Directions
- Peel the potatoes, cut them in quarters and boil in slightly salted water.
- Once cooked, drain off, mash and leave to cool.
- Peel the onions, cut them into small cubes and using a little oil fry them until golden brown over low heat (~10-15 minutes).
- When the potatoes have cooled down, combine them with cottage cheese and onion and season to taste with plenty of pepper and salt.
- Sieve the flour, add salt and oil then gradually add the flour.
- When the ingredients combine, move the dough onto the countertop and knead (about 15 minutes) until a uniform consistency is obtained.
- Cover the finished dough with a cloth.
- Sprinkle the dough with flour and roll it out to a thickness of about 2-3 mm (1/8 inch).
- Using a glass or form with a diameter of approximately 7 cm (3 inch), cut circles.
- Place a teaspoon of stuffing in the middle of each dumpling and stick the edges together when folded in half.
- Put the stuffed dumplings on a tray sprinkled with flour.
- Boil the dumplings in salted boiling water, until they surface (~3-4 minutes).
- Serve with chopped and fried bacon bits, sour cream, or butter and fried onion.
Ingredients
Dough:
600 ml hot water
1 kg all purpose flour
1 tbsp. oil
1 tbsp. salt
Filling:
1 kg cottage cheese
600 g potatoes
2 medium onions
salt & pepper
Poland
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