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 Dumplings with Potatoes on Custard Dough Recipe
Dumplings with potatoes are one of the most famous dishes of Slavic cuisine. Simple and affordable ingredients make a very tasty dish. The dough with the addition of boiling water turns out to be soft, elastic and does not boil during cooking. It is also ideal for making dumplings. The filling for dumplings can be very diverse: cheese, cherries, cabbage, mushrooms, etc. I also suggest cooking a delicious and much-loved filling of potatoes and onions.
Course Children's Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. For the filling: peel the potatoes, cut into 2-3 pieces, pour cold water and put to cook. After the potatoes boil, remove the foam and add salt. Cook until tender. Drain the broth, leaving some for the mashed potatoes.
    For the filling: peel the potatoes, cut into 2-3 pieces, pour cold water and put to cook. After the potatoes boil, remove the foam and add salt. Cook until tender. Drain the broth, leaving some for the mashed potatoes.
  2. Peel the onion, cut into small cubes and fry in a mixture of vegetable and butter. Add sugar and fry until golden brown. Add the onion and the oil in which it was fried to the mashed potatoes, add black pepper and salt to taste and mix. Leave the filling to cool to room temperature.
    Peel the onion, cut into small cubes and fry in a mixture of vegetable and butter. Add sugar and fry until golden brown. Add the onion and the oil in which it was fried to the mashed potatoes, add black pepper and salt to taste and mix. Leave the filling to cool to room temperature.
  3. For the dough: mix the egg, salt and vegetable oil in a bowl. Mix everything with a fork.
    For the dough: mix the egg, salt and vegetable oil in a bowl. Mix everything with a fork.
  4. Add 150 g of flour and mix until crumbs form.
    Add 150 g of flour and mix until crumbs form.
  5. Add boiling water and mix quickly.
    Add boiling water and mix quickly.
  6. Gradually pour in the remaining flour and knead a smooth, elastic dough that does not stick to the hands and surface. If necessary, you can add up to 30 g of flour and knead again. Put the dough in a bowl, cover with cling film and leave for 10 minutes. Stir for another 1 minute and leave for 30 minutes.
    Gradually pour in the remaining flour and knead a smooth, elastic dough that does not stick to the hands and surface. If necessary, you can add up to 30 g of flour and knead again. Put the dough in a bowl, cover with cling film and leave for 10 minutes. Stir for another 1 minute and leave for 30 minutes.
  7. Separate half of the dough and roll it out on a floured surface into a layer 3-4 mm thick. Cut out the circles with a cutter or a glass with thin edges. Put the filling in the middle of each circle, connect the opposite edges to make a semicircle. Pinch the edges carefully. Cook the rest of the dumplings in this way until the dough and filling are finished.
    Separate half of the dough and roll it out on a floured surface into a layer 3-4 mm thick. Cut out the circles with a cutter or a glass with thin edges. Put the filling in the middle of each circle, connect the opposite edges to make a semicircle. Pinch the edges carefully. Cook the rest of the dumplings in this way until the dough and filling are finished.
  8. Add the dumplings to boiling salted water and cook, stirring, for 5 minutes after they pop up. Serve with fried onions or sour cream. To freeze the dumplings, you need to take a baking sheet or a board. Put the baking parchment of the desired size on it and sprinkle it with flour. Arrange the dumplings, leaving a space between them, and put them in the freezer until completely cooled. Then put them in a bag and store them in the freezer.
    Add the dumplings to boiling salted water and cook, stirring, for 5 minutes after they pop up. Serve with fried onions or sour cream. To freeze the dumplings, you need to take a baking sheet or a board. Put the baking parchment of the desired size on it and sprinkle it with flour. Arrange the dumplings, leaving a space between them, and put them in the freezer until completely cooled. Then put them in a bag and store them in the freezer.
  9. Bon appetit.
    Bon appetit.
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