Odpowiedź:
DOUGH FOR DUMPLINGS
Sift the flour into a bowl, add salt. Put the butter in hot water and melt it, gradually pour it into the flour, stirring everything with a spoon.
Combine the ingredients and place them on the floured board. Knead the dough for about 8-10 minutes until smooth and plastic.
Put the dough in a bowl, cover with foil, set aside for 30 minutes. Meanwhile, start preparing the stuffing.
FILLING
Peel the potatoes, rinse, put them in a pot, add salt, cover with cold water and bring to a boil. Cook under the lid open for about half an hour or until tender.
Drain, put it back into the pot and while still hot, mash it thoroughly with a potato masher until smooth, without lumps. Cool the potatoes completely, evaporate.
Crush the curd, mash it with a fork or a press (do not grind the cheese in a grinder because the filling will turn out to be too thin). Stir in potatoes, season with salt and pepper.
Dice the onion (if added) and sauté in butter or lard, add to the filling, mix.
MODELING
Divide the dumpling dough into 4 parts. Sequentially roll out into pancakes.
With a small glass, circle the dough, put one spoonful of stuffing on the center (or as much as you can fit).
Fold the dough in half and stick the edges carefully, being careful that the filling does not get into the place where it sticks together.
Place the finished dumplings on a pastry board or a table sprinkled with flour.
COOKING
In a large pot, bring salted water to a boil and, when it is boiling, put the first batch of dumplings (about 15 pieces).
After re-boiling, reduce the heat to medium and cook the dumplings until they come to the surface.
After the dumplings have left, cook them for about 1.5 minutes (use a slotted spoon to scoop out one dumpling and check with your finger whether the dough is already soft, the exact cooking time will depend, among other things, on the thickness of the dough and the size of the dumplings).
Fish the dumplings with a slotted spoon and arrange them on plates. Serve immediately or, after drying, store in containers and store in the refrigerator. You can also freeze it.
Serve with, for example, vitrified onion in oil or lard, or melted lard with cracklings and thick, sour cream.
Wyjaśnienie:
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