Polish-Style Potato Dumplings

Ingredients

• 1 kg waxy potatoes
• Salt
• 2 Eggs
• 350 g flour
• 3 onions
• 60 g Butter

Instructions

1. 1.

   Wash the potatoes and boil in salted water for about 30 minutes. Drain, rinse with cold water, peel, and press while still hot through a potato ricer. Let cool slightly and knead with eggs and flour into a smooth dough; if too wet, add more flour. Divide dough into three portions and shape each into long sticks about 2 cm in diameter. Cut 1 cm thick slices, flatten lightly with the back of a fork, dust with flour, and let rest briefly. Boil in salted water for about 5 minutes; when they float to the surface, remove with a slotted spoon and drain.

2. 2.

   Peel the onions, dice finely, and sauté in melted butter until golden brown. Arrange the potato dumplings on plates and drizzle with onion butter before serving.