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1
In a mixing bowl, combine the water, oil and egg.
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2
Mix well.
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3
Add the salt and 3 cups of the flour.
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4
Mix until the dough comes together and form a smooth ball.
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5
**If the dough is too sticky-add a little more flour, about 1/4 cup at a time.
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6
Cover with plastic wrap and allow to rest for 30 minutes.
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7
For the filling: Pass the potatoes through a hand ricer.
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8
In a bowl combine the potatoes, cheese and oil.
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9
Mix well.
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10
Season with salt and pepper.
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11
Set aside.
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12
Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick.
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13
Cut the dough into3 inch squares.
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14
Place a spoonful of the filling in the center of each square.
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15
Wet the edges of the dough with a little water and fold the dough over to form triangle.
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16
Seal the edges completely.
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17
Bring a pot of salt water to a boil.
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18
Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute.
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19
Remove and drain on paper towels.
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20
In a large skillet, melt half of the butter.
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21
Pan-fry the dumplings in batches.
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22
Cook until golden both sides, about 2 minutes.
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23
Remove and drain on paper towels.
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24
Season with salt.
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25
Serve warm with the sour cream and pickled red onions.
