Potato Galushki
Tender homemade dumplings made from potato dough, boiled in salted water and generously topped with fried onion and sour cream.
Ingredients
- potato700 g
- egg1 pcs
- wheat flour150 g
- onion2 pcs
- sunflower oil3 tbsp
- sour cream100 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Wash the potatoes (700 g) and boil them in their skins in salted water for 25–30 minutes until tender.
Drain in a colander, let dry for 5 minutes, and peel while still warm.
Mash the potatoes with a masher or press through a potato ricer until you get a smooth, lump-free purée.
Add the egg, salt and black pepper to taste, gradually stir in the flour, and knead into a soft, non-sticky dough.
Divide the dough into 3–4 portions, roll each into a rope about 3 cm thick, and cut into pieces 1.5–2 cm long.
Bring salted water with 1 tbsp oil to a boil, drop in the dumplings in small batches, and cook for 3–4 minutes after they rise to the surface.
Meanwhile, slice the onion into half-rings and fry in 2 tbsp oil until golden.
Remove the cooked dumplings with a slotted spoon, top with the fried onion, and serve hot with sour cream.
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