Dumplings with potatoes and onions are a classic win-win option for a hearty and delicious lunch or dinner from the products available to everyone. Their plus is that, in fact, this is a semi-finished product that can be prepared for future use, stored in the freezer and boiled as needed, thereby reducing the cooking time.
The main artist of this dish is freshly fried onions, which add bright colors even during yesterday's mashed potatoes, so you don't need to save on its quantity, but it's not worth it either overdo it.
Each housewife has her own secrets of making unleavened dough, and if not, then you can use the one suggested in the recipe. It turns out to be gentle, pleasant to work with, easily and thinly rolled.
Ingredients:
Potatoes - 500 g
Onions - 200 g
Olive oil - 2 tbsp. l.
Garlic - 2 cloves
Wheat flour - 480 g
Water - 200 ml
Vinegar 6% - 2 tbsp l.
Preparation:
Step 1: First, prepare the required ingredients. Vegetable weight is indicated in peeled form. Mashed potatoes can be used yesterday's preparation.
Step 2: Cut the onion into small cubes and fry in a preheated pan with olive oil. It is important to bring it to a beautiful blush, but in no case burn it, as this can spoil the taste of the finished dumplings. Add finely chopped garlic to the hot onion and stir.
Step 3: Boil the potatoes and puree with a blender or pusher. To speed up the cooking process, in a purified form, it must be cut into small cubes, as for soup, dipped in boiling salted water and boiled until fully cooked. Drain the broth and puree in an accessible way. Stir in fried onions. Pepper if desired. Be sure to cool the finished filling.
Step 4: Dilute any vinegar of 6% concentration in water: apple cider, wine white or red, rice. First, add half the volume of pre-sifted wheat flour to the resulting solution, mix. Then stir in the rest in small portions, but it may require a little more or less due to differences in properties. It is only important not to "hammer" the dough with flour, it should be steep, but easy to knead. Cover with a towel, plastic wrap or wrap in a bag, leave to "rest" for 20-30 minutes.
Step 5: "Roll out the rested "dough into a thin layer and cut out the juices with a round cutting or glass (diameter 8 cm). If the dough sticks to the work surface, dust it with flour.
Step 6: Spread the cooled filling generously on each juicy. Roll up with a crescent and pinch the edge completely, starting first in the middle, then from the corners. Go over the entire seam again for a precise seam. You can optionally make patterned tucks on it.
Step 7: Ready-made semi-finished products can be frozen and boiled when the need arises. Dip them in boiling salted water, immediately stir gently with a slotted spoon so that they do not stick to the bottom of the pan. After the dumplings rise to the surface of the water, cook them for 3-5 minutes with a slight boil, stirring occasionally, then remove with a slotted spoon.
Step 8: To serve in the desired amount of olive oil, fry a small amount of onions or garlic, pour over the dumplings, stirring so that none of them are left unattended. Additionally, serve sour cream or white yogurt.
Before freezing, cover the flat surface with cling film, put the semi-finished products on it, cover the top with foil again and freeze. After that, you can already put the dumplings in a bag with a clip.
Bon appetit and may it be delicious!