Kitchen appliances and utensils: pan, bowl, sieve, measuring cup, teaspoon, pushing potato, frying pan, spatula, slotted spoon, rolling pin, glass, plate.
Ingredients
| Premium wheat flour | 300-400 g |
| Water | 3-3.2 l |
| Salt | 2 tsp |
| Onion | 2 pcs. |
| Large potatoes | 4 things. |
| Vegetable oil | 2-3 tbsp. l |
| Fat | 150 g |
Step cooking
Prepare the filling
- Peel large potatoes (4 pieces). Cut into pieces and put in a small pan. Pour hot water (0.7 - 1 liter) and boil until cooked.
- At the end of cooking, salt the potatoes (about 1 teaspoon of salt).
- Peel the onion (2 pieces) and cut into small cubes.
- Put the pan on the fire, heat and pour vegetable oil (2-3 tablespoons). Put the onions in the pan and fry them until golden brown, stirring regularly.
- Drain the prepared potatoes completely (the filling must be dry) and use a crush to mashed the potatoes.
- Add a portion of fried onions (3-4 tablespoons) to dry mashed potatoes and mix well. The filling should cool to room temperature.
Knead the dough
- Sift flour (2 cups). Divide it into equal parts (1 glass) in two bowls. Salt part of the flour in one bowl (1 / 2-1 teaspoon of salt) and pour hot water (100 ml), at a temperature of about 90 degrees.
- Gently, so as not to burn yourself, make a batch and add more hot water (100 ml). In one bowl you should have a glass of flour and a glass of water.
- Knead the dough first in a bowl, and then transfer it to the table, adding flour (100 grams). The dough should not be cool. Leave the dough to mix for 20-30 minutes in a bowl at room temperature.
Cooking the gravy (bacon)
- Cut a skin from a piece of thawed fat. Cut the remaining fat into small cubes and put them in a pan.
- Heat lard with constant stirring until cracklings form.
We make dumplings
- Dust the table with flour and lay out the ripened dough. Roll it into a small sausage and divide it into 3 parts. Take one piece and roll it with a rolling pin in a circle, 2-3 mm thick. With a cup (choose a diameter depending on what size you want to get dumplings) squeeze circles.
- Take a circle in your hands, slightly stretch it and put in the middle a teaspoon of the filling. Tighten the edges and pinch them in the center. Then, starting from the edge, gently pinch the edges, moving in one direction and dipping your fingers in flour.
- Thus, mold the dumplings from the whole dough.
- In order to boil dumplings, fill a large pot with water (about 2 liters) and let it boil. Add salt (about a teaspoon of salt) and lay the dumplings.
- When the dumplings come up, take them out with a slotted spoon on a plate or in a bowl.
- Pour the prepared dumplings with melted lard with cracklings and put the remaining fried onions. To dumplings, you can serve sour cream or horseradish.
Video recipe
How to knead the dough, cook the potato filling and mold the dumplings, see the video.
You learned the recipe for making dumplings with potatoes and gravy from lard. At first glance it seems that this is a rather complicated process, but if you try it once, you will spoil your family with such a dish regularly: it is delicious and satisfying. Optionally, you can pepper the filling or add slices of fried bacon directly into the potatoes.Cook and share in the comments what you did, as well as write your recipe for making dumplings with potatoes.
Other recipes for dumplings
Enjoy reading!
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