The dough for dumplings with potatoes can be different. Recipes for dumplings with potatoes, from dough with water, milk, sour cream, kefir and broth

Dumplings with potatoes and dumpling dough

5 (100%) 1 vote

Through trial and error, I came to the conclusion that it is better to prepare dumplings with potatoes in a lean version - dough for dumplings in water, filling with mashed potatoes and onions. This way, everyone will be full and happy: both those who fast and those who like to add a generous portion of sour cream or crispy cracklings with fried onions to their plate. Well, now from words to deeds. We will prepare dumplings with potatoes; a step-by-step recipe with photos will show the entire cooking process from kneading the dough to serving the finished dish. There is nothing complicated, but be patient or call for help. Making dumplings is not a quick, painstaking task, especially if you need to cook for a large family.

I don’t make dumplings on an industrial scale; frozen ones somehow didn’t catch on here. If you want to make extra, increase the amount of products two to three times.

Ingredients

To prepare potato dumplings you will need:

For the test let's take:

water at room temperature – 250 ml;
sunflower oil – 1.5 tbsp. l;
wheat flour – 3-3.5 cups + for rolling and adding (250 ml cup);
salt – 0.5 tsp.

For filling:

potatoes - 10-12 medium tubers;
onions - 3-4 large heads;
sunflower oil – 4-5 tbsp. l;
salt - to taste;
ground black pepper – 0.5 tsp.

How to cook dumplings with potatoes. Recipe with step-by-step photos

It is more convenient to divide the process into two stages. First, knead the dough and let it brew - this will take a little more than half an hour. While the dough sits, prepare the filling: boil the potatoes, fry the onions, mix and cool. It is impossible to make dumplings with hot filling: you burn your hands, the dough softens and “floats”, sticking to the table. Once it cools down, everything works out great. Then stick dumplings on them, boil them and immediately serve them on the table.

How to make delicious dough for dumplings with potatoes

I heat the water to a comfortable temperature so that my hand feels pleasantly warm. I pour sunflower oil into a deep bowl and pour heated water into it.

I sift a little more than two glasses of flour. I advise you to add flour in parts, as written in the recipe. Flour varies in quality, gluten content, moisture content, and all this affects the density of the dough. I may need more, it will take you less. In any case, if the dough for dumplings is sticky and soft, it is easier to mix in flour than to pour water into the stiff dough and knead again.

At the beginning of the kneading, I mix the contents with a spoon, gradually adding flour. The dough will soon become dense and can be placed on the board.

I dust the surface with flour, lay out the dough and continue kneading with my hands. The process is not fast, it takes me about ten minutes. It is necessary to achieve a perfectly smooth texture and such a consistency that the dough is not filled with flour and at the same time not made too soft. A tight one does not roll out well, a soft one will quickly turn sour during cooking, and when frozen it will crack.

Usually I use from three to 3.5 cups of flour - also focus on this amount. Well-kneaded dough will not stick to the surface; it feels soft but elastic. I roll it into a bun and return it to the bowl. Cover and let rest for 25-30 minutes. When infused, the texture of the dough will improve, it will become softer and more pliable.

Preparing the filling for dumplings with potatoes

I clean the tubers and cut them into large pieces of approximately the same size. With this cutting, the potatoes will cook evenly on top and in the middle. I put it in boiling water. There should be enough water so that the potatoes are covered by 3-4 cm. I add some salt and after boiling again, cook for 15-20 minutes. I pierce it with a fork - if it goes in easily, the potatoes are ready.

I drain the broth (you can leave a little to dilute the puree), mash the potatoes with a potato masher. You need to knead it well. The filling for dumplings with potatoes should be made of mashed potatoes that are homogeneous, not liquid, but not very stiff. If it’s thick or lumpy, add the broth and bring it to the desired consistency.

I cut the onion into small cubes. I heat the oil and add the onion. I fry over low heat so that the roasting is even and the edges do not burn. If you are preparing dumplings with potatoes that are not lean, you can fry the onion in butter or lard.

Fry the onion until golden brown on the edges. But this is a matter of taste, maybe someone likes to fry until crunchy - do as you like.

I leave about half for serving the dumplings, and put the rest in the potatoes. All that remains is to mix the onions with mashed potatoes, adding salt if necessary. Pepper lightly and cool.

How and how much to cook dumplings with potatoes

The dough for dumplings with potatoes has rested, the filling has cooled. I move on to the most important stage - rolling out the dough and making dumplings. There is no need to roll out everything at once, the layer will dry out quickly, and the dumplings will be difficult to make. For convenience, I divide the dough into three or four pieces. I take one to work, the rest wait their turn. I sift a spoonful of flour onto the board, roll it in, and roll it into a bun. Then I dust it with a little more flour and roll it out with a rolling pin to a thickness of 2-2.5 mm.

When rolling, the layer will “shrink” and shrink - sprinkle with flour and continue rolling with a rolling pin from the middle to the edges. Turn over, sprinkle with flour again and roll out to desired thickness. Make sure that the thickness of the layer is the same over the entire area. A common mistake is that the layer is thick in the center and thin at the edges. Dumplings made from this dough will vary in thickness, some will cook quickly, others will remain undercooked.

Having rolled out the dough for dumplings with potatoes to the desired thickness, I cut out the blanks with a glass. The size is at your discretion, I used a thin glass with a diameter of about 8 cm. I collect the scraps of dough and knead them in my palms until I get a small bun. You can immediately roll it out or put it in a bowl and then combine it with scraps from other pieces.

Place a teaspoon of filling on each circle, or enough to leave the edges empty.

I lift the edges (without pulling them out) and connect them over the filling in the middle. I squeeze hard and make a tight pinch. Then I pinch from the middle to the edges. You can make a curly tuck with folds, but I do it in a simple way - I connect the edges tightly so that the filling does not peek out anywhere. Dumplings ready for cooking will look like in my photo. Be sure to dust the plate or board with a layer of flour, otherwise the dough will stick.

As soon as all the dumplings are molded, I put water in a wide saucepan. I pour about a liter of water and add some salt. I cook 12-15 pieces at a time. I drop them into boiling water one at a time, stirring carefully with a spoon so that they don’t tear or stick to the bottom. Or I pry it from the bottom with a slotted spoon, lifting it up.

After a while, the water will begin to boil again, and the dumplings will float one or two at a time. As soon as everyone comes up, I note the time. After five minutes you can fish it out with a slotted spoon. But in general, how long to cook dumplings with potatoes depends on the thickness of the dough. If you did it as in the recipe, then five minutes is enough, if the walls are thicker, let it simmer over low heat for another three minutes.

Advice.When removing the dumplings, keep them in a slotted spoon. Let drain and then transfer to a large bowl.

I place the fried onions along with butter in a bowl with dumplings. Cover and rotate the bowl in a circular motion to distribute the onion pieces and oil evenly.

Dumplings with potatoes are a dish that cannot be heated, so plates, spoons, and forks must be on the table, and the eaters at the table! You can serve with sour cream, if you are not fasting, sprinkle with cracklings, fried ham or bacon. And what remains after the meal, fry in oil until golden brown - the dumplings will taste like fried pies.

Filling options for dumplings with potatoes

With mushrooms. The simplest solution is champignons. Cut 200-250 grams of mushrooms into pieces, fry in oil until soft. Combine with chopped herbs and add a little pepper for flavor. Add to the puree and mix.

With cheese. We take any hard cheese, 150 grams is enough. Three on a coarse grater, pour into hot mashed potatoes. Season with spices to your taste.

With chicken or minced meat. Heat the oil and fry the finely chopped onion. Place 200-250 grams of minced meat and stir continuously, kneading all lumps. After a few minutes, the minced meat will lighten and release juice. Increase the heat, evaporate the liquid and fry until cooked. During the frying process, flavor with spices and add salt.

With cottage cheese or feta cheese. Take 150 grams of feta cheese or well-squeezed cottage cheese. Mash with a fork. Mix with warm mashed potatoes and finely chopped dill. If feta cheese is added to the filling, salt the potatoes sparingly; the feta cheese is quite salty.

With chicken or beef liver. Finely chop the onion, cut the liver into medium pieces. Fry the onion cubes in oil, add the liver and continue to fry everything together until the liver is soft. We don't fry it too much. Pass it through a meat grinder and combine it with crushed potatoes.

I hope my tips and recipe for dumplings with potatoes will be useful to you, and you will share the results in the comments. Bon Appetit everyone! Your Plyushkin.

One version of the recipe in video format

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

Almost every housewife has her own recipe for making dumpling dough. The differences in them are small, at first glance, since most often the standard products used for this are 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 claim that regardless of the ingredients included in the dough, in the end it should be fresh, elastic and elastic. It’s easy to work with a good base, because it doesn’t stick to your hands, sticks together easily, and holds 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 know one little trick - to prevent the dough from sticking to your hands and at the same time not being tight, you need to add a little sunflower oil to it.

Most often, the dough for dumplings with potatoes is kneaded in water. The liquid can be warm, hot, or icy. Mineral water is often used - carbonated or still.

To prepare 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 slide;
vegetable oil – 15 ml

The dough will be tender and elastic if you replace the water in it with milk. For those watching their figure, you need to use milk with a low fat content or dilute it with water in equal proportions. The dairy product can be used cold, heated or hot.

To prepare the dough you should prepare:

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

You can get a thin, elastic, melt-in-your-mouth dough if you knead it with whey. It’s good to take a homemade product (inexpensive and high quality). If it is not possible to purchase whey, you can replace it with kefir.

To prepare the whey dough, you need to take:

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

You can prepare dough with an ideal structure that will not tear or break using boiling water.

This base for dumplings is called “choux” and is prepared from:

wheat flour - 4 tbsp.;
boiling water – 250 ml;
vegetable oil – 30 ml;
salt – 1 tsp. no slide.

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

The most delicious fillings

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

Classic dumplings with potatoes

A high-calorie, but homemade and favorite dish for many, with cracklings and sour cream - dumplings with potatoes are prepared from inexpensive ingredients and are suitable as lunch.

Ingredients you will need:

potato tubers (well suited for mashed potatoes, quickly boiling varieties with excellent taste, 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’s better to start by preparing the filling, which should cool slightly by the time the dough is prepared. To do this, peel the potatoes, add water, and boil them like puree. Afterwards, the potatoes are crushed with a masher and seasoned with oil. Its consistency should not be too liquid, otherwise it will be impossible to work with it.

While the potatoes are cooling, prepare the dough according to the recipe, roll it out, divide it into small circles and fill it with filling. Dumplings are boiled in salted boiling water (until they float), placed in a deep container, seasoned with cracklings, fried onions, sour cream, herbs and served.

With onion

The dumplings will be truly 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 ground black pepper.

The potatoes are boiled in salted water until tender and crushed into puree. Onions fried in a frying pan are 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 added mushrooms

Autumn is mushroom time. It is then that you can collect various mushrooms from forest clearings, drying them later, freezing them after preliminary cooking, or canning them. Fragrant, they will decorate and complement the taste of any dish. Dumplings would be appropriate during Lent and on the table of people who have given up meat.

Ingredients you should take:

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

The potatoes are boiled, the mushrooms are fried separately with onions in vegetable oil. Before frying, they should be chopped finely, but taking into account their reduction during processing. The finished potatoes are chopped, seasoned with butter and mixed with mushrooms.

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

How to cook with raw potatoes?

You can quickly and easily make dumplings using raw potatoes as a filling. To do this, you need to peel several tubers, chop them, pass them through a meat grinder and season with salt. If desired, you can add a little onion and minced meat.

In this case, the dumpling dough is prepared before the filling, using water or milk. The finished products are boiled in salted water and 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.

Heat the oil in a frying pan and fry finely chopped onion, grated carrots and cabbage in it one by one. If sauerkraut is used, then carrots and onions do not need to be added - usually these ingredients are fermented together with cabbage.

Tomato paste diluted with water and bay leaf are added to the browned vegetables and everything is stewed under the lid until cooked. The cabbage needs to be stirred periodically to prevent it from burning. Salt and pepper are added to the finished filling. Once cooled, it can be used as a filling for dumplings.

With cheese

To prepare the filling you should stock up on:

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

Potato tubers are peeled, boiled in salted water and crushed with a potato masher. The onion is fried in a frying pan, after which half of it is mixed with the puree, and the rest is left to season the finished dish. Processed cheese is grated and mixed with potatoes. To make it easier to grate, you need to first keep 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.

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

Recipe for lazy dumplings

Lazy dumplings are an ideal option for those who don’t want to spend a lot of time fiddling with dough. This dish is known to many peoples, only under different names - dumplings, dumplings, etc. These dumplings taste identical to the classic ones, served with sour cream sauce and herbs.

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

Lazy dumplings are prepared in stages:

The potatoes are peeled and boiled in salted water until tender.
Flour is gradually introduced into the prepared puree. If the mass is too thick, you can dilute it with milk.
Steep but elastic dough should be rolled into sausages, divided into small pieces with a knife, given any shape and boiled in salted water.

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

In a slow cooker

You can prepare dumplings using a miracle technique using any filling and dough as a basis. If possible, it is better to prepare the base for them using a bread maker. Then the dough will have the perfect consistency, smooth and elastic. To do this, all the components are placed on the base into a bowl and cooked in the “Dumplings” mode. The finished dough is taken out, covered with a napkin and left for 12 minutes.

Meanwhile, the potatoes are boiled, crushed into puree, and combined with fried onions or butter. Roll out layers of dough, cut out circles, fill them and form dumplings.

The container for steaming is greased with oil and the finished products are laid out in it so that there is a 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 “Steam” 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:

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

How long to cook the dumplings will depend on what they are cooked in. Cook the dish in a pan of hot water on the stove for a few minutes. You can know when it is ready 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 with potatoes have long turned from ordinary food into a national treasure. Slavic peoples are vying with each other to claim the origin of this dish, but no one has reached a final verdict. Dumplings can be found not only on the table, but also in various superstitions, fortune telling, etc.

Dumplings with potatoes are prepared from unleavened, almost tasteless dough. It can be kneaded with water, milk or fermented milk product. Usually preparing the dough does not cause any difficulties. The main thing is to thoroughly knead it until it has a homogeneous consistency.

The main flavor of the dish is, of course, the filling. To add potatoes to dumplings, boil them and mash them with a potato masher. If desired, you can also add milk and butter, as in regular puree. Sometimes potatoes are used raw so that they are cooked during cooking.

Almost every recipe for dumplings with potatoes contains onions. Not only does it add flavor, but it also helps keep the potatoes from browning. In addition to this, mushrooms, liver, cabbage, lard, etc. are added.

The main stage of homemade dumplings production is their modeling. Place the filling in the middle of the dough and then pinch the edges. In fact, there are several ways to form dumplings, but the easiest is to simply connect both sides of the dough with your fingers and press firmly.

The molded dumplings can be placed in the freezer for storage, or immediately cooked in boiling salted water. They are also easy to steam.

Serve the dish hot, add sunflower or butter, sour cream, mayonnaise, cracklings, and fried onions.

Photo of water dough for dumplings with potatoes

A simpler and more economical dough recipe simply cannot be found. It turns out bland, so the entire emphasis of the dish goes to the filling. It is better to warm the water slightly before adding it to the flour to make the dough easier to knead. The number of dumplings will ultimately depend on the rolling thickness you choose.

Ingredients:

700 g flour;
200 ml water;
Salt.

Cooking method:

Heat the water and pour into a deep bowl.
Dissolve salt in water (about half a teaspoon).
Add flour in several stages, constantly stirring the dough.
Dust the work surface with flour, place the contents of the bowl and knead the dough until it becomes stiff and smooth.
Form the dough into a ball and grease it on all sides with vegetable oil.
Place the dough in a warm place for half an hour.
Divide the ball into 4 parts and roll into sausages.
Cut the dough into pieces approximately 2 cm wide and roll into flat cakes.
Add the filling and make dumplings.

Interesting from the network

Photo of homemade dumplings with potatoes and mushrooms

Preparing the dumplings for the final stage of cooking is, of course, a lengthy task. However, the end result is a truly satisfying and home-cooked dish. Eating dumplings can even be turned into a good family tradition. Before serving, add a little butter and sour cream to the plate.

Ingredients:

2 ½ cups flour;
1 glass of water;
1 egg;
400 g potatoes;
400 g champignons;
1 onion;
Salt pepper.

Cooking method:

Sift the flour and pour it into a wide, deep container.
Make a depression in the center of the slide, add salt and beat in the egg.
Pour water into the same hole, knead a stiff dough and knead it for several minutes.
Cover the mixture with a towel and let it sit for 15 minutes.
Peel the potatoes, cut into large pieces and boil.
Mash the boiled potatoes until pureed.
Peel the onion, cut into small cubes.
Also chop the mushrooms, place them together with the onions in a heated frying pan and fry in vegetable oil.
Mix potatoes, mushrooms and onions. Add salt and pepper to taste.
Roll out all the dough into a thin flat cake and cut out dumplings using a cup.
Place enough filling in the center of each circle so that the edges fit together easily.
Gently pinch each circle, pressing it with your fingers along the edges.
When all the dumplings are molded, boil water, add salt and place them all together in a saucepan.
Stir the dumplings periodically until they float.
Cook for another 5 minutes, then remove from the water with a slotted spoon.

Photo of lazy dumplings with potatoes and onions

If you don’t want to do jewelry sculpting at all, you can turn to this “student” recipe. The taste of the dish is almost the same as that of ordinary dumplings with potatoes. Sugar can be added to the onions while frying to add a special flavor. If you don’t want to experiment, you need to limit yourself to 1 pinch of sugar in the dough.

Ingredients:

6 potatoes;
2 onions;
3 cups flour;
1 glass of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara.

Cooking method:

Mix flour, water, a pinch of salt and sugar in a deep bowl.
Knead the dough until smooth, divide into several sausages and put in the freezer.
Peel the potatoes, cut them, put them in a pan with salted water and cook until tender.
Peel the onion, chop it, place it in a heated frying pan.
Add a little salt and sugar to the onion, fry until golden brown.
Mash the potatoes into a thin puree, mix with onions.
Remove the dough from the freezer and cut into thin slices.
Boil water and cook the dough pieces in it for 3-5 minutes.
Mix the finished dough with the “filling” and stir.

Photo of Lenten dumplings with raw potatoes

Very light and satisfying dumplings, the low calorie content of which allows you to eat them even during a diet, and their simple composition can be placed on the table during fasting. The recipe originates in the Urals, where dumplings and dumplings play a particularly honorable role in local cuisine. Since the potatoes are placed raw, the cooking time for the dumplings will increase.

Ingredients:

4 potatoes;
1 onion;
1 glass of boiling water;
2 cups of flour;
2 tbsp. l. vegetable oil;
Salt.

Cooking method:

Sift the flour, add a teaspoon of salt and stir.
Make a small well in the flour, pour in boiling water and vegetable oil.
Stir, cool and knead the dough until it becomes smooth.
Cover the dough with a towel and place in a warm place for 20 minutes.
Peel the potatoes and onions, cut into small pieces, mix together.
Divide the dough into 3-4 parts, roll each one in turn into a layer and cut out circles with a glass.
Place a small amount of filling on each piece of dough and make a dumpling.
Boil water in a saucepan, add salt, add dumplings and cook for 10-15 minutes.

Photo of Ukrainian dumplings with liver and potatoes

Some people believe that real Ukrainian dumplings can only be made with kefir, but they also turn out very tasty and filling with water. The best meat ingredient for this dish is always liver, which goes perfectly with potatoes and fried onions. This recipe will make approximately 40 dumplings.

Ingredients:

500 g flour;
2 eggs;
200 ml water;
1 tbsp. l. vegetable oil;
1 kg of potatoes;
3 onions;
300 g beef liver;
50 g butter;
½ glass of milk;
Salt pepper.

Cooking method:

Sift the flour into a deep bowl, make a hole inside, and beat in the egg.
Also pour vegetable oil and water into the cavity, add 1 teaspoon of salt.
Knead the dough until it has an elastic, homogeneous consistency.
Peel and boil the potatoes.
Add milk and butter to the potatoes and make a puree.
Peel the onion, chop and fry in vegetable oil until tender.
Rinse the liver, remove films and boil (about 4 minutes).
Pass the liver and onion through a meat grinder and mix with potatoes.
Season the filling with salt and pepper and mash again with a masher.
Roll the dough into sausages, cut pieces of them 1.5 cm thick and roll into flat cakes.
Add filling, pinch edges.
Cook in boiling water for about 5 minutes, after the dumplings rise to the surface.

Photo of dumplings on kefir with potatoes and cabbage

It turns out very soft and tender, and the dumplings themselves become “pot-bellied”, as expected in their original interpretation. Sauerkraut is traditionally used for the filling. If it is salty enough, no additional seasoning is needed. The finished dish can be supplemented with fried onions and vegetable oil.

Ingredients:

1 glass of kefir;
300 g flour;
1 egg;
200 g sauerkraut;
4 potatoes;
½ glass of milk;
1 tbsp. l. sunflower oil;
½ tsp. soda

Cooking method:

Peel the potatoes, rinse, boil until tender.
Mix flour, soda, egg and kefir, knead into a stiff dough.
Cover the bowl with the dough with a towel and proceed to preparing the filling.
Finely chop the cabbage, place in a frying pan with vegetable oil and fry a little.
Heat the milk, add to the potatoes and mash.
Mix cabbage and puree.
Roll out the dough into a thin layer (you can do it in parts), cut out round pieces with a cup.
Add the filling, form dumplings and pour them into boiling water.
Wait until the dumplings float to the surface and continue cooking for another 4 minutes.

Making dumplings yourself is not such a simple task as it might seem at first glance. Even a schoolboy can handle the filling, but the dough and modeling are tasks for an experienced cook. In order not to spoil the product the first time, it is better to watch a training video that tells how to make beautiful and tasty dumplings:

Now you know how to cook dumplings with potatoes according to a recipe with a photo. Bon appetit!

Dumplings with potatoes are not just lunch or dinner, but a whole cooking ritual. If, of course, you do not use purchased semi-finished products, but have found the strength and time to do sculpting at home. So that all your efforts are not wasted, it is better to learn a few secrets on how to prepare dumplings with potatoes yourself:
When added to the dough, water or milk should be warm - approximately 45 degrees;

Before making dumplings, let the dough rest in a warm place for 30 to 40 minutes. This will activate the fiber and it will keep its shape better;

To check whether the dough is ripe, just press it lightly with your finger. It should not be deformed;

It may not be as elastic as for dumplings, but you shouldn’t make it too soft either. Otherwise, it will crack during freezing;

The easiest way to cut out dough circles is to use a regular glass;

If you decide to make a large batch of dumplings at once, then it is better to use the dough in stages. You need to divide it into several parts and, while you are working with one, put the rest in cling film;

If during sculpting the edges do not join well, you can lightly sprinkle them with water;

Do not put too much filling, otherwise the dumplings may fall apart during cooking;

Before cooking the dumplings, they need to be laid out on a board sprinkled with flour. Otherwise, the first pieces put together may stick to the table while you finish the rest;

Depending on the size of the dumplings, the serving per person will be approximately 5-7 pieces;

For a standard size of dumplings, there should be no more than 1 teaspoon of filling;

If you use milk to make puree, it must be warm, otherwise the filling will darken.

Dumplings are one of the most favorite delicacies of both adults and children. Ukraine is considered the birthplace of this delicacy, although the roots of dumplings go back much further. During the existence of this incredible dish, it has gone through many modifications, and now there is far more than one recipe, there are many of them and they are all different in some way.

For example, the dough for dumplings is made with milk, water, kefir, whey, and the dumplings themselves are made with various fillings: potatoes, cabbage, mushrooms, cottage cheese, berries and even meat. There are incredibly many variations, the main thing is to choose a dough recipe, and then you can experiment.

To prepare delicious milk dumplings with potatoes, cottage cheese or berries, you don’t need anything special, just a tasty and correct recipe, perseverance and a good housewife. The dough for dumplings made with milk turns out tasty and tender.

Set of products for cooking

3 cups flour;
1 glass of milk;
0.5 cups of boiled water;
1 chicken egg;
1 tablespoon vegetable oil;
1 teaspoon sugar;
1 teaspoon salt.

Recipe

Step 1. In a bowl for preparing the dough, mix 3 tablespoons of flour with salt and sugar.
Step 2. After this, pour a glass of milk into a bowl. The milk should be at room temperature, so it will be easier to knead the dough.
Step 3. Stir everything evenly until the mixture becomes homogeneous.
Step 4. Beat in the egg and mix the whole mixture again.
Step 5. Add vegetable oil and warm boiled water.
Step 6. Mix. You can even beat it with a mixer until the mixture becomes homogeneous.
Step 7 Now you need to add the rest of the flour little by little, while mixing the dough.
Step 8 When all the flour is mixed in, you will need to make every effort to prepare the dough itself and beat it well, so it will be softer.
Step 9 Wrap the dough in a plastic bag and let it rest for about 30 minutes, after which the dough can be used for dumplings.

This dough makes excellent milk dumplings: they are easy and simple to cook, and the dough itself is very tender and soft. Therefore, it goes well with both potatoes and berries.

Dough for dumplings with sour milk

In addition to the usual recipe for dough with milk, there is also another dough with sour milk, it is much fluffier and softer, the only catch is not to overcook the finished products. By the way, in addition to sour milk, you can use sour milk or whey for this recipe. This is what you like. You can make them with cottage cheese or potatoes.

Set of products for preparing dough

2 cups of flour;
1 glass of sour milk (yogurt, whey or even kefir);
1 chicken egg;
0.5 teaspoon of soda;
1 pinch of salt.

Recipe

Step 1. Take a bowl into which you need to sift the flour. Sift the flour to make the dough airier and fluffier.
Step 2. Beat the egg into the hole in the flour.
Step 3. Pour in a little salt (about 1 pinch) and half a teaspoon of soda.
Step 4. Add the fermented milk product we have chosen - sour milk - to the sifted flour.
Step 5. After we have poured in the sour milk, we need to start kneading the dough. You need to knead it gently and carefully, do not use force - this will have a bad effect on the dough.
Step 6. Gently knead the dough with your hands and leave it to rest. Thanks to the interaction of soda and kefir, the dough will be quite fluffy and the dumplings will be soft. When 20 minutes have passed, the dough can be used to make dumplings.

Advice: When the dumplings are cooked, they need to be greased with butter, so they will not stick together and stick to each other.

Dumplings made with sour milk can be an excellent competitor to regular ones, since they can be made with both potatoes and cottage cheese. The dough recipe is very simple and can be made very easily if desired.

You can delight your family with dumplings every day, and making dumplings allows several generations to reunite for something important, to create a delicious dish. Dumplings are not only a tasty and satisfying dish, but also something that brings people together and makes them a little happier. The main thing here is not the filling or a recipe with potatoes, the main thing is the time that you will spend together while you do an exciting and useful activity - making dumplings.

Cook deliciously and bon appetit!

You might be interested in an article about how to make dumplings correctly.

Dumplings are not only a hearty and tasty dish, but also a great way to spend time making them with your family and loved ones.

You can find a great variety of recipes for dumplings with potatoes, even in one cookbook.

There are many variations in the preparation and serving of this dish.

The historical homeland of dumplings

For some reason, many consider Ukrainian cuisine to be the ancestors of dumplings, but if we look deeper into the history of cooking, we will see that the roots of this dish come from Turkey. This dish was prepared on a flour basis with either meat or vegetable filling and its name was “dyushbara”.

Once on our Slavic territory, this dish underwent a number of changes. Our ancestors liked it so much that they gave it a new name “dumpling” and varied the fillings and dough in huge quantities.

Of course, because dumplings, as a dish, justify themselves 100% - in addition to the amazing taste, it is also a satisfying and economically profitable dish.

Potatoes took first place in fillings

The potato filling remains in first place in popularity among dumplings; potatoes can be used without any additives and with various products together: onions, mushrooms, cheese, lard, herbs, etc. But potatoes will be the main component in any of these fillings.

So, boil the potatoes in salted water, then puree them, this will be the base. You can diversify the filling by frying the onion until golden brown.

You can also use cracklings along with onions. If we consider mushrooms as a component, then first fry them in butter (sunflower) oil and, after evaporating the excess moisture, add them to the potatoes.

Before you start making dumplings, let the filling cool, and in the meantime you can start preparing the dough.

Delicious dough: recipes

Each type of dough has characteristics of both production and methods of further use and storage. Let's look at the most common types of dough for dumplings with potatoes and methods for preparing them.

Fresh - the most common

In chilled water, dilute the salt until completely dissolved, sift the flour into a deep bowl, make a hole in the center, into which we gradually pour water, and knead the dough.

When it takes shape, take it out of the bowl, put it on the table, and pour the remaining flour from the bowl there. We continue to knead it until it, having absorbed all the remaining flour, becomes smooth and elastic.

Flour can be added if necessary. Knead for 20 minutes, or even half an hour.

The dough must rest and stand for the gluten to swell; for this we cover it with a napkin or waffle towel. After half an hour, you need to knead it again.

Lean (unleavened) dough with water is ready!

We invite you to study this simple but popular method of making dumpling dough in a video:

Fluffy on kefir

Ukrainian cuisine initially meant dough for dumplings based on kefir.

Dumplings prepared from it turn out magical - they are voluminous, plump, but at the same time light and weightless.

It is very delicate in taste, and also does not dry out during the modeling process. The finished product from this dough should be cooked for no more than a minute after boiling.

Compound:

1.5 cups flour;
1/3 cup kefir;
2/3 glass of water;
Salt to taste (about half a teaspoon);
0.5 teaspoon of soda.

To knead the dough, prepare a deep bowl. Sift premium flour into it, add salt and soda, mix.

Add water to the kefir, stir the liquid in a glass and gradually pour it into the flour. Mix vigorously.

When the kefir dough becomes homogeneous and does not stick to your hands, then it is ready. If you need to add more flour, you can deviate from the recipe, the main thing is that it is elastic, and it is a pleasure to sculpt from it!

The dough for dumplings with potatoes should rest for about half an hour.

In the next video you will learn how to make dough for dumplings with milk.

Very simple recipe:

Yeast

The following dough recipe for dumplings with potatoes is a must-try for any curious housewife. Making dough using yeast is a fairly popular method.

The dumpling product prepared in this way is soft and resembles a steamed dish.

For the dough we take:

7.5 - 8 glasses of flour;
700 ml. water;
1 tbsp. spoon of sugar;
0.5 teaspoons of salt;
0.5 teaspoons of soda;
20 gr. yeast.

We dilute the yeast in water, which should be slightly warm, along with sugar and salt in a deep bowl. Pour 6 cups of flour into this solution, pour soda on top.

We begin by mixing the baking soda and flour first, and then mixing it into the water. Knead well, you will get a sticky substance, add the remaining flour to it, sometimes you need more of it than stated in the recipe.

The delicious dough for dumplings with potatoes is pre-prepared, so we wrap it in a towel and let it rise for about an hour. After this time, it will be completely ready, you can start sculpting. We divide it into several parts.

To prevent the dough from drying out, cover with plastic wrap the part that is not yet involved in modeling.

Custard

This method is especially interesting if you decide to make dumplings for future use, because when frozen, the dough will not crack and will retain all its qualities perfectly.

We will need:

4 cups flour;
1 glass (250 ml) water;
2 tablespoons vegetable oil;
Salt (half a teaspoon).

Sift part of the premium flour (about half) into a deep bowl. Boil water, dissolving salt in it.

Pour this solution in a thin stream into the recess in the mound of flour, stirring vigorously either with a fork or a blender with an appropriate attachment. Add the remaining flour to the resulting mass and knead into a stiff, elastic dough.

The resulting product must be left in a plastic bag for half an hour in the refrigerator. The choux pastry is ready for further use. If necessary, it can be frozen.

Watch a video on how to prepare choux pastry for dumplings with potatoes:

Dough for “lazy” dumplings

Free time is running short, but you still want to pamper yourself and your loved ones with such an amazing dish as dumplings? It doesn’t matter, there is a wonderful alternative - “lazy” dumplings - fast, tasty and inexpensive!

Required ingredients:

Flour (premium grade) – 5 tablespoons;
Boiled potatoes - 500 gr;
Chicken egg - 1 pc.;
Salt (to taste).

From preparing dumplings, let's move on to manti. This is also a very tasty dish, which many prefer to the famous dumplings and classic dumplings. Cook with your soul!

The recipes for dough without yeast for thin and tasty pizza are presented. Pamper your family and friends with culinary masterpieces!

All the secrets of real pie dough can be found in the Detailed step-by-step recipe that every housewife should know!

How to “make” the dough for lazy dumplings? Let's explore the process step by step!

First, grind the potatoes into a puree, then add the remaining ingredients to this mixture and mix thoroughly. The dough is almost ready, you just need to give it a little time to brew.

You don’t have to make “lazy” dumplings - that’s why they are lazy, just roll the sausage and cut it into small circles.

Then you need to start cooking, be sure to let the water boil, only then add the dumplings and, stirring, cook for about 3 minutes.

The dough is also suitable for long-term storage in the freezer.

Modeling dumplings

First, divide the prepared dough into small portions. Since this is not a matter of minutes, we cover the dough that is not used in modeling so that it does not weather or dry out, thereby retaining its best properties.

Take one of the pieces of dough and begin to roll it into a thin layer, about 3 mm thick. We cut out circles (5 cm in diameter) using a regular glass or using a special device.

You can also obtain blanks for future dumplings using another method. Namely: roll out the dough into a sausage with a diameter of approximately 2 cm, cut into circles approximately 1 cm thick, form a flat cake from these circles with your fingers and roll out with a rolling pin, you will get the same circles of approximately the same diameter - 5 cm.

We lay out our filling on the resulting blanks, fold them in the shape of a crescent and tightly fasten the edges to each other.

If the dough is dry and difficult to mold, the edges can be moistened with water. The edges must be tightly sealed so that the filling does not crawl out during cooking.

The seam can be diversified and made in the form of a pigtail; this will not only be original, but will also additionally protect the filling from leaking.

Making such a braid is not at all difficult. We place the dumpling with the already molded edges on the left hand with the seam in the direction of the right hand. We bend the bottom corner at the base of the dumpling, then make the next bend and so on until the end of the seam.

Perhaps the first braid will not be entirely openwork, but it’s only a matter of time. You just have to get your hands on it.

There is also a lesser known method of sculpting. We still divide the dough into several parts, roll out one of them into a rectangle 3 mm thick, lay out the filling in the center so that there is about 2 cm of space between the filling.

It turns out to be a kind of sausage stuffed inside. We clamp one edge, cut off the dough from the other edge, about 1 cm, fasten the edges by pressing, the dumpling is ready. And so on.

Which sculpting method you prefer is up to you to decide. In any case, making dumplings is a pleasure!

This calming activity will help relieve stress and relax. And the whole family will be satisfied, because this dish is not only satisfying, but also very tasty!

We present to you several more ways to sculpt dumplings in the video:

The dough may rupture during cooking and all the filling will come out into the water. To avoid this, you should not be too zealous with the filling; one small heaped teaspoon is enough for one dumpling.

You cannot overcook the dumplings, otherwise they will become rubbery. The approximate cooking time is from 1 to 3 minutes from the moment the water boils.

If the dough is mixed with kefir, then cooking takes no more than 1 minute. You need to throw it strictly into boiling water, but reduce the heat so that the dumplings do not fall apart in the boiling water.

If there is still some dough left and the filling has already run out, you can use it for dumplings.

To prevent the finished dumplings from sticking together, after you place them on a plate, you need to add butter to them.

Dumplings can be served with sour cream, butter and cracklings.

We wish your whole family a delicious dumpling dinner!