What could be simpler than dumplings with potatoes - a dish that cooks quickly and is eaten with a bang. Even beginners can make dumplings with potatoes, but it will not hurt them to know a few secrets of their preparation. Where do dumplings with potatoes begin? Of course, from the test! A good dumpling dough should not only be tasty. It should not swell during cooking, easily roll out thinly, lend itself well to sculpting and be soft and pleasant when finished. And we have a recipe that fully meets all these requirements! We will gladly share with you. Perhaps it will become your favorite dough recipe. Or maybe your family already has its own traditional recipe, which was used by your grandmothers and mothers?

As for the filling, there are many options for combining other ingredients with potatoes, and the field for experimentation is still great.

The right (classic) dough for dumplings

Ingredients:
2 tbsp. flour,
½ tbsp. milk,
⅓ Art. water,
1 egg,
1 tsp vegetable oil,
1 tsp salt.

Preparation:
The classic dumpling dough should consist of flour, eggs and water or milk. This composition is determined by the centuries-old experience of our housewives. The ideal egg to flour ratio is 2 cups flour to 1 medium egg. Warm water or milk gives the dough viscosity, and vegetable oil - tenderness. Pour 2 cups of flour on the table or in a bowl, make a small depression in the center of the slide, beat in an egg and add warm water mixed with milk and salt. Next, knead the dough thoroughly, add the indicated amount of vegetable oil and mix the dough well again. Cover it with a towel and leave for 40 minutes. During this time, the dough is ripe and ready to use.

You can take this recipe as a basis, as well as use those offered in the proposed recipes. In any case, your dumplings with potatoes will turn out to be special, because they are cooked with your own hands.

"Sunny" dumplings with potatoes and fried onions

Ingredients:
For the test:
3 tbsp. flour,
1 tbsp. water,
1 egg,
1 tbsp vegetable oil,
1 pinch of salt.
For filling:
1 kg of potatoes,
1-2 onions
3-4 tablespoons vegetable oil.

Preparation:
Boil the potatoes until tender in boiling salted water. Then drain the water, lightly dry the tubers to evaporate the moisture, and mash them in a puree. Cut the onion into small cubes and fry in vegetable oil until golden brown. Then add it to the puree and stir. Leave the potato mass with the onion to cool on the table, and in the meantime, prepare the dough for the dumplings. Pour 2.5 cups of flour into a bowl with a slide, make a depression, pour water with a loose egg, salt and vegetable oil into it and knead the dough that does not stick to your hands. Cover the dough with a napkin and leave on the table for 30 minutes. Then knead it again, adding the remaining flour. The dough should be smooth and elastic. Divide the dough into 2-3 pieces and roll each into a 3 mm thick layer. Cut out circles with a diameter of 5-7 cm. Place the filling in the middle of each circle and pinch the edges. Cook the dumplings in boiling salted water. Dip 10-12 pieces and cook, stirring occasionally, for 5 minutes after boiling.

You can definitely make your own adjustments to this recipe. For example, in a frying pan, fry not only the onion, but finely chopped lard, and then add this appetizing mixture to the potatoes. You will get an even more fragrant and satisfying dish, which can be served with sour cream and mayonnaise (who likes what better).

"Autumn" dumplings with potatoes and mushrooms

Ingredients:
For the test:
4 tbsp. flour of the highest grade,
1.5 tbsp. water,
2 eggs,
½ tsp salt,
sour cream,
fresh herbs (to decorate the finished dish).
For filling:
5 large potatoes,
300 g of mushrooms
1 onion
1 tbsp. l. butter,
salt, black pepper - to taste.

Preparation:
Sift the flour into a large bowl. Make a small funnel in the flour and pour in the eggs mixed in salted water. Knead to a soft, elastic dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes. To prepare the filling, peel and boil the potatoes in salted water until tender. While the potatoes are cooking, chop finely and fry the mushrooms and onions separately. Mash the hot, freshly boiled potatoes and add the fried mushrooms and golden onions to it and, after mixing well, let the filling cool. After 30-40 minutes, remove the dough from the refrigerator, roll it in the form of a sausage and cut into pieces 2 cm thick. Roll each such piece into a cake, in the center of which put 1 tbsp. l. filling and pinch the edges. Cook the dumplings 5-7 minutes after surfacing.
Ready-made dumplings can be served with sour cream, garnished with fresh herbs, as in this recipe, or with butter or fried onions.

And dumplings can be frozen and boiled as needed, which is very convenient for all of us suffering from chronic lack of time. Incredible convenience: to stick dumplings on weekends, of course, to involve the whole family in this business, and then for a while without any problems please loved ones with excellent dumplings with potatoes.

"Village" dumplings with potatoes and pickles

Ingredients:
For the test:
500 g flour
1 tbsp. water,
½ tsp salt,

For filling:
6-7 potatoes
the amount of pickled cucumbers - to your taste.

Preparation:
First of all, please note that there are no eggs in this recipe. Nevertheless, the result is excellent. Knead a tough dough from flour, warm boiled water, vegetable oil and salt. Place it in a plastic bag and let it sit for an hour. While the dough is resting, prepare the filling. Boil potatoes, by the way, do not pour out the water, but drain into a separate bowl. Mash the hot potatoes, adding broth as needed to prevent the wheatgrass from getting too thick. Add pickled cucumbers cut into small cubes to the potato mass, mix - and the filling is ready. Now start sculpting dumplings. Roll out the dough, cut out circles with a glass. Place the filling in each of them and secure the edges tightly. If you have a special mold for sculpting dumplings, use it. In this case, dumplings are the same size and with beautiful edges. Put the finished dumplings on a board or table, sprinkled with flour. Some of the dumplings can be sent to the freezer right on the board until they are completely frozen (so they do not stick together), and then put in bags. Cook the rest and enjoy the amazing taste.

Dumplings prepared in this way do not need to be cooked for a long time. As soon as surfaced - 2-3 minutes, and can be served hot to the table. This is a recipe for a lean table.

Dumplings with potatoes and cream cheese "Tender"

Ingredients:
For the test:
500 g flour
2 eggs,
1 tbsp. water,
½ tsp salt,
2-3 st. l. vegetable oil.
For filling:
250 g of finished mashed potatoes,
250 g cream cheese
1 tbsp. l. butter,
1 small onion
1 egg,
salt and black pepper to taste.

Preparation:
Prepare the dough and place it under a bowl to ripen for half an hour or an hour. For the filling, heat the butter in a large skillet over medium-high heat, add the finely chopped onion and cook for 5 minutes, stirring occasionally. Mix the mashed potatoes with the cheese, add the beaten egg, cooled fried onions, salt and pepper to taste. Roll out the dough with a rolling pin into a thin layer, cut out the circles with a glass. Place some filling in each of them and form into dumplings. Cook them in lightly salted water for 4-5 minutes. Sprinkle the prepared dumplings with finely chopped fresh herbs and serve with sour cream.

"Nourishing" dumplings with potatoes and cabbage

Ingredients:
For the test:
500 g flour
2 eggs,
1 tbsp. water,
½ tsp salt,
2-3 st. l. vegetable oil.
For filling:
4-5 potatoes,
1-1.5 tbsp. finely chopped fresh cabbage,
salt, pepper - to taste.
For serving:
a little lard,
1 onion
garlic and herbs to taste.

Preparation:
We prepare the dough in the same way as usual, and make the filling as follows: mash the boiled potatoes in mashed potatoes, add to it slightly fried and stewed cabbage until soft. Season to taste with salt and pepper. Roll out the dough into a layer, cut out circles in the form, put a little filling in the center of each and seal the edges in any way convenient for you. Boil the dumplings in boiling salted water for about 7 minutes. While they are boiling, fry the lard chopped into small cubes and chopped onion in a pan until tender. Put the prepared dumplings into a deep container with a slotted spoon, top them with fried bacon and onions and stir. After spreading the dumplings in portioned plates, sprinkle them with chopped garlic and herbs on top.

You can eat dumplings with potatoes at least every day, slightly changing the ingredients added to the potato filling. And, paradoxically, but every day it will be a new dish. That's how they are - our dumplings with potatoes!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

It's nice to be at home when the hostess prepares her favorite dumplings. Often, making dumplings and dumplings with the whole family turns into an exciting pastime. So that the finished dish does not disappoint with its taste and appearance, you need to correctly knead the dough for dumplings with potatoes. There are many recipes for dumplings. Each experienced chef has his own one.

The history of the emergence of dumplings

It is mistakenly believed that the first dumplings were formed in Ukrainian cuisine. However, the earliest recipes for this dish were used in Turkey. It was made on the basis of flour with meat or vegetable content and was called "dushbara".

Penetrating into the Slavic cuisine, the dish has changed somewhat. Our ancestors fell in love with him and came up with a new name "dumplings", which has survived to this day. For a long time, various recipes for filling and dough have emerged.

Dumplings are not only famous for their excellent taste, but are also considered one of the most economically beneficial dishes.

Mashed potatoes are the most popular filling

Potato content ranks first in terms of prevalence. It can only be a part of potatoes or with the addition of other products. Cheese, mushrooms, herbs and other ingredients chosen according to your taste can give the dumplings a bright taste and unique aroma. But in all cases, potatoes are the main ingredient in the filling.

Potatoes are boiled in water with the addition of salt, then chopped to a puree state. This is the basis of the filling. You can add variety by adding onions fried until golden brown. Crafts are no less appetizing in the dish.

If mushrooms are supposed to be in the filling, they must be prepared by frying in vegetable or cow oil and evaporating the liquid.

Before you start sculpting the dumplings, you need to let the filling cool down. This is the time to prepare the test. Its types differ in the characteristics of the composition and methods of application, as well as storage. Consider the most common types of dumplings with potatoes and methods of making them.

Recipe 1. Unleavened dough

This is the most popular method, familiar to almost every housewife, since it is the fastest and most economical. Dumplings made in this way are well suited for consumption on fast days.

The following ingredients are required for kneading:

• 6 tbsp. flour;
• 2 teaspoons of salt;
• 2 tbsp. water.

Procedure

1. Dissolve salt in cold water. Sift flour into a wide bowl, form in the form of a slide. Make a hole in the center and pour water in small portions. Knead.
2. When the dough is formed, put it out of the container on a floured table. Continue kneading with your hands until the mass, having absorbed the remaining flour, gains elasticity and smoothness.
3. Knead the dough for 20-30 minutes.
4. After kneading, be sure to let the mass stand to swell the gluten. You need to cover it with a paper towel, towel or plastic. After 30 minutes, you must beat off.
5. Then, for convenience, the mass should be formed in the form of a cylinder and cut into pieces, which should be rolled out with a rolling pin into a thin-thin layer. Lean dough is ready for making dumplings.

Recipe 2. Delicate with kefir

Initially, in Ukrainian cuisine, dough for dumplings was kneaded with kefir. Products prepared in this way are light, airy and at the same time voluminous. It is fluffy and tender, in addition, it does not dry out during sculpting. The dish from this dough should be cooked for no more than one minute from the moment it boils.

Ingredients:

• flour of the highest grade - 1.5 tbsp.;
• water - 200 ml;
• kefir of any fat content - 100 ml;
• baking soda - 0.5 tsp;
• salt - about 0.5 tsp.

Cooking steps

1. Sift the flour into a deep, wide bowl. Pour in baking soda and salt, stir.
2. Pour water into kefir. Stir the solution and gradually add flour. Knead thoroughly.
3. Let the kefir dough for dumplings with potatoes brew for 30 minutes.

Advice! Signs of the readiness of kefir dough are its uniform appearance and the fact that it stops sticking to your hands. If you need to add flour, step back from the recipe in this section. The main thing is that the dough turns out to be sufficiently plastic and pleasant to sculpt.

Recipe 3. By yeast

The following components are required:

• flour - 8 tbsp.;
• sugar - 1 tbsp. a spoon;
• table salt - 0.5 tsp;
• water - 2.5 cups;
• baking soda - 0.5 tsp;
• yeast - 20 g

Cooking procedure

1. Pour warm water into a bowl, dilute yeast in it, add salt and sugar. Let it stand for a while.
2. Pour six glasses of flour into the solution. Add baking soda.
3. Gradually mix the flour and soda first, then gradually stir in the aqueous solution. Knead thoroughly until a sticky consistency is obtained. Pour the rest of the flour into the mass. Use more flour as required if required.
4. The dough is almost done. It should be wrapped in a soft towel and left to rise for an hour. During this time, the mass will fully mature.
5. After the time has passed, start sculpting the dumplings. It is recommended to divide the mass into parts.
6. To avoid drying out of the dough, cover the unused part of it with polyethylene.

Recipe 4. Choux

This method is especially suitable when a large batch of dumplings is being prepared for future use, so that when frozen, the dough does not crack and retains all its qualities.

For cooking, you need to take:

• flour of the highest grade - 4 tbsp.;
• vegetable refined oil - 2 tbsp. spoons;
• water - 250 ml;
• salt - 0.5 tsp.

Preparation

1. Sift half the total flour into a wide bowl.
2. Boil water, dissolve salt.
3. Make a hole in a hill of flour and gradually pour hot saline into it, stirring vigorously with a fork or mixer.
4. Pour the rest of the flour into the resulting mass. Knead hard and pliable dough.
5. Place the resulting product in a plastic bag and leave in a refrigerator for half an hour.
6. The choux pastry for dumplings is completely ready. If there is more than necessary, the excess can be frozen.

Recipe 5. Sour cream

When included in the composition of a fermented fatty product, the most tender dough is obtained.

Components:

• wheat flour - 450 g;
• water - 0.5 cups;
• 0.5 teaspoon of table salt;
• 20% sour cream - 3 tbsp spoons;
• baking soda - 0.5 tsp.

Cooking process

1. Sift flour into a deep container. Add salt.
2. Combine soda with sour cream and shake well.
3. Pour the mixture into the flour, add lukewarm water and mix thoroughly.
4. Put the mass on a work table and continue kneading with your hands for ten minutes, until it acquires the necessary elasticity and air bubbles come out.
5. Leave to ripen, covered with food grade plastic for 20-30 minutes.

Advice! To speed up the process of sculpting dumplings, you can use a factory dumpling machine. In stores, you can find such devices with holes of different shapes and sizes.

Recipe 6. Lazy dumplings

In our fast-paced present, few can boast of enough free time. We are helped by recipes for fast, inexpensive and delicious dishes. One of these is lazy dumplings. In them, the dough and filling are kneaded into one mass.

You will need the following products:

• boiled potatoes - 500 g;
• premium flour - 5-6 tablespoons;
• chicken egg - one piece;
• salt - a pinch.

Priority of actions

1. Grind the potatoes until puree. Add the rest of the ingredients to it and knead thoroughly.
2. Before reaching readiness, you need to leave the mass for a while for insisting.
3. In the process of cooking lazy dumplings, there is no sculpting stage. It is enough just to form a long sausage and divide it into small pieces.
4. Immerse the products in boiling salted water, bring to a boil and cook for no more than three minutes.
5. The dough prepared according to this recipe can also be stored in the freezer for a long time.

1. Do not knead a dough that is too tight, otherwise the stuck edges will not hold well, and the seams will stick out during cooking.
2. Be sure to sift the flour. Saturated with oxygen, it comes into contact more easily with the rest of the components.
3. To increase elasticity, it is recommended to add a small amount of vegetable oil to the composition. A few drops of flour are enough for a glass of flour.
4. To easily knead the dough for dumplings with potatoes, you can use a bread machine. This is especially convenient, because the dough will not only knead without unnecessary efforts, but also ripen under a closed lid - the device will automatically select the temperature.
5. While the water is boiling, the shell of the dumplings may separate and the potato contents will come out. To prevent this from happening, you should not stuff the dumplings too tightly. For one circle of dough, it is enough to put one full teaspoon of mashed potatoes.
6. Dumplings are not allowed to be overcooked. The boiling time is approximately 1-3 minutes.
7. It is imperative to immerse raw products in boiling water. However, the heat should be reduced to avoid overcooking the food.
8. You can make delicious dumplings from the excess dough.
9. An excellent addition to dumplings is butter, cracklings or sour cream.

Make dumplings from any dough you like. Create a dumpling mood in your family.

Ingredients:

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

Preparation

Sift wheat flour into a deep container and mix it with salt and vegetable oil. Then pour in water and start a soft, but not sticky dough. We leave it under the plastic or covering it with a bowl for about one hour.

After the time has elapsed, the ripened dough can be used as intended and cook delicious dumplings with potatoes. To do this, roll it out into a thin layer, cut out the flat cakes with a glass, which will be the basis of the dish. It remains only to fill them with filling and seal the edges.

Dough recipe for dumplings with potatoes on kefir

Ingredients:

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

Preparation

Sift wheat flour, combine with baking soda slaked with vinegar, throw in salt, add kefir and knead the dough. It should turn out to be soft enough, but stick well from the hands and walls of the dishes. Let it stand for twenty to thirty minutes, and then we form sausages from it and cut it into cubes. We spread them with our fingers into a cake, which will be the basis of the dumplings.

Yeast dough for dumplings with potatoes?

Ingredients:

Preparation

Dissolve yeast in water heated to fifty degrees, add granulated sugar, add salt, add kefir and vegetable oil. We mix everything and, adding a little sifted flour, we achieve the 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 prepared dough is taken up with a cap, add the sifted flour and make a homogeneous soft and plastic dough. We form cakes from it in any convenient way, fill them with filling and make dumplings.

It is difficult to imagine a person who has not tasted dumplings with potatoes at least once in his life. Everyone remembers and loves this dish. In order to properly learn how to cook, it is necessary to master some of the secrets of the dough making skill. And then the result, regardless of the filling, will be excellent.

For a long time now, making dumplings has been considered a purely family activity. It is so entertaining to spend time doing such a fascinating thing, having interesting conversations. There are many recipes for preparing just such a dish. Each family has its own special ingredients or manufacturing methods to create a true culinary yet homemade masterpiece.

So let's go!

Origin story

Many believe that the homeland of this dish is Ukraine. And this is a common misconception. It's just that the original version, brought through the Black Sea from Turkey, got to the territory of this country. Here they prefer to call this creation "dushbar". Meat and various vegetables are rightfully considered the main fillings.

As soon as the food got to the Slavic territory, it began to acquire dramatic changes. Through trial and error, as well as numerous gastronomic experiments, dumplings were obtained. The stuffed ups and downs continue to this day.

It is the dumplings that are considered incredibly tasty and, at the same time, an incredibly simple dish. And most importantly, when making them, you need the simplest products that everyone always has in the refrigerator.

Potato filling for all fillings

Deciding on the perfect filling is easy. It is considered to be potatoes. It is important that each time you can change the tastes and add just one ingredient and get something extraordinary at the same time. So, you can add onions and green onions, dill and herbs, bacon and mushrooms, cheeses and feta cheese and everything to your taste. And the result is incredibly tasty.

The simplest, but no less delicious, is mashed potatoes with onions, pre-fried in butter. Some people prefer combination with mushrooms. Before mixing, they must be fried well in vegetable oil so that all excess moisture is removed. You can always add various herbs and spices if desired. For many, it is enough to sprinkle mashed potatoes with dill and for them the taste of the dish increases by an order of magnitude.

You can choose a variety of filling and it almost always turns out to be incredibly tasty. The main thing is to knead the correct dough so that it is tender and elastic at the same time.

No two types of dough are the same. Each of them has some kind of secrets. It is not enough to connect all the components correctly. It is important in the future to competently prepare and save the dough.

Lean dough for dumplings without eggs

The most common and winning option. Allows you to easily prepare large volumes. With proper storage, even after several days in the refrigerator, you can always take it out and make a new portion.

Ingredients:

• Filtered water - 400 milliliters.
• Wheat flour - 5 glasses.
• Rock salt.

Let's start cooking:

1.Cool water. Stir in a couple of teaspoons of rock salt. Sow wheat flour. Form a slide with a depression in the center. Pour in liquid in small portions and mix gradually.

2. As soon as the density of the dough increases, it is necessary to take it out of the container and put it on the cutting surface. It is important to knead well. If there is not enough flour, then you can gradually add more, until the moment you acquire special elasticity.

3. In some cases, the kneading process may take about half an hour.

4. The resulting dough should "rest". Gluten swells in half an hour, and give it the required elasticity. Form a bun and cover with a napkin. After the allotted time, knead again.

5. Divide the resulting dough into long strands. Cut into portions. Dip on both sides in flour and roll out with a rolling pin.

A simple recipe, but the final result is excellent.

On kefir

This recipe was brought into cooking by Ukrainian cuisine. The dough is kneaded with kefir. At the same time, it turns out to be incredibly delicate and airy. It is important not to overexpose the dumplings, as just a minute of cooking is enough to get the perfect result.

Ingredients:

• Kefir - 80 milliliters.
• Wheat flour - 250 grams.
• Boiled water - 100 milligrams.
• Salt.
• Soda - 0.2 grams.

Let's start kneading the dough:

1.Sift flour into a deep mixing container. Mix with salt and baking soda.

2. Mix the liquids. Pour in a small stream into the flour mixture, while stirring.

3. Once a homogeneous mass begins to form, you can stop adding flour. In some cases, it will be necessary to make an effort to obtain a homogeneous mass. As soon as it becomes elastic it is necessary to cover it with a napkin and put it to “rest” for forty minutes.

Literally an hour and fluffy dumplings are already ready to delight all connoisseurs with their excellent taste.

Yeast

This option is worth trying for everyone who loves tender dough that literally melts in your mouth. This recipe is rarely resorted to and in vain they do it.

Ingredients:

• Water - 3 glasses.
• Flour of the highest grade - 1.2 kilograms.
• Salt - 2 grams.
• Soda - 2 grams.
• Sugar - 10 grams.
• Yeast - 20 grams.

Let's start cooking:

1. Warm up the water a little. Add salt and sugar. Mix well. Add yeast to the mixture. Stir well. Add 800 grams of wheat flour mixed with soda.

2.Gently start kneading. It is important that all components “grab” well. Add the remaining amount of flour. Don't worry if you need a little more.

3.Send the resulting mass to infuse for about an hour and a half. It can be placed in a bag or covered with a towel to prevent drying out.

4. Divide into several parts. Part you can put the refrigerator if it will be used the next few days.

Choux pastry

Ideal for long-term storage of dumplings. Products will retain their elasticity and, under the influence of low temperatures, their integrity will not be compromised.

Ingredients:

• Wheat flour - 800 grams.
• Filtered water - 250 milligrams.
• Olive oil - 40 milligrams.
• Rock salt - 2 grams.

Cooking process:

1. Thoroughly sift half of the flour. Preferably several times. Pour into a deep container. Add salt to hot boiled water. Dissolve.

2. Pour water and salt into the flour in a thin stream, stirring continuously. Combine all products carefully. Add the remaining sifted flour. The mass should be very elastic and not stick to your hands. Add a little more if necessary.

3.Wrap the dough in plastic wrap and refrigerate for 30-40 minutes. If desired, such a recipe can always be prepared for future use.

Delicious and at the same time incredibly airy dough will delight all connoisseurs of the classic version of dumplings.

Dough for "lazy" dumplings

A quick dish. This is what lazy dumplings should be called. The recipe is simple, and the taste will not leave anyone indifferent.

Ingredients:

• Wheat flour - 150 grams.
• Mashed potatoes - 0.5 kilograms.
• Choice egg.
• Salt.

Cooking process:

1.Mix the puree thoroughly. Gradually add the sifted flour and beat in the egg. Salt to taste. It is important to get a homogeneous mass. Let it brew for half an hour, covered with a towel.

2. Form tight strands and cut into portions.

3. Bring the water to a boil. Add some salt and bay leaves. Throw the dumplings. Boil for no more than three minutes.

Having served the proposed recipe with butter, sour cream and sprinkled with herbs, you can hear your address with many rave reviews from your loved ones.

Mineral water

A similar recipe will appeal to connoisseurs of incredibly soft dough that melts in your mouth. It is important that when preparing it, you do not need to invent something extraordinary. There is always the opportunity to add one well-known component, and the result will exceed any expectations.

Ingredients:

• Choice egg.
• Wheat flour - 600 grams.
• Olive oil - 80 milligrams.
• Carbonated mineral water - 200 milligrams.
• Rock salt - 2 grams.
• Sugar - 2 grams.

Step-by-step cooking:

1.Pour the mineral water into a deep container. Beat in an egg, add salt, sugar and olive oil.

2. Stir well until smooth. It is important that the salt and sugar dissolve.

3. Sift the flour several times. Pour into the resulting mass. Knead thoroughly. For a more elastic dough, you can add a little more flour.

4. It is necessary to mix and saturate the mass with oxygen for at least ten minutes. During this time, the gluten will begin to swell. Leave on for 40 minutes to "rest".

5. Prepare the filling. Peel potato tubers. Boil until tender. Crush with a potato press. Fry the onions in butter. Add to puree and mix thoroughly. The dough came up. Roll out a thin large layer. Using a special string, cut out the circles. Put the resulting products directly into the mold and add the already cooled filling. Connect the two halves of the string and clamp tightly.

6. Boil water. Add salt. Sprinkle the dumplings. After three to four minutes, the dish will be ready to eat.

This delicacy should be served with a garlic sauce prepared with your own hand or with sour cream and herbs. There will be no limit to delight.

Dough for dumplings with potatoes so as not to boil over

The proposed recipe is ideal for connoisseurs of thin and at the same time tender dough. It is enough to adopt one trick and the result will always be excellent.

Ingredients:

• Selected egg - a couple of pieces.
• Filtered water - half a glass.
• Vegetable oil - 40 milligrams.
• Wheat flour - 400 grams.
• Salt.

Cooking process:

1.Sift half of the flour into a deep container.

2. Beat eggs thoroughly with vegetable oil.

3. Warm up the water. Add the egg and butter mixture. Work with a whisk continuously. Pour the resulting mixture into the sifted flour and put on fire. You can go to the steam bath. Mix thoroughly. Do not worry if small lumps appear. Continue stirring for another 4-5 minutes. Remove from heat.

4.Add the remaining sifted flour. The dough is already elastic. Cover with foil and leave to infuse for half an hour.

5. Prepare the filling. Boil the potatoes in their skins. Peel and cut into small cubes. Fry the onions. Add to potatoes and mix well and knead using a crush. Add spices and herbs to taste.

6. Roll out the approaching mass in a thin layer. Use a glass to make circles. Add the filling and secure carefully.

7. Boil in boiling water for 5 minutes. Place on a plate and garnish with toasted onions on top.

A simple version of a delicious dish that will leave few of the true connoisseurs of classic food indifferent.

Modeling of dumplings

The process is creative. Therefore, every lover creates his own dish according to his personal idea of ​​the ideal dumpling.

1. Roll the resulting mass into bundles. Divide into portions. It is important that it does not dry out in time.

2. Roll each piece into a thin plate. Using a glass, create a perfect circle with a diameter of 5 centimeters. You can try another way. Make small portions of the sausage and knead them until a circle is obtained using your fingers.

3. Place the filling in the center of the resulting blank. Fold in half. Sprinkle flour on your fingers to gently seal the edges.

4. If the workpiece has already dried out, then it is necessary to close up the product using fingers moistened with water. The integrity of the dumpling is the guarantee of its taste.

5. If desired, the edges can be closed up in the form of a pigtail. This is not only beautiful, but also useful to prevent the filling from flowing over the edges.

6.To make a pigtail, it is enough to gently pinch the edge and bend it. It may not work the first time, but practice is always necessary.

A lesser known but faster way to make dumplings. Divide the resulting dough into 4 parts. Roll out the rectangle. Put the filling in the center of the rectangle every two centimeters. Fold the widow dough. Cut into portions and blind around the edges. The option is non-standard, but if you need quick cooking, you can also try it.

Whichever option is chosen, you will like it. While modeling, you can always remember your childhood and your first attempts to help your grandmother make dumplings. All household members will remain dolny.

Each housewife has her own secrets. Armed with each of them, the preparation of the perfect dish is assured.

• It costs a little to add fillings to each dumpling. This will prevent cracking.
• To make the product soft, its cooking time should be no more than 3 minutes. Otherwise, you can get a "rubber" dish.
• The dough remaining after cooking can always be used for dumplings.
• Products cooked in kefir take one minute. As soon as they get into boiling water, the fire must be reduced.
• Without butter, the dumplings will stick together.
• The most delicious toppings for a dish are: sour cream with herbs and garlic, cheese sauce, cracklings, fresh herbs and homemade mayonnaise.

You don't need fancy recipes to create a delicious yet incredibly simple dish. Dough for dumplings with potatoes can be prepared quickly, and you can enjoy the dish for an incredibly long time.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with closed eyes may well decide that they are tasting some unusual exotic fruits. In this article, I will highlight five different cherry tomatoes that have the sweetest and most unusual colors.

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

All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings 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 to do. 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 matter - a propagator.

The task of indoor plants in the house is to decorate housing with their appearance, to create a special atmosphere of comfort. For this, we are ready to take care of them regularly. Leaving is not only about watering on time, although this is also 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.

It's easy to cook tender chicken breast cutlets with champignons 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, this is not so! Chicken meat contains practically no fat, which is why it is dry. But if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesomely tasty cutlets that will appeal to both children and adults. Try adding wild mushrooms to your minced meat during mushroom season.

A beautiful garden that blooms throughout the season cannot be imagined without perennials. These flowers do not require such attention to themselves as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5-2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and aromatic vegetables from the garden. Relatives gladly accept home cooking from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess even more effectively. To do this, it is worth trying to grow some aromatic plants that will give your dishes new flavors and aromas. What greens in the garden can be considered the best from a culinary point of view?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut there is a pink flesh that looks exotic. It was decided to focus on the smell and taste of the vegetable when cooking, and make a traditional salad. It turned out very tasty, we did not catch any "nutty" notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of luminous white flowers on tall pedicels and huge, shiny dark eucharis leaves give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous. Few plants are so controversial. In some, eucharises bloom and delight completely without effort, in others they do not release more than two leaves for many years and seem stunted. The Amazon lily is very difficult to classify as an unpretentious plant.

Kefir pizza pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes, like pizza, are a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, mushrooms as a filling.

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

We grow many vegetable and flower crops by seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: a lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes death of young seedlings, because they are most sensitive to unfavorable factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with 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 were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will tell you about the most interesting of them in the article.

Whiskey Chocolate Truffles - Homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, 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. You can make a whole box of homemade assorted chocolates based on this recipe!