The recipe for dumplings with raw potatoes and onions has its own charms. First of all, it is taste. Products are more juicy due to the fact that the potato gives juice in the process of cooking. In addition, according to many hostesses, the recipe for dumplings with raw potatoes helps out in the absence of time. Potatoes do not need to be boiled and mashed beforehand. And since the boiled stuffing must also be completely cooled before being sent to the vareniki, judge for yourself how much extra time is lost. We will reveal the secrets of cooking dumplings with raw potatoes. Dough recipes and toppings from raw potatoes await you in our article.
General recommendations
The dough for real dumplings is made mainly in milk or water. It is important to knead the unleavened dough diligently so that it is not damaged during the potato filling. Only smooth and durable is suitable for high-quality raw potato dumplings. We will give recipes below. From them, choose the one that you like best.
Rinse the potato very hard after peeling. Then it is ground on a grater. Or use a knife and a board for this procedure: finely chop the root vegetables into cubes. How to grind the filling - you decide. But reviews of consumers say that the cubes in such dumplings are more pleasant to taste. However, each one has his own.
About the test
Before cooking dumplings with raw potatoes, you need to understand what kind of dough you like. You can knead the classic dough - these products were prepared from it since ancient times, or you can use newer options for preparing the base for dumplings. Eggs are added to the dough as desired. Someone considers them inappropriate, while others without this ingredient dumplings fall apart when cooking. Any test, no matter what the recipe you are preparing it, must be "ripen" in the refrigerator for at least 15 minutes. By the way, from the dough intended for the manufacture of dumplings, wonderful dumplings will also turn out. So knead and sculpt homemade dumplings and dumplings.
Classic dumplings with raw potatoes and onions
A minimum of products, but the taste is great.
List of required ingredients:
- flour - 600 grams;
- water - 200 milliliters;
- salt - a teaspoon;
- ground black pepper;
- potatoes - 1.5 kilograms;
- bulb - one large or two small;
- odorless lean oil for adding to finished products so that the dumplings do not stick together.
How to prepare the foundation
First, let's do the test. In a deep cup, mix water and salt. Pour all the flour and knead a fresh, thick dough. If it still sticks to your hands, then it is not forbidden to add quite a bit of additional flour. Each flour has its own stickiness, so it happens that you need its additive.
When the dough becomes elastic, put it in a bag (or cover the dishes with cling film), put in the refrigerator for 15-20 minutes.
We prepare the filling in the following order
First, peel the onion. Then clean the top layer of the onion. We cut off the unnecessary: the part from which small roots sprout, and the part from which the onion green feather grows. Then cut the onion as small as possible.
We wash the potato tubers. Carefully remove the peel from their surface. We pay attention to dark blotches, the so-called eyes. They also need to be cut. The result is a high-quality peeled root crop, which is placed in cold water. You can use for this purpose a deep bowl or a small enameled pan.
Now chop the potatoes. Use a grater, meat grinder or knife - which is more convenient. If you cut potatoes with a knife, then try to make cubes with a side of 3-5 mm. Once all the potatoes have been processed, remove excess fluid from it. Wring it out just by hand. Add salt to your taste and, if necessary, ground pepper. Stir the resulting filling with onion.
We make dumplings and cook
We take out the dough from the refrigerator and mash it. It can now be seen that it has become more uniform and smooth. Next we sculpt the usual dumplings. There is no one true way. Someone first rolls out small cakes from the dough and, laying the stuffing in them, neatly fastens the edges until the product takes the shape of a crescent. Someone sculpts dumplings, cutting out their bases from a common, thinly rolled cake (using a glass).
A teaspoon of the filling is added to one dumpling.
We put a pot of water on the stove as soon as our products are all molded. Dumplings, whatever you say, tastier if you cook them right there. We send the required amount into boiling salted water, one by one lowering it into a liquid.
How to cook dumplings with raw potatoes? On average, after you have filled the pan with dumplings, wait until it boils. Count the time from this re-boiling water. After 12-15 minutes, any dumplings with raw potatoes will be ready. The main thing is to ensure that the boil is moderate.
We take them out of the pan with a slotted spoon, serve with sour cream or butter. You can eat dumplings by pouring vegetable oil or adding onion fry.
Is it possible to freeze dumplings with raw potatoes? After all, it often happens that products are sculpted with a margin. As you know, potatoes after such a procedure can darken. In principle, it is possible to freeze products. But it will take longer to cook such dumplings. In this regard, the shell may boil and the appearance of the dish will deteriorate.
But some housewives are sure that if you stick dumplings from choux pastry for dumplings and dumplings and rub the raw stuffing on a very fine grater, the dish will turn out no worse after freezing.
Choux pastry
We decided to prepare dumplings with such a non-trivial filling for the future? Great idea! And here’s the recipe for a quick custard test. Do not be alarmed by the name, it is better to conduct a test batch in accordance with the recipe below.
Product Composition:
- 1 raw egg;
- 1/2 teaspoon of salt;
- 1 tablespoon of vegetable oil, without aroma;
- 1 cup boiling water or freshly boiled;
- 3 cups of good quality flour. Still need some of it to pollinate the table during operation.
Prepare the dough, as expected, in a sufficiently roomy and deep bowl. Pour salt first. The second egg is sent to the cup. Mix them using a fork until smooth. It is not forbidden to even slightly beat an egg with a tablespoon of vegetable oil.
Now, in one glass, we introduce flour in the amount of two glasses. Knead each glass with a fork. Pour the third glass, it also mixes slightly with the rest of the dough.
Boil water. We measure one glass of very hot boiling water and pour it sharply into a bowl with an undesired dough. Immediately work with a fork, give a uniform consistency to the whole test. When it becomes difficult to do this with a fork, we take up the dough with your hands. We spread it on the plane of our kitchen table generously dusted with flour. We wrinkle it with our hands until it gains smoothness and elasticity. We give the test 15 minutes to “rest” under the film or under the lid. Knead again and begin to sculpt dumplings (or dumplings).