You will need
- for the dough:
- 800 g flour;
- 1 egg;
- 250 ml of water.
- for the filling:
- 7 potatoes;
- 2 bulbs;
- 3 tbsp of sunflower oil without smell;
- 10 g of butter;
Prepare the dough. In a clean dry bowl put flour and add a pinch of salt. In a separate bowl whisk the egg using a whisk. Add the water and stir the mixture with a whisk. Pour the whipped mixture into the flour and begin to knead the dough by hand. Take your time, you need to knead for a long time, until the dough looks really cool. When it is ready, set aside in refrigerator.
Prepare the stuffing. Wash and peel the potatoes. Cut each potato into pieces and boil on medium heat for 25 minutes. Don't forget to salt the water before loading the potatoes in the pan. While cooking the potatoes, get onions. Peel 2 medium onions and cut them into small cubes. In a pan pour refined sunflower oil, fry onions to a delicious Golden brown. Drain the water from the pot of boiled potatoes. Using tolkushkoy mash potatoes. Add finely chopped onion, butter, a little salt and pepper. Thoroughly mix a tablespoon of potato filling, let it cool down.
Divide the dough into several parts, giving the owner of each part in the form of a sausage. With a knife cut pieces of dough to 3 cm wide. Press each piece with a hand at the same time obvalivaya in flour, and flatten with a rolling pin. You should get the same circles. On each put a tablespoon of the potato filling. Tape the edges of the dumpling in the usual way, then shape into braids. To do this, lower the tip smash your fingers hard as you can and wrap it up. The resulting corner again smash and wrap. And so on until the edge of the dumpling will not be made a beautiful braid. Every cobbled together the dumpling place on a Board lightly sprinkled with flour.
Do not prepare this dish with the stock, hoping to submit it later warmed. A filling after warm-up to lose the original taste. A potato, for example, less digestible. So sculpt as many dumplings at one time, how many you plan to serve.
To prepare the dough, use only good wheat flour. Don't forget to sift the flour through a sieve. This not only will you clear the flour from extraneous fine particles, but also enrich it with oxygen. And this, in turn, will make your dough more tender.