Dumplings are a dish made from unleavened dough with a filling. In appearance, dumplings resemble dumplings. At the same time, they are distinguished by their larger size and beautiful edges, cobbled together with a pigtail. You can use potatoes, mushrooms, cabbage, as well as cherries, currants, blueberries and cottage cheese as a filling.
It is necessary
-
- for the test:
- 800 g flour;
- 1 egg;
- 250 ml of water.
- For filling:
- 7 potatoes;
- 2 onions;
- 3 tbsp. l. odorless sunflower oil;
- 10 g butter;
- salt
- ground pepper.
Instructions
Step 1
Prepare the dough. Pour flour into a clean, dry bowl and add a pinch of salt. In a separate bowl, beat the egg using a whisk. Add water here and stir the mixture with a whisk. Pour the whipped mixture into the flour and start kneading the dough with your hands. Take your time, you need to knead for a long time to get the dough steep. When it's done, put it in the refrigerator.
Step 2
Prepare the filling. Wash and peel potatoes. Cut each potato into pieces and cook over medium heat for 25 minutes. Remember to add some salt to the water before placing the potatoes in the pot. While the potatoes are boiling, tackle the onions. Peel 2 medium onions and cut into small cubes. Pour refined sunflower oil into a frying pan, sauté the onion until an appetizing golden color is obtained. Drain the boiled potatoes from the pot. Use a crush to mash the potatoes. Add sautéed onions, butter, a little salt and ground pepper to it. Mix the potato filling thoroughly with a tablespoon, let it cool.
Step 3
Divide the dough into several parts, using your hands to shape each part into a sausage shape. Use a knife to cut 3 cm wide pieces of dough. Knead each piece with your hands, simultaneously roll in flour, and roll out with a rolling pin. You should have the same circles. Spoon each potato filling with a tablespoon. Tie the edges of the dumpling together in the usual way, then shape them into a pigtail. To do this, flatten the bottom tip with your fingers harder and wrap it up. Flatten the resulting edge again and wrap it up. And so on, until the edge of the dumpling is molded with a beautiful pigtail. Put each dumpling together on a board lightly sprinkled with flour.
