Although potato dumplings are considered a national dish of Ukrainian cuisine, their recipes are available from Belarusians, Poles and other peoples. They turn out so satisfying that they can easily feed a large family. They are prepared according to several different recipes, the most interesting of which will be presented in today's article.
Classic version
Using the technology described below, you can relatively quickly make tasty and satisfying potato dumplings. The recipe for this dish involves the use of a specific set of products, most of which are always in every kitchen. But in order to avoid unpleasant surprises, before starting the process, check whether you have at hand:
- A pair of chicken eggs.
- 5-6 large potatoes.
- A couple of tablespoons of flour.
- Salt, herbs and spices.
Cooking algorithm
To make tasty and satisfying potato dumplings, you must strictly adhere to the recommended technology. The process itself can be conditionally divided into simpler stages. First you should do potatoes. It is washed, freed from the peel and boiled in salt water. Ready tubers are mashed and combined with eggs and flour. All this is salted, seasoned with spices and mixed well.
Sausages are formed from the resulting dough and cut into small pieces. Almost finished products are immersed in boiling water and boiled for no more than five minutes. Immediately after that, they are thrown back into a colander and wait until the excess fluid drains. Potato dumplings are served, photos of which can be seen a little lower, with sour cream or fried onions. If desired, sprinkle the dish with chopped herbs.
Lean option
To prepare this hearty and mouth-watering dish, you need very little time and a bit of patience. In addition, all the necessary ingredients must be at your disposal. For your family to be able to try lean potato dumplings, you will need:
- A pair of onion heads.
- 4 large potatoes.
- A pair of cloves of garlic.
- 100 milliliters of vegetable oil.
- 6-7 peas of black pepper.
- A tablespoon of dill seeds.
- Salt and a little flour.
Sequencing
In a pan filled with boiling water, add garlic, salt, peppercorns, dill seeds and a couple of tablespoons of vegetable oil. There they immerse the peeled potatoes and boil it. The finished vegetable is taken out of the pan and mashed. The liquid in which it was boiled is filtered through several layers of gauze, cast 150 milliliters and combined with a small amount of flour. All is well mixed so as to obtain a homogeneous sour cream-like mass.
In a frying pan greased with a third of the remaining vegetable oil, one chopped onion is fried and combined with mashed potatoes. The broth in which the flour is dissolved is poured there. All mix well. Sifted flour is gradually poured into the resulting mass.
Small pieces are plucked from the finished dough, rolled out with a sausage and cut into squares. The resulting product is boiled in salted boiling water with the addition of a tablespoon of vegetable oil. After a couple of minutes, they are thrown back into a colander and wait for the excess liquid to drain. Almost ready potato dumplings, a recipe with a photo of which is presented in today's article, is returned to the pan. There, crushed fried onions are added and gently mixed.
Meat option
This hearty and at the same time quite light dish is especially relevant in the summer heat. It contains no harmful additives, so it can be prepared not only for adults, but also for children. To bring potato dumplings for dinner on time, go to the nearest store in advance to get the necessary products. In this case, you will need:
- 400 grams of potatoes.
- A pair of tablespoons of semolina.
- 350 grams of fine flour.
- A raw egg.
- 250 grams of chicken.
- Onion.
- Salt, herbs and spices.
Process description
Washed and peeled potatoes are boiled in salt boiling water, mashed and cooled. A raw egg and semolina are added to the chilled mass. All mix well, trying to achieve maximum uniformity.
In the future, potato dough is poured in advance of sifted flour. All intensively knead until a soft, slightly sticky mass to the palms is obtained. Completely finished dough is removed to the side.
While it will be insisted, you can take the time to stuffing. For its preparation, raw peeled onions and washed chicken fillet are crushed in a blender. All this is salted, seasoned with spices and poured with a small amount of cool filtered water. Stuffed meat is mixed again and proceed to the next step.
The infused potato dough is spread on a flat surface, sprinkled with a small amount of wheat flour, and divided into several approximately equal parts. Each piece is flattened. In the middle of the obtained cakes, spread on a tablespoon of minced chicken and carefully pinch the edges so as to form bags. Almost ready-made semi-finished products are rolled into koloboks and boiled in salted boiling water until they begin to surface. Immediately after this, the fire is reduced to a minimum and wait another eight or ten minutes.
Boiled potato dumplings are taken out of the water and placed in a colander. As soon as the remaining liquid drains from them, the products are laid out on a hot frying pan and fried in butter. Serve them with sour cream, sautéed onions, cream or tomato sauce.