Dumplings are sung in the works of N.V. Gogol, and for good reason, because this is a dish of Ukrainian cuisine! Ukrainian dumplings with potatoes, lard and fried onions today decorate our kitchen, for the recipe and photos of delicious appetizing potato dumplings we thank Olga Pirogova.

Ukrainian dumplings can be made from lean, yeast or kefir dough. The dough for dumplings is rolled out thinly, circles, triangles or squares are cut from it, into which the filling is wrapped. Dumplings with cottage cheese are served for breakfast, with potatoes, meat or liver, stewed cabbage for lunch, and dumplings with sweet filling of cherries, plums, strawberries, blackberries, currants for dessert. All this is dressed with fresh sour cream and eaten with great pleasure!

Olga offers a recipe for Ukrainian dumplings with potatoes and bacon:

Dumplings with potatoes and bacon

Dough recipe for dumplings with potatoes:

• 3 cups wheat flour
• 1 egg,
• salt,
• water,

Potato filling for dumplings:

• 7 pieces of potatoes,
• fresh lard - 200 gr.,
• turnip onion - 2 heads,
• salt.

One or two more onions are fried to serve the dumplings.

How to cook dumplings with potatoes and lard

First, peel the potatoes, wash them, cut them into 4 pieces and put them in a saucepan, pour boiling water over them. We put the potatoes for dumplings to cook on low heat, at the end of cooking, do not forget to add salt.

While the potatoes are boiling, we will prepare the dough for the dumplings: knead the unleavened dough from flour, water, raw egg and salt. The finished dough for dumplings should not be very steep, we will send it to rest in the cold, covering it with a film. For convenience, the dough for dumplings with potatoes can be kneaded in a bread maker, if you have one.

Now finely chop the lard and melt it in a frying pan. Then we take out the cracklings from the pan and send finely chopped onions there, fry until soft.

Now the potatoes for the dumplings have already been boiled, we will salt the water and pour it in mashed potatoes along with melted bacon. Let the filling for dumplings from potatoes, lard and onions cool slightly.

Now we take out the dough for Ukrainian dumplings, roll it into a sausage and cut into small pieces. Roll each piece into a thin cake, put the potato filling in the middle of the dumpling and pinch the edges. We do the same with all the blanks for dumplings, part of the dumplings can be frozen.

In Ukraine, nobody needs to be explained how to make dumplings. Beautiful dumplings are molded by hand in each family in different ways, for some reason they even taste different than dumplings molded in a special shape.

Throw the dumplings into boiling salted water, cook until tender. How long does it take to cook dumplings with potatoes? When the dumplings begin to float, it means that in a minute it's time to take them out. You can also cook dumplings with potatoes in a steamer or multicooker.

Put the finished dumplings in a deep bowl and grease with a little butter so that they do not stick together, sprinkle with fried onions or cracklings.

Delicious Ukrainian dumplings with potatoes, bacon and onions are served with sour cream.

Prepare delicious homemade dumplings with potatoes according to the Ukrainian recipe for your loved ones!

Well, these are Ukrainian dumplings with cabbage:

Bon appetit!

Video recipe from YouTube channel:

Ukrainian dumplings with cherries …… and with songs 😉

Do you know how dumplings with bacon and potatoes are prepared? It should be noted that such a dish turns out to be not only very tasty and aromatic, but also quite nutritious and satisfying. However, you will need a lot of free time to implement it.

Dumplings with raw potatoes and lard: a recipe

As you know, there are many different ways to prepare dumplings. Someone makes them with berries or fruits, and someone with cottage cheese and semolina. In this article, we decided to tell you about how dumplings with bacon and potatoes are prepared.

To knead the dough, we need:

• chicken eggs - 2 large pieces;
• drinking water - 2/3 glasses;
• sifted flour - about 4 glasses;
• fine salt - ½ small spoon.

Dough kneading

Those housewives in whose family there are representatives of the stronger sex should definitely know about potatoes and lard. After all, it is no secret to anyone that lard is a favorite product of most men.

So, to make the mentioned dish, you need to knead the usual dumplings dough. To do this, beat the eggs with a fork, and then add drinking water and fine salt to them. Next, wheat flour is poured into the resulting mixture.

Gradually stirring the products, the dough is brought to a steepness. After that, it is laid out in a bag and left at room temperature for 40 minutes. In the meantime, they begin to prepare the filling.

Essential filling products

To make dumplings with bacon and potatoes, it is not enough just to knead the dumplings. You should also prepare the filling separately. For this we need:

• pork fat - about 200 g;
• onions - 2 large heads;
• large potato tubers - 2-3 pcs.;
• fine salt, black pepper, vegetable oil - to your liking.

Lard and potato processing

While the dumplings dough reaches the desired consistency, they begin to process vegetables. The potato tubers are peeled and chopped with a knife. You can also grate them on a large grater. By the way, potatoes should be chopped immediately before preparing the filling, otherwise it will turn black.

It is also necessary to process large bulbs. They are cleaned and chopped into small cubes. Exactly the same is done with lard. Although it should be chopped coarser.

As soon as the ingredients are prepared, they begin to heat them. Pour some oil into the pan, and then spread the onions. After distributing the vegetable over the dishes, add half of the bacon to it. These ingredients are fried until golden brown. After that, they are laid out with raw potatoes and thoroughly mixed. Black pepper and fine salt are also added to the filling to taste.

As for the remaining lard, it is also fried in a pan until it becomes juicy cracklings. We will need them to serve the finished dish to the table.

Formation process

And lard is formed in the classical way. The dumplings are well rolled into a thin sheet and cut through a small diameter glass. Next, in the center of each circle, spread the finished filling in the amount of one dessert spoon. Having fastened the edges of the dough with your fingers, form a "plump" crescent.

Having laid out the semi-finished product on a board sprinkled with flour, they begin to sculpt the rest of the products.

How to cook properly?

Dumplings with potatoes and lard should be cooked in exactly the same way as dumplings, but for a shorter time. To do this, fill the pot with water and bring it to a boil. Next, the required amount of products is lowered into the dishes and sprinkled with a pinch of salt.

After mixing the dumplings, wait for the water to boil again. Only then is the time recorded. It is advisable to cook such a dish on the stove for no more than 10 minutes. Otherwise, they will boil over, and all the filling will come out.

Having tasted one dumpling, and convinced of the softness of the potatoes, the products are fished out of the water using a slotted spoon. At the same time, they try to get rid of the excess broth as much as possible.

How and with what to serve?

Dumplings with bacon and potatoes are served for dinner only hot. Having laid out the products on a plate, they are sprinkled with previously fried cracklings. You can also sprinkle the finished dish with chopped green onions and season with sour cream. Hot dumplings are served with a slice of bread.

As you can see, there is nothing difficult in preparing the dish in question. To make it yourself, you just need to learn how to knead a steep dumplings dough.

If it seems to you that such a dish turns out to be too fat, then you can not add lard to the filling. They just need to sprinkle the already prepared lunch.

By the way, in addition to the usual lard, fried bacon, as well as pieces of ham, sausages or sausages, are often used to make dumplings. These ingredients will make the dish more flavorful, nutritious and satisfying.

How i love dumplings with raw potatoes and bacon that my mom prepares. Perhaps this is the taste of childhood. When you come to the village, and grandmother takes out a large cast iron from the Russian stove, serves a large bowl of steaming dumplings on the table, and next to her she puts a cup of cold thick sour cream. Eat your mind. Having looked on the Internet, I tried to find where the recipe for making dumplings with raw potatoes and bacon came from. It turned out that they are prepared in Ukraine and Belarus, as well as in the Urals and the Volga region. In central Russia, dumplings with boiled and mint potatoes are more often prepared, adding fried onions there. But the most interesting thing is that the ancestor of dumplings is Turkey, where they prepared a dish that looked like dumplings. It was called "dush-vara". The slaves from Kievan Rus liked this dish and migrated to their diet under the name "vara-niki". Here is such a theory of the origin of dumplings. I have come across many recipes for making dumplings with raw potatoes and bacon. And everywhere the potatoes are passed through a meat grinder. Potatoes for dumplings, according to my mother's recipe, are first cut into strips, and then chopped with a special hoe, and lard is rubbed on a coarse grater. Due to this, the dumplings are very juicy, they have a lot of juice. Let's try to cook them together.

To prepare dumplings with raw potatoes and lard, we need: one and a half kilograms of potatoes, two hundred grams of salted or raw, lard, two onions, salt, ground black pepper. To prepare the dough: three glasses of flour, a glass of milk, water, one egg, salt.

First, let's prepare the dough. Pour a glass of milk into the flour, add a broken egg, salt on the tip of a knife, and knead a hard, elastic dough. Knead it until the dough stops sticking to your hands, put it in a plastic bag and set it aside to let the dough lie down.

At this time, we ourselves will take care of the filling. Peel the potatoes and cut them into strips into a metal pan.

Peel the onion and cut into large half rings. We send the onions to the pot to the potatoes. Rub the bacon on a coarse grater. Add salt and black pepper.

I would like to draw your attention to the fact that when using salted lard, add additional salt very carefully so as not to oversalt the filling. Now we take the hoe, which is a pointed semicircle with a wooden handle. We begin to chop our filling in a saucepan. Ideally, you should have cubes of about five by five millimeters.

That's it, the filling is ready, you can start making dumplings. We take our dough out of a plastic bag and knead it again. Now we start rolling the dough, trying to make a large cake about five millimeters thick.

Using a glass, or a large glass, cut individual circles of dough from the cake. Now roll each circle again.

We begin to sculpt dumplings. Take the filling with a spoon, put it on the dough circle, and fold the circle in half, covering the filling. We pinch the edges and get the finished dumpling. Take a baking sheet or tray. Sprinkle it with flour and place the finished dumplings.

In this way, we cook dumplings, with raw potatoes, until the filling ends. Some of the dumplings can be frozen to cook next time. We put a pot of cold water on the fire, add a peeled onion and one bay leaf. Don't forget to add salt to the water. We bring the water to a boil and put our dumplings into it. When the water boils again, gently stir the dumplings to prevent them from sticking to the bottom of the pan.

Reduce heat and cook the dumplings until tender. Moreover, the cooking time must be increased, adjusted for raw potatoes. We catch our dumplings with a slotted spoon and put them on a plate. Serve with cold sour cream, mayonnaise, or just some dumplings with butter. Now the most important thing is not to burn yourself with the dumplings. There is a lot of hot juice inside. Enjoy your meal! If you don't like this recipe, try cooking

Have you ever eaten dumplings with raw potatoes? I'll show you the recipe with the photo. I strongly advise you to try it. What I like about such a dish is that the potatoes do not need to be boiled, and therefore the dumplings can be made quite quickly.

Their taste is completely unusual and differs from dumplings with pounded meat, it is so rich - potato and bright. Many people, once having tried dumplings with raw potatoes, refused others altogether.

When I learned about them for the first time, I immediately fell in love.

Step-by-step recipe with photos of dumplings with raw potatoes

I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed with only potatoes and onions. With this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe step by step from the photo.

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

• potatoes - about 4 pieces of medium size

• onion - 1 piece
• salt, pepper to taste
• dough for dumplings
• sour cream for serving.

It is preferable to take potatoes young, they are easier to grate, and there are no poisons in them, and undoubtedly tastier. Although I also use old potatoes in winter.

I will not dwell on the preparation of the dough. I make dumplings dough in water with an egg as usual. I already wrote about it in the article about dumplings with cherries. You can cook in any way you like.

I make dumplings with raw potatoes without lard. And they often add it. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is lying down, prepare the filling.

Step 1. First of all, let's take a look at the onion. Peel the onions, chop finely, you can lightly fry them in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and rub them on a coarse grater.

Step 4... Salt and pepper the potatoes, put onions. Mix and start sculpting dumplings.

Step 5. Everyone probably knows how to make dumplings. I first roll the dough into a sausage, cut into pieces, and then roll each into a circle. I have already shown this process in the photo both in dumplings with cherries and in manti.

I put the filling with a teaspoon and pinch the edges.

Step 6. We are waiting for the water to boil in the pan, add some salt to it and lower our dumplings. I carefully go under them with a slotted spoon so as not to stick to the bottom.

How much to cook dumplings with raw potatoes? Usually I never time out, whether they are with raw or boiled potatoes, with cottage cheese or something else. My mother also taught me: as the dumplings float up, so they are practically ready. If you overexpose, the dough will boil down.

Yesterday I did them again and specifically drew attention to the time. From the moment the dumplings were lowered into the pan, the water, although it did not boil immediately, was still in progress, and as soon as the water boiled and the dumplings surfaced, it was clear from the appearance of the dough that it had been cooked. In total, this is 10 minutes.

Step 7... We spread the dumplings with a slotted spoon in a plate, serve with sour cream or whoever loves with what. I sometimes water with frying onions in vegetable oil.

Here they are in the photo. Steam from hot dumplings blurred the background a little.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again, because there is another way to prepare potatoes.

You can not grate it, but cut it into small cubes with a knife. I often put this in stuffing for pies with meat, and always in manti.

The chopped potatoes must be put in a colander to drain the juice.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it is more convenient to wrap it in dough, but cut the potatoes faster and do not need to squeeze it. And the taste is not particularly different. In general, try to cook dumplings this way and that.

Potatoes with bacon

Dumplings with raw potatoes and bacon are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork lard, onions are most often scrolled through a meat grinder. But it seems to me that it is still better to grate potatoes and lard. When adding salt to the filling, do not overdo it, keep in mind that there is already salt in the salted lard.

Potatoes and cabbage

You can also add sauerkraut to the raw potato filling. Fresh cabbage is not very suitable here, since it will need to be stewed first, and this is a different recipe, then boiled potatoes will also be required.

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be chopped and fried in a pan with onions.

Potatoes with cheese

You can also get a tasty treat if you mix raw potatoes with grated hard cheese.

That's all about the dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

A real Ukrainian dish is dumplings with bacon and raw potatoes. In Russia, dumplings and sorcerers are brewed, in Italy - ravioli, and in Ukraine - dumplings. These boiled products differ in their external shape and in the preparation of fillings.

Dough for dumplings is most often prepared in water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out in a thin layer, and cut out round small cakes, into which the filling is wrapped. It can be very different, most often it is boiled potatoes, stewed cabbage, meat, cottage cheese, fresh berries. The filling with raw potatoes and lard is a bit unusual, but the dish will turn out delicious if you cook it according to the recipe.

In fact, there is nothing strange about putting raw vegetables in dumplings. For example, you can recall manti, raw pumpkin is often put in their filling, mixing it with raw potatoes and onions. To cook the raw potatoes inside the dumplings, they are not taken out immediately, as they float to the surface of boiling water, but after 10 minutes. The boil in the pot should not be intense.

Ingredients

• Wheat flour - 2.5 cups;
• Water - 180 ml;
• Chicken egg - 1 piece;
• Potatoes - 3 pieces;
• Lard - 100 g;
• Salt to taste;
• Ground black pepper to taste.

Preparation

Sift wheat flour into a bowl. Add a teaspoon of salt to the flour. Mix the ingredients.

Drive the egg into the flour.

Pour warm water into the flour in small portions, stirring the dough with a spoon. We do the main batch by hand, adding flour to the board as needed.

Knead the dough, kneading it well. It should be elastic, rather tight and not sticky to your hands. Cover it with a clean towel and leave it on the table to infuse. At this time, we begin to prepare the filling.

We clean the potatoes. Scroll it through the meat grinder. Be sure to squeeze the potato mass. For this, it is most convenient to use gauze.

Scroll the bacon, cutting off the skin beforehand. It should not be salty or smoked, but ordinary - fresh. We shift it to the potato mass. Salt and pepper the ingredients to taste.

Mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a pan, add raw. The filling for the dumplings is ready.

The dough is infused, you can sculpt dumplings from it. We roll it into a thin layer. Using a culinary ring or glass, cut out circles for the base.

Put the filling of raw potatoes and bacon on the round cakes of the blank. We pinch the edges of the dough. It is advisable to do this twice so that the contents do not leak out in the water.

Dip the dumplings into boiling water. We immediately pry them with a slotted spoon or spoon from the bottom so that they do not stick. Boil until tender. This will take about 10 minutes.

Serve hot ready-made dumplings with bacon and potatoes, with sour cream, mayonnaise, ketchup or any other favorite sauce. You can put a small piece of butter in the dumplings and sprinkle with chopped dill.