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Potato dumplings with butter and onions
1 serving
peel, wash, boil in salted water, then drain the decoction, and wipe the hot potatoes through a sieve, add egg, butter, flour and, warming on the stove, knead well. put the resulting mass on a table sprinkled with flour, knead well, roll out flagella with a thickness of thumb and cut dumplings. lower dumplings into boiling water, cover, let boil, remove the lid, cook for 2 - 3 minutes. put the ready dumplings on a sieve, put on boiled water, let the water drain, arrange on plates, pour over the overcooked vegetable oil with onions, sprinkle with dill greens, parsley and ground pepper
peel, wash, boil in salted water, then drain the decoction, and wipe the hot potatoes through a sieve, add egg, butter, flour and, warming on the stove, knead well. put the resulting mass on a table sprinkled with flour, knead well, roll out flagella with a thickness of thumb and cut dumplings. lower dumplings into boiling water, cover, let boil, remove the lid, cook for 2 - 3 minutes. put the ready dumplings on a sieve, put on boiled water, let the water drain, arrange on plates, pour over the overcooked vegetable oil with onions, sprinkle with dill greens, parsley and ground pepper
potatoes - 1 kg, butter - 2 tbsp. spoons, eggs - 4 pcs., flour - 1 cup, onions - 200 g, vegetable oil - 0.5 cups, pepper to taste, greens to taste, salt to taste
