Potato and Cheese Stuffed Dumplings
In a bowl, add the milk, the oil, the egg whites and the dry yeast powder, mix gently and add the wheat flour, mix very well until a dough forms.Knead it by hand.Cover the bowl with plastic wrap and let it rise until doubled in size.Meanwhile, in another bowl, add the diced potatoes, previously cooked, add the unsalted butter and mash all the ingredients very well until they reach the consistency of mashed potatoes.Add parsley to taste, the salt, mix.Get some of this potato mixture with a spoon and round it, making a total of 12 equal sized balls then set aside.Once the dough has risen, flour your table, place the dough on it and split it into 12 equal parts.Get each of these pieces of dough and round them into balls.Now stretch them by hand into circles of about 10cm diameter.Repeat this process with all the pieces of dough.To make the filling, place some grated mozzarella on the center of each dough, add the potato balls, close, flip and flatten into a dumpling shape.Transfer the dumplings to a baking sheet lined with non-stick parchment paper and brush them with 1 egg yolk.Take to a preheated oven at 190°C (374°F) and bake for 35 minutes.Serve.
Ingredientes
- 2 Cups of Milk (200ml Cup)
- 1 Cup of Oil
- 2 Egg Whites
- 1 Packet of Dry Yeast Powder (10g)
- 6 Cups of Wheat Flour
- 3 Medium Potatoes
- 1 Tablespoon of Unsalted Margarine or Butter
- Parsley to Taste
- 1 Teaspoon of Salt
- 300g of Grated Mozzarella Cheese
- 1 Egg Yolk
Modo de Fazer
In a bowl, add the milk, the oil, the egg whites and the dry yeast powder, mix gently and add the wheat flour, mix very well until a dough forms.
Knead it by hand.
Cover the bowl with plastic wrap and let it rise until doubled in size.
Meanwhile, in another bowl, add the diced potatoes, previously cooked, add the unsalted butter and mash all the ingredients very well until they reach the consistency of mashed potatoes.
Add parsley to taste, the salt, mix.
Get some of this potato mixture with a spoon and round it, making a total of 12 equal sized balls then set aside.
Once the dough has risen, flour your table, place the dough on it and split it into 12 equal parts.
Get each of these pieces of dough and round them into balls.
Now stretch them by hand into circles of about 10cm diameter.
Repeat this process with all the pieces of dough.
To make the filling, place some grated mozzarella on the center of each dough, add the potato balls, close, flip and flatten into a dumpling shape.
Transfer the dumplings to a baking sheet lined with non-stick parchment paper and brush them with 1 egg yolk.
Take to a preheated oven at 190°C (374°F) and bake for 35 minutes.
Serve.
