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Print Recipe
Dumplings with Potatoes on Custard Dough Recipe
Dumplings with Potatoes is 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 is obtained soft, elastic and does not boil when cooking. It is also perfect for cooking dumplings. The filling for dumplings can be very diverse: cheese, cherry, cabbage, mushrooms, etc. I also propose to cook a delicious and loved by many the filling of potatoes and onions.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. For the filling: peel the potatoes, cut into 2-3 parts, pour cold water and put to cook. After the potatoes boil, remove the foam and salt. Cook until tender. Drain the broth, leaving part for mashed potatoes.
    For the filling: peel the potatoes, cut into 2-3 parts, pour cold water and put to cook. After the potatoes boil, remove the foam and salt. Cook until tender. Drain the broth, leaving part for 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. 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. 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: combine the egg, salt and vegetable oil in a bowl. Mix everything with a fork.
    For the dough: combine 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 add the remaining flour and knead a smooth, elastic, non-sticky dough 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. Mix for another 1 minute and leave for 30 minutes.
    Gradually add the remaining flour and knead a smooth, elastic, non-sticky dough 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. Mix for another 1 minute and leave for 30 minutes.
  7. From the dough, separate half and roll out on the surface dusted with flour in a layer of 3-4 mm thick. Cut out the circles by cutting or a glass with thin edges. In the middle of each circle, put the filling, connect the opposite edges to make a semicircle. Carefully pinch the edges. Cook the rest of the dumplings in this way until the dough and filling run out.
    From the dough, separate half and roll out on the surface dusted with flour in a layer of 3-4 mm thick. Cut out the circles by cutting or a glass with thin edges. In the middle of each circle, put the filling, connect the opposite edges to make a semicircle. Carefully pinch the edges. Cook the rest of the dumplings in this way until the dough and filling run out.
  8. Add the dumplings to boiling salted water and cook, stirring, for 5 minutes after they have surfaced. Serve with fried onions or sour cream.To freeze dumplings, you need to take a baking sheet or Board. Put the baking parchment of the desired size on it and sprinkle it with flour. Spread out the dumplings, leaving a space between them, and place in the freezer until they cool completely. Then put them in a bag and store in the freezer.
    Add the dumplings to boiling salted water and cook, stirring, for 5 minutes after they have surfaced. Serve with fried onions or sour cream.To freeze dumplings, you need to take a baking sheet or Board. Put the baking parchment of the desired size on it and sprinkle it with flour. Spread out the dumplings, leaving a space between them, and place in the freezer until they cool completely. Then put them in a bag and store in the freezer.
  9. Bon appetit.
    Bon appetit.

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