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


  • 500 g (~1 lb) starchy potatoes, peeled and chopped
  • 125 g (~1 cup) flour
  • 1 tsp salt
  • 2 medium onions, diced
  • 2-3 tbsp lard or goose fat

Place the potatoes in a smaller pot and add water, just enough to cover them. Bring it to a boil and slowly cook uncovered until tender. Once tender, remove potatoes from the heat, and mash them in the cooking liquid. Return to the heat, immediately stir in flour and salt, and cook, while stirring constantly, until the mass thickens. (Feel free to add a little more flour if the potato mixture doesn’t get thick enough.) Turn off the heat.

In a non-stick pan heat the lard, add finely chopped onions and start to sauté them. Once onions are translucent, with the help of two tablespoons form dumplings from the potato mass and carefully slide them into the hot lard. Fry them  until all sides are golden brown. If you serve dödölle as a main dish, add dollops of sour cream.

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  1. Is there a cookbook printed in English with all these wonderful pictures.
    This is the food I grew up with from my Nagymama.

    • Hi Rosemarie, No, the recipes can be found on my website are not available in a cookbook format. They are mostly family recipes, inherited from generation to generation.

  2. One of my absolute favorites!

  3. Looking for a “coffee cake “type yeast dough recipe, baked in a bundt pan, containing mashed potato. My Mom made this for my Grandpa but never passed along the recipe.

    • I have never heard of that kind of cake. I’ll look around for a recipe, and I’ll let you know if I find something.

    • I have found something, I sent you an email.

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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