Dumplings with potatoes

Ingredients:
flour — 400 g
water — 150 ml
salt — 1 tsp
chicken egg — 1 pc.
potatoes — 500 g
butter — 30 g
salt — to taste
freshly ground pepper — to taste
onion — 1 pc.
butter — 20 g

Preparation:
Dough. Add salt to the water at room temperature and mix. Pour the flour into a container for kneading the dough, add the egg. Slowly add water to the flour, while kneading the dough. Knead the dough for 5 minutes, leave to rest for 20 minutes (while the potatoes are boiling). 

Filling. Peel the potatoes, cut in half and boil in salted water until tender (about 20 minutes — the time depends on the type of potato). Drain the water. Add butter and ground black pepper to the potatoes (you don't need to add pepper, it's to taste). Mash well with a potato masher until smooth. Allow the filling to cool completely. 

Roasting. Add butter and diced onion to the pan. Fry the onion until golden brown. 

Formation of dumplings. Roll out the dough into a 3 mm thick layer. Using a glass, cut out the circles. Place the filling in the center of the dough piece with a teaspoon. Fasten the edges of the dough, forming a dumpling. 

Add the dumplings to boiling salted water (1 tsp salt per 2 liters of water) and stir very gently so that they do not stick together. Cook for 3 minutes after the dumplings pop up. 

Add the roast to the finished dumplings and mix.

Recipes of any complexity.

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