Dumplings with potatoes and onions
8 servings
60 minutes
Dumplings with potatoes and onions are a soulful dish of Russian cuisine with a history that goes back centuries. The soft dough made with boiling water becomes elastic and tender, enveloping the filling of fragrant mashed potatoes mixed with golden onions and fresh herbs. Dumplings are served hot, generously smeared with butter and complemented by sour cream. This dish is not only nourishing but also warming, making it perfect for family dinners or cozy gatherings. In Russia, dumplings are considered a symbol of home comfort; they are prepared for holidays and special occasions when the whole family gathers at the table. The taste of the tender dough, creamy potato filling, and a hint of black pepper makes them unforgettable. Dumplings with potatoes are a piece of tradition on every plate.
1
Prepare dough for dumplings. Sift 3 cups of flour (250 ml) into a bowl. Add 1/2 teaspoon of salt and mix. Beat the egg with a fork, add to the flour, and mix.
- Wheat flour: 3 glasss
- Salt: to taste
- Chicken egg: 1 piece
2
Pour 200 ml of boiling water into the flour, add 2 tablespoons of vegetable oil, and knead the dough. Grease your hands with 1 tablespoon of vegetable oil and shape the dough into a ball.
- Boiling water: 200 ml
- Vegetable oil: 6 tablespoons
- Vegetable oil: 6 tablespoons
3
Put the dough in a bag for 30-40 minutes. During this time, it will become elastic.
4
While the dough rests, prepare the filling for the dumplings. Wash the potatoes, peel them, cut in half, pour with hot water, and add salt. Boil until ready over medium heat.
- Potato: 500 g
- Salt: to taste
5
Wash dill, parsley, and cilantro, remove the tough stems, and chop the greens finely.
- Dill: 40 g
- Parsley: 40 g
- Cilantro: 40 g
6
Peel the onion, chop it finely, and fry in vegetable oil until golden.
- Onion: 2 heads
- Vegetable oil: 6 tablespoons
7
Add all the greens and butter to the onion, mix, and remove from heat.
- Dill: 40 g
- Parsley: 40 g
- Cilantro: 40 g
- Butter: 30 g
8
Drain the potatoes, mash them into puree. Add onion with herbs and butter, mix well. Season with pepper to taste. Place the filling on a flat dish to cool faster.
- Ground black pepper: to taste
9
Dust the table with flour, take the dough out of the bag, knead it and roll it into a sausage shape, divide it into four parts. Set three parts aside and cover with a towel to prevent drying out.
10
Roll the remaining part into a rope, cut into pieces, and flatten into patties.
11
Place 1 heaping teaspoon of filling in the center of each flatbread, join the edges, seal, and make a decorative braided edge.
12
Boil the dumplings by dropping them one by one into salted boiling water, adding 1 tablespoon of vegetable oil and 2 bay leaves. Gently stir with the back of a spoon to avoid damage. When the dumplings are cooked, they will float. After that, boil them for another 3-4 minutes and remove with a slotted spoon.
- Vegetable oil: 6 tablespoons
13
Add a small piece of butter to the prepared dumplings, gently shake to prevent them from sticking. Serve hot with sour cream.
