Potato dumplings recipe without meat. Boiled and fried potato dumplings - a recipe with step-by-step photos on how to cook tasty and easy. Belarusian potato dumplings with meat

Tried this for the first time culinary dish here in Germany. First in restaurants, then at a party and in a wide variety of options. This dish combines our simple mashed potatoes and at the same time leaves each culinary specialist who comes into contact with him a huge field of fantasy of a palette of tastes.

Various regions of Germany are fighting for the right to call dumplings their homeland. These are Thuringia, Silesia (Schlesia - now belongs to Poland), Bavaria, etc.

V classic version, dumplings are made on Sundays or on holidays when the whole family gathers and are usually served with stewed red cabbage with apples in wine and the famous veal roulades.

They go very well with stews, vegetables, in general, with everything that mashed potatoes can suit your taste, but they will make your dinner unusual and thus bring variety to our table.

They are prepared very simply and for this we do not need any refined and expensive products.

So the recipe.

For potato dumplings, we probably need the potato itself :), I don’t write the quantity, I’ll explain why later. This also applies to starch. Also here are eggs, approximately per kg - 2 pieces, salt, pepper, nutmeg taste. This time I will make them with breadcrumbs and therefore I took some bread, but this position is optional, you can do it without them or with other fillings, as you wish.

We bought desirable potatoes with a high content of starch, i.e. which boils well and cooked it in uniforms (you can also bake in the oven - as an option).

While the potatoes are cooking, we prepared croutons for the filling by frying them on butter.

To complement the dumplings, I prepared mushroom stew with chicken meat.

To do this, he took mushrooms, fried them with onions, thyme and poured sour cream.

So our potatoes were cooked, they took them out, peeled and cooled.

Then they took a potato press, if it is not on the farm, then they took a simple potato crusher and crushed the potatoes very well.

And now I explain why the number of potatoes can be taken arbitrarily.

We lay out our potatoes on a cutting board around, make a cross on the circle.

We remove one part, mixing it with the other three, and instead add starch.

Then come eggs, salt, pepper, etc.

Mix well until a homogeneous dough is formed.

With wet hands, we form balls the size of a tennis ball, after filling them with crackers.

I prepared a large pot of salted water and let it boil, we reduce the fire a little so that the water no longer boils and dip our dumplings into it. Let's leave them in it for about 10 minutes, they should emerge.

Potato dumplings, the recipe of which can be both simple and complex, is a traditional dish of Slavic cuisine. Each family prepares them differently, but there are special rules thanks to which you can treat your household members with real dumplings prepared in accordance with the recipe.

Characteristic features of dumplings

Dumplings, dumplings, sorcerers and pyzy - there are no names to describe this dish. But all the salt is hidden in the features of its preparation. Potato dumplings, the recipe of which can be the most diverse, are found in many cuisines of the Slavic peoples. So, in some countries it is in others - cottage cheese. Dumplings can be with or without filling, served boiled or fried.

There are a great many varieties of this dish, but first you should get acquainted with the classic recipe for cooking. It so happened that potato dumplings are a traditional Belarusian dish.

Recipe

Ingredients:

• 10-12 pieces of medium-sized potatoes;
• 2 onions;
• salt and nutmeg to taste.

Cooking method:

1. First of all, it is necessary to prepare the main ingredient - the potatoes are peeled and rubbed on a fine grater.
2. After that, it is necessary to wring it out. For these purposes, it is better to use clean gauze or a dense cloth (so that the potato mass itself does not leak directly).
3. The resulting juice should not be poured out. To prepare a traditional Belarusian dish, you will need starch, which is formed in the process of settling the liquid.
4. After adding starch to grated potatoes, salt and nutmeg should be added to the total mass to taste.
5. The grated product quickly changes its color. To preserve aesthetics, you can add a few drops of lemon juice.
6. Then small, but neat, balls are rolled from the resulting dough, which subsequently need to be lowered into boiling water.
7. You can add a few black peppercorns and bay leaf.
8. Dumplings are cooked for a short time - about 30 minutes. Decorated with fresh herbs, they are served with sour cream or cream sauce.

Traditional potato dumplings, the recipe of which turned out to be not difficult at all, are ready. V traditional cuisine they are served with sour cream or doused in butter with fried brisket and onions.

Dumplings with meat

To prepare this a simple dish you will need the following ingredients:

• 14-16 medium sized potatoes;
• pork (about 500 g);
• two medium bulbs;
• 2 eggs;
• 300 g of premium flour;
• salt, pepper and spices to taste.

First of all, you need to prepare the ingredients. From 16 medium-sized potatoes, 4 pieces must be selected, boiled in their uniforms, cooled and peeled. Peel the rest of the potatoes and grate on a fine grater. So that the mass does not darken, you should immediately grate two onions into it or add a few drops of lemon juice.

Then you should free the potato mass from excess liquid - for these purposes, gauze or bandage folded several times is ideal.

Peeled boiled potatoes must be thoroughly chopped - for this you can use a meat grinder or blender. Then boiled and raw potatoes are mixed together. Eggs, flour, salt, pepper and spices are added to the mass. You can add a small amount of fresh herbs. The resulting dough is well behind the hands and has a uniform consistency.

Preparing the filling and the dumplings themselves

These are the most plain dumplings The recipe is unique in that not only meat can be used for the filling - mushrooms, onions and other components go well with potatoes.

Now you need to prepare the stuffing for pork dumplings. To do this, pass the meat through a meat grinder, add chopped onion, salt and pepper to it to taste.

The dough can be rolled out and formed into rounds or pinched into small pieces. Spread the potato mass on the palm of your hand, make a small indentation and put the minced meat filling in it, and then pinch the edges tightly and form neat balls (for cooking) or cakes (for frying).

Potato dumplings (the recipe with minced meat is quite simple) can be fried in a pan or boiled. In any case, they should be served with sour cream and fresh herbs.

Potato dumplings: soup recipe

The above method of making dumplings can also be used for this serving variation. In this case, dumplings are served with the broth in which they were cooked, seasoned with fresh herbs and sour cream.

The preparation of soup can also be very diverse. To do this, you can roll small potato balls with and without filling. You can make soup with dumplings and meatballs, add fresh vegetables and meat bone to the broth. It is worth noting that Belarusian dumplings can be baked in the oven until golden brown.

From potatoes with meat - these are not only stuffed balls. Potato dumplings can be used as a side dish prepared with one of the aforementioned methods and meat served separately as a main course.

In order for the potato dough to turn out tender and airy, you can add a small amount of milk to it.

Before adding eggs to potato mass, it is best to beat them with a little butter.

Even grandmothers told their granddaughters that the most delicious dumplings are made from small balls. But this does not mean that the potato mass should be turned into a large number of peas - to create the optimal size, it is advisable to focus on the plum.

Another little secret

Experienced housewives have long taken up the recipe for dumplings from raw potatoes and create on its basis culinary masterpieces which deserve special attention. So, in order to treat your household with an incredibly tasty and hearty dinner, you can cook the most ordinary dumplings in a very unusual way.

First you need to roll neat balls of dough, the recipe of which was described a little higher. Can be made with or without filling. Then the potato lumps are carefully lowered into boiling slightly salted water with the addition of ground pepper and bay leaf. It is important not to overdo it with the number of balls - if there are too many, the dumplings can stick together.

After cooking them for 30 minutes, you can get the dumplings and put them in a colander (so that the glass is excess liquid). After that, the boiled lumps must be fried in butter. You can add a small amount of olive oil. Grandma's secret: it is best to fry the dumplings one by one, gently turning each one, until golden brown. This is how incredibly tasty dumplings are obtained, which can be served at the table, seasoned with sour cream or any other sauce.

Hello dear readers of my blog! Every nation has its traditional dishes and very interesting to get to know different cultures. In today's article I will tell you how to cook a dish from Belarusian cuisine - dumplings. potato recipe.

To prepare 5 servings, we need the following ingredients:

1. Potatoes - 3 pieces
2. Milk - 50 milliliters
3. One egg
4. Wheat flour- 1 glass
5. Salt to taste

Recipe with photo:

1. First you need to peel the potatoes. Then grate it on a fine grater and squeeze it well with your hands.

2. Warm up the milk a little and combine it with potatoes.

3. Add a raw chicken egg, salt to taste and mix thoroughly.

4. Add flour and knead the dough. We divide it into about 3 parts, forming a sausage from each. Cut the dough into medium sized pieces.

5. Pour water into the pan and put on fire. As soon as the water boils, throw dumplings into it. You can understand that the dumplings are ready when they float to the surface.
Dumplings can be boiled in soup, instead of the usual chopped potatoes, it turns out much tastier and more interesting.

As a rule, the dish is served at the table with sour cream and herbs.

Dumplings with meat

1. Potatoes - 10 pieces

3. One chicken egg
4. One bulb
5. Pork pulp - 500 grams
6. Black pepper
7. Salt to taste

Step by step cooking recipe:

1. First let's cook meat stuffing. To do this, the pork pulp should be cut into medium-sized pieces. Peel one onion and cut into 4 pieces.
2. Pass the pork together with the onion through a meat grinder. Add pepper and salt to the resulting minced meat to taste.
3. Peel potatoes, grate on a fine grater and squeeze well with your hands.
4. Knead the dough from raw potatoes, adding the egg, flour and a little salt. Cut the dough into large pieces.
5. Roll out the dough, put in the middle chopped meat and form a ball by connecting the edges of the dough.
6. Cook dumplings in boiling water for 20-25 minutes. Serve with sour cream. Dumplings can be cooked without meat, but this way the dish turns out to be hearty and replaces lunch.

Lean potato dumplings

To prepare 6 servings, we need the following ingredients:

1. Potato - 500 grams
2. Wheat flour - 1 cup
3. One large onion
4. Vegetable oil
5. Salt to taste

Cooking recipe step by step:

1. Peel potatoes, fill with water and boil until tender in salted water.
2. We make mashed potatoes by adding 100 milliliters of water in which the potatoes were boiled.
3. Add flour to the puree and knead the dough. We form balls from the dough and cook in boiling water until the dumplings float to the surface.
4. Finely chop the onion and fry in vegetable oil.
Serve dumplings seasoned with fried onions.

Polish potato dumplings

To prepare 8 servings, we need the following ingredients:
1. Potato - 1 kilogram
2. Wheat flour - 3 tablespoons
3. Chicken egg
4. Starch - 1.5 tablespoons
5. Salt to taste

Recipe:

1. Peel potatoes and boil in salted water until tender. Drain the water, and pass the potatoes through a meat grinder, allowing it to cool.
2. Next, add flour, egg, starch to the potatoes and knead the dough. Roll out the dough into a sausage and cut into medium-sized pieces. Form a ball from each piece, and press a little in the middle with your finger.
3. Cook the dumplings in boiling salted water until they float to the surface.

There is one traditional Belarusian dish, but there are many variations. Try to cook dumplings at home according to recipes, and if you have some questions and misunderstandings, you can watch the video:

Bon Appetit!

Many potato dumplings, which are popular in Belarusian and Polish cuisines, have been known since childhood, when all memories were vivid and “alive”. I must say that this dish is also prepared in other countries, but has other names, for example, Italian gnocchi. Below is a selection of the most delicious recipes performance of appetizing dishes in various culinary traditions.

Simple and tasty, you can cook potato products according to the classic recipe, which provides for the presence of:

• 8-10 potatoes;
• 1 egg;
• 20 g of starch;
• 2 onion heads;
• salt and nutmeg.

To prepare potato dumplings, the following order is observed:

1. Onion heads are rubbed or chopped with a blender.
2. Potato tubers are crushed in the same way.
3. Potato gruel is squeezed out and mixed with egg, salt, onion and spices.
4. Starch interferes with the potato "mince", after which small koloboks are formed from it, which are sent to a pan with boiling and salted water.
5. Products are boiled for about 30-40 minutes.

Very delicious dumplings obtained with sour cream or onion frying in lard.

With the addition of mushrooms

To please loved ones with an original dinner, it is enough to prepare:

• 4 potatoes;
• 300 g mushrooms;
• 200 g flour;
• bulb;
• 10 g of salt;
• 30 ml sunflower oil.

Sequencing:

1. Potato tubers are boiled, and after cooling, they are freed from skins and mashed.
2. The onion head is chopped and sautéed in a pan until soft, after which chopped mushrooms are added to the vegetable chips.
3. Flour, salt and sunflower oil.
4. From the kneaded dough, 4 "sausages" are formed, each of which is divided into small koloboks, boiled in boiling water.
5. Before serving, potato products are combined with mushroom frying.

Cooking potato dumplings according to this recipe costs no more than 4 minutes.

How to make with cheese

Dumplings can be served as an independent dish or used for soup.

To prepare tasty and nutritious products, you must have on hand:

• 1 kg of potatoes;
• 0.25 kg of flour;
• 2 eggs;
• a small piece of cheese;
• basil optional;
• salt and ground pepper.

Sequencing:

1. Potato tubers are washed, boiled until cooked, after which they are peeled and pushed to a homogeneous mass.
2. Crushed potatoes are mixed with grated cheese, chopped herbs, egg and flour.
3. From elastic dough sausages are formed, which are divided into parts.
4. Potato koloboks are sent to meat or vegetable soup 3 minutes before ready.

On a note. In the classic version of Ukrainian cuisine, dumplings are used instead of dumplings in the first course.

Belarusian potato dumplings with meat

In Belarusian villages, even today you can taste a very high-calorie dish prepared according to old recipe. Why not bring it to life in an urban environment?

It is enough to prepare:

• 10 potatoes;
• egg;
• 50 g flour;
• the same amount of starch;
• 3 onions;
• ½ kg of pork pulp;
• 70 g of fat;
• spices and salt.

Basic preparation steps:

1. The meat is cut into small pieces, like one onion, after which the prepared products are passed through a meat grinder and kneaded with salt and pepper.
2. The potatoes and the second onion are rubbed on a grater, and then the mass is leaned back into a colander to drain the liquid.
3. After adding flour, starch and eggs to the potato mass placed in a bowl, the dough is kneaded, from which small koloboks are formed.
4. The balls are kneaded so that a spoonful of the filling fits in the center, after which they roll into the same shape.
5. Dumplings are cooked for 25 minutes, during which dressing is prepared from pieces of bacon and the remaining onion by frying in a pan.

To make the dish more dietary, you can use sour cream instead of lard for dressing.

Cooking dumplings according to the Italian recipe

Italian potato gnocchi is an interesting variation on traditional dumplings. Their cooking technology is not much different from that described above.

Ingredients:

• 4 potato tubers;
• 300 g flour;
• egg;
• salt, sunflower oil and ground pepper.

In the process of implementing the recipe, the following actions are performed:

1. Potato tubers are well washed and placed in a refractory form, where they are sprayed with oil and baked for 60 minutes.
2. After cooling, the pulp is removed from the tubers, which is thoroughly mixed with the yolk separated from the protein, flour and spices.
3. Sausages are prepared from the elastic mass, cut into equal pieces, in the center of which small indentations are made.
4. Products are boiled until cooked in salted water.

From mashed potatoes

Dumplings can be prepared from fresh potatoes, and boiled.

To try the second version of the products, you will need:

• 400 g potatoes;
• 90 g flour;
• egg;
• salt;
• a piece of bacon with a meat layer;
• 2 onion heads;
• sunflower oil.

Stages of creation:

1. Potato tubers are peeled, cut into pieces and boiled in salted water, after which they are mashed.
2. Flour, egg and salt interfere with the slightly cooled mashed potatoes.
3. Pieces are plucked from the dough, from which balls roll.
4. When all products are prepared, they are sent to boiling water, where they are boiled for no more than 4 minutes.
5. The bulbs are chopped, and the fat is cut into thin slices.
6. Salo with onions are fried in a pan.
7. Dumplings are served at the table with dressing.

Advice. To prevent the products from sticking together on a dish, after removing them from the pan, they should immediately be sprinkled with oil left over from frying.

With minced chicken

Dumplings with minced meat resemble dumplings familiar to us, but only potato dough is used to create them.

Ingredients:

• 5 potatoes;
• 300 g flour;
• 100 g semolina;
• 2 eggs;
• 300 g minced chicken;
• bulb;
• salt and ground pepper.

The dish is prepared as follows:

1. The potatoes are boiled, then peeled, pounded and slightly cooled.
2. After that, an egg, semolina, flour and salt are added to the mashed potatoes.
3. The dough is kneaded until soft, after which cakes are prepared from it, in the center of which minced meat is laid out, previously mixed with onion cubes.
4. Products are plucked, after which they are shaped into balls, which are lowered into boiling water, where they are boiled for 10 minutes after surfacing.

Traditional Belarusian cuisine gave us potatoes. Like many others, this dish has several cooking options. There are only slight differences between them, since the main ingredient in any case will be potatoes. The dish is prepared as a main dish, as well as a side dish for meat. Potato dumplings are hearty, tasty and appetizing, therefore they are loved by both adults and children.

Description of the ancient dish

Kletski (or dumplings) are known to us as a traditional Slavic dish. However, similar recipes are present in many cuisines of the world. Cooked according to the Belarusian recipe, dumplings are juicy, tender, melting in your mouth. The Slavs believed that it was quite possible to feed a hard-working man to the full with such a dish.

The recipe for potato dumplings is also present in Polish cuisine. There, since ancient times, they were served on the table along with feta cheese and melted butter. In addition to potatoes, semolina or flour, cottage cheese, and sometimes even fresh berries were added to the mass.

In Hungary, it was customary to stew dumplings with peppers and cracklings under sour cream sauce. The Austrians preferred to cook soup with them. In Norway, the locals did not use potatoes to make dumplings, but white fish. It was mixed with onions, flour, herbs and eggs, prepared into balls, boiled and served with a creamy sauce.

These are not all recipes for potato dumplings. Some of the cooking options involve the addition of mushroom, meat or vegetable fillings. The dish goes best with sour cream.

Basic Ingredients for Traditional Potato Dumplings

For classic recipe potato dumplings will require only a few ingredients that are usually found in every home:

• potato;
• eggs;
• flour;
• salt.

You also need to pre-prepare cheesecloth, through which it will be convenient to squeeze out excess juice. The amount of each product can be calculated independently, depending on how much ready meal need to get. For 8-10 medium-sized potatoes, you need to take 1 egg and 1 onion, 3-4 tablespoons of flour. If there is a post, the egg can be excluded from the list of ingredients.

Potato dumpling recipe: cooking steps

Prepared potatoes must be washed, peeled and grated on the smallest grater. You can try to grind it in a blender, but, as practice shows, this method is much worse. Next you need to grate the onion. By the way, you can grind it in a blender so that it does not hurt your eyes.

When the potatoes and onions are grated, they need to be transferred to cheesecloth and squeezed well to get rid of excess liquid. It is advisable to take a larger piece and roll it into 3-4 layers. The denser the fabric, the better and more comfortable. The resulting juice does not need to be poured - it will come in handy in the future. Therefore, we leave it in a cup.

We spread the mass in a container, add the egg, salt. During this time, the liquid in the cup settles, drain it, and at the bottom we find starch. We shift to a common container, to potatoes and onions.

The next step in the recipe for raw potato dumplings is the addition of flour. It is difficult to say how much to take, because it all depends on the variety of potatoes, the quality of the extraction, and so on. You need to add a little bit, each time mixing the mass. Should work soft dough from which you can effortlessly roll balls.

Before sculpting dumplings, put on the stove to warm up a wide large pan, half filled with water. Now let's start making dumplings. It is believed that the smaller the balls, the tastier the dish will turn out. Therefore, you should not make them the size of a chicken egg - better as a quail. Too small won't work either. And you do not need to achieve the ideal shape, because they are deformed. Put the dumplings on a tray, previously sprinkled with flour.

When the water in the pan boils, it must be salted - this is very important. If you wish, you can add bay leaves and black peppercorns for flavor. Then drop the dumplings into the water one at a time. Mix very carefully so as not to break the balls. It is important to stir constantly so that the dumplings do not stick.

Cook over medium heat until done. When the dumplings float, you need to let them boil for a couple more minutes, and you can get it. It is advisable to use a slotted spoon, and not drain into a colander.

The balls are suitable for eating already at this stage, but the traditional recipe (a photo of potato dumplings can be found in this material) involves frying in butter - this way the products look even more appetizing. In this case, each ball must be turned over. Then they will be fried on all sides and will turn out much tastier.

Potato dumplings with meat

To prepare meat balls you need to prepare:

• 1 kg of potatoes;
• 200 g pork fillet;
• 250 g potato starch;
• 1 onion;
• salt and pepper to taste.

Peel potatoes, wash, boil in salted water and grate. Put in a bowl, add starch and mix. Then you need to put the mass on the table and knead the dough without flour with your hands.

Cut the finished ball into several parts, roll up sausages from each and cut them. Make balls from the pieces, make a small indentation in each of them. Grease a baking sheet with oil, then put dumplings on it.

The next step in the recipe for potato dumplings with meat is the preparation of pork. It must be cut into strips and fried in a pan. When the meat acquires a golden color, send finely chopped onions, salt and spices to taste to it. It is necessary to fry until ready.

We immerse the prepared dumplings in water and cook until they float to the top - then immediately take them out. We spread the balls on plates, put the meat with onions in the recesses, pour the dish with oil in which the pork was fried, or melted butter, and serve. Dumplings with meat are ready.

This cooking option came to us from German cuisine. The cooking process itself differs little from the Belarusian one, with the only difference being that onions are added not to potatoes, but to minced meat. In this case, it is also better to prepare the potatoes, as in the previous recipe - boil and mash or grate. A cake is made from the resulting dough, and minced meat is laid out in it. Next, you need to form balls. Dumplings with minced meat are boiled over high heat until they float. Then you need to reduce the fire and cook for another 10 minutes.

Dumplings made from mashed potatoes

V traditional recipe instead of raw potatoes, you can use boiled potatoes, mashed with a spoon. Or a full-fledged puree, only without the addition of oil. The taste of the finished dish will not suffer from this, but experienced housewives I advise you to prepare it traditional way- from raw potatoes. Dumpling recipe with photo and step by step description The process is presented above, so we will not repeat.

Potato dumplings with cheese

Incredibly tasty are dumplings with cheese and basil. To make balls you will need:

• 1 kg of potatoes;
• about 250 g flour;
• 2 eggs;
• 100 g of hard cheese;
• basil.

Potatoes must be boiled in their skins, peeled and crushed. You can also pass it through a meat grinder. Grate cheese, add to potatoes. Then send eggs, flour, basil into a cup and knead the dough. Roll into balls and cook them according to the traditional recipe.