The first time I made these dumplings with sausages was when I needed something hearty but quick for a lot of people. You need a few ingredients that you probably already have at home, and it doesn’t take long. They are made in a single pot, so you won’t dirty everything. The dough resembles choux pastry, but you fry it instead of baking. They seem more complicated than they actually are.
Quick Info
Total time: about 30 minutes
Preparation time: 15-20 minutes (depending on how quickly you work with the dough)
Frying time: 10-15 minutes
Servings: about 4-6, depending on how large you make them
Difficulty: easy to medium
Recipe type: main dish, warm snack, quick
Ingredients
4 eggs
400 g flour
2 cups of water (about 500 ml)
200 ml oil (for the dough)
1 pinch of salt
Sausages (type and quantity to taste)
Extra oil for frying
Preparation method
1. Bring the water to a boil in a large pot. When it boils, remove the pot from the heat.
2. Add all the flour at once, along with the 200 ml of oil and the pinch of salt.
3. Stir well with a wooden spoon. The dough will thicken quickly. You need to mix vigorously until a homogeneous mixture forms that easily pulls away from the sides of the pot and the spoon.
4. Let the dough rest for 5 minutes. Don’t skip this step; the dough will work more easily after the break.
5. Incorporate the eggs, one at a time, mixing well after each addition. The final dough should be elastic and thick, but not too soft.
6. Prepare the sausages: cut them into suitable pieces so that you can easily shape the dumplings around them.
7. Take a spoonful of dough, wet your hands with water, and shape each dumpling, placing a piece of sausage in the center. Seal the edges well.
8. Heat the oil for frying in a deeper pan. The dumplings go directly into the hot oil.
9. Fry them on all sides over medium heat until they develop a golden crust. It takes a few minutes on each side, depending on their thickness.
10. Remove them onto absorbent paper to eliminate excess oil.
Why I make this recipe often
The truth is it’s quick, filling, and doesn’t require complicated techniques. I can prepare it for many people without wasting time or ingredients. I can easily adapt it depending on what sausages I have at home.
Tips and variations
Tips
If the dough seems too soft after adding the eggs, sprinkle in a little more flour.
Always wet your hands when shaping, so it doesn’t stick too much.
Use well-heated oil for frying, but don’t let it burn.
Don’t overcrowd the pan, so the oil temperature doesn’t drop.
Substitutions
Sausages can be of any kind: smoked, fresh, spicy, to taste.
If you don’t have enough oil for the dough, you can use less, but the texture won’t be quite as soft.
You can add salt to taste or adjust if using very salty sausages.
Variations
You can add some finely chopped herbs to the dough for a different flavor.
Some prefer to add small pieces of cheese along with the sausages.
The dough can also be made without sausages if you want to make simple, vegetarian ones (replace the eggs and watch the consistency).
Serving ideas
They can be served warm, as a main dish or snack.
A cabbage or pickled salad goes well with them to balance the fat from the sausages.
They can be placed on a platter for events or larger meals.
Frequently asked questions
1. My dough came out too soft. What should I do?
Add a little more flour until it becomes moldable. It’s normal for it to be a bit sticky at first.
2. What type of sausages should I choose?
I use smoked or semi-smoked sausages, but any kind works, even fresh sausages.
3. Can they be baked in the oven instead of frying?
I haven’t tried it, but since the dough is similar to that of donuts, I can’t guarantee the texture will be the same in the oven.
4. Can I prepare the dough in advance?
It’s best to use it immediately; otherwise, it dries out and won’t mold easily.
5. Can they be frozen?
I don’t recommend it; the dough doesn’t retain its texture after freezing and thawing.
Nutritional values
Approximately, for a medium serving (2-3 dumplings with sausage), you have about 400-500 kcal. Each fried dumpling contains approximately: 12-15 g of protein (depending on the sausages), 25-30 g of carbohydrates (from the flour), 25-30 g of fat (from the oil and sausages). Values can vary significantly depending on the type of sausages and how much oil remains in the final product.
Storage and reheating
They are best consumed fresh, immediately after frying. If there are any leftovers, you can keep them in the fridge for a maximum of 1 day in a closed container. They harden when cold. For reheating, place them in the oven or in a dry pan for a few minutes. I do not recommend microwaving – they become too soft.
Quick Info
Total time: about 30 minutes
Preparation time: 15-20 minutes (depending on how quickly you work with the dough)
Frying time: 10-15 minutes
Servings: about 4-6, depending on how large you make them
Difficulty: easy to medium
Recipe type: main dish, warm snack, quick
Ingredients
4 eggs
400 g flour
2 cups of water (about 500 ml)
200 ml oil (for the dough)
1 pinch of salt
Sausages (type and quantity to taste)
Extra oil for frying
Preparation method
1. Bring the water to a boil in a large pot. When it boils, remove the pot from the heat.
2. Add all the flour at once, along with the 200 ml of oil and the pinch of salt.
3. Stir well with a wooden spoon. The dough will thicken quickly. You need to mix vigorously until a homogeneous mixture forms that easily pulls away from the sides of the pot and the spoon.
4. Let the dough rest for 5 minutes. Don’t skip this step; the dough will work more easily after the break.
5. Incorporate the eggs, one at a time, mixing well after each addition. The final dough should be elastic and thick, but not too soft.
6. Prepare the sausages: cut them into suitable pieces so that you can easily shape the dumplings around them.
7. Take a spoonful of dough, wet your hands with water, and shape each dumpling, placing a piece of sausage in the center. Seal the edges well.
8. Heat the oil for frying in a deeper pan. The dumplings go directly into the hot oil.
9. Fry them on all sides over medium heat until they develop a golden crust. It takes a few minutes on each side, depending on their thickness.
10. Remove them onto absorbent paper to eliminate excess oil.
Why I make this recipe often
The truth is it’s quick, filling, and doesn’t require complicated techniques. I can prepare it for many people without wasting time or ingredients. I can easily adapt it depending on what sausages I have at home.
Tips and variations
Tips
If the dough seems too soft after adding the eggs, sprinkle in a little more flour.
Always wet your hands when shaping, so it doesn’t stick too much.
Use well-heated oil for frying, but don’t let it burn.
Don’t overcrowd the pan, so the oil temperature doesn’t drop.
Substitutions
Sausages can be of any kind: smoked, fresh, spicy, to taste.
If you don’t have enough oil for the dough, you can use less, but the texture won’t be quite as soft.
You can add salt to taste or adjust if using very salty sausages.
Variations
You can add some finely chopped herbs to the dough for a different flavor.
Some prefer to add small pieces of cheese along with the sausages.
The dough can also be made without sausages if you want to make simple, vegetarian ones (replace the eggs and watch the consistency).
Serving ideas
They can be served warm, as a main dish or snack.
A cabbage or pickled salad goes well with them to balance the fat from the sausages.
They can be placed on a platter for events or larger meals.
Frequently asked questions
1. My dough came out too soft. What should I do?
Add a little more flour until it becomes moldable. It’s normal for it to be a bit sticky at first.
2. What type of sausages should I choose?
I use smoked or semi-smoked sausages, but any kind works, even fresh sausages.
3. Can they be baked in the oven instead of frying?
I haven’t tried it, but since the dough is similar to that of donuts, I can’t guarantee the texture will be the same in the oven.
4. Can I prepare the dough in advance?
It’s best to use it immediately; otherwise, it dries out and won’t mold easily.
5. Can they be frozen?
I don’t recommend it; the dough doesn’t retain its texture after freezing and thawing.
Nutritional values
Approximately, for a medium serving (2-3 dumplings with sausage), you have about 400-500 kcal. Each fried dumpling contains approximately: 12-15 g of protein (depending on the sausages), 25-30 g of carbohydrates (from the flour), 25-30 g of fat (from the oil and sausages). Values can vary significantly depending on the type of sausages and how much oil remains in the final product.
Storage and reheating
They are best consumed fresh, immediately after frying. If there are any leftovers, you can keep them in the fridge for a maximum of 1 day in a closed container. They harden when cold. For reheating, place them in the oven or in a dry pan for a few minutes. I do not recommend microwaving – they become too soft.