Potato Dumplings with Minced Meat | Savory and Filling
(0)
60 min
Under an hour
Sezamo
Găluște tradiționale de cartofi, pufoase și fragede, umplute cu carne tocată aromată de porc, rumenite în pesmet crocant cu unt și servite cu smântână din belșug. Un preparat de casă reconfortant și plin de savoare.
Preparation method
Preparing the filling and potatoes
Boil the white potatoes in their skins in water with a pinch of table salt until easily pierced with a fork (about 25 minutes). Drain well, allow to cool slightly, peel, and mash finely as for mashed potatoes, then let cool completely.
Meanwhile, finely chop the yellow onion and fresh garlic. In a large frying pan, heat the sunflower oil and sauté the onion until translucent. Add the minced pork and brown over medium heat for 8-10 minutes, breaking it up thoroughly with a spatula. Season with sweet paprika, dried thyme, table salt, and ground black pepper, add the garlic, and cook for another 2 minutes. Remove the pan from the heat and allow the mixture to cool.
Shaping and boiling the dumplings
Add the fresh egg and a teaspoon of table salt to the cooled mashed potatoes, then gradually incorporate the white flour, kneading gently until you get an elastic, soft, and non-sticky dough. If the dough is too wet, add 1-2 more tablespoons of flour.
Chef's tip
For a fluffy and tender dough, it is essential that the mashed potatoes are completely cold before adding the flour and egg. Hot potatoes break down starch and will require more flour, which would make the dough tough.
If you have leftover dumplings for the next day, you can reheat them cut in halves and quickly browned in a frying pan with a little melted butter – the outer crust becomes even crispier!
15 min
Under an hour
