Boiled potato dumplings. Potato dumplings in Belarusian style

Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, and also in combination with soups and meat. A great way to diversify the menu using familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. You will have to spend 45-60 minutes on everything.

Ingredients:

• potatoes – 6-8 pieces (medium);
• wheat flour - 4 tablespoons;
• chicken eggs - 2 pieces;
• onion – 1 piece;
• starch - 1 tablespoon (in some cases);
• butter – 50 grams (for frying);
• bay leaf – 2 pieces;
• black pepper – 3 peas;
• salt – 1 teaspoon;
• water – 2 liters (for cooking).

To make dumplings, you need potatoes with a medium starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing with your hands, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass becomes too sticky. In this case, when kneading the dumplings, you should add a little pure starch.

In some recipes, the potatoes are pre-boiled and then mashed into a dough. But in this case you have to work quickly with hot potatoes, which is not very convenient. It is much better to cook dumplings made from raw material. You won't notice any difference in taste.

Potato dumplings recipe

1. Grind the onion on the finest grater.

2. Wash the potatoes and remove the skins. Grate the pulp on the same grater as the onion.

3. Squeeze the potato mass well with your hands or through cheesecloth until the pulp becomes almost dry.

4. Mix potatoes with onions, beat eggs. Mix.

5. Add flour. Knead the dough, which should be stiff and homogeneous so that the dough does not fall apart. If necessary, add a little water, starch or more flour.

6. Roll the dough into balls approximately the size of a walnut.

7. Fill the pan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.

8. Carefully place the potato dumplings into the boiling water. Stir, making sure that the ingredients do not stick to the bottom of the pan.

9. Once the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.

10. To obtain an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated frying pan with butter (optional).

11. Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a frying pan or frozen for long-term storage, and, if necessary, lightly boiled and fried again.

“Antoshka, Antoshka, let’s go dig potatoes...” is a well-known song. Potatoes are a unique root vegetable in their properties and popularity. And most importantly, children really like potatoes in any form.

To diversify your baby’s “potato” menu, let’s prepare dumplings - a simple and nutritious dish that allows you to pamper your baby with tasty, but at the same time healthy food!

The benefits of potato dumplings for a child

Everyone is so accustomed to our ordinary potatoes that they don’t even think about how much useful stuff there is in them. While we happily devour potatoes in any form, our body receives a lot of vitamins, macro- and microelements, and other useful substances that help both adults and children:

• stimulate the processes of energy and mineral metabolism;
• improve digestion processes;
• regulate the functioning of the heart muscle and kidneys;
• stimulate the thyroid gland, strengthening the body's resistance.

An integral part of potato dumplings are eggs. They are an excellent source of essential amino acids. These compounds are involved in all the “construction” work of a growing organism.

Eggs also contain a lot of vitamins and minerals, which:

• regulate the functioning of the nervous system;
• improve the quality of vision;
• improve the condition of skin, nails and hair.

There are recipes for potato dumplings that add cheese or meat. Both products are rich in proteins - the same “building materials” for new cells and tissues. Meat is rich in iron, which is important for hematopoietic processes. Cheese contains a lot of calcium, without which the growth and strengthening of bone tissue is impossible.

But the main benefit of such a dish is due to the fact that the dumplings need to be boiled or steamed, which allows you to preserve all the vitamins in maximum quantities.

The most important thing in preparing a dish is the choice of quality products:

• Potato. When buying it, make sure that the skin is free of green or dark spots and that the root is firm.
• Eggs. When purchasing, check the expiration dates or simply shake the egg over your ear - nothing should splash around inside. Make sure the shell is clean and undamaged.
• Meat. Minced meat is used in dumplings. Ideally, cook it yourself. Choose chicken fillet or beef tenderloin - this meat is not fatty and rich in nutrients. When buying minced meat, check the expiration dates and the integrity of the packaging, pay attention to the consistency of the product - it should be uniform.
• Cheese. Pay attention to expiration dates, integrity of packaging and external condition of the product.

It is best to steam potato dumplings - this way the maximum amount of nutrients will remain in the products. If you cook, put them in boiling water. This way they won’t spread out and everything useful won’t have time to get out into the water.

You can safely introduce such dumplings into the diet of a one and a half year old baby. However, for the first time, do not give a large portion, 150-200 g is enough. Observe the baby after his first try.

Potato dumplings with meat - recipe

Required Ingredients

• 200 g potatoes;
• 100 g of any minced meat;
• 1 egg;
• small onion;

• 50 g flour;
• 15 g vegetable oil;
• 40 g sour cream;
• salt - to taste.

Cooking

1. Boil the potatoes in their jackets until tender.
   
   
2. Simmer the finely chopped onion a little in a frying pan, add to the minced meat, add salt, and simmer the mixture in the frying pan until tender.
   
   
3. Cool and peel the potatoes, grate on a coarse grater.
   
   
4. Add egg, flour and a little salt to the grated potatoes, knead the dough.
5. Make dough balls, flatten each one into a flat pie, put a little minced meat in the middle and seal the dumpling.
   
   
6. Place the dumplings in boiling water and cook until tender (about 7 minutes, no more).
   
   
7. Serve with sour cream.
   
   

Bon appetit!

Potato dumplings are an invention of Belarusian cuisine. The only constant component is potatoes; it is combined with other ingredients, creating tasty and appetizing compositions that can be an independent snack, an addition to soup or a side dish for meat and fish.

How to cook potato dumplings?

Making potato dumplings is a simple process, but it requires the availability of the necessary products, free time and following simple rules.

1. Products can be made from raw or already boiled grated potatoes, which are supplemented with flour, starch, eggs and, depending on the recipe, other ingredients.
2. The dumplings are made into a round or oval shape, boiled in salted water, soup, or, less often, additionally baked in the oven.
3. Potato dumplings are served with sour cream, suitable sauce or gravy.

Potato dumplings - recipe

Classic potato dumplings are a simple recipe and do not require sophisticated ingredients or extensive culinary experience. In this case, you don’t even need to boil the potatoes. The tubers are simply peeled, ground on a fine grater and the juice is squeezed out a little, placing the mass in a piece of gauze or cloth.

Ingredients:

• potatoes – 4 pcs.;
• milk – ¼ cup;
• egg – 1 pc.;
• flour – 1 glass;
• salt - a pinch.

Preparation

1. Prepare the tubers, grind them, squeeze out the juice.
2. The pulp is poured with milk, salt and egg are added.
3. Add flour and knead the dough.
4. Divide the base into portions, roll them into sausages, and cut them.
5. Boil raw potato dumplings in water, broth or soup for 2 minutes after boiling.

Potato dumplings - recipe with meat

Potato dumplings with meat are extremely popular in Belarus. In essence, the products resemble dumplings, only they are designed in the form of balls of potato dough, which gives the delicacy an extraordinary taste. The dish is served with fried cracklings and onions, often supplemented with sour cream.

Ingredients:

• potatoes – 10 pcs.;
• onions – 3 pcs.;
• egg – 1 pc.;
• flour - 3 tbsp. spoons;
• pork – 500 g;
• lard – 70-100 g;
• salt, pepper, seasonings.

Preparation

1. Twist the meat with the onion and season.
2. Peel the potatoes, grind them on the finest grater with an onion, and squeeze out the juice.
3. The juice is allowed to settle and starch is added to the base.
4. Beat in the egg, add flour and salt, and knead.
5. Divide the mass into portions, make flat cakes, and fill them with filling.
6. Boil the balls at a gentle simmer for 30 minutes.
7. Melt the lard, add onions, and fry.
8. The finished potato dumplings are fried.

Potato dumpling soup

Delicious buckwheat is a great option for a hearty lunch. Instead of the notorious potato cubes that often accompany hot dishes, in this case tender and appetizing dumplings are added, giving the dish a special taste and originality. Just 40 minutes spent, and a delicious meal is prepared.

Ingredients:

• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• egg – 1 pc.;
• flour – 5 tbsp. spoon;
• chicken breast – 1 pc.;
• mushrooms – 250 g;
• buckwheat – 1/3 cup;
• water – 2 l;
• butter – 30 g;
• salt, pepper, bay, herbs.

Preparation

1. Peeled potatoes are boiled, mashed, and cooled.
2. Boil chopped chicken breast in water.
3. Fry mushrooms in oil, add onions and carrots, sauté until soft.
4. Beat an egg into the puree, add flour and salt, stir.
5. Place the dough into the boiling broth using a moistened teaspoon.
6. When the dumplings float, add frying, seasonings, herbs, and boil the dish for 4 minutes.

Potato dumplings in the oven

The following recipe for making potato dumplings cannot be called simple. Its execution is troublesome and will take a lot of time, but the final result will exceed all expectations and will delight you with an extraordinary, unusual, amazing taste. Initially boiled and then baked in pots with cheese.

Ingredients:

• potatoes – 1.5 kg;
• milk – 1.5 cups;
• onion – 1 pc.;
• egg – 1 pc.;
• flour – 1 glass;
• pork – 150 g;
• oil – 3 tbsp. spoons;
• cheese – 150 g;
• salt, pepper, cumin, seasonings.

Preparation

1. The pork is chopped very finely and fried with onions for 15 minutes.
2. Boil the potatoes, mash them, pour in hot milk.
3. Add fried meat, salt, pepper, cumin, seasonings, mix, cool.
4. Beat an egg into the base, add flour, knead, shape into round products, bread them in flour and boil.
5. Place potato dumplings in oiled pots, sprinkle with cheese and bake at 200 degrees in the oven for 15 minutes.

Potato dumplings in Polish

Polish potato dumplings differ from classic Belarusian ones in their funny shape. To obtain the desired result, balls formed from potato dough are pressed with two fingers on both sides, due to which characteristic indentations are formed. The product is served with fried bacon and onions.

Ingredients:

• potatoes – 1.5 kg;
• starch – 200 g;
• onion and lard - 100 g each;
• yolk – 1 pc.;
• salt.

Preparation

1. Boiled, mashed and cooled potatoes are mixed with starch, yolk and salt.
2. Make balls slightly larger than a walnut, press each one down and boil for 5 minutes after boiling.
3. Heat chopped bacon in a frying pan, add onion, and fry.
4. When serving, the potato Polish dumplings are seasoned with frying.

Potato dumplings with meat in Belarusian style

Belarusian-style potato dumplings can be prepared with any meat: beef, pork, poultry, by twisting the product in a meat grinder or grinding it in a blender along with an onion. Traditionally, cumin is added to the meat base, which gives the products a characteristic spicy taste and amazing aroma.

Ingredients:

• potatoes – 1.2 kg;
• flour – 1 glass;
• meat (pulp) – 500 g;
• onion – 1 pc.;
• cumin – ½ teaspoon;
• salt.

Preparation

1. Grind the potatoes on a fine grater and squeeze out the juice using gauze.
2. Add salt and flour, knead.
3. The meat is mixed with onions, salt and cumin are added.
4. Make round dumplings by filling the dough cakes with minced meat and boil them in salted water for 25 minutes.
5. Serve hot potatoes with sour cream.

Potato dumplings with spinach

Lean potato dumplings with spinach are unusual, but very tasty. Greens can be used both fresh and frozen, mixing them into the potato mixture after cutting. In this case, the binding component is oatmeal, which is poured with boiling water for a few minutes.

Ingredients:

• potatoes – 700 g;
• spinach – 100 g;
• onions and leeks – 50 g each;
• flour and oatmeal – 50 g each;
• salt, pepper, olive oil.

Preparation

1. Boil the potatoes in their skins, peel them, and mash them into a puree.
2. Mix the mixture with steamed flakes, spinach, flour, seasoning to taste.
3. Roll up sausages, cut into pieces and boil in salted water.
4. Serve hot potato dumplings with chopped leeks and butter.

Potato dumplings with cheese

The dumplings made with cheese are especially tasty. For piquancy, you can add chopped fresh or dried basil or parsley to the dough - this will make the dish even more aromatic and appetizing. The finished products are served simply with sour cream or while still hot, sprinkled with additional cheese shavings.

Ingredients:

• potatoes – 1 kg;
• cheese – 100 g;
• eggs – 2 pcs.;
• flour – 1-1.5 cups;
• salt, pepper, herbs.

Preparation

1. Boil them in their skins, peel and mash the potatoes, and let them cool.
2. Add eggs, grated cheese, salt, herbs, flour and knead.
3. Roll the base into a sausage and cut into pieces.
4. Boil the products in boiling water for 2-3 minutes, remove with a slotted spoon, and serve hot.

Potato dumplings Italian style

The boiled potato dumplings, decorated according to an Italian recipe, especially attract attention. The rich taste characteristics of the delicacy and the bright color scheme, achieved by adding spinach or beet puree to individual parts of the potato base, are also striking. When serving, pour melted butter over the product and sprinkle with cheese.

Traditional Belarusian cuisine gave us potatoes. Like many others, this dish has several cooking options. There are only slight differences between them, since the main ingredient in any case will be potatoes. The dish is prepared as a main dish and also as a side dish for meat. Potato dumplings turn out to be nourishing, tasty and appetizing, so they are loved by both adults and children.

Description of an ancient dish

Dumplings (or dumplings) are known to us as a traditional Slavic dish. However, similar recipes are found in many cuisines around the world. Prepared according to the Belarusian recipe, the dumplings turn out juicy, tender, melting in your mouth. The Slavs believed that such a dish could easily feed a hard-working man to his fill.

The recipe for potato dumplings is also present in Polish cuisine. Since ancient times, they were served there along with feta cheese and melted butter. In addition to potatoes, semolina or flour, cottage cheese, and sometimes even fresh berries were added to the mass.

In Hungary, it was customary to stew dumplings with pepper and cracklings in sour cream sauce. The Austrians preferred to cook soup with them. In Norway, locals used white fish, not potatoes, to make dumplings. It was mixed with onions, flour, herbs and eggs, balls were prepared, boiled and served with creamy sauce.

These are not all potato dumpling recipes. Some of the cooking options involve adding mushroom, meat or vegetable filling. The dish goes best with sour cream.

Basic ingredients for making traditional potato dumplings

For a classic recipe for potato dumplings, you only need a few ingredients that are usually found in every home:

• potato;
• eggs;
• flour;
• salt.

You also need to first prepare gauze through which it will be convenient to squeeze out excess juice. The quantity of each product can be calculated independently depending on how much of the finished dish you need to get. For 8-10 medium-sized potatoes you need to take 1 egg and 1 onion, 3-4 tablespoons of flour. If you are fasting, the egg can be excluded from the list of ingredients.

Potato dumplings recipe: preparation steps

Prepared potatoes must be washed, peeled and grated on the finest grater. You can try grinding it in a blender, but, as practice shows, this method is much worse. Next you need to grate the onion. By the way, you can grind it in a blender so it doesn’t hurt your eyes.

When the potatoes and onions are grated, they need to be placed in cheesecloth and squeezed well to get rid of excess liquid. It is advisable to take a larger piece and roll it in 3-4 layers. The denser the fabric, the better and more comfortable. The resulting juice does not need to be poured out - it will be useful in the future. So we leave it in the cup.

Place the mixture in a container, add the egg and salt. During this time, the liquid in the cup will settle, drain it, and find starch at the bottom. Transfer to a common container with the potatoes and onions.

The next step in the raw potato dumplings recipe is adding flour. It’s difficult to say how much to take, because it all depends on the type of potato, the quality of the pressing, and so on. You need to add a little bit at a time, stirring the mixture each time. You should have a soft dough that can be rolled into balls without effort.

Before making the dumplings, place a wide, large pan half filled with water on the stove to heat up. Now let's start making the dumplings. It is believed that the smaller the balls, the tastier the dish will be. Therefore, you should not make them the size of a chicken egg - better like a quail egg. Too small won't work either. And you don’t need to achieve the perfect shape, because they are deformed. Place the dumplings on a tray previously sprinkled with flour.

When the water in the pan boils, it must be salted - this is very important. If desired, you can add bay leaves and black peppercorns for flavor. Then drop the dumplings into the water one at a time. You must stir very carefully so as not to break the balls. It is important to stir constantly to prevent the dumplings from sticking.

Cook over medium heat until done. When the dumplings float to the surface, you need to let them simmer for a couple more minutes, and you can take them out. It is advisable to use a slotted spoon rather than draining into a colander.

The balls are suitable for eating already at this stage, but the traditional recipe (photos of potato dumplings can be found in this material) involves frying in butter - this makes the products look even more appetizing. In this case, it is necessary to turn over each ball. Then they will be fried on all sides and will turn out much tastier.

Potato dumplings with meat

To prepare meat balls, you need to prepare:

• 1 kg of potatoes;
• 200 g pork fillet;
• 250 g potato starch;
• 1 onion;
• salt and pepper to taste.

Peel the potatoes, wash them, boil them in salted water and grate them. Place in a bowl, add starch and mix. Then you need to put the mixture on the table and knead the dough without flour with your hands.

Cut the finished ball into several parts, roll each into sausages and cut them. Make balls from the pieces and make a small depression in each of them. Grease a baking sheet with oil, then place the dumplings on it.

The next step in the potato dumplings recipe is preparing the pork. It must be cut into strips and fried in a frying pan. When the meat acquires a golden color, add finely chopped onion, salt and spices to taste. It is necessary to fry until done.

We immerse the prepared dumplings in water and cook until they float to the surface - then immediately remove them. Place the balls on plates, place the meat and onions in the grooves, pour the oil in which the pork was fried or melted butter over the dish, and serve. The meat dumplings are ready.

This cooking option came to us from German cuisine. The cooking process itself differs little from the Belarusian one, with the only difference being that onions are added not to potatoes, but to minced meat. In this case, it is also better to prepare the potatoes as in the previous recipe - boil and mash or grate. A flat cake is made from the resulting dough, and minced meat is placed in it. Next you need to form the balls. Cook the dumplings with minced meat over high heat until they float to the surface. Then reduce the heat and cook for another 10 minutes.

Dumplings made from mashed potatoes

In the traditional recipe, instead of raw potatoes, you can use boiled potatoes, mashed with a spoon. Or a full-fledged puree, only without adding oil. The taste of the finished dish will not be affected by this, but experienced housewives still advise preparing it in the traditional way - from raw potatoes. The dumpling recipe with photos and step-by-step description of the process is presented above, so we will not repeat it.

Potato dumplings with cheese

Dumplings with cheese and basil are incredibly tasty. To make the balls you will need:

• 1 kg of potatoes;
• approximately 250 g flour;
• 2 eggs;
• 100 g hard cheese;
• basil.

Potatoes must be boiled in their skins, peeled and crushed. You can also pass it through a meat grinder. Grate the cheese and add to the potatoes. Then place eggs, flour, basil into a cup and knead the dough. Roll into balls and cook according to the traditional recipe.

1. First, peel and cut the potatoes into 4 parts. Fill it with water and let it cook. As soon as the water boils, salt it and reduce the heat. After 20 minutes, check the readiness of the potatoes with a fork - if they pierce easily, the potatoes are ready.

2. Drain the water completely from the potatoes. We don't need the decoction. We pass the potatoes while they are hot through a meat grinder.

3. Wait until the potato mixture cools down. Then compact it in a bowl. Now comes the fun part. To measure potato starch, we will focus not only on spoons, but also on volume. Visually divide the mass of potatoes into 4 parts. We remove 1/4 of the part. It turns out to be a notch.

4. Pour our flour into it. Fill the rest of the volume with starch level with the potatoes.

5. Beat the egg in a separate bowl.

6. Add the potato mixture to the egg and knead the dough. As written in the tips, knead it for 5-7 minutes. When the dough does not stick to your hands, you can stop.

7. Divide the dough into 4 parts. Roll one part into a sausage 3-4 centimeters in diameter. Cut into pucks. Make a hole in each puck with your finger or a stick so that the sauce gets there.

8. Place the dumplings in boiling salted water. As soon as they float to the surface, cook for 1 minute. Then remove with a slotted spoon.

9. Serve immediately. These dumplings can be frozen and then fried.

See also video recipes:

1) Polish potato dumplings

2) Potato dumplings in Belarusian style. Tasty and simple