Hearty Homemade Potato Dumplings

Hearty, aromatic homemade dumplings with potatoes! From this amount of ingredients I got 50 dumplings with potatoes. The diameter of my preparations was 7.6 cm. The dumplings are quite large, so by my standards there are 10 dumplings for each serving.
cook time: 2h 30 min
Ava Prescott
Hearty Homemade Potato Dumplings

Nutrition Facts (per serving)

177
Calories
8g
Fat
21g
Carbs
4g
Protein

Ingredients (5 portions)

For dough:

Wheat flour 3 cup
Water 1 cup
Eggs 1 pc
Vegetable oil 3 tbsp
Salt 0.5 tsp

For filling:

Potato 1 kg
Onion 2 pc
Vegetable oil 50 ml
Salt to taste

To submit:

Onion 1 pc
Vegetable oil 15 ml
Sour cream 300 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients to prepare the filling. I recommend preparing the filling first, and then the dough, since first you need to boil the potatoes themselves, then prepare the filling and let it cool a little.

Step 2

Step 2
Peel the potatoes and boil in slightly salted water until tender. To make the potatoes boil faster, cut them into several pieces. You can overcook the potatoes a little, then it will be easier to crush. When the potatoes are ready, drain them and use a potato masher to puree the potatoes until smooth. There should be no potato lumps left in the puree.

Step 3

Step 3
Peel the onion, cut into cubes and fry in vegetable oil until golden brown. You can also chop the onion using a blender, but you should not chop the onion coarsely. The dumplings are not large in size and the filling in them should be homogeneous.

Step 4

Step 4
Combine potatoes with fried onions, adding the vegetable oil in which the onions were fried. This way the filling will not be dry. Season to taste with salt and stir. Now the filling should cool slightly. At this time, prepare the dough for dumplings.

Step 5

Step 5
Prepare all the ingredients to make a simple water dumpling dough. This quick way of kneading dough will not take you more than 30 minutes. Use premium flour, egg category C1, use hot water, you can even use boiling water, odorless vegetable oil and fine salt.

Step 6

Step 6
Sift the wheat flour through a sieve into a mixing bowl. It is better to sift the flour twice, so the flour will be more saturated with oxygen, and this will allow the dough to become more tender and soft. Beat a chicken egg into a clean small container, add salt and pour in vegetable oil. Gently whisk the contents of the bowl with a fork. Pour the resulting egg mixture into the flour and stir. Vegetable oil is used to give the dough elasticity.

Step 7

Step 7
Pour boiling water into the bowl of flour and, to avoid burning your hands, start kneading the dough with a spoon. When the dough has cooled a little and set, continue kneading the dough with your hands. When the dough can be formed into a ball, transfer it to a floured work surface and knead with your hands for 8-10 minutes. The dough should become elastic and soft and not stick to your hands.

Step 8

Step 8
Place the kneaded dough in a plastic bag and let it rest for 20 minutes. This procedure with the bag will allow the dough to become even softer and more elastic.

Step 9

Step 9
After 20 minutes, take 1/3 of the dough, place it on a lightly floured work surface, roll it out and use a mold (glass, pastry ring) to cut out circles. Place the cooled potato filling in the center of the circles and make dumplings, bringing the edges together. Using a Chinese chopstick, dumplings can be given a beautiful shape. Do the same with the remaining dough and filling.

Step 10

Step 10
The required amount of dumplings can be boiled immediately. Pour water into a saucepan, bring it to a boil, add salt and place dumplings and potatoes into the boiling water. Once the dumplings float to the surface, cook them for another 3 minutes. Use a slotted spoon to place the finished dumplings on a plate and, if desired, sprinkle with fried onions and serve with sour cream. Freeze the remaining dumplings.

Additional rubrics

Related recipes