Potato dumplings

Potato dumplings

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  1. Flour 280-320 gr
  2. Water (hot) 100 ml
  3. Butter or vegetable oil 30 gr
  4. Salt 0.5 tsp
  5. Egg 1 pc.


  1. Potato 500 gr
  2. Salt to taste
  3. Butter 50 gr


  1. Bacon or bacon 70-100 gr
  2. Onion 1 pc (180 gr)
  • Main Ingredients Potato
  • Serving 22 servings


pusher, 2 bowls, glass, pan


1. For the test: add salt and oil to the water, mix, add part of the flour, add the egg (when adding the egg we do everything very quickly so that the egg does not boil), knead a soft, elastic dough. Flour may need a little less or a little more, it all depends on the size of the egg and on the quality of the flour itself. Knead the dough for 5 minutes. Leave to rest for 30 minutes. 2. Boil potatoes in salted water until tender. Add the butter, knead the crush well until smooth. Let the filling cool completely. If desired, fried onions, lard, mushrooms, etc. can be added to the potatoes, while reducing the amount of potatoes so that the total amount of the filling is about 500 g. 3. To fry in a cold pan, spread the bacon or lard and fry over low heat to melt more fat. Then add the diced onion and fry until golden. 4. We roll out the rest of the dough into a layer 3 mm thick. Using a glass or saucer, cut out circles. The diameter of my glass is 9 cm. You can make dumplings and smaller. I got 22 large dumplings. 5. Put 1 tsp. with a slide of filling in the center of the dough piece, on the side that is in contact with the table, it is not windward, so the edges will be very well pinched. We carefully fasten the edges of the dough, forming a dumpling. 6. We spread the dumplings in boiling salted water (for 2 liters of water - 1 tsp of salt) and mix very carefully so as not to stick. After they pop up, cook for 3 minutes. 7. Add the roast to the prepared dumplings and mix. Enjoy your meal!


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