Ingredients
8-10 medium sized potatoes
2 medium yellow onions
sugar
salt / black ground pepper
gyoza skin
corn oil
Your first task will be to create the potato filling so here it is again for you:
Peal and wash the potatoes and cut into quarters. Place quartered potatoes into boiling pot of water with 2 tablespoons of oil and tablespoon salt - cover and let cook for approximately 30 minutes.
While the potatoes are boiling take the onion and dice finely and place in medium frying pan coated with corn oil (about 4 tablespoons) add a teaspoon of salt and half a teaspoon of sugar. Cook on medium heat stirring occasionally until onions turn golden brown. Here is where it gets interesting. When the the onions become golden brown remove pan from heat and let onions continue cook/brown in the pan, they will also suck up all the oil.
When the potatoes are ready drain through screen/colander to remove excess water. Place back into the pot and add all the contents of the frying pan, onions and oil. Start mashing and add salt and pepper to taste. Continue mashing and tasting, adding salt and pepper as needed.
Once the potatoes are ready transfer to mixing bowl and set to the side to cool. Prepare a small bowl of water and a small basting brush as well as a tray to layout the dumpling when created. Open the dumpling dough package and remove about half the dough covering the other half so it does not dry out. Each package contains about 50 dumpling sheets and you can make about 75-100 dumplings from the amount of potatoes that you have made.
Take a dumpling sheet and brush ever so lightly with a little water to cover one side of the dumpling dough. scoop about a teaspoon of potato and place in the center of the dough. Fold the dough in half so the two ends meet and pinch all the way around making sure the potatoes don't get in the creases so that the dough meets and creates a tight seal other wise when you go to cook then they will fall apart.
Once you have repeated for all the perogie's and have them laid out on a tray. Get a large pot filled with water and bring to boil. Add 2 tablespoons of oil and some salt to the pot.
While waiting for the pot to boil take the another yellow onion and dice finely and place in medium frying pan coated with corn oil (about 4 tablespoons) add a teaspoon of salt and half a teaspoon of sugar. Cook on medium heat stirring occasionally until onions turn golden brown just like you had done for the potatoes. When the the onions become golden brown remove pan from heat and let onions continue cook/brown in the pan, they will also suck up all the oil.
When the water begins to boil drop in about 10 dumplings and lightly stir, to make sure they are sticking to the bottom. they should cook for 2 minutes. After 2 minutes turn off the heat and remove from pot with perforated ladle and place in a separate tray making sure they do not touch each other so that they don't stick together. When ready turn the heat back on and wait for the water to boil again, should only be a minute then repeat the entire process.
When all the perogie's are boiled you can get a container ready for the finished product. Take a few perogie's at a time and coat with the oil and onions in the frying pan. This will keep them from sticking together when you put them in your final container.
I know it's been a little difficult but they will be devoured before you even notice. I will work on getting the recipe for the other filling but for now practice on making these so the process will be easier next time around.
Until next time... keep on cooking.
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