Dumplings with potato and cheese filling
10 servings
150 minutes
Dumplings filled with potato and cheese are one of the coziest and most soulful dishes of European cuisine, especially loved in Eastern Europe. The combination of fluffy mashed potatoes with the rich flavor of cheddar cheese and aromatic green onions creates a harmonious balance of tenderness and spiciness. The dough, made from potato broth and eggs, is elastic and soft, perfectly enveloping the filling. Dumplings are first boiled in boiling water and then fried in butter until crispy golden brown. They are served with caramelized onions, sage, and sour cream, adding extra depth of flavor to the dish. This is an ideal option for a cozy family dinner or festive gathering, filling the home with warmth and aromas of traditional cuisine.
1
Wash, clean, and cut the potatoes into equal large pieces. Boil them until they can be easily pierced with a fork. Drain the water, set aside, and cool 240 ml of the cooking liquid. Dry the potatoes over low heat or on a sheet in the oven at 149 degrees until the steam stops rising.
- Potato: 2.72 kg
- Milk: 28 ml
2
Mash the hot potatoes in a food mill or by hand. Add the yolks, grated cheese, and finely chopped green onions. Season with salt, pepper, and nutmeg. Cover and set the filling aside.
- Egg yolk: 7 pieces
- Cheddar cheese: 255 g
- Green onions: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
To make the dough, pour the liquid left after boiling the potatoes and 9 eggs into a mixer with a hook attachment. Add flour and 28 grams of salt. Mix everything in the mixer at medium speed for 3-4 minutes (until the dough is smooth). Divide the dough into four parts. Knead each part on a floured surface until the dough stops sticking. Cover the dough with plastic wrap and let it rest for 20 minutes.
- Milk: 28 ml
- Chicken egg: 10 pieces
- Semolina flour: 595 g
- Wheat flour: 595 g
- Salt: to taste
4
Roll out the dough to a thickness of 1.5 mm using a pasta machine. Cut circles from the dough using a round cookie cutter with a diameter of 6 cm. Brush the edges with an egg wash (made by mixing an egg with milk and a pinch of salt).
- Chicken egg: 10 pieces
- Milk: 28 ml
- Salt: to taste
5
Place about 1 tablespoon (15 ml) of filling on each cut-out dough circle and seal the edges, shaping the dumplings into a crescent.
- Potato: 2.72 kg
6
Boil the dumplings in a large pot of salted boiling water for 4-5 minutes, until the dough on the sealed edges is fully cooked. Serve the dumplings immediately or cool them in ice water, dry, and store in the refrigerator for future use.
- Salt: to taste
7
Heat the melted butter in a large skillet over medium heat. Add the dumplings and fry on both sides until golden brown (about 2 minutes per side).
- Melted butter: 170 g
8
Pour in the melted butter, increase the heat to medium or high, add the butter and fry until golden brown (2 minutes). Add a pinch of salt and white pepper.
- Butter: 340 g
- Ground white pepper: pinch
- Salt: to taste
9
Garnish with caramelized onions, chiffonade sage, and sour cream, serve immediately.
- Caramelized Onions: 500 g
- Sage: 6 g
- Sour cream: 480 g