Dumplings with Potatoes in Choux Pastry

Ingredients

• Chicken Egg 1 piece
• Wheat Flour 3 glasses
• Vegetable Oil 3 spoons
• Boiling water 1 glass
• Potato 0 lbs
• Onion 1 head
• Salt to taste
• Spanish onions to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Lightly beat the egg with 1/4 teaspoon of salt using a fork or mixer.

Step 3

Add the sifted flour and 1 tablespoon of vegetable oil, and mix well.

Step 4

Pour in boiling water and knead until you have a smooth, elastic dough.

Step 5

Wrap the dough in plastic wrap and let it cool.

Step 6

For the filling, peel the potatoes, cut them into large pieces, and boil in salted water until tender.

Step 7

Chop the onion into small cubes and sauté in vegetable oil until golden brown.

Step 8

Mash the cooked potatoes into a puree and mix with the sautéed onions.

Step 9

Roll out the cooled dough into a thin layer and cut out circles of the same size. You can cover them with plastic wrap to prevent them from drying out.

Step 10

Place a spoonful of filling onto the dough circle and tightly seal the edges. Repeat this process to shape all the dumplings.

Step 11

Place the dumplings into boiling salted water and cook for 3 minutes after they float to the surface.

Step 12

Serve the potato dumplings with sour cream, garnished with fried onions if desired.