- Mash the boiled potatoes with a potato masher and mix them with butter.
- Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
- Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
- Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
- Put the dumplings in salted boiling water and wait until they float to the surface.
- Serve with butter, scratchings of smoked bacon or fried onion.
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
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You’re probably already familiar with the big-time European wine producers of France, Italy and Spain. But there are many more wines to discover in the rest of the continent – and they’re as drinkable as they are affordable. Get to know six lesser-known European wine regions that are just begging to be explored.
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Europe is a jolly place to be any time of the year. But when Christmas time rolls around, some places become nothing short of magical. It all starts at the Christmas markets sprinkled throughout the continent. From Finland to France, unwrap the wonder of European Christmas markets with this gallery. Then, find your way here in December to experience it firsthand.
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- 1 kg of boiled potatoes
- potato flour
- 2-3 eggs
- 1-2 tablespoons of butter
- serve with: clear butter, scratchings of smoked bacon or fried onion