Dumplings with potatoes

Preparation time: 40 min.

Production time: 1 hour

Number of servings: 5 pcs.

Ingredients

Cooking dumplings with potatoes

This recipe for dumplings with potatoes can be called unique. Since I personally have never eaten anything like this anywhere else, or from anyone else. The recipe for these dumplings was passed down to me, so to speak, by inheritance. This dish was prepared by my grandparents, uncle and, naturally, my mother. And at the moment they are preparing. And it’s even difficult to say which dumplings we love more - with potatoes or meat.

And I insist on the definition of “dumplings” in relation to this dish. Because for me, the main difference between dumplings and dumplings is that the dumplings contain already prepared (ready-to-eat) interior. In other words, when cooking, we are, in fact, only waiting for the dough to cook. So, for example, there are dumplings with meat. And the inside of them will be like this: it is fried minced meat (or chopped boiled meat) with onions and maybe other vegetables.

So, in my case, these are real dumplings)). Because we put potatoes in dumplings raw. It's quite tasty. Moreover, I still haven’t decided in which form they taste better—warm or cool. You can eat quite a lot of them.) Let me clarify that there doesn’t have to be a lot of onion in the insides (at least 1/3 of the inside), otherwise it will be tasteless. With all this, I, for example, really don’t like boiled onions, but here it’s a completely different matter. I wouldn’t even have realized that it was here in such large quantities. And these dumplings are completely different in taste from dumplings with potatoes, which I also really love. These are two completely different, but delicious dishes.

I’m finishing my praise for this dish. Now about the details and aspects of manufacturing that are worth paying attention to.

Firstly, as I already wrote, there should be quite a lot of onion in the entrails - 1/3 of the entrails. Otherwise it won't taste good. I have the number of onions indicated as 6 pieces, but my onions were quite small. Therefore, in your case, it could be 5, 4, 3 onions, respectively, based on the size of the onion. The main thing is to maintain this proportion - 2/3 potatoes, 1/3 onions.

Secondly, these dumplings cannot be frozen and cooked if necessary. My dumplings with potatoes are boiled immediately after production. As I already wrote, these dumplings are equally good both cool and hot. The remaining boiled dumplings can simply be put in the refrigerator, covered. And later take it out and eat it straight cool. This is especially important in the summer.

Thirdly, these dumplings are eaten by dipping any dumpling in butter (melted) or fragrant unrefined sunflower oil. I like it better with sunflower oil!

I decided to classify this dish as Russian cuisine, although it could be Belarusian, Ukrainian, and maybe even Mongolian)). From the indicated quantity I got 87 medium-sized dumplings.

How to cook “Dumplings with potatoes” step by step with photos at home

So, to make dumplings with potatoes you need the following products: potatoes (7-8 medium-sized pieces), onions (1/3 of the inside), eggs, flour, salt, pepper, water and a little sunflower oil (optional, but that’s how I like it) seems tastier).

Mix eggs with water and salt. Beat them into the flour. Because there are different types of flour, you may need less flour. At first it is better to take 250 grams of flour and mix the rest evenly.

The dough must be elastic and not stick to your hands. But you need to knead it a little tighter than you want, because after resting the dough will become softer. Cover the dough and leave for 30 minutes.

At this time, they are carried away by the insides. Peel the potatoes and onions. I repeat again, the quantitative ratio should be approximately this - 2/3 potatoes, 1/3 onions (no less, maybe a little more).

Now, using a blender, chop the potatoes and onions quite finely. My mother and grandmother do this using a meat grinder. This is also to help you figure out how to chop the potatoes. I somehow manage on the farm without a meat grinder, so I do it with a chopper.

Next, you need to squeeze the juice out of the purchased minced meat. I squeezed out about 2 glasses of juice. The juice won't be useful. You can forget about it). This can be created using a juice press, a sieve, or simply, as I do - I squeeze it with my hands. You will get crumbly minced meat. Season with salt and pepper to taste. At the end, I add a little sunflower oil to the filling (refined or unrefined - it’s a matter of taste). Mix everything well. The minced meat for dumplings is ready.

Dumplings with potatoes

The inside of the “pies” is not only meat; contrary to all expectations, it is not necessary to fill the test products with only meat.

Now I propose to try making dumplings with potatoes, maybe some will find it unusual and even strange, but it is precisely in such originality that the highlight of the dish lies.

This technology cannot be called complex, but it has plenty of culinary features, and we will look at them carefully in the step-by-step recipe.

How to make homemade potato dumplings

If you have 1.5 hours of free time, then by all means spend it on making delicious dumplings with chopped potatoes.

The recipe involves making test products in water. On such a base, the dough comes out fluffy and elastic, which is important when making dumplings.

Products for kneading dough

Testicles – 2 pcs.;
Flour – 500 g;
Water (warm) – 200 ml;
Salt – 1 tsp.

Ingredients for the inside

Potatoes – 600 g;
Milk – 50 ml;
Onions – 2 pcs.;
Salt – ½ tsp;
Butter – 20 g;
Ground black pepper – 0.25 tsp;
Testicles – 1 pc.

How to properly cook dumplings with potatoes

Step 1. Making the insides for potato dumplings

When we cook the dumplings, the potatoes must be placed in water first, i.e., we start making “pies” by boiling the potatoes. First, we clean it, wash it in water, then chop it into small pieces.
Place the potato tenderloin in a saucepan, fill it with cold water, and place the container with the raw potatoes on the fire.
Bring the root vegetable to a boil, then cook it for 20-25 minutes under a closed lid over low heat.
While the potatoes are cooking, start preparing the onions: peel, rinse, finely chop.
Heat a dry frying pan over low heat, then add butter to it.
When the oil is hot, pour the chopped onion into the frying pan and fry it over medium heat for 2-3 minutes until a pleasant golden color.
We empty the pan in which the potatoes were boiled from water, and lightly dry the root vegetables themselves over low heat for 1 minute.
We pound the boiled potatoes in a wooden mortar, then beat a raw egg into it, put a piece of butter (to taste), pour in milk, pepper and salt the mixture to taste. As a result, add fried onions to the mashed potatoes (you can replace them with cracklings), mix everything, cool - and the inside is ready for homemade dumplings.

Step 2. How to knead the dough for dumplings with potatoes

Sift the flour, forming a slide out of it. Then we make a hole out of the slide, add salt, eggs, and water to it. We start kneading the dough with a spoon and finish kneading with our hands.
The kneaded dough should be elastic, tough, and not stick to your hands or the table. It is very important to knead the dough well (about 10 minutes) after you form the dough cake.
Cover the finished dough mass with a towel and leave to rise (“sing”) for half an hour.

Step 3. Make dumplings with chopped potatoes

Roll out the dough thinly, but not until transparent. Stick to the thickness of the circle - 0.3-0.4 cm. Next, use a glass to squeeze out small circles for future dumplings.

Place the filling prepared in advance on any mini-circle in the center. There is no need to add a lot of mashed potatoes, otherwise the dumplings may “spread” during cooking. 1 tsp It will be enough for any dumpling.

Fold the circle with the insides in half and carefully pinch the edges of the dough. According to tradition, we do not connect the ends of the dumplings; we should get a beautiful, careful crescent.

Step 4. How and how much to cook potato dumplings

Boil 2.5 liters of water in a saucepan, add 1 tsp. salt, then place the dumplings in salted water. Bring the “pies” with potatoes to a boil, cook them in boiling water for 2-3 minutes.

Place the cooked dumplings in a colander. When the excess liquid has drained, transfer the product to a plate and serve hot to the table. Before serving, dumplings can be topped with cream, sour cream or sauce.

If desired, you can use mayonnaise, ketchup or katyk for dressing (sour milk in the style of the East, very similar to curdled milk, but differs from it in the criteria for sourdough and specifically in the milk itself).

Options for internals

In the recipes above, we looked at the technology for making traditional dumplings with potatoes, but you can create your favorite dish with the most unique potato insides.

To make the dumplings tasty and truly special, try mixing potatoes with other products.

For example, the interior of an airy wheat flour dough, in which potatoes are mixed with:

lard;
mushrooms;
meat. Meat and potato dumplings are good in any form, be it potatoes with minced meat or potatoes with chopped meat.

In a word, the options for the insides can be completely different, and no one can forbid you to experiment with their composition. Dumplings with potatoes are a truly delicious dish that deserves to be prepared as often as possible. Try to cook non-meat dumplings at least once, and you will understand what was missing from your usual diet until now.

Potato dumplings with potatoes and onions

Dumplings are not classic, but with potatoes! For those who don't eat meat. I am not a meat lover, but I am a lover of dumplings, and therefore I prepare this dish with different entrails. I especially like it with potatoes and fried onions. It is also suitable for fasting; in this case, the dough must be created without adding an egg, and vegetable oil must be added to the broth.

Main
Recipe groups
Potato dumplings with potatoes and onions

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	47 kcal
Belkov:	1 g
Zhirov:	2 g
Carbohydrates:	7 g
Used:	10 / 20 / 70
N 43 / C 0 / B 57

Production time: 1 hour 30 minutes

manufacturing method

Wash, peel and cook the potatoes. Salt the water.

At this time, prepare the dough:

1. Break the egg and stir it with a fork.
2. Separate half of the egg.
3. Pour salt into a bowl with the egg.
4. Pour water into the same bowl, then stir everything thoroughly.
5. Sift the flour into a separate bowl.
6. Pour the egg mixture evenly into the flour, kneading the dough.
7. Add vegetable oil to the dough, continuing to knead.
It's bound to turn out cool. 8. Form the dough into a ball, place it in a bowl, cover with a towel and let it rest for half an hour.

While the dough is lying, you can do the insides:

1. Mash the finished potatoes into a puree.
2. Peel the onion and cut into small cubes.
3. Heat vegetable oil in a frying pan and fry the onion in it until golden brown.
While frying, add a little salt to it. 4. Add the finished onion to the puree, stir well. Try it - if you need salt, add it.

Now you can start specifically modeling and cooking dumplings:

1. Roll out the dough into a narrow layer, cut out circles from it.
The dumplings should not be very huge. 2. Place the filling on any circle, seal the edges, connecting the corners.
You will get the usual shape of dumplings. 3. Boil water, add salt and spices to it.
4. Place the dumplings in the pan, cook them until they are ready - until they float out.
This will only take a couple of minutes after boiling. 5. At the end of cooking, add butter to the broth.

Recipe: Dumplings with potatoes - with meat and potato innards

There are many people who do not adore dumplings. But there are even more people who love them. In my family, dumplings are a fairly popular dish. Most often, I make them myself (sometimes I buy ready-made ones, because at our pace of life, unfortunately, it’s not always possible to devote a lot of time to making food at home).

My children are still small and quite recently they started eating meat in dumplings. That’s why I often made (and still make) dumplings with meat and potato insides for them. Specifically dumplings, not dumplings. Because dumplings are filled with boiled potatoes, while dumplings are made with raw potatoes.

This was a small introduction, but now let's get down to the process.
1. How do we start making dumplings?
Specifically, from making dough. In fact, every cook or housewife (owner) has his own recipe for dumpling dough. At first we all use a basic recipe, but over time the proportions, sequence and even ingredients change. I’ve been kneading dumpling dough in a bread machine for a couple of years now. Everything is simple here: I place one by one in the bowl of the bread machine: 1 glass of water (1 chicken egg + 1 tablespoon of refined vegetable oil + water to the edge of the glass), 3 glasses of flour and 1 tsp. l. salt. Next, I select the “Pasta Dough” program (I have a Moulinex bread machine and on this program the dough is kneaded for 15 minutes.) After kneading is complete, I place the dough in a plastic bag and put it in the refrigerator - let it wait in the wings. The indicated amount of ingredients yields about 700g. test.

2. Prepare potatoes and onions (peel, wash).
I have mixed minced meat (beef + pork) and it has been ready for use for a long time. Here is the approximate ratio of ingredients for a “successful” interior

Three potatoes on a small grater, onions on a large one

Mix the onions with potatoes and salt, put them in a colander and squeeze lightly. It is absolutely necessary to squeeze out the excess liquid, otherwise the inside will later “liquefy” and it will be difficult to make dumplings

Add the squeezed potatoes to the minced meat

add salt, add dark ground pepper to taste (my kids are used to spices) and mix everything. For this amount of ingredients I need a teaspoon of salt.

And that’s it, our meat and potato inside is ready. Place the finished filling in a colander so that excess liquid does not linger in the insides. Don't worry, the inside won't become dry.

3. I already had the dough ready. It's leftover from last time (I freeze the leftover dough for future use).

The dough is approximately 300 grams (here are its dimensions compared to an ordinary cardboard napkin).

My cutting board is an unusual color because at one point carrots were grated on it. Since then, this color has never come out.

We form the dough into a “sausage” and cut it lengthwise into two equal parts.

From each part we form a long “sausage” and cut it into uniform pieces (not like jewelry, but we try)

Dip any piece of dough in flour

And roll out any piece into a flat cake, approximately this size. A perfectly round flatbread comes out quite occasionally; uneven edges do not affect the quality of the dumplings in any way. We put our meat and potato filling on the flatbread, about a heaping teaspoon and form the dumpling the way we like

We do the same with all other pieces of dough.

4. Our dumplings are ready. I got 42 of them. Just enough for dinner for my family (2 adults and 2 kindergarten-aged children). You can boil them right away, or you can freeze them, sprinkling the tray with flour ahead of time.

5. Boil the dumplings in salted water (to taste) for 20 minutes from the moment the dumplings float to the surface. The insides of the potatoes are raw, so we cook them for at least 20 minutes.

20 minutes have passed, we catch the dumplings with a slotted spoon, arrange them on plates and serve with our favorite sauce. My husband and I love meat and potato dumplings with sour cream; the kids eat them just like that.