Fried Dumplings with Potatoes and Cheese

Main Dishes | Ukrainian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'Miss Dumpling' by Sarah Johnson.

Ingredients

Potato - 2 lbs
Suluguni Cheese - 7.1 oz
Garlic - 1 clove
Butter - 3.5 oz
Safflower Oil - 2 spoons
Ground Black Pepper - to taste
Salt - to taste
Wheat Flour - 20.8 oz
Sugar - a pinch
Starch film - 1.8 oz
Water - 8 fl oz

Step by Step guide

Step 1

On a clean work surface, sift the flour and starch into a mound, creating a small well in the center. In this well, add salt, sugar, and pour in the water with oil.

Step 2

Gently fold the flour from the edges into the center and knead a firm dough. It should be kneaded for a long time, about 10-12 minutes, until it transforms into a smooth, elastic ball that isn't too sticky.

Step 3

Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes at room temperature. While the dough is resting, you can prepare the filling.

Step 4

Boil the potatoes and mash them thoroughly into a smooth puree along with the melted butter.

Step 5

Grate the suluguni cheese on a fine grater. Finely chop the garlic and add it along with the cheese to the mashed mixture, mixing thoroughly. Season the filling with a pinch of pepper and salt to taste.

Step 6

Roll the dough out thinly on a floured surface, then cut out circles using a cutter. Place the filling in the center of each circle, pinch the edges to seal, and shape into dumplings.

Step 7

Boil the dumplings in salted water for 3–4 minutes, remove with a slotted spoon, drain excess water, and then fry in a hot skillet (or deep-fry) in sunflower oil until golden brown.