Potato Halushky with Fried Onions and Sour Cream

What you need

• 600 g (1 1/3 lb) starchy potatoes, peeled and cut into chunks
• 1 large egg
• 30 g (2 tbsp) butter, softened
• 150 g (1 1/4 cups) all-purpose flour, plus extra for dusting
• 2 large onions, halved and sliced
• 3 tbsp sunflower oil
• 150 g (2/3 cup) sour cream, for serving
• 1 handful fresh dill, chopped
• salt, for the potatoes, dough and cooking water
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with cold salted water and boil until a knife slides in without resistance, 15-20 min.

2. 2

   Drain well and let the steam rise off for 2 min, then mash until completely smooth.

3. 3

   Stir the butter, egg and 1 tsp salt into the warm mash.

4. 4

   Add the flour and mix to a soft dough that barely sticks. Add a spoonful more flour if it is tacky.

5. 5

   Heat the oil in a frying pan over medium heat. Fry the onions, stirring now and then, until deeply golden and soft, 12-15 min. Keep them warm.

6. 6

   Roll the dough on a floured board into ropes about 1.5 cm (1/2 in) thick.

7. 7

   Cut the ropes into pieces about 2 cm (3/4 in) long.

8. 8

   Bring a large pot of salted water to a gentle boil. Drop in the halushky in two batches.

9. 9

   Cook until they float, then 2 min more.

10. 10

    Lift them out with a slotted spoon and drain well.

11. 11

    Pile onto warm plates, top with the fried onions and a little of their oil, then add black pepper and dill.

12. 12

    Serve at once with sour cream on the side.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.