Dumplings with Potatoes and Onions
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
10
Description
Bacon and onion rings here are not just for decoration, but for harmony: to complement the simple flavor of the filling. This recipe was shared with us by chef John Smith.
Ingredients
- Dough for dumplings - 28.2 oz
- Potato - 17.6 oz
- Butter - 4.8 oz
- Olive Oil - 2 spoons
- Onion - 2.5 oz
- Shallot - 1 piece
- Bacon - 1.8 oz
- Dill - 3 stalks
- Bay leaf - 3 pieces
- Garlic - 2 cloves
- Green peppercorns - 0.1 oz
- Wheat Flour - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the potatoes for the mash (yellow, preferably Voronezh or Tambov variety) and mash them with a potato masher, leaving some small lumps. Since the filling is very simple, it definitely needs a heterogeneous texture.
Step 2
Let the potatoes cool, then mix them with 120 grams of butter and sautéed onions. Season with salt and pepper, and mix everything well.
Step 3
Roll out the dough with a rolling pin to a thickness of 1 mm and use a 4.5 cm diameter pastry cutter to cut out circles. Place 5 grams of filling on each circle, fold in half, and pinch the edges to form a braided pattern.
Step 4
In a large pot, pour in 5 liters of water, add salt, bay leaves, crushed garlic cloves, whole black peppercorns, and sprigs of dill. When the water boils, drop in the dumplings and cook for 5–6 minutes.
Step 5
Fry the bacon slices in olive oil until they are golden and crispy on both sides, then place them on a paper towel to absorb any excess oil.
Step 6
Slice the shallots into thin rings, lightly coat them in flour, and sauté in a skillet with 1 tablespoon of olive oil and 15 grams of butter for about 5 minutes, until they are crispy and golden brown. Then, place them on a paper towel and sprinkle with salt.
Step 7
Serve the dumplings with slices of bacon and crispy onion rings.
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