Dumplings with potatoes and onions

8 servings

60 minutes

Вареники с картошкой и луком — это душевное блюдо русской кухни, с историей, уходящей в глубину веков. Мягкое тесто, приготовленное на кипятке, становится эластичным и нежным, обволакивая начинку из ароматного картофельного пюре, смешанного с золотистым луком и свежей зеленью. Вареники подают горячими, щедро смазанными сливочным маслом, дополняя их сметаной. Это блюдо не просто питательное, но и согревающее, идеально подходящее для семейного ужина или уютного застолья. В России вареники считаются символом домашнего уюта, их готовят на праздники и особенные случаи, собираясь за столом всей семьей. Вкус нежного теста, кремовой картофельной начинки и легкой пикантности черного перца делает их незабываемыми. Вареники с картошкой — это кусочек традиции в каждой тарелке.

Energy value per serving

• Calories: 421.3
• Proteins: 8.2g
• Fats: 18.4g
• Carbohydrates: 57.4g

Ingredients

• Wheat flour: 3 glass
• Boiling water: 200 ml
• Chicken egg: 1 pc
• Vegetable oil: 6 tbsp
• Potato: 500 g
• Dill: 40 g
• Parsley: 40 g
• Coriander: 40 g
• Onion: 2 head
• Butter: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare dough for dumplings. Sift 3 cups of flour (250 ml) into a bowl. Add 1/2 teaspoon of salt and mix. Beat the egg with a fork, add to the flour, and mix.

   Required ingredients:

   • Wheat flour: 3 glasss
   • Salt:  to taste
   • Chicken egg: 1 piece

2. Pour 200 ml of boiling water into the flour, add 2 tablespoons of vegetable oil, and knead the dough. Grease your hands with 1 tablespoon of vegetable oil and shape the dough into a ball.

   Required ingredients:

   • Boiling water: 200 ml
   • Vegetable oil: 6 tablespoons
   • Vegetable oil: 6 tablespoons

3. Put the dough in a bag for 30-40 minutes. During this time, it will become elastic.

4. While the dough rests, prepare the filling for the dumplings. Wash the potatoes, peel them, cut in half, pour with hot water, and add salt. Boil until ready over medium heat.

   Required ingredients:

   • Potato: 500 g
   • Salt:  to taste

5. Wash dill, parsley, and cilantro, remove the tough stems, and chop the greens finely.

   Required ingredients:

   • Dill: 40 g
   • Parsley: 40 g
   • Coriander: 40 g

6. Peel the onion, chop it finely, and fry in vegetable oil until golden.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 6 tablespoons

7. Add all the greens and butter to the onion, mix, and remove from heat.

   Required ingredients:

   • Dill: 40 g
   • Parsley: 40 g
   • Coriander: 40 g
   • Butter: 30 g

8. Drain the potatoes, mash them into puree. Add onion with herbs and butter, mix well. Season with pepper to taste. Place the filling on a flat dish to cool faster.

   Required ingredients:

   • Ground black pepper:  to taste

9. Dust the table with flour, take the dough out of the bag, knead it and roll it into a sausage shape, divide it into four parts. Set three parts aside and cover with a towel to prevent drying out.

10. Roll the remaining part into a rope, cut into pieces, and flatten into patties.

11. Place 1 heaping teaspoon of filling in the center of each flatbread, join the edges, seal, and make a decorative braided edge.

12. Boil the dumplings by dropping them one by one into salted boiling water, adding 1 tablespoon of vegetable oil and 2 bay leaves. Gently stir with the back of a spoon to avoid damage. When the dumplings are cooked, they will float. After that, boil them for another 3-4 minutes and remove with a slotted spoon.

    Required ingredients:

    • Vegetable oil: 6 tablespoons

13. Add a small piece of butter to the prepared dumplings, gently shake to prevent them from sticking. Serve hot with sour cream.