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Crispy dödölle served with sour cream and roasted onions
Pan-fried potato dumplings (dödölle) topped with caramelized onions and cool sour cream.

Dödölle (Roasted potato dumplings)

Author: Flavelo
Recipes Side Dishes
The pinnacle of ingenuity in Hungarian peasant cuisine: potato and flour, yet a princely dish. The secret lies in the 'torture': the potato mass must be stirred and roasted on the stove until the cook's arm almost falls off. This crusty bits give dödölle its inimitable taste.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Strong wooden spoon (to withstand kneading)
  • Heavy-bottomed pot
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk (if serving with sour cream)

Instructions

1 ✓

Peel and dice the potatoes, and cook in just enough salted water to cover them.

Tip: Don't drain the water! The starchy cooking water will hold the dough together.
2 ✓

Mash the potatoes in their own liquid on the stove. Pour in the flour, and stir/knead over low heat with the wooden spoon until you get a very thick, heavy mass.

Tip: This is the most important step: the flour must be 'roasted' together with the potato. It's ready when it comes away from the side of the pot and catches slightly at the bottom.
3 ✓

Dice the onion and fry in the fat until golden brown.

Tip: The caramelised onion provides the soul of the dödölle.
4 ✓

Dip the spoon into the hot onion fat, and tear dumplings from the mass into a pan. Fry the sides of the dumplings too, then toss with the onions.

Tip: During frying, the potato dough gets a crust (Maillard reaction), resulting in a texture that is crispy outside and soft inside.

Recipe FAQ

Why did it taste floury?
You didn't cook/roast the mass in the pot long enough. Flour needs heat for the starch to gelatinise and cook through.

Ingredients

  • 1 kg Old potatoes (high starch content)
  • 300 g Plain flour
  • 3 heads Onions
  • 100 g Lard or Oil
  • 1 tbsp Salt
  • 200 ml Sour cream (for serving)