Dumplings with potatoes on kefir
Dumplings with potatoes on kefir
Ingredients
Flour – 250 g plus extra for adding
Potatoes – 0.5 kg
Butter – 50 g
Sunflower oil - for frying
Onions – 1 pc.
Pepper - to taste
- 192 kcal
- 1 hour 30 minutes
- 1 hour 30 minutes
Photo of the finished dish
Step-by-step recipe with photos
Dumplings with potatoes are one of the most favorite options. Well, the dough for this dish is often prepared with kefir. In this case, you can allow yourself to create the thickest shell possible. If desired, you can add dill, fried onions or fresh green onions to the filling. Dumplings with potatoes are often made with the addition of mushrooms or cabbage. There are many options, there is plenty to choose from, you can also come up with your own version.
Now we will prepare dumplings with potatoes using kefir.
Let's prepare the necessary ingredients. We will need sour cream for serving. Instead, you can use mushroom sauce or simply sprinkle the dumplings with fried onions or cracklings. Peel and wash the potatoes.
If the potatoes are large, then cut each potato in half or into 4 parts. Put it in a (small) saucepan, add water, add salt and let it cook. Cook for about half an hour from boiling until done.
The potatoes are boiling, and we use this time to prepare the kefir dough for dumplings. Add salt and egg to the drink.
Let's extinguish the soda with vinegar and also add it to the liquid.
Mix everything and add some flour.
Let's mix. We will get approximately this thin viscous mass.
Place 2-3 tablespoons of flour on the table and spread over the surface. Place the dough on a sprinkled surface.
Knead by hand, adding more flour until the dough becomes elastic. We make the dough density comfortable for you, such that it will be comfortable for you to work with (you can create it softer or denser).
Let's cut an onion for the inside.
Fry it in a frying pan, adding sunflower oil.
Let's check our potatoes. Usually, while we are busy with the dough, the potatoes have time to cook. Add water, add a little oil and mash the potatoes.
Add the onion that we previously fried and mix. Lightly pepper the potatoes.
If the surface of the table allows, then the dough can be rolled out all at once. And if it doesn’t allow it (which usually happens), then roll out the dough in parts. I roll out this amount of dough in two steps. I make the layer approximately 0.4 cm thick.
Using a notch, I cut the dough into circles.
I collect the dough that remains in the gaps and roll it out the next time.
I put the filling in the middle of the mug.
I fold it in half and pinch the edge tightly. You get dumplings.
If I don’t plan to cook all the dumplings, then I freeze some of them in the freezer.
I cook dumplings in salted water. First, I bring it to a boil, then add the dumplings, stirring immediately. I cook for 7 minutes in boiling water.
I remove the finished dumplings with potatoes on kefir with a slotted spoon. Serve hot with fried onions and sour cream.
Dumplings with potatoes (dough for dumplings made with kefir)
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Ingredients
- for the inside:
- 900 gr. potatoes
- 50 gr. butter
- salt
- for test:
- 300 ml. kefir
- 1 testicle
- 1 tsp baking soda (without a slide)
- 0.5 tsp salt
- 1 tsp sugar (no slide)
- 500 gr. flour (plus a little for mixing and sprinkling the table)
Step-by-step manufacturing recipe
Place the potatoes in a saucepan, add salt, add water and cook until tender, about 30 minutes.
Drain the water and turn the potatoes into mashed potatoes.
Add butter, knead well and the inside is ready.
All that remains is to cool it to room temperature.
Let's prepare the dough for dumplings.
Beat the egg into a separate container, add salt, sugar, and the warm drink and mix.
Add soda to the flour and mix well.
Make a well in the flour, pour out the watery component and mix.
Place on the table and knead into a soft, elastic dough.
Roll the ball and place the dough in a plastic bag and leave it for 20-30 minutes.
The inside has cooled down, the dough has rested, all that remains is to make the dumplings.
Roll out part of the dough into a narrow layer.
Using a glass or other suitable recess, cut out circles.
Place the filling in the middle of each round piece and seal the edges.
Cook the dumplings for 3 to 5 minutes from the moment the dumplings float to the surface and the water boils in the pan.
Can be cooked in a double boiler or pressure cooker for 7-8 minutes.
Video recipe
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Comments
Dumplings with potatoes are our favorite dish in the family. I'm sure your recipe is just as delicious. It’s just that your dumplings are not sealed like dumplings, like true Dagestan kurze. Kurze is a national Dagestan dish, with an interior made of meat, or the consistency of greens with an egg, or cheese, or other interior. But the only way they are sealed is a bag with a pigtail. Dumplings are more of a Russian, Slavic dish; in fact, it has no nationality)). . The dumpling is sealed like a dumpling, in a crescent shape, only the last ends of the dumpling remain loose. Here is the edge of the dumpling; the scallop can be created with a curly shape, a braid, an asterisk, or anything else, depending on your ability. Your “dumplings” are not dumplings, but kurze with potatoes. True, in Dagestan they don’t make kurze with potatoes. They are covered like real dumplings. Otherwise, a beautiful recipe!
Ukrainian dumplings with kefir
Dumplings... Some people associate this dish with the state Ukrainian cuisine, others with a huge amount of calories, but personally I have associations with childhood and my beloved grandmother. Every summer, as a child, I came to visit her and spent all my holidays with her. Often, from the very morning, three, and from time to time four, huge bowls of homemade dumplings with cottage cheese, potatoes and berries were waiting for me.
I have never eaten dumplings like my grandmother’s anywhere else in my entire life: the size of a man’s fist, airy, tender, fluffy dumplings with various entrails. When I was a child, I finally begged for their recipe and now I enjoy cooking it for my own family.
It turns out that these are classic Poltava dumplings, which to this day are the hallmark of the glorious town of Poltava. The secret of these dumplings lies in such ordinary ingredients as drink and soda. They are prepared very, very simply, now you will personally verify this, and after trying it just once, you will no longer be able to forget this taste.
Production time: 60 minutes
Level of difficulty: medium
For production we will need:
Pour the flour into a deep container.
Add salt, soda and mix thoroughly.
Beat eggs with sugar. I made it for two servings, so there are twice as many ingredients.
Beat vigorously with a whisk or fork for about 3 minutes.
Make a funnel in the flour.
Pour in the mixture of eggs and sugar.
The drink must be heated in the microwave or taken out of the refrigerator in advance so that it has time to warm up. Pour the drink after the eggs.
Stir and start kneading the dough.
As soon as the dough stops sticking to your hands, cover it with a towel and let it stand for 30 minutes.
Make a sausage from the dough and cut into pieces. Roll out any piece so that it becomes a circle. Add the filling and seal the edges to form a dumpling. For the inside we use classic potatoes with lard or bacon/liver.
We put a pan of water on the fire and once it boils, we can cook our dumplings. Cook for 5 minutes until the dough is cooked through. You can check the readiness by cutting off the edge of the dumpling with a knife.
I usually serve dumplings with potatoes with onions fried in homemade butter.
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Dumplings with potatoes, recipe with kefir
Recipe for traditional kefir dumplings with potatoes and fried onions
Dumplings with different insides have been loved in our country for more than a decade. Moreover, they are often prepared by the whole family on weekends. Someone kneads the dough, someone prepares the filling, and later everyone sculpts classic crescents from the dough to the accompaniment of loud laughter and loud discussions.
But if you just want to introduce a similar tradition at home, you will need this recipe for dumplings, this time with potatoes. But even if you understand how to create it, you may also be interested in reading this article. So, let's talk about everything in order.
Ingredients for kefir dumplings:
- chicken egg - 1 piece
- drink – 250 ml
- flour - 500-800 g
- potatoes - 3 pcs.
- onion - 1 pc.
- vegetable oil - 1 tbsp.
- soda - 1 tsp.
- salt
Dumplings with potatoes on kefir: step-by-step recipe
Making mashed potatoes with onions for dumplings with potatoes
First, we peel all the potatoes from the rough skin, after which we wash them and cut them into small cubes, which we place in a suitable saucepan. Fill the root vegetable with filtered water and, adding a little salt, boil over medium heat until tender (to speed up the process, pour boiling water over the cubes).
At the same time, heat a little refined oil in a thick-walled frying pan, and then chop the peeled onion and send it inside.
Fry the mixture until a strong golden color and, together with the remaining oil, transfer it to the potatoes, which we previously drained and crushed with a regular masher.
Mix the mashed potatoes for the dumplings well so that the onion frying is moderately distributed. If the mass comes out very dry, it is better to add a little sour cream or milk.
In addition to potatoes, you can also create a curd filling, for which you just need to combine cottage cheese, egg yolk, sugar or salt (depending on the desired result).
Kefir dough for dumplings with potatoes
In a dry deep bowl, mix one chicken egg and a pinch of large salt.
Next, beat the mixture until it becomes homogeneous.
Now we pour in the planned amount of kefir of any fat content.
Using a whisk or long-toothed fork, mix the watery mixture. In addition, at this step we add a little baking soda to improve the properties of the dough.
Throw the finished dough for dumplings on kefir for 15-20 minutes so that the reaction of soda and kefir occurs and bubbles appear.
At the end of the process, pour wheat flour (2/3 size) into a bowl.
Knead the elastic dough with a spatula.
Generously sprinkle the worktop with flour and place the contents of the bowl on top.
Knead the dumpling dough with your hands, adding flour until it stops sticking to your palms.
We form a large ball and, covering it with a bowl or film, leave it on the table for 30 minutes so that the dough “fits” perfectly.
That's it, the base of our dish - dough for dumplings with kefir - is ready.
How to cook kefir dumplings with potatoes and fried onions
Divide the prepared dough into several similar parts and roll each into a narrow (up to 2-3 mm) round layer. Using a medium-sized cup or faceted glass, squeeze out the blanks.
Spread the potato filling on top with a spoon and pinch the edges tightly in a circle so that the dumplings do not fall apart later.
You can cook the dumplings in a saucepan in lightly salted water for 10-15 minutes (the pieces should float to the surface, after which it is better to cook them for another 5 minutes).
Or use a double boiler, in the container of which the dumplings will be cooked in 10 minutes (be sure to place the preparations in one layer).
When serving, it is recommended to supplement them with onions fried with spices and, if desired, sour cream or mayonnaise. Also, don’t forget about greens and a cup of fragrant dark tea or a glass of cold milk.
Julia shared the recipe for dumplings with potatoes.
Step-by-step recipe: Natalia.
Video recipe for Lenten dumplings with mushrooms from Ira Khlebnikova: