Each housewife, even the most inexperienced, will be able to cook dumplings with potatoes . A simple recipe for the dough and toppings will help create the most delicious and tender dumplings. Let's learn more about recipes and cooking options, various fillings and their additives.
Description
Dumplings with potatoes are products made of thin soft dough, inside of which is a filling of boiled, minted mashed potatoes (classic version). Stuffed onions or other vegetables often complement the filling.
Main component
Dough for dumplings with potatoes is prepared in various ways:
- on water, with eggs, salt and wheat flour;
- in milk, with egg, vegetable oil, salt and wheat flour;
- on water, with egg, vinegar, salt, butter (or margarine) and flour - a variant of puff pastry.
Any of the proposed test options should be resilient, but soft. Moreover, the dumplings on the water with potatoes turn out to be as tasty as if you used milk for the test.
This product has one feature. Dough for dumplings with potatoes is prepared without the use of baking powder. Vinegar is an exception - but it does not loosen the dough, but gives it layering. This dough is ideal for baked or fried products.
Filling Options
Dumplings with potatoes can be with a variety of tastes, and the filling options are as follows:
- boiled potato puree with fried vegetables or one onion (or sliced from green feathers);
- mashed potatoes and mushrooms fried with onions (mushrooms or boiled forest);
- mashed potatoes with grated cheese - varieties of soft, hard or brine type of cheese are used (sweet varieties are not taken);
- mashed potatoes and a set of spices;
- mashed potatoes and chopped fresh herbs (you can also take dry ground);
- potatoes with minced meat fried with onions (any meat is taken as desired - beef, pork or poultry);
- mashed tubers and boiled minced egg (chicken or quail - to taste);
- finely chopped pork belly, bacon or sausage in addition to mashed potatoes;
- raw grated potatoes with inclusions of chopped herbs, cheese, raw minced meat or onions.
It depends on whether the raw filling is already cooked or pre-cooked, how much to cook dumplings with potatoes. A raw filling will take longer after boiling the broth in a saucepan.
It is important that early potatoes are not taken for the filling. Such tubers are soft and contain a small amount of starch - they form a mash of poor quality, liquid and tasteless.
How to make dumplings?
To make delicious, smooth and identical dumplings, cooks use special techniques, among which the following:
- work on a special molding machine - these are installed at large enterprises engaged not only in the sale of dumplings in restaurants and other catering establishments, but also in the supply of frozen semi-finished products to chain stores;
- rolling a lump of dough into a thin layer and using a special stand for forming dumplings or pasties (round shape with recesses) allows you to blind several dumplings at once, but this method has a large consumption of dough;
- molding the dough into a sausage and cutting it into small fragments, then each piece of dough is rolled out separately and molded manually or with a special device for molding - a "book";
- rolling out the dough into a thin layer and cutting it into even squares or rhombuses - they also serve as the basis for molding.
Potato dumplings. Recipe
What ingredients to take:
- large egg - 1 pc.;
- salt - a couple of pinch;
- liquid (water, milk or a mixture thereof) - 200 ml;
- wheat flour - 600 g (+ to dust when molding products);
- potato tubers - 3-4 pcs. (about 450 g);
- onions - a pair of heads;
- vegetable oil - 3-4 tbsp. l
The recipe for dumplings with potatoes is presented step by step below:
- For the test, break the egg into a bowl. Pour in water. Add salt and some flour. Stir the mass well. Add more flour and mix by hand. Gradually introducing flour and kneading, you will get the dough. Dump it directly onto the table and, pressing and forming a uniform lump, blind the desired structure of the dough. It should not be kneaded for a long time, otherwise it will turn out to be tightened, and the dumplings will be poorly molded.
- Leave the dough under the film on the table for a while. Do not put in the refrigerator.
- Rinse and peel the potato from the peel - remove a thin layer. Peel and onion. Rinse vegetables under running water.
- Cut the onions smaller and passer in liquid oil in a pan until rosy.
- And cut the potatoes into pieces and put in a boil in water. If foam forms, remove it. When the product becomes soft, drain the broth - it is not needed for the filling. Remember the potato pusher in a smoothie. Do not take a blender for this purpose! It will spoil the mashed potatoes and make it sticky.
- Mix mashed potatoes and fried onions, add salt to taste. It is possible to include spices, spices or seasonings here at will and preferences. In any case, mix the filling thoroughly until smooth.
- Take the dough. Form a sausage from it and cut it into small fragments - blanks for dumplings. Roll out each in a rolling pin in a circle. Do not stack these circles on top of each other, otherwise they will fade together.
- When all the blanks are on the table, start filling. Using a teaspoon or dessert spoon, spread the mashed potatoes with vegetables into round pieces of dough. Fold each circle in half to form a semicircle - dumpling. Pinch the edges with your hands or use a special tool - a cutter with a round rotating blade.
- Then use the products for their intended purpose - immediately boil in salted water, fry, bake or put in a freezer for storage for future use.
How to cook dumplings?
Dumplings are boiled in almost the same way as any dumplings. The water in the pan is brought to a boil, salted. Dumplings are immersed in it one at a time. The fire is increased to strong to accelerate the boiling of the broth. Then the dish is cooked over low heat until cooked.
The important thing is how much to cook dumplings with potatoes. Time depends on the weight of each product and its type - fresh dough or frozen. In any case, the filling in the products has already been brought to readiness (mashed potatoes), so you only need to boil the dough until soft.
The finished dish can be sprinkled with spices, seasoned with a slice of soft or frozen “green” butter.
Fried or baked dumplings
Delicious dumplings with potatoes are obtained in a fried or baked form.
For a pan-fried option, follow these instructions:
- press each dumpling a little to give it a slightly flat shape;
- heat oil in a pan and put the dough items out;
- fry first on one side, then on the other side until rosy in moderate heat.
To bake dumplings with potatoes, take a baking sheet and oil it. Lay out the products and brush on top for a ruddy color with a beaten egg, cream or butter. Bake at an oven temperature of about 180-200 ° C until a crispy crust. If desired, before baking, you can sprinkle them with grated cheese for a delicious crust.
Freezing for future use
Dumplings with potatoes can be frozen for future use. Make it simple:
- on a cutting board, lay baking parchment, cling film or film;
- put the dumplings one at a time;
- place in a freezer compartment for 30-40 minutes to freeze;
- transfer to a plastic bag or a special container for freezing;
- store in the freezer.