Ingredients
5cupsall purpose flour
1tspsalt
2tbspbutter,softened
1cupevaporated milk
½cupwater
6medium potatoes,cut into small cubes
2large onions,finely chopped
½cupbutter
1cupcheddar cheese,shredded
salt and pepper,to taste
Preparation
To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed.
Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook for about 10 minutes until tender. Drain and set aside. Melt butter in a medium skillet, over medium heat.
Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
Remove the dough from the bowl onto a lightly floured surface. Roll out to ⅛-inch in thickness. Cut into 3-inch circles.
Place 1 tablespoon of filling onto 1 side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer.
This will keep them from sticking together. Serve dumplings with fried onions and sour cream.
