Potato dumplings. How to quickly and wisely knead the dough for dumplings with potatoes

11.10.2019 Beverages

I made dumplings with potatoes at one time only from unleavened dough, on water and without eggs. It, in principle, is not bad, but with the option that I will talk about today, it can not be compared. Without exaggeration, you will get delicious dumplings with potatoes. A step-by-step recipe with a photo will help even beginners to cope with the task. The dough will be kneaded in milk, and we will definitely add a little soda to it. She will not give a taste, but will make the dough incredibly tender and fluffy. The dough is universal and suitable for any filling, but today I have dumplings with potatoes for you! A step-by-step recipe with a photo will show not only how to knead milk-soda dough and prepare the filling, but also how to quickly and beautifully decorate the edges of dumplings with a “pigtail”.

Ingredients for the dough:

milk - 1 tbsp.,
egg - 1 pc.,
salt - 0.5 tsp.,
soda - 0.5 tsp.,
vegetable oil - 3-4 tbsp. l.,
flour -3-3.5 tbsp.

Ingredients for the filling:

potatoes - about 1 kg
butter - 30-50 g,
milk - 1/4 tbsp.,
salt - 1 tsp.

To submit:

butter, herbs, ground pepper - to taste and desire.

How to cook dumplings with potatoes (with step by step photos)

As I mentioned, we will knead the dumpling for dumplings in milk. Pour warm milk into a bowl. It’s more convenient for me to heat it in a glass, in a microwave. If you knead the dough in a saucepan, you can briefly spot it on the stove so that the milk becomes a little warm.

Dissolve salt and soda in milk. Why salt is needed, there is no need to explain. But it’s worth saying a few words about soda: not even slaked it gives the dough special splendor, softness and fluffiness.

Next we drive butter and egg into milk. Shake the mixture lightly so that it (the egg) will disperse.

Next, gradually introduce the flour and knead a soft, elastic dough. I measured the flour with the same glass that I used to heat the milk. And it took 3 full cups (without a slide) and another third of the fourth for such a flour dough. It does not stick to hands; it does not require flour.

We hide the dough in a bag where it will lie all the time it takes to prepare the filling.

In the filling, we will have mashed potatoes. Peel the potatoes and wash them. Large vegetables are cut into pieces so that all the potatoes are about the same size. Dip it in boiling unsalted (!) Water and cook until tender.

From the finished potatoes, drain the water. We heat the milk, dilute the salt in it and pour into the potatoes. Add butter there. If desired, you can flavor the potato filling with fried onions or herbs. I did not, because my eaters will not eat such a filling.

Knead the stuffing thoroughly in mashed potatoes. The mass should turn out to be quite thick, noticeably thicker than regular mashed potatoes, otherwise such a filling will be difficult to hide in the dough - it will try to break out. :)

We wait until the filling has cooled, and proceed to sculpting the dumplings. Roll out the dough into cakes in any way convenient for you. I’m more accustomed to roll out one layer (thickness of about 2-3 mm), then use a glass (or other suitable object) to cut small cakes out of it. Remember that when boiling, dumplings with potatoes will greatly increase in size, therefore it is better not to make the tortillas too large.

We spread mashed potato filling in the middle of the tortilla, as much as you see in the photo.

We form a dumpling.

If just the well-shaded edges of the dumplings do not seem very pretty to you, you can quickly make them curly. To do this, the already blinded edge of the dumpling is slightly delayed and, as it were, we pinch it with an overlap at a slight angle and away from ourselves. In fact, it is very simple, quick and no auxiliary devices are needed, you just have to try.

Once a sufficient amount of dumplings has been stuck, you can put water to cook them. I usually boil part of the dumplings, and hide part of them in the freezer, laying them on a cutting board with a plastic bag on it. I also cover the dumplings on top with a plastic bag so that they do not dry out.

To make the water boil as soon as possible, add salt to it, and when it turns brown, we send dumplings into it.

Cook dumplings like pasta - in plenty of water. As for cooking time, it is enough for them to boil for only 3-4 minutes. and done! We catch dumplings with a slotted spoon and serve.

Very tasty if sprinkled with herbs and freshly ground pepper.

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Today we will prepare a dish that everyone loves, without exception. It is so homely and tasty that there is simply no one indifferent to it. These are dumplings loved by all. And in the store you will never buy these. No matter how famous the brand and expensive price. 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 its preparation, because they believe that this is a long process. And another reason for not cooking is not being able 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 should be cool enough. Then the finished product will not tear, and the entire filling will remain inside. In general, there are quite a lot. Today I will share some of them, in each option there will be a new way. And you can easily choose the one that you like the most.

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

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

We will prepare the dough the simplest - on the 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 tasty and without butter. And so that the dumplings do not break, it should turn out to be tight and steep.

We will need for the test:

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

For filling:

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

To submit:

butter - 40 - 50 gr
sour cream

Cooking toppings:

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

2. When it is boiled, it will be necessary to drain the water from it, remove the lavrushka, and slightly dry over a small fire right in the pan in which it was cooked. It will be enough 2 minutes.

3. Then crush it with a pusher and add necessarily warm milk and melted butter. Mashed potatoes should turn out a little thicker than when we cook it just for a side dish. That is why we have added not so much milk.

Although someone makes mashed potatoes for the filling and is thinner, but I like it in that form. The taste of the finished products in this case becomes more complete, and of course tasty.

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

To cool the mashed potatoes faster, you can put it in a bowl.

Preparation of the test:

1. In the meantime, potatoes are cooked, knead the dough. To prepare it, we will need boiled water at room temperature. Therefore, boil and cool it in advance.

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 cups, or 480 grams. Its volume is 250 ml. But it is not necessary to use exactly the specified amount of flour in grams. A measure may be the glass itself. If you take flour 3 cups, then they measure the necessary amount of liquid.

From this amount of ingredients, you get a little more than 100 finished products of a small size.

3. In the middle, make a dimple and break an egg into it. Add salt there. Stir so that the egg is combined with the flour as much as possible. Stir only in the center, not grabbing flour from the edges. We use a tablespoon for kneading.

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

4. Add half of 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 to mix. After the water has combined with the flour, see how much flour is left in the bowl. If too much, and you feel that it does not interfere with 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 kneading it will be difficult. But as you knead, you will see that less flour is left. You can watch the entire kneading process in a video that immediately follows this material.

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

The dough is tight and lends itself heavily, but it should be continued, we need it steeply. This is his whole secret. In this form, it will not ferment and the products will not tear during cooking and will retain their shape.

Knead for at least 5 minutes. The finished dough is slightly “nosy,” but it is completely homogeneous, without a splash of flour, and even more so without any lumps.

7. The test must be given time to brew. The minimum time is 30 minutes, the maximum is 1 hour. I usually stand it for 40 minutes. Although, the longer it stands, the more elastic it will end up. And also do not forget to cover it with a napkin, or cling film, otherwise it will be covered with a dry crust, which will subsequently prevent the formation of beautiful products.

For insisting, 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 such a technique in which the dough is covered with a damp cloth. And if he does not have enough water, it will take as much moisture as needed.

However, I don’t use this way at the moment, because I know that everything is enough in it.

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

Cooking Dumplings:

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

Roll a sausage from it about 1.5 cm thick. Cut the cubes about the same size, not more than 1.5 cm. From each sausage should be 20, or a little more cubes.

2. If you sculpt products quickly, or you have an assistant who will roll out cakes, you can immediately cut the entire sausage. If everything is exactly the opposite, then first use only half the sausage. The rest should be hidden under a towel. By the way, we have the remaining dough in the same place. In no case should it dry.

3. And so we have 10 bars. They need to be flattened with a finger, and ask them to look like a small little plump cake. Then roll out using a rolling pin, giving them the appearance of a small rounded cake not very thin, but not thick. Its diameter is approximately 5 cm. Do not do it anymore, otherwise the products will turn out to be rather large and will not fit in your mouth))), I’m joking, of course!

Although, as they say, in every joke, there is some truth, or a joke ... Anyway, our products should turn out to be small and neat. And in fact, they like to eat them whole, sending them into their mouths, while dipping in sour cream.

4. If the dough is kneaded correctly, then they will no longer need to “torture” them when rolling out. They do not stick to the working surface and are well molded.

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

And so we have 10 rolled small cakes. You can roll out 5 each so that they do not dry out and stick together during slow molding. And it's time to start the formation of our sweets.

5. Put a little mashed potatoes in the middle of the tortilla. Here, as well as in everything, the golden mean is good. Put the fillings a little, the product will turn out to be empty, put a lot, the dough may burst. So put so that the center does not remain empty, and so that when sculpting, the filling does not come out in all the holes.

A blinded dumpling should turn out to be moderately "pot-bellied" and neat.

6. Blind edges. The video will also show how to do this in different ways. As I already said, if you did not use flour during rolling, then the blanks are blinded just fine, without any difficulties. If you are "too smart" and the cakes are not made, then in the next batch do not repeat such a mistake.

And besides the fact that they blinded the edges between themselves, also “pinch” that party in addition (again, watch the video).

By the way, I forgot to show in the video that there is another way of sculpting with a “pigtail”. It’s also good, and the products are very beautiful and neat.

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

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

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

Cook dumplings:

1. Pour more than half of the water into a large pot. I usually use 5-liter volume cookware for this purpose. It is important that the products are not crowded during cooking. We put the pan on the fire and bring to a boil.

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

3. In boiling water, one-half lower the resulting products. In our case, they turned out more than 100 pieces.

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

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

If the dumplings are made thin enough, then 5 minutes is enough for cooking. 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 water drain and without breaking the product, remove it with a slotted spoon and put it in it.

Innings:

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

2. Shake the bowl to separate the butter. If possible, you can lightly toss the dumplings at the same time. Or just turn the bowl from side to side.

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

3. Put the finished oiled products on a large dish or plate. Be sure to put sour cream on the table.

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

Of course, they are very tasty and cold. But hot !!! Stop while on a plate lies at least one of them is impossible!

Of course, as I already said, serve them best with sour cream. Although you can limit yourself to only butter. And whoever wants to cook them in fasting can fry 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 us “travel” in this direction and further.

Video on how to cook dumplings at home

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! And no one has canceled our Russian proverb, but it reads: “It’s better to see once than hear a hundred times” (and in our case, read).

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 a 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. After all, in fact, this process is not entirely simple. It is important to see what consistency you need to knead the dough. What it becomes at each stage. How to sculpt small beautiful blanks in several ways. And most importantly, to see firsthand the finished result. It’s a pity that I can’t try!)))

I hope that now after watching the video, and also after reading the detailed step-by-step description with a large number of photos, only the lazy can not cook dumplings. I think that among those who read and watch there are none.

Friends, if everything is clear and there are no questions left after viewing, then cook for health. I am sure that you will succeed. And also ask you to put your like so that I can understand that I do all this for good reason.

If you still have questions, then ask them in the comments. I will be happy to try to answer 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’ll just tell you how to cook dough with the addition of vegetable oil.

Well, the filling with us will be slightly different, namely with fried onions. A dish with such a filling is incredibly tasty.

We will need for the test:

flour - 3 cups (480 gr)
water - 2/3 cups (approximately 180 ml)
egg - 1 pc
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

To submit:

sour cream
butter

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

Cooking:

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

2. Onion cut into small cubes and fry it in a pan on a spoon of vegetable oil. Fry to a state until it is slightly browned in some places, and in some places it just becomes translucent. If the oil is not enough, then you can add a little.

Allow the fry to cool and put it in the 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 mixes with the flour. Do it best with a spoon.

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

5. Then pour out the remaining water. First, knead with a spoon, and when all the water interferes with the flour, knead with your hands.

6. When the mass becomes thick put it on the working surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. It should not remain flour, lumps. And although it is still quite porous and “nostrotic”, it is only for now. It will infuse, the flour will become sticky, and the dough will level out and become smooth and softer. That is just the one 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 insist 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 are all set. The filling has cooled down, and the time of insisting has expired, which means that you can begin to sculpt. Prepare the working surface of the table and rolling pin. Just in case, prepare flour, so that in case of something lightly sprinkle the table with it. And also pre-sprinkle it on a wooden board, on which we will lay out the finished products.

Sprinkle necessarily, otherwise the workpieces may stick to the surface.

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

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

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

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

However, with onions, you can cook our delicious treats in a different way. Namely, place the onion not inside, but arrange it on the outside. That is, put one mashed potato in the product itself. But put the fried onions and butter on top when serving.

It is hard to say which of these two options would be better. Personally, I can’t even compare them. Tasty in both cases. Although I can attribute this perception to the fact that I really like dumplings. And I can eat them in different forms.

And to determine which of the two options you like best, you need to cook them both, and so. To try, and then draw a conclusion.

Step by step recipe with potatoes and mushrooms

And in order not to repeat in this recipe, I want to offer you a completely different option for both the test and the toppings.

We will need for the test:

flour - 550 gr
milk - 250 ml
egg - 1 pc
salt - 1 tsp

For filling:

mashed potatoes
fresh or frozen mushrooms - 200 gr
onions - 1 pc.
vegetable oil - 2 tbsp. spoons

Cooking:

1. Boil the potatoes in advance and crush it in mashed potatoes. Add warm milk and butter. How to cook it can be found in the first chapter of today's article.

2. Additionally, for mashed potatoes we will prepare a second filling - mushrooms fried with onions. Cooking it is very simple. First, it will be necessary to fry the onion, chopped into cubes, in oil in a pan, and then add the mushrooms cut in small pieces. Salt to taste and fry until tender.

When the second filling has cooled, combine it with mashed potatoes.

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

4. Add the egg and salt, and start the batch with a spoon. Then add milk at room temperature, first half. And after mixing, and 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 for 30 to 40 minutes to insist.

6. After the allotted time, put it again on the working surface of the table and rinse thoroughly again. Everything, it is ready for us, and you can proceed to the formation of products.

7. To mold dumplings, as already described in the first recipe and shown in the video by any proposed method. For example, you can make it look so beautiful.

8. Then boil in salted water for 5 - 7 minutes. Time to count after the water has boiled after laying blanks in them.

Remove 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 simply unrealistically delicious dish.

A delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the test, this time it will be choux. And the filling for the dumplings will be simply indescribably delicious. You can cook them with only one sauerkraut - it will turn out just a firework of taste.

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

We will need for the test:

flour - 3 full cups (500 gr)
milk - 1 cup
egg - 1 pc + 2 yolks
butter - 70 gr
salt - 1 tsp
sugar - a pinch

For filling:

sauerkraut - 500 gr
boiled potatoes - 2 - 3 pcs.
onions - 1 pc.
cooking oil - 3-4 tbsp. spoons

To submit:

sour cream

Cooking:

1. 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 oil to it and stir it to completely melt.

3. Add half a portion of the sifted flour and mix quickly with a spoon. The flour steamed immediately, but the mixture is no longer so hot. And you can pour in half the egg mixture. Also, do not stop, continue to knead.

4. Then add the remaining flour, mix again, and pour the egg mixture last.

5. First, knead the dough in a bowl, and then put it on a table sprinkled with flour and knead it to its desired state.

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 and do not burst.

But for this, he needs to be given the opportunity to stand and gain strength. This will take 30 to 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 already clear from the name of the recipe we will use for it. You can certainly cook with fresh, but with pickled ... It's just incredibly delicious.

If the cabbage is very acidic, then it must first be washed, or doused with boiling water. Then drain the water and squeeze the cabbage. If, to your taste, it is such that you want to eat it without stopping, then in this case you should just squeeze it.

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, then it will be inconvenient to lay it in a small blank. Yes, and a lot of it in this case can not be put.

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

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

9. Then add the cabbage to the pan and fry everything together. Do not pour a lot of oil, it needs exactly enough so that the cabbage does not burn. Therefore, pour it in such a quantity as to fry the onions, and if necessary then you can simply add.

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

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

Then the filling will turn out what is needed. Connect the two fillings already in a cold form. Then the appearance of the finished products and the fillings in them will turn out to be just excellent.

11. Now that we have ready and the dough, and the filling you can stick dumplings, boil and eat deliciously.

How to sculpt, cook, we have already examined in detail in previous chapters, especially in the first. And also all this can be seen in a great video, which was filmed specifically for this article.

Serve the finished dish is best with sour cream. There is oil in the filling, but with sour cream it will be very tasty!

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

This dish is very popular in Ukraine and Belarus. They are also preparing it 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 will need:

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

For filling:

mashed potatoes - 500 g
lard - 150 gr

If desired, mushrooms fried with onions are added to such a filling, just one fried onion. And for taste and aroma, add dill. 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 preparing a dish with them.

To submit:

sour cream

Cooking:

1. The dough is prepared very, very simple. It is only necessary to get kefir from the refrigerator in advance, it should be either 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 working surface of the table and continue kneading already on it.

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

4. Meanwhile, prepare the filling. Potatoes need to be boiled in advance and mashed. Most likely they know how to do it. But if you are at a loss, you can read.

5. Lard cut into small pieces. You can cut it with both thin strips and cubes. This does not play a big role.

6. Warm the pan and put the sliced \u200b\u200bpieces on a dry surface. Fry while stirring. During this process, fat will be released from the fat and the laid 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 greaves with chilled mashed potatoes. If you wish, you can add the required amount of oil from the pan on which the lard 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 is worth saying that this oil has a specific smell, which will be transmitted to finished products in the long run. Therefore, those who do not like such smells can fry onions on the usual vegetable counterpart.

9. Our 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 do not take your time. Moreover, in today's article we have already talked about this a lot.

Therefore, we make dumplings, cook them, put them on the table and quickly call our family to the table. Such products are delicious exactly 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 linger. Do not forget only to serve sour cream to the finished dish.

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

And then put in a pan with cracklings. The truth is beautiful! And you know how delicious!

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

If you have any questions, ask in the comments. I will answer them with pleasure.

I also invite you to subscribe to my video channel. In this case, you will be the first to receive new delicious recipes, according to which it is very easy to cook any dish, and most importantly - it will always be tasty.

Bon Appetit!

It is important that the dish has a balanced filling and dough in terms of quality. The filling should be tasty and juicy, but not liquid, moderately spicy and salty, if we are talking about potato filling for dumplings. The shell should be thin and soft enough so as not to interfere with enjoying the contents, at the same time, strong so as not to crack in the freezer, when cooking, do not burst, releasing all the tastiest to the outside.

There are several secrets that are useful to remember when sculpting.

Features of the dumpling test

Add oil. Pour a little sunflower oil into the dumplings with potatoes in milk for greater elasticity. It will be easier to roll out with it, the mass will not break.
Milk with water. If you follow the figure, replace some of the milk in the dough with water. Optimum ratio: two to one, more milk. So you can knead a delicious dough for dumplings with potatoes, making it dietary.
Warm up. Dough liquid, whether it is milk, water or potato broth, it is better to pour warm. So the mass will come out softer, and gluten will disperse faster.

Potato Dumpling Recipes

Base

The classic recipe for dumplings with potatoes is not complicated. It can be divided into several stages. So, for example, the recipe for dumplings with potatoes and onions includes kneading a simple unleavened dough on the water, as well as cooking fried onions and boiled potatoes and for the filling. And, of course, the process of sculpting and cooking.

The dough for dumplings with potatoes on the water is as close as possible to the dumplings, so kneading it will not be difficult even for novice cooks.

You will need to test:

egg - 1 pc.;
flour - 3 cups;
water - three quarters of a glass;
salt - half a teaspoon;
sugar - 1 tsp.
sunflower oil - 1 tbsp. l

For filling:

onion - 2 medium;
potatoes - 5 pcs.;
pepper - a quarter of a teaspoon;
salt - 1 tsp;
vegetable oil - 2 tbsp. l

Cooking

Beat the egg in a bowl, spice and sprinkle.
Combine the oil with water.
Pour the flour into a deep pan.
Pour a beaten egg and a mixture of oil and water into the flour. Using your hands, collect the flour from the edges to the middle, kneading a soft dough.
After kneading, wrap the gingerbread man in a bag and place in a cold place for 15 minutes.
Peel the potatoes, cut in half and cook.
Drain the water from the pan almost completely, the filling of potatoes for dumplings should not be liquid, otherwise it risks leakage during cooking and spoil the whole dish.
Crush the mashed potatoes. It is better to use a special pusher, rather than a blender, to make the mashed potatoes more dense and dense.
Peel, chop and fry the onion with two tablespoons of oil until transparent.
Put part of the onion in the potato mass, pouring it into the pan and butter, where the onion was fried. So the filling for dumplings with potatoes will come out more satisfying.
Do not forget to add spices to the potatoes. Let it cool a little.
It's time to get the dough, roll out and sculpt dumplings with potatoes.
Dust with flour the working surface and form sausages from the dough.
Divide each sausage into pieces, sprinkle them with flour if the mass is too sticky.
Form cakes from the pieces. In the middle, put a few potatoes on each. Let it be so large that it is convenient to pinch the edges of the cake.
Form a beautiful neat edge and lay the finished batch on a board sprinkled with flour.
Paste the blinded dumplings into boiling water, cook for 5 minutes, after boiling water again.
To serve, mix the dumplings with the remaining onion gravy in oil. You can also serve thick sour cream.

When forming each dumpling, grab the edges of the cake so that a beautiful pigtail runs along the edge. To do this, hold the thumb and forefinger and gradually turn the edge. If at first it doesn’t matter, do not be discouraged. Cooked with a soul, homemade food is always excellent.

A lot of debate is underway about whether it is possible to freeze dumplings with potatoes. Opponents of freezing claim that the potato in the filling acquires a sweetish aftertaste. It really is. Blame the starch contained in the vegetable. When frozen, it breaks down into fructose and sucrose, which give a sweet taste.

If the purpose of cooking dumplings is to stick them for the future, it is worth remembering how to freeze dumplings with potatoes correctly so that they remain delicious. Before you cook delicious dumplings with potatoes, the potatoes themselves, peeled and cut, hold for several hours in cold water. Change the water directly for cooking. Such a soaking will help if not completely exclude, then minimize the sweet taste of the finished dumplings.

With potato crackles

In dumplings with potatoes and greaves, the recipe is similar to the classic one, the only difference is that together with the onion, you need to fry pieces of bacon. The filling in this case is never too dry.

Dumplings themselves are quite a hearty dish. In classic dumplings with potatoes, calories are at least 330 kcal per serving. They can not be called the ideal diet for losing weight. If you bake dumplings with potatoes in pots, they will turn out even fatter, because the sauce on sour cream, grated cheese and butter are added to the pots.

You will need to test:

water - 150 ml;
flour - 3 tbsp .;
egg - 1 pc.;
salt - half a teaspoon.

For filling:

potatoes - 6 pcs.;
onion - 2 pcs.;
lard - 200 g;
salt is a pinch.

To fill:

grated cheese - 100 g;
butter - 50 g;
sour cream - 1 tbsp .;
flour - 2 tsp.

Cooking

Knead ordinary dumplings made of water with egg, flour and salt. Cover it with a bag and put it in the cold.
Peel the potatoes, cut into pieces and cook, make a thick mashed potatoes.
Finely chop the fat and put it in a frying pan. Melt it over medium heat.
Stir in the mashed potatoes, and fry the chopped onion in the remaining fat.
Put the finished onion in the filling and salt it.
Make a large thin layer from the dough, cut the circles with a suitable shape.
Put the filling and fasten the edges.
Throw the dumplings into the boiling water, let them float up and take them out to the dish.
For the sauce, mix sour cream with flour.
In each pot add oil to the bottom and put the dumplings.
Top with sauce and pour cheese.
Put the pots in the oven and cook for 20 minutes at 190 ° C.

When preparing these homemade dumplings with potatoes, the recipe is easily adapted to your taste. Add tomato sauce to the fill or change the composition of the filling. For baking, recipes with the addition of cabbage are perfect. In addition, you can also bake ordinary dumplings.

In a slow cooker with dill

To cook these potato dumplings in a slow cooker, the recipe for the dough will fit the classic. But instead of fried onions, fresh dill is put in the filling.

Dumplings with potatoes in a slow cooker will never fall apart, they will be smooth and neat. All because they are being prepared in a steam box.

You will need to test:

egg - 1 pc.;
flour - 500 g;
vegetable oil - 1 tbsp. l .;
water - 200 ml;
salt - half a teaspoon.

For filling:

potatoes - 6 pcs.;
dill - the average bunch;
salt is a pinch.

Cooking

Dilute the salt in water and stir in the egg.
Pour the egg and water into the flour and cook the dough. Add oil last, continuing to knead.
Cover the mass with foil and remove in the cold.
Peel and boil the potatoes. Paste in mashed potatoes, pouring salt and dill into it.
From the approaching bun, roll out a large layer and cut the circles. In the center of each of them put a spoon of the filling and connect the edges.
Oil the steam cooker insert for the multicooker and place the dumplings.
Pour a couple glasses of water into the multicooker bowl. Then insert the steam basket with dumplings and select the “Steam” program. Dumplings will be ready in 10 minutes.

When the dumplings with potatoes steamed in time, put them on a platter and serve in sour cream or melted butter. Sprinkle with greens on top.

To please homemade delicious dumplings, you need to tinker. But the result will please you, do not hesitate. Cook dumplings with potatoes according to your favorite recipe and call the family to the table.

Step-by-step recipes for making soft dough for dumplings with potatoes that do not boil

2018-03-31 Liana Raymanova

Rating
recipe

1097

Time
(min)

Serving
(person)

In 100 grams of the finished dish

6 gr.

9 g

Carbohydrates

40 gr

361 kcal.

Option 1. Classic recipe for dumplings with potatoes

Dumplings for dumplings are prepared in different ways: they use different ingredients and different methods of kneading. The most popular and easiest to prepare is the traditional recipe, where the base is kneaded on such available products as salt, chicken eggs, plain water, flour and butter. From this test, dumplings do not boil, they are tasty and soft.

Ingredients:

675 g of wheat flour;
220 ml of water;
large two or three small eggs;
25 g of salt;
under-oil - 230 ml.

Step by step recipe for dumplings with potatoes

Mix eggs in a bowl with a fork.

Salt, stir again.

Pour in some water, oil, mix everything again for a long time and thoroughly.

Add flour in small portions, previously passed through a fine sieve, knead well until elastic.

Roll the dough into a ball, wrap it in a single plastic bag, put in the refrigerator for twenty-seven minutes.

If you want the dough to be more nutritious, then it is permissible to replace the water with milk.

Option 2. Quick recipe for dumplings with potatoes

The second most popular version of the test for dumplings with potatoes. It starts without eggs, which reduces the total cooking time. The consistency is softer than the classic, and the taste is just as tasty. People observing fasting will certainly appreciate it.

Ingredients:

flour - 960 g;
350 ml of water;
salt - 25 g.

How to make dough for potato dumplings

From the teapot, pour boiled, but already cooled water into a cup, pour salt, stir with a spoon.

Pour flour into the same deep cup through a special strainer, make a small hole in it and pour in the liquid base.

Knead until elastic.

Put the thickened dough on the table and wash with your hands with frequent pouring of flour.

Roll the dough into a ball, wrap in a plastic wrap and set aside for "rest" for 35 minutes.

To form products.

This dough is ideal not only for dumplings, but also for homemade noodles.

Option 3. Dough for dumplings with potatoes on kefir

In this recipe, instead of traditional water and milk, kefir is used, which makes the dough more lush and light. It does not dry at all during the formation of dumplings, and in the finished form they turn out incredibly tender and tasty.

Ingredients:

ordinary flour - 465 g;
kefir - 225 ml;
water - 110 ml;
a third of a spoon of salt;
soda - 35 g.

Step by step recipe

Sift flour well, combine with soda, salt

Pour water into kefir, poured into a bowl, stir well, put the mass into the flour mixture, quickly knead everything.

Crumble the dough with your hands on the table to an elastic, slightly tight state.

Put in the refrigerator in a plastic bag for thirty-five minutes.

In this recipe, kefir can be replaced with yogurt or sour milk.

Option 4. Yeast dough for dumplings with potatoes

A very unusual but worthwhile test option. Products from it are soft, airy. The foundation is being prepared a little longer than the rest, but the result is worth it.

Ingredients:

flour - one and a half kg;
water - 725 ml;
40 g sugar;
30 g of salt;
soda - 45 g;
30 g quick yeast.

How to cook

Dissolve yeast, salt, sugar in a bowl of water.

Introduce a bit of flour mixed with soda, mix well.

Enter the remaining flour, knead until soft and set aside for 1 hour under a towel.

Again, gently crush with your hands, form the product.

The amount of flour in the recipe is approximate, if it is not enough, then you can add a little more, but enough to make the dough soft and not sticky to your hands.

Option 5. Choux pastry for dumplings with potatoes

The following recipe for lovers of workpieces. Even with prolonged storage in the freezer, products from this dough will not lose their shape and will not crack.

Ingredients:

flour - 980 g;
85 ml of vegetable oil;
25 g of salt;
685 ml of hot water;
eggs - 4 things.

Step by step recipe

In a container, mix 400 g of sifted flour with salt, oil.

Pour with hot water, knead everything well.

Break eggs into the dough in turn, after each stir well with a spoon.

Introduce the remaining flour, knead until smooth, tender.

Leave the base in the refrigerator for half an hour, wrapped in a plastic bag.

Such a dough may well be suitable not only for dumplings, but also for dumplings, as well as pasties or whites. Any chosen dish turns out to be tasty, soft and mouth-watering.

Option 6. Dough for dumplings with potatoes on sour cream

Another great test option. Thanks to sour cream and baking soda, the finished products acquire surprisingly mouth-watering softness, tenderness and splendor.

Ingredients:

640 g flour;
85 g fatty sour cream;
125 ml of water;
35 g of salt;
40 g of soda.

How to cook

Combine flour with salt.

Mix sour cream with soda.

Step 3:
Transfer the sour cream mixture to the flour mixture, pour in water, carefully knead everything until elastic. The base should be plump.

Set aside under cling film for 20 minutes to “rest.”

It is permissible to replace sour cream with heavy cream or homemade butter.

Option 7. Dough for dumplings with potatoes and whey

And this recipe is perhaps familiar to everyone since childhood. Soft, elastic, soft to the touch dough. With it, the products are very tender, melting in the mouth.

Ingredients:

110 ml of serum;
1 egg
235 g of flour;
30 ml of 9 percent vinegar;
85 g butter;
soda - 55 g.

Step by step recipe

Break the egg into the serum, mix with a fork.

Cool melted butter in a frying pan and pour into a mixture of whey and egg, add soda, slaked with vinegar, and whisk everything thoroughly with a whisk.

Introduce flour in small portions through a sieve, knead well until smooth.

Put the dough out of the cup on the table and knead until a dense, elastic state.

Leave on a table under a towel for 35 minutes, form dumplings.

Other types of flour products can also be prepared from this dough: dumplings, homemade pasta, etc.

Option 8. Color dough for dumplings with potatoes

A very unusual and interesting version of the test for dumplings with potatoes. Finished products will turn out in different colors, which will attract the attention of even small children.

Ingredients:

purified water - 135 ml;
flour - 475 g;
eggs - 3 pcs.;
15 g of salt;
25 g of tomato puree;
5 branches of different greens.

How to cook

Break three eggs into the water, add a bit of salt, mix with a whisk.

Introduce the sifted flour, knead well until a homogeneous, thick mass.

Transfer the dough into three identical cups in equal amounts.

Add tomato puree to the first cup in the dough, stir well.

Rinse all the greens, finely chop and pour into the second cup with the dough, stir well too.

Leave the third cup with the dough white.

Separately, wrap the dough in a film, place in the refrigerator for half an hour.

Make dumplings of different colors.

This dough is suitable for dumplings with different fillings: vegetable, mushroom, cheese, but not sweet.

Option 9. Dough for dumplings with potatoes in a bread machine

The following recipe is intended specifically for those housewives who have a bread machine. In it, the dough is soft, resilient, easily moldable. And most importantly, the time to prepare the base is significantly reduced.

Ingredients: