Fried dumplings with potatoes and cheese
6 servings
60 minutes
The recipe is taken from the book "Miss Varenichnaya" by Alena Solodovichenko.
1
Sift flour and starch into a mound on a clean work surface, making a small well in the center. Add salt, sugar, and pour in water with oil into this well.
- Wheat flour: 590 g
- Starch: 50 g
- Salt: to taste
- Sugar: pinch
- Water: 250 ml
- Sunflower oil: 2 tablespoons
2
Carefully lift the flour from the edges to the center and knead a stiff dough. It should be kneaded for a long time, 10-12 minutes, until it turns into an elastic, not very sticky ball.
3
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.
4
Boil the potatoes and mash them thoroughly into a smooth puree with melted butter.
- Potato: 1 kg
- Butter: 100 g
5
Grate the suluguni on a fine grater. Finely chop the garlic and add it with the cheese to the puree, mixing thoroughly. Season the filling with a pinch of pepper and salt to taste.
- Suluguni cheese: 200 g
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
6
Roll out the dough thinly on a floured surface, cut out circles using a mold. Place filling in the center of the circle, pinch the edges to shape into dumplings.
- Wheat flour: 590 g
7
Boil the dumplings in salted water for 3-4 minutes, remove with a slotted spoon, drain excess water, and then fry in a hot pan (or deep-fry) in sunflower oil until golden brown.
- Salt: to taste
- Sunflower oil: 2 tablespoons