How to cook dumplings with potatoes
Dumplings with potatoes is a favorite dish of my younger son that he is ready eat it for Breakfast lunch and dinner, non-stop, and it's not boring (tested in practice). So the package with a stock of dumplings are always in the freezer, and a culinary "promotion" – one of his most favorite. Therefore, I always have vareniki with potatoes.
First, to speed up the process, boil the potatoes. Three large potatoes (or five medium) cleaned, cut into pieces (to cook faster) and put on to cook. Do not add salt, but add a teaspoon of sugar, quickly going soft.
and knead. The criterion that the kneading is finished and the dough is ready is that it does not stick to hands. Exactly.
Put it in a container and set aside, not in the refrigerator, to "rest" for half an hour.
Meanwhile the potatoes is ready. Draine all the water (in the sink, to not be tempted to add it), put the fried onions, now add salt (half a teaspoon will suffice), and mix well. The filling is ready.
This is only the first dumplings is difficult. And in 10-15 dumplings, when you receive the first experience and solid skills, make them very very easy. And then 70 pieces (and so much, plus/minus five pieces from the same batch), make it is not a problem.
Then cook them in boiling, salted water five minutes after re-boil. Or freeze them "until better times", which believe me, will come very soon.
That's wisdom. Bon appétit.