For the dough:
50 dkg flour
yolk
cup of hot water
2 tablespoons olive oil
pinch of salt
For the stuffing:
20 grams of white cheese
80 ounces potatoes
1 large onion
2 tablespoons olive oil
salt
pepper
In addition:
large onion + 2 tablespoons of olive oil
or
10 grams of fat
How to make:
Boil the potatoes in lightly salted water. Rental squeeze or knead by crushed spoon mashed potatoes. cool
Tarełku cheese grate on a fine mesh
Fry finely chopped onion in olive oil. Be careful not to burn
After cooling, combine them with potatoes, grated cheese and onion. Season with salt and pepper
Sift the flour on the pastry board (although lately I'm doing a cake in a wide bowl and kneaded until it is as I move the cutting board), make a well and pour in hot water (if the water is too much, add a little flour, and vice versa). Stir. Then add the egg yolk and olive oil. Knead the dough elastic. Roll out dough thinly all at once or by dividing it into two or three fragments (depending on how much space there)
With pastry wheel trim. At the center of each place a teaspoon of the filling. Fold in half and conglomerate banks, first casually and then created again rancik fingertips to form the shape of the frills. The remains knead the dough right away, so as not to dry out, and put into a bowl with a cloth covering
Boil salted water. Pies put in batches. Gently stir and cook for about 4 minutes after departure. Remove with a slotted spoon. Dumplings that are waiting to be cooked should be covered with a cloth
Serve topped with melted bacon with bacon or Roasted onion
Dumplings taste it on the second day Fried in a pan with oil or melted fat from bacon.
BON APPETIT!
