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Krompirjevi Cmoki s Skuto
Soft and tender potato dumplings filled with creamy cottage cheese, a comforting and classic Slovenian side dish or light main course.
🧂 Ingrédients
- 500 g Potatoes(starchy variety, boiled and riced or mashed)
- 250 g Cottage cheese (skuta)(drained)
- 1 large Egg yolk
- 150 g All-purpose flour(plus more for dusting)
- 50 g Semolina flour(optional, for texture)
- 1 tsp Salt
- 50 g Butter(melted, for serving)
- 50 g Breadcrumbs(toasted, for serving)
- 2 tbsp Fresh chives or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Ensure the cooked potatoes are still warm. If using riced potatoes, rice them while warm. If mashing, mash them while warm. This helps create a smoother dough.
💡 Conseils de pro: Warm potatoes absorb flour better and result in a less sticky dough. - 2
In a large bowl, combine the warm potatoes, drained cottage cheese, egg yolk, 1 tsp salt, and the all-purpose flour and semolina flour (if using). Mix with your hands until a soft, slightly sticky dough forms. Add a little more flour if the dough is too wet to handle.
💡 Conseils de pro: Don't overwork the dough, as this can make the dumplings tough. - 3
Lightly flour your hands and a clean work surface. Divide the dough into 8-10 equal portions. Roll each portion into a ball, then flatten it into a disc about 3-4 inches in diameter.
- 4
Place a generous tablespoon of cottage cheese filling (you can mix a little more cottage cheese with a pinch of salt and herbs for the filling) in the center of each dough disc. Carefully bring the edges of the dough up and around the filling, pinching to seal completely and form a smooth ball.
💡 Conseils de pro: Ensure the filling is well-sealed to prevent it from leaking out during cooking. - 5
Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water, being careful not to overcrowd the pot. Cook in batches if necessary.
💡 Conseils de pro: Salt the water as you would for pasta. - 6
Reduce the heat to a simmer and cook the dumplings for about 10-15 minutes, or until they float to the surface and are cooked through. They should be puffed up and tender.
💡 Conseils de pro: Simmering gently prevents the dumplings from breaking apart. - 7
While the dumplings are cooking, melt the butter in a small pan. Add the toasted breadcrumbs and stir until lightly golden and fragrant.
- 8
Using a slotted spoon, carefully remove the cooked dumplings from the water. Serve immediately, drizzled with melted butter, sprinkled with toasted breadcrumbs, and garnished with fresh chives or parsley.
💡 Conseils de pro: Serve hot for the best texture and flavor.
💡 Conseils de pro
- ✓The filling can be varied with herbs like dill or mint, or a pinch of nutmeg.
- ✓If you don't have cottage cheese, farmer's cheese or ricotta can be used, but ensure it's well-drained.
- ✓These dumplings can be made ahead of time, boiled, and then reheated by gently simmering in water or pan-frying in butter.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a savory version, omit the egg yolk and add finely chopped sautéed onions or herbs to the potato dough.
- Serve with a side of sour cream or a mushroom sauce.