How to make dumplings with potatoes. Lazy dumplings with potatoes

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

Ingredients

for refueling:

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

for test:

white flour 3 cups
milk 1 cup (in Lenten version water)
chicken egg 1 pc. (lenten version without eggs)
vegetable oil 1 tbsp.
salt 0.5 tsp

You will also need 5 large potatoes, from which we will prepare puree for the filling.

Cooking time 60 \ Number of servings 5-6 \ Pot, frying pan

How to cook dumplings with potatoes

Dumplings are dumplings, and I started with the dressing. Cleaned and cut small cubes onions and mushrooms.

I did the same with the pork belly.

I combined the brisket with mushrooms and onions and fried it in large quantities vegetable oil. When the onions, mushrooms and brisket became golden brown, I chopped parsley into them, and then immediately turned off the stove.

Then I started filling. To make the puree, I peeled and cut the potatoes into large cubes and boiled them in salted water until tender. Of course, you can boil potatoes either whole or with skins, but cubes will be faster and cleaner.

I mashed the potatoes to obtain a thick puree. If it's too thick, add a little milk ( boiled water). Salted and lightly peppered. Calling mashed potatoes mashed is a convention, of course, because I didn’t add eggs, and I only added milk when necessary. But we have dumplings with potatoes, and there is no need to overload the filling with unnecessary ingredients.

While the potatoes were cooking, I kneaded the soft elastic dough. Look at the ingredients: for fasting people, make the dough without eggs in water. Option lean dough: 1 glass of water, 3 glasses of flour, 0.5 tsp. salt. Covered it with cling film and let it rest.

I rolled out the dough and cut out pieces of the required diameter from it. The pieces should be made thin enough, but not so thin that the dough breaks. I cut mine out using a small serving ring, cookie cutters or wine glass necks would work.

Please note how much filling I placed in the center of the round blanks, cm distance to the edges - for me it is 1 tsp. with the top, you may have more or less depending on the size of the pieces. I made dumplings. The edges can be pinched, but I just “glued” them together. If the dough does not stick well, brush the edges with water.

Now all that’s left is to cook the dumplings and potatoes. Place the dumplings in boiling salted water. After they floated, I cooked them for 3 minutes.

I took the finished dumplings out of the pan with a slotted spoon, put them on a plate, poured the heated dressing on top, mixed them carefully and served.

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

Dumplings with potatoes are a recipe for an incredibly tasty dish that can rightfully be considered Ukrainian, although many believe that it is common Slavic. As for the cooking technology, it is not at all complicated: we make a small circle of dough and wrap the potato filling in it.

Despite its simplicity, this dish has a large number of cooking options, first of all, this concerns the filling: potato pores, raw potatoes, with fried onions, cracklings, mushrooms, lard, minced meat, cheese, dill, etc.

The size of this delicacy can be small, no larger than a chicken egg, or it can be prepared quite large - the size of a frying pan. The dough for dumplings is classic, that is, the same as for dumplings: flour, water and eggs. However, some housewives experiment and use kefir, milk, boiling water, or mineral water.

It’s no secret that “tinkering” with dumplings is quite troublesome and takes a long time, at least an hour and a half. However, such efforts will undoubtedly be rewarded by your grateful and well-fed relatives and guests.

Before you start modeling, you need to knead an elastic dough and prepare potatoes, which can be supplemented with different products. If you want to shorten the cooking time, then you can prepare the dough and filling in advance, which can be safely stored in your refrigerator.

Believe me, the process of preparing food takes up most of the cooking time of this Ukrainian dish, since you can stick them on much faster. Cook ready-made dumplings in a large amount of pre-salted water. But you shouldn’t mix them too often or recklessly, as you can simply break the structure of the dough.

So, in this article we will present to your attention the “five” most popular recipes dumplings with potatoes.

Here you can get acquainted in detail with all the nuances of preparing this dish and please your loved ones and guests with it.

Recipe 1: Dumplings with potatoes and milk

The dough turns out extremely elastic and tender, and the filling becomes a delicious addition this delicacy!

To prepare four to five servings you will need:

300 gr. – potatoes
280 gr. - torment
100 ml. – milk
2 pcs. – onions
1 PC. - egg

Preparation:

Recipe 2: “Classic” dumplings

This is a hearty and very tasty dish that you can’t get bored of. In addition, it can be varied by using different fillings. Dumplings can be cooked either in boiling water or steamed. Moreover, this delicacy is perfectly preserved in the freezer, so you can stick dumplings great amount.

To prepare four servings you will need:

2-3 tbsp. - torment
1 tbsp. - water
1 tsp – salt
500 gr. – potatoes
1 PC. – onions
3 tbsp. l. – vegetable oil

Preparation:

Make some puree out of boiled potatoes.
Prepare the dough: take a bowl, pour flour into it and make a small hole in the center, add salt and pour water.
Mix well and make a dough that will not stick to your hands and will be quite elastic.
After this, cover the bowl with a towel and let it rest a little.
We make the frying: saute the peeled and cut into small cubes in vegetable oil until it becomes transparent.
We make a “sausage” from the dough and cut it into equal pieces.
Roll out each of the prepared pieces and make a thin flat cake.
We place our filling in its center, fold it in half and carefully but gently pinch the edges.
Place the molded dumplings on a board previously sprinkled with flour.
Boil water and add salt.
It is advisable to throw one dumpling into boiling water so that they do not stick together.
You need to cook for about ten minutes until they float to the surface.
The delicacy must be served hot, seasoned with sour cream.

Recipe 3: Lenten dumplings

If you are fasting and want to eat something tasty, then this recipe will be a real find for you. Tasty, satisfying and made with the simplest ingredients!

For four to six servings you will need:

700 gr. - torment
1.5 tsp – salt
600 gr. – potatoes
1 bunch – greenery
400 ml – water

Preparation:

Recipe 4: Dumplings with raw potatoes and lard

This is a very delicious and at the same time simple recipe for dumplings. Individual characteristics it is given by what is used for the filling raw potatoes, not mashed potatoes.

For two to three servings you will need:

4-5 pcs. – raw potatoes
1 PC. – onions
50 gr. – lard (fresh)
any dough for dumplings

Preparation:

Recipe 5: Dumplings with potatoes and chicken

For all lovers of dumplings, I would be happy to provide an original and unusual filling for them - potatoes with chicken. Prepare this delicacy and delight your loved ones and guests. Undoubtedly, they will be pleasantly surprised by your culinary imagination.

For four servings you will need:

600 gr. – potatoes
500 gr. – sour cream
500 gr. – chicken fillet
4 tbsp. - torment

Preparation:

These are perhaps the most common recipes for dumplings. If you look, there are a huge number of them, for example: Ukrainian steamed dumplings, Lush dumplings with kefir, Dumplings with cabbage and mushrooms, Steamed dumplings in a slow cooker, Dumplings with potatoes and cheese and many other different recipes...

I hope you can appreciate the taste of this wonderful dish.

What kind of dumplings do you like?

Dumplings are one of the most famous dishes Slavic cuisine. Ukrainian chefs undoubtedly achieved the highest skill here, but delicious recipes can be found in both Russian and Belarusian cuisines. In this article we will talk about dumplings with potatoes, a popular and very delicious dish. Below are the simplest and available recipes dough, fillings, and cooking methods.

Delicious classic dumplings with potatoes and onions

The good thing about classic dumplings is that they require a minimal set of ingredients. They are delicious hot or cold, as a second course on the lunch menu or as a main course during dinner.

Ingredients:

Dough:

Wheat flour, highest grade – 500 gr.
Drinking cold water – from 2/3 to 1 tbsp.
Salt (to the hostess’s taste).

Filling:

Potatoes – 800 gr.
Onions – 1 pc.
Vegetable or butter.
Hot black pepper, salt.

Cooking algorithm:

Wash the potatoes thoroughly, boil in their skins until tender (40–45 minutes) in salted water.
Peel the onions and rinse under running water. It needs to be finely chopped, fried vegetable oil before receiving golden crust(it is important not to overdo it).
Peel the cooled potatoes and prepare mashed potatoes. Add onion and oil (to Lenten dumplings- vegetable, for regular ones - creamy). The filling is ready.
Preparing dough is a complicated matter, but only at first glance. Sift the flour into a deep container (bowl) so that it is saturated with air, add salt.
Make a well in the center, add salt and cooled water. Then knead the dough and roll it into a ball.
Transfer the dough to another container, cover with cling film to prevent it from drying out, and place in the refrigerator for at least 30 minutes.
Next, it should be divided into two parts, one should be left under the film ( kitchen towel), roll the second into a thin layer.
Take an ordinary glass, use it to make circles, collect the dough scraps, they will be useful for the next portion.
Place the filling on each circle, pinch the edges, as you practice they will turn out more and more beautiful. Already finished goods need to be laid out on a flat surface (cutting board, large dish or tray), lightly dusted with flour.
If you get a lot of dumplings, some can be removed freezer, they are well stored. Cook the rest: throw into boiling salted water in small portions for 5-7 minutes, spread with a slotted spoon on a dish in one layer.
The dish is ready, all that remains is to serve it beautifully on the table - pour it over with butter or rich sour cream, and sprinkle it with herbs!

With potatoes and mushrooms - photo recipe step by step

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

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

Canned mushrooms are added to already sauteed onions, heated together to get rid of the liquid, and then also combined with mashed potatoes. Can also be used salted mushrooms. But before you combine the mushrooms with onions, you need to soak them well to remove excess salt.

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

Cooking time: 1 hour 40 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

How to cook a dish with raw potatoes

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 according to taste and salt.

Cooking algorithm:

Since in this recipe the potatoes are taken raw, start preparing the dish by kneading the dough. The recipe is classic, the technology is the same - sift premium wheat flour through a sieve, mix with salt.
Pour the egg, water and oil into the well (it is needed to make the dough more elastic and stick to your hands). Knead the dough, cool for better rolling.
For the filling, peel the potatoes, grate them, and place in a colander (sieve). It is very important to remove as much moisture as possible from the potatoes, then the products will not fall apart and the filling will have a fairly dense consistency.
After this, add onion, fried until golden brown, salt and seasonings to the potato mixture, mix well. You can start “assembling” the dumplings.
Take a piece of dough, roll it out, and use a glass container to make circles. On each one, carefully place the filling in a mound and pinch the edges. You can use special devices for making dumplings, then the edges will be tightly pinched and look aesthetically pleasing.
Boil dumplings with raw filling in hot salted water, the cooking time will be longer than in classic recipe, since the filling is raw – 10-12 minutes.
Dumplings laid out on a plate, sprinkled with green onions and dill, evoke only admiration!

With potatoes and lard

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.
Lard – 100-150 gr. (bacon with thin layers of meat is especially good).
Onions – 1 pc.
Pepper (or any seasonings to the hostess’s taste), salt.

Watering:

Butter – 2-3 tbsp. l.
Herbal salt.

Cooking algorithm:

Kneading the dough in the classic way, first mix the flour with salt, then combine it with the egg and water. The dough should be quite stiff, but elastic; keep it in a cold place for half an hour.
Preparing the filling should also not cause any difficulties - boil the potatoes (in their skins) with salt, peel them, and prepare mashed potatoes.
Cut lard (or bacon) into small cubes. Fry the cubes in a frying pan, add finely chopped onion at the end of frying.
Cool, mix with puree, add salt and sprinkle with seasonings.
Make dumplings - cut out circles from the rolled out dough, place the filling on them, then start forming crescents. Pinch the edges especially carefully so that the filling does not escape during cooking.
Cook very quickly, 2 minutes after floating.
Prepare the topping: melt the butter, add a little herbal salt.
The dish, firstly, looks amazing, and secondly, it has an incomparable aroma that will immediately attract everyone in the household to the table!

With meat

Someone might say, these are dumplings, and they would be mistaken. The main difference between dumplings and dumplings is that in the first dish the filling is placed raw, in the second it is already prepared. You can use, for example, the following simple and tasty recipe.

Ingredients:

Dough:

Wheat flour (high grade, naturally) – 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, seasonings.
Butter – 30-40 gr.
Sunflower oil – 2 tbsp. l.

Cooking algorithm:

The best place to start cooking is with the filling. Cook the beef with salt and a mixture of spices until cooked. Boil the potatoes and mash them into a puree.
While the meat and potatoes are cooking, you can start kneading the dough. To do this, dissolve the salt in water in a kneading container, add flour and begin the kneading process. The resulting dough will be elastic and stick well to your hands. Dust the mixture with flour and leave for a while.
Remove the finished beef from the broth, cool, cut into small pieces and grind in a blender, combine with puree.
Wash the onions and carrots, peel and grate (the onions can be chopped). Fry the vegetables in oil (vegetable) until a pleasant golden hue.
Salt, sprinkle with seasonings, combine with chopped filling.
Make circles from the dough, place the filling on each of them, and top with a small piece of butter. Then the filling will turn out very juicy. Pinch the ends, you can connect the tails (like dumplings).
The cooking process lasts 5 minutes in boiling water, to which you must add salt and, if desired, aromatic herbs and spices.
Serve the dish with broth or sour cream, as your family prefers; a sprig of dill or parsley will add flavor and set the mood!

How to cook dumplings with potatoes and cabbage

Classic filling recipe with boiled potatoes you can change it up 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:

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

Cooking algorithm:

Kneading the dough is classic: make a well in the flour (pre-sift), into which put the remaining ingredients (salt and eggs), pour in the water. Roll out, put in a bag or cover with film, and put in a cool place for a while.
The filling is also prepared in the classic way: first boil the potatoes and puree them. Finally add butter.
Chop cabbage, peeled, washed carrots, you can use a beet grater. Stew vegetables in vegetable oil. Mix with mashed potatoes, add salt and seasonings.
Make dumplings, carefully lower them in portions into salted water (the cooking process proceeds very quickly, 1-2 minutes after rising).
How to serve the dish depends on the imagination of the hostess - it is advisable to pour butter(melted), garnish with herbs, or fry bacon and onions.

Recipe for a dish with potatoes and cheese

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

Ingredients:

Dough:

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

Filling:

Boiled potatoes – 600 gr.
Cheese – 150 gr.
Onion – 2 pcs.
Oil – 3 tbsp. l.
Salt and pepper to taste.

Cooking algorithm:

Sift the flour into a large container, beat the egg separately with salt and water, pour the mixture into the flour, knead into a firm, elastic dough. Leave it on the kitchen counter for 30 minutes, it will “rest.”
Start preparing the filling - chop the boiled and cooled potatoes, mix with grated cheese, salt and spices. You can add fried onions.
The preparation of the dumplings themselves is classic: roll out the dough into a thin layer, make circles using a glass (cup), lay out the filling.
Connect the edges - press or pinch tightly, or use special clamps. Cook in salted boiling water for 5 minutes, carefully remove.
Use a slotted spoon to transfer the finished dumplings to a large dish and garnish with herbs. Serve the sour cream separately and have a real feast.

Recipe for lazy dumplings with potatoes

The following recipe is for very busy mothers, bachelors and people who love 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 the potatoes, wash them, boil them. Mash into a puree, mix with salt and egg, then add flour little by little and knead the dough.
Roll out the chilled dough into a sausage, cut it into bars, 1-2 cm thick, throw into boiling salted water. Transfer to a plate with a slotted spoon.

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

Water test recipe

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

Ingredients:

Dough:

Filtered water – ¾ tbsp.
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 kneaded very quickly while the water is cold, then it will turn out elastic, will come off your hands well, and will mold well.
To prepare the filling, the potatoes must first be boiled until tender. Then mash it into a puree; it will taste better when you add butter and seasonings.
Form dumplings, boil them in salted water and quickly remove from it with a slotted spoon.

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

Dumplings are prepared from different There are many ways from which you can choose the most suitable one. Some housewives naively believe that the most important thing in this dish is the filling. But this is a mistaken opinion. Cooking dumplings is a serious undertaking in which each stage is decisive. And the dough is one of the main ingredients. To prepare it, a simple set of products is enough. Let's look at recipes for other fillings.

Three components

This is the simplest dough recipe. You only need three ingredients that you always have in the house. Let's take 500 grams of good wheat flour, 3 large spoons of vegetable oil and 2 pinches of salt. We will prepare the dough in water, and you will need one glass of it. First, the liquid must be heated to a temperature of about 90 degrees. This will provide the dough with strength and elasticity. Then add salt and vegetable oil to the water. Mix everything and add flour. Knead the stiff dough and wrap it in cling film, leave for an hour. During this time, you can prepare the filling and start making dumplings.

Dough with egg

There are so many varieties of dumplings with potatoes that not every housewife knows the entire list. In the next version, in addition to the main components, they use egg. So, you need to take 500 grams of wheat flour, 150 grams of water, a pinch of salt and two chicken eggs. Important tip: before making the dough, it is always better to sift the flour, then it will be more tender.

Pour the finished flour into a bowl and make a funnel inside. Beat eggs into it, add salt and pour out water. Now gently knead the dough in water. Finished product should not stick to your hands. Good dough smooth to the touch and elastic. Now you can make dumplings from it.

Add milk

The ones described above with potatoes (on water) are simply excellent. But there is a more complicated option. To prepare you will need one chicken egg, 400 grams of wheat flour, 100 milliliters of milk and a pinch of salt. First, crack the egg into a bowl and beat it lightly. After this, add milk and salt. Pour the flour into a separate bowl and make a well in the middle. Then pour the liquid part there and carefully - first with a fork and then with your hands - knead. The dough made with milk is firm and elastic. After kneading, you can leave it on the table, covered with a towel, for 20-30 minutes.

Kefir dough

Today you can buy semi-finished products in the store. But, undoubtedly, homemade dough, prepared with your own hands with love, is always better. Another good option is kefir dough. As you can see, for cooking you can use any available products that are available in the house. Take 400 milliliters of kefir, half a teaspoon of salt, a third of a small spoon of soda, one egg and 800 grams of flour good quality. Pour kefir into a suitable container.

Separately, lightly beat the eggs and then add them to the first container. Pour a third of the flour into a separate bowl and pour the kefir and egg mixture into it. We begin to knead the dough, and add the rest of the flour as needed. The finished product should not stick to your hands. It doesn’t matter whether the dough is made with milk, water or kefir - it must be kneaded very carefully. Now you can start making dumplings.

Whey dough

Whey is also ideal for making dough. For this recipe you will need a kilogram of good flour, 500 milliliters of whey, half a teaspoon of salt and one chicken egg. Let's start with the egg. You need to break it into a bowl and beat it a little. There is no need to put in special effort. This is not a sponge cake, we just need to thoroughly mix the yolk and white. Now add salt and whey to the egg. Mix everything well again. Pour flour into a separate bowl, which must be sifted first.

Leave some of the flour (about 100-200 g). We will add it as needed while kneading the dough. As usual, make a depression in the middle of the flour mound and pour the liquid base into it. We begin to gently mix the contents with a fork, and when the mass becomes thicker, knead the dough with our hands. When it becomes elastic and stops sticking to your hands, you need to roll it into a ball, dust it with flour, cover with a clean kitchen towel and leave for ten minutes. Then start making dumplings if the filling is already ready.

Choux pastry

Dough recipes for dumplings with potatoes can also be original. Take, for example, choux pastry- it has a delicate structure. And you can cook it with milk or water, with or without eggs. Let's look at the recipe. To prepare it you will need two glasses of flour, two large spoons of vegetable oil, a glass of boiling water and a pinch of salt. Now the process itself is important. Pour the flour into a bowl and add salt and vegetable oil. Now we begin to pour boiling water into it (steep boiling water). We do this carefully, slowly, in a thin stream.

At the same time, you need to knead the mass, making it homogeneous. After this, put the dough on the table and roll it into a thin flat cake, from which we will cut out circles for making dumplings. The structure of the dough is such that it will not stick to the surface and no additional flour is required. Next, take the prepared filling and begin to form the dumplings. Place a small portion of filling in the middle of each circle, fold in half and pinch the edges.

Choux pastry on water with eggs

You can complicate the recipe and add eggs. This dough will no longer be lean. To prepare, you will need 2 cups of flour, half a glass of water, a third of a teaspoon of salt, one chicken egg and half a small spoon of sugar. First, mix the egg with salt and sugar.

Then we begin to add boiled water to this mixture. hot water. In this case, the contents of the bowl must be stirred vigorously so that the protein does not curdle. Immediately after this, we begin to add flour in small portions. Knead the dough, which should be smooth, elastic and resemble good plasticine. Now let's start preparing the dumplings.

Choux pastry with milk

This recipe can be called the most difficult of all, although even a novice housewife can prepare the dough in this way. Take 3 cups of flour, three chicken whites, a glass of milk, half a small spoon of sugar, a third of tea salt and 40 grams of butter. Place a container (saucepan or saucepan) on the fire and pour milk into it. Add butter, sugar and salt. Make the heat high until the mixture boils. Then we reduce it, making it medium. No foam should appear on the surface of the milk.

Now we begin to add a glass of flour to the milk. Mix very carefully so that no lumps appear. After this, remove the pan from the heat and cool slightly. Next, you need to quickly beat in the whites, without letting them curl. Then add the remaining flour and knead the dough. The consistency should not differ from the product prepared according to previous recipes. The dough turns out soft, elastic and tender. You can make delicious dumplings from it. You need to perform all the steps step by step - and then everything will definitely work out.

Dough in a bread machine

Cooking dumplings cannot be called a quick task. However, a modern housewife can always use the services of technology. A bread maker is a faithful assistant in the kitchen. With its help you can not only bake different varieties delicious bread, and knead the dough without much hassle. It should be noted that this bread maker does this very well. We present to your attention universal recipe for dumplings with any filling. You will need 550 grams of flour, 100 milliliters of water, 225 milliliters of milk, half a teaspoon slaked soda and half a tablespoon of salt. The operating principle of all bread makers is the same, so you can take this recipe as a basis, changing only the order in which the products are added. So let's get started.

We measure required amount water and milk. In total, you should get 325 milliliters. Dissolve salt and soda slaked with vinegar in the liquid. Pour the flour into the bread machine bucket and pour the liquid on top. Some models have a different bookmark order. First, pour all the liquid ingredients into the bowl, and then add the flour. Read the instructions carefully. Now we set the desired program. It can be "dough" or "pasta dough". Turn on the bread maker and wait for the kneading to finish. The process takes from 15 to 30 minutes depending on the model.

Mineral water dough

One last thing unusual recipe how to make dough for dumplings. Take two eggs, 100 ml of cold mineral water, a pinch of salt, a tablespoon of vegetable oil and flour. The cooking process is standard. Pour the flour into a bowl and make a well inside. In a separate bowl, mix mineral water, salt, eggs and vegetable oil. Now mix the liquid and dry substances and knead the dough.

The main ingredients for making the dough are flour and water. For improvement taste qualities You can add eggs and replace the water with milk, whey or kefir. Be sure to add salt. Even a small pinch will improve the taste of the dough. It is better to cover the finished product with a towel or wrap it in cling film and let it “rest” for 20-30 minutes. After this, you can start making dumplings with with different fillings. Cook the dumplings in a sufficient amount of boiling water, in small portions.

It is important that the dish contains filling and dough that are balanced in quality. 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, and at the same time, durable so as not to crack in the freezer or burst during cooking, releasing all the delicious things out.

There are several 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 out and the mass will not tear.
Milk with water. If you are watching your figure, replace part of the milk in the dough with water. The optimal ratio: two to one, more milk. This way you can knead delicious dough for dumplings with potatoes, making it dietary.
Reheat. It is better to pour the liquid for the dough, be it milk, water or potato broth, warm. This way the mass will come out softer, and the gluten will disperse faster.

Potato dumpling recipes

Base

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

The dough for dumplings with potatoes in 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 teaspoon;
salt - 1 tsp;
vegetable oil - 2 tbsp. l.

Preparation

Beat the egg into a bowl, add spices and whisk.
Combine oil and water.
Place flour in a deep saucepan.
Pour the beaten egg and the oil and water mixture into the flour. Using your hands, gather the flour from the edges to the middle, kneading into a soft dough.
After kneading, wrap the bun in a bag and place in a cool place for 15 minutes.
Peel the potatoes, cut them into halves and cook.
Drain the water from the pan almost completely; the potato filling for dumplings should not be liquid, otherwise it risks leaking out during cooking and ruining the entire dish.
Mash the potatoes. It is better to use a special masher rather than a blender to make the puree thicker and denser.
Peel the onion, chop and fry with two tablespoons of oil until transparent.
Place part of the onion in the potato mixture, pouring into the pan and oil where the onion was fried. This will make the filling for dumplings with potatoes more satisfying.
Don't forget to add spices to the potatoes. Let it cool down a bit.
It's time to take out the dough, roll it out and make 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 the pieces into cakes. Place some potatoes in the middle of each. Let there be so much of it 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 the water boils again.
To serve, toss the dumplings with the remaining onion and oil gravy. You can also serve thick sour cream.

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

There is a lot of debate about whether dumplings with potatoes can be frozen. Opponents of freezing claim that the potatoes in the filling acquire a sweetish taste. This is true. The starch contained in the vegetable is to blame. When frozen, it breaks down into fructose and sucrose, which produce a sweet taste.

If the goal of preparing dumplings is to stick them for future use, it’s worth remembering how to freeze dumplings with potatoes correctly so that they remain appetizing. Before you prepare delicious dumplings with potatoes, keep the potatoes themselves, peeled and cut, for several hours in cold water. Change the water immediately for cooking. This soaking will help, if not completely eliminate, then minimize the sweet taste of the 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 the onions. In this case, the filling is never too dry.

Dumplings on their own are enough hearty dish. IN classic dumplings with potatoes, the calorie content is at least 330 kcal per serving. They cannot be called an ideal diet for losing weight. If you bake dumplings with potatoes in pots, they will turn out even richer, 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.

Preparation

Knead the usual dumpling dough from water with 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 lard and place it in a frying pan. Melt it over medium heat.
Stir the cracklings into the puree and fry the chopped onion in the remaining fat.
Place the prepared onion in the filling and salt it.
Make a large thin layer of dough and cut out circles using a suitable shape.
Place the filling and seal the edges.
Throw the dumplings into boiling water, let them float to the surface and remove to a plate.
For the sauce, mix sour cream with flour.
Add oil to the bottom of each pot and add dumplings.
Pour sauce on top and sprinkle cheese.
Place the pots in the oven and cook for 20 minutes at 190°C.

When making these homemade potato dumplings, the recipe is easy to adapt to your tastes. Add to Fill tomato sauce or change the composition of the filling. Recipes with the addition of cabbage are perfect for baking. In addition, you can bake regular dumplings this way.

In a slow cooker with dill

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

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.

Preparation

Dissolve salt in water and stir in the egg.
Pour the water and egg into the flour and prepare the dough. IN last resort add butter, continuing to knead.
Cover the mixture with film and refrigerate.
Peel and boil the potatoes. Mash into a puree, adding salt and chopped dill.
Roll out a large layer from the suitable kolobok and cut into circles. Place a spoonful of filling in the center of each and press the edges together.
Coat 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. The dumplings will be ready in 10 minutes.

When the steamed dumplings and potatoes are ready, place them on a platter and serve with sour cream or melted butter. You can sprinkle some herbs on top.

To please your family with delicious dumplings, you need to tinker. But the result will please you, no doubt. Prepare dumplings with potatoes according to your favorite recipe and invite your family to the table.