Fried dumplings

Delicious dumplings, stuffed with potatoes and soft cheese, cooked and  then fried in butter with onion. This dish is typical for Polish cuisine. The dough is very easy to make, all you need is flour and hot water. The water should be very hot, but not boiling. The flour should be added gradually until the dough is smooth and it doesn’t stick to your fingers. If the dumplings doesn’t want to seal, moisten your fingers with a bit of water or use the fork to seal them. Dumplings taste great when served straight from the pan. Enjoy!

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Recipe tip

For best taste, fry the dumpling in clarified butter.

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Fried dumplings

Our rating: 51

Serves: 4

Fried dumplings

Ingredients:

    Dough
  • 450 - 500 g plain flour
  • 300 ml very warm, but not hot water
  • 1 tsp salt
  • Filling
  • 700 g floury potatoes
  • 350 g ricotta or full fat soft cheese
  • 1 onion, chopped
  • 1 tbsp clarified butter or olive oil for frying
  • sea salt and freshly ground pepper
  • Dumplings
  • 1 tbsp clarified butter or olive oil for frying
  • 1 large onion, chopped

Method:

    Dough
  • In a large mixing bowl mix the water with half the flour and the salt until combined.
  • Gradually add the rest of the flour, kneading all the time, until the dough is smooth and firm and doesn't stick to your fingers.
  • Filling
  • Peel the potatoes, quarter and boil in a slightly salted water.
  • Once boiled and soft, drain and mash.
  • Heat the butter in a large frying pan, add the onion, fry until golden.
  • Place the mash in a large mixing bowl, add the cheese and fried onions, mix until all ingredients combine. Alternatively you can mix them in a food processor.
  • Season generously with freshly ground black pepper and a pinch of salt.
  • Dumplings
  • Roll out the dough (2 mm thick), cut into rounds using a scone cutter or a glass.
  • Place a small spoonful of the filling into the centre of each round, fold over and press together with your fingers or fork to seal. If you've got difficulty sealing, moisten your fingers.
  • In a large pot boil some water with a pinch of salt.
  • Add dumplings to the boiling water, cook for 4 minutes, from the moment they start to float.
  • Drain them and pat dry with a kitchen towel.
  • In a large frying pan heat the butter, add the chopped onion and fry for 2 minutes until onion softens.
  • Add the cooked dumplings and fry over a small - medium heat for 3 -4 minutes on each side, until slightly golden.
  • Transfer to a plate and serve.
http://www.dailygourmet.co.uk/fried-dumplings/

 

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