Potato dumplings on choux pastry
6 servings
90 minutes
Potato dumplings on choux pastry are a cozy dish of Russian cuisine, embodying home comfort and traditions. The choux pastry makes them especially soft and tender, while the potato filling with golden onions is hearty and aromatic. The history of this dish goes back to ancient times when simple ingredients turned into true gastronomic joy. Dumplings are often served with sour cream, giving them a creamy taste and highlighting the sweet notes of fried onions. They are perfect as a standalone dish or side, warming you on cold days and delighting family gatherings. This combination of simplicity and sophistication makes dumplings a universal choice for any occasion.
1
Prepare all the ingredients.
2
Beat the egg with 1/4 teaspoon of salt lightly with a fork or mixer.
- Chicken egg: 1 piece
- Salt: to taste
3
Add sifted flour and 1 tablespoon of vegetable oil, mix well.
- Wheat flour: 3 glasss
- Vegetable oil: 3 tablespoons
4
Pour boiling water and knead an elastic dough.
- Boiling water: 1 glass
5
Wrap the dough in plastic and let it cool.
6
For the filling, peel the potatoes, chop them coarsely, and boil in salted water until cooked.
- Potato: 1 kg
- Salt: to taste
7
Chop the onion into small cubes and fry in vegetable oil until golden brown.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
8
Mash the cooked potatoes into a puree and mix with fried onions.
- Potato: 1 kg
- Onion: 1 head
9
Roll out the cooled dough into a thin layer and cut out circles of the same size. They can be covered with plastic wrap to prevent drying.
10
Place filling in the center of the round dough with a spoon and tightly seal the edges. This way, make all the dumplings.
11
Place the dumplings in boiling salted water and cook for 3 minutes after they float.
12
Serve dumplings with potatoes with sour cream, sprinkled with fried onions if desired.
- Fried onions (crispy onions): to taste
