Market Stall · Pan-Fried Potato Dumpling
Zalai Dödölle
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It's cooked by dropping soft dough straight into the same pan as the frying onions and cracklings, so the dumplings pick up flavor from the fat instead of ever touching boiling water.
Soft, unshaped potato dumplings pan-fried with lard, onion, and cracklings until lightly crisped at the edges, served hot in a shallow bowl — a specialty of the Zala and Göcsej districts of southwestern Transdanubia.
Why it's made this way: It's a rustic dish from Hungary's rural southwest, built around potatoes and lard as the two cheapest, most reliable staples of the region's farming villages.
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Part of World of Street Food — 690 dishes from 118 countries.
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