Fried dumplings with potatoes and cheese

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.

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.

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.

Boil the potatoes and mash them thoroughly into a smooth puree with melted butter.

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.

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.

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.