Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. If you do not plan to freeze, then the amount of components can be reduced by 2 times (and take 1 egg). There is no need to take out or heat anything in advance. Potatoes should be chosen so that the mashed potatoes come out sticky and denser. As a rule, red potato varieties produce a more suitable mash that is easier to work with. But, if you don’t have this on hand, you can also use yellow potatoes.
Tip: butter for this recipe for lazy dumplings with potatoes can be taken with a fat content of 72.5%; it is not necessary to use the expensive 83% fat.
You need standard, premium or 1st grade flour; you should not replace anything else, as the dough may not form. As for onions, any one you like will do. With leeks fried in butter, the dumplings are especially tender.
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Step 2
Peel the potatoes and cut them into approximately equal pieces so that they cook evenly.
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Step 3
Pour water over the potatoes so that it completely covers them and is 1-2 cm higher. Place over high heat, bring to a boil and cook over medium heat until tender — about 20 minutes.
Tip: You can check readiness by piercing the largest part of the potato with a fork or knife. The cutlery should fit into the vegetable without effort or creaking.
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Step 4
While the potatoes are cooking, finely chop the onion. You can cut into half rings or quarter rings — according to your taste.
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Step 5
Heat 1 tbsp in a frying pan. l. vegetable oil, add 10 g of butter, add onion and fry until beautifully brown. Fry over low heat, stirring frequently.
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Step 6
Drain the water from the finished potatoes, add butter, salt and black pepper.
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Step 7
Mash thoroughly into a puree. You can use a planetary mixer for this, but not the classic foot attachment with a blender blade.
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Step 8
Cool the puree for 15-20 minutes so that it is not too hot. Add eggs and mix thoroughly again.
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Step 9
Add flour in 2-3 additions, stirring the dough well. It should form into a sticky ball. You can transfer the dough to a separate bowl if there is little space in the pan.
At this same stage, it’s time to add water for cooking lazy dumplings with potatoes.
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Step 10
Sprinkle the work area with the remaining flour and roll out the dough into sausages of arbitrary thickness. Cut the dumplings. The size can be varied from 2 to 5 cm — according to your taste.
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Step 11
Salt the water to taste — about 1 tsp. salt — and put dumplings there. I use a slotted spoon. But you can make a whirlpool by swirling it in the pan with a spoon, and toss in the dumplings a few at a time with your hands. Cook for 3-4 minutes after boiling over medium heat. If the dumplings are large, cook for 5-6 minutes.
Tip: if you are cooking a large quantity, for example 30 or 40 pieces at a time, take a 5-6 liter pan. It is better to cook dumplings in plenty of water.
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Step 12
The remaining dumplings can be placed on freezer sheets and placed in the freezer. Special plastic trays do not require dusting with flour. If freezing on wooden boards, dust them. You can also lay down silicone mats — they won't freeze to you.
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Step 13
Remove the finished dumplings with a slotted spoon, allowing the water to drain. Immediately divide into plates.
Tip: do not leave lazy dumplings with potatoes in hot water for a long time, otherwise they will boil.
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Step 14
Serve lazy dumplings with hot potatoes with sour cream, add fried onions and garnish with herbs if desired. Bon appetit!
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