Dumplings with potatoes, dough, filling, step-by-step recipe, how to cook, how to sculpt

Method for preparing dumplings with potatoes

First let's make the potato filling

If you have yesterday's mashed potatoes, great! This means that preparing the filling is twice as simple, and the puree will turn into a new dish, as is the case with potato zrazy. If there is no mashed potatoes, then peel and wash 5-6 potatoes, cut into pieces and boil until tender.

Let the potatoes boil

While the potatoes are cooking, finely chop the onion and pour into a frying pan with heated sunflower oil. The most delicious onion for stuffing and gravy for dumplings is not damp, but not greshed to the point of charcoal, but ruddy-golden. To get this, don’t be distracted, but, stirring regularly, fry the onion over a little more than medium heat.

Fry the onion

Meanwhile, the potatoes became soft. Pour the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry.

Add half the fried onion to the potatoes, salt, pepper and mix. The filling is ready. While it cools down, prepare the dough for the dumplings.

Mash the potatoes

Add fried onions to puree

Stir in onions and potatoes

Let's prepare the dough

For dumplings, as well as dumplings, I always make choux pastry in boiling water. It is very convenient and pleasant to work with: soft, elastic, it is easy to roll out and mold, and the dumplings from it turn out tender and tasty.

Knead the dough in boiling water

After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly mix with a spoon. When the dough becomes warm rather than hot, continue kneading with your hands. If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very stiff and difficult to roll out.

Normally, the dough is soft and almost does not stick to your hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover the top with a towel, then the dough will not dry out.

Let the dough rest

It's time to make dumplings

The filling is no longer hot, but slightly warm - it’s time to make dumplings. Sprinkle the table with flour, separate half of the dough and roll into a sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece into a circle with a rolling pin.

Roll the dough into a sausage and cut

Place 1 heaped teaspoon of filling in the center of each circle. The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put too little, the dumplings will be “thin”, and if you put too much, they may tear. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.

Roll out the circles and put the filling in them

Now you need to seal the dumplings well so that the filling does not “run away” during the cooking process. And you should seal it quickly, before the edges of the dough dry out in the air - that’s when it’s time to invite your household members to take part in preparing a family dinner! I cover the dumplings twice: the first time - “draft”, just molding the edges of the circle together, and the second time - “pigtail”, so that it turns out not only durable, but also beautiful.

Make dumplings with potatoes well

Place the dumplings with potatoes on a board sprinkled with flour. If you want to freeze, cover with cling film and place in the freezer, and if you are going to eat, put a pan of salted water on the fire (about 1 tbsp per 1.5-2 liters of water). When the water boils, put the dumplings in it - enough so that they float freely and do not stick together.

Place the molded dumplings with potatoes on a board and sprinkle with flour

Cook the dumplings with potatoes over medium heat until they float, and for another 1-2 minutes, because the filling is already ready and the dumplings do not need to be cooked for a long time, like dumplings with raw minced meat (while the first batch is cooking, make the second). We do not allow it to boil too much, otherwise they may boil over.

Now you can cook dumplings with potatoes

Use a slotted spoon to catch the finished dumplings with potatoes into a plate and season with fried onions - remember, we have half left after preparing the filling. For beauty, you can sprinkle with chopped herbs.

Potato dumplings

Serve the dumplings with potatoes immediately, warm. And the next day you can fry dumplings with potatoes, it turns out delicious. But, of course, freshly brewed ones are much tastier. Therefore, I advise you to make dumplings with potatoes for future use and cook them in batches, as needed.

Description of preparation:

Do you want to know how to cook Ukrainian dumplings with potatoes?
Then this recipe will definitely come in handy! The dumplings turn out very flavorful. They can be eaten during Lent, because the dish does not contain animal products. In this case, fry the onions only in vegetable oil. Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Flour / Eggs Dish: Hot dishes / Dumplings / Filled dishes Geography of cuisine: Ukrainian / European Diet: Vegetarian food

Delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the dough, this time it will be custard. And the filling for dumplings will be simply indescribably delicious. You can cook them with only sauerkraut - it will turn out to be just fireworks of taste.

But since today we are preparing our products with potatoes, we will add them to the filling.

For the test we need:

flour – 3 full glasses (500 g)
milk – 1 glass
egg – 1 piece + 2 yolks
butter – 70 g
salt – 1 teaspoon
sugar - a pinch

For filling:

sauerkraut – 500 gr
boiled potatoes – 2 – 3 pcs
onion – 1 pc.
oil for frying – 3 – 4 tbsp. spoons

To submit:

sour cream

Preparation:

1. Let's prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. You can beat using a fork or whisk.

2. Boil water in a separate bowl. Add butter to it and stir until it melts completely.

3. Add half the sifted flour and mix quickly with a spoon. The flour immediately steamed, but the mixture was no longer as hot. And you can pour in half the egg mixture. Also, without stopping, continue kneading.

4. Then add the remaining flour, mix again, and pour in the egg mixture last.

5. First knead the dough in a bowl, and then put it on a table sprinkled with flour and knead until it reaches the desired state.

The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products made from it do not tear or burst.

But for this he must be given the opportunity to stand and gain strength. This will require 30 - 40 minutes of time. During this period, leave it under a napkin or put it in a plastic bag. You can also use cling film.

6. Prepare the filling. As is already clear from the name of the recipe, we will use sauerkraut for it. Of course, you can cook with fresh, but with fermented... It's simply indescribably delicious.

7. If it is cut into long thin strips, then it should be placed on a board and cut into pieces no more than 3 cm long. If the straw is long, it will be inconvenient to place it in a small workpiece. And in this case you can’t put a lot of it.

8. The filling will be delicious if you add onions to it. To do this, you need to cut it into small cubes and fry it in a frying pan in oil.

9. Then add cabbage to the pan and fry everything together. Don't add too much oil, you need just enough so that the cabbage doesn't burn. Therefore, pour it in enough to fry the onions, and if necessary, you can simply add it later.

Fry the cabbage in a frying pan until soft, and there is no need to simmer it. The beauty of this filling is that it remains tough. And we fry it so that it is saturated with onion juice and oil. In this form it is simply delicious even without everything.

10. We could have left the filling as is, but our recipe today is with potatoes. And maybe someone will want to cook it this way. But somehow I don’t want to add puree here at all. There will be some kind of incomprehensible “porridge”. Therefore, it is better to pre-boil the potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.

Then the filling will turn out just right. You need to combine the two fillings already cold. Then the appearance of the finished products and the filling in them will be simply excellent.

11. Now that we have both the dough and the filling ready, we can make dumplings, boil them and eat deliciously.

We have already discussed in detail how to sculpt and cook in previous chapters, especially in the first ones. And all this can be seen in an excellent video that was filmed specifically for this article.

It is best to serve the finished dish with sour cream. There is butter in the filling, but with sour cream it will be very tasty!

Homemade dumplings with potatoes

Recipe for delicious dumplings with potatoes. I would like to offer three options for sculpting dumplings - classic, triangular and square. Choose the appropriate option for yourself. After spending a little time, you will prepare dumplings for the whole family. It is better to eat fresh dumplings that are just made; they are tender and incredibly tasty. But if you have any left, you can freeze them. Dumplings with potatoes are one of the traditional dishes of the Christmas table. Therefore, for Christmas, be sure to prepare delicious dumplings with potatoes. Still, homemade dumplings are a completely different matter - both the dough and the filling are delicious.

What is necessary:

for test

150 ml milk
1 egg
300 g flour
a pinch of salt
1/2 tsp sugar

For filling

4-5 potatoes
Bay leaf
large onion
vegetable oil

Dumplings with potatoes and onions

Details on how to make dumplings with potatoes

First you need to prepare the filling: boil the potatoes with bay leaves to make it more flavorful. After cooking, remove the bay leaf and drain all the water. Dry the potatoes a little (just leave them uncovered for a few minutes) and then mash them. Fry the onion in vegetable oil. Mix mashed potatoes with fried onions and leave. Let it cool down.
Now how to prepare the dough for dumplings with potatoes step by step.
The milk for the dough needs to be heated, it should be slightly warm. Add a pinch of salt, sugar and a beaten egg to the milk.
Add a few tablespoons of sifted flour and mix until smooth.
Now add the batter to the rest of the sifted flour and mix. When it is already difficult to stir with a spoon, put it on the table and knead the dough with your hands.
It should become homogeneous, elastic and not stick to your hands. Cover the dough with a towel and leave to rest for 20 minutes.
Divide the dough into 3 parts. We will prepare dumplings of different shapes from each part.

Option 1 - classic dumplings

Make a sausage from the dough about 3 cm in diameter. Cut into equal pieces. Roll out each piece into a flat cake approximately 2 mm thick.
Spread the filling and seal the edges.

Option 2 - triangular dumplings

Roll out the second piece of dough to approximately 2 mm thickness. Cut with a curly or simple knife into squares approximately 6 x 6 cm.
Place a ball of filling in the middle of each square and fold the dough in half from corner to corner.
Press down along the edges with your fingers and then use a fork to press down the edges. It is both reliable and beautiful.
If the edges are not sticking well, wet your finger with water and run along the edges.
These are the triangular dumplings we got.

Option 3 - square dumplings

Roll out the third piece of dough to approximately 1.5 mm thick, that is, thinly. Divide into 2 parts.
Place the filling on one part at an equal distance from each other, making sure there is enough dough to seal the edges.
Cover the top with the second layer of rolled out dough. Press the dough between the filling with the edge of your palm.
Cut into squares, trim off excess dough. In this option, until you get the hang of it, there may be a lot of waste. But it's not scary. The remaining pieces can be combined and rolled out again.
Press the edges of the square dumplings with a fork on all sides.
So we ended up with three versions of dumplings. I would like to note that we made the most triangular dumplings. This amount of dough makes approximately 45-48 dumplings.
Place a wide pan of water on the fire. Bring to a boil. Season with salt and you can add a little vegetable oil so that the dumplings do not stick together during cooking. For 3 liters of water, 1 tablespoon of oil. When placing dumplings in boiling water, stir the water, creating a water cycle. This is necessary so that the dumplings do not stick to the bottom of the pan.
How long does it take to cook dumplings with potatoes? After the dumplings float, reduce the heat and cook for 5 minutes.
Remove with a slotted spoon and place on a plate.
Serve with sour cream and fried onions.

BON APPETIT!

Dumplings with potatoes recipe from our reader

Ingredients

Dough
Water 1 glass
Salt 1 pinch
Flour 2 cups
Chicken egg 1-2 pcs.
Filling
Potatoes 5 pcs.
Onion 1 pc.
Vegetable oil or butter

Steps 60 min.Print

Peel the potatoes, cut into large slices and boil in salted water. Mash as if for puree, but do not add milk or butter!
Finely chop the onion and fry until golden brown in a frying pan in vegetable oil with the addition of butter.
Mix the fried onions with mashed potatoes and leave to cool. Next, knead the dough. Sift a glass of flour into a wide bowl.
Make a well in the center of the slide, break 2 eggs into it, add half a teaspoon of salt, and mix.
Gradually pour a glass of water into the mixture and knead the dough. Add remaining flour as needed to form a stiff dough.
Form the dough into a ball and refrigerate it for half an hour (but not in the freezer), cover the top with a towel.
Let's start making dumplings. Roll out the dough into a layer approximately 3 mm thick. It is better to do this on a large wooden board. Using a glass with sharp edges, cut out neat circles from the dough.
Take a circle, stretch it a little in your hands so that it becomes thinner and larger. Then put the potato filling with fried onions in the center.
Fold the circle with the filling in half and pinch the edges. For beauty and strength, you can beautifully wrap the edges.
Pour enough water into a large saucepan and add salt. Carefully place the dumplings into boiling water, one at a time. After the dumplings float to the surface, cook for another 3 minutes over low heat.

Add butter to hot dumplings. Serve with sour cream.

You can't cook everything at once. Place the remaining dumplings in the freezer directly on a plate or board. Once frozen, place in a bag and cook as needed. It’s worth spending a little time preparing this dish, and then you can boil delicious homemade dumplings at any time. Bon appetit!

Dumplings with mashed potatoes and fried onions

This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I’ll just tell you how to prepare the dough with the addition of vegetable oil.

Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out incredibly tasty.

For the test we need:

flour – 3 cups (480 g)
water – 2/3 cup (about 180 ml)
egg – 1 pc.
vegetable oil – 1 tbsp. spoon
salt – 1 teaspoon

For filling:

potatoes – 600 – 700 gr
milk – 0.5 cups
butter – 30 g
vegetable oil – 1 tbsp. spoon
onions – 1 – 2 heads
salt - to taste

To submit:

sour cream
butter

Instead of onions in the filling, you can use them for serving. However, I will tell you both options.

Preparation:

1. Boil potatoes in salted water. Then drain the water, crush and mix with warm milk and melted butter. Test to see if there is enough salt. You can add to taste.

2. Cut the onion into small cubes and fry it in a frying pan with a spoon of vegetable oil. You need to fry until it is slightly browned in places, and in others it simply becomes translucent. If there is not enough oil, you can add a little.

Let the roast cool and place it in the potatoes. Stir and allow to cool completely.

3. Knead the dough. To do this, sift the flour into a convenient bowl.

Make a hole in the middle and break an egg into it. If it is not large, then add two. Add salt immediately. Stir the mixture right in the center until it combines with the flour. It is best to do this with a spoon.

4. Add half of the prepared water. We need it pre-boiled and cooled to room temperature. Pour it into the middle as well. Add a spoonful of oil to it. And also knead, each time grabbing more and more flour from the periphery.

5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water has been mixed into the flour, knead with your hands.

6. When the mass becomes thick, place it on the work surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. There should be no flour or lumps left on it. And although it is still quite porous and spongy, this is only for now. It will sit, the flour will become sticky, and the dough will level out and become smooth and softer. That is, just the kind from which it will be convenient to form our products.

Dumplings with potatoes and sauerkraut

An interesting filling option for Ukrainian dumplings is mashed potatoes with cabbage. List of components:

2 eggs;

2 glasses of milk;

flour - how much dough will take;

salt - a quarter of a teaspoon.

For filling:

potatoes - 4 root vegetables;

butter - 30 grams;

salt - to taste;

sauerkraut - 100 - 130 grams.

For refueling:

pork lard - 100 grams;

1 - 2 onions.

Recipe for dumplings with potatoes

Despite the apparent simplicity of preparation, Ukrainian dumplings have their own secrets and secrets, the knowledge and implementation of which guarantees an ideal option.

Dough for dumplings with potatoes

For unleavened dough, use premium wheat flour, which must be sown before kneading the dough. Depending on the specific recipe, buckwheat or rye flour or a mixture of cereals are added to it.
The dough should be thin but strong, tough enough to roll out well and not tear during cooking.
The most popular approximate recipe for dough for dumplings with potatoes: 3 cups of flour with a pinch of salt, mixed with half a glass of water and a couple of eggs.

Filling: simple and complex

For the filling, use only crushed potatoes, which retain their shape well. You should never put watery, spreading mashed potatoes. Shredded potatoes are seasoned with onions fried in lard. In the classic recipe: for 500 g of potatoes, cut into small cubes 150-200 g of duck or goose fat, in which 200-250 g of onion are fried

It is important not to overcook the cracklings, and the onions should not be overcooked or allowed to remain pale and half-raw. For a complex filling of dumplings, fresh or sauerkraut is stewed in lard or poultry fat, added to potatoes with onions and lard and another chopped hard-boiled egg is added. In addition, chopped boiled or fried mushrooms are added to the chopped potatoes.

Cooking according to the classic Ukrainian recipe

The dough is rolled out and cut into cubes or circles; the size does not matter.

The dough is filled with filling and dumplings are made. This is usually done with wet hands, and the workpieces for them are carefully moistened around the perimeter with a thin strip of water or beaten egg so that the dumplings do not open during cooking.

Dip into boiling salted water and cook at a low (not violent!) boil in a low, wide saucepan in small portions, so that the dumplings have room and do not stick together.

The finished dumplings that float to the surface first are caught with a slotted spoon. Serve hot with sour cream or melted butter.

But the most chic, beautiful and rich taste of the dumplings, which are poured with melted lard with cracklings and fried onions, sprinkled with herbs. The cracklings themselves are a delicacy of Ukrainian cuisine. Combined filling is also possible.

How long to cook dumplings with potatoes

Cooking time depends on the thickness of the dough and the size of the dumplings. According to the classic recipe, we do this: boil the water, put the dumplings in the pan and wait for them to float, then count 7-8 minutes and take them out. In some recipes, the cooking time may increase or decrease, which we will mention separately.

Cold (yesterday's, which is extremely rare) dumplings are fried in oil or with lard until an appetizing crust appears. Although there is a special recipe for dumplings with potatoes, fried in lard or oil immediately after cooking.

But time and the acceleration of all processes in life make adjustments to cooking, including cooking technology. Kefir dough is increasingly used, and potatoes are chopped with a meat grinder, even an electric one. Freezers allow you to make a lot of dumplings at once, freeze them and cook them as needed. In this case, they will become a chic quick dinner for the whole family.

☞ Video recipe

With potatoes

Let's start with the recipe for Ukrainian dumplings with potatoes. Here's what we need to prepare to create a delicious filling:

7 medium potato tubers;

2 large onions;

lean oil - for frying onions;

salt, dill.

Wash the potatoes and peel them. Fill with water, salt and cook until tender.

We also free the onions from everything inedible. Chop into medium cubes and fry until very crispy. It’s very good if you have a piece of unsalted lard. It can be finely chopped and added to the recipe instead of vegetable oil.

The potatoes are ready. Drain all the liquid from it. Mine, add the fried onions with butter. Mix.

Place the cooled filling into the dough, the recipe for which is given above. To do this, roll out the dough and make a lot of flat cakes out of it, with a diameter of 8 - 11 centimeters. Place the filling in the middle of each and pinch the free edges. The product has the familiar crescent shape. Place the finished semi-finished products on a surface dusted with flour. They can be frozen for future use, or they can be cooked immediately in boiling salted water or steamed. Ukrainian dumplings with potatoes are traditionally served with sour cream or topped with fried cracklings. However, you can offer an option with fried onions.

How to cook

how to cook dumplings with potatoes

1. First of all, you need to prepare the filling for the dumplings. To do this, peel the potatoes, rinse well and cut into small pieces. Boil the potatoes in lightly salted water until fully cooked. For taste, at the end of cooking the potatoes, you can add a sprig of dry dill and one bay leaf.

2. In the meantime, let's make choux pastry. I used this dough to make lazy dumplings. It is a pleasure to work with such dough. To be honest, I like all choux pastry recipes, be it pancakes or pancakes and even sponge cake. I recommend trying these recipes. They are simple, affordable and always produce excellent results. Shall we continue? Pour the required amount of flour into a bowl, make a small hole with your hand and add salt. Yes, salt can still be dissolved in water. Do as you please. And pour in cool boiling water in a thin stream. In this case, you need to mix the mass using a spoon, which you can then replace with your hardworking hands. Knead the choux pastry for dumplings with butter and add flour if necessary.

The dough should be soft and slightly stick to your hands, but only slightly! Cover the resulting ball of dough with a deep plate or wrap it in a plastic bag. Set aside for 30 minutes to allow the dough to rest.

3. During this time you need to fry the onions. And just by this time our potatoes will be completely cooked. So let's get started, peel the onion and chop it finely. I remember from childhood that to avoid tears while cutting onions, the knife must be lubricated. oil To make the onion brown well, first fry it in a small amount of oil, then add it, but at the very end.

Combine the fried onions with boiled potatoes, previously drained of water. And using a masher, bring the mass to a homogeneous consistency. If you like, you can add ground black pepper. Stir and our filling for dumplings is ready.

Now let's move on to the important point - making dumplings. I will make dumplings by hand, but you can also use special molds

But it seems to me that homemade dumplings are much tastier. So, knead the dough a little with flour and divide it into 2 parts. Roll each part into a long rope, which must be divided into 33-34 identical pieces.

Then roll each piece into a small circle with a rolling pin. Or roll out a large layer and cut out the dough with a glass. Place 1 full teaspoon of boiled potatoes onto the dough and pinch the edges.

My edges turned out to be too wide, so I also wrapped them in the form of a pattern like this. If you are preparing dumplings right away, then boil them in salted water until cooked. And if you are cooking for the day, place them in one layer on a flat surface, well sprinkled with flour or on a smooth cloth and place them in the freezer for 30 minutes.

Then they are packaged in bags, and such dumplings can be stored for about 2 weeks.

5. Pour 1/3 of the volume into a saucepan, add salt and bring to a boil. Dip dumplings with potatoes into boiling water in portions and cook first over high heat for about 3-5 minutes. Then, when the dumplings float to the surface, reduce the heat to low and cook until done.

Remove the hot dumplings with potatoes from the water with a slotted spoon and season with either fried onions and butter or a piece of plum. oils And, of course, what are dumplings without sour cream? Season the dumplings with sour cream and devour them on both cheeks.

To you, dear friends, bon appetit and see you again!

From this kneaded choux pastry along with the filling I got exactly 67 large homemade dumplings.

Homemade dumplings with potatoes and mushrooms

Photo of homemade dumplings with potatoes and mushrooms

Preparing the dumplings for the final stage of cooking is, of course, a lengthy task. However, the end result is a truly satisfying and home-cooked dish. Eating dumplings with potatoes and mushrooms 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 champignons;
1 onion;
Salt pepper.

Cooking method:

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