The juiciest potato dumplings
For the dough: Water - 110 ml Egg - 1 Flour - 300 g (2 cups, 250 ml each) + extra for working with the dough Salt - 1 pinch For the filling: Potatoes (peeled) - 500 g Onion - 1 Salt Ground black pepper Vegetable oil for frying - 30 ml To serve (optional): Sour cream
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