Dumplings with potatoes
4 servings
140 minutes
Dumplings with potatoes are one of the most popular and beloved recipes of Russian cuisine that warms the soul and fills the home with coziness. These tender, airy dough pockets with aromatic potato filling have become a true gastronomic classic. Their taste is a harmonious blend of the softness of mashed potatoes, sweet notes of fried onions, and silky dough made with sour cream. Dumplings are served hot with crispy cracklings, golden onions or sour cream, giving them a special richness and depth of flavor. They are perfect for both everyday dinners and festive feasts, uniting generations at the family table. This simple yet exquisite recipe is passed down from generation to generation, remaining an unchanged symbol of warmth and home comfort.
1
Peel the potatoes, cut them into large pieces, and boil in salted water. Drain the water, add half of the butter to the pot, and make a puree.
- Potato: 500 g
- Salt: to taste
- Butter: 100 g
2
Finely chop the onion and fry it in vegetable oil until it turns a nice golden color.
- Onion: 2 heads
3
Sift the flour into a bowl and mix it with salt.
- Wheat flour: 450 g
- Salt: to taste
4
Add baking soda to the sour cream and mix well.
- Baking soda: 0.5 teaspoon
5
Add sour cream with baking soda to the flour, mix, and while constantly stirring and adding water, knead the dough to a medium thickness.
- Sour cream: 3 tablespoons
- Wheat flour: 450 g
- Water: 0.5 glass
6
Knead the dough well and wrap it in film or a bag for 15-20 minutes, so it rests a bit and doesn't dry out.
7
Pepper the mashed potatoes, add half of the fried onion to it, and mix everything well.
- Ground black pepper: to taste
- Onion: 2 heads
8
Cut about a quarter from the ready dough, roll this piece into a sausage about 3 cm thick, and cut it into pieces about 1.3 cm thick. Keep the remaining dough wrapped in film.
9
Roll out pieces of dough into thin circles. Keep the dough pieces under a napkin to prevent them from drying out.
10
Place a half teaspoon of filling in the center of the circle.
11
Seal the edges of the dumpling carefully. If desired, you can decorate the edge of the dumpling with a 'braid'.
12
Drop the dumplings into boiling salted water, stir slightly to prevent sticking to the bottom, and cook for 2-3 minutes after they float.
- Salt: to taste
13
Remove the boiled dumplings with a slotted spoon and place them in a bowl with the remaining butter. Sprinkle the dumplings with the remaining fried onions and, if desired, with cracklings. Dumplings can also be eaten with sour cream.
- Butter: 100 g
- Onion: 2 heads
