Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 2 teaspoons 10ml Vegetable oil

  3. 1 Egg

  4. 1 teaspoon 5ml Salt

  5. 3 cups 187g / 6.6oz All-purpose flour - (to 4 cups)

  6. Filling

  7. 2 lbs 908g / 32oz White potatoes - peeled, cooked

  8. Until tender, and cooled

  9. 1/4 lb 113g / 4oz Farmers cheese or cottage cheese

  10. 1 tablespoon 15ml Vegetable oil

  11. Salt - to taste

  12. Freshly-ground white pepper - to taste

  13. 1 cup 237ml Sour cream

  14. 1/2 cup 31g / 1.1oz Pickled red onions

  15. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

  2. For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside.

  3. Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into 3-inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely.

  4. Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels.

  5. In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions.

  6. This recipe yields ?? servings.


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