pi膮tek, 30 grudnia 2016

Yeast dumplings stuffed with potatoes

One of my favourites dishes from childhood, crusty and tasty馃槒

0.5 kg of wheat flour
1 cup (250ml) of warm milk or water
2 eggs
50 grams of fresh yeast
3 tablespoons oil
Pinch of sugar
Teaspoon salt

About 10 medium large potatoes
1 large onion
1 tablespoon milk
Salt and pepper

And also: 1 egg for brushing (optionally), 2 tablespoon of butter or oil

Pour water into the pot, add the yeast and sugar, stir it. Leave for a while to yeast foams. Add the remaining ingredients and knead the dough vigorously (form the dough about 7-10 minutes). Cover it with a cloth and leave in a warm place until it doubles its size - it takes about 1-1.5 hours. During this time, peel the potatoes and cook them until tender in salted water. Cut onion into small cubes, brown it on oil. Drain off the potatoes, add onion, milk, salt and a lot (really a lot;)) of pepper, mash it precisely by using potato masher. When dough is ready, rool it for about 3 millimeters, cut circles by using the drinking glass as a knife. Place the filing in the middle and  fold the dough over to form a half circle. Hold the edges of dumplings together very precisely. 

Place dumplings on oven shelf covered with parchment paper, leave it for around 10-15 minutes to grow up. Preheat oven to 190 degrees of Celsius (top+down). Brush the top of  dumplings with beaten egg. Put dumplings into the oven and bake them until browned. Serve warm, f.e. with melted butter, natural yoghurt or garlic sauce. You can freeze unusual dumplings or reheat them anotherday.

Bon appetit

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