Whatcha Making for Supper?

@fldiver97 , the first time I made potato dumplings I made Polish dumplings, which were steamed. And I mashed them.

I actually bought a ricer for these, as it seems most everyone uses one because they are supposed to be fluffier than mashing.

But I don't know if that really makes a difference when you form them into a ball...
It make a difference!! Form them without too much pressure. I love potato dumplings, main reason to have a ricer :wee
 
It make a difference!! Form them without too much pressure. I love potato dumplings, main reason to have a ricer :wee

Good. 18 bucks well spent. I always heard I should get one, but I doubt I will use it for mashing my usual mashed potatoes.

I used as light a pressure as I could forming the balls. But I had to work it over pretty good to cut in the butter and make sure the egg yolk got mixed in thoroughly.

So now we wait...

Austrian Gulasch1.jpeg
 
Thank you for sharing your recipe. I'm definitely going to need to get a ricer. What's the potato starch? I haven't heard the term before.

You and me both.
I've got corn starch in the pantry, but not potato starch. Until today.
Supposedly no substitute. Lighter, better for certain things. Wally World has it.

But I did see some recipes saying to use AP flour.
 
OK, probably a good way to use up potatoes, but I prefer mashed.
Everything came out OK, spongey, light, soaked up the sauce, But not for me. Not on a regular basis anyway. But the recipe worked anyway.

IMG_6337.jpeg


On the other hand, the Gulasch was awesome. And I am sitting here not wanting for anything.
 

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