Dumplings "Solnechnye" with potatoes (in a pan)

Bright dough with turmeric and delicious potato filling with onions and spices will not let you forget these unusual dumplings! They also differ in shape - they are sculpted in the form of large dumplings. In addition, dumplings with potatoes are not boiled, but fried, and then cooked in a pan. Thanks to this method of preparation, the bottom layer of the dough is crispy, and the top one is soft and tender.

Ingredients

• For the test:
• Flour - 220 g
• Water - 120 ml
• Sunflower oil - 1 tbsp. a spoon
• Salt - 0.5 tsp
• Ground turmeric - 1 pinch
• For filling:
• Potatoes - 600 g
• Onions - 120 g (1 pc.)
• Ground pepper - 0.5 tsp
• Dried oregano - 0.5-1 tsp
• Zira (seeds) - to taste
• Ground black pepper - 1 pinch
• Salt to taste
• Sunflower oil for frying - 3 tbsp. spoons
• Hot water - 100 ml.
• Fresh basil - for serving

Directions

1. Sift wheat flour into a deep bowl. Add turmeric and salt, stir with a spoon.
2. Heat the water slightly and add to a bowl of flour. Stir with a spoon.
3. Pour in vegetable oil and put the dough on one lump.
4. Place the dough ball on a floured table surface and knead by hand for 3-5 minutes until smooth.
5. The finished dough turned out to be soft, holds the shape of a ball well and does not stick to your hands. Place the dough in a bag and refrigerate for 20 minutes while we cook the filling.
6. Peel the onion and cut it into small cubes.
7. Peel and wash the potatoes.
8. Pour 2 tbsp. tablespoons of vegetable oil and fry the onion on it for 4-5 minutes until transparent.
9. Pour paprika, black pepper, oregano and caraway seeds on the onion, season with salt.
10. Fry the onion with spices for another 30 seconds. Then remove the pan from heat and cool.
11. Grate raw peeled potatoes.
12. Combine potatoes with sautéed seasoned onions. The filling for the dumplings is ready!
13. Remove the dough ball from the refrigerator, sprinkle the table with flour and roll the dough thinly into a rectangle about 45x40 cm in size. The dough is about 2 mm thick.
14. Cut the dough into 10-11 cm squares.
15. For each square of dough, lay out 1 tbsp. L. In the center. spoon of potato and onion filling.
16. Blind the opposite corners of the square together, then close both sides to form a triangle dumplings.
17. Join the left and right ends of the triangle together and blindly blind. It turned out to be large dumplings with a corner on top.
18. Shape the rest of the potato dumplings in the same way. Some dumplings can be frozen for future use, and some can be cooked straight away.
19. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil. Heat medium heat and place the dumplings in hot oil. Fry on one side for 4-5 minutes, until the bottom is golden brown.
20. Gently, little by little (as hot oil can sizzle and splash), pour hot water into the pan - about 100 ml. The dumplings should be half covered. Bring water to a boil, reduce heat, cover and simmer for 15-18 minutes.
21. When the water has completely evaporated and absorbed into the dumplings, the "sunny" dumplings with potatoes are ready.
22. Put the dumplings on a plate, decorate the dish with herbs (I used basil), add sour cream or adjika to taste. Cook these "sunny" dumplings with potatoes in a pan - and you won't want to sculpt ordinary ones!
23. Despite the fact that potatoes are added to the filling raw, they have time to cook just fine. The filling turned out to be tender, soft, unusual and very, very tasty!
24. Perfect fast food, hearty and tasty, will appeal to all lovers of potato experiments!
25. Bon Appetit!