Potato filling for dumplings and pies

Elena Butuc

Potatoes are one of the most delicious fillings for dumplings or pies - but it is very important to cook them correctly. My grandmother used to make this filling, I learned it from her and I don't make it any other way, it's always successful. I will upload another potato filling, this time inspired by my grandmother from Ukraine, but a bit later :)

show all description

Ingredients

Metric US

●

Red potatoes

1 kg

●

White onion

1 piece

●

Sunflower oil

100 ml

●

Feta Cheese

200 g

optional

●

Ground black pepper

0.5 tsp

Step by step

Step 1

Wash the potatoes well, place in a pot with enough water to cover them completely and boil. I cook them for about 40-45 minutes, until the knife enters a potato easily.

Step 2

In the meantime, peel and wash the onion, then finely chop and fry in oil until lightly browned.

Step 3

When potatoes are done, drain the hot water and pour cold water in the pot. Leave for 5 minutes, then start peeling them. It's important to peel them now and not after they have cooled completely.

Step 4

As you peel the potatoes, crush them with a spoon or a potato masher. It's also very important to do this while they are still warm, they have a different texture - take my word for this, I tested :)

Step 5

After crushing the potaoes, let cool a bit.

Step 6

Now add the grated cheese, the fried onion together with the oil, pepper. Mix well, taste, and, if necessary, add a little salt - it depends on how salty the cheese is.

Step 7

That's about the whole process - you can prepare this filling in advance and keep it in the fridge for 1-2 days until you use it. It goes very well with pies, dumplings, puff pastry pies.

Enjoy!