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

The perfect dough for potato dumplings

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

We will need:

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

Some housewives replace water with milk.

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

Many chefs love a custard version of the base.

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

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

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

Classic recipe

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

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

Algorithm of actions:

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

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

We complement the recipe with onions

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

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

Lazy Dumplings with Potatoes

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

Ingredients:

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

We will cook like this:

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

Option for fasting

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

Tasty recipe:dough for dumplings with cottage cheese

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

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

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

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

Secondly, we will change the composition of the filling:

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

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

Cooking with raw potatoes

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

Ingredients:

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

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

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

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

With mushrooms

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

Prepare:

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

In this case, everything is also extremely simple:

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

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

How to cook

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

So, if you use a regular pan, then:

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

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

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

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

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

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

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