Dumplings with Potatoes, Fried Onions, and Pork Cheeks
⏳ Time
2 hours + 1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
Recipe adapted from the book "Taste Geography. Latvia" by John Smith. For vegetarians, you can substitute pork cheeks with mushrooms and butter with vegetable oil.
Ingredients
- Coarsely Ground Rye Flour - 17.6 oz
- Wheat Flour - 17.6 oz
- Water - 15 fl oz
- Olive Oil - 2 fl oz
- Salt - a pinch
- Salad Potatoes - 3 lbs
- Onion - 10.6 oz
- Butter - 3.5 oz
- Beef Cheeks - to taste
Step by Step guide
Step 1
For the dough, mix the two types of flour and salt in a bowl, add water and olive oil. Knead the dough, cover with plastic wrap, and let it rest at room temperature for 1 hour.
Step 2
For the filling, boil or bake the potatoes in their skins until cooked, peel, and mash. Finely chop the onion and sauté it in butter. Mix the potatoes and onions together and season with salt to taste.
Step 3
Divide the dough into portions, roll it out, and cut out circles. Place the filling inside and seal the dumplings. Some dumplings can be frozen for later.
Step 4
Cook in boiling salted water for 5 minutes.
Step 5
For the sauté, finely chop the onion and pork cheeks, and sauté in a pan. Add the cooked dumplings and sauté a bit more.
Step 6
Serve with sour cream and herbs.
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