Cherry tomatoes differ from their large counterparts not only in the small size of berries. For many varieties of cherry characteristic unique sweet taste, which is very different from the classic tomato. Anyone who has never tried these cherry tomatoes, with his eyes closed, may well decide that he is tasting some unusual exotic fruits. In this article I will talk about five different cherry tomatoes, which have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and nourishing. This dish can be served as a main course if you are preparing a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, in combination with spicy fried chicken and mushrooms it turns out a very nutritious snack, which is refreshed by sour-sweet grapes. The chicken fillet in this recipe is pickled in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a twinkle, use hot chili.

The question of how to grow healthy seedlings, all gardeners are concerned in the early spring. It seems that there are no secrets here - the main thing for fast and strong shoots is to provide them with warmth, moisture and light. But in practice, in the conditions of a city apartment or a private house, this is not so easy. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this business - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although it is important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, to make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

Gentle chicken breast cutlets with champignons can be prepared simply according to this recipe with step-by-step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, it is not so! Chicken meat contains almost no fat, which is why it is rather dry. But if you add cream, white bread and mushrooms with onions to the chicken fillet, you will get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the mince.

Beautiful garden, blooming throughout the season, it is impossible to imagine without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials bloom not at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we propose to recall the most beautiful and unpretentious perennial flowers.

Get from the garden fresh, environmentally friendly and fragrant vegetables seek all gardeners. Relatives are happy to take home-cooked meals from their potatoes, tomatoes and salads. But there is a way to demonstrate your culinary skills with even greater effect. To do this, it is worth trying to grow several fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best in terms of culinary?

Radish salad with egg and mayonnaise, which I prepared from Chinese radish. This radish in our stores is often called Lob radish. Outside, the vegetable is covered with a light green skin, and in the cut was a pink flesh that looks exotic. It was decided when preparing to focus on the smell and taste of vegetables, and make a traditional salad. It turned out very tasty, no “nutty” notes, we did not catch it, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on high stalks and the huge shiny dark leaves of euharis give it the appearance of a classic star. In room culture, this is one of the most eminent bulbous. Few plants cause so much controversy. In some, euharises bloom and delight completely effortlessly, others for many years do not let out more than two leaves and seem stunted. Amazon lily is very difficult to rank as unpretentious plants.

Kefir pudding fritters - delicious pancakes with mushrooms, olives and mortadella, which are easy to prepare in less than half an hour. There is not always time to cook yeast dough and turn on the oven, but sometimes it will want to eat a slice of pizza without leaving the house. In order not to go to the nearest pizzeria, the wise housewives came up with this recipe. Fritters like pizza is a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes and mushrooms as stuffing.

Growing vegetables at home is quite a feasible task. The main thing - the desire and a little patience. Most greens and vegetables can be successfully grown on the city balcony or kitchen window sill. There are advantages compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if you have a loggia or balcony glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in a seedling way, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: the lack of sunlight for plants, dry air, drafts, delayed watering, soil and seeds may initially contain pathogenic microorganisms. These and other causes often lead to exhaustion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders in recent years, the range of coniferous perennials has been supplemented by a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have not yet been able to bring to life, just waited in the wings. And from all this variety of yellow-coniferous plants you can always choose the types and varieties that are best suited for the site. We will tell about the most interesting of them in the article.

Chocolate whiskey truffles are homemade dark chocolate truffles. In my opinion, this is one of the most simple and delicious homemade desserts for adults, unfortunately, the younger generation can only lick at the side, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. Based on this recipe, you can make a whole box of assorted homemade candies!

Dumplings - how much is said in this word for a simple Ukrainian, who grew up on them. Immediately I recall the dumplings that my mother was cooking: with cherries - sprinkled with sugar; with potatoes - fried with bacon and onions; with cabbage; with apples - steamed. Well, without them?

Nikolai Vasilievich Gogol described in his famous work: “Evenings on a farm near Dykanka”, as the former Zaporizhzhya Cossack Patsyuk ate the dumplings:

Then Vakula noticed that there were no dimples or tubs in front of him; but instead there were two wooden bowls on the floor: one was filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed to these foods. “We'll see,” he told himself, “how Patsyuk dumplings will eat.” He will not really want to bend down to slurp like dumplings, and it’s impossible: you must first dip the dumpling dipped in sour cream. ”

Just now he had time to think about it, Patsyuk opened his mouth, looked at the dumplings and opened his mouth even more. At this time, the dumpling spilled out of the bowl, slapped into sour cream, rolled over to the other side, jumped up and just hit him in the mouth. Patsyuk ate and opened his mouth again, and the dumpling went in the same order again. He only accepted the burden of chewing and swallowing.

N. Gogol, "Evenings on a farm near Dikanka"

Dumplings can differ not only in the composition of the filling, but also in the composition of the dough. For classic - the basis of the dough includes flour and water. They are also made: from yeast dough, kefir dough and choux pastry.

Soon Christmas and on Christmas Eve in Ukraine cook Lenten food, and the main dish on the table is, of course, dumplings with potatoes and cabbage, seasoned with fried onions in vegetable oil.

Today we will cook dumplings with potatoes: 5 best various recipes:

  Dumplings with potatoes on yeast dough

Very tasty dumplings are obtained on the yeast dough. And most importantly, they remain soft the next day, in contrast to the dumplings on the water.

We will need:

• eggs- 2 pcs
• on 0,5 glasses of warm water and kefir
• sugar- 2 tbsp.
• a pinch of salt
• dry yeast - 2 tsp or 10 g of ordinary
• flour -600 g

For minced meat: 500 g potatoes; 2 onions; 4 tbsp. vegetable oil; black pepper and salt to taste

Cooking:

1. The dough we have is straight yeast. We take a bowl, we drive in eggs, we pour in warm water to them, we add sugar, salt and yeast.

All well mixed.

Then pour 200 g of flour - mix, the next 200 g of flour, and mix.

Knead the dough in a bowl.

If the dough is still soft - add another 100-150 g, leave the rest of the flour for filling.

Then, we shift it to the table, after sprinkling the surface with flour. The dough should turn out tight.

Cover with a napkin and leave for 20-30 minutes to rest.

2. While our dough is resting, let's take onions. Peel the onions, cut into small cubes.

Heat the frying pan with vegetable oil, lay the onion and fry until it gets golden.

3. Ready potato mash. Peeled peeled potatoes, cut into pieces, pour boiling water, salt and cook over low heat for about 30 minutes (time depends on the quality of the potatoes).

Drain water from boiled potatoes, crush with potato masher, pepper, salt, add half of the spiced onion and mix.

If the puree turned out very thick, you can add a little hot milk.

4. Rested dough roll out a sheet with a thickness of 1.5-2 mm.

Glass (diameter determine for yourself what size dumplings want) squeeze circles. The edges of the circles can be smeared with a beaten egg.

We lay out the stuffing in the middle of the circle, fold and pinch the edges, shape the crescent, lay it on the board.

You can sculpt vareniki with triangles. To do this, cut the dough into 5x5 cm squares.

5. Boil water in a saucepan, be sure to salt (so that the dumplings do not open) and lower the dumplings, boil for two minutes after they rise.

After, skimmer choose from the water - in a bowl. Sprinkle with the second half of the browned onion and shake well, to evenly distribute the oil with the onion.

If the dumplings will be served with sour cream, then you can pour melted butter.

  Dumplings "Wizards" on potato dough

• potatoes - 400 g
• egg - 1 pc
• sour cream - 1 tbsp.
• flour - 1.5 tbsp.
• minced meat - 250 g
• 1 onion
• bunch of dill
• salt, pepper, vegetable oil

Cooking:

1. Boiled potatoes in a uniform, cool and peel off the skins. To make it easier to knead, cut into pieces and mash into mashed potatoes, sour cream, egg and salt are gradually added.

Then pour flour and knead the stiff dough. Leave to rest.

2. Onions fried in vegetable oil, divide into two parts: 1 part leave in the pan, and the second - lay out in a bowl. To the onions in the pan, put the minced meat and fry until done, add salt and pepper.

3. Dough roll out sausage with a diameter of 3 cm.

Cut into pieces with a thickness of 2 cm.

Slices of fingers with the fingers on the cakes and lay out the filling.

We pinch the edges, giving the shape of a dumpling.

4. Immerse the "sorcerers" in boiling and salted water.

When she boils, boil for 3 minutes, choose a skimmer in a bowl.

Pour the remaining fried onions with butter. Slice so that all the dumplings are smeared.

For minced meat, you can also use mushroom minced meat or stewed cabbage with carrots.

  Dumplings with potatoes on kefir

For cooking you will need:

• flour - 500 g
• a pinch of salt
• sugar- 1 tbsp.
• soda - 1 tsp
• a glass of kefir
• eggs -2 pcs

For the filling: 500 g potatoes; 2 onions, a piece of bacon, salt

Cooking:

1. Sift the wheat flour, put a slide in a bowl and make a hole in the center, pour in it broken eggs, salt, sugar, soda and pour the kefir, mix everything well. Knead dough neat and give rest for 25 minutes, covered with a towel.

2. Diced onion fry in fat, salt.

3. Boil the potatoes until cooked and mash them in mashed potatoes, add some of the onions and bacon and mash well with a potato masher.

4. Roll out the dough sheet 2 mm thick. Glass squeeze circles, put the stuffing and pinch the edges.

5. Boil water in a saucepan and put a steamer on it, which we grease with vegetable oil. Distribute dumplings, not very tightly to each other.

Cook for 3-4 minutes and remove, put in a bowl and sprinkle with the remaining onions, shake.

If there is no double boiler, you can use a metal sieve or colander.

  Classic Dumplings with Potatoes

We will need:

For the test:

• flour - 3 tbsp.
• glass of water
• a pinch of salt

For the filling: 500 g potatoes; 3 onions; vegetable oil 0.5 cups; salt and pepper to taste.

Cooking:

1. In a bowl, sift flour, sprinkle with salt.

Fill the warm water. We mix everything well.

Knead the dough tight.

Leave to rest for 20-30 minutes.

2. Onions cut into half rings, pass to golden brown. Divide into halves: 1 part for mince, 2 part for dumplings.

3. Boil the peeled potatoes, remove the water, salt, pepper and mash them in mashed potatoes, sprinkle with onions and stir.

4. Rested dough, divide into four parts, three of them set aside, and one part - roll out on a layer.

Glass squeeze circles.

In the middle we put mince and form our products. Dumplings are sent to boiling, salted water.

When they come up, cook for 2-3 minutes and choose a slotted spoon. Put in a bowl and sprinkle with the second part of the onion, you need to shake.

We do this with the remaining dough, alternately. This is done to ensure that the products do not dry out.

Such vareniki served to the fasting table on the Holy-evening.

  Dumplings with potatoes on custard dough

We will need:

For the test:

• glass of water
• butter - 50 g
• eggs - 2 pieces
• flour - 3 tbsp.
• a pinch of salt

For the filling: 800 g potatoes; 30 g butter, 6 onions; salt and pepper; vegetable oil

Cooking:

1. Finely chopped onion rescue and divide into two parts.

2. Boil potatoes and salt. Add the butter, salt, pepper and half the fried onion, mix everything and make mashed potatoes.

3. Cooking dough. Put a saucepan on the fire, pour in a glass of water, butter and melt the oil with stirring. When the butter has melted, add a glass of flour and mix it very quickly. Give a little cool and hammer the eggs, knead the dough, similar to mashed potatoes.

4. Flush the table with flour, lay out the dough and knead. In total, the dough should take 3 cups of flour. It should be soft, but elastic. Cover and give rest 30 minutes.

5. Divorced dough divided into two parts. We break up the table and roll out one part of the dough 3-4 mm thick, then squeeze out the circles with a glass. For each circle, on the side where there is no flour, put the stuffing and form a dumpling.

The rest of the dough, wrapped in a film and put in the freezer, and you can also fashion dumplings. About 50 pieces of dumplings are obtained from the whole dough.

6. In boiling water, do not forget to salt, dip the dumplings, when they come up and the water will boil - cook for 1 minute. We take out with a skimmer in a bowl and fill with the second half of zazharki, we shake. Served with sour cream.

Enjoy your meal!

Dumplings with potatoes have long been turned from ordinary food into a national treasure. Slavic peoples in vain try to arrogate to themselves the origin of this dish, but no one has made a final verdict. Dumplings can be found not only on the table, but also in various beliefs, divinations, etc.

Dumplings with potatoes are made from unleavened, almost tasteless dough. It can be kneaded in water, milk or fermented milk product. Usually cooking dough does not cause any difficulties. The main thing is to knead it thoroughly to a uniform consistency.

The main taste of the dish is, of course, the filling. To add potatoes to dumplings, it is boiled and kneaded with tolkushkoy. If desired, you can also put milk and butter, as in the usual mashed potatoes. Sometimes potatoes are used raw, so that they can be cooked during cooking.

In almost every recipe of dumplings with potatoes found onions. It not only adds flavor, but also helps the potatoes not to darken. Besides him, add mushrooms, liver, cabbage, lard, etc.

The main stage of homemade vareniki production is their modeling. Stuffing should be put on the middle of the dough, and then pinch the edges. In fact, there are several ways to form dumplings, but the easiest is to simply connect both sides of the dough with your fingers and press firmly.

Molded dumplings can be sent to the freezer for storage, or immediately cook in boiling salted water. They are also easy to steam cook.

Serve the dish hot, add sunflower or butter, sour cream, mayonnaise, cracklings, toasted onions.

Photo of the test on the water for dumplings with potatoes

A simple and economical recipe for the test is simply not to be found. It turns out to be bland, so the whole accent of the dish goes over the filling. It is better to slightly heat the water before adding it to the flour, so that it is easier to knead the dough. The number of dumplings will ultimately depend on the thickness you chose.

Ingredients:

• 700 g of flour;
• 200 ml of water;
• Salt.

Cooking method:

1. Heat the water and pour it into a deep bowl.
2. Dissolve salt in water (about half a teaspoon).
3. Introduce flour in several stages, constantly stirring the dough.
4. Sprinkle flour on the table, lay out the contents of the bowl and knead the dough until it becomes taut and smooth.
5. Form a ball out of dough and lubricate it from all sides with vegetable oil.
6. Remove the dough for half an hour in a warm place.
7. Divide the ball into 4 pieces, roll into sausages.
8. Cut the dough into pieces approximately 2 cm wide and roll into cakes.
9. Add the filling and make dumplings.

Interesting from the network

Photo of homemade dumplings with potatoes and mushrooms

Preparation of dumplings for the final stage of cooking - this is certainly a long occupation. Nevertheless, in the end it turns out really nourishing and homemade delicious dish. Eating dumplings with can be turned even into a good family tradition. Before serving, add a little butter and sour cream to the plate.

Ingredients:

• 2 ½ cups flour;
• 1 glass of water;
• 1 egg;
• 400 g potatoes;
• 400 g of champignons;
• 1 onion;
• Salt pepper.

Cooking method:

1. Sift flour, pour into a wide deep container of a hill.
2. Make a recess in the center of the hill, add salt and drive an egg.
3. Pour water into the same hole, knead the dough and knead it for several minutes.
4. Cover the mass with a towel, let it brew for 15 minutes.
5. Peel potatoes, cut into large pieces and boil.
6. Crush boiled potatoes to a state of mashed potatoes.
7. Peel onions, cut into small cubes.
8. Mushrooms are also chopped, put together with onions in a pre-heated pan and fry in vegetable oil.
9. Mix potatoes, mushrooms and onions. Add salt and pepper to taste.
10. Roll out all the dough into a thin cake and cut the blanks under the dumplings with a cup.
11. Put so many fillings in the center of each circle, so that the edges can be easily connected.
12. Gently pinch each circle, pressing it with your fingers along the edges.
13. When all the dumplings are molded, boil water, add salt and put them all together in a saucepan.
14. Stir the dumplings periodically until they float.
15. Boil another 5 minutes, then remove from the water with a skimmer.

Photo of lazy dumplings with potatoes and onions

If you absolutely do not want to engage in jewelry modeling, you can refer to this "student" recipe. The taste of the dish is almost the same as that of ordinary dumplings with potatoes. Sugar can be added to the onion during frying to give a special flavor. If you do not want to experiment, you need to confine 1 pinch of sugar in the dough.

Ingredients:

• 6 potatoes;
• 2 onions;
• 3 cups flour;
• 1 glass of water;
• 1 tbsp. l salts;
• 1 tbsp. l Sahara.

Cooking method:

1. Mix flour, water, a pinch of salt and sugar in a deep bowl.
2. Knead the dough until smooth, divide into several sausages and put in the freezer.
3. Peel potatoes, chop, put in a pot with salted water and cook until ready.
4. Onions clean, chop, put on a preheated pan.
5. Add to the onions a little salt and sugar, fry until golden brown.
6. Potatoes in liquid non-liquid mashed potatoes, mix with onions.
7. Remove dough from freezer, cut into thin slices.
8. Boil the water and boil the pieces of dough in it for 3-5 minutes.
9. Mix the dough with the "stuffing", mix.

Photo of lean dumplings with raw potatoes

Very light and nourishing dumplings, the low calorie content of which allows them to eat even during the diet, and a simple composition - to put on the table during fasting. The recipe originates in the Urals, where dumplings and dumplings play a particularly honorable role in the local cuisine. As the potatoes are put raw, the cooking time for the dumplings will increase.

Ingredients:

• 4 potatoes;
• 1 onion;
• 1 cup of boiling water;
• 2 cups of flour;
• 2 tbsp. l vegetable oil;
• Salt.

Cooking method:

1. Sift flour, add a teaspoon of salt and stir.
2. Make a small depression in the flour, pour in boiling water and vegetable oil.
3. Stir, cool and knead the dough until it is smooth.
4. Cover the dough with a towel, put in a warm place for 20 minutes.
5. Peel the potatoes and onions, cut them into small pieces, mix them together.
6. Divide the dough into 3-4 parts, each in turn roll out into a layer and cut circles into a glass.
7. For each piece of dough put a small amount of filling and make a dumpling.
8. Boil water in a saucepan, add salt and pour the dumplings and cook for 10-15 minutes.

Photos of Ukrainian dumplings with liver and potatoes

Some believe that real Ukrainian dumplings can be made only on kefir, but on the water they are very tasty and satisfying. The best meat ingredient for this dish invariably remains the liver, which perfectly combines with potatoes and fried onions. According to this recipe, you will get about 40 pieces of dumplings.

Ingredients:

• 500 g of flour;
• 2 eggs;
• 200 ml of water;
• 1 tbsp. l vegetable oil;
• 1 kg of potatoes;
• 3 onions;
• 300 g of beef liver;
• 50 g butter;
• ½ cup of milk;
• Salt pepper.

Cooking method:

1. Sift flour into a deep bowl, make a hole inside, drive an egg.
2. Pour vegetable oil and water into the well, add 1 teaspoon of salt.
3. Knead the dough until elastic homogeneous consistency.
4. Peel and boil potatoes.
5. Add milk and butter to potatoes, make mashed potatoes.
6. Peel the onions, chop, fry until cooked in vegetable oil.
7. Wash the liver, peel off the films and boil (about 4 minutes).
8. Mince the liver and onions, mix with potatoes.
9. Stuff salt and pepper, again mash tolkushkoy.
10. Roll the dough into sausages, cut 1.5 cm thick slices from them and roll into flat cakes.
11. Add stuffing, pinch the edges.
12. Boil in boiling water for about 5 minutes after the dumplings rise to the surface.

Photo of dumplings on kefir with potatoes and cabbage

It turns out very soft and gentle, and the dumplings themselves become “pot-bellied”, as it should be in their original interpretation. For the filling traditionally used sauerkraut. If it is salty enough, no additional seasoning is required. The finished dish can be supplemented with toasted onion and vegetable oil.

Ingredients:

• 1 cup of kefir;
• 300 g of flour;
• 1 egg;
• 200 g sauerkraut;
• 4 potatoes;
• ½ cup of milk;
• 1 tbsp. l sunflower oil;
• ½ tsp soda

Cooking method:

1. Peel potatoes, rinse, boil until ready.
2. Mix flour, soda, egg and kefir, knead the stiff dough.
3. Cover the bowl with dough with a towel and proceed to the preparation of the filling.
4. Finely chop the cabbage, put in a pan with vegetable oil and fry a little.
5. Heat the milk, add to the potatoes and crush.
6. Mix cabbage and mashed potatoes.
7. Roll out the dough into a thin layer (can be parts), cut round pieces into a cup.
8. Add the filling, make dumplings and pour them into boiling water.
9. Wait until the dumplings float up and continue cooking for another 4 minutes.

Cooking dumplings on your own is not so easy as it may seem at first glance. If even a schoolboy can cope with the filling, then the dough and modeling are tasks for an experienced chef. In order not to spoil the product for the first time, it is better to watch the training video, which tells you how to make beautiful and tasty dumplings:

Now you know how to cook dumplings with potatoes according to the recipe from the photo. Enjoy your meal!

  Dumplings with potatoes is not just lunch or dinner, but a whole ritual of cooking. If you, of course, do not use purchased semi-finished products, but have found the strength and time to do modeling at home. So that all efforts were spent not in vain, it is better to learn a few secrets how to cook dumplings with potatoes yourself:

• Water or milk when added to the dough should be warm - about 45 degrees;
• Before you sculpt the dumplings, the dough should be allowed to stand in a warm place for 30 to 40 minutes. This will activate the fiber, and it will be better to keep the shape;
• To check if the dough is ripe, just lightly press it with your finger. It should not be deformed;
•   It may not be as elastic as for dumplings, but you should not make it too soft. Otherwise, it will crack during freezing;
• Cutting circles out of the dough is easiest with a regular glass;
• If you decide to make a large batch of dumplings right away, then the dough is best used in stages. It is necessary to divide it into several parts and, while working with one, the rest should be removed in cling film;
• If the edges do not connect well during modeling, you can lightly sprinkle them with water;
• You should not put too much filling, otherwise the dumplings can disintegrate during the cooking process;
• Before you cook the dumplings, they need to lay out on the dostochka, sprinkled with flour. Otherwise, the first cobblers may stick to the table until you finish with the rest;
• Depending on the size of the dumplings, the portion per person will be about 5-7 pieces;
• For a standard size of dumplings, the filling should be no more than 1 tsp;
• If you use milk for making mashed potatoes, it must be warm, otherwise the filling will darken.

It is difficult to find at least one person who would not like dumplings. Both adults and children love them. Though with potatoes, even with cottage cheese. So and how not to love. In each of them a piece of soul is embedded. They simply can not be cooked with a bad mood. The process of modeling, and then the joint meal always improves mood, and the cook, and those who always eat them with pleasure.

In our family, my mother introduced us to a special love for that dish. Oh, how delicious she cooks them! From the most ordinary unleavened dough, in country style. Such are all from themselves - "zagibisty", not flat, like flat cakes, but with steep sides, plump, strong. He says that her grandfather loved to sculpt them, and always sculpted them. And what delicious! I would only eat and eat ...

Mom had good teachers. And she had a big family and many brothers. They didn't like cooking them. But they always ate with great pleasure. Therefore, sculpt dumplings had always been a lot. And since then, their preparation for the mother has become an almost meditative process. She can sculpt them for hours, and does not get tired, says that she even likes it. Time seems to stop.

In general, I also had an excellent teacher in this matter - then my mother. And I often cook dumplings for my family. Of course, it takes quite a lot of time to prepare them, but you don’t feel sorry for any time to feed your beloved grandchildren, children, husband.

Dumplings with unleavened potatoes

We will need for the test:

• flour - 3 glasses
• water - 2/3 cup
• egg - 1 pc.
• vegetable oil - 1 tbsp. spoon
• salt - 1 tsp

For filling:

• potatoes - 1 kg
• butter - 60 gr.
• milk - 0.5 cups
• salt - to taste
• onion - 1 pc. (optional)

Cooking:

1. The dough after mixing will need time to brew, so first we prepare it.

2. Take a deep bowl, and sift the flour into it. Sifting flour is necessary, it will be sated with oxygen during sifting, and the dough will taste better.

3. In the center we make a recess and we drive an egg in there, immediately add salt. We start with a spoon to mix the flour with the egg, gradually moving the flour from the edges to the center.

4. Then take boiled water, it should be a little warm, or room temperature. Gradually pour it a little bit into the center, continuing to mix. Also in the center added a little vegetable oil (in principle, when you make a lean dough, you can do without it). When they poured all the water and mixed it with flour, we begin to knead the dough right in the cup.

5. When collected all the flour, put the dough on the table, lightly sprinkled with flour. Thoroughly knead and knead the dough until smooth. The dough should be steep and elastic at the same time.

6. Wrap the dough in cling film. Or just leave it on the table and cover it with a cup. The dough should brew for at least 30-40 minutes.

7. While the dough is infused, cook mashed potatoes. As you can see in the note. The only thing is if someone keeps a post (after all, there is a Lent), then butter cannot be added to the puree. Therefore, you can finely chop the onion, fry it in vegetable oil, allow the onions to cool and add to the puree. Instead of milk, mashed potatoes should be water from under the potatoes.

8. If you do not keep a post, and seasoned mashed potatoes with butter, you can still finely fry the onion in vegetable oil, and then put it on the dumplings. So the dish will get even tastier.

9. Now that the mashed potatoes are ready and the dough has rested, let's proceed to the modeling of blanks with potatoes.

10. Rested dough once again rinse, we see how its consistency has changed. It has become more elastic, smoother.

11. Cut off 1/4 - 1/5 of the dough, and roll out the sausage. Then cut it into small pieces. Cut the edges with flour. Roll out a few pieces, and sculpt. Immediately, it is not necessary to roll everything out so that they do not dry out and stick together. It is not necessary to use a lot of flour, too “floury”, dumplings will be poorly molded.

12. Potatoes put as much as you can put, and well-molded products. Tasty, they are obtained if they have a lot of stuffing. But if it is too much, they will tear during cooking, and the whole filling will fall into the water.

13. Roll out cakes - the workpiece should be thinner, and the golden mean is also required. Roll too thick, the dumplings will not be the same, roll too thin, again they can break.

14. You can of course roll out at once a large thin layer, then cut the same circles with a glass, and sculpt from them. But where is the meditative process? But seriously, with this method a lot of trimming remains. And if they are reassembled and kneaded, they will already be with an excessive amount of flour, and it will be difficult to make good products from them. Therefore, I - for the first method.

14. We put the finished molded products on a floured board.

15. While sculpt, you can put warm water in a large pot. You need a large pot so that there is enough space for cooking. That it was convenient to mix, and not tear them at the same time.

16. When the dumplings are sculpted, drop them one by one into boiling salted water. If there are a lot of them, it is better to cook in two passes. The water will stop boiling over time, no big deal. Take a skimmer, and very carefully, so as not to damage them, starting from the bottom, as if we raise them to the top.

17. After some time, the water boils again. Stir once or twice. Dumplings will begin to emerge one by one, and soon all will emerge. The water should boil enough fun, but it does not need to overflow the edges of the pan. Therefore, adjust the fire to the desired.

18. After they all surfaced and the active boil began, they are ready in 5 minutes. But if you have turned out with thick walls, then you can boil them for another 3-4 minutes.

19. When the potato dumplings are ready, pull them up with a skimmer in a large bowl. Let before this drain through the holes in the skimmer extra water. Pull out carefully, at this stage they can also be easily damaged.

20. Put the butter in a cup with finished products, or onion fried in oil. Mix. I stir rotating the cup from side to side, and slightly dropping the dumplings up. The main thing is to catch them back in time so as not to run. If you stir them with a spoon, you can damage them. And then get the dough separately, and mashed potatoes separately.

21. Prepare on the table plates, forks, sour cream, butter. Dumplings - oh, how they do not like to stand on the table for a long time, and wait until everyone gathers. It is necessary to eat them from a heat, from a heat!

Well, I no longer distract by talking. Eat on health, and enjoy a tasty, rich dish with potatoes.

Enjoy your meal!

P.S. If suddenly it happened such that for some reason you have remained uneaten ... Well, anything happens in life. Put them in the refrigerator, covered with a lid. Get up in the morning, melt a piece of butter in a skillet, or you can use vegetable oil, and place the remaining specimens on a hot frying pan. Fry them on both sides, and eat roasted.

Believe me, it will be no worse than freshly cooked. My children are always asked to cook up more dumplings so that it remains on the second day. They really love them in all forms, and I think this is such a secret move to stretch the pleasure !!!

Enjoy your meal!

The best dough for dumplings with potatoes is that it is boiled quickly, but it is not raw, but soft inside, tasty, thin and not torn. The main advantages of a good test for dumplings, you will now learn.

An important feature of this test is that it tolerates freezing perfectly. From which it follows that it is possible to sculpt the dumplings for the future, and then cook it in portions as needed. This is a very convenient way of preparing semi-finished products on the one hand, and on the other hand, it is also a great opportunity to bring a family together for collective modeling of dumplings.

Ingredients:

- wheat flour - 4.5 cups (the exact amount depends on the variety)

- egg - 3 pcs.

- hot water - 1 stack.

- vegetable oil (refined). 4 tbsp.

- salt - pinch

Cooking:

About 100 dumplings with medium-sized potatoes are obtained from the dough produced during the preparation process.

1. In a wide metal or enamel bowl sift half the flour. The rest is not yet used. Flour should not be cold, but at room temperature.
2. Then mix butter, salt, eggs in a separate dish. Mass knead thoroughly with a fork or whisk. Pour in hot water without stopping the whisk.
3. After that, pour the mixture into the flour and stir it on the stove. Heat the batter until bubbles appear, but do not let it boil.
4. Remove the metal bowl from the heat, add the rest of the sifted flour, carefully knead the dough to a plastic state, in a uniform bowl. Well-kneaded dough should not stick to hands, be supple and smooth.

Flour is different for everyone, so it is very important to control its quantity while kneading dough for dumplings with potatoes. Too much flour will make the dough hard and unsuitable for rolling. Therefore, flour is poured into the dough in small portions, as needed, relying on common sense and intuition.

1. Cover the dough with cling film and leave it for at least half an hour. During this time, the dough mixes all the ingredients together, it acquires the desired structure. Therefore, it is necessary to wait 30 minutes.
2. After that, cut a piece of the ball and roll it on a table or board in a thin cake. Cut a blank of a circle with a glass and put mashed potatoes in the middle of each. Tie the blanks together in a circle in the traditional way.
3. The dough is perfectly rolled, does not stick, the cakes are easily glued together, forming beautiful, same-sized dumplings with potatoes. However, in this method, after cutting the dough, trimming remains, which then have to be mixed again to the main ball.

The second easier and faster way to cut the dough is to form a sausage with your hands, divide it into separate pieces and roll each piece separately with a rolling pin. In this case, no scraps remain, but the visually prepared dumplings come in different sizes.

1. Put the raw semi-finished products in salted boiling boiling water, dropping one by one, spreading across the width of the pan. Dumplings are cooked in water for no more than 5 minutes from the moment of boiling.

How to cook the dough for dumplings with potatoes, which never boils soft

This is exactly the recipe, when dumplings are always produced, they are so tender and tasty that they melt in the mouth, and the dough is not separated from the filling.

For all important questions, contact us.