Pan‑fried Potato Dumplings with Onions
Pan‑fried potato dumplings with onions is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg potatoes
- 2 Eggs
- 175 g flour
- 1 tbsp semolina
- Salt
- nutmeg
- Pepper (freshly ground)
- butter‑clarified fat (for frying)
- 2 onions
- 50 g breadcrumbs
- 100 g butter
Instructions
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1.
Wash the potatoes and boil them in their skins with salt for about 25–30 minutes. Shock, peel, and immediately press through a potato ricer; let cool. Then add eggs and enough flour and semolina to form a workable dough. Season with salt, nutmeg, and pepper.
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2.
With floured hands shape small finger‑thick, finger‑long rolls that taper to pointed ends.
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3.
Peel the onions, slice into thin rings, and sauté in hot butter until translucent. Add breadcrumbs and stir until golden brown.
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4.
Heat some clarified butter in a pan and fry the dumplings in batches until golden brown. Keep finished dumplings warm.
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5.
Finally add the dumpling mixture to the onion‑breadcrumb sauce, gently combine, and serve immediately.
