Dumplings with raw potatoes and lard recipe

There are different types of dumplings, but they are all very filling and profitable, since half of them consist of dough and are filled mainly with vegetables, berries or cottage cheese.

All these products are inexpensive and can be found in every home.

And if sweet dumplings are not to everyone’s taste, then certainly no one will refuse flour products with potatoes and lard.

This Ukrainian dish is loved by many.

But how to do it?

Dumplings with potatoes and lard - general cooking principles

The simplest version of the dough is unleavened (dumplings) made from water, salt and flour. You can add an egg or a little butter. But sometimes dumplings are kneaded with milk, kefir, sour cream is added, or brewed with hot water. After kneading, the dough needs to stand for 20-30 minutes. It will become softer, more elastic, and easier to work with.

For the filling, you can use raw potatoes or boiled mashed potatoes. Mostly fresh lard is used, but salted lard can also be used. It is simply twisted in a meat grinder or chopped, and can be lightly fried. Onions, garlic, mushrooms and other vegetables can also be added to the filling.

How to make dumplings

1. Special form. Roll out two layers of dough. The first one is placed on a mold with holes. Place the filling in the grooves, cover with a second flatbread and roll with a rolling pin.

2. By hand with a glass. The layer is rolled out, the mugs are squeezed out with a glass, the filling is placed in each, and the edges are pinched.

3. Manually from a tourniquet. The dough is rolled out into a long sausage, cut into pucks, each one is dipped in flour, the flatbread is rolled out, the filling is put in and the edges are joined.

Original recipes

With grated potatoes

When choosing the filling for dumplings, you can continue experimenting with potatoes. Dumplings with grated potatoes are considered the Lithuanian national dish; in their homeland they are called the unusual word “virtiniai”.

You will need:

potatoes - two kilograms;
lard - 500 g;
onions - two pieces;
flour - 500 g;
egg - two pieces;
water - 200 ml;
vegetable oil - a tablespoon;
salt - half a teaspoon;
sour cream - 200 ml;
ground black pepper and spices - to taste.

Preparation

Peel and rinse the potatoes thoroughly, grate and drain excess liquid.
Finely chop 450 g of bacon and onions.
Fry the onion in vegetable oil.
Mix the filling ingredients and season with spices.
Simmer the whole mass for a couple of minutes in a frying pan.
Pour the flour onto the table, break the eggs into the well, gradually pour in water and stir, add vegetable oil.
Gently knead the tender dough, roll it out and form circles for making dumplings.
Fill the dough with the filling, pinch it tightly, and cook the virtinya longer than usual.
Cook the dish in boiling water for 10 minutes and another 7 after the dumplings float.
Fry the remaining lard, mix with sour cream and pour over the hot dish.

Traditionally, these dumplings with raw potatoes and lard are made larger than usual, almost zeppelin-like. Due to the size and amount of filling, they should be cooked longer than usual. The recipe for Lithuanian dumplings with raw potatoes and lard is a little more time-consuming, so try to make the largest possible preparation and freeze some of the products for the future, so that all that remains is to cook the dish.

With mushrooms

Potato dumplings will become even tastier and more satisfying if you add mushrooms to them. They give the dish a special, delicate, light taste that will appeal to even the most capricious little connoisseurs of mother’s cooking.

You will need:

potatoes - 800 g;
potato broth - 500 ml;
champignons - 500 g;
onion - 200 g;
flour - 900 g;
egg - two pieces;
vegetable oil - four tablespoons;
pepper, salt and spices - to taste.

Preparation

Peel the potatoes, cook until tender, add salt at the end of cooking.
Drain the broth for the dough.
Puree the potatoes.
Chop the mushrooms and onions and fry for 10 minutes.
Combine the filling ingredients and add spices.
Pour the slightly warm broth into the sifted flour, add the eggs.
Knead a not very stiff dough.
Roll it into a bun and wrap it in film.
Roll out the dough and divide into small cakes.
Fill each with filling and make dumplings.
After the water boils, cook the products for another 7 minutes.

Place a piece of butter in a hot dish, crumble the dill, and serve with sour cream generously sprinkled with pepper.

With minced meat

The recipe for dumplings with raw potatoes will bring a completely different result if you add minced meat to the filling and use kefir for the dough. This is the dish that is closest in taste to dumplings, but they are still dumplings.

You will need:

potatoes - three large tubers;
minced meat - 800 g;
onion - one piece;
salt - teaspoon;
flour - 600 g;
kefir - 200 ml;
soda - teaspoon;
vegetable oil - one tablespoon;
water - 100 ml;
pepper and spices - to taste.

Preparation

Dissolve baking soda in kefir and leave for 15 minutes.
Add salt and oil to kefir.
Gradually sift the flour into the mixture.
Knead a non-sticky, stiff dough, place under a towel for half an hour.
Chop the potatoes and onions very finely.
Mix minced meat and vegetables, season.
Add water to the minced meat and stir.
Roll out the dough to 2 mm, cut out circles.
Wrap the dumplings and secure the edges.
Cook the dish in boiling water for 6 minutes.

Season hot dumplings with fried onions and herbs.
Serve with a mixture of sour cream and mayonnaise. The advantage of such dumplings is that due to raw potatoes they turn out much more juicy, and unlike dumplings, their size does not bother the housewife; they can be made large without spending a lot of time on preparation. Each recipe for dumplings with raw potatoes is good in its own way, some will prefer to supplement it with spicy lard, some will simply crumble greens into the potatoes, others will like mushrooms in the filling. Having mastered the basic recipes, you can invent your favorite filling.

Recipe 1: Dumplings with raw potatoes and lard

To prepare these dumplings with potatoes and lard, you do not need to cook the puree. Minced meat is made from raw root vegetables.

• 300 grams of fresh lard.

1. Knead regular dumpling dough. To do this, mix the egg with salt, dilute it with water, pour in the sifted flour and make a hard ball. Cover with an inverted bowl and let sit for half an hour. During this time you can prepare the filling.

2. Peel the potatoes, grate them on a fine grater, or pass them through a meat grinder. Place in a colander to allow the juice to drain.

3. We also chop the lard. You can use a meat grinder or blender.

4. Combine with potatoes, add salt and pepper. You can add chopped herbs or some dried leaves to the minced meat.

5. Cut the dough and make dumplings. The sculpting methods are described above, choose any one.

6. Boil in salted water for 5-6 minutes after boiling.

7. Cut the onion into cubes, fry until golden brown with the addition of oil.

8. Remove, pour oil and fried onions, mix gently.

Recipe for dumplings with potatoes, lard, meat

There are a lot of variations of dumplings, from sweet: with cherries, apples, cottage cheese, to salty: with cabbage, potatoes, and to meat: with lard, minced meat and liver.

But there are also mixed options, when potatoes are combined with some type of meat.

It turns out to be many times more satisfying, more unusual, and the taste becomes much richer.

Dumplings with potatoes and cracklings
Dumplings with potatoes and meat

Dumplings with potatoes and cracklings

If your goal is to prepare hearty dumplings, but not with meat or minced meat, then there is an excellent solution - cracklings. As you know, greaves are a nutritious and satisfying product, which means that with the help of such dumplings it will be incredibly easy to satisfy your hunger.

Set of products for cooking

Dough for dumplings with kefir;
700 grams of raw potatoes;
100 grams of pork fat;
1 medium onion;
2/3 teaspoon table salt.

Recipe

We prepare the dough with kefir: it needs to sit for a while before cooking. If the dough is from the refrigerator, then it must first be thawed.
Leave the dough for a while and start preparing the filling.
To make dumplings with potatoes and cracklings turn out simply incredible, you will have to try. To do this, we need to boil the potatoes in salted water and mash them.
The bacon must be finely chopped and fried without oil in a hot frying pan. During the frying process, the fat from the lard will begin to melt out, and it will actually fry in its own juice. As a result, we will get delicious cracklings.
Using the remaining fat from the lard, we fry finely chopped onions; we need to bring them to a pleasant golden color.
Now let's mix our filling! First, mix the cracklings and fried onions, and then puree them. If necessary, add salt and spices. Mix everything well and our hearty filling is ready.
The recipe doesn’t end there, and we start making delicious dumplings with potatoes and lard.
To do this, take the already fairly rested kefir dough and roll it into a thin layer, from which we will cut out rounds of the desired size using a small cup.
We put a small amount of filling on each one and seal the edges of our future dumplings.
We cook our beauties in kefir until ready; by the way, the good thing about the recipe for these dumplings is that they can also be cooked in a double boiler or pressure cooker. These are the universal dumplings we got.

Tip 1: using this recipe you can prepare dumplings with raw potatoes and lard. It will be slightly different, since the potatoes will have to be grated, and only then combined with the bacon.

Tip 2: You can serve tender dumplings with lard either with sour cream or with onions fried in lard. It turns out very tasty and beautiful.

Using this recipe, you can prepare dumplings with potatoes and liver; we perform the same steps, only we replace the greaves with liver.

This is a great tasty and nutritious option for every day.

And all the men in your house will especially appreciate it, because these kefir dumplings are much more satisfying than regular ones.

Dumplings with potatoes and meat

Dumplings with meat or minced meat are something transitional between dumplings and dumplings. The only secret is that the meat for this dish is prepared in advance, and not boiled together with the dough, like dumplings. The result is a very tasty Ukrainian dish.

Set of products for cooking

Dough for dumplings;
4–5 medium potatoes;
200 grams of pork or beef;
2 onions;
Salt.

Recipe

First take the dough out of the refrigerator and prepare it for work.
We take the potatoes, peel them and send them to cook; after they are ready, they must be crushed in a blender to make a puree.
Now the meat.
We cut it into pieces and send it to cook along with seasonings and salt. The process will take at least 40 minutes, after which we cool the meat and also grind it in a blender.
Dice the onion and fry in oil until golden brown.
Mix onions, meat and potatoes in one bowl. If necessary, add spices and salt.
Now we shave the dough and start making dumplings with meat.
To do this, divide the dough into several parts, each of which is rolled into a flagellum. We cut the flagellum into small pieces, each of which needs to be rolled out.
Now we lay out the potatoes with meat and secure the edges of our dumplings.
Cook in boiling water until completely cooked. You can serve with whatever you like.

Tip: in these dumplings with meat, whole meat can be safely replaced with minced meat. It won't get any worse.

This is a real Ukrainian recipe, incredibly tasty and very filling, and so pleasant! I want more and more, how can you deny yourself!

Such dumplings can be useful in any life situation, so you can simply stick them on and freeze them, and use them when it is convenient, for example, to urgently treat unexpected guests. They certainly won’t refuse such a dish, the recipe is very good.

Bon appetit!

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Source: https://TestoSam.ru/pelmeni/vareniki-s-kartoshkoj-i-salom.html

Recipe 2: Dumplings with boiled potatoes and lard

A very interesting version of the dish. To prepare these dumplings with potatoes and lard, you will need to make puree. It is advisable to cook in advance so that the filling has time to cool.

• 800 grams of flour;

• 200 grams of water.

• 600 grams of potatoes;

• 200 grams of lard;

1. Peel the potatoes, cut them into pieces, let them cook, and add salt at the end. Drain the water and make puree.

2. Cut the lard into small pieces and fry for a minute. Add chopped onion and cook together until well browned.

3. Divide the lard and onions into 2 parts, add one to puree, mix and cool the filling. We leave the second part for serving.

4. Mix the dough from water with egg and salt, let it sit.

5. Make dumplings and boil them.

6. Place in a cup, add the previously fried lard and onions, eat the dumplings while they are hot.

Description

Dumplings with potatoes and lard are the most satisfying and delicious dinner. And you don’t need any meat when eating such a dish. Believe me, making dumplings at home is very easy. And they will be much tastier than store-bought ones. If this is your first time cooking, we will be happy to tell you how to prepare dumplings with potatoes and lard, how to properly knead the dough for them, and how to shape the products.

Our step-by-step recipe with photos will clearly demonstrate each stage, and you will overcome everything with ease. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, lard is generally a classic product of Ukrainian cooking, combining with most national dishes. All that remains is to choose a suitable side dish - and we start cooking.

Recipe 3: Dumplings with potatoes, lard and mushrooms

Another option with puree. The peculiarity of this recipe for dumplings with lard and potatoes is the dough, which is kneaded in hot water. And also a very aromatic filling with mushrooms.

• 2 spoons of sour cream;

• 30 grams of butter;

• 500 grams of potatoes;

• 300 grams of lard;

• 100 grams of onion;

• 200 grams of mushrooms.

1. Sift the flour, add salt, sour cream, butter and pour in a glass of hot water. Stir and leave for 20 minutes.

2. Peel the potatoes, boil them, and make puree.

3. Cut the lard into several pieces, lightly fry in a frying pan to render out some fat. We take out the pieces.

4. Fry mushrooms in a frying pan, add onions and cook together.

5. Twist the previously fried lard through a meat grinder, combine with puree and mushroom mass. Salt, pepper and cool the minced meat.

6. We take out our dough, cut it up, and make dumplings.

7. Boil in salted boiling water for 3 minutes. Serve with sour cream and herbs.

Step-by-step preparation

Many housewives begin to learn the basics of culinary skills with dumplings. To prepare them, you can use a variety of fillings: meat, fish, vegetables or mushrooms. We invite you to try making delicious and appetizing dumplings with potatoes and onions.

Peel and cut 1 kg of potatoes into small pieces. Place the potatoes in a saucepan with water, add 1 tsp. salt and cook over medium heat until tender.
Cut 2 onions into small cubes and fry them in a frying pan with the addition of 4 tbsp. l. vegetable oil.
Drain the water from the potatoes and mash them using a potato masher.
Combine potatoes and fried onions, add ground black pepper to taste. Mix.
Divide the dough for dumplings weighing 1 kg into 3 equal parts.
We roll each part into a circle and, using a faceted glass, cut out blanks for dumplings in it.
Place 1 tsp in the center of the blanks. potato filling and pinch the edges of the dough to form dumplings.
Boil the required number of dumplings in salted water, and put the rest in the freezer. Bon appetit!

Try not to put too much filling into the dumplings, otherwise the dough will boil when in contact with water. The finished dumplings turn out very tasty and tender. You can serve the dish with butter, sour cream, ketchup or mayonnaise.

Recipe 5: Baked dumplings with potatoes and lard

A recipe for a very tasty dish of dumplings with lard and potatoes. We prepare them according to any of the above recipes, but you can also use store-bought ones.

• 500 grams of dumplings;

• 150 grams of bacon;

• 150 grams of cheese;

• 120 grams of sour cream;

1. Boil the dumplings for a minute, remove, place in a bowl and cool.

2. Fry the onion, cut into small pieces, with oil.

3. Cut the bacon into cubes, add it to the onion, and lightly fry it.

4. Grease the mold and lay out the dumplings.

5. Fill the voids with fried onions and bacon, simply lay the rest in a layer on top.

6. Grease with sour cream, you can add a little salt and season with black pepper.

7. Three cheeses, sprinkle on the prepared dish and bake for 10 minutes until golden brown. If the dumplings are prepared from raw potatoes, you can keep them in the oven a little longer.

8. Serve the dish hot; it goes well with fresh tomatoes, cucumbers, and cabbage salad.

Recipe 6: Dumplings with potatoes and lard in a frying pan

It turns out that dumplings can not only be boiled! They turn out very tasty if fried with lard. You can use raw dumplings for this dish, but it is better to boil them a little. Previously cooked and uneaten dumplings are also suitable.

• 300 grams of dumplings;

• 50 grams of lard;

• 40 grams of milk;

1. Boil the dumplings for 1-2 minutes. Remove from the broth.

2. Cut the lard into cubes and fry until lightly browned. Add onion and fry together.

3. Place the dumplings in the pan, cover with a lid and cook for 2-3 minutes. Turn over periodically. You can fry longer until the crust is bright.

4. Beat eggs with milk, salt, pepper, add any seasonings you like, you can add chopped herbs.

5. Pour the omelette over the fried dumplings with lard, cover, reduce the heat to low and cook for 2-3 minutes until the egg is completely set. No need to stir.

Recipe 7: Dumplings with potatoes, lard and cabbage

It is better to use sauerkraut for the filling; it makes the dumplings taste more interesting. But if you don’t have it, you can fry it fresh.

• 120 grams of water;

• 380 grams of flour;

• 400 grams of potatoes;

• 200 grams of lard;

• 300 grams of cabbage;

1. Immediately mix the dough with water, egg and flour, do not forget to add salt. Place in a bag and leave while preparing the filling.

2. Make puree from peeled and boiled potatoes, add a little salt, since sauerkraut is usually salty.

3. Twist the lard and add it to puree.

4. Squeeze the cabbage from the brine and fry in a frying pan with two tablespoons of oil, you can use melted fat.

5. Mix the puree with cabbage, stir, add a little pepper.

6. We take our dough out of the bag and make dumplings.

7. Boil in the classic way in salted water for 3-4 minutes. Then you can fry it with butter. Serve with sour cream.

Classic recipe for dumplings with raw potatoes

Dumplings with raw potatoes and lard are especially good because they are prepared in advance and in large quantities, they can be easily frozen and cooked at any time. If you are planning to cook dumplings for the first time and make them from homemade dough, then it is better to call your loved ones for help, extra hands will not hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is labor-intensive and time-consuming.

You will need:

potatoes - two kilograms;
onion - two onions;
salted lard - 300 g;
flour - 600 g;
water - 200 ml;
salt - tablespoon;
ground black pepper - to taste.

Preparation

Peel the potatoes and cook them for 7 minutes (just to soften them a little).
Cut the lard.
Peel the onions, rinse and chop.
Grind lard, onions and potatoes through a meat grinder.
Season the filling with salt and spices.
Sift the flour onto the table, pour water into the center, knead the dough.
Wrap the dough in cellophane and leave for 30 minutes.
Divide the dough into pieces and roll them into sausages.
Cut each into slices and roll them in flour.
Roll out the pieces individually and put the filling inside.
Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
Salt the water; when it boils, add the dumplings.
When the products float to the surface, cook for another 7 minutes.

When you make dumplings, try to secure the edges with a fork, pressing the dough to the table, this will also give a beautiful pattern to the product. How long to cook dumplings with raw potatoes, each housewife can determine for herself, because the thickness of the dough, the size of the products and the density of the filling cannot always be the same. However, remember that you cannot stir until the dumplings float, as this can damage the structure of the dough.

Recipe 8: Steamed dumplings with potatoes and lard

The steam cooking method preserves the beautiful shape of dumplings with potatoes and lard. It also preserves the taste of the dough, which we will prepare for this recipe using kefir. It will turn out very tender and airy.

• 200 grams of kefir;

For the filling you will need 600 grams of potatoes and 250 grams of lard and spices.

1. Beat the egg with salt with a fork, add kefir, butter and flour. Knead the dough and let it rest for 30 minutes.

2. Peel the potatoes and pass them through a meat grinder with a large mesh. We squeeze it out.

3. We also pass the lard through a meat grinder and add it to the potatoes. Salt and pepper the minced meat, you can add a little garlic or chopped onion.

4. Make dumplings. The size can be any, nothing will get boiled by steaming and you can even make large products.

5. Place them on the steamer tray, but not close to each other. You can use a pressure cooker or multicooker.

6. Cook for 10-15 minutes after the water boils. If you decide to steam the products with mashed potatoes, then 5 minutes is enough.

Potato dumplings with potatoes and lard

Dumplings with potato filling are a complete second course. They can be served with sour cream or ketchup, and when serving dumplings, it doesn’t hurt to decorate with herbs. They turn out no worse than those prepared with minced meat. If the dumplings have cooled down, you can always heat them in a frying pan with butter over high heat, which will provide them with a golden brown crust. A microwave oven is also suitable for heating the dish, but, as experience shows, such dumplings fly off the table while still hot. Don't skip the recipe and cook with love.

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Potato dumplings with potatoes and lard

Ingredients and how to cook

ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	231 kcal
Belkov:	4 g
Zhirov:	14 g
Carbohydrates:	23 g
Used:	10 / 34 / 56
N 43 / C 0 / B 57

Cooking time: 30 min

Step-by-step preparation

Step 1:

We make the dough in boiling water. Boil water in an iron bowl, pour it into a bowl, add salt, pour in vegetable oil and sift flour, knead a fairly tight dough: first stir with a spoon, and then knead on a table sprinkled with flour. Form into a ball, wrap in film and set aside to rest while preparing the filling.

Step 2:

Let's prepare the filling. Peel the potatoes, wash them and grate them on a coarse grater. Peel and chop the onion. Cut fresh lard into small cubes. We measure out the garlic powder - instead, you can take 3-4 cloves of fresh garlic and press it through a press.

Step 3:

Mix all the ingredients for the filling in a plate and add salt to taste.

Step 4:

We form a sausage from the dough and divide it with a knife into small equal pieces. You will get 20-30 pieces, depending on the size of the dumplings. Sprinkle them with flour.

Step 5:

Roll out pieces of dough into flat cakes with a rolling pin. Spread a small amount of filling. We make dumplings in the classic way: fold them in half, pinch the edges together like dumplings and fasten the two edges together.

Step 6:

While we are making dumplings, we already have water heating in a saucepan on the stove.

Step 7:

When the water boils, salt it and add the first batch of dumplings. Stir and cook after surfacing for 5 minutes. You can also add dry seasonings (for example, Italian herbs) or bay leaves to the water.