👨‍🍳 Ohjeet

1. 1

   Mash the boiled potatoes until smooth. Ensure there are no lumps. Let them cool slightly.

   💡 Ammattilaisvinkit: Using a potato ricer will ensure the smoothest mash.
2. 2

   In a large bowl, combine the mashed potatoes, crumbled telemea cheese (or feta), egg, and salt. Mix well until everything is incorporated.

   💡 Ammattilaisvinkit: Make sure the cheese is evenly distributed throughout the potato mixture.
3. 3

   Gradually add the flour to the potato mixture, mixing until a soft, pliable dough forms. You may not need all the flour, or you might need a little more, depending on the moisture content of the potatoes.

   💡 Ammattilaisvinkit: The dough should be soft but not sticky. Add flour slowly to avoid making the dumplings tough.
4. 4

   Bring a large pot of salted water to a rolling boil. While the water heats, shape the dough into small, uniform dumplings. You can roll them into small balls or flatten them slightly.

   💡 Ammattilaisvinkit: Uniform size ensures even cooking.
5. 5

   Carefully drop the dumplings into the boiling water, a few at a time, to avoid overcrowding the pot. Cook for about 15-20 minutes, or until the dumplings float to the surface and are cooked through.

   💡 Ammattilaisvinkit: Cook in batches if necessary to maintain a steady boil and prevent sticking.
6. 6

   Remove the cooked dumplings from the water using a slotted spoon. Serve immediately.

   💡 Ammattilaisvinkit: Drain them well to prevent them from becoming waterlogged.
7. 7

   Serve the dumplings warm, topped with a dollop of sour cream and a sprinkle of fresh chopped dill.

   💡 Ammattilaisvinkit: These are delicious as a side dish to meat or as a vegetarian main course.