👨‍🍳 Instruktioner

1. 1

   Peel and grate the potatoes using a fine grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

   💡 Proffstips: Removing moisture is crucial for the dumplings to hold their shape.
2. 2

   In a large mixing bowl, combine the squeezed grated potatoes, flour, egg, and salt. Mix well until a cohesive dough forms.

   💡 Proffstips: The dough should be firm enough to handle but not too dry.
3. 3

   Lightly flour your hands to prevent sticking. Take small portions of the dough, roll them into balls, and then flatten them slightly to form dumplings.

   💡 Proffstips: Aim for dumplings about 1.5-2 inches in diameter.
4. 4

   Bring a large pot of salted water to a gentle boil.

   💡 Proffstips: Ensure the water is not boiling too vigorously, which can break the dumplings.
5. 5

   Carefully drop the dumplings into the boiling water. Cook for about 5-7 minutes, or until they float to the surface.

   💡 Proffstips: Do not overcrowd the pot; cook in batches if necessary.
6. 6

   Use a slotted spoon to remove the cooked dumplings from the water and drain any excess moisture.

   💡 Proffstips: A colander can also be used for draining.
7. 7

   If using optional toppings, sauté the chopped onion and diced bacon in a separate pan until the bacon is crispy and the onion is softened. Drain off excess fat.

   💡 Proffstips: This step adds a savory depth to the dish.
8. 8

   Serve the shapushniki hot, drizzled with melted butter and a dollop of sour cream. Top with sautéed onions and bacon, if desired.

   💡 Proffstips: Serve immediately for the best texture.