Vareniki with potatoes: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Every housewife, even the most inexperienced one, can cook dumplings with potatoes. A simple dough and filling recipe will help you create the most delicious and tender dumplings. Let's learn more about recipes and cooking options, different fillings and additives together.

Description

Vareniki with potatoes are products made from thin soft dough, inside of which is a filling of boiled, mint potatoes in mashed potatoes (classic version). The filling is often complemented by sautéed onions or other vegetables.

Main component

Dough for dumplings with potatoes is prepared in various ways:

• on water, with egg, s alt and wheat flour;
• on milk, with egg, vegetable oil, s alt and wheat flour;
• on water, with egg, vinegar, s alt, butter (or margarine) and flour - a variant of puff pastry.

Any of the proposed test options should be elastic, but soft. Moreover, dumplings on the water with potatoes turn out to be just as tasty as if you usedmilk.

This product has one feature. The dough for dumplings with potatoes is prepared without the use of baking powder. The exception is vinegar - but it does not loosen the dough, but gives it layering. This dough is ideal for baked or fried foods.

Filling options

Vareniki with potatoes can be with a variety of flavors, and filling options are as follows:

• mashed boiled potatoes with fried vegetables or one onion (or chopped green feathers);
• mashed potatoes and mushrooms fried with onions (mushrooms or boiled wild mushrooms);
• mashed potatoes with grated cheese - varieties of soft, hard or pickled 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 at will - beef, pork or poultry);
• mashed tubers and boiled chopped egg (chicken or quail - to taste);
• finely chopped pork belly, bacon or sausage in addition to puree;
• raw grated potatoes with chopped herbs, cheese, raw minced meat or onions.

It depends on whether the stuffing is raw or already prepared in advance, how much to cook dumplings with potatoes. Raw stuffing will take longer after boiling the broth in the pot.

It is important that early potatoes are not taken for the filling. These tubers are soft and contain littleamount of starch - they form a poor quality puree, watery and tasteless.

How to make dumplings?

To mold appetizing, even and identical dumplings, chefs use special techniques, including 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 (a round shape with notches) allows you to mold several dumplings at once, but this method has a large consumption of dough;
• shaping the dough into a sausage and cutting it into small pieces, then each piece of dough is rolled out separately and shaped by hand or with a special molding device - "book";
• rolling the dough into a thin layer and cutting it into even squares or rhombuses - they serve as the basis for molding.

Vareniki with potatoes. Recipe

What ingredients to take:

• large egg - 1 pc.;
• s alt - a couple of pinches;
• liquid (water, milk or mixture) - 200 ml;
• wheat flour - 600 g (+ for dusting when molding products);
• potato tubers - 3-4 pcs. (about 450g);
• onions - a couple of heads;
• lean oil - 3-4 tbsp. l.

The recipe for dumplings with potatoes is presented step by step below:

1. For the dough, crack an egg into a bowl. Pour in water. Add s alt and some flour. Mix well. Add more flour and mix with your hand. Gradually introducing flour and kneading, you will get a dough. Dump it directly on the table and, pressing and shaping a homogeneous lump, blind the desired dough structure. It should not be kneaded for a long time, otherwise it will be tightened, and the dumplings will not mold well.
2. Leave the dough under the film on the table for now. Do not put in the refrigerator.
3. Rinse and peel the potatoes - remove a thin layer. Peel and onion. Rinse vegetables under running water.
4. Cut the onion into smaller pieces and sauté in liquid oil in a frying pan until golden brown.
5. And cut the potatoes into pieces and put to boil in water. If foam forms, remove it. When the product becomes soft, drain the broth - it is not needed for the filling. Remember to mash potatoes into a smooth puree. Do not take a blender for this purpose! It will spoil the puree and make it gooey.
6. Mix mashed potatoes and fried onions, add s alt to taste. It is possible to include here spices, spices or seasonings at will and preferences. In any case, stir the filling well until smooth.
7. Take the dough. Form a sausage out of it and cut it into small fragments - blanks for dumplings. Roll each in turn with a rolling pin into a circle. Do not stack these circles one on top of the other, otherwise they will stick together.
8. When all the blanks are on the table, start filling. Using a teaspoon or dessert spoon, scoop the mashed potatoes and vegetables into round pieces of dough. Fold each circle in half to form a semicircle - a dumpling. Pinch the edges with your hands or use a special tool - a cutter with a round rotating blade.
9. Then use the products for their intended purpose - immediately boil in s alted water, fry, bake or put in the freezer for future storage.

How to cook dumplings?

Dumplings are boiled almost the same as any dumplings. Water in a saucepan is brought to a boil, s alted. Dumplings are dipped into it one by one. The fire is increased to strong to speed up the boil of the broth. The dish is then simmered until tender.

The important thing is how much to cook dumplings with potatoes. The 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 piece of soft or frozen "green" butter with herbs.

Fried or baked dumplings

Delicious potato dumplings are fried or baked.

For the pan-fried version, follow these instructions:

• press each dumpling lightly to flatten it slightly;
• heat up in a frying panbutter and lay out the pastry;
• fry first on one side, then on the other side until golden brown over moderate heat.

To bake dumplings with potatoes, take a baking sheet and grease it with oil. 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 crispy. If desired, you can sprinkle them with grated cheese before baking for a delicious crust.

Freeze for future use

Dumplings with potatoes can be frozen for future use. Easy to do:

• lay baking parchment, food foil or cling film on a cutting board;
• place dumplings one at a time;
• place in freezer drawer for 30-40 minutes to freeze;
• transfer to a plastic bag or freezer container;
• keep in the freezer.