Despite the large selection of semi-finished products, it is impossible to find among them dumplings with potatoes, similar to homemade ones. Only at home can you make elastic thin dough, juicy stuffing from natural products and get a dish that adults and children will enjoy with pleasure. In addition, you can set aside time, cook several servings, freeze, and boil it before serving, serving it with sauce or homemade sour cream. A selection of recipes will help you create delicious hearty dumplings with potatoes for the whole family.
Almost every housewife has her own recipe for making dumplings. The differences in them are small, at first glance, since most often the products used for this are standard - flour, salt, egg and liquid. However, replacing one or another product during cooking, you can end up with a completely different basis for dumplings.
Masters say that regardless of the components that are in the dough, in the end it should be fresh, elastic and elastic. It is easy to work with a good base, because it does not stick to your hands, easily sticks together, keeps its shape perfectly. At the same time, it is important to ensure that the dough is not too tight, otherwise after cooking it will be hard and unpleasant in taste.
Some chefs have one little trick - so that the dough does not stick to your hands, and at the same time is not tight, you need to add a little sunflower oil to it.
Most often, the dough for dumplings with potatoes is kneaded in water. The liquid can be warm, hot, icy. Often use mineral water - sparkling or without gas.
Gentle and elastic dough will turn out if the water in it is replaced with milk. For those who follow the figure, you need to use milk with a low percentage of fat content or dilute with water in equal proportions. The dairy product can be used cold, warmed or hot.
Thin, elastic, melting in the mouth in the finished form, you can get the dough if you knead it on whey. It is good to take a home product (inexpensive and high-quality). If it is not possible to purchase whey, you can replace it with kefir.
It is possible to prepare the dough of an ideal structure that will not tear and break, based on boiling water.
The step of preparing the dough, regardless of the ingredients used, is always the same. First, premium flour is sifted into a deep bowl, then a deepening is made in it, an egg and salt are driven in. Gently with a fork, everything is mixed and the right amount of liquid is poured. Gradually, the dough is kneaded, which in the end should not stick to your hands, spread, have lumps. Before sculpting the dumplings, the dough should be set aside for 30 minutes to rest - in the refrigerator or on the table, covered with polyethylene.
The main product for filling dumplings is potatoes - boiled or mashed in mashed potatoes. But since this product goes well with many vegetables, meat, mushrooms, the traditional version can be varied with other components, improving the taste of the finished dish.
A high-calorie, but homemade and beloved by many dish, with cracklings and sour cream - dumplings with potatoes are prepared from inexpensive products and are suitable as a lunch.
It is better to start with the preparation of the filling, which should cool slightly by the time the dough is prepared. To do this, peel the potatoes, pour water, boil as mashed potatoes. After the potato is crushed by a pusher, seasoned with oil. Its consistency should not be too liquid, otherwise it will be impossible to work with it.
While the potato cools, the dough is prepared according to the recipe, rolled out, divided into small circles and filled with filling. Dumplings are boiled in salted boiling water (until they emerge), laid out in a deep bowl, seasoned with cracklings, fried onions, sour cream, herbs and served to the table.
Dumplings will turn out to be truly homemade if you add a little fried onion to the filling from the potato.
Potatoes are boiled in salted water until tender, chopped in mashed potatoes. The onion fried in a pan is added to it, everything is mixed and used to prepare the filling. Optionally, add a little finely chopped dill to the mash.
Autumn is a mushroom season. Just then it is possible to collect various mushrooms in forest glades, after drying them, freezing them after preliminary cooking, or preserving them. Fragrant, they will decorate and complement the taste of any dish. Dumplings will be appropriate in the post and on the table in people who have refused meat.
Potatoes are boiled, mushrooms are fried separately with onions in vegetable oil. Cut them before frying should be finely, but taking into account the reduction during processing. Ready potatoes are chopped, seasoned with butter and mixed with mushrooms.
The dumpling for dumplings with potatoes and mushrooms should not be rolled out very thinly so that it does not tear. It is better to prepare the base on kefir or whey.
You can quickly and simply cook dumplings using raw potatoes as the filling. To do this, you need to peel several tubers, grind them by passing through a meat grinder and season with salt. Optionally, add a little onion and minced meat.
The dumpling dumpling is prepared in this case before the filling, in water or milk. Finished products are boiled in salted water, served with adjika or sour cream.
To prepare the filling, you can use sauerkraut or raw cabbage.
Oil is heated in a pan, finely chopped onions, grated carrots and cabbage are successively fried in it. If sauerkraut is used, then carrots and onions can be omitted - usually these ingredients are fermented with cabbage.
Tomato paste diluted with water, lavrushka is added to the browned vegetables and everything is stewed under the lid until cooked. Periodically, the cabbage needs to be stirred so that it does not burn. Salt and pepper are added to the finished filling. When cooled, it can be used as a filling for dumplings.
Potato tubers are peeled, boiled in salted water and crushed by a pusher. Onions are fried in a pan, after which half of it is mixed with mashed potatoes, and the rest is left to dressing the finished dish. Cream cheese is grated and mixed with potatoes. To make it easier to grate, you must first hold the cheese in the freezer.
In separate containers, boil potatoes and meat, chop them using a food processor, then combine. Add salt, pepper, mix, cool and use as stuffing for minced meat.
Lazy dumplings are ideal for those who do not want to bother with the dough for a long time. This dish is known to many people, only under various names - dumplings, dumplings, etc. To taste, such dumplings are identical to the classic ones, served with sour cream sauce and herbs.
For cooking, you will need flour, egg, salt and potatoes.
Cooking time - no more than 35 minutes, calories - 160/100 g. Serve dumplings with cracklings, herbs or sour cream sauce.
You can cook dumplings in a miracle - technique, taking as a basis any filling and dough. If possible, the basis for them is better prepared using a bread machine. Then the dough will turn out to be of perfect consistency, smooth and elastic. To do this, all the components on the base are lowered into the bowl and prepared in the "Dumplings" mode. The finished dough is taken out, covered with a napkin and infused for 12 minutes.
Meanwhile, potatoes are boiled, mashed, combined with fried onions or butter. Roll out the layers from the dough, cut the circles, fill them and form dumplings.
The steaming container is greased with oil and finished products are laid out in it so that there is little space between them. The bowl is filled with water (about 600 ml), a container is placed in it, covered with a lid, and dumplings are cooked in the “Steamed” mode. Cooking time - no more than 20 minutes.
How much to cook the dumplings will depend on what they are cooked in. On the stove in a pan with hot water, the dish is cooked for several minutes. You can learn about its readiness when the dumplings float to the surface. In a slow cooker, the cooking time is 15-20 minutes. Semi-finished products boil a little longer than homemade dough products.
Dumplings - one of the most famous dishes of Slavic cuisine. Undoubtedly, Ukrainian culinary specialists reached the highest mastery here, but delicious recipes can be found in both Russian and Belarusian cuisines. This article will focus on dumplings with potatoes, a popular and very tasty dish. Below are the simplest and most affordable recipes for dough, fillings, as well as cooking methods.
Classic dumplings are good because they require a minimal set of products. They are tasty hot and cold, as a main course in the lunch menu or main course - during dinner.
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There is probably not a single person who has never eaten dumplings with potatoes. They are good in that their taste can be varied by adding mushrooms to mashed potatoes. Moreover, you can use both fresh mushrooms and canned ones.
Dumplings are boiled for only 5-7 minutes, so the filling for them is made from completely ready-to-eat foods. This is especially true for mushrooms. Fresh mushrooms are first fried in a pan with onions, brought to full readiness, and then combined with mashed potatoes. The exception is forest mushrooms, which are also recommended to be boiled before frying.
Canned mushrooms are added to the already sautéed onions, heated all together to get rid of the liquid, and then also combined with mashed potatoes. You can use salted mushrooms. But before you combine the mushrooms with onions, they need to be soaked well to remove excess salt.
For potato fillings, the onions are sautéed on margarine, butter or ghee. That is, on the fat that thickens when cooled. But vegetable oil can make the filling liquid, especially if the liquid has not been completely drained from the potato.
Time for preparing: 1 hour 40 minutes
Quantity: 6 servings
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Someone can say this is dumplings, and make a mistake. The main difference between dumplings and dumplings is that in the first dish, the filling is placed raw, in the second - ready-made. You can use, for example, the following simple and tasty recipe.
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The classic recipe for the filling with boiled potatoes can be changed a little by adding cabbage, and get an absolutely amazing result.
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The following recipe is for those housewives whose households cannot imagine life without cheese and require adding it to all dishes. Cheese with potatoes gives dumplings a spicy taste, while the recipe for the dough is no different from the classic version.
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The following recipe is for very busy mothers, bachelors and people who like to cook delicious, but very simple dishes.
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Lazy dumplings are especially good if served with sour cream and herbs.
The dough for dumplings in different recipes is not too different from each other. Most often, ordinary drinking water, chilled or icy, is taken as the liquid component. Here is one such recipe.
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A minimum of products and a maximum of taste are the two main characteristics of this wonderful dish.
Greetings, dear friends! Today's recipe I devote to all lovers of real homemade dumplings with potatoes. It's no secret that in supermarkets and markets to buy delicious dumplings with potatoes from the realm of fantasy, so I cook dumplings with potatoes at home, especially since my little daughter just loves them, and she helps me in the kitchen with pleasure.
I won’t promise you that it’s easy to make delicious dumplings with potatoes, but I’ll be happy to share secrets on how to cook dumplings with potatoes, and also tell you how to make a filling for dumplings with potatoes and onions.
My grandmother taught me to cook dumplings and dumplings, and despite her honorable age, she still prepares delicious dumplings for us when we come to visit her. My recipe for potato dumplings dough contains an egg, so if you want to cook lean dumplings with potatoes, just exclude this ingredient.
Ingredients:
dumpling for dumplings with potatoes:
stuffing for dumplings with potatoes:
* indicated the number of unpeeled potatoes
* a glass of 200 ml.
Cooking dumplings begin with the filling. We clean the potato tubers, cut into 4-6 parts, place in a pan, and pour boiling water (approximately 1.5 liters) with steep boiling water. You can pour cold water, but with boiling water, potatoes cook faster. We put the potato on the stove, bring to a boil, then reduce the heat to medium, and cook until cooked. In the end, do not forget to salt the potatoes.
To make the filling for dumplings with potatoes juicy, I always add fried onions. It is fried onion that gives dumplings with potatoes a unique home-like taste. By the way, another very tasty version of the filling in dumplings is potatoes + sauerkraut, but this is so for the future.
Cut the onion into a small cube and fry in vegetable oil until golden brown, stirring constantly.
From the boiled potatoes, drain all the water. The fact is that we need the most dry filling on the dumplings so that the dumplings do not float in the refrigerator. If desired, you can add a piece of butter.
We turn the potatoes into mashed potatoes using a pusher, or a blender.
Add the fried onions, but not all - a little onion should be left for serving.
The filling for the dumplings with potatoes is ready. We can only mix and cool the filling to room temperature.
If the dumplings floated in the refrigerator, it means either it's time to change the flour, or in the process of rolling the dough did not get enough flour. Proper dumplings in the refrigerator, while waiting for their finest hour, do not swim in boiling water. With the freezer, everything is also not simple: it happens that the dumplings crack. This means only one thing - the dough is not well mixed.
My grandmother’s dumplings with potatoes
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Ingredients:
Cooking
Sift the wheat flour into a deep container and mix it with salt and vegetable oil. Then pour water and start a soft, but not sticky dough. We leave it under the film or covering it with a bowl for about one hour.
After time, the ripened dough can be used for its intended purpose and prepare delicious dumplings with potatoes. To do this, roll it into a thin layer, cut a glass of tortillas, which will be the basis of the dish. It remains only to fill them with filling and seal the edges.
Ingredients:
Cooking
Sift the wheat flour, combine with slaked vinegar with baking soda, throw salt, add kefir and knead the dough. It should turn out to be soft enough, but well stick to the hands and walls of the dishes. Let it stand for twenty to thirty minutes, and then form sausages out of it and cut it into small cubes. Spread them with your fingers into a cake, which will be the basis of dumplings.
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Cooking
In a water warmed up to fifty degrees, we dissolve the yeast, add granulated sugar, add salt, pour in the kefir and vegetable oil. We mix everything and, adding a little sifted flour, we achieve a consistency of thin sour cream. We place the container with the dough in a warm place for thirty minutes.
When the yeast is activated and the cooked dough is taken with a hat, pour in the sifted flour and start a uniform soft and plastic dough. We form cakes from it in any convenient way, fill them with filling and sculpt dumplings.
2 years ago
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The recipe for delicious dumplings with potatoes. I want to offer three options for sculpting dumplings - classic, triangular and square. Choose the right option for yourself. After spending a little time, you will prepare dumplings for the whole family. It is better to eat fresh dumplings that have just been made, they are tender and unusually tasty. But if you stayed, you can freeze. Dumplings with potatoes is one of the traditional dishes. Therefore, by Christmas, be sure to cook delicious dumplings with potatoes. All the same, home-made dumplings are a completely different matter - both the dough is delicious and the filling.
What is necessary:
for the test
for filling
In detail how to make dumplings with potatoes
First you need to prepare the filling: boil potatoes with bay leaf to make it more flavorful. After cooking, remove the lavrushka, drain all the water. Dry the potatoes a little (just leave it open for a few minutes), and then mash it. Fry onions in vegetable oil. Mix mashed potatoes with a fried onion and leave. Let it cool.
Now how to make dough for dumplings with potatoes step by step.
Milk for the dough needs to be warmed up, it should be slightly warm. Add a pinch of salt, sugar and a beaten egg to the milk.
Add a few tablespoons of sifted flour and mix until smooth.
Now add the batter to the rest of the sifted flour and mix. When it’s already difficult to stir the spoon, put it on the table and knead the dough with your hands.
It should become uniform, elastic and not stick to your hands. Cover the dough with a towel and leave to rest for 20 minutes.
We divide the dough into 3 parts. From each part we will prepare dumplings of various shapes.
Option 1 - Classic Dumplings
From the dough we make a sausage about 3 cm in diameter. Cut into identical pieces. Each piece is rolled into a cake about 2 mm thick.
We spread the filling and fasten the edges.
Option 2 - Triangular Dumplings
We roll out the second piece of dough with a thickness of about 2 mm. Cut into a square or a simple knife into squares of about 6 x 6 cm.
In the middle of each box, lay out the filling ball and bend the dough in half from corner to corner.
Press along the edges with your fingers, and then press the edges with a fork. It is both reliable and beautiful.
If the edges do not stick together, moisten a finger with water and slide along the edges.
These are the triangular dumplings.
Option 3 - Square Dumplings
Roll the third piece of dough with a thickness of about 1.5 mm, that is, thinly. Divide into 2 parts.
On one part, at an equal distance from each other, we lay out the filling, given that there is enough dough to pinch the edges.
Cover the second layer of rolled dough on top. Press the dough between the filling edge of the palm.
Cut into squares, cut off the excess dough. In this option, until “get your hand up”, there may be a lot of waste. But this is not scary. The remaining pieces can be joined and rolled out again.
The edges of the square dumplings are pressed with a fork on all sides.
So it turned out with us three options for dumplings . I note that triangular dumplings turned out the most. About 45-48 dumplings are obtained from this amount of dough.
If you still have the filling, bake.
We put a wide pot of water on the fire. Bring to a boil. Salt and you can add a little vegetable oil so that the dumplings do not stick during cooking. For 3 liters of oxen, 1 tbsp of oil. When laying dumplings in boiling water, stir the water, creating a water cycle. This is necessary so that the dumplings do not stick to the bottom of the pan.
How many potato dumplings are boiled? After floating the dumplings, reduce the heat and cook for 5 minutes.
Remove with a slotted spoon and put on a platter.
Serve with sour cream and fried onion.
ENJOY YOUR MEAL!
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