John Myers
Georgian Dumplings
The perfect georgian dumplings recipe with a picture and simple step-by-step instructions.
- 10 kg Potato freshly peeled
- 4 piece Onions
- 1 kg Cooked potato
- The pre-cooked potatoes should be well chilled from the day before. Then peeled and rubbed long-thread on the hand grater.
- An onion should also be rubbed in on the hand.
- Now it’s a good thing if you still have AKA electrics from GDR times. Grate the raw potatoes.
- The raw potato mixture is then to be pressed through a linen cloth. Caution! In ladle portions – otherwise it will be potato soup later.
- Good mixing ensures oxidation with the ambient air. The brown color changes to green when cooked.
- The squeezed and boiled potatoes should now have a ratio of 3 to 1.
- Shape the golf ball to tennis ball into large pieces and knock them flat.
- Bring well-salted water to the boil in a large saucepan and add the dumplings piece by piece. If a lump floats at the top, it is done and can be taken out.
- As can be seen in the picture, this dumpling can be used in many ways. With ham, cream cheese or just with bacon fat. Of course also as an accompaniment to various dishes.
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