Dumplings on water with potatoes

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Peel the potatoes and boil in slightly salted water until tender. To boil the potatoes faster, cut them into several parts. You can digest the potatoes a little, then it will be easier to crush them. When the potatoes are ready, drain the water from it and use a potato masher to mash the potatoes until smooth. Potato lumps should not remain in the mashed potatoes.

3. Step 3:

   

   Peel the onion, cut into cubes and fry in vegetable oil until golden brown. Onions can also be chopped with a blender, but it is not necessary to chop the onion coarsely. Dumplings are not large in size and the filling in them should be homogeneous.

4. Step 4:

   

   Combine potatoes with fried onions, adding vegetable oil on which the onion was fried. So the filling will not be dry. Season to taste with salt and mix. Now the filling should cool down a little. At this time, prepare the dough for dumplings.

5. Step 5:

   

   Prepare all the ingredients for making a simple dough for dumplings on water. This is a quick way to knead the dough will not take you more than 30 minutes. Use flour of the highest grade, an egg of category C1, hot water must be used, you can even use boiling water, vegetable oil without odors and fine salt.

7. Step 6:

   

   Sift wheat flour through a sieve into a dough mixing bowl. It is better to sift the flour twice, so the flour is more saturated with oxygen, and this will allow the dough to become more tender and soft. In a clean small container, beat in a chicken egg, 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 mix. Vegetable oil is used to give the dough elasticity.

8. Step 7:

   

   Pour boiling water into a bowl with flour and, in order not to burn your hands, start kneading the dough with a spoon. When the dough cools down a little and grabs, continue to knead the dough with your hands. When it is possible to form a ball from the dough, we shift it to a floured work surface and knead it with our hands for 8-10 minutes. The dough should become elastic and soft and not stick to your hands.

9. Step 8:

   

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

10. Step 9:

    

    After 20 minutes, take 1/3 of the dough, put it on a lightly floured work surface, roll it into a layer and use a mold (glass, pastry ring) to cut out circles. Put the cooled potato filling in the center of the circles and make dumplings by connecting the edges. With the help of a Chinese chopstick, dumplings can be given a beautiful shape. Do the same with the remaining dough and filling.

11. 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 with potatoes in boiling water. After the dumplings pop up, cook them for another 3 minutes. Put the finished dumplings on a plate with a slotted spoon and, if desired, sprinkle with fried onions, serve with sour cream on the table. Freeze the remaining dumplings.