These little beauties are incredibly delicious and less complicated than you may think. In fact, they are not hard at all just time consuming. I would recommend making the filling one day and the dough the next. I did that on my second batch and it was much easier. These are also perfect when you have leftover mashed potatoes because that’s your filling! (I also had a little filling left over to snack on!) You may also love Spinach Artichoke Skillet Dip.
You may want:
- 4 c. flour
- 1 tsp. kosher salt
- 2 eggs
- 1 c. sour cream
- ½ c. soft butter
- 3-4 medium potatoes, peeled and cubed (You need 3 cups of potato after riced)
- 1 red onion, chopped
- 2 T. butter
- 5 ounces soft cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 T. butter
- 1 T. olive oil
- In a bowl, mix all of the dough ingredients.
- It will seem crumbly but keep working it.
- After it starts to come together, dump on a very lightly floured surface and knead with hands to form a ball of dough. It will be slightly sticky, try not to add any more flour just keep working it.
- On the floured surface, breaks off chunks of dough and roll out.
- Cut 3 inch circles using a round cookie cutter. Lay small amount of filling (recipe below) in the center. Wet half the circle edges, fold over and crimp. I rolled with a ravioli roller to crimp but you can use fork tines. Lay on a parchment lined cookie sheet. If you'd like to freeze them, place whole pan in freezer to flash freeze individually. After an hour, transfer to a ziploc freezer bag. If eating right away, place a few in boiling water for approx. 4 mins or until they float to the top. Then melt butter and oil in skillet and pan fry! Top with kosher salt and chopped scallions, if desired.
- Boil potatoes and simmer until soft 10-15 mins.
- Press through a potato ricer into a large bowl. (You need 3 cups)
- In a skillet melt butter and fry onions.
- Mix in cream cheese, salt, pepper and onion mixture.
Filling adapted from Taste of Home
Dough Adapted from King Arthur