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

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

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

Ingredients

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

How to cook dumplings with raw potatoes and lard

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

Drive the egg into the flour.

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

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

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

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

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

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

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

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

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

I never had to cook dumplings with raw potatoes and bacon, but then I came across a step-by-step recipe with a photo and I decided. I cooked it very quickly, and the filling too, because I didn't need to boil anything from vegetables, I mean potatoes. I just fried the onion and then added it to the grated potatoes and finely chopped bacon. It was this kind of filling that I laid out on the dough, and then I made dumplings from it and began to cook them. Having thrown the first batch into boiling, slightly salted water, I began to wait. Tiring minutes ran for a long time, but finally I got out the first dumpling and, after cooling it down a bit, tasted it. The taste was amazing! That hour I boiled the rest of the dumplings and served them to the male half with sour cream. The dumplings were eaten to the last, so I can safely conclude that the dish is worthy of high praise.
Ingredients:
- 0.5 cups of water,
- ½ teaspoon of salt
- 2 cups of flour,
- 1 potato,
- 3 small onions,
- 50 grams of salted lard (I also have boiled).

How to cook from a photo step by step

Pour water into a bowl. It can be cold or warm, this is an unimportant moment in this particular recipe.
Add flour and knead the dough well. Cover the dough with a waffle towel while making the fancy raw filling.








So, grate the potatoes after peeling them.
Chop the onion finely and fry it in a pan, adding 1 tablespoon of any oil.






Put the onion to the grated potatoes, and then finely chop the bacon. Add a little salt and mix everything.




Roll out the dough and squeeze the circles out with a glass.




Place the potato filling on each circle. Stick the dumplings.










After that, boil the dumplings with raw potatoes in slightly salted water for 7-8 minutes, after the water has completely boiled.




And I also recommend to cook for you

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

Dumplings with raw potatoes and lard: a recipe

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

To knead the dough, we need:

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

Dough kneading

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

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

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

Essential filling products

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

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

Lard and potato processing

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

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

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

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

Formation process

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

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

How to cook properly?

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

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

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

How and with what to serve?

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

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

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

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

Dumplings are different, but they are all very satisfying and profitable, since they are half dough and are filled mainly with vegetables, berries or cottage cheese.

All of these products are inexpensive and can be found in every home.

And if sweet dumplings are not to everyone's taste, then certainly no one will refuse flour products with potatoes and bacon.

This Ukrainian dish is loved by many.

But how do you do it?

Dumplings with potatoes and lard - general cooking principles

The simplest version of the dough is unleavened (dumplings) made from water, salt and flour. You can add an egg or some butter. But sometimes dumplings are kneaded in milk, kefir, sour cream is added or brewed with hot water. After kneading, the dough needs to stand for 20-30 minutes. It will become softer, more elastic, and easier to work with.

For the filling, you can use raw potatoes or boiled mashed potatoes. Lard is used mainly fresh, but you can also take salted. It is simply twisted in a meat grinder or cut, you can lightly fry it. Also, onions, garlic, mushrooms and other vegetables can be added to the filling.

How can dumplings be made

1. A special form. Two layers of dough are rolled out. The first is laid on a mold with holes. Put the filling in the grooves, cover with a second cake and roll with a rolling pin.

2. Manually with a glass. The layer is rolled out, the mugs are squeezed out with a glass, the filling is put into each, the edges are pinched.

3. Manually from a tourniquet. Roll out the dough with a long sausage, cut into washers, dip each in flour, roll out the cake, put the filling and connect the edges.

Recipe 1: Dumplings with raw potatoes and bacon

To prepare such dumplings with potatoes and lard, you do not need to cook mashed potatoes. Minced meat is made on the basis of raw root vegetables.

300 grams of fresh lard.

1. Knead the usual dumplings dough. To do this, mix the egg with salt, dilute with water, pour out the sifted flour and make a cool ball. Cover with an inverted bowl and let sit for half an hour. During this time, you can prepare the filling.

2. Peel potatoes, three on a fine grater or pass through a meat grinder. Put in a colander to drain the juice.

3. Grind the bacon too. You can use a meat grinder or blender.

4. Combine with potatoes, add salt and pepper. You can add chopped greens or some dried leaves to the minced meat.

5. We cut the dough, make dumplings. The methods of sculpting are described above, we choose any.

6. Boil in salted water for 5-6 minutes after boiling.

7. Cut the onion into cubes, fry until golden brown with the addition of oil.

8. Take out, pour with oil and fried onions, mix gently.

Recipe 2: Dumplings with boiled potatoes and bacon

A very interesting variant of the dish. To prepare these dumplings with potatoes and lard, you will need to make mashed potatoes. It is advisable to cook in advance so that the filling has time to cool.

800 grams of flour;

200 grams of water.

600 grams of potatoes;

200 grams of lard;

1. Peel the potatoes, cut them into pieces, put them to boil, salt at the end. We drain the water, make mashed potatoes.

2. Cut lard into small pieces, fry for a minute. Add the chopped onion and cook together until well browned.

3. Divide lard with onion into 2 parts, send one in mashed potatoes, mix and cool the filling. We leave the second part for filing.

4. Knead the dough out of water with an egg and salt, let it sit.

5. We make dumplings, boil.

6. Put in a cup, add the previously fried bacon with onions, eat the dumplings while they are hot.

Recipe 3: Dumplings with potatoes, bacon and mushrooms

Another option with mashed potatoes. A feature of this recipe for dumplings with lard and potatoes is the dough, which is kneaded in hot water. And also a very aromatic filling with mushrooms.

2 tablespoons of sour cream;

30 grams of oil;

500 grams of potatoes;

300 grams of lard;

100 grams of onions;

200 grams of mushrooms.

1. Sift flour, add salt, sour cream, butter and pour in a glass of hot water. Stir and leave for 20 minutes.

2. We clean the potatoes, boil, make mashed potatoes.

3. Cut lard into several pieces, lightly fry in a pan to melt some fat. We take out the pieces.

4. Fry mushrooms in a pan, add onions and cook together.

5. Twist the previously fried bacon through a meat grinder, combine with mashed potatoes and mushroom mass. Salt minced meat, pepper, cool.

6. We take out our dough, cut, make dumplings.

7. Boil in salted boiling water for 3 minutes. Serve with sour cream, herbs.

Recipe 4: Dumplings with potatoes, lard and garlic

A variant of very aromatic dumplings with bacon, raw potatoes and chopped garlic. And also a recipe for a delicious sour cream sauce that also goes well with dumplings. Cooking any dough, you can follow one of the recipes described above.

500 grams of dough;

700 grams of potatoes;

4 cloves of garlic;

250 grams of raw bacon;

200 grams of sour cream;

4 cloves of garlic;

5 sprigs of parsley;

2 spoons of ketchup;

1. Rub the potatoes, slightly squeeze the juice, add the twisted bacon and chopped garlic. Season the minced meat with spices.

2. Take the previously prepared dough and make dumplings with potato filling.

3. Boil the formed products for 5-7 minutes. We take out, grease with butter.

4. For the sauce, chop the parsley with garlic, add salt and grind the aromatic mass well with a pestle to make the juice stand out. Mix with sour cream, ketchup and the sauce is ready!

Recipe 5: Baked dumplings with potatoes and lard

Recipe for a delicious dish made from dumplings with bacon and potatoes. We cook them according to any of the above recipes, but you can also take purchased ones.

500 grams of dumplings;

150 grams of bacon;

150 grams of cheese;

120 grams of sour cream;

1. Boil the dumplings for a minute, take out, put in a bowl and cool.

2. Fry small pieces of onion with butter.

3. Cut the bacon into cubes, also send it to the onion, lightly fry.

4. Lubricate the mold, lay out the dumplings.

5. Fill the voids with fried onions and bacon, just lay the leftovers in a layer on top.

6. Lubricate with sour cream, you can add a little salt and season it with black pepper.

7. Three cheese, sprinkle on the prepared dish and bake for 10 minutes until golden brown. If the dumplings are cooked from raw potatoes, then you can hold them in the oven for a little longer.

8. Serve the dish hot, it goes well with fresh tomatoes, cucumbers, cabbage salad.

Recipe 6: Dumplings with potatoes and lard in a pan

It turns out that dumplings can be cooked not only! They are delicious when fried with bacon. For this dish, you can use raw dumplings, but it is better to boil them a little. Previously cooked and half-eaten dumplings are also good.

300 grams of dumplings;

50 grams of lard;

40 grams of milk;

1. Boil the dumplings for 1-2 minutes. We take out from the broth.

2. Cut bacon into cubes, fry until light crust. Add onion and fry together.

3. Put the dumplings in the pan, cover and cook for 2-3 minutes. Turn over periodically. Can be fried for longer, until crisp.

4. Beat eggs with milk, salt, pepper, put any seasonings at your discretion, you can add chopped greens.

5. Pour the fried dumplings with bacon with an omelette, cover, remove the heat to a minimum and cook for 2-3 minutes until the egg is completely set. No need to stir.

Recipe 7: Dumplings with potatoes, lard and cabbage

For the filling, it is better to use sauerkraut, with which the taste of dumplings is more interesting. But if it is not there, then you can also fry fresh.

120 grams of water;

380 grams of flour;

400 grams of potatoes;

200 grams of lard;

300 grams of cabbage;

1. Immediately knead the dough of their water with egg and flour, do not forget to salt. Put it in a bag and leave it on while preparing the filling.

2. Make mashed potatoes from peeled and boiled potatoes, salt a little, as sauerkraut is usually salted.

3. Twist the bacon, send it in mashed potatoes.

4. Squeeze the cabbage from the brine and fry in a skillet with two tablespoons of oil, you can take melted fat.

5. Mix mashed potatoes with cabbage, stir, add a little pepper.

6. We take our dough out of the bag, make dumplings.

7. Boil in the classical way in salted water for 3-4 minutes. Then you can fry with butter. Serve with sour cream.

Recipe 8: Dumplings with potatoes and lard steamed

The steam cooking method preserves the beautiful shape of dumplings with potatoes and bacon. It also preserves the taste of the dough, which we will prepare with kefir for this recipe. It will turn out to be very delicate, airy.

200 grams of kefir;

For the filling, you need 600 grams of potatoes and 250 grams of lard, spices.

1. Beat an egg with salt with a fork, add kefir, butter and flour. Knead the steep dough, leave to rest for 30 minutes.

2. Peel the potatoes, pass them through a meat grinder with a coarse mesh. We wring out.

3. Lard is also passed through a meat grinder, add to the potatoes. Salt minced meat, pepper, you can add a little garlic or chopped onion.

4. We make dumplings. The size can be of any size, nothing will break apart for a couple and even large products can be made.

5. Put on a steamer pan, but not close to each other. You can use a pressure cooker, a slow cooker.

6. Cook for 10-15 minutes after boiling water. If you decide to steam the products with mashed potatoes, then 5 minutes is enough.

Any greens can be added to the potato filling. The dumplings will not only be tastier, but also much more aromatic.

The remaining dumplings can be frozen, and not only raw, but also ready-made. Then they are simply boiled or fried in a pan. Can be baked in the oven with various additives, as in one of the recipes above.

Potato dumplings are often served with fried onions. It is better to use butter or refried pieces of bacon for him, it will turn out much more aromatic.

The dough will be softer and more convenient to work if you add a little vegetable oil to it during kneading. You can put a spoonful of fatty sour cream.

The thinner the dough is rolled out, the tastier the dumplings will be. From thick cakes, they turn out to be dull, the joints are poorly boiled and remain moist.

The larger the cooking pot, the less chances for the products to stick together or sour from prolonged boiling. Never save on the amount of water, and take more containers.

I suggest you prepare a dish of Ukrainian cuisine - dumplings with potatoes and bacon. Of course, this dish is far from dietary, but sometimes you can pamper your relatives with such a hearty yummy. The dumplings are delicious, and with crispy fried onions, they are delicious.

So, let's prepare the dough for dumplings according to your favorite recipe (I made it). Now let's get down to stuffing. Potatoes, bacon, onions, salt and pepper - that's all we need.

I decided to try a new way of making the filling for myself - from raw potatoes. Peel the potatoes, grate them on a fine grater or twist them through a meat grinder. Twist half of the bacon too.

Mix, add salt and pepper.

Let's start sculpting dumplings. I do the middle ones, with a nice wavy scallop, as my grandmother taught.

Cut the other half of the bacon into small cubes.

Put the pan on the fire, put the bacon into it. Let's wait until the bacon begins to melt and becomes transparent.

Send finely chopped onion to the bacon, fry until golden.

Boil water in a saucepan, do not forget to add salt. Lower the dumplings, stir gently and cook for 8-10 minutes. Serve dumplings with potatoes and bacon, pouring fried onions with cracklings. Sour cream can be served separately. Bon Appetit!

To be honest, I liked the dumplings stuffed with mashed potatoes and lard more. Although stuffed with raw potatoes and lard, they are also very tasty! Help yourself!