Recipe for delicious dumplings with potatoes and onions. Dough for dumplings with potatoes - soft and fluffy

Step-by-step recipes for making soft dough for dumplings with potatoes that do not boil soft

2018-03-31 Liana Raymanova

Grade
prescription

1097

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

9 gr.

carbohydrates

40 gr.

361 kcal.

Option 1. Classic dough recipe for dumplings with potatoes

The dough for dumplings is prepared in different ways: they use different ingredients and different kneading methods. The traditional recipe is considered the most popular and easiest to prepare, where the base is kneaded on such available products as salt, chicken eggs, plain water, flour and butter. From such a test, dumplings do not boil soft, they turn out tasty and soft.

Ingredients:

• 675 g wheat flour;
• 220 ml of water;
• large two or three small eggs;
• 25 g salt;
• pods-th oil - 230 ml.

Step by step dough recipe for dumplings with potatoes

Mix the eggs in a bowl with a fork.

Salt, stir again.

Pour in water, oil, everything again for a long time and mix thoroughly.

Add flour in small portions, previously passed through a fine sieve, knead well until elastic.

Roll the dough into a ball, wrap in a disposable plastic bag, put in the refrigerator for twenty-seven minutes.

If you want the dough to be more nutritious, then it is permissible to replace the water with milk.

Option 2. Quick dough recipe for dumplings with potatoes

The second most popular version of the test for dumplings with potatoes. It starts without eggs, which reduces the overall cooking time. The consistency is softer than the classic, and the taste is just as tasty. People who fast will certainly appreciate it.

Ingredients:

• flour - 960 g;
• 350 ml of water;
• salt - 25 g.

How to make dough for dumplings with potatoes

Pour boiled, but already cooled water from the kettle into a cup, add salt, stir with a spoon.

Pour flour into the same deep cup through a special strainer, make a small hole in it and pour in the liquid base.

Knead until elastic.

Transfer the thickened dough to the table and knead with your hands with frequent sprinkling of flour.

Roll the dough into a ball, wrap in cling film and set aside to “rest” for 35 minutes.

Create products.

This dough is ideal not only for dumplings, but also for homemade noodles.

Option 3. Dough for dumplings with potatoes on kefir

In this recipe, instead of traditional water and milk, kefir is used, which makes the dough more fluffy and light. It does not dry at all during the formation of dumplings, and when ready, they turn out to be incredibly tender and tasty.

Ingredients:

• plain flour - 465 g;
• kefir - 225 ml;
• water - 110 ml;
• a third of a spoon of salt;
• soda - 35 g.

Step by step recipe

Sift flour well, combine with soda, salt

Pour water into kefir, poured into a bowl, stir well, add the mass to the flour mixture, quickly knead everything.

Knead the dough with your hands on the table until elastic, slightly tight.

Refrigerate in a plastic bag for thirty-five minutes.

Kefir in this recipe can be replaced with yogurt or sour milk.

Option 4. Yeast dough for dumplings with potatoes

A very unusual, but worthy of attention version of the test. Products from it are soft, airy. The base takes a little longer to prepare than the rest, but the result is worth it.

Ingredients:

• flour - one and a half kg;
• water - 725 ml;
• 40 g of granulated sugar;
• 30 g of salt;
• soda - 45 g;
• 30 g quick yeast.

How to cook

Dissolve yeast, salt and sugar in a bowl of water.

Introduce a bit of flour mixed with soda, stir well.

Add the remaining flour, knead until soft and set aside for 1 hour under a towel.

Once again, lightly crush with your hands, form products.

The amount of flour in the recipe is approximate, if it is not enough, then you can add a little more, but so much so that the dough turns out soft and does not stick to your palms.

Option 5. Choux pastry for dumplings with potatoes

The next recipe is for lovers of blanks. Even with prolonged storage in the freezer, products made from such a dough will not lose their shape and will not crack.

Ingredients:

• flour - 980 g;
• 85 ml vegetable oil;
• 25 g salt;
• 685 ml hot water;
• eggs - 4 pieces.

Step by step recipe

In a container, mix 400 g of sifted flour with salt, oil.

Pour in hot water, knead everything well.

Crack the eggs one by one into the batter, mixing well with a spoon after each.

Add the remaining flour, knead until smooth, tender.

Leave the base in the refrigerator for half an hour, wrapped in a plastic bag.

Such a dough may well be suitable not only for dumplings, but also dumplings, as well as pasties or whites. Any chosen dish turns out tasty, soft and appetizing.

Option 6. Dough for dumplings with potatoes on sour cream

Another great test case. Thanks to the sour cream and baking soda included in the composition, the finished products acquire surprisingly appetizing softness, tenderness and splendor.

Ingredients:

• 640 g flour;
• 85 g of fat sour cream;
• 125 ml of water;
• 35 g salt;
• 40 g of soda.

How to cook

Combine flour with salt.

Mix sour cream with soda.

Step 3:
Transfer the sour cream mixture to the flour mixture, pour in water, knead everything thoroughly until elastic. The base should be dense.

Set aside under cling film for 20 minutes to “rest”.

Sour cream can be replaced with heavy cream or homemade butter.

Option 7. Dough for dumplings with whey potatoes

And this recipe, perhaps, is familiar to everyone since childhood. Soft, elastic, pleasant to the touch dough. With it, the products are very tender, melting in the mouth.

Ingredients:

• 110 ml of serum;
• 1 egg;
• 235 g flour;
• 30 ml of vinegar 9 percent;
• 85 g butter;
• soda - 55 g.

Step by step recipe

Break the egg into the whey, mix with a fork.

Cool the butter melted in a frying pan and pour it into a mixture of whey and egg, add soda slaked with vinegar, beat everything intensively with a whisk.

In small portions, introduce flour through a sieve, knead well until smooth.

Put the dough out of the cup on the table and knead until a dense, elastic state.

Leave on the table under a towel for 35 minutes, form dumplings.

Other types of flour products can also be prepared from this dough: dumplings, homemade pasta, etc.

Option 8. Colored dough for dumplings with potatoes

A very unusual and interesting version of the test for dumplings with potatoes. Finished products will turn out in different colors, which will attract the attention of even small children.

Ingredients:

• purified water - 135 ml;
• flour - 475 g;
• eggs - 3 pcs.;
• 15 g of salt;
• 25 g of tomato puree;
• 5 branches of different greens.

How to cook

Break three eggs into the water, add a little salt, mix with a whisk.

Introduce the sifted flour, knead well until a homogeneous, thick mass.

Divide the dough into three equal bowls.

In the first cup, add tomato puree to the dough, stir well.

Rinse all the greens, finely chop and pour into the second cup with the dough, stir well too.

Leave the third cup with the dough white.

Wrap the dough individually in cling film and refrigerate for half an hour.

Make dumplings of different colors.

This dough is suitable for dumplings with different fillings: vegetable, mushroom, cheese, but not sweet.

Option 9. Dough for dumplings with potatoes in a bread machine

The following recipe is provided specifically for those housewives who have a bread machine. In it, the dough turns out to be soft, elastic, easily giving in to the formation of products. And most importantly, the time for preparing the base is significantly reduced.

Ingredients:

• 565 g flour;
• 310 ml of water;
• 45 g starch;
• salt - 20 g.

Step by step recipe

Pour flour through a sieve, salt, starch into the capacity of the bread machine.

Pour in water, adjust the “dough kneading” mode, time 12 minutes.

Transfer the dough from the container to the table, wrap in cling film and refrigerate for 15 minutes.

Starch can be used both potato and corn.

It's nice to be at home when the hostess is preparing her favorite dumplings. Often, modeling dumplings and dumplings with the whole family turns into an exciting pastime. So that the finished dish does not disappoint with its taste and appearance, you need to properly knead the dough for dumplings with potatoes. There are many recipes for dumplings. Every experienced chef has his own.

History of dumplings

It is erroneously believed that the first dumplings were formed in Ukrainian cuisine. However, the earliest recipes for this dish were used in Turkey. It was made on the basis of flour with meat or vegetable content and was called "dushbara".

Having penetrated the Slavic cuisine, the dish has changed somewhat. Our ancestors fell in love with it and came up with a new name "vareniki", which has survived to this day. For a long time, various recipes for filling and dough have arisen.

Dumplings are not only famous for their excellent taste, but are also considered one of the most profitable dishes from an economic point of view.

Mashed potatoes are the most popular filling

Potato content ranks first in terms of prevalence. May include only potatoes or with the addition of other products. Cheese, mushrooms, herbs and other ingredients chosen to your taste can give the dumplings a bright taste and unique aroma. But in all cases, potatoes are the main ingredient of the filling.

Potatoes are boiled in water with the addition of salt, then mashed to a puree state. This is how the base of the filling is obtained. You can add variety by adding onions fried to a golden hue. No less appetizing in the composition of the dish are cracklings.

If mushrooms are supposed to be in the filling, they must be prepared by frying them in vegetable or cow oil and evaporating the liquid.

Let the stuffing cool down before you start making dumplings. This is the time to prepare the test. Its types differ in the features of the composition and methods of application, as well as storage. Consider the most common types of dough for dumplings with potatoes and methods for their manufacture.

Recipe 1. Unleavened dough

This is the most popular method, familiar to almost every housewife, because it is the fastest and most economical. Dumplings made in this way are well suited for consumption on fasting days.

The following ingredients are required for kneading:

• 6 art. flour;
• 2 teaspoons of salt;
• 2 tbsp. water.

Procedure

1. Dissolve salt in cold water. Sift the flour into a wide bowl, shape into a mound. Make a hole in the center and pour a little water into it. Knead.
2. When the dough is formed, put it out of the container on a table covered with flour. Continue kneading with your hands until the mass, having absorbed the remnants of flour, acquires elasticity and smoothness.
3. Knead the dough for 20-30 minutes.
4. After kneading, be sure to let the mass stand to swell the gluten. You need to cover it with a paper towel, towel or polyethylene. After 30 minutes, you must beat off.
5. Then, for convenience, the mass should be formed in the form of a cylinder and cut into pieces, which should be rolled out with a rolling pin into a thin, thin layer. Lenten dough is ready for making dumplings.

Recipe 2. Gentle with kefir

Initially, in Ukrainian cuisine, the dough for dumplings was kneaded with kefir. Products prepared in this way are light, airy and at the same time voluminous. It is fluffy and tender, in addition, it does not dry out during modeling. A dish from this test should be cooked for no more than one minute from the moment of boiling.

Ingredients:

• flour of the highest grade - 1.5 tbsp.;
• water - 200 ml;
• kefir of any fat content - 100 ml;
• baking soda - 0.5 tsp;
• salt - about 0.5 tsp.

Cooking steps

1. Sift the flour into a deep wide bowl. Pour soda with salt, stir.
2. Pour water into kefir. Stir the solution and gradually add the flour. Thoroughly knead.
3. Let the kefir dough for dumplings with potatoes brew for 30 minutes.

Advice! Signs of readiness of kefir dough are its uniform appearance and the fact that it ceases to stick to hands. If you need to add flour, deviate from the recipe in this part. The main thing is that the dough turned out to be quite plastic and pleasant in modeling.

Recipe 3. Yeast

The following components are required:

• flour - 8 tbsp.;
• sugar - 1 tbsp. spoon;
• table salt - 0.5 tsp;
• water - 2.5 cups;
• baking soda - 0.5 tsp;
• yeast - 20 g

Cooking order

1. Pour warm water into a bowl, dilute the yeast in it, add salt and sugar. Let stand a little.
2. Pour six cups of flour into the solution. Add soda.
3. Gradually mix the flour with soda first, then gradually mix into the aqueous solution. Mix thoroughly until a sticky consistency is obtained. Pour the rest of the flour into the mass. If required, use more flour than the recipe.
4. The dough is almost ready. It must be wrapped in a soft towel and left to approach for an hour. During this time, the mass will fully ripen.
5. After the time has passed, start sculpting the dumplings. It is recommended to divide the mass into parts.
6. To prevent the dough from drying out, cover the unused part with polyethylene.

Recipe 4. Custard

This method is especially suitable when preparing a large batch of dumplings for the future, so that the dough does not crack when frozen and retains all its qualities.

For cooking, you need to take:

• flour of the highest grade - 4 tbsp.;
• refined vegetable oil - 2 tbsp. spoons;
• water - 250 ml;
• salt - 0.5 tsp.

Cooking

1. Sift half of the flour into a wide bowl.
2. Boil water, dissolve salt.
3. Make a hole in the flour hill and gradually pour the hot salt solution into it, stirring vigorously with a fork or mixer.
4. Pour the rest of the flour into the resulting mass. Knead a stiff and plastic dough.
5. Place the resulting product in a plastic bag and leave in a refrigerator for half an hour.
6. Choux pastry for dumplings is completely ready. If it is more than necessary, the excess can be frozen.

Recipe 5. Sour cream

When included in the composition of a sour-milk fatty product, the most delicate dough is obtained.

Components:

• wheat flour - 450 g;
• water - 0.5 cups;
• 0.5 teaspoon of table salt;
• 20% sour cream - 3 tbsp. spoons;
• baking soda - 0.5 tsp.

Cooking process

1. Sift flour into a deep bowl. Add salt.
2. Combine soda with sour cream and shake well.
3. Pour the resulting mixture into the flour, add a little warm water and mix thoroughly.
4. Put the mass on the working table and continue to knead with your hands for ten minutes, until it acquires the necessary elasticity and air bubbles come out.
5. Leave to ripen, covered with food polyethylene for 20-30 minutes.

Advice! To speed up the process of sculpting dumplings, you can use a factory dumpling. In stores you can find such devices with holes of different shapes and sizes.

Recipe 6. Lazy dumplings

In our fast-paced present, few people can boast of having enough free time. Recipes for quick, inexpensive and delicious meals come to our aid. One of these are lazy dumplings. In them, the dough and the filling are kneaded into one mass.

You will need the following products:

• boiled potatoes - 500 g;
• premium flour - 5-6 tablespoons;
• chicken egg - one piece;
• salt - a pinch.

Priority of actions

1. Mash potatoes until mashed. Add the rest of the ingredients to it and mix thoroughly.
2. Before reaching readiness, it is necessary to leave the mass for some time to infuse.
3. In the process of preparing lazy dumplings, there is no sculpting stage. It is enough just to form a long sausage and divide it into small pieces.
4. Immerse the products in boiling salted water, bring to a boil and cook for no more than three minutes.
5. The dough prepared according to this recipe can also be stored in the freezer for a long time.

1. It is not necessary to knead the dough too tight, otherwise the stuck together edges will not hold well, and the seams will stick out during cooking.
2. Be sure to sift the flour. Saturated with oxygen, it will more easily come into contact with the rest of the components.
3. To increase elasticity, it is recommended to introduce a small amount of vegetable oil into the composition. A few drops of flour are enough for a glass of flour.
4. To easily knead the dough for dumplings with potatoes, it is allowed to use a bread machine. This is especially convenient, because the dough will not only be kneaded without any extra effort, but will also ripen under a closed lid - the device will automatically select the temperature.
5. During the boiling of water, the shell of the dumplings may disperse, and the potato contents will come out. To prevent this from happening, do not stuff the dumplings too tightly. It is enough to put one full teaspoon of puree on one circle of dough.
6. It is not allowed that the dumplings are overcooked. Boiling time is approximately 1-3 minutes.
7. Raw products must be immersed in boiled water. However, the fire should be reduced to avoid overcooking the dish.
8. From the excess dough, you can make delicious dumplings.
9. A great addition to dumplings is butter, cracklings or sour cream.

Make dumplings from any dough you like. Create a dumpling mood in the family.

Dumplings are prepared from different There are many ways from which you can choose the most suitable one. Some housewives naively believe that the most important thing in this dish is the filling. But this is an erroneous opinion. Cooking dumplings is a serious undertaking in which each stage is decisive. Dough is one of the main ingredients. To prepare it, a simple set of products is enough. Consider recipes for other fillings.

Three components

This is the easiest dough recipe ever. It will take only three ingredients that are always in the house. Take 500 grams of good wheat flour, 3 large tablespoons of vegetable oil and 2 pinches of salt. We will cook the dough in water, and you will need one glass of it. First, the liquid must be heated to a temperature of about 90 degrees. This will provide the dough with strength and elasticity. Then add salt and vegetable oil to the water. Mix everything and add flour. Knead a stiff dough and, wrapping it in cling film, leave for an hour. During this time, you can prepare the filling and start sculpting dumplings.

Dough with egg

For dumplings with potatoes, they are so diverse that not every housewife knows the whole list. In the next version, in addition to the main components, a chicken egg is used. So, you need to take 500 grams of wheat flour, 150 grams of water, a pinch of salt and two chicken eggs. An important tip: before you make the dough, it is always better to sift the flour, then it will be softer.

Pour the finished flour into a bowl and make a funnel inside. We drive eggs into it, pour salt and pour water. Now gently knead the dough in water. The finished product should not stick to your hands. A good dough is smooth to the touch and elastic. Now you can sculpt dumplings out of it.

Adding milk

The above with potatoes (on the water) are just excellent. But there is also a more complicated option. For cooking, you will need one chicken egg, 400 grams of wheat flour, 100 milliliters of milk and a pinch of salt. First, break an egg into a bowl and beat it lightly. Then add milk and salt. Pour the flour into a separate bowl and make a well in the middle. Then pour the liquid part there and gently - first with a fork, and then with your hands - knead. The dough in milk is elastic and elastic. After kneading, you can leave it on the table, covered with a towel, for 20-30 minutes.

Kefir dough

Today you can buy semi-finished products in the store. But, undoubtedly, homemade dough, prepared with love, is always better. Another good option is kefir dough. As you can see, for cooking, you can use any improvised products that are available in the house. Take 400 milliliters of kefir, half a teaspoon of salt, a third of a small spoon of soda, one egg and 800 grams of good quality flour. Pour kefir into a suitable container.

Separately, lightly beat the eggs, and then add them to the first container. Pour a third of the flour into a separate bowl and pour a mixture of kefir and eggs into it. We begin to knead the dough, and add the rest of the flour as needed. The finished product should not stick to your hands. It doesn't matter if this dough is made with milk, water or kefir - it must be kneaded very carefully. Now you can start making dumplings.

Whey dough

Whey is also ideal for making dough. For this recipe, you will need a kilogram of good flour, 500 milliliters of whey, half a teaspoon of salt and one chicken egg. Let's start with the egg. It should be broken into a bowl and beat a little. You don't have to put in any extra effort. This is not a biscuit, we just need to thoroughly mix the yolk and protein. Now add salt and whey to the egg. Again, mix everything well. Pour flour into a separate bowl, which we must first sift.

Part of the flour (about 100-200 g) is left. We will add it as needed during the dough kneading. As usual, we make a recess in the middle of the flour slide and pour the liquid base into it. We begin to gently mix the contents with a fork, and when the mass becomes thicker, knead the dough with our hands. When it becomes elastic and stops sticking to your hands, you need to roll it into a ball, sprinkle with flour, cover with a clean kitchen towel and leave for ten minutes. Then proceed to sculpting dumplings, if the filling is already ready.

Choux pastry

Dough recipes for dumplings with potatoes are also original. Take, for example, custard dough - it has a delicate structure. And you can cook it with milk and water, with or without eggs. Consider the recipe For its preparation, you will need two glasses of flour, two large tablespoons of vegetable oil, a glass of boiling water and a pinch of salt. Now the process itself is important. Pour the flour into a bowl and add salt and vegetable oil to it. Now we begin to pour boiling water into it (cool boiling water). We do this carefully, slowly, in a thin stream.

At the same time, it is necessary to knead the mass, making it homogeneous. After that, put the dough on the table and roll it into a thin cake, from which we will cut circles for modeling dumplings. The structure of the dough is such that it will not stick to the surface and no additional flour is required. Next, take the prepared stuffing and begin to form dumplings. In the middle of each circle we spread a small portion of the filling, fold in half and pinch the edges.

Choux pastry on water with eggs

You can complicate the recipe and add eggs. Such a dough will no longer be lean. To prepare, you will need 2 cups of flour, half a glass of water, a third of a teaspoon of salt, one chicken egg and half a small spoon of sugar. First, mix the egg with salt and sugar.

Then we begin to add boiled hot water to this mixture. At the same time, the contents of the bowl must be vigorously mixed so that the protein does not curl. Immediately after this, we begin to add flour in small portions. Knead the dough, which should turn out smooth, elastic and resemble good plasticine. Now let's start cooking dumplings.

Choux pastry with milk

This recipe can be called the most difficult of all, although even a novice hostess can cook the dough in this way. Take 3 cups of flour, three chicken proteins, a glass of milk, half a small spoonful of sugar, a third of tea salt and 40 grams of butter. We put a container (pot or saucepan) on the fire and pour milk into it. Add butter, sugar and salt. Keep the fire high until the mixture boils. Then we reduce it, making it medium. No foam should appear on the surface of the milk.

Now we start adding a glass of flour to the milk. We stir very carefully so that no lumps appear. Then take the pan off the heat and let it cool down a bit. Next, you need to quickly, without letting them curl up, drive in the squirrels. Then add the remaining flour and knead the dough. By consistency, it should not differ from the product prepared according to previous recipes. The dough is soft, elastic and tender. You can make delicious dumplings from it. Step by step you need to perform all the actions - and then everything will definitely work out.

Dough in a bread machine

Cooking dumplings can not be called a quick affair. However, a modern hostess can always use the services of technology. A bread maker is a true helper in the kitchen. With its help, you can not only bake different types of delicious bread, but also knead the dough without much hassle. It should be noted that this bread machine does very high quality. We bring to your attention a universal recipe for dumplings with any filling. It will take 550 grams of flour, 100 milliliters of water, 225 milliliters of milk, half a teaspoon of slaked soda and half a tablespoon of salt. The principle of operation for all bread machines is the same, so you can take this recipe as a basis, changing only the order of laying the products. So let's get started.

We measure the required amount of water and milk. In general, you should get 325 milliliters. We dissolve salt and soda slaked with vinegar in the liquid. Pour the flour into the bucket of the bread machine, and pour the liquid on top. Some models have a different tab order. First, pour all the liquid ingredients into the bowl, and then pour in the flour. Read the instructions carefully. Now we expose the desired program. It can be "dough" or "pasta dough". Turn on the bread machine and wait for the end of the batch. The process takes 15 to 30 minutes depending on the model.

Mineral water dough

Finally, another unusual recipe for how to make dough for dumplings. Take two eggs, 100 ml of cold mineral water, a pinch of salt, a tablespoon of vegetable oil and flour. The cooking process is standard. Pour the flour into a bowl and make a well inside. In a separate bowl, mix mineral water, salt, eggs and vegetable oil. Now we mix the liquid and dry substances and knead the dough.

The main ingredients for making dough are flour and water. To improve the taste, you can add eggs, and replace the water with milk, whey or kefir. Salt is a must. Even a small pinch will improve the taste of the dough. It is better to cover the finished product with a towel or wrap it in cling film and let it “rest” for 20-30 minutes. After that, you can start sculpting dumplings with different fillings. Cook dumplings in a sufficient amount of boiling water, in small portions.

Potato dumplings are a flatbread made of dough with potato stuffing wrapped in it. This is a pan-Slavic dish, but it is most widespread in Ukraine. Probably tastier than there, dumplings are not made anywhere else. There are many options for preparing potato fillings - from raw potatoes, mashed potatoes, with the addition of cracklings, fried onions, lard, mushrooms, cheese, minced meat, dill. The size of dumplings varies from small ones, the size of a chicken egg, to giant ones, the size of a frying pan. Large-sized dumplings are called lazy, because it is a pleasure to make them - to mold one or two dumplings and the family is fed. A large finished dumpling is cut into several small pieces, poured over with sour cream or fried onions and served. The classic test for dumplings is considered to be the usual unleavened, as for dumplings, consisting of water, flour and eggs. But sometimes it is kneaded with milk, kefir, mineral water or brewed with boiling water.

Vareniki with potatoes - food preparation

Cooking dumplings is, of course, troublesome, sometimes it takes one and a half to two hours. After all, you need to knead the dough, peel and boil the potatoes, make the filling, stick these same dumplings, and only then boil. To shorten the cooking time, the filling and dough can be prepared in advance and stored in the refrigerator. Later, it remains only to make dumplings and boil, which will take much less time. So that dumplings do not stick together and fall apart, they are boiled in a large amount of salted water. For this, wide, low dishes are better suited. As they emerge, the fire must be reduced. Stir dumplings during cooking should be careful not to damage the dough.

Vareniki with potatoes - the best recipes

Recipe 1: Vareniki with potatoes

Vareniki with potatoes is a simple but satisfying meal. And made by hand, but with love, it becomes unrealistically tasty. Serve the dish hot, sprinkled with fried onions.

Ingredients: Dough: two eggs, 1.5-2 cups of water, 5 stacks. flour (about a kilogram), salt. Filling: a kilogram of potatoes, 2 onions, salt, black pepper, vegetable oil.

Cooking method

The first step is to boil the potatoes in salted water, peeling them and cutting them into pieces. Now it's time for the test.

Pour flour into a bowl, add a large pinch of salt, eggs and start pouring in water little by little, kneading the dough. It is better that the water is very cold, almost ice cold. Knead a stiff dough. It should lag behind the hands and be soft enough. Be sure to give him a rest for an hour or two, at least half an hour. It should be covered so that it does not wind.

Finely chop the onion and fry it until golden in oil. If you use lard instead of butter, you will also get cracklings.

Drain all the water from the potatoes, mash them, pepper, add half the fried onion along with the oil and mix. Let it cool down a bit.

It remains to make dumplings and boil. Sculpt as you are accustomed to - it is more convenient for someone to cut the flagella into pieces and roll them into a cake one at a time, and for someone it is better to cut out circles from a large layer. Roll out the dough should not be very thin. Put the filling in the middle of a round flat cake and connect the edges. Put ready-made dumplings on a table powdered with flour or a cutting board, and then boil in batches (in salted water). As they float, cook for two or three minutes, no more, otherwise the dough may tear and the filling will fall out into the water. Serve with the remaining fried onions or bacon.

Recipe 2: Lazy dumplings with potatoes

Many people would be happy to have a plate of homemade dumplings with potatoes, and with cracklings or fried onions. But mother laziness or lack of time make us content ourselves with purchased semi-finished products or cook something else in haste. After all, modeling dumplings is a tedious task. But even here you can find a way out and speed up the process, namely, to cook lazy dumplings, which are molded much faster.

Ingredients: 5-6 potatoes, 2 eggs, salt, 100g flour.

Cooking method

Peel potatoes, boil, drain water. Mash the potatoes without adding milk or butter. If there is a blender in the house, it will be much faster to do this.

Salt the mashed potatoes, cool a little, add eggs, add flour in parts and knead the potato dough. Roll it into a tourniquet, roll in flour and cut lengthwise into small pieces. Each piece must be rolled again in flour and boiled (about three to four minutes). If there is a desire, dumplings can be given an original shape. To do this, you need to press a small piece of dough with your thumb against the teeth of the fork so that an imprint remains on the dough, and twist it into a roll. Then boil in the usual way.

Recipe 3: Vareniki stuffed with raw potatoes

A variant of the preparation of the filling from raw potatoes. Peeled tubers must be scrolled in a meat grinder along with onions and lard, squeeze out excess liquid, salt and sculpt dumplings. If salted lard is used, the filling should not be salted very much. Serve with sour cream, tomato or other sauce. If there are extra dumplings left, they can be fried in oil the next day.

Ingredients: Dough: 2 eggs, 4 stack. flour, salt, a glass of water (or milk), 1 table. lies. vegetable oil. Filling: 1-1.5 kg of potatoes, 150-200 g of bacon (fresh or salted), 2 onions, salt, black pepper.

Cooking method

Prepare dough. Add eggs, salt to the flour, pour in the liquid, mix, at the very end pour in the oil and knead thoroughly. Let the dough rest for an hour so that it becomes softer and more elastic.

To make the filling, first of all, scroll raw onions, lard and potato tubers cut into pieces in a meat grinder. Add pepper. Squeeze the mass with your hands and transfer to a sieve or colander for fifteen minutes to glass the liquid. If the filling is very juicy, the minced meat can be left in the sieve, setting it on the rim of the pan. As the liquid forms, excess moisture will drain into the dishes.

Roll out the dough into a layer, about two to three millimeters thick, cut out circles (about six to seven centimeters in diameter). So that it does not stick, the table must be sprinkled with flour. Put the filling on round cakes with a spoon, pinch the edges. Boil a batch of sticky dumplings. The water needs to be salted. Dumplings are considered ready when they float and puff up in volume.

Put the finished dumplings with a slotted spoon into a plate or deep bowl, put the butter so that they do not stick together.

So that the dough does not burst during cooking, you should not stuff the dumpling with the filling to failure, just put one or two small spoons.

- Dumplings from the finished filling are boiled for two or three minutes from the moment of boiling. If the filling is raw potatoes, it will take about seven to ten minutes.

- Usually, dumplings are made in a semicircular or triangular shape. The remaining strips of dough are mixed with a large piece and re-rolled. If the filling is over earlier, the remaining dough can be put on dumplings.

- To prevent dumplings from overcooking, they should not be cooked at a rapid boil. After boiling water, the fire must be reduced to moderate.

At one time, I made dumplings with potatoes only from unleavened dough, on water and without eggs. It is, in principle, not bad, but it cannot be compared with the option that I will talk about today. You will get, without exaggeration, delicious dumplings with potatoes. A step-by-step recipe with a photo will help even beginners cope with the task. The dough will be kneaded with milk, and we will definitely add a little soda to it. It will not give a taste, but it will make the dough incredibly tender and fluffy. The dough is universal and suitable for any filling, but today I have dumplings with potatoes for you! A step-by-step recipe with a photo will show not only how to knead the milk-soda dough and prepare the filling, but also how to quickly and beautifully decorate the edges of the dumplings with a “pigtail”.

Dough Ingredients:

• milk - 1 tbsp.,
• egg - 1 pc.,
• salt - 0.5 tsp,
• soda - 0.5 tsp,
• vegetable oil - 3-4 tbsp. l.,
• flour -3-3.5 tbsp.

Filling Ingredients:

• potatoes - about 1 kg,
• butter - 30-50 g,
• milk - 1/4 tbsp.,
• salt - 1 tsp

For submission:

• butter, herbs, ground pepper - to taste and desire.

How to cook dumplings with potatoes (with step by step photos)

As I already mentioned, we will knead the dough for dumplings in milk. Pour warm milk into a bowl. It is more convenient for me to heat it in a glass, in the microwave. If you knead the dough in a saucepan, you can briefly place it on the stove so that the milk becomes a little warm.

Dissolve salt and soda in milk. Why salt is needed, there is no need to explain. But it’s worth saying a few words about soda: not even slaked, it gives the dough a special splendor, softness and fluffiness.

Next, beat the butter and egg into the milk. Lightly shake the mixture so that it (the egg) disperses.

Then gradually add flour and knead a soft, elastic dough. I measured the flour with the same glass that I used to heat the milk. And for such a dough of flour it took 3 full glasses (without a slide) and another third of the fourth. It does not stick to hands, it does not require flour for dusting.

We hide the dough in a bag, where it will lie all the time it takes to prepare the filling.

In the filling we will have mashed potatoes. Peel and wash potatoes. We cut large vegetables into pieces so that all the potatoes are about the same size. We lower it into boiled unsalted (!) Water and cook until tender.

Drain the water from the cooked potatoes. We heat the milk, dilute the salt in it and pour it into the potatoes. We also add butter there. If desired, you can flavor the potato filling with overcooked onions or herbs. I did not, because my eaters will not eat such a filling.

Thoroughly mash the stuffing into a puree. The mass should turn out to be quite thick, noticeably thicker than ordinary mashed potatoes, otherwise it will be difficult to hide such a filling in the dough - it will continually try to break out. :)

We wait until the filling has cooled down, and proceed to sculpting the dumplings. We roll out the dough into cakes in any way convenient for you. It’s more customary for me to roll out one layer (thickness is about 2-3 mm), then use a glass (or other suitable object) to cut small cakes out of it. Remember that potato dumplings will increase in size during cooking, so it is better not to make the cakes too big.

We spread the mashed potato filling in the middle of the tortilla, as much as you see in the photo.

We form a dumpling.

If just well-sealed edges of dumplings do not seem very pretty to you, you can quickly make them curly. To do this, we slightly pull off the already glued edge of the dumpling and, as it were, pinch it with an overlap at a slight angle and away from ourselves. In fact, it is very simple, fast and no auxiliary devices are needed, you just have to try.

As soon as a sufficient amount of dumplings has been stuck, you can put water to boil them. I usually boil some dumplings, and hide some in the freezer, laying them on a cutting board with a plastic bag put on it. I also cover the top of the dumplings with a bag so that they do not dry out.

To make the water boil faster, add salt to it, and when it boils, we send dumplings into it.

Cook dumplings like pasta - in plenty of water. As for the cooking time, it is enough for them to boil for only 3-4 minutes. and done! We catch the dumplings with a slotted spoon and serve.

Very tasty when sprinkled with herbs and freshly ground pepper.