Potato dumplings
Ingredients:
- For the Dough:
- All-purpose flour: 500 grams (approximately 4 cups)
- Warm milk: 250 milliliters (1 cup)
- Egg: 1 large
- Vegetable oil: 50 milliliters (1/4 cup)
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Instant dry yeast: 1 tablespoon (or one 7-gram packet)
- For the Potato Filling (Stuffing):
- Potatoes: 500 grams (approximately 3 medium-sized)
- Onion: 1 medium-sized
- Chopped fresh parsley: 2 tablespoons
- Vegetable oil: As needed for sautéing
- Salt, black pepper, turmeric: To taste
- (Optional) Diced bell pepper, sautéed mushrooms, sautéed ground meat
- For Frying:
- Vegetable oil: As needed
Instructions:
Preparing the Dough:
- Activate the Yeast: In a small bowl, pour the warm milk (make sure it’s lukewarm, not hot). Add the sugar and instant dry yeast. Stir gently and let it sit for 5 to 10 minutes until the yeast activates and starts to bubble. This step is crucial because if the yeast isn’t active, the dough won’t rise properly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Add Wet Ingredients: In the bowl with the yeast mixture, add the egg and vegetable oil. Whisk until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or your hands. Once the dough starts to come together, transfer it to a lightly floured surface and knead for 8 to 10 minutes. Kneading is essential as it develops the gluten in the flour, resulting in a soft and elastic dough. If the dough is too sticky, add a little flour at a time, but be careful not to add too much, or the dough will become tough.
- First Rise (Proofing): Place the dough in a clean bowl that has been lightly oiled. Cover the bowl with a clean cloth or plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until the dough has doubled in size. This rise is critical for light and airy dumplings.
Making the Potato Filling:
- Prepare the Potatoes: Peel the potatoes and cut them into small pieces. Place them in a pot, cover with water, add a pinch of salt, and boil until they are soft and easily pierced with a fork.
- Sauté the Onion: While the potatoes are cooking, heat some vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes soft and golden brown.
- Add Mashed Potatoes: Once the potatoes are cooked, drain them well and mash them with a fork or potato masher until smooth. Add the mashed potatoes to the skillet with the sautéed onions and cook for a few minutes, stirring constantly.
- Season the Filling: Season the potato mixture with salt, black pepper, and turmeric to taste. At this stage, you can add diced bell pepper, sautéed mushrooms, or sautéed ground meat for extra flavor and texture, if desired.
- Add Parsley: Finally, add the chopped fresh parsley and mix well. Remove the skillet from the heat and let the filling cool completely.
Shaping and Frying the Dumplings:
- Roll Out the Dough: After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and knead it briefly to deflate it. Roll the dough out with a rolling pin to a thickness of about 3-4 millimeters (approximately 1/8 inch).
- Cut Out Circles: Using a round cookie cutter, a glass, or a knife, cut out circles from the dough. The diameter of the circles will depend on the desired size of your dumplings.
- Fill the Dumplings: Place a spoonful of the cooled potato filling in the center of each dough circle.
- Seal the Dumplings: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, making sure there are no gaps where the filling can escape during frying. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Fry the Dumplings: In a deep skillet or pot, heat enough vegetable oil to submerge the dumplings over medium heat. Once the oil is hot (but not smoking), carefully place the dumplings in the hot oil, a few at a time, being careful not to overcrowd the skillet. Fry the dumplings for 2-3 minutes per side, or until they are golden brown and cooked through. Adjust the heat as needed to prevent them from burning.
- Drain Excess Oil: Remove the fried dumplings from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Important Tips:
- High-Quality Flour: Use high-quality all-purpose flour for the best results.
- Yeast Activation: Ensure the milk for activating the yeast is lukewarm, not hot, as hot liquid can kill the yeast.
- Kneading: Kneading the dough properly is crucial for developing its elasticity and creating a soft texture.
- Rising Time: Allow the dough sufficient time to rise. This helps the dumplings become light and airy.
- Filling Amount: Don’t overfill the dumplings, as the filling can leak out during frying.
- Sealing: Ensure the edges of the dumplings are well-sealed to prevent the filling from escaping.
- Oil Temperature: Maintain the oil temperature at a medium heat to ensure the dumplings cook evenly and don’t burn.
- Variations: Feel free to experiment with the filling. Other options include meat fillings, mushroom fillings, or various vegetable combinations.
