Dumplings on kefir with potatoes - tender, airy, with gravy. A selection of available recipes for dumplings on kefir with potatoes

Dumplings on kefir with potatoes - tender, airy, with gravy. A selection of available recipes for dumplings on kefir with potatoes

Dumplings stuffed with potatoes occupy, perhaps, the first place among these numerous dishes.

Appearance and taste are largely dependent on the test.

Dumplings with dough potatoes, mixed with kefir, are lush, with a voluminous soft shell, fluffy tender dough “melts” in the mouth.

Dumplings on kefir with potatoes - general principles of cooking

Properly kneaded dough on kefir for dumplings should be elastic, not stick to hands. Easily roll out thin, good to stick together when modeling. When cooking, do not swell, do not disintegrate and at the same time boil well.

Such dough is easy to prepare if you use certain rules when kneading:

1. In a suitable container, mix the kefir with soda or yeast, depending on what is indicated in the recipe, and set aside for a quarter of an hour.

2. In a separate container, whip out an egg with a whisk or fork, if indicated.

3. In a large, wide bowl, sift flour with a small sieve and mix it with salt.

4. In the hill of flour, make a funnel, into which pour the liquid components: kefir with soda or yeast, eggs.

5. Start kneading the dough, first using a spoon and then using your hands. When all the flour has gone, place the dough on the surface of the table, knead thoroughly, and if necessary, add the flour.

6. Form a dough from the finished dough, place it back in a bowl and cover with a towel and leave it for half an hour.

There are several ways to chop dough for making dumplings:

• Divide into pieces, roll each into a bundle no more than five centimeters in diameter, and cut the strands across into pieces one centimeter wide. Then, from each piece, flatten out with your fingers, form a thin cake, put the stuffing in the center and fold, close up the edges. • Cut a small piece from the dough and roll it with a rolling pin of suitable thickness into a large layer. Squeeze out mugs with a small glass or a glass. Put the stuffing in the middle, form a dumpling and glue the edges, pinching the dough with your fingers.

Ready-made semi-finished products can be boiled in salted water, steamed, baked in the oven and even deep-fried.

Serve the dumplings as an independent dish, watering the sauce, sprinkling with fried onion onions, or just sprinkling well with melted butter.

Dumplings on kefir with potatoes and curd

Ingredients

For test:

• 400 ml low-fat kefir;

• white baking white flour - 800 grams;

• egg - 1 pc .;

• half a teaspoon of soda.

For the filling:

• kilogram of potatoes;

• 250 gr. low-fat crumbly curd;

• 50 grams of natural butter;

• one egg.

Preparation:

1. Boil peeled potatoes in salted water until cooked. Drain the excess water and carefully knead the still hot potatoes with a tolkushkoy, add a few pieces of butter, slowly beat the mashed potatoes.

2. In a well-cooled mashed potatoes, stir in the curd until smooth.

3. Of the ingredients listed in the recipe, knead the dough as described in the principles of preparation.

4. Divide the dough and, laying the cooked stuffing, mold dumplings.

5. Pour vegetable oil into a thick-walled pot and put it on the fire to warm up. When the oil is hot enough, dip the dumplings into it and, turning, fry until browning. You can fry the boiled dumplings in the same way, but before putting them in the butter, drain them in a colander so that all the water is glass.

6. Removing the dumplings from the oil, blot them with a disposable towel of excess fat and place them on a plate.

7. Deep-fried dumplings on kefir with potatoes served with sour cream, garnished with greens.

Dumplings on kefir with potatoes and mushroom sauce

Ingredients:

For test:

• 250-300 milliliters of kefir 2.5%;

• 600-700 grams of wheat flour;

• one raw egg;

• 1/3 tsp. soda

For the filling:

• a pound of potatoes;

• medium bulb;

• two tablespoons of butter;

• slightly ground marjoram.

For the sauce:

• 1 tbsp. l pure refined oil;

• 25 grams of butter;

• two small bulbs;

• garlic clove;

• 250 grams of champignons;

• cream of high fat content.

Preparation:

1. Knead the dough on kefir for dumplings, using the basic principles of cooking.

2. In a pan in olive oil, brown the chopped onion.

3. Cooked mashed potatoes from hot boiled potatoes and butter.

4. Put the onion, marjoram into the slightly cooled mashed potatoes and, after mixing thoroughly, put the filling to cool completely.

5. Prepare the sauce. Pour olive oil in a frying pan, add butter and set on fire. When the pieces of butter disperse, lay the garlic crushed or crushed with a knife, fry a minute and put the onion cut into small pieces, continue frying until the onions soften.

6. Add the sliced ​​mushrooms and continue frying the juice from the mushrooms until evaporation.

7. Pour in the cream, pepper, salt to taste and simmer until thick.

8. Dumplings, boiled in water with salt added, fold back into a colander. When all the water is drained, put the dumplings on a la carte plates and serve to the table, watering with mushroom sauce.

Dumplings on kefir with potatoes and meat in pots

Ingredients

For test:

• three full glasses of baking flour;

• 1 tsp. soda, no slides;

• one hundred milliliters of kefir;

• half tsp. salt.

For the filling:

• 400 grams of pork pulp;

• a small piece of bacon about 20 grams;

• ten medium-quality varieties of potatoes; • onion.

For the sauce:

• 250 grams of sour cream;

• one and a half tablespoons of tomato puree;

• natural butter - 20 gr .;

• two bulbs;

• 80 grams of hard non-sharp cheese.

Preparation:

1. Prepare the dough from the ingredients using the description in the basic principles.

2. Scroll through the meat and fat, washed in water and cut into large chunks, in a meat grinder. Add the onions, crushed in the same way, and peeled potatoes, salt, pepper and knead the minced meat well.

3. From the dough kneaded on kefir without eggs and prepared filling, mold dumplings.

4. To make the sauce, sauté the flour in butter in a frying pan to a thick golden hue, add the tomato paste and continue frying on low heat for 5 minutes. Stir the sour cream into a uniform consistency, and bring to a boil, remove from heat.

5. Boil a pot of water, add salt to taste. Put dumplings into boiling water. When they rise up and the water boils intensely, reduce the heat and boil it for about a minute and a half, boil the cooked products in a colander and drizzle with melted butter.

6. Place some butter on the bottom of the prepared pots, and put the dumplings on top. Pour the contents of the pots with sauce, sprinkle with finely grated cheese and put in the oven. At 200 degrees bake for 20 minutes.

Pumpkin dumplings on kefir with potatoes

Ingredients

For test:

• 650-700 grams of flour;

• pumpkin pulp - 300 grams;

• 200 ml of kefir;

• chicken egg.

For the filling:

• 400 gr. well digestible potatoes;

• one raw chicken egg;

• butter - 50 grams.

Other:

• two small bulbs;

• 1 tbsp. l Sahara.

Preparation:

1. Cut pumpkin pulp into small slices, cover with hot water and boil until ready. The water in the pan at the same time should only slightly cover the pumpkin pieces. When the pumpkin is cooked, remember it and cool it. 2. Cook the peeled, cut into pieces of potatoes in water with salt, drain the broth, and until the potatoes are hot, remember it tolkushkoy. Add the beaten whisk, ground pepper and whisk again, you can blender. Chill.

3. In a sifted flour, make a funnel, put pumpkin puree into it, add salt, pour kefir, loose egg and knead the dough.

4. Divide pumpkin dough on kefir, according to one of the methods described above, and, stuffed with mashed potatoes, make dumplings.

5. On thin half rings, cut the onion, put in a pan with butter and fry for a little heat for ten minutes.

6. Sprinkle onions with sugar and continue to fry until the sugar crystals are caramelized.

7. Dumplings boiled in water, remove from the pan with a slotted spoon, drain the remaining water and place on serving plates, and place the onions on top.

Dumplings on kefir with steamed potatoes

Ingredients

For test:

• kilogram of baking flour;

• 500 grams of kefir;

• 50 grams of yeast.

For the filling:

• 400 gr. digestible potatoes;

• 200 gr. sauerkraut;

• 400 grams of fat in the filling and for filing;

• three onions;

• 100 ml of sunflower oil;

• a small bunch of dill.

Preparation:

1. Heat the kefir on the stove or in the microwave, add the yeast and stir until the yeast is completely dissolved.

2. In a large, wide bowl, knead the dough in the manner indicated in the principles.

3. Squeeze the sauerkraut by hand, boil it in water for five minutes and put it in a colander.

4. In a frying pan, put chopped bacon, chopped onion with a knife and fry on low heat until a delicate amber shade.

5. Place half of the zazharki in a separate clean dishes, and in the rest of the pan add boiled sauerkraut and continue to fry over low heat until all the moisture evaporates. 6. Pour the sliced ​​potatoes into water and boil them. Drain almost completely the water, mash into a puree, if necessary, add vegetable broth, the puree should not be liquid. Add fried cabbage, chopped dill, stir and let cool.

7. From the dough and the cooled filling, form the dumplings and place them on the steamer grill, having previously lubricated it with oil. Boil, covered with a lid, six - seven minutes. Approximately 4 minutes on one side, then turn and cook for another three minutes on the other.

8. Put the prepared dumplings in the serving dishes, lay out the deferred zazharki on top and serve hot.

Dumplings on kefir with potatoes and chicken liver

Ingredients

For test:

• 250 ml non-acidic kefir;

• 320-400 grams of white flour;

• teaspoon with a hill of soda;

• common salt - 1 tsp.

For the filling:

• 300 grams of chicken livers;

• medium sized onion head;

• six small potatoes.

For frying:

• one onion;

• lard or fat.

Preparation:

1. Of the above ingredients, knead the dough without adding eggs.

2. On the Smaltsez before browning fry the cut onion medium-sized and set aside a part of zazharki in a separate plate, and in the rest lay out the washed, dried and finely chopped liver. Fry over low heat, not forgetting to periodically stir, so as not to burn, until the liver is ready.

3. Prepare non-liquid mashed potatoes from potatoes, add liver fried in onions and, with salt, mix the filling thoroughly.

4. Form dumplings in a convenient way and boil them with slightly salted water. Put dumplings in a saucepan with a skimmer, add a stew and, having covered with a lid, shake the saucepan several times so that each dumpling envelops it.

Dumplings on kefir with potatoes baked in the oven under a cheese crust

This recipe will require frozen dumplings on kefir with potatoes, made according to any of the above recipes.

Ingredients:

• twelve dumplings;

• 300 ml of milk;

• 50-70 grams of “Russian”, or similar cheese;

• 1 tsp. dried dill;

• two small pinches of nutmeg powder (ground nut).

Preparation:

1. Put frozen dumplings into oiled refractory portions.

2. Add nutmeg, to taste the spices, salt and pour the milk.

3. Sprinkle with finely grated cheese on top and place on a baking sheet in a well-heated oven. Temperature stand 180 degrees.

4. Dumplings are baked for about half an hour until the cheese starts to turn red.

Dumplings on kefir with potatoes - tricks and tips

• Kefir before kneading dough should be slightly heated in a microwave or taken out of the refrigerator before it is heated.

• Dip dumplings on kefir from potatoes when boiling should be in boiling water, wait for boiling and, turning down the heat, boil for no more than one minute. Only in this case, the dumplings are not digested.

• Dumplings are perfectly stored in the freezer for more than one day, but the dumplings on kefir with potatoes will be softer and fuller if they are cooked immediately after modeling.

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