Dumplings with potatoes and cheese, fried in a pan

Potato Escalope 427 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Dumplings with potatoes and cheese, fried in a pan
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Your favorite dumplings with potatoes can be made more interesting if you add cheese to the filling. Frying in butter will give the dumplings a golden, crispy crust and delicate flavor. Small additions to the recipe that will increase the appetizing of the dish - tested!

Ingredients

Directions

  1. First, peel the potatoes, wash them and fill them with water in a saucepan. Boil potatoes until tender - about 20-30 minutes.
  2. Drain off the excess water (I usually leave a little water) and knead the mashed potatoes. Leave to cool.
  3. Cooking dough for dumplings.
  4. Pour water into a bowl, add sour cream, eggs and salt. Mix with a whisk.
  5. Gradually add flour (450-500 g is about 3 cups of 250 ml volume) and knead soft, elastic, non-sticky dough.
  6. Cover the dough with cling film and leave to rest for 30 minutes.
  7. Preparing the filling for dumplings.
  8. Rub the cheese on a fine grater.
  9. Add cheese, salt, pepper and garlic to the mashed potatoes.
  10. Mix thoroughly.
  11. We spray the working surface with flour and roll out the dough into a layer 2-3 mm thick. Cut out circles from the dough with the help of a punch or glass. We collect the dough scraps, roll them out and cut out the circles again.
  12. Put the filling in the middle of each dough piece.
  13. Pinch the edges of the dumplings tightly. If desired, a pattern can be applied to the edges of the dumplings with a fork.
  14. As a result, I got about 50 pieces.
  15. Boil the required amount of dumplings in a large amount of salted boiling water for 4-5 minutes after boiling again.
  16. The rest of the dumplings can be frozen for future use.
  17. We put the finished dumplings in a colander and let the excess liquid drain.
  18. In a frying pan preheated with butter, fry the boiled dumplings with potatoes and cheese for a couple of minutes on each side, until golden brown.
  19. Ready-made dumplings with potatoes and cheese, fried in butter, serve with sour cream, sprinkled with chopped herbs if desired.
  20. Bon Appetit!

Dumplings with potatoes and cheese, fried in a pan



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Your favorite dumplings with potatoes can be made more interesting if you add cheese to the filling. Frying in butter will give the dumplings a golden, crispy crust and delicate flavor. Small additions to the recipe that will increase the appetizing of the dish - tested!

Ingredients

Directions

  1. First, peel the potatoes, wash them and fill them with water in a saucepan. Boil potatoes until tender - about 20-30 minutes.
  2. Drain off the excess water (I usually leave a little water) and knead the mashed potatoes. Leave to cool.
  3. Cooking dough for dumplings.
  4. Pour water into a bowl, add sour cream, eggs and salt. Mix with a whisk.
  5. Gradually add flour (450-500 g is about 3 cups of 250 ml volume) and knead soft, elastic, non-sticky dough.
  6. Cover the dough with cling film and leave to rest for 30 minutes.
  7. Preparing the filling for dumplings.
  8. Rub the cheese on a fine grater.
  9. Add cheese, salt, pepper and garlic to the mashed potatoes.
  10. Mix thoroughly.
  11. We spray the working surface with flour and roll out the dough into a layer 2-3 mm thick. Cut out circles from the dough with the help of a punch or glass. We collect the dough scraps, roll them out and cut out the circles again.
  12. Put the filling in the middle of each dough piece.
  13. Pinch the edges of the dumplings tightly. If desired, a pattern can be applied to the edges of the dumplings with a fork.
  14. As a result, I got about 50 pieces.
  15. Boil the required amount of dumplings in a large amount of salted boiling water for 4-5 minutes after boiling again.
  16. The rest of the dumplings can be frozen for future use.
  17. We put the finished dumplings in a colander and let the excess liquid drain.
  18. In a frying pan preheated with butter, fry the boiled dumplings with potatoes and cheese for a couple of minutes on each side, until golden brown.
  19. Ready-made dumplings with potatoes and cheese, fried in butter, serve with sour cream, sprinkled with chopped herbs if desired.
  20. Bon Appetit!

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