Potato dumplings - recipe, cooking features, types and reviews

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

Potato dumplings, the recipe of which can be both simple and complex, is a traditional dish of Slavic cuisine. Each family prepares them differently, but there are special rules thanks to which you can treat your household members with real dumplings prepared according to the recipe.

Characteristics of dumplings

Dumplings, dumplings, sorcerers and pyzy - there are no names to define this dish. But all the s alt is hidden in the features of its preparation. Potato dumplings, the recipe of which can be the most diverse, are found in many cuisines of the Slavic peoples. So, in some countries these are potato balls, in others - cottage cheese. Dumplings can be stuffed or unfilled, boiled or fried.

There are a great many varieties of this dish, but first you should get acquainted with the classic recipe. It so happened that the traditional Belarusian dish ispotato dumplings.

Cooking recipe

Ingredients:

• 10-12 medium potatoes;
• 2 bulbs;
• s alt and nutmeg to taste.

Cooking method:

1. First of all, you need to prepare the main ingredient - the potatoes are peeled and rubbed on a fine grater.
2. After that, you need to squeeze the potato juice. For these purposes, it is better to use clean gauze or a dense cloth (so that the potato mass itself does not leak directly).
3. The resulting juice should not be poured. To prepare a traditional Belarusian dish, you will need starch, which is formed in the process of settling the liquid.
4. After adding starch to grated potatoes, add s alt and nutmeg to taste to the total mass.
5. Grated product quickly changes color. To preserve aesthetics, you can add a few drops of lemon juice.
6. Then, small but neat balls are rolled from the resulting dough, which subsequently need to be lowered into boiling water.
7. You can add some black peppercorns and bay leaf.
8. Dumplings are cooked for a short time - about 30 minutes. Garnished with fresh herbs, they are served with sour cream or cream sauce.

Traditional potato dumplings, the recipe of which turned out to be not difficult at all, are ready. In traditional cuisine, they are served with sour cream or dipped in butter with fried brisket and onions.

Meat dumplings

ForTo prepare this simple dish, you will need the following ingredients:

• 14-16 medium potatoes;
• pork (about 500g);
• two medium onions;
• 2 eggs;
• 300g premium flour;
• s alt, pepper and spices to taste.

First of all, you need to prepare the ingredients. From 16 medium-sized potatoes, 4 pieces must be selected, boiled in their uniforms, cooled and peeled. Peel the rest of the potatoes and grate on a fine grater. So that the mass does not darken, you should immediately grate two onions into it or add a few drops of lemon juice.

Then, the potato mass should be freed from excess liquid - gauze or bandage folded several times is ideal for this purpose.

Peeled boiled potatoes must be thoroughly chopped - for this you can use a meat grinder or blender. Then boiled and raw potatoes are mixed together. Eggs, flour, s alt, pepper and spices are added to the mass. You can add a small amount of fresh herbs. The resulting dough is well behind the hands and has a uniform consistency.

Preparing the stuffing and dumplings themselves

These are the simplest boiled potato dumplings. The recipe is unique in that you can use not only meat for the filling - mushrooms, onions and other ingredients go well with potatoes.

Now you need to prepare the stuffing for pork dumplings. To do this, pass the meat through a meat grinder, add to itchopped onion, s alt and pepper to taste.

The dough can be rolled out and formed into round balls or pinched into small pieces. Spread the potato mass on the palm of your hand, make a small indentation and put the minced meat filling in it, and then pinch the edges tightly and form neat balls (for cooking) or flat cakes (for frying).

Potato dumplings (recipe with minced meat is quite simple) can be fried in a pan or boiled. In any case, they should be served with sour cream and fresh herbs.

Potato Dumplings Soup Recipe

The above method of making dumplings can also be used for this serving variation. In this case, dumplings are served with the broth in which they were boiled, seasoned with fresh herbs and sour cream.

Cooking soup can also be very diverse. To do this, you can roll small potato balls with and without filling. You can cook a soup with dumplings and meatballs, add fresh vegetables and a meat bone to the broth. It is worth noting that Belarusian dumplings can be baked in the oven until golden brown.

Cooking Tips

The recipe for potato dumplings with meat is not only stuffed balls. Potato dumplings can be used as a side dish prepared using one of the above methods, and the meat can be served separately as a main course.

To make the potato dough tender and airy, you can addit contains a small amount of milk.

Before adding the eggs to the potato mixture, it is best to beat them with a little butter.

Even grandmothers told their granddaughters that the most delicious dumplings are made from small balls. But this does not mean that the potato mass should be turned into a large number of peas - to create the optimal size, it is advisable to focus on the plum.

Another little secret

Experienced housewives have long taken up the recipe for raw potato dumplings and create culinary masterpieces based on it, which deserve special attention. So, to treat your household with an incredibly tasty and hearty dinner, you can cook the most ordinary dumplings in a very unusual way.

First you need to roll up neat balls of dough, the recipe of which was described a little higher. Can be made with or without filling. Then the potato lumps are carefully lowered into boiling slightly s alted water with the addition of ground pepper and bay leaf. It is important not to overdo it with the number of balls - if there are too many, the dumplings can stick together.

After boiling them for 30 minutes, you can get the dumplings and put them in a colander (so that the excess liquid is drained). After that, the boiled lumps must be fried in butter. You can add a small amount of olive oil. Grandma's secret: it is best to fry the dumplings one by one, gently turning each one, until golden brown. This is how incredibly tasty dumplings are obtained,which can be served with sour cream or any other sauce.