Dumplings with potatoes

Description

Dumplings with the layout for the test... what could be tastier for "schiry Ukrainian"? Just soup :-) here is the exact amount of ingredients for a specific number of potato/dough.

Ingredients

Flour

5 cup
Chicken egg

2 piece
Salt
Water
Potatoes

800 g
Onion

2 piece
Black pepper

Cooking

Sift the flour, add the eggs and salt. In her book Julia Vysotskaya was told to knead the dough for dumplings in some egg yolks and ice water... I have not done, but definitely try (if someone have time before - pliz drop a couple of lines in PM - how is it)

Add water little by little. Here is the kneaded dough. But look carefully for the consistency of the dough should be tender and soft. To wrap (under the towel can dry out if left for an hour or two) and leave for 20-30 minutes to rest.

While the dough is resting, prepare the filling. Boil the potatoes in salted water (then drain all the water). While the potatoes are hot, mash with a masher special (not the blender, otherwise it will be very liquid puree), salt and pepper, add half of the crispy fried onions (with butter, on which he was roasted, and you can fry on finely chopped fat - then get cracklings), leave to cool.

So, back to the test. My grandmother always rolled out (and continues to do) the dough very thinly, then he cuts out circles with a glass or cut the dough into squares. Using this technology I have or the dough is sticking, or the opposite - wood (the amount of flour). So I make technology my mommy: a third or a quarter of the dough roll into a sausage

This sausage cut into small pieces with a thickness of 1-1,5 cm

And so the whole "sausage" cut

Pieces, dip them in flour

Each piece of roll in a circle - not thin. To take some of the filling, put on the middle.

Toppings need to put so much that no effort to bridge the edges of the dumpling. Dazzle carefully and gently (but firmly). If the edges don't want to stick together, set next to a bowl of water and moisten the edge of dough - it will go faster

Put on the sprinkled surface. I spread it on a plate, generously sprinkled with flour, on a plate. You can try to put in cling film, greaseproof paper. Just better to be safe and still dusted with flour. Will be very sorry if the dough will stick - all the stuffing will remain in the pot.

Boil water (it is best to cook in a wide shallow saucepan or casserole). Add salt and drop the dumplings and cook 2 minutes, maximum 3. More is not necessary - the filling is ready. Ready to catch the dumplings with a slotted spoon, mix with the remaining fried onions and serve. Bon appetit!

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