Submitted by Cezary (The Pole)
Quantity: approximately 40
- 300g Wheat Flour
- Pinch of salt
- 1 egg yolk
- 30g butter
- 150ml boiling water
- 250g farmer’s cheese
- 250g potatoes, peeled and rinsed
- 2 tsp salt (or to taste)
- ½ tsp ground black pepper
- 1 small onion, finely chopped
- 1 stick butter
- Place peeled and rinsed potatoes in a large pot of well salted cold water; cover and bring to a boil. Cook with the lid tilted open until fork tender. Drain and replace to the pot, then mash until smooth. Cool the potatoes completely.
- Combine the flour and salt in a large bowl. Melt 30g butter in boiling water. Gradually pour into the flour, stirring with a spoon while adding beaten egg yolk.
- Knead dough on a floured board 7-8 minutes until dough is smooth and elastic. Wrap and let sit for 30 minutes.
- Crush the cheese with a fork and add to the potatoes once cool with pepper and salt as needed to taste. Sauté the chopped onion in butter and add to the filling.
- Divide the dough in four parts, and roll one piece out 2-3 mm thick, sprinkling with flour if needed to prevent sticking. Use a small glass to cut out dough circles. Stretch the dough slightly with your fingers and place one spoonful of filling in the middle. Fold the dough in half and stick the edges carefully. Arrange on a board and repeat for the remaining dough circles and filling.
- In a large pot, boil salted water and add first batch of dumplings (about 15 pieces). Return to a boil, reduce the heat to medium, and cook dumplings about 2 minutes, until they float to the surface. Cook time will depend on dough thickness. Remove to a plate with a slotted spoon. Cook remaining dumplings.
- Serve with onions sautéed in butter and/or sour cream.