How to cook dumplings with potatoes. Homemade dumplings with potatoes

16.01.2024 Soups

One of my favorite homemade dishes is dumplings. The beauty of this “stucco molding” also lies in the fact that it can be frozen in the freezer and at any time when there is no time to stand in the kitchen, you can quickly cook lunch. We will look at how to prepare dumplings with potatoes in different ways in this article, which will not only teach you how to get a delicious filling, but will also reveal the secrets of kneading good dough.

There are many options for preparing the base. Here are the most popular ones.

We will need:

2 eggs;
4 tbsp. l. vegetable oil;
200 ml warm water;
4.5 cups flour;
1 tsp. salt.

Some housewives replace water with milk.

Mix eggs, salt, water and oil in a deep bowl. We begin to gradually add sifted flour until the dumpling dough becomes elastic.
We put it in a bag and a plastic container and put it in the refrigerator for about half an hour. You can check readiness by poking the bun with your finger. The dent should slowly straighten out.

Many chefs love the custard version of the base.

To do this, take the same ingredients and perform the following steps:

Place water with salt and oil on the fire in a small bowl.
When it boils, add 1 cup of flour and mix thoroughly. Set aside and let cool.
Then add the eggs, combine all the ingredients and add flour, which in this case may need a little less.
Place in cellophane in a cool place.

Another way is to use yeast straight dough. Just put more flour there to make it convenient to roll out the dough and make dumplings. You will need to add 10 g of yeast to the main ingredients.

Classic recipe

The most common method of preparing the filling involves the use of the following ingredients:

500 g potatoes;
salt;
egg;
½ glass of milk;
50 g butter.

Algorithm of actions:

Wash the potatoes and remove the skins.
After cutting the root vegetables, put them in a saucepan, fill them with cold water and let them cook. Do not cut the potatoes into small pieces - this filling will be watery.
When the potatoes are ready, drain the liquid and mash with a potato masher.
Break the egg into the puree and pour in the salted milk. Mix everything again and leave to cool.

Roll out the finished dough and start making dumplings.

We supplement the recipe with onions

In the classic version, the onion was cut into half rings, fried with small pieces of lard in a frying pan and added to the finished dumplings with potatoes instead of butter. But since many people do not like cracklings, finely chopped onions are sautéed with the addition of sunflower oil, and then simply mixed with mashed potatoes.

Please note that in this method you should not put butter in the boiled potatoes. But the puree can be flavored with allspice.

Lazy dumplings with potatoes

This recipe will appeal to those who do not like to waste time on modeling.

Ingredients:

100 g flour;
300 g potatoes;
egg;
bulb;
30 g butter;
3 tbsp. l. vegetable oil;
salt;
2 cloves of garlic;
a little dill (can be dry).

We will prepare it like this:

We start with potatoes, which, just like before, need to be peeled and boiled.
Drain the water from the finished vegetable, mash it with butter and let it cool a little so that the raw egg does not cook after adding it to the puree. Taste for salt - if there is not enough, add more.
Squeeze the garlic into the puree, add dill, discard the fried onion and start adding flour. The mass should be sticky.
Roll out a small part of the finished mass into a “sausage” and, for convenience, generously sprinkle it with flour.
We cut the workpiece and form lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for those who are fasting

At a time when you cannot use animal products in cooking, this recipe may come in handy.

Firstly, the dough will also be lean. Let's take for it:

250 ml water;
500 g flour;
2 tbsp. l. vegetable oil;
salt.

To ensure that the dough does not become overcooked during the heat treatment, strictly follow the recommendations.

Dissolve salt in water, add flour, knead stiff dough.
To swell the gluten, leave it for 10 minutes and add vegetable oil.
Knead the mixture until it is completely absorbed and the mass begins to stick to your palms.
We leave this slightly sticky piece to rest, covering it with a napkin.

Secondly, let's change the composition of the filling:

500 g potatoes;
200 g sauerkraut;
2 onions;
3 tbsp. l. vegetable oil;
allspice and salt.

While the potatoes for filling the Lenten dumplings are being cooked, sauté the onion separately in a frying pan, add finely chopped sauerkraut and simmer the food under the lid until fully cooked. Mix them with puree and season with pepper.

Cooking with raw potatoes

If you don’t want to waste time boiling potatoes, kneading them and waiting for the filling to cool, then you will definitely like the recipe below.

Ingredients:

0.5 kg of potatoes;
0.2 kg of onion;
seasonings;
salt;
pepper.

There are two cooking options. The first is when raw potatoes are crushed using a grater, the juice is squeezed out and the resulting vegetable shavings are mixed with chopped onions, salt and seasonings.

Remember, after adding salt to raw potatoes, the vegetable will begin to produce juice. Therefore, it is better to use this filling right away.

The second method is the most common. Vegetables are cut into small cubes and seasoned. You can add a piece of soft butter or chopped fresh lard to them.

With added mushrooms

This filling is perfect for lovers of “forest dwellers”. These dumplings can be prepared in reserve and stored in the freezer.

Prepare:

350 g of any mushrooms (in our case there will be champignons);
700 g potatoes;
30 g butter (butter or sunflower);
salt and seasonings.

In this case, everything is also extremely simple:

First, prepare the puree.
Separately, sauté the onion in a frying pan with some oil, and then add the finely chopped champignons.
Without closing the lid, fry the food for about 5 - 6 minutes.
Mix the filling, adding salt and necessary seasonings.

When everything has cooled down, you can start making a semi-finished product with potatoes and mushrooms.

How to cook properly

The main thing is not only to prepare the filling deliciously and to stick the preparations beautifully, but also to cook the dumplings with potatoes so that they do not fall apart. There are rules that are better to follow if you don’t want to catch the dough and vegetable puree flakes separately in the pan.

So, if you are using a regular saucepan, then:

the amount of liquid should be sufficient so that the products are not cramped;
dump dumplings only into boiling and salted water;
reduce heat to medium when they float to the surface.

If you use a steamer, be sure to grease the surface of the tray with oil and do not place the dumplings next to each other.

When cooking in a slow cooker, you can throw semi-finished products into boiling water and cook in the “Stew” mode, sometimes opening the lid to stir.

Using a microwave, pour half a plate of water, lay out the products and wait for the liquid to boil, turning on the device at full power. Then lower the temperature and leave the dumplings for another 7 minutes.

Interestingly, such a dish is often prepared in the microwave, replacing water with cream or sour cream.

When the filling is used completely in its finished form, then after the dumplings float to the surface, 3-4 minutes will be enough, after which you can remove the products with a slotted spoon. However, for raw potatoes the time will have to be increased by about 5 minutes.

The “shirt” for dumplings can be either traditional, that is, made from water, salt and flour, or completely special. For example, with the addition of kefir, sour cream and other products. In order to properly knead the dough for dumplings, you just need to maintain the proportions and take into account a few subtleties. How to make good dough for dumplings with potatoes? We offer several kneading options, including for the Lenten table.

Recipe with sour cream

How to make the most tender and ideal dough for dumplings with potatoes and dumplings? Just add a fatty fermented milk product, such as sour cream.

You will need:

wheat flour - 450 g (or 3 glasses of 200 ml);
sour cream 20% - 3 tablespoons;
salt - ½ teaspoon;
water - ½ cup (100 ml).

Preparation

Sift the wheat flour into a large bowl and stir in the salt.
Add baking soda to the sour cream and mix everything well.
Pour sour cream into the flour, then warm water (room temperature) and mix thoroughly.
Transfer the mixture to the table and knead for about 10 minutes until it becomes elastic enough and there are no large air bubbles inside it.
Leave to “rest” under cling film for 20–30 minutes.

Recipe with kefir

You can also make dough for dumplings with potatoes using kefir. This will give it softness.

You will need:

flour - 630 g (4 glasses of 200 ml);
kefir - 300 ml (1.5 cups);
chicken eggs - 2 pieces;
baking soda - ½ teaspoon;
salt - ½ teaspoon.

Preparation

Break the eggs into kefir (it must be warm), mix well until smooth.
Add salt and baking soda to the mixture and stir thoroughly again until the salt is completely dissolved.
Sift the wheat flour into a large bowl and pour the kefir mixture into it. Mix everything well.
Transfer the mass to the table and knead well until elastic. Place in a warm place for 40 minutes, covered with cling film to allow the gluten to swell.

For the Lenten table

Not everything made with water tastes bad. Lean dough for dumplings with potatoes, prepared without adding eggs, will be soft and elastic. You can roll it out as thinly as you like and not be afraid that it will tear.

You will need:

wheat flour - 450 g (3 cups of 200 ml);
boiled water (not hot) - 1 glass (200 ml);
salt - 1 heaped teaspoon;
vegetable oil - 2 tablespoons.

Preparation

Sift the flour into a suitable sized bowl and add salt to it. Stir.
Pour in warm water and mix with your hands, but you don’t need to achieve a uniform consistency - leave it in an unmixed state, that is, in the form of flakes and lumps. Set aside for 20 minutes to allow the gluten to swell.
After settling, form a small cake with a hole from the mass, pour in vegetable oil.
Knead until the oil is completely absorbed and the mixture becomes slightly sticky. Lenten dumplings with potatoes can be made immediately.

Choux pastry

Preparing the dough for dumplings with potatoes will take a little less time if you make it custard, that is, using boiling water.

You will need:

wheat flour - 400 g;
water (boiling water) -250 ml;
vegetable oil - 50 g (about 2.5 tablespoons);
salt - ½ teaspoon.

Preparation

Put the water in the kettle to heat up - we need boiling water.
Meanwhile, sift the flour and divide it into 2 parts.
When the water boils, measure out 250 ml of water, add salt and vegetable oil to it, pour the mixture into half the sifted flour.
Mix everything quickly (first with a spoon so as not to burn your hands, and after a few seconds you can knead with your hands).
At the beginning of kneading everything will be lumpy - this is normal. Gradually add the rest of the flour and knead.

You can start sculpting from this dough right away, without standing. But if it turns out too hard and the dumplings don’t want to stick together, just wrap it in a bag and set it aside for 20-30 minutes.

As you can see, the dough for dumplings with potatoes is quite simple. But if you want to cook a truly tasty and unforgettable dish, and not an ordinary flour product, you should pay attention to several nuances:

the dough should not be too tight, otherwise the modeling will not hold well, and the products will come apart at the seams during the cooking process;
do not forget to sift the flour - this will saturate it with oxygen and make it easier to combine with other ingredients;
kneading should take at least 10 minutes to achieve the desired elasticity;
always leave the finished product after kneading for an average of 30 minutes (except for custard) so that the mass becomes elastic, and then it will not shrink back when rolling;
traditional dough for dumplings is made from premium flour with the addition of eggs; if you use durum flour, you don’t need to add the egg;
for greater elasticity, you can add a little vegetable oil - literally a few drops per 1 cup of flour;
You can always use a bread maker for kneading - it will turn out just as good; You can leave the finished product in the bread machine for gluten to swell, since the equipment itself maintains the required temperature for kneading.

You can make quick dumplings with potatoes using a dumpling maker. Today they are produced in various shapes, and not only with small hexagonal holes, but also with large ones.

Choose the dough recipe for dumplings with potatoes that you liked the most. It’s better to try all the recipes in turn and take note of the one that will make your dish especially tasty.

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Content

One of the most favorite dishes of original Slavic cuisine is dumplings with potatoes. This delicacy is usually attributed to Ukrainian cuisine, but analogues of dumplings exist in other countries. Its components are always the same - dough and filling, but there are a great many recipes. The classic version - dumplings with potatoes and onions, especially served with sour cream and herbs, will decorate any table.

How to cook dumplings with potatoes

Often, the recipe for dumplings with potatoes is passed down in the family from generation to generation. Our ancestors preferred to make dumplings all together, and even now this tradition has been preserved in some families. It is difficult for inexperienced housewives to understand all the intricacies of this process - what the dough should be like, join the edges, make the filling. The classic version of preparing this dish:

knead stiff dough (there are many recipes);
roll;
Place the filling and seal the edges.

After all stages, the dumplings are boiled in a large pan or frozen. This Ukrainian dish is served with sour cream, finely chopped herbs or butter. The main secret is to knead the dough correctly so that it is elastic and does not crack when frozen or burst when cooked. It is also important to make the filling thick and seal the edges well.

How to make the dough

Delicious dough for dumplings with potatoes will provide half the success in this matter. Throughout history, many recipes with different ingredients have accumulated. The ideal dough is fresh, elastic, and easy to roll out. There are a couple of secrets - for example, add a spoonful of vegetable oil to the dough. This will provide it with plasticity and pliability. You need to knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, let it “rest” for half an hour before sculpting.

The simplest test for this dish is using water. Even such a simple method has many variations, starting with the water temperature. Some chefs advise using ice water, others heat it to 30-35 degrees. Sometimes a chicken egg is excluded from the ingredients to make the dough more elastic. Ingredients:

flour – 2-3 cups;
water - 1 glass;
egg – 1 pc.;
salt - a pinch;
rast. oil – 1 tbsp. spoon.

The dough for dumplings made with milk is tender. Experienced housewives advise those on a diet to dilute it with water 1:1. The milk in this recipe must be at room temperature, it is advisable to sift the flour. Sometimes the dough is kneaded with hot milk. For the recipe you will need:

milk – 1 glass;
egg - 1 piece;
flour - 4 cups;
vegetable oil – 1 tbsp. spoon;
salt – 0.5 teaspoon.

Often, kefir is used instead of water when kneading dough. It can be replaced by any fermented milk product (yogurt, whey). Experienced housewives advise using kefir at room temperature and mixing it with soda before adding flour. Such dumplings will be fluffy and appetizing. The ingredients used are:

kefir – 500 ml;
egg - 1 piece;
flour – 5-6 glasses;
soda – 1 teaspoon;
salt – 1 teaspoon.

Any housewife dreams that her dumplings do not boil over and do not break. Choux pastry using boiling water is suitable for these purposes. Just hot water will not work, you need boiling water, so chefs advise making this dough using a mixer. Then the mass needs to be cooled at room temperature, then the hard dough will become soft. For the custard mass you will need:

wheat flour - 3 cups;
egg - 1 piece;
rast. oil – 1 tbsp. spoon;
salt – 0.5 teaspoon;
boiling water – 1 cup.

How to sculpt

Each cook makes dumplings using the method they like best. After the soft dough is prepared, you can proceed in two ways. In the first, the mass is rolled out on the table and neat circles are cut out using a glass. In the second version, the dough is rolled into a “sausage”, as in the photo, which is cut into pieces approximately 1 cm thick. Then they are rolled out with a rolling pin to the required thickness. The shape is a crescent, but you can make it round, braided or herringbone. The “pigtail” option is often used, then the dough will definitely not stick together.

Recipes for dumplings with potatoes

Dumplings are made with different fillings; even the potato filling has a great variety of variations. Potatoes go well with different foods, so another ingredient is often added to the filling. The most popular types of Ukrainian dumplings:

with potatoes and mushrooms;
with potatoes and herbs;
with fried onions;
with the addition of cracklings.

Classic recipe

Cooking time: 1 hour 10 minutes.
Number of servings: 4 persons.
Purpose: lunch.
Cuisine: Ukrainian.

This traditional Ukrainian dish is often served with another favorite product of this people - lard. In the classic version, aromatic and hot dumplings with potatoes are served with sour cream, herbs and fried lard (cracklings). This food is not very lean, so it is more suitable for lunch. The dough for this recipe is kneaded very simply - using water and flour.

Ingredients:

potatoes – 5 pcs.;
flour – 2-3 tbsp;
water – 1 tbsp.;
salt - to taste;
lard – fresh or salted to taste.

Cooking method:

You already know how to make dough for dumplings with potatoes - this recipe uses water, flour and salt.
Boil the potatoes in salted water and place the filling in a deep bowl. Using a fork or masher, you need to knead the mass to the desired consistency and you can start sculpting.
Roll out the dough in any convenient way and prepare pieces of dough. Place a spoonful of filling on the circles and pinch the edges with a braid.
Pour water into a large saucepan and bring to a boil, add a spoonful of salt to taste. Ready dumplings should float.
Serve lunch with sour cream, fresh herbs and cracklings, as in the photo, and serve. It turned out very tasty!

With potatoes and onions

Number of servings: 6 persons.
Calorie content of the dish: 195 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.

Onions fried in vegetable oil give the potato filling a special taste. Experienced cooks add a lot of fried onions to crushed potatoes and season with pepper. The dish turns out to be almost dietary and is perfect for Lent, if you do not grease the dumplings with a piece of butter. This step-by-step recipe will tell you how to prepare this dish according to all the rules.

Ingredients:

wheat flour – 600 g;
water – 1 tbsp.;
potatoes – 800 g;
egg – 1 pc.;
pepper, salt - to taste;
onion – 1 pc.

Cooking method:

Peel raw potatoes and boil over low heat. Chop the onion and fry in oil. Cool the mashed potatoes a little and mix with the onion.
You can choose any dough recipe for dumplings with potatoes, but the traditional one is most suitable. Once the dough is ready, you need to roll it out and cut out circles with a medium-sized glass.
Before adding the filling, cooks roll the pieces in a small amount of flour.
It is best to throw the dumplings into boiling water and remove them with a slotted spoon.
Serve the Lenten dish with herbs, as in the photo.

With potatoes and mushrooms

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The filling for dumplings with potatoes is often supplemented with another favorite product of the Slavs - mushrooms. Thanks to them, the dish turns out to be very flavorful. Potato dumplings with mushrooms are very popular among vegetarians and believers who observe fasting. For the rest, for this option it is better to make a soft dough with an egg and vegetable oil, then it will be elastic.

Ingredients:

potatoes – 1 kg;
champignons – 400 g;
onion – 1 large onion;
wheat flour – 1 kg;
chicken egg – 3 pcs.;
water – 500 ml;
vegetable oil – 2 tbsp;
salt.

Cooking method:

Fry the champignons together with onions, mix with boiled potatoes.
Knead the dough until it becomes soft. Let's start rolling out the dough.
The type of dumplings depends on the thickness of the dough. For the potato and mushroom filling it is better to make it thicker.
If you get a lot of dumplings, you can freeze them. To do this, place them on a floured board and put them in the freezer.

With raw potatoes

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.
Difficulty: easy.

There is a very simple way to make dumplings without much effort. Using raw potatoes will save time and add variety to the classic version of this dish. Often chopped lard, minced meat or pieces of meat are added to such dumplings to make dinner even more delicious. You will learn how to make raw potato filling in this recipe.

Ingredients:

milk dough;
potatoes – 5 pcs.;
salt pepper.

Cooking method:

To prepare dumplings with raw potatoes, use milk dough, it will highlight the taste. Don't forget that for modeling you will need a couple more cups of flour to coat the pieces of dough.
The potatoes need to be chopped - minced or finely chopped. If desired, you can add lard or minced meat. The finished mass should be salted and pepper to taste.

Lazy dumplings

Cooking time: 30 minutes.
Number of servings: 4.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For those who don’t want to spend hours combining lumps of dough with filling, there is a very simple option - lazy dumplings. This dish is found in almost all cuisines of the world and has different names - dumplings, dumplings, dumplings, gnocchi. The taste of this dish is no different from the traditional version, but is served with sour cream and herbs. It turns out very tasty!

Ingredients:

potatoes – 5 pcs.;
egg – 1 pc.;
flour – 150 gr.;
salt - to taste.

Cooking method:

The potatoes are boiled and kneaded in a bowl, an egg is added.
Flour is poured into the puree, the dough is thoroughly kneaded. If desired, you can add a little water if the mixture is difficult to stir.
The resulting dough should be stiff, then it is rolled out into a sausage and cut into pieces 1.5-2 cm thick.
The dumplings are boiled in salted water until fully cooked.

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Step-by-step recipes for preparing soft dough for dumplings with potatoes that does not boil soggy

2018-03-31 Liana Raimanova

Grade
recipe

1540

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

9 gr.

Carbohydrates

40 gr.

361 kcal.

Option 1. Classic recipe for dumplings with potatoes

The dough for dumplings is prepared in different ways: they use different ingredients and different kneading methods. The most popular and easiest to prepare is the traditional recipe, where the base is kneaded with available products such as salt, chicken eggs, plain water, flour and butter. Dumplings made from this dough do not become soggy and turn out tasty and soft.

Ingredients:

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

Step-by-step dough recipe for dumplings with potatoes

Mix the eggs in a bowl with a fork.

Add some salt and stir again.

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

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

Roll the dough into a ball, wrap it in a disposable plastic bag, and put it 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 dough option for dumplings with potatoes. It starts without eggs, which reduces the overall cooking time. The consistency is softer than the classic one, but the taste is just as tasty. People who observe fasting will certainly appreciate it.

Ingredients:

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

How to prepare dough for dumplings with potatoes

Pour boiled but now cooled water from the kettle into a cup, add 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.

Place the thickened dough on the table and knead it with your hands, adding flour frequently.

Roll the dough into a ball, wrap in cling film and set aside to “rest” for 35 minutes.

Form products.

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

Option 3. Dough for dumplings with kefir potatoes

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

Ingredients:

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

Step by step recipe

Sift the flour thoroughly, combine with soda and salt.

Pour water into the kefir poured into a bowl, stir well, add the mixture to the flour mixture, and quickly knead everything.

Knead the dough with your hands on the table until elastic, slightly tight.

Place 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 noteworthy version of the test. Products made from it are soft and airy. The base takes a little longer to prepare than others, but the result is worth it.

Ingredients:

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

How to cook

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

Add a little flour mixed with soda and stir well.

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

Press lightly with your hands again and shape the product.

The amount of flour in the recipe is approximate; if there is not enough flour, you can add a little more, but enough so that the dough is soft and does not stick to your palms.

Option 5. Choux pastry for dumplings with potatoes

The next recipe is for those who love prep. Even if stored in the freezer for a long time, products made from such dough will not lose their shape or crack.

Ingredients:

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

Step by step recipe

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

Pour hot water, knead everything well.

Break the eggs into the dough one at a time, stirring well with a spoon after each.

Add the remaining flour, knead until smooth and tender.

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

This dough may well be suitable not only for dumplings, but also dumplings, as well as chebureks or belyashi. Any chosen dish turns out tasty, soft and appetizing.

Option 6. Dough for dumplings with potatoes with sour cream

Another great test option. Thanks to the sour cream and baking soda included in the composition, the finished products acquire surprisingly appetizing softness, tenderness and fluffiness.

Ingredients:

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

How to cook

Combine flour with salt.

Mix sour cream with soda.

Step 3:
Transfer the sour cream mixture to the flour mixture, add water, and knead everything thoroughly until elastic. The base should be dense.

Set aside under cling film to rest for 20 minutes.

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

Option 7. Dough for dumplings with potatoes using whey

And this recipe is probably familiar to everyone since childhood. Soft, elastic, pleasant to the touch dough. With it, the products turn out to be very tender, melting in your mouth.

Ingredients:

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

Step by step recipe

Break the egg into the whey and mix with a fork.

Cool the melted butter in the frying pan and pour it into the whey-egg mixture, add the soda slaked with vinegar, and whisk everything vigorously with a whisk.

Add flour in small portions through a sieve, knead thoroughly until smooth.

Place the dough from the cup onto the table and knead until firm and elastic.

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

You can use this dough to make other types of flour products: dumplings, homemade pasta, etc.

Option 8. Colored dough for dumplings with potatoes

A very unusual and interesting version of the dough for dumplings with potatoes. The finished products will come 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 salt;
25 g tomato puree;
5 branches of different greens.

How to cook

Break three eggs into the water, add a little salt, and mix with a whisk.

Add sifted flour, knead thoroughly until smooth and thick.

Transfer the dough into three identical cups in equal quantities.

Add tomato puree to the first cup of dough and stir well.

Rinse all the greens, finely chop them and add them to the second cup with the dough, stir well too.

Leave the third cup of dough white.

Wrap the dough individually in film and 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 provided specifically for those housewives who have a bread machine. It makes the dough soft, elastic, and easy to shape into products. And most importantly, the time for preparing the base is significantly reduced.

Ingredients: