Dumplings With Potatoes According To Grandmother's Recipe. Step-by-step Recipe With Photo

I have been preparing dumplings with potatoes according to my grandmother's recipe since childhood. At a very tender age, my grandmother trusted me only in the complex sculpting process. The products, of course, turned out to be not the most pretty, but adults had to put up with it. When I got older, my grandmother taught me how to make dough, and we made dumplings for the whole family for a long time. The filling with potatoes, onions and mayonnaise, in my opinion, is the most delicious, from the recipes for unsweetened dumplings, this is simply a bestseller! Excess dough for dumplings can be frozen, it is stored for a long time.

• Cooking time: 1 hour
• Servings: 3-4

Ingredients for dumplings with potatoes

For the test:

• 50 ml of milk;
• 75 ml of water;
• 1 egg;
• 20 ml olive oil;
• 250 g wheat flour + modeling flour;
• salt.

For filling:

• 300 g potatoes;
• 100 g of onions;
• 30 g green onions;
• 15 g butter;
• 50 g mayonnaise;
• salt pepper;
• sour cream and mustard for serving.

Method for preparing dumplings with potatoes according to grandmother's recipe

Making the dough. Beat the egg with a pinch of salt. Mix warm water, milk and olive oil, add the beaten egg. Then pour in small portions of wheat flour, knead the dough first in a bowl, then put it on a floured board. Knead the dough for dumplings with potatoes for several minutes until it stops sticking to your hands. We tighten the bowl with the dough with cling film, leave for 30 minutes at room temperature.

Sprinkle flour on the board. We separate a piece weighing about 100 g from the dough, roll the sausage. We also divide the remaining dough, you should get 4-5 sausages.

Cut off a piece weighing about 10 grams from the sausage, roll it out with a rolling pin so that you get a very thin circle. It is not worth trying to achieve the correct shape, this is homemade food, there may be minor flaws, the main thing is that it is delicious!

For the filling, clean the potatoes, cut into thick slices, pour boiling water, boil until tender. Drain the water from the potatoes, knead the mashed potatoes.

Fry finely chopped onions in butter until translucent, add a green onion a minute before cooking, sprinkle with salt. Add the fried onions to the mashed potatoes.

Add mayonnaise, mix, taste, salt to taste.

Put a teaspoon of potato filling on a circle of dough. The filling may be lukewarm, but not hot!

We connect the edges of the dumpling, squeeze the dough tightly with your fingers. If you press the edge of the dough between your thumb and forefinger, and lightly press the assembly with your middle finger, you get a curly edge. Put the finished dumplings with potatoes on a board sprinkled with wheat flour in one row, at this stage you can freeze the extra ones.

Bring 2 liters of water to a boil, salt. Dip dumplings in small batches into boiling water, cook for 3-4 minutes after they float. Gently take it out with a slotted spoon.

Serve the dumplings with potatoes hot, before serving, pour over sour cream mixed with Dijon mustard and salt, sprinkle with curly parsley or finely chopped green onions.

Bon Appetit.