Hungarian potato dumplings

Ingredients

500 g boiled potatoes
125 g flour (45 g plain wheat flour and 80 g whole wheat flour)
5 g salt
1 db egg yolk
1 db whole egg
40 g butter (82% fat content)

Rotate in this:

30 g butter (82% fat content)
250 g whole wheat breadcrumbs (half of which can be ground walnuts)
40 g xylitol (I ground this up)

To eat with this:

60 g sugar-free apricot jam per serving, or blueberry jam if using walnuts
or, instead of jam, 125 g plain yogurt with 1 serving (25 g) of protein powder

Instructions

Wash the potatoes thoroughly. Scrub them to remove any sand. There is no need to peel them. Cook them in their skins. Place them in the bottom of a large saucepan. Cover with water. Add a pinch of salt and cook until the potatoes are completely soft.
When ready, strain and allow to cool enough to peel. It is important not to cool completely – they must be warm when pressed through a potato ricer. Once pressed, spread out to cool. Turn occasionally.
It is very important that as little moisture as possible remains in the potatoes, because if this is not achieved, the starch in the added flour will become soggy and grainy. This will make the raw dough soft and difficult to shape, and the cooked dough will easily become chewy and hard.
While the potatoes are cooling, I suggest you prepare the crumbs you will use to coat them, because later you won't have time and your hands will be covered in dough. For the crumbs, melt the measured butter in a high-sided pan. Add the breadcrumbs (and walnuts, if you are making a half-and-half mixture), then fry together. Add the ground xylitol. Stir. Set aside while you prepare the rest.
Melt the butter. Set aside.
Measure out the flour, add the salt, and mix.
Beat the eggs and prepare everything for kneading. For example, a knife for cutting and a tray on which you will place the shaped noodles.
Once the potatoes have cooled, spread them out on a pastry board, where you will shape them. Drizzle with melted butter. Crumble the potatoes.
Pour in the measured flour with the salt and the separately beaten eggs. Knead everything together with light, quick movements until smooth. Do not knead for too long. Shape it into a loaf.
Lightly flour the board and roll out the dough into a rectangle. Cut it into 3 cm strips, then cut the strips into 0.5 cm pieces. (There are many ways to shape the dough – some people make finger-length pieces. For me, the longer pieces always broke in half when turning them in the pan, so I stuck with the smaller pieces.)
Meanwhile, boil salted water in a large pot. Add the noodles and cook for 1-2 minutes in boiling water (just long enough for them to rise to the top of the water), then remove with a slotted spoon.
Put them straight into the prepared breadcrumbs. Shake and stir the noodles to coat them in the breadcrumbs. You can also fry them a little.
Enjoy lukewarm, drizzled with jam or topped with plain yogurt sauce.

Calories and macros

1 serving (only the pretzel noodles, without jam)

Energy: 317 calories

Protein: 9 grams

Carbohydrates: 50 grams

Fat: 10 grams

1 serving (only the pretzel noodles, without jam)

Energy: 357 calories

Protein: 10 grams

Carbohydrates: 67 grams

Fat: 10 grams