Hungarian Potato Dumplings


This recipe comes from the September edition of Food and Wine magazine. I made them yesterday to have with our afternoon meal of grilled hangar steak with potato dumplings and a port wine reduction sauce with shallots and garlic. With that I enjoyed a few glasses of Joseph Drouhin, 2009 Cote De Nuits-Villages.
This morning, before my usual bike ride with my neighbor Bob, Sandy fried the dumplings and served them along side of my eggs and toast.
As you might have noticed, I have sliced tomatoes in all of my meals and that is because we are still getting fresh tomatoes in our garden. I will not let them go to waste!

Four 10-ounce baking potatoes (I just weighed out 40 ounces of potatoes)
2 large egg yolks
1 3/4 cups all-purpose flour
3 Tbsp. finely grated Parmigiano-Reggiano cheese
1 1/2 Tsp. sea salt
Extra-virgin olive oil for drizzling
Chopped parsley and flakey sea salt such as Maldon, for sprinkling
1. Preheat oven to 400 degrees. Using a fork, pierce the potatoes all over and wrap them in foil. Bake the potatoes for about 1 hour, until tender; let cool slightly.
2. Peel the warm potatoes and pass them through a ricer into a large bowl. Using your hands, gently mix in the egg yolks. Sprinkle the flour, cheese and sea salt on top and gently stir them in with your hands. Scrape the dough onto a lightly floured surface and knead gently until smooth.
3. Line a baking sheet with wax paper. Gently roll the potato dough into 1 1/2 inch balls. In a large saucepan of salted simmering water, simmer half of the dumplings until they are cooked through, 7-8 minutes. (I let mine cook for 10 minutes) Using a slotted spoon, transfer the dumplings to a large shallow bowl and drizzle with oil. Repeat with the remaining dumplings. Sprinkle the dumplings with chopped parsley and flaky sea salt and serve.


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