Dumplings fried in oil after cooking

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   Mix the dough from eggs, sour cream, salt and flour. Add flour gradually. You may need a little more or less. The dough should be very soft, elastic, and pleasant to work with. For the filling, boil the peeled and washed potatoes in salted water - you can cut them into 2-3 parts so that they cook faster. After 30 minutes, drain the water and puree it. Add chopped and well-fried onion, mix. The filling is ready.

2. STEP 2

   

   We form a rope of small diameter from the dough. Cut it into several equal pieces. Take one piece at a time and roll it out on the table using a rolling pin into a thin cake. Place a tablespoon of potato filling in the middle of the flatbread.

3. STEP 3

   

   Pinch the edges tightly to form a dumpling. You can pinch the dumplings in the usual or curly way, but I like the usual way better, this way the edges are not so thick. We use all the dough and all the filling. If the filling runs out and the dough remains, you can make the ears that kids love so much.

4. STEP 4

   

   Place the dumplings in boiling salted water and cook them until tender over medium heat. After they float to the surface, cook them for 2 minutes. Remove from the pan using a slotted spoon or place in a colander.

5. STEP 5

   

   Place the dumplings in a deep bowl, add butter, mix everything so that the dumplings do not stick together. Fry the onion in a frying pan (you can add a little chopped garlic for smell and taste), lay out the boiled dumplings and fry them. Serve with sour cream or simply fried onions.