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Potato dumplings (3 servings)
3 servings
peel and grate the cold boiled potatoes. pour water into a saucepan, add oil, stir flour, put on a heat and beat the 3 - 4 minutes until the mass thickens. remove from the fire and interfere to make the dough without lumps. add salt, pepper and gradually eggs, then half the cheese and potatoes. heat everything on fire, remove and cool. spoon, dipped in fat, cut out dumplings, put them in well-heated fat and fry until golden crust forms. put dumplings at a distance from each other, as they increase during frying. serve to a roast sprinkled with the remaining grated cheese. can be served as a stand-alone dish with tomato sauce and salad.
peel and grate the cold boiled potatoes. pour water into a saucepan, add oil, stir flour, put on a heat and beat the 3 - 4 minutes until the mass thickens. remove from the fire and interfere to make the dough without lumps. add salt, pepper and gradually eggs, then half the cheese and potatoes. heat everything on fire, remove and cool. spoon, dipped in fat, cut out dumplings, put them in well-heated fat and fry until golden crust forms. put dumplings at a distance from each other, as they increase during frying. serve to a roast sprinkled with the remaining grated cheese. can be served as a stand-alone dish with tomato sauce and salad.
potatoes - 500 g, water - 200 g, vegetable oil - 80 g, flour - 3 tbsp. spoons, eggs - 3 pcs., cheese - 40 g, salt to taste, pepper to taste, fat - 100 g
