Potato dumplings are a true classic of Italian cuisine that we usually make in the winter: a comforting and substantial dish that can vary in infinite variations depending on the flour used and the main ingredient. The classic ones are potato-based, but can be replaced with other tubers or vegetables such as pumpkin, spinach, chestnuts or herbs.
Before figuring out how to prepare potato dumplings, let’s find out the origins of this dish.
An antique flavoured dish
Thursday dumplings is one of the most popular phrases to say when talking about food and days of the week. The proverb, mainly spread in the centre-south of our country, actually reads like this: “Thursday dumplings, Friday fish and Saturday tripe”. It would seem that the birth of this phrase goes back to the immediate post-war period: a reminder linked to the need to fill the dishes at the table with little money and with what the market offered.
Prepared with water, flour, few eggs and many potatoes, the dumplings were eaten in abundance in order to get filled up with energy in view of the following Friday, which according to the religious precept was a day set aside for fasting from meat; one could only consume fish and legumes on a day like this. So, on Thursday, the day before the Friday of lean, people had a habit of eating a caloric, nutritious dish with great satiating power like the dumplings spread.
However, let’s see how to make potato dumplings in the most popular version, the one with the tomato sauce which is loved by both the young and old.
The recipe for potato dumplings
Do you want to know how to prepare potato dumplings? Here is the list of ingredients and the procedure to be followed.
- 1 kg of potatoes
- 250 gm of 00 flour
- 1 egg
- 300 gm of ripe or peeled tomatoes
- 1 carrot
- 1 celery coast
- 1 onion
- Salt, pepper and nutmeg.
Once you have checked for the availability of ingredients in the pantry, you can now start following the process.
Prepare the dough of the dumplings by peeling and boiling the potatoes; leave them to drain and dry well. After a while, crush them inside a bowl, adding salt, pepper and nutmeg to it. Click here to choose our 100% Made in Italy bowls, like all Omada plastic housewares.
Subsequently incorporate the flour in the form of rolls on the pastry board, cut into small pieces and slip on a fork to give it more roughness. Allow them to rest for 2 hours. Click here to see our beech wood chopping boards, modern and comfortable at the same time. In the selection you will also find the container for Woody bread complete with a lid for chopping boards which could be evaluated for double use.
Boil a pot of water and prepare the tomato sauce by making a sauté with chopped carrot, onion and celery, leave it to get brown and then add the tomatoes. Remove the sauce after about 20 minutes, then turn off the heat and cover. Throw the dumplings in salted water and as soon as they surface, drain them with a twig.
Season them with tomato sauce and serve them hot on one of our dinner plates available in different colours. In addition, you’ll see that its beautiful figure is assured even with guests!
The essential accessories
Let’s now summarize the essential accessories to prepare potato dumplings, so you can immediately understand what to do if you have everything in the kitchen to make the recipe.
The irreplaceable tool for making potato dumplings is, in fact, the potato masher; the other tools include a pot, a potato peeler, a skimmer and a pastry board or chopping board, better if made of wood. Finally you can use the prongs of a fork or the back of a grater to scratch the dumplings.
Take a look at Omada’s signature kitchen accessories to always be ready to churn out any type of dish.