I can safely call this dumplings recipe with potatoes ours. family recipe. Because I have never eaten such dumplings anywhere, and have never heard of such dumplings from anyone else). And these are not dumplings, but dumplings. Since the difference between dumplings and dumplings is that the filling in dumplings is already pre-prepared. It can already be eaten by itself. And meat is also used in dumplings, and in my case, potatoes are raw, not boiled.
First of all, knead the dumpling dough. I make the dough for dumplings with potatoes a little less tight than for meat dumplings. You need to add eggs, water and salt to the flour. Also this time I added a little vegetable oil, because I recently heard that it gives more elasticity to the dough.
Knead the dough and let it rest. After resting, the dough will become softer, this must be taken into account when kneading.
At this time, prepare minced potatoes and onions. We clean the onions and potatoes. Onions should be about half the amount of potatoes, a little more, but not less. I have a small onion, so I took 6 pieces.
Next you need to chop the onion and potatoes. My mom does it with a meat grinder with a juicer attachment. So it turns out minced potato, already squeezed out of excess juice. I made it in a blender. First I chopped the onion quite finely, and then the potatoes.
Then I mixed everything and squeezed the juice with my hands. It turned out minced potato without moisture. The squeezed juice turned out to be a glass, or maybe a little more. We don't need this juice. Forget about it). Now minced salt and pepper.
Let's start sculpting. Everything is the same as with meat dumplings. First, as well as for ordinary dumplings, roll out the dough and cut the mugs with a glass.
Put the minced potato in the center of each circle and form a dumpling.
We fasten the ends properly. It turns out such an ordinary dumpling.
We leave it in this form. I don’t know why, but it so happened that we don’t make a pigtail on dumplings with potatoes.
From this amount of products, I got 44 dumplings.
These dumplings cannot be frozen. They boil all at once. These dumplings are boiled in the same way as meat dumplings. They only float faster, and after surfacing, they cook for about 7 minutes.
In boiled form, they are perfectly stored for a day for sure. And these dumplings are good both warm and cold. For my taste, they are especially good cold).
Serve dumplings in portions and remaining on a common dish. Serve with dumplings in small bowls. sunflower oil(better not even refined) or melted butter. It's a matter of taste. This is the process of eating. We take a dumpling on a fork, dip it in oil and eat it). The oil can also be slightly salted (if suddenly the dumplings are slightly undersalted, this happens to me).
Very tasty and unusual dumplings are ready. The remaining, already cooled dumplings, can be lightly poured with vegetable oil, covered with another plate or lid. If they do not have time to eat in the next few hours, then we put them in the refrigerator. Delivered, do not heat. They just need to sit at room temperature for a while. And you can eat straight from the fridge. And I will note in the end, these dumplings with potatoes are completely different in taste from dumplings with potatoes.
Cooking time: PT01H00M 1 hour
Approximate cost per serving: 25 rub.
Let's prepare dumplings with potatoes using dumplings - a device that will facilitate the process of home cooking and allow you to make a high-quality semi-finished product. We add mushrooms, lard and other ingredients to raw potatoes as the main filling.
Dumplings created with the help of a pelmeni are obtained not only quickly, but also beautifully, since they all have the same shape at the output. But which dumpling is better - manual or electric? It all depends on your preferences.
Advantages of a manual dumpling
A hand-held dumpling can be plastic or made of metal, usually aluminium.- Practicality. The plastic form can be washed in the dishwasher, and its rubberized feet prevent slipping on the surface of the table. As practice shows, a metal dumpling pan contributes to ease in the cooking process, since the dough is perfectly separated from the aluminum surface.
- Convenience. The manual unit is very convenient to use due to its standard round shape, since it is easier for inexperienced housewives to roll out a round one than a square layer of dough.
- Price. Another plus is its cost, which is very democratic!
3 potato dumpling recipes
The recipe for dumplings with potatoes can be supplemented with mushrooms, onions, as well as minced meat and pork fat.With raw potatoes
It is well known that potatoes have high taste and nutritional qualities. Due to the content in its composition of a significant amount of potassium, potatoes promote the excretion of salt from the body, which improves metabolism. dumplings with raw potatoes- an affordable recipe that can be prepared on a weekday.
You will need:
- raw potatoes, medium tubers - 6 pcs.;
- wheat flour - 2 cups;
- boiled water, pre-chilled - 1 glass;
- eggs - 2 pcs.;
- onion - 5 pcs.;
- vegetable or olive oil - 3 tablespoons;
- salt, ground black pepper and peas - to taste.
- Knead the dough based on water and eggs added to the flour sifted in advance. Mix thoroughly and pour in a little oil to make a pliable modeling material. Leave it to rest for a short time (20-30 minutes).
- Peel potatoes and onions, rinse and chop in a blender or meat grinder. Squeeze out the juice, you get raw potato-onion minced meat. Add spices to it as desired.
- Roll out the dough, put a thin layer on a dumpling, then sort the potatoes with onions into cells, roll up another thin layer of dough on top. Roll the top with a rolling pin and remove the mini potato patties from the mold.
- Boil in water with bay leaf, pepper and salt for about 5-7 minutes. Everything is ready!
- Part of the dumplings can be stored in the freezer for up to three to four months and cooked as desired.
With mushrooms
Wide spectrum useful properties mushrooms - there are also amino acids necessary for the body, and minerals that practically do not disappear as a result of drying or freezing. In addition, the lecithin contained in mushrooms prevents the accumulation of cholesterol. How to cook dumplings with potatoes and mushrooms?
You will need:
- wheat flour - 2 cups;
- egg - 1 pc.;
- chilled boiled water - 200 ml;
- onion - 1 large;
- fresh mushrooms, can be frozen - 400 g;
- raw potatoes, medium tubers - 5 pcs.;
- butter - 50 g;
Cooking
- Knead dumpling dough from flour, water and one egg, add a little oil, leave it for half an hour.
- Peel the potatoes, grate on a coarse grater.
- If the mushrooms are frozen, thaw them first, drain the water and then chop finely. Also peel and chop the onion.
- Stir the filling of potatoes, onions and chopped mushrooms, add a little butter, garlic, spices.
- Roll out the rested dough, put the layer on the pelmeni, lay out the filling, roll up the second layer on top. Take it out of the mold. Boil dumplings with minced mushrooms and potatoes in salted water with bay leaves and peppercorns.
With lard
Fat contains important arachidonic acid, which is responsible for the normal functioning of the human cardiovascular and hormonal systems. Dumplings with potatoes and lard - original recipe, which results in dumplings with a filling similar to potato pancakes.
You will need:
- wheat flour - 2 cups;
- chilled boiled water - 1 cup;
- onion - 1 pc.;
- raw potatoes - 8 pcs.;
- fresh fat - 150 g;
- vegetable or olive oil - 2 tablespoons;
- butter - to taste and desire;
- salt, garlic, ground black pepper and peas - to taste.
- Form the dough based on the sifted wheat flour and boiled water, add a little salt and sunflower (olive) oil. Leave to let him get there.
- raw potatoes peel, then pass it through a meat grinder along with lard and peeled onions. Squeeze out the juice, getting thick potato-onion minced meat with lard. Add crushed garlic ground pepper.
- Spread with a teaspoon over the cells of a dumpling covered with dough minced meat with bacon, roll out the second layer of dough on top. Cook dumplings for about 5-7 minutes also with spices.
Recipe potato dumplings with the addition of bacon, fresh or frozen mushrooms, it will help you quickly satisfy your hunger at any time of the day. Bon Appetit!
So, to prepare minced meat for dumplings, cut the pork into medium-sized pieces. So it will be convenient to scroll them in a meat grinder.
Using the "equipment" for grinding products (meat grinder), we "turn" pork into minced meat.
The next component for the filling is potato tubers. They should first be washed and then peeled.
We also grind potatoes in a meat grinder. After scrolling through the whole potato, squeeze out all the liquid from it (use cheesecloth, for example).
Add the rolled ingredients for minced meat.
If desired, you can pepper the filling a little.
Green chopped fresh onion will also be useful.
Mix all the ingredients for the filling.
Roll out the dumpling dough into a thin layer (for convenience, it is better to divide the dough into 2-3 pieces).
Using a glass, cut out circles.
Thanks to this method, all circles of dough for dumplings are smooth and neat.
When the circles are ready, put the minced pork and potatoes on them (in the center).
We fasten the edges of the dough circle, forming a dumpling. Ready dumplings are boiled in water, which should be salted.
Bon Appetit!
Today we will cook a dish that everyone loves without exception. It is so homemade and delicious that there is simply no indifferent to it. These are everyone's favorite dumplings. And you will never buy these in the store. No matter how famous trademark and expensive price. The most delicious of them are exactly those that you cook with your own hands.
The recipe for this dish is incredibly simple. Knead the dough, prepare the filling, mold the products and boil them. But not everyone undertakes its preparation, because they believe that this is a long process. And another reason for refusing to cook is the inability to knead the dough.
Although I must say that the dough here needs the most common, without any embellishment. Just flour, water and an egg, and a little more salt. And his whole secret is that it should be cool enough. Then the finished products will not tear, and all the filling will remain inside. In general, there are quite a few. Today I will share some of them, in each option there will be a new way. And you can easily choose the one that you like the most.
All of them are good, and all of them will be whole and simply amazing in taste. After all, another secret is to prepare a delicious filling. And when we have delicious dough and the same filling, then an excellent result will be guaranteed.
Let's consider different options. It will be just one potato, and we will also have it with various additives.
We will prepare the simplest dough - on an egg and water. There is another way when you add a little vegetable oil, but I will talk about it in the next chapter.
This dough is tasty and without oil. And so that the dumplings do not tear, it should turn out tight and steep.
We need for the test:
- flour - 3 cups (480 gr)
- egg - 1 pc
- salt - an incomplete teaspoon
For filling:
- potatoes - 600 - 700 gr
- butter - 25 - 35 gr (or to taste)
- milk - 1/2 cup
- salt - to taste
For submission:
- butter - 40 - 50 gr
- sour cream
Filling preparation:
1. First we need to put the potatoes to boil. You can cook it a little more than suggested. It's better to have enough than not enough. The water should be salted. And at the end of cooking, for 5 minutes, you can add a bay leaf.
2. When it is cooked, it will be necessary to drain the water from it, remove the lavrushka, and dry it slightly over low heat right in the pan in which it was cooked. 2 minutes will be enough.
3. Then crush it with a pusher and be sure to add warm milk and melted butter. The puree should be a little thicker than when we cook it just for garnish. That is why we did not add much milk.
Although someone makes mashed potatoes for the filling and thinner, but I like it in this form. The taste of finished products in this case becomes more complete, and of course tasty.
4. The filling must be completely cool. It is not recommended to lay it hot in the dough.
To cool the puree faster, you can transfer it to a bowl.
Test preparation:
1. In the meantime, the potatoes are cooking, knead the dough. To prepare it, we will need boiled water. room temperature. Therefore, boil and cool it in advance.
2. In a bowl where it will be convenient to knead, sift the flour. As can be seen from the composition of the ingredients, we need 3 cups, or 480 gr. Its volume is 250 ml. But it is not at all necessary to use exactly the indicated amount of flour in grams. The glass itself can also be a measure. If you take 3 cups of flour, then measure the required amount of liquid with it.
From this amount of ingredients, a little more than 100 finished products of small size will be obtained.
3. Make a hole in the middle and break an egg into it. Add salt to it as well. Stir so that the egg is combined with flour as much as possible. Stir only in the center, without grabbing flour from the edges. We use a tablespoon for kneading.
The egg should be large enough. If it is small, that is, the first or second grade, then you can add 2. Or, later add a little more water.
4. Add half of the prepared volume of water and continue to mix the contents with a spoon. When the water is absorbed into the flour mixture, pour in the rest. And keep mixing. After the water combines with the flour, look at how much flour is left in the bowl. If there is too much, and you feel that it cannot be mixed into the dough, then add a couple more tablespoons of water.
5. Continue kneading with your hands. At first it will seem that the dough is too dry and it will be difficult to knead it. But as you knead, you will see that there is less and less flour left. You can watch the whole kneading process in the video that follows immediately after this material.
6. Transfer the dough to the work surface of the table and continue kneading.
The dough is tight and hard to give, but we should continue, we need it to be cool. This is his whole secret. In this form, it will not crumble and the products will not tear during cooking and will retain their shape.
Knead for at least 5 minutes. Ready dough slightly “nostrilous”, but it is completely homogeneous, without inclusions of flour and, moreover, without any lumps.
7. The test must be given time to brew. The minimum time is 30 minutes, the maximum is 1 hour. I usually keep it for 40 minutes. Although, the longer it sits, the more elastic it will turn out in the end. And also do not forget to cover it with a napkin or cling film, otherwise it will be covered with a dry crust, which will subsequently prevent beautiful products from being formed.
For infusion, the dough can be placed in a bowl, or left on the table. But you need to cover it in such a way that there is no air access to it.
There is a technique in which the dough is covered with a damp cloth. And if it does not have enough water, it will take as much moisture as it needs.
However, I do not use this method at the moment, because I know that there is enough of everything in it.
8. After the allotted time, we look at our dough and see that all the “nostrility” is gone, and it itself has become very elastic and pliable, although quite dense. This is the right state for him, which means it's time to cook dumplings.
Preparing dumplings:
1. Knead the dough again and cut off about 1/5 of the dough.
Roll it into a sausage about 1.5 cm thick. Cut into sticks of approximately the same size, no more than 1.5 cm. Each sausage should make 20, or a little more sticks.
2. If you sculpt products quickly, or you have an assistant who will roll out cakes, then you can immediately cut the entire sausage. If everything is exactly the opposite, then use only half of the sausage to start. The rest should be hidden under a towel. By the way, there we also have the remaining dough. It should never dry out.
3. And so we have 10 bars. They need to be flattened with a finger, and give them the appearance of a small little plump cake. Then roll out with a rolling pin, giving them the appearance of a small rounded cake, not very thin, but not thick either. Its diameter is about 5 cm. Do not do more, otherwise the products will turn out to be quite large and will not fit in your mouth))), just kidding, of course!
Although, as they say, in every joke, there is some truth, or a joke ... Be that as it may, our products should turn out to be small and neat. And in fact, they like to eat them whole, sending them into the mouth, while dipping them in sour cream.
4. If the dough is kneaded correctly, then there is no need to additionally “torment” them when rolling out. They do not stick to the work surface and are well molded.
Excess flour does not allow the products to be molded well, and during cooking they can come apart and the filling will fall out.
And so we have 10 rolled small cakes. You can roll out 5 at a time so that they do not dry out and do not stick together when slowly sculpting. And it's time to start shaping our sweets.
5. Put a little puree in the middle of the cake. Here, as well as in everything, the golden mean is good. Put a little filling, the product will turn out to be empty, put a lot, the dough may burst. So put enough so that the middle does not remain empty, and so that when sculpting, the filling does not climb into all the cracks.
The molded dumpling should turn out moderately “pot-bellied” and neat.
6. Blind the edges. The video will also show you how to do it. different ways. As I already said, if you did not use flour during rolling, then the blanks stick together just fine, without any difficulties. If, however, they are “too smart”, and the cakes are not molded, then in the next batch do not repeat such a mistake.
And that party, in addition to blinding the edges together, also “pinch” additionally (again, watch the video).
By the way, I forgot to show in the video that there is another way to sculpt with a “pigtail”. It is also good, and the products are very beautiful and neat.
7. Fold the finished products on a board, generously sprinkled with flour. If this is not done, then by the time it comes to cooking, they will all stick, and they will no longer be unhooked without damaging their integrity.
8. It is best to mold all products at once. Even if you cook only half. The test is not desirable to stand for a long time. Although you can put it in the refrigerator. There it can lie for another two days.
But if you plan to eat everything at once on the first day, then it’s better to cook them all first, and then put some in the freezer. Weld as much as you need.
We cook dumplings:
1. Pour more than half of the water into a large saucepan. I usually use a 5-liter container for this purpose. It is important that during cooking the products are not crowded. Put the pot on the fire and bring to a boil.
2. As it boils, the water must be salted, for such a volume I pour full dessert spoon salt, or a little more than half a tablespoon. Almost a whole, but without a slide. If in doubt how much to pour, pour a little, then try the water. Salt can always be added if needed.
3. In boiling water, one by one, lower half of the resulting products. In our case, they turned out more than 100 pieces.
4. At first, they will all sink, and they need to be slightly picked up with a slotted spoon so that they do not stick. The boiling will stop for a while. The fire must be large so that the water boils again quickly.
5. As it boils, the products will slowly begin to rise up. And by the time the water boils again, all products will rise to the surface. From this point on, you need to detect 5 minutes. Just in case, check with a slotted spoon to see if anything has stuck to the bottom of the pan.
If the dumplings are thin enough, then 5 minutes for cooking is enough. But if the walls turned out to be thick, then add one or two more minutes in time.
6. Prepare a deep bowl and carefully, letting the water drain and without breaking the products, take them out with a slotted spoon and put them in it.
Innings:
1. Put butter in a bowl for finished products. Adjust the amount to taste.
2. Shake the bowl to spread the butter. If possible, you can toss the dumplings slightly at the same time. Or just rotate the bowl from side to side.
The task of this manipulation is to distribute the oil over the entire surface of our sweets and they do not stick to each other.
3. Put the finished oil products on a large dish or plate. Be sure to put sour cream on the table.
4. Quickly call your household to the table and eat while they are still hot!
Of course, they are also very tasty cold. But hot!!! It is impossible to stop while at least one of them is on the plate!
Of course, as already said, they are best served with sour cream. Although you can limit yourself to just butter. And whoever wants to cook them for fasting can fry the chopped onion in vegetable oil and serve with it.
And this is a separate delicious topic. Although with dumplings, probably there are simply no tasteless options. Let's "travel" in this direction and further.
Video on how to make dumplings at home
There is something new on my blog. I started making video recipes. In some of them it is difficult to describe in words what and how! Yes, and no one has canceled our Russian proverb, but it says “It is better to see once than hear a hundred times” (and in our case, read).
Therefore, some of my favorite recipes, as well as not quite ordinary ones, I decided to record on video. So that for sure a person who learns to cook can cope with the preparation of this or that dish.
And here is one of these videos, where I tried to tell in detail, and most importantly, show how to cook dumplings at home in my kitchen. After all, in fact, this process is not quite simple. It is important to see what consistency you need to knead the dough. What it becomes at each stage. How to sculpt small beautiful blanks in several ways. And the main thing is to see the finished result with your own eyes. Too bad you can't try!
I hope that now after watching the video, and also after reading the detailed step by step description with a lot of photos, only the lazy will not be able to cook dumplings. I think that among those who read and watch there are no such people.
Friends, if everything is clear and there are no questions left after watching, then cook to your health. I am sure that you will succeed. And also I ask you to put your like so that I can understand that I am doing all this for a reason.
If you have any questions, then ask them in the comments. I will gladly try to answer them.
Vareniki with mashed potatoes and fried onions
This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I will only tell you how to cook dough with the addition of vegetable oil.
Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out to be incredibly tasty.
We need for the test:
- flour - 3 cups (480 gr)
- water - 2/3 cup (about 180 ml)
- egg - 1 pc
- salt - 1 teaspoon
For filling:
- potatoes - 600 - 700 gr
- milk - 0.5 cups
- butter - 30 gr
- vegetable oil - 1 tbsp. a spoon
- onion - 1 - 2 heads
- salt - to taste
For submission:
- sour cream
- butter
You can use it for serving instead of onion in the filling. However, I will describe both options.
Cooking:
1. Boil potatoes in salted water. Then drain the water from it, crush and mix with warm milk and melted butter. Try to see if there is enough salt. You can add to taste.
2. Cut the onion into small cubes and fry it in a pan with a spoonful of vegetable oil. You need to fry until it is slightly reddened in places, and in places it just becomes translucent. If there is not enough oil, then you can add a little.
Let the roast cool and put it in potatoes. Stir and allow to cool completely.
3. Knead the dough. To do this, sift the flour into a convenient bowl.
Make a hole in the center and crack an egg into it. If it is not large, then add two. Add salt immediately. Stir the mass right in the center until it combines with flour. This is best done with a spoon.
4. Add half of the prepared water. We need it pre-boiled and cooled to room temperature. Pour it into the middle too. Pour a spoonful of oil into it. And also knead, each time capturing more and more flour from the periphery.
5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water interferes with the flour, knead with your hands.
6. When the mass becomes thick, put it on the work surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. There should be no flour or lumps left on it. And although it is still quite porous and "nostrilous", this is only for now. It will infuse, the flour will become sticky, and the dough will even out and become smooth and softer. That is, just the one from which it will be convenient to form our products.
7. Transfer it to a bowl, or leave it on the table and wrap it with a napkin or towel. Leave to infuse for at least 30 minutes, and preferably 40, and even 1 hour.
During this time, it will disperse, become smooth and even. And he will be a pleasure to work with.
8. And so, we are all set. The filling has cooled down, and the time of infusion is up, which means you can start sculpting. Prepare the work surface of the table and rolling pin. Just in case, prepare flour, so that in which case you can lightly sprinkle it on the table. And also sprinkle it on a wooden board in advance, on which we will lay out finished products.
Be sure to sprinkle, otherwise the blanks may stick to the surface.
9. Knead the dough again. If it is properly mixed, then, as a rule, we will no longer need flour. But if it turned out to be rather sticky and clings to the table, then lightly sprinkle the table with flour and work with it.
10. Cut off about 1/5 or 1/6 of the dough from the dough and roll into a long thin sausage. Cut into strips and roll out. Roll out in small batches of 5 to 10 cakes, depending on the speed of sculpting. So that the cakes do not dry out and do not stick to each other.
11. Put some stuffing and make dumplings. Lay them on the prepared board.
12. Then boil as in the first recipe and serve with sour cream.
However, with onions, you can cook our sweets in a different way. Namely, place the bow not inside, but place it outside. That is, put one mashed potato into the product itself. But put the fried onion with butter on top when serving.
It is difficult to say which of these two options will be better. Personally, I can't even compare them. Delicious in both cases. Although I can attribute this perception to the fact that I really like dumplings. And I can eat them in different ways.
And to determine which of the two options you like best, you need to cook them this way and that. Try it and then draw a conclusion.
Step by step recipe with potatoes and mushrooms
And in order not to repeat myself in this recipe, I want to offer you a completely different version of both the dough and the filling.
We need for the test:
- flour - 550 gr
- milk - 250 ml
- egg - 1 pc
- salt - 1 teaspoon
For filling:
- mashed potatoes
- fresh or frozen mushrooms - 200 gr
- onion - 1 pc.
- vegetable oil - 2 tbsp. spoons
Cooking:
1. Boil potatoes in advance and mash them into puree. Add warm milk and butter. You can see how to cook it in the first chapter of today's article.
2. Additionally, for mashed potatoes, we will prepare the second filling - mushrooms fried with onions. It is very easy to cook it. First, you will need to fry the diced onion in oil in a pan, and then add the mushrooms cut into small pieces. Salt to taste and fry until tender.
When the second filling has cooled, combine it with mashed potatoes.
3. Prepare the dough. As you can see, its composition differs from the options already proposed above. And it is prepared not on water, but on milk. And so, the first step is to sift flour into a bowl. It is necessary to do this so that the dough turns out tasty and airy.
4. Add egg and salt, and start kneading with a spoon. Then add milk at room temperature, first half. And after mixing and everything else.
5. Knead first in a bowl, then put on the table and continue kneading there. When the dough becomes plastic and homogeneous, put it in a plastic bag, or cover with a napkin. Leave for 30 - 40 minutes to infuse.
6. After the allotted time, put it back on the work surface of the table and rinse thoroughly again. Everything, we have it ready, and you can begin to form products.
7. Sculpt dumplings, as already described in the first recipe and shown in the video in any way suggested. For example, you can do it like this beautifully.
8. Then boil in salted water for 5 - 7 minutes. Time to count after the water boils after laying out the blanks in them.
Take out and serve with sour cream or butter.
And you can additionally fry them in a pan in oil.
And it will also turn out just unrealistically delicious dish.
Delicious recipe with potato and sauerkraut filling
And again we will have a new version of the test, this time it will be custard. And the filling for dumplings will be simply indescribably delicious. You can cook them with only one sauerkraut- it will already turn out just a firework of taste.
But since today we are preparing our products with potatoes, we will add it to the filling as well.
We need for the test:
- flour - 3 full glasses (500 gr)
- milk - 1 cup
- egg - 1 pc + 2 yolks
- butter - 70 gr
- salt - 1 teaspoon
- sugar - a pinch
For filling:
- sauerkraut - 500 gr
- boiled potatoes - 2 - 3 pcs
- onion - 1 pc.
- oil for frying - 3 - 4 tbsp. spoons
For submission:
- sour cream
Cooking:
1. Prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. You can beat with a fork or whisk.
2. Boil water in a separate bowl. Add butter to it and stir it so that it completely melts.
3. Add half of the sifted flour and mix quickly with a spoon. The flour immediately steamed, but the mixture is no longer so hot. And you can pour in half the egg mixture. Also without stopping, continue kneading.
4. Then pour in the remaining flour, mix again, and pour the egg mixture last.
5. First knead the dough in a bowl, and then put it on a floured table and knead it to the desired state.
The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products from it do not tear or burst.
But for this he must be given the opportunity to stand up and gain strength. This will take 30 - 40 minutes of time. During this period, leave it under a napkin, or put it in a plastic bag. You can also use cling film.
6. Prepare the filling. As is already clear from the name of the recipe, we will use it for her. Of course, you can cook with fresh, but with sauerkraut ... It's just indescribably delicious.
If the cabbage is strongly acidic, then it must first be washed, or poured over with boiling water. Then drain the water and squeeze the cabbage. If the taste is such that you want to eat it without stopping, then in this case you should simply squeeze it out.
7. If it is cut into long thin strips, then it should be laid out on a board and cut into pieces no more than 3 cm long. If the straw is long, then it will be inconvenient to stack it in a small workpiece. Yes, and you can’t put a lot of it in this case.
And we remember that the secret delicious dumplings not only in the dough, but also in a large number of delicious fillings.
8. delicious stuffing will be if you add onions to it. To do this, it must be cut into small cubes and fried in a pan in oil.
9. Then add cabbage to the pan and fry everything together. Do not pour a lot of oil, you need just enough so that the cabbage does not burn. Therefore, pour it in such an amount to fry the onion, and if necessary, then you can simply add it.
Fry the cabbage in a pan until soft and, moreover, it is not necessary to stew it. The whole chic of such a filling is that it remains tough. And we fry it so that it is saturated with onion juice and oil. In this form, it is simply delicious even without everything.
10. It was possible to leave the filling as it is, but our recipe today is with potatoes. And maybe someone will want to cook just like that. But somehow I don’t want to add puree here at all. There will be some incomprehensible "porridge". Therefore, it is better to pre-boil potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.
That's when the filling will turn out what you need. You need to combine the two fillings already cold. Then appearance finished products and fillings in them will turn out just great.
11. Now, when we have both the dough and the filling ready, you can stick dumplings, boil and eat deliciously.
How to sculpt, cook, we have already examined in detail in the previous chapters, especially in the first. And also all this can be seen in an excellent video that was filmed specifically for this article.
Serve the finished dish is best with sour cream. There is oil in the filling, but with sour cream it will be very tasty!
How to cook dumplings stuffed with potatoes with lard, or cracklings
This dish is very popular in Ukraine and Belarus. It is also prepared here, especially in the southern regions of the country.
The dough can be used absolutely any of the options proposed today. But again, in order not to repeat myself, I want to offer you another very simple way. And we will knead it on kefir.
We will need:
- flour - 350 gr
- kefir - 200 ml
- salt - 0.5 tsp
For filling:
- mashed potatoes - 500 gr
- lard - 150 gr
If desired, mushrooms fried with onions are also added to such a filling, just one fried onion. Dill is also added for taste and aroma. And every time it will be a new filling and of course new taste. All of them are incredibly tasty and quite worthy to cook a dish with them.
For submission:
- sour cream
Cooking:
1. The dough is prepared very, very simply. You just need to get kefir out of the refrigerator in advance, it should either be slightly warmed up, or just have room temperature.
2. Then stir the salt in it, just shaking the mixture with a fork.
3. Gradually add the flour sifted through a sieve and knead the dough with a spoon. When you add the last portion of flour, the dough can be transferred to the work surface of the table and continue kneading already on it.
When it becomes homogeneous, it must be put back into the bowl and covered with a napkin or cling film. It should be infused in this way for 30 - 40 minutes.
4. In the meantime, prepare the filling. Potatoes need to be boiled and mashed in advance. Most likely they can do it. But if you are at a loss, you can read.
5. Cut the lard into small pieces. You can cut it both into thin strips and into cubes. It doesn't play a big role.
6. Warm the pan and put the chopped pieces on a dry surface. Fry while stirring. During this process, fat will be released from the fat and the laid out product will be fried on it. Thus, we will get cracklings.
7. Put them on a saucer or plate and let cool. Salt to taste.
8. Mix cracklings with chilled mashed potatoes. If desired, you can add the required amount of oil from the pan on which the lard was fried. You can fry onions in this oil, or onions with mushrooms if you want to use these ingredients in the filling.
But it is worth saying that this oil has a specific smell that will be transferred to finished products in the long run. Therefore, those who do not like such smells can fry the onion on the usual vegetable analogue.
9. Our dough is also ready. It needs to be kneaded again. And you can start sculpting our sweets.
10. I will not dwell on this in detail and will not take up your time. Moreover, in today's article we have already talked about this a lot.
Therefore, we make dumplings, cook them, put them on the table and quickly call our family to the table. Such products are delicious just when they are still hot. Then the filling, and the dough, in general, the whole product as a whole is very, very tasty. Therefore, there is no need to delay. Don't forget to submit to ready meal sour cream.
And you can use the same ingredients to make a dish completely different in content and filling. That is, to make dumplings stuffed with potatoes. Boil them in the right amount in salted water.
And then put in a frying pan with cracklings. Truly beautiful! And you know how delicious!
And at the end of the article, I would like to express the hope that today's material turned out to be useful to you. And who by this time did not know how to cook dumplings, he will certainly learn. After all, there is nothing complicated in this process. It just takes time and some skill. The skill is gained in two or three cooking times, and you can always find the time. After all, we are preparing something for our loved ones and loved ones.
If you have any questions, ask in the comments. I will gladly answer them.
Bon Appetit!
There are many people who would not like dumplings. But even more there are those who love them. In my family, dumplings are a fairly popular dish. Most often, I sculpt them myself (sometimes I buy ready-made ones, because with our rhythm of life, unfortunately, it is not always possible to devote a lot of time to cooking at home).
My children are still small and have recently begun to eat meat in dumplings. Therefore, I often made them (and do now) dumplings with meat and potato filling. It's dumplings, not dumplings. Since dumplings mean stuffing from boiled potatoes, and dumplings are made with raw ones.
This was a small preface, and now let's get down to the process.
1. How do we start making dumplings? Namely, from the preparation of the test. Almost every cook or hostess (owner) has his own recipe dumpling dough. Initially, we all use basic recipe, and over time, proportions, sequence and even ingredients change.
I have been kneading dumpling dough in a bread machine for several years now. Everything is simple here: I put it in the bowl of the bread machine in sequence: 1 glass of liquid (1 chicken egg + 1 tablespoon of refined vegetable oil + water to the edges of the glass), 3 glasses of flour and 1 hour. l. salt. Next, I select the "Pasta Dough" program (I have a Moulinex bread machine and the dough is kneaded on this program for 15 minutes.) At the end of the kneading, I put the dough in a plastic bag and put it in the refrigerator - let it wait in the wings. From the specified amount of ingredients, about 700g is obtained. test.
2. Prepare potatoes and onions (clean, wash). My minced meat is mixed (beef + pork) and has long been ready for use.
Here is an approximate ratio of ingredients for a "successful" filling
Three potatoes on a fine grater, onions on a coarse grater
Mix the onion with potatoes and salt, put them in a colander and squeeze lightly. It is necessary to squeeze out the excess liquid, otherwise the filling will then "get limp" and it will be difficult to sculpt dumplings
We spread the squeezed potatoes to the minced meat
add salt, add black ground pepper to taste (my children are used to spices) and mix everything. I use a teaspoon of salt for this amount of ingredients.
And that's it, our meat and potato filling is ready. Posting ready stuffing in a colander so that excess liquid does not linger in the filling. Don't worry, the filling won't dry out.
3. My dough was already ready. It was left over from the last time (I freeze the rest of the dough for the future).
The test is about 300 grams (here are its dimensions compared to a regular paper napkin).
My cutting board is a strange color, because one day carrots were rubbed on it. Since then, the color has not come out.
We form a "sausage" from the dough and cut it lengthwise into two equal parts
From each part we form a long "sausage" and cut into identical pieces (not jewelry, but we try)
Roll each piece of dough in flour
And roll out each piece in the form of a cake, about this size. A perfectly round cake is obtained quite rarely, uneven edges do not affect the quality of the dumplings. We put our meat and potato filling on the cake, about a teaspoon with a slide and sculpt the dumpling the way we like
Do the same with all the other pieces of dough.
4. Our dumplings are ready. I got 42 of them. Just right for dinner for my family (2 adults and 2 kindergarten children). You can immediately boil them, or you can freeze them, after sprinkling the tray with flour.
5. Boil the dumplings in salted water (to taste) for 20 minutes from the moment the dumplings float to the surface. We have raw potatoes in the filling, so we cook for at least 20 minutes.
20 minutes have passed, we catch the dumplings with a slotted spoon, put them on plates and serve with your favorite sauce. My husband and I love meat and potato dumplings with sour cream, children eat just like that.
Bon appetit to all and see you soon!
Cooking time: PT01H20M 1 h 20 min
Approximate cost per serving: 40 rub.
