INGREDIENTS

• potatoes 500 g.;
• flour 250—270 g.;
• eggs 2 pcs.;
• milk 100 ml.;
• salt;
• onion 2 pcs.;
• vegetable oil 50 ml. + 1 tbsp.;
• butter 50 g.;
• sugar 2 tbsp;
• green onions for serving;
• for cheese filling: 350 g. of Adyghe and 150 g of hard cheese.

METHOD

1. Peel potatoes, boil until tender. Mix flour sifted with salt with eggs, milk and 2 tbsp. vegetable oil. Knead a homogeneous dough, cover and leave for 30 minutes. Peel and finely chop the onion. Fry half of the chopped onion in the remaining vegetable oil, 6 minutes. Mash potatoes with butter. Add fried onion, salt, pepper and stir. Fry the remaining onion in 1 tbsp. butter, 10 min. Add sugar and cook until it has completely melted. Remove from heat, transfer to a bowl and leave in a warm place.
2. For the cheese filling, grate 350 g. of Adyghe and 150 g. of hard cheese. Roll out the dough into a thin layer. Cut out circles with a diameter of about 7 cm. from it. Arrange the filling in circles, fold them in half and pinch the edges with wet hands. Put dumplings into boiling salted water. When they float to the top, cook for another 3 minutes.
3. Place the finished dumplings in a bowl with caramelized onions, mix and serve. You can sprinkle with thinly sliced ​​green onions.