Raw grated potato dumplings

For true connoisseurs of potato dishes! To understand the beauty of raw grated potato dumplings, you need to make an effort. The philosophy of dumplings is not suitable for everyone. Only a select few are able to understand all their charm. A thoughtful absorption with a pickle and fried onions under a glass of cold water will help. If you don't cook, you'll never know if you're for or against :)

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Potatoes (Large tuber)

Onion

Salt

to taste

Water (For cooking)

1.5

Potato starch

0.5

Nutmeg

to taste

Vegetable oil

Eggs (You can not add at all)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 25 % 1 g

Carbohydrates 50 % 2 g

17 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make dumplings? Prepare all the necessary products. For the first time, I recommend cooking a small portion from one large tuber. Still, the dish is specific. The egg will not need everything, but only a tablespoon of melange - egg yolk and protein mixed with a fork. If you want to use the whole egg, you will have to increase the amount of potatoes, and significantly, otherwise the potato mixture will turn out to be too liquid.
Step 2:
Peel the onion and cut the onion in half. Put one part aside for now: you will need it for submission. And grate the second one on a fine grater.
Step 3:
Wash and peel the potatoes with a vegetable peeler. Grate on a fine grater. Immediately mix with the onion so that the potatoes do not darken.
Step 4:
Discard the potatoes in a colander, covered with several layers of thick gauze. Squeeze the potato juice as hard as you can. We won't need juice, it's superfluous in this dish.
Step 5:
Add starch, nutmeg and 1 tbsp.l. melange. Stir the mixture and evaluate its consistency. Try to form a ball of it a little smaller than a walnut in a shell. For greater density of the mixture, you can add a small amount of wheat flour of any variety. But try not to overdo it with flour, so that the dumplings do not turn out too dense. Let it be better if they are not smooth, but loose inside. I got only 8 small dumplings.
Step 6:
Pour water into a saucepan and bring to a boil. There should be about half of the pot of water so that the dumplings are completely covered with water. As soon as the water boils, add salt. If desired, you can add a small bay leaf for flavor. Put the dumplings in a saucepan and use a cooking spatula to check if they are stuck to the bottom. Cook the dumplings until tender for 30-40 minutes, stirring occasionally. They should increase in size.
Step 7:
5 minutes before serving, fry the finely chopped second half of the onion head in oil. Serve the dumplings hot, sprinkling them with fried onions.

Dumplings are dense, nutmeg is felt. In combination with fried onions and pickled cucumber, they (of course, in a generalized version) look like ordinary boiled potatoes.

Bon appetit!

Root vegetables are best washed with a brush or a stiff sponge under running water.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.