polishdumplingsaregood

Prepared dumpling dough with double the amount of ingredients.
Filling: peel potatoes, rinse, put in a pot, add salt, cover with cold water and bring to a boil. Cook under a cover for about half an hour or until soft. Strain, put back in the pot and dilute thoroughly with a potato masher to an even mass without lumps. Refrigerate potatoes, evaporate completely.
Wrinkle the cheese, crush with a fork or Prague. Bake the onion and fry it in butter or lard, add to the filling, mix.
Cut out the dough circles with the glass, applications and whole tablespoon filling in mittens (or as many as fit). Fold the dough in half and glue gently to the edges and make sure the filling does not get to the place of bonding. Add finished climates to a board or top with flour. Cover with a cloth to the boil so that they do not dry out.
Boil salted water in a large saucepan with a spoonful of oil, oil or butter and add the first round of dumplings (about 15 pieces), if it boils strongly. After boiling again, reduce the heat to medium and cook the dumplings until they float to the surface. After the dumplings are left, cook for another 1.5 minutes (fish out and cut with a slotted spoon and check with your finger if the dough is already soft, the exact cooking time depends, among other things, on the thickness of the dough and the size of the dumplings). Fry dumplings with a slotted spoon and place on plates.