Ingredients

The following ingredients have 60 Servings
  • 2⅘ cups all-purpose/plain flour
  • ¾ cup+1tsp very warm water
  • 1½ tablespoons butter (or 2 tbsp oil)
  • ½ teaspoon fine sea salt
  • 8.82 ounces low fat (but not fat free) Polish cottage cheese (twarog poltlusty)
  • 3 large potatoes
  • 1 medium onion (finely chopped)
  • 1 tablespoon vegetable/olive oil
  • Sea salt and pepper to taste

Instruction

  • Peel and boil the potatoes, covered, in salted water. Drain thoroughly, mash and leave to cool.
  • In the meantime heat up 1 tablespoon of oil and fry the onions slowly until softened for 5 minutes stirring often (don't brown the onions). Combine with the potatoes. Once cooled add the cheese, season well and mash using a potato masher for a smooth finish.
  • To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. (You can also combine the ingredients in a large bowl).
  • When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If it sticks to your hands add a bit of flour (no more than 1 tsp) and knead in. Cover with a bowl and set aside for 20 minutes.
  • Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using the rim of a glass with a diameter of about 7 cm/3'', or cookie cutter, cut out round shapes (gather up the dough scraps and add to the other dough part).
  • Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together, using your pinky to gently push the filling away from the edges and remove any air bubbles - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky)
  • Place the dumplings on a lightly floured surface and cover with a tea towel.
  • Fill a large pot with salted water, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon.
  • When all the dumplings have come up to the surface cook them gently for about 4 more minutes, then switch off the heat and using a slotted spoon transfer to a large plate. Drizzle with a little butter and serve! See more serving suggestions in the post.