-Russian,Volga Russian-German Potato Dumplings
Note: this recipe fed the whole family - a large sitting and was a family event when Grandma would make it.
2-3 pounds potatoes, boiled (save water from cooked potatoes- set aside to boil the dumpling in) (I make this using about 10-12 med. potatoes)
2 sm. yellow onions chopped small
1 jar saurkraut, drained and rinsed. (Large quart jar- homemade saurkraut is best!)
1 stick butter
Salt and pepper
2/3 cups whole milk
2 large eggs
2 cups warm water
1 1/2 tsp salt
about 6 cups whole wheat flour
1 stick real butter (to serve at end)
Filling: Peel and wash potatoes, cut into chunks and boil until soft and mashable. Put into Large mixing bowl and mash. set aside. In fry pan: Saute onion and drained saurkraut in butter until tenderand slightly browned, add this to the mashed potatoes and season with salt and pepper. Set aside.
Dough: Mix together: 2/3 cup milk, 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended.
Begin adding flour 1 cup at a time until mixed well and no longer sticks to bowl. Rest dough 15 minutes. Place the dough on a lightly floured surface. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a spoonful of potato mixture in the center of each square. Fold dough, pinch ends to form a triangle. Pinch well as they will boil apart if left open.
When all are made, and pinched tight, put into boiling potato water and boil for about 8-10 minutes. (They will act very much like a ravioli when done, floating only at top) Best to boil 4-5 at a time and pull when done. When all are cooked, drain, and serve with the remaining real butter melted, and drizzled over top. Grandma served this with pork chops or German sausage.