Description
Potato dumplings - a traditional Belarusian dish, not seen on the website of classic recipe boiled. We in Belarus, you can buy them in any store ready-frozen, but home is quite different. Perfect for variety of taste and dishes of potatoes, and for those who have post. (Just me with sour cream, you can use any usual sauce, fried onion or mushrooms)
Ingredients
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Potatoes
8 piece
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Flour
4 Tbsp
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Salt
Cooking
Peel the potatoes and grate on a fine grater or in a meat grinder, a food processor. Squeeze excess juice through cheesecloth. I didn't have a Marley, I pressed through a sieve.
Pressed juice let stand for 5-7 minutes. At the bottom of the settled starch
Carefully pour off the juice in the bottom of the gathered starch, pan it back to our Certosa potatoes
Add the flour - 3-4 tablespoons, salt. To watch on your potatoes, so you can roll a ball.
Roll balls slightly larger than a walnut and drop into boiling salted water.
Soon the dumplings start to float up. I don't usually interfere, but you can carefully walk along the bottom of the spoon if not all surfaced. Cook for 30 minutes.
Traditionally served with sour cream. If you can post with grilled onion or mushrooms or any other usual sauce.
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