What could be easier than dumplings with potatoes - a dish that cooks quickly and is eaten with a bang. Even beginners can cook dumplings with potatoes, but they will not be hindered by knowing a few secrets of their preparation. Where do dumplings with potatoes start? Of course, with the test! A good dumpling for dumplings should not only be delicious. It should not swell during cooking, easily roll out thinly, give in to modeling well and be soft and pleasant when ready. And we have a recipe that fully satisfies all these requirements! We will be happy to share with you. Perhaps it will become your favorite test recipe. Or maybe your family already has its own traditional recipe, which was used by your grandmothers and mothers?

As for the filling, there are many options for combining other ingredients with potatoes, and the field for experiments is still large.

Correct (classic) dumpling for dumplings

Ingredients:
  2 tbsp. flour
  ½ tbsp milk
  ⅓ Art. water,
  1 egg
  1 tsp vegetable oil
  1 tsp salt.

Cooking:
  The classic dumpling for dumplings should consist of flour, eggs and water or milk. This composition is determined by the centuries-old experience of our hostesses. The ideal ratio of eggs to flour is: 2 cups flour per 1 medium-sized egg. Warm water or milk gives the viscosity test, and vegetable oil - tenderness. Pour 2 cups of flour onto a table or in a bowl, make a small depression in the center of the slide, hammer in an egg and add warm water mixed with milk and salt. Next, mix the dough thoroughly, add the indicated amount of vegetable oil and mix the dough thoroughly again. Cover it with a towel and leave for 40 minutes. During this time, the dough will ripen and will be ready for use.

You can take this recipe as a basis, as well as take advantage of those offered in the proposed recipes. In any case, your dumplings with potatoes will turn out special, because they are prepared with your own hands.

Dumplings with potatoes and fried onions "Solar"

Ingredients:
  For the test:
  3 tbsp. flour
  1 tbsp. water,
  1 egg
  1 tbsp vegetable oil
  1 pinch of salt.
  For filling:
  1 kg of potatoes
  1-2 bulbs,
3-4 tbsp vegetable oil.

Cooking:
  Boil potatoes until cooked in boiling salted water. Then drain the water, slightly dry the tubers to evaporate moisture, and mash them in a puree. Cut the onion into small cubes and fry in vegetable oil until golden brown. Next, add it in mashed potatoes and mix. Leave the potato mass to cool with the onion on the table, and in the meantime prepare the dough for the dumplings. Pour 2.5 cups of flour into a bowl, make a depression, pour water with a sprinkled egg, salt and vegetable oil into it and knead the dough that does not stick to your hands. Cover the dough with a napkin and leave it on the table for about 30 minutes. Then knead it again, adding the remaining flour. The dough should turn out smooth and elastic. Divide the dough into 2-3 parts and roll each into a 3 mm thick layer. Cut circles with a diameter of 5-7 cm. Put the filling on the middle of each circle and pinch the edges. Cook the dumplings in boiling salted water. Dip 10-12 pieces and cook, stirring, for 5 minutes from the moment of boiling.

You can definitely make your own adjustments to this recipe. For example, in a pan, fry not only the onion, but also the finely chopped salsa, and then add this appetizing mixture to the potatoes. It will turn out an even more aromatic and satisfying dish, which can be served to the table with sour cream and mayonnaise (anyone who likes more).

Dumplings with potatoes and mushrooms "Autumn"

Ingredients:
  For the test:
  4 tbsp. premium flour
  1.5 tbsp. water,
  2 eggs,
  ½ tsp salt
  sour cream,
  fresh greens (to decorate the finished dish).
  For filling:
  5 large potatoes,
  300 g of mushrooms
  1 onion,
  1 tbsp. l butter
  salt, black pepper - to taste.

Cooking:
  Sift flour into a large bowl. Make a small funnel in the flour where you pour the eggs mixed in salted water. Knead a soft, elastic dough. Place the finished dough in a plastic bag and send it to the refrigerator for 30 minutes. To prepare the filling, peel and boil the potatoes in salted water until tender. While the potatoes are being cooked, finely chop and fry the mushrooms and onions separately. Mash the hot, freshly boiled potatoes and add the fried mushrooms and golden onions to it and, after mixing well, let the filling cool. After 30-40 minutes, remove the dough from the refrigerator, roll it in the form of sausage and cut into 2 cm thick pieces. Each such piece is rolled into a flat cake, in the center of which lay 1 tbsp. l fillings and pinch the edges. Cook the dumplings 5-7 minutes after surfacing.
Ready-made dumplings can be served with sour cream, garnished with fresh herbs, as in this recipe, or with butter or fried onions.

And dumplings can be frozen and boiled as necessary, which is very convenient for all of us suffering from a chronic lack of time. Incredible convenience: to stick dumplings on weekends, of course, to attract the whole family to this business, and then for some time without any problems please relatives with excellent dumplings with potatoes.

Dumplings with potatoes and pickles "Village"

Ingredients:
  For the test:
  500 g flour
  1 tbsp. water,
  ½ tsp salt

  For filling:
  6-7 potatoes,
  the number of pickles - to your taste.

Cooking:
  First of all, note that there are no eggs in this recipe. Nevertheless, the result is excellent. Knead dough from flour, warm boiled water, vegetable oil and salt. Place it in a plastic bag and leave it to lie for an hour. While the dough is resting, prepare the filling. Boil potatoes, water, by the way, do not pour out, but drain into a separate bowl. Mash the hot potatoes, pouring the broth as necessary, so that the wheatgrass does not turn out too thick. Add the pickled cucumbers, chopped into small cubes, to the potato mass, mix and the filling is ready. Now start sculpting dumplings. Roll out the dough, cut out circles with a glass. Put a filling in each of them and firmly fix the edges. If you have a special mold for making dumplings, use it. Dumplings in this case are the same size and with beautiful edges. Put the prepared dumplings on a board or table sprinkled with flour. Part of the dumplings right on the board can be sent to the freezer until they are completely frozen (so they will not stick together), and then put into packages. Boil the rest and enjoy the amazing taste.

Dumplings prepared in this way do not need to be cooked for a long time. As soon as they come up - 2-3 minutes, and you can serve hot to the table. This is a lean table recipe.

Dumplings with potatoes and cream cheese "Tender"

Ingredients:
  For the test:
  500 g flour
  2 eggs,
  1 tbsp. water,
  ½ tsp salt
  2-3 tbsp. l vegetable oil.
  For filling:
  250 g of finished mashed potatoes,
  250 g cream cheese
  1 tbsp. l butter
  1 small onion,
  1 egg
  salt and black pepper to taste.

Cooking:
Prepare the dough and put it to ripen for half an hour or an hour under a bowl. For the filling, heat butter in a large skillet over medium heat, add the finely chopped onions and fry for 5 minutes, stirring. Mix mashed potatoes with cheese, add a beaten egg, cooled fried onions, salt and pepper to taste. Roll the dough with a rolling pin into a thin layer, cut the circles with a glass. In each of them put a little filling and form dumplings. Boil them in slightly salted water for 4-5 minutes. Sprinkle the prepared dumplings with finely chopped fresh herbs, and serve with sour cream to the table.

Dumplings with potatoes and cabbage "Hearty"

Ingredients:
  For the test:
  500 g flour
  2 eggs,
  1 tbsp. water,
  ½ tsp salt
  2-3 tbsp. l vegetable oil.
  For filling:
  4-5 potatoes,
  1-1.5 Art. finely chopped fresh cabbage,
  salt, pepper - to taste.
  To serve:
  a little fat
  1 onion,
  garlic and herbs to taste.

Cooking:
  We prepare the dough in the same way as usual, and make the filling as follows: mash the boiled potatoes in mashed potatoes, add lightly fried cabbage and stewed to softness. Salt and pepper the filling to taste. Roll out the dough into a layer, cut out circles with a shape, put a few fillings in the center of each and close up the edges in any way convenient for you. Cook the dumplings in boiling salted water for about 7 minutes. While they are boiling, fry in a pan until tender, chopped lard and chopped onion. Put the prepared dumplings in a deep container with a slotted spoon, pour them on top with fried bacon and onion and mix. Having laid the dumplings in portioned plates, sprinkle them with chopped garlic and herbs on top.

Dumplings with potatoes can be eaten at least every day, slightly changing the ingredients added to the potato filling. And, paradoxically, but every day it will be a new dish. Here they are - our dumplings with potatoes!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Dumplings with potatoes have long turned from ordinary food into a national treasure. Slavic peoples vied with each other trying to appropriate the origin of this dish, but no one ever delivered the final verdict. Dumplings can be found not only on the table, but also in various beliefs, fortunetelling, etc.

Dumplings with potatoes are made from fresh, almost tasteless dough. It can be kneaded in water, milk or a dairy product. Typically, the preparation of the dough does not cause any difficulties. The main thing is to thoroughly knead it to a homogeneous consistency.

The main taste of the dish is, of course, the filling. To add potatoes to dumplings, it is boiled and kneaded with a crush. If desired, you can also put milk and butter, as in regular mashed potatoes. Sometimes potatoes are used raw so that they are cooked already during cooking.

In almost every recipe for dumplings with potatoes, onions are found. It not only adds flavor, but also helps the potato not to darken. In addition to it, add mushrooms, liver, cabbage, lard, etc.

The main stage of home production of dumplings is their modeling. Stuffing must be laid in the middle of the dough, and then pinch the edges. In fact, there are several ways to form dumplings, but the simplest is simply to connect both sides of the dough with your fingers and press firmly.

Blinded dumplings can be sent to the freezer for storage, or immediately boiled in boiling salted water. They are also easy to steam.

Serve the dish hot, add sunflower or butter, sour cream, mayonnaise, cracklings, toasted onions.

Photo of water dough for dumplings with potatoes

A simpler and more economical recipe for the test simply can not be found. It turns out to be fresh, so the whole emphasis of the dish goes to the filling. It is better to slightly warm the water before adding to the flour, so that it is easier to knead the dough. The number of dumplings in the end will depend on the thickness of the roll you have chosen.

Ingredients:

• 700 g flour;
• 200 ml of water;
• Salt.

Cooking method:

1. Heat the water and pour into a deep bowl.
2. Dissolve salt in water (about half a teaspoon).
3. Introduce the flour in several stages, constantly stirring the dough.
4. Sprinkle flour on the table, put the contents of the bowl and knead the dough until it becomes taut and uniform.
5. Form a ball from the dough and grease it on all sides with vegetable oil.
6. Remove the dough for half an hour in a warm place.
7. Divide the ball into 4 parts, roll into sausages.
8. Cut the dough into slices about 2 cm wide and roll into flat cakes.
9. Add the filling and mold the dumplings.

Interesting from the network

Photo of homemade dumplings with potatoes and mushrooms

Preparing dumplings for the final stage of preparation is, of course, a long lesson. Nevertheless, the result is a truly satisfying and home-like tasty dish. Eating dumplings with can even be turned into a good family tradition. Before serving, add a little butter and sour cream to the plate.

Ingredients:

• 2 ½ cup flour;
• 1 glass of water;
• 1 egg
• 400 g of potatoes;
• 400 g of champignons;
• 1 onion;
• Salt pepper.

Cooking method:

1. Sift flour, pour it into a wide deep container with a slide.
2. Make a depression in the center of the slide, add salt and drive in an egg.
3. Pour water into the same hole, knead the steep dough and knead it for several minutes.
4. Cover the mass with a towel, let it brew for 15 minutes.
5. Peel potatoes, cut into large pieces and boil.
6. Crush boiled potatoes until mashed.
7. Peel the onion, cut into small cubes.
8. Grind the mushrooms, put together with onions in a preheated pan and fry in vegetable oil.
9. Mix potatoes, mushrooms and onions. Add salt and pepper to taste.
10. Roll the whole dough into a thin cake and cut the blanks under the dumplings with a cup.
11. Put as many fillings in the center of each circle as possible so that the edges connect seamlessly.
12. Gently pinch each circle, pressing it with your fingers along the edges.
13. When all the dumplings are molded, boil water, add salt and put them all together in a saucepan.
14. Stir the dumplings periodically until they pop up.
15. Cook for another 5 minutes, then remove from the water with a slotted spoon.

Photo of lazy dumplings with potatoes and onions

If you absolutely do not want to engage in jewelry sculpting, you can turn to this "student" recipe. The taste of the dish is almost the same as that of ordinary dumplings with potatoes. Sugar can be added to onions during frying to give a special flavor. If you do not want to experiment, you need to limit yourself to a pinch of sugar in the dough.

Ingredients:

• 6 potatoes;
• 2 onions;
• 3 cups flour;
• 1 glass of water;
• 1 tbsp. l salts;
• 1 tbsp. l Sahara.

Cooking method:

1. Combine flour, water, a pinch of salt and sugar in a deep bowl.
2. Knead the dough until smooth, divide into several sausages and put in the freezer.
3. Peel, chop, put the potatoes in a pot with salted water and cook until cooked.
4. Peel, chop, onion in a preheated pan.
5. Add a little salt and sugar to the onion, fry until golden brown.
6. Potatoes potato in a non-liquid mashed potatoes, mix with onions.
7. Remove the dough from the freezer, cut into thin slices.
8. Boil water and cook pieces of dough in it for 3-5 minutes.
9. Mix the finished dough with the "filling", mix.

Photo of lean dumplings with raw potatoes

Very light and satisfying dumplings, the low calorie content of which allows you to eat them even during the diet, and a simple composition - put on the table during fasting. The recipe originates in the Urals, where dumplings and dumplings play a particularly honorable role in local cuisine. Because the potatoes are laid raw, the cooking time for the dumplings will increase.

Ingredients:

• 4 potatoes;
• 1 onion;
• 1 cup boiling water;
• 2 cups of flour;
• 2 tbsp. l vegetable oil;
• Salt.

Cooking method:

1. Sift the flour, add a teaspoon of salt and stir.
2. Make a small depression in the flour, pour boiling water and vegetable oil.
3. Stir, cool and knead the dough until it becomes smooth.
4. Cover the dough with a towel, put in a warm place for 20 minutes.
5. Peel potatoes and onions, cut into small pieces, mix with each other.
6. Divide the dough into 3-4 parts, each in turn roll into a layer and cut out with a glass of circles.
7. For each slice of dough, put a small amount of filling and mold a dumpling.
8. Boil water in a saucepan, season with salt, add dumplings and boil for 10-15 minutes.

Photo of Ukrainian dumplings with liver and potatoes

Some believe that real Ukrainian dumplings can be made only on kefir, but on the water they turn out to be very tasty and satisfying. The best meat ingredient for this dish is the liver, which goes well with potatoes and fried onions. According to this recipe, you get about 40 pieces of dumplings.

Ingredients:

• 500 g flour;
• 2 eggs;
• 200 ml of water;
• 1 tbsp. l vegetable oil;
• 1 kg of potatoes;
• 3 onions;
• 300 g of beef liver;
• 50 g butter;
• ½ cup of milk;
• Salt pepper.

Cooking method:

1. Sift flour into a deep bowl, pit inside, drive in an egg.
2. Pour vegetable oil and water into the recess, add 1 teaspoon of salt.
3. Knead the dough until smooth, elastic.
4. Peel and boil the potatoes.
5. Add milk and butter to the potatoes, mash.
6. Peel onion, chop, fry until cooked in vegetable oil.
7. Rinse the liver, clear of films and boil (approximately 4 minutes).
8. Skip the liver and onion through a meat grinder, mix with potatoes.
9. Add salt and pepper to the filling and crush again.
10. Roll the dough into sausages, cut pieces from them 1.5 cm thick and roll into flat cakes.
11. Add the filling, pinch the edges.
12. Boil in boiling water for about 5 minutes, after the dumplings rise to the surface.

Photo dumplings on kefir with potatoes and cabbage

It turns out to be very soft and tender, and the dumplings themselves become "pot-bellied", as it should be in their original interpretation. For the filling, sauerkraut is traditionally used. If it is salty enough, no additional seasoning is required. The finished dish can be supplemented by frying onions and vegetable oil.

Ingredients:

• 1 cup kefir;
• 300 g flour;
• 1 egg
• 200 g sauerkraut;
• 4 potatoes;
• ½ cup of milk;
• 1 tbsp. l sunflower oil;
• ½ tsp soda.

Cooking method:

1. Peel, rinse and boil potatoes until cooked.
2. Mix flour, soda, egg and kefir, knead a cool dough.
3. Cover the bowl with the dough with a towel and proceed to the preparation of the filling.
4. Finely chop the cabbage, put in a pan with vegetable oil and fry a little.
5. Heat milk, add to potatoes and crush.
6. Mix cabbage and mashed potatoes.
7. Roll out the dough into a thin layer (possible in parts), cut round pieces into a cup.
8. Add the filling, mold the dumplings and pour them into boiling water.
9. Wait for the dumplings to pop up and continue cooking for another 4 minutes.

Cooking dumplings on your own is not such an easy task as it might seem at first glance. If even a schoolchild can cope with the filling, then dough and modeling are tasks for an experienced cook. In order not to spoil the product for the first time, it is better to watch the training video, which tells how to make beautiful and tasty dumplings:

Now you know how to cook dumplings with potatoes according to the recipe with a photo. Bon Appetit!

  Dumplings with potatoes is not just lunch or dinner, but a whole ritual of cooking. If you, of course, do not use purchased semi-finished products, but find the strength and time to do modeling at home. So that all the efforts were spent not in vain, it is better to learn a few secrets on how to cook dumplings with potatoes yourself:

• Water or milk when added to the dough should be warm - about 45 degrees;
• Before sculpting dumplings, the dough must be allowed to infuse in a warm place for 30 to 40 minutes. This will allow the fiber to activate, and it will keep its shape better;
• To check if the dough is ripe, just lightly press on it with your finger. It must not be deformed;
•   it may not be as elastic as for dumplings, but it should not be made too soft. Otherwise, it will crack during freezing;
• Cutting circles out of dough is easiest with an ordinary glass;
• If you decide to make immediately a large batch of dumplings, then the dough is better to use in stages. It is necessary to divide it into several parts and, while working with one, remove the rest into cling film;
• If during molding the edges are poorly connected, you can slightly sprinkle them with water;
• Do not put too much filling, otherwise the dumplings may disintegrate during cooking;
• Before boiling dumplings, they need to be laid out on a plate sprinkled with flour. Otherwise, the first stuck together specimens may stick to the table while you are done with the rest;
• Depending on the size of the dumplings, the portion per person will be approximately 5-7 pieces;
• For the standard size of the dumplings, the fillings should be no more than 1 teaspoon;
• If you use milk to make mashed potatoes, it must be warm, otherwise the filling will darken.

Dumplings with potatoes - delicious and satisfying, a truly folk dish. There are many options for making dumplings with cabbage, cottage cheese, cherries ... but dumplings with potatoes are one of the most popular, due to inexpensive and affordable products. Each house has flour, potatoes and onions.

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

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

Get dumplings: for 5-6 people.

Total cooking time: 1 hour.

Preparation time: 20 minutes.

Cooking time: 40 minutes.

To make dumplings with potatoes, we need:

Stuffing recipe for dumplings with potatoes:

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

The recipe for dumplings is the same as for or

• premium flour 3   cups (in 1 cup 160 gr. flour),
• approximately warm water   45% –50% by weight of flour,
• egg 1 pc.,
• salt to taste.

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

Do you want the dough more tender instead of water, use milk or kefir.

Cookware for making dumplings with potatoes:

Chubber for crushed boiled potatoes.

Cauldron or pot with a lid for cooking potatoes.

Frying pan for frying onions.

Casserole for cooking dumplings.

Fine mesh sieve.

2 bowls or small basins 1. for the preparation of the dough 2. for the preparation of the filling.

Rolling pin for rolling cakes.

2 medium cutting boards for molded dumplings.

Skimmer or colander for the extraction of finished dumplings.

Dish for ready-made dumplings.

Filling for dumplings with potatoes

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

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

• From the dishes with boiled potatoes, drain the water.

• We carefully crush the potatoes with a nest.

• Add the fried onions to the crushed potatoes.

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

• Mashed potatoes with fried onions and spices mix well with a spoon.

The filling for the dumplings with potatoes is ready.

If you want the filling to turn out more tender and magnificent, you need to add hot milk and butter 100-120 gr. To the crushed potatoes, and then stir with fried onions. But as personal experience shows, the combination of milk with fried onions, has some unpredictable laxative effect. You decide dear reader

Dumpling for dumplings

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

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

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

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

• Then, gradually add water to the kneading dough to medium density to make the dough elastic and smooth.

• We put the dough in a plastic bag or wrap it in a film for 20-30 minutes so that it does not “wind up” and is not chapped.

How to sculpt dumplings with potatoes

• We cut a small piece from the “rested” dough. The rest of the dough is put back into the film.

• We roll a sausage about 2.5 cm thick from this piece.

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

• Roll the sliced \u200b\u200bdough into flour so that it does not weather.

• With a rolling pin, we roll out pieces of dough into not thick circles.

• In the middle of the rolled dough, put the potato filling with a fork.

• We carefully stick the edges of the dumpling with our fingers.

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

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

If you don’t cook any part of the dumplings with potatoes right away, then after sculpting, send them to the freezer on the board. When they cool well there, after 7-8 hours they need to be collected from the board in a plastic bag, you can safely store it in the freezer for 2-3 weeks.

How to cook dumplings

• Pour water into the pan or cauldron to half.

• We put on a strong fire and bring to a boil, salt to taste.

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

Homemade dumplings with potatoes are always delicious. Housewives do them differently. Someone loves large dumplings, someone - small, someone with - thick walls, someone - with translucent. But there are probably no people indifferent to dumplings.

Serve dumplings with potatoes is best with sour cream.

To cook dumplings with potatoes, take the products on the list.

Beat the egg with a fork. Pour it into a glass of warm milk, add a pinch of salt and mix well. Pour in the flour gradually to make a soft, not cool dough.

Collect the dough in a lump, put in a deep bowl and cover with a damp cloth. Leave the dough for 30 minutes at room temperature.

Boil potatoes in their uniforms. Cool. Clean. Pass through a meat grinder.

Cut the onion into small pieces and fry in vegetable oil.

Mix potatoes with fried onions. Salt and pepper to taste.

Sprinkle flour on the table. Separate a small piece from the dough. Roll the dough into a thin cake using a rolling pin.

Cut a cup of dough with a glass.

Stretch the circle slightly with your hands. Put a filling in each circle with a teaspoon.

Fold the dough in half and pinch the edges of the dumpling.

The seam on the dumplings should be strong. It is desirable to make pinches in several planes.

Boil dumplings with potatoes in boiling salted water. Cooking time is approximately 3-4 minutes. Ready dumplings should float up.

Get the dumplings with potatoes. Grease them with butter or sprinkle with fried onions. Serve with sour cream.

Bon Appetit!

Dumplings with potatoes and dough for dumplings

Using the test method, I came to the conclusion that it is better to cook dumplings with potatoes in the lean version - dough for dumplings on the water, mashed potato filling with onions. So everyone will be full and happy: those who fast and those who like to add a generous portion of sour cream or crispy cracklings with a fried onion to the plate. Well, now from words to action. We will cook dumplings with potatoes, a step-by-step recipe with a photo will show the whole cooking process from kneading dough to serving the finished dish. There is nothing complicated, but be patient or call for helpers. Molding dumplings is not a quick, painstaking task, especially if you need to cook for a large family.

On an industrial scale, I don’t make dumplings, our frozen ones somehow didn’t take root. If you want to do with a margin, increase the number of products in two to three times.

Ingredients

To prepare potato dumplings you will need:

For the test we take:

• water at room temperature - 250 ml;
• sunflower oil - 1.5 tbsp. l;
• wheat flour - 3-3.5 cups + for rolling and adding (a glass of 250 ml);
• salt - 0.5 tsp.

For filling:

• potatoes - 10-12 medium tubers;
• onions - 3-4 large heads;
• sunflower oil - 4-5 tbsp. l;
• salt to taste;
• ground black pepper - 0.5 tsp.

How to cook dumplings with potatoes. Recipe with step by step photos

It is more convenient to divide the process into two stages. At the first knead the dough and let it brew - it will take a little more than half an hour. While the dough is infused, prepare the filling: boil the potatoes, fry the onion, mix and cool. It is impossible to sculpt dumplings with hot filling: you burn your hands, the dough softens and “floats”, sticks to the table. When it cools, everything turns out fine. Then stick dumplings, boil and immediately on the table.

How to cook a delicious dough for potato dumplings

I warm the water to a comfortable temperature so that the hand feels pleasant warmth. I pour the sunflower oil into a deep bowl, pour the heated water into the same bowl.

Sift a little more than two glasses of flour. I advise adding flour in parts, as written in the recipe. Flour is different in quality, gluten content, moisture, and all this affects the density of the dough. I may need more, it will take less for you. In any case, if the dough for dumplings is sticky, soft, it is easier to knead the flour than pour water into a cool dough and knead again.

At the beginning of the batch, mix the contents with a spoon, gradually adding flour. The dough will soon become dense and can be laid out on the board.

I dust the surface with flour, spread the dough and continue to knead with my hands. The process is not fast, it takes me about ten minutes. It is necessary to achieve a perfectly smooth texture and such a consistency that the dough is not clogged with flour and at the same time is not made too soft. Tight rolls poorly, soft softens quickly when cooking, and when frozen, it will crack.

Usually it takes from three to 3.5 cups of flour - focus on this amount too. A well-kneaded dough will not stick to the surface, it feels soft but resilient. I roll it into a bun, return it to the bowl. Cover and give "rest" 25-30 minutes. When insisted, the texture of the test will improve, it will become softer, more plastic.

Cooking stuffing for dumplings with potatoes

I clean the tubers, cut into large pieces of about the same size. With this cut, the potatoes are evenly cooked from above and in the middle. I dip it in boiling water. There should be enough water so that the potato is covered by 3-4 cm. I add salt and after boiling it again I cook for 15-20 minutes. I pierce with a fork - if it comes in easily, the potato is ready.

I merge the broth (you can leave it a little to make mashed potatoes), I knead the potatoes in a bump. Need to knead well. In the filling for dumplings with potatoes, mashed potatoes need to be made homogeneous, not liquid, but not very cool. If thick, lumpy, I pour the broth and bring to the desired consistency.

I cut the onion into a small cube. I warm the oil, pour the onion. I fry on a fire weaker than average, so that the roast is uniform and the edges do not burn. If you cook non-lean dumplings with potatoes, you can fry the onions in butter or lard.

I fry the onion until a golden hue appears along the edges. But this is a matter of taste, maybe someone likes to fry until the crunch - do as you like.

I leave about half for serving dumplings, put the rest into potatoes. It remains to mix the onions with mashed potatoes, add salt if necessary. Pepper slightly and cool.

How and how much to cook dumplings with potatoes

The dough for dumplings with potatoes rested, the filling cooled down. I pass to the most important stage - rolling out the dough and sculpting the dumplings. It’s not necessary to roll out everything at once, the layer will dry quickly, it will be difficult to make dumplings. For convenience, I divide the dough into three or four pieces. I take one to work, the rest are waiting in line. Sift a spoonful of flour onto the board, roll, roll, roll into a bun. Then sprinkle with flour a little more and roll out with a rolling pin to a thickness of 2-2.5 mm.

During rolling, the layer will “shrink”, shrink - sprinkle with flour and continue rolling with a rolling pin from the middle to the edges. Turn over, sprinkle with flour again and roll to the desired thickness. Make sure that the thickness of the reservoir is the same over the entire area. A common mistake - in the center of the layer is thick, thin at the edges. From this test, dumplings will be different in thickness, some will cook quickly, others will be undercooked.

Having rolled the dough for dumplings with potatoes to the desired thickness, I cut out a glass of billet. The size is at your discretion, I used a thin glass with a diameter of about 8 cm. I collect the scraps of dough, knead in my palms until I get a small kolobok. You can immediately roll it out or put it in a bowl and then combine it with scraps from other pieces.

For each circle I put a teaspoon of filling or so much so that the edges remain empty.

Raise the edges (without pulling), connect over the filling in the middle. Strongly squeeze, make a tight pinch. Then I pinch from the middle to the edges. You can make curly folds in folds, but I do it in a simple way - I connect the edges tightly so that the filling does not look anywhere. Dumplings ready for cooking will look like in my photo. Be sure to sprinkle a plate or board with a layer of flour, otherwise the dough will stick.

As soon as all the dumplings are stuck together, I put the water in a wide pan. Pour about a liter of water, add salt. I cook 12-15 pieces at a time. I put it in boiling water one at a time, carefully stirring with a spoon so that it does not tear and does not stick to the bottom. Or I put on a slotted spoon from the bottom, lifting it up.

After some time, the water will begin to boil again, and the dumplings will float one or two. As soon as everything pops up, I detect time. Five minutes later, you can catch a slotted spoon. But actually, how much to cook dumplings with potatoes depends on the thickness of the dough. If done as in the recipe, then five minutes is enough, if the walls are thicker, let it boil over a quiet fire for another three minutes.

Tip.   When pulling out the dumplings, hold them in a slotted spoon. Drain and then transfer to a large bowl.

In a bowl with dumplings, spread the fried onions along with the butter. I cover, rotate the bowl in a circular motion, so that the onion slices and oil are evenly distributed.

Dumplings with potatoes is a dish that you can’t heat up, so plates, spoons, forks should be on the table, and eaters at the table! You can serve with sour cream, if you do not fast, sprinkle with cracklings, fried ham or bacon. And what remains after the meal, fry in oil until golden brown - to taste, the dumplings will resemble fried pies.

Options for fillings for dumplings with potatoes

With mushrooms. The simplest solution is champignons. We cut 200-250 grams of mushrooms into pieces, fry in oil until soft. Combine with chopped herbs, a little pepper for flavor. Add to the puree, mix.

With cheese. We take any hard cheese, 150 grams is enough. Three on a coarse grater, pour into hot mashed potatoes. Season with spices to your taste.

With chicken or minced meat. Heat the oil, fry the chopped onion. We spread 200-250 grams of minced meat and stir constantly, kneading all the lumps. After a few minutes, the minced meat will brighten, highlight juice. Increase the heat, evaporate the liquid and fry until cooked. In the process of roasting, aromatize with spices and add salt.

With cottage cheese or feta cheese. We take a gram of 150 feta cheese or well-wrung cottage cheese. Knead with a fork. Mix with warm mashed potatoes and finely chopped dill. If brynza is added to the filling, salt the potatoes sparingly, brynza is quite salty.

With chicken or beef liver. Finely chop the onion, cut the liver into medium pieces. Fry onion cubes in oil, add the liver and all together continue to fry until the liver is soft. Strongly do not fry. Pass through a meat grinder, combine with crushed potatoes.

I hope my tips and the recipe for potato dumplings will be useful to you, and you will share the results in the comments. Bon Appetit everyone! Your Plyushkin.

One version of the recipe in video format