Dumplings on choux pastry in boiling water with potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make dumplings on choux pastry in boiling water with potatoes? Start cooking with the filling. She will need time to cool down. Prepare your food. Wash the potatoes well under running water with a brush.

2. STEP 2

   

   How to prepare potato and onion filling for dumplings? Peel the potatoes and cut into halves or quarters, depending on the size of the tubers. Take a pan, put it there. Fill with clean cold water. Let the potatoes cook. Add salt. How long to cook potatoes? On medium heat it will take about 30 minutes. Check readiness with a knife - it should stick freely into the pieces. Drain the water from the pan, leaving about 200 ml for puree.

3. STEP 3

   

   At the same time as boiling the potatoes, take care of the onions. Peel it and then cut it into small cubes - the onion goes into the filling, the finer it is chopped, the tastier it will be.

4. STEP 4

   

   Heat a frying pan over low heat, pour vegetable oil into it. Put the butter and melt it. Why are two types of oil used? If you fry only with butter, it may start to burn. Vegetable oil has a higher burning temperature and will prevent this. Add onion. Add sugar. Why do we need sugar? With it, the onions will caramelize faster and become covered with an appetizing crust. Fry the onion until golden brown, about 5-7 minutes.

5. STEP 5

   

   Mash the potatoes, adding the reserved broth. Add the fried onions along with the oil in which they were fried. Stir. Leave the filling to cool.

6. STEP 6

   

   How to make choux pastry for dumplings? While the filling is cooling, prepare the dough. Prepare food for him. The approximate amount of flour is given; it may take less or more. It depends on many factors - quality of flour, egg size, humidity. You will watch the condition of the dough, adding flour in portions. Be sure to sift it. Take odorless oil. Wash the egg well with soda and wipe dry.

7. STEP 7

   

   Take a large bowl and crack an egg into it. Add vegetable oil and salt. Lightly beat them with a fork.

8. STEP 8

   

   Add 150 grams of flour, stir. The result will be a crumb-like mass. Pour boiling water into it, actively stirring the dough with a fork. You will get a viscous dough. Why add boiling water? Under the influence of hot water, gluten will develop very quickly in the dough - it is thanks to it that it will be smooth and elastic. Without boiling water this will not happen so soon.

9. STEP 9

   

   Start adding flour in portions. Stir with a fork first.

10. STEP 10

    

    And then with your hands to better feel the consistency of the dough. By its condition you will understand when there is enough flour. The dough will become soft, but not sticky. I used less flour, about 350 grams.

11. STEP 11

    

    Finally knead the dough on the board. Form a ball, cover it with a towel and leave for 10 minutes. Then knead the dough again and again leave it to rest under a towel or cling film.

12. STEP 12

    

    The finished dough is very pliable and does not stick to the work surface at all. Roll it out to a thickness of several millimeters.

13. STEP 13

    

    Using a suitable cutter, cut the dough into circles.

14. STEP 14

    

    Place a teaspoon of cooled filling on the dough.

15. STEP 15

    

    Make a dumpling in any way - I make a curly braid.

16. STEP 16

    

    How to cook dumplings? Boil water in a large saucepan. There should be a lot of water so that the dumplings float freely and do not stick together. Salt it. Add the dumplings and stir them immediately so they don’t stick to the bottom. Cook the dumplings for about 5 minutes after boiling - they will rise and float on the surface. Serve dumplings with butter, sour cream or fried onions.

Comments on the recipe

Stefania

19.08.2023

4.9

Thanks for the recipe, I didn’t know about this test, I even watched a video about it

Testomania

19.08.2023

4.8

I made dumplings using choux pastry in boiling water with potatoes. The dough really came out very soft and pleasant to the touch. When kneading, I did not use all the flour specified in the recipe, but the remainder dispersed during the process, onto the dust of the work surface. I deliberately salted the filling more heavily; I like it when its taste stands out clearly against the background of the dough. I made dumplings using a special mold, it’s easier and faster, although not as beautiful as the author’s. The dumplings turned out delicious. The amount prepared was enough for a hearty dinner for the whole family, and I also froze the leftovers. Thanks for the recipe!

Elena

19.08.2023

4.9

I've been looking for the perfect dough for dumplings for a long time! Your recipe suited me completely! Spaaaaaaaaaaaaaaa!!! Thin, tender, does not burst during cooking and modeling!!!

Faith faith

19.08.2023

4.7

I’ve never made dumplings with choux pastry, I’ll have to try it. And although I know that the fillings are different, my mother always made dumplings with potatoes, and since childhood I got used to the fact that dumplings should be with potatoes. I even remember that I heard from other children about dumplings with cottage cheese, and I didn’t understand how this could be, because dumplings should be with potatoes, they don’t come with cottage cheese. This is my conviction since childhood - dumplings with potatoes, dumplings with meat. Thanks for the recipe.

Elsa

19.08.2023

4.6

Every housewife has her own delicious recipes. I would like to share my own. I also make the dough for dumplings and dumplings, but I add sunflower oil to it, not butter. I roll out the dough into a small sausage and cut it into small pieces, press them in flour, shake them off and roll them into small pieces and stack them on top of each other (approximately 6 pieces per two piles). Then they don’t dry out and still come out neat. I tried rolling it out with a large cake, squeezing it out with a glass - and in the end it took much longer, it turned out to be double work, and the juices dried quickly.

Elena

19.08.2023

5

The dough is truly gorgeous, just like alive, it’s a pleasure to work with such dough, I made dumplings, manti, dumplings, I want to try chebureki. Thanks for the recipe, it’s really valuable!!

Anna

19.08.2023

4.7

I made the dough using this recipe today and was pleasantly surprised!!! The choux pastry dumplings turned out soft, tender, and very easy to mold!!! As a filling, as it should be in the summer, I used strawberries!!! Thanks for the recipe, I will always make choux pastry!!!