Dumplings with potatoes are a delicious dish. Has historical Slavic roots. It is most widespread in Ukrainian cuisine. But in other regions they also enjoy preparing this dish.
Here in Eastern Siberia we also love boiled “pies”. And they use a variety of fillings, just like in European countries. The most common filling is made from nightshade vegetable tubers.
To diversify the taste of the boiled product, mix it with whatever. Add mushrooms, sauerkraut, lard, cracklings, and onions.
The dough for products also has many options. In addition to the classic one, which is used for dumplings, they also use yeast, kefir, and lean ones. Roll it into a thin layer, cut into plates (round, square). In which the filling is wrapped.
Similar stuffed products are manti with meat, a tasty and satisfying dish.
Dumplings with raw potatoes. You will simply never want any other dumplings again.
My grandmother is from the Urals (and that’s where I spent my childhood) and she always made dumplings with raw potatoes.
We moved to the Volga, and here no one had even heard of such a dish: for them, dumplings with potatoes are dumplings with mashed potatoes. But this is not the same at all. Dumplings stuffed with raw potatoes and onions are much tastier and more aromatic. This is a very simple and satisfying dish. The next day, fried with butter in a frying pan, the dumplings only get better. Believe me, words simply cannot convey how delicious this is. You just have to cook it and try it. And you will simply never want other dumplings again. Ingredients:
Dough:
Filling:
Lenten dumplings with raw potatoes. Step by step recipe
The only trouble: dumplings filled with raw potatoes cannot be frozen raw; they are not suitable for long-term storage - the potatoes darken and the dumplings become very ugly.
Traditionally, dumplings with raw potatoes are served with sour cream (you'll lick your fingers, honestly), and for those who are fasting, onions and mushrooms fried in vegetable oil are suitable (you'll eat your mind). Dumplings that are not finished can be simply fried in butter (or vegetable) oil the next time - again very tasty and a completely different dish. I wish you bon appetit.
Potato dumplings with lard, indicating calorie content per 100 g
This ancient recipe was more often used in villages. Where the main food product was the tubers of this vegetable, which were grown in every farmstead. Lard was also on hand.
The filling for the products is chopped with a hatchet or a knife (very finely). You can use a meat grinder with large meshes on a grid.
What to prepare for the dough:
- wheat flour - 500 g;
- milk - 220 ml;
- egg - 1 piece;
- vegetable oil - 2 tablespoons;
- salt.
What to prepare for the filling:
- potatoes - 1 kg;
- salted lard - 250 g;
- onions - 2 heads;
- pepper, salt.
How to do:
Knead the dough in a deep bowl. First, sift the flour into it and make a hole in it. Add egg, add salt. Pour in milk and vegetable oil. Knead into a thick, elastic dough. Cover the top of the bun with film and let it rest for 20 minutes.
For the filling, prepare boiled tubers. Peel them, cut them into several pieces (if you pass them through a meat grinder). Wash the lard to remove salt and let the water drain. Remove skin, cut into pieces. Peel the onions and also cut into 3-4 parts.
Pass the prepared products through a meat grinder. Add pepper to the minced meat and mix. You can place it in a colander for a while to allow the juice released from the onions and potatoes to drain.
Make sausages from the dough and cut them into pieces. Roll out each piece into a round cake. Place one teaspoon of filling on the flatbread and pinch the edges.
Boil the products in a large saucepan, in small portions. First salt the water and throw the bay leaves into it. Place semi-finished products in boiling water.
How long to cook dumplings ? Products made from raw tubers are cooked a little longer. They must be brought to a boil while stirring. Then cook over low heat for another 7 minutes, with the lid closed. Serve with ketchup and sour cream.
Calorie content of the dish. A boiled product stuffed with lard and vegetables has a high calorie content. Therefore, the dish is not suitable for people on a diet. It contains about 260 kcal per 100 g of finished product. It contains 11 g of fat, 7 g of protein and 33 g of carbohydrates.
Recipe for dumplings made from potatoes, salted cabbage and lard
A delicious dinner option can be made from leftover mashed potatoes from lunch. If you add salted cabbage to it and pack it in kefir dough. Or prepare this dish according to the recipe.
For the test we take:
- flour - 3 cups;
- kefir - 2 cups (warm);
- eggs - 1 piece;
- soda - 1/2 teaspoon;
- salt.
For filling:
- mashed potatoes;
- cabbage - 300 g;
- milk - 50 ml;
- onion - 1 head;
- butter - 50 g;
- salt.
For frying: salted lard and onions.
How to cook:
Prepare the puree in advance so that it has time to cool. To make its consistency more delicate, add warmed milk and butter to the hot puree. Squeeze the salted (sauerkraut) cabbage from the brine and chop finely. Combine it with the prepared puree.
Knead the dough with kefir, first dissolve soda in it and add salt. Let the dough rest for about 20 minutes. Then roll it out and stick on the dumplings. Place a pan of water on the fire. Boil the products.
Meanwhile, prepare the roast. Cut the lard into pieces and place in a hot frying pan. Once the fat has rendered out, add the chopped onion. Keep on the stove until golden and remove. Serve the finished dish with fried lard on the table.
Recipe for potatoes with cracklings
Boiled products with cracklings are fragrant and tasty. This dish is also high in calories. After all, pieces of fried lard are placed in the filling. Calorie content per 100 g of product is 299 kcal.
Ingredients you will need:
- 500 g flour,
- 200 ml water,
- 1 egg
- 800 g potatoes,
- 2 onions,
- 200 g lard,
- vegetable oil,
- salt.
Preparation:
Knead the dough from the indicated products by mixing water, egg, flour. Don't forget to salt it. The dough should come off your hands well and be elastic. Give the bun some time to ripen, covering it with a napkin to prevent it from drying out.
Boil the tubers and prepare the puree.
Cut the lard into pieces. Fry in a hot frying pan until the pieces are browned but not burnt. The fat should be rendered from the pieces.
Grind the greaves and add to the puree. Add onions fried in the same pan.
The mashed potatoes with cracklings are ready. Now roll out the dough, cut out circles from it and make dumplings.
Dumplings with raw potatoes: recipe, recommendations, reviews
The recipe for dumplings with raw potatoes and onions has its own charms. First of all, it's taste. The products are more juicy due to the fact that the potatoes release their juice during the cooking process. In addition, according to reviews from many housewives, the recipe for dumplings with raw potatoes helps out when there is a lack of time. Potatoes do not need to be pre-boiled and mashed. And since the boiled filling also needs to cool completely before being put into dumplings, judge for yourself how much additional time is wasted. Let's reveal the secrets of making dumplings with raw potatoes. Recipes for dough and raw potato filling await you in our article.
