Ingredients: |
Ingredients: 3 1/2 cups flour
5 tablespoons unsalted butter, softened
1 cup warm water
1 russet potato, peeled and halved
1 tablespoon unsalted butter, cut up
Canola oil
2 onions, chopped
Kosher salt and freshly ground black pepper
½ pound farmer cheese
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Directions: |
Directions:Knead:
Heap flour in a bowl. Add butter and, with quick fingers, work butter into flour. Drizzle in water. Turn out and knead to a soft dough, about 5 minutes. Cover pastry with plastic wrap and let rest at room temperature, half an hour or more.
Boil:
Settle potato in a pan of cold, salted water. Bring to a boil, lower heat and simmer tender, about 20 minutes. Drain. When cool, press through a potato ricer.
Soften:
Heat cut-up butter and 1 tablespoon oil over medium heat in a medium skillet. Add onions, season with salt and pepper, and cook until soft and golden, about 25 minutes. Scoop half the onions into the potatoes, leave the rest in the skillet. Add cheese to the potatoes and mix gently with a fork.
Roll:
On a floured surface, roll out pastry very thin. Use a 3-inch biscuit cutter to punch out circles. Heap 1 teaspoon potato filling onto each circle. Fold in half, shaping half-moons. Press edges firmly. Scraps can be rerolled once.
Boil:
Heat a large pot of salted water to a boil. Press the edges of the dumplings again, for potato security. Slip half the dumplings into the water. They quickly rise to the surface. Cook tender, about 1 more minute. Scoop out with a slotted spoon and drain on a clean kitchen towel. Repeat with remaining dumplings.
Crisp:
Slide half the dumplings into the skillet with the remaining onions. Set over medium heat (add a little oil if pan seems dry), and crisp the bottoms golden, about 2 minutes. Repeat with remaining dumplings. |
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