Dumplings - a troublesome dish, but incredibly tasty. If you make them yourself, without relying on factory semi-finished products, your family will be happy to eat them for a long time. However, there are certain secrets, tricks and secrets, even if they are preparing, it would seem, primitive dumplings with potatoes and onions. The filling recipe can vary: add garlic, greaves, bacon, mushrooms, minced meat from different types of meat, cheese, herbs ... The dough is also not smooth - its composition, usually extremely simple, can be complemented by "unplanned" components - and the cook with foam at the mouth prove that without such components can not do. Let's try to figure out the whole variety, which are dumplings with potatoes and onions. Recipe to taste you choose.
"Dumpling" secrets
Some of them are elementary simple, and some have really been tested for centuries. We list everything in a row:
- The fillings in the cake are put a little: from its overabundance the shell may burst.
- If the potatoes were previously cooked and used as mashed potatoes, the dumpling will be cooked for about three minutes; if the inside is raw filling, dumplings with potatoes and onions, the recipe recommends cooking for seven to eight minutes.
- Water should not boil “key” - the dough will become loose.
- For a more elastic dough, starch is added to it. Better to take corn.
- Cooking potatoes is better without salt, and pour it with boiling water. Then the filling will turn out more gentle and uniform.
- Cookware for cooking is taken low, but wide and large: in it, the dumplings will not stick together, and it will be easier to interfere with them.
Universal dough
Before making dumplings with potatoes (and any other filling), you need to provide them with a shell. That is a test. A little more than a glass of warm (body temperature) water and a pound of sifted flour are taken for him. Half of it is poured into the water along with two tablespoons of starch and a spoonful of salt. After stirring with a spoon, the rest of the flour is gradually poured; the dough is carefully kneaded until springy. Then it is wrapped in film and hidden in the refrigerator for a third of an hour. Only then can you start making dumplings with potatoes. The test recipe proposed here can be considered basic: some add soda, others cook eggs. However, even without these ingredients, you will get a tasty and strong “packaging” for dumplings.
Potato dumplings
Now we will talk only about different types of filling. Let for starters be the simplest dumplings with potatoes and onions. The recipe advises taking a couple of large onions per kilogram of tubers, but this is a matter of taste: love frying - make it bigger. Potatoes are cooked peeled; it should be cut only if it is already very large. Potatoes are cooked until, when pricked with a fork, it will not easily fall apart into halves. At the same time, finely chopped onion is fried in vegetable oil until a strong brown color. Here, its quantity is indicated with a margin: it is assumed that half will go to watering ready-made dumplings. Mashed potatoes are made from cooked potatoes; with or without milk - it depends on whether you fast. You need to salt it in the process of kneading. Before "stuffing" dumplings, mashed potatoes are mixed with frying. Everything, you can begin to create a culinary masterpiece.
Lazy Dumplings
Those who do not have time for the laborious process of sculpting can build quick (they are also “lazy") dumplings with potatoes and onions. The recipe is elementary: boiled tubers are mashed with salt, but without butter or milk; mixed with frying (it can also be passed through a blender for uniformity); two eggs (six large potatoes) are driven into a slightly cooled mass, a little half a glass of flour is poured in a little - until a rather tight potato dough is obtained. A tourniquet rolls from it, which is cut across into slices (you can figure it out if desired). Further - as usual dumplings: they fall into boiling water for three or four minutes, are taken out with a slotted spoon.
Raw Potato Dumplings
A very interesting way is how to make raw dumplings with potatoes. For him, a kilogram of tubers takes 150 grams of fat - raw or salty - and two fresh onions. All products are grinded in a meat grinder (first, potatoes, from which excess juice must be squeezed). Before you add salt, you should try the filling: salted lard very actively gives it salt. The process of sculpting and boiling is no different from other options, only a little more time should be taken for cooking.
Which cabbage to choose
If you decide to make dumplings with potatoes and cabbage, decide which one you will choose the last vegetable - fresh or pickled. First of all, this will affect the cooking time - with fresh cabbage, dumplings will cook for a little longer. But the main thing is taste sensations. With a pickled dish, it turns out more saturated and with crispy filling, but not everyone likes cooked salted cabbage. If you choose a fresh vegetable, stew it (at the end) with lemon juice or diluted vinegar. And do not save on seasonings - then dumplings with potatoes and cabbage will become more vivid in taste. If you stop with sauerkraut, try it first: if the cabbage is too acidic, you will also have to put out a little, maybe even with the addition of sugar. Or mix chopped fresh and pickled.
Potato plus cabbage
Suppose you settled on a pickled version. In this case, the filling, which will go to dumplings with potatoes and cabbage, is done as follows:
- about five potatoes are dipped in boiling water and boiled until friable;
- two onions are chopped and fried in brown sunflower oil until brown;
- a glass of cabbage is squeezed from excess brine and ten minutes it is allowed to cook with a fry;
- mashed potato, slightly salted;
- mixed roast and potatoes.
Next is the standard: the filling is laid out in rolled circles or cut squares (depending on which dumplings you want to get - triangular or semicircular), the edges are blinded, the dumplings are boiled and watered with onion frying or ghee.
Polish dumplings
A very interesting recipe from close neighbors! It turns out very tender dumplings with potatoes and onions. The recipe is complemented by not very wet cottage cheese. A pack of this product is rubbed through a colander. Mashed potatoes are made of five potatoes, a large white onion is chopped and stewed in vegetable oil. All components are mixed, seasoned with pepper and salt; You can spice the filling with chopped dill. The result is extremely delicious dumplings with potatoes. It is better to water the finished product not with fry, but with ghee. And if you dunk in sour cream, it’s really cool.
Potato-liver dumplings
Home dumplings with potatoes and liver remain invariably in demand. The filling for them consists of mashed potatoes made from three to four large potatoes and a third of a kilogram of pork liver. You can take chicken, but it has too delicate structure - the filling will turn out to be liquidish. The liver is cooked and passed through a meat grinder. The grill is not done this time - it is replaced by finely chopped dill and onion. All components are mixed, seasoned, minced meat is rolled out on rolled pieces of dough, dumplings are molded, boiled and eaten with mayonnaise or sour cream.