Dumplings with potatoes - the best recipes. How to properly and tasty cook dumplings with potatoes.

Dumplings with potatoes - the best recipes. How to properly and tasty cook dumplings with potatoes.

Dumplings with potatoes - general principles and methods of cooking

Dumplings with potatoes are a cake made of dough, with potato filling wrapped in it. This dish is pan-Slavic, but the most widespread in Ukraine. Probably tastier than there, dumplings do not make anywhere else. There are many options for preparing potato fillings - from raw potatoes, mashed potatoes, with the addition of cracklings, fried onions, lard, mushrooms, cheese, minced meat, dill. The size of the dumplings varies from small, with a chicken egg, to giant, with a griddle. Large dumplings are called lazy, because it is a pleasure to make them - to make one or two dumplings and the family fed. A large ready-made dumpling is cut into several small pieces, poured with sour cream or fried onions and served. The classic dough for dumplings is the usual bland, as for dumplings, consisting of water, flour and eggs. But sometimes it is kneaded with milk, kefir, mineral water or brewed with boiling water.

Dumplings with potatoes - food preparation

Cooking dumplings is, of course, troublesome, sometimes it takes one and a half to two hours. After all, you need to knead the dough, peel and boil the potatoes, make the stuffing, stick the dumplings, and then boil them. To reduce cooking time, the filling and dough can be prepared in advance and stored in the refrigerator. Later it will be necessary only to blind dumplings and boil, which will take much less time. To prevent the dumplings from sticking together and falling apart, they are boiled in a large amount of salted water. To do this, better fit low-wide dishes. As they float, the fire must be subdued. Stir the dumplings during cooking should be careful not to damage the dough. Dumplings with potatoes - the best recipes

Recipe 1: Dumplings with Potatoes

Dumplings with potatoes - the food is simple, but satisfying. And made by hands, yes with love, it becomes unreal tasty. Serve the dish hot, sprinkle with fried onions.

Ingredients: Dough: two eggs, 1.5-2 glasses of water, 5 cups. flour (about a kilogram), salt. Stuffing: 1 kg of potatoes, 2 onions, salt, black pepper, vegetable oil.

Method of preparation

The first thing to do is to boil the potatoes in salted water, peeling it and cutting it into pieces. Now is the time to do the dough.

Pour the flour into the bowl, add a large pinch of salt, eggs and start pouring in water, kneading the dough. It is better that the water was very cold, almost ice. Knead the dough. It should lag behind the hands and be soft enough. Be sure to give it a rest for an hour or two, at least half an hour. It should be covered so that it does not wither.

Chop onions finely and fry it until golden in oil. If fat is used instead of butter, then there will also be cracklings.

Pour all the water from the potatoes, mash it, pepper it, add half the fried onion with the butter and mix. Allow to cool slightly.

It remains to blind dumplings and boil. Sculpt as you are accustomed to - it is more convenient for someone to cut the flagella into pieces and roll it into a cake one at a time, while for someone it is better to cut circles from a large layer. Roll out the dough should not be very thin. Put the filling on the middle of the round flat cake and connect the edges. Put the finished dumplings on a flour-powdered table or chopping board, and then boil them in batches (in salted water). As they come up, cook for two or three minutes, no more, otherwise the dough may tear and the filling will fall out into the water. Serve with the remaining fried onions or cracklings.

Recipe 2: Lazy Dumplings with Potato

Many would gladly have screwed up a plate of homemade vareniki with potatoes, but with cracklings or fried onions. But lazy-mother or lack of time is forced to be content with purchased semi-finished products or to cook something else, in a hurry. After all, the modeling of dumplings is a tedious task. But here you can find a way out and speed up the process, namely, prepare lazy dumplings, which are molded much faster. Ingredients: 5-6 potatoes, 2 eggs, salt, 100g of flour.

Method of preparation

Peel potatoes, boil, drain water. Potatoes are mashed, without the addition of milk and butter. If there is a blender in the house, it will be much faster.

Puree salt, cool a little, add eggs, add flour in pieces and knead the potato dough. Roll it into a bundle, roll in flour and cut into small pieces. Each piece must once again roll in flour and boil (about three to four minutes). If desired, the dumplings can be given the original form. To do this, you need to press a small piece of dough with your thumb to the teeth of the fork so that an imprint remains on the dough and twist it into a roll. Next, boil in the usual way.

Recipe 3: Dumplings stuffed with raw potatoes

The option of cooking stuffing from raw potatoes. Peeled tubers need to scroll in a meat grinder with onions and lard, squeeze out excess liquid, salt and sculpt dumplings. If salty lard is used, the filling should not be salted very strongly. Serve with sour cream, tomato or other sauce. If there are extra dumplings, the next day you can fry them in butter.

Ingredients: Dough: 2 eggs, 4 stacks. flour, salt, a glass of water (or milk), 1 table. lie vegetable oil. Stuffing: 1-1,5 kg of potatoes, 150-200 g of lard (fresh or salted), 2 onions, salt, black pepper.

Method of preparation

Cook the dough. Add eggs, salt, pour liquid into the flour, mix it, pour oil at the very end and knead thoroughly. Give the dough to rest for an hour, so that it becomes softer and more elastic.

To make the stuffing, first of all you should scroll in the meat grinder raw onions, lard and potatoes cut into pieces. Add pepper. Squeeze the mass with your hands and put in a sieve or colander for about fifteen minutes to drain the liquid. If the filling is very juicy, minced meat can be left in the sieve, setting it on the rim of the pan. As the formation of liquid, excess moisture will drain into the dishes. Roll out the dough into a layer, about two to three millimeters thick, cut circles (about six to seven centimeters in diameter). To prevent it from sticking, the table must be covered with flour. Spread stuffing on a round tortilla, tweak edges. Boil the batch of molded dumplings. Water needs to be salted. Dumplings are considered ready when they come up and swell in volume.

Put ready-made dumplings with a slotted spoon in a plate or a deep bowl, put the butter so that they do not stick together.

Dumplings with potatoes - useful tips from experienced chefs

- So that the dough does not burst during cooking, it is not necessary to fill the dumpling to capacity, just put one or two small spoons.

- Dumplings from the finished filling boil for two or three minutes from the moment of boiling. If the filling of raw potatoes, it will take seven to ten minutes.

- Usually dumplings make a semicircular or triangular shape. The remaining strips of dough are mixed with a large piece and re-rolled. If the filling is over earlier, the remaining dough can be put on the dumplings.

- To dumplings do not boil dry, they should not be cooked with a boiling boiling hot. After boiling water, the fire must be reduced to moderate.

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