Dumplings always help us out when we need to quickly and inexpensively cook up something tasty. And dumplings with potatoes are the most universal and everyone’s favorite product. You can buy a half-finished semi-finished product in the store or create your own next culinary masterpiece.

How long to cook dumplings with potatoes?

All smart cookbooks say that dumplings with mashed potatoes should be cooked for an average of 7 - 8 minutes. But it’s much easier to follow this scheme: after all the dumplings with potatoes float, wait another two minutes and take them out finished product from the water. By this time they will already be boiling vigorously. Don't miss the moment, otherwise you'll have to settle for the "rubber" test. And don't forget to gently stir the dumplings after immersing them in water.

If you decide to cook dumplings with raw potatoes, then their cooking time is increased by 3 minutes after rising, so that the filling has time to cook. 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, follow this algorithm:

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

• to cook dumplings, choose a low but wide enough container, because in it the water will boil faster, and the floating dumplings will be located freely and boil evenly;
• Do not skimp on 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 floating;
• be sure to add salt to the water for cooking dumplings while it is still cold to speed up the boiling;
• knowledgeable housewives add a little vegetable oil to the water so that the dumplings do not stick together;
• Dumplings that are made without using a special “pigtail” can come unglued 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 become sour.

Recipe for making delicious dumplings with potatoes at home

Ingredients for the dough:

• kefir – 250 g;
• hot water – 100 g;
• salt – 0.5 tsp;
• quick soda – 0.5 tsp;
• flour - 500 g for 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.

Preparation:

• Sift the flour.
• Add salt and soda to it.
• In a separate bowl, mix kefir with hot water.
• Make a small depression in the center of the mound of flour and pour the kefir and water mixture into it.
• Knead the dough quickly. It should become soft, but not spreading or sticking to your hands. 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 homogeneous.
• Knead the dough thoroughly so that it is smooth and pliable. If it turns out a little sticky, don’t worry, because this can be corrected during rolling. It’s worse if the dough comes out too tight, because the dumplings in such a shell will be very hard.

Don’t be afraid to experiment with recipes for dumplings with potatoes, adding different flavors to the main filling. There are also many dough options that have their own special taste.

Greetings everyone. The other day I wrote an article about. Why not continue this topic, now I’m sharing with you classic recipes for dumplings with potatoes. This is a favorite dish of many since childhood. Previously, the whole family gathered to prepare them, each with their own task.

I tried to describe each recipe in as much detail as possible. I hope that this will help novice housewives who decided to cook this treat for the first time. And experienced housewives will take note of the filling options, and perhaps even find one for themselves new recipe preparing the dough.

The same goes for dumplings. detailed recipe also available on our blog.

This is a dish for all times. If not everyone loves dumplings, then many people love them. Lush, aromatic, sprinkled with golden onions. Yummy and that's it. Despite its simplicity, this is a very satisfying dish. Stock up good mood and cook with love.

We will need:

• Flour - 270 gr.
• Eggs - 2 pcs.
• Milk – 100 ml
• Potatoes - 500 gr.
• Onions - 2 pcs.
• Butter - 50 gr.
• Vegetable oil - 75 gr.
• Sugar - 2 tbsp. spoons
• Salt - to taste

Preparation:

To fill the dumplings, wash and peel the potatoes. Cut it into quarters, put it in a saucepan, pour cold water, place on the stove. Add salt to the water and boil the potatoes until soft.

Now let's start preparing the dough. To do this, take a deep bowl, mix the sifted flour with eggs in it, fill it with milk. Add salt, a couple of tablespoons of vegetable oil. Knead the dough until all the lumps are gone and it becomes homogeneous.

The dough definitely needs rest, cover it and leave it to rest for 30 minutes to 1 hour.

Chop one peeled onion into smaller pieces and fry in a frying pan with vegetable oil until slightly golden brown.

When the potatoes are boiled, add butter, salt and pepper as desired. Using a masher or blender, make mashed potatoes, transfer the onions from the frying pan to the potatoes, and mix.

Roll out the dough into a thin layer, sprinkle the table with flour. Cut out circles from it using a glass. Place the filling into the resulting circles - mashed potatoes, then carefully pinch the edges.

You can roll the dough into sausages, cut into pieces and roll out into circles. Each housewife chooses a method that is convenient for herself.

Boil the dumplings in boiling, slightly salted water. After boiling and when they float to the surface, cook for another 3 minutes, then use a slotted spoon to transfer the dumplings to a plate. They can be eaten with butter or with onions fried in oil. In order to give the onion a beautiful brown, caramelize it a little - add a little sugar when frying.

Bon appetit to you!

Recipe with potatoes, mushrooms and fried onions

The recipe is very interesting original test for dumplings. The secret is to replace the water with potato broth. Delicious, tender dumplings with an amazing filling of potatoes, mushrooms and onions - just a godsend.

We will need:

• Potatoes - 800 gr.
• Champignons - 500 gr.
• Onions - 250 gr.
• Ground black pepper - to taste
• Salt - to taste
• Vegetable oil

For the test:

• Flour - 900 gr.
• Potato broth - 500 ml
• Egg - 2 pcs.

Preparation:

Boil the peeled potatoes until tender, salting them during cooking. Drain the potato broth into a separate bowl and set it aside for now. Mash the potatoes with a masher until pureed.

Mushrooms must be washed and chopped into small cubes. Chop the peeled onion into smaller cubes. Fry everything together in oil until a beautiful brownish hue. Add salt and pepper to taste.

Now combine the fried mushrooms with mashed potatoes and mix well.

It's time to start preparing the dough for future dumplings. Sift the flour, mix with potato broth and eggs until smooth.

Because of the potato broth, the dough will be tender and not as tough as usual. Form a ball of dough, cover it, leave for 30-40 minutes.

When the dough has settled and the filling has cooled, start making dumplings. Cut small pieces from the total dough, roll them into ropes, cut into round pieces, which then roll into thin circles. Place the filling in the middle of each and pinch the edges with wet hands.

Place the finished dumplings on a baking sheet or tray.

Place a pan of water on the stove; when it boils, place the ingredients into it. Wait for them to float to the surface, cook for about 3-5 minutes.

Serve the finished dumplings hot with sour cream. And if you end up with more than you can eat, you can freeze them for future use.

Bon appetit to you!

Dumplings baked in pots

Dishes cooked in pots always have a magical taste and aroma. You can cook anything in them - cereals, vegetables, meat and even fruits. We will also bake dumplings in pots with you. Everything is quite simple and fast. We’ll use ready-made dumplings for baking; we have them stuffed with potatoes.

We will need:

• Dumplings – 24 pcs.
• Champignons - 200 gr.
• Onions - 1 pc.
• Sour cream - 100 gr.
• Butter - 50 gr.
• Spices - to taste
• Vegetable oil

Preparation:

First, place a pan of water on the stove. Peel the onion and cut into small cubes.

Heat a frying pan with vegetable oil and fry the onion in it until transparent.

The champignons also need to be cut into smaller cubes.

Add the mushrooms to the frying pan with the onions. You need to fry until all the juice from the mushrooms has evaporated. Add salt and spices to taste.

Boil the dumplings in boiling water until half cooked. Watch them float to the surface, cook for a couple more minutes and remove to a plate with a slotted spoon.

I will cook for two people, if you have a large family, then simply increase the amount of food for the required number of people. Place a small piece of butter on the bottom of the pots and top with 12 dumplings in each pot.

Then place the fried mushrooms and onions in the pots, pour in sour cream and cover with lids. Place the pots in an oven preheated to 180 degrees for 15 minutes. During this time they will stew and become even tastier.

Instead of lids, you can grate cheese, but do not spare it.

You can serve these dumplings directly in pots, it’s even tastier. Be careful not to burn yourself!

Bon appetit to you!

Cooking with potatoes, onions and cracklings

Delicious, aromatic dumplings with cracklings will win your heart. In addition, the dish turns out to be satisfying. Good way diversify your daily menu and feed the whole family. Any lard is suitable for greaves, salted, smoked or raw. The main thing is not to overdo it.

We will need:

• Flour - 500 gr.
• Egg - 1 pc.
• Water – 200 ml
• Vegetable oil - 1 tbsp. spoon
• Potatoes - 800 gr.
• Onions - 2 pcs.
• Lard - 200 gr.
• Salt - to taste

Preparation:

Break the egg into a deep container, add water, vegetable oil, and salt. Whisk the mixture.

Pour flour into the bowl in small portions and knead the dough.

Transfer the dough to the table and continue kneading.

Knead the dough until it becomes soft and elastic. Wrap the dough in cling film and leave on the counter.

For the filling, peel and boil the potatoes until tender. You can salt it during cooking.

Mash the boiled potatoes.

Cut the lard into cubes.

Place the lard in a frying pan and fry until brownish. Then transfer the cracklings to a plate, leaving their fat in the pan.

Cut the peeled onion into cubes and fry in the fat from the lard.

Cut the greaves into smaller cubes and add to the mashed potatoes.

Also add fried onions to the potatoes.

Mix everything thoroughly, taste and add salt and pepper if necessary.

Cut off a portion of the dough, roll it into a sausage, and cut it into pieces.

Sprinkle each piece with flour on both sides.

Roll out the pieces into circles and place the prepared filling of mashed potatoes with onions and cracklings in the center of each.

Pinch the edges and stick all the remaining ones in the same way.

Cook dumplings with potatoes, onions and cracklings in boiling water with added salt for about 6-8 minutes.

Sprinkle with fresh herbs and eat with sour cream.

Bon appetit to you!

How to cook lean dumplings with potatoes, carrots and onions

Lenten food can also be tasty and varied. I would like to present you with just one of these recipes. This dish can be prepared by the whole family. Children are especially fascinated by the process of making dumplings. One of the serving options is with fried carrots and onions, try how delicious it is.

We will need:

• Flour - 350 gr.
• Water – 150 ml
• Potatoes - 400 gr.
• Onions - 2 pcs.
• Carrots - 100 gr.
• Dill - bunch
• Salt, pepper - to taste
• Olive oil - 30 gr.
• Vegetable oil - 40 gr.

Preparation:

Mix flour with salt and sift into the bowl where you will knead the dough. Pour in warm water into flour.

The dough for dumplings is kneaded stiff, but do not overdo it, it should still remain soft and pliable. Cover it with a towel, leave it to lie and rest.

Drain most of the liquid from the boiled potatoes. Use a blender or masher to puree.

Cut the onion into small cubes and grate the carrots on a fine grater. Fry everything together in oil until done.

Add some of the fried vegetables to mashed potatoes. Sprinkle with chopped dill and mix.

Sprinkle flour on the table and roll out the dough into a thin sheet. Use a glass or a special form to cut the pieces.

To the center round blank Place a spoonful of filling and seal the dumpling, cook the rest in the same way. At this time, you can already put a pan of water on the fire.

The dish is boiled in slightly salted water until cooked. When serving, add the remaining fried onions and carrots.

Bon appetit to you!

Dumplings with potatoes on choux pastry

This dish turns out tender and tasty. Choux pastry is great for dumplings. If you haven't cooked this way before, I recommend giving it a try. The recipe is not complicated, and the whole family will enjoy the result.

We will need:

• Flour - 2.5-3 cups
• Eggs - 1 pc.
• Water - 1 glass
• Vegetable oil - 3 tbsp. spoons
• Potatoes - 8-10 pcs.
• Onion - 2 pcs.
• Salt, pepper - to taste
• Butter - 50 gr.

Preparation:

Break an egg into a bowl, grind it with salt and vegetable oil.

Add a glass of flour and mix.

Pour in one glass of boiling water and mix with quick movements until smooth.

Add the remaining flour, knead the dough until it stops sticking to your hands.

After kneading, let the dough rest covered with cling film or a towel.

Fry finely chopped onion in a frying pan with oil.

Add fried onions to pre-boiled and crushed potatoes and stir.

Form flagella from the dough, cut into small pucks.

And then roll them into circles. Place the puree and filling in the center.

Make dumplings and place on a tray sprinkled with flour.

Place the dumplings in boiling water and cook until done.

Bon appetit to you!

Video on how to cook dumplings in a slow cooker

The video explains and shows how to prepare ready-made dumplings bought in a store. You can easily prepare this dish yourself and use the instructions for cooking in a slow cooker. And I wish you success and bon appetit!

A family dish in every sense of the word. Nourishing, aromatic, tender and delicious dumplings will be a wonderful end to the day, a great dinner that everyone will enjoy without exception. Invite your relatives to prepare them, you will have a good and useful time.

I wish everyone Have a good day and mood!

It's nice to be at home when the housewife is preparing your favorite dumplings. Often, making dumplings and dumplings with the whole family turns into an exciting pastime. To ensure that the finished dish does not disappoint with its taste and appearance, you need to properly knead the dough for dumplings with potatoes. There are many recipes for dumplings. Every experienced chef has his own.

The history of dumplings

It is mistakenly believed that the first dumplings originated in Ukrainian cuisine. However, the earliest recipes for this dish were used in Turkey. It was made from flour with meat or vegetable contents and was called “dyushbara”.

Having penetrated Slavic cuisine, the dish has changed somewhat. Our ancestors fell in love with it and came up with a new name, “dumplings,” which has survived to this day. Over a long time there have arisen various recipes fillings and dough.

Dumplings are not only famous for their excellent taste, but are also considered one of the most profitable dishes from an economic point of view.

Mashed potatoes are the most popular filling

Potato contents rank first in popularity. It may contain only potatoes or with the addition of other products. Cheese, mushrooms, herbs and other ingredients chosen to suit your taste can give the dumplings a bright taste and unique aroma. But in all cases, potatoes are the main ingredient of the filling.

Potatoes are boiled in water with added salt, then crushed to a puree. This is how the base of the filling turns out. You can add variety by adding toasted until golden brown. onions. Cracklings are no less appetizing as part of the dish.

If the filling includes mushrooms, they must be prepared by frying them in vegetable or cow oil and evaporating the liquid.

Before you start making dumplings, you need to let the filling cool. This is the right time to prepare the test. Its types differ in their composition and methods of application, as well as storage. Let's look at the most common types of dough for dumplings with potatoes and methods for making them.

Recipe 1. Unleavened dough

This is the most popular method, familiar to almost every housewife, because it is the fastest and most economical. Dumplings made in this way are well suited for consumption on fasting days.

The following ingredients are required for kneading:

• 6 tbsp. flour;
• 2 teaspoons salt;
• 2 tbsp. water.

Procedure

1. Dissolve salt in cold water. Sift the flour into a wide bowl and form into a mound. Make a hole in the center and pour water into it in small portions. Knead.
2. When the dough is formed, remove it from the container onto a floured surface. Continue kneading with your hands until the mass, having absorbed the remaining flour, becomes elastic and smooth.
3. Knead the dough for 20-30 minutes.
4. After kneading, be sure to let the mixture stand for the gluten to swell. You need to cover it with a paper napkin, towel or plastic. After 30 minutes you have to beat it off.
5. Then, for convenience, the mass should be formed into a cylinder and cut into pieces, which should be rolled out with a rolling pin into a thin, thin layer. Lenten dough is ready for making dumplings.

Recipe 2. Tender with kefir

Initially, in Ukrainian cuisine, the dough for dumplings was mixed with kefir. Products prepared in this way are light, airy and at the same time voluminous. It is fluffy and tender, and in addition, it does not dry out during sculpting. The dish from this dough should be cooked for no more than one minute from the moment of boiling.

Ingredients:

• premium flour - 1.5 tbsp;
• water - 200 ml;
• kefir of any fat content - 100 ml;
• baking soda - 0.5 teaspoon;
• salt - about 0.5 teaspoon.

Cooking steps

1. Sift the flour into a deep, wide bowl. Add baking soda and salt and stir.
2. Pour water into kefir. Stir the solution and gradually add flour. Knead thoroughly.
3. Let the kefir dough for dumplings with potatoes brew for 30 minutes.

Advice! Signs that kefir dough is ready are its uniform appearance and the fact that it stops sticking to your hands. If you need to add more flour, deviate from this part of the recipe. The main thing is that the dough turns out to be sufficiently plastic and pleasant to mold.

Recipe 3. With yeast

The following components are required:

• flour - 8 tbsp;
• sugar - 1 tbsp. spoon;
• table salt - 0.5 teaspoon;
• water - 2.5 cups;
• baking soda - 0.5 teaspoon;
• yeast - 20 g.

Cooking procedure

1. Pour warm water into a bowl, dissolve yeast in it, add salt and sugar. Let it sit for a while.
2. Pour six cups of flour into the solution. Add soda.
3. Gradually mix the flour and soda first, then gradually stir in aqueous solution. Knead thoroughly until a sticky consistency is obtained. Add the rest of the flour to the mixture. If required, use more flour than the recipe.
4. The dough is almost ready. It should be wrapped in a soft towel and left to rise for an hour. During this time, the mass will fully ripen.
5. After the time has passed, start making dumplings. It is recommended to divide the mass into parts.
6. To prevent the dough from drying out, cover the unused part of it with polyethylene.

Recipe 4. Custard

This method is especially suitable when preparing a large batch of dumplings for future use, so that when frozen the dough does not crack and retains all its qualities.

To prepare you need to take:

• premium flour - 4 tbsp;
• refined vegetable oil - 2 tbsp. spoons;
• water - 250 ml;
• salt - 0.5 teaspoons.

Preparation

1. Sift half of the total flour into a wide bowl.
2. Boil water, dissolve salt.
3. Make a hole in the heap of flour and gradually pour hot water into it. saline solution stirring vigorously with a fork or mixer.
4. Pour the rest of the flour into the resulting mass. Knead into a stiff and pliable dough.
5. Place the resulting product in a plastic bag and leave in the refrigerator for half an hour.
6. The choux pastry for dumplings is completely ready. If there is more than needed, the excess can be frozen.

Recipe 5. Sour cream

When included in a fermented milk fatty product, the most delicate dough is obtained.

Components:

• wheat flour - 450 g;
• water - 0.5 cups;
• 0.5 teaspoons of table salt;
• 20 percent sour cream - 3 tbsp. spoons;
• baking soda - 0.5 teaspoon.

Cooking process

1. Sift flour into a deep container. Add salt.
2. Combine soda with sour cream and shake well.
3. Pour the resulting mixture into the flour, add lukewarm water and mix thoroughly.
4. Place the mixture on the work bench and continue kneading with your hands for ten minutes until it reaches the required elasticity and air bubbles come out.
5. Leave to ripen, covered with food-grade polyethylene for 20-30 minutes.

Advice! To speed up the process of making dumplings, you can use a factory dumpling maker. In stores you can find such devices with holes different forms and sizes.

Recipe 6. Lazy dumplings

In our fast-paced present, few people can boast of having enough free time. Recipes for quick, inexpensive and delicious dishes. One of these are lazy dumplings. In them, the dough and filling are mixed into one mass.

You will need the following products:

• boiled potatoes - 500 g;
• premium flour - 5-6 tablespoons;
• chicken egg- one piece;
• salt - a pinch.

Sequence of actions

1. Grind the potatoes until pureed. Add the remaining ingredients to it and knead thoroughly.
2. Before reaching readiness, you need to leave the mixture for some time to infuse.
3. In the process of preparing lazy dumplings, there is no modeling step. It is enough just to form a long sausage and divide it into small pieces.
4. Immerse the products in boiling salted water, bring to a boil and cook for no more than three minutes.
5. Dough prepared according to this recipe can also be long time store in the freezer.

1. Do not knead the dough too tightly, otherwise the molded edges will not hold well, and the seams will come unglued during cooking.
2. Be sure to sift the flour. Saturated with oxygen, it will more easily come into contact with other components.
3. To increase elasticity, it is recommended to add a small amount of vegetable oil to the composition. A few drops are enough for a glass of flour.
4. To easily knead the dough for dumplings with potatoes, you can use a bread machine. This is especially convenient because the dough will not only be kneaded without any extra effort, but will also ripen under a closed lid - the device will automatically select the temperature.
5. When the water boils, the shell of the dumplings may split and the potato contents will come out. To prevent this from happening, do not stuff the dumplings too tightly. It is enough to put one full teaspoon of puree on one circle of dough.
6. The dumplings are not allowed to be overcooked. The boiling time is approximately 1-3 minutes.
7. Raw products must be immersed in boiling water. However, the heat should be reduced to avoid overcooking the dish.
8. Excess dough can be used to make delicious dumplings.
9. An excellent addition to dumplings is butter, cracklings or sour cream.

Make dumplings from any dough you like. Create a dumpling mood in your family.

Calories: Not specified
Cooking time: Not specified

Dumplings with potatoes and fried onions are one of our family's favorite dishes. And this is exactly the recipe with step by step photos I prepared it for you today. Traditionally, dumplings are served with sour cream, although there are many additional combinations. Dumplings can be served with fried onions, cracklings and lard. There are also fillings for dumplings great multitude, so everyone can choose the one they like best. Dumplings can be cooked with potatoes (boiled or raw), minced meat, cabbage, and mushrooms. There are also plenty of recipes for sweet fillings. Some people prefer curd filling with sugar, while others like fruit filling: strawberry, raspberry, cherry. They are very popular. Dumplings can be prepared in such a way that the whole family will be fed, regardless of tastes and preferences. Choose the filling you like and cook the dumplings. Preparing the dough for them is not very difficult, just a couple practical classes and you are already a master at making dumplings. I suggest preparing the dough for dumplings in boiling water. And the potato filling is very satisfying and tasty, try making dumplings with potatoes and onions with me today.




- 1 chicken egg,
- 1 glass of water (boiling water),
- 3.5 cups wheat flour,
- ½ teaspoon l. salt,
- a couple of pinches of granulated sugar,
- 130 grams of vegetable oil.

- 400 grams of potatoes,
- 200 grams of onions,
- vegetable oil for frying.

Recipe with photos step by step:

Cut the onion into squares and fry in a medium amount of vegetable oil (about 4-5 tablespoons).




Boil the potatoes, mash them and add half the fried onion to the filling.




Sift most of the flour into a bowl and boil it with boiling water.




After a few minutes of kneading, add the chicken egg and continue stirring. Sprinkle the dough and balance its taste with granulated sugar.






Now pour in the vegetable oil and mix thoroughly to form an elastic, homogeneous lump of dough.




Add the rest of the flour and knead into a moderately soft but not sticky dough.




Roll out the dough using a rolling pin, cut out circles with a glass in the center of each, place a teaspoon of potato filling.




Make dumplings using any method, you can make the seam twisted and grooved, or you can simply press down the edges with your fingers.






Cook the dumplings by adding boiling salted water. As soon as the dumplings float, set aside for 5 minutes and cook until done.




Serve dumplings with potatoes, sprinkled with fried onions that are left after frying. Bon Appetite!
It turns out very tasty if you cook it too

Dumplings with potatoes are tasty and filling, a truly folk dish. There are many options for preparing dumplings with cabbage, cottage cheese, cherries... but dumplings with potatoes are one of the most popular, due to their inexpensive and available products. Every home has flour, potatoes and onions.

Dumplings with potatoes are made quickly, they turn out tasty and filling and satisfy hunger well. We make dumplings especially often during the cold season.

Large and small, crescent-shaped or rolled like an ear, dumplings have become a part of our lives. Each family has its own secrets for preparing this tasty and high-calorie dish.

Makes dumplings: for 5-6 people.

Total cooking time: 1 hour.

Preparation time: 20 minutes.

Cooking time: 40 minutes.

To prepare dumplings with potatoes we will need:

Recipe for filling for dumplings with potatoes:

• potatoes 7-8 medium tubers,
• large onion 2-3 pcs.,
• vegetable oil for frying 80-100 gr.,
• ground pepper 0.5 teaspoon,
• salt 0.5 teaspoon,
• melted butter or butter for greasing prepared dumplings

The dough recipe for dumplings is the same as for or

• premium flour 3 cups (1 cup contains 160 grams of flour),
• the water is approximately warm 45% –50% of flour weight,
• egg 1 pc.,
• salt to taste.

Many people add soda, baking powder, or even yeast to the dough for dumplings, they say for the tenderness of the dough. Yes, it may be more gentle, but why do you, dear reader, need this periodic table in the body. Isn't there enough poison sold on store shelves?

If you want a softer dough, use milk or kefir instead of water.

Utensils for preparing dumplings with potatoes:

A masher for crushing boiled potatoes.

A cauldron or saucepan with a lid for boiling potatoes.

Frying pan for frying onions.

A saucepan for cooking dumplings.

Fine mesh sieve.

2 bowls or small basins 1. for preparing the dough 2. for preparing the filling.

Rolling pin for rolling out flatbreads.

2 cutting boards medium for molded dumplings.

A slotted spoon or colander for removing the finished dumplings.

Dish for ready-made dumplings.

Filling for dumplings with potatoes

• Peel the potatoes and cut them in large pieces and boil in salted water.

• While the potatoes are cooking, finely chop the onion and fry on vegetable oil until golden brown...

• Drain the water from the bowl with boiled potatoes.

• Using a masher, carefully crush the potatoes.

• Add fried onions to the crushed potatoes.

• Add crushed potatoes with fried onions and ground black pepper to taste.

• Mix mashed potatoes with fried onions and spices well with a spoon.

The filling for dumplings with potatoes is ready.

If you want the filling to be more tender and fluffy, you need to add hot milk and 100-120 grams of butter to the crushed potatoes, and then stir with fried onions. But as it shows personal experience, a combination of milk and fried onions, has some unpredictable laxative effect. It's up to you, dear reader.

Dough for dumplings

Dough for dumplings with potatoes, the recipe is the same as for or.

To make the dough soft and tender, you need to use premium wheat flour.

• Sift the flour through a fine sieve into a bowl. This is necessary in order to remove lumps and enrich the flour with oxygen.

• Break an egg into the flour, add a pinch of salt and pour 50% of the total amount of water, knead everything well until smooth.

• Then add water little by little and knead the dough until it becomes medium thick so that the dough becomes elastic and smooth.

• Place the dough in a plastic bag or wrap it in film for 20-30 minutes so that it “rests” and does not become airy.

How to make dumplings with potatoes

• Cut off a small piece from the “rested” dough. Place the rest of the dough back into the film.

• Roll this piece into a sausage about 2.5 cm thick.

• Using a knife, cut the dough sausage into pieces about 2 cm thick.

• Roll the cut pieces of dough in flour so that they do not dissipate.

• Using a rolling pin, roll out pieces of dough into thin circles.

• Place the potato filling in the middle of the rolled out dough circle.

• Carefully seal the edges of the dumpling with your fingers.

• We form the dumpling, it looks like an unfinished dumpling.

• Sprinkle a cutting board or wide plate with flour and place the dumplings with potatoes on it.

If you won’t cook some of the dumplings with potatoes right away, then after modeling, put them on a board in the freezer. When they have cooled well there, after 7-8 hours they need to be collected from the board into a plastic bag; they can be safely stored in the freezer for 2-3 weeks.

How to cook dumplings

• Pour water into a saucepan or cauldron halfway.

• Place over high heat and bring to a boil, salt to taste.

• Carefully, stirring continuously so that they stick to the bottom, place the dumplings one at a time into the boiling water.