How to cook dumplings with potatoes – step by step recipes for the test and toppings with photos

The content of the article

• How to cook potato dumplings
• How to make dough
• How to sculpt
• Potato dumplings recipes
• Classic recipe
• With potatoes and onions
• With potatoes and mushrooms
• With raw potatoes
• Lazy Dumplings

One of the most beloved 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 unchanged – 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 be a decoration on any table.

How to cook potato dumplings

Often, the recipe for potato dumplings is passed on from generation to generation in the family. Our ancestors preferred to sculpt dumplings all together, and now this tradition has been preserved in some families. Inexperienced housewives find it difficult 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:

1. knead cool dough (there are many recipes);
2. roll;
3. lay out the filling and snap the edges.

After all stages, the dumplings are boiled in a large pan 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 during cooking. It’s also important to make the filling thick and glue the edges well.

How to make dough

A delicious dumpling for dumplings with potatoes will provide half the success in this matter. Throughout history, many recipes with different ingredients have accumulated. The perfect batter is fresh, resilient and easy to roll. There are a couple of secrets – for example, add a spoonful of vegetable oil to the dough. This will provide him with flexibility and ductility. Knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, give it a “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 cooks advise using ice water, others heat it to 30-35 degrees. Sometimes a chicken egg is excluded from the ingredients to make the dough more elastic. Ingredients:

• flour – 2-3 glasses;
• water – 1 cup;
• egg – 1 pc.;
• salt – a pinch;
• rast. oil – 1 tbsp. the spoon.

Delicate dough for dumplings in milk is obtained. Experienced housewives advise those 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 cup;
• egg – 1 piece;
• flour – 4 glasses;
• vegetable oil – 1 tbsp. the spoon;
• salt – 0.5 teaspoon.

Often kefir is used instead of water when kneading dough. Any fermented milk product (sour milk, whey) will replace it. Experienced housewives are advised to use kefir at room temperature and mix it with soda before adding flour. Such dumplings will be lush and mouth-watering. As ingredients are used:

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

Any housewife wants her dumplings not to boil, not to break. For these purposes, choux pastry, where boiling water is used. Just hot water does not work, you need boiling water, so the 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 custard mass you will need:

• wheat flour – 3 cups;
• egg – 1 piece;
• rast. oil – 1 tbsp. the spoon;
• salt – 0.5 tsp;
• cool boiling water – 1 cup.

How to sculpt

Each cook sculpts dumplings using the method that he likes the most. After the soft dough is cooked, you can act in two ways. In the first, the mass is rolled out on the table and with the help of a glass, neat circles are cut out. In the second version, the “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 can be made round, pigtail or “herringbone”. Often the “pigtail” option is used, then the dough will definitely not stick.

Potato dumplings recipes

Dumplings are sculpted with different fillers, even the filling of potatoes has a great many variations. Potatoes go 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 herbs;
• with fried onions;
• with the addition of cracklings.

Classic recipe

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 200 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

This traditional Ukrainian dish is often served with another favorite product of this people – lard. In the classic version, aromatic and hot dumplings with potatoes are served with sour cream, herbs and fried lard (cracklings). Such food is not very lean, so it’s 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:

1. How to make dough for dumplings with potatoes, you already know – this recipe uses water, flour and salt.
2. Boil potatoes in salted water and put the filling in a deep bowl. With a fork or a pusher, you need to knead the mass to the desired consistency and you can begin to sculpt.
3. Roll out the dough in any convenient way and prepare the pieces of dough. Put the spoon of the filling on the circles and pinch the edges with a pigtail.
4. Pour water into a large pot and bring to a boil, add a spoonful of salt to taste. Ready-made dumplings should come up.
5. We serve lunch with sour cream, fresh herbs and greaves, as in the photo and serve. It turned out very tasty!

With potatoes and onions

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 195 kcal / 100 g.
• Destination: Dinner.
• Cuisine: Ukrainian.
• Difficulty: easy.

The onion fried in vegetable oil gives a special taste to the potato filling. Experienced cooks add a lot of fried onions to the crushed potatoes and season with pepper. The dish turns out almost dietary and is great for fasting, if you do not lubricate the dumplings with a piece of butter. This step-by-step recipe will tell you how to cook this dish in accordance with 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:

1. Peel raw potatoes, boil over low heat. Chop onion, fry in oil. Cool mashed potatoes and mix with onions.
2. You can choose any dough recipe for dumplings with potatoes, but traditional is most suitable. As the dough is ready, it needs to be rolled out and cut out circles with a medium-sized glass.
3. Before putting the filling, the cooks roll the pieces in a small amount of flour.
4. Dumplings are best thrown into boiling water, and pulled out with a slotted spoon.
5. Serve a lean dish with herbs, as in the photo.

With potatoes and mushrooms

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 190 kcal / 100 g.
• Destination: Dinner.
• Cuisine: Russian.
• Difficulty: 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 fragrant. Potato dumplings with mushrooms are very popular among vegetarians, believers who observe the 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 rust. – 2 tbsp .;
• salt.

Cooking method:

1. Fried champignons with onions, mix with boiled potatoes.
2. Knead the dough until it becomes soft. Start rolling out the dough.
3. The type of dumplings depends on the thickness of the dough. For potato-mushroom filling, it is better to make it thicker.
4. If there are a lot of dumplings, they can be frozen. To do this, put them on a floured board and send them to the freezer.

With raw potatoes

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 200 kcal / 100 g.
• Destination: Dinner.
• Cuisine: Ukrainian.
• Difficulty: Easy.

There is a very simple way to make dumplings without making 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. You will learn how to make raw potato filling in this recipe..

Ingredients:

• dough in milk;
• potatoes – 5 pcs.;
• salt pepper.

Cooking method:

1. For dumplings with raw potatoes, use dough in milk, it emphasizes the taste. Do not forget that for sculpting you will need a couple more glasses of flour to roll pieces of dough.
2. Chop the potatoes – scroll in a meat grinder or chop finely. If desired, add lard or minced meat. The finished mass must be salt and pepper to taste.

Lazy Dumplings

• Cooking time: 30 minutes.
• Servings Per Container: 4.
• Calorie content: 150 kcal / 100 g.
• Destination: Dinner.
• Cuisine: Russian.
• Difficulty: easy.

For those who do not want to spend hours combining lumps of dough with filling, there is a very simple option – lazy dumplings. Such a dish is in almost all cuisines of the world and has different names – dumplings, dumplings, dumplings, gnocchi. To taste, such a meal is no different from the traditional version, but 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:

1. Potatoes are boiled and mashed in a bowl, an egg is added.
2. Flour is poured into mashed potatoes, the dough is thoroughly kneaded. If desired, a little water can be added if the mass is difficult to interfere..
3. The resulting dough should be cool, then it is rolled into a sausage and cut into slices 1.5-2 cm thick.
4. Dumplings are boiled in salted water until cooked..