Dumplings with potatoes
4 servings
60 minutes
Dumplings with potatoes are a true embodiment of home comfort and the taste of Russian cuisine. The history of this dish goes back centuries, finding kinship in Slavic and Eastern European traditions. The delicate dough, made with boiling water and vegetable oil, gives the dumplings special elasticity and softness. The filling of fragrant mashed potatoes enriched with butter and spices provides a rich, slightly sweet flavor to the dish. Additional depth is added by fried onions that contribute a golden caramel note. Dumplings are served hot, often with thick sour cream that highlights their velvety texture. This dish is perfect for cozy family dinners and becomes a symbol of hospitality and warm gatherings.
1
Sift the flour.
- Wheat flour: 3 glasss
2
Break the egg.
- Chicken egg: 1 piece
3
Mash the egg with flour using a fork.
- Chicken egg: 1 piece
- Wheat flour: 3 glasss
4
Add half a teaspoon of salt.
- Salt: 0.5 teaspoon
5
Pour boiling water in a thin stream.
- Boiling water: 1 glass
6
Start kneading the dough immediately. While it's hot — with a fork, then with hands.
7
During the mixing process, gradually add 3 tablespoons of vegetable oil.
- Vegetable oil: 50 ml
8
When the dough becomes smooth and elastic, cover it with plastic wrap or a towel and let it rest for half an hour at room temperature.
9
Boil the potatoes in salted water, adding bay leaf and peppercorns, until cooked.
- Potato: 500 g
- Bay leaf: to taste
- Black peppercorns: to taste
10
Add butter to the potato mass and mash until smooth.
- Butter: 20 g
11
Roll out the dough into a thin layer and cut out circles of suitable diameter with a glass or cup.
12
Place potato filling on each dough circle and shape the dumplings.
13
Boil in salted boiling water for 3-4 minutes until cooked.
14
Fry the onion, sliced into half rings, in vegetable oil until golden brown.
- Onion: 1 head
- Vegetable oil: 50 ml
15
Add fried onions to the cooked dumplings and mix.
- Onion: 1 head
16
Serve with sour cream.
- Sour cream: to taste
