3 cups flour, plus extra for kneading and rolling
3 Russet Potatoes
1/2 teaspoon Kosher salt
1 large egg beaten
Peel and boil potatoes and mash potatoes. While the potatoes are still hot, add flour, salt, and egg. Turn out on floured surface and kneed until dough comes together. Form a ball cover with plastic and refrigerate for 30 minutes.
2 Large yellow onions thinly sliced
3 T Butter
1/2 T dill weed
1 t fresh thyme chopped
salt and pepper to taste
In a heavy skillet over low heat, sweat onion with herbs until the onions become light brown, about 30 minutes. Adjust seasonings and allow mixture to cool.
Roll out dough and cut rounds with a biscuit cutter. Fill each round with 1/2 T of onion mixture. Fold dough in half to shape, pinch edges to seal (egg wash can be used to help seal the edges)
Drop dumplings into boiling salted water. When they float, remove with a slotted spoon or spider. Set aside.
Melt 1/4 C butter in non stick skillet. Add dumplings in small batches to lightly brown dumplings on both sides. Remove batches to warm platter and keep warm in oven on low heat.
Can be served with the traditional sour cream or apple sauce mixed with sour cream