Potato Dumplings with Walnuts
Lacto-Ovo Vegetarian Recipes Desserts Budget Recipes Hungarian
Also known as putisoare with walnuts. They're actually small potato dumplings with walnuts and sugar. If you use powdered sugar, it will melt instantly and form a deliciously glossy and sticky sauce.
Ingredients
Dumplings
500 g boiled/baked potatoes in their skin (weighed after cooking and peeling)
125 g all-purpose flour
1 egg
1/2 tablespoon oil
Sauce
50 g butter
80 g ground walnuts
120 g powdered sugar (can be vanilla flavored)
1/4 teaspoon cinnamon
Servings: 4
How to prepare potato dumplings with walnuts
- The potatoes should be a starchy variety (for mashing or baking). Either boil the potatoes in their skin until a fork goes in easily, or bake them in their skin (at 220C, about 1 hour) until a fork goes in easily. After they cool, peel them and weigh 500 g of cooked potato flesh. Mash the flesh as for puree and let it cool down.
* You can keep the potato flesh in the refrigerator for 1 day if you don't want to make them immediately - Add the beaten egg, flour, and oil. Knead with your hand until the dough comes together. Note: the dough will still be slightly sticky and soft - don't add more flour. If you used starchy potatoes, the dough can be easily shaped with just this much flour.
- Grind the walnuts and sugar so you have them ready when the dumplings cook.
- Put a large pot of water on the heat, add a little salt and 1 tablespoon of oil, and bring to a boil. When it boils, reduce heat to low so the water stays hot.
- While the water heats, shape the dumplings: break off a piece of dough the size of an egg. Roll it on a floured surface into a thin rope (about as thick as your thumb). Cut 1.5 cm pieces from the dough. Take each piece and rub it between your palms to give it a spindle shape.
* Dumplings you don't cook immediately can be frozen - Place the formed dumplings on parchment paper dusted with a little flour. When you've formed them all, you can start cooking.
- Put the dumplings in the hot water (gently simmering, don't let it boil vigorously) and wait for them to rise to the surface. Let them cook for 2 more minutes after they rise, then remove them with a slotted spoon into a bowl.
- In a wide pan (about 25-30 cm), melt the butter. Add the dumplings and gently toss to coat them with butter all over.
- Immediately add the walnuts, cinnamon, and powdered sugar and gently stir until the sugar melts and forms a thick, glossy sauce.
* You can gradually add sugar and stop when they're sweet enough for your taste - Serve immediately, dusted with cinnamon.
Potato dough
Cutting the rope into pieces
Shaped dumplings
Cooking the dumplings
Removing with a slotted spoon
Adding to melted butter
