A completely non-diet dish, perfect for a weekend of busy and constantly thinking about their appearance contemporaries. Leave your prejudices, forget about excess calories, dumplings with potatoes and lard will turn your world of tastes upside down and make any day warmer and kinder.
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 going to cook dumplings for the first time and sculpt them from home dough, then it is better to call 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 time-consuming, time-consuming.
You will need:
- potatoes - two kilograms;
- onion - two onions;
- salted lard - 300 g;
- flour - 600 g;
- water - 200 ml;
- salt - a tablespoon;
- ground black pepper to taste.
Cooking
- Peel the potatoes, cook them for 7 minutes (just to soften a little).
- Cut fat.
- Peel the onions, rinse, chop.
- Scroll through the meat grinder lard, onions and potatoes.
- Season the filling with salt and spices.
- Sift the flour onto the table, pour water into the center, knead the dough.
- Wrap the dough with cellophane and leave for 30 minutes.
- Divide the dough into pieces and roll them into sausages.
- Cut each into slices, roll them in flour.
- Roll the pieces separately, put the filling inside.
- Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
- Salt water when it boils, lower the dumplings.
- When items pop up, cook another 7 minutes.
Original recipes with photos
With grated potatoes
Choosing a filling for dumplings, you can continue experiments with potatoes. Dumplings with grated potatoes are considered the Lithuanian national dish, in their homeland they call it the unusual word “virtiniai”.
You will need:
- potatoes - two kilograms;
- bacon - 500 g;
- onion - two pieces;
- flour - 500 g;
- an 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.
Cooking
- Peel and rinse the potatoes thoroughly, grate and drain the excess liquid.
- Chop 450 g bacon and onion finely.
- Fry the onion in vegetable oil.
- Mix the ingredients for the filling, season with spices.
- Put out the whole mass for a couple of minutes in a pan.
- Pour the flour onto the table, break the eggs into the recess, gradually pour in water and stir, add vegetable oil.
- Gently knead tender dough, roll and form circles for modeling dumplings.
- Fill the dough with the filling, pinch it firmly, boil the virtini and longer than usual products.
- In boiling water, cook the dish for 10 minutes and another 7 after the dumplings pop up.
- Fry the remaining fat, mix with sour cream and pour a hot dish.
Traditionally, such dumplings with raw potatoes and lard are made larger than usual, almost zeppelins are obtained. Due to the size and quantity of the filling, they should be cooked longer than usual.
The recipe for Lithuanian dumplings with raw potatoes and lard is a bit more expensive in terms of time, so try to make the largest possible harvest and freeze some of the products for the future so that you only have to cook the dish.
With mushrooms
Potato dumplings will become even tastier and more satisfying if mushrooms are added to them. They give the dish a special, delicate, light taste that will appeal to even the most capricious little connoisseurs of mom's cooking.
You will need:
- potatoes - 800 g;
- potato broth - 500 ml;
- champignons - 500 g;
- onions - 200 g;
- flour - 900 g;
- an egg - two pieces;
- vegetable oil - four tablespoons;
- pepper, salt and spices to taste.
Cooking
- Peel potatoes, cook until cooked, add salt at the end of cooking.
- Drain the broth for the dough.
- Turn the potatoes into mashed potatoes.
- Grind mushrooms and onions and fry for 10 minutes.
- Combine the components of the fillings, add spices.
- Pour a slightly warm broth into the sifted flour, add the eggs.
- Knead a not very cool dough.
- Roll it into a bun and wrap it with foil.
- Roll out the dough and divide into small cakes.
- Fill each with filling and blind dumplings.
- After boiling water, cook for another 7 minutes.
In a hot dish, put a slice of butter, chop dill, serve with sour cream, generously sprinkled with pepper.
With minced meat
The recipe for dumplings with raw chopped potatoes will bring a completely different result if you add minced meat to the filling, and use kefir for the test. It is such a dish that is as close as possible in taste to dumplings, but these are still dumplings.
You will need:
- potatoes - three large tubers;
- minced meat - 800 g;
- onions - one thing;
- salt - a teaspoon;
- flour - 600 g;
- kefir - 200 ml;
- soda - a teaspoon;
- vegetable oil - one tablespoon;
- water - 100 ml;
- pepper and spices to taste.
Cooking
- Dilute soda in kefir, leave for 15 minutes.
- Add salt and oil to kefir.
- Sift flour into the mass.
- Knead a non-sticky, cool dough, put under a towel for half an hour.
- Chop the potatoes and onions very finely.
- Mix the minced meat and vegetables, season.
- Add water to the minced meat, mix.
- Roll out the dough to 2 mm, cut circles.
- Wrap the dumplings, fix the edges.
- In boiling water, cook 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 to be much juicier, and unlike dumplings, their size does not bother the hostess, they can be sculpted large without spending a lot of time preparing.
Each recipe for dumplings with raw potatoes is good in its own way, someone will prefer to add it to piquant bacon, someone will just chop the greens into potatoes, someone will like the mushrooms in the filling. Having mastered the basic recipes, you can invent your favorite filling.
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