Ingredients
400 grams of flour, more or less
1 egg
salt
1/2 cup of warm water, not hot
a little bit of oil
STUFFED
1 kilogram of cooked potatoes, mashed
fried onions
salt to taste
pepper to taste
Place the flour on the counter in a ring shape and in the middle add the egg, salt and warm water and knead until you obtain a softer dough, which is not suitable for making pasta. The dough can also be made in a mixer with kneading blades.
When the dough is ready, wrap it in plastic and place it in a warm place, not hot or on the stove; it can be placed on top of the freezer, which is warm on top.
Once the dough is ready, we move on to preparing the filling. We mix the onion, salt, and pepper to taste into the puree. If it's too dry, you can add a little oil.
Take part of the dough and stretch it thin; it can also be stretched in a pasta machine at setting number 4.
Once the dough is rolled out, take it and cut it into squares approximately 5 x 5 cm, put a little filling in the middle, fold it into a triangle shape, press the edges well so that they stick together, and take two points of the triangle and bring them together so that they stick together as if it were a tortellini.
If you want to save them for later, place them on a tray lined with parchment paper. Once you've coated them in flour, place them on the tray to prevent sticking. Freeze them, then collect them and put them in a plastic bag. You can use several layers of parchment paper if you make a lot, but always remember to coat them in flour.
To cook them, take a large pot with plenty of water, salt, and a little oil. When the water boils, add a few, not too many so they don't get damaged. They should be cooked over medium heat so they don't boil vigorously and burst. As they cook, they will rise to the surface. You can leave them for a little while longer. Remove them with a slotted spoon and drizzle them with oil and caramelized fried onions that were fried beforehand to have them ready when you take them out of the water. Move them around in the tray so that they are all coated with the onions and oil. To make them even better, once they are taken out of the pot and placed in a baking dish, cover them with aluminum foil and put them in the oven for a while to soften them further.
They can be filled with chicken and they make a delicious consommé.
Then one or two chicken breasts are cooked depending on the quantity, they are ground and fried onions, salt and pepper are added, it is stirred the same way, if it is dry a little bit of oil, these become even smaller so they go in the consommé.
They can also be filled with meat in a good stew, and instead of onions they can be made with a good tomato ravioli sauce.
They can be filled with cheese
Farmer's cheese
with ricotta cheese or another cheese, a little cream if it is very dry and an egg and stir it all together, and if it is too wet you can add a little bit of vita crema, which is the same as wheat semolina.
We eat them with butter or sour cream, but you can use any sauce.
Source: OjelShelanu