How to cook dough for dumplings with potatoes. Potato dumpling dough recipes

17.05.2019 Seafood

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.

Dumpling for dumplings with potatoes: cooking options

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.

To prepare an elastic dough, you should take:

flour - 600 g;
water - 200 ml;
egg - 1 pc. (if the dough is lean, then this ingredient should be excluded);
table salt - 1 tsp without a hill;
vegetable oil - 15 ml

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.

To prepare the dough should prepare:

flour - 700 g;
milk - 250 ml;
egg - 1 pc.;
sunflower or olive oil - 20 ml;
salt - a pinch.

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.

To prepare the dough on whey, you need to take:

flour - about 1 kg (depending on the number of servings);
serum - 0.5 l;
egg - 1 pc.;
salt - 1 tsp

It is possible to prepare the dough of an ideal structure that will not tear and break, based on boiling water.

This base for dumplings is called "custard" and is prepared from:

wheat flour - 4 tbsp .;
boiling water - 250 ml;
vegetable oil - 30 ml;
salt - 1 tsp without a slide.

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 most delicious toppings

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.

Classic Dumplings with Potatoes

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.

Of the ingredients you will need:

potato tubers (well suited for mashed potatoes, quickly boiling varieties, with excellent taste, such as Riviera, Impala, etc.) - 6 pcs.;
sifted flour - 600 g;
mineral water - 250 ml;
salt - a pinch;
onion - 1 pc.;
lard - 1-2 pieces.

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.

With onion

Dumplings will turn out to be truly homemade if you add a little fried onion to the filling from the potato.

To prepare the filling, you should take:

potatoes - 1 kg;
white onion - 1-2 pcs.;
sunflower oil - 50 ml;
salt and black pepper.

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.

With mushrooms

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.

From the ingredients should be taken:

potatoes - 800 g;
mushrooms (any - champignons, chanterelles, oyster mushrooms) - 350 g;
a large onion or several small ones;
sunflower and butter;
salt.

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.

How to cook with raw potatoes?

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.

With cabbage

To prepare the filling, you can use sauerkraut or raw cabbage.

Additionally, you need to take:

carrot;
tomato paste - 1 tbsp;
salt and spices;
bay leaf;
water
sunflower oil.

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.

With cheese

To prepare the filling, you should stock up:

potatoes - 1 kg;
onions - 1-3 pcs. (depending on size);
processed cheese - 2 packs;
vegetable oil;
with salt.

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.

With chicken

To prepare the filling, you should take:

potato tubers - 500 g;
chicken fillet - 0.5 kg;
butter;
salt and spices to taste.

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.

Recipe for Lazy Dumplings

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.

Lazy dumplings are prepared in stages:

The potato is peeled and boiled until tender in salted water.
Flour is gradually introduced into the cooked puree. If the mass is too thick, you can dilute it with milk.
Steep, but elastic dough needs to be rolled up in sausages, divided into small pieces with a knife, give them any shape and boiled in salted water.

Cooking time - no more than 35 minutes, calories - 160/100 g. Serve dumplings with cracklings, herbs or sour cream sauce.

In a slow cooker

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 to sculpt dumplings and how much to cook them

There are several ways to sculpt dumplings:

The dough is kneaded, "sausages" are formed from it, which are then divided into small pieces with a knife. They crumble in flour, flatten a little and roll out with a rolling pin.
On a table sprinkled with flour, a dough cake is rolled out into a large circle. In it, with a glass, glass or any other suitable form, circles are cut out, which are filled with filling. After filling, the dough is folded in half, its edges are plucked with a pigtail, in the usual way or with a special device.

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.

Delicious classic dumplings with potatoes and onions

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.

Ingredients:

Dough:

Wheat flour, premium - 500 gr.
Drinking cold water - from 2/3 to 1 tbsp.
Salt (to the taste of the hostess).

Filling:

Potato - 800 gr.
Onions - 1 pc.
Vegetable or butter.
Hot black pepper, salt.

Cooking Algorithm:

Wash potatoes thoroughly, boil in a peel until tender (40–45 minutes) in salted water.
Peel onions, rinse under running water. It must be finely chopped, fried in vegetable oil until a golden crust is obtained (it is important not to overexpose).
Peel the chilled potatoes and make mashed potatoes from it. Add onion and butter (for lean dumplings - vegetable, for ordinary - creamy). The filling is ready.
Making a dough is a difficult thing, but only at first glance. Sift flour into a deep bowl (bowl) so that it is saturated with air, salt.
In the center, make a deepening, pour in salt and pour chilled water. Then knead the cool dough, roll it into a ball.
Transfer the dough into another container, cover with cling film so as not to dry, put in the refrigerator for at least 30 minutes.
Then it should be divided into two parts, one should be left under the film (with a kitchen towel), and the second should be rolled into a thin layer.
Take an ordinary glass, use it to make mugs, collect pieces of dough, they will come in handy for the next portion.
Put the filling on each circle, pinch the edges, during training they will turn out more beautiful. Ready-made products must be laid out on a plane (cutting board, large dish or tray), lightly sprinkled with flour.
If you get a lot of dumplings, some can be put into the freezer, they are well stored. Boil the rest: throw in boiling salt water for 5-7 minutes in small portions, spread with a slotted spoon on a dish in one layer.
The dish is ready, it remains to serve it beautifully on the table - pour oil or fat sour cream, it’s good to sprinkle with greens!

With potatoes and mushrooms - step by step recipe photo

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

Ingredients

Flour: 12-13 tbsp. l
Egg: 1 pc.
Cold water: 1 tbsp.
Potato: 500g
Onion: 2 pcs.
Salt:
Ground black pepper:
Margarine: 50 g
Canned mushrooms:200 g
Butter:90-100 g
Fresh greens:

Cooking instruction

How to cook a raw potato dish

Ingredients:

Dough:

Flour - 500-600 gr.
Drinking water - 1 tbsp.
Eggs - 1 pc.
Vegetable oil - 1-2 tbsp. l
Salt to taste.

Filling:

Raw potatoes - 500 gr.
Onions - 1 pc. (or feather).
Seasonings for amateur and salt.

Cooking Algorithm:

Since potatoes are taken raw in this recipe, then start cooking with a batch of dough. The recipe is classic, the technology is the same - sift through a sieve wheat flour of the highest grade, mix with salt.
Pour the egg, water and oil into the recess (it is necessary for the dough to be more elastic and stick to the hands). Knead dough, cool for better rolling.
For the filling, peel the potatoes, grate, put on a colander (sieve). It is very important to remove moisture from the potato as much as possible, then the products will not scatter, and the filling will be quite dense in consistency.
After that add the onion, fried to a golden hue, salt and seasonings in the potato mass, mix well. You can begin to "assemble" dumplings.
Take part of the dough, roll out, using a glass container to make mugs. For each - gently lay out the filling with a slide, pinch the edges. You can use special devices for sculpting dumplings, then the edges will be tightly plucked and look aesthetically pleasing.
Boil dumplings with raw filling in hot salted water, the cooking time will be longer than in the classic recipe, since the raw filling is 10-12 minutes.
Dumplings laid on a plate, sprinkled with a green onion and dill, cause only admiration!

With potatoes and bacon

Ingredients:

Dough:

Flour (wheat) - 2-2.5 tbsp.
Cold drinking water - 0.5 tbsp.
Salt.
Eggs - 1 pc.

Filling:

Potatoes - 5-6 pcs. medium size.
Fat - 100-150 gr. (bacon with thin meat layers is especially good).
Onions - 1 pc.
Pepper (or any seasoning to the taste of the hostess), salt.

Watering:

Butter - 2-3 tbsp. l
Herbal Salt

Cooking Algorithm:

Mixing the dough in the classical way, first mix the flour with salt, then combine it with the egg and water. The dough should turn out quite steep, but elastic, withstand it in a cold place for half an hour.
Cooking the filling should also not cause difficulties - boil the potatoes (in their skins) with salt, peel, prepare mashed potatoes.
Dice lard (or bacon) into small cubes. Fry the cubes in a pan, add finely chopped onions at the end of the frying.
Cool, mix with mashed potatoes, salt, sprinkle with seasonings.
Make dumplings - cut out circles from rolled dough, lay the filling on them, then start forming crescents. Especially carefully pinch the edges so that the filling does not come out during cooking.
Cook very quickly, 2 minutes after surfacing.
Prepare watering: melt the butter, add a little grass salt.
The dish, firstly, looks amazing, and secondly, it has an incomparable aroma that will immediately attract all household members to the table!

With meat

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.

Ingredients:

Dough:

Wheat flour (grade, naturally, highest) - 3.5 tbsp.
Drinking water, if necessary passed through a filter, - 200 ml. (1 tbsp.).
Salt.

Filling:

Boiled beef - 400 gr.
Boiled potatoes - 400 gr.
Onions - 1 - 2 pcs.
Carrots (medium) - 1 pc.
Salt, seasoning.
Butter - 30-40 gr.
Sunflower oil - 2 tbsp. l

Cooking Algorithm:

It is best to start cooking with the filling. Cook the beef with salt, a mixture of spices until tender. Cook and mashed potatoes.
While the meat and potatoes are cooked, you can begin to knead the dough. To do this, dissolve the salt in water in a mixing container, add flour and begin the kneading process. The resulting dough will be elastic, well stick to the hands. Dust the mass with flour, leave for a while.
Remove the finished beef from the broth, cool, cut into small pieces and grind in a blender, combine with mashed potatoes.
Wash onions and carrots, peel, grate (onions can be cut). Fry vegetables in oil (vegetable) until a pleasant golden hue.
Salt, sprinkle with seasonings, combine with chopped filling.
Make mugs from the dough, put a filling on each of them, and a small plate of butter on top. Then the filling is very juicy. Pinching the ends, you can connect the ponytails (like dumplings).
The cooking process lasts 5 minutes in boiling water, in which it is necessary to add salt, and optionally aromatic herbs and spices.
Serve the dish with broth or sour cream, as you like more at home, a sprig of dill or parsley will add flavor and create a mood!

How to cook dumplings with potatoes and cabbage

The classic recipe for the filling with boiled potatoes can be changed a little by adding cabbage, and get an absolutely amazing result.

Ingredients:

Dough:

Wheat flour - 500 gr.
Chicken eggs - 2 pcs.
Water - 200 ml.
Salt.

Filling:

Potato - 0.5 kg.
Carrots - 1-2 pcs.
Cabbage - 300 gr.
Onions (to taste)
Salt, butter, seasonings.

Cooking Algorithm:

Kneading the dough - classic, in the flour (pre-sift) make a recess in which to put the rest of the ingredients (salt and eggs), pour water. Roll out, transfer into a bag or cover with foil, temporarily put in a cold place.
The filling is also prepared in the classical way, first boil the potatoes, chopped in mashed potatoes. At the end add butter.
Chop cabbage, peeled, washed carrots, you can use beetroot grater. Stew vegetables in vegetable oil. Mix with mashed potatoes, salt, add seasoning.
Make dumplings, gently drop in portions into salted water (the cooking process is very fast 1-2 minutes after surfacing).
How to serve the dish depends on the hostess’s imagination - it is advisable to pour with butter (melted), decorate with herbs, or make frying of bacon and onions.

Dish with Potatoes and Cheese Recipe

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.

Ingredients:

Dough:

Flour (premium, wheat) - 2.5 tbsp.
Egg - 1 pc.
Chilled water - 0.5 tbsp.
Salt.

Filling:

Boiled potatoes - 600 gr.
Cheese - 150 gr.
Turnip onion - 2 pcs.
Oil - 3 tbsp. l
To taste salt and pepper.

Cooking Algorithm:

Sift flour into a large container, beat the egg separately with salt and water, pour the mixture into flour, knead an elastic, elastic dough. Leave on the kitchen table for 30 minutes, it will "rest".
Proceed to cooking the toppings - chop the boiled and chilled potatoes, mix with grated cheese, salt and spices. You can add the fried onions.
Cooking the dumplings themselves is a classic: roll the dough into a thin layer, make mugs with a glass (cup), put the filling.
Connect the edges - firmly press or pinch, or use special clamps. Boil in salt boiling water for 5 minutes, carefully remove.
Transfer the prepared dumplings with a slotted spoon to a large dish, decorate with greens. Separately serve sour cream and arrange a real feast.

Recipe for lazy potato dumplings

The following recipe is for very busy mothers, bachelors and people who like to cook delicious, but very simple dishes.

Ingredients:

Potatoes - 5-6 pcs.
Egg - 1 pc.
Flour - 150-250 gr.
Salt.
Greens, sour cream when serving.

Cooking Algorithm:

Peel, wash, boil the potatoes. Mash in mashed potatoes, mix with salt and egg, then add flour a little, knead the dough.
Roll the chilled dough into a sausage, cut it into bars, 1-2 cm thick, throw into boiled salted water. Transfer the slotted spoon to a dish.

Lazy dumplings are especially good if served with sour cream and herbs.

Water Dough Recipe

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.

Ingredients:

Dough:

Filtered water - ¾ st.
Premium flour - 2 tbsp.
Egg - 1 pc.
A pinch of salt.

Filling:

Potatoes - 5-6 pcs. (cooked).
Seasonings, butter, salt.

Cooking Algorithm:

The dough is kneading very quickly, while the water is cold, then it turns out to be elastic, it will lag well behind the hands, it is well molded.
To prepare the filling, the potatoes must first be boiled until tender. Then mash in mashed potatoes, it will be tastier when adding butter and seasoning.
Form dumplings, boil them in salted water and quickly remove from it with a slotted spoon.

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:

3 cups flour + 100 gr.
1 glass of water *
1 egg
1 pinch of salt
1 tbsp vegetable oil

stuffing for dumplings with potatoes:

1 kg. potatoes *
1 onion
3-4 tbsp cooking oil for frying

* indicated the number of unpeeled potatoes

* a glass of 200 ml.

How to cook dumplings with potatoes:

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.

Cooking the dough for dumplings with potatoes:

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:

wheat flour - 0.32 kg;
water - 180 ml;
vegetable oil - 30 ml;
salt - 5 g.

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.

Kefir dumplings dough recipe

Ingredients:

wheat flour - 700-1000 g;
kefir 2.5% - 500 ml;
baking soda, slaked with vinegar - 15 g;
salt is a pinch.

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.

Yeast dumpling for potato dumplings?

Ingredients:

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

150 ml of milk
1 egg
300 g flour
a pinch of salt
1/2 tsp sugar

for filling

4-5 potatoes
bay leaf
large onion
vegetable oil

Dumplings with potatoes and onions

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.