Potato filling for dumplings recipe. Dumplings with potatoes according to my grandmother's recipe

You know, I just love potato dumplings, step by step recipe with a photo you will clearly demonstrate it! And not only with a satisfied look to crush mouth-watering "bags" with tender mashed potatoes sprinkled with herbs or crispy with fried onions, but also to sculpt them. Yes Yes! Let many consider me strange, but I am not embarrassed by a small pogrom in the kitchen after the next "event" to replenish the strategic stock in the freezer. Although after it I usually find flour in the most unexpected places, not to mention the handles on kitchen cabinets, refrigerators and doors. As luck would have it, at "the most opportune moment" my nose starts to itch, a strand of hair is knocked out of my hair, or the phone rings. And after an hour of continuous modeling of dumplings with potatoes, I appear before the eyes of the household in places white, shaggy, but completely happy. Because water is already gurgling in a saucepan, and small ruddy pieces of lard or a golden onion are sizzling in a pan. By the way, I like the filling to dominate the dish. Therefore, I make dumplings with potatoes from tough dough. Almost like dumplings. But if you "respect" a plump, crumbly base, replace the water with kefir and experiment with the amount of flour. Shall we start?

Required ingredients for making dumplings:

For test:

For stuffing dumplings:

How potato dumplings are prepared (my step-by-step recipe with photos):

Sift the flour into a deep bowl or on a cutting board. Add salt. I advise you not to use all the flour at once. Leave about half a glass. The remaining product can then be added. If the mass sticks to your hands or does not seem cool enough. Pour in vegetable oil. This is not a required ingredient in dumplings. But it makes the dough more elastic, soft and pliable. Suitable for both olive oil and sunflower.
Add a little warm water. It is advisable to boil the liquid. And then cool to 35-25 degrees.
With a silicone spatula or a regular fork, start kneading the mass. Did she get thick? You can switch to manual kneading. Knead the dough for dumplings with potatoes for at least 10 minutes. By consistency, it should be uniform, soft, elastic and pliable. The released gluten will make it texture similar to an earlobe. Have you achieved this result? Wrap the future shell of dumplings in polyethylene. Let her rest room temperature In one hour. By the way, the dumpling base can also be made in a food processor. Or a bread maker on the appropriate program.
In the meantime, take care of the potatoes. Clean and wash the tubers. For stuffing dumplings, it is better to use potatoes with a yellowish core. They are very well boiled due to the high concentration of starch. Vareniki with such potatoes will turn out soft and tender. Cut the potatoes into medium-sized pieces, as in the photo.
Place the potato pieces in a bowl. And pour clean cold water. Cook until tender at a constant moderate boil. Salt after boiling.
Peel and rinse a large onion or a couple of small ones. Finely chop. Fry in hot vegetable oil. Onions will make the taste of dumplings more interesting.
Check the readiness of potatoes with a knife or fork. Drain the broth into a separate container. And mash the boiled tubers with a crush, gradually adding liquid. All the water left after cooking will not be needed. Potatoes for dumplings should not be too liquid. The path is better to be slightly dry.
Pour the pepper and onion along with the vegetable fat in which it was fried. Put in a piece of butter. Stir the potatoes again. Try it. Adjust to taste if necessary.
Cut off a third or a quarter of the dough. Roll thin. Using a glass, cut out round blanks for dumplings. There is another way to quickly make dumplings with potatoes, I did not include it in this step-by-step recipe, but I will briefly describe it, without a photo. Form a "sausage" from a portion of the dough. Divide it into several small pieces. Roll each piece into a ball. And turn the spherical blanks with a rolling pin into flat "pancakes".
Now put some stuffing on them. I love that there are a lot of potatoes in dumplings. So I put in about a tablespoon. Press lightly so that the mass does not come out.
Bend the workpiece in half. Carefully pinch the edges with your thumb and forefinger so that the dumplings do not fall apart during cooking and the potatoes do not fall out.
You can make a "pigtail". But I don't really like this decoration. Because it thickens the edges of the dumpling. Sometimes I press down with the flat side of the tines of the fork and a pretty pretty pattern comes out. But most often I just carefully sculpt dumplings without any decorations.
This is how they turn out. If you want to prepare a couple of dozen for future use, put them on a cutting board sprinkled with an even layer of flour. And freeze. Take potato dumplings out of the freezer as needed. Throw into boiling salted water directly frozen. After boiling again, boil for 3-5 minutes (depending on the thickness of the dough). Then remove with a slotted spoon and transfer to a serving dish. Only molded, not yet frozen dumplings should be cooked in the same way.
It is very tasty to eat dumplings with potatoes with homemade or store-bought sour cream. Or with chopped herbs. Or with onions fried in vegetable oil. Or with cracklings. Or just butter.

What can be added to potatoes for stuffing dumplings

• chicken or pork liver. Take 300-400 g of liver per kilogram of potatoes. Maybe a little more. Boil it until done. Or fry in vegetable oil. Then twist in a meat grinder or chop with a blender. Add to potatoes and stuff dumplings with this aromatic stuffing.
• Mushrooms. For example, mushrooms. Wash and finely chop about 300 g of mushrooms. In a dry frying pan, evaporate the liquid from them. Then add 2-3 tbsp. l. butter. Fry until golden. Pour over separately prepared mashed potatoes. Vareniki with potatoes and mushrooms are simply amazing.
• You can also add to potato stuffing dumplings fried minced meat. Suitable pork, beef, chicken or a combination. It will take 200-300 g for the amount of ingredients indicated in the recipe above. Put the meat in the heated vegetable fat. Fry. At the very end, add salt and pepper to taste. Mix with potatoes and make dumplings. Minced meat, by the way, can be replaced with boiled meat, passed through a meat grinder.
• It will turn out very tasty with smoked lard or bacon. Finely chop a 150-gram piece. Brown in a dry frying pan. Potato filler for dumplings will acquire a completely different taste.
• Another win-win option - hard cheese. Cut it into small cubes or grate coarsely. Mix with mashed potatoes.

Bon varenichno-potato appetite!

One of my favorite homemade dishes is dumplings. The beauty of such “stucco” lies in the fact that it can be frozen in the freezer and at any time when there is no time to stand in the kitchen, quickly cook dinner. How to cook dumplings with potatoes different ways, consider in this article, which will not only teach you how to get delicious stuffing, but will also reveal the secrets of kneading a good dough.

Ideal dough for dumplings with potatoes

There are many options for preparing the base. Here are the most popular ones.

We will need:

• 2 eggs;
• 4 tbsp. l. vegetable oil;
• 200 ml of warm water;
• 4.5 cups flour;
• 1 tsp salt.

Some housewives replace water with milk.

1. Mix eggs, salt, water and oil in a deep bowl. We begin to gradually add the sifted flour until the dough for dumplings becomes elastic.
2. We put it in a bag and a plastic container and send it to the refrigerator for about half an hour. Readiness can be checked by pointing a finger at the bun. The dent should heal slowly.

Many chefs love the custard version of the base.

To do this, take the same ingredients and perform the following steps:

1. We put water with salt and oil on fire in a small bowl.
2. When it boils, add 1 cup of flour and mix thoroughly. Set aside and let cool.
3. Then add the eggs, combine all the ingredients and add the flour, which in this case may need a little less.
4. Put in cellophane in a cold place.

Another way is to use yeast-free dough. Only flour should be put there more so that it is convenient to roll out the dough and sculpt dumplings. You will need to add 10 g of yeast to the main components.

Classic recipe

The most common way to prepare the filling involves the use of such components:

• 500 g potatoes;
• salt;
• egg;
• ½ cup milk;
• 50 g butter.

Action algorithm:

1. We wash the potatoes and remove the skin.
2. After cutting the root crops, put them in a saucepan, pour cold water and set to boil. Do not cut the potatoes into small pieces - such a filling will be watery.
3. When the potatoes are ready, drain the liquid and mash with a potato masher.
4. Break the egg into the puree and pour in the salted milk. Once again, mix everything and leave to cool.

We roll out the finished dough and begin to sculpt dumplings.

Adding onions to the recipe

AT classic version the onion was cut into half rings, fried with small pieces of bacon in a pan and added to ready dumplings with potatoes instead of butter. But since many do not like cracklings, finely chopped onion is sautéed with the addition sunflower oil and then simply mixed with potato mash.

Please note that in this method you should not put butter in boiled potatoes. But mashed potatoes can be flavored with allspice.

Lazy dumplings with potatoes

This recipe will appeal to those who do not like to waste time sculpting.

Ingredients:

• 100 g flour;
• 300 g potatoes;
• egg;
• bulb;
• 30 g butter;
• 3 art. l. vegetable oil;
• salt;
• 2 cloves of garlic;
• a little dill (can be dry).

We will prepare like this:

1. We start with potatoes, which, just as before, need to be peeled and boiled.
2. Drain the water from the finished vegetable, top it with butter and let it cool slightly to a raw egg not cooked after adding to the puree. We try for salt - if not enough, add it.
3. Squeeze the garlic into the puree, pour in the dill, throw off the fried onion and start adding the flour. The mass should be sticky.
4. We roll out a “sausage” from a small part of the finished mass and, for convenience, generously sprinkle it with flour.
5. Cutting and shaping lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for those who fast

At a time when it is impossible to use animal products in cooking, this recipe may come in handy.

First, the dough will also be lean. For him, take:

• 250 ml of water;
• 500 g flour;
• 2 tbsp. l. vegetable oil;
• salt.

To ensure that the dough does not boil during the heat treatment, strictly follow the recommendations.

1. Dissolve salt in water, adding flour, knead a stiff dough.
2. To swell the gluten, leave it for 10 minutes and add vegetable oil.
3. Knead the composition until it is completely absorbed, and the mass begins to stick to the palms.
4. We leave this slightly sticky blank to rest, covering it with a napkin.

Secondly, we will change the composition of the filling:

• 500 g potatoes;
• 200 g sour cabbage;
• 2 onions;
• 3 art. l. vegetable oil;
• allspice and salt.

While potatoes are being cooked for filling lean dumplings, we sauté the onion separately in a pan, add finely chopped sauerkraut and simmer the food under the lid until fully cooked. Mix them with puree and season with pepper.

Cooking with raw potatoes

If you don’t want to spend time boiling potatoes, kneading and waiting for the filling to cool, then you will definitely like the recipe below.

Ingredients:

• 0.5 kg of potatoes;
• 0.2 kg of onion;
• seasonings;
• salt;
• pepper.

There are two cooking options. First when raw potatoes crushed with a grater, squeeze the juice and mix the resulting vegetable chips with chopped onions, salt and seasonings.

Remember, after adding salt to raw potatoes, the vegetable will begin to give juice. Therefore, it is better to use such a filling immediately.

The second way is the most common. Vegetables are cut into small cubes and seasoned. You can add to them a piece of soft butter or chopped fresh lard.

With the addition of mushrooms

This filling is perfect for lovers of "forest dwellers". Such dumplings can be prepared in reserve and stored in the freezer.

Prepare:

• 350 g of any mushrooms (in our case, there will be champignons);
• 700 g potatoes;
• 30 g butter (butter or sunflower);
• salt and seasonings.

In this case, everything is also extremely simple:

1. Let's start with the puree.
2. Separately, in a frying pan, sauté the onion with the addition of oil, and then add finely chopped champignons.
3. Without closing the lid, fry the products for about 5 - 6 minutes.
4. Mix the filling, adding salt and the necessary seasonings.

When everything cools down, you can start sculpting a semi-finished product with potatoes and mushrooms.

How to cook

The main thing is not only to cook the filling deliciously and stick the blanks beautifully, but also to cook the dumplings with potatoes so that they do not fall apart. There are rules to follow if you do not want to catch the dough and vegetable puree flakes separately in the pan.

So, if you are using a regular pan, then:

• the amount of liquid should be sufficient so that the products are not cramped;
• dump dumplings only into boiling and salted water;
• turn the heat down to medium when they float to the surface.

If you use a double boiler, be sure to grease the surface of the pan with oil and do not put dumplings next to it.

When cooking in a slow cooker, you can throw semi-finished products into boiling water and cook in the “Extinguishing” mode, sometimes opening the lid to prevent.

Using a microwave, pour half a plate of water, lay out the products and wait until the liquid boils, turning on the device at full power. Then lower the temperature and leave the dumplings for another 7 minutes.

Interestingly, in microwave oven often prepare such a dish, replacing water with cream or sour cream.

When the filling is already fully used in the finished version, then after the dumplings float to the surface, 3-4 minutes will be enough, after which you can remove the products with a slotted spoon. However, for raw potatoes, the time will have to be increased by about 5 minutes.

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In spite of big choice semi-finished products, it is impossible to find among them dumplings with potatoes that look like homemade ones. Only at home you can make elastic thin dough, juicy stuffing from natural products and get a dish that adults and children will enjoy with pleasure. In addition, you can set aside time, prepare several servings, freeze, and boil before use, serving with sauce or homemade sour cream. A selection of recipes will help create delicious hearty dumplings with potatoes for the whole family.

Dough for dumplings with potatoes: cooking options

Almost every housewife has her own recipe for making dough for dumplings. The differences in them are small, at first glance, since most often standard products are used for this - flour, salt, egg and liquid. However, by replacing one or another product during cooking, you can end up with a completely different base for dumplings.

Masters say that regardless of the ingredients in the dough, in the end it should be fresh, resilient and elastic. It is easy to work with a good base, because it does not stick to hands, sticks easily, and keeps its shape perfectly. At the same time, it is important to ensure that the dough is not too tight, otherwise, after cooking, it will be hard and unpleasant in taste.

Some chefs have one little trick - so that the dough does not stick to your hands, and at the same time it is not tight, you need to add a little sunflower oil to it.

Most often, the dough for dumplings with potatoes is kneaded in water. In this case, the liquid can be warm, hot, icy. Often used mineral water- carbonated or still.

To prepare an elastic dough, you should take:

• flour - 600 g;
• water - 200 ml;
• egg - 1 pc. (if the dough is lean, then this ingredient should be excluded);
• table salt - 1 tsp without a slide;
• vegetable oil - 15 ml

A tender and elastic dough will turn out if the water in it is replaced with milk. For those who follow the figure, you need to use milk with a low percentage of fat or dilute with water in equal proportions. Milk product can be used cold, warm or hot.

To prepare the test, prepare:

• flour - 700 g;
• milk - 250 ml;
• egg - 1 pc.;
• sunflower or olive oil- 20 ml;
• salt - a pinch.

Thin, elastic, melting in the mouth ready-made, you can get the dough if you knead it with whey. good to take home product(inexpensive and high quality). If it is not possible to purchase whey, you can replace it with kefir.

To prepare whey dough, you need to take:

• flour - about 1 kg (depending on the number of servings);
• serum - 0.5 l;
• egg - 1 pc.;
• salt - 1 tsp

You can prepare dough of an ideal structure that will not tear and break on the basis of boiling water.

This base for dumplings is called "custard" and is prepared from:

• wheat flour - 4 tbsp.;
• boiling water - 250 ml;
• vegetable oil - 30 ml;
• salt - 1 tsp without a slide.

The dough preparation step, regardless of the ingredients used, is always the same. First, sift the flour into a deep bowl. premium, then a recess is made in it, an egg and salt are driven in. Gently mix everything with a fork and pour in right amount liquids. The dough is gradually kneaded, which in the end should not stick to your hands, spread, have lumps. Before sculpting dumplings, the dough should be set aside for 30 minutes to rest - in the refrigerator or on the table, covered with polyethylene.

The most delicious toppings

The main product for stuffing dumplings is potatoes - boiled or mashed. But since this product goes well with many vegetables, meat, mushrooms, the traditional version can be diversified with other components, improving the taste of the finished dish.

Classic dumplings with potatoes

High-calorie, but homemade and many favorite dish, with cracklings and sour cream - dumplings with potatoes are prepared from inexpensive products and are suitable as a lunch.

From the ingredients you will need:

• potato tubers (good for mashed potatoes, quick-cooking varieties, with excellent palatability, such as "Riviera", "Impala", etc.) - 6 pcs.;
• sifted flour - 600 g;
• mineral water - 250 ml;
• salt - a pinch;
• onion - 1 pc.;
• lard - 1-2 pieces.

It is better to start with the preparation of the filling, which should cool slightly by the time the dough is cooked. To do this, peel the potatoes, pour water, boil as mashed potatoes. After the potatoes are crushed with a pusher, seasoned with oil. Its consistency should not be too liquid, otherwise it will be impossible to work with it.

While the potatoes are cooling, the dough is prepared according to the recipe, rolled out, divided into small circles and filled with filling. Dumplings are boiled in salted boiling water (until they float), laid out in a deep container, seasoned with cracklings, fried onion, sour cream, greens and served at the table.

With onion

Dumplings will turn out really homemade if you add a little fried onion to the potato filling.

To prepare the filling, you should take:

• potatoes - 1 kg;
• white onion - 1-2 pcs.;
• sunflower oil - 50 ml;
• salt and black ground pepper.

Potatoes are boiled in salted water until tender, mashed. Onion fried in a pan is added to it, everything is mixed and used to prepare the filling. If desired, you can add a little finely chopped dill to the puree.

With the addition of mushrooms

Autumn is mushroom season. It was then that you can collect various mushrooms in forest clearings, drying them later, freezing them after preliminary cooking, or preserving them. Fragrant, they will decorate and complement the taste of any dish. Dumplings will be appropriate in fasting and on the table for people who have refused meat.

From the ingredients should be taken:

• potatoes - 800 g;
• mushrooms (any - champignons, chanterelles, oyster mushrooms) - 350 g;
• a large onion or several small ones;
• sunflower oil and butter;
• salt.

Potatoes are boiled, mushrooms are fried separately with onions in vegetable oil. Cut them before frying should be fine, but taking into account the reduction in the processing process. Ready potatoes are crushed, seasoned with butter and mixed with mushrooms.

The dough for dumplings with potatoes and mushrooms should not be rolled out very thinly so that it does not tear. It is better to prepare the base on kefir or whey.

How to cook with raw potatoes?

You can quickly and easily prepare dumplings using raw potatoes as a filling. To do this, you need to peel a few tubers, chop them, passing them through a meat grinder and season with salt. Optionally, you can add a little onion and minced meat.

In this case, the dough for dumplings is prepared before the filling, in water or milk. boiled finished goods in salted water, served with adjika or sour cream.

with cabbage

To prepare the filling, you can use sauerkraut or raw cabbage.

Additionally, you need to take:

• carrot;
• tomato paste - 1 tbsp;
• salt and spices;
• Bay leaf;
• water;
• sunflower oil.

Oil is heated in a frying pan, finely chopped onion is fried in turn on it, grated carrot and cabbage. If used sauerkraut, then carrots and onions can not be added - usually these ingredients are sour with cabbage.

Added to browned vegetables tomato paste, diluted with water, lavrushka and everything is stewed under the lid until tender. Stir occasionally so that the cabbage does not burn. Salt and pepper are added to the finished filling. Cooled, it can be used as a filling for dumplings.

With cheese

To prepare the filling, stock up:

• potatoes - 1 kg;
• onions - 1-3 pcs. (depending on size);
• processed cheese - 2 packs;
• vegetable oil;
• salt.

Potato tubers are peeled, boiled in salted water and crushed with a pusher. The onion is fried in a pan, after which half of it is mixed with mashed potatoes, and the rest is left for dressing the finished dish. processed cheese rubbed on a grater and mixed with potatoes. To make it easier to grate, you must first hold the cheese in the freezer.

With chicken fillet

To prepare the filling, you should take:

• potato tubers - 500 g;
• chicken fillet - 0.5 kg;
• butter;
• salt and spices to taste.

In separate containers, boil potatoes and meat, chop them using a food processor, then combine. Add salt, pepper, knead, cool and use as a filling for minced meat.

lazy dumplings recipe

Lazy dumplings - perfect option for those who do not want to mess with the test for a long time. This dish is known to many nations, only under different names - dumplings, dumplings, etc. The taste of such dumplings is identical to the classic ones, served with sour cream sauce and greenery.

To prepare the dish you will need flour, egg, salt and potatoes.

Prepare lazy dumplings in stages:

1. Potatoes are peeled and boiled until tender in salted water.
2. Flour is gradually introduced into the cooked puree. If the mass is too thick, you can dilute it with milk.
3. cool but elastic dough you need to roll up sausages, divide with a knife into small pieces, give them any shape and boil in salted water.

Cooking time - no more than 35 minutes, calorie content - 160/100 g. You can serve dumplings with cracklings, herbs or sour cream sauce.

In a slow cooker

You can cook dumplings in a miracle technique, taking any filling and dough as a basis. If possible, the basis for them is best prepared using a bread machine. Then the dough will turn out to be the perfect consistency, smooth and elastic. To do this, all the components on the base are lowered into the bowl and cooked in the "Dumplings" mode. Ready dough removed, covered with a napkin and infused for 12 minutes.

Meanwhile, potatoes are boiled, mashed, combined with fried onions or butter. Roll out layers from the dough, cut out circles, stuff them and form dumplings.

The steaming container is lubricated with oil and finished products are laid out in it so that there is little space between them. The bowl is filled with water (about 600 ml), a container is placed in it, covered with a lid, and the dumplings are cooked in the “Steamed” mode. Cooking time - no more than 20 minutes.

How to make dumplings and how long to cook them

There are several ways to make dumplings:

1. The dough is kneaded, “sausages” are formed from it, which are then divided with a knife into small pieces. They crumble in flour, flatten a little and roll out with a rolling pin.
2. On a table sprinkled with flour, a cake of dough is rolled into a large circle. In it, with a glass, glass or any other suitable shape, circles are cut out, which are filled with filling. After filling, the dough is folded in half, its edges are pinched with a pigtail, in the usual way or special device.

How much to cook dumplings will depend on what they are cooked in. On the stove in a pot of hot water, the dish cooks for several minutes. You can find out about its readiness when the dumplings float to the surface. In a slow cooker, the cooking time is 15-20 minutes. Semi-finished products take a little longer to cook than homemade dough products.

Dumplings - how much is said in this word for a simple Ukrainian who grew up on them. I immediately remember dumplings that my mother cooked: with cherries - sprinkled with sugar; with potatoes - poured with fried cracklings with onions; with cabbage; with apples - steamed. Well, what about without them?

Even Nikolai Vasilyevich Gogol described in his famous work: “Evenings on a farm near Dikanka” how the former Zaporizhzhya Cossack Patsyuk ate dumplings:

Then Vakula noticed that there were neither dumplings nor a tub in front of him; but instead there were two wooden bowls on the floor: one was filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed to these dishes. “Let's see,” he said to himself, “how Patsyuk will eat dumplings. He probably won’t want to bend down to sip like dumplings, and it’s impossible: you first need to dip the dumpling in sour cream. ”

As soon as he had time to think this, Patsyuk opened his mouth, looked at the dumplings, and opened his mouth even more. At this time, the dumpling splashed out of the bowl, slapped it into the sour cream, turned over to the other side, jumped up and just got into his mouth. Patsyuk ate and opened his mouth again, and the dumpling went again in the same order. He only took on the task of chewing and swallowing.

N. Gogol, "Evenings on a farm near Dikanka"

Vareniki can differ not only in the composition of the filling, but also in the composition of the dough. For classic - the basis of the test includes flour and water. They are also made: from yeast dough, kefir dough and custard dough.

Soon the Nativity of Christ and on Christmas Eve in Ukraine are preparing lenten food, and the main dish on the table is, of course, dumplings with potatoes and cabbage, seasoned with fried onions in vegetable oil.

Today we will cook dumplings with potatoes: 5 best a variety of recipes:

Vareniki with potatoes on yeast dough

Highly delicious dumplings obtained on yeast dough. And most importantly, they remain soft the next day, unlike dumplings on the water.

We will need:

• eggs - 2 pcs
• 0.5 cups of warm water and kefir
• sugar - 2 tbsp.
• a pinch of salt
• dry yeast - 2 tsp or 10 g regular
• flour -600 g

For minced meat: 500 g potatoes; 2 onions; 4 tbsp vegetable oil; black pepper and salt - to taste

Cooking:

1. We will have a dough-free yeast dough. We take a bowl, drive in eggs, pour warm water into them, add sugar, salt and yeast.

We mix everything well.

Then pour 200 g of flour - mix, the next 200 g of flour, and mix.

Knead the dough in a bowl.

If the dough is still soft, add another 100-150 g, leave the rest of the flour for sprinkling.

Then, we shift it to the table, after sprinkling the surface with flour. The dough should be tight.

We cover with a napkin and leave for 20-30 minutes to rest.

2. While our dough is resting, let's take care of the onions. Peel the onion, cut into small cubes.

We heat the pan with vegetable oil, lay the onion and sauté until it becomes golden.

3.Cooking mashed potatoes. Peeled potatoes, cut into slices, pour boiling water, salt and cook over low heat for 30 minutes (the time depends on the quality of the potatoes).

Drain the water from the boiled potatoes, crush with a potato masher, pepper, salt, add half of the sautéed onion and mix.

If the puree is very thick, you can add a little hot milk.

4. Roll out the rested dough with a sheet 1.5-2 mm thick.

With a glass (determine the diameter yourself, what size of dumplings you want) squeeze out the circles. The edges of the circles can be greased with a beaten egg.

We spread the filling in the middle of the circle, fold and pinch the edges, give the shape of a crescent moon, put it on the board.

You can sculpt dumplings into triangles, for this we cut the rolled dough into squares 5x5 cm.

5. Boil water in a saucepan, be sure to add salt (so that the dumplings do not open) and lower the dumplings, boil for two minutes after they rise.

After, with a slotted spoon we choose from the water - into a bowl. Sprinkle with the second half of the browned onion and shake well to evenly distribute the oil with the onion.

If dumplings are served with sour cream, then you can pour melted butter over them.

Vareniki "Sorcerers" on potato dough

• potatoes - 400 g
• egg - 1 pc.
• sour cream - 1 tbsp
• flour - 1.5 tbsp.
• minced meat - 250 g
• onion - 1 pc
• bunch of dill
• salt, pepper, vegetable oil

Cooking:

1. Boiled potatoes in their skins, cool and peel. To make it easier to knead it, we cut it into pieces and knead it into a puree, sour cream, egg and salt are gradually added.

Then add flour and knead a tight dough. We leave it to rest.

2. Divide the onion fried in vegetable oil into two parts: leave 1 part in the pan, and put the second in a bowl. To the onion in a pan, put the minced meat and fry until tender, salt and pepper.

3. Roll out the dough with a sausage with a diameter of 3 cm.

Cut into pieces 2 cm thick.

We knead the pieces with our fingers into cakes and lay out the filling.

We pinch the edges, giving the shape of a dumpling.

4. Immerse "sorcerers" in boiling and salted water.

When it boils, boil for 3 minutes, select with a slotted spoon into a bowl.

Pour the remaining fried onions with butter. Shake to grease all the dumplings.

For minced meat, you can also use minced mushroom or stewed cabbage with carrots.

Vareniki with potatoes on kefir

For cooking you will need:

• flour - 500 g
• a pinch of salt
• sugar - 1 tbsp.
• soda - 1 tsp
• a glass of kefir
• eggs -2 pcs

For the filling: 500 g potatoes; 2 onions, a piece of lard, salt

Cooking:

1. Sift wheat flour, put it in a bowl and make a hole in the center, pour broken eggs, salt, sugar, soda into it and add kefir, mix everything well. Knead the uncooked dough and let rest for 25 minutes, covered with a towel.

2. Fry the diced onion in lard, salt.

3. Boil the potatoes until tender and mash them into a puree, add some of the onion with bacon and mash well with a potato masher.

4. Roll out the dough with a sheet 2 mm thick. Squeeze the circles with a glass, put the minced meat and pinch the edges.

5. Boil water in a saucepan and put a double boiler on it, which we grease with vegetable oil. We distribute the dumplings, not very close to each other.

Cook for 3-4 minutes and remove, put in a bowl and sprinkle with the remaining onion, shake.

If there is no double boiler, you can use a metal sieve or colander.

Classic dumplings with potatoes

We will need:

For test:

• flour - 3 tbsp.
• glass of water
• a pinch of salt

For the filling: 500 g potatoes; 3 onions; vegetable oil 0.5 cup; salt and pepper to taste.

Cooking:

1. Sift flour into a bowl, sprinkle with salt.

Pour warm water. We mix everything well.

Knead the dough tight.

We leave to rest for 20-30 minutes.

2. Cut the onion into half rings, sauté until golden brown. Divide into halves: 1 part for minced meat, 2 part for dumplings.

3. Boil the peeled potatoes, remove the water, salt, pepper and mash in a puree, sprinkle with a part of the onion and mix.

4. Divide the rested dough into four parts, set aside three of them, and roll one part into a layer.

Squeeze out circles with a glass.

We put minced meat in the middle and form our products. Dumplings are sent to boiling, salted water.

When they float, cook for 2-3 minutes and remove with a slotted spoon. Put in a bowl and sprinkle with the second part of the onion, you need to shake.

We do this with the remaining dough, one by one. This is done so that the products do not dry out.

These dumplings are served Lenten table for Holy Evening.

Vareniki with potatoes on choux pastry

We will need:

For test:

• glass of water
• butter - 50 g
• eggs - 2 pcs
• flour - 3 tbsp.
• a pinch of salt

For the filling: 800 g potatoes; 30 g butter, 6 onions; salt and pepper; vegetable oil

Cooking:

1. Finely chopped onion spasser and divide into two parts.

2. Boil the potatoes and drain the water. Add butter, salt, pepper and half the fried onion, mix everything and make a puree.

3. Cooking the dough. We put the pan on the fire, pour in a glass of water, butter and melt the butter while stirring. When the butter is melted, add a glass of flour and mix very quickly. Let cool slightly and beat in the eggs, knead the dough, similar to mashed potatoes.

4. Grind the table with flour, spread the dough and knead. In total, the dough should take 3 cups of flour. It should be soft but elastic. Cover and let rest 30 minutes.

5. Divide the rested dough into two parts. We dust the table and roll out one part of the dough with a thickness of 3-4 mm, then squeeze out the circles with a glass. On each circle, on the side where there is no flour, put the minced meat and form a dumpling.

Wrap the rest of the dough in cling film and put in the freezer, or you can also fashion dumplings. From the whole dough, about 50 pieces of dumplings are obtained.

6. In boiling water, do not forget to salt, dip the dumplings, when they float and the water boils, cook for 1 minute. We take out with a slotted spoon into a bowl and season with the second half of the frying, shake. Serve with sour cream.

Enjoy your meal!