Potato filling for dumplings. Preparing the choux pastry

It's hard to find at least one person who doesn't like dumplings. Both adults and children love them. Either with potatoes or cottage cheese. So how can you not love. Each of them contains a piece of soul. It’s simply impossible to cook them in a bad mood. The process of sculpting itself, and then a shared 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, rustic style. They are all like that - “curved”, not flat like flat cakes, but with steep sides, plump, strong. She says that her grandfather loved to sculpt them, and always sculpted them. And how delicious! If only I could eat, yes, eat...

Mom had good teachers. And she also had a big family and many brothers. They didn't like to cook them. But they always ate with great pleasure. Therefore, it was always necessary to make a lot of dumplings. And since then, preparing them for my mother has become an almost meditative process. She can sculpt them for hours and doesn’t get tired, she says that she even likes them. Time seems to stop.

In general, I also had an excellent teacher in this matter - my mother. And I often cook dumplings for my family. Of course, preparing them requires quite a lot of time, but you don’t mind wasting any time to feed your beloved grandchildren, children, and husband.

Dumplings with potatoes made from unleavened dough

For the test we need:

• 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)

Preparation:

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

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

3. Make a hole in the center and drive the 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 take boiled water, it should be lukewarm or at room temperature. Gradually pour it a little at a time into the center, continuing to stir. We also added a little vegetable oil 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 directly in the cup.

5. When you have collected all the flour, place the dough on a table lightly sprinkled with flour. Knead thoroughly and knead the dough until smooth. The dough should be stiff 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 rest for at least 30-40 minutes.

7. While the dough is infusing, cook the mashed potatoes. You can see it in the note. The only thing is that if someone is fasting (after all, Lent is now underway), then butter cannot be added to the puree. Therefore, you can finely chop the onion, fry it in vegetable oil, let the onion cool and add it to the puree. Instead of milk, the puree should be diluted with potato water.

8. If you are not fasting and seasoned the puree with butter, you can still finely fry the onion in vegetable oil and then place it on the dumplings. This will make the dish even tastier.

9. Now that the mashed potatoes are ready and the dough has rested, let’s start sculpting the potato blanks.

10. We knead the rested dough again, we see how its consistency has changed. It became 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 into flour. Roll out a few pieces at a time and sculpt. There is no need to roll everything out at once to prevent them from drying out and sticking together. You don’t need to use a lot of flour, it’s too “floury” and the dumplings won’t stick together well.

12. Place as many potatoes as you can put in, and form the products well. They turn out delicious if they have a lot of filling. But if there is too much of it, they will tear during cooking and all the filling will fall out into the water.

13. Roll out the cakes - the pieces should be thinner, a golden mean is required in this too. Roll it out too thick and the dumplings won’t be the same; roll them out too thin and they may tear again.

14. You can, of course, roll out a large thin layer at once, then cut out identical circles with a glass and sculpt them. But where then is the meditative process? But seriously, this method leaves a lot of scraps. And if you reassemble and knead them, they will already have an excessive amount of flour, and it will be difficult to mold good products from them. Therefore, I am for the first method.

14. Place the finished molded products on a board sprinkled with flour.

15. While we are sculpting, you can put water in a large saucepan to heat up. The pan needs to be large so that there is enough space for cooking. To make it convenient to mix without tearing them.

16. When the dumplings are molded, drop them one at a time into boiling salted water. If there are a lot of them, it is better to cook them in two batches. 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 lifting them to the top.

17. After some time, the water will boil again. Stir one or two more times. The dumplings will begin to float one at a time, and soon they will all float. The water should boil happily enough, but there is no need for it to overflow the edges of the pan. Therefore, adjust the heat to the desired level.

18. After they all float to the surface and active boiling begins, they are ready in 5 minutes. But if you get them with thick walls, then you can cook them for another 3-4 minutes.

19. When the potato dumplings are ready, remove them with a slotted spoon into a large bowl. Before doing this, allow excess water to drain through the holes in the slotted spoon. Pull them out carefully; at this stage they can also be easily damaged.

20. Place butter or onions fried in oil into a cup with the finished products. Mix. I stir 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 don’t run away. If you stir them with a spoon, you can damage them. And then you will get the dough separately, and the puree separately.

21. Prepare plates, forks, sour cream, and butter for the table in advance. Dumplings - oh, how they don’t like to sit on the table for a long time and wait for everyone to gather. You need to eat them piping hot!

Well, I don’t distract you with conversations anymore. Eat for your health and enjoy a tasty, satisfying dish with potatoes.

Bon appetit!

P.S. If suddenly it happened that for some reason you left them uneaten... Well, anything happens in life. Place them in the refrigerator, covered. Get up in the morning, melt a piece of butter in a frying pan, or you can use vegetable oil, and place the remaining pieces on a hot frying pan. Fry them on both sides and eat them toasted.

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

Bon appetit!

Dumplings, beloved by many, have become a fairly affordable dish. Now you don’t have to stand in the kitchen for half a day to stick them on; you just need to choose the option with your favorite filling in the supermarket. In this article we will deal with the main issue - how to properly cook dumplings with different fillings so that they do not stick together and fall apart. What are the main rules in cooking dumplings?

How to cook dumplings

Let's start with kitchen utensils: take a wide and low saucepan, the water will boil much faster in it;

do not throw a lot of dumplings into the pan at once, they should have enough space to float up, and it is better that they all float up in the top layer;

pour water into the pan 2/3 full;

even if the dumplings are sweet, add a little salt to the water; salt will prevent sticking and add flavor;

Also, to prevent the dumplings from sticking together, many housewives add a little vegetable oil to the water;

if you are making dumplings from a machine-made store where there is no braid, watch the seams; if you overexpose such products, they will come apart;

To make the water boil faster, throw salt into cold water;

We throw the dumplings into the water only after boiling, otherwise our dish will turn sour;

If the filling in the dumplings is ready (boiled potatoes or cottage cheese), a minimum of time is needed for cooking.

Let's figure it out , how long to cook dumplings with different fillings in different gadgets and what are the best ways to do it.

How long to cook dumplings with potatoes

The cooking time for dumplings with potatoes depends on the filling itself, that is, what other ingredients are in it, as well as on their size. Another important point is what kind of dumplings we will cook (frozen or fresh).

How to cook dumplings with potatoes

Cooking dumplings in a saucepan

1. Place a pan of water on the stove and immediately salt the water.
2. As soon as the water boils, throw in the dumplings with potatoes and stir so they don’t stick together. Continue stirring occasionally until the water boils.
3. After boiling, cook the dumplings with potatoes for 3-5 minutes. If you have dumplings with potatoes and mushrooms, and the mushrooms are pre-cooked (cooked or fried), then the cooking time is the same.
4. If the filling contains raw ingredients (potatoes, onions, lard, etc.), then the cooking time is at least 7 minutes.
5. How long should you cook dumplings with potatoes after surfacing? It depends on what we are preparing: frozen or freshly made. Frozen small ones are cooked for 4-5 minutes after they emerge, freshly molded ones - 2-3 minutes.

Cooking dumplings in a slow cooker

1. In a slow cooker, you can cook dumplings either by steaming or in water.
2. To steam dumplings, pour water into the bowl (preferably boiling water right away) until it reaches the middle.
3. Place the stand for steaming, place the dumplings in one layer, close and select the “Steam” mode.
4. Typically, freshly made dumplings are cooked for 10 minutes, and frozen ones for 15.
5. To cook dumplings in a multicooker in water, we simply throw them directly into the water that is in the bowl in the multicooker. Fresh products are cooked for 3-5 minutes after boiling, and frozen ones for 5-7 minutes. The mode can be selected either “Steam” or simply “Cooking”; it is important for us that the water just boils.

Cooking dumplings in the microwave

1. If you are interested in experiments, let's try cooking dumplings in the microwave.
2. Take a portion of dumplings, fill 2/3 of them with water into a microwave-safe container; the dumplings should not be completely covered with water.
3. Cover with a lid or plate, but it is better to use a smaller diameter.
4. At a power of 1000 W, cook for 1 minute so that the water boils, then select a power of 700 and cook for another 7 minutes.
5. We don’t rush to open the microwave; we leave the dumplings in there for about 5 minutes.
6. If you have a maximum microwave power of 800 W, then it takes longer to boil the water, which means we set it not for a minute, but until it boils.

How long to cook dumplings with cottage cheese

The cooking time for dumplings with cottage cheese depends entirely on the method of preparing them, choose the method you like and go ahead!

How to cook dumplings with cottage cheese

In a saucepan

1. Pour water into the pan and add salt (approximately 4 liters of water requires 1 tablespoon).
2. As soon as the water boils, throw in the dumplings.
3. If the dumplings float, try one; if the dough is ready, you can remove everything with a slotted spoon. Since the cottage cheese itself is a ready-made product, we only need to prepare the dough. Usually 3 minutes is enough for cooking.
4. If you cook lazy dumplings (that is, the cottage cheese is mixed directly into the dough), take them out after the water boils, you can boil them for a couple of minutes, but no more.

In the microwave

1. This method is very simple. Take a microwave-safe bowl, place the dumplings, fill 2/3 with water, cover with a lid.
2. Cook at maximum power for approximately 5-6 minutes. Lazy dumplings are laid out on a flat plate and boiled in water for 5-6 minutes, covered with a lid.

In a slow cooker

1. If you are going to steam dumplings with cottage cheese, pour 3 glasses of water into the multicooker bowl, or even boiling water, so that the process goes faster.
2. Place the container for steaming, place the dumplings in one layer and select the “Steam” mode, remembering to close the lid.
3. Usually 10-15 minutes is enough, cooking time depends on the thickness of the dough.
4. If we cook dumplings directly in water, throw them into a bowl and don’t forget to salt the boiling water. Cook for 3-4 minutes if the dumplings have just been made, and for frozen ones - 5-7 minutes

How long to cook dumplings with cherries or strawberries

What is summer without sweet dumplings with fruits or berries. The favorite filling of many is cherries, strawberries, black and red currants, apples and even a combination of berries.

How to cook dumplings with cherries or strawberries

In a saucepan

1. The algorithm is the same as in the previous methods. We boil water, salt it, throw the dumplings into the boiling water, as soon as they boil and float, you can try one to find out if they are ready. If the dough is ready, you can take it out.
2. In such dumplings there is no need to cook the filling; the faster we get the dumplings, the fresher the berries or fruits will be in the filling.

In a slow cooker

Read the previous methods. Dumplings with cherries or strawberries are prepared in the same way. Steam for about 10 minutes, and if in the bowl itself in water, then 3-4 minutes after boiling will be enough.

In the microwave

1. To preserve the taste of the filling, place the dumplings in a microwave-safe glass container, cover with a lid, and again fill 2/3 with water.
2. First, select the maximum power so that the water boils, then reduce it to 700 W and cook for 4 minutes.

As you can see, the question of how many minutes to cook dumplings is difficult to answer unambiguously. After all, the time depends on the filling: it is ready or raw, also on the size of the dumplings, on their method of preparation (in water, steamed, in a slow cooker or in the microwave), on the thickness of the dough. If you are not sure if the dumplings are ready, try one, then after cooking the first batch you will be able to determine how much time is enough until done.

How to cook frozen dumplings

We have already touched on the cooking time for frozen products, considering the preparation of dumplings with different fillings. To summarize, frozen dumplings are thrown into boiling water for 7-10 minutes.

It is important to know that frozen dumplings become sticky during cooking, so add more water or do not throw in a large amount at once.

How long to cook lazy dumplings

1. Throw the lazy dumplings into boiling water and cook for 3 minutes after they rise to the surface.
2. If you have frozen lazy dumplings, cook in the same way - 3 minutes.

We have discussed in some detail how to cook dumplings and how long to cook dumplings in a pan, steamed, in a slow cooker and microwave, but if you have anything to add, we are waiting for you in the comments.

Always cook dumplings, whether with potatoes, cabbage or cottage cheese, in enough water. If there is not enough water, your potato dumplings will simply stick together. Cook in the following proportions: 1 kg minimum dumplings 2 l water.

How long to cook dumplings with potatoes - average, 1 kg need to cook after the water boils for 3-4 minutes, We are talking about homemade dumplings.

It should also be taken into account that the dumplings begin to cook only when the water has boiled; it will take approximately 7 minutes. In total, the cooking time for dumplings will be 10 minutes.6 minutes until the water boils, 1 minute for boiling water with dumplings and 3 minutes after they float to the top.

This time will be quite enough for the dumpling dough itself to be cooked, since the potatoes inside (dumpling filling) are a ready-to-eat product.

You can also often find frozen dumplings with potatoes, it doesn’t have to be dumplings purchased in a store, it can be a dish prepared at home and frozen in the freezer.

How long to cook frozen dumplings with potatoes - if you only took them out of the freezer, the cooking time will approximately increase by 3 minutes. There is a small nuance: to cook frozen dumplings you will need a little more water than usual.

The total cooking time for frozen dumplings with medium-sized potatoes is 5-6 minutes after you put them in boiling water, they floated up and began to boil.

We would like to draw your attention to the fact that after boiling, the dumplings cook in any case no more. 6 minutes. There are many factors that influence the time it takes after water boils. The main factor is the volume, the volume of water and the volume of the dumplings themselves. The larger the volume, the longer the dumplings cook.

How long to cook dumplings with mushrooms - immediately after boiling, the cooking time is 3 - 4 minutes since the filling, mushrooms and potatoes for dumplings are usually already boiled.

Video - how long to cook dumplings

Watch a very interesting video about how dumplings are cooked. Bon appetit.

Step-by-step recipes for preparing soft dough for dumplings with potatoes that does not boil soggy

2018-03-31 Liana Raimanova

Grade
recipe

1243

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

9 gr.

Carbohydrates

40 gr.

361 kcal.

Option 1. Classic recipe for dumplings with potatoes

The dough for dumplings is prepared in different ways: they use different ingredients and different kneading methods. The most popular and easiest to prepare is the traditional recipe, where the base is kneaded with available products such as salt, chicken eggs, plain water, flour and butter. Dumplings made from this dough do not become soggy and turn out tasty and soft.

Ingredients:

• 675 g wheat flour;
• 220 ml water;
• two or three large large eggs;
• 25 g salt;
• Sweetened oil - 230 ml.

Step-by-step dough recipe for dumplings with potatoes

Mix the eggs in a bowl with a fork.

Add some salt and stir again.

Pour in some water, oil, and mix everything again for a long time and thoroughly.

Add flour, previously passed through a fine sieve, in small portions, knead thoroughly until elastic.

Roll the dough into a ball, wrap it in a disposable plastic bag, and put it in the refrigerator for twenty-seven minutes.

If you want the dough to be more nutritious, then it is permissible to replace the water with milk.

Option 2. Quick recipe for dumplings with potatoes

The second most popular dough option for dumplings with potatoes. It starts without eggs, which reduces the overall cooking time. The consistency is softer than the classic one, but the taste is just as tasty. People who observe fasting will certainly appreciate it.

Ingredients:

• flour - 960 g;
• 350 ml water;
• salt - 25 g.

How to prepare dough for dumplings with potatoes

Pour boiled but now cooled water from the kettle into a cup, add salt, stir with a spoon.

Pour flour into the same deep cup through a special strainer, make a small hole in it and pour in the liquid base.

Knead until elastic.

Place the thickened dough on the table and knead it with your hands, adding flour frequently.

Roll the dough into a ball, wrap in cling film and set aside to “rest” for 35 minutes.

Form products.

This dough is ideal not only for dumplings, but also for homemade noodles.

Option 3. Dough for dumplings with kefir potatoes

In this recipe, instead of traditional water and milk, kefir is used, which makes the dough fluffier and lighter. It does not dry out at all during the formation of the dumplings, and when finished they turn out incredibly tender and tasty.

Ingredients:

• regular flour - 465 g;
• kefir - 225 ml;
• water - 110 ml;
• a third of a spoon of salt;
• soda - 35 g.

Step by step recipe

Sift the flour thoroughly, combine with soda and salt.

Pour water into the kefir poured into a bowl, stir well, add the mixture to the flour mixture, and quickly knead everything.

Knead the dough with your hands on the table until elastic, slightly tight.

Place in the refrigerator in a plastic bag for thirty-five minutes.

In this recipe, kefir can be replaced with yogurt or sour milk.

Option 4. Yeast dough for dumplings with potatoes

A very unusual, but noteworthy version of the test. Products made from it are soft and airy. The base takes a little longer to prepare than others, but the result is worth it.

Ingredients:

• flour - one and a half kg;
• water - 725 ml;
• 40 g granulated sugar;
• 30 g salt;
• soda - 45 g;
• 30 g quick yeast.

How to cook

Dissolve yeast, salt, sugar in a bowl of water.

Add a little flour mixed with soda and stir well.

Add the remaining flour, knead until soft and set aside for 1 hour under a towel.

Press lightly with your hands again and shape the product.

The amount of flour in the recipe is approximate; if there is not enough flour, you can add a little more, but enough so that the dough is soft and does not stick to your palms.

Option 5. Choux pastry for dumplings with potatoes

The next recipe is for lovers of prepared ingredients. Even if stored in the freezer for a long time, products made from such dough will not lose their shape or crack.

Ingredients:

• flour - 980 g;
• 85 ml vegetable oil;
• 25 g salt;
• 685 ml hot water;
• eggs - 4 pieces.

Step by step recipe

In a container, mix 400 g of sifted flour with salt and butter.

Pour hot water, knead everything well.

Break the eggs into the dough one at a time, stirring well with a spoon after each.

Add the remaining flour, knead until smooth and tender.

Leave the base in the refrigerator for half an hour, wrapped in a plastic bag.

This dough may well be suitable not only for dumplings, but also dumplings, as well as chebureks or belyashi. Any chosen dish turns out tasty, soft and appetizing.

Option 6. Dough for dumplings with potatoes with sour cream

Another great test option. Thanks to the sour cream and baking soda included in the composition, the finished products acquire surprisingly appetizing softness, tenderness and fluffiness.

Ingredients:

• 640 g flour;
• 85 g fat sour cream;
• 125 ml water;
• 35 g salt;
• 40 g soda.

How to cook

Combine flour with salt.

Mix sour cream with soda.

Step 3:
Transfer the sour cream mixture to the flour mixture, add water, and knead everything thoroughly until elastic. The base should be dense.

Set aside under cling film to rest for 20 minutes.

It is permissible to replace sour cream with heavy cream or homemade butter.

Option 7. Dough for dumplings with potatoes using whey

And this recipe is probably familiar to everyone since childhood. Soft, elastic, pleasant to the touch dough. With it, the products turn out to be very tender, melting in your mouth.

Ingredients:

• 110 ml whey;
• 1 egg;
• 235 g flour;
• 30 ml of 9 percent vinegar;
• 85 g butter;
• soda - 55 g.

Step by step recipe

Break the egg into the whey and mix with a fork.

Cool the melted butter in the frying pan and pour it into the whey-egg mixture, add the soda slaked with vinegar, and whisk everything vigorously with a whisk.

Add flour in small portions through a sieve, knead thoroughly until smooth.

Place the dough from the cup onto the table and knead until firm and elastic.

Leave on the table under a towel for 35 minutes, form dumplings.

You can use this dough to make other types of flour products: dumplings, homemade pasta, etc.

Option 8. Colored dough for dumplings with potatoes

A very unusual and interesting version of the dough for dumplings with potatoes. The finished products will come out in different colors, which will attract the attention of even small children.

Ingredients:

• purified water - 135 ml;
• flour - 475 g;
• eggs - 3 pcs.;
• 15 g salt;
• 25 g tomato puree;
• 5 branches of different greens.

How to cook

Break three eggs into the water, add a little salt, and mix with a whisk.

Add sifted flour, knead thoroughly until smooth and thick.

Transfer the dough into three identical cups in equal quantities.

Add tomato puree to the first cup of dough and stir well.

Rinse all the greens, finely chop them and add them to the second cup with the dough, stir well too.

Leave the third cup of dough white.

Wrap the dough individually in film and place in the refrigerator for half an hour.

Make dumplings of different colors.

This dough is suitable for dumplings with different fillings: vegetable, mushroom, cheese, but not sweet.

Option 9. Dough for dumplings with potatoes in a bread machine

The following recipe is provided specifically for those housewives who have a bread machine. It makes the dough soft, elastic, and easy to shape into products. And most importantly, the time for preparing the base is significantly reduced.

Ingredients:

• 565 g flour;
• 310 ml water;
• 45 g starch;
• salt - 20 g.

Step by step recipe

Pour flour, salt, and starch into the bread machine container through a sieve.

Pour in water, adjust the “kneading” mode, time 12 minutes.

Transfer the dough from the container to the table, wrap in film and refrigerate for 15 minutes.

It is permissible to use both potato and corn starch.

Despite the large selection of semi-finished products, it is impossible to find home-made dumplings with potatoes among them. Only at home can you make elastic thin dough, juicy filling from natural products and get a dish that adults and children will enjoy with pleasure. In addition, you can take the time, prepare several servings, freeze, and boil before eating, serving with sauce or homemade sour cream. A selection of recipes will help you create delicious, hearty dumplings with potatoes for the whole family.

Almost every housewife has her own recipe for making dumpling dough. The differences in them are small, at first glance, since most often the standard products used for this are flour, salt, egg and liquid. However, by replacing one or another product during cooking, you can end up with a completely different base for dumplings.

Masters claim that regardless of the ingredients included in the dough, in the end it should be fresh, elastic and elastic. It’s easy to work with a good base, because it doesn’t stick to your hands, sticks together easily, and holds its shape perfectly. At the same time, it is important to ensure that the dough is not too tight, otherwise after cooking it will be hard and unpleasant in taste.

Some chefs know one little trick - to prevent the dough from sticking to your hands and at the same time not being tight, you need to add a little sunflower oil to it.

Most often, the dough for dumplings with potatoes is kneaded in water. The liquid can be warm, hot, or icy. Mineral water is often used - carbonated or still.

To prepare elastic dough you should take:

• flour – 600 g;
• water – 200 ml;
• egg – 1 pc. (if the dough is lean, then this ingredient should be excluded);
• table salt – 1 tsp. without slide;
• vegetable oil – 15 ml

The dough will be tender and elastic if you replace the water in it with milk. For those watching their figure, you need to use milk with a low fat content or dilute it with water in equal proportions. The dairy product can be used cold, heated or hot.

To prepare the dough you should prepare:

• flour – 700 g;
• milk – 250 ml;
• egg – 1 pc.;
• sunflower or olive oil – 20 ml;
• salt - a pinch.

You can get a thin, elastic, melt-in-your-mouth dough if you knead it with whey. It’s good to take a homemade product (inexpensive and high quality). If it is not possible to purchase whey, you can replace it with kefir.

To prepare the whey dough, you need to take:

• flour – about 1 kg (depending on the number of servings);
• whey – 0.5 l;
• egg – 1 pc.;
• salt – 1 tsp.

You can prepare dough with an ideal structure that will not tear or break using boiling water.

This base for dumplings is called “choux” and is prepared from:

• wheat flour - 4 tbsp.;
• boiling water – 250 ml;
• vegetable oil – 30 ml;
• salt – 1 tsp. no slide.

The dough preparation stage, regardless of the ingredients used, is always the same. First, premium flour is sifted into a deep bowl, then a hole is made in it, an egg and salt are driven in. Gently mix everything with a fork and pour in the required amount of liquid. The dough is gradually kneaded, which in the end should not stick to your hands, spread, or have lumps. Before making dumplings, the dough should be set aside for 30 minutes to rest - in the refrigerator or on the table, covered with plastic.

The most delicious fillings

The main product for filling dumplings is potatoes - boiled or mashed. But since this product goes well with many vegetables, meat, and mushrooms, the traditional version can be varied with other components, improving the taste of the finished dish.

Classic dumplings with potatoes

A high-calorie, but homemade and favorite dish for many, with cracklings and sour cream - dumplings with potatoes are prepared from inexpensive ingredients and are suitable as lunch.

Ingredients you will need:

• potato tubers (well suited for mashed potatoes, quickly boiling varieties with excellent taste, such as “Riviera”, “Impala”, etc.) – 6 pcs.;
• sifted flour – 600 g;
• mineral water – 250 ml;
• salt - a pinch;
• onion – 1 pc.;
• lard – 1-2 pieces.

It’s better to start by preparing the filling, which should cool slightly by the time the dough is prepared. To do this, peel the potatoes, add water, and boil them like puree. Afterwards, the potatoes are crushed with a masher and seasoned with oil. Its consistency should not be too liquid, otherwise it will be impossible to work with it.

While the potatoes are cooling, prepare the dough according to the recipe, roll it out, divide it into small circles and fill it with filling. Dumplings are boiled in salted boiling water (until they float), placed in a deep container, seasoned with cracklings, fried onions, sour cream, herbs and served.

With onion

The dumplings will be truly homemade if you add a little fried onion to the potato filling.

To prepare the filling you should take:

• potatoes – 1 kg;
• white onion – 1-2 pcs.;
• sunflower oil – 50 ml;
• salt and ground black pepper.

The potatoes are boiled in salted water until tender and crushed into puree. Onions fried in a frying pan are added to it, everything is mixed and used to prepare the filling. If desired, you can add a little finely chopped dill to the puree.

With added mushrooms

Autumn is mushroom time. It is then that you can collect various mushrooms from forest clearings, drying them later, freezing them after preliminary cooking, or canning them. Fragrant, they will decorate and complement the taste of any dish. Dumplings would be appropriate during Lent and on the table of people who have given up meat.

Ingredients you should take:

• potatoes – 800 g;
• mushrooms (any kind - champignons, chanterelles, oyster mushrooms) - 350 g;
• a large onion or several small ones;
• sunflower oil and butter;
• salt.

The potatoes are boiled, the mushrooms are fried separately with onions in vegetable oil. Before frying, they should be chopped finely, but taking into account their reduction during processing. The finished potatoes are chopped, seasoned with butter and mixed with mushrooms.

The dough for dumplings with potatoes and mushrooms should not be rolled out too thin so that it does not tear. It is better to prepare the base using kefir or whey.

How to cook with raw potatoes?

You can quickly and easily make dumplings using raw potatoes as a filling. To do this, you need to peel several tubers, chop them, pass them through a meat grinder and season with salt. If desired, you can add a little onion and minced meat.

In this case, the dumpling dough is prepared before the filling, using water or milk. The finished products are boiled in salted water and served with adjika or sour cream.

With cabbage

To prepare the filling, you can use sauerkraut or raw cabbage.

Additionally you need to take:

• carrot;
• tomato paste – 1 tbsp;
• salt and spices;
• Bay leaf;
• water;
• sunflower oil.

Heat the oil in a frying pan and fry finely chopped onion, grated carrots and cabbage in it one by one. If sauerkraut is used, then carrots and onions do not need to be added - usually these ingredients are fermented together with cabbage.

Tomato paste diluted with water and bay leaf are added to the browned vegetables and everything is stewed under the lid until cooked. The cabbage needs to be stirred periodically to prevent it from burning. Salt and pepper are added to the finished filling. Once cooled, it can be used as a filling for dumplings.

With cheese

To prepare the filling you should stock up on:

• potatoes – 1 kg;
• onions – 1-3 pcs. (depending on size);
• processed cheese – 2 packages;
• vegetable oil;
• salt.

Potato tubers are peeled, boiled in salted water and crushed with a potato masher. The onion is fried in a frying pan, after which half of it is mixed with the puree, and the rest is left to season the finished dish. Processed cheese is grated and mixed with potatoes. To make it easier to grate, you need to first keep the cheese in the freezer.

With chicken fillet

To prepare the filling, you should take:

• potato tubers – 500 g;
• chicken fillet – 0.5 kg;
• butter;
• salt and spices to taste.

Boil potatoes and meat in separate containers, chop them using a food processor, then combine. Add salt, pepper, stir, cool and use as a filling for minced meat.

Recipe for lazy dumplings

Lazy dumplings are an ideal option for those who don’t want to spend a lot of time fiddling with dough. This dish is known to many peoples, only under different names - dumplings, dumplings, etc. These dumplings taste identical to the classic ones, served with sour cream sauce and herbs.

To prepare the dish you will need flour, egg, salt and potatoes.

Lazy dumplings are prepared in stages:

1. The potatoes are peeled and boiled in salted water until tender.
2. Flour is gradually introduced into the prepared puree. If the mass is too thick, you can dilute it with milk.
3. Steep but elastic dough should be rolled into sausages, divided into small pieces with a knife, given any shape and boiled in salted water.

Meanwhile, the potatoes are boiled, crushed into puree, and combined with fried onions or butter. Roll out layers of dough, cut out circles, fill them and form dumplings.

On a table sprinkled with flour, the dough is rolled out into a large circle. In it, circles are cut out using a glass, glass or any other suitable shape and filled with filling. After filling, the dough is folded in half, its edges are pinched with a pigtail, in the usual way or with a special device.

How long to cook the dumplings will depend on what they are cooked in. Cook the dish in a pan of hot water on the stove for a few minutes. You can know when it is ready when the dumplings float to the surface. In a slow cooker, the cooking time is 15-20 minutes. Semi-finished products take a little longer to cook than homemade dough products.