Dumplings with potatoes and cheese

Hello friends, not long ago I caught myself thinking that I haven’t cooked dumplings for a long time. I decided to improve this matter and make dumplings with potatoes and cheese.

If it happens that, for example, we buy dumplings from time to time, then dumplings are no longer available. The only reason is that I don’t like store-bought dumplings in the sense that you can’t feel their insides at all and when they are ready, they look like flounder fish, just as flat. You put the insides into yours with all your heart, eat and enjoy.

When I was about to cook dumplings with potatoes and the inside was almost ready, I decided to add some processed cheese, which was lying so lonely in my refrigerator. So that the cheese would not feel lonely, I sent it out to the general company, and in the end I was already preparing potato and cheese dumplings. I had the usual processed cheese of the friendship type, if you think that such cheese is not worthy of your attention, then use the one you like only from the processed series. This particular cheese adds a note of creamy taste to dumplings with potatoes and cheese.

Dumplings with potatoes and cheese can be served with sour cream, butter, mayonnaise, or, as in my version, with fried onions. I don’t like dumplings with mayonnaise, so I opt for the previous options.

Dumplings with potatoes and cheese, ingredients needed:

For the test:

1 tbsp warm water
1 testicle
Salt to taste
Flour – 3 tbsp

Interior:

Potatoes – 7-8 pcs.
Onions – 2 pcs.
Vegetable oil – 1-2 tbsp
Processed cheese – 200 gr (2 pcs)
Salt to taste

Dumplings with potatoes and cheese, production:

Preparing the filling

First, let's prepare the filling, for this we peel the potatoes and boil them in salted water. Fry the chopped onion in vegetable oil until golden brown, set about half aside, we will need it instead of sour cream when we serve the dumplings. When the potatoes are cooked, drain the water (I leave it a little overnight so that the already prepared inside is not very dry) and create a puree. Add fried onions and melted cheese, grated on a large grater, to the puree. In order to grate the processed cheese without much hassle, I put it in the freezer for 40 minutes, and later it grates quite well. Mix all our filling well and set it aside to cool, while we get to work on the dough.

Preparing the dough

In order to prepare the dough for dumplings with potatoes, take 1 egg, break it into a suitable bowl, add salt and stir lightly with a fork, add a little warm water and a glass. Add two glasses of flour and stir. Sprinkle the work surface lightly with flour and place our dough there. Knead the stiff dough. For this, we will need another glass (total 2 immediately into the dough, 1 for mixing). Cover with a napkin and forget about it for about 30 minutes.

Now we are starting to make our dumplings. How? Do you have three options, or do we use a form for this, remember those huge round steel ones? I inherited this one. Or roll out a layer of dough and use a glass of a suitable size to cut out blank circles. Or we roll the “sausage”, cut it into small pieces and then roll them into mini flat cakes. I prefer the 3rd option, because I don’t like rolling out huge and thin layers of dough.

We put more filling on each piece, no need to feel sorry, we don’t need flounder dumplings. And press down the edges with a fork.

Sprinkle a tray or something else with flour and put our beauties there. Boil our dumplings in salted water.

Mix the prepared dumplings with fried onions and serve while they are still hot.

Dumplings with potatoes and cheese are ready. Naturally, they do not cook quickly, but we don’t spoil our family with such a dish every day. If this is a languid meal for dinner, treat yourself to chicken with potatoes in your sleeve, but if you are on a very serious diet, then I can suggest a salad with celery or bell peppers stuffed with cheese and eggs, tasty and quick. And if every time you enter the kitchen you rack your brains to prepare one now, then Subscribe to Blog about Seasonal Margarita salads by Email” target=”_blank”>subscribe to blog updates, and ready-made solutions will be in your inbox, open and read. With this I will say goodbye, I wish you a bon appetit and see you soon.

Dumplings with raw potatoes and cheese

Ingredients

Water – about 180 ml

Premium wheat flour – 500 g + dust

Chicken egg – 1 pc.

For the inside:

Potatoes – 4 tubers

Green onion – 3 arrows

Chicken egg – 1 pc.

152 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Oh, how we love homemade dumplings! Hearty, tasty and healthy dumplings with raw potatoes and cheese are a must-try for you. If you don’t understand what Ukrainian dumplings are, this is for you. It’s impossible not to fall in love with boiled products made from unleavened dough with entrails. If you are a fan of Ukrainian cuisine, then you literally need to find out how the famous dumplings with grated potatoes and cheese are prepared.

Making dumplings begins with kneading the dough. Products for the test are taken from the list.

Flour is poured into a bowl.

A chicken egg breaks. Salt is introduced.

Then - slightly warm water.

A tight elastic bun is formed, which must be kneaded on the work surface for at least 7 minutes.

The bun is covered with a bowl and “rested” in a cold place for 1 hour.

While the dough is resting, the potato-cheese inside is prepared. Products for the interior are taken from the list.

Previously peeled potatoes are passed through a small grater and then squeezed well.

The cheese is grated and added to the grated potatoes.

A chicken egg, chopped green onion and salt are added to the filling.

The ingredients are mixed into homogeneous minced meat.

The preparation of dumplings immediately begins, until the insides release juice. The dough is cut into four parts with a knife.

Rolls up into ropes.

The ropes are cut into pieces and rolled in flour.

Shaped into round cakes using a rolling pin. Flour goes to the dust.

A spoonful of minced potatoes is placed in the middle of each flatbread.

The flatbreads are connected into a crescent.

To prevent the dumplings from falling apart during cooking, the edge of the crescent is decorated with a braid.

The ends are connected to each other.

While the first batch of dumplings is being prepared, you need to boil a pot of water on the stove.

Dumplings are placed in salted water and cooked for 7-10 minutes with light stirring. If the dumplings immediately fall to the bottom of the pan, they need to be lifted with a slotted spoon. The finished dumplings are removed onto a plate.

Dumplings are served with raw potatoes and cheese for lunch, fried with sour cream or mayonnaise 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, berries and fruits are used, you can use cabbage or potatoes, or use 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. 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 insides. 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 along 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 - recipes

Have a nice day, friends!

Have you ever eaten dumplings with raw potatoes? I will show you the recipe with step-by-step photos for now. I highly recommend trying it. What I like about this dish is that the potatoes do not need to be boiled, and dumplings can be put together quite quickly.

Their taste is completely unusual and differs from dumplings with crushed meat; it is so rich – potato-like and catchy. Almost all people, having once tried dumplings with raw potato entrails, completely abandoned the rest.

When I learned about them for the first time, I immediately fell in love with them.

Dumplings with raw potatoes - step-by-step recipe

I cook dumplings according to the most common recipe, i.e. mostly with insides only made from potatoes and onions. Using this example, I will tell you how to prepare them.

Naturally, here you can improvise and invent something of your own, create various internals, I will write about them below.

potatoes - approximately 4 medium sized potatoes
onion – 1 piece
salt, pepper to taste
dumpling dough
sour cream for serving

It is preferable to take young potatoes, it is easier to grate them, there are no toxic substances in them, and they certainly taste better. Although I also use old potatoes in winter.

I won’t stop at making the dough. As usual, I make dumpling dough in water with an egg. I already wrote about it in an article about dumplings with cherries. You can cook using any usual method.

I make dumplings without lard. And often it is also added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

Recipe for dumplings with onions and raw diced potatoes

The same inside that I just wrote about, but I will repeat it again, because there is another method of preparing potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and in manti all the time.

Place the chopped potatoes in a colander to drain the juice. We do everything quickly so that the inside does not have time to darken. Mix with chopped onion, salt and pepper and start sculpting.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it will be more convenient to wrap it in dough, but cutting the potatoes is faster and there is no need to squeeze them. And the taste is not particularly different. In general, try making dumplings this way and that way.

How to cook dumplings with raw potatoes and lard

Dumplings with raw potatoes and lard are loved in Ukraine, Belarus and the Urals. They naturally turn out fattier and tastier, although here the taste and color, as they say. On the contrary, I just don’t like very fatty foods.

Potatoes, fresh or salted pork lard, and onions are most often minced through a meat grinder. But it seems to me that it’s better to grate both the potatoes and the lard from the freezer.

When adding salt to the insides, do not overdo it; keep in mind that the salted lard already contains salt.

Dumplings with raw potatoes and cabbage

You can also add sauerkraut to the insides of raw potatoes.

Fresh cabbage is not very suitable here, because it will need to be stewed first, and this is a different recipe, then the potatoes will need to be boiled.

It is better to wash the cabbage and let it drain, then it can be slightly chopped and mixed with grated potatoes and chopped onions.

You don’t need to add a lot of salt; we already have salted cabbage.

Savory dumplings with raw potatoes - recipe with mushrooms

Very tasty dumplings made from raw potatoes with mushrooms! You can take the extreme ones either raw or pickled.

The freshest mushrooms must be cut and fried in a frying pan with onions. Pickled ones do not require preparatory preparation, except that you will have to chop them.

Otherwise, everything is the same - we combine it with potatoes, add salt, again, see what kind of mushrooms we have for salt, and begin to form boats from the dough.

Interior for raw potato dumplings with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

For 4 potato tubers you can take approximately 100 grams of cheese or even less. And I would make this filling with raw onions, add green onions here.

That's all about dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

What else to cook for lunch: