How to cook dumplings 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.

Knead a dough. Three cups flour,

mix with a glass of cool (this is important) water

add one egg, a large pinch of salt,

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.

Average onion peel,

very finely chop,

pour 50 ml of vegetable oil in a pan and spread it roasted. Fry until the onion becomes well Golden, then turn off the heat under the frying pan.

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.

From the piece of  dough  torn off a small piece and roll out into a thin pancake. I have a small, very handy rolling pin. Diameter it needs to be little more than a narrow glass.

A teaspoon (no more, otherwise the dumpling will just not paste)

put the stuffing and close up first in the middle, and then around the edges. So make all the dumplings, one by one.

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.