# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 large egg
03 - ¾ cup lukewarm water
04 - 2 tbsp sour cream
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
→ Filling
07 - 1½ lbs russet potatoes, peeled and cubed
08 - 1 cup farmers cheese or well-drained ricotta
09 - ½ cup sharp cheddar cheese, grated
10 - 2 tbsp unsalted butter
11 - 1 small onion, finely chopped
12 - Salt and black pepper, to taste
→ To Serve
13 - 2 large onions, thinly sliced
14 - 3 tbsp unsalted butter
15 - Sour cream, for serving
16 - Chives or parsley, chopped (optional)
# Directions:
01 - Combine flour and salt in a large bowl. Create a well, add egg, melted butter, sour cream, and water. Stir to combine, then knead on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
02 - Boil potatoes in salted water until tender, approximately 15 to 18 minutes. Drain and mash smoothly. In a skillet, melt butter over medium heat and sauté onion until golden, about 5 minutes. Mix mashed potatoes, sautéed onion, farmers cheese, and cheddar. Season with salt and pepper and allow to cool.
03 - Roll dough on a floured surface to ⅛-inch thickness. Cut into 3-inch circles. Place one heaping teaspoon of filling in the center, fold in half, and pinch edges securely. Keep assembled dumplings covered with a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches; once they float, continue cooking for 1 to 2 minutes. Remove with a slotted spoon.
05 - Melt butter in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, about 20 to 25 minutes.
06 - In the same skillet, fry boiled dumplings in batches over medium heat until golden and crisp, about 2 to 3 minutes per side.
07 - Plate dumplings hot, topped with caramelized onions, a dollop of sour cream, and garnish with chives or parsley if desired.
