Romanian potato colțunași

Ingredients

For the dough

• 500 g wheat flour
• 100 g semolina
• 1/4 teaspoon salt
• 300 ml warm water

For the filling

• 8 medium potatoes (about 1.2 kg)
• 2000 ml water
• 2 tablespoons oil
• 1 medium onion (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

For boiling

• 4000 ml water
• 1 teaspoon salt

For the breadcrumbs

• 2 tablespoons oil
• 1 tablespoon breadcrumbs

Preparation

1. Mix the flour with the semolina and 1/4 teaspoon salt. Gradually pour in 300 ml warm water and knead until you have a soft dough. 2. Peel the potatoes, cut them into pieces and boil them in 2000 ml water for 20 minutes, until they mash easily with a fork. Drain and mash them. 3. Heat 2 tablespoons oil in a pan and cook the chopped onion for 5 minutes, until softened but not browned. Add the onion and all the oil to the potatoes, then add 1 teaspoon salt and 1/2 teaspoon pepper. 4. Roll out the dough to 4-5 mm thick and cut out circles with a cutter or a glass. Put some filling on each one, then press the edges together firmly. 5. Put 4000 ml water and 1 teaspoon salt in a large pot. Bring the water to a boil in about 10 minutes, then boil the colțunași in two batches, 12 minutes each, until they rise to the surface and the dough is tender. Lift them out with a slotted spoon. 6. Heat 2 tablespoons oil in a pan and toast the breadcrumbs for 2 minutes, until golden. Pour the oil and breadcrumbs over the colțunași.