Pork is a rather fatty meat, so in this case, the dumplings need to be boiled.

When working with minced meat, moisten your hands with water, so the minced meat will not stick to them.

1. Cut the meat into small pieces, mince. Salt and pepper.
2. Chop the onion finely. Add to the minced meat, mix.
3. Grate peeled potatoes and a small onion on a fine grater. Squeeze through cheesecloth.
4. Add flour, egg and starch to the potato mass. Salt, knead the potato dough.
5. Form cakes from the dough. Make small balls from the minced meat, put the meat on the dough. Pinch the edges of the dough, give the dumpling a rounded shape.
6. Cook for 10-15 minutes in salted water. Take out with a slotted spoon, put on a dish.
7. Chop bacon and onion, fry in a pan for 10 minutes, add sour cream. Sour cream must be greasy, otherwise it will curl up. Simmer over low heat for 5 minutes.

Drizzle the dumplings with sour cream sauce with cracklings, sprinkle with herbs.

The dish can be served for lunch along with borscht and donuts.

Fried dumplings recipe

Minced meat should be low-fat, beef and chicken are best.

Required Ingredients:

• Minced beef and chicken - 300 g;
• Potatoes - 700 g;
• Onions - 2 pcs.;
• Egg - 2 pcs.;
• Flour - 60 g;
• Potato starch - 20 g;
• Salt and spices - 5 g.

One onion will go into minced meat, the other into potato dough.

1. Boil the peeled potatoes until half cooked in salted water, grate with the onion.
2. Add flour, eggs, starch. Knead the dough.
3. Chop the onion finely, add to the minced meat. Season with salt and pepper.
4. Form cakes from the dough. Place the minced meat balls on them, form round dumplings and roll them in flour.
5. Heat vegetable oil in a frying pan, fry the dumplings for 10 minutes on each side.

You need to not only know how to make meat dumplings, but also how best to serve them. The finished dish can be sprinkled with herbs, greased with butter or served with sour cream sauce. To do this, add finely chopped herbs and garlic passed through a garlic to a glass of low-fat sour cream.

Having prepared dumplings with meat, the recipe can be diversified with tomato sauce. It is necessary to fry the chopped onion in butter, add 100 g of tomato paste and a tablespoon of sour cream. The sauce is stewed for 5-7 minutes, herbs are added to taste: parsley, basil. Bon Appetit!

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Dumpling is an almost international concept, in the cuisines of many countries this tasty and satisfying dish is present, of course, differing in name and having many cooking options. Today we will cook pork dumplings ...

How to cook potato dumplings with meat step by step recipe with photos

1) From 16 potatoes, boil in their uniform and cool 4 pieces:

2) Grate the rest of the potatoes on a fine (always fine) grater. To prevent the potatoes from darkening, rub the onion into it. When the potatoes give abundant juice, drain it, or even better, squeeze the juice through a cloth:

3) Peel and chop the boiled potatoes (in a meat grinder or blender):

4) Now we mix raw and boiled chopped potatoes, add flour and eggs, salt, pepper, you can add a little greens, knead everything well:

5) The dough should be smooth and slightly lagging behind the hands:

6) Now let's prepare the minced meat for the filling. Scroll the pork through a meat grinder:

8) Mix the minced meat with onions, salt and pepper. The filling is ready:

9) The dough can be rolled out, or you can, by pinching off a piece, form cakes on the palm of your hand or on the table, whoever is more comfortable and put the minced meat on them, pinching the edges well:

10) Shape the dumplings into a ball (for boiling) or cutlet shape (if you want to fry the dumplings in a pan):

We proceed to the final stage of cooking dumplings:

Pan fried dumplings:

* If you want to fry the dumplings, then you need to give them the shape of cutlets, put in a pan and fry until golden brown.

Serve with sour cream, vegetables and herbs or salad:

Boiled dumplings:

* Boil water in a large saucepan, add salt and bay leaf. When the water boils, roll each dumpling in flour and gently dip into the water. When the dumplings come to the surface, reduce the heat to low and cook for another 10 minutes. They should float freely, so if you are preparing a large portion, cook in several steps:

We take out the finished dumplings one by one with a slotted spoon and put on a plate:

You can also bake them in the oven:

Or serve with the broth in which they were cooked:

You can serve dumplings with sour cream, mayonnaise and any sauce you like. Also, there are no restrictions in terms of fillings, experiment. You can make them with mushrooms, cheese, fish, any meat, you can take ready-made minced meat. You can make them completely without filling, as a side dish for other dishes.

Bon Appetit!

In an old magazine for 1999, I found a recipe that was called that - grandmother's dumplings with meat. Without deviating a step from the proposed recipe, of course I prepared this yummy.

1 recipe. Raw potato meat dumplings

• potatoes - 500 grams;
• flour - 100 grams;
• minced meat - 200 gr.;
• egg - 1 pc.;
• onion - 1 head;
• salt;
• spices to taste;
• additionally: sour cream, milk.

Wash and peel the potatoes, rub them on a fine grater.

Then you need to squeeze the juice from it. To do this, put the potatoes on a thick cloth, twist it and squeeze the juice with your hands.

In a separate bowl, knead the dumpling base. Mix potatoes with flour, drive in an egg, add salt and mix everything.

Peel the onion separately, chop it on a board and mix with the minced meat. Add salt and spices to your taste.

Pre-wet your hands with water so that the dough and meat do not stick to them. How I sculpted balls: I took a little dough on the fingers of my left hand, smoothed it over the fingers, then put the minced meat on top, a little dough on it again and glued the edges. Then he gave it the shape of a ball. And so with everyone, until we cook.

Pour water into a saucepan, salt it and put it on the stove. Water is needed so much that all the dumplings are immersed in it. As the water boils, we take one dumplings from the table with a spoon and lower them one by one into boiling water. Let's cook for 10 minutes, then turn off the stove. You can add pepper or bay leaf to the pan, if desired. Everything dumplings with meat ready!

We serve them with sour cream or milk.


Bon Appetit everyone!

Recipe 2. Boiled potato dumplings

a very tasty dish, and you can make any filling: mushrooms, cottage cheese or fish. Serve with sour cream or fried onions.

• 5-6 pcs. potato
• 3 tbsp. tablespoons of semolina
• 2 eggs
• 1 tsp salt
• 1.5 cups flour (and a little more if needed)

• 300 gr. minced meat with onions
• salt, pepper to taste
• 1 bay leaf

Boil the potatoes in the peel until soft, drain the water, peel and mash the potatoes in mashed potatoes, let them cool, then add eggs, salt, semolina and flour, knead a homogeneous dough, you do not need to hammer with much flour, it should only lag behind the hands, flour can be will be used already in the formation of dumplings.

Salt the minced meat to taste, add pepper, shape into small balls, no larger than a walnut.

In a saucepan, boil water with salt and add bay leaves.

Cut small pieces from the dough, you can dip them in flour, it will be easier, wrap each meat ball in the dough, form round dumplings, carefully lower them in water, as much as fit in a saucepan, you need them to float freely. Bring to a boil, stirring, when the dumplings float, reduce heat and cook for 10 minutes, carefully remove the dumplings with a slotted spoon in a bowl, you can pour with melted butter.

Bon Appetit!

Recipe 3. Boiled and fresh potato dumplings with meat

• 500 g cold potatoes cooked the day before
• 500 g raw potatoes
• 2 eggs
• about 100 g flour
• ground nutmeg
• 1 onion
• 2 bunches of parsley
• 30 g fatty bacon
• 200 g minced meat (pork or different varieties)
• ground black pepper
• some flour for rolling out the dough
• 1 bunch chives
• 100 g butter
• 4 tbsp. l. breading

Peel and mash boiled potatoes. Peel and grate raw potatoes. Put a kitchen napkin in a sieve, put the grated potatoes there, collect the juice, squeeze the rest of the potatoes. In a bowl, stir together raw and boiled potatoes, eggs, flour, salt and a little nutmeg. Take potato juice, drain the starch and put it in the potato mass. Put the dough in the cold. For the filling, peel and finely chop the onion. Rinse the parsley, shake off the water and chop finely. Finely chop the bacon, melt in a skillet and fry the onion on it until golden brown. Add parsley and simmer a little. Stir the fried greens with the minced meat, season with salt, add a little pepper. Sprinkle flour on a board or table. Roll out the potato dough into a thick rope and divide into 8 pieces. Divide the minced meat into pieces of dough and mold the dumplings. Boil salted water in a large saucepan, then reduce heat and add dumplings. Cook over low heat for about 25 minutes. Do not bring to a boil, otherwise the dumplings will fall apart. For the sauce: rinse the chives, shake off the water and cut into thin slices. Heat the butter in a saucepan, fry the breadcrumbs until golden brown and add the chopped onion. Remove the dumplings with a slotted spoon from the pan, let the water drain. Season with hot sauce and serve with green salad.

In a hot skillet, fry finely chopped onion and garlic in oil until soft, not golden brown, but soft.
Add the onion and garlic to the minced meat, add the egg, season to taste with salt, pepper and marjoram. Stir well to make the mixture smooth.

Step 2: prepare the potato dough.

Boil five potatoes, cool, peel and chop with a crush or blender. Peel and chop another 15 potatoes raw, chop with a blender or grate, and then squeeze with a thick gauze.
Combine boiled and raw potatoes, add chopped onions, salt, pepper and starch. Add enough starch to make a sticky, homogeneous dough that holds its shape.
With wet hands, pinch off pieces of potato dough and form cakes from them, inside each fold the minced meat filling and seal the edges. Form all the dumplings one at a time.

Step 3: cook potato dumplings with minced meat.

Fry the onion and smoked bacon in a little oil until golden brown. Take some of the fat left over from frying and add to the water. Boil and gently dip the minced potato dumplings into it. Boil for 30 minutes in moderately boiling water.

Step 4: Serve the minced potato dumplings.

Place hot potato dumplings with minced meat in a bowl and sprinkle with fried bacon and onions on top and drizzle over from a skillet.


This is a hearty main course that doesn't need anything else. Perhaps pickled vegetables or a cabbage salad will come in handy.
Bon Appetit!

Preparation

First, prepare the ingredients you need. This is minced meat (you can take a store or homemade), onions, potatoes and chicken eggs. The potatoes should be peeled, rubbed thoroughly with a brush, getting rid of small particles, and washed. The onions are peeled and washed.



Chop the onion on a grater or with a knife. Then it is mixed with minced meat. The latter also needs to be salt and pepper. Stir the minced meat until smooth. Put the potatoes in cold water. Then the vegetable should be boiled until tender. You can also boil potatoes in their skins, then they will need to be peeled. Drain the water from the finished potatoes, and then mash the potatoes in mashed potatoes (you do not need to add water). Proceed so that there are no lumps left in the puree, and then let it cool. Now you need to make the dough. Put the mashed potatoes in a bowl, add semolina, eggs, salt and pepper a little. Knead the dough until smooth. After that, add flour, doing it gradually, so that there are no lumps. You won't need a lot of flour, as it will affect the taste of the dish. Sprinkle it until you have a firm and elastic dough. The remaining flour will be needed to form the dumplings.



Next, roll the minced meat into small balls about the size of a walnut. The workpiece must be wrapped in potato dough. It is advisable to roll a ball of minced meat in flour for convenience. The dumplings should be round. Send the pot of water to the stove. Wait for it to boil. Add bay leaves. Then carefully lay out the meat and dough balls. Do not put too much, the dumplings should float freely. Stir occasionally with a wooden spatula to prevent the dumplings from sticking to the bottom. Bring to a boil, wait for the balls to float to the surface, then reduce heat and continue cooking for another ten minutes over low heat. After the specified time has elapsed, remove the dumplings with a slotted spoon and place in a deep plate.



Put the finished dumplings on a plate, garnish with herbs, such as parsley, and serve. Additional ingredients are not needed, because the dish is complete: it contains both a side dish and a meat component. Bon Appetit!