Baked dumplings with leek, potatoes and cheese
Baked dumplings prepared from yeast dough filled with aromatic filling of potatoes, stewed onions with leek and stringy cheese.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1 g white pepper
- 200 g Onion, raw
- 40 g sugar
- 12 g garlic
- 12 g salt
- 60 g butter
- 120 g chicken eggs, whole
- 500 g Wheat flour, type 500
- 500 g Potato, boiled
- 250 g Milk, 2.0% fat
- 30 g Yeast baker's, compressed
- 300 g leek
- 80 g Oil, rapeseed
- 200 g Cheese, Gouda, fat
Method of cooking:
- Add 250 grams of milk, 40 grams of sugar, and 30 grams of yeast to the bowl. Heat for 1 minute at 40°C. Leave in the closed bowl for 15 minutes. Add 1 egg (room temperature), 500 grams of flour, and 1 teaspoon of salt. Knead for 4 minutes 30 seconds at a speed of 6 reverse rotations.
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