Transylvanian Dumplings with Olives

Name: Transylvanian Dumplings with Olives (Erdélyi galuska olívabogyóval)
Cuisine: Hungarian
Ingredients: 200 g/7 oz potatoes, peeled and grated; 70 g/2¾ oz/7 tbsp potato flour; 15 ml/1 tbsp creamed horseradish; 15 ml/1 tbsp goose fat or butter; 15 ml/1 tbsp goose fat or butter; 2 onions, finely sliced; 30 ml/2 tbsp pitted olives, chopped; 15 ml/1 tbsp chopped fresh parsley; salt and ground black pepper; salt and ground black pepper

Erdélyi galuska olívabogyóval

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

The origins of this recipe can be traced to Transylvania, where it is common to sauté dumplings in butter or goose fat (for a lighter option, simply substitute the goose fat with olive oil). In a new twist, this dish has been finished off with onions and olives.

Ingredients

200 g/7 oz potatoes, peeled and grated
70 g/2¾

Europe
Hungary
Side dish
Stew
Vegetarian
Low fat
Low calorie

Method

Put the grated potatoes, potato flour and horseradish in a large bowl and mix together. Season with salt and pepper.
Using your fin