Despite the large selection of semi-finished products, it is impossible to find among them dumplings with potatoes similar to homemade ones. Only at home can you make elastic thin dough, juicy stuffing from natural products and get a dish that adults and children will enjoy with pleasure. In addition, you can set aside time, cook several servings, freeze, and boil it before serving, serving it with sauce or homemade sour cream. A selection of recipes will help you create delicious hearty dumplings with potatoes for the whole family.
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Dumpling for dumplings with potatoes: cooking options
Almost every housewife has her own recipe for making dumplings. The differences in them are small, at first glance, since most often the products used for this are standard - flour, salt, egg and liquid. However, replacing one or another product during cooking, you can end up with a completely different basis for dumplings.
Masters say that regardless of the components that are in the dough, in the end it should be fresh, elastic and elastic. It is easy to work with a good base, because it does not stick to your hands, easily sticks together, keeps its shape perfectly. At the same time, it is important to ensure that the dough is not too tight, otherwise after cooking it will be hard and unpleasant in taste.
Some chefs have one little trick - so that the dough does not stick to your hands, and at the same time is not tight, you need to add a little sunflower oil to it.
Most often, the dough for dumplings with potatoes is kneaded in water. The liquid can be warm, hot, icy. Often use mineral water - sparkling or without gas.
To prepare an elastic dough, you should take:
- flour - 600 g;
- water - 200 ml;
- egg - 1 pc. (if the dough is lean, then this ingredient should be excluded);
- table salt - 1 tsp without a hill;
- vegetable oil - 15 ml
Gentle and elastic dough will turn out if the water in it is replaced with milk. For those who follow the figure, you need to use milk with a low percentage of fat content or dilute with water in equal proportions. The dairy product can be used cold, warmed or hot.
To prepare the dough should prepare:
- flour - 700 g;
- milk - 250 ml;
- egg - 1 pc.;
- sunflower or olive oil - 20 ml;
- salt - a pinch.
Thin, elastic, melting in the mouth in the finished form, you can get the dough if you knead it on whey. It is good to take a home product (inexpensive and high-quality). If it is not possible to purchase whey, you can replace it with kefir.
To prepare the dough on whey, you need to take:
- flour - about 1 kg (depending on the number of servings);
- serum - 0.5 l;
- egg - 1 pc.;
- salt - 1 tsp
It is possible to prepare the dough of an ideal structure that will not tear and break, based on boiling water.
This base for dumplings is called "custard" and is prepared from:
- wheat flour - 4 tbsp .;
- boiling water - 250 ml;
- vegetable oil - 30 ml;
- salt - 1 tsp without a slide.
The step of preparing the dough, regardless of the ingredients used, is always the same. First, premium flour is sifted into a deep bowl, then a deepening is made in it, an egg and salt are driven in. Gently with a fork, everything is mixed and the right amount of liquid is poured. Gradually, the dough is kneaded, which in the end should not stick to your hands, spread, have lumps. Before sculpting the dumplings, the dough should be set aside for 30 minutes to rest - in the refrigerator or on the table, covered with polyethylene.
The most delicious toppings
The main product for filling dumplings is potatoes - boiled or mashed in mashed potatoes. But since this product goes well with many vegetables, meat, mushrooms, the traditional version can be varied with other components, improving the taste of the finished dish.
Classic Dumplings with Potatoes
A high-calorie, but homemade and beloved by many dish, with cracklings and sour cream - dumplings with potatoes are prepared from inexpensive products and are suitable as a lunch.
Of the ingredients you will need:
- potato tubers (well suited for mashed potatoes, quick-cooking varieties, with excellent taste, such as Riviera, Impala, etc.) - 6 pcs.;
- sifted flour - 600 g;
- mineral water - 250 ml;
- salt - a pinch;
- onion - 1 pc.;
- lard - 1-2 pieces.
It is better to start with the preparation of the filling, which should cool slightly by the time the dough is prepared. To do this, peel the potatoes, pour water, boil as mashed potatoes. After the potato is crushed by a pusher, seasoned with oil. Its consistency should not be too liquid, otherwise it will be impossible to work with it.
While the potato cools, the dough is prepared according to the recipe, rolled out, divided into small circles and filled with filling. Dumplings are boiled in salted boiling water (until they emerge), laid out in a deep bowl, seasoned with cracklings, fried onions, sour cream, herbs and served to the table.
With onion
Dumplings will turn out to be truly homemade if you add a little fried onion to the filling from the potato.
To prepare the filling, you should take:
- potatoes - 1 kg;
- white onion - 1-2 pcs.;
- sunflower oil - 50 ml;
- salt and black pepper.
Potatoes are boiled in salted water until tender, chopped in mashed potatoes. The onion fried in a pan is added to it, everything is mixed and used to prepare the filling. Optionally, add a little finely chopped dill to the mash.
With mushrooms
Autumn is a mushroom season. Just then it is possible to collect various mushrooms in forest glades, after drying them, freezing them after preliminary cooking, or preserving them. Fragrant, they will decorate and complement the taste of any dish.Dumplings will be appropriate in the post and on the table in people who have refused meat.
From the ingredients should be taken:
- potatoes - 800 g;
- mushrooms (any - champignons, chanterelles, oyster mushrooms) - 350 g;
- a large onion or several small ones;
- sunflower and butter;
- salt.
Potatoes are boiled, mushrooms are fried separately with onions in vegetable oil. Cut them before frying should be finely, but taking into account the reduction during processing. Ready potatoes are chopped, seasoned with butter and mixed with mushrooms.
The dumpling for dumplings with potatoes and mushrooms should not be rolled out very thinly so that it does not tear. It is better to prepare the base on kefir or whey.
How to cook with raw potatoes?
You can quickly and simply cook dumplings using raw potatoes as the filling. To do this, you need to peel several tubers, grind them by passing through a meat grinder and season with salt. Optionally, add a little onion and minced meat.
The dumpling dumpling is prepared in this case before the filling, in water or milk. Finished products are boiled in salted water, served with adjika or sour cream.
With cabbage
To prepare the filling, you can use sauerkraut or raw cabbage.
Additionally, you need to take:
- carrot;
- onion;
- tomato paste - 1 tbsp;
- salt and spices;
- Bay leaf;
- water
- sunflower oil.
Oil is heated in a pan, finely chopped onions, grated carrots and cabbage are successively fried in it. If sauerkraut is used, then carrots and onions can be omitted - usually these ingredients are fermented with cabbage.
Tomato paste diluted with water, lavrushka is added to the browned vegetables and everything is stewed under the lid until cooked. Periodically, the cabbage needs to be stirred so that it does not burn. Salt and pepper are added to the finished filling. When cooled, it can be used as a filling for dumplings.
With cheese
To prepare the filling, you should stock up:
- potatoes - 1 kg;
- onions - 1-3 pcs. (depending on size);
- processed cheese - 2 packs;
- vegetable oil;
- with salt.
Potato tubers are peeled, boiled in salted water and crushed by a pusher. Onions are fried in a pan, after which half of it is mixed with mashed potatoes, and the rest is left to dressing the finished dish. Cream cheese is grated and mixed with potatoes. To make it easier to grate, you must first hold the cheese in the freezer.
It is interesting:dumplings with cabbage
With chicken
To prepare the filling, you should take:
- potato tubers - 500 g;
- chicken fillet - 0.5 kg;
- butter;
- salt and spices to taste.
In separate containers, boil potatoes and meat, chop them using a food processor, then combine. Add salt, pepper, mix, cool and use as stuffing for minced meat.
Recipe for Lazy Dumplings
Lazy dumplings are ideal for those who do not want to bother with the dough for a long time. This dish is known to many people, only under various names - dumplings, dumplings, etc. To taste, such dumplings are identical to the classic ones, served with sour cream sauce and herbs.
For cooking, you will need flour, egg, salt and potatoes.
Lazy dumplings are prepared in stages:
- The potato is peeled and boiled until tender in salted water.
- Flour is gradually introduced into the cooked puree. If the mass is too thick, you can dilute it with milk.
- Steep, but elastic dough needs to be rolled up in sausages, divided into small pieces with a knife, give them any shape and boiled in salted water.
Cooking time - no more than 35 minutes, calories - 160/100 g. Serve dumplings with cracklings, herbs or sour cream sauce.
In a slow cooker
You can cook dumplings in a miracle - technique, taking as a basis any filling and dough. If possible, the basis for them is better prepared using a bread machine. Then the dough will turn out to be of perfect consistency, smooth and elastic.To do this, all the components on the base are lowered into the bowl and prepared in the "Dumplings" mode. The finished dough is taken out, covered with a napkin and infused for 12 minutes.
Meanwhile, potatoes are boiled, mashed, combined with fried onions or butter. Roll out the layers from the dough, cut the circles, fill them and form dumplings.
The steaming container is greased with oil and finished products are laid out in it so that there is little space between them. The bowl is filled with water (about 600 ml), a container is placed in it, covered with a lid, and dumplings are cooked in the “Steamed” mode. Cooking time - no more than 20 minutes.
How to sculpt dumplings and how much to cook them
There are several ways to sculpt dumplings:
- The dough is kneaded, "sausages" are formed from it, which are then divided into small pieces with a knife. They crumble in flour, flatten a little and roll out with a rolling pin.
- On a table sprinkled with flour, a dough cake is rolled out into a large circle. In it, with a glass, glass or any other suitable form, circles are cut out, which are filled with filling. After filling, the dough is folded in half, its edges are plucked with a pigtail, in the usual way or with a special device.
How much to cook the dumplings will depend on what they are cooked in. On the stove in a pan with hot water, the dish is cooked for several minutes. You can learn about its readiness when the dumplings float to the surface. In a slow cooker, the cooking time is 15-20 minutes. Semi-finished products boil a little longer than homemade dough products.
