Leeks and Potato Dumplings

Baking and Desserts | Russian cuisine

⏳ Time

1 hour + 2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by restaurateur Sarah Johnson.

Ingredients

Milk - 10 fl oz
Butter - 11.5 oz
Wheat Flour - 14.1 oz
Dry yeast - 0.2 oz
Salt - to taste
Sugar - 1.4 oz
Chicken Egg - 2 pieces
Leek - 1½ kg
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients. In a bowl, combine warm milk and yeast.

Step 2

Gradually sift in 150 g of flour and mix it in. Add a little sugar and a couple of pinches of salt. Cover the dough and place it in a warm spot for 30–40 minutes; the mixture should rise and become bubbly.

Step 3

To rinse the leeks, cut them in half crosswise. Make a lengthwise slit in the white part, and separate the green part into leaves. Rinse all parts of the leeks thoroughly under running water and dry them on paper towels.

Step 4

Slice all parts of the leek into half-moons about 2–3 mm wide.

Step 5

In a hot skillet, add a portion of oil; once it melts, add the first batch of chopped onions. Sprinkle in a little salt.

Step 6

Slice the onions in this manner and gradually add them to the skillet along with the butter. You will need about 200 grams of butter for the onions. Sauté the onions, stirring, until the green parts are soft. At the end, add a little pepper.

Step 7

Place the sponge in the mixing bowl, add 250 g of sifted flour (setting aside a little flour for dusting), the remaining sugar, a pinch of salt, and the egg. Start mixing the dough on a low speed.

Step 8

Add 75 g of softened butter and mix well.

Step 9

Knead the dough on a floured surface, shape it into a ball, place it in a bag, and refrigerate for an hour.

Step 10

Roll the dough into a thick rope and divide it into equal pieces. Coat each piece in flour and roll it out into a flatbread that is 2 mm thick.

Step 11

Place a mound of filling in the center of the dough round and brush the edges with beaten egg.

Step 12

Join the edges in the center, flip over, and place on a baking sheet. Make a small hole about 1 cm in diameter in the center of the pastry using a knife. Leave the buns in a warm place for 15–30 minutes.