Vareniki with potatoes recipe. Sunshet Agrosuccess - protecting plants from sunburn and drought

In my family, potato dumplings are always served with onion dressing, fresh or dried mushrooms and cracklings. The dressing is cooked in a frying pan until golden brown and then added to the potato dumplings - not in the filling, but directly on the plate. And it mixes. Agree, this is convenient, because not all of us fast. And so, the fasters will receive a Lenten treat, while other members of the family will also not be left behind . This is a "two in one" step by step recipe for potato dumplings.

Cooking time 60 \ Serves 5-6 \ Saucepan, frying pan

Ingredients

for refueling:

• onion 1 pc.
• champignons large 4-5 pcs.
• dry-cured pork brisket 100 g
• parsley 0.5 bunch
• salt and pepper to taste
• vegetable oil 1 tbsp.

for the test:

• flour in/from 3 cups
• 1 cup milk (in lean version water)
• chicken egg 1 pc. (in the lean version without eggs)
• vegetable oil 1 tbsp.
• salt 0.5 tsp

And you will also need 5 large potatoes, from which we will prepare mashed potatoes for the filling.

Cooking

Pierogi dumplings, and I started with the dressing. Peel and cut the onion and mushrooms into small cubes.



I did the same with pork belly.



I combined the brisket with mushrooms and onions and fried in a small amount of vegetable oil. When the onions, mushrooms and brisket turned golden, I chopped parsley to them, and then immediately turned off the stove.



Then I started stuffing. For mashed potatoes, I peeled and cut the potatoes into large cubes and boiled in salted water until tender. Of course, potatoes can be boiled even whole, even with a peel, but cubes will be faster and cleaner.



Mashed the potatoes into a thick puree. If you get too thick, pour in some milk (boiled water). Salted and lightly peppered. Calling mashed potatoes puree is a convention, of course, because I did not add eggs, and I poured milk only when necessary. But we have dumplings with potatoes, and there is no need to overload the filling with extra ingredients.



While the potatoes were cooking, I kneaded a soft elastic dough. See the ingredients: fasting to make dough without eggs on the water. Lenten dough option: 1 cup water, 3 cups flour, 0.5 tsp. salt. Covered with cling film and let it rest.



The dough was rolled out, cut out from it blanks of the desired diameter. The blanks should be made thin enough, but not so much that the dough is torn. I cut mine out using a small serving ring, cookie cutters or wine glass necks will do.



Pay attention to how much I put the filling in the center of the round blanks, see the distance to the edges - I have 1 tsp. with the top, you may have more or less depending on the size of the blanks. She made dumplings. The edges can be pinched, but I just “glued” them. If the dough does not stick together well, grease the edges with water.



Now it remains to cook dumplings with potatoes. Drop dumplings into boiling salted water. After they surfaced, I boiled them for 3 minutes.



She took out the finished dumplings from the pan with a slotted spoon, put them on a plate, poured the heated dressing on top, gently mixed and served.

This version of dumplings with potatoes and dressing can be served with sour cream, it turns out very tasty. Bon appetit!

By the method of trials, I came to the conclusion that it is better to cook potato dumplings in a lean version - dough for dumplings on water, mashed potato filling with onions. So everyone will be full and happy: both those who fast and those who like to add a generous portion of sour cream or crispy cracklings with fried onions to their plate. Well, now from words to deeds. We will cook dumplings with potatoes, a step-by-step recipe with a photo will show the entire cooking process from kneading the dough to serving the finished dish. There is nothing complicated, but be patient or call assistants. Modeling dumplings is not a quick, laborious business, especially if you need to cook for a large family.

On an industrial scale, I don’t make dumplings, frozen ones somehow didn’t take root in our country. If you want to make a margin, increase the number of products by two to three times.

Ingredients

To make potato dumplings you will need:

For the test, let's take:

• water at room temperature - 250 ml;
• sunflower oil - 1.5 tbsp. l;
• wheat flour - 3-3.5 cups + for rolling and sprinkling (a glass of 250 ml);
• salt - 0.5 tsp.

For filling:

• potatoes - 10-12 medium tubers;
• onions - 3-4 large heads;
• sunflower oil - 4-5 tbsp. l;
• salt - to taste;
• ground black pepper - 0.5 tsp.

How to cook dumplings with potatoes. Recipe with step by step photos

It is more convenient to divide the process into two stages. At the first, knead the dough and let it brew - it will take a little more than half an hour. While the dough is infused, prepare the filling: boil the potatoes, fry the onion, mix and cool. It is impossible to sculpt dumplings with hot filling: you burn your hands, the dough softens and “floats”, sticks to the table. When it cools down everything works great. Then stick dumplings, boil and immediately on the table.

How to cook delicious dough for dumplings with potatoes

I heat the water to a comfortable temperature so that the hand feels pleasantly warm. I pour sunflower oil into a deep bowl, pour warm water into it.

I sift a little more than two cups of flour. I advise you to add flour in parts, as written in the recipe. Flour is different in quality, gluten content, moisture content and all this affects the density of the dough. I may need more, you may need less. In any case, if the dough for dumplings is sticky, soft, it is easier to mix flour than to pour water into the steep dough and knead again.

At the beginning of the kneading, I mix the contents with a spoon, gradually adding flour. The dough will soon become dense and can be laid out on the board.

I dust the surface with flour, spread the dough and continue to knead with my hands. The process is not fast, it takes me about ten minutes. It is necessary to achieve a perfectly smooth texture and such a consistency that the dough is not hammered with flour and at the same time not made too soft. A hard one does not roll out well, a soft one will quickly become sour when cooked, and it will crack when frozen.

Usually it takes me from three to 3.5 cups of flour - focus on this amount too. Well kneaded dough will not stick to the surface, it feels soft, but elastic. I roll it into a bun, return it to the bowl. I cover and let it “rest” for 25-30 minutes. When insisting, the texture of the dough will improve, it will become softer, more plastic.

Preparing the stuffing for dumplings with potatoes

I clean the tubers, cut them into large pieces of approximately the same size. With this cutting, the potatoes will evenly boil from the top and in the middle. I dip it in boiling water. There should be enough water so that the potatoes are covered by 3-4 cm. I add some salt and, after boiling again, cook for 15-20 minutes. I pierce with a fork - if it comes in easily, the potatoes are ready.

I drain the broth (you can leave a little to dilute the mashed potatoes), mash the potatoes with a crush. You need to knead well. In the filling for dumplings with potatoes, mashed potatoes should be made homogeneous, not liquid, but not very steep either. If thick, lumpy, add broth and bring to the desired consistency.

I cut the onion into small cubes. I heat up the oil, add the onion. I fry on a weaker than average fire so that the frying is even and the edges do not burn. If you are cooking non-lean potato dumplings, you can fry the onion in butter or lard.

I fry the onion until a golden hue appears on the edges. But this is a matter of taste, maybe someone likes to fry until crunchy - do as you like.

I leave about half for serving dumplings, the rest I spread in potatoes. It remains to mix the onion with mashed potatoes, add salt if necessary. Pepper lightly and chill.

How and how much to cook dumplings with potatoes

The dough for dumplings with potatoes rested, the filling cooled down. I turn to the most important stage - rolling out the dough and sculpting dumplings. You don’t need to roll everything out right away, the layer will dry out quickly, it will be difficult to make dumplings. For convenience, I divide the dough into three or four pieces. I take one to work, the rest are waiting for their turn. I sift a spoonful of flour on the board, roll it in, roll it into a bun. Then I dust a little more with flour and roll it out with a rolling pin to a thickness of 2-2.5 mm.

When rolling, the layer will “shrink”, shrink - sprinkle with flour and continue to roll with a rolling pin from the middle to the edges. Turn over, dust again with flour and roll out to desired thickness. Make sure that the thickness of the layer is the same over the entire area. A common mistake is that the layer is thick in the center, thin at the edges. From such a test, dumplings will be different in thickness, some will cook quickly, others will remain undercooked.

Having rolled out the dough for dumplings with potatoes to the desired thickness, I cut out the blanks with a glass. The value is at your discretion, I used a thin glass with a diameter of about 8 cm. I collect the scraps of dough, knead in my palms until a small bun is obtained. You can immediately roll it out or put it in a bowl and then combine it with scraps from other pieces.

I put a teaspoon of filling on each circle, or enough so that the edges remain empty.

I lift the edges (without pulling out), connect them over the filling in the middle. I squeeze hard, make a tight pinch. Then I pinch from the middle to the edges. You can make a curly pinch with folds, but I do it in a simple way - I connect the edges tightly so that the filling does not look anywhere. Dumplings ready for cooking will look like in my photo. Be sure to sprinkle a plate or board with a layer of flour, otherwise the dough will stick.

As soon as all the dumplings are stuck together, I put water in a wide saucepan. I pour about a liter of water, add some salt. I cook 12-15 pieces at a time. I lower them into boiling water one at a time, stirring gently with a spoon so that they do not tear and stick to the bottom. Or I pry with a slotted spoon from the bottom, lifting it up.

After a while, the water will begin to boil again, and the dumplings will float one or two. As soon as everyone comes up, I mark the time. After five minutes, you can catch it with a slotted spoon. But in general, how much to cook dumplings with potatoes depends on the thickness of the dough. If done as in the recipe, then five minutes is enough, if the walls are thicker, let it simmer over low heat for another three minutes.

Advice.Take out dumplings and hold them in a slotted spoon. Let the water drain and then transfer to a large bowl.

In a bowl with dumplings, I spread the fried onions along with the oil. I cover, rotate the bowl in a circular motion so that the onion pieces and oil are evenly distributed.

Potato dumplings are such a dish that you can’t heat up, so plates, spoons, forks should be on the table, and eaters at the table! You can serve with sour cream, if you are not fasting, sprinkle with cracklings, fried ham or bacon. And what remains after the meal, fry in oil until golden brown - the taste of dumplings will resemble fried pies.

Options for fillings for dumplings with potatoes

With mushrooms. The simplest solution is champignons. We cut 200-250 grams of mushrooms into pieces, fry in oil until soft. We combine with chopped herbs, a little pepper for flavor. Add to puree and stir.

With cheese. We take any hard cheese, 150 grams is enough. Three on a coarse grater, pour into hot mashed potatoes. Season with spices to your taste.

With chicken or minced meat. Heat oil, fry finely chopped onion. We spread 200-250 grams of minced meat and stir continuously, kneading all the lumps. After a few minutes, the minced meat will brighten, allocate juice. Increase the heat, evaporate the liquid and fry until tender. In the process of frying, flavor with spices and add salt.

With cottage cheese or cheese. We take 150 grams of cheese or well-squeezed cottage cheese. Knead with a fork. Mix with warm mashed potatoes and finely chopped dill. If feta cheese is added to the filling, salt the potatoes moderately, the feta cheese is quite salty.

With chicken or beef liver. Finely chop the onion, cut the liver into medium pieces. Fry the onion cubes in oil, add the liver and all together continue to fry until the liver is soft. We do not fry strongly. We pass through a meat grinder, combine with crushed potatoes.

I hope my advice and the recipe for dumplings with potatoes will be useful to you, and you will share the results in the comments. Bon Appetit everyone! Your Plushkin.

One of the versions of the recipe in video format

Vareniki with potatoes and dumpling dough

5 (100%) 1 vote[s]

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It is important that the filling and dough are balanced in quality in the dish. The filling should be tasty and juicy, but not liquid, moderately spicy and salty, if we are talking about potato filling for dumplings. The shell should be thin and soft enough so as not to interfere with enjoying the contents, while being strong so as not to crack in the freezer, not to burst during cooking, releasing all the tastiest things out.

There are a few secrets that are useful to remember when sculpting.

Features of the dough for dumplings

• Add oil. Pour a little sunflower oil into the dough for dumplings with potatoes in milk for greater elasticity. It will be easier to roll with it, the mass will not tear.
• Milk with water. If you follow the figure, replace some of the milk in the dough with water. The optimal ratio: two to one, more milk. So it will be possible to knead a delicious dough for dumplings with potatoes, making it dietary.
• Warm up. The liquid for the dough, whether it be milk, water or potato broth, is best poured warm. So the mass will come out softer, and the gluten will disperse faster.

potato dumpling recipes

Base

The classic recipe for dumplings with potatoes is not complicated. It can be divided into several stages. So, for example, a recipe for dumplings with potatoes and onions includes kneading a simple unleavened dough in water, as well as preparing fried onions and boiled potatoes for the filling. And, of course, the process of sculpting and cooking.

The dough for dumplings with potatoes on the water is as close as possible in composition to dumplings, so kneading it will not be difficult even for novice cooks.

You will need for the test:

• egg - 1 pc.;
• flour - 3 cups;
• water - three quarters of a glass;
• salt - half a teaspoon;
• sugar - 1 tsp
• sunflower oil - 1 tbsp. l.

For filling:

• onion - 2 medium;
• potatoes - 5 pcs.;
• pepper - a quarter of a teaspoon;
• salt - 1 tsp;
• vegetable oil - 2 tbsp. l.

Cooking

1. Crack an egg into a bowl, add spices and stir.
2. Combine oil with water.
3. Pour the flour into a deep saucepan.
4. Pour the beaten egg and the oil-water mixture into the flour. With your hands, gather the flour from the edges to the middle, kneading a soft dough.
5. Wrap the gingerbread man in a bag after kneading and put in a cold place for 15 minutes.
6. Peel the potatoes, cut into halves and boil.
7. Drain the water from the pan almost completely, the potato filling for dumplings should not be liquid, otherwise it runs the risk of leaking out during cooking and spoiling the whole dish.
8. Mash the potatoes. It is better to use a special pusher, and not a blender, to make the puree thicker and denser.
9. Peel the onion, chop and fry with two tablespoons of oil until transparent.
10. Put part of the onion into the potato mass, pouring it into the pan and the oil where the onion was fried. So the filling for dumplings with potatoes will come out more satisfying.
11. Don't forget to add spices to the potatoes. Let her cool down a bit.
12. It's time to take out the dough, roll out and sculpt dumplings with potatoes.
13. Dust a work surface with flour and shape the dough into sausages.
14. Divide each sausage into pieces, sprinkle them with flour if the mass is too sticky.
15. Form cakes from the pieces. Put some potatoes in the middle of each. Let it be enough so that it is convenient to pinch the edges of the cake.
16. Form a nice neat edge and place the finished batch on a floured board.
17. Pour the molded dumplings into boiling water, cook for 5 minutes, after boiling the water again.
18. To serve, toss the dumplings with the remaining onion-in-oil gravy. You can also serve thick sour cream.

When forming each dumpling, grab the edges of the cake so that a beautiful pigtail runs along the edge. To do this, you need to hold the edge with your thumb and forefinger and gradually tuck the edge. If it doesn't work out well at first, don't be discouraged. Cooked with soul, homemade food always turns out excellent.

There is a lot of controversy over whether it is possible to freeze dumplings with potatoes. Opponents of freezing claim that the stuffed potatoes acquire a sweetish aftertaste. It really is. The reason for this is the starch contained in the vegetable. When frozen, it breaks down into fructose and sucrose, which give a sweet taste.

If the goal of cooking dumplings is to stick them for future use, it is worth remembering how to freeze dumplings with potatoes correctly so that they remain appetizing. Before you cook delicious dumplings with potatoes, keep the potatoes themselves, peeled and chopped, for several hours in cold water. Change the water directly for cooking. Such soaking will help, if not completely eliminate, then minimize the sweet aftertaste of finished dumplings.

With cracklings in pots

For dumplings with potatoes and cracklings, the recipe is similar to the classic one, the only difference is that you need to fry pieces of lard along with onions. The filling in this case is never too dry.

Dumplings are quite a satisfying dish on their own. In classic dumplings with potatoes, the calorie content is at least 330 kcal per serving. They can not be called an ideal diet for losing weight. If you bake dumplings with potatoes in pots, they will turn out even fatter, because sour cream sauce, grated cheese and butter are added to the pots.

You will need for the test:

• water - 150 ml;
• flour - 3 tbsp.;
• egg - 1 pc.;
• salt - half a teaspoon.

For filling:

• potatoes - 6 pcs.;
• onion - 2 pcs.;
• lard - 200 g;
• salt - a pinch.

For filling:

• grated cheese - 100 g;
• butter - 50 g;
• sour cream - 1 tbsp.;
• flour - 2 tsp

Cooking

1. Knead the usual dumpling dough from water with an egg, flour and salt. Cover it with a bag and put it in the cold.
2. Peel the potatoes, cut into pieces and boil, make a thick puree.
3. Finely chop the salo and put it on the pan. Melt it over medium heat.
4. Stir the cracklings into the puree, and fry the chopped onion in the remaining fat.
5. Put the finished onion in the filling and salt it.
6. Make a large thin layer of dough, cut out mugs with a suitable shape.
7. Lay out the filling and fasten the edges.
8. Throw dumplings into boiling water, let them float to the surface and remove to a dish.
9. For the sauce, mix sour cream with flour.
10. Add oil to the bottom of each pot and lay out the dumplings.
11. Top with sauce and top with cheese.
12. Put the pots in the oven and cook for 20 minutes at 190°C.

When making these homemade dumplings with potatoes, the recipe is easy to adapt to your taste. Add tomato sauce to the filling or change the composition of the filling. For baking, recipes with the addition of cabbage are perfect. In addition, ordinary dumplings can also be baked this way.

In a slow cooker with dill

To cook these potato dumplings in a slow cooker, the classic dough recipe is suitable. But instead of fried onions, fresh dill is put in the filling.

Dumplings with potatoes in a slow cooker will never fall apart, they will be even and neat. This is because they are cooked in a steam insert.

You will need for the test:

• egg - 1 pc.;
• flour - 500 g;
• vegetable oil - 1 tbsp. l.;
• water - 200 ml;
• salt - half a teaspoon.

For filling:

• potatoes - 6 pcs.;
• dill - medium bunch;
• salt - a pinch.

Cooking

1. Dilute the salt in water and stir in the egg.
2. Pour the water with the egg into the flour and prepare the dough. Lastly, add the oil while continuing to knead.
3. Cover the mass with a film and put it in the cold.
4. Peel potatoes and boil. Pour in mashed potatoes, pouring salt and chopped dill into it.
5. From the approached kolobok, roll out a large layer and cut into circles. Put a spoonful of filling in the center of each of them and connect the edges.
6. Grease the steam insert for the multicooker with oil and place the dumplings.
7. Pour a couple of glasses of water into the multicooker bowl. Then insert the steam basket with dumplings and select the "Steam" program. Dumplings will be ready in 10 minutes.

When steamed potato dumplings arrive, arrange them on a dish and serve in sour cream or melted butter. You can sprinkle greens on top.

To please your home with delicious dumplings, you need to tinker. But the result will please you, do not hesitate. Cook dumplings with potatoes according to your favorite recipe and call the family to the table.

3 years ago

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Recipe for delicious dumplings with potatoes. I want to offer three options for modeling dumplings - classic, triangular and square. Choose the right option for you. After spending a little time, you will prepare dumplings for the whole family. It is better to eat fresh dumplings that have just been made, they are tender and extremely tasty. But if left, you can freeze. Vareniki with potatoes is one of the traditional dishes. Therefore, for Christmas, be sure to cook delicious dumplings with potatoes. All the same, homemade dumplings are a completely different matter - both the dough is delicious and the filling.

What is necessary:

for the test

• 150 ml milk
• 1 egg
• 300 g flour
• a pinch of salt
• 1/2 tsp sugar

For filling

• 4-5 potatoes
• Bay leaf
• bulb large
• vegetable oil

Vareniki with potatoes and onions

How to make dumplings with potatoes

First you need to prepare the filling: boil potatoes with bay leaf to make it more fragrant. After cooking, remove the lavrushka, drain all the water. Dry the potatoes a little (just leave them open for a few minutes) and then mash them. Fry the onion in vegetable oil. Mix mashed potatoes with fried onion and leave. Let it cool down.

Now how to make dumpling dough with potatoes step by step.

Milk for the dough needs to be heated, it should be slightly warm. Add a pinch of salt, sugar and a beaten egg to the milk.

Add a few tablespoons of sifted flour and mix until smooth.

Now add the batter to the rest of the sifted flour and mix. When it’s hard to mix with a spoon, put it on the table and knead the dough with your hands.

It should become homogeneous, elastic and not stick to your hands. Cover the dough with a towel and let it rest for 20 minutes.

We divide the dough into 3 parts. From each part we will prepare dumplings of different shapes.

Option 1 - classic dumplings

From the dough we make a sausage about 3 cm in diameter. Cut into equal pieces. Roll each piece into a cake about 2 mm thick.

We spread the filling and fasten the edges.

Option 2 - triangular dumplings

Roll out the second piece of dough to a thickness of about 2 mm. Cut with a curly or simple knife into squares of about 6 x 6 cm.

Place a ball of filling in the middle of each square and fold the dough in half from corner to corner.

Press along the edges with your fingers, and then press the edges with a fork. It is both safe and beautiful.

If the edges do not stick together well, moisten your finger with water and run along the edges.

These are the triangular dumplings turned out.

Option 3 - square dumplings

We roll out the third piece of dough with a thickness of about 1.5 mm, that is, thinly. We divide into 2 parts.

We lay out the filling on one part at an equal distance from each other, taking into account that there is enough dough to pinch the edges.

Top with a second layer of rolled out dough. Press the dough between the filling with the edge of the palm of your hand.

Cut into squares, cut off excess dough. In this option, until you “fill your hand”, there can be a lot of waste. But it's not scary. The remaining pieces can be connected and rolled out again.

Press the edges of the square dumplings with a fork on all sides.