Plum jam dumplings

by | Sep 2, 2015 | Breads, buns & biscuits

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.

Plum jam dumplings
Plum jam dumplings – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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