Dumplings with potatoes and salad Recipe

Boil the water and pour into the bowl. Add salt and olive oil. Then slowly fold in the flour and knead a homogeneous dough. Make a chond, wrap it in food cellophane and set aside.

For the filling, wash and peel the potatoes, cook and put in a meat grinder with the pieces of pork salth. Finely chop the dill. Peel and crush the garlic cloves. Season the minced potatoes with salt and black ground pepper (to taste). Add the garlic and finely chopped dill, stirring again until smooth.

Sprinkle flour on the work surface. Roll out the prepared dough into a layer of no more than 1.5 mm. With a glass or special shape, cut out circles of equal size. Place a spoonful of potato filling in the middle of each. Connect the edges and give the shape of dumplings.

Cook in salted water for 10 minutes. Remove with a puffer. Distribute on plates. Serve with sour cream, favorite sauce or just butter.