Potato Dumplings with Fried Onion
Boiled dumplings with tender potatoes, topped with golden-fried onions in butter, served with sour cream.
- Time
- 20 min
- Serving
- 653 kcal
- Ingredients
- ≈ $2.29
- Protein
- 14 g
Ingredients
- 1 Potato dumplings (vareniki)pack 800 g ≈ $6.00 250 g
- 2 Onions≈ $1.60 per kg 60 g
- 3 Butterpack 180 g ≈ $1.58 12 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the onion2 and slice into half-moons about 0.5 cm thick.
Melt 2 tbsp butter3 in a 24 cm skillet over medium heat; fry the onions2 for 5–7 minutes until golden.
While the onions2 cook, bring 3 liters of water to a boil in a pot and season with salt.
Add frozen dumplings to the boiling water, stir to prevent sticking, and cook for 5–7 minutes after they float to soften the dough.
Lift the dumplings with a slotted spoon and transfer them to the skillet with the onions2.
Gently toss on low heat for 1–2 minutes to coat the dumplings in butter3.
Serve with sour4 cream and optional fresh herbs.
Tips
- Why it works
- Cut onions thinly so they cook evenly and turn golden without burning; thick slices stay pale and chewy.
- Substitutions
- Use 60g shallots for onion. They caramelize faster. Skip sour cream and add 40g yogurt if needed.
- Common mistakes
- Overcooking dumplings makes them mushy; they’re done when they float and the dough is soft to the bite.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in a pan with 10g butter for 3 minutes until hot.
- Serve with
- Pair with a simple cucumber salad for a balanced, filling meal on a cold evening.
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