BZL Potato dough mix 400 g Nominal

The Nominal potato dough mix is a great hot kitchen helper for preparing potato dumplings, gnocchi, shish kebabs, choulis, etc. The mixture is naturally gluten-free, has a great taste, contains no heavy and "problematic" ingredients, is reliable and you only need to add water to the basic recipe.

However, there are also other recipes to the basic dough, expanding our possibilities to include fried croquettes, potato pancakes, spätzle, gnocchi and similar specialties.

Nominal is a Czech family-owned company that has been producing gluten-free foods since 1993 and offers a range of dry, bulk gluten-free mixes for food preparation. From its range you can try Nominal cereal porridges, gluten-free mixes for bread, flour and dough or also Mug cakes.

PREPARATION:

POTATO DUMPLINGS

Mix 400 g of the mixture with 600 ml of water, stir well and leave to rest for about 10 minutes. Then knead with your hands.

Then shape into rolls with a diameter of 3 cm and a length of 15-20 cm. Cook in lightly salted water for 15-18 minutes.

Let the cooked dumplings evaporate and cut into slices. The dough can also be used for dumplings filled with fruit or meat or vegetable filling.

BAKED POTATO PANCAKES WITH JAM

Prepare the dough according to the basic recipe. Some of the water can be replaced by white yoghurt.

Grated nuts can be added to the batter. Roll out the dough to a thickness of about 3 mm and cut out rounds, which are baked on a dry or lightly greased pan on both sides.

Spread hot with butter (lard) and jam, sprinkle with ground poppy seeds or add cottage cheese or sour cream.

POTATO CROQUETTES

Mix 400 g of the mixture, 500 ml of milk and 2 eggs, stir and leave to rest. Then shape into balls 2 cm in diameter. Fry dipped in fat in a covered dish for about 4 minutes.

The basic recipe can be varied by adding chopped herbs directly to the dough or by adding spices as in potato pancakes (marjoram, garlic, crushed cumin, pepper)

POTATO-COTTAGE CHEESE DOUGH FOR DUMPLINGS

Mix 400 g of the mixture, 400 g of cottage cheese, 4 eggs and 400 ml of water. Mix well and let the dough rest for about 10 minutes.

Knead once more and fill with fruit. Cook for 7-8 minutes in lightly salted water.

Storage: Store in a dry place, tightly closed.

Although every effort is made to keep all product information current and correct, changes in ingredients and dietary information may occur due to updated regulations. Therefore, please always read the product label and do not rely solely on the information provided on our website.