I bring to your attention an interesting recipe for making German-style dumplings with potatoes and meat. Already intrigued? Remember this very simple recipe.

Description of preparation:

German-style dumplings at home are a complete, hearty dish for the whole family. This recipe is different from the traditional one, but you should definitely try it to fall in love with it once and for all.

Ingredients:

• Meat – 500 grams
• Onion - 2 pieces
• Carrots – 1 piece
• Tomato - 1-2 pieces
• Potatoes – 500 grams
• Egg – 1 piece
• Water – 100 Milliliters
• Flour - 200-250 grams
• Sour cream - 100-150 grams
• Vegetable oil - 2 tbsp. spoons
• Salt - 1 pinch
• Pepper - 1 pinch
• Fresh herbs - 1 pinch

Number of servings: 8-10

How to cook “Dumplings in German”

1. Strange as it may seem, the recipe for making dumplings in German begins with meat. It must be washed, dried and cut into small pieces. Pour some oil into a saucepan and heat it up. Place the meat there and fry until golden brown.

2. Pour a little oil into a separate frying pan and add finely chopped onion. Fry until translucent and add peeled and thinly sliced ​​(you can grate) carrots. Fry over medium heat until soft.

3. Wash the tomatoes, dry and cut into small cubes. Add to the pan with vegetables and fry for another 5 minutes.

4. Transfer the fried vegetables to the meat. Salt and pepper to taste, add your favorite spices if desired. Pour in a little water and simmer over medium heat for 15 minutes.

5. Meanwhile, peel the potatoes and cut into medium pieces. Add to the saucepan with the meat and simmer until done.

6. Now is the time to start making dumplings. Combine the egg with a pinch of salt, add water and gradually add flour. Knead the dough and roll it out thin on a floured surface.

7. Place a couple of spoons of sour cream and spread in a thin layer over the entire surface.

8. Carefully roll up the dough into a roll.

9. To prevent German dumplings from being too large at home, you can cut the dough in the middle.

10. Cut the finished rolls into small pieces.

11. Add dumplings to the prepared meat and potatoes (add water if necessary) and cook over medium heat for about 10 minutes.

12. Wash, dry and chop fresh herbs. Add the greens and you can remove the dish from the heat. Here is an unusual, but quite simple recipe for dumplings in German.

It just so happened that I was born in a distant Siberian village in the north of the Altai Territory, where a large number of Germans from the Volga region lived who were repressed during the war. They are very good neighbors and we lived amicably. And how could you not be friends with clean, friendly and open people? More than once I had the opportunity to treat myself to uniquely prepared dishes. And one such dish, which at home we call German dumplings, but the neighbors themselves simply called dumplings. And only old Frau Rau stubbornly called them strudls. I don’t know how true this is, at that time I didn’t bother to ask everyone Schweiger, Denk, Becker, Schmidt, Berg, Minor, Strack, Kluge, Schneider and others, sorry, who I forgot to list, I didn’t bother at the time. But now, based on the situation, there are a lot of people on the site from those parts, I suggest trying an old recipe that has been carefully preserved since the time of Catherine the Great.

Ingredients:
Flour, water, salt, yeast, peeled potatoes and meat.

For frying: 2 medium onions, 2 medium carrots, 2 red salad peppers, vegetable oil and herbs.

For the crust melt a couple of tablespoons of butter.

Don’t ask me how much, I do everything by eye, according to the pan in which I will cook. I usually take a wide one with not very high walls, since it’s more convenient for me to cook in it.

I take about a glass of warm boiled water, half a teaspoon of salt, 10-15 grams of dry yeast and make a batch. The dough should not be very steep, but at the same time such that it can be used to make a “bun”. In the bowl in which our dough will rise, pour a little flour on the bottom and place it in a warm place (if you have one) until it rises.

In the meantime, I cut the meat into pieces or chunks, as it suits you, and put it on the bottom of the pan, in which I will continue to conjure the dish. (I always use pork or chicken thighs) Salt the meat so that there is no excess salt. I pour in enough water to just cover the meat. And I put it on the fire, cook until half cooked, if it’s pork, see for yourself how much you need to cook so that the meat doesn’t remain undercooked later. I turn off the heat under our pan.

While the meat was cooking, I fried it.
I pour about 50 grams of oil into the frying pan, pour in the onions, brown them, and then add carrots and peppers. When the frying is almost ready, I add the greens. I put most of the vegetables prepared in this way on top of the meat in a saucepan.

I cut the peeled and well-washed potatoes as if they were chips, that is, so that the “nickels” are not thick, add salt, mix and place on the meat, and then level them.

While the potatoes are settling, I get to the fun stuff!

Our dough came out well. I sprinkle a little flour on the cutting board so that it does not stick and roll out the cake.
The thickness of the cake is from 0.7 to 1 cm. Grease the cake with oil, you can also use vegetable oil, but the flavor will be slightly different. If there is not enough oil, do not rush to grieve! Take it and lovingly smooth the oil with your hand in a way that you couldn’t do with a brush.

Don’t wash your hands, grab the edge of the cake and start rolling it up. Did you turn? Now, approximately, by eye, determine how many equal parts it needs to be cut into. The approximate length of the dumpling is about four cm.

I open the pan and place our dumplings on the potatoes so that there is space between them.

I cover it with something tall (I have a large bowl) so that these miracle dumplings of ours have room to plump up later! I turn on the heat and the broth in the meat begins to steam.

After half an hour over medium heat, our dish is ready and the final touch is to put the remaining frying on the dumplings.

Note: Do not pour water into the pot under any circumstances!

I carefully pry up the dumpling with a spoon, and from its “nest” I take out potatoes, then a piece of meat - I put all this deliciousness one by one on a plate and solemnly place it in front of the eater.

And what did you think, already ten minutes before serving, everyone who is at home is sitting at the table!

Bon appetit!

Description

Something between traditional dumplings and zrazy. This is because they prepare such dumplings with a very rich filling and always with sour cream sauce.

We will prepare the dough for dumplings in German from potatoes and flour with the addition of a chicken egg. This potato dough will be very tender and will go perfectly with the chosen filling.

Making German dumplings at home means adding interesting and unusual variety to your everyday menu. Although even for a festive table, such incredibly appetizing potato meatballs are perfect.

The dish is prepared very simply and quickly. Even if you've never tried making dumplings before, our step-by-step recipe for making them with photos will help you figure it out quickly.

For the filling we will use a mixture of fried smoked meat and mushrooms with leeks.

We will bring the sauce for German dumplings to the required thickness in a frying pan and make it from sour cream, milk and garlic. You can add a wide variety of spices and seasonings to this dish if you wish, but, as practice has shown, salt and ground black pepper are quite enough.

Let's start preparing German dumplings with cream sauce.

Ingredients

• 
  (700 g)
• 
  (100 g)
• 
  (large, 1 pc.)
• 
  (taste)
• 
  (taste)
• 
  (200 g)
• 
  (100 g)
• 
  (2-3 cloves + 2 cloves for sauce)
• 
  (1 tbsp + 150 g for sauce)
• 
  (100-150 g)
• 
  (1 PC.)
• 
  (chopped, 2-3 tbsp.)

Cooking steps

Let's prepare the dough for dumplings. To do this, thoroughly wash all the potatoes, peel them, cut them into large pieces if desired and cook in salted water until tender. After this, drain the water from the potatoes, and pass the tubers themselves through a meat grinder or simply crush them. Mix mashed potatoes in a deep bowl with one chicken egg and the specified amount of flour. Salt and pepper the ingredients to taste, mix them thoroughly.



Cut the selected smoked meat into small cubes and place in a frying pan with vegetable oil heated in it, lightly fry. Press the garlic cloves with the flat side of a knife, peel and chop very finely. Add garlic to the frying pan with the meat. We wash the champignons under running water, dry them and cut them into neat slices or small cubes. We also add them to the pan and mix thoroughly with the rest of the ingredients, fry the filling until the meat and mushrooms are cooked.



Next we'll prepare the hearty sauce. Peel the carrots and grate them on a coarse grater. Heat a frying pan with vegetable oil and lightly fry the grated carrots in it. We also add chopped leeks and garlic cloves pressed through a press into the frying pan. Pour the required amount of milk and sour cream into the frying pan, salt and pepper the sauce to taste, mix it thoroughly. Bring the liquid in the pan to a boil and the sauce thickens slightly, then turn off the heat.



Wet our hands in water and begin to form the dumplings. Make a small ball out of some of the potato dough and press it together to form a smooth, neat medium-sized flatbread. Place a heaping teaspoon of the prepared filling in the center of the flatbread and seal the edges of the dumpling. Form into a ball again. Do these manipulations with all the potato dough and filling. Boil the dumplings in lightly salted water for 3-4 minutes until they float. Place the finished potato meatballs with filling on a plate and pour the still hot sauce over them. Serve the dish only hot. German dumplings with potatoes are ready.



Bon appetit!

The name of this dish has German roots. The word strudel refers to a roll of thin dough with a sweet filling. But they also refer to the second course, which contains rolls made from yeast dough. In Altai and Kazakhstan, this dish is called German dumplings.

The uniqueness of the dish lies in the fact that it can be prepared as a second course and served as a first course. In addition, German dumplings can help out the housewife if the family is suddenly left without bread. Today we will prepare strudels for lunch for 6 people.

German dumplings recipe

Dish: Main course

Cooking time: 1 hour

Total time: 1 hour

Servings: 6 servings

Ingredients

• 1 kg yeast dough
• 5 pieces. potato
• 1 PC. carrot
• 1 PC. bulb onions
• 5 tbsp. l. vegetable oil
• duck meat 1/4 of the carcass
• sour cream

Step-by-step recipe with photos

It is better to prepare yeast dough yourself, remember that it is better to take compressed yeast, and it is advisable not to put sugar in the dough, there are already enough carbohydrates.

How to cook Strudels (German dumplings)

Cut the meat into small pieces. At the same time, trim the fat and chop it finely. Separate a few bones without meat and fat. Make broth from the seeds. Cut the carrots into small cubes (gritting is acceptable). Cut the onion into half rings. Cut the potatoes into large slices.

Heat vegetable oil in a 4-liter cauldron and drop pieces of duck fat into it. As soon as they are browned, drop the duck pieces into the cauldron. Salt and pepper to taste. Fry the meat until half cooked. At this time, roll out the dough into a layer and grease it with sour cream.

Roll the layer into a roll and cut into portions. Leave the rolls to proof.

Add carrots to the meat and fry for about 5 minutes. Avoid charring, otherwise the dish will look unattractive!

It's time for the bow. We also fry it for no more than 5 minutes. Place the potatoes in the cauldron and immediately the dough rolls. We do not lay them out tightly, but leave gaps. In addition, the top tier should not reach the lid by at least 8-10 cm. After all, when cooked, the rolls greatly increase in size. Add water to the cauldron so that the water only covers 1/3 of the dumplings. Wait for it to boil and cook until done for 25 minutes.

At this time, prepare an appetizer of sauerkraut, apples, onions and butter. This simple salad will perfectly complement our dumplings.

Place dumplings on a dish in the center, potatoes and meat around them, sprinkle with herbs.

Serve with broth and cabbage appetizer.

German dumplings are ready. Bon appetit.

Marina Buzaeva

The recipe for this dish in our family has been from our grandmother for a long time. Since childhood, I remember how my grandmother rolled out the dough, greased it with butter and folded it onto the cabbage. She closed the lid tightly and did not allow us to open it, so we waited until they were ready favorite dumplings. And then these “fat ones” unwrapped them, put in pieces of meat and ate them. My grandmother also called them footballs (with the emphasis on the first syllable, unfortunately, I don’t know why that is).

Dough:500g flour

300g milk (warm)

1 packet of dry instant yeast (I take), but you can also use 30 g raw

50 g butter

a little salt

Cabbage(preferably pickled) stew with pieces of meat, you can add potatoes. The saucepan or roasting pan should be spacious.

Roll out the dough into a layer, brush with melted butter, cut into ribbons, roll each ribbon into a roll.

Place the rolls in a pan on cabbage and pour butter over the rolls. Then close the lid tightly and do not open it for 30 minutes. (during this time our dumplings will be ready) .

You can also use ready-made yeast dough (I sometimes do this when time is short, but homemade dough is better.