4 Serves
74 Mins
Peel and boil the potatoes until tender, then drain and mash them thoroughly using a potato masher until completely smooth.
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ChineseVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
1283 mg / 4,700 mgSodium
1537 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Allow the mashed potatoes to cool slightly, then combine them with potato starch and salt in a large bowl to form a smooth, pliable dough.
Divide the dough into small portions and roll them into balls, pressing your thumb into the center of each to create the signature dimple.
Bring a large pot of salted water to a boil and drop the dumplings in carefully; cook until they float to the surface, then remove with a slotted spoon.
Optionally, heat a small amount of oil in a frying pan and lightly sear the boiled dumplings for a crisp exterior, seasoning with salt and pepper to taste.
43
g66
g24
g
Tunisian
Polish