Ingredients
Original recipe: About 28 dumplings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 350 gAll-purpose wheat flour
- 180 mlWarm water
- 15 mlNeutral oil
- 1 ½ tspSalt
- 500 gPotatoes peeled and diced
- 200 gTwarog or well-drained farmer cheese made with vegetarian rennet
- 250 gOnion finely chopped
- 40 gButter
- ¾ tspBlack pepper
- 3000 mlWater for boiling
Make it
- Mix 320 g flour with 0.5 tsp salt, the warm water and oil. Knead for 5 minutes until smooth, cover and rest for 20 minutes. Reserve the remaining flour for rolling.
- Meanwhile, boil potatoes in 1000 ml of the boiling water for 12–15 minutes until tender. Drain thoroughly, mash and let steam dry. Cook onion in butter over medium-low heat for 12 minutes until golden.
- Mix potato, cheese, half the onion mixture, 0.5 tsp salt and the pepper. Let the filling cool enough to handle.
- Roll the dough 2 mm thick on a lightly floured surface. Cut 8 cm rounds, add about 1 tbsp filling to each, fold and pinch edges firmly closed. Reroll scraps once to make about 28.
- Bring the remaining 2000 ml water and 0.5 tsp salt to a gentle boil. Cook dumplings in batches without crowding; once they float, simmer for 3 minutes until the dough is cooked.
- Lift out with a slotted spoon and serve with the remaining buttery onions.
Ingredients, recipe context & sources
Ingredient flags: Milk, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.