Dumplings with potato and fried onion

Prepare the ingredients for making dumplings with potato and fried onion. Dumplings during fasting can be made without eggs (do not add egg to the dough).

How to make dough for dumplings with potato. For this, pour 1 cup of water into a deep bowl. Add a pinch of salt, 1 egg, then whisk everything until homogeneous.

Here we also add sifted flour, only in small portions. Now mix the flour into the liquid ingredients and during kneading, gently add 1 tablespoon of sunflower oil. The oil is added so that the dumplings do not come apart when boiling; it will give the dough elasticity.

Knead the dough for the dumplings until soft and pliable, about 10 minutes. Cover the dough in the bowl with a cloth and let it rest for 30 minutes.

While the dough is 'resting', we willprepare the potatoes. Peel the potato tubers, wash them, and cover them in a pot with water so that the water slightly covers the potatoes. After the water with potatoes boils, salt the water. Boil the potatoes until soft, about 20 minutes.

Peel and chop the onions into fine cubes.

In vegetable oil, now fry the onions until soft and lightly browned, about 3-4 minutes.

When the potatoes are boiled, drain all the water, mash the potatoes well. Add part of the fried onion to the potatoes and mix. Then taste for salt, and if necessary, add more salt to the potatoes with onion. The filling for the dumplings is ready; set it aside to cool to a barely warm state. Set the second part of the onion aside for now; we will need the fried onion for serving.

Roll out part of the dough into a layer about 3 mm thick. Using a cutter (or a glass), cut out circles about 7 cm in diameter.

Place the necessary amount of filling on each circle. Before adding the mashed potatoes, crush them with a spoon to the desired softness.

Pinch the edges of the dumpling over the filling, tightly sealing the edges. Go around to the end in one direction, and then - in the opposite direction. Place the prepared dumplings on a surface that has been sprinkled with flour. You can elegantly shape the edge of the dumpling. Pinching the sealed edge with your fingers, gently stretch it and fold it over. This way, sequentially, beautifully seal the entire edge of the dumpling.

In a wide pot, bring water to a boil, adding a little salt. Drop part of the dumplings one by one into the boiling water. Gently stir with a slotted spoon so that the dumplings do not stick to the bottom of the pot. Boil the dumplings for 5-6 minutes.

Dumplings with potato and fried onion are ready. Remove them from the water and transfer to a plate.

Serve the dumplings hot, drizzling them carefully with sunflower oil with fried onion.

Enjoy your meal!