Cheese-Stuffed Potato Dumplings
These traditional Latvian potato dumplings are made from cooked potatoes, filled with grated cheese, gently boiled, and finished with buttery toasted breadcrumbs. They’re simple, hearty, and a lovely example of old-fashioned Baltic comfort food.
Ingredients
Method
- Cook peeled potatoes in salted water until tender. Drain them very thoroughly, mash until smooth, and allow to cool.
- Add the egg yolk, salt, and flour to the potato mixture. Mix just until a soft dough forms. Use the dough immediately, as specified in the original recipe.
- On a lightly floured surface, roll the potato dough into a thick rope and cut it into equal portions.
- Flatten each piece into a small round.
- Lightly brush the center with beaten egg white and place a spoonful of grated cheese in the middle.
- Bring the edges together and seal firmly. Shape into either round or small elongated dumplings.
- Bring a large pot of salted water to a gentle boil. Add the dumplings and reduce the heat so the water simmers rather than boils vigorously.
- Once the dumplings rise to the surface, cover the pot and cook for another 5 minutes.
- Remove with a slotted spoon and drain well.
- Melt the butter in a frying pan. Add the breadcrumbs and cook until golden and fragrant.
- Arrange the potato dumplings on a serving dish and spoon the buttered toasted breadcrumbs over the top. Serve immediately.
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