Kartoffel and Verenika

Name: Kartoffel and Verenika
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 5 egg yolks; 1/2 cup muffin mix; 2 cups vegetable oil; 1 onion, sliced; 2 potatoes, boiled and mashed; Fine salt and freshly ground black pepper; 1 cup salad croutons; 1 cup sour cream

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Ingredients

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5 egg yolks

1/2 cup muffin mix

2 cups vegetable oil

1 onion, sliced

2 potatoes, boiled and mashed

Fine salt and freshly ground black pepper

1 cup salad croutons

1 cup sour cream

Directions

Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.
In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.
In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.
To serve, sprinkle with sauteed onions and croutons. Top with sour cream.