Children like all kinds of dumplings. Potato dumplings with dill from my recipe do not contain eggs or milk. You can even refry the potato dumplings on a pan to make a new dish for your allergic kid.
Potato dumplings with dill
- 4 medium potatoes;
- 4 tbsp all-purpose flour;
- 2 tbsp starch potato;
- 1 tbsp dill, chopped;
- 3 tbsp canola oil;
- 1/4 tsp salt.
Peel the potatoes and cook with a little salt. When potatoes are cooked mash them well. You can use mashed potatoes from the previous day. Add the chopped dill.
Fill half a big pot with water and salt it. Bring the water to boil. The water will start boiling at the time when we will be preparing dough for the dumplings. Dumplings should be cooked shortly after they are formed, otherwise they fall a part.
Place potatoes in a bowl than add potato starch, wheat flour, salt and mix well.
Pour the oil in and knead the dough. If the dough is sticky, add more flour. If the dough is too dry, add a little more oil. The consistency of the dough will change depending on what kind of potatoes you use. I recommend yellow potatoes.
The following picture shows well kneaded dough.
Divide the dough into four parts. Form each part of dough into a long rope and cut it diagonally into ~13 mm pieces.
Arrange potato dumplings on floured pastry board.
Now, when the salted water is already boiling pour three tablespoons of oil into the pot.
Put a few dumplings into the boiling water and stir. Add next part of dumplings and stir again. Stirring is very important to separate the dumplings. Remember to stir gentle. Do not cover the pot with lid. When all the dumplings are floating on the surface, wait 30 seconds, then transfer potatoes dumplings using a slotted spoon.
Do not overcook the dumplings.