Dumplings with raw potatoes

Have you ever eaten dumplings with raw potatoes? I’ll show you the recipe with photos now. I highly recommend trying it. What I like about this dish is that the potatoes do not need to be boiled, and therefore dumplings can be put together quite quickly.

Their taste is completely unusual and different from dumplings with crushed meat, it is so rich - potato-like and bright. Many people, having once tried dumplings with raw potatoes, refused others altogether.

When I first learned about them, I immediately fell in love with them.

Step-by-step recipe with photos of dumplings with raw potatoes

I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed with only potatoes and onions. Using this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe with photos step by step.

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

onion - 1 piece
salt, pepper to taste
dumpling dough
sour cream for serving.

It is preferable to take young potatoes, they are easier to grate, there are no poisons in them, and they undoubtedly taste better. Although I also use old potatoes in winter.

I won't stop at preparing the dough. I make dumpling dough in water with egg as usual. I already wrote about it in an article about dumplings with cherries. You can cook in any usual way.

I make dumplings with raw potatoes without lard. And often it is also added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is resting, prepare the filling.

Step 1. First of all, let's deal with the bow. We clean the onions, chop them finely, and you can lightly fry them in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and grate them on a coarse grater.

Step 4. Salt and pepper the potatoes, add onions. Mix and start making dumplings.

Step 5. Everyone probably knows how to make dumplings. I first roll the dough into a sausage, cut it into pieces, and then roll each into a circle. I have already shown this process in photos in both dumplings with cherries and manti.

Use a teaspoon to add the filling and pinch the edges.

Step 6. We wait for the water to boil in the pan, add some salt to it and lower our dumplings. I carefully pass under them with a slotted spoon so that they don’t stick to the bottom.

How long to cook dumplings with raw potatoes? Usually I never time it, be it with raw or boiled potatoes, with cottage cheese or anything else. My mother also taught me: as soon as the dumplings float, they are practically ready. If you overdo it, the dough will boil.

Yesterday I made them again and specifically paid attention to the time. From the moment the dumplings were lowered into the pan, although the water did not boil immediately, the cooking process was still underway, and as soon as the water boiled and the dumplings floated, it was clear from the appearance of the dough that it had been cooked. In total it's 10 minutes.

Step 7. Use a slotted spoon to place the dumplings on a plate and serve with sour cream or whatever you like. I sometimes top it with fried onions in vegetable oil.

Here they are in the photo. The steam from the hot dumplings slightly blurred the distant shot.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again because there is another way to prepare potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and always in manti.

Place the chopped potatoes in a colander to drain the juice.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it is more convenient to wrap it in dough, but cutting the potatoes is faster and there is no need to squeeze them. And the taste is not particularly different. In general, try making dumplings this way and that way.

Potatoes with lard

Dumplings with raw potatoes and lard are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork lard, and onions are most often minced through a meat grinder. But it seems to me that it’s better to grate both the potatoes and lard. When adding salt to the filling, do not overdo it; keep in mind that the salted lard already contains salt.

Potatoes and cabbage

You can also add sauerkraut to the raw potato filling. Fresh cabbage is not very suitable here, since it will need to be stewed first, and this is a different recipe, then the potatoes will need to be boiled.

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be cut and fried in a frying pan with onions.

Potatoes with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

That's all about dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

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.

When I first learned about them, I immediately fell in love with them.

Step-by-step recipe with photos of dumplings with raw potatoes

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

onion - 1 piece
salt, pepper to taste
dumpling dough
sour cream for serving.

It is preferable to take young potatoes, they are easier to grate, there are no poisons in them, and they undoubtedly taste better. Although I also use old potatoes in winter.

I won't stop at preparing the dough. I make dumpling dough in water with egg as usual. I already wrote about it in an article about dumplings with cherries. You can cook in any usual way.

I make dumplings with raw potatoes without lard. And often it is also added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is resting, prepare the filling.

Step 1. First of all, let's deal with the bow. We clean the onions, chop them finely, and you can lightly fry them in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and grate them on a coarse grater.

Step 4. Salt and pepper the potatoes, add onions. Mix and start making dumplings.

Use a teaspoon to add the filling and pinch the edges.

Step 6. We wait for the water to boil in the pan, add some salt to it and lower our dumplings. I carefully pass under them with a slotted spoon so that they don’t stick to the bottom.

Step 7. Use a slotted spoon to place the dumplings on a plate and serve with sour cream or whatever you like. I sometimes top it with fried onions in vegetable oil.

Here they are in the photo. The steam from the hot dumplings slightly blurred the distant shot.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again because there is another way to prepare potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and always in manti.

Place the chopped potatoes in a colander to drain the juice.

Potatoes with lard

Potatoes and cabbage

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be cut and fried in a frying pan with onions.

Potatoes with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

That's all about dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

There are different 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 is a Ukrainian dish

loved by many.

But how to do it?

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.

Dumplings with potatoes and sauerkraut in one filling

As for dumplings with potatoes, our family’s favorite ones are with sauerkraut. This is an incredible combination. Perhaps someone will doubt the appetizing nature of such a dish. But I assure you, if you try it once, you won’t be disappointed!

Ingredients:

• Half a kilo of peeled potatoes • 400 grams of sauerkraut • salt and ground pepper to taste • 2 tablespoons of vegetable oil • one egg yolk • 2.5 cups of flour • a cup of sour cream • a teaspoon of baking powder • one raw egg • one onion

Interesting: Potato casserole with chicken in the oven with cream

Preparation:

Peel the potatoes and cut them into small pieces so that they cook faster. Fill with water and set to cook. Add some salt to the water. When it becomes completely soft and cooked, remove from the stove and make a homogeneous puree.

Squeeze the cabbage and pass it through a meat grinder. You can grind it with a blender. Mix with potatoes. Add a tablespoon of oil. Salt and season to taste

Sift the flour into a dry bowl. This is a must. Pour in the egg and yolk, add salt to taste, add sour cream and add baking powder

Mix the dough. It should be plastic and easy to sculpt.

We divide it into several parts. Roll out into a thin layer. Using special molds or a glass (glass), cut out circles. Place a spoonful of filling in the center of each. Don’t overdo it, otherwise it will be awkward to cover the edges.

We mold them so that the edges do not separate during cooking. You can give them a curly pattern or just mold them tightly. Place water on the stove and add some salt. We send our products here when the broth boils. Stirring gently, wait for them to rise to the surface. After this, cook for 3 minutes

Meanwhile, peel and finely chop the onion. Fry it in vegetable oil until it turns golden. We will use it to season the dumplings when they are ready.

We catch them with a sieve, put them on plates, add onions to taste and mix. It turns out very tasty - you'll lick your fingers!

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.

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.

Recipe for dumplings with onions and raw diced potatoes

The same filling that I just wrote about, but I will repeat it again because there is another way to prepare potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and always in manti.

Place the chopped potatoes in a colander to drain the juice. We do everything quickly so that the filling does not have time to darken. Mix with chopped onion, salt and pepper and start sculpting.

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.

How to cook dumplings with raw potatoes according to a recipe with photos

5/5 (1)

Many of us are accustomed to purchasing semi-finished products in the store, because we often simply do not have enough time to cook at home. But if you plan your time, you will definitely find an hour to prepare dumplings with raw potatoes and lard.

This dish will take you to the village, where there is fresh air, silence and your favorite dumplings are being prepared in the oven. You can make larger quantities and freeze them. Homemade dumplings are much tastier than store-bought ones. Try cooking them using this recipe and see for yourself.

Recipe for dumplings with raw potatoes and lard

Kitchen appliances and utensils: hob, saucepan, rolling pin.

Mineral water	150 g
Flour	400 g
Water	150 g
Butter	50 g
Salt	1 tsp.
Egg	1 PC.
Salo	150 g
Potato	4 things.
Ground black pepper	¼ tsp.

Choosing the right ingredients

For these dumplings, use freshly salted lard. You can regulate its quantity yourself, but usually a third of the amount of potatoes is enough.
If you wish, you can replace butter with margarine, but it tastes better with butter.

Place 50 g of slightly melted butter in a deep bowl.
You can put it in the room for an hour or keep it in the microwave for a few seconds.
Add a teaspoon of salt to the oil and grind the products.
Then add 120 g of flour and mix with butter.
Pour in 150 g of boiling water and quickly stir until smooth. This way we will get choux pastry, which is considered the best for dumplings.
Then pour 150 g of sparkling mineral water into the mixture.
Mix everything, beat in one egg and mix again.
Then gradually add 250-300 g of flour and knead a stiff, elastic dough. Knead it with your hand, roll into a ball, sprinkle with flour and cover. Leave it to rest while preparing the filling.
Now let's make the filling. To do this, you need to peel 4-5 fresh potato tubers and grate them on a fine grater. Place the resulting mixture on a sieve and allow excess liquid to drain.
Remove the skin from a piece of fresh lard, approximately 150 g, and cut into very small cubes.
Mix potatoes with lard and add ground black pepper.
If you wish, you can add salt, but only a little, because lard is salty. The filling is ready.
Now we can roll out the dough and use a glass to squeeze out the dumplings.
Place the filling in the middle of each tortilla, seal the edges and place on a floured surface.
Boil water in a saucepan, pour 0.5 tsp into it.
salt and send our dumplings.
After the water boils with them, cook for 4-5 minutes. Serve hot with your favorite sauce and butter.

Please note that the lard used is salted, so you don’t have to add additional salt to the filling.
We make the dough choux - this is the dough that is considered ideal for dumplings.
During cooking, place the pieces into boiling water, slowly, one at a time. This way they will immediately scald and will not stick to the bottom of the pan. Wait until the dumplings float upside down, and only then stir - this will also help them maintain their integrity.

If you want to watch the process of preparing and making dumplings, watch this video.

You will see how to knead the dough, what the filling will be, how to make dumplings and what happens when they are fully prepared.

Serve the dish hot with a piece of butter.
You can also additionally serve sour cream, mayonnaise or sauce made from these products with the addition of herbs and garlic.
These dumplings will also be very tasty with fried onions.
During modeling, the edge of the blanks can be pressed down with a fork or made into a braid shape, so our food will have a more appetizing appearance.

So we learned how to make hearty, rustic dumplings with lard and raw potatoes . In general, you can make absolutely any filling for dumplings to suit your taste.

This is why everyone loves this dish, because you can adjust the filling yourself. According to the above recipe, you can prepare dumplings with raw potatoes and cheese. To do this, take 200 g of your favorite cheese, grate it and mix with potatoes.

You don’t have to add lard to this filling. The rest of the process of sculpting and cooking them remains the same.

My favorites are dumplings with cherries, which my family and I love to cook and eat in the summer during cherry season. At this time, I cook them almost every day and enjoy the sweet and sour taste of my favorite dish.
Make cabbage dumplings using this simple but delicious recipe. They can be cooked with sauerkraut, fried or simply stewed cabbage. I prefer the first option, then the dish has a piquant sourness.
Why not leave you a recipe for dumplings with cottage cheese. The cottage cheese for the filling can be made sweet or salty, and they can be eaten with sweet sauce or simply with sour cream. We have a sweet tooth, so we always combine this dish with sour cream, sugar, honey or some sweet syrup.
When you want dumplings, but don’t really want to make them, you can make lazy dumplings from cottage cheese. This dish will take no more than half an hour, and the taste of ordinary dumplings in them is clearly noticeable.

Dear chefs, I hope today’s recipe helped you prepare delicious dumplings.

Source: https://www.alizy.club/izdeliya-iz-testa/vareniki/s-syroj-kartoshkoj.html

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.

Dumplings with potatoes and onions

Ingredients:

potatoes - 650 grams;
butter - 4-5 tbsp. spoon;
onions - 3 pieces;
salt and black pepper - - To taste;
packs of square dough wrappers - 1-2 pieces;
green onions - 1/4 cup.

How to cook:

1. Finely chop the onions and green onions. Peel the potatoes and cut into pieces. Cook the potatoes in a large saucepan of salted water. Strain and set aside. Melt the butter in a large frying pan and cook the onion until softened and slightly browned. 2. Mash the potatoes in a bowl and mix in the onions, season well with salt and pepper. 3. Using a cookie cutter or cookie cutter, cut out circles from the wrappers. 4. Brush the edges of the circle with water and place the potato filling in the center. 5. Fold the dumplings in half and seal. Place the dumplings on a baking sheet lined with parchment or wax paper. Place in the refrigerator if making them ahead of time. If you want to freeze the dumplings, make sure they are not touching each other, then freeze them and then bag them. 6. To prepare the dumplings, bring a large pot of salted water to a boil and add the dumplings one at a time. Cook for about 2-3 minutes and then remove with a slotted spoon. Place the dumplings in bowls, sprinkle with green onions or parsley and serve with sour cream, melted butter or vinegar. Alternatively, you can fry the dumplings. Heat oil in a frying pan and add dumplings in one layer. When they are browned, turn them over and fry until golden brown on the other side. Add enough water to create a depth of about 1 cm. Cover with a lid and cook for 3-4 minutes, remove the lid and check for doneness. When the dumplings are soft and the liquid has evaporated, they are ready.

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.

You can add any greens to the potato filling. Dumplings will not only taste better, but also much more flavorful.

The remaining dumplings can be frozen, not only raw, but also in cooked form. Then they are simply boiled or fried in a pan. You can bake it in the oven with various additives, as in one of the recipes above.

Potato dumplings are often served with fried onions. It is better to use butter or fried pieces of lard for it, it will turn out much more flavorful.

The dough will be softer and easier to work with if you add a little vegetable oil to it when kneading. You can add a spoonful of rich sour cream.

The thinner the dough is rolled out, the tastier the dumplings will be. Thick flatbreads turn out lumpy, the joints are poorly cooked and remain raw.

The larger the cooking pan, the less chance the products will stick together or become soggy from prolonged boiling. Never skimp on the amount of water, and take more containers.

A real Ukrainian dish - dumplings with lard and raw potatoes. In Russia they cook dumplings and sorcerers, in Italy - ravioli, and in Ukraine - vareniki. These boiled products differ in their external shape and preparation of fillings.

The dough for dumplings is most often prepared with water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out into a thin layer and cut out small round cakes in which the filling is wrapped. It can be very different, most often it is boiled potatoes, stewed cabbage, meat, cottage cheese, fresh berries. The filling with raw potatoes and lard is a little unusual, but the dish will turn out delicious if you cook it according to the recipe.

In fact, there is nothing strange about putting raw vegetables in dumplings. For example, we can recall manti; raw pumpkin is often placed in their filling, mixed with raw potatoes and onions. In order for the raw potatoes inside the dumplings to cook, they are not taken out immediately when they float to the surface of the boiling water, but after 10 minutes. The boiling in the pan should not be intense.

How to cook dumplings with potatoes and onions at home

I like choux pastry for its unique plasticity. The products on it do not fly apart during cooking and hold their given shape perfectly. Today I offer you a recipe for dumplings with potatoes and onions on choux pastry

Dough:

• 3 tablespoons of vegetable oil • 3 cups of flour • raw egg • glass of boiling water • half a teaspoon of salt

Filling:

• 800 grams of potatoes • 3 medium-sized onions • salt to taste

Preparation:

Peel the potatoes and place them in a saucepan. If it is large, you need to cut it into pieces. Fill with water and set to cook. When the water boils, add salt to taste. Cook until fully cooked. This is easy to check with a knife - the potato should easily be pierced.

Drain the water and grind everything into a homogeneous puree. If desired, you can add butter

Peel the onion and cut into small cubes. Fry it in vegetable oil until golden brown.

Add it to the puree and stir everything well. You can leave a little onion for serving.

Now let's do the dough. Mix the egg with vegetable oil and salt until smooth. Sift the flour into a clean bowl. Make a dimple in the middle and pour in the egg mixture

Stir well and pour in boiling water. Mix first with a spatula. When the mass comes together, you can start kneading with your hands. I don't recommend adding more flour. At first the mass may stick, but then the longer you knead it, it will stop

Cover the dough with a napkin and leave for half an hour.

Cut off a small part of the dough. Roll into a thin rope. In turn, we cut it into small pieces. We roll them into thin cakes. Place the filling in the center of each and use your fingertips to seal the edges. You can add a curly pattern if you want

Boil water. We send dumplings here and add some salt. Stirring gently, wait for them to float. From this moment we boil for 3 minutes. Use a slotted spoon to catch them in a plate.

Interesting: Captain's meat in the oven with potatoes and tomatoes

If there are onions left after preparing the filling, you can add them to the plate. It will be very tasty. Leftover raw ones can be frozen on a board, then put into a bag.

Ingredients

Wheat flour – 2.5 cups;
Water – 180 ml;
Chicken egg – 1 piece;
Potatoes – 3 pieces;
Lard – 100 g;
Salt - to taste;
Ground black pepper - to taste.

How to cook dumplings with raw potatoes and lard

Sift wheat flour into a bowl. Add a teaspoon of salt to the flour. Mix the ingredients.

Beat the egg into the flour.

Pour warm water into the flour in small portions, stirring the dough with a spoon. We do the main kneading by hand, adding flour to the board as needed.

Knead the dough, kneading it well. It should be elastic, fairly tight and not stick to your hands. Cover it with a clean towel and leave it to infuse on the table. At this time we begin to prepare the filling.

We peel the potatoes. We pass it through a meat grinder. Be sure to squeeze out the potato mixture. The most convenient way to do this is to use gauze.

We roll the lard, cutting off the skin first. It should not be salted or smoked, but ordinary - fresh. Transfer it to the potato mixture. Salt and pepper the ingredients to taste.

Mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a frying pan, add it raw. The filling for dumplings is ready.

The dough has settled, you can make dumplings from it. Roll it out into a thin layer. Using a pastry ring or glass, cut out circles for the base.

We spread the filling of raw potatoes and lard onto the round flatbreads. Pinch the edges of the dough. It is advisable to do this twice so that the contents do not leak out in the water.

Place the dumplings into boiling water. Immediately lift them from the bottom with a slotted spoon or spoon so that they do not stick. Boil until done. This will take about 10 minutes.

Serve ready-made, delicious dumplings with lard and potatoes hot, with sour cream, mayonnaise, ketchup or other favorite sauce. You can put a small piece of butter in the dumplings and sprinkle with chopped dill.

Recipe for homemade dumplings with potatoes in water

This time we will prepare very tasty dumplings, the dough for which will be kneaded in water. They turn out incredibly tasty. This does not require special skills

Ingredients for the dough:

• 4 cups flour • 50 grams vegetable oil • 2 raw eggs • 200 grams hot water • teaspoon salt

Filling ingredients:

• 800 grams of potatoes • 3 tablespoons of vegetable oil • medium-sized onion • salt, ground pepper to taste

Preparation:

First of all, let's prepare the dough. Sift all the flour.

First pour 3 cups into a deep bowl. We will add the rest while stirring. We make a hole in the middle. Pour in the egg and mix from the edges to the middle. Add salt and pour boiling water

First, knead the dough with a spatula. Then it will become warm, you can knead it with your hands. If necessary, add more flour to the work surface. Knead it long and carefully

Wrap the dough in film and leave it on the table for half an hour. In the meantime, you can make the filling

Wash the potatoes, peel them, cut them into pieces. Place in a saucepan, add water and cook until tender. Then drain the water, leaving just a little bit to make the puree more tender. Mix everything with a masher into a homogeneous mass.

Peel the onion and cut into cubes. Fry it in a small amount of vegetable oil until golden brown. Add to puree and mix. Season the filling and add salt to taste.

Interesting: Creamy cheese soup, recipe with processed cheese and potatoes

Separate part of the dough and roll it into a thin layer. Using a special device or a regular stack, cut out circles.

Place the cooled puree in the center of each and seal the edges tightly.

Place them on a floured board so that they do not touch each other. Some can be frozen, and some can be cooked right now.

Boil water in a saucepan. After that, we send dumplings here, add salt, and add bay leaves to taste. Stir gently so that the products rise from the bottom. After surfacing, cook for 5 minutes

They turn out very tasty, which we eat with pleasure.

Description

Dumplings with potatoes and lard

- 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.

How to cook dumplings with potatoes

Peel the potatoes, boil until tender, drain and mash. Add butter and leave in the pan. Finely chop the onion and fry until golden brown. Add onions to potatoes. You should leave a little onion for sprinkling the finished dumplings.

Grate the cheese, add to the potatoes and stir. You can add 1 – 2 cloves of garlic. Add salt and pepper to taste and mix again.

Mix flour, egg, water, salt and knead into a stiff dough. Refrigerate the dough for at least 30 minutes.

Place the dough on a floured surface and roll it out into a thin sheet. Using a glass, cut out circles from the dough; on each circle, place a teaspoon of prepared minced meat. Seal the edges of the dumplings.

Place the dumplings with potatoes and cheese in salted boiling water and cook until they float to the surface. Serve dumplings with sour cream or butter and don't forget to sprinkle with fried onions.

Hello friends, I recently caught myself thinking that I haven’t cooked dumplings for a long time. I decided to fix this issue and make dumplings with potatoes and cheese.

If it happens that, for example, we sometimes buy dumplings, then the dumplings are no longer available. Just because I don’t like store-bought dumplings in the sense that you don’t feel the filling at all and when they are ready, they look like flounder fish, just as flat. You put fillings in yours from the heart, eat and enjoy.

When I was about to prepare dumplings with potatoes and the filling was almost ready, I decided to add some processed cheese, which was lying so lonely in my refrigerator. So that the cheese would not feel lonely, I sent it to the general company, and in the end I was already preparing potato and cheese dumplings. I had the usual processed cheese of the friendship type, if you think that such cheese is not worthy of your attention, then use the one you like, only from the processed series. It is this cheese that gives a touch of creamy taste to dumplings with potatoes and cheese.

Dumplings with potatoes and cheese can be served with sour cream, butter, or, as in my version, with fried onions. I don’t like dumplings with mayonnaise, so I opt for the previous options.

Cooking steps

Let's prepare dough suitable for dumplings. This is one of the most important stages, because it is very important not to overdo it with flour. Add too much of it and the dumplings will already be dry and hard. Therefore, sift the flour onto a clean countertop; this will saturate it with oxygen. Add water and a single chicken egg in portions. Knead the dough without applying too much physical force. Otherwise, the dumplings will again be tough. Form the dough into a ball, sprinkle with flour and let sit.

Nothing new with potatoes. We wash and clean it, cut it into large pieces and cook in salted water until tender. We prepare the puree in the usual way with the addition of low-fat milk or even water. We will already have fried lard cracklings; these dumplings will not tolerate any more fat.

Let's move on to the cracklings. We cut the entire available piece of lard into long thin strips. Take a frying pan with a thick bottom and heat it with vegetable oil. Add lard and fry until golden brown. Add finely chopped onions. Stir and fry until cooked. The onion should be crunchy, not soft.

After about 40 minutes, the dough has settled enough to be rolled out. Roll out the dough on a clean countertop, first sprinkling it with flour. Using a glass or jar, cut out round shapes.

Place a heaping teaspoon of potatoes onto the round shape of the future dumpling and wrap, starting from the middle. We make all the dumplings.

Boil water in a deep saucepan and add salt. Place the dumplings in and cook for 10 minutes. Place the prepared dumplings on a plate, sprinkle with cracklings, chopped herbs, and your favorite seasonings and serve. Dumplings with potatoes and lard are ready.

Bon appetit!

A completely non-dietary dish, perfect for a day off for busy contemporaries who are constantly thinking about their appearance. Leave your prejudices, forget about extra calories, dumplings with potatoes and lard will turn your world of tastes upside down and make any day warmer and kinder.

Dumplings: 2 recipes for making dumplings with potatoes

A few days ago we cooked unusual, large dumplings in a frying pan with stewed cabbage and mushrooms. Today we will make dumplings with potatoes. But there are probably countless recipes for making dumplings and especially fillings for dumplings.

Today we will learn how to make dough for these dumplings, because what we did last time is different from the dough we need for these dumplings.

I described here how to make two dishes at once, both with mashed potatoes and raw potatoes. You will see that these are two different dishes when you try them.

But of course you don’t have to do this, except for comparison. You can cook one today and another later. Moreover, almost everyone loves and knows dumplings with mashed potatoes. But the second one, dumplings with raw potatoes, I think many have not tried and I hope that you will really like them and will always be on your menu.

Calculate the amount of ingredients based on the number of people and your appetite, considering that here we took the ingredients for:

Yield: 20 dumplings with each filling.

For the test:

Flour - 2 cups and 2-3 tbsp. for rolling
Egg - 1 pc.
Salt - 1 tsp.
Water - 1 glass

Making the dough:

Sift flour into a deep container and make a well.

Break the egg and pour into a glass or cup,

add salt, a glass of water, mix everything thoroughly.

Add the resulting mixture to the flour and stir with a blunt knife, picking up all the flour from the sides of the cup.

When all the flour has been collected, we begin to knead by hand,

collecting the dough into one lump.

Sprinkle a cutting board or clean table with flour, transfer the dough from the cup and knead the dough thoroughly with both hands for 10-15 minutes, if necessary, adding flour little by little so that the dough does not stick to your hands.

When the dough becomes soft and elastic, wrap it in cling film and leave to rest for 20-30 minutes.

Preparing the filling:

Wash the potatoes, peel them, wash them again and put them in the pan. Pour water into the pan so that it covers the potatoes. Place on the stove, bring to a boil, add salt and cook until fully cooked.

Peel the onion, cut into cubes, heat 50 g of butter in a frying pan

and fry the onion until golden brown.

When the potatoes are cooked, drain the water, mash the potatoes with a masher,

add fried onion, stir,

transfer the prepared filling into a cup, place it on the table, and add it to the dough.

Preparation of dumplings with mashed potatoes:

Lightly sprinkle the cutting board with flour, cut off half the dough, make a sausage 2-2.5 cm thick and cut into pieces 1-1.5 cm wide.

Dip each piece in flour on both sides, giving it a round shape and roll it out with a rolling pin into a flat cake with a diameter of 6-7 cm.

Place a teaspoon of filling on each flatbread.

Fold the flatbread in half and seal the edges, forming a dumpling.

Place the molded dumplings on a baking sheet covered with a cloth towel (so as not to stick).

For the sauce:

Garlic - 2-3 cloves
Vegetable oil, preferably odorless - 4-5 tbsp.
Salt - 1 pinch

Prepare the sauce:

Squeeze the garlic with a garlic clove, add salt

and add vegetable oil

Making dumplings with raw potatoes:

Sprinkle the cutting board with flour, take the second half of the dough remaining from the first dumplings, just as in the first version we make flatbreads.
From this moment some differences in the preparation of dumplings begin. In these dumplings with raw potatoes, you cannot spread the filling onto all the flatbreads at once, as the filling is juicy and will spread over the flatbreads. Then you won't go blind.

Take each flatbread in your hand, add a teaspoon of filling, fold it in half, seal the edges

and additionally fold the edges inward with small pinches (see photo)

The cup with the filling should be placed at an angle so that the liquid accumulates at the bottom. As liquid accumulates in the filling with raw potatoes, it must be drained.

Place the molded dumplings on a baking sheet with the dumplings with boiled potatoes.
You should cook dumplings with raw potatoes first, immediately after making them.

Pour 2.5-3 liters of water into a large saucepan, bring to a boil, add salt, put 20 dumplings in boiling water, stir, not allowing the dumplings to stick to the bottom, bring to a boil, reduce the heat and cook for 10-15 minutes. You can take one out and try it, if the potatoes are too damp for you, cook for another 5-7 minutes.

Using a slotted spoon, remove the dumplings.

Place on a plate and pour garlic oil over it.

When serving, next to each portioned plate we place a rosette with garlic butter, it’s not for everyone.

Dumplings with boiled potatoes take less time to cook. After the dumplings float, wait another 2-3 minutes, since the filling in the dumplings is already ready. Remove the dumplings with a slotted spoon and place them on a dish, first adding a piece of butter.

We serve these dumplings with sour cream.

So, our potato dumplings are ready.

Bon appetit!

- Potato dumplings

Bon appetit!

Source: https://garim-parim.ru/vareniki-2-recepta-varenikov-s-kartoshkoj.html

Step-by-step 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.

This option can be called simpler, since the filling is used raw, which significantly reduces the cooking time. As for the dough, you need to use the traditional version; how to prepare it is described in the first recipe.

Ingredients:

5 potatoes;
3 tbsp. spoons of butter;
3 tbsp. spoons of vegetable oil;
onion;
salt and black pepper.

Cooking method:

Grind the washed and peeled root vegetables on a fine grater, add salt, stir and leave for a couple of minutes.
After time, you need to squeeze the mass with your hands to remove excess starch.
After this, add melted butter to the filling and mix everything well so that you can form a ball.
Finely chop the peeled onion and then fry in hot oil until golden brown.
Take out the prepared dough, roll it out and cut out the cakes.
Lay out the filling, pinch the edges, forming a pigtail.
Dumplings are boiled in boiling water until they rise to the surface. Place them in a bowl, where you should add the prepared onions along with the oil.

Original recipes with photos

With grated potatoes

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.

With mushrooms

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.

Dumplings with raw potatoes: recipe, recommendations, reviews

The recipe for dumplings with raw potatoes and onions has its own charms. First of all, it's taste. The products are more juicy due to the fact that the potatoes release their juice during the cooking process. In addition, according to reviews from many housewives, the recipe for dumplings with raw potatoes helps out when there is a lack of time.

Potatoes do not need to be pre-boiled and mashed. And since the boiled filling also needs to cool completely before being put into dumplings, judge for yourself how much additional time is wasted. Let's reveal the secrets of making dumplings with raw potatoes.

Recipes for dough and raw potato filling await you in our article.

General recommendations

The dough for real dumplings is made mainly with milk or water. Here it is important to diligently knead the unleavened dough so that it is not damaged during filling with potatoes. Only smooth and durable ones are suitable for quality dumplings with raw potatoes. We will provide the recipes below. From them, choose the one you like best.

The potatoes need to be washed very diligently after peeling. Then it is ground on a grater. Or use a knife and board for this procedure: finely chop the root vegetables into cubes. How to grind the filling is up to you. But reviews from eaters say that the cubes in such dumplings taste more pleasant. However, everyone has their own.

Before you cook dumplings with raw potatoes, you need to understand what kind of dough you like. You can knead the classic dough - these products have been prepared from it since ancient times, or you can use newer options for preparing the base for dumplings. Eggs are added to the dough as desired.

Some consider them inappropriate, while others, without this ingredient, dumplings fall apart when cooked. Any dough, no matter what recipe you use to prepare it, must be “ripened” in the refrigerator for at least 15 minutes. By the way, the dough intended for making dumplings will also make excellent dumplings.

So knead and make homemade dumplings and dumplings.

Classic dumplings with raw potatoes and onions

A minimum of ingredients, but the taste is great.

List of required ingredients:

flour – 600 grams;
water – 200 milliliters;
salt - teaspoon;
ground black pepper;
potatoes – 1.5 kilograms;
onion - one large or two small;
vegetable oil, odorless, for adding to finished products to prevent dumplings from sticking together.

How to prepare the base

Let's do the dough first. Mix water and salt in a deep bowl. Pour out all the flour and knead the unleavened dense dough. If it still sticks to your hands, then it’s okay to add just a little extra flour. Each flour has its own degree of stickiness, so it happens that it needs to be added.

When the dough becomes elastic, place it in a bag (or cover the dish with cling film) and put it in the refrigerator for 15-20 minutes.

Prepare the filling in the following order

First, remove the skins from the onion. Then we peel the top layer of the onion. We cut off the unnecessary: the part from which small roots sprout, and the part from which the green onion feather grows. Then cut the onion as finely as possible.

We wash the potato tubers. Carefully remove the peel from their surface. Pay attention to the dark inclusions, the so-called eyes. They also need to be cut out. The result is a high-quality cleaned root vegetable, which is placed in cold water. You can use a deep bowl or a small enamel pan for this purpose.

Now let's chop the potatoes. Use a grater, meat grinder or knife - whichever is more convenient. If you cut potatoes with a knife, then try to get cubes with a side of 3-5 millimeters.

Once all the potatoes have been processed, you need to remove excess liquid from them. Just squeeze it out with your hands. Add salt to your taste and ground pepper if necessary.

Mix the resulting filling with onions.

We make dumplings and cook

Take the dough out of the refrigerator and knead it. Now you can see that it has become more uniform and smooth. Next we make regular dumplings. There is no one right way here.

Someone first rolls out small cakes from the dough and, placing the filling in them, carefully fastens the edges until the product takes the shape of a crescent.

Some people make dumplings by cutting out their bases from a common, thinly rolled flatbread (using a glass).

A teaspoon of filling is added to one dumpling.

We put a pan of water on the stove as soon as our products are all put together. Whatever you say, dumplings taste better if you cook them right there. Place the required amount of them into boiling salted water, dropping them into the liquid one at a time.

How long to cook dumplings with raw potatoes? On average, after you have filled the pan with dumplings, wait until it comes to a boil. Count the time from this re-boiling of the water. After 12-15 minutes, any dumplings with raw potatoes will be ready. The main thing is to ensure that the boil is moderate.

Remove them from the pan with a slotted spoon and serve with sour cream or butter. You can eat dumplings by pouring vegetable oil or adding fried onions.

Is it possible to freeze dumplings with raw potatoes? After all, it often happens that products are sculpted with a reserve. As you know, potatoes can darken after such a procedure. In principle, it is possible to freeze products. But such dumplings will need to cook longer. As a result, the shell may become overcooked and the appearance of the dish will be spoiled.

But some housewives are sure that if you stick vareniki from choux pastry for dumplings and dumplings and grate the raw filling on a very fine grater, the dish will turn out just as good after freezing.

Choux pastry

Have you decided to make dumplings with such a non-trivial filling for future use? Great idea! And here is the recipe for quick choux pastry. Don't be put off by the name, it's better to do a test batch according to the recipe below.

Product composition:

1 raw egg;
1/2 teaspoon salt;
1 tablespoon of lean oil, without aroma;
1 glass of boiling water or just boiled;
3 cups good quality flour. You will also need some of it to pollinate the table during work.

Let's prepare the dough, as expected, in a fairly spacious and deep bowl. First add salt. The second egg goes into the cup. Mix them using a fork until smooth. It is not forbidden to even lightly beat an egg with a tablespoon of vegetable oil.

Now add two cups of flour one glass at a time. Mix each glass with a fork. Pour out the third glass and lightly mix it with the rest of the dough.

Boil water. Measure out one glass of very boiling water and quickly pour it into a bowl with under-kneaded dough. Immediately work with a fork, giving a uniform consistency to the entire dough. When it becomes difficult to do this with a fork, handle the dough with your hands.

Place it on a generously floured surface of your kitchen table. We knead it with our hands until it becomes smooth and elastic. Let the dough “rest” for 15 minutes under the film or under the lid.

Knead again and start making dumplings (or dumplings).

Source: https://FB.ru/article/446962/vareniki-s-syiroy-kartoshkoy-retsept-prigotovleniya-rekomendatsii-otzyivyi