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Shredded potato dumplings
1 serving
peel the potatoes, wipe them three-quarters on a fine grater and squeeze them through gauze. boil the remaining potatoes, pass through a meat grinder, add egg, salt, grated squeezed mass of potatoes and starch remaining from the squeezed juice. mix everything well, make small dumplings and cook them in boiling salted water. serve in warmed bowls, watering with hot oil. serve sour cream separately
peel the potatoes, wipe them three-quarters on a fine grater and squeeze them through gauze. boil the remaining potatoes, pass through a meat grinder, add egg, salt, grated squeezed mass of potatoes and starch remaining from the squeezed juice. mix everything well, make small dumplings and cook them in boiling salted water. serve in warmed bowls, watering with hot oil. serve sour cream separately
potatoes - 500 g, flour - 4-5 tbsp. spoons, eggs - 1 pc., butter - 3 tbsp. spoons, sour cream - 50 g, salt to taste
