We start by preparing the essential ingredients for this delicious main dish. The onion is sliced into thin rings, making sure the sizes are uniform for even sautéing. Then, in a large skillet, oil and a pinch of salt are added, and the onion is sautéed over medium heat. It is important to stir occasionally so that the onion does not burn but becomes golden and caramelized. If we want to reduce the amount of oil, we can add a few tablespoons of water, which will help the onion cook without excessive frying.
Meanwhile, we take care of the potatoes. They are peeled and cut into coarser cubes, so they hold up better during cooking. The potatoes are boiled in a pot with water and salt until they become soft, but not too much, so they don’t crumble. Once the onion is sautéed, the boiled potatoes are added to the skillet and gently mixed to combine the flavors. If you prefer a more intense flavor, you can add a little extra oil and let them fry over medium heat until the potatoes get a golden crust.
Now, let’s take care of the dumplings. In a pot, we bring a liter of water to a boil, adding a teaspoon of salt for flavor. In a bowl, we add two tablespoons of flour, the egg, a measure of water (using the eggshell), a tablespoon of oil, and a pinch of salt. Mix the ingredients well with a spoon, beating the mixture until it becomes smooth and creamy. If you find the dough is too thick, feel free to add a little water, ensuring the texture is similar to a batter that flows easily.
Once the water has started boiling, take a spoon and dip it into the boiling water, then scoop small dollops of dough with it. Carefully place them into the boiling water. It is important to reduce the heat and let the dumplings boil for 1-2 minutes, then cover the pot with a lid and let them puff up for another 1-2 minutes.
After the dumplings are ready, we carefully drain them and add them over the potato and onion mixture in the skillet. Increase the heat, add paprika, cumin, salt, and chopped fresh herbs like parsley or dill for extra flavor. Cover with a lid and let the dish infuse for 3-4 minutes so that all the flavors combine deliciously. Finally, serve this dish warm, savoring each bite full of taste and varied textures. Enjoy your meal!
Meanwhile, we take care of the potatoes. They are peeled and cut into coarser cubes, so they hold up better during cooking. The potatoes are boiled in a pot with water and salt until they become soft, but not too much, so they don’t crumble. Once the onion is sautéed, the boiled potatoes are added to the skillet and gently mixed to combine the flavors. If you prefer a more intense flavor, you can add a little extra oil and let them fry over medium heat until the potatoes get a golden crust.
Now, let’s take care of the dumplings. In a pot, we bring a liter of water to a boil, adding a teaspoon of salt for flavor. In a bowl, we add two tablespoons of flour, the egg, a measure of water (using the eggshell), a tablespoon of oil, and a pinch of salt. Mix the ingredients well with a spoon, beating the mixture until it becomes smooth and creamy. If you find the dough is too thick, feel free to add a little water, ensuring the texture is similar to a batter that flows easily.
Once the water has started boiling, take a spoon and dip it into the boiling water, then scoop small dollops of dough with it. Carefully place them into the boiling water. It is important to reduce the heat and let the dumplings boil for 1-2 minutes, then cover the pot with a lid and let them puff up for another 1-2 minutes.
After the dumplings are ready, we carefully drain them and add them over the potato and onion mixture in the skillet. Increase the heat, add paprika, cumin, salt, and chopped fresh herbs like parsley or dill for extra flavor. Cover with a lid and let the dish infuse for 3-4 minutes so that all the flavors combine deliciously. Finally, serve this dish warm, savoring each bite full of taste and varied textures. Enjoy your meal!
Ingredients
2 large potatoes, 1 large onion, 4-5 tablespoons of oil, sweet paprika, cumin, salt, flour dumplings: 2 heaping tablespoons of flour, 1 egg, enough water to fill 2 times half of the eggshell, 1 tablespoon of oil, a little salt.