Recipe for making dough for dumplings with potatoes. Vareniki with potatoes - the pride of the Slavic peoples

Vareniki are cooked everywhere, but they are most popular in Ukraine. Local chefs make them from wheat flour with the addition of kefir, salt and soda. Eggs are not used. Purchased semi-finished products cannot be compared with self-kneaded dough for dumplings.

The classic recipe is often used, but there are other ways. In particular, replacing kefir with boiling water allows you to get choux pastry, which goes well with sweet fillings. Sour cream makes the delicacy more tender, and eggs - elastic.

calories

Ingredients:

Flour - 600 g.
Kefir - 0.5 l.
Fresh yeast - 10 g.
Sugar - 1 tbsp. a spoon.
Soda - 0.5 tsp.
Salt - 1 pinch.

Cooking:

Combine warmed kefir with sugar, salt, soda, yeast. Stir the resulting mixture with a spoon and set aside for 20 minutes.
After the time has elapsed, gradually add the sifted flour and knead the base with your hands. Soft, non-sticky mixture, cover with a towel and hold in a warm place for half an hour.

If there is no kefir, take sour milk. Instead of fresh yeast, dry yeast will do.

Diet recipe on water without yeast

How are dumplings prepared? Just. The ingredients are combined in a suitable bowl and thoroughly mixed. But even with this simple task, not everyone copes.

Ingredients:

Water - 250 ml.
Eggs - 2 pcs.
Flour - 800 g.
Salt - 1 teaspoon.
Vegetable oil - 4 tbsp. spoons.

Cooking:

Pour half of the sifted flour into an enamel pan. Boil water. In a separate container, beat the eggs with the addition of salt and vegetable oil. Add the warm liquid to the egg mixture and beat with a whisk until frothy.
Combine everything with flour and put on fire. Stir constantly for several minutes.
After cooling, add the remaining flour and knead the elastic mass. Cover it with a towel and leave for half an hour.

Yeast-free water dough is also suitable for making delicious dumplings. For this reason, it is considered universal.

What can be done from the dough for dumplings

Often, after cooking, the housewives have unused dough, which is a pity to throw away. This is optional. Various delicacies are prepared from it, which are characterized by high satiety, incredible taste and ease of preparation.

Crispy biscuits

The recipe is considered universal because it allows you to prepare a salty snack or a sweet addition to coffee or tea. Shortbreads are often used as a base for mushroom or cheese paste. They go well with jam, jam, powdered sugar or condensed milk.

Cooking:

Divide a piece of dough for dumplings into balls the size of a walnut. Roll each with a rolling pin to make pancakes 3 mm thick.
Fry the blanks in a pan with the addition of oil. When the biscuits are golden on one side, flip over.
Place on paper towel to drain excess oil.

One of my favorite homemade dishes is dumplings. The beauty of such “stucco” 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 you how to get a delicious filling, but also reveal the secrets of kneading a good dough.

Ideal dough for dumplings with potatoes

There are many options for preparing the base. Here are the most popular ones.

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.

Mix eggs, salt, water and oil in a deep bowl. We begin to gradually add the sifted flour until the dough for dumplings becomes elastic.
We put it in a bag and a plastic container and send it to the refrigerator for about half an hour. Readiness can be checked by pointing a finger at the bun. The dent should heal slowly.

Many chefs love the custard version of the base.

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

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

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

Classic recipe

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

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

Action algorithm:

We wash the potatoes and remove the skin.
After cutting the root crops, put them in a saucepan, pour cold water and set to boil. Do not cut the potatoes into small pieces - such a filling will be watery.
When the potatoes are ready, drain the liquid and mash with a potato masher.
Break the egg into the puree and pour in the salted milk. Once again, mix everything and leave to cool.

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

Adding onions to the recipe

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

Note that in this method, you should 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 sculpting.

Ingredients:

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

We will prepare like this:

We start with potatoes, which, just as before, need to be peeled and boiled.
Drain the water from the finished vegetable, mash it together with butter and let it cool slightly so that the raw egg does not boil after being added to the puree. We try for salt - if not enough, add it.
Squeeze the garlic into the puree, pour in the dill, throw off the fried onion and start adding the flour. The mass should be sticky.
We roll out a “sausage” from a small part of the finished mass and, for convenience, generously sprinkle it with flour.
We cut the blank and form lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for those who fast

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

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

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

To ensure that the dough does not boil during the heat treatment, strictly follow the recommendations.

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

Secondly, we will change the composition of the filling:

500 g potatoes;
200 g sour cabbage;
2 onions;
3 art. l. vegetable oil;
allspice and salt.

While potatoes are being cooked for filling lean dumplings, we sauté the onion separately in a pan, add finely chopped sauerkraut and simmer the food under the lid until fully cooked. Mix them with puree and season with pepper.

Cooking with raw potatoes

If you don’t want to spend time boiling potatoes, kneading and waiting for the filling to cool, then you will definitely like the recipe below.

Ingredients:

0.5 kg of potatoes;
0.2 kg of onion;
seasonings;
salt;
pepper.

There are two cooking options. First, when raw potatoes are crushed with a grater, the juice is squeezed out and the resulting vegetable chips are mixed with chopped onions, salt and seasonings.

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

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

With the addition of mushrooms

This filling is perfect for lovers of "forest dwellers". 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 potatoes;
30 g butter (butter or sunflower);
salt and seasonings.

In this case, everything is also extremely simple:

Let's start with the puree.
Separately, in a frying pan, sauté the onion with the addition of oil, and then add finely chopped champignons.
Without closing the lid, fry the products for about 5 - 6 minutes.
Mix the filling, adding salt and the necessary seasonings.

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

How to cook

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

So, if you are using a regular pan, then:

the amount of liquid should be sufficient so that the products are not cramped;
dump dumplings only into boiling and salted water;
turn the heat down to medium when they float to the surface.

If you use a double boiler, be sure to grease the surface of the pan with oil and do not put dumplings next to it.

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 prevent.

Using a microwave, pour half a plate of water, lay out the products and wait until the liquid boils, 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 prepared 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 float to the surface, 3-4 minutes will be enough, after which you can remove the products with a slotted spoon. However, for raw potatoes, the time will have to be increased by about 5 minutes.

Vareniki with potatoes have long turned from ordinary food into a national treasure. The Slavic peoples vying with each other are trying to appropriate the origin of this dish, but no one has made a final verdict. Dumplings can be found not only on the table, but also in various beliefs, fortune-telling, etc.

Potato dumplings are made from unleavened, almost tasteless dough. It can be kneaded with water, milk or a fermented milk product. Usually, the preparation of the dough does not cause any difficulties. The main thing is to thoroughly knead it until a homogeneous consistency.

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

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

The main stage of home production of dumplings is their modeling. Put 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.

Blinded dumplings can be sent to the freezer for storage, or immediately boiled in boiling salted water. They are also easy to steam.

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

Photo of dough on water for dumplings with potatoes

A simpler and more economical dough recipe is simply not to be found. It turns out fresh, so the whole emphasis of the dish goes to the filling. It is better to slightly warm the water before adding it to the flour, so that the dough is easier to knead. The number of dumplings in the end will depend on the thickness of the rolling you choose.

Ingredients:

700 g flour;
200 ml of water;
Salt.

Cooking method:

Heat water and pour into a deep bowl.
Dissolve salt in water (about half a teaspoon).
Introduce flour in several stages, constantly stirring the dough.
Sprinkle the table with flour, put the contents of the bowl and knead the dough until it becomes tight and homogeneous.
Shape the dough into a ball and brush it on all sides with vegetable oil.
Remove the dough for half an hour in a warm place.
Divide the ball into 4 parts, roll into sausages.
Cut the dough into pieces about 2 cm wide and roll into cakes.
Add stuffing and make dumplings.

Interesting from the network

Photo of homemade dumplings with potatoes and mushrooms

Preparing dumplings for the final stage of cooking is, of course, a lengthy task. Nevertheless, the result is a really hearty and home-made tasty dish. Eating dumplings can even be turned into a 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 of champignons;
1 onion;
Salt pepper.

Cooking method:

Sift the flour, pour into a wide deep container with a slide.
Make a well in the center of the hill, 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 mass with a towel, let it brew for 15 minutes.
Peel potatoes, cut into large pieces and boil.
Mash the boiled potatoes until mashed.
Peel the onion, cut into small cubes.
Mushrooms also chop, put together with onions in a preheated pan and fry in vegetable oil.
Mix potatoes, mushrooms and onions. Add salt and pepper to taste.
Roll out the whole dough into a thin cake and cut out blanks for dumplings using a cup.
Put enough filling in the center of each circle so that the edges can easily be connected.
Gently pinch each circle, pressing down on the edges with your fingers.
When all the dumplings are molded, boil water, add salt and put them all together in a saucepan.
Stir occasionally until dumplings float to the top.
Cook for another 5 minutes, then remove from the water with a slotted spoon.

Photo of lazy dumplings with potatoes and onions

If you absolutely do not want to do jewelry modeling, you can refer to this "student" recipe. The taste of the dish is almost the same as that of ordinary dumplings with potatoes. Sugar can be added to onions during frying to add a special flavor. 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 st. l. salt;
1 st. 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 saucepan with salted water and cook until tender.
Peel the onion, chop it, put it in a heated frying pan.
Add a little salt and sugar to the onion, fry until golden brown.
Potatoes ceiling in non-liquid mashed potatoes, mix with onions.
Remove the dough from the freezer, cut into thin slices.
Boil water and cook the pieces of dough in it for 3-5 minutes.
Mix the finished dough with the "stuffing", mix.

Photo of lean dumplings with raw potatoes

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

Ingredients:

4 potatoes;
1 onion;
1 cup 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 the boiling water and vegetable oil.
Stir, cool and knead the dough until it becomes smooth.
Cover the dough with a towel, put in a warm place for 20 minutes.
Peel 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 circles with a glass.
Put a small amount of filling on each piece of dough and make a dumpling.
Boil water in a saucepan, salt, add dumplings and cook for 10-15 minutes.

Photo of Ukrainian dumplings with liver and potatoes

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

Ingredients:

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

Cooking method:

Sift the flour into a deep bowl, make a hole inside, beat in the egg.
Pour vegetable oil and water into the recess, add 1 teaspoon of salt.
Knead the dough to an elastic homogeneous consistency.
Peel potatoes and boil.
Add milk and butter to potatoes, mash.
Peel the onion, chop, fry until tender in vegetable oil.
Rinse the liver, remove the films and boil (about 4 minutes).
Pass the liver and onion through a meat grinder, mix with potatoes.
Salt and pepper the filling, mash again with a crush.
Roll the dough into sausages, cut off pieces of them 1.5 cm thick and roll into cakes.
Add stuffing, pinch the 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 it should be in their original interpretation. Sauerkraut is traditionally used for the filling. If it is salty enough, no additional seasoning is needed. The finished 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 cup milk;
1 st. l. sunflower oil;
½ tsp soda.

Cooking method:

Peel potatoes, wash, boil until tender.
Mix flour, soda, egg and kefir, knead a stiff dough.
Cover the bowl with the dough with a towel and proceed to the preparation of the filling.
Finely chop the cabbage, put it in a pan with vegetable oil and fry a little.
Heat milk, add to potatoes and crush.
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 stuffing, make dumplings and pour them into boiling water.
Wait for the dumplings to float and continue cooking for another 4 minutes.

Making dumplings on your own is not such an easy task as it might seem at first glance. If even a schoolboy can cope with the filling, then dough and modeling are tasks for an experienced chef. In order not to spoil the product for 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 the recipe with a photo. Enjoy your meal!

Potato dumplings are not just lunch or dinner, but a whole cooking ritual. If you, of course, do not use purchased semi-finished products, but find the strength and time to do modeling at home. So that all efforts are not spent in vain, it is better to learn a few secrets on how to cook potato dumplings yourself:
Water or milk, when added to the dough, should be warm - about 45 degrees;

Before sculpting dumplings, the dough must be allowed to brew in a warm place for 30 to 40 minutes. This will activate the fiber, and it will keep its shape better;

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

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

The easiest way to cut circles from dough is with 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. It is necessary to divide it into several parts and, while working with one, put the rest in cling film;

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

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

Before cooking dumplings, they need to be laid out on a board sprinkled with flour. Otherwise, the first cobbled copies may stick to the table while you are done with the rest;

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

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

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

Vareniki came to us from Slavic cuisine. Most of all, this wonderful dish is common in Ukraine and Belarus. But in our country dumplings are very popular. The thing is that the simplest products are used for their preparation, and special culinary skills are not required. Despite this, the dish is very tasty.

In order to cook dumplings, you need to prepare unleavened dough, but there can be a great variety of filling options. In this article, we will look at the most delicious recipes for dumplings with potatoes.

Vareniki according to this recipe are very tasty and satisfying, and for cooking you need a minimum of products.

The main rules for the successful preparation of dumplings are a well-kneaded dough and a properly prepared filling. The video below will explain in detail how to do it.

Required Ingredients:

Potatoes - 5 pcs. medium size;
Onion - 2 pcs;
Wheat flour - 400 gr;
Water - 200 ml;
Salt - to taste.

Cooking:

1. First of all, you need to peel and boil the potatoes, do not forget to add salt at the end of cooking.

2. When the potatoes are ready, drain all the water and crush the potatoes. You do not need to add anything, the potatoes should turn out dry.

3. Now you need to cut the onion into cubes and fry it until golden brown over medium heat, stirring occasionally.

4. While the onion is fried, you can start kneading the dough. To do this, pour warm water into a bowl and salt it a little.

5. Now you need to add about 1/3 of the flour to the water and start kneading the dough. As soon as the dough becomes a homogeneous consistency, without lumps - you need to pour half of the remaining flour on the table and put the dough from the bowl on it, continue kneading. If the flour on the table is over, and the dough is still sticky to your hands, you need to add more. As soon as the dough stops sticking to your hands, you need to remove it to the side. If the flour remains - it is not necessary to use it.

6. While the dough is resting, you need to add about half of the fried onions to the pan with the crushed potatoes and mix well.

7. Now you can start sculpting dumplings. From the dough you need to separate a small part and roll out a layer with a thickness of about 3 mm. Sprinkle the table and rolling pin with a little flour so that the dough does not stick. Next, cut out circles with a mug or glass for wine. This way the dumplings will all be the same size.

8. Now you need to put the filling on the prepared circles. It should be at room temperature. You do not need to spread a lot of filling, otherwise the dumplings may fall apart during cooking.

9. Gently put each circle with the filling on your left hand, press the filling down a little, and blind the edges of the dough to form a dumpling.

10. Spread dumplings on a floured table or board. If you put it in the fridge, it's best to cover it with a clean towel. If in the freezer - then there is no need to cover

11. Now you can start cooking dumplings. Dip dumplings in boiled slightly salted water and, stirring constantly, bring to a boil. If dumplings are only stuck together, then after the water boils they need to be cooked for literally 1-2 minutes. If the dumplings were frozen, then you need to cook a little longer, about 4-5 minutes after boiling.

When serving, add the fried onion, which remained after the preparation of the filling, and sprinkle with herbs on top. It can also be served with sour cream. In general, who loves what. Vareniki are ready! Enjoy your meal.

2. Vareniki with potatoes, bacon and onions on choux pastry.

One of the most popular and delicious recipes for dumplings with potatoes. The dish is convenient because you can quickly get it from the freezer, cook it and feed the whole family with a hearty meal. Of course, if you managed to stick them in advance. Otherwise, it won't work quickly. But this wonderful dish is worth your time.

Required Ingredients:

Potatoes - 5 pcs;
Pork fat - 100-150 gr;
Onion - 2 pcs;
Wheat flour - 300 gr;
Salt - to taste;
Water - 200 gr.

Cooking:

1. The first thing you need to do is peel the potatoes, cut them and put them on the boil. Don't forget to add salt at the end of cooking. When the potato is ready, it is necessary to ceiling it. Potatoes should be dry, so we drain all the water.

2. Cut the onion into small cubes and fry in vegetable oil until golden brown and add half to the pot with the potatoes. Next, take the fat and finely chop, after cutting off the skin. Next, melt the fat in a pan.

3. Now you can do the test. We will make dough. But if you do not like it, you can safely use the test version from the recipe above. So, let's get started. Pour 300 grams of flour into a bowl, add a pinch of salt and pour a glass of hot water, about 90º. Start mixing gently. If your hands are very hot - take a wooden spoon or spatula. The dough must be kneaded until it stops sticking to your hands. Add a little flour if necessary. Set the dough aside to rest for 20 minutes.

4. Put the filling on each circle and carefully mold it to form dumplings.

5. Boil in salted water for about 2 minutes after boiling, if the dumplings were frozen, then about 5 minutes.

Add the remaining half of the fried onion to the melted lard and pour over the finished dumplings when serving. Delicious and hearty dumplings are ready!

3. Vareniki with potatoes

This is perhaps the easiest option for making dumplings with potatoes. But that doesn't make it any less tasty and loved by many. The filling in this recipe is only potatoes, without any additives. Perfect for those who do not like onions, mushrooms or lard.

Required Ingredients:

Butter - 50 gr;
Warm milk - 50 ml;
Wheat flour - 300 gr;
Hot water - 200 ml;
Salt to taste.

Cooking:

1. First of all, you need to peel and boil the potatoes, not forgetting to add salt at the end of cooking. Next, drain all the water and mash the finished potatoes, add warm milk and butter. Potatoes for dumplings should not be liquid, so it is better to add oil and milk gradually.

2. While the potatoes are being cooked and then cooled to room temperature, we are preparing the dough. To do this, pour flour into a bowl, add a pinch of salt and slowly pour in hot water. Knead the dough carefully. Knead until the dough stops sticking to your hands and the table. If the dough sticks, you need to sprinkle a little flour on the table and continue kneading. Remove the finished dough to rest for 20 minutes. To prevent it from winding, cover it with a clean towel or wrap it in cling film.

3. 20 minutes have passed, the filling has already cooled down, the dough is ready. You can start making dumplings. Cut off about 1/3 of the dough from the dough and roll out a layer about 3 mm thick. Sprinkle the table and rolling pin with a little flour so that the dough does not stick. Next, cut out circles with a mug or glass. Choose the size of the circles for yourself. The more circles - the more dumplings will turn out.

4. Put the filling on each circle and carefully close the edges to form dumplings.

5. Dip the dumplings into boiling salted water and, stirring constantly, wait until they float. After surfacing, just made dumplings cook for about 2 minutes. If they were already frozen - then about 5 minutes. The dumplings are ready. When serving, add butter or sour cream, you can also sprinkle with fresh herbs. Enjoy your meal!

4. Lazy dumplings with potatoes

This recipe is useful when there is absolutely no time for cooking, or you just don’t want to mess with the dough and sculpt dumplings. Of course, the dish will be slightly different in taste from the original recipe, but nevertheless, the dumplings turn out to be just as delicious.

Required Ingredients:

Potatoes - 4 pcs;
Onion - 3 pcs;
Wheat flour - 150-200 gr;
Chicken egg - 1 pc;
Butter - 100 gr;
Salt to taste.

Cooking:

1. First of all, we clean and boil the potatoes until cooked, not forgetting to salt them. As soon as the potatoes are cooked, it is necessary to drain all the water and mash into a puree, then add 50 g of butter and mix.

2. While the potatoes are being cooked, you need to cut the onion into small cubes and fry until transparent in vegetable oil. Next, add 50 g of butter to the onion and fry until golden brown. Leave half of the onion in the pan, and add the other half to the mashed potatoes. Now you need to let the potatoes cool down a bit.

3. As soon as the mashed potatoes cool down a bit, you need to salt it, add 1 egg, flour and knead the dough. You should not add a lot of flour, otherwise the dumplings will turn out to be harsh, but a little flour is also bad. Dumplings can simply fall apart during cooking.

4. As soon as the dough is ready, you need to move it to a floured table. Next, you need to roll in flour and form a sausage cut into round pieces.

6. After the dumplings are cooked, take them out with a slotted spoon and place them in a pan with the remaining onion and fry everything together for about 5 minutes.

When serving, dumplings can be garnished with fresh chopped herbs. You can also add sour cream. Enjoy your meal!

5. Vareniki with potatoes and mushrooms

This is perhaps one of the most popular recipes for dumplings with potatoes. And by the way, well deserved. Let's cook dumplings according to this recipe, you can feed the whole family with a delicious and hearty dinner from simple products.

Required Ingredients:

Potatoes - 8 pcs. medium size;
Champignons - 400 gr;
Onion - 4 pcs;
Wheat flour - 3 cups;
Water - 250 gr;
Olive oil (can be replaced with vegetable oil);
Salt - 0.5 tsp

Cooking:

1. First of all, you need to peel and boil the potatoes until tender. As soon as the potatoes are cooked, it is necessary to drain all the water, since the potatoes for the filling need to be dry.

2. While the potatoes are being cooked, it is necessary to fry 1 chopped onion and 200 g of champignons in vegetable oil until the onions are golden. Next, add the fried mushrooms to the potatoes and mix well.

3. Now you can do the test. Sift the flour into a deep bowl or on the table and make a well in the center of the flour. Mix salt and a couple of tablespoons of vegetable oil in water. Next, you need to slowly pour water into the recess in the flour and knead the dough. You need to knead until the dough stops sticking to your hands and the table. You can add flour if necessary. Cover the finished dough with a towel and let it rest for 20 minutes.

4. Now the dough has rested, the filling has cooled down a bit, so it's time to sculpt dumplings. To do this, divide the dough into 2 or 3 parts and roll out a layer about 3 mm thick. Next, cut out circles with a mug or glass. The larger the circles, the larger the size of the dumplings.

5. On each circle you need to lay out the filling and carefully blind the edges forming a dumpling.

6. Boil dumplings in salted water for about 3-4 minutes after they float to the top. Until this point, they need to be constantly stirred so that the dumplings do not stick to the bottom.

7. Now you need to fry 3 onions and the remaining 200 grams of champignons until the onion is golden. Serve dumplings with mushrooms fried with onions. If desired, mushrooms can be omitted and only 3 onions can be fried, or vice versa, only mushrooms can be fried. You can also add sour cream when serving. Enjoy your meal!

6. Vareniki with potatoes and cabbage

This recipe comes to the rescue when ordinary dumplings with potatoes are a little boring and you want something new. Feel free to add cabbage to the potato filling and get a new tasty and satisfying dish!

Required Ingredients:

Potatoes - 7-8 pcs. medium size;
Onion - 3-4 pcs;
Carrots - 1 pc;
Fresh cabbage - 250 gr;
Pork fat - 150 gr;
Wheat flour - 500 gr;
Water - 300 ml;
Chicken egg - 1 pc;
Salt, pepper and seasonings - to taste.

Cooking:

1. First of all, you need to peel and boil the potatoes until tender. Salt must be added at the end of cooking. As soon as the potatoes are ready, you need to drain all the water and mash into a puree. The puree should be dry.

2. While the potatoes are cooking, you need to do the filling. We cut off the skin from the fat and cut the alo into small cubes. Next, you need to melt the fat as much as possible to the state of cracklings, pull out the cracklings with a slotted spoon and add to the potatoes, and leave the melted fat in the pan.

3 . Put 2 finely chopped onions into the pan where the lard was fried and fry until golden brown. Add the onion to the potatoes as well.

4. Finely chop the cabbage, grate the carrots, finely chop 2 onions. Saute onions and carrots until soft and add cabbage. Saute together for about 10 minutes, season with salt and pepper to taste. Then add a little water and simmer under the lid until cooked. There shouldn't be much water. Pull out the cooked cabbage.

5. Add cabbage to potatoes and mix.

6. While the filling is being prepared, you need to do the dough. Sift the flour into a bowl and make a well in the flour. Pour salt into this hole, add the egg, salt and knead the dough. Knead the dough until it stops sticking to your hands. Cover the finished dough with a towel or cling film and set aside for 20 minutes.

7. Now 20 minutes have passed, the dough has rested, the filling has cooled down, you can sculpt dumplings. Divide the dough into 2 or 3 parts, roll out into a layer about 3 mm thick. Cut out circles with a mug or glass. The size of dumplings directly depends on the size of the circles.

8. On each circle you need to put the filling and gently blind the edges forming a dumpling.

9. Boil in salted water for about 3 minutes after the dumplings float to the top.

10. Serve with sour cream or butter.

7. Vareniki with potatoes and minced meat

Dumplings prepared according to this recipe are very tasty. And despite the simplicity of the dish, no one will remain indifferent.

Required Ingredients:

Potatoes - 7-8 pcs;
Onion - 2 pcs;
Minced meat - 250 gr;
Flour - 300 gr;
Water - 200 ml;
Salt to taste.

Cooking:

1. First of all, you need to peel and boil the potatoes, as soon as the potatoes are ready - you need to drain all the water and mash the potatoes. Salt must be added when cooking.

2. While the potatoes are cooking, let's take care of the filling. Fry chopped onion in vegetable oil, literally 2-3 minutes. Next, add minced meat to the onion, salt, pepper and fry until tender. Once the minced meat is ready, it must be added to the mashed potatoes, mix well and let cool.

If desired, minced meat can be replaced with finely chopped meat

3. While the filling is being prepared, you need to knead the dough. To do this, sift the flour into a bowl, add a pinch of salt and slowly pour in warm water and knead the dough. It is necessary to knead until the dough stops sticking to your hands. Once the dough is ready, cover it with a clean towel or cling film and let it rest for 20 minutes.

4. Well, the dough has rested and the filling has cooled down, you can sculpt dumplings. We divide the dough into 2 or 3 parts and roll out a layer about 3 mm thick.

5. Using a mug or glass, cut out the circles. The size of dumplings directly depends on the size of the circles. Next, put the filling on each circle and carefully close the edges to form a dumpling.

6. Boil dumplings in salted water for about 3 minutes after they float. Until this point, they need to be constantly stirred so that they do not stick to the bottom of the pan.

Serve ready-made dumplings with sour cream or butter, you can sprinkle with herbs. Enjoy your meal!

8. Vareniki with potatoes and liver

This recipe is perfect when you want to diversify the menu, but nothing comes to mind. Vareniki according to this recipe are not only tasty, but also very nutritious, and are quite suitable for a full dinner.

Required Ingredients:

Potato - 0.5 kg;
Chicken liver - 300 gr;
Onion - 3-4 pcs;
Chicken egg - 1 pc;
Flour - 500 gr;
Water - 300 ml;
Vegetable oil;
Salt - 0.5 tsp;
Spices - to taste.

Cooking:

1. First of all, boil the potatoes, drain all the water and mash to a puree state.

2. Sift flour into a bowl, add 0.5 tsp. salt and slowly pouring in warm water, we begin to knead the dough. As soon as the dough stops sticking to your hands, it is ready. If necessary, you can gradually mix in the flour. Once the dough is ready, cover it with a clean towel or cling film and remove to rest for 20 minutes.

3. While the dough is resting, we continue to prepare the filling. In a pan in vegetable oil, fry the chopped onion until golden brown and transfer to the potatoes. Next, in the same pan, fry the chicken liver on all sides until cooked. As it cools down a bit, pass it through a meat grinder or blender and add it to the potatoes in the same way. Salt, add seasonings and mix well. Allow to cool to room temperature.

4. Divide the dough into 2 or 3 parts, roll it into a 3 mm thick layer and cut out circles using a mug or glass.

5. Put the filling on each piece and gently close the edges to form dumplings.

6. Boil in lightly salted water for about 3 minutes after surfacing.

Serve with sour cream or fried onions. Enjoy your meal!

In contact with

It is hard to imagine a person who has not tried dumplings with potatoes at least once in his life. Everyone remembers and loves this dish. In order to properly learn how to cook, you need to master some of the secrets of the skill of making dough. And then the result, regardless of the filling, will be excellent.

For a long time, making dumplings has been considered a purely family activity. It's so entertaining to spend time doing such an exciting thing, having interesting conversations. There are many recipes for preparing just such a dish. Each family has its own special ingredients or methods of preparation, allowing you to create a true culinary, but at the same time homemade masterpiece.

So let's go!

Origin story

Many believe that Ukraine is the birthplace of this dish. And this is a common misconception. It’s just that the original version, brought through the Black Sea from Turkey, got into the territory of this country. Here they prefer to call this creation "dushbara". The main fillings are considered to be meat and a variety of vegetables.

As soon as the food came to Slavic territory, it began to take on dramatic changes. By trial and error, as well as numerous gastronomic experiments, dumplings were obtained. The ups and downs with the filling continue to this day.

It is dumplings that are considered incredibly tasty and at the same time an incredibly simple dish. And most importantly, when making them, you need the simplest products that everyone always has in the refrigerator.

Potatoes for all fillings

Finding the perfect topping is easy. It is considered a potato. It is important that each time you can change the tastes and add just one ingredient and get something extraordinary at the same time. So, you can add onion and green onions, dill and herbs, lard and mushrooms, cheeses and cheese and everything that you liked to the puree. And the result is incredibly delicious.

The simplest, but no less tasty, is mashed potatoes with onions, previously fried in butter. Some prefer to combine with mushrooms. Before mixing, they must be well fried in vegetable oil so that all excess moisture is removed. If desired, you can always add various herbs and spices. For many, it is enough to sprinkle mashed potatoes with dill and for them the taste of the dish increases by an order of magnitude.

You can choose a variety of fillings and it almost always turns out incredibly tasty. The main thing is to knead the right dough so that it is tender and elastic at the same time.

No two types of test are the same. Each of them has some secrets. It is not enough to connect all the components correctly. It is important in the future to properly prepare and preserve the dough.

Lean dough for dumplings without eggs

The most common and winning option. Allows you to easily prepare large volumes. With proper storage, even after several days spent in the refrigerator, you can always get it and make a new portion.

Ingredients:

Filtered water - 400 milliliters.
Wheat flour - 5 cups.
Salt rock.

Let's start cooking:

1. Cool the water. Stir in a couple of teaspoons of rock salt. Sow wheat flour. Form a hill with a recess in the center. Pour liquid in small portions and gradually knead.

2. As soon as the density of the dough increases, it is necessary to get it out of the container and put it on a cutting surface. It is important to knead well. If there is not enough flour, then you can gradually add more, until the moment of acquiring special elasticity.

3. In some cases, the kneading process may take about half an hour.

4. The resulting dough should “rest”. Gluten swells in half an hour, and give it the required elasticity. Form a bun and cover with a napkin. After the allotted time, knead again.

5. Divide the resulting dough into long bundles. Cut into serving pieces. Dip both sides in flour and roll out with a rolling pin.

A simple recipe, but the final result is excellent.

On kefir

This recipe was introduced into cooking by Ukrainian cuisine. The dough is kneaded on kefir. At the same time, it turns out incredibly tender and airy. It is important not to overcook the dumplings, as just a minute of cooking is enough to get the perfect result.

Ingredients:

Kefir - 80 milliliters.
Wheat flour - 250 grams.
Boiled water - 100 milligrams.
Salt.
Soda - 0.2 grams.

Let's start kneading the dough:

1. Sift the flour into a deep mixing bowl. Mix with salt and soda.

2.Mix liquids. Pour in a small stream into the flour mixture, while stirring.

3. As soon as a homogeneous mass begins to form, you can stop adding flour. In some cases, it will be necessary to make efforts to obtain a homogeneous mass. As soon as it becomes elastic, it is necessary to cover it with a napkin and put it on “rest” for forty minutes.

Literally an hour and fluffy dumplings are ready to delight all connoisseurs with their excellent taste.

Yeast

This option is worth trying for everyone who loves tender dough that literally melts in your mouth. Such a recipe is rarely resorted to and in vain they do it.

Ingredients:

Water - 3 glasses.
Premium flour - 1.2 kilograms.
Salt - 2 grams.
Soda - 2 grams.
Sugar - 10 grams.
Yeast - 20 grams.

Let's start cooking:

1. Warm up the water a little. Add salt and sugar. Mix well. Add yeast to the mixture. Mix well. Add 800 grams of wheat flour mixed with soda.

2. Gently start kneading. It is important that all components are well "grabbed". Add the rest of the flour. Don't worry if you need a little more.

3. Send the resulting mass to infuse for about an hour and a half. It can be placed in a bag or covered with a towel to prevent drying out.

4. Divide into several parts. Part can be placed in the refrigerator if it will be used next few days.

Choux pastry

Ideal for long-term storage of dumplings. Products will retain their elasticity and under the influence of low temperatures, integrity will not be violated.

Ingredients:

Wheat flour - 800 grams.
Filtered water - 250 milligrams.
Olive oil - 40 milligrams.
Salt rock - 2 grams.

Cooking process:

1. Sift half the flour thoroughly. More than once is preferred. Pour into a deep container. Add salt to hot boiled water. Dissolve.

2. Pour water and salt into the flour in a thin stream, stirring continuously. Combine all products carefully. Add the remaining sifted flour. The mass should be very elastic and not stick to your hands. Add a little more if necessary.

3. Wrap the dough in cling film and send the refrigerator for 30-40 minutes. If desired, such a recipe can always be prepared for the future.

Delicious and at the same time incredibly airy dough will delight all connoisseurs of the classic version of dumplings.

Dough for "lazy" dumplings

Dish in a hurry. That's what you should call lazy dumplings. The recipe is simple, and the taste will not leave anyone indifferent.

Ingredients:

Wheat flour - 150 grams.
Mashed potatoes - 0.5 kilograms.
Choice egg.
Salt.

Cooking process:

1. Thoroughly knead the puree. Gradually add the sifted flour and beat in the egg. Salt to taste. It is important that a homogeneous mass is obtained. Let it brew for half an hour, covered with a towel.

2. Form dense bundles and cut into portions.

3. Bring water to a boil. Add some salt and bay leaf. Throw dumplings. Boil no more than three minutes.

By submitting the proposed recipe with butter, sour cream and sprinkling with herbs, you can hear your address a lot of rave reviews from your dear people.

On mineral water

A similar recipe will appeal to connoisseurs of incredibly soft dough that melts in your mouth. It is important that when cooking it, you do not need to invent something extraordinary. It is always possible to add one well-known component, and the result will exceed any expectations.

Ingredients:

Choice egg.
Wheat flour - 600 grams.
Olive oil - 80 milligrams.
Mineral water carbonated - 200 milligrams.
Salt rock - 2 grams.
Sugar - 2 grams.

Step by step preparation:

1. Pour mineral water into a deep container. Beat the egg, add salt, sugar and olive oil.

2. Mix well until a homogeneous mass is formed. It is important that the salt and sugar dissolve.

3. Sift the flour several times. Pour to the resulting mass. Mix thoroughly. You can add a little more flour to get an elastic dough.

4. It is necessary to knead and saturate the mass with oxygen for at least ten minutes. During this time, the gluten will begin to swell. Leave for 40 minutes to "rest".

5. Prepare the filling. Peel potato tubers. Boil until done. Press down with a potato press. Fry the onion in butter. Add to puree and mix thoroughly. The dough has risen. Roll out a thin large layer. Using a special string, cut out circles. Put the resulting products directly into the mold and add the already cooled filling. Connect the two halves of the string and clamp tightly.

6. Boil water. Add salt. Sprinkle dumplings. After three to four minutes, the dish will be ready to eat.

This delicacy should be served at the table with homemade garlic sauce or with sour cream and herbs. There will be no limit to delight.

Dough for dumplings with potatoes so that they do not boil soft

The proposed recipe is ideal for connoisseurs of thin and at the same time tender dough. It is enough to adopt one trick and the result will always be excellent.

Ingredients:

Selected egg - a couple of pieces.
Filtered water - half a glass.
Vegetable oil - 40 milligrams.
Wheat flour - 400 grams.
Salt.

Cooking process:

1. Sift half of the flour into a deep bowl.

2. Carefully beat the eggs with vegetable oil.

3. Warm up the water. Add egg and oil mixture. Work with a whisk continuously. Pour the resulting mixture into the sifted flour and put on fire. Maybe a steam bath. Mix thoroughly. If small lumps appear, do not worry. Continue stirring for another 4-5 minutes. Remove from fire.

4. Add the remaining sifted flour. The dough is already elastic. Cover with foil and leave to infuse for half an hour.

5. Prepare the filling. Boil potatoes in their skins. Peel off the skin and cut into small cubes. Fry the onion. Add to potatoes and mix well and mash using a crusher. Add spices and herbs to taste.

6. Roll out the approached mass with a thin layer. Using a glass, make circles. Put the filling and carefully fix.

7. Boil in boiling water for 5 minutes. Place on a plate and top with fried onions.

A simple version of a delicious dish that few true connoisseurs of classic food will leave indifferent.

Modeling dumplings

The process is creative. Therefore, each fan creates his own dish according to his personal idea of an ideal dumpling.

1. Roll out the resulting mass into bundles. Divide into serving pieces. It is important that it does not dry out.

2. Roll each piece into a thin plate. Using a glass, create a perfect circle with a diameter of 5 centimeters. You can also try another way. From the sausage, make small portioned pieces and knead them until a circle is obtained with your fingers.

3. Place the filling in the center of the resulting workpiece. Fold in two. Dust your fingers with flour and carefully seal the edges.

4. If the workpiece has already dried, then it is necessary to close up the product with fingers moistened with water. The integrity of the dumpling is the key to its taste.

5. If desired, the edges can be closed up in the form of a pigtail. This is not only beautiful, but also useful for preventing the filling from flowing over the edges.

6. To make a pigtail, it is enough to carefully pinch the edge and bend it. It may not work the first time, but it always takes practice.

A lesser known but faster way to make dumplings. Divide the resulting dough into 4 parts. Roll out the rectangle. Every two centimeters, put the filling in the center of the rectangle. Fold the dough in half. Cut into portions and blind around the edges. The option is non-standard, but if you need quick cooking, you can also try.

Whichever option is chosen, it will be to your liking. While modeling, you can always remember your childhood and your first attempts to help your grandmother cook dumplings. All households will be left behind.

Each hostess has her own secrets. Having adopted each of them, the preparation of the perfect dish is ensured.

Adding toppings to each dumpling costs a little. This will keep it from cracking.
To make the product soft, its preparation time should be no more than 3 minutes. Otherwise, you can get a "rubber" dish.
The dough left after cooking can always be used for dumplings.
Products cooked on kefir are cooked for one minute. As soon as they fall into boiling water, the fire must be reduced.
Without butter, dumplings will stick together.
The most delicious toppings for the dish are: sour cream with herbs and garlic, cheese sauce, cracklings, fresh herbs and homemade mayonnaise.

To create a delicious and at the same time incredibly simple dish, you do not need intricate recipes. The dough for dumplings with potatoes can be prepared quickly, and enjoy the dish for an incredibly long time.