Milk Cheese

Dödöle

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • Salt
  • 1½ cups grated raw potatoes
  • ¾ cup flour

Method

  1. Fill a 3- or 4-quart pot with water and add 2 tablespoons salt. Bring to a boil.
  2. Mix the grated raw potatoes with flour and a

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