A rustic countryside favorite from Hungary, Dödölle is a simple yet incredibly comforting potato dumpling dish. Made with mashed potatoes, flour, and topped with golden caramelized onions — it’s humble, hearty, and delicious!
📝 Ingredients
2 lbs (1 kg) potatoes, peeled and cubed
1 cup all-purpose flour (approximate, adjust as needed)
1 teaspoon salt
3 tablespoons oil or lard
2 large onions, thinly sliced
👩🍳 Instructions
1️⃣ Cook the Potatoes Place potatoes in salted water and boil until very soft. Do not drain completely — leave a small amount of cooking water.
2️⃣ Mash & Add Flour Mash the potatoes directly in the pot. Gradually stir in flour while the potatoes are still hot. Mix vigorously until a thick, sticky dough forms and pulls away from the sides.
3️⃣ Caramelize the Onions In a large skillet, heat oil or lard. Add sliced onions and cook slowly until deeply golden and caramelized.
4️⃣ Form the Dumplings Using a spoon dipped in oil, scoop small portions of the potato dough and drop them into the skillet with the onions.
5️⃣ Pan-Fry Cook over medium heat, turning occasionally, until the dumplings develop a golden crust on the outside.
6️⃣ Serve Serve hot, topped generously with caramelized onions.
💡 Tips
Traditionally served as a main dish or side.
Some regions add sour cream or crispy bacon on top.
