Traditional Hingel Dumplings

Ingredients

• 3 cups flour
• 1 egg
• 1 tsp salt
• Warm water (as needed)
• 3 boiled potatoes
• 1 onion
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 3 tbsp butterInstead: olive oil
• 2 cloves garlic and 1 bowl yogurtInstead: strained yogurt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Combine flour, egg, salt, and water in a bowl to knead a firm dough, then let it rest for 20 minutes.

2. 2

   Mash boiled potatoes and mix with finely chopped and sautéed onions, salt, and spices for the filling.

3. 3

   Roll out the resting dough and cut into circles using a glass.

4. 4

   Place the potato filling in the center of the circles and pinch the edges tightly in a braided pattern.

5. 5

   Boil the hingels in salted boiling water for about 10-12 minutes, then drain with a slotted spoon.

6. 6

   Top with garlic yogurt and drizzle with melted butter infused with red pepper before serving hot.

Note. The key to great hingel is ensuring the dough is neither too soft nor too hard, and sealing the edges tightly so they don't open while boiling.