Baked Potato Dumplings with Burduf Cheese | Golden and Flavorful
(0)
60 min
Under an hour
Sezamo
O rețetă tradițională românească desăvârșită: găluște fragede din aluat de cartofi, umplute cu brânză de burduf aromată și picantă, scăldate în unt topit și coapte la cuptor până devin aurii și rumene. Se servesc fierbinți, cu smântână grasă și mărar proaspăt tocat.
Ingredients
Preparation method
Preparing the potatoes and dough
Wash the potatoes well and boil them whole in their skins in a pot of water with a teaspoon of salt for 25-30 minutes, until easily pierced with a fork.
Drain the potatoes, let them cool for a few minutes, then peel them while still warm and mash them very finely with a potato ricer into a large bowl.
Allow the mashed potatoes to cool until lukewarm, then add the egg, white wheat flour, and a pinch of ground black pepper. Knead quickly by hand until you get a smooth, pliable, and slightly elastic dough.
Chef's tip
Boiling the potatoes in their skins is essential: it prevents excessive water absorption, so the dough will require less flour and remain incredibly tender.
If the burduf cheese is very soft, place it in the freezer for 10 minutes before filling so it can be easily shaped into small balls.
15 min
Under an hour
