Potato and vegetable balls

Boiled, peeled potatoes are the perfect base for a delicious potato dumpling recipe that will bring a touch of joy to any meal. We start by boiling the potatoes in lightly salted water until they become soft, but not overcooked, so they retain their texture. Once they are ready, we remove them from the water and let them cool slightly before peeling.

To achieve an ideal consistency, the potatoes should be grated on a large-holed grater or mashed with a special tool for puree that has large holes. It is essential that the potato puree is aerated, not turned into a sticky mass, so we avoid the normal masher that makes them too creamy. The fluffy texture of the potatoes is the key to success, as they will hold up better in the dough, providing a pleasant tasting experience.

After we have obtained the potato puree, we add salt to taste, diced vegetables – carrots, onion, and parsley are excellent options – and grated cheese, preferably cottage cheese or telemea cheese, which will add a savory flavor. We mix all the ingredients carefully, ensuring that the vegetables and cheese are evenly distributed in the mixture.

After mixing well, we take a portion of the mixture and form appropriately sized balls. It is important to work with wet hands to prevent sticking. Once we have formed the balls, we roll them in chopped greens, such as dill or parsley, which will not only add extra flavor but also make the dumplings more visually appealing.

Then, the dumplings can be boiled in boiling water or fried in hot oil, depending on everyone's preferences. If you choose to boil them, let them cook until they float to the surface; this is a sign that they are ready. If you opt for frying, make sure they are evenly browned on all sides.

Potato dumplings can be served as a side dish or as a main course, alongside fresh sour cream or a tomato sauce. They are not only delicious but also extremely versatile, as they can be customized according to your preferences. Enjoy your meal!