Ingredients:
- Potatoes: 500 g (approx. 1.1 lbs)
- Flour: 1 cup
- Onions: 2
- Broccoli: 250 g (approx. 9 oz)
- Red bell pepper: 1-2
- Oil: 150 ml (approx. 5 fl oz)
- Apple cider vinegar: 1 tablespoon
- Sugar: 1 tablespoon
- Black pepper and salt to taste
Peel the potatoes, boil them, and mash them until smooth. Add 3 tablespoons of oil, salt, pepper, and flour, then knead to form a soft, elastic dough. Roll the dough into ropes and cut it into dumplings (the pieces can be any shape you like). Cook them in salted water.
Peel and chop the onions and peppers, then sauté them separately in oil. In boiling water, add sugar, vinegar, and 1 teaspoon of salt, then add the broccoli florets and cook for 1-2 minutes.
On a plate, arrange the dumplings, sprinkle them with the sautéed onions, and place the fried peppers and broccoli florets around them. The dumplings cook quickly, so be sure to remove them as soon as they float to the surface to prevent them from becoming mushy.
When making the dumplings, don’t add all the flour at once—set some aside for kneading and shaping. If you add too much flour, the dumplings may turn out too tough. Conversely, if you don’t use enough flour, the dumplings will easily fall apart and lose their shape.