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Dumplings with mashed potatoes and fried onions without modeling

Lazy Potato Dumplings with Fried Onions

Tasty, fragrant, super-fast, and super-easy dumplings! These no-shape potato dumplings with fried onions are a great way to use up leftover mashed potatoes from lunch and put a tasty, filling dinner on the table in minutes. If you don't have leftover mash, it's worth boiling some, because this dish is worth it: unlike regular pierogi, these "lazy" ones don't let the dough overpower the filling — they come out light and tender. Potato dumplings pair beautifully with onions fried in butter and a dollop of sour cream, coming out wonderfully fragrant and delicious.

Snezhana

Recipe author

Dumplings with mashed potatoes and fried onions without modeling

Composition / ingredients

Servings:

Potatoes (large)

All-purpose flour

100

Egg

Butter

Onion

Table salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 10 % 3 g

Carbohydrates 76 % 22 g

122 kcal

GI: 59 / 0 / 41

Cooking method

Step 1:

Gather your ingredients.
Step 2:

If you have ready-made mashed potatoes, this comes together even faster. If not, make the mash: wash and peel the potatoes, cut them into pieces (so they cook faster), and boil them in salted water. Drain.
Step 3:

Season the potatoes with salt and pepper, mash them, and let the mash cool slightly.
Step 4:

Beat the egg into the mash, add the butter, and mix well.
Step 5:

Add the flour to the mash and knead into a dough.
Step 6:

You'll get a sticky dough.
Step 7:

Generously flour your work surface and spoon out some of the potato dough (a spoon helps keep it from sticking to your hands). Dust your hands with flour and roll the dough into a rope. Cut the rope into small pieces and shape them into dumplings, any shape you like.
Step 8:

The shape doesn't affect the taste — the key is to make them all the same size so they cook evenly. Roll them in flour so they don't stick together or to the plate. Don't worry about the flour; the excess rinses off during cooking.
Step 9:

Bring a pot of salted water to a boil and lower the dumplings in, in batches. Once they're in the water, gently stir with a spatula to lift them off the bottom. When all the dumplings float and the water returns to a boil, cook them for 2 to 3 minutes, then lift them out with a slotted spoon.
Step 10:

Finely chop the onion and fry it in butter until golden. Add the dumplings to the skillet with the fried onion and fry them, stirring constantly, for 5 minutes.
Step 11:

All done. Serve the dumplings with sour cream if you like. Enjoy!