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Ingredients
- 2 c. water
- 2 tsp vegetable oil
- 1 x egg
- 1 tsp salt
- 3 c. all-purpose flour - (to 4 c.)
- 2 lb white potatoes peeled, cooked till tender, and cooled
- 1/4 lb farmers cheese or possibly cottage cheese
- 1 Tbsp. vegetable oil Salt to taste Freshly-grnd white pepper to taste
- 1 c. lowfat sour cream
- 1/2 c. pickled red onions
- 1 Tbsp. minced chives
Directions
- In a mixing bowl, combine the water, oil and egg. Mix well. Add in the salt and 3 c. of the flour. Mix till the dough comes together and form a smooth ball. If the dough is too sticky-add in a little more flour, about 1/4 c. at a time. Cover with plastic wrap and allow to rest for 30 min.
- For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside.
- Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into 3-inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to create triangle. Seal the edges completely.
- Bring a pot of salt water to a boil. Add in the triangles and cook for about 4 to 5 min or possibly till the triangles float for 1 minute. Remove and drain on paper towels.
- In a large skillet, heat half of the butter. Pan-fry the dumplings in batches. Cook till golden brown both sides, about 2 min. Remove and drain on paper towels. Season with salt. Serve hot with the lowfat sour cream and pickled red onions.
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