Belarusian-style Potato Dumplings (Kartoflanyya Kletski)

Ingredients

In this adaptation of Kniddelen to Belarusian cuisine, we replace the traditional Luxembourgian ingredients with Belarusian staples. Instead of using wheat flour, we use a combination of wheat and potato flour to enhance the potato flavor. Additionally, we incorporate traditional Belarusian seasonings and spices to infuse the dumplings with a distinct Belarusian taste. We alse have the original recipe for Kniddelen, so you can check it out.

• 4 large potatoes, peeled and boiled (about 600g / 1.3 lbs) 4 large potatoes, peeled and boiled (about 600g / 1.3 lbs)
• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/2 cup (60g) potato flour 1/2 cup (60g) potato flour
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• Butter, for serving Butter, for serving
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 9g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   Mash the boiled potatoes until smooth.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, wheat flour, potato flour, eggs, salt, black pepper, and dried dill. Mix well until a dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a ball.
4. 4.
   Bring a large pot of salted water to a boil.
5. 5.
   Gently drop the dumplings into the boiling water and cook for about 5-7 minutes, or until they float to the surface.
6. 6.
   Using a slotted spoon, remove the dumplings from the water and transfer them to a serving dish.
7. 7.
   Serve the Belarusian-style potato dumplings hot, topped with butter and sour cream.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender and easily mashable. This will ensure a smooth texture for the dumplings.
• Wheat flour — Use all-purpose wheat flour for the best results. Avoid using self-rising flour or cake flour, as they may alter the texture of the dumplings.
• Potato flour — Potato flour adds a unique flavor and helps bind the dough. If you can't find potato flour, you can substitute it with additional wheat flour.

Tips & Tricks

• To add extra flavor to the dumplings, you can incorporate finely chopped onions or garlic into the dough.
• Serve the dumplings with a variety of toppings such as crispy bacon, sautéed mushrooms, or caramelized onions for added texture and flavor.
• If you prefer a lighter version, you can steam the dumplings instead of boiling them.
• Leftover dumplings can be pan-fried in butter for a delicious crispy exterior.

Serving advice

Serve the Belarusian-style potato dumplings as a main course accompanied by a fresh salad or pickled vegetables. They can also be served as a side dish alongside roasted meats or stews.

Presentation advice

Arrange the dumplings on a platter, drizzle them with melted butter, and garnish with fresh dill or parsley for an appetizing presentation. Serve with a dollop of sour cream on the side.