How to cook unusual dumplings with potatoes. Homemade meat and potato dumplings, recipe with photo Meat potato dumplings recipe

I also looked on the Internet and found a couple of similar recipes, but basically all the recipes were that you need to put already boiled potatoes in such dumplings, but I remember very well that Grandmother put raw potatoes in the filling.

After all, if the potatoes are already pre-cooked, then these are no longer dumplings, but rather dumplings with potatoes. Dumplings in which we put raw potatoes are no less tasty than with meat, I remember my grandfather liked them even more than with meat, so they can be eaten cold, they are also very tasty.

POTATO DUMPLINGS.

We will need:

For the test.

Three hundred grams of flour.
Two chicken eggs.
Seventy milliliters of water.
One teaspoon of vegetable oil.
Salt to taste.

For filling.

Seven, eight medium potatoes.
Five, six medium onions.
Salt and pepper to taste.

Cooking process:

First of all, you need to knead the elastic dough; vegetable oil will give it elasticity.

Pour the flour into a large bowl, beat in the eggs, pour out the water, add vegetable oil, add a pinch of salt and knead the dough well.

Next, prepare the filling. Peel the potatoes, wash them, repeat the same procedure with the onions. There are two options here: the first option is to pass everything through a meat grinder, the second option is to grate all the vegetables, like potato pancakes. You can also use modern devices, such as a blender.

Then salt and pepper the prepared minced vegetables to taste and mix well. Then we take the minced meat with our hands and squeeze it well from the juice, potato and onion, so that we get almost dry minced meat. You can pour out the juice; we won’t need it.

Boil in boiling water the same way, just let the floating dumplings boil for about seven or eight minutes.

Moreover, such dumplings need to be boiled all at once, and not stored in the refrigerator as usual, then if you don’t eat everything, you can put it in the refrigerator and store it for about one day.

My Grandfather loved to dip these dumplings in salted vegetable oil, and we ate them both warm and cold.

The next recipe is called by many as potato dumplings, if you didn’t like the first recipe, then you can cook it according to this one. But I honestly admit that the first one tastes much better to me.

POTATO DUMPLINGS (method No. 2).

We will need:

To prepare the dough.

500 gr. premium flour,
1 egg,
One teaspoon of salt.

For filling.

Potato,
Milk,
Onion,
Salt and pepper to taste.

Cooking process:

Preparing minced potatoes is very simple: cook the puree (in milk and water), add finely chopped onion, salt and ground black pepper. Mix everything well and let the minced meat “simmer” (about 10 minutes).

Knead the dough, roll it out into a thin layer and cut out “circles”. Circles can be made with the most ordinary glass. Place minced potatoes (about half a teaspoon) in each circle.

Let's prepare dumplings with potatoes using a dumpling maker - a device that will facilitate the process of home cooking and allow you to make a high-quality semi-finished product. Add mushrooms, lard and other ingredients to raw potatoes as the main filling.

Dumplings created with the help of a dumpling maker turn out not only quickly, but also beautifully, since they all have the same shape at the end. But which dumpling maker is better - manual or electric? It all depends on your preferences.

Advantages of a manual dumpling maker

A manual dumpling maker can be plastic or made of metal, usually aluminum.

Practicality. The plastic mold is dishwasher safe, and its rubberized feet prevent it from slipping on the table surface. As practice shows, a metal dumpling maker makes the cooking process easier, since the dough is perfectly separated from the aluminum surface.
Convenience. The manual unit is very convenient to use due to its standard round shape, since it is easier for inexperienced housewives to roll out a round rather than a square layer of dough.
Price. Another advantage is its cost, which is very affordable!

3 recipes for dumplings with potatoes

The recipe for dumplings with potatoes can be supplemented with mushrooms, onions, as well as minced meat and lard.

With raw potatoes

It is well known that potatoes have high taste and nutritional qualities. Due to the content of a significant amount of potassium in its composition, potatoes help eliminate salt from the body, which improves metabolism. Dumplings with raw potatoes are an affordable recipe that can be prepared on a weekday.

You will need:

raw potatoes, medium tubers - 6 pcs.;
wheat flour - 2 cups;
boiled water, pre-cooled - 1 glass;
eggs - 2 pcs.;
onions - 5 pcs.;
vegetable or olive oil - 3 tablespoons;
salt, ground black pepper and peppercorns - to taste.

Preparation

Knead the dough using water and eggs added to the flour sifted in advance. Mix thoroughly and pour in a little oil to create a pliable material for modeling. Leave it to rest for a short time (20-30 minutes).
Peel the potatoes and onions, rinse and grind in a blender or meat grinder. Squeeze out the juice, you will get raw potato and onion mince. Add spices to it as desired.
Roll out the dough, place a thin layer on the dumpling maker, then sort the potatoes and onions into cells, roll another thin layer of dough on top. Roll the top with a rolling pin and remove the mini potato pies from the pan.
Boil in water with bay leaf, pepper and salt for about 5-7 minutes. All is ready!
Some dumplings can be stored in the freezer for up to three to four months and cooked as desired.

Potato dumplings can be made with meat, but then the dough recipe will be slightly different from the lean one. For dumplings with minced meat, the dough will be stiffer without adding any oil, which gives elasticity.

With mushrooms

The range of beneficial properties of mushrooms is wide - they contain amino acids and minerals necessary for the body, which practically do not disappear as a result of drying or freezing. In addition, lecithin contained in mushrooms prevents the accumulation of cholesterol. How to cook dumplings with potatoes and mushrooms?

You will need:

wheat flour - 2 cups;
egg - 1 pc.;
chilled boiled water - 200 ml;
onion - 1 large;
fresh mushrooms, can be frozen - 400 g;
raw potatoes, medium tubers - 5 pcs.;
butter - 50 g;

Preparation

Knead dumpling dough from flour, water and one egg, add a little oil, leave it for half an hour.
Peel the potatoes and grate them on a coarse grater.
If the mushrooms are frozen, first defrost them, drain them and then finely chop them. Also peel and chop the onion.
Mix the filling from potatoes, onions and chopped mushrooms, add a little butter, garlic, and spices.
Roll out the rested dough, place a layer on the dumpling maker, spread out the filling, and roll the second layer on top. Remove from mold. Cook dumplings with minced mushrooms and potatoes in salted water with bay leaves and peppercorns.

If you add a little butter to the raw potato filling, it will become juicier and tastier.

With lard

Lard contains important arachidonic acid, which is responsible for the normal functioning of the human cardiovascular and hormonal systems. Dumplings with potatoes and lard - an original recipe that results in dumplings with a filling similar to potato pancakes.

You will need:

wheat flour - 2 cups;
chilled boiled water - 1 glass;
onion - 1 pc.;
raw potatoes - 8 pcs.;
fresh lard - 150 g;
vegetable or olive oil - 2 tablespoons;
butter - to taste and desire;
salt, garlic, ground black pepper and peas - to taste.

Preparation

Form a dough based on sifted wheat flour and boiled water, add a little salt and sunflower (olive) oil. Leave it to let it go.
Peel the raw potatoes, then pass them through a meat grinder along with lard and peeled onions. Squeeze out the juice to obtain thick potato and onion mince with lard. Add squeezed garlic and ground pepper.
Spread the prepared minced meat with lard into the cells of the dumpling maker, covered with dough, with a teaspoon, roll out the second layer of dough on top. Cook the dumplings for about 5-7 minutes, also with the addition of spices.

Lard can be replaced with minced meat, then you will get dumplings with minced meat and potatoes. Dumplings with lard are best served with butter, sprinkled with fresh herbs: onions, garlic, dill.

A recipe for potato dumplings with the addition of lard, fresh or frozen mushrooms will help you quickly satisfy your hunger at any time of the day. Bon appetit!

So, to prepare the minced meat for dumplings, cut the pork into medium-sized pieces. This will make it convenient to grind them in a meat grinder.

Using “equipment” for grinding products (meat grinder), we “turn” pork into minced meat.

The next component for the filling is potato tubers. They should first be washed and then peeled.

We also grind the potatoes in a meat grinder. After spinning all the potatoes, squeeze out all the liquid from them (use cheesecloth, for example).

Add the rolled ingredients for minced meat.

If desired, you can add a little pepper to the filling.

Chopped green onion would also be nice.

Mix all the ingredients for the filling.

Roll out the dumpling dough into a thin layer (for convenience, it is better to divide the dough into 2-3 pieces).

Using a glass, cut out circles.

Thanks to this method, all the dumpling dough circles are smooth and neat.

When the circles are ready, place minced pork and potatoes on them (in the center).

Pinch the edges of the dough circle to form a dumpling. Boil the finished dumplings in water, which should be salted.

Bon appetit!

Cooking is a complex science in which, along with strict rules, there are many different deviations from them. One of the most striking examples of this case is dumplings with potatoes. This dish is contradictory just by its name. Despite this, there are a huge number of different recipes for its preparation.

The simplest option

Sometimes housewives confuse two completely different dishes: dumplings and dumplings. These products differ from each other in several ways:

For dumplings, it must be fresh.
Filling composition. In the first case, it is either fish. All other options refer to dumplings. The main feature of the dumpling filling is that it should not be sweet.
The mixture is being prepared. The filling of dumplings is always raw.
Product form. Dumplings are usually made round. Although other options are known.

By violating one of these characteristics, you can obtain a product that, according to other indicators, retains its belonging to one or another type. Take, for example, dumplings with potatoes.

The simplest option for preparing them is the following recipe.

For the dough: 0.3 kilograms of flour, salt, 2 eggs, 5 grams of vegetable oil and 70 milliliters of water.

For the filling: 8 potatoes, salt, 6 onions and ground pepper.

Dumplings with potatoes are prepared as follows:

First you need to make the dough. To do this, mix all the ingredients thoroughly in a deep bowl. At the first stage, you can use a mixer, and then do the final kneading with your hands.
To make the filling, vegetables must first be peeled, washed, and then chopped using a knife or modern choppers. After this, you can add the remaining ingredients to taste.
Roll out the dough, and then use a mold or a regular glass to cut out neat round pieces from it.
Place some of the filling on each piece and carefully pinch the edges.

After this, all that remains is to cook the finished dumplings in boiling water with added salt. This may take 7-8 minutes.

Mixed filling

Considering the fact that according to the rules there must be meat inside the dumplings, you can prepare products with mixed fillings. In fact, in this case, only one of the distinctive features of this product is violated. The result is very tasty dumplings with potatoes and minced meat. The vegetable component here will be just a small addition. To prepare these dumplings you will need:

800 grams of flour, 0.5 kilograms of minced meat, egg, 300 milliliters of water, 1 potato, salt, 5 onions and vegetable oil.

Preparing meat and potato dumplings is easy:

First you can do the filling. To do this, you need to grind the vegetables (onions and potatoes) in a meat grinder, and then add them to the meat along with salt.
To make the dough, first of all you need to whisk the egg with water and 2 tablespoons of oil. Then, gradually adding flour, make the final knead. The dough should not stick too much to your hands.
To make dumplings, you can use a special mold for modeling. After this, you need to separate a piece from the dough and roll it into a layer no more than 3 millimeters thick.
Cover the mold with it and press firmly so that it falls slightly into the holes.
Fill the resulting voids with the prepared mixture, and then cover the mold with another similar layer and roll it on top with a rolling pin. As a result, the finished dumplings will be able to separate.

After that, all that remains is to simply cook them. For more flavor, in addition to salt, you can add bay leaves to the water.

Dumplings in Belarusian

From time immemorial, dumplings have been considered a Russian dish. Over time, they appeared in the national cuisines of other countries, adapted in accordance with local taste preferences. For example, Belarusians have their own dumplings with potatoes, the recipe of which is somewhat different from the usual version. To prepare them, you need to take:

For the dough: for 170 milliliters of water - 3 cups of flour, 1 egg, salt and 15-20 grams of vegetable oil.

For the filling: 450 grams of potatoes, a teaspoon of salt, two onions, 100 grams of soft cheese and 35 grams of vegetable oil.

The process technology in this case will be slightly different:

To prepare the dough, first break the egg in a bowl of salted water, then add the butter, and beat it all well.
Pour the flour onto the table, make a small depression in it and pour the prepared mixture into it. The dough must be kneaded until it stops sticking to your hands.
The potatoes for the filling must first be boiled, and then, after draining the water, mash them into a puree.
Chop the onion randomly and lightly fry in a frying pan.
Combine the products by adding the remaining ingredients.
Divide the dough into pieces, and then roll out each part into a small round cake.
Place part of the filling in the center of each of them and, pinching the edges, connect the ends in the form of a crescent.

After boiling in salted water, the finished products should be caught with a slotted spoon and served with butter.

Main stages of the process

Essentially, dumplings are lean dumplings with fillings chosen at the discretion of the hostess. True, sometimes it does not correspond to the name of the dish. For example, there are dumplings with potatoes. The step-by-step recipe with photos allows you to better examine all stages of the process and notice the fundamental similarities with the standard version. For this dish you will need:

for 400 grams of potatoes - 350 grams of flour, 2 onions, 5 grams of salt, a quarter teaspoon of ground black pepper, 8 grams of dill, 100 grams of carrots, as well as 30 milliliters of olive and 40 milliliters of any other vegetable oil.

The whole process consists of several sequential steps:

To prepare the dough, flour must be mixed with salt, and then, adding 150 milliliters of warm water, knead into a stiff dough.
To increase elasticity, it should be placed in a plastic bag for 50 minutes.
Boil the peeled potatoes in lightly salted water.
Chop the onion randomly, and to chop the carrots it is better to use a fine grater.
After this, the products should be lightly fried in olive oil.
Mash the potatoes in any convenient way. Add vegetable oil, two-thirds of sautéed vegetables and the remaining ingredients to the resulting mass.
Roll out the dough into an even layer, then cut out circles from it using a regular glass.
Fill each piece with filling and secure the joints.

After this, the products, sprinkled with flour, can be sent to the freezer. They can be taken out and boiled at any time.

The original way

How else can you cook dumplings with potatoes? The good thing about the recipe in pots is that the product is immediately ready for use. True, before this, each of the semi-finished products used must be made using the following set of products:

For the dough: for 150 milliliters of water - 3 cups of flour, 10 grams of salt and 1 egg.

For the filling: 7 potatoes, salt, 100 grams of dried mushrooms, 2 onions and 35 grams of vegetable oil.

For the sauce: per glass of sour cream - 10 grams of flour, as well as a tablespoon of butter and tomato paste.

In addition, you will need to add 50 grams of grated cheese and the same amount of butter to the pot.

Everything is prepared very quickly:

First, you need to knead the dough from the prepared ingredients, and then, covering it with a towel, leave it for 40 minutes.
To make the filling, the mushrooms must first be soaked, then boiled in salted water, cut and fried with chopped onions in a frying pan.
To make the sauce, the sautéed flour needs to be combined with the rest of the ingredients and simmered a little.
After rolling the dough into a rope, divide it into pieces.
Put a little filling on each of them and secure the edges randomly.
Place the finished dumplings in boiling water and wait until they float to the surface.
Place butter at the bottom of the pot. After that, pour the dumplings into it, pour the sauce over them and sprinkle with grated cheese on top.

Complex filling

To make the dumplings more tender and aromatic, you can make a special filling for them. For it you will need: for 600 grams of potatoes - 1 egg, 5 grams of salt, 20 grams of butter, 1 gram of ground pepper, 2 onions and 50 milliliters of whole milk.

The dough components are standard: 500 grams of flour, a glass of water, 2 eggs and 10 grams of salt.

How are these potato dumplings made? The step-by-step recipe for this set of products will be slightly different from the previous options:

First, the potatoes must be washed, peeled, and then boiled, adding a little salt to the water. This will take about 25 minutes.
Finely chop the onion and fry in butter.
Mash the potatoes and, adding the remaining ingredients, prepare a soft filling.
Pour the flour into a bowl, add eggs and salt, and then, adding water, prepare a stiff dough. Before cutting, you need to let it stand for 30 minutes, covered with a napkin.
On a table sprinkled with flour, roll out the dough so that the thickness of the layer is at least three millimeters.
Using a mold, cut out round pieces.
Fill them with filling and press the edges tightly.

The finished dumplings just need to be boiled. For flavor, in addition to salt, you can add a little broth to the water. The finished products are tender, soft and very tasty.

Today we will prepare a dish that everyone without exception loves. It is so homemade and delicious that there is simply no one indifferent to it. These are everyone's favorite dumplings. Moreover, you will never buy these in a store. No matter how famous the brand and expensive price are. The most delicious of them are the ones you prepare with your own hands.

The recipe for this dish is incredibly simple. Knead the dough, prepare the filling, mold the products and boil them. But not everyone undertakes its preparation, because they believe that it is a long process. And another reason for refusing to cook is the inability to knead dough.

Although it must be said that here you need the most ordinary dough, without any embellishments. Just flour, water and an egg, and a little more salt. And its whole secret is that it should be cool enough. Then the finished products will not tear, and all the filling will remain inside. In general there are quite a lot. Today I will share some of them, each version will have a new method. And you can easily choose the one you like the most.

They are all good, and all of our dumplings will be whole and simply amazing in taste. After all, another secret is to prepare a delicious filling. And when we have tasty dough and the same filling, then an excellent result will be guaranteed.

Let's consider different options. It will be just one potato, and we will also have it with various additives.

We will prepare the simplest dough - with egg and water. There is another way when you add a little vegetable oil, but I will talk about it in the next chapter.

This dough is delicious without any oil. And so that the dumplings do not tear, it should turn out tight and cool.

For the test we need:

flour – 3 cups (480 g)
egg – 1 pc.
salt - half a teaspoon

For filling:

potatoes – 600 – 700 gr
butter – 25 – 35 g (or to taste)
milk – 1/2 cup
salt - to taste

To submit:

butter – 40 – 50 g
sour cream

Preparing the filling:

1. First, we need to put the potatoes to boil. You can cook it a little more than suggested. It's better to have some left than not enough. The water should be salted. And at the end of cooking, about 5 minutes, you can add a bay leaf.

2. When it is cooked, you will need to drain the water from it, remove the bay leaf, and lightly dry it over low heat right in the pan in which you cooked it. 2 minutes will be enough.

3. Then crush it with a masher and add warm milk and melted butter. The puree should be a little thicker than when we prepare it just for a side dish. That's why we didn't add much milk.

Although some people make the puree thinner for the filling, I like it in this form. In this case, the taste of the finished products becomes fuller and, of course, tasty.

4. The filling must cool completely. It is not recommended to put it hot into the dough.

To cool the puree faster, you can transfer it to a bowl.

Preparation of the dough:

1. While the potatoes are cooking, knead the dough. To prepare it, we will need boiled water at room temperature. Therefore, boil and cool it in advance.

2. Sift the flour into a bowl where it will be convenient to knead. As can be seen from the composition of the ingredients, we will need 3 glasses, or 480 g. Its volume is 250 ml. But it is not at all necessary to use exactly the specified amount of flour in grams. The measure can also be the glass itself. If you take 3 cups of flour, then use it to measure the required amount of liquid.

From this amount of ingredients you will get a little more than 100 small finished products.

3. Make a dimple in the middle and break an egg into it. Add salt there too. Stir until the egg is combined with the flour as much as possible. Stir only in the center, without picking up flour from the edges. We use a tablespoon for kneading.

The egg must be large enough. If it is small, that is, first or second grade, then you can add 2. Or later add a little more water.

4. Add half the prepared volume of water and continue stirring the contents with a spoon. When the water is absorbed into the flour mixture, pour out any remaining water. And continue stirring. After the water has combined with the flour, look at how much flour is left in the bowl. If there is too much and you feel that it cannot be mixed into the dough, then add a couple more tablespoons of water.

5. Continue kneading with your hands. At first, the dough will seem too dry and will be difficult to knead. But as you knead, you will see that less and less flour remains. You can watch the entire kneading process in the video that immediately follows this material.

6. Transfer the dough to the work surface of the table and continue kneading.

The dough is tight and difficult to give in, but we should continue, we definitely need it to be cool. This is his whole secret. In this form, it will not fall apart and the products will not tear during cooking and will retain their shape.

Knead for at least 5 minutes. The finished dough is slightly spongy, but it is completely homogeneous, without inclusions of flour and, especially, without any lumps.

7. The test must be given time to brew. The minimum time is 30 minutes, the maximum is 1 hour. I usually leave it on for 40 minutes. Although, the longer it stands, the more elastic it will turn out in the end. And also do not forget to cover it with a napkin or cling film, otherwise it will become covered with a dry crust, which will subsequently prevent the formation of beautiful products.

To infuse, the dough can be placed in a bowl or left on the table. But you need to cover it in such a way that there is no access to air.

There is a technique in which the dough is covered with a damp cloth. And if it doesn’t have enough water, it will take as much moisture as it needs.

However, I don’t use this method at the moment, because I know that it has enough of everything.

8. After the allotted time, we look at our dough and see that all the “sponginess” is gone, and it itself has become very elastic and pliable, although quite dense. This is the right state for him, which means it’s time to cook dumplings.

Preparation of dumplings:

1. Knead the dough again and cut off about 1/5 of it.

Roll it into a sausage about 1.5 cm thick. Cut the sticks into approximately the same size, no more than 1.5 cm. Each sausage should yield 20, or a little more, sticks.

2. If you make the products quickly, or you have an assistant who will roll out the flatbreads, then you can cut the entire sausage at once. If everything is exactly the opposite, then use only half of the sausage to start with. The rest should be hidden under a towel. By the way, we also have the remaining dough there. Under no circumstances should it dry out.

3. And so we have 10 blocks. They need to be flattened with your finger and given the appearance of a small plump cake. Then roll out with a rolling pin, giving them the appearance of a small round cake, not very thin, but not thick either. Its diameter is approximately 5 cm. Don’t do more, otherwise the products will turn out to be quite large and will not fit in your mouth))), just kidding, of course!

Although, as they say, in every joke there is a grain of truth, or a joke... Be that as it may, our products should turn out small and neat. And in fact, they like to eat them whole, putting them in their mouths and dipping them in sour cream.

4. If the dough is kneaded correctly, then you will no longer need to “torment” them additionally when rolling out. They do not stick to the work surface and mold well.

Excess flour does not allow the products to form well, and during cooking they may come apart and the filling will fall out.

And so we have 10 rolled out small cakes. You can roll out 5 at a time so that they do not dry out and stick together when slowly sculpted. And it’s time to start creating our delicacies.

5. Place some puree in the middle of the flatbread. Here, as in everything, the golden mean is good. If you put little filling, the product will turn out to be empty; if you put too much, the dough may burst. So put so much so that the middle does not remain empty, and so that when sculpting, the filling does not crawl into all the cracks.

The molded dumpling should turn out moderately “pot-bellied” and neat.

6. Blind the edges. In the video I will also show you how to do this in different ways. As I already said, if you did not use flour during rolling, then the pieces will stick together just fine, without any difficulties. If you are “too clever” and the cakes don’t form, then don’t repeat the same mistake in the next batch.

And in addition to molding the edges together, also “pinch” that batch additionally (again, watch the video).

By the way, I forgot to show in the video that there is another way to sculpt with a braid. It’s also good, and the products turn out very beautiful and neat.

7. Place the finished products on a board generously sprinkled with flour. If this is not done, then by the time it comes to cooking them, they will all stick, and it will be impossible to detach them without damaging their integrity.

8. It is best to sculpt all the products at once. Even if you cook only half. It is not advisable for the dough to stand for a long time. Although you can put it in the refrigerator. It can lie there for another two days.

But if you plan to eat everything at once on the first day, then it’s better to cook them all first, and then put some in the freezer. Cook as much as needed.

Cooking dumplings:

1. Pour more than half of the water into a large saucepan. I usually use 5-liter containers for this purpose. It is important that the products are not crowded during cooking. Place the pan on the fire and bring to a boil.

2. As soon as it boils, the water must be salted; for this volume I sprinkle a full dessert spoon of salt, or a little more than half a tablespoon. Almost whole, but without a slide. If you are unsure how much to pour, add a little, then test the water. If necessary, salt can always be added.

3. Place half of the resulting products into boiling water one at a time. In our case, there were more than 100 of them.

4. At first they will all sink, and you need to lightly pick them up with a slotted spoon so that they don’t stick. The boiling will stop for a while. The fire must be high so that the water boils again as quickly as possible.

5. As it boils, the products will slowly begin to rise upward. And by the time the water boils a second time, all the products will rise to the surface. From this moment you need to time 5 minutes. Just in case, check with a slotted spoon to see if anything is stuck to the bottom of the pan.

If the dumplings are thin enough, then 5 minutes of cooking is enough. But if the walls turn out to be thick, then add another minute or two in time.

6. Prepare a deep bowl and carefully, allowing the water to drain and without breaking the products, remove them with a slotted spoon and place them in it.

Innings:

1. Place butter in a bowl with the finished products. Adjust its quantity to taste.

2. Shake the bowl to disperse the butter. If possible, you can lightly toss the dumplings while doing this. Or simply rotate the bowl from side to side.

The purpose of this manipulation is to ensure that the oil is distributed over the entire surface of our delicacies and they do not stick to each other.

3. Place the finished buttered products on a large dish or plate. Be sure to put sour cream on the table.

4. Quickly call your household members to the table and eat while they are still hot!

Of course, they are also very tasty cold. But hot!!! It’s impossible to stop while at least one of them is on the plate!

Of course, as I already said, they are best served with sour cream. Although you can limit yourself to only butter. And whoever wants to cook them during Lent can fry chopped onions in vegetable oil and serve with them.

And this is a separate tasty topic. Although with dumplings, there are probably simply no tasteless options. Let's continue to “travel” in this direction.

Video on how to cook dumplings at home

There's something new on my blog. I started recording video recipes. In some of them it is difficult to describe in words what and how! And no one has canceled our Russian proverb, and it says “It is better to see once than to hear a hundred times” (and in our case, to read).

Therefore, I decided to record some of everyone’s favorite recipes, as well as some not quite ordinary ones, on video. So that for sure a person who is learning to cook can cope with the preparation of this or that dish.

And here is one of these videos, where I tried to tell in detail, and most importantly, show how to cook dumplings at home in your kitchen. After all, in fact, this process is not entirely simple. It is important to see what consistency you need to knead the dough. What it becomes at each stage. How to sculpt small beautiful blanks in several ways. And the main thing is to see the finished result with your own eyes. It's a pity that I can't try!)))

I hope that now after watching the video, as well as after reading the detailed step-by-step description with a lot of photos, only the lazy will not be able to cook dumplings. I think that among those who read and watch there are no such people.

Friends, if everything is clear and there are no questions left after watching, then cook to your health. I am sure that everything will work out for you. I also ask you to like it so that I can understand that I am not doing all this in vain.

If you still have questions, ask them in the comments. I will be happy to try to answer them.

Dumplings with mashed potatoes and fried onions

This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I’ll just tell you how to prepare the dough with the addition of vegetable oil.

Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out incredibly tasty.

For the test we need:

flour – 3 cups (480 g)
water – 2/3 cup (about 180 ml)
egg – 1 pc.
salt – 1 teaspoon

For filling:

potatoes – 600 – 700 gr
milk – 0.5 cups
butter – 30 g
vegetable oil – 1 tbsp. spoon
onions – 1 – 2 heads
salt - to taste

To submit:

sour cream
butter

Instead of onions in the filling, you can use them for serving. However, I will tell you both options.

Preparation:

1. Boil potatoes in salted water. Then drain the water, crush and mix with warm milk and melted butter. Test to see if there is enough salt. You can add to taste.

2. Cut the onion into small cubes and fry it in a frying pan with a spoon of vegetable oil. You need to fry until it is slightly browned in places, and in others it simply becomes translucent. If there is not enough oil, you can add a little.

Let the roast cool and place it in the potatoes. Stir and allow to cool completely.

3. Knead the dough. To do this, sift the flour into a convenient bowl.

Make a hole in the middle and break an egg into it. If it is not large, then add two. Add salt immediately. Stir the mixture right in the center until it combines with the flour. It is best to do this with a spoon.

4. Add half of the prepared water. We need it pre-boiled and cooled to room temperature. Pour it into the middle as well. Add a spoonful of oil to it. And also knead, each time grabbing more and more flour from the periphery.

5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water has been mixed into the flour, knead with your hands.

6. When the mass becomes thick, place it on the work surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. There should be no flour or lumps left on it. And although it is still quite porous and spongy, this is only for now. It will sit, the flour will become sticky, and the dough will level out and become smooth and softer. That is, just the kind from which it will be convenient to form our products.

7. Transfer it to a bowl, or leave it on the table and wrap it with a napkin or towel. Leave to infuse for at least 30 minutes, preferably 40, or even 1 hour.

During this time it will disperse and become smooth and even. And it will be a pleasure to work with him.

8. And so, we are all ready. The filling has cooled down and the infusion time has expired, which means you can start sculpting. Prepare a work surface and a rolling pin. Just in case, prepare flour so that if something happens, lightly sprinkle it on the table. And also sprinkle it on a wooden board in advance, on which we will lay out the finished products.

Be sure to sprinkle, otherwise the workpieces may stick to the surface.

9. Knead the dough again. If it is mixed correctly, then, as a rule, we will not need any more flour. But if it turns out to be quite sticky and clings to the table, then lightly sprinkle the table with flour and work with it.

10. Cut off about 1/5 or 1/6 of the dough and roll into a long thin sausage. Cut it into cubes and roll it out. Roll out in small batches of 5 to 10 cakes, depending on the speed of shaping. So that the cakes do not dry out and stick to each other.

11. Place some filling and make dumplings. Place them on the prepared board.

12. Then boil the same as in the first recipe and serve along with sour cream.

However, you can prepare our delicacies with onions in another way. Namely, do not place the onion inside, but place it outside. That is, put one mashed potato in the product itself. But place the fried onions and butter on top when serving.

It's hard to say which of these two options will be better. Personally, I can't even compare them. Delicious in both cases. Although I can attribute this perception to the fact that I really love dumplings. And I can eat them in different forms.

And to determine which of the two options you like best, you need to prepare them both ways. Try it and then draw a conclusion.

Step-by-step recipe for cooking with potatoes and mushrooms

And in order not to repeat myself in this recipe, I want to offer you a completely different version of both dough and filling.

For the test we need:

flour – 550 gr
milk – 250 ml
egg – 1 pc.
salt – 1 teaspoon

For filling:

mashed potatoes
fresh or frozen mushrooms – 200 gr
onion – 1 pc.
vegetable oil – 2 tbsp. spoons

Preparation:

1. Boil the potatoes in advance and mash them into puree. Add warm milk and butter. You can see how to prepare it in the first chapter of today’s article.

2. In addition to the puree, we will prepare a second filling – mushrooms fried with onions. It's very easy to prepare. First, you will need to fry the diced onion in oil in a frying pan, and then add the mushrooms, cut into small pieces. Add salt to taste and fry until done.

When the second filling has cooled, combine it with the puree.

3. Prepare the dough. As you can see, its composition differs from the options already proposed above. And it is prepared not with water, but with milk. So, the first step is to sift the flour into a bowl. This must be done so that the dough turns out tasty and airy.

4. Add the egg and salt and start kneading with a spoon. Then add milk at room temperature, half at first. And after mixing, everything else.

5. Knead first in a bowl, then put it on the table and continue kneading there. When the dough becomes plastic and homogeneous, put it in a plastic bag or cover with a napkin. Leave to infuse for 30 - 40 minutes.

6. After the allotted time, put it back on the work surface of the table and rinse thoroughly again. That's it, we have it ready, and we can start shaping the products.

7. Make dumplings as already described in the first recipe and shown in the video using any suggested method. For example, you can do it like this beautifully.

8. Then boil in salted water for 5 - 7 minutes. The time is counted after the water has boiled after laying out the preparations in them.

Remove and serve along with sour cream or butter.

You can also fry them in a frying pan in oil.

And it will also turn out to be an incredibly tasty dish.

Delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the dough, this time it will be custard. And the filling for dumplings will be simply indescribably delicious. You can cook them with only sauerkraut - it will turn out to be just fireworks of taste.

But since today we are preparing our products with potatoes, we will add them to the filling.

For the test we need:

flour – 3 full glasses (500 g)
milk – 1 glass
egg – 1 piece + 2 yolks
butter – 70 g
salt – 1 teaspoon
sugar - a pinch

For filling:

sauerkraut – 500 gr
boiled potatoes – 2 – 3 pcs
onion – 1 pc.
oil for frying – 3 – 4 tbsp. spoons

To submit:

sour cream

Preparation:

1. Let's prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. You can beat using a fork or whisk.

2. Boil water in a separate bowl. Add butter to it and stir until it melts completely.

3. Add half the sifted flour and mix quickly with a spoon. The flour immediately steamed, but the mixture was no longer as hot. And you can pour in half the egg mixture. Also, without stopping, continue kneading.

4. Then add the remaining flour, mix again, and pour in the egg mixture last.

5. First knead the dough in a bowl, and then put it on a table sprinkled with flour and knead until it reaches the desired state.

The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products made from it do not tear or burst.

But for this he must be given the opportunity to stand and gain strength. This will require 30 - 40 minutes of time. During this period, leave it under a napkin or put it in a plastic bag. You can also use cling film.

6. Prepare the filling. As is already clear from the name of the recipe, we will use it for it. You can, of course, cook with fresh, but with fermented... It's simply indescribably delicious.

If the cabbage is very sour, then it must first be washed or doused with boiling water. Then drain the water and squeeze out the cabbage. If the taste is such that you want to eat it without stopping, then in this case you should simply squeeze it out.

7. If it is cut into long thin strips, then it should be placed on a board and cut into pieces no more than 3 cm long. If the straw is long, it will be inconvenient to place it in a small workpiece. And in this case you can’t put a lot of it.

And we remember that the secret of delicious dumplings is not only in the dough, but also in a large amount of tasty filling.

8. The filling will be delicious if you add onions to it. To do this, you need to cut it into small cubes and fry it in a frying pan in oil.

9. Then add cabbage to the pan and fry everything together. Don't add too much oil, you need just enough so that the cabbage doesn't burn. Therefore, pour it in enough to fry the onions, and if necessary, you can simply add it later.

Fry the cabbage in a frying pan until soft, and there is no need to simmer it. The beauty of this filling is that it remains tough. And we fry it so that it is saturated with onion juice and oil. In this form it is simply delicious even without everything.

10. We could have left the filling as is, but our recipe today is with potatoes. And maybe someone will want to cook it this way. But somehow I don’t want to add puree here at all. There will be some kind of incomprehensible “porridge”. Therefore, it is better to pre-boil the potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.

Then the filling will turn out just right. You need to combine the two fillings already cold. Then the appearance of the finished products and the filling in them will be simply excellent.

11. Now that we have both the dough and the filling ready, we can make dumplings, boil them and eat deliciously.

We have already discussed in detail how to sculpt and cook in previous chapters, especially in the first ones. And all this can be seen in an excellent video that was filmed specifically for this article.

It is best to serve the finished dish with sour cream. There is butter in the filling, but with sour cream it will be very tasty!

How to cook dumplings stuffed with potatoes, lard, or cracklings

This dish is very popular in Ukraine and Belarus. They also prepare it here, especially in the southern regions of the country.

The dough can be used in absolutely any of the options offered today. But again, in order not to repeat myself, I want to offer you another very simple method. And we will knead it with kefir.

We will need:

flour – 350 gr
kefir – 200 ml
salt – 0.5 teaspoon

For filling:

mashed potatoes – 500 g
lard – 150 gr

If desired, add mushrooms fried with onions to this filling, just one fried onion. Dill is also added for taste and aroma. And every time it will be a new filling and, of course, a new taste. They are all incredibly tasty and well worth making a meal with.

To submit:

sour cream

Preparation:

1. The dough is prepared very, very simply. You just need to take the kefir out of the refrigerator in advance; it should either be slightly warmed up or simply be at room temperature.

2. Then stir the salt into it, simply shaking the mixture with a fork.

3. Gradually add flour sifted through a sieve and knead the dough with a spoon. When you add the last portion of flour, you can transfer the dough to the work surface of the table and continue kneading on it.

When it becomes homogeneous, place it back into the bowl and cover with a napkin or cling film. It should brew like this for 30 - 40 minutes.

4. Meanwhile, prepare the filling. Potatoes need to be boiled and mashed in advance. Most likely they know how to do this. But if you find it difficult, you can read.

5. Cut the lard into small pieces. You can cut it into either thin strips or cubes. This doesn't play a big role.

6. Warm the frying pan and place the chopped pieces on a dry surface. Fry while stirring. During this process, fat will be released from the lard and the laid out product will be fried on it. This is how we get cracklings.

7. Place them on a saucer or plate and let cool. Add salt to taste.

8. Mix cracklings with chilled mashed potatoes. If you wish, you can add the required amount of oil from the frying pan in which the lard was fried. You can fry onions in this oil, or onions with mushrooms, if you want to use these ingredients in the filling.

But it is worth saying that this oil has a specific smell that will ultimately be transferred to the finished products. Therefore, those who do not like such smells can fry onions using a regular vegetable analogue.

9. Our dough is also ready. It needs to be kneaded again. And you can start sculpting our delicacies.

10. I will not dwell on this in detail and will not take up your time. Moreover, in today’s article we have already talked about this a lot.

Therefore, we make dumplings, cook them, put them on the table and quickly invite our family to the table. Such products are delicious exactly when they are still hot. Then the filling, and the dough, in general, the whole product as a whole is very, very tasty. Therefore, there is no need to hesitate. Just don’t forget to serve sour cream with the finished dish.

Or you can use the same ingredients to make a dish completely different in content and filling. That is, make dumplings stuffed with potatoes. Boil them in the required quantity in salted water.

And then put it in a frying pan with cracklings. Really beautiful! Do you know how delicious it is!

And at the end of the article I would like to express the hope that today’s material was useful to you. And whoever by this time did not know how to cook dumplings will certainly learn. After all, there is nothing complicated in this process. You just need time and a certain skill. A skill can be developed over two or three cooking times, and time can always be found. After all, we are cooking for our loved ones and loved ones.

If you have any questions, ask in the comments. I will be happy to answer them.

Bon appetit!