3 recipes for dumplings with potatoes and cooking secrets

It is important that the dish has a balanced filling and dough in terms of quality. The filling should be tasty and juicy, but not liquid, moderately spicy and salty, if we are talking about potato filling for dumplings. The shell should be thin and soft enough so as not to interfere with enjoying the contents, at the same time, strong so as not to crack in the freezer, when cooking, do not burst, releasing all the tastiest to the outside.

There are several secrets that are useful to remember when sculpting.

Features of the dumpling test

• Add oil. Pour a little sunflower oil into the dumplings with potatoes in milk for greater elasticity. It will be easier to roll out with it, the mass will not break.
• Milk with water. If you follow the figure, replace some of the milk in the dough with water. Optimum ratio: two to one, more milk. So you can knead a delicious dough for dumplings with potatoes, making it dietary.
• Warm up. Dough liquid, whether it is milk, water or potato broth, it is better to pour warm. So the mass will come out softer, and gluten will disperse faster.

Potato Dumpling Recipes

Base

The classic recipe for dumplings with potatoes is not complicated. It can be divided into several stages. So, for example, the recipe for dumplings with potatoes and onions includes kneading a simple unleavened dough on the water, as well as cooking fried onions and boiled potatoes and for the filling. And, of course, the process of sculpting and cooking.

The dough for dumplings with potatoes on the water is as close as possible to the dumplings, so kneading it will not be difficult even for novice cooks.

You will need to test:

• egg - 1 pc.;
• flour - 3 cups;
• water - three quarters of a glass;
• salt - half a teaspoon;
• sugar - 1 tsp.
• sunflower oil - 1 tbsp. l

For filling:

• onion - 2 medium;
• potatoes - 5 pcs.;
• pepper - a quarter of a teaspoon;
• salt - 1 tsp;
• vegetable oil - 2 tbsp. l

Cooking

1. Beat the egg in a bowl, spice and sprinkle.
2. Combine the oil with water.
3. Pour the flour into a deep pan.
4. Pour a beaten egg and a mixture of oil and water into the flour. Using your hands, collect the flour from the edges to the middle, kneading a soft dough.
5. After kneading, wrap the gingerbread man in a bag and place in a cold place for 15 minutes.
6. Peel the potatoes, cut in half and cook.
7. Drain the water from the pan almost completely, the filling of potatoes for dumplings should not be liquid, otherwise it risks leakage during cooking and spoil the whole dish.
8. Crush the mashed potatoes. It is better to use a special pusher, rather than a blender, to make the mashed potatoes more dense and dense.
9. Peel, chop and fry the onion with two tablespoons of oil until transparent.
10. Put part of the onion in the potato mass, pouring it into the pan and butter, where the onion was fried. So the filling for dumplings with potatoes will come out more satisfying.
11. Do not forget to add spices to the potatoes. Let it cool a little.
12. It's time to get the dough, roll out and sculpt dumplings with potatoes.
13. Dust with flour the working surface and form sausages from the dough.
14. Divide each sausage into pieces, sprinkle them with flour if the mass is too sticky.
15. Form cakes from the pieces. In the middle, put a few potatoes on each. Let it be so large that it is convenient to pinch the edges of the cake.
16. Form a beautiful neat edge and lay the finished batch on a board sprinkled with flour.
17. Paste the blinded dumplings into boiling water, cook for 5 minutes, after boiling water again.
18. To serve, mix the dumplings with the remaining onion gravy in oil. You can also serve thick sour cream.

A lot of debate is underway about whether it is possible to freeze dumplings with potatoes. Opponents of freezing claim that the potato in the filling acquires a sweetish aftertaste. It really is. Blame the starch contained in the vegetable. When frozen, it breaks down into fructose and sucrose, which give a sweet taste.

If the purpose of cooking dumplings is to stick them for the future, it is worth remembering how to freeze dumplings with potatoes correctly so that they remain delicious. Before you cook delicious dumplings with potatoes, the potatoes themselves, peeled and cut, hold for several hours in cold water. Change the water directly for cooking. Such a soaking will help if not completely exclude, then minimize the sweet taste of the finished dumplings.

With potato crackles

For dumplings with potatoes and greaves, the recipe is similar to the classic one, the only difference is that together with the onion, you need to fry the pieces of bacon. The filling in this case is never too dry.

Dumplings themselves are quite a hearty dish. In classic dumplings with potatoes, calories are at least 330 kcal per serving. They can not be called the ideal diet for losing weight. If you bake dumplings with potatoes in pots, they will turn out even fatter, because the sauce on sour cream, grated cheese and butter are added to the pots.

You will need to test:

• water - 150 ml;
• flour - 3 tbsp .;
• egg - 1 pc.;
• salt - half a teaspoon.

For filling:

• potatoes - 6 pcs.;
• onion - 2 pcs.;
• lard - 200 g;
• salt is a pinch.

To fill:

• grated cheese - 100 g;
• butter - 50 g;
• sour cream - 1 tbsp .;
• flour - 2 tsp.

Cooking

1. Knead ordinary dumplings made of water with egg, flour and salt. Cover it with a bag and put it in the cold.
2. Peel the potatoes, cut into pieces and cook, make a thick mashed potatoes.
3. Finely chop the fat and put it in a frying pan. Melt it over medium heat.
4. Stir in the mashed potatoes, and fry the chopped onion in the remaining fat.
5. Put the finished onion in the filling and salt it.
6. Make a large thin layer from the dough, cut the circles with a suitable shape.
7. Put the filling and fasten the edges.
8. Throw the dumplings into the boiling water, let them float up and take them out to the dish.
9. For the sauce, mix sour cream with flour.
10. In each pot add oil to the bottom and put the dumplings.
11. Top with sauce and pour cheese.
12. Put the pots in the oven and cook for 20 minutes at 190 ° C.

When preparing these homemade dumplings with potatoes, the recipe is easily adapted to your taste. Add tomato sauce to the fill or change the composition of the filling. For baking, recipes with the addition of cabbage are perfect. In addition, you can also bake ordinary dumplings.

In a slow cooker with dill

To cook these potato dumplings in a slow cooker, the recipe for the dough will fit the classic. But instead of fried onions, fresh dill is put in the filling.

Dumplings with potatoes in a slow cooker will never fall apart, they will be smooth and neat. All because they are being prepared in a steam box.

You will need to test:

• egg - 1 pc.;
• flour - 500 g;
• vegetable oil - 1 tbsp. l .;
• water - 200 ml;
• salt - half a teaspoon.

For filling:

• potatoes - 6 pcs.;
• dill - the average bunch;
• salt is a pinch.

Cooking

1. Dilute the salt in water and stir in the egg.
2. Pour the egg and water into the flour and cook the dough. Add oil last, continuing to knead.
3. Cover the mass with foil and remove in the cold.
4. Peel and boil the potatoes. Paste in mashed potatoes, pouring salt and dill into it.
5. From the approaching bun, roll out a large layer and cut the circles. In the center of each of them put a spoon of the filling and connect the edges.
6. Oil the steam cooker insert for the multicooker and place the dumplings.
7. Pour a couple glasses of water into the multicooker bowl. Then insert the steam basket with dumplings and select the “Steam” program. Dumplings will be ready in 10 minutes.

When the dumplings with potatoes steamed in time, put them on a platter and serve in sour cream or melted butter. Sprinkle with greens on top.

To please homemade delicious dumplings, you need to tinker. But the result will please you, do not hesitate. Cook dumplings with potatoes according to your favorite recipe and call the family to the table.

Other dough recipes