George Lang

Potato Dumplings in Bread Crumbs

Morzsázott Krumplis Gombóc

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Medium

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

By George Lang

Published 1982

  • About

Ingredients

  • 4 medium-sized potatoes
  • 2 tablespoons plus ¼ pound butter

Method

  1. Boil unpeeled potatoes in plenty of water. When done, peel them and purée while still warm.
  2. Add 2 tablespoons butter, the flour, eggs and salt. Mix the batter and put it on a floured kneading board. Knead it well to get a good dough.
  3. Cut golf-ball-sized piece