2 1/2 TM cup warm water
2 tbsp oil
560g plain flour
600g boiled, cooled potatoes
500g curd cheese
salt, black pepper
1. Add all dumplings ingredients into the TM bowl in the order stated above. Mix into a firm dough (1min//)
2. Turn out the dough onto a lightly floured surface and roll out until it reaches about 5mm in thickness. Using a 3,5 inches diameter circle cookie cutter or top side of a glass cut out the circles as close to each other as possible to avoid the waste of a dough. Remove the cut out circles aside and from the remaining dough form a bowl, roll out again and cut out the circles again. Repeat until all dough has been used. Flour the circles lightly and cover with a clean tea towel until ready to use. Make sure they don't lay on the top of each other.
3. Add the onions into the TM bowl and chop (5seconds/Speed 4). Heat the oil in a pan. Spoon out the onions onto the hot oil and fry until translucent.
4. Weigh the potatoes into a TM bowl and finely mince (4seconds/Speed 4).
5. Add the cheese, fried onions, salt and black pepper to taste. Put the lid on and insert the spatula through the hole. Hold the spatula and mix it setting the TM for 30seconds/Speed 3-3,5.
6. Spoon out the filling onto the dough circles (about a teaspoon onto each) and seal together, either using the special tool or by hand, making sure the filling is sealed well inside.
7. Boil the water in a big pan and salt it well. Put the dumplings in the batches (not too many at once). Gently stir them in the water. Keep the heat up high. When the dumplings swim up to the top, turn the heat to a medium and boil for another 3 minutes. Spoon out of the pan onto a plate, arranging them next to each other, not on the top, as they will glue together. Put the heat up again and when starts to boil, put the next batch in.
Cooking Monster's Tip: The best are served hot scattered with fried onions and/or small bits of becon fried until brown. And for the ones who don't need to diet, we suggest to pour some fat over the dumplings too.