Dumplings with potatoes - the best recipes. How to properly and tasty cook dumplings with potatoes

Date: 20.10.2019

Dumplings - one of the most famous dishes of Slavic cuisine. Undoubtedly, Ukrainian culinary specialists reached the highest mastery here, but delicious recipes can be found in both Russian and Belarusian cuisines. This article will focus on dumplings with potatoes, a popular and very tasty dish. Below are the simplest and most affordable recipes for dough, fillings, as well as cooking methods.

Delicious classic dumplings with potatoes and onions

Classic dumplings are good because they require a minimal set of products. They are tasty hot and cold, as a main course in the lunch menu or main course - during dinner.

Ingredients:

Dough:

Wheat flour, premium - 500 gr.
Drinking cold water - from 2/3 to 1 tbsp.
Salt (to the taste of the hostess).

Filling:

Potato - 800 gr.
Onions - 1 pc.
Vegetable or butter.
Hot black pepper, salt.

Cooking Algorithm:

Wash potatoes thoroughly, boil in a peel until tender (40–45 minutes) in salted water.
Peel onions, rinse under running water. It must be finely chopped, fried in vegetable oil until a golden crust is obtained (it is important not to overexpose).
Peel the chilled potatoes and make mashed potatoes from it. Add onion and butter (for lean dumplings - vegetable, for ordinary - creamy). The filling is ready.
Making a dough is a difficult thing, but only at first glance. Sift flour into a deep bowl (bowl) so that it is saturated with air, salt.
In the center, make a deepening, pour in salt and pour chilled water. Then knead the cool dough, roll it into a ball.
Transfer the dough into another container, cover with cling film so as not to dry, put in the refrigerator for at least 30 minutes.
Then it should be divided into two parts, one should be left under the film (with a kitchen towel), and the second should be rolled into a thin layer.
Take an ordinary glass, use it to make mugs, collect pieces of dough, they will come in handy for the next portion.
Put the filling on each circle, pinch the edges, during training they will turn out more beautiful. Ready-made products must be laid out on a plane (cutting board, large dish or tray), lightly sprinkled with flour.
If you get a lot of dumplings, some can be put into the freezer, they are well stored. Boil the rest: throw in boiling salt water for 5-7 minutes in small portions, spread with a slotted spoon on a dish in one layer.
The dish is ready, it remains to serve it beautifully on the table - pour oil or fat sour cream, it’s good to sprinkle with greens!

With potatoes and mushrooms - step by step recipe photo

There is probably not a single person who has never eaten dumplings with potatoes. They are good in that their taste can be varied by adding mushrooms to mashed potatoes. Moreover, you can use both fresh mushrooms and canned ones.

Dumplings are boiled for only 5-7 minutes, so the filling for them is made from completely ready-to-eat foods. This is especially true for mushrooms. Fresh mushrooms are first fried in a pan with onions, brought to full readiness, and then combined with mashed potatoes. The exception is forest mushrooms, which are also recommended to be boiled before frying.

Canned mushrooms are added to the already sautéed onions, heated all together to get rid of the liquid, and then also combined with mashed potatoes. You can use salted mushrooms. But before you combine the mushrooms with onions, they need to be soaked well to remove excess salt.

For potato fillings, the onions are sautéed on margarine, butter or ghee. That is, on the fat that thickens when cooled. But vegetable oil can make the filling liquid, especially if the liquid has not been completely drained from the potato.

Time for preparing: 1 hour 40 minutes

Quantity: 6 servings

Ingredients

Flour: 12-13 tbsp. l
Egg: 1 pc.
Cold water: 1 tbsp.
Potato: 500g
Onion: 2 pcs.
Salt:
Ground black pepper:
Margarine: 50 g
Canned mushrooms:200 g
Butter:90-100 g
Fresh greens:

Cooking instruction

How to cook a raw potato dish

Ingredients:

Dough:

Flour - 500-600 gr.
Drinking water - 1 tbsp.
Eggs - 1 pc.
Vegetable oil - 1-2 tbsp. l
Salt to taste.

Filling:

Raw potatoes - 500 gr.
Onions - 1 pc. (or pen).
Seasonings for amateur and salt.

Cooking Algorithm:

Since potatoes are taken raw in this recipe, then start cooking with a batch of dough. The recipe is classic, the technology is the same - sift through a sieve wheat flour of the highest grade, mix with salt.
Pour the egg, water and oil into the recess (it is necessary for the dough to be more elastic and stick to the hands). Knead dough, cool for better rolling.
For the filling, peel the potatoes, grate, put on a colander (sieve). It is very important to remove moisture from the potato as much as possible, then the products will not scatter, and the filling will be quite dense in consistency.
After that add the onion, fried to a golden hue, salt and seasonings in the potato mass, mix well. You can begin to "assemble" dumplings.
Take part of the dough, roll out, using a glass container to make mugs. For each - gently lay out the filling with a slide, pinch the edges. You can use special devices for sculpting dumplings, then the edges will be tightly plucked and look aesthetically pleasing.
Boil dumplings with raw filling in hot salted water, the cooking time will be longer than in the classic recipe, since the raw filling is 10-12 minutes.
Dumplings laid on a plate, sprinkled with a green onion and dill, cause only admiration!

With potatoes and bacon

Ingredients:

Dough:

Flour (wheat) - 2-2.5 tbsp.
Cold drinking water - 0.5 tbsp.
Salt.
Eggs - 1 pc.

Filling:

Potatoes - 5-6 pcs. medium size.
Fat - 100-150 gr. (bacon with thin meat layers is especially good).
Onions - 1 pc.
Pepper (or any seasoning to the taste of the hostess), salt.

Watering:

Butter - 2-3 tbsp. l
Herbal Salt

Cooking Algorithm:

Mixing the dough in the classical way, first mix the flour with salt, then combine it with the egg and water. The dough should turn out quite steep, but elastic, withstand it in a cold place for half an hour.
Cooking the filling should also not cause difficulties - boil the potatoes (in their skins) with salt, peel, prepare mashed potatoes.
Dice lard (or bacon) into small cubes. Fry the cubes in a pan, add finely chopped onions at the end of the frying.
Cool, mix with mashed potatoes, salt, sprinkle with seasonings.
Make dumplings - cut out circles from rolled dough, lay the filling on them, then start forming crescents. Especially carefully pinch the edges so that the filling does not come out during cooking.
Cook very quickly, 2 minutes after surfacing.
Prepare watering: melt the butter, add a little grass salt.
The dish, firstly, looks amazing, and secondly, it has an incomparable aroma that will immediately attract all household members to the table!

With meat

Someone can say this is dumplings, and make a mistake. The main difference between dumplings and dumplings is that in the first dish, the filling is placed raw, in the second - ready-made. You can use, for example, the following simple and tasty recipe.

Ingredients:

Dough:

Wheat flour (grade, naturally, highest) - 3.5 tbsp.
Drinking water, if necessary passed through a filter, - 200 ml. (1 tbsp.).
Salt.

Filling:

Boiled beef - 400 gr.
Boiled potatoes - 400 gr.
Onions - 1 - 2 pcs.
Carrots (medium) - 1 pc.
Salt, seasoning.
Butter - 30-40 gr.
Sunflower oil - 2 tbsp. l

Cooking Algorithm:

It is best to start cooking with the filling. Cook the beef with salt, a mixture of spices until tender. Cook and mashed potatoes.
While the meat and potatoes are cooked, you can begin to knead the dough. To do this, dissolve the salt in water in a mixing container, add flour and begin the kneading process. The resulting dough will be elastic, well stick to the hands. Dust the mass with flour, leave for a while.
Remove the finished beef from the broth, cool, cut into small pieces and grind in a blender, combine with mashed potatoes.
Wash onions and carrots, peel, grate (onions can be cut). Fry vegetables in oil (vegetable) until a pleasant golden hue.
Salt, sprinkle with seasonings, combine with chopped filling.
Make mugs from the dough, put a filling on each of them, and a small plate of butter on top. Then the filling is very juicy. Pinching the ends, you can connect the ponytails (like dumplings).
The cooking process lasts 5 minutes in boiling water, in which it is necessary to add salt, and optionally aromatic herbs and spices.
Serve the dish with broth or sour cream, as you like more at home, a sprig of dill or parsley will add flavor and create a mood!

How to cook dumplings with potatoes and cabbage

The classic recipe for the filling with boiled potatoes can be changed a little by adding cabbage, and get an absolutely amazing result.

Ingredients:

Dough:

Wheat flour - 500 gr.
Chicken eggs - 2 pcs.
Water - 200 ml.
Salt.

Filling:

Potato - 0.5 kg.
Carrots - 1-2 pcs.
Cabbage - 300 gr.
Onions (to taste)
Salt, butter, seasonings.

Cooking Algorithm:

Kneading the dough - classic, in the flour (pre-sift) make a recess in which to put the rest of the ingredients (salt and eggs), pour water. Roll out, transfer into a bag or cover with foil, temporarily put in a cold place.
The filling is also prepared in the classical way, first boil the potatoes, chopped in mashed potatoes. At the end add butter.
Chop cabbage, peeled, washed carrots, you can use beetroot grater. Stew vegetables in vegetable oil. Mix with mashed potatoes, salt, add seasoning.
Make dumplings, gently drop in portions into salted water (the cooking process is very fast 1-2 minutes after surfacing).
How to serve the dish depends on the hostess’s imagination - it is advisable to pour with butter (melted), decorate with herbs, or make frying of bacon and onions.

Dish with Potatoes and Cheese Recipe

The following recipe is for those housewives whose households cannot imagine life without cheese and require adding it to all dishes. Cheese with potatoes gives dumplings a spicy taste, while the recipe for the dough is no different from the classic version.

Ingredients:

Dough:

Flour (premium, wheat) - 2.5 tbsp.
Egg - 1 pc.
Chilled water - 0.5 tbsp.
Salt.

Filling:

Boiled potatoes - 600 gr.
Cheese - 150 gr.
Turnip onion - 2 pcs.
Oil - 3 tbsp. l
To taste salt and pepper.

Cooking Algorithm:

Sift flour into a large container, beat the egg separately with salt and water, pour the mixture into flour, knead an elastic, elastic dough. Leave on the kitchen table for 30 minutes, it will "rest".
Proceed to cooking the toppings - chop the boiled and chilled potatoes, mix with grated cheese, salt and spices. You can add the fried onions.
Cooking the dumplings themselves is a classic: roll the dough into a thin layer, make mugs with a glass (cup), put the filling.
Connect the edges - firmly press or pinch, or use special clamps. Boil in salt boiling water for 5 minutes, carefully remove.
Transfer the prepared dumplings with a slotted spoon to a large dish, decorate with greens. Separately serve sour cream and arrange a real feast.

Recipe for lazy potato dumplings

The following recipe is for very busy mothers, bachelors and people who like to cook delicious, but very simple dishes.

Ingredients:

Potatoes - 5-6 pcs.
Egg - 1 pc.
Flour - 150-250 gr.
Salt.
Greens, sour cream when serving.

Cooking Algorithm:

Peel, wash, boil the potatoes. Mash in mashed potatoes, mix with salt and egg, then add flour a little, knead the dough.
Roll the chilled dough into a sausage, cut it into bars, 1-2 cm thick, throw into boiled salted water. Transfer the slotted spoon to a dish.

Lazy dumplings are especially good if served with sour cream and herbs.

Water Dough Recipe

The dough for dumplings in different recipes is not too different from each other. Most often, ordinary drinking water, chilled or icy, is taken as the liquid component. Here is one such recipe.

Ingredients:

Dough:

Filtered water - ¾ st.
Premium flour - 2 tbsp.
Egg - 1 pc.
A pinch of salt.

Filling:

Potatoes - 5-6 pcs. (cooked).
Seasonings, butter, salt.

Cooking Algorithm:

The dough is kneading very quickly, while the water is cold, then it turns out to be elastic, it will lag well behind the hands, it is well molded.
To prepare the filling, the potatoes must first be boiled until tender. Then mash in mashed potatoes, it will be tastier when adding butter and seasoning.
Form dumplings, boil them in salted water and quickly remove from it with a slotted spoon.

A minimum of products and a maximum of taste are the two main characteristics of this wonderful dish.

Today we will not surprise you with various fillings for dumplings, as we will only prepare dough for them. But, despite this, we will definitely advise how it can be deliciously started.

Dumplings - a dish that is known to all of us from early childhood. Someone in their memory may even keep memories of how my grandmother sculpted them in the kitchen all day. Well, for those who do not know what it is, we can briefly explain that, in fact, this is a dough in which a certain filling is wrapped.

The most common fillings are: chicken with mushrooms, mushrooms with onions, potatoes with onions, cottage cheese, cottage cheese with herbs, minced meat, mushrooms, onions with eggs and so on. In addition to such “satisfying” fillings, you can also make dumplings sweet. Most often, children like these options. It can be cottage cheese with vanilla, cherries, apples, plums, raspberries, mangoes and any other fruits or berries that come to your head. It is important to remember only that when filling the dough, fruits and berries must be supplemented with a spoonful of sugar.

Unsweetened dumplings are most often served with butter, sour cream, fried onions or lard and fat melted from it. And thickets combine some of these ingredients. Sweet flour products are served with sour cream or butter. They can be supplemented with sugar, cinnamon, cocoa and other spices.

Since today we are talking about dumplings, it will be wise to tell you about some ways to sculpt them. There are dozens of them, but we will highlight only a few of the most popular. To business?

Pigtail

Assemble the dumpling as standard, and then bend one corner to the center and attach it. Turn the resulting corner back to the center and continue to the very end. As a result, you will get a very beautiful, mouth-watering pigtail.

Sun

For this method, it is necessary to roll out the dough into a layer and cut out circles from it, fill it with filling and cover them with empty circles. Fasten the top and bottom of the dumpling with each other and then use the knife to cut off the edges of the dumpling, forming the rays of the sun.

Herringbone

As usual, you need to place a little filling in the center and then pinch the dough in the middle of the dumpling. Close to the edge, pinch again and fasten both “pinches”. On the other hand, do the same and so on to the brim.

Ravioli

For this option, you need to roll out the dough and put the filling in a row, skipping a few centimeters between them. Then roll out another layer and cover it with the first, press the empty dough to the lower layer so that only the filling sticks out with tubercles. Using a knife, cut cubes in the middle of which will be filling. Fasten the edges with a fork.

Dumpling dumplings with potatoes on the water

Time for preparing

calories per 100 grams

The easiest way to cook any dough always contains water. Have you tried these flour products on this basis? No worse than any other options.

How to cook:

Tip: if the dough is given one hour to rest, its texture will become even better, even more suitable for modeling dumplings.

Kefir dumpling for dumplings with potatoes

Thanks to kefir, any dough always becomes more magnificent. And even more so if you add soda to it. Tasty and simple. You just have to try to make sure.

How much time - 40 minutes.

What is the calorie content - 229 calories.

How to cook:

Break the egg into a bowl and beat it with a fork to a light splendor of mass;
Pour kefir, add salt, soda, sugar and mix;
Then add flour, but without fail through a sieve;
Knead the elastic dough from all the ingredients that are in the bowl;
The mass should easily move away from the hands, be smooth;
Roll into a ball and cover with a napkin or towel for twenty minutes;
Twenty minutes later, you can form dumplings, and you need to cook them for a couple and no longer than eight minutes.

Tip: kefir can be slightly warmed up so that the components are more easily connected. But only a little, by no means bringing kefir to a boil.

This recipe was also loved by our grandmothers. It is quite simple, as it is prepared in a matter of minutes. Thanks to boiling water, the dough is immediately soft and tender, and it feels nice to the touch.

What is the calorie content - 407 calories.

How to cook:

Pour water into a stewpan, put it on the stove to bring to a boil;
Then pour into a bowl, add oil to it and salt with liquid;
Pour half the flour into a sieve over a bowl and mix the ingredients thoroughly with a whisk, or you can mix with a regular spoon;
When the mass has cooled slightly, begin to knead with your hands, gradually adding the remaining half of the flour;
Knead until the mass turns into an elastic dough;
Remove for thirty minutes in the film and after a while you can begin to sculpt.

Tip: as a liquid, you can use not only water, but also milk. You can also use both products in equal proportions.

Dumplings dumplings with potatoes

Almost the same classic version of the test, as well as on water. It is also easy to knead, since milk is not used from the refrigerator, which means that the mass will initially be soft.

How much time - 50 minutes.

What is the calorie content - 283 calories.

How to cook:

Pull out the milk first so that it becomes room temperature;
Pour half the flour through a sieve into a bowl;
Add egg, salt and pour milk;
Start kneading the dough with a spoon, then continue with your hands;
Gradually add flour, mixing a homogeneous mass;
Add oil at the end, knead until absorbed;
Then cover the mass with a towel and let it rest for half an hour.

Tip: if you heat the milk, then the dough can be kneading even faster, even easier.

For the piquancy of the filling, you can add chili pepper powder or fresh cream, garlic, onions and even mushrooms to the potato. We also advise you not to be afraid to experiment with spices. They create new tastes, which, sometimes, can pleasantly surprise your receptors.

If you are going to cook a curd filling, we recommend adding raw yolks to the composition. He will make the cottage cheese very light and tender. When you cook dumplings with berries, we recommend mixing them with starch. He will keep the juice and will not let the dough stick out.

If you do not want to wait until the dough “reaches” during the rest, do not add warm liquid to the composition. If you knead it in ice-cold water or milk, it will immediately become resilient and elastic, without insisting. But, of course, it will be more difficult to knead.

Flour will always be used to make the dough. And no matter what flour you use, it must be sieved through a fine sieve. This will saturate the mass with oxygen and make the dough much better.

To make the dough elastic (if, for example, it turned out very soft), you can add a little vegetable oil to it. Stir so that it is absorbed and you can sculpt dumplings.

To get the most correct, elastic and soft dough, you need to knead it a little, a lot - at least ten minutes.

To make the dumplings easier, be sure to add flour to the surface and do not forget to sprinkle the mass with it. You can also use oil for the same purpose. But here it is necessary to know the golden mean, because from a large amount of flour the mass will become tough, and from the oil it may become too fat.

The best way to sculpt dumplings is to roll the dough into a layer, then cut the circles. After that, put in each circle the required amount of filling and grease the dough in a circle with protein or water. Now you can glue the dumplings with a crescent.

Cook dumplings with pleasure, because it is simple, fast and certainly verified! Moreover, everyone can choose the filling to their taste and wallet.

The taste of dumplings, like dumplings, directly depends on the filling and dough. The last component is prepared in a variety of options, for example, on the basis of boiling water, kefir or even mineral water. The dumpling dumplings with potatoes can be thin and fresh or more lush using yeast. How to cook this or that option? Follow the recommendations below, and you can make the dough for every taste.

Features of making dough for dumplings at home

If the base is prepared with high quality, then it is well rolled into layers. In addition, it is easy to sculpt from it, and during cooking the product does not swell and does not fall apart. The finished base can be scalded, lean or more tender and lush, provided that yeast is used. It all depends on the cooking method. The main condition for a good test is flour. It is better to choose a premium product, and in the process of cooking, be sure to sift through a sieve. Only this is not the only condition. There are a few more cooking tips:

If you do not use boiling water, then the water should be cold and even icy. This condition provides moisture to the mass, which does not dry out during rolling.
Knead not next to the stove.
Do not leave the finished mass uncovered, otherwise it will wind up.
Take about 400 ml of liquid per 1 kg of flour, and not only water applies here. This number includes eggs.
Take your time in kneading. For gluten to develop better, you need at least 10 minutes.
Do not roll layers immediately, wait at least half an hour.

Recipes of delicious dumpling dumplings with potatoes

Potato filling for dumplings is the most popular. After it comes cottage cheese or cherry, but it is important not only the internal content. The basis also needs to be thought out, because if you want more filling, then it is better to use the recipe in cold water or boiling water. Those who like the shell are thicker, it is recommended to choose the option with kefir or yeast. Under any conditions, each recipe has its own characteristics of preparation and storage, if necessary.

How to do kefir so that it does not digest

It is believed that dishes based on kefir dough are the most delicious, because they seem to melt in your mouth. In addition, the tenderness of the prepared food will make you ask for supplements. Kefir base is combined not only with potato filling - you can use cottage cheese or cherry. Here are the ingredients you need to prepare:

salt and baking soda - 0.5 teaspoon each;
vinegar - 1 teaspoon;
kefir - 0.5 liters;
wheat flour - 0.7-1.0 kg.

Step-by-step instructions for preparing dough for potato dumplings:

Take a sieve, sift flour through it. Add slaked soda there, throw salt.
Pour in the kefir. You can replace the thin sour cream.
Knead a soft and non-sticky mass.
Let her rest for about half an hour.
Then turn the dough into a sausage, make small sticks of it and crush them with your hand into a flat cake, which you will then roll out to cut mugs into dumplings.

Choux pastry with egg in milk

A variant of custard dough in milk is prepared in the same way as in boiling water. The name is speaking - the base is brewed with boiling liquid, or the ingredients are brewed. The peculiarity is that the components must not be mixed by hand, otherwise you can get a burn. Some housewives, having tried such a recipe, no longer use the classic instructions, because the dough comes out excellent - it is easy to make dumplings from it, and it is not difficult to cook it either. You only need to prepare the components:

milk - 1 cup;
flour - 3 cups;
melted butter - 50 g;
salt - half a teaspoon;
sugar - 2 tbsp. spoons;
squirrels - 3 pieces.

Here's how to knead the dough with dumplings:

Take a deep bowl. Pour milk into it, add butter, sugar and salt.
Put the mixture on the stove, wait for it to boil.
Pour the flour into a still hot mixture and mix immediately until the consistency becomes homogeneous.
Wait for the mass to cool and only then enter the proteins.
If the mass structure is sticky and soft, you did everything right, so you can add flour and knead the base for dumplings.

How to start in boiling water with vegetable oil

The following recipe is similar to the previous one, but boiling water is only used here, so the ingredients are slightly different:

wheat flour - 500 g;
boiling water - 400 ml;
salt - half a teaspoon;
the egg is one, medium in size.

Here's what you need to start with to make dumplings from custard dough:

Sift flour, but not all, but only half.
Pour in salt, pour in the oil along with boiling water.
Beat the egg into a slightly cooled mass. Add flour.
Open the dough so that the structure is dense but soft.
Cover the finished mass with a damp towel, then leave it to rest for an hour, after which you can proceed to rolling and sculpting.

Lean dough without eggs and milk on water

If fasting is observed, food of animal origin is not consumed, therefore, dairy products, eggs and butter are not included in the composition of various dishes. How to cook in this case? Use the method of kneading dough for potato dumplings without the use of prohibited products, and it will be useful to those who follow a diet. The ingredients for this recipe need a little:

vegetable oil - 2 tablespoons;
salt - half a teaspoon;
pure water - 0.2 l;
wheat flour - 400 g.

The recipe for dumplings that do not use milk and eggs includes the following steps:

Take a deep container, sift flour together with salt, pour in oil.
Pour in water gradually, start the dough.
Cover the finished product to prevent airing. Use a film or towel.
After an hour of rest, you can roll out the layers, cut out the cakes, and then fill them with mashed potatoes.

Serum Tender Yeast Dough Recipe

The next dough is stored for a longer time thanks to a single ingredient. The secret lies in baking soda, which is added during cooking. It prolongs the life of the yeast product. The basis is half a liter of good whey, and the rest of the ingredients are:

flour - 1000 g;
butter - half a pack or 100 g;
sugar - 3 tablespoons;
yeast (dry), soda - one teaspoon each;
salt - half a teaspoon.

To prepare you need to go through the following steps:

Remove the whey from the refrigerator, because for cooking its temperature must be equal to room temperature.
Add yeast, sugar and salt. Stir well. Leave the mixture for 10 minutes.
Melt the butter over low heat, gradually pour into the whey mixture.
Take the flour and pour it into the whey, for a start, only 2 cups. Bring the mass to a homogeneous consistency.
Quench soda with vinegar, send to the rest of the ingredients. Enter the remaining flour.
You can use the dough right away, but you’d better leave it in the refrigerator. In about an hour it will reach completely.

How to knead on mineral water in a bread machine

Today, life is greatly facilitated by various devices. These include the bread maker. The dough in it is simply excellent, because the apparatus thoroughly kneads it to perfect uniformity. The finished product has a soft and elastic consistency. Here's what you need for such a recipe:

flour - 4 tbsp .;
soda - 1 tbsp .;
egg - 1 pc.;
salt with sugar - half a teaspoon;
vegetable oil (sunflower) - 4 tbsp.

Have you prepared the necessary ingredients? Proceed with:

Be sure to sift the flour.
Using a deep saucepan, combine the remaining ingredients.
Pour the prepared mixture into the tank for the bread machine, pour the flour.
Select the bread machine program “Dough” or, for example, “Pizza”. Only in the latter case will it be necessary to pause when the device begins to form buns from the ingredients.

One of the favorite homemade dishes is dumplings. The charm of such “stucco molding” lies in the fact that it can be frozen in the freezer and at any time when there is no time to stand in the kitchen, quickly cook dinner. How to cook dumplings with potatoes in different ways, we will consider in this article, which will not only teach how to get a delicious filling, but also will reveal the secrets of kneading a good dough.

The perfect dough for potato dumplings

There are many options for preparing the foundation. Here are the most popular.

We will need:

2 eggs;
4 tbsp. l vegetable oil;
200 ml of warm water;
4.5 cups flour;
1 tsp salt.

Some housewives replace water with milk.

Mix eggs, salt, water and oil in a deep bowl. We begin to gradually add the sifted flour until the dumpling for dumplings becomes elastic.
We put it in a bag and plastic container and send it to the refrigerator for about half an hour. Readiness can be checked by poking a gingerbread man with a finger. The dent should straighten out slowly.

Many chefs love a custard version of the base.

To do this, take the same ingredients and perform the following steps:

We put water with salt and oil on a fire in a small bowl.
When it boils, add 1 cup flour and mix thoroughly. Set aside and let cool.
Then add the eggs, combine all the ingredients and add the flour, which in this case may need a little less.
In cellophane, put in a cold place.

Another way is to use a yeast-free dough. Only more flour should be put there, so that it is convenient to roll out the dough and sculpt dumplings. To the main components you will need to add 10 g of yeast.

Classic recipe

The most common way to prepare the filling, involves the use of such components:

500 g of potatoes;
salt;
egg;
½ cup of milk;
50 g of butter.

Algorithm of actions:

We wash the potatoes and remove the peel.
Cutting the root vegetables, put them in a saucepan, pour cold water and set to cook. Do not cut the potatoes into small pieces - such a filling will be watery.
When the potatoes are ready, drain the liquid and knead the nibble.
Puree the egg and pour the salted milk. Mix everything again and leave to cool.

We roll out the finished dough and begin to sculpt the dumplings.

We complement the recipe with onions

In the classic version, the onion was cut in half rings, fried with small pieces of bacon in a pan and added to the finished dumplings with potatoes instead of butter. But since many do not like cracklings, chopped onions finely chopped with the addition of sunflower oil, and then simply mixed with potato crush.

Note that in this method, do not put butter in boiled potatoes. But mashed potatoes can be flavored with allspice.

Lazy Dumplings with Potatoes

This recipe will appeal to those who do not like to waste time on modeling.

Ingredients:

100 g of flour;
300 g of potatoes;
egg;
bulb;
30 g butter;
3 tbsp. l vegetable oil;
salt;
2 cloves of garlic;
a little dill (can be dry).

We will cook like this:

We start with potatoes, which, as before, must be peeled and boiled.
Drain the water from the finished vegetable, shred it with butter and let it cool slightly so that the raw egg does not cook after being added to the puree. We try on salt - if not enough, add it.
Squeeze the garlic in mashed potatoes, pour dill, discard the fried onions and start adding flour. The mass should be sticky.
We roll out a “sausage” from a small part of the finished mass and, for convenience, sprinkle it with plenty of flour.
We cut the workpiece and form lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for fasting

At a time when it is impossible to use animal-made products when cooking, this recipe may come in handy.

Firstly, the dough will also be lean. For him, take:

250 ml of water;
500 g flour;
2 tbsp. l vegetable oil;
salt.

In order that the dough does not boil during the heat treatment, strictly follow the recommendations.

Dissolve the salt in water, adding flour, knead the steep dough.
To swell gluten, leave it for 10 minutes and add vegetable oil.
Knead the composition until it is completely absorbed and the mass begins to stick to the palms.
We leave this slightly sticky blank to rest, covering it with a napkin.

Secondly, we will change the composition of the filling:

500 g of potatoes;
200 g of sauerkraut;
2 onions;
3 tbsp. l vegetable oil;
allspice and salt.

While the potatoes are cooked for the filling of lean dumplings, we pass the onions separately in the pan, add the finely chopped sour cabbage and simmer the food under the lid until cooked. Mix them with mashed potatoes and season with pepper.

Cooking with raw potatoes

If you do not want to spend time boiling potatoes, kneading and waiting for the filling to cool, then the recipe below will definitely appeal to you.

Ingredients:

0.5 kg of potatoes;
0.2 kg of onions;
seasonings;
salt;
pepper.

There are two cooking options. The first, when raw potatoes are crushed with a grater, squeeze the juice and mix the resulting vegetable chips with chopped onions, salt and seasonings.

Remember, after adding salt to raw potatoes, the vegetable will begin to produce juice. Therefore, it is better to use such a filling immediately.

The second method is the most common. Vegetables are cut into small cubes and seasoned. You can add a piece of soft butter or chopped fresh lard to them.

With mushrooms

This filling is perfect for lovers of "forest inhabitants". Such dumplings can be prepared in reserve and stored in the freezer.

Prepare:

350 g of any mushrooms (in our case there will be champignons);
700 g of potatoes;
30 g of butter (cream or sunflower);
salt and seasoning.

In this case, everything is also extremely simple:

To start, we make mashed potatoes.
Separately, in a pan, pass the onions with the addition of oil, and then add the finely chopped champignons.
Without covering, fry products for about 5 - 6 minutes.
Mix the filling, adding salt and the necessary seasonings.

When everything has cooled down, you can start sculpting a semi-finished product with potatoes and mushrooms.

How to cook

The main thing is not only to deliciously prepare the filling and beautifully stick the workpieces, but also to cook the dumplings with potatoes so that they do not fall apart. There are rules that are better to follow if you do not want to catch separately dough and mashed cereal flakes in a pan.

So, if you use a regular pan, then:

the amount of liquid should be sufficient so that the products are not crowded;
dump dumplings only in boiling and salted water;
reduce heat to medium when they float to the surface.

If you are using a double boiler, be sure to lubricate the surface of the pan with oil and do not put dumplings nearby.

When cooking in a slow cooker, you can throw semi-finished products into boiling water and cook in the "Extinguishing" mode, sometimes opening the lid to stir.

Using a microwave, pour half a plate of water, lay out the products and wait for the liquid to boil, turning on the device at full power. Then lower the temperature and leave the dumplings for another 7 minutes.

Interestingly, such a dish is often cooked in the microwave, replacing water with cream or sour cream.

When the filling is already fully used in the finished version, then after the dumplings ascend to the surface, 3-4 minutes will be enough, after which it is possible to remove the products with a slotted spoon. However, for raw potatoes, time will have to be increased by about 5 minutes.

I made dumplings with potatoes at one time only from unleavened dough, on water and without eggs. It, in principle, is not bad, but with the option that I will talk about today, it can not be compared. Without exaggeration, you will get delicious dumplings with potatoes. A step-by-step recipe with a photo will help even beginners to cope with the task. The dough will be kneaded in milk, and we will definitely add a little soda to it. She will not give a taste, but 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 milk-soda dough and prepare the filling, but also how to quickly and beautifully decorate the edges of dumplings with a “pigtail”.

Ingredients for the dough:

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.

Ingredients for the filling:

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

To submit:

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

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

As I mentioned, we will knead the dumpling for dumplings in milk. Pour warm milk into a bowl. It’s more convenient for me to heat it in a glass, in a microwave. If you knead the dough in a saucepan, you can briefly spot 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 special splendor, softness and fluffiness.

Next we drive butter and egg into milk. Shake the mixture lightly so that it (the egg) will disperse.

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

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 the potatoes and wash them. Large vegetables are cut into pieces so that all the potatoes are about the same size. Dip it in boiling unsalted (!) Water and cook until tender.

From the finished potatoes, drain the water. We heat the milk, dilute the salt in it and pour into the potatoes. Add butter there. If desired, you can flavor the potato filling with fried onions or herbs. I did not, because my eaters will not eat such a filling.

Knead the stuffing thoroughly in mashed potatoes. The mass should turn out to be quite thick, noticeably thicker than regular mashed potatoes, otherwise it will be difficult to hide such a filling in the dough - it will try to break out now and then. :)

We wait until the filling has cooled, and proceed to sculpting the dumplings. Roll out the dough into cakes in any way convenient for you. I’m more accustomed to roll out one layer (thickness of about 2-3 mm), then use a glass (or other suitable object) to cut small cakes out of it. Remember that when boiling, dumplings with potatoes will greatly increase in size, therefore it is better not to make the tortillas too large.

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

We form a dumpling.

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

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

To make the water boil as soon as possible, add salt to it, and when it turns brown, we send dumplings into it.

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

Very tasty if sprinkled with herbs and freshly ground pepper.