Big dumplings with potatoes. Delicious dough: cooking recipes

A "shirt" for dumplings can be either traditional, that is, made from water, salt and flour, or completely special. For example, with the addition of kefir, sour cream and other products. In order to properly knead the dough for dumplings, you just need to observe the proportions and take into account a few subtleties. How to cook good dough for dumplings with potatoes? We offer several kneading options, including for the lean table.

Recipe with sour cream

How to do tender dough for dumplings with potatoes? Just add bold fermented milk product eg sour cream.

You will need:

wheat flour - 450 g (or 3 cups of 200 ml each);
sour cream 20% - 3 tablespoons;
salt - ½ teaspoon;
water - ½ cup (100 ml).

Cooking

Sift the wheat flour into a large bowl, stir in the salt.
Add baking soda to sour cream, mix well.
Pour in the sour cream, then warm water (room temperature) and mix thoroughly.
Transfer the mass to the table and knead for about 10 more minutes, until it becomes elastic enough and large air bubbles disappear inside it.
Leave "rest" under cling film 20-30 minutes.

Recipe with kefir

You can also make dough for dumplings with potatoes on kefir. This will give it softness.

You will need:

flour - 630 g (4 cups of 200 ml each);
kefir - 300 ml (1.5 cups);
chicken eggs - 2 pieces;
baking soda - ½ teaspoon;
salt - ½ teaspoon.

Cooking

Break the eggs into kefir (it must be warm), mix well until uniform consistency.
Add salt and soda to the mixture and mix thoroughly again until the salt is completely dissolved.
Sift the wheat flour into a large bowl and pour the kefir mixture into it. Mix well.
Transfer the mass to the table and knead well until elastic. Leave in a warm place for 40 minutes, covered with cling film to swell the gluten.

For a lean table

Not everything made with water tastes bad. lean dough for dumplings with potatoes, cooked without adding eggs, will be soft and elastic. You can roll it as thinly as you like and not be afraid that it will tear.

You will need:

wheat flour - 450 g (3 cups of 200 ml each);
boiled water (not hot) - 1 cup (200 ml);
salt - 1 teaspoon with a slide;
vegetable oil - 2 tablespoons.

Cooking

Sift the flour into a suitable bowl and add the salt to it. Stir.
Pour warm water and mix with your hands, but you don’t need to achieve a homogeneous consistency - leave it in an unmixed state, that is, in the form of flakes and lumps. Set aside for 20 minutes to allow the gluten to swell.
After settling, form a small cake with a hole from the mass, pour vegetable oil.
Knead until the oil is completely absorbed and the mass becomes slightly sticky. Lean dumplings with potatoes you can sculpt immediately.

Choux pastry

Cooking dough for dumplings with potatoes will take a little less time if it is made custard, that is, using boiling water.

You will need:

wheat flour - 400 g;
water (boiling water) -250 ml;
vegetable oil - 50 g (about 2.5 tablespoons);
salt - ½ teaspoon.

Cooking

Put the water in the kettle to warm up - we need boiling water.
In the meantime, sift the flour and divide it into 2 parts.
When the water boils, measure out 250 ml of water, add salt and vegetable oil to it, pour the mixture into half of the sifted flour.
Mix everything quickly (first with a spoon so as not to burn your hands, and after a few seconds you can already knead with your hands).
At the beginning of kneading, everything will be lumpy - this is normal. Gradually add the rest of the flour and knead.

From such a test, you can begin to sculpt immediately, without defending. But if it turned out too steep, and the dumplings do not want to stick together in any way, just wrap it in a bag and set it aside for 20-30 minutes.

As you can see, the dough for dumplings with potatoes is quite simple. But if you want to cook a really tasty and unforgettable dish, and not an ordinary flour product, you should pay attention to a few nuances:

the dough should not be too tight, otherwise the modeling will not hold well, and the products will stick at the seams during the cooking process;
do not forget to sift the flour - this way it will be saturated with oxygen and it will be easier to combine with other ingredients;
kneading should take at least 10 minutes to achieve the desired elasticity;
always leave finished product after kneading for an average of 30 minutes (with the exception of custard), so that the mass becomes elastic, and then it will not shrink back when rolling;
traditional dough for dumplings is made from premium flour with the addition of eggs; if you are using flour from durum varieties, the egg can be omitted;
for more elasticity, you can add a little vegetable oil- just a few drops per 1 cup of flour;
for kneading, you can always use a bread machine - it will turn out no worse; in the bread machine, you can leave the finished product for swelling of the gluten, as the equipment itself maintains the desired temperature for kneading.

Quick dumplings with potatoes can be made using a pelmeni. Today they are produced in various shapes, and not only with small hexagonal holes, but also with large ones.

Choose the recipe for dumplings with potatoes that you like the most. And it is better to try all the recipes in turn and take note of the one that will make your dish especially tasty.

It is hard to imagine a person who has not tried dumplings with potatoes at least once in his life. Everyone remembers and loves this dish. In order to properly learn how to cook, you need to master some of the secrets of the skill of making dough. And then the result, regardless of the filling, will be excellent.

For a long time, making dumplings has been considered a purely family activity. It's so entertaining to spend time doing such an exciting thing, having interesting conversations. There are many recipes for preparing just such a dish. Each family has its own special ingredients or methods of preparation, allowing you to create a true culinary, but at the same time homemade masterpiece.

So let's go!

Origin story

Many believe that Ukraine is the birthplace of this dish. And this is a common misconception. It’s just that the original version, brought through the Black Sea from Turkey, got into the territory of this country. Here they prefer to call this creation "dushbara". The main fillings are considered to be meat and a variety of vegetables.

As soon as the food came to Slavic territory, it began to take on dramatic changes. By trial and error, as well as numerous gastronomic experiments, dumplings were obtained. The ups and downs with the filling continue to this day.

It is dumplings that are considered incredibly tasty and at the same time an incredibly simple dish. And most importantly, in their manufacture, the most simple products that everyone has in the refrigerator at all times.

Potatoes for all fillings

Finding the perfect topping is easy. It is considered a potato. It is important that each time you can change the tastes and add just one ingredient and get something extraordinary at the same time. So, you can add onion and green onions, dill and herbs, lard and mushrooms, cheeses and cheese and everything that you liked to the puree. And the result is incredibly delicious.

The simplest, but no less tasty, is mashed potatoes with onions, previously fried in butter. Some prefer to combine with mushrooms. Before mixing, they must be well fried in vegetable oil so that all excess moisture is removed. If desired, you can always add various herbs and spices. For many, it is enough to sprinkle mashed potatoes with dill and for them taste qualities meals are on the rise.

You can choose a variety of fillings and it almost always turns out incredibly tasty. The main thing is to knead right dough to be soft and supple at the same time.

No two types of test are the same. Each of them has some secrets. It is not enough to connect all the components correctly. It is important in the future to properly prepare and preserve the dough.

Lean dough for dumplings without eggs

The most common and winning option. Allows you to easily prepare large volumes. At proper storage, even after several days spent in the refrigerator, you can always get it and make a new portion.

Ingredients:

Filtered water - 400 milliliters.
Wheat flour - 5 cups.
Salt rock.

Let's start cooking:

1. Cool the water. Mix a couple of teaspoons rock salt. Sow wheat flour. Form a hill with a recess in the center. Pour liquid in small portions and gradually knead.

2. As soon as the density of the dough increases, it is necessary to get it out of the container and put it on a cutting surface. It is important to knead well. If there is not enough flour, then you can gradually add more, until the moment of acquiring special elasticity.

3. In some cases, the kneading process may take about half an hour.

4. The resulting dough should “rest”. Gluten swells in half an hour, and give it the required elasticity. Form a bun and cover with a napkin. After the allotted time, knead again.

5. Divide the resulting dough into long bundles. Cut into serving pieces. Dip both sides in flour and roll out with a rolling pin.

A simple recipe, but the final result is excellent.

On kefir

This recipe has been brought to the table Ukrainian food. The dough is kneaded on kefir. At the same time, it turns out incredibly tender and airy. It is important not to overcook the dumplings, as just a minute of cooking is enough to get the perfect result.

Ingredients:

Kefir - 80 milliliters.
Wheat flour - 250 grams.
Boiled water - 100 milligrams.
Salt.
Soda - 0.2 grams.

Let's start kneading the dough:

1. Sift the flour into a deep mixing bowl. Mix with salt and soda.

2.Mix liquids. Pour in a small stream into the flour mixture, while stirring.

3. As soon as a homogeneous mass begins to form, you can stop adding flour. In some cases, efforts may be required to obtain homogeneous mass. As soon as it becomes elastic, it is necessary to cover it with a napkin and put it on “rest” for forty minutes.

Literally an hour and fluffy dumplings are ready to delight their great taste all connoisseurs.

Yeast

This option is worth trying for everyone who loves tender dough that literally melts in your mouth. Such a recipe is rarely resorted to and in vain they do it.

Ingredients:

Water - 3 glasses.
Premium flour - 1.2 kilograms.
Salt - 2 grams.
Soda - 2 grams.
Sugar - 10 grams.
Yeast - 20 grams.

Let's start cooking:

1. Warm up the water a little. Add salt and sugar. Mix well. Add yeast to the mixture. Mix well. Attach 800 grams wheat flour mixed with soda.

2. Gently start kneading. It is important that all components are well "grabbed". Add the rest of the flour. Don't worry if you need a little more.

3. Send the resulting mass to infuse for about an hour and a half. It can be placed in a bag or covered with a towel to prevent drying out.

4. Divide into several parts. Part can be placed in the refrigerator if it will be used next few days.

Choux pastry

Ideal for long-term storage of dumplings. Products will retain their elasticity and under the action low temperatures integrity is not affected.

Ingredients:

Wheat flour - 800 grams.
Filtered water - 250 milligrams.
Olive oil - 40 milligrams.
Salt rock - 2 grams.

Cooking process:

1. Sift half the flour thoroughly. More than once is preferred. Pour into a deep container. hot boiled water add salt. Dissolve.

2. Pour water and salt into the flour in a thin stream, stirring continuously. Combine all products carefully. Add the remaining sifted flour. The mass should be very elastic and not stick to your hands. Add a little more if necessary.

3. Wrap the dough in cling film and send the refrigerator for 30-40 minutes. If desired, such a recipe can always be prepared for the future.

Delicious yet amazing air dough will delight all connoisseurs classic version dumplings.

Dough for "lazy" dumplings

Dish in a hurry. That's what you should call lazy dumplings. The recipe is simple, and the taste will not leave anyone indifferent.

Ingredients:

Wheat flour - 150 grams.
Mashed potatoes - 0.5 kilograms.
Choice egg.
Salt.

Cooking process:

1. Thoroughly knead the puree. Gradually add the sifted flour and beat in the egg. Salt to taste. It is important that a homogeneous mass is obtained. Let it brew for half an hour, covered with a towel.

2. Form dense bundles and cut into portions.

3. Bring water to a boil. Add some salt and bay leaf. Throw dumplings. Boil no more than three minutes.

By submitting the proposed recipe with butter, sour cream and sprinkling with herbs, you can hear your address a lot of rave reviews from your dear people.

On mineral water

A similar recipe will appeal to connoisseurs incredibly soft dough melting in the mouth. It is important that when cooking it, you do not need to invent something extraordinary. It is always possible to add one well-known component, and the result will exceed any expectations.

Ingredients:

Choice egg.
Wheat flour - 600 grams.
Olive oil - 80 milligrams.
Mineral water carbonated - 200 milligrams.
Salt rock - 2 grams.
Sugar - 2 grams.

Step by step preparation:

1. Pour mineral water into a deep container. Beat the egg, add salt, sugar and olive oil.

2. Mix well until a homogeneous mass is formed. It is important that the salt and sugar dissolve.

3. Sift the flour several times. Pour to the resulting mass. Mix thoroughly. For getting elastic dough you can add more a small amount of flour.

4. It is necessary to knead and saturate the mass with oxygen for at least ten minutes. During this time, the gluten will begin to swell. Leave for 40 minutes to "rest".

5. Prepare the filling. Peel potato tubers. Boil until done. Press down with a potato press. Fry the onion in butter. Add to puree and mix thoroughly. The dough has risen. Roll out a thin large layer. Using a special string, cut out circles. Put the resulting products directly into the mold and add the already cooled filling. Connect the two halves of the string and clamp tightly.

6. Boil water. Add salt. Sprinkle dumplings. After three to four minutes, the dish will be ready to eat.

This delicacy should be served at the table with garlic sauce, cooked by hand or with sour cream and herbs. There will be no limit to delight.

Dough for dumplings with potatoes so that they do not boil soft

The proposed recipe is ideal for connoisseurs of thin and at the same time tender dough. It is enough to adopt one trick and the result will always be excellent.

Ingredients:

Selected egg - a couple of pieces.
Filtered water - half a glass.
Vegetable oil - 40 milligrams.
Wheat flour - 400 grams.
Salt.

Cooking process:

1. Sift half of the flour into a deep bowl.

2. Carefully beat the eggs with vegetable oil.

3. Warm up the water. Add egg and oil mixture. Work with a whisk continuously. Pour the resulting mixture into the sifted flour and put on fire. Can be on steam bath. Mix thoroughly. If small lumps appear, do not worry. Continue stirring for another 4-5 minutes. Remove from fire.

4. Add the remaining sifted flour. The dough is already elastic. Cover with foil and leave to infuse for half an hour.

5. Prepare the filling. Boil potatoes in their skins. Peel off the skin and cut into small cubes. Fry the onion. Add to potatoes and mix well and mash using a crusher. Add spices and herbs to taste.

6. Roll out the approached mass with a thin layer. Using a glass, make circles. Put the filling and carefully fix.

7. Boil in boiling water for 5 minutes. Place on a plate and top with fried onions.

Easy option delicious dish, which few of true connoisseurs classic food will leave you indifferent.

Modeling dumplings

The process is creative. Therefore, each fan creates his own dish according to his personal idea of an ideal dumpling.

1. Roll out the resulting mass into bundles. Divide into serving pieces. It is important that it does not dry out.

2. Roll each piece into a thin plate. Using a glass, create a perfect circle with a diameter of 5 centimeters. You can also try another way. From the sausage, make small portioned pieces and knead them until a circle is obtained with your fingers.

3. Place the filling in the center of the resulting workpiece. Fold in two. Dust your fingers with flour and carefully seal the edges.

4. If the workpiece has already dried, then it is necessary to close up the product with fingers moistened with water. The integrity of the dumpling is the key to its taste.

5. If desired, the edges can be closed up in the form of a pigtail. This is not only beautiful, but also useful for preventing the filling from flowing over the edges.

6. To make a pigtail, it is enough to carefully pinch the edge and bend it. It may not work the first time, but it always takes practice.

Less known but more fast way make dumplings. Divide the resulting dough into 4 parts. Roll out the rectangle. Every two centimeters, put the filling in the center of the rectangle. Fold the dough in half. Cut into portions and blind around the edges. Non-standard option, but if necessary fast food you can also try.

Whichever option is chosen, it will be to your liking. While modeling, you can always remember your childhood and your first attempts to help your grandmother cook dumplings. All households will be left behind.

Each hostess has her own secrets. Having adopted each of them, cooking the perfect dish secured.

Adding toppings to each dumpling costs a little. This will keep it from cracking.
To make the product soft, its preparation time should be no more than 3 minutes. Otherwise, you can get a "rubber" dish.
The dough left after cooking can always be used for dumplings.
Products cooked on kefir are cooked for one minute. As soon as they fall into boiling water, the fire must be reduced.
Without butter dumplings will stick together.
The most delicious toppings for the dish are: sour cream with herbs and garlic, cheese sauce, cracklings, fresh herbs and homemade mayonnaise.

To create delicious and at the same time incredibly a simple dish no fancy recipes needed. The dough for dumplings with potatoes can be prepared quickly, and enjoy the dish for an incredibly long time.

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 ready meal

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 ways batch. The most popular and easiest to prepare is considered traditional recipe, 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 recipe dough 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

Very unusual, but noteworthy test option. 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 long-term storage V freezer products from such a test 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 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 option test. Thanks to the sour cream included in the composition and baking soda 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 substituted 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 can be made from this dough. flour products: dumplings, homemade pasta, etc.

Option 8. Colored dough for dumplings with potatoes

Very unusual and interesting option dough for dumplings with potatoes. Finished goods come in different colors that 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.

Add to the first bowl tomato puree, mix 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 stuffing: 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.

Vareniki with potatoes and dumpling dough

5 (100%) 1 vote

By trial, I came to the conclusion that potato dumplings are best cooked in lean version- dough for dumplings on the water, stuffing from mashed potatoes 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.

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

Ingredients

For cooking 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. WITH hot filling it is impossible to sculpt dumplings: 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 large pieces 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, top up 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 up to you, I used thin glass with a diameter of about 8 cm. I collect scraps of dough, knead in the 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 coarse grater, pour into a hot mashed potato. 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. Everyone Bon appetit! Your Plushkin.

One of the versions of the recipe in video format

Vareniki always help us out when we need to quickly and inexpensively cook up something delicious. And dumplings with potatoes are the most versatile and favorite product of all. Can be bought at the store half finished semi-finished product or create your own next culinary masterpiece.

How long does it take to cook dumplings with potatoes?

In all smart cookbooks it is written that dumplings with mashed potatoes should be cooked on average 7 - 8 minutes. But it is much easier to follow this scheme: after all the dumplings with potatoes float up, wait another two minutes, and take the finished product out of the water. By this time they will already boil violently. Do not miss the moment, otherwise you will have to be content with the "rubber" test. And don't forget to gently stir the dumplings after dipping them in the water.

If you decide to cook dumplings with raw potatoes, then their cooking time is increased by 3 minutes after surfacing, so that the filling has time to reach readiness. Frozen semi-finished products also require longer cooking, but here you need to add 3 minutes before the dumplings float.

Step-by-step instructions for cooking dumplings with potatoes

When preparing dumplings, be guided by the following algorithm:

Prepare the filling. Boil peeled potatoes in water. Drain the liquid and add a little butter to the product. You can add a pinch ground pepper. Puree the potatoes with a potato masher or blender.
Chop a medium onion small cubes and fry in sunflower oil.
Knead the dough or use ready-made from the store.
Stretch the dough with sausage, which is divided into small slices.
Roll out each slice, forming a circle 2.5 - 3 centimeters thick. Put a small portion of the filling on top and carefully squeeze the edges of the dumpling.
Place a saucepan 2/3 filled with salted water on the stove and bring to a boil.
Dip the resulting products into several pieces in boiling water.
Stir the contents of the pot immediately to prevent the dumplings from sticking together.
Wait for the dumplings to float to the top and cook them for 2-3 minutes.
Remove the finished products with a slotted spoon into a large bowl and pour over them with fried onions.
Shake the bowl a little so that the dumplings are evenly covered with frying.

for cooking dumplings, choose a low, but wide enough container, because the water will boil faster in it, and the floating dumplings will be located freely and boiled evenly;
do not spare water, pour at least 2/3 of the total volume, because dumplings absorb a lot of it;
calculate the portion of dumplings for each cooking so that they have enough space after surfacing;
be sure to add salt to the water for boiling dumplings while it is still cold to speed up the boil;
knowledgeable housewives add a little vegetable oil to the water so that the dumplings do not stick together;
Dumplings that are stuck together without using a special "pigtail" can stick out along the seam, so keep an eye on their condition;
do not put dumplings in water that has not boiled so that they do not turn sour.

Recipe for making delicious dumplings with potatoes at home

Dough Ingredients:

kefir - 250 g;
hot water - 100 g;
salt - 0.5 tsp;
quick soda - 0.5 tsp;
flour - 500 g for the dough and a little for rolling.

For the filling you will need:

potatoes - 6–8 pcs.;
medium-sized onion - 2 pcs.;
butter - 30 g;
Salt and pepper - to taste.

Cooking:

Sift the flour.
Add salt and soda to it.
In a separate bowl, mix kefir with hot water.
In a hill of flour, make a small depression in the center and pour a mixture of kefir and water into it.
Knead the dough quickly. It should be soft, but not runny or sticky. The consistency can be adjusted by adding flour or water.
Cover the dough with a cloth or towel and let it "rest" a little for 15-20 minutes. The flour will be sufficiently saturated with water, and the dough will be more uniform.
Knead the dough well so that it is smooth and plastic. If it turns out a little sticky - it's not scary, because it can be corrected during rolling. Worse, if the dough comes out too tight, because dumplings in such a shell will be very hard.

Do not be afraid to experiment with recipes for potato dumplings, adding various flavors to the main filling. There are also many options for dough, which has its own special taste.