in Eastern Europe, Hungary

Potato vegetables with pulled dough pieces

updated

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Ingredients for 4 servings:

  • 1,000 g potatoes
  • 500 g flour
  • 2 onions
  • 2 eggs
  • 1 bunch of parsley
  • Salt
  • Paprika powder
  • Fat
  • salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Krumbin and Kneel

Peel and dice the onions, and fry in a pan with a little fat until golden brown. Peel and dice the potatoes, then add them to the onions along with the parsley, paprika, salt, and a little water. Sauté until soft. For the dough, mix the flour, salt, and egg in a bowl and add enough water to form a medium-firm dough. Roll out the dough, cut into strips, tear into small pieces and drop them into boiling salted water. Bring to a boil. Pour the dough pieces, known as kneel, into a sieve, rinse with cold water, and stir into the potato mixture. We serve this with cucumber salad and sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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