Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, and also in combination with soups and meat. A great way to diversify the menu using familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. You will have to spend 45-60 minutes on everything.
Ingredients:
- potatoes – 6-8 pieces (medium);
- wheat flour - 4 tablespoons;
- chicken eggs - 2 pieces;
- onion – 1 piece;
- starch - 1 tablespoon (in some cases);
- butter – 50 grams (for frying);
- bay leaf – 2 pieces;
- black pepper – 3 peas;
- salt – 1 teaspoon;
- water – 2 liters (for cooking).
To make dumplings, you need potatoes with a medium starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing with your hands, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass becomes too sticky. In this case, when kneading the dumplings, you should add a little pure starch.
In some recipes, the potatoes are pre-boiled and then mashed into a dough. But in this case you have to work quickly with hot potatoes, which is not very convenient. It is much better to cook dumplings made from raw material. You won't notice any difference in taste.
Potato dumplings recipe
1. Grind the onion on the finest grater.
2. Wash the potatoes and remove the skins. Grate the pulp on the same grater as the onion.
3. Squeeze the potato mass well with your hands or through cheesecloth until the pulp becomes almost dry.
4. Mix potatoes with onions, beat eggs. Mix.
5. Add flour. Knead the dough, which should be stiff and homogeneous so that the dough does not fall apart. If necessary, add a little water, starch or more flour.
6. Roll the dough into balls approximately the size of a walnut.
7. Fill the pan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.
8. Carefully place the potato dumplings into the boiling water. Stir, making sure that the ingredients do not stick to the bottom of the pan.
9. Once the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
10. To obtain an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated frying pan with butter (optional).
11. Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a frying pan or frozen for long-term storage, and, if necessary, lightly boiled and fried again.
What is the original Belarusian dish? Of course, dumplings with “souls”!
Only Belarusians could come up with such a symbolic name - it’s not enough just to prepare a dish, you also have to put your soul into it!
Preparation time: 30 minutes
Cooking time: 20 minutes
Product yield: 6 servings
To prepare Belarusian dumplings with “souls”, we will need the ingredients listed below.
Ingredients
- 1-1.5 kg of potatoes,
- 0.4 kg minced pork,
- large onion,
- ground black pepper,
- salt - to taste.
Preparation
Peel the potatoes, grate them on a fine grater, squeeze through cheesecloth (not too hard, so that the dumplings don’t turn out tight, but not too much, otherwise they will boil. By the way, the mass used to be hung in a linen bag to drain the juice), add salt, and stir.
The dough for the “body” is ready, it’s time to take on the “soul” - earlier among the peasants these were small pieces of lard or mushrooms, in the kitchens of the nobility they added cheese, poppy seeds, onions or cottage cheese. Classic filling: mix finely chopped onion with minced meat, salt and pepper.
Make a flatbread from the “dough” in the palm of your hand, put in a piece of minced meat (finely chopped meat with onions are tastier), roll into a ball the size of a walnut (some housewives make it a little larger, but not very large - otherwise it will be). Carefully lower into boiling water - the “soul” should not leave the “body” prematurely! Cook over low heat until the floating dumplings settle to the bottom of the pan; use a slotted spoon to transfer them to a plate.
Serve with sour cream or cracklings and fried onions.
A difficult recipe for potato dumplings with meat in Belarusian step by step with photos.I would venture to introduce an ancient Belarusian dish that is still often made in villages. Of course, it is not intended for those who stubbornly struggle with excess weight, as it is very high in calories. Men eat it with pleasure, because after such a meal you feel full for a long time.
It’s not at all necessary to make such a rich dressing, and you can get by with just sour cream, but I wanted to show this dish the way it was most often made even a hundred years ago.
- National cuisine: Belarusian cuisine
- Type of dish: Side dishes
- Recipe difficulty: Not an easy recipe
- Cooking technology: Cooking
- Preparation time: 10 min
- Cooking time: 1 hour 10 min
- Number of servings: 4 servings
- Calorie Amount: 97 kilocalories
- Occasion: Dinner, lunch, breakfast
Ingredients for 4 servings
- For the test
- Potatoes 10 pcs.
- Onion 1 pc.
- Wheat flour 3 tbsp. l.
- Extra salt 1 tsp.
- Chicken eggs 1 pc.
- Filling
- Onion 1 pc.
- Vegetable seasoning 1 tsp.
- Ground black pepper 0.5 tsp.
- Pork pulp 500 g
- Extra salt 0.5 tsp.
- Refueling
- Onion 1 pc.
- Salted lard 70 g
Step by step
- To prepare dumplings you need to take potatoes, flour, egg, onion, pork pulp with fat, salted lard, sour cream, ground black pepper, vegetable seasoning and salt.
- Preparing the filling. Cut the meat into small pieces. Peel the onion, wash and cut into 4 parts.
- Pass the meat and onions through the middle grill of a meat grinder. Add vegetable seasoning, a little black pepper and salt to the minced meat.
- Mix the filling thoroughly.
- Preparing the dough. Peel the potatoes.
- Grate the potatoes on a fine grater along with one onion. The onion is needed to prevent the potato mixture from darkening. To chop potatoes, use only the grater shown in the photo (with sharp teeth).
- Place the colander in a bowl. Place the mixture in a colander lined with gauze.
- Squeeze out the juice and let it settle, and then drain the liquid from the settled starch. Place the potato mixture in a bowl.
- Add starch, flour, egg and salt to the squeezed potatoes.
- Knead the potato dough well.
- Cooking dumplings. Divide the dough into pieces weighing about 70 g, flatten it between your palms into flat cakes, put the filling in the middle, connect the edges and give it a round shape.
- Place the dumplings one at a time into boiling salted water (the water should boil all the time!) and, stirring gently, cook for 25–30 minutes at a low simmer.
- Peel and chop the onion.
- Cut the lard into small cubes.
- Heat the lard in a frying pan until golden brown cracklings form.
- Place the onion in the resulting fat and fry until soft.
- If desired, you can put sour cream in the dressing and boil it. The sour cream must be high in fat so that it does not curdle in the dressing.
- Place the dumplings on a heated plate and pour over the fat, cracklings and onions. You can lightly sprinkle the dumplings with chopped dill. The dumplings are eaten by separating a small piece and dipping it in fat.
Preparation
First, prepare the ingredients you will need. This is minced meat (you can take store-bought or homemade), onions, potatoes and chicken eggs. Potatoes should be peeled, thoroughly brushed to remove small particles, and washed. The onion is peeled and washed.
The onion needs to be chopped using a grater or a knife. Then it is mixed with minced meat. The latter also needs to be salted and peppered. Stir the minced meat until smooth. Potatoes should be placed in cold water. Then the vegetable should be boiled until tender. You can also boil potatoes in their jackets, then you will need to peel them. Drain the water from the finished potatoes, and then mash the potatoes (no need to add water). Make sure there are no lumps left in the puree, and then let it cool. Now you need to make the dough. Place the puree in a bowl, add semolina, eggs, add a little salt and pepper. Knead the dough until it has a uniform consistency. After this, add the flour, doing it gradually so that there are no lumps. You don't need a lot of flour, as it will affect the taste of the dish. Add it until you get a firm and elastic dough. The remaining flour will be needed to form the dumplings.
Next, roll the minced meat into small balls approximately the size of a walnut. The workpiece must be wrapped in potato dough. It is advisable to first roll the minced meat ball in flour for convenience. The dumplings should be round in shape. Place a pot of water on the stove. Wait for it to boil. Add bay leaf. Then carefully place the balls of meat and dough. Do not add too much, the dumplings should float freely. Stir occasionally with a wooden spatula to prevent the dumplings from sticking to the bottom. Bring to a boil, wait until the balls float to the surface, then reduce the heat and continue cooking for another ten minutes over low heat. After the specified time has passed, remove the dumplings with a slotted spoon and place in a deep plate.
Place the finished dumplings on a plate, garnish with herbs, such as parsley, and serve. No additional ingredients are needed, because the dish is complete: it contains both a side dish and a meat component. Bon appetit!
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