Potato dumplings stuffed with cheese

4 potatoes boiled with peel
1 egg
flour as comprising

300 g cheese
1 egg
1 teaspoon chopped fresh dill
1 green onion

Potato dumplings stuffed with cheese


Boil the potatoes with the peel. After boiled, remove from water and allow to cool. Peel and crush as for mashed potatoes, then add salt, egg and flour little by little. Knead until dough get stretchy, not too sticky.

Prepare filling by mixing cheese with egg, dill, green onions and pepper to taste.

Spread a sheet of dough of 0.3-0.5 cm thickness and cut with a glass or knife. In the middle put cheese filling, folds and seal the edges (with a special device or by pressing with a fork).
In a pot boil water with salt (4-5 l). When water boils, add the dumplings. After they rises to the surface, boil 3-5 more minutes. When ready, remove with a slotted spoon and leave to drain in a sieve.
You can put in the preheated oven with butter cubes for a few minutes until butter melts.
Serve plain, with sour cream.

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