Ingredients
Filling:
1 Tablespoon Shredded Yellow Onion
2 cups cold Stiff Mashed Potatoes
1/2 cup drained and towel dried chopped Sauerkraut
1/2 cup shredded Carrot, towel dried
1 cup Drained Ricotta (wrap in cheesecloth then hang over a bowl for abbout 1-2 hours)
1 teaspoon each Salt and Pepper
Dough:
2 1/2 cup AP Flour
1 whole egg
2 teaspoons Butter
3/4 cup warm Water
Pinch Salt and Pepper
Equipment:
Large Pot
Dumpling Press
Rolling Pin
Hand Strainer
Pasta Strainer
Large Heavy Bottom Pan
Instructions:
Filling:
Mix all but Cheese
Dough:
1) Mix together then knead until smooth.
2) Divide into 2 parts and let rest in refrigerator
3) Roll out the dough til very thin.
4) Cut into a round with a biscuit cutter or the back side of a dumpling press
5) If using a dumpling press line it with plastic wrap, put a rolled out round in, put a small amount of filling and a dime sized piece of cheese, then press together. Set aside on a floured tray til done.
If doing so by hand: place a small amount of filling and cheese in the center then press edges together firmly.
6) bring a large pot of salted water to a boil and cook in batches for about 5 minutes. Using a hand strainer place them in an oiled pasta strainer.
7) You can sear them off in a large heavy bottomed pan with some butter and a splash of vegetable oil for a nice crunch.
Variations: You can add just about anything you want as long as the filling does not get too moist. Like with the Stiff Mashed Potatoes if they are runny or have too much milk they will cause the wrapper dough to be soggy or come undone during cooking.
I like to add seasoned/strained ground pork and shredded apples for example.