Potato dumplings: recipe

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

Despite the fact that potato dumplings are considered a national dish of Ukrainian cuisine, Belarusians, Poles and other nations have their recipes. They turn out so satisfying that they can easily feed a large family. They are prepared according to several different recipes, the most interesting of which will be presented in today's article.

Classic

According to the technology described below, you can relatively quickly make delicious and satisfying potato dumplings. The recipe for this dish involves the use of a certain set of products, most of which are always in every kitchen. But to avoid unpleasant surprises, before starting the process, check if you have on hand:

• Pair of chicken eggs.
• 5-6 large potatoes.
• A couple tablespoons of flour.
• S alt, herbs and spices.

Cooking algorithm

To make delicious and satisfying potato dumplings, you need to strictly adhere to the recommended technology. The process itself can be conditionallydivided into simpler steps. The first thing to do is potatoes. It is washed, peeled and boiled in s alt water. Ready tubers are mashed and combined with eggs and flour. All this is s alted, seasoned with spices and mixed well.

From the resulting dough form sausages and cut them into not too large pieces. Almost finished products are immersed in boiling water and boiled for no more than five minutes. Immediately after that, they are thrown back into a colander and wait for the excess liquid to drain. Potato dumplings are served, photos of which can be seen below, with sour cream or fried onions. If desired, the dish is sprinkled with chopped herbs.

Lent option

To prepare this hearty and appetizing dish, you will need quite a bit of time and a bit of patience. In addition, you must have all the necessary ingredients at your disposal. So that your family can try lean potato dumplings, you will need:

• Pair of onions.
• 4 large potatoes.
• A couple of cloves of garlic.
• 100 milliliters of vegetable oil.
• 6-7 black peppercorns.
• A tablespoon of dill seeds.
• S alt and some flour.

Sequence of actions

In a saucepan filled with boiling water, add garlic, s alt, peppercorns, dill seeds and a couple of tablespoons of vegetable oil. Peeled potatoes are also immersed there and boiled. Ready vegetable is removed frompans and mashed. The liquid in which it was boiled is filtered through several layers of gauze, poured into 150 milliliters and combined with a small amount of flour. Everything is well stirred so that a homogeneous creamy mass is obtained.

In a frying pan greased with a third of the remaining vegetable oil, fry one chopped onion and combine it with mashed potatoes. A decoction is poured there, in which flour is dissolved. Everything is well mixed. Sifted flour is gradually poured into the resulting mass.

Pinch off small pieces from the finished dough, roll them out with a sausage and cut into squares. The resulting products are boiled in s alted boiling water with the addition of a tablespoon of vegetable oil. After a couple of minutes, they are thrown into a colander and wait for the excess liquid to drain. Almost ready potato dumplings, the recipe with a photo of which is presented in today's article, are returned to the pan. Chopped fried onions are also added there and gently mixed.

Meat variant

This hearty and at the same time quite light dish is especially relevant in the summer heat. It does not contain any harmful additives, so it can be prepared not only for adults, but also for children. To serve potato dumplings for dinner in time, go to the nearest store in advance for the necessary products. In this case, you will need:

• 400 grams of potatoes.
• A couple tablespoons of semolina.
• 350 grams of fine flour.
• Raw egg.
• 250grams of chicken fillet.
• Onion bulb.
• S alt, herbs and spices.

Process Description

The washed and peeled potatoes are boiled in s alted boiling water, mashed and cooled. Raw egg and semolina are added to the chilled mass. All mix well, trying to achieve maximum uniformity.

Sifted flour is poured into the future potato dough. Everything is intensively kneaded until a soft, slightly sticky mass is obtained. The fully cooked dough is removed to the side.

While it will infuse, you can take time for the stuffing. To prepare it, grind raw peeled onions and washed chicken fillet in a blender. All this is s alted, seasoned with spices and poured with a small amount of cool filtered water. The finished stuffing is mixed again and proceed to the next step.

Infused potato dough is spread on a flat surface, sprinkled with a small amount of wheat flour, and divided into several approximately equal parts. Each piece is flattened. In the middle of the resulting cakes, spread a tablespoon of minced chicken and carefully pinch the edges so as to form bags. Almost finished semi-finished products are rolled into koloboks and boiled in s alted boiling water until they begin to float to the surface. Immediately after this, the fire is reduced to a minimum and they wait another eight or ten minutes.

Boiled potato dumplings are taken out of the water and placed in a colander. howonly the remaining liquid drains from them, the products are laid out on a hot frying pan and fried in butter. They are served with sour cream, browned onions, cream or tomato sauce.