Dumplings with potatoes - the food is simple, but very hearty. And made with your own hands, and with love - it also becomes incredibly tasty. Blinded in the family circle by the hands of relatives and friends, dumplings with potatoes carry a piece of the soul. They are not ashamed to offer guests and serve at the festive table. Therefore, any housewife should know how to make dumplings with potatoes.
- onions (medium size) - 2 pieces;
- potatoes (medium tubers) - 5 pieces;
- flour - 400-500 grams;
- water (warm) - 200 grams;
- salt (in the dough and filling) - to taste;
- vegetable oil for frying onions - 30-50 grams.
Tasty dumplings with potatoes. Step by step recipe
- Boil potatoes, as if mashed. You can throw a slice of parsley root or onion for flavor, and during the preparation of the filling - pull out. At the end of cooking, add salt.
- Drain and ceiling: just do not beat with a mixer, as the tubers will turn into a paste.
- Cut the onion into a small cube, fry until golden. So that the product is evenly fried and not burnt, I pour a lot of sunflower oil into the pan. Be sure to salt and pepper to give the component a taste. After frying, immediately shift the onion into a plate.
- Now you need to knead the dough on dumplings with potatoes. Heat the water slightly, pour into a bowl, pour 200 grams of flour. Knead the dough with a wooden spatula: it should be thicker than on pancakes. Gluten swells quickly in a warm liquid, the lump is easily kneaded and elastic.
- Pour flour (100 grams) onto a table, lay out a lump, knead the dough. It should be soft, resilient, pliable, not stick to either the surface of the table or to the hands. The main thing is to knead the gingerbread man well, gradually adding flour (about 50-100 grams). A more detailed process of kneading dough for dumplings with potatoes in the video, which is located at the end of the recipe.
- Be sure to set the dough aside, cover with a towel so that it does not dry out. The lump should "rest" 15-20 minutes.
- In the cooled potatoes, throw 2 tablespoons of fried onions, mix well. Be sure to try the salt. Add spices as needed. With such a filling, dumplings are easy to mold and make beautiful, with puffy sides.
- Pinch off a piece from a lump, dust the table with flour. Roll out the dough thinly, but not to the thickness of the paper: otherwise it will tear during modeling, or home-made dumplings with potatoes and onions will crawl during cooking.
- With a glass, cut circles, put the filling (about a teaspoon in each circle). For convenience, the potato mass can be formed in the form of a rectangle. Carefully mold the dumpling, trying not to press the sides. The seam should not go apart. Put the product on a towel or board sprinkled with flour.
- Finished products can be frozen or immediately thrown into boiling salted water. How to cook dumplings with potatoes? Usually they are cooked for about a minute after boiling the liquid, but frozen - about 4 minutes. Should rise up, and when you click on the sides - spring.
- Season the dumplings with butter, the remaining fried onions and chopped herbs. Separately, in a sauceboat, serve sour cream.
Now you know how to make dough for dumplings with potatoes without kefir and eggs. When sculpting, it should not tear or crumble. The main thing is to use warm water, add flour in small portions, knead continuously and intensively.
By the way, you can add to the potato filling:
- fried mushrooms: champignons and porcini, chopped very finely;
- turmeric - for a beautiful golden hue;
- ground nutmeg - it is amazingly combined with potatoes;
- a piece of butter or greaves with fat to make the filling more tasty, delicate and nutritious.
Serve dumplings better with sour cream, tomato or other sauce. If excess dumplings remain, the next day they can be fried in oil. The site "I like to cook" is pleased to offer you other recipes for homemade dumplings and dumplings, with a variety of fillings.