Greetings! We are glad to see you on your blog, which is dedicated to cooking. In this blog you will see the best selected recipes. And now we will analyze the best recipe for dumplings with potatoes. There is a wide variety of wonderful products. There are such as dumplings with cottage cheese, cherries, late (black nightshade), etc.

Another way to feed your household and guests with a delicious dish. They are easy to prepare. The dough is soft. And due to cream or sour cream they become juicy. Let's look at a couple of recipes.

Delicious dumplings with potatoes. We understand step by step.

For cooking we need:

Products for the test:

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

Filling products:

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

For serving: butter, herbs, ground pepper - to taste and desire.

Let's start cooking

Cooking stuffing

Let's start preparing the filling. It will be in the form of mashed potatoes. To do this, peel the potatoes and wash them well. If large potatoes, then cut into smaller pieces. So that the pieces are the same size. Next, put in a pot of water and put on fire. Cook until fully cooked. To determine when the potatoes are cooked, you need to pierce them with a knife. If it goes in easily, it's done.
When the potatoes are cooked, drain the remaining water completely. Pour a little warm milk into a saucepan. Throw in the butter immediately. Optionally, you can add overcooked onions with herbs.
Let's start mashing potatoes. So that there are no pieces. The filling should be thick so that it is easier to hide in the dough. And then with liquid it will be difficult to form dumplings.
What do we do next? We are waiting for the filling to cool down and proceed to sculpting dumplings. We take out the dough from the bag. We roll it out to a thickness convenient for you. Cut out circles with a glass. You can use other dishes, it was just at hand. It is necessary to take into account such a fact as dimension. During cooking, dumplings increase in size, so we make them small. We spread the puree on the circles and begin to press the edges to each other. See the photo below.
You can make them curly if you don't like straight edges. Now they need to be cooked. Bring a pot of water to a boil. We throw dumplings in turn.
Cook for 4 minutes. And then we take it out with a slotted spoon and fall to the table. You can sprinkle with herbs.

Kefir dumplings with potatoes

Now let's look at another option. We will use kefir instead of milk. The dough is tender and soft. You can use any filling, but our article is devoted specifically to potatoes. The cooking time will take a little. If you make too much, then the part can be laid out on cutting boards and covered with some clean cloth.

Cooking Ingredients:

Kefir - 400 milliliters
Wheat flour - 700-800 Grams
Egg - 1 Piece
Salt - 0.5 teaspoons
Soda - 1/3 teaspoon (no need to extinguish)
Filling - To taste (here from potatoes)

Cooking steps:

We take some container and pour kefir. Whisk the egg in a separate bowl.
Now we take kefir mixed with a beaten egg. Add salt and soda. Mix well. So that the salt and soda are completely dissolved.
Next, according to the plan, we have flour. We take it and pour it into a dry deep container. We form a small hole in it, a recess. And pour in the resulting solution of kefir and eggs.
With a spoon, slowly begin to add flour, as if in small portions. It is necessary that the dough turned out uniform, without lumps. Add flour until it becomes thick.
Next, spread the dough on the table, before that, sprinkle flour on the table. Well, so that the dough does not stick to the table. And we start kneading. While adding flour. Knead until the dough becomes elastic and homogeneous. And not stick to your hands. If it still sticks, add more flour.
The dough is ready. Now we roll it into a thin layer, but so that it is convenient for you to sculpt. You can tear off a small piece from the dough and roll it out. We make molds in the form of disks. See the picture below. Add stuffing mashed potatoes. How to cook it, we have dismantled above.
While we are making dumplings, we should boil water in a saucepan. We throw dumplings in turn. Cook for 5 minutes. The dumplings are ready. Can be served immediately. Add butter on top and sprinkle with herbs. All this is optional.

Let's summarize

Dear reader, here we have analyzed simple recipes for making dumplings with potatoes in milk and kefir. So the family will be happy with this dish. Once again, toppings may vary. Experiment with fruits. I will be posting similar recipes in the future. You can write your suggestions and ideas in the comments. What would you like to see on the blog, what kind of recipes. I'll be very happy. Please click on the social media buttons. So I will know that you are with me. That my labors are not in vain. Share information with friends. All the best and light to you!!!

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

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

Features of the dough for dumplings

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

potato dumpling recipes

Base

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

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

You will need for the test:

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

For filling:

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

Cooking

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

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

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

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

With cracklings in pots

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

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

You will need for the test:

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

For filling:

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

For filling:

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

Cooking

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

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

In a slow cooker with dill

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

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

You will need for the test:

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

For filling:

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

Cooking

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

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

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

It is difficult to find at least one person who would not like dumplings. Both adults and children love them. Even with potatoes, even with cottage cheese. And how not to love. Each of them contains a piece of soul. They simply cannot be cooked in a bad mood. The very process of modeling, and then a joint meal, always improves the mood of both the cook and those who always eat them with pleasure.

In our family, my mother instilled in us a special love for this dish. Oh, how delicious she cooks them! From the most ordinary unleavened dough, in a rustic way. These are all of themselves - “curved”, not flat, like cakes, but with steep sides, plump, strong. She says that her grandfather loved to sculpt them, and he always sculpted them like that. And what delicious! I would only eat, yes I would eat ...

My mother had good teachers. She also had a large family and many brothers. They didn't like to cook them. But they always ate with great pleasure. Therefore, it was always necessary to sculpt dumplings a lot. And since then, their preparation for mom has become an almost meditative process. She can sculpt them for hours, and does not get tired, she says that she even likes it. Time seems to stop.

In general, I also had an excellent teacher in this matter - that is my mother. And I often cook dumplings for my family. Of course, their preparation requires a fairly large amount of time, but you don’t feel sorry for any time to feed your beloved grandchildren, children, husband.

Unleavened potato dumplings

We need for the test:

flour - 3 cups
water - 2/3 cup
egg - 1 pc.
vegetable oil - 1 tbsp. a spoon
salt - 1 teaspoon

For filling:

potatoes - 1 kg
butter - 60 gr.
milk - 0.5 cups
salt - to taste
onion - 1 pc. (optional)

Cooking:

1. After kneading, the dough will need time to infuse, so we prepare it first.

2. We take a deep bowl, and sift the flour into it. It is imperative to sift flour, it will be saturated with oxygen during sifting, and the dough will be tastier.

3. In the center we make a recess and drive an egg into it, immediately add salt. We begin to mix the flour with the egg with a spoon, gradually moving the flour from the edges to the center.

4. Then we take boiled water, it should be slightly warm, or at room temperature. Gradually pour it a little bit into the center, continuing to mix. Also, a little vegetable oil was added to the center (in principle, when you make lean dough, you can do without it). When all the water has been poured in and mixed with flour, we begin to knead the dough with our hands right in the cup.

5. When all the flour has been collected, put the dough on a table lightly sprinkled with flour. Mix well and knead the dough until smooth. The dough should be tough and elastic at the same time.

6. Wrap the dough in cling film. Or just leave it on the table and cover it with a cup. The dough should be infused for at least 30-40 minutes.

7. While the dough is infused, cook mashed potatoes. As you can see in the note. The only thing is, if someone is fasting (after all, Great Lent is underway), then you can’t add butter to the puree. Therefore, you can finely chop the onion, fry it in vegetable oil, let the onion cool and add to the puree. Instead of milk, dilute mashed potatoes with water from under the potatoes.

8. If you do not fast, and seasoned the puree with butter, you can still finely fry the onion in vegetable oil, and then put it on dumplings. So the dish will turn out even tastier.

9. Now that the puree is ready and the dough has rested, let's start sculpting potato blanks.

10. We knead the rested dough again, we see how its consistency has changed. It has become more elastic, smoother.

11. Cut off 1/4 - 1/5 of the dough, and roll out the sausage. Then cut it into small pieces. Press the cut edges in flour. We roll out a few pieces, and sculpt. It is not necessary to roll everything at once, so that they do not dry out and do not stick together. It is not necessary to use a lot of flour, too "floury", dumplings will be poorly molded.

12. Put as many potatoes as you can put, and make the products well. They are tasty if they have a lot of toppings. But if there is too much of it, then they will tear during cooking, and all the filling will fall into the water.

13. Roll out cakes - the blanks should be thinner, and this is the golden mean. Roll out too thick, the dumplings will not be the same, roll out too thin, they again may tear.

14. Of course, you can roll out a large thin layer at once, then cut out the same circles with a glass, and sculpt from them. But where is the meditative process then? But seriously, with this method there are a lot of scraps. And if they are reassembled and kneaded, they will already be with an excessive amount of flour, and it will be difficult to make good products out of them. So I'm in favor of the first way.

14. We lay out the finished molded products on a board sprinkled with flour.

15. While we are sculpting, you can put water in a large saucepan to warm up. You need a large pot so that there is enough space for cooking. To make it convenient to mix, and not tear them at the same time.

16. When the dumplings are stuck together, lower them one by one into boiling salted water. If there are a lot of them, then it is better to cook in two runs. The water will stop boiling after a while, no big deal. Take a slotted spoon, and very carefully, so as not to damage them, starting from the bottom, as if we lift them to the top.

17. After a while, the water will boil again. Stir one or two more times. The dumplings will start to float one at a time, and soon they will all float up. The water should boil cheerfully enough, but it does not need to overflow over the edges of the pan. Therefore, adjust the fire to the desired.

18. After all of them have surfaced and active boiling has begun, after 5 minutes they are ready. But if you get them with thick walls, then you can cook them for another 3-4 minutes.

19. When dumplings with potatoes are ready, take them out with a slotted spoon into a large bowl. Allow the excess water to drain through the holes in the slotted spoon first. Pull them out carefully, at this stage they can also be easily damaged.

20. Put butter or onion fried in oil into a cup with finished products. Mix. I mix by rotating the cup from side to side, and slightly tossing the dumplings up. The main thing is to catch them back in time so that they do not scatter. Stirring them with a spoon can damage them. And then you get the dough separately, and mashed potatoes separately.

21. Prepare plates, forks, sour cream, butter in advance. Vareniki - oh, how they don’t like to stand on the table for a long time, and wait until everyone is gathered. They must be eaten with heat, with heat!

Well, I don't talk anymore. Eat healthy and enjoy a delicious, hearty potato dish.

Enjoy your meal!

P.S. If it suddenly happened that for some reason they remained uneaten for you .... Well, everything happens in life. Place them in the refrigerator with a lid on. Get up in the morning, melt a piece of butter in a frying pan, or you can use vegetable oil, and put the remaining copies in a hot frying pan. Fry them on both sides and eat fried.

Believe me, it will be no worse than freshly brewed. My children always ask me to make more dumplings so that they will be left on the second day. They really love them in all forms, and I think this is such a secret move to prolong the pleasure!!!

Enjoy your meal!

One of the most favorite dishes of the original Slavic cuisine is dumplings with potatoes. This delicacy is usually attributed to Ukrainian cuisine, but analogues of dumplings exist in other countries. Its components are always the same - dough and filling, but there are a great many recipes. The classic version - dumplings with potatoes and onions, especially served with sour cream and herbs, will decorate any table.

How to cook dumplings with potatoes

Often the recipe for dumplings with potatoes is passed down in the family from generation to generation. Our ancestors preferred to make dumplings all together, and even now this tradition has been preserved in some families. It is difficult for inexperienced housewives to understand all the intricacies of this process - what should be the dough, connect the edges, make the filling. The classic version of this dish:

knead a cool dough (there are many recipes);
roll;
lay out the filling and pinch the edges.

After all stages, dumplings are boiled in a large saucepan or frozen. This Ukrainian dish is served on the table with sour cream, finely chopped herbs or butter. The main secret is to knead the dough correctly so that it is elastic, does not crack when frozen or burst when cooked. It is also important to make the filling thick and pinch the edges well.

How to make dough

Delicious dough for dumplings with potatoes will provide half the success in this matter. Throughout history, many recipes have accumulated with different ingredients. The ideal dough is fresh, elastic, which is easy to roll out. There are a couple of secrets - for example, add a spoonful of vegetable oil to the dough. This will provide him with plasticity and suppleness. You need to knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, let it “rest” for half an hour before sculpting.

The easiest test option for this dish is on the water. Even such a simple method has many variations, starting with the temperature of the water. Some chefs advise using ice water, others heat it up to 30-35 degrees. Sometimes a chicken egg is excluded from the ingredients so that the dough is more elastic. Ingredients:

flour - 2-3 cups;
water - 1 glass;
egg - 1 pc.;
salt - a pinch;
rast. oil - 1 tbsp. a spoon.

The dough for dumplings in milk is tender. Experienced housewives advise those who are on a diet to dilute it with water 1: 1. The milk in this recipe must be at room temperature, it is advisable to sift the flour. Sometimes the dough is kneaded with hot milk. For the recipe you will need:

milk - 1 glass;
egg - 1 piece;
flour - 4 cups;
vegetable oil - 1 tbsp. a spoon;
salt - 0.5 teaspoon.

Often, kefir is used instead of water when kneading dough. It will be replaced by any fermented milk product (yogurt, whey). Experienced housewives advise using kefir at room temperature and mixing it with soda before adding flour. Such dumplings will be lush and appetizing. As ingredients are used:

kefir - 500 ml;
egg - 1 piece;
flour - 5-6 glasses;
soda - 1 teaspoon;
salt - 1 teaspoon.

Any hostess dreams that her dumplings do not boil soft, do not break. Choux pastry, where boiling water is used, is suitable for these purposes. Just hot water will not work, boiling is needed, so chefs advise making this dough with a mixer. Then the mass must be cooled at room temperature, then the steep dough will become soft. For the custard mass you will need:

wheat flour - 3 cups;
egg - 1 piece;
rast. oil - 1 tbsp. a spoon;
salt - 0.5 tsp;
steep boiling water - 1 cup.

How to sculpt

Each cook makes dumplings using the method they like the most. After the soft dough is cooked, you can proceed in two ways. In the first, the mass is rolled out on the table and neat circles are cut out with the help of a glass. In the second version, a “sausage” is twisted from the dough, as in the photo, which is cut into pieces about 1 cm thick. Then they are rolled out with a rolling pin to the required thickness. The shape is a crescent, but you can make round, pigtail or herringbone. The “pigtail” option is often used, then the dough will definitely not stick out.

Recipes for dumplings with potatoes

Dumplings are molded with different fillings, even potato stuffing has a great variety of variations. Potato goes well with different products, so another ingredient is often added to the filling. The most popular types of Ukrainian dumplings:

with potatoes and mushrooms;
with potatoes and greens;
with fried onions;
with the addition of cracklings.

Classic recipe

Cooking time: 1 hour 10 minutes.
Servings: 4 persons.
Purpose: lunch.
Cuisine: Ukrainian.

This traditional Ukrainian dish is often served with another favorite product of this people - lard. In the classic version, fragrant and hot dumplings with potatoes are served with sour cream, herbs and fried bacon (greaves). Such food is not very lean, so it is more suitable for lunch. The dough for this recipe is kneaded very simply - on water and flour.

Ingredients:

potatoes - 5 pcs.;
flour - 2-3 tbsp.;
water - 1 tbsp.;
salt - to taste;
lard - fresh or salty to taste.

Cooking method:

You already know how to make dough for dumplings with potatoes - this recipe uses water, flour and salt.
Boil the potatoes in salted water and put the stuffing in a deep bowl. With a fork or crush, you need to knead the mass to the desired consistency and you can start sculpting.
We roll out the dough in any convenient way and prepare pieces of dough. We put a spoonful of the filling on the circles and pinch the edges with a pigtail.
Pour water into a large saucepan and bring to a boil, add a spoonful of salt to taste. Ready dumplings should float.
We serve lunch with sour cream, fresh herbs and cracklings, as in the photo and serve. It turned out very tasty!

With potatoes and onions

Number of servings: 6 persons.
Calorie content of the dish: 195 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.

Onion fried in vegetable oil gives a special taste to the potato filling. Experienced cooks add a lot of fried onions to mashed potatoes and season them with pepper. The dish turns out to be almost dietary and is great for fasting, if you do not grease the dumplings with a piece of butter. This step by step recipe will tell you how to cook this dish according to all the rules.

Ingredients:

wheat flour - 600 g;
water - 1 tbsp.;
potatoes - 800 g;
egg - 1 pc.;
pepper, salt - to taste;
onion - 1 pc.

Cooking method:

Peel raw potatoes, boil over low heat. Cut the onion, fry in oil. Cool the mashed potatoes a little and mix with onions.
You can choose any dough recipe for dumplings with potatoes, but the traditional one is most suitable. When the dough is ready, you need to roll it out and cut circles with a medium-sized glass.
Before putting the filling, cooks roll the pieces in a small amount of flour.
Dumplings are best thrown into boiling water, and pulled out with a slotted spoon.
Serve a lean dish with greens, as in the photo.

With potatoes and mushrooms

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The filling for dumplings with potatoes is often supplemented with another favorite product of the Slavs - mushrooms. Thanks to them, the dish is very aromatic. Potato dumplings with mushrooms are very popular among vegetarians, believers who fast. The rest for this option is better to make soft dough with egg and vegetable oil, then it will be elastic.

Ingredients:

potatoes - 1 kg;
champignons - 400 g;
onion - 1 large onion;
wheat flour - 1 kg;
chicken egg - 3 pcs.;
water - 500 ml;
oil rast. - 2 tablespoons;
salt.

Cooking method:

Fry champignons together with onions, mix with boiled potatoes.
Knead the dough until it becomes soft. We start rolling out the dough.
The type of dumplings depends on the thickness of the dough. For potato and mushroom filling, it is better to make it thicker.
If there are a lot of dumplings, you can freeze them. To do this, put them on a floured board and send them to the freezer.

With raw potatoes

Cooking time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: dinner.
Cuisine: Ukrainian.
Difficulty: easy.

There is a very easy way to make dumplings without much effort. Using raw potatoes will save time and diversify the classic version of this dish. Often chopped lard, minced meat or pieces of meat are added to such dumplings to make dinner even more delicious. How to cook raw potato stuffing, you will learn in this recipe.

Ingredients:

milk dough;
potatoes - 5 pcs.;
salt pepper.

Cooking method:

To prepare dumplings with raw potatoes, use the dough in milk, it will emphasize the taste. Do not forget that for modeling you will need a couple more cups of flour to roll the pieces of dough.
Potatoes need to be chopped - scroll in a meat grinder or chop finely. Optionally, you can add lard or minced meat. Salt and pepper the finished mass to taste.

lazy dumplings

Cooking time: 30 minutes.
Servings Per Container: 4.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For those who do not want to spend hours connecting lumps of dough with filling, there is a very simple option - lazy dumplings. Such a dish is found in almost all cuisines of the world and has different names - dumplings, dumplings, dumplings, gnocchi. To taste, such a dish is no different from the traditional version, but is served with sour cream and herbs. It turns out very tasty!

Ingredients:

potatoes - 5 pcs.;
egg - 1 pc.;
flour - 150 gr.;
salt - to taste.

Cooking method:

The potatoes are boiled and kneaded in a bowl, an egg is added.
Flour is poured into the puree, the dough is thoroughly kneaded. If desired, you can add a little water if the mass is difficult to mix.
The resulting dough should be cool, then it is rolled out with a sausage and cut into pieces 1.5-2 cm thick.
Dumplings are boiled in salted water until fully cooked.

Video

One of my favorite homemade dishes is dumplings. The beauty of this "stucco" 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 you how to get a delicious filling, but also reveal the secrets of kneading a good dough.

Ideal dough for dumplings with potatoes

There are many options for preparing the base. Here are the most popular ones.

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 dough for dumplings becomes elastic.
We put it in a bag and a plastic container and send it to the refrigerator for about half an hour. Readiness can be checked by pointing a finger at the bun. The dent should heal slowly.

Many chefs love the 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 fire in a small bowl.
When it boils, add 1 cup of 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.
Put in cellophane in a cold place.

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

Classic recipe

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

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

Action algorithm:

We wash the potatoes and remove the skin.
After cutting the root crops, put them in a saucepan, pour cold water and set to boil. Do not cut the potatoes into small pieces - such a filling will be watery.
When the potatoes are ready, drain the liquid and mash with a potato masher.
Break the egg into the puree and pour in the salted milk. Once again, mix everything and leave to cool.

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

Adding onions to the recipe

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

Note that in this method, you should 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 sculpting.

Ingredients:

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

We will prepare like this:

We start with potatoes, which, just as before, need to be peeled and boiled.
Drain the water from the finished vegetable, top it with butter and let it cool slightly so that the raw egg does not boil after being added to the puree. We try for salt - if not enough, add it.
Squeeze the garlic into the puree, pour in the dill, throw off the fried onion and start adding the flour. The mass should be sticky.
We roll out a “sausage” from a small part of the finished mass and, for convenience, generously sprinkle it with flour.
We cut the blank and form lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for those who fast

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

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

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

To ensure that the dough does not boil during the heat treatment, strictly follow the recommendations.

Dissolve salt in water, adding flour, knead a stiff dough.
To swell the 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 potatoes;
200 g sour cabbage;
2 onions;
3 art. l. vegetable oil;
allspice and salt.

While potatoes are being cooked for filling lean dumplings, sauté the onion separately in a pan, add finely chopped sauerkraut and simmer the food under the lid until fully cooked. Mix them with puree and season with pepper.

Cooking with raw potatoes

If you don’t want to spend time boiling potatoes, kneading and waiting for the filling to cool, then you will definitely like the recipe below.

Ingredients:

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

There are two cooking options. First, when raw potatoes are crushed with a grater, the juice is squeezed out and the resulting vegetable chips are mixed with chopped onions, salt and seasonings.

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

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

With the addition of mushrooms

This filling is perfect for lovers of "forest dwellers". 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 potatoes;
30 g butter (butter or sunflower);
salt and seasonings.

In this case, everything is also extremely simple:

Let's start with the puree.
Separately, in a frying pan, sauté the onion with the addition of oil, and then add finely chopped champignons.
Without closing the lid, fry the products for about 5 - 6 minutes.
Mix the filling, adding salt and the necessary seasonings.

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

How to cook

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

So, if you are using a regular pan, then:

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

If you use a double boiler, be sure to grease the surface of the pan with oil and do not put dumplings next to it.

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 prevent.

Using a microwave, pour half a plate of water, lay out the products and wait until the liquid boils, 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 prepared 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 float to the surface, 3-4 minutes will be enough, after which you can remove the products with a slotted spoon. However, for raw potatoes, the time will have to be increased by about 5 minutes.