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Dumplings with custard dough and potatoes
Many people have loved dumplings with custard dough and potatoes since childhood and know how to make them. There are different recipes for potato-filled dumplings, and we suggest making them with custard dough. In this case, the flour is scalded with boiling water, which makes the dough maximally elastic and pliable. It is easy to work with such dough. It seals well, does not tear during shaping, nor during boiling.
Caloric content: 160 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (wheat) - 500 g + 40 g for dusting;
- fine salt - 5 g;
- boiling water - 300 ml;
- odorless vegetable oil - 45 ml.
Filling:
- peeled potatoes - 800 g;
- onion - 140 g.
Preparation
- Start with the filling - boil the potatoes.
- Prepare the onion sauté in vegetable oil.
- When the potatoes soften, drain the water and mash them.
- Add the sauté and mix.
- At the same time, start making the dough. Place salt in a large bowl, sift the flour. Make a well in it and pour in the boiling water.
- Add the oil as well.
- Start stirring everything with a spoon, trying to moisten all the flour with boiling water.
- After that, the mixture will not be so hot, and you can gather it into a ball with your hand.
- Transfer the ball to the table and knead well with your hands, dusting with flour if necessary, but do not add more than the specified amount. Overly stiff dough will not be as tender in the dumplings.
- For convenience, divide the dough into 4 balls. Place them in a bag and let them rest for 15 minutes.
- Lightly dust the table with flour. Roll out the dough to 1.5 mm (this is very easy to do - without visible effort, the ball obediently yields to the direction of the rolling pin). Make circles (approximately d = 6 cm). Knead the scraps into unused pieces of dough.
- Generously place the filling (the custard dough will easily seal it and not tear).
- Seal the edges of the dumpling in the usual way. For assurance, press your fingers along the edge once more.
- To give the product a more refined appearance, twist the ends into a cord.
- Place the finished dumplings on a floured board. They can be boiled immediately, or you can send them straight to the freezer on the board, and when the products are frozen, transfer them to a regular bag.
- Boil water, add salt. Carefully lower the required amount of dumplings into it and stir them with a slotted spoon to keep them from sticking to the bottom. Boil for 4 minutes.
Serve the finished dumplings with custard dough and potatoes on a plate, layering the pieces with chunks of butter. It is advisable to add herbs and definitely sour cream. Frozen dumplings should be boiled the same way, prior thawing is not necessary.
