Dödölle is a traditional Hungarian dish made from potatoes and flour, often served with sour cream and fried onions.

This comforting dish has its roots in the rural kitchens of Hungary, where it was a staple for many families.

To make dödölle, you start by boiling and mashing potatoes. The mashed potatoes are then mixed with flour to form a dough, which is shaped into dumplings.

The dumplings are fried in butter until they are golden and crispy on the outside, while still soft on the inside.

Some variations of dödölle include adding cheese or herbs to the dough for extra flavor.

In Hungary, dödölle is typically served as a side dish, often accompanied by a generous dollop of sour cream and a sprinkle of fried onions.

While dödölle is a delicious and hearty dish, it is also quite rich and should be enjoyed in moderation. The combination of potatoes and flour makes it a high-carb dish, and the frying process adds extra calories.