I do not need to teach you how to make the dough for the dumplings. Certainly we all have our own recipe. Now, knead the dough, roll out, cut out circles. Now a little about potatoes. The beauty of this recipe is that you do not need to pre-cook the potatoes, make it puree, cool. That is - wanted ofopmleniya immediately and the blind have cooked and eaten. Besides, I personally often faced with the fact that make the filling too much then not enough. Here cut the potatoes at any time. And more than one or two just cut not worth it - can darken. So - clean single tuber, and finely chop or grate (I used the Burner for Korean carrot), salt, wait a few minutes press and pepper. Take a piece of butter and rubs it with potatoes, trying to bind the filling into a ball. All the stuffing is ready.

Then just photo view. I think the explanation is superfluous

The part can be removed in the freezer, the rest of the boil. Until cooked our dumplings, finely chop the onion (here, of course you need to be an ordinary bulb, but I was not, had to take a red onion) and fry until crisp in vegetable oil.

Recline dumplings in a colander, put back in pan and pour oil on top with fried onions. Stir. Eat. With sour cream. Here's to the night :-D