Dumplings with potatoes and lard. Dumplings with raw potatoes. Step-by-step recipe with photos of dumplings with raw potatoes

How I love dumplings with raw potatoes and lard which my mother cooks. This must be the taste of childhood. When you arrive in the village, and grandma takes out a large cast iron from the Russian stove, serves a large bowl of steaming dumplings on the table, and puts a cup of cold, thick sour cream next to it. Eat your mind. After looking on the Internet, I tried to find where the recipe for making dumplings with raw potatoes and lard came from. It turned out that they are prepared in Ukraine and Belarus, as well as in the Urals and the Volga region. In central Russia, dumplings are often prepared with boiled and mashed potatoes, adding fried onions. But the most interesting thing is that the ancestor of dumplings is Türkiye, where they prepared a dish resembling dumplings in appearance. It was called "dush-vara". Slaves from Kievan Rus liked this dish and migrated into their diet under the name “vara-niki”. Here is the theory of the origin of dumplings. I have come across many recipes for making dumplings with raw potatoes and lard. And everywhere the potatoes are put through a meat grinder. Potatoes for dumplings, according to my mother’s recipe, are first cut into strips, and then chopped with a special hoe, and the lard is grated on a coarse grater. Due to this, the dumplings turn out very juicy, they have a lot of juice. Let's try to cook them together.

To prepare dumplings with raw potatoes and lard, we will need: one and a half kilograms of potatoes, two hundred grams of salted or raw lard, two onions, salt, ground black pepper. To prepare the dough: three glasses of flour, a glass of milk, water, one egg, salt.

First, let's prepare the dough. Pour a glass of milk into the flour, add a broken egg, salt on the tip of a knife, and knead a stiff, elastic dough. Knead it until the dough stops sticking to your hands, put it in a plastic bag and set it aside to let the dough rest.

At this time, let's make the filling ourselves. Peel the potatoes and cut them into strips into a metal pan.

Peel the onion and cut into large half rings. Place the onions in the pan with the potatoes. Grate the lard on a coarse grater. Add salt and ground black pepper.

I would like to draw your attention to the fact that when using salted lard, you must add additional salt very carefully so as not to over-salt the filling. Now we take a hoe, which is a pointed semicircle with a wooden handle. We begin to chop our filling in the pan. Ideally, you should get cubes of about five by five millimeters.

That's it, the filling is ready, you can start preparing the dumplings. We take our dough out of the plastic bag and knead it again. Now we begin to roll out the dough, trying to get a large cake about five millimeters thick.

Using a glass or large shot glass, cut individual circles of dough from the flatbread. Now let's roll out each circle again.

Let's start making dumplings. Take the filling with a spoon, place it on the circle of dough, and fold the circle in half, covering the filling. We pinch the edges and get a finished dumpling. Take a baking sheet or tray. Sprinkle it with flour and place the finished dumplings.

Cook dumplings in this way, with raw potatoes, until the filling is gone. Some of the dumplings can be frozen to cook them next time. Place a saucepan with cold water on the fire, add the peeled onion and one bay leaf. Don't forget to salt the water. Bring the water to a boil and place our dumplings in it. When the water returns to a boil, carefully stir the dumplings so that they do not stick to the bottom of the pan.

Reduce heat and cook dumplings until done. Moreover, the cooking time must be increased to accommodate raw potatoes. We catch our dumplings with a slotted spoon and place them on a plate. Serve with cold sour cream, mayonnaise, or just dumplings with butter. Now the most important thing is not to burn yourself with the dumpling. There's a lot of hot juice inside. Enjoy your meal! If you don't like this recipe, try it

A real Ukrainian dish – dumplings with lard and raw potatoes. In Russia they cook dumplings and sorcerers, in Italy - ravioli, and in Ukraine - vareniki. These boiled products differ in their external shape and preparation of fillings.

The dough for dumplings is most often prepared with water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out into a thin layer and cut out small round cakes into which the filling is wrapped. It can be very different, most often it is boiled potatoes, stewed cabbage, meat, cottage cheese, fresh berries. The filling with raw potatoes and lard is a little unusual, but the dish will turn out delicious if you cook it according to the recipe.

In fact, there is nothing strange about putting raw vegetables in dumplings. For example, we can recall manti; raw pumpkin is often placed in their filling, mixed with raw potatoes and onions. In order for the raw potatoes inside the dumplings to cook, they are not taken out immediately when they float to the surface of the boiling water, but after 10 minutes. The boiling in the pan should not be intense.

Ingredients

Wheat flour – 2.5 cups;
Water – 180 ml;
Chicken egg – 1 piece;
Potatoes – 3 pieces;
Lard – 100 g;
Salt - to taste;
Ground black pepper - to taste.

Preparation

Sift wheat flour into a bowl. Add a teaspoon of salt to the flour. Mix the ingredients.

Beat the egg into the flour.

Pour warm water into the flour in small portions, stirring the dough with a spoon. We do the main kneading by hand, adding flour to the board as needed.

Knead the dough, kneading it well. It should be elastic, fairly tight and not stick to your hands. Cover it with a clean towel and leave it to infuse on the table. At this time we begin to prepare the filling.

We peel the potatoes. We pass it through a meat grinder. Be sure to squeeze out the potato mixture. The most convenient way to do this is to use gauze.

We roll the lard, cutting off the skin first. It should not be salted or smoked, but ordinary - fresh. Transfer it to the potato mixture. Salt and pepper the ingredients to taste.

Mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a frying pan, add it raw. The filling for dumplings is ready.

The dough has settled, you can make dumplings from it. Roll it out into a thin layer. Using a culinary ring or glass, cut out circles for the base.

We spread the filling of raw potatoes and lard onto the round flatbreads. Pinch the edges of the dough. It is advisable to do this twice so that the contents do not leak out in the water.

Place the dumplings into boiling water. Immediately lift them from the bottom with a slotted spoon or spoon so that they do not stick. Boil until done. This will take about 10 minutes.

Serve ready-made, delicious dumplings with lard and potatoes hot, with sour cream, mayonnaise, ketchup or other favorite sauce. You can put a small piece of butter in the dumplings and sprinkle with chopped dill.

Have you ever made dumplings with raw potatoes and lard yourself? If not, be sure to prepare dumplings with potatoes according to the recipe from Women's Things. These dumplings can be frozen and cooked later when you don’t have time to cook anything.

To prepare dumplings with raw potatoes and lard you need:

2 kilograms of potatoes

300 grams of lard, mine is salted

3 cups flour

Glass of water

A tablespoon of salt

2 onions

If lard is without spices, you definitely need ground black pepper.

First you need to peel the potatoes and cook for seven minutes in boiling salted water. This is necessary so that when scrolling, the potatoes do not turn black. Yes, and the potatoes won’t cook in seven minutes of cooking the dumplings, and eating dumplings with raw potatoes is somehow not very good.

Take a piece of lard and cut it into pieces that will fit in a meat grinder. Peel the onions, cut off the top and bottom, and rinse under cool running water. Also, chop the onion so that it fits in the meat grinder.

Grind the potatoes, lard and onions through a meat grinder. If the lard is not salted, then add salt; if it does not contain pepper, add ground black pepper. Fans of too spicy food can add ground red pepper to dumplings with raw potatoes and lard.

Knead the dough. If you do not use a food processor, in the bowl of which you just need to pour flour, pour in water and add salt and set to knead the dough, then simply sift the wheat flour in a mound directly onto the table, make a well in the center and pour out the water. There is no need to add an egg to the dough for dumplings with raw potatoes and lard, otherwise the dough will turn out too hard. After kneading, put the dough in a plastic bag for half an hour.

Cut a quarter from a single piece of dough and roll it into a sausage.

Cut the sausage into equal pieces. And roll them in flour so that they do not stick to the table while rolling.

Roll out each piece to make a round juicy one and place the potato and lard filling in the center. Just make sure that the minced meat does not get to the edges of the juicy pan, otherwise it will be difficult to pinch and the dumplings with raw potatoes and lard will boil during cooking.

First, pinch the dumpling with raw potatoes and lard with your hands so that the edges stick tightly to each other, then place the dumpling on the table and press the edges with a fork. This will make the edges of the dumplings stronger and more beautiful.

Place the water on the fire, salt it to taste and wait until it boils. Make as many dumplings with potatoes and lard as your family will eat at one time. If you want to make dumplings with raw potatoes and lard in reserve, then place them on a board sprinkled with flour and put them in the freezer. When the dumplings have hardened, you can put them in a plastic bag so that they do not absorb foreign odors and also do not take up much space in the freezer. But whenever it’s convenient, you’re at work, and your family can always quickly cook dumplings with raw potatoes and lard.

When the water boils, put the dumplings with potatoes and lard in there, wait until they start to float and stir. If you start mixing too early, you may damage the dough. After surfacing, cook the dumplings with potatoes and lard for 7 minutes.

Serve hot with sour cream, mayonnaise or ketchup, to your taste.

Bon appetit!

Description

Dumplings with potatoes and lard- the most satisfying and delicious dinner. And you don’t need any meat when eating such a dish. Believe me, making dumplings at home is very easy. And they will be much tastier than store-bought ones. If this is your first time cooking, we will be happy to tell you how to prepare dumplings with potatoes and lard, how to properly knead the dough for them, and how to shape the products.

Our step-by-step recipe with photos will clearly demonstrate each stage, and you will overcome everything with ease. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, lard is generally a classic product of Ukrainian cooking, combining with most national dishes. All that remains is to choose a suitable side dish - and we start cooking.

Ingredients

(2 pcs.)
(1 tbsp.)
(500-600 g)
(500 g)
(1 PC.)
(100 g)
(taste)
(taste)
(taste)

Cooking steps

Let's prepare all the necessary ingredients.

Let's prepare dough suitable for dumplings. This is one of the most important stages, because it is very important not to overdo it with flour. Add too much of it and the dumplings will already be dry and hard. Therefore, sift the flour onto a clean countertop; this will saturate it with oxygen. Add water and a single chicken egg in portions. Knead the dough without applying too much physical force. Otherwise, the dumplings will again be tough. Form the dough into a ball, sprinkle with flour and let sit.

Nothing new with potatoes. We wash and clean it, cut it into large pieces and cook in salted water until tender. We prepare the puree in the usual way with the addition of low-fat milk or even water. We will already have fried lard cracklings; these dumplings will not tolerate any more fat.

Let's move on to the cracklings. We cut the entire available piece of lard into long thin strips. Take a frying pan with a thick bottom and heat it with vegetable oil. Add lard and fry until golden brown. Add finely chopped onions. Stir and fry until cooked. The onion should be crunchy, not soft.

After about 40 minutes, the dough has settled enough to be rolled out. Roll out the dough on a clean countertop, first sprinkling it with flour. Using a glass or jar, cut out round shapes.

Place a heaping teaspoon of potatoes onto the round shape of the future dumpling and wrap, starting from the middle. We make all the dumplings.

Boil water in a deep saucepan and add salt. Place the dumplings in and cook for 10 minutes. Place the prepared dumplings on a plate, sprinkle with cracklings, chopped herbs, and your favorite seasonings and serve. Dumplings with potatoes and lard are ready.

Bon appetit!

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

Step-by-step classic 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 be easily 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 is better to call your loved ones for help, extra hands will not hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is labor-intensive and time-consuming.

You will need:

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

Preparation

Peel the potatoes and cook them for 7 minutes (just to soften them a little).
Cut the lard.
Peel the onions, rinse 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 individually and put the filling inside.
Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
Salt the water; when it boils, add the dumplings.
When the products float to the surface, cook for another 7 minutes.

When you make dumplings, try to secure the edges with a fork, pressing the dough to the table, this will also give a beautiful pattern to the product. How long to cook dumplings with raw potatoes, each housewife can determine for herself, because the thickness of the dough, the size of the products and the density of the filling cannot always be the same. However, remember that you cannot stir until the dumplings float, as this can damage the structure of the dough.

Original recipes with photos

With grated potatoes

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

You will need:

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

Preparation

Peel and rinse the potatoes thoroughly, grate and drain excess liquid.
Finely chop 450 g of bacon and onions.
Fry the onion in vegetable oil.
Mix the filling ingredients and season with spices.
Simmer the whole mass for a couple of minutes in a frying pan.
Pour the flour onto the table, break the eggs into the well, gradually pour in water and stir, add vegetable oil.
Gently knead the tender dough, roll it out and form circles for making dumplings.
Fill the dough with the filling, pinch it tightly, and cook the virtinya longer than usual.
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.

Traditionally, these dumplings with raw potatoes and lard are made larger than usual, almost zeppelin-like. Due to the size and amount of filling, they should be cooked longer than usual.

The recipe for Lithuanian dumplings with raw potatoes and lard is a little more time-consuming, so try to make the largest possible preparation 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, delicate, light taste that will appeal to even the most capricious little connoisseurs of mother’s cooking.

You will need:

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

Preparation

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 filling ingredients and 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 with filling and make 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 kefir for the dough. This is the dish that is closest in taste to dumplings, but they are still dumplings.

You will need:

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

Preparation

Dissolve baking soda in kefir and leave for 15 minutes.
Add salt and oil to kefir.
Gradually sift the flour 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 hot dumplings with fried onions and herbs. Serve with a mixture of sour cream and mayonnaise. The advantage of such dumplings is that due to raw potatoes they turn out much more juicy, and unlike dumplings, their size does not bother the housewife; they can be made large without spending a lot of time on preparation.

Each recipe for dumplings with raw potatoes is good in its own way, some will prefer to supplement it with spicy lard, some will simply crumble greens into the potatoes, others will like mushrooms in the filling. Having mastered the basic recipes, you can invent your favorite filling.