Knygli

1. Stage

The first thing we do is to prepare the products, boil four potatoes in the jacket, cut the onion in half rings, put on the fire a large pot with water.

2. Stage

Grate the raw and boiled potatoes in a bowl on a fine grater, add the egg, salt and starch. If the potatoes are watery, you need to squeeze out the excess juice, the amount of starch will depend on this. Starch pile not all, first three tablespoons and mix thoroughly, watch the consistency - the dough should be a little thicker than for fritters, if necessary, add another two tablespoons. Again, all mixed well. The dough will be sticky, it should be.

3. Stage

Add two tablespoons of starch to a hundred milligrams of water, stir, pour into the boiling water and stir well. This is to ensure that the Knygli do not stick together. Add salt to the water at your discretion.

4. Stage

If you have kitchen gloves - put them on, soak in cold water, take a small amount of dough from the bowl, about the size of a walnut, roll it into a ball and flatten it, send it to the boiling water. So do with all the dough. After the pickle, I managed without gloves...

5. Stage

Boil until they float to the surface. When they come to the surface, they are ready, but do not overcook.

6. Stage

While the knygli are cooking, let's fry. Pour oil into a heated frying pan, fry the onion, cut into half rings for 2-3 minutes, then add paprika, mix well, then add sour cream (preferably homemade) and mix well again.

7. Stage

The final stage ... We catch the boiled knygli and send it to the pan for frying, mix well, remove from heat, sprinkle with herbs. Knygli can be served with homemade cheese, fried mushrooms, fried bacon or lard, as you like.