Potato dumplings with fried onions and pork cheek
8 servings
120 minutes
The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich. For vegetarians, you can replace the pork cheek with mushrooms and the butter with vegetable oil.
1
For the test, mix two types of flour and salt in a bowl, add water and olive oil. Knead the dough, cover with plastic wrap, and leave at room temperature for 1 hour.
- Durum wheat flour: 500 g
- Premium-grade wheat flour: 500 g
- Water: 450 ml
- Olive oil: 75 ml
- Salt: pinch
2
For the filling, boil or bake the potatoes in their skins until done, peel and mash. Finely chop the onion and sauté in butter. Mix the potatoes and onion and season with salt to taste.
- Potato: 1.5 kg
- Onion: 300 g
- Butter: 100 g
- Salt: pinch
3
Divide the dough into parts, roll it out and cut circles. Place the filling and seal the dumplings. Some dumplings can be frozen for later.
4
Boil in salted water for 5 minutes.
5
For frying, finely chop the onion and pork cheek, and fry in a pan. Add the cooked dumplings and fry a little more.
- Onion: 300 g
- Pork cheeks: to taste
6
Serve with sour cream and herbs.
- Salt: pinch
