Potato dough is the base of many Hungarian dishes, among others, nudli, gombóc (dumplings) and derelye (flat dumplings) can be made from it. It’s much easier to make potato dough than you think. There is just a trick that has to be kept in mind: boiled potatoes have to be completely cool before kneading into a pliable dough with other ingredients.

Many people, for mysterious reasons, are afraid to make potate dough on their own, they rather buy it in the store, although it calls for only a few ingredients and there’s no difficulty in it. And if you keep the proportions, it’s hard to spoil it. Starchy potatoes are the most suitable for this purpose, they’re fluffy, making them great for boiling. Adding egg to the dough depends on you, egg makes the dough lighter, but eggless dough holds its shape better.