~ Menu ~
Glass of Secret Red
Krumplinudli are mashed potato dumplings, traditionally sausage shaped, poached and coated in crunchy buttery breadcrumbs. My sister and I used to put them on the menu a lot because they sounded funny (and tasted good, of course).
Whilst thinking about leftover mashed potato, as one does, I thought I might try making some for my lunch and, not having made them for 20 or 30 years, thought I’d just check I was on the right lines. Googling “krumplinudli” brought up lots of pages but most were in Hungarian but it’s OK Google translated them for me and this here are some of the things I have learnt …
~ “Preparation of monster is actually a simple, all depends on the dose,”
~ “Do you have to hurry to the pedals between because if you are, you can descend, and the 'difficult to handle will be.”
~ “Because of the huge, with wooden kitchen table, on which long ago did these things, we rarely see”
~ “If you have the correct his potatoes, then "only" cooked her to be watching.”
~ “do not dilute your knife he bb dough”
I could go on – it must be cool living in
! So armed with the above information I decided
to make them up after all … Hungary
1 medium potato, cooked and mashed with a knob of butter
approx 120g flour (or more!)
salt and pepper
~ Ideally the potatoes should be freshly cooked and mashed but … mine were a day old and also had a carrot mashed in with them! So I reheated them.
~ Mix in the egg, some seasoning and then the flour. You are aiming for a soft workable dough. Add more flour till such a situation is achieved.
~ Roll the dough into snakes and cut into 50mm or so length.
~ Leave on the floured surface to dry for some while (and hour or more, although I just made about 40 minutes).
~ Boil a large pan of salted water, add the nudli to it and cook for about 5 minutes – they may well float to the surface when cooked, also they stop tasting of flour.
~ Have ready a medium hot oven.
~ Toss your nudli in a little melted butter and then fresh breadcrumbs (guess what I sued – panko of course!) and bake till crisp and golden.
Sadly I have to say that considering all that faff to make them they were nothing special, perhaps I misunderstood the instructions! I think the idea is probably worth playing with, however.
I ate them anyway sprinkled with Parmesan and with some spicy dipping salsa. C’est la vie, as we say in England.