Baked potato custard dumplings

Baked potato custard dumplings



  1. flour 600 g
  2. egg 1 pc.
  3. salt 0.5 tsp
  4. water 270 ml.
  5. vegetable oil 3 tbsp


  1. to taste potatoes
  2. milk to taste
  3. butter to taste

For submission:

  1. mushrooms to taste
  2. onion to taste
  3. sour cream to taste
  4. greens to taste
  • Main ingredients: Potato, Mushrooms
  • Serving 10 Servings


We wash the potatoes and bake for 30 minutes at 180C.

Peel potatoes, add butter and milk to taste, make mashed potatoes.

Sift the flour, add the egg and salt, mix with the flour. Pour in hot water and quickly mix with a spatula, add vegetable oil, and knead the dough for 10 minutes, do not gently burn yourself. Leave the dough to rest for 15 minutes.

We divide the dough into three parts, from each we make a flagellum and cut it into pieces, roll each piece into a circle and sculpt the dumplings, spread on a surface sprinkled with flour. Cook 4 minutes after boiling. the rest is frozen.

For serving, I fried mushrooms with onions, chopped greens and of course sour cream.) The dough is thin, delicate, and very easy for digestion.) Baked potato filling has a rich taste and retains more benefits than when cooking. I wish you bon appetit!)