Potato dumplings. Boiled and fried potato dumplings - recipe with step-by-step photos on how to cook tasty and simple Potato dumpling recipes

Potato dumplings, the recipe for which can be both simple and complex, is a traditional dish of Slavic cuisine. In every family they are prepared differently, but there are special rules thanks to which you can treat your household with real dumplings prepared in accordance with the recipe.

Characteristics of dumplings

Dumplings, dumplings, sorcerers and pyzy - there are so many names to define this dish. But all the salt is hidden in the peculiarities of its preparation. Potato dumplings, the recipe for which can be very varied, are found in many cuisines of the Slavic peoples. So, in some countries it is curd in others. Dumplings can be filled or unfilled, served boiled or fried.

There are a great many varieties of this dish, but first you should get acquainted with the classic recipe. It so happens that potato dumplings are a traditional Belarusian dish.

Cooking recipe

Ingredients:

• 10-12 medium-sized potatoes;
• 2 onions;
• salt and nutmeg to taste.

Cooking method:

1. First of all, you need to prepare the main ingredient - peel the potatoes and grate them on a fine grater.
2. After this, you need to squeeze it out. For these purposes, it is better to use clean gauze or thick cloth (so that the potato mass itself does not leak out directly).
3. The resulting juice should not be thrown away. To prepare a traditional Belarusian dish, you will need starch, which is formed during the process of settling the liquid.
4. After adding starch to the grated potatoes, add salt and nutmeg to taste to the total mass.
5. The grated product quickly changes its color. To maintain aesthetics, you can add a few drops of lemon juice.
6. Then the resulting dough is rolled into small but neat balls, which must subsequently be lowered into boiling water.
7. You can add a few black peppercorns and a bay leaf.
8. The dumplings do not take long to cook - about 30 minutes. Decorated with fresh herbs, they are served with sour cream or cream sauce.

Traditional potato dumplings, the recipe for which turned out to be not at all complicated, are ready. In traditional cuisine, they are served with sour cream or doused in butter with fried brisket and onions.

Dumplings with meat

To prepare this simple dish you will need the following ingredients:

• 14-16 medium-sized potatoes;
• pork (about 500 g);
• two medium onions;
• 2 eggs;
• 300 g of premium flour;
• salt, pepper and spices to taste.

First of all, you need to prepare the ingredients. From 16 medium-sized potatoes, you need to select 4 pieces, boil them in their skins, cool and peel them. Peel and grate all the remaining potatoes on a fine grater. To prevent the mixture from darkening, you should immediately grate two onions into it or add a few drops of lemon juice.

Then you should free the potato mass from excess liquid - gauze or a bandage folded several times is ideal for these purposes.

Peeled boiled potatoes must be thoroughly chopped - for this you can use a meat grinder or blender. Then boiled and raw potatoes are mixed together. Eggs, flour, salt, pepper and spices are added to the mixture. You can add a small amount of fresh herbs. The resulting dough comes off well from your hands and has a uniform consistency.

Prepare the filling and the dumplings themselves

These are the simplest dumplings from The recipe is unique in that you can use not only meat for the filling - mushrooms, onions and other ingredients go well with potatoes.

Now you need to prepare the filling for the pork dumplings. To do this, you need to pass the meat through a meat grinder, add chopped onion, salt and pepper to taste.

The dough can be rolled out and shaped into rounds or plucked into small pieces. Flatten the potato mixture in your palm, make a small depression and put the minced meat filling into it, then pinch the edges tightly and form neat balls (for boiling) or flat cakes (for frying).

Potato dumplings (the recipe with minced meat is quite simple) can be fried in a pan or boiled. In any case, they should be served with sour cream and fresh herbs.

Potato dumplings: soup recipe

The above method for preparing dumplings can be used for this serving variation. In this case, the dumplings are served with the broth in which they were boiled, seasoned with fresh herbs and sour cream.

The preparation of soup can also be very varied. To do this, you can roll small potato balls with or without filling. You can prepare a soup with dumplings and meatballs, add fresh vegetables and a meat bone to the broth. It is worth noting that Belarusian dumplings can be baked in the oven until golden brown.

Potatoes with meat are not just stuffed balls. Potato dumplings can be used as a side dish prepared using one of the above methods, and the meat can be served separately as a main dish.

To make the potato dough tender and airy, you can add a small amount of milk to it.

Before adding the eggs to the potato mixture, it is best to beat them with a small amount of butter.

Grandmothers also told their granddaughters that the most delicious dumplings are made from small balls. But this does not mean that the potato mass should be turned into a large number of peas - to create the optimal size, it is advisable to focus on plums.

Another little secret

Experienced housewives have long taken up the recipe for raw potato dumplings and based on it they create culinary masterpieces that deserve special attention. So, in order to treat your household to an incredibly tasty and satisfying dinner, you can prepare the most ordinary dumplings in a very unusual way.

First you need to roll out neat balls from the dough, the recipe for which was described just above. Can be made with or without filling. Then the potato lumps are carefully lowered into boiling, slightly salted water with the addition of ground pepper and bay leaf. It is important not to overdo it with the number of balls - if there are too many of them, the dumplings may stick together.

After boiling them for about 30 minutes, you can take out the dumplings and place them in a colander (to drain off excess liquid). After this, the boiled lumps must be fried in butter. You can add a small amount of olive oil. Grandma's secret: it's best to fry the dumplings one at a time, carefully turning each one, until golden brown. This produces incredibly tasty dumplings that can be served topped with sour cream or any other sauce.

Pre-boil 2 potatoes in their skins. Cool, peel and then mash into puree.

Peel the rest of the potatoes, wash them thoroughly and grate them using any available method.

Previously, raw potatoes were grated by hand, and they used the part of the grater where there were such square holes (I took a special photo of it) - potatoes grated with its help ended up looking like they were torn, and not like small chips. Now there are special potato peelers on sale that undoubtedly facilitate the grating process and save valuable time. I, as a truly Lithuanian housewife, am the happy owner of such a wonderful grater. Therefore, the rubbing process only takes me about 2-3 minutes.

Then place the raw potato mixture in cheesecloth and squeeze out excess liquid from it into a separate bowl.

Let this liquid settle and drain it; starch will remain at the bottom. It can be washed several more times in clean water, each time allowing the starch to settle to the bottom and discarding the cloudy water.

If there is little starch left after washing, you will have to add additional dry starch to the dough. As a guide, its volume should be about 2 tablespoons.

Form small balls from the resulting dough (about the size of a walnut), make a shallow dent in the middle with a finger dipped in starch - this will make it smoother and the dough will not stick to your finger.

Bring water to a boil in a large saucepan and add salt.

Place the formed dumplings in boiling water (required!) and cook until done, about 15 minutes. Remove with a slotted spoon and serve with your favorite sauce.

For example, we like a sauce made from cracklings with fried onions or, alternatively, with sour cream and mushroom sauce, which is what I made.

Cut the mushrooms into small pieces. It’s very tasty with champignons, and nowadays you can buy them without any problems at any time of the year.

Note: mushrooms can easily be replaced with dry or frozen ones. Now I did just that with frozen ones. They had to be defrosted first, I think it took me about 250 g + the broth in which they were located.

Well, you’ll have to soak it in warm water for 3 hours beforehand.

Chop the onion into fairly small cubes.

Fry it in hot vegetable oil over medium heat until softened and lightly golden. Add chopped mushrooms and fry them for a couple of minutes along with the onion.

Then pour in a little mushroom broth (after soaking or freezing) and add sour cream, season with spices - salt, pepper and thyme - to taste. Then boil everything to the desired consistency.

If fresh mushrooms were used in the recipe, of course, you should not add water. Just don't fry it too dry, leave some of the liquid that is released during frying.

By the way, the remaining mushroom broth (after soaking the dry mushrooms) can easily be used in some other dish. For example, add it to soup or other sauce - but what? Don’t let such a fragrant additive go to waste!

National Lithuanian dishes are quite nutritious, distinguished by their traditional simplicity and peasant simplicity. They are not particularly difficult to prepare and often include very few ingredients.

Here are potatoes - they are often used not only as an integral part of first courses or as a side dish for second courses, but they also prepare many independent dishes - this is a characteristic feature of Lithuania.

And it would seem such a simple product... Help yourself!

Potato dumplings are an invention of Belarusian cuisine. The only constant component is potatoes; it is combined with other ingredients, creating tasty and appetizing compositions that can be an independent snack, an addition to soup or a side dish for meat and fish.

How to cook potato dumplings?

Making potato dumplings is a simple process, but it requires the availability of the necessary products, free time and following simple rules.

1. Products can be made from raw or already boiled grated potatoes, which are supplemented with flour, starch, eggs and, depending on the recipe, other ingredients.
2. The dumplings are made into a round or oval shape, boiled in salted water, soup, or, less often, additionally baked in the oven.
3. Potato dumplings are served with sour cream, suitable sauce or gravy.

Potato dumplings - recipe

Classic potato dumplings are a simple recipe that does not require sophisticated ingredients or extensive culinary experience. In this case, you don’t even need to boil the potatoes. The tubers are simply peeled, ground on a fine grater and the juice is squeezed out a little, placing the mass in a piece of gauze or cloth.

Ingredients:

• potatoes – 4 pcs.;
• milk – ¼ cup;
• egg – 1 pc.;
• flour – 1 glass;
• salt - a pinch.

Preparation

1. Prepare the tubers, grind them, squeeze out the juice.
2. The pulp is poured with milk, salt and egg are added.
3. Add flour and knead the dough.
4. Divide the base into portions, roll them into sausages, and cut them.
5. Boil raw potato dumplings in water, broth or soup for 2 minutes after boiling.

Potato dumplings - recipe with meat

Potato dumplings with meat are extremely popular in Belarus. In essence, the products resemble dumplings, only they are decorated in the form of balls of potato dough, which gives the delicacy an extraordinary taste. The dish is served with fried cracklings and onions, often supplemented with sour cream.

Ingredients:

• potatoes – 10 pcs.;
• onions – 3 pcs.;
• egg – 1 pc.;
• flour - 3 tbsp. spoons;
• pork – 500 g;
• lard – 70-100 g;
• salt, pepper, seasonings.

Preparation

1. Twist the meat with the onion and season.
2. Peel the potatoes, grind them on the finest grater with an onion, and squeeze out the juice.
3. The juice is allowed to settle and starch is added to the base.
4. Beat in the egg, add flour and salt, and knead.
5. Divide the mass into portions, make flat cakes, and fill them with filling.
6. Boil the balls at a gentle simmer for 30 minutes.
7. Melt the lard, add onions, and fry.
8. The finished potato dumplings are fried.

Potato dumpling soup

Delicious buckwheat is a great option for a hearty lunch. Instead of the notorious potato cubes that often accompany hot dishes, in this case tender and appetizing dumplings are added, giving the dish a special taste and originality. Just 40 minutes spent, and a delicious meal is prepared.

Ingredients:

• potatoes – 4 pcs.;
• onions and carrots - 1 pc.;
• egg – 1 pc.;
• flour – 5 tbsp. spoon;
• chicken breast – 1 pc.;
• mushrooms – 250 g;
• buckwheat – 1/3 cup;
• water – 2 l;
• butter – 30 g;
• salt, pepper, bay, herbs.

Preparation

1. Peeled potatoes are boiled, mashed, and cooled.
2. Boil chopped chicken breast in water.
3. Fry mushrooms in oil, add onions and carrots, sauté until soft.
4. Beat an egg into the puree, add flour and salt, stir.
5. Place the dough into the boiling broth using a moistened teaspoon.
6. When the dumplings float, add frying, seasonings, herbs, and boil the dish for 4 minutes.

Potato dumplings in the oven

The following recipe for making potato dumplings cannot be called simple. Its execution is troublesome and will take a lot of time, but the final result will exceed all expectations and delight you with an extraordinary, unusual, amazing taste. Initially boiled and then baked in pots with cheese.

Ingredients:

• potatoes – 1.5 kg;
• milk – 1.5 cups;
• onion – 1 pc.;
• egg – 1 pc.;
• flour – 1 glass;
• pork – 150 g;
• oil – 3 tbsp. spoons;
• cheese – 150 g;
• salt, pepper, cumin, seasonings.

Preparation

1. The pork is chopped very finely and fried with onions for 15 minutes.
2. Boil the potatoes, mash them, pour in hot milk.
3. Add fried meat, salt, pepper, cumin, seasonings, mix, cool.
4. Beat an egg into the base, add flour, knead, shape into round products, bread them in flour and boil.
5. Place potato dumplings in oiled pots, sprinkle with cheese and bake at 200 degrees in the oven for 15 minutes.

Potato dumplings in Polish

Polish potato dumplings differ from classic Belarusian ones in their funny shape. To obtain the desired result, balls formed from potato dough are pressed with two fingers on both sides, due to which characteristic indentations are formed. The product is served with fried bacon and onions.

Ingredients:

• potatoes – 1.5 kg;
• starch – 200 g;
• onion and lard - 100 g each;
• yolk – 1 pc.;
• salt.

Preparation

1. Boiled, mashed and cooled potatoes are mixed with starch, yolk and salt.
2. Make balls slightly larger than a walnut, press each one down and boil for 5 minutes after boiling.
3. Heat chopped bacon in a frying pan, add onion, and fry.
4. When serving, the potato Polish dumplings are seasoned with frying.

Potato dumplings with meat in Belarusian style

Belarusian-style potato dumplings can be prepared with any meat: beef, pork, poultry, by twisting the product in a meat grinder or grinding it in a blender along with an onion. Traditionally, cumin is added to the meat base, which gives the products a characteristic spicy taste and amazing aroma.

Ingredients:

• potatoes – 1.2 kg;
• flour – 1 glass;
• meat (pulp) – 500 g;
• onion – 1 pc.;
• cumin – ½ teaspoon;
• salt.

Preparation

1. Grind the potatoes on a fine grater and squeeze out the juice using gauze.
2. Add salt and flour, knead.
3. The meat is mixed with onions, salt and cumin are added.
4. Form round dumplings, filling the dough flatbreads with minced meat, and boil them in salted water for 25 minutes.
5. Serve hot potatoes with sour cream.

Potato dumplings with spinach

Lean potato dumplings with spinach are unusual, but very tasty. Greens can be used both fresh and frozen, mixing them into the potato mixture after cutting. In this case, the binding component is oatmeal, which is poured with boiling water for a few minutes.

Ingredients:

• potatoes – 700 g;
• spinach – 100 g;
• onions and leeks – 50 g each;
• flour and oatmeal – 50 g each;
• salt, pepper, olive oil.

Preparation

1. Boil the potatoes in their skins, peel them, and mash them into a puree.
2. Mix the mixture with steamed flakes, spinach, flour, seasoning to taste.
3. Roll up sausages, cut into pieces and boil in salted water.
4. Serve hot potato dumplings with chopped leeks and butter.

Potato dumplings with cheese

The dumplings made with cheese are especially delicious. For piquancy, you can add chopped fresh or dried basil or parsley to the dough - this will make the dish even more aromatic and appetizing. The finished products are served simply with sour cream or while still hot, sprinkled with additional cheese shavings.

Ingredients:

• potatoes – 1 kg;
• cheese – 100 g;
• eggs – 2 pcs.;
• flour – 1-1.5 cups;
• salt, pepper, herbs.

Preparation

1. Boil them in their skins, peel and mash the potatoes, and let them cool.
2. Add eggs, grated cheese, salt, herbs, flour and knead.
3. Roll the base into a sausage and cut into pieces.
4. Boil the products in boiling water for 2-3 minutes, remove with a slotted spoon, and serve hot.

Potato dumplings Italian style

The boiled potato dumplings, decorated according to an Italian recipe, especially attract attention. The rich taste characteristics of the delicacy and the bright color scheme, achieved by adding spinach or beet puree to individual parts of the potato base, are also striking. When serving, pour melted butter over the product and sprinkle with cheese.

Hello, dear readers of my blog! Each nation has its own traditional dishes and it is very interesting to get acquainted with different cultures. In today's article I will tell you how to prepare a dish from Belarusian cuisine - potato dumplings recipe.

To prepare 5 servings we will need the following ingredients:

1. Potatoes - 3 pieces
2. Milk - 50 milliliters
3. One chicken egg
4. Wheat flour - 1 cup
5. Salt to taste

Recipe with photo:

1. First you need to peel the potatoes. Then grate it on a fine grater and squeeze it well with your hands.

2. Heat the milk a little and combine it with the potatoes.

3. Add a raw chicken egg, salt to taste and mix thoroughly.

4. Add flour and knead the dough. Divide it into approximately 3 parts, forming each into a sausage. Cut the dough into medium-sized pieces.

5. Pour water into the pan and put it on fire. As soon as the water boils, throw the dumplings into it. You can tell that the dumplings are ready when they float to the surface.
Dumplings can be boiled in soup, instead of the usual chopped potatoes, this makes it much tastier and more interesting.

As a rule, the dish is served with sour cream and herbs.

Dumplings with meat

1. Potatoes - 10 pieces

3. One chicken egg
4. One onion
5. Pork pulp - 500 grams
6. Black pepper
7. Salt to taste

Step-by-step cooking recipe:

1. First, let's prepare the meat filling. To do this, the pork pulp should be cut into medium-sized pieces. Peel one onion and cut into 4 parts.
2. Pass the pork and onions through a meat grinder. Add pepper and salt to the resulting minced meat to taste.
3. Peel the potatoes, grate them on a fine grater and squeeze them well with your hands.
4. Knead the raw potatoes into a dough, adding an egg, flour and a little salt. Cut the dough into large pieces.
5. Roll out the dough, put minced meat in the middle and form a ball, connecting the edges of the dough.
6. Cook the dumplings in boiling water for 20-25 minutes. Serve with sour cream. Dumplings can be prepared without meat, but this makes the dish filling and replaces lunch.

Lenten potato dumplings

To prepare 6 servings we will need the following ingredients:

1. Potatoes - 500 grams
2. Wheat flour - 1 cup
3. One large onion
4. Vegetable oil
5. Salt to taste

Cooking recipe step by step:

1. Peel the potatoes, add water and boil until tender in salted water.
2. Make mashed potatoes by adding 100 milliliters of water in which the potatoes were boiled.
3. Add flour to the puree and knead the dough. Form the dough into balls and cook in boiling water until the dumplings float to the surface.
4. Finely chop the onion and fry in vegetable oil.
Serve the dumplings, seasoned with fried onions.

Polish potato dumplings

To prepare 8 servings we will need the following ingredients:
1. Potatoes - 1 kilogram
2. Wheat flour - 3 tablespoons
3. Chicken egg
4. Starch - 1.5 tablespoons
5. Salt to taste

Cooking recipe:

1. Peel the potatoes and boil in salted water until tender. Drain the water and pass the potatoes through a meat grinder, allowing them to cool.
2. Next, you need to add flour, egg, starch to the potatoes and knead the dough. Roll the dough into a sausage and cut into medium-sized pieces. Form each piece into a ball and press lightly in the middle with your finger.
3. Cook the dumplings in boiling salted water until they float to the surface.

There is one traditional Belarusian dish, but there are many variations. Try making dumplings at home according to recipes, and if you have any questions or misunderstandings, you can watch the video:

Bon appetit!

1. First, peel and cut the potatoes into 4 parts. Fill it with water and let it cook. As soon as the water boils, salt it and reduce the heat. After 20 minutes, check the readiness of the potatoes with a fork - if they pierce easily, the potatoes are ready.

See also video recipes:

1) Polish potato dumplings

2) Potato dumplings in Belarusian style. Tasty and simple