Dumplings with lard and raw potatoes - a true delight

I would like to offer you a true delight - dumplings with raw potatoes and lard. The dough for them is mixed with ordinary water, but some housewives make the dough with mineral water, kefir, and yeast. It must come out elastic, tight, and not stick to your hands.

Be sure to leave it covered with film for 10-15 minutes before making dumplings. For the inside we use raw potatoes, which need to be minced through a meat grinder, excess liquid drained. We also grind the lard through a meat grinder. It must be only the freshest, not salted or smoked. You can also add onions.

To shape the dumplings, you can use a glass, or roll out the circles with a rolling pin if they turn out even. It is better to pinch it twice so that the dumplings do not open during cooking. They must be served with sour cream, mayonnaise, ketchup or other favorite sauce.

Ingredients for the dough:

flour - 2.5 tbsp;
water - 200 ml;
testicle - 1 pc.;
salt - a pinch.

For the inside:

raw potatoes - 4 pcs.;
fresh lard - 150 g;
salt and ground pepper - to taste.

Step-by-step recipe for making dumplings with lard

Mix the dough. Pour flour, salt into a bowl and beat in the egg. Stir and add water. Knead a thick dough. Cover with film and set aside for 10-15 minutes.

Let's prepare the filling. Peel the potatoes and pass them through a meat grinder. Using gauze or a strainer, squeeze out excess juice.

We also remove the skin from the lard and pass it through a meat grinder.

Add salt and pepper. Mix.

Let's start making dumplings. Cut the dough into pieces and roll out round cakes.

Place the filling in the center.

We painstakingly fasten the edges.

These are the dumplings we came out with.

Then boil the dumplings in boiling and salted water for 10 minutes.

Serve with sour cream or any other sauce.

For dessert, prepare dumplings with cherries, very tasty.

How to cook dumplings with potatoes and lard

My dumplings with potatoes are instantly swept off the table (I just add lard and onions to the chopped potatoes)!

I grind raw potatoes in a meat grinder and squeeze them. Later I add cured fresh lard and onions to the potatoes. Such interior comes out tasty and satisfying.

I’m revealing my own secret to making hearty and savory dumplings. I make the filling using a meat grinder. In it I chop potatoes, lard and onions. I mix the dough for dumplings from premium wheat flour with the addition of eggs and water. My dumplings with potatoes and lard do not get overcooked and have a nice appearance.

5 minutes to prepare the ingredients required for the recipe:

10 minutes – kneading the dough;

10 minutes – making the insides for the dumplings;

30 minutes – making dumplings;

10 minutes – cooking dumplings;

The entire process will take approximately 1 hour and 10 minutes.

Prepared: on the stove

For the test:

Premium wheat flour – 3 cups;
Chicken egg – 1 piece;
Water – 1 glass;
Salt – 1 teaspoon.

For the inside:

Potatoes – 3-4 pieces;
Fresh pork lard – 150 g;
Onions – 1 pc.;
Salt - to taste;
Ground dark pepper - to taste.

Dumplings with potatoes and lard recipe step by step with photos

First I knead the dough. I sift the flour and mix it with salt. I add an egg to the flour and pour in cooled boiled water. I mix the ingredients to form a lump. I continue kneading the dough for dumplings on the table. I put the resulting dough in a bag while preparing the insides. For the inside, I peel the potatoes. I cut it into cubes and put the tenderloin into the bowl of the meat grinder. I definitely squeeze out the resulting potato mass.

You can put gauze folded in 2-3 layers in a bowl, and then scroll through the potatoes. This will make it easier to squeeze it out.

Next, I scroll through the lard along with the onions. Season the ingredients to taste with salt and ground black pepper.

I mix the inside ingredients well.

I roll out the dough into thin layers, dividing it into 2-3 pieces. Using a culinary ring, I cut out round blanks for dumplings.

I put the filling of potatoes and lard on the blanks.

I fasten the edges of the blanks. You can perfectly decorate the edges of the dumplings with a braid, if you can do it.

I boil the dumplings in boiling water. You can also freeze them for supplies. I serve the finished dumplings with my favorite sauce.

Dumplings with raw potatoes: several unusual, but very tasty recipes

Slavic people are accustomed to treating their family and friends with a common dish - dumplings. The product has long been given the status of state property. Dumplings are one of every person’s favorite dishes. The product can be sweet or salty, among the ingredients they use berries and fruits, you can use cabbage or potatoes, or you can eat meat by-products. Information was taken from historical information that the dish originated in Ukraine. The Cossacks gave it an unusual name - vareniki, but after a long time the delicacy received the name vareniki. Most often, the product was prepared for Maslenitsa or on the second day of marriage, and the young wife ate the treat.

The dish is prepared from unleavened dough, which is made with the addition of water, kefir and milk. The product is prepared simply and simply. One of the main criteria is that you need to follow the rules for kneading the dough; it must be smooth and homogeneous in the mixture.

Ingredients:

drinking water – 2 glasses;
a little ground black pepper;
wheat flour - as much as is needed to knead the dough;
sunflower oil – 100 mg;
chicken egg – 1 pc.;
onion – 1 pc.;
potatoes – 5 pcs.;
butter – 80 g.

How to cook dumplings with raw potatoes

To prepare the dish, knead unleavened dough. In a separate bowl, mix drinking water with a pinch of salt and a chicken egg. Mix the ingredients. Sift the flour and add in small portions. At first, use a tablespoon to stir, then knead the dough with your hands. Cover the finished product with a cloth (the combination of various and interacting tissues form organs) and do not touch it for 20 minutes. After this, the product becomes elastic and uniform.
Prepare the filling from chopped potatoes, onions and lard, grind the ingredients through a meat grinder. Add spices to the ingredients and mix everything. When using salted lard, use little salt.
Squeeze out excess water from the purchased minced meat.
Keep the finished semi-finished product in a colander for 10-15 minutes, then transfer it to a deep bowl.
Sprinkle the surface of the table with flour so that the thickness is 2-3 mm. Using a glass, cut out circles with a diameter of 6-7 cm.
Place the finished minced meat with a teaspoon in the middle of the product, connecting the edges firmly.
You can create a pattern in the form of a pigtail on the ear of the product.
Place the semi-finished products in boiling water, add a little salt and cook until they are ready to eat. This can be found by increasing in size.
Using a slotted spoon, remove the dumplings and place them on a plate, place the butter on top, wait until it melts, then, shaking, distribute the butter throughout the dish. The process is done to avoid sticking of products.
The dish is best served hot, topped with sour cream and sauce.

There are quite a few recipes for making a regular product. For the inside, cooks combine raw potatoes with lard and minced meat and cook them in Tatar style.

Dumplings with raw potatoes and lard

Sift the wheat flour into a deep bowl and add a little salt, about one teaspoon. Mix the products thoroughly.
Add the chicken egg to the flour and salt. Pour warm water into the ingredients, evenly and in small portions, after thorough mixing, the dough comes out. Use a tablespoon for stirring.
You need to knead the product with your hands, add flour to the surface under the dough. Be sure to thoroughly mash the semi-finished product.
The finished product must have excellent elasticity, it comes out tight and lags well from the hands. Roll into a ball and cover with a clean cloth (A collection of different and interacting tissues form organs) . The dough rests on the counter for about 20 minutes.
At this time you need to start working on the inside. Peel the potatoes, wash them and grind them in a meat grinder, then squeeze out excess juice. Gauze will help get rid of excess water.
Grind the lard without the skin into a meat grinder and add it to the chopped potatoes, mix everything and add salt and pepper.
Roll out a narrow layer of dough and use a cooking ring to create circles and place the filling on them, connect the molds and pinch tightly.
Place the semi-finished products one at a time in boiling water and cook, stirring so that they do not stick together. Pour the sauce over the finished dish, add butter and sprinkle chopped herbs on top.

Dumplings with raw potatoes in Tatar style

Prepare the dough, wrap it in a bag and keep it in the cold for an hour, knead again.
Peel the potatoes, rinse and chop on a grater with a large attachment, squeeze out excess juice. Peel the onion and cut into small cubes, mix with potatoes, salt and black pepper.
Prepare the sauté. Place a frying pan on the heat and fry the onion in oil until golden brown.
Prepare the sauce. Mince the freshest tomatoes together with garlic and salt. Prepare everything as for a regular dumpling recipe, but leave some space at the end.
Pour water into a saucepan and put on fire, wait until it boils and add semi-finished products, cook for 10 minutes. Pour sauté over the finished dish.

Dumplings with raw potatoes and minced meat

Pour the drink into a deep bowl, add a little soda and do not touch for 15 minutes. Then mix with butter and salt, add flour in small portions. The dough should be cool and not sticky. Cover the finished semi-finished product with a clean cloth (A collection of different and interacting tissues form organs) for 30 minutes.
Peel the potatoes and onions, rinse and chop into small cubes. You can grate it. Mix vegetables with minced meat, season with salt and pepper, add half a glass of water, then stir thoroughly.
Roll out the finished dough into a narrow crust, no more than 1-2 mm wide. Using a glass or mold, cut out circles, place the insides a little in the middle of the semi-finished product and pinch the edges of the dumpling tightly.
Prepare a bowl of water, bring to a boil and boil the product for 5-7 minutes. The finished dish is topped with fried onions and chopped herbs.

By following these usual recipes and rules, you can get a good and tasty delicacy.

Dumplings with raw potatoes and lard: 4 recipes with the addition of minced meat and mushrooms

Comfortable family dinners are a thing of the past; modern people are constantly in a hurry, running, running out of time, snacking, and buying ready-made food. Stop! Imagine that you find yourself in the village with your grandmother, prepare dumplings with potatoes and lard, the smell of which will gather the whole family around the table and will haunt the neighbors.

A completely non-dietary dish, perfectly suitable for a day off for busy contemporaries who are constantly thinking about their own appearance. Leave your prejudices, forget about unnecessary calories, dumplings with potatoes and lard will turn your world of tastes upside down and make every day warmer and kinder.

Step-by-step traditional recipe for dumplings with raw potatoes

Dumplings with raw potatoes and lard are especially good because they are prepared in advance and in large quantities; they can simply be frozen and cooked at any time. If you are planning to cook dumplings for the first time and make them from homemade dough, then it’s better to call your loved ones for help; extra hands won’t hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is labor-intensive and time-consuming.

It will be useful for you:

potatoes - two kilograms;
onion - two onions;
salted lard - 300 g;
flour - 600 g;
water - 200 ml;
salt - tablespoon;
dark ground pepper - to taste.

Peel the potatoes and cook them for 7 minutes (just to soften them slightly).
Cut the lard.
Peel the onions, wash and chop.
Grind lard, onions and potatoes through a meat grinder.
Season the filling with salt and spices.
Sift the flour onto the table, pour water into the center, knead the dough.
Wrap the dough in cellophane and leave for 30 minutes.
Divide the dough into pieces and roll them into sausages.
Cut each into slices and roll them in flour.
Roll out the pieces separately and put the filling inside.
Connect the edges by pinching the dumplings so that the inside does not protrude beyond the edges.
Salt the water; when it boils, add the dumplings.
When the products float, cook for another 7 minutes.

Unique recipes with photos

With grated potatoes

When choosing the filling for dumplings, you can continue experimenting with potatoes. Dumplings with grated potatoes are considered a Lithuanian state dish; in their homeland they are called by the unusual word “virtiniai”.

It will be useful for you:

potatoes - two kilograms;
lard - 500 g;
onions - two pieces;
flour - 500 g;
testicle - two pieces;
water - 200 ml;
vegetable oil - a tablespoon;
salt - half a teaspoon;
sour cream - 200 ml;
dark ground pepper and spices - to taste.

Peel and thoroughly wash the potatoes, grate and drain excess liquid.
Finely chop 450 g of bacon and onions.
Fry the onion in vegetable oil.
Mix the ingredients for the inside and season with spices.
Simmer the whole mass for a few minutes in a frying pan.
Pour the flour onto the table, break the eggs into the well, pour in water evenly and stir, add vegetable oil.
Gently knead the soft dough, roll it out and form circles for making dumplings.
Fill the dough with the inside, pinch tightly, cook the virtinya longer than ordinary products.
Cook the dish in boiling water for 10 minutes and another 7 after the dumplings float.
Fry the remaining lard, mix with sour cream and pour over the hot dish.

Usually, these dumplings with raw potatoes and lard are made larger than ordinary ones, so they almost look like zeppelins. Due to the size and amount of inside, they should be cooked longer than usual.

The recipe for Lithuanian dumplings with raw potatoes and lard is a bit more time consuming, so try to create a very large batch and freeze some of the products for the future, so that all that remains is to cook the dish.

With mushrooms

Potato dumplings will become even tastier and more satisfying if you add mushrooms to them. They give the dish a special, tender, light taste that will appeal to even the most capricious little connoisseurs of my mother’s cooking.

It will be useful for you:

potatoes - 800 g;
potato broth - 500 ml;
champignons - 500 g;
onion - 200 g;
flour - 900 g;
testicle - two pieces;
vegetable oil - four tablespoons;
pepper, salt and spices - to taste.

Peel the potatoes, cook until tender, add salt at the end of cooking.
Drain the broth for the dough.
Puree the potatoes.
Chop the mushrooms and onions and fry for 10 minutes.
Combine the components of the insides, add spices.
Pour the slightly warm broth into the sifted flour, add the eggs.
Knead a not very stiff dough.
Roll it into a bun and wrap it in film.
Roll out the dough and divide into small cakes.
Fill each one with the insides and form into dumplings.
After the water boils, cook the products for another 7 minutes.

Place a piece of butter in a hot dish, crumble the dill, and serve with sour cream generously sprinkled with pepper.

With minced meat

The recipe for dumplings with raw chopped potatoes will bring a completely different result if you add minced meat to the filling and use a drink for the dough. This particular dish is very close in taste to dumplings, but they are still dumplings.

It will be useful for you:

potatoes - three large tubers;
minced meat - 800 g;
onion - one piece;
salt - teaspoon;
flour - 600 g;
drink - 200 ml;
soda - teaspoon;
vegetable oil - one tablespoon;
water - 100 ml;
pepper and spices - to taste.

Dissolve baking soda in kefir and leave for 15 minutes.
Add salt and oil to kefir.
Sift the flour evenly into the mixture.
Knead a non-sticky, stiff dough, place under a towel for half an hour.
Chop the potatoes and onions very finely.
Mix minced meat and vegetables, season.
Add water to the minced meat and stir.
Roll out the dough to 2 mm, cut out circles.
Wrap the dumplings and secure the edges.
Cook the dish in boiling water for 6 minutes.

Season the fried dumplings with fried onions and herbs. Serve with a consistency of sour cream and mayonnaise. The advantage of such dumplings is that, due to raw potatoes, they turn out to be much juicier, and unlike dumplings, their size does not bother the housewife; they can be made larger without wasting a lot of time on preparation.

Any recipe for dumplings with raw potatoes is not bad in its own way, some will prefer to supplement it with special lard, some will simply crumble greens into the potatoes, others will like mushrooms in the insides. Having mastered the basic recipes, you can invent your favorite filling.