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Raw dumplings grated potatoes

Raw Grated Potato Dumplings

For true potato lovers! To appreciate the charm of raw grated potato dumplings, you have to put in some effort. The philosophy of these dumplings isn't for everyone — only a select few can really get them. It helps to eat them slowly and thoughtfully, with a pickle and fried onions, and a shot of something cold. If you never make them, you'll never know whether you're for or against. :)

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Potatoes (Large potato)

Onion

Salt

Water (For cooking)

1.5

Potato starch

0.5

Nutmeg

Vegetable oil

Eggs (Can be left out entirely)

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

Cooking method

Cooking time: 50 min

Step 1:

How do you make these dumplings? Prepare all the ingredients. The first time around, I recommend making a small batch from one large potato — it's a niche dish, after all. You won't need the whole egg, just one tablespoon of egg blend — yolk and white stirred together with a fork. If you want to use the whole egg, you'll have to increase the amount of potato considerably, or the potato mixture will turn out too runny.
Step 2:

Peel the onion and cut it in half. Set one half aside for now — you'll need it for serving. Grate the other half on a fine grater.
Step 3:

Wash the potato and peel it with a vegetable peeler. Grate it on a fine grater. Mix it with the onion right away so the potato doesn't darken.
Step 4:

Tip the potato into a colander lined with several layers of thick cheesecloth. Squeeze out the potato juice as hard as you can. We won't need the juice — it's not wanted in this dish.
Step 5:

Add the starch, nutmeg, and 1 tablespoon of egg blend. Stir the mixture and check its consistency. Try shaping it into a ball a little smaller than a walnut in its shell. To thicken the mixture, you can add a little wheat flour of any kind. But try not to overdo the flour, or the dumplings will turn out too dense. It's better if they're a bit uneven but soft inside. I got just 8 small dumplings.
Step 6:

Pour water into a pot and bring it to a boil. The pot should be about half full so the dumplings are fully submerged. As soon as the water boils, add salt. If you like, you can add a small bay leaf for flavor. Drop the dumplings into the pot and use a spatula to make sure they aren't stuck to the bottom. Cook the dumplings until done, 30–40 minutes, stirring occasionally. They should swell up in size.
Step 7:

5 minutes before serving, fry the finely chopped other half of the onion in oil. Serve the dumplings hot, sprinkled with the fried onions.

The dumplings come out dense, with a noticeable hint of nutmeg. Paired with fried onions and a pickle, they (loosely speaking, of course) taste a lot like ordinary boiled potatoes.
Enjoy!
Root vegetables are best washed with a brush or a stiff sponge under running water.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use a food-safe wash and a brush.
For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant off-taste.