Vareniki with potatoes step by step recipe with milk. Recipe for dumplings with potatoes. Vareniki with mashed potatoes and fried onions

Vareniki with potatoes and dumpling dough

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By the method of trials, I came to the conclusion that it is better to cook potato dumplings in a lean version - dough for dumplings on water, mashed potato filling with onions. So 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 cook dumplings with potatoes, a step-by-step recipe with a photo will show the entire cooking process from kneading the dough to serving the finished dish. There is nothing complicated, but be patient or call assistants. Modeling dumplings is not a quick, laborious business, especially if you need to cook for a large family.

On an industrial scale, I don’t make dumplings, frozen ones somehow didn’t take root in our country. If you want to make a margin, increase the number of products by two to three times.

Ingredients

To make 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 sprinkling (a glass of 250 ml);
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. At the first, knead the dough and let it brew - it will take a little more than half an hour. While the dough is infused, prepare the filling: boil the potatoes, fry the onion, mix and cool. It is impossible to sculpt dumplings with hot filling: you burn your hands, the dough softens and “floats”, sticks to the table. When it cools down everything works great. Then stick dumplings, boil and immediately on the table.

How to cook delicious dough for dumplings with potatoes

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

I sift a little more than two cups of flour. I advise you to add flour in parts, as written in the recipe. Flour is different in quality, gluten content, moisture content and all this affects the density of the dough. I may need more, you may need less. In any case, if the dough for dumplings is sticky, soft, it is easier to mix flour than to pour water into the steep 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 laid out on the board.

I dust the surface with flour, spread the dough and continue to knead 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 hammered with flour and at the same time not made too soft. A hard one does not roll out well, a soft one will quickly become sour when cooked, and it will crack when frozen.

Usually it takes me from three to 3.5 cups of flour - focus on this amount too. Well kneaded dough will not stick to the surface, it feels soft, but elastic. I roll it into a bun, return it to the bowl. I cover and let it “rest” for 25-30 minutes. When insisting, the texture of the dough will improve, it will become softer, more plastic.

Preparing the stuffing for dumplings with potatoes

I clean the tubers, cut them into large pieces of approximately the same size. With this cutting, the potatoes will evenly boil from the top and in the middle. I dip 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 with a fork - if it comes in easily, the potatoes are ready.

I drain the broth (you can leave a little to dilute the mashed potatoes), mash the potatoes with a crush. You need to knead well. In the filling for dumplings with potatoes, mashed potatoes should be made homogeneous, not liquid, but not very steep either. If thick, lumpy, add broth and bring to the desired consistency.

I cut the onion into small cubes. I heat up the oil, add the onion. I fry on a weaker than average fire so that the frying is even and the edges do not burn. If you are cooking non-lean potato dumplings, you can fry the onion in butter or lard.

I fry the onion until a golden hue appears 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 dumplings, the rest I spread in potatoes. It remains to mix the onion with mashed potatoes, add salt if necessary. Pepper lightly and chill.

How and how much to cook dumplings with potatoes

The dough for dumplings with potatoes rested, the filling cooled down. I turn to the most important stage - rolling out the dough and sculpting dumplings. You don’t need to roll everything out right away, the layer will dry out quickly, it will be difficult to make dumplings. For convenience, I divide the dough into three or four pieces. I take one to work, the rest are waiting for their turn. I sift a spoonful of flour on the board, roll it in, roll it into a bun. Then I dust a little more with flour and roll it out with a rolling pin to a thickness of 2-2.5 mm.

When rolling, the layer will “shrink”, shrink - sprinkle with flour and continue to roll with a rolling pin from the middle to the edges. Turn over, dust again with flour 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, thin at the edges. From such a test, dumplings will be different 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 value is at your discretion, I used a thin glass with a diameter of about 8 cm. I collect the scraps of dough, knead in my palms until a small bun is obtained. You can immediately roll it out or put it in a bowl and then combine it with scraps from other pieces.

I put a teaspoon of filling on each circle, or enough so that the edges remain empty.

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

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

After a while, the water will begin to boil again, and the dumplings will float one or two. As soon as everyone comes up, I mark the time. After five minutes, you can catch it with a slotted spoon. But in general, how much to cook dumplings with potatoes depends on the thickness of the dough. If done 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.Take out dumplings and hold them in a slotted spoon. Let the water drain and then transfer to a large bowl.

In a bowl with dumplings, I spread the fried onions along with the oil. I cover, rotate the bowl in a circular motion so that the onion pieces and oil are evenly distributed.

Potato dumplings are such a dish that you can’t heat up, so plates, spoons, forks should be on the table, and 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 taste of dumplings will resemble fried pies.

Options for fillings for dumplings with potatoes

With mushrooms. The simplest solution is champignons. We cut 200-250 grams of mushrooms into pieces, fry in oil until soft. We combine with chopped herbs, a little pepper for flavor. Add to puree and stir.

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 oil, fry finely chopped onion. We spread 200-250 grams of minced meat and stir continuously, kneading all the lumps. After a few minutes, the minced meat will brighten, allocate juice. Increase the heat, evaporate the liquid and fry until tender. In the process of frying, flavor with spices and add salt.

With cottage cheese or cheese. We take 150 grams of cheese or well-squeezed cottage cheese. Knead with a fork. Mix with warm mashed potatoes and finely chopped dill. If feta cheese is added to the filling, salt the potatoes moderately, 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 all together continue to fry until the liver is soft. We do not fry strongly. We pass through a meat grinder, combine with crushed potatoes.

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

One of the versions of the recipe in video format

The best dough for dumplings with potatoes is something that boils quickly, but at the same time it is not raw, but soft inside, tasty, thin and does not tear. You will now learn the main advantages of a good dumpling test.

An important feature of this test is that it perfectly tolerates freezing. From which it follows that you can sculpt dumplings for the future, and then cook in portions as needed. On the one hand, this is a very convenient way to prepare semi-finished products, and on the other hand, it is also a great opportunity to bring the family together for collective modeling of dumplings.

Ingredients:

- wheat flour - 4.5 cups (the exact amount depends on the variety)

- egg - 3 pcs.

- hot water - 1 stack.

- vegetable oil (refined). 4 tbsp

- salt - a pinch

Cooking:

From the dough obtained during the preparation process, about 100 dumplings with medium-sized potatoes are obtained.

Sift half the flour into a wide metal or enameled bowl. Don't use the rest yet. Flour should not be cold, but at room temperature.
Then, in a separate bowl, mix the oil, salt, eggs. Mix thoroughly with a fork or whisk. Pour in hot water without stopping whisking.
After that, pour the resulting mixture into the flour and, stirring, put on the stove. Heat the batter until bubbles appear, but do not let it boil.
Remove the metal bowl from the heat, add the rest of the sifted flour, knead the dough thoroughly until a plastic state, into a homogeneous ball. A well-kneaded dough should not stick to your hands, be pliable and smooth.

Flour is different for everyone, so it is very important to control its amount when kneading the dough for dumplings with potatoes. Too much flour will make the dough hard and unrollable. Therefore, flour is added to the dough in small portions, as needed, relying on common sense and intuition.

Cover the dough with cling film and leave it for at least half an hour. During this time, all the ingredients are mixed together in the dough, it acquires the desired structure. So you have to wait 30 minutes.
After that, cut off a piece from the ball and roll it out on a table or board into a thin cake. Cut out blank circles with a glass and put pre-prepared mashed potatoes in the middle of each. Fasten the blanks together in a circle in the traditional way.
The dough rolls out perfectly, does not stick, the cakes are easily glued together, forming beautiful dumplings with potatoes of the same size. However, in this method, after cutting out the dough, trimmings remain, which then need to be mixed back into the main ball.

The second easier and faster way to cut the dough is to form a sausage with your hands, divide it into separate pieces and roll out each piece separately with a rolling pin. In this case, no trimmings remain, but visually finished dumplings come out of different sizes.

Put raw semi-finished products in salted bubbling boiling water, dropping one at a time, spreading across the width of the pan. Dumplings are boiled in water for no more than 5 minutes from the moment of boiling.

How to make dough for dumplings with potatoes that never boils

This is exactly the recipe when dumplings are always obtained, they are so tender and tasty that they melt in your mouth, and the dough does not separate from the filling.

For all important questions contact

You know, I just love it, a step-by-step recipe with a photo will clearly demonstrate this to you! And not only with a satisfied look to crush appetizing “bags” with tender mashed potatoes sprinkled with herbs or crispy with fried onions, but also to sculpt them. Yes Yes! Let many consider me strange, but I am not embarrassed by a small pogrom in the kitchen after the next “event” to replenish the strategic stock in the freezer.

Although after it I usually find flour in the most unexpected places, not to mention the handles on kitchen cabinets, refrigerators and doors. As luck would have it, at the “just right time” my nose starts to itch, a strand of hair comes out of my hair, or the phone rings. And after an hour of continuous modeling of dumplings with potatoes, I appear before the eyes of the household in places white, shaggy, but completely happy. Because water is already gurgling in a saucepan, and small ruddy pieces of lard or a golden onion are sizzling in a pan.

By the way, I like the filling to dominate the dish. Therefore, I make dumplings with potatoes from tough dough. Almost like dumplings. But if you "respect" a plump, crumbly base, replace the water with kefir and experiment with the amount of flour. Shall we start?

Required ingredients for making dumplings:

For test:

high-grade wheat flour - 450-550 g
purified water - 250 ml
salt - 1/2 tsp
odorless vegetable oil - 2 tbsp. l.

For stuffing dumplings:

potatoes - 1 kg
onion - 1 pc. (large)
salt - 1 tsp (without a slide) or a little less, to taste
ground black pepper - a pinch
deodorized vegetable oil - 2-4 tsp
butter - 50 g

How to prepare dumplings with potatoes (my step by step recipe):

Sift the flour into a deep bowl or on a cutting board. Add salt. I advise you not to use all the flour at once. Leave about half a glass. The remaining product can then be added. If the mass sticks to your hands or does not seem cool enough. Pour in vegetable oil. This is not a required ingredient in dumplings. But it makes the dough more elastic, soft and pliable. Suitable for both olive oil and sunflower.
Add slightly warm water. It is advisable to boil the liquid. And then cool to 35-25 degrees.
With a silicone spatula or a regular fork, start kneading the mass. Did she get thick? You can switch to manual kneading. Knead the dough for dumplings with potatoes for at least 10 minutes. By consistency, it should be uniform, soft, elastic and pliable. The released gluten will make it texture similar to an earlobe. Have you achieved this result? Wrap the future shell of dumplings in polyethylene. Let it "rest" at room temperature for an hour. By the way, the dumpling base can also be made in a food processor. Or a bread maker on the appropriate program.
In the meantime, take care of the potatoes. Clean and wash the tubers. For stuffing dumplings, it is better to use potatoes with a yellowish core. They are very well boiled due to the high concentration of starch. Vareniki with such potatoes will turn out soft and tender. Cut the potatoes into medium-sized pieces, as in the photo.
Place the potato pieces in a bowl. And fill with clean cold water. Cook until tender at a constant moderate boil. Salt after boiling.
Peel and rinse a large onion or a couple of small ones. Finely chop. Fry in hot vegetable oil. Onions will make the taste of dumplings more interesting.
Check the readiness of potatoes with a knife or fork. Drain the broth into a separate container. And mash the boiled tubers with a crush, gradually adding liquid. All the water left after cooking will not be needed. Potatoes for dumplings should not be too liquid. The path is better to be slightly dry. Read more:
Pour the pepper and onion along with the vegetable fat in which it was fried. Put in a piece of butter. Stir the potatoes again. Try it. Adjust to taste if necessary.
Cut off a third or a quarter of the dough. Roll thin. Using a glass, cut out round blanks for dumplings. There is another way to quickly make dumplings with potatoes, I did not include it in this step-by-step recipe, but I will briefly describe it, without a photo. Form a "sausage" from part of the dough. Divide it into several small pieces. Roll each piece into a ball. And turn the spherical blanks with a rolling pin into flat "pancakes".
Now put some stuffing on them. I love that there are a lot of potatoes in dumplings. So I put in about a tablespoon. Press lightly so that the mass does not come out.
Bend the workpiece in half. Carefully pinch the edges with your thumb and forefinger so that the dumplings do not fall apart during cooking and the potatoes do not fall out.
You can make a "pigtail". But I don't really like this decoration. Because it thickens the edges of the dumpling. Sometimes I press down with the flat side of the tines of the fork and a pretty pretty pattern comes out. But most often I just carefully sculpt dumplings without any decorations.
This is how they turn out. If you want to prepare a couple of dozen for future use, put them on a cutting board sprinkled with an even layer of flour. And freeze. Take potato dumplings out of the freezer as needed. Throw into boiling salted water directly frozen. After boiling again, boil for 3-5 minutes (depending on the thickness of the dough). Then remove with a slotted spoon and transfer to a serving dish. Only molded, not yet frozen dumplings should be cooked in the same way.
It is very tasty to eat dumplings with potatoes with homemade or store-bought sour cream. Or with chopped herbs. Or with onions fried in vegetable oil. Or with cracklings. Or just butter.

What can be added to potatoes for stuffing dumplings

Chicken or pork liver. Take 300-400 g of liver per kilogram of potatoes. Maybe a little more. Boil it until done. Or fry in vegetable oil. Then twist in a meat grinder or chop with a blender. Add to potatoes and stuff dumplings with this aromatic stuffing.
Mushrooms. For example, mushrooms. Wash and finely chop about 300 g of mushrooms. In a dry frying pan, evaporate the liquid from them. Then add 2-3 tbsp. l. butter. Fry until golden. Pour over separately prepared mashed potatoes. Vareniki with potatoes and mushrooms are simply amazing.
You can also add fried minced meat to the potato filling of dumplings. Suitable pork, beef, chicken or a combination. It will take 200-300 g for the amount of ingredients indicated in the recipe above. Put the meat in the heated vegetable fat. Fry. At the very end, add salt and pepper to taste. Mix with potatoes and make dumplings. Minced meat, by the way, can be replaced with boiled meat, passed through a meat grinder.
It will turn out very tasty with smoked lard or bacon. Finely chop a 150-gram piece. Brown in a dry frying pan. Potato filler for dumplings will acquire a completely different taste.
Another win-win option is hard cheese. Cut it into small cubes or grate coarsely. Mix with mashed potatoes.

Bon varenichno-potato appetite!

Vareniki with potato filling and such tender dough are beyond competition

For the test you will need:

3 cups (450 g) flour
3 art. spoons of sour cream
1/2 teaspoon salt
1/2 teaspoon soda
about 100 ml (1/2 cup) room temperature water

For filling:

5-6 small potatoes (500 g)
2 onions
70-100 g butter
ground pepper

Note: Sour cream can be replaced with almost any fermented milk product, but sour cream dough makes the most tender.

Cooking method:

Peel the potatoes, cut into large pieces and boil in salted water. Drain the water, put half the butter in a saucepan and make a puree.
Finely chop the onion and fry in vegetable oil until a beautiful ruddy color.
Sift flour into a bowl and mix it with salt.
Add soda to sour cream and mix well.
Add sour cream with soda to flour, mix and, constantly stirring and adding water, knead the dough of medium density.
Knead the dough well and wrap it for 15-20 minutes in a film or bag so that the dough stands a little and does not become weathered.
Pepper the mashed potatoes, add half the fried onion to it and mix everything well.
Cut off about a quarter from the finished dough, roll a sausage about 3 cm thick from this piece, which is cut into pieces about 1.3 cm thick. Keep the rest of the dough in a film.
Roll out the pieces of dough into thin circles. Keep the dough blanks under a napkin so that they do not dry out.
Put an incomplete teaspoon of the filling in the middle of the circle.
Close the edges of the dumpling carefully. If desired, you can decorate the edge of the dumpling with a “pigtail”.
Vareniki dip in boiling salted water, stir lightly so that they do not stick to the bottom, and cook for 2-3 minutes after rising to the top.
Take out the boiled dumplings with a slotted spoon and put in a bowl with the remaining butter. Sprinkle the dumplings with the remaining fried onions, and, if desired, lard cracklings. You can eat dumplings with sour cream.

Recipe for dumplings with potatoes

To prepare the recipe for dumplings with potatoes, we need:

for the potato filling

600-700 grams of peeled potatoes,
2 heads of onions,
salt,
pepper,
water,
vegetable oil,

for dumpling dough

1 egg
water,
1 teaspoon salt
450 grams of flour.

Recipe for dumplings with potatoes:

To prepare dumplings with potatoes, you need to knead the usual dumplings dough, the recipe for which can be found here.
Place the potatoes (peeled) in a bowl. Strongly large potatoes must be cut into smaller pieces. Pour the potatoes with water so that it covers it completely and put it on the fire to boil. After the water boils, it must be salted to taste. Reduce the heat a little, cover the pan with a lid and cook the potatoes until tender. I cook for 20-30 minutes. The readiness of the potatoes is checked with a fork, we pierce the potato, if it is soft, then it is ready.
Drain water from potatoes. But it should not be immediately poured into the sink, it is better to pour into a cup. Potato broth can be useful to us later. Let's mash potatoes.
Peel the onion, finely chop and fry in vegetable oil until golden brown.
Add the fried onion to the mashed potatoes and stir, salt and pepper to taste.
If the puree turned out dry, then add a little potato broth to the potatoes and mix.
The dough is ready, the filling is ready, let's start sculpting dumplings with potatoes.
Separate a small piece from the dough, about a fifth. Roll this piece into a sausage. The sausage should not be too thin, its diameter should be about 2-2.5 cm. Cut the sausage into circles. Dip each circle in flour on all sides, shake off excess flour. Roll out the circles into cakes (not thin, but not thick).
Put a small amount of potato filling in the center of each cake and close the edges well. For beauty, you can pinch the edge of the dumpling with a pigtail.
Lay the dumplings on a floured board. At this stage, dumplings with potatoes can be frozen for future use.
Boil dumplings with potatoes in a large amount of salted boiling water, about 4-5 minutes after boiling.
We take out the finished dumplings with a slotted spoon on a plate, grease with butter (optional).
Serve dumplings with potatoes hot with sour cream or cucumbers.
Sometimes I bake dumplings with potatoes in the oven. I put them in a greased baking sheet, pour lightly salted water, add a few tablespoons of sour cream, sprinkle with chopped or small whole mushrooms (if available). I bake at 180 degrees for about 30 minutes.

Homemade dumplings with potatoes

Recipe for delicious dumplings with potatoes. I want to offer three options for modeling dumplings - classic, triangular and square. Choose the right option for you. After spending a little time, you will prepare dumplings for the whole family. It is better to eat fresh dumplings that have just been made, they are tender and extremely tasty. But if left, you can freeze. Vareniki with potatoes is one of the traditional dishes of the Christmas table. Therefore, for Christmas, be sure to cook delicious dumplings with potatoes. All the same, homemade dumplings are a completely different matter - both the dough is tasty and the filling.

What is necessary:

for the test

150 ml milk
1 egg
300 g flour
a pinch of salt
1/2 tsp sugar

For filling

4-5 potatoes
Bay leaf
bulb large
vegetable oil

Vareniki with potatoes and onions

How to make dumplings with potatoes

First you need to prepare the filling: boil potatoes with bay leaf to make it more fragrant. After cooking, remove the lavrushka, drain all the water. Dry the potatoes a little (just leave them open for a few minutes) and then mash them. Fry the onion in vegetable oil. Mix mashed potatoes with fried onions and leave. Let it cool down.
Now how to make dumpling dough with potatoes step by step.
Milk for the dough needs to be heated, it should be slightly warm. Add a pinch of salt, sugar and a beaten egg to the milk.
Add a few tablespoons of sifted flour and mix until smooth.
Now add the batter to the rest of the sifted flour and mix. When it’s hard to mix with a spoon, put it on the table and knead the dough with your hands.
It should become homogeneous, elastic and not stick to your hands. Cover the dough with a towel and let it rest for 20 minutes.
We divide the dough into 3 parts. From each part we will prepare dumplings of different shapes.

1 option - classic dumplings

From the dough we make a sausage about 3 cm in diameter. Cut into equal pieces. Roll each piece into a cake about 2 mm thick.
We spread the filling and fasten the edges.

Option 2 - triangular dumplings

Roll out the second piece of dough to a thickness of about 2 mm. Cut with a curly or simple knife into squares of about 6 x 6 cm.
Place a ball of filling in the middle of each square and fold the dough in half from corner to corner.
Press along the edges with your fingers, and then press the edges with a fork. It is both safe and beautiful.
If the edges do not stick together well, moisten your finger with water and run along the edges.
These are the triangular dumplings turned out.

Option 3 - square dumplings

We roll out the third piece of dough with a thickness of about 1.5 mm, that is, thinly. We divide into 2 parts.
We lay out the filling on one part at an equal distance from each other, taking into account that there is enough dough to pinch the edges.
Top with a second layer of rolled out dough. Press the dough between the filling with the edge of the palm of your hand.
Cut into squares, cut off excess dough. In this option, until you “fill your hand”, there can be a lot of waste. But it's not scary. The remaining pieces can be connected and rolled out again.
Press the edges of the square dumplings with a fork on all sides.
This is what we got three varieties of dumplings . I note that triangular dumplings turned out the most. From this amount of dough, approximately 45-48 dumplings are obtained.
We put a wide pot of water on the fire. Bring to a boil. Salt and you can add a little vegetable oil so that the dumplings do not stick together during cooking. For 3 liters of water, 1 tablespoon of oil. When placing dumplings in boiling water, stir the water, creating a water cycle. This is necessary so that the dumplings do not stick to the bottom of the pan.
How long do potato dumplings boil? After the dumplings float, reduce the heat and simmer for 5 minutes.
Remove with a slotted spoon and place on a platter.
Serve with sour cream and fried onions.

BON APPETIT!

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It is difficult to find at least one person who would not like dumplings. Both adults and children love them. Even with potatoes, even with cottage cheese. And how not to love. Each of them contains a piece of soul. They simply cannot be cooked in a bad mood. The very process of modeling, and then a joint meal, always improves the mood of both the cook and those who always eat them with pleasure.

In our family, my mother instilled in us a special love for this dish. Oh, how delicious she cooks them! From the most ordinary unleavened dough, in a rustic way. These are all of themselves - “curved”, not flat, like cakes, but with steep sides, plump, strong. She says that her grandfather loved to sculpt them, and he always sculpted them like that. And what delicious! I would only eat, yes I would eat ...

My mother had good teachers. She also had a large family and many brothers. They didn't like to cook them. But they always ate with great pleasure. Therefore, it was always necessary to sculpt dumplings a lot. And since then, their preparation for mom has become an almost meditative process. She can sculpt them for hours, and does not get tired, she says that she even likes it. Time seems to stop.

In general, I also had an excellent teacher in this matter - that is my mother. And I often cook dumplings for my family. Of course, it takes quite a lot of time to cook them, but you don’t feel sorry for any time to feed your beloved grandchildren, children, husband.

Unleavened potato dumplings

We need for the test:

flour - 3 cups
water - 2/3 cup
egg - 1 pc.
vegetable oil - 1 tbsp. spoon
salt - 1 teaspoon

For filling:

potatoes - 1 kg
butter - 60 gr.
milk - 0.5 cups
salt - to taste
onion - 1 pc. (optional)

Cooking:

1. After kneading, the dough will need time to infuse, so we prepare it first.

2. We take a deep bowl, and sift the flour into it. It is imperative to sift flour, it will be saturated with oxygen during sifting, and the dough will be tastier.

3. In the center we make a recess and drive an egg into it, immediately add salt. We begin to mix the flour with the egg with a spoon, gradually moving the flour from the edges to the center.

4. Then we take boiled water, it should be slightly warm, or at room temperature. Gradually pour it a little bit into the center, continuing to mix. Also, a little vegetable oil was added to the center (in principle, when you make lean dough, you can do without it). When all the water has been poured in and mixed with flour, we begin to knead the dough with our hands right in the cup.

5. When all the flour has been collected, put the dough on a table lightly sprinkled with flour. Mix well and knead the dough until smooth. The dough should be tough and elastic at the same time.

6. Wrap the dough in cling film. Or just leave it on the table and cover it with a cup. The dough should be infused for at least 30-40 minutes.

7. While the dough is infused, cook mashed potatoes. As you can see in the note. The only thing is, if someone is fasting (after all, Great Lent is underway), then you can’t add butter to the puree. Therefore, you can finely chop the onion, fry it in vegetable oil, let the onion cool and add to the puree. Instead of milk, dilute mashed potatoes with water from under the potatoes.

8. If you do not fast, and seasoned the puree with butter, you can still finely fry the onion in vegetable oil, and then put it on dumplings. So the dish will turn out even tastier.

9. Now that the puree is ready and the dough has rested, let's start sculpting potato blanks.

10. We knead the rested dough again, we see how its consistency has changed. It has become more elastic, smoother.

11. Cut off 1/4 - 1/5 of the dough, and roll out the sausage. Then cut it into small pieces. Press the cut edges in flour. We roll out a few pieces, and sculpt. It is not necessary to roll everything at once, so that they do not dry out and do not stick together. It is not necessary to use a lot of flour, too "floury", dumplings will be poorly molded.

12. Put as many potatoes as you can put, and make the products well. They are tasty if they have a lot of toppings. But if there is too much of it, then they will tear during cooking, and all the filling will fall into the water.

13. Roll out cakes - the blanks should be thinner, and this is the golden mean. Roll out too thick, the dumplings will not be the same, roll out too thin, they again may tear.

14. Of course, you can roll out a large thin layer at once, then cut out the same circles with a glass, and sculpt from them. But where is the meditative process then? But seriously, with this method there are a lot of scraps. And if they are reassembled and kneaded, they will already be with an excessive amount of flour, and it will be difficult to mold them into good products. So I'm in favor of the first way.

14. We lay out the finished molded products on a board sprinkled with flour.

15. While we are sculpting, you can put water in a large saucepan to warm up. You need a large pot so that there is enough space for cooking. To make it convenient to mix, and not tear them at the same time.

16. When the dumplings are stuck together, lower them one by one into boiling salted water. If there are a lot of them, then it is better to cook in two runs. The water will stop boiling after a while, no big deal. Take a slotted spoon, and very carefully, so as not to damage them, starting from the bottom, as if we lift them to the top.

17. After a while, the water will boil again. Stir one or two more times. The dumplings will start to float one at a time, and soon they will all float up. The water should boil cheerfully enough, but it does not need to overflow over the edges of the pan. Therefore, adjust the fire to the desired.

18. After all of them have surfaced and active boiling has begun, after 5 minutes they are ready. But if you get them with thick walls, then you can cook them for another 3-4 minutes.

19. When dumplings with potatoes are ready, take them out with a slotted spoon into a large bowl. Allow the excess water to drain through the holes in the slotted spoon first. Pull them out carefully, at this stage they can also be easily damaged.

20. Put butter or onion fried in oil into a cup with finished products. Mix. I mix by rotating the cup from side to side, and slightly tossing the dumplings up. The main thing is to catch them back in time so that they do not scatter. Stirring them with a spoon can damage them. And then you get the dough separately, and mashed potatoes separately.

21. Prepare plates, forks, sour cream, butter in advance. Vareniki - oh, how they don’t like to stand on the table for a long time, and wait until everyone is gathered. They must be eaten with heat, with heat!

Well, I don't talk anymore. Eat healthy and enjoy a delicious, hearty potato dish.

Bon appetit!

P.S. If it suddenly happened that for some reason they remained uneaten for you .... Well, everything happens in life. Place them in the refrigerator with a lid on. Get up in the morning, melt a piece of butter in a frying pan, or you can use vegetable oil, and put the remaining copies in a hot frying pan. Fry them on both sides and eat fried.

Believe me, it will be no worse than freshly brewed. My children always ask me to make more dumplings so that they will be left on the second day. They really love them in all forms, and I think this is such a secret move to prolong the pleasure!!!

Bon appetit!