How to make dough for dumplings with potatoes. Dough recipe for dumplings with potatoes: cooking options and useful tips

Step-by-step recipes preparations soft dough for dumplings with potatoes, which does not boil soft

2018-03-31 Liana Raimanova

Grade
recipe

1102

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

9 gr.

Carbohydrates

40 gr.

361 kcal.

Option 1. Classic recipe for dumplings with potatoes

The dough for dumplings is prepared in different ways: they use and various ingredients, And different ways kneading The most popular and easiest to prepare is considered traditional recipe, where the base is kneaded on such available products like salt chicken eggs, plain water, flour and butter. Dumplings made from this dough do not become soggy and turn out tasty and soft.

Ingredients:

675 g wheat flour;
220 ml water;
large two or three small eggs;
25 g salt;
Sweetened oil - 230 ml.

Step-by-step dough recipe for dumplings with potatoes

Mix the eggs in a bowl with a fork.

Add some salt and stir again.

Pour in some water, oil, and mix everything again for a long time and thoroughly.

Add flour, previously passed through a fine sieve, in small portions, knead thoroughly until elastic.

Roll the dough into a ball, wrap it in a disposable plastic bag, and put it in the refrigerator for twenty-seven minutes.

If you want the dough to be more nutritious, then it is permissible to replace the water with milk.

Option 2. Quick recipe for dumplings with potatoes

The second most popular dough option for dumplings with potatoes. It starts without eggs, which reduces the overall cooking time. The consistency is softer than the classic one, but the taste is just as tasty. People who observe fasting will certainly appreciate it.

Ingredients:

flour - 960 g;
350 ml water;
salt - 25 g.

How to prepare dough for dumplings with potatoes

Pour boiled but now cooled water from the kettle into a cup, add salt, stir with a spoon.

Pour flour into the same deep cup through a special strainer, make a small hole in it and pour in the liquid base.

Knead until elastic.

Place the thickened dough on the table and knead it with your hands, adding flour frequently.

Roll the dough into a ball, wrap in cling film and set aside to “rest” for 35 minutes.

Form products.

This dough is ideal not only for dumplings, but also for homemade noodles.

Option 3. Dough for dumplings with potatoes on kefir

In this recipe, instead of traditional water and milk, kefir is used, which makes the dough more fluffy and lighter. It does not dry out at all during the formation of dumplings, but finished form they turn out incredibly tender and tasty.

Ingredients:

regular flour - 465 g;
kefir - 225 ml;
water - 110 ml;
a third of a spoon of salt;
soda - 35 g.

Step by step recipe

Sift the flour thoroughly, combine with soda and salt.

Pour water into the kefir poured into a bowl, stir well, add the mixture to the flour mixture, and quickly knead everything.

Knead the dough with your hands on the table until elastic, slightly tight.

Place in the refrigerator in a plastic bag for thirty-five minutes.

Kefir in this recipe It is permissible to replace it with yogurt or sour milk.

Option 4. Yeast dough for dumplings with potatoes

Very unusual, but worth attention test option. Products made from it are soft and airy. The base takes a little longer to prepare than others, but the result is worth it.

Ingredients:

flour - one and a half kg;
water - 725 ml;
40 g granulated sugar;
30 g salt;
soda - 45 g;
30 g quick yeast.

How to cook

Dissolve yeast, salt, sugar in a bowl of water.

Add a little flour mixed with soda and stir well.

Add the remaining flour, knead until soft and set aside for 1 hour under a towel.

Press lightly with your hands again and shape the product.

The amount of flour in the recipe is approximate; if there is not enough flour, you can add a little more, but enough so that the dough is soft and does not stick to your palms.

Option 5. Choux pastry for dumplings with potatoes

The next recipe is for lovers of prepared ingredients. Even with long-term storage In the freezer, products made from such dough will not lose their shape and will not crack.

Ingredients:

flour - 980 g;
85 ml vegetable oil;
25 g salt;
685 ml hot water;
eggs - 4 pieces.

Step by step recipe

In a container, mix 400 g of sifted flour with salt and butter.

Fill hot water, knead everything thoroughly.

Break the eggs into the dough one at a time, stirring well with a spoon after each.

Add the remaining flour, knead until smooth and tender.

Leave the base in the refrigerator for half an hour, wrapped in a plastic bag.

This dough may well be suitable not only for dumplings, but also dumplings, as well as chebureks or belyashi. Any chosen dish turns out tasty, soft and appetizing.

Option 6. Dough for dumplings with potatoes with sour cream

Another great option test. Thanks to the sour cream and baking soda the finished products acquire amazingly appetizing softness, tenderness and fluffiness.

Ingredients:

640 g flour;
85 g fat sour cream;
125 ml water;
35 g salt;
40 g soda.

How to cook

Combine flour with salt.

Mix sour cream with soda.

Step 3:
Transfer the sour cream mixture to the flour mixture, add water, and knead everything thoroughly until elastic. The base should be dense.

Set aside under cling film for 20 minutes to “rest”.

Sour cream can be replaced heavy cream or homemade butter.

Option 7. Dough for dumplings with potatoes using whey

And this recipe is probably familiar to everyone since childhood. Soft, elastic, pleasant to the touch dough. With it, the products turn out to be very tender, melting in your mouth.

Ingredients:

110 ml whey;
1 egg;
235 g flour;
30 ml of 9 percent vinegar;
85 g butter;
soda - 55 g.

Step by step recipe

Break the egg into the whey and mix with a fork.

Melted in a frying pan butter cool and pour into the whey-egg mixture, add soda slaked with vinegar, and whisk everything vigorously with a whisk.

Add flour in small portions through a sieve, knead thoroughly until smooth.

Place the dough from the cup onto the table and knead until firm and elastic.

Leave on the table under a towel for 35 minutes, form dumplings.

You can make other types of dough from this dough. flour products: dumplings, homemade pasta, etc.

Option 8. Colored dough for dumplings with potatoes

Very unusual and interesting option dough for dumplings with potatoes. Finished goods They will come out in different colors, which will attract the attention of even small children.

Ingredients:

purified water - 135 ml;
flour - 475 g;
eggs - 3 pcs.;
15 g salt;
25 g tomato puree;
5 branches of different greens.

How to cook

Break three eggs into the water, add a little salt, mix with a whisk.

Add sifted flour, knead thoroughly until smooth and thick.

Transfer the dough into three identical cups in equal quantities.

Add to the first cup of dough tomato puree, stir well.

Rinse all the greens, finely chop them and add them to the second cup with the dough, stir well too.

Leave the third cup of dough white.

Wrap the dough individually in film and place in the refrigerator for half an hour.

Make dumplings of different colors.

This dough is suitable for dumplings with different fillings: vegetable, mushroom, cheese, but not sweet.

Option 9. Dough for dumplings with potatoes in a bread machine

The following recipe is provided specifically for those housewives who have a bread machine. It makes the dough soft, elastic, and easy to shape into products. And most importantly, the time for preparing the base is significantly reduced.

Ingredients:

565 g flour;
310 ml water;
45 g starch;
salt - 20 g.

Step by step recipe

Pour flour, salt, and starch into the bread machine container through a sieve.

Pour in water, adjust the “kneading” mode, time 12 minutes.

Transfer the dough from the container to the table, wrap in film and refrigerate for 15 minutes.

It is permissible to use both potato and corn starch.

Dumplings, beloved by many, have become quite affordable dish. Now you don’t have to stand in the kitchen for half a day to stick them on; you just need to choose the option with your favorite filling in the supermarket. In this article we will deal with the main question - how to properly cook dumplings with with different fillings so that they do not stick together and fall apart. What are the main rules in cooking dumplings?

How to cook dumplings

let's start with kitchen utensils: take a wide and low pan, the water will boil much faster in it;

do not throw a lot of dumplings into the pan at once, they should have enough space to float up, and it is better that they all float up in the top layer;

pour water into the pan 2/3 full;

even if the dumplings are sweet, add a little salt to the water; salt will prevent sticking and add flavor;

Also, to prevent the dumplings from sticking together, many housewives add a little vegetable oil to the water;

if you are making dumplings from a machine-made store where there is no braid, watch the seams; if you overexpose such products, they will come apart;

To make the water boil faster, throw salt into cold water;

We throw the dumplings into the water only after boiling, otherwise our dish will turn sour;

if the filling in the dumplings is ready ( boiled potatoes or cottage cheese), cooking requires a minimum of time.

Let's figure it out , how long to cook dumplings with different fillings in different gadgets and what are the best ways to do it.

How long to cook dumplings with potatoes

The cooking time for dumplings with potatoes depends on the filling itself, that is, what other ingredients are in it, as well as on their size. Also important point– what kind of dumplings we will cook (frozen or fresh).

How to cook dumplings with potatoes

Cooking dumplings in a saucepan

Place a pan of water on the stove and immediately salt the water.
As soon as the water boils, throw in the dumplings with potatoes and stir so they don’t stick together. Continue stirring occasionally until the water boils.
After boiling, cook the dumplings with potatoes for 3-5 minutes. If you have dumplings with potatoes and mushrooms, and the mushrooms are pre-cooked (cooked or fried), then the cooking time is the same.
If the filling contains raw ingredients(potatoes, onions, lard, etc.), then the cooking time is at least 7 minutes.
How long should you cook dumplings with potatoes after surfacing? It depends on what we are preparing: frozen or freshly made. Frozen small ones are cooked for 4-5 minutes after they emerge, freshly molded ones - 2-3 minutes.

Cooking dumplings in a slow cooker

In a slow cooker, you can cook dumplings either by steaming or in water.
To steam dumplings, pour water into the bowl (preferably boiling water right away) until it reaches the middle.
Place the stand for steaming, place the dumplings in one layer, close and select the “Steam” mode.
Typically, freshly made dumplings are cooked for 10 minutes, and frozen ones - 15.
To cook dumplings in a multicooker in water, we simply throw them directly into the water that is in the bowl in the multicooker. Fresh products are cooked for 3-5 minutes after boiling, and frozen ones for 5-7 minutes. The mode can be selected either “Steam” or simply “Cooking”; it is important for us that the water just boils.

Cooking dumplings in the microwave

If you are interested in experiments, let's try cooking dumplings in the microwave.
Take a portion of dumplings, fill 2/3 of them with water into a microwave-safe container; the dumplings should not be completely covered with water.
Cover with a lid or plate, but it is better to use a smaller diameter.
At a power of 1000 W, cook for 1 minute so that the water boils, then select a power of 700 and cook for another 7 minutes.
We don’t rush to open the microwave; we leave the dumplings in there for about 5 minutes.
If you have a maximum microwave power of 800 W, then it takes longer to boil the water, which means we set it not for a minute, but until it boils.

How long to cook dumplings with cottage cheese

The cooking time for dumplings with cottage cheese depends entirely on the method of preparing them, choose the method you like and go ahead!

How to cook dumplings with cottage cheese

In a saucepan

Pour water into the pan and add salt (approximately 4 liters of water requires 1 tablespoon).
As soon as the water boils, throw in the dumplings.
If the dumplings float, try one; if the dough is ready, you can remove everything with a slotted spoon. Since the cottage cheese itself is a ready-made product, we only need to prepare the dough. Usually 3 minutes is enough for cooking.
If you cook lazy dumplings (that is, the cottage cheese is mixed directly into the dough), take them out after the water boils, you can boil them for a couple of minutes, but no more.

In the microwave

This method is very simple. Take a microwave-safe bowl, place the dumplings, fill 2/3 with water, cover with a lid.
Cook at maximum power for approximately 5-6 minutes. Lazy dumplings are laid out on a flat plate and boiled in water for 5-6 minutes, covered with a lid.

In a slow cooker

If you are going to steam dumplings with cottage cheese, pour 3 glasses of water into the multicooker bowl, or even boiling water, so that the process goes faster.
Place the container for steaming, place the dumplings in one layer and select the “Steam” mode, remembering to close the lid.
Usually 10-15 minutes is enough, cooking time depends on the thickness of the dough.
If we cook dumplings directly in water, throw them into a bowl, do not forget to salt the boiling water. Cook for 3-4 minutes if the dumplings have just been made, and for frozen ones - 5-7 minutes

How long to cook dumplings with cherries or strawberries

What is summer without sweet dumplings with fruits or berries. The favorite filling of many is cherries, strawberries, black and red currants, apples and even a combination of berries.

How to cook dumplings with cherries or strawberries

In a saucepan

The algorithm is the same as in the previous methods. We boil water, salt it, throw the dumplings into the boiling water, as soon as they boil and float, you can try one to find out if they are ready. If the dough is ready, you can take it out.
In such dumplings there is no need to cook the filling; the faster we get the dumplings, the fresher the berries or fruits will be in the filling.

In a slow cooker

Read the previous methods. Dumplings with cherries or strawberries are prepared in the same way. Steam for about 10 minutes, and if in the bowl itself in water, then 3-4 minutes after boiling will be enough.

In the microwave

To preserve the taste of the filling, place the dumplings in a microwave-safe glass container, cover with a lid, and again fill 2/3 with water.
First, select the maximum power so that the water boils, then reduce it to 700 W and cook for 4 minutes.

As you can see, the question of how many minutes to cook dumplings is difficult to answer unambiguously. After all, the time depends on the filling: it is ready or raw, also on the size of the dumplings, on their method of preparation (in water, steamed, in a slow cooker or in the microwave), on the thickness of the dough. If you are not sure if the dumplings are ready, try one, then after cooking the first batch you will be able to determine how much time is enough until done.

How to cook frozen dumplings

We have already touched on the cooking time for frozen products, considering the preparation of dumplings with different fillings. To summarize, frozen dumplings are thrown into boiling water for 7-10 minutes.

It is important to know that frozen dumplings become sticky during cooking, so add more water or do not throw in a large amount at once.

How long to cook lazy dumplings

Throw the lazy dumplings into boiling water and cook for 3 minutes after they rise to the surface.
If you have frozen lazy dumplings, cook in the same way - 3 minutes.

We have discussed in some detail how to cook dumplings and how long to cook dumplings in a pan, steamed, in a slow cooker and microwave, but if you have anything to add, we are waiting for you in the comments.

Dumplings are boiled sweet, fresh or salty products with filling, reminiscent of dumplings in appearance. Are considered traditional dish famous Ukrainian cuisine. Eat various recipes— dumplings with potatoes, offal, rice, and berries.

The dish is usually served immediately, as they say, “hot and hot.” Supplement the feed delicious treat Ukrainians usually add sour cream, cracklings, herbs, honey, jams and other sauces. They also love to make and serve them in other countries. We don’t refuse such a dish either.

I will share recipes on how to cook quickly and easily delicious dough for dumplings with potatoes, and how to make the filling for this dish different ways and assemble it into a finished culinary product.

Prepare:

Sifted white Wheat flour- 1 kg
Kefir or kefir product – 500 ml
Sugar - a pinch
Salt - half a teaspoon without a slide
One chicken egg
1/3 of a spoon of soda.

Cooking process:

If you are making the dough for a sweet treat, then you should add less salt and correspondingly more sweetness.

Sift the flour, mix in the bulk products and the egg. Next, pour in kefir, it should be warm or room temperature, and knead the dough with your hands until it becomes soft, airy and does not stick to your hands.

We place this air lump for 30 minutes in a warm place, then knead it again, but there is no need to knead it too much or beat it. And that’s it - you can make dumplings with potatoes.

It is usually used in the preparation of traditional Ukrainian dish used by most housewives. It turns out to be tight, elastic and at the same time very tender and light.

To prepare we take:

150 ml. hot milk, better fat
150 ml. warm water
spoon of vegetable oil
salt to your own taste.

To prepare, add an egg, a spoonful of butter (can be replaced with butter), salt to the sifted flour, and rub the ingredients with a spoon. We dilute the hot milk with water and begin pouring this mixture into the flour in a thin stream. Using a lightly oiled hand, mix the ingredients, the mass will immediately flow to your hands, as it should be, then it will become firm and elastic and will separate from your fingers. Then the dough is ready. It needs to be kneaded for a while and left to “breathe.” After an hour, the product can be used for cooking.

And now a few of the most delicious recipes preparing potato dumplings.

Classic dumplings with potatoes - step-by-step recipe

In this recipe, you can use any of the doughs presented above, they are equally suitable, but for the filling you should use:

5-6 potato tubers
Fresh lard or salted (to your taste)
Any seasonings for potatoes - a teaspoon.

Cooking process step by step:

1. Peel the potatoes, boil until tender, puree them, adding spices and salt. Alternatively, you can also use fresh chopped herbs in the puree.

2. Fry the lard a little in a frying pan until the size of the pieces is reduced by about half.

3. Mix the lard with the potatoes, adding a couple of tablespoons of fat from the pork product to the mixture.

4. Roll out the dough in an even layer, squeeze out circles of the same size on it using a mug.

5. Place the filling in the very center of each circle, wrap the product and seal the edges in a convenient way. At the same time, make sure that the products are molded well, otherwise during cooking the filler may float into the pan.

6. Boil the dumplings with potatoes until tender, and they will be ready when they float to the surface of the pan with boiling water.

7. Place the treat on a plate, sprinkle with herbs or decorate with green sprigs of dill on top, serve with cold sour cream.

If the quantity of products made is too large, they can be frozen and cooked as desired. When cooking, do not immediately throw all the preparations into boiling water; you should put the products in a container with boiling water in small portions of 8-10 pieces, and when they are ready, send the next ones to cook.

Ingredients for preparing the filling:

Potatoes of any type - kilogram.
Forest mushrooms or champignons – 500 gr.
The bulb is large.
Vegetable oil.
Salt pepper.

Cooking process:

Boil the mushrooms, if they are wild mushrooms, for 15 minutes and then fry in vegetable oil until tender. Just cut and fry the champignons; there is no need to boil them.

Cook the bulba until full readiness, drain the water, mash with a fork or a regular kitchen masher, add salt, pepper and mushrooms along with the oil in which they were fried.

Separately, fry the onion, chopped finely or into quarters of rings. It should be fried until it acquires a beautiful golden color.

Divide the dough (suitable for kefir, milk, and water) into small parts (lumps), roll out each of them not too thin, about 0.7 cm.

Place the potato-mushroom mixture in the middle and roll it up into an envelope. We pinch the edges of the dough so that the filling does not leak out.

Set aside the portion that you are ready to eat, and put the rest in freezer. Frozen dumplings with potatoes can be taken out and cooked at any time.

Boil water, add a little salt, throw it into your boiling water to cook culinary masterpieces. Cook for about 7 minutes, after which, when the products float to the surface, take them out and pour the fried onions and butter on top.

It is very tasty to eat this dish with various sauces, for example, with mayonnaise, cream, mushroom, as well as with regular sour cream.

Prepare the dough according to your own wishes from the options suggested above or your own, which you like, and for filling we use the following ingredients:

Potatoes -3-4 tubers
Sauerkraut – 300-400 g
Ground pepper - a pinch
Large onion
Salted or fresh pork lard at your discretion - 150-200 gr. (it’s best to take it with small layers of meat).
Vegetable oil.

Step-by-step cooking recipe:

Make a stiff puree from boiled potatoes.

Chop the onion and fry it in oil until soft.

Place the sauerkraut in a saucepan, add a glass of water, and cook for 20 minutes from the moment it boils.

Squeeze the slightly cooled cabbage from the liquid and mix it with mashed potatoes.

Cut the lard into small pieces, fry, mix with fried onions, set aside.

Place the cabbage and potato filling in the middle of the rolled out dough.

We create masterpieces of Ukrainian cuisine in any convenient way.

Boil dumplings with potatoes and cabbage in salted water until tender, place on a dish, sprinkle with a mixture of onions and lard cracklings.

To prepare, use kefir or milk-based classic dough, as well as the following products:

Raw potatoes are best young – 4 pcs.
Green onions - a bunch.
Hard or semi-hard cheese, but not processed – 120 gr.
Raw egg – 1 pc.
Salt and spices to your taste.

The method for preparing such a treat is as follows:

While the dough is rising and “breathing”, make the filling. As I already noted, for this recipe it is most suitable to make it with kefir or milk, but you can also prepare it with water by mixing flour, egg, salt and warm water.

Three potatoes on a grater, which should first be peeled, washed and kept in for 5-10 minutes cold water. Alternatively, this product can not be grated, but rather put through a meat grinder.

Squeeze out excess liquid, the mass should be dense. If the product is too liquid, add a teaspoon of potato starch to it.

Add grated cheese to the vegetable, spices and salt to your taste, mix this composition, we will use it as a filler.

Rolled out big pancake Divide the dough into parts, roll into a sausage, which is then divided into several small pieces, we roll out each of these pieces again and sculpt the products.

We put the filling in the middle of the circle, secure the edges, we form a crescent, if desired, its edges can be connected and a kind of dumplings will lie in front of you.

Place in a pan of boiling water to cook for about 7 minutes. If the dumplings are large in shape, you can cook them a little longer. When they float up, it means the dish is ready, you can remove the treat with a slotted spoon, put it on a plate, sprinkle with herbs or grated cheese, and serve with mayonnaise or sour cream.

As a rule, every cook makes dumplings the way he likes and is more convenient. There are only two options for sculpting this dish that can really be recommended:

The dough is rolled out in an even layer, and then recesses are made in it using a regular glass or any round cup or jar. The filling is then placed in these circles.

The dough is rolled out in the form of a sausage, which is subsequently chopped into pieces about a centimeter thick and about 3 centimeters long. Then, using a rolling pin, these pieces are rolled out one by one, filled, fastened at the edges and sent off to prepare.

As for the options for fastening dumplings, there are dozens of them. Some people do it in the form of a braid, some simply squeeze it with their fingers, some connect it with a herringbone pattern.

Available today and special device for making dumplings, it can also be used and you will certainly get something that is not just tasty, but also incredibly beautiful original look dish.

And in conclusion, I will also share an interesting video recipe.

Lenten lazy dumplings or potato gnocchi (video)

These are incredibly delicious lazy potato dumplings, gnocchi, or also called potato dumplings. In this recipe they are with fried mushrooms. Great dish for those who keep fasts.

That's all, that's it. Good luck and all the best!

Dumplings with potatoes have long turned from ordinary food into a national treasure. Slavic peoples They are vying with each other to take credit for the origin of this dish, but no one has come to a final verdict. Dumplings can be found not only on the table, but also in various superstitions, fortune telling, etc.

Dumplings with potatoes are prepared from unleavened, almost tasteless dough. It can be kneaded with water, milk or fermented milk product. Usually preparing the dough does not cause any difficulties. The main thing is to thoroughly knead it until it has a homogeneous consistency.

The main flavor of the dish is, of course, the filling. To add potatoes to dumplings, boil them and mash them with a potato masher. If desired, you can also add milk and butter, as in regular puree. Sometimes potatoes are used raw so that they are cooked during cooking.

Almost every recipe for dumplings with potatoes contains onion. Not only does it add flavor, but it also helps keep the potatoes from browning. In addition to this, mushrooms, liver, cabbage, lard, etc. are added.

Main stage home production dumplings are their sculpting. Place the filling in the middle of the dough and then pinch the edges. In fact, there are several ways to form dumplings, but the easiest is to simply connect both sides of the dough with your fingers and press firmly.

The molded dumplings can be placed in the freezer for storage, or immediately cooked in boiling salted water. They are also easy to steam.

Serve the dish hot, add sunflower or butter, sour cream, mayonnaise, cracklings, and fried onions.

Photo of water dough for dumplings with potatoes

More simple and economical recipe I just can't find a test. It turns out bland, so the entire emphasis of the dish goes to the filling. It is better to warm the water slightly before adding it to the flour to make the dough easier to knead. The number of dumplings will ultimately depend on the rolling thickness you choose.

Ingredients:

700 g flour;
200 ml water;
Salt.

Cooking method:

Heat the water and pour into a deep bowl.
Dissolve salt in water (about half a teaspoon).
Add flour in several stages, constantly stirring the dough.
Dust the work surface with flour, place the contents of the bowl and knead the dough until it becomes stiff and smooth.
Form the dough into a ball and grease it on all sides with vegetable oil.
Place the dough in a warm place for half an hour.
Divide the ball into 4 parts and roll into sausages.
Cut the dough into pieces approximately 2 cm wide and roll into flat cakes.
Add the filling and make dumplings.

Interesting from the network

Photo of homemade dumplings with potatoes and mushrooms

Preparing the dumplings for the final stage of cooking is, of course, a lengthy task. However, the end result is truly hearty and home-like. tasty dish. Eating dumplings with can even be turned into good family tradition. Before serving, add a little butter and sour cream to the plate.

Ingredients:

2 ½ cups flour;
1 glass of water;
1 egg;
400 g potatoes;
400 g champignons;
1 onion;
Salt pepper.

Cooking method:

Sift the flour and pour it into a wide, deep container.
Make a depression in the center of the slide, add salt and beat in the egg.
Pour water into the same hole, knead a stiff dough and knead it for several minutes.
Cover the mixture with a towel and let it sit for 15 minutes.
Peel and cut potatoes large pieces and boil.
Mash the boiled potatoes until pureed.
Peel the onion, cut into small cubes.
Also chop the mushrooms, place them together with the onions in a heated frying pan and fry in vegetable oil.
Mix potatoes, mushrooms and onions. Add salt and pepper to taste.
Roll out all the dough into thin flatbread and cut out the dumplings using a cup.
Place enough filling in the center of each circle so that the edges fit together easily.
Gently pinch each circle, pressing it with your fingers along the edges.
When all the dumplings are molded, boil water, add salt and place them all together in a saucepan.
Stir the dumplings periodically until they float.
Cook for another 5 minutes, then remove from the water with a slotted spoon.

Photo lazy dumplings with potatoes and onions

If you don’t want to do jewelry sculpting at all, you can turn to this “student” recipe. The taste of the dish is almost the same as that of regular dumplings with potato. Sugar can be added to the onions while frying to give them special taste. If you don’t want to experiment, you need to limit yourself to 1 pinch of sugar in the dough.

Ingredients:

6 potatoes;
2 onions;
3 cups flour;
1 glass of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara.

Cooking method:

Mix flour, water, a pinch of salt and sugar in a deep bowl.
Knead the dough until smooth, divide into several sausages and put in the freezer.
Peel the potatoes, cut them, put them in a pan with salted water and cook until tender.
Peel the onion, chop it, place it in a heated frying pan.
Add a little salt and sugar to the onion, fry until golden brown.
Mash the potatoes into a thin puree, mix with onions.
Remove the dough from the freezer and cut into thin slices.
Boil water and cook the dough pieces in it for 3-5 minutes.
Mix the finished dough with the “filling” and stir.

Photo Lenten dumplings with raw potatoes

Very light and satisfying dumplings, low calorie content which allows you to eat them even during a diet, and their simple composition allows you to put them on the table during fasting. The recipe originates in the Urals, where dumplings and dumplings play a particularly honorable role in local cuisine. Since the potatoes are placed raw, the cooking time for the dumplings will increase.

Ingredients:

4 potatoes;
1 onion;
1 glass of boiling water;
2 cups of flour;
2 tbsp. l. vegetable oil;
Salt.

Cooking method:

Sift the flour, add a teaspoon of salt and stir.
Make a small well in the flour, pour in boiling water and vegetable oil.
Stir, cool and knead the dough until it becomes smooth.
Cover the dough with a towel and place in a warm place for 20 minutes.
Peel the potatoes and onions, cut into small pieces, mix together.
Divide the dough into 3-4 parts, roll each one in turn into a layer and cut out circles with a glass.
Place a small amount of filling on each piece of dough and make a dumpling.
Boil water in a saucepan, add salt, add dumplings and cook for 10-15 minutes.

Photo of Ukrainian dumplings with liver and potatoes

Some people think they are real Ukrainian dumplings can only be made with kefir, but they also turn out very tasty and satisfying with water. The best meat ingredient For this dish, the liver invariably remains, which goes perfectly with potatoes and fried onions. This recipe will make approximately 40 dumplings.

Ingredients:

500 g flour;
2 eggs;
200 ml water;
1 tbsp. l. vegetable oil;
1 kg of potatoes;
3 onions;
300 g beef liver;
50 g butter;
½ glass of milk;
Salt pepper.

Cooking method:

Sift the flour into a deep bowl, make a hole inside, and beat in the egg.
Also pour vegetable oil and water into the cavity, add 1 teaspoon of salt.
Knead the dough until it has an elastic, homogeneous consistency.
Peel and boil the potatoes.
Add milk and butter to the potatoes and make a puree.
Peel the onion, chop and fry in vegetable oil until tender.
Rinse the liver, remove films and boil (about 4 minutes).
Pass the liver and onion through a meat grinder and mix with potatoes.
Season the filling with salt and pepper and mash again with a masher.
Roll the dough into sausages, cut pieces of them 1.5 cm thick and roll into flat cakes.
Add filling, pinch edges.
Cook in boiling water for about 5 minutes, after the dumplings rise to the surface.

Photo of dumplings on kefir with potatoes and cabbage

It turns out very soft and tender, and the dumplings themselves become “pot-bellied”, as expected in their original interpretation. Traditionally used for filling sauerkraut. If it is salty enough, no additional seasoning is needed. Ready dish can be supplemented with fried onions and vegetable oil.

Ingredients:

1 glass of kefir;
300 g flour;
1 egg;
200 g sauerkraut;
4 potatoes;
½ glass of milk;
1 tbsp. l. sunflower oil;
½ tsp. soda

Cooking method:

Peel the potatoes, rinse, boil until tender.
Mix flour, soda, egg and kefir, knead into a stiff dough.
Cover the bowl with the dough with a towel and proceed to preparing the filling.
Finely chop the cabbage, place in a frying pan with vegetable oil and fry a little.
Heat the milk, add to the potatoes and mash.
Mix cabbage and puree.
Roll out the dough into a thin layer (you can do it in parts), cut out round pieces with a cup.
Add the filling, form dumplings and pour them into boiling water.
Wait until the dumplings float to the surface and continue cooking for another 4 minutes.

Making dumplings yourself is not such a simple task as it might seem at first glance. If even a schoolchild can handle the filling, then dough and modeling are tasks for experienced cook. In order not to spoil the product the first time, it is better to watch a training video that tells how to make beautiful and tasty dumplings:

Now you know how to cook dumplings with potatoes according to a recipe with a photo. Bon appetit!

Dumplings with potatoes are not just lunch or dinner, but a whole cooking ritual. If, of course, you do not use purchased semi-finished products, but have found the strength and time to do sculpting at home. So that all your efforts are not wasted, it is better to learn a few secrets on how to prepare dumplings with potatoes yourself:
When added to the dough, water or milk should be warm - approximately 45 degrees;

Before making dumplings, let the dough rest in a warm place for 30 to 40 minutes. This will activate the fiber and it will keep its shape better;

To check whether the dough is ripe, just press it lightly with your finger. It should not be deformed;

It may not be as elastic as for dumplings, but you shouldn’t make it too soft either. Otherwise, it will crack during freezing;

The easiest way to cut out dough circles is to use a regular glass;

If you decide to make a large batch of dumplings at once, then it is better to use the dough in stages. You need to divide it into several parts and, while you are working with one, put the rest in cling film;

If during sculpting the edges do not join well, you can lightly sprinkle them with water;

Do not put too much filling, otherwise the dumplings may fall apart during cooking;

Before cooking the dumplings, they need to be laid out on a board sprinkled with flour. Otherwise, the first pieces put together may stick to the table while you finish the rest;

Depending on the size of the dumplings, the serving per person will be approximately 5-7 pieces;

For a standard size of dumplings, there should be no more than 1 teaspoon of filling;

If you use milk to make puree, it must be warm, otherwise the filling will darken.

The most best dough for dumplings with potatoes - something that cooks quickly, but at the same time it is not raw, but soft inside, tasty, thin and does not tear. Main advantages good test you'll find out about dumplings now.

An important feature of this test is that it tolerates freezing well. From which it follows that you can make dumplings for future use, and then cook them in portions as needed. This is a very convenient way of preparing semi-finished products, on the one hand, and on the other hand, it is also a great opportunity to bring the family together to collectively sculpt dumplings.

Ingredients:

- wheat flour - 4.5 cups (the exact amount depends on the variety)

- egg - 3 pcs.

- hot water - 1 glass.

- vegetable oil (refined). 4 tbsp.

- salt - a pinch

Preparation:

The dough obtained during the preparation process produces about 100 dumplings with medium-sized potatoes.

Sift half of the flour into a wide metal or enamel bowl. Don't use the rest for now. The flour should not be cold, but at room temperature.
Then in a separate bowl mix oil, salt, eggs. Knead the mixture thoroughly with a fork or whisk. Pour in hot water without stopping working with the whisk.
After this, pour the resulting mixture into the flour and place on the stove, stirring. Warm up batter until bubbles appear, but do not let it boil.
Remove the metal bowl from the heat, add the rest of the sifted flour, thoroughly knead the dough until plastic and into a homogeneous ball. A well-kneaded dough should not stick to your hands, be pliable and smooth.

Everyone's flour is different, so it is very important to control the amount of flour when kneading the dough for dumplings with potatoes. Too much flour will make the dough hard and unsuitable for rolling. Therefore, flour is added to the dough in small portions, as needed, relying on common sense and intuition.

Cover the dough with cling film and leave it for at least half an hour. During this time, all the ingredients are mixed together in the dough, it acquires the desired structure. Therefore, you must wait 30 minutes.
After this, cut a piece from the ball and roll it out on a table or board into a thin cake. Cut out blank circles with a glass and put pre-prepared puree in the middle of each. Fasten the pieces together in a circle in the traditional way.
The dough rolls out perfectly, does not stick, the flatbreads easily stick together, forming beautiful dumplings with potatoes of the same size. However, in this method After cutting out the dough, scraps remain, which then need to be mixed back into the main ball.

The second one is simpler and quick way cutting the dough - form a sausage with your hands, divide it into separate pieces and roll out each piece separately with a rolling pin. IN in this case no scraps remain, but visually ready dumplings come out in different sizes.

Place the raw semi-finished products in salted boiling water, dropping them one at a time, distributing them across the width of the pan. Boil dumplings in water for no more than 5 minutes from the moment of boiling.

How to make dough for dumplings with potatoes that never gets soft

This is exactly the recipe that always turns out dumplings, they are so tender and tasty that they melt in your mouth, and the dough does not separate from the filling.

With everyone important issues address