Table of contents:
Video: Potato Dumplings. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
If you need to feed the whole family with a hearty lean dish, cook dumplings. This is a versatile second dish: it does not require a side dish, you can eat it even without bread, and what a variety of fillings! Sweet dumplings with cherries are a great option for children for breakfast and afternoon tea; stuffed with cabbage, beans - what you need for lunch or dinner. And we suggest sticking dumplings with potatoes on the day off. You can also freeze them - then all week you will have a supply for quick food preparation at hand. Homemade dumplings are incomparably better than store semi-finished products: they are tastier, and larger, and more beautiful.
Ingredients for dumplings with potatoes
For the test:
- 2 cups of flour;
- 1 cup boiling water;
- ¼ tsp salt.
For filling:
- 4-5 medium potatoes;
- 1 onion;
- sunflower oil;
- salt pepper.
Method for preparing dumplings with potatoes
First, let's make the potato filling
If you have yesterday's mashed potatoes - great! This means that the preparation of the filling is simplified in half, and the mashed potatoes will turn into a new dish, as is the case with potato grains. If there is no mashed potatoes, then peel and wash 5-6 potatoes, cut into pieces and boil until tender.
While the potatoes are boiling, finely chop the onion, pour into a pan with heated sunflower oil. The most delicious onion for filling and gravy for dumplings is not damp, but not boiled to the state of coals, but ruddy golden. To make this happen, we are not distracted, but, stirring regularly, fry the onions over a fire a little more than average.
Meanwhile, the potatoes became soft. Pour the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry.
Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready. In the meantime, it cools down, prepare dough for dumplings.
Let's make the dough
I always make boiling water choux dough for dumplings, as well as for dumplings. It is very convenient and pleasant to work with it: it is soft, elastic, it is easily rolled out and molded, and dumplings from it are tender and tasty.
After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough becomes not hot, but warm, we continue to knead with our hands. If the dough is too sticky, you can add some flour - but do not overdo it, otherwise it will turn out to be very steep and difficult to roll out.
Normally the dough is soft, hardly sticking to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so that it does not stick), and cover it with a towel on top, then the dough will not dry out.
It's time to make dumplings
The filling is no longer hot, but a little warm - it's time to make dumplings. Sprinkle the table with flour, separate half of the dough and roll the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece into a circle with a rolling pin.
In the center of each mug, put 1 teaspoon full of filling with the top. The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put a little, the dumplings will be "thin", and if you put too much, they can break. But you will quickly understand in practice how many potatoes are needed to get a "plump" appetizing dumpling.
Now you need to close the dumplings well so that the filling does not "run away" during the cooking process. And you should close it up quickly, until the edges of the dough dry in the air - that's when it's time to invite your household to take part in the preparation of a family dinner! I close up the dumplings twice: the first time - "draft", we just blind the edges of the mug together, and the second - with a "pigtail" so that it turns out not only firmly, but also beautifully.
Put the dumplings with potatoes on a floured board. If you want to freeze, cover with cling film and place in the freezer, and if you are going to eat, put a saucepan of salted water on the fire (about 1 tablespoon for 1.5-2 liters of water). When the water boils, we dip the dumplings into it - enough so that they float freely and do not stick together.
Cook the dumplings with potatoes over medium heat until they float up and another 1-2 minutes, because the filling is ready and the dumplings do not need to be cooked for a long time, like dumplings with raw minced meat (while the first batch is being cooked, we make the second one). We do not allow a strong boil, otherwise they may boil.
We catch the finished dumplings with potatoes with a slotted spoon in a plate and season with fried onions - remember, we have half left after making the filling. For beauty, you can sprinkle with chopped herbs.
Serve the dumplings with potatoes immediately, warm. And the next day, dumplings with potatoes can be fried, it turns out delicious. But, of course, freshly brewed is much tastier. Therefore, I advise you to stick dumplings with potatoes for future use and cook them in portions, as needed.
Recommended:
5 Main Rules For Successful Potato Wintering. Optimal Storage Conditions. Photo
To preserve potatoes as much as necessary (up to the new harvest), you need to know the 5 main secrets of proper storage of potatoes
Why Potatoes Rot During Storage, And How To Avoid It? Potato Diseases. Protection Measures. Photo
What causes potato tubers to rot and how to avoid it? Let's look at the reasons and develop a scheme for preserving the harvest of our favorite potatoes
Sweet Potato Is Tasty, Healthy, Decorative. Growing, Vegetable And Decorative Varieties, Photo
Sweet potato is a completely versatile and waste-free plant. I will talk in detail about its best vegetable and ornamental varieties and their use in my article
Such A Familiar - Not A Familiar Sweet Potato, Or That The Colorado Potato Beetle Does Not Eat. Photo
One of the main advantages of sweet potato is that the plant is not affected by the Colorado potato beetle, which makes it possible to grow environmentally friendly products without the use of various chemicals
The Colorado Potato Beetle Is The # 1 Potato Enemy. Pests. Wrestling. Photo
Relatively recently, 50 years ago, the Colorado potato beetle was not in our fauna. And less than 100 years ago it was absent in the European (Palaearctic) fauna. For convenience, the "history with geography" of the Colorado potato beetle can be shown as a list