by | May 10, 2016 | Vegetable dishes

Dödölle, ganca, gánica, cinke – all these names refer to one dish that is known and cooked throughout Hungary, a cheap peasant food that was eaten on a daily basis a long time ago. Dödölle means potato dumplings fried with onions in lard. The list of the ingredients is short: potatoes, flour, salt, onions and lard – that’s all you need to make dödölle.

Potatoes are covered with water and cooked until soft. The cooking liquid isn’t discarded, potatoes are mashed in it. Mashed potates are combined with flour and salt, and cooked until the mass thickens. The mixture should be stable, but yet sticky. Dumplings are usually shaped with two tablespoons, and fried along with sautéed onions; not separately as some recipes advise falsely. Dödölle can be served as a side dish of roasts, or as a main dish; in the latter case you can top the dumplings with dollops of sour cream and/or clumps of sheep’s milk cheese.

Dödölle / Hungarian potato dumplings
Dödölle – photo: zserbo.com
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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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