Dumplings with potatoes are delicious and satisfying, a truly national dish. There are many options for making dumplings with cabbage, cottage cheese, cherries ... but dumplings with potatoes are among the most popular because of their inexpensive and affordable products. Every house has flour, potatoes and onions.

Dumplings with potatoes are made quickly, they are tasty and satisfying and satisfy hunger well. Especially often we make dumplings in the cold season.

Large and small, in the form of a crescent or twisted like an ear, dumplings have firmly entered our life. Each family has its own secrets of cooking this delicious and high-calorie dish.

You get dumplings: for 5-6 people.

Total cooking time: 1 hour.

Preparation time: 20 minutes.

Cooking time: 40 minutes.

To prepare dumplings with potatoes, we need:

Recipe for filling for dumplings with potatoes:

• potatoes 7-8 medium tubers,
• large onions 2-3 pcs.,
• vegetable oil for frying 80-100 gr.,
• ground pepper 0.5 teaspoon,
• 0.5 teaspoon salt
• ghee or butter for greasing ready-made dumplings

The recipe for dumplings is the same as for or

• premium flour 3 glasses, (in 1 glass 160 gr. flour),
• the water is warm about 45% -50% by weight of flour,
• egg 1 pc.,
• salt to taste.

Many add soda, baking powder, or even yeast to the dough for dumplings, they say for the tenderness of the dough. Yes, it may be more tender, but why do you dear reader need this periodic table in the body? Is there really a little poison sold on store shelves?

If you want a softer dough, use milk or kefir instead of water.

Utensils for making dumplings with potatoes:

Pusher for crushing boiled potatoes.

A cauldron or saucepan with a lid for boiling potatoes.

Frying pan for frying onions.

A saucepan for boiling dumplings.

Fine mesh sieve.

2 bowls or small bowls 1. for making the dough 2. for making the filling.

Rolling pin for rolling out flat cakes.

2 cutting boards average for stuck dumplings.

Skimmer or colander for removing ready-made dumplings.

Dish for ready-made dumplings.

Filling for dumplings with potatoes

• Peel the potatoes, cut into large pieces and boil in salted water.

• While the potatoes are boiling, finely chop the onion and fry in vegetable oil until golden brown ..

• Drain the water from the dishes with boiled potatoes.

• Use a crush to crush the potatoes thoroughly.

• Add fried onions to the crushed potatoes.

• Crushed potatoes with fried onions, add salt and ground black pepper to taste.

• Mix the mashed potatoes with fried onions and spices with a spoon.

The filling for dumplings with potatoes is ready.

If you want the filling to be more tender and fluffy, you need to add hot milk and butter 100-120 grams to the crushed potatoes, and then stir with fried onions. But as personal experience shows, the combination of milk with fried onions has an unpredictable laxative effect. It's up to you, dear reader

Dough for dumplings

The recipe for dumplings with potatoes is the same as for or.

To make the dough soft and tender, you need to use premium wheat flour.

• Sift the flour through a fine sieve into a bowl. This is necessary in order to remove lumps and enrich the flour with oxygen.

• Break the egg into the flour, add a pinch of salt and pour 50% of water, of the total amount, knead everything well until smooth.

• Then gradually add water to the kneaded dough until medium thick so that the dough becomes elastic and smooth.

• We put the dough in a plastic bag or wrap it in foil for 20-30 minutes, so that the "rest" is not weathered.

How to make dumplings with potatoes

• Cut a small piece from the "rested" dough. Put the rest of the dough back in the foil.

• Roll a sausage about 2.5 cm thick from this piece.

• Cut the dough sausage with a knife into pieces about 2 cm thick.

• Roll the chopped dough pieces in flour so that they do not erode.

• Using a rolling pin, roll out the pieces of dough into not thick circles.

• Put the potato filling with a fork in the middle of the rolled dough.

• Carefully stick the edges of the dumplings with your fingers.

• We form a dumpling, it looks like an unfinished dumpling.

• Sprinkle flour on a cutting board or a wide plate and put the stuck dumplings with potatoes on it.

If you will not cook some part of the dumplings with potatoes right away, then after modeling, send them to the freezer on the board. When they cool there well, after 7-8 hours they need to be collected from the board in a plastic bag, you can store them in the freezer for 2-3 weeks calmly.

How to cook dumplings

• Pour half of the water into a saucepan or cauldron.

• We put on high heat and bring to a boil, salt to taste.

• Gently, stirring continuously so that they stick to the bottom, put the dumplings one at a time in boiling water.

Today we will cook a dish that everyone loves without exception. It is so homemade and delicious that there are simply no people indifferent to it. These are everyone's favorite dumplings. And in the store you will never buy such. No matter how well-known the brand and the expensive price are. The most delicious of them are those that you cook with your own hands.

The recipe for this dish is incredibly simple. Knead the dough, prepare the filling, mold the products and boil them. But not everyone undertakes to prepare it, because they believe that this is a long process. And one more reason for refusing to cook is not the ability to knead the dough.

Although I must say that the dough here needs the most ordinary, without any embellishment. Just flour, water and an egg, and some more salt. And his whole secret is that it has to be cool enough. Then the finished products will not tear, and all the filling will remain inside. In general, there are quite a few. Today I will share some of them, each version will have a new way. And you can easily choose the one that you like the most.

All of them are good, and all the dumplings will be whole and simply amazing in taste. After all, another secret is to make delicious filling. And when we have delicious dough and the same filling, then an excellent result will be guaranteed.

Let's consider different options. It will be just one potato, as well as we will have it with various additives.

We will cook the simplest dough - on an egg and water. There is another way, when a little vegetable oil is added, but I will talk about it in the next chapter.

This dough is delicious without oil. And so that the dumplings do not break, it should turn out tight and cool.

For the test we need:

• flour - 3 cups (480 gr)
• egg - 1 piece
• salt - an incomplete teaspoon

For filling:

• potatoes - 600 - 700 gr
• butter - 25 - 35 gr (or to taste)
• milk - 1/2 cup
• salt to taste

For filing:

• butter - 40 - 50 gr
• sour cream

Preparation of the filling:

1. First, we need to put potatoes to boil. You can boil it a little more than suggested. Better stay than not enough. The water should be salted. And at the end of cooking, in 5 minutes you can add bay leaf.

2. When it is cooked, you will need to drain the water from it, remove the lavrushka, and lightly dry it over low heat right in the saucepan in which it was cooked. 2 minutes will be enough.

3. Then crush it with a crush and add warm milk and melted butter. The puree should be a little thicker than when we cook it just for a side dish. That is why we didn’t add much milk either.

Although someone makes mashed potatoes for the filling and thinner, but I like it in this form. In this case, the taste of finished products becomes fuller, and of course delicious.

4. The filling should cool completely. It is not recommended to lay it hot in the dough.

To cool the puree faster, you can transfer it to a bowl.

Dough preparation:

1. And while the potatoes are boiling, knead the dough. To prepare it, we will need boiled water at room temperature. Therefore, boil and cool it beforehand.

2. In a bowl where it will be convenient to knead, sift the flour. As you can see from the composition of the ingredients, we need 3 glasses, or 480 gr. Its volume is 250 ml. But it is not at all necessary to use the specified amount of flour in grams. The glass itself can be a measure. If you take 3 cups of flour, then measure the required amount of liquid with it.

From this amount of ingredients, a little more than 100 small finished products will be obtained.

3. Make a dimple in the middle and break an egg into it. Add salt there. Stir so that the egg combines with the flour as much as possible. Stir only in the center, without grabbing the flour from the edges. We use a tablespoon for kneading.

The egg must be large enough. If it is small, that is, first or second grade, then you can add 2. Or add a little more water later.

4. Add half the prepared volume of water and continue stirring the contents with a spoon. When the water is absorbed into the flour mixture, pour out the rest. And continue stirring. After the water combines with the flour, see how much flour is left in the bowl. If there is too much, and you feel that it is not mixed into the dough, then add a couple more tablespoons of water.

5. Continue kneading with your hands. At first, it will seem that the dough is too dry and it will be difficult to knead it. But as you knead, you will see that the flour remains less and less. You can watch the whole kneading process in the video that follows immediately after this material.

6. Transfer the dough to the work surface of the table and continue kneading.

The dough is tight and gives in hard, but we should continue, we need it to be absolutely steep. This is his whole secret. In this form, it will not break down and the products will not break during cooking and retain their shape.

Knead for at least 5 minutes. The finished dough is slightly "spongy", but it is completely homogeneous, without flours, and even more so without any lumps.

7. The test must be given time to infuse. The minimum time is 30 minutes, the maximum time is 1 hour. I usually hold it for 40 minutes. Although, the longer it stands, the more elastic it will turn out in the end. And also do not forget to cover it with a napkin or cling film, otherwise it will become covered with a dry crust, which will subsequently prevent beautiful products from being formed.

For infusion, the dough can be placed in a bowl or left on the table. But you need to cover it in such a way that there is no air access to it.

There is a technique in which the dough is covered with a damp cloth. And if it doesn't have enough water, it will take as much moisture as it needs.

However, I do not use this method at the moment, because I know that there is enough in it.

8. After the allotted time, we look at our dough and see that all the "nostriliness" is gone, and it itself has become very elastic and pliable, although quite dense. This is the right state for him, which means it's time to cook dumplings.

Cooking dumplings:

1. Knead the dough again and cut off about 1/5 part.

Roll a sausage about 1.5 cm thick out of it. Cut into cubes of about the same size, no more than 1.5 cm. Each sausage should make 20 or slightly more cubes.

2. If you sculpt products quickly, or you have an assistant who will roll out the cakes, then you can immediately cut the whole sausage. If everything is exactly the opposite, then use only half of the sausage to start. The rest should be hidden under the towel. By the way, we also have the remaining dough there. It should never dry out.

3. And so we have 10 blocks. You need to flatten them with your finger, and make them look like a small, plump cake. Then roll it out with a rolling pin, giving them the appearance of a small rounded cake that is not very thin, but not thick either. Its diameter is about 5 cm. Do not do it anymore, otherwise the products will turn out to be rather large and will not fit in your mouth))), just kidding, of course!

Although, as they say, in every joke, there is some truth, or a joke ... Be that as it may, our products should be small and neat. And in fact, they like to eat them whole, sending them into the mouth, while dipping them in sour cream.

4. If the dough is kneaded correctly, then you will not need to additionally “torment” them when rolling. They do not stick to the work surface and adhere well.

Excess flour does not allow the products to stick well, and during cooking they can break apart and the filling will fall out.

And so we have 10 rolled small cakes. You can also roll out 5 at a time so that they do not dry out and do not stick together when sculpting slowly. And it's time to start forming our sweets.

5. Put some mashed potatoes in the middle of the flatbread. Here, as well as in everything, the golden mean is good. Put a little filling, the product will turn out to be empty, put a lot, the dough may burst. So put so much so that the middle does not remain empty, and so that when sculpting, the filling does not crawl into all the cracks.

Blinded dumplings should be moderately "pot-bellied" and neat.

6. Blind the edges. In the video I will also show you how to do this in different ways. As already said, if you did not use flour during rolling, then the workpieces are stuck together just fine, without any difficulties. If you are "too clever", and the cakes are not molded, then in the next game do not repeat this mistake.

And besides the fact that you blinded the edges together, also "pinch" that party additionally (again, watch the video).

By the way, I forgot to show in the video that there is another way to sculpt with a "pigtail". Also good, and the products are very beautiful and neat.

7. Place finished products on a board sprinkled with plenty of flour. If this is not done, then until the time comes to cooking them, they will all stick, and they will no longer be unhooked without damaging their integrity.

8. It is best to mold all products at once. Even if you only cook half. It is not advisable for the dough to stand for a long time. Although you can put it in the refrigerator. There it can lie for two more days.

But if you plan to eat everything at once on the first day, then it is better to first cook them all, and then put some of them in the freezer. Cook as much as needed.

Cooking dumplings:

1. Pour more than half of the water into a large saucepan. I usually use a 5 liter container for this purpose. It is important that the products are not cramped during cooking. Put the pan on the fire and bring to a boil.

2. As it boils, the water must be salted, on such a volume I pour a full dessert spoon of salt, or a little more than half a tablespoon. Almost whole, but without a slide. If in doubt how much to pour, add a little, then try the water. If necessary, salt can always be added.

3. In boiling water, one by one, lower half of the resulting products. In our case, there were more than 100 of them.

4. At first they will all sink, and they must be slightly picked up with a slotted spoon so that they do not stick. Boiling will stop for a while. The fire should be large so that the water boils again as soon as possible.

5. As it boils, the products will slowly begin to rise up. And by the time the water boils again, all products will rise to the surface. From this moment, you need to detect 5 minutes. Just in case, check with a slotted spoon to see if there is anything stuck to the bottom of the pan.

If the dumplings are thin enough, then 5 minutes for cooking is quite enough. But if the walls turned out to be thick, then add another one or two minutes in time.

6. Prepare a deep bowl and carefully, letting the water drain without breaking the products, take them out with a slotted spoon and put them in it.

Innings:

1. Put butter in a bowl for finished products. Adjust its amount to taste.

2. Shake the bowl to disperse the oil. If possible, you can toss the dumplings slightly while doing this. Or simply rotate the bowl from side to side.

The task of this manipulation is to distribute the oil over the entire surface of our sweets and they do not stick to each other.

3. Place the finished buttered items on a large platter or plate. Be sure to put sour cream on the table.

4. Quickly call your household members to the table and eat while they are still hot!

Of course, they are very tasty when cold. But hot !!! It is impossible to stop while at least one of them is on the plate!

Of course, as I said, they are best served with sour cream. Although you can limit yourself to only butter. And whoever wants to cook them in Lent can fry the chopped onion in vegetable oil and serve with it.

And this is a separate tasty topic. Although with dumplings, there are probably simply no tasteless options. Let's continue to "travel" in this direction.

Video on how to cook dumplings at home

An innovation has appeared on my blog. I began to record video recipes. In some of them it is difficult to describe in words what and how! Yes, and our Russian proverb has not been canceled, but it says "Better to see once than hear a hundred times" (and in our case read it).

Therefore, some of my favorite recipes, as well as not quite ordinary ones, I decided to record on video. So that for sure a person who is learning to cook could cope with the preparation of this or that dish.

And here is one of these videos, where I tried to tell in detail, and most importantly, show how to cook dumplings at home in my kitchen. Indeed, in fact, this process is not entirely simple. It is important to see what consistency you need to knead the dough. How it becomes at each stage. How to sculpt small beautiful blanks in several ways. And the main thing is to see the finished result with your own eyes. It's a pity that we can't try!)))

I hope that now after watching the video, as well as after reading the detailed step-by-step description with a large number of photos, only the lazy cannot cook dumplings. I think that there are no such people among those who read and watch.

Friends, if everything is clear and there are no questions left after watching, then cook to your health. I am sure that you will succeed. And I also ask you to like it, so that I can understand that I am not doing all this in vain.

If you still have questions, then ask them in the comments. I will gladly try to give answers to them.

Dumplings with mashed potatoes and fried onions

This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I will only tell you how to prepare the dough with the addition of vegetable oil.

Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out to be incredibly tasty.

For the test we need:

• flour - 3 cups (480 gr)
• water - 2/3 cup (about 180 ml)
• egg - 1 piece
• salt - 1 tsp

For filling:

• potatoes - 600 - 700 gr
• milk - 0.5 cups
• butter - 30 gr
• vegetable oil - 1 tbsp. a spoon
• onions - 1 - 2 heads
• salt to taste

For filing:

• sour cream
• butter

You can instead of onions in the filling, use it for serving. However, I will tell you both options.

Preparation:

1. Boil potatoes in salted water. Then drain the water from it, crush and mix with warm milk and melted butter. Is there enough salt to try. You can add to taste.

2. Cut the onion into small cubes and fry it in a frying pan on a spoonful of vegetable oil. You need to fry until it is slightly browned in places, and in places it just becomes translucent. If the oil is not enough, then you can add a little.

Allow to cool and place in potatoes. Stir and allow to cool completely.

3. Knead the dough. To do this, sift the flour into a convenient bowl.

In the middle, make a dimple and break an egg into it. If it is not large, then add two. Add salt immediately. Stir the mixture right in the center until it combines with the flour. This is best done with a spoon.

4. Add half of the prepared water. We need it boiled in advance and cooled to room temperature. Pour it also into the middle. Pour a spoonful of oil into it. And also knead, each time grabbing more flour from the periphery.

5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water is mixed into the flour, knead with your hands.

6. When the mass becomes thick, place it on the work surface of the table and knead for at least 5 minutes, until the dough is smooth. There should be no flour or lumps on it. And although it is still quite porous and "spongy", this is only for now. It will infuse, the flour will become sticky, and the dough will even out and become smoother and softer. That is, just such, from which it will be convenient to form our products.

7. Transfer it to a bowl, or leave it on the table and wrap it with a napkin or towel. Leave to infuse for at least 30 minutes, and preferably 40, and even 1 hour.

During this time, it will disperse, become smooth and even. And it will be a pleasure to work with him.

8. And so, we have everything ready. The filling has cooled down, and the infusion time is up, which means you can start modeling. Prepare the table top and rolling pin. Just in case, prepare flour, so that in case of anything, lightly sprinkle it on the table. And also sprinkle it on a wooden board in advance, on which we will lay out the finished products.

Be sure to sprinkle, otherwise the workpieces may stick to the surface.

9. Rinse the dough again. If it is mixed correctly, then, as a rule, we no longer need flour. But if it turns out to be quite sticky and clings to the table, then lightly sprinkle the table with flour and work with it.

10. Cut off about 1/5 or 1/6 of the dough and roll into a long thin sausage. Cut it into cubes and roll it out. Roll out in small batches from 5 to 10 cakes, depending on the sculpting speed. So that the cakes do not dry out and stick to each other.

11. Put a little filling and mold the dumplings. Lay them on a prepared board.

12. Then boil in the same way as in the first recipe and serve with sour cream.

However, our sweets can be cooked in a different way with onions. Namely, place the bow not on the inside, but on the outside. That is, put one mashed potato in the product itself. But put the fried onions with butter on top when serving.

It is difficult to say which of these two options will turn out to be better. Personally, I can't even compare them. Delicious in both cases. Although I can write off this perception on the fact that I really love dumplings. And I can eat them in different forms.

And in order to determine which of the two options you like best, you need to cook them this way and that. Try it and then make a conclusion.

Step-by-step recipe for cooking with potatoes and mushrooms

And in order not to repeat myself in this recipe, I want to offer you a completely different version of both the dough and the filling.

For the test we need:

• flour - 550 gr
• milk - 250 ml
• egg - 1 piece
• salt - 1 tsp

For filling:

• mashed potatoes
• fresh or frozen mushrooms - 200 gr
• onion - 1 piece
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Boil the potatoes in advance and crush them into mashed potatoes. Add warm milk and butter. You can see how to cook it in the first chapter of today's article.

2. In addition, for the puree, prepare the second filling - mushrooms fried with onions. Cooking is very simple. First, you will need to fry the diced onions in oil in a pan, and then add the mushrooms, cut into small pieces. Salt to taste and fry until tender.

When the second filling has cooled, combine it with the puree.

3. Prepare the dough. As you can see, its composition differs from the options already proposed above. And it is prepared not in water, but in milk. And so, the first step is to sift flour into a bowl. This must be done to make the dough tasty and airy.

4. Add egg and salt and start kneading with a spoon. Then add milk at room temperature, first half. And after mixing everything else.

5. Knead first in a bowl, then put on the table and continue kneading there. When the dough becomes plastic and homogeneous, put it in a plastic bag, or cover with a napkin. Leave to infuse for 30 - 40 minutes.

6. After the allotted time, put it back on the work surface of the table and rinse thoroughly again. That's it, we have it ready, and you can start forming products.

7. Sculpt dumplings, as already described in the first recipe and shown in the video in any suggested way. For example, you can do it like that beautifully.

8. Then boil in salted water for 5 - 7 minutes. The time is counted after the water has boiled after laying out the blanks in them.

Take it out and serve with sour cream or butter.

And you can additionally fry them in a skillet in oil.

And it will also turn out to be just an unrealistically delicious dish.

Delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the dough, this time it will be custard. And the filling for dumplings will be simply incredibly tasty. You can cook them with only one sauerkraut - this will already turn out to be just a fireworks of taste.

But since today we are preparing our products with potatoes, we will add that to the filling and it.

For the test we need:

• flour - 3 full glasses (500 gr)
• milk - 1 glass
• egg - 1 piece + 2 yolks
• butter - 70 gr
• salt - 1 tsp
• sugar - a pinch

For filling:

• sauerkraut - 500 gr
• boiled potatoes - 2 - 3 pieces
• onion - 1 piece
• frying oil - 3 - 4 tbsp. spoons

For filing:

• sour cream

Preparation:

1. Let's prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. Beat with a fork or whisk.

2. Boil water in a separate bowl. Add butter to it and stir until it melts completely.

3. Add half of the sifted flour and stir quickly with a spoon. The flour steamed immediately, but the mixture is no longer as hot. And you can pour in half of the egg mixture. Also, without stopping, continue kneading.

4. Then add the remaining flour, stir again, and the last to pour out the egg mixture.

5. First, knead the dough in a bowl, then place it on a floured table and knead until it is desired.

The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products from it do not tear or burst.

But for this he must be given the opportunity to stand and gain strength. This will take 30-40 minutes. During this period, leave it under a napkin, or put it in a plastic bag. You can also use cling film.

6. Prepare the filling. As it is already clear from the name of the recipe, we will use it for it. You can, of course, cook with fresh, but with sauerkraut ... It's just incredibly tasty.

If the cabbage is very sour, then it must first be washed, or rinsed with boiling water. Then drain the water and squeeze the cabbage. If it tastes such that you want to eat it without stopping, then in this case it should simply be squeezed out.

7. If it is cut into long thin strips, then it should be laid out on a board and cut into pieces no more than 3 cm long. If the straw is long, it will be inconvenient to put it in a small piece. And in that case you can't put a lot of it.

And we remember that the secret of delicious dumplings is not only in the dough, but also in a large amount of delicious filling.

8. The filling will be delicious if you add onions to it. To do this, cut it into small cubes and fry in a pan in oil.

9. Then add cabbage to the pan and fry everything together. Do not pour a lot of oil, you need just enough so that the cabbage does not burn. Therefore, pour it in enough to fry the onion, and if necessary, then you can simply add it.

Fry the cabbage in a pan until soft, and even more so, you do not need to stew it. The whole chic of this filling is that it remains tough. And we fry it so that it is soaked in onion juice and oil. In this form, it is delicious simply even without everything.

10. You could have left the filling that way, but our recipe today is with potatoes. And maybe someone wants to cook that way. But somehow I don't want to add mashed potatoes here. There will be some kind of incomprehensible "mess". Therefore, it is better to pre-boil potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.

Then the filling will turn out what you need. You need to combine the two fillings already cold. Then the appearance of the finished products and the filling in them will turn out to be simply excellent.

11. Now that we have both the dough and the filling ready, you can stick the dumplings, boil them and have a tasty meal.

We have already discussed in detail how to sculpt and cook in the previous chapters, especially in the first ones. And also all this can be seen in an excellent video that was filmed specifically for this article.

It is best to serve the finished dish with sour cream. There is butter in the filling, but it will be very tasty with sour cream!

How to cook dumplings stuffed with potatoes, bacon, or cracklings

This dish is very popular in Ukraine and Belarus. It is also prepared here, especially in the southern regions of the country.

The dough can be used absolutely any of the options offered today. But again, in order not to repeat myself, I want to offer you another very simple way. And we will knead it on kefir.

We need:

• flour - 350 gr
• kefir - 200 ml
• salt - 0.5 tsp

For filling:

• mashed potatoes - 500 gr
• bacon - 150 gr

If desired, mushrooms fried with onions are also added to such a filling, just one fried onion. And dill is also added for taste and aroma. And each time it will be a new filling and, of course, a new taste. All of them are incredibly tasty and quite worthy of being cooked with them.

For filing:

• sour cream

Preparation:

1. The dough is very, very simple to prepare. You just need to get kefir out of the refrigerator in advance, it should either be slightly warmed up, or just have room temperature.

2. Then stir the salt in it, simply shaking the mixture with a fork.

3. Gradually add flour sifted through a sieve and knead the dough with a spoon. When you add the last portion of flour, the dough can be transferred to the work surface of the table and continue kneading already on it.

When it is smooth, it should be put back in the bowl and covered with a napkin or cling film. It should be infused in this way for 30 to 40 minutes.

4. In the meantime, let's prepare the filling. Boil the potatoes in advance and make mashed potatoes. Most likely they know how to do it. But if you find it difficult, then you can read.

5. Cut the bacon into small pieces. You can cut it into thin strips or into cubes. It doesn't matter much.

6. Preheat a frying pan and place the chopped slices on a dry surface. Fry while stirring. During this process, fat will be released from the fat and the laid out product will be fried on it. Thus, we get greaves.

7. Put them on a saucer or plate and let cool. Salt to taste.

8. Mix the cracklings with the chilled mashed potatoes. If you wish, you can add the required amount of oil from the pan in which the bacon was fried. In this oil, you can fry onions, or onions with mushrooms, if you want to use these ingredients in the filling.

But it should be said that this oil has a specific smell that will be transferred to finished products in the end. Therefore, those who do not like such smells can fry the onion on a regular vegetable counterpart.

9. The dough is also ready. It needs to be kneaded again. And you can start sculpting our sweets.

10. I will not dwell on this in detail and will not take your time. Moreover, in today's article we have already talked about this a lot.

Therefore, we sculpt dumplings, cook them, put them on the table and quickly call our family to the table. These products are delicious just when they are still hot. Then the filling, and the dough, in general, the whole product as a whole is very, very tasty. Therefore, there is no need to hesitate. Do not forget to only serve sour cream with the finished dish.

And you can make the dish from the same ingredients completely different in content and filling. That is to make dumplings stuffed with potatoes. Boil them in the right amount in salted water.

And then put in a skillet with cracklings. Really beautiful! You know how delicious it is!

And at the end of the article, I would like to express the hope that today's material turned out to be useful for you. And whoever by this time did not know how to cook dumplings, he will certainly learn. After all, there is nothing complicated in this process. It just takes time and a certain skill. The skill is gained in two or three times of cooking, and time can always be found. After all, we are preparing something for our loved ones and loved ones.

If you have any questions, ask in the comments. I will be happy to answer them.

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Bon Appetit!

Vareniki is one of the most famous dishes of Slavic cuisine. Undoubtedly, Ukrainian chefs have achieved the highest skill 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 so good that they involve a minimum set of products. They are delicious hot and cold, as a second course on the lunch menu or as a main course during dinner.

Ingredients:

Dough:

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

Filling:

• Potatoes - 800 gr.
• Bulb onions - 1 pc.
• Vegetable or butter.
• Hot black pepper, salt.

Cooking algorithm:

1. Wash the potatoes thoroughly, boil in the peel until tender (40–45 minutes) in salted water.
2. Peel the onion, rinse under running water. It needs to be finely chopped, fry in vegetable oil until golden brown (it is important not to overexpose).
3. Peel chilled potatoes, mash them. Add onion and butter (vegetable dumplings for lean dumplings, butter for ordinary dumplings). The filling is ready.
4. Dough preparation is difficult, but only at first glance. Sift the flour into a deep container (bowl) so that it is saturated with air, salt.
5. Make a depression in the center, add salt and chilled water. Then knead the tough dough, roll it into a ball.
6. Transfer the dough to another container, cover with cling film so that it does not dry out, refrigerate for at least 30 minutes.
7. Next, it should be divided into two parts, one should be left under a film (kitchen towel), the other rolled into a thin layer.
8. Take an ordinary glass, use it to make circles, collect dough trimmings, they will be useful for the next portion.
9. Put the filling on each circle, pinch the edges, during training they will turn out more and more beautiful. Already finished products should be laid out on a flat (cutting board, large dish or tray), lightly sprinkled with flour.
10. If you get a lot of dumplings, some can be put into the freezer, they are well stored. Cook the rest: put into boiling salted water for 5-7 minutes in small portions, spread with a slotted spoon on a dish in one layer.
11. The dish is ready, it remains to serve it beautifully on the table - pour oil or fatty sour cream, it is also good to sprinkle with herbs!

With potatoes and mushrooms - step by step photo recipe

Probably, there is not a single person who has never eaten dumplings with potatoes. They are good because their taste can be diversified 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 products. This is especially true for mushrooms. Fresh mushrooms are first fried in a pan with onions, bringing 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 browned onions, heated together to get rid of the liquid, and then also combined with mashed potatoes. You can also use salted mushrooms. But before combining mushrooms with onions, they need to be soaked well to remove excess salt.

For potato filling, onions are sautéed in margarine, butter or ghee. That is, on the fat that thickens when it cools. But vegetable oil can make the filling liquid, especially in the case when the liquid has not been completely drained from the potatoes.

Cooking time: 1 hour 40 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

How to cook a dish with raw potatoes

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.
• Bulb onions - 1 pc. (or feather).
• Seasonings for an amateur and salt.

Cooking algorithm:

1. Since the potatoes are taken raw in this recipe, start cooking by kneading the dough. The recipe is classic, the technology is the same - sift wheat flour of the highest grade through a sieve, mix with salt.
2. Pour the egg, water and oil into the depression (it is necessary to make the dough more elastic and stick off your hands). Knead a tough dough, refrigerate for better rolling.
3. For the filling, peel the potatoes, grate, put on a colander (sieve). It is very important to remove moisture from the potatoes as much as possible, then the products will not crumble, and the filling will be quite dense in consistency.
4. After that, add the onion, fried until golden brown, salt and seasonings to the potato mass, mix well. You can start "assembling" dumplings.
5. Take part of the dough, roll it out, use a glass container to make mugs. On 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 pinched tightly and look aesthetically pleasing.
6. Boil the 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.
7. The dumplings laid out on a plate, sprinkled with green onions 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.
• Lard - 100-150 gr. (Bacon with thin layers of meat is especially good).
• Onions - 1 pc.
• Pepper (or any spices to the taste of the hostess), salt.

Watering:

• Butter - 2-3 tbsp l.
• Herbal salt.

Cooking algorithm:

1. Kneading the dough in the classical way, first mix the flour with salt, then combine it with an egg and water. The dough should be quite steep, but elastic, keep it in a cold place for half an hour.
2. Cooking the filling should also not cause any difficulties - boil potatoes (in their uniforms) with salt, peel, make mashed potatoes.
3. Cut lard (or bacon) into small cubes. Fry the cubes in a frying pan, add finely chopped onions at the end of frying.
4. Cool, mix with mashed potatoes, salt, sprinkle with seasonings.
5. To make dumplings - cut out circles from the rolled dough, put the filling on them, then start molding crescents. Pinch the edges especially carefully so that the filling does not come out during cooking.
6. Cook very quickly, 2 minutes after surfacing.
7. Prepare watering: melt butter, add a little herbal salt.
8. 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 might say, these are dumplings, and they will be mistaken. The main difference between dumplings and dumplings is that in the first dish the filling is put raw, in the second it is ready-made. You can use, for example, the following simple and delicious recipe.

Ingredients:

Dough:

• Wheat flour (grade, naturally, the 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, seasonings.
• Butter - 30-40 gr.
• Sunflower oil - 2 tbsp. l.

Cooking algorithm:

1. It is best to start cooking with the filling. Cook the beef with salt and a mixture of spices until tender. Boil the potatoes and mashed them.
2. While the meat and potatoes are boiling, you can start kneading the dough. To do this, dissolve the salt in water in a kneading container, add flour and start the kneading process. The resulting dough will be elastic and stick well from your hands. Dust the mass with flour, leave for a while.
3. Remove the finished beef from the broth, cool, cut into small pieces and grind in a blender, combine with mashed potatoes.
4. Wash, peel, and grate onions and carrots (onions can be chopped). Fry vegetables in oil (vegetable) until a pleasant golden hue.
5. Season with salt, sprinkle, combine with chopped filling.
6. Make circles from the dough, put the filling on each of them, a small plate of butter on top. Then the filling will turn out to be very juicy. Pinch the ends, you can connect the tails (like dumplings).
7. The cooking process lasts 5 minutes in boiling water, to which it is necessary to add salt, and, if desired, aromatic herbs and spices.
8. Serve the dish with broth or sour cream, as you like homemade, 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 boiled potato filling can be slightly modified by adding cabbage, and you can get an absolutely amazing result.

Ingredients:

Dough:

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

Filling:

• Potatoes - 0.5 kg.
• Carrots - 1-2 pcs.
• Cabbage - 300 gr.
• Onions (to taste)
• Salt, butter, spices.

Cooking algorithm:

1. Kneading the dough - classic, in flour (sift beforehand) make a depression in which to put the rest of the ingredients (salt and eggs), pour out the water. Roll out, transfer to a bag or cover with foil, temporarily put in a cold place.
2. The filling is also prepared in the classical way, first boil the potatoes, chop in mashed potatoes. Add butter at the end.
3. Chop cabbage, peeled, washed carrots, you can use a beet grater. Simmer vegetables in vegetable oil. Mix with mashed potatoes, salt, add seasonings.
4. Make dumplings, gently dipped in salted water in portions (the cooking process goes very quickly 1-2 minutes after surfacing).
5. How to serve the dish depends on the hostess's imagination - it is advisable to pour with butter (melted), decorate with herbs, or make a fry with bacon and onions.

Recipe for a dish with potatoes and cheese

The following recipe is for those housewives whose household cannot imagine life without cheese and require it to be added to all dishes. Cheese with potatoes gives the dumplings a spicy taste, while the dough recipe 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 onions - 2 pcs.
• Oil - 3 tbsp. l.
• Salt and pepper to taste.

Cooking algorithm:

1. 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".
2. Start cooking the filling - chop the boiled and chilled potatoes, mix with grated cheese, salt and spices. You can add fried onions.
3. Cooking the dumplings themselves is classic: roll out the dough into a thin layer, make mugs with a glass (cup), lay out the filling.
4. Connect the edges - press or pinch tightly, or use special clamps. Cook in salted boiling water for 5 minutes, carefully remove.
5. Transfer the prepared dumplings with a slotted spoon to a large dish, decorate with herbs. Serve sour cream separately and have a real feast.

Recipe for lazy dumplings with potatoes

The following recipe is for very busy moms, bachelors and people who love to cook delicious but very simple meals.

Ingredients:

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

Cooking algorithm:

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

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 ice-cold, is taken as a liquid component. Here is one such recipe.

Ingredients:

Dough:

• Filtered water - ¾ st.
• Flour of the highest grade - 2 tbsp.
• Egg - 1 pc.
• A pinch of salt.

Filling:

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

Cooking algorithm:

1. The dough is kneaded very quickly, while the water is cold, then it will turn out to be elastic, it will lag well behind the hands, and it molds well.
2. To prepare the filling, first boil the potatoes until tender. Then mash in mashed potatoes, it will taste better with the addition of butter and seasonings.
3. Form the 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.

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.

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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.

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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.

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Vareniki with potatoes is a recipe for an incredibly tasty dish that can rightfully be considered Ukrainian, although many believe that it is common Slavic. As for the cooking technology, it is not at all complicated: we make a small circle of dough and wrap the potato filling in it.

Despite its simplicity, this dish has a large number of cooking options, first of all it concerns the filling: potato pore, raw potatoes, with fried onions, cracklings, mushrooms, bacon, minced meat, cheese, dill, etc.

The size of this delicacy can be insignificant, no more than a chicken egg, or it can be cooked large enough - from a frying pan. The dough for dumplings is classic, that is, the same as for dumplings: flour, water and eggs. However, some housewives experiment and use kefir, milk, boiling water or mineral water.

It is not a secret for anyone that "fiddling" with dumplings is quite troublesome and long, at least an hour and a half. However, such efforts will undoubtedly be rewarded by your grateful and well-fed relatives and guests.

Before proceeding with the modeling itself, you need to knead an elastic dough, prepare potatoes, which can be supplemented with various products. If you want to shorten the cooking time, then you can prepare the dough and filling in advance, which can be safely stored in your refrigerator.

Believe me, the process of preparing products takes up most of the cooking time for this Ukrainian dish, since you can stick them on much faster. It is necessary to cook ready-made dumplings in a large amount of water, pre-salted. But you shouldn't interfere with them very often and recklessly, as you can simply break the structure of the test.

So, in this article, you will be presented with the "five" of the most popular recipes for dumplings with potatoes.

Here you can familiarize yourself in detail with all the nuances of cooking this dish and please your loved ones and guests with it.

Recipe 1: Dumplings with potatoes in milk

The dough turns out to be extremely elastic and tender, and the filling becomes a delicious addition to this delicacy!

To prepare four to five servings, you will need:

• 300 gr. - potatoes
• 280 gr. - flour
• 100 ml - milk
• 2 pcs. - onions
• 1 PC. - egg

Preparation:

Recipe 2: "Classic" dumplings

This is a hearty and delicious dish that cannot get bored. In addition, it can be diversified by using different fillings. Dumplings can be cooked in boiling water or steamed. Moreover, this delicacy is perfectly preserved in the freezer, so you can stick a huge amount of dumplings.

To prepare four servings, you will need:

• 2-3 st. - flour
• 1 tbsp. - water
• 1 tsp - salt
• 500 gr. - potatoes
• 1 PC. - onions
• 3 tbsp. l. - vegetable oil

Preparation:

1. Make regular mashed potatoes from boiled potatoes.
2. Prepare the dough: take a bowl, add flour and make a small hole in the center, add salt and water.
3. Mix well and dough, but only which will not stick to your hands, and will be elastic enough.
4. After that, cover the bowl with a towel and give it a little "rest".
5. We make frying: sauté the onion, peeled and cut into small cubes, in vegetable oil until it becomes transparent.
6. We make a "sausage" from the dough and cut into equal pieces.
7. Roll out each of the prepared pieces and make a thin cake.
8. In its center we lay out our filling, fold in half and the edges carefully, but carefully pinch.
9. Put the blinded dumplings on a board, previously sprinkled with flour.
10. Boil water and add salt.
11. It is advisable to throw one dumpling into boiling water so that they do not stick together.
12. You need to cook for about ten minutes, until they pop up.
13. The delicacy should be served hot, seasoned with sour cream.

Recipe 3: Lean dumplings

If you are fasting, and you are hunting for something tasty, then this recipe will become a real boon for you. Delicious, satisfying and with the simplest products!

For four to six servings, you will need:

• 700 gr. - flour
• 1.5 tsp - salt
• 600 gr. - potatoes
• 1 bunch - greens
• 400 ml - water

Preparation:

Recipe 4: Dumplings with raw potatoes and bacon

This is a very sophisticated and at the same time simple recipe for dumplings. Its individual peculiarity is given by the fact that raw potatoes are used for the filling, and not mashed potatoes.

For two to three servings you will need:

• 4-5 pcs. - raw potatoes
• 1 PC. - onions
• 50 gr. - lard (fresh)
• any dough for dumplings

Preparation:

Recipe 5: Dumplings with potatoes and chicken

For all lovers of dumplings, I would like to gladly provide an original and unusual filling for them - potatoes with chicken. Prepare this delicacy and delight your loved ones and guests. Undoubtedly, they will be pleasantly surprised by your culinary imagination.

For four servings you will need:

• 600 gr. - potatoes
• 500 gr. - sour cream
• 500 gr. - chicken fillet
• 4 tbsp. - flour

Preparation:

These are perhaps the most common recipes for dumplings. If you look, then there are a huge number of them, for example: Ukrainian steamed dumplings, Lush dumplings with kefir, Dumplings with cabbage and mushrooms, Steamed dumplings in a slow cooker, Dumplings with potatoes and cheese and many more different recipes ...

I hope you will be able to appreciate the taste of this wonderful dish.

What dumplings do you like?