Before preparing dumplings with potatoes, decide what kind of dough you will prepare. I suggest kneading a simple, quick and easy dough for dumplings with potatoes in water. This recipe with photos will help you step by step to quickly prepare the dough, stick dumplings and cook a hearty and tasty dish. Potato filling is always popular and many families most often prepare dumplings with potatoes. It’s not that difficult to prepare them, especially since potatoes cost mere pennies, and dumplings can feed a large family and arrange the most delicious gatherings. Even if you choose a different filling, still cook the dough in water. This is a quick way to knead dough, so in 20-30 minutes you will be free and can do other things. See how to cook.




Required Products:

- 200 grams of water,
- 2.5-3 cups of flour,
- one chicken egg,
- 1.5 tables. l. vegetable oil,
- ½ teaspoon l. salt.

How to cook with photos step by step

Like any dough, dumpling dough requires a little skill. First of all, sift the flour (only two glasses), or better yet, even a couple of times, then the dough will probably turn out airy, tender and soft. Plus, we’ll get rid of foreign particles that might accidentally get into the bag of flour.




In another container we prepare the liquid part of the dough: since we will use potatoes for the filling, we only put salt in the water. If you decide to make dumplings with a sweet filling from this dough, you can add another 1 teaspoon. l. granulated sugar.
We also pour regular vegetable oil into the dough. It will give the dough elasticity and softness.




Add one egg to the water and shake lightly.






Mix the flour and the liquid part, at first you get lumps, but that’s how it should be. We begin to add the rest of the flour a little at a time and watch when the dough begins to roll into a ball.




Knead until it is homogeneous, soft and comes away from your hands. We don’t add a lot of flour so that the dumplings don’t become oaky.




Let the dough rest, rest, and after 5-10 minutes you can make dumplings. Bon Appetite!

It's nice to be at home when the housewife is preparing your favorite dumplings. Often, making dumplings and dumplings with the whole family turns into an exciting pastime. To ensure that the finished dish does not disappoint with its taste and appearance, you need to properly knead the dough for dumplings with potatoes. There are many recipes for dumplings. Every experienced chef has his own.

The history of dumplings

It is mistakenly believed that the first dumplings originated in Ukrainian cuisine. However, the earliest recipes for this dish were used in Turkey. It was made from flour with meat or vegetable contents and was called “dyushbara”.

Having penetrated Slavic cuisine, the dish has changed somewhat. Our ancestors fell in love with it and came up with a new name, “dumplings,” which has survived to this day. Over time, various recipes for filling and dough have emerged.

Dumplings are not only famous for their excellent taste, but are also considered one of the most profitable dishes from an economic point of view.

Mashed potatoes are the most popular filling

Potato contents rank first in popularity. It may contain only potatoes or with the addition of other products. Cheese, mushrooms, herbs and other ingredients chosen to suit your taste can give the dumplings a bright taste and unique aroma. But in all cases, potatoes are the main ingredient of the filling.

Potatoes are boiled in water with added salt, then crushed to a puree. This is how the base of the filling turns out. You can add variety by adding onions fried until golden brown. Cracklings are no less appetizing as part of the dish.

If the filling includes mushrooms, they must be prepared by frying them in vegetable or cow oil and evaporating the liquid.

Before you start making dumplings, you need to let the filling cool. This is the right time to prepare the test. Its types differ in their composition and methods of application, as well as storage. Let's look at the most common types of dough for dumplings with potatoes and methods for making them.

Recipe 1. Unleavened dough

This is the most popular method, familiar to almost every housewife, because it is the fastest and most economical. Dumplings made in this way are well suited for consumption on fasting days.

The following ingredients are required for kneading:

• 6 tbsp. flour;
• 2 teaspoons salt;
• 2 tbsp. water.

Procedure

1. Dissolve salt in cold water. Sift the flour into a wide bowl and form into a mound. Make a hole in the center and pour water into it in small portions. Knead.
2. When the dough is formed, remove it from the container onto a floured surface. Continue kneading with your hands until the mass, having absorbed the remaining flour, becomes elastic and smooth.
3. Knead the dough for 20-30 minutes.
4. After kneading, be sure to let the mixture stand for the gluten to swell. You need to cover it with a paper napkin, towel or plastic. After 30 minutes you have to beat it off.
5. Then, for convenience, the mass should be formed into a cylinder and cut into pieces, which should be rolled out with a rolling pin into a thin, thin layer. Lenten dough is ready for making dumplings.

Recipe 2. Tender with kefir

Initially, in Ukrainian cuisine, the dough for dumplings was mixed with kefir. Products prepared in this way are light, airy and at the same time voluminous. It is fluffy and tender, and in addition, it does not dry out during sculpting. The dish from this dough should be cooked for no more than one minute from the moment of boiling.

Ingredients:

• premium flour - 1.5 tbsp;
• water - 200 ml;
• kefir of any fat content - 100 ml;
• baking soda - 0.5 teaspoon;
• salt - about 0.5 teaspoon.

Cooking steps

1. Sift the flour into a deep, wide bowl. Add baking soda and salt and stir.
2. Pour water into kefir. Stir the solution and gradually add flour. Knead thoroughly.
3. Let the kefir dough for dumplings with potatoes brew for 30 minutes.

Advice! Signs that kefir dough is ready are its uniform appearance and the fact that it stops sticking to your hands. If you need to add more flour, deviate from this part of the recipe. The main thing is that the dough turns out to be sufficiently plastic and pleasant to mold.

Recipe 3. With yeast

The following components are required:

• flour - 8 tbsp;
• sugar - 1 tbsp. spoon;
• table salt - 0.5 teaspoon;
• water - 2.5 cups;
• baking soda - 0.5 teaspoon;
• yeast - 20 g.

Cooking procedure

1. Pour warm water into a bowl, dissolve yeast in it, add salt and sugar. Let it sit for a while.
2. Pour six cups of flour into the solution. Add soda.
3. Gradually mix the flour and soda first, then gradually mix into the aqueous solution. Knead thoroughly until a sticky consistency is obtained. Add the rest of the flour to the mixture. If required, use more flour than the recipe.
4. The dough is almost ready. It should be wrapped in a soft towel and left to rise for an hour. During this time, the mass will fully ripen.
5. After the time has passed, start making dumplings. It is recommended to divide the mass into parts.
6. To prevent the dough from drying out, cover the unused part of it with polyethylene.

Recipe 4. Custard

This method is especially suitable when preparing a large batch of dumplings for future use, so that when frozen the dough does not crack and retains all its qualities.

To prepare you need to take:

• premium flour - 4 tbsp;
• refined vegetable oil - 2 tbsp. spoons;
• water - 250 ml;
• salt - 0.5 teaspoons.

Preparation

1. Sift half of the total flour into a wide bowl.
2. Boil water, dissolve salt.
3. Make a hole in the heap of flour and gradually pour the hot salt solution into it, stirring vigorously with a fork or mixer.
4. Pour the rest of the flour into the resulting mass. Knead into a stiff and pliable dough.
5. Place the resulting product in a plastic bag and leave in the refrigerator for half an hour.
6. The choux pastry for dumplings is completely ready. If there is more than needed, the excess can be frozen.

Recipe 5. Sour cream

When included in a fermented milk fatty product, the most delicate dough is obtained.

Components:

• wheat flour - 450 g;
• water - 0.5 cups;
• 0.5 teaspoons of table salt;
• 20 percent sour cream - 3 tbsp. spoons;
• baking soda - 0.5 teaspoon.

Cooking process

1. Sift flour into a deep container. Add salt.
2. Combine soda with sour cream and shake well.
3. Pour the resulting mixture into the flour, add lukewarm water and mix thoroughly.
4. Place the mixture on the work bench and continue kneading with your hands for ten minutes until it reaches the required elasticity and air bubbles come out.
5. Leave to ripen, covered with food-grade polyethylene for 20-30 minutes.

Advice! To speed up the process of making dumplings, you can use a factory dumpling maker. In stores you can find such devices with holes of different shapes and sizes.

Recipe 6. Lazy dumplings

In our fast-paced present, few people can boast of having enough free time. Recipes for quick, inexpensive and tasty dishes come to our aid. One of these are lazy dumplings. In them, the dough and filling are mixed into one mass.

You will need the following products:

• boiled potatoes - 500 g;
• premium flour - 5-6 tablespoons;
• chicken egg - one piece;
• salt - a pinch.

Sequence of actions

1. Grind the potatoes until pureed. Add the remaining ingredients to it and knead thoroughly.
2. Before reaching readiness, you need to leave the mixture for some time to infuse.
3. In the process of preparing lazy dumplings, there is no modeling step. It is enough just to form a long sausage and divide it into small pieces.
4. Immerse the products in boiling salted water, bring to a boil and cook for no more than three minutes.
5. The dough prepared according to this recipe can also be stored in the freezer for a long time.

1. Do not knead the dough too tightly, otherwise the molded edges will not hold well, and the seams will come unglued during cooking.
2. Be sure to sift the flour. Saturated with oxygen, it will more easily come into contact with other components.
3. To increase elasticity, it is recommended to add a small amount of vegetable oil to the composition. A few drops are enough for a glass of flour.
4. To easily knead the dough for dumplings with potatoes, you can use a bread machine. This is especially convenient because the dough will not only be kneaded without any extra effort, but will also ripen under a closed lid - the device will automatically select the temperature.
5. When the water boils, the shell of the dumplings may split and the potato contents will come out. To prevent this from happening, do not stuff the dumplings too tightly. It is enough to put one full teaspoon of puree on one circle of dough.
6. The dumplings are not allowed to be overcooked. The boiling time is approximately 1-3 minutes.
7. Raw products must be immersed in boiling water. However, the heat should be reduced to avoid overcooking the dish.
8. Excess dough can be used to make delicious dumplings.
9. An excellent addition to dumplings is butter, cracklings or sour cream.

Make dumplings from any dough you like. Create a dumpling mood in your family.

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

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

9 gr.

Carbohydrates

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 those who love prep. 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.

Today we will prepare a dish that everyone without exception loves. It is so homemade and delicious that there is simply no one indifferent to it. These are everyone's favorite dumplings. Moreover, you will never buy these in a store. No matter how famous the brand and expensive price are. The most delicious of them are the ones you prepare with your own hands.

The recipe for this dish is incredibly simple. Knead the dough, prepare the filling, mold the products and boil them. But not everyone undertakes its preparation, because they believe that it is a long process. And another reason for giving up cooking is the inability to knead dough.

Although it must be said that here you need the most ordinary dough, without any embellishments. Just flour, water and an egg, and a little more salt. And its whole secret is that it should be cool enough. Then the finished products will not tear, and all the filling will remain inside. In general there are quite a lot. Today I will share some of them, each version will have a new method. And you can easily choose the one you like the most.

They are all good, and all of our dumplings will be whole and simply amazing in taste. After all, another secret is to prepare a delicious filling. And when we have tasty dough and the same filling, then an excellent result will be guaranteed.

Let's consider different options. It will be just one potato, and we will also have it with various additives.

We will prepare the simplest dough - with egg and water. There is another way when you add a little vegetable oil, but I will talk about it in the next chapter.

This dough is delicious without any oil. And so that the dumplings do not tear, it should turn out tight and cool.

For the test we need:

• flour – 3 cups (480 g)
• egg – 1 pc.
• salt - half a teaspoon

For filling:

• potatoes – 600 – 700 gr
• butter – 25 – 35 g (or to taste)
• milk – 1/2 cup
• salt - to taste

To submit:

• butter – 40 – 50 g
• sour cream

Preparing the filling:

1. First, we need to put the potatoes to boil. You can cook it a little more than suggested. It's better to have some left than not enough. The water should be salted. And at the end of cooking, about 5 minutes, you can add a bay leaf.

2. When it is cooked, you will need to drain the water from it, remove the bay leaf, and lightly dry it over low heat right in the pan in which you cooked it. 2 minutes will be enough.

3. Then crush it with a masher and add warm milk and melted butter. The puree should be a little thicker than when we prepare it just for a side dish. That's why we didn't add much milk.

Although some people make the puree thinner for the filling, I like it in this form. In this case, the taste of the finished products becomes fuller and, of course, tasty.

4. The filling must cool completely. It is not recommended to put it hot into the dough.

To cool the puree faster, you can transfer it to a bowl.

Preparation of the dough:

1. While the potatoes are cooking, knead the dough. To prepare it, we will need boiled water at room temperature. Therefore, boil and cool it in advance.

2. Sift the flour into a bowl where it will be convenient to knead. As can be seen from the composition of the ingredients, we will need 3 glasses, or 480 g. Its volume is 250 ml. But it is not at all necessary to use exactly the specified amount of flour in grams. The measure can also be the glass itself. If you take 3 cups of flour, then use it to measure the required amount of liquid.

From this amount of ingredients you will get a little more than 100 small finished products.

3. Make a dimple in the middle and break an egg into it. Add salt there too. Stir until the egg is combined with the flour as much as possible. Stir only in the center, without picking up flour from the edges. We use a tablespoon for kneading.

The egg must be large enough. If it is small, that is, first or second grade, then you can add 2. Or later add a little more water.

4. Add half the prepared volume of water and continue stirring the contents with a spoon. When the water is absorbed into the flour mixture, pour out any remaining water. And continue stirring. After the water has combined with the flour, look at how much flour is left in the bowl. If there is too much and you feel that it cannot be mixed into the dough, then add a couple more tablespoons of water.

5. Continue kneading with your hands. At first, the dough will seem too dry and will be difficult to knead. But as you knead, you will see that less and less flour remains. You can watch the entire kneading process in the video that immediately follows this material.

6. Transfer the dough to the work surface of the table and continue kneading.

The dough is tight and difficult to give in, but we should continue, we definitely need it to be cool. This is his whole secret. In this form, it will not fall apart and the products will not tear during cooking and will retain their shape.

Knead for at least 5 minutes. The finished dough is slightly spongy, but it is completely homogeneous, without inclusions of flour and, especially, without any lumps.

7. The test must be given time to brew. The minimum time is 30 minutes, the maximum is 1 hour. I usually leave it on for 40 minutes. Although, the longer it stands, the more elastic it will turn out in the end. And also do not forget to cover it with a napkin or cling film, otherwise it will become covered with a dry crust, which will subsequently prevent the formation of beautiful products.

To infuse, the dough can be placed in a bowl or left on the table. But you need to cover it in such a way that there is no access to air.

There is a technique in which the dough is covered with a damp cloth. And if it doesn’t have enough water, it will take as much moisture as it needs.

However, I don’t use this method at the moment, because I know that it has enough of everything.

8. After the allotted time, we look at our dough and see that all the “sponginess” is gone, and it itself has become very elastic and pliable, although quite dense. This is the right state for him, which means it’s time to cook dumplings.

Preparation of dumplings:

1. Knead the dough again and cut off about 1/5 of it.

Roll it into a sausage about 1.5 cm thick. Cut the sticks into approximately the same size, no more than 1.5 cm. Each sausage should yield 20, or a little more, sticks.

2. If you make the products quickly, or you have an assistant who will roll out the flatbreads, then you can cut the entire sausage at once. If everything is exactly the opposite, then use only half of the sausage to start with. The rest should be hidden under a towel. By the way, we also have the remaining dough there. Under no circumstances should it dry out.

3. And so we have 10 blocks. They need to be flattened with your finger and given the appearance of a small plump cake. Then roll out with a rolling pin, giving them the appearance of a small round cake, not very thin, but not thick either. Its diameter is approximately 5 cm. Don’t do more, otherwise the products will turn out to be quite large and will not fit in your mouth))), just kidding, of course!

Although, as they say, in every joke there is a grain of truth, or a joke... Be that as it may, our products should turn out small and neat. And in fact, they like to eat them whole, putting them in their mouths and dipping them in sour cream.

4. If the dough is kneaded correctly, then you will no longer need to “torment” them additionally when rolling out. They do not stick to the work surface and mold well.

Excess flour does not allow the products to form well, and during cooking they may come apart and the filling will fall out.

And so we have 10 rolled out small cakes. You can roll out 5 at a time so that they do not dry out and stick together when slowly sculpted. And it’s time to start creating our delicacies.

5. Place some puree in the middle of the flatbread. Here, as in everything, the golden mean is good. If you put little filling, the product will turn out to be empty; if you put too much, the dough may burst. So put so much so that the middle does not remain empty, and so that when sculpting, the filling does not crawl into all the cracks.

The molded dumpling should turn out moderately “pot-bellied” and neat.

6. Blind the edges. In the video I will also show you how to do this in different ways. As I already said, if you did not use flour during rolling, then the pieces will stick together just fine, without any difficulties. If you are “too clever” and the cakes don’t form, then don’t repeat the same mistake in the next batch.

And in addition to molding the edges together, also “pinch” that batch additionally (again, watch the video).

By the way, I forgot to show in the video that there is another way to sculpt with a braid. It’s also good, and the products turn out very beautiful and neat.

7. Place the finished products on a board generously sprinkled with flour. If this is not done, then by the time it comes to cooking them, they will all stick, and it will be impossible to detach them without damaging their integrity.

8. It is best to sculpt all the products at once. Even if you cook only half. It is not advisable for the dough to stand for a long time. Although you can put it in the refrigerator. It can lie there for another two days.

But if you plan to eat everything at once on the first day, then it’s better to cook them all first, and then put some in the freezer. Cook as much as needed.

Cooking dumplings:

1. Pour more than half of the water into a large saucepan. I usually use 5-liter containers for this purpose. It is important that the products are not crowded during cooking. Place the pan on the fire and bring to a boil.

2. As soon as it boils, the water must be salted; for this volume I sprinkle a full dessert spoon of salt, or a little more than half a tablespoon. Almost whole, but without a slide. If you are unsure how much to pour, add a little, then test the water. If necessary, salt can always be added.

3. Place half of the resulting products into boiling water one at a time. In our case, there were more than 100 of them.

4. At first they will all sink, and you need to lightly pick them up with a slotted spoon so that they don’t stick. The boiling will stop for a while. The fire must be high so that the water boils again as quickly as possible.

5. As it boils, the products will slowly begin to rise upward. And by the time the water boils a second time, all the products will rise to the surface. From this moment you need to time 5 minutes. Just in case, check with a slotted spoon to see if anything is stuck to the bottom of the pan.

If the dumplings are thin enough, then 5 minutes of cooking is enough. But if the walls turn out to be thick, then add another minute or two in time.

6. Prepare a deep bowl and carefully, allowing the water to drain and without breaking the products, remove them with a slotted spoon and place them in it.

Innings:

1. Place butter in a bowl with the finished products. Adjust its quantity to taste.

2. Shake the bowl to disperse the butter. If possible, you can lightly toss the dumplings while doing this. Or simply rotate the bowl from side to side.

The purpose of this manipulation is to ensure that the oil is distributed over the entire surface of our delicacies and they do not stick to each other.

3. Place the finished buttered products on a large dish or plate. Be sure to put sour cream on the table.

4. Quickly call your household members to the table and eat while they are still hot!

Of course, they are also very tasty cold. But hot!!! It’s impossible to stop while at least one of them is on the plate!

Of course, as I already said, they are best served with sour cream. Although you can limit yourself to only butter. And whoever wants to cook them during Lent can fry chopped onions in vegetable oil and serve with them.

And this is a separate tasty topic. Although with dumplings, there are probably simply no tasteless options. Let's continue to “travel” in this direction.

Video on how to cook dumplings at home

There's something new on my blog. I started recording video recipes. In some of them it is difficult to describe in words what and how! And no one has canceled our Russian proverb, and it says “It is better to see once than to hear a hundred times” (and in our case, to read).

Therefore, I decided to record some of everyone’s favorite recipes, as well as some not quite ordinary ones, on video. So that for sure a person who is learning to cook can cope with the preparation of this or that dish.

And here is one of these videos, where I tried to tell in detail, and most importantly, show how to cook dumplings at home in your kitchen. After all, in fact, this process is not entirely simple. It is important to see what consistency you need to knead the dough. What it becomes at each stage. How to sculpt small beautiful blanks in several ways. And the main thing is to see the finished result with your own eyes. It's a pity that I can't try!)))

I hope that now after watching the video, as well as after reading the detailed step-by-step description with a lot of photos, only the lazy will not be able to cook dumplings. I think that among those who read and watch there are no such people.

Friends, if everything is clear and there are no questions left after watching, then cook to your health. I am sure that everything will work out for you. I also ask you to like it so that I can understand that I am not doing all this in vain.

If you still have questions, ask them in the comments. I will be happy to try to answer them.

Dumplings with mashed potatoes and fried onions

This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I’ll just tell you how to prepare the dough with the addition of vegetable oil.

Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out incredibly tasty.

For the test we need:

• flour – 3 cups (480 g)
• water – 2/3 cup (about 180 ml)
• egg – 1 pc.
• salt – 1 teaspoon

For filling:

• potatoes – 600 – 700 gr
• milk – 0.5 cups
• butter – 30 g
• vegetable oil – 1 tbsp. spoon
• onions – 1 – 2 heads
• salt - to taste

To submit:

• sour cream
• butter

Instead of onions in the filling, you can use them for serving. However, I will tell you both options.

Preparation:

1. Boil potatoes in salted water. Then drain the water, crush and mix with warm milk and melted butter. Test to see if there is enough salt. You can add to taste.

2. Cut the onion into small cubes and fry it in a frying pan with a spoon of vegetable oil. You need to fry until it is slightly browned in places, and in others it simply becomes translucent. If there is not enough oil, you can add a little.

Let the roast cool and place it in the potatoes. Stir and allow to cool completely.

3. Knead the dough. To do this, sift the flour into a convenient bowl.

Make a hole in the middle and break an egg into it. If it is not large, then add two. Add salt immediately. Stir the mixture right in the center until it combines with the flour. It is best to do this with a spoon.

4. Add half of the prepared water. We need it pre-boiled and cooled to room temperature. Pour it into the middle as well. Add a spoonful of oil to it. And also knead, each time grabbing more and more flour from the periphery.

5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water has been mixed into the flour, knead with your hands.

6. When the mass becomes thick, place it on the work surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. There should be no flour or lumps left on it. And although it is still quite porous and spongy, this is only for now. It will sit, the flour will become sticky, and the dough will level out and become smooth and softer. That is, just the kind from which it will be convenient to form our products.

7. Transfer it to a bowl, or leave it on the table and wrap it with a napkin or towel. Leave to infuse for at least 30 minutes, preferably 40, or even 1 hour.

During this time it will disperse and become smooth and even. And it will be a pleasure to work with him.

8. And so, we are all ready. The filling has cooled down and the infusion time has expired, which means you can start sculpting. Prepare a work surface and a rolling pin. Just in case, prepare flour so that if something happens, lightly sprinkle it on the table. And also sprinkle it on a wooden board in advance, on which we will lay out the finished products.

Be sure to sprinkle, otherwise the workpieces may stick to the surface.

9. Knead the dough again. If it is mixed correctly, then, as a rule, we will not need any more flour. But if it turns out to be quite sticky and clings to the table, then lightly sprinkle the table with flour and work with it.

10. Cut off about 1/5 or 1/6 of the dough and roll into a long thin sausage. Cut it into cubes and roll it out. Roll out in small batches of 5 to 10 cakes, depending on the speed of shaping. So that the cakes do not dry out and stick to each other.

11. Place some filling and make dumplings. Place them on the prepared board.

12. Then boil the same as in the first recipe and serve along with sour cream.

However, you can prepare our delicacies with onions in another way. Namely, do not place the onion inside, but place it outside. That is, put one mashed potato in the product itself. But place the fried onions and butter on top when serving.

It's hard to say which of these two options will be better. Personally, I can't even compare them. Delicious in both cases. Although I can attribute this perception to the fact that I really love dumplings. And I can eat them in different forms.

And to determine which of the two options you like best, you need to prepare them both ways. Try it and then draw a conclusion.

Step-by-step recipe for cooking with potatoes and mushrooms

And in order not to repeat myself in this recipe, I want to offer you a completely different version of both dough and filling.

For the test we need:

• flour – 550 gr
• milk – 250 ml
• egg – 1 pc.
• salt – 1 teaspoon

For filling:

• mashed potatoes
• fresh or frozen mushrooms – 200 gr
• onion – 1 pc.
• vegetable oil – 2 tbsp. spoons

Preparation:

1. Boil the potatoes in advance and mash them into puree. Add warm milk and butter. You can see how to prepare it in the first chapter of today’s article.

2. In addition to the puree, we will prepare a second filling – mushrooms fried with onions. It's very easy to prepare. First, you will need to fry the diced onion in oil in a frying pan, and then add the mushrooms, cut into small pieces. Add salt to taste and fry until done.

When the second filling has cooled, combine it with the puree.

3. Prepare the dough. As you can see, its composition differs from the options already proposed above. And it is prepared not with water, but with milk. So, the first step is to sift the flour into a bowl. This must be done so that the dough turns out tasty and airy.

4. Add the egg and salt and start kneading with a spoon. Then add milk at room temperature, half at first. And after mixing, everything else.

5. Knead first in a bowl, then put it on the table and continue kneading there. When the dough becomes plastic and homogeneous, put it in a plastic bag or cover with a napkin. Leave to infuse for 30 - 40 minutes.

6. After the allotted time, put it back on the work surface of the table and rinse thoroughly again. That's it, we have it ready, and we can start shaping the products.

7. Make dumplings as already described in the first recipe and shown in the video using any suggested method. For example, you can do it like this beautifully.

8. Then boil in salted water for 5 - 7 minutes. The time is counted after the water has boiled after laying out the preparations in them.

Remove and serve along with sour cream or butter.

You can also fry them in a frying pan in oil.

And it will also turn out to be an incredibly tasty dish.

Delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the dough, this time it will be custard. And the filling for dumplings will be simply indescribably delicious. You can cook them with only sauerkraut - it will turn out to be just fireworks of taste.

But since today we are preparing our products with potatoes, we will add them to the filling.

For the test we need:

• flour – 3 full glasses (500 g)
• milk – 1 glass
• egg – 1 piece + 2 yolks
• butter – 70 g
• salt – 1 teaspoon
• sugar - a pinch

For filling:

• sauerkraut – 500 gr
• boiled potatoes – 2 – 3 pcs
• onion – 1 pc.
• oil for frying – 3 – 4 tbsp. spoons

To submit:

• sour cream

Preparation:

1. Let's prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. You can beat using a fork or whisk.

2. Boil water in a separate bowl. Add butter to it and stir until it melts completely.

3. Add half the sifted flour and mix quickly with a spoon. The flour immediately steamed, but the mixture was no longer as hot. And you can pour in half the egg mixture. Also, without stopping, continue kneading.

4. Then add the remaining flour, mix again, and pour in the egg mixture last.

5. First knead the dough in a bowl, and then put it on a table sprinkled with flour and knead until it reaches the desired state.

The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products made from it do not tear or burst.

But for this he must be given the opportunity to stand and gain strength. This will require 30 - 40 minutes of time. During this period, leave it under a napkin or put it in a plastic bag. You can also use cling film.

6. Prepare the filling. As is already clear from the name of the recipe, we will use it for it. You can, of course, cook with fresh, but with fermented... It's simply indescribably delicious.

If the cabbage is very sour, then it must first be washed or doused with boiling water. Then drain the water and squeeze out the cabbage. If the taste is such that you want to eat it without stopping, then in this case you should simply squeeze it out.

7. If it is cut into long thin strips, then it should be placed on a board and cut into pieces no more than 3 cm long. If the straw is long, it will be inconvenient to place it in a small workpiece. And in this case you can’t put a lot of it.

And we remember that the secret of delicious dumplings is not only in the dough, but also in a large amount of tasty filling.

8. The filling will be delicious if you add onions to it. To do this, you need to cut it into small cubes and fry it in a frying pan in oil.

9. Then add cabbage to the pan and fry everything together. Don't add too much oil, you need just enough so that the cabbage doesn't burn. Therefore, pour it in enough to fry the onions, and if necessary, you can simply add it later.

Fry the cabbage in a frying pan until soft, and there is no need to simmer it. The beauty of this filling is that it remains tough. And we fry it so that it is saturated with onion juice and oil. In this form it is simply delicious even without everything.

10. We could have left the filling as is, but our recipe today is with potatoes. And maybe someone will want to cook it this way. But somehow I don’t want to add puree here at all. There will be some kind of incomprehensible “porridge”. Therefore, it is better to pre-boil the potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.

Then the filling will turn out just right. You need to combine the two fillings already cold. Then the appearance of the finished products and the filling in them will be simply excellent.

11. Now that we have both the dough and the filling ready, we can make dumplings, boil them and eat deliciously.

We have already discussed in detail how to sculpt and cook in previous chapters, especially in the first ones. And all this can be seen in an excellent video that was filmed specifically for this article.

It is best to serve the finished dish with sour cream. There is butter in the filling, but with sour cream it will be very tasty!

How to cook dumplings stuffed with potatoes, lard, or cracklings

This dish is very popular in Ukraine and Belarus. They also prepare it here, especially in the southern regions of the country.

The dough can be used in absolutely any of the options offered today. But again, in order not to repeat myself, I want to offer you another very simple method. And we will knead it with kefir.

We will need:

• flour – 350 gr
• kefir – 200 ml
• salt – 0.5 teaspoon

For filling:

• mashed potatoes – 500 g
• lard – 150 gr

If desired, add mushrooms fried with onions to this filling, just one fried onion. Dill is also added for taste and aroma. And every time it will be a new filling and, of course, a new taste. They are all incredibly tasty and well worth making a meal with.

To submit:

• sour cream

Preparation:

1. The dough is prepared very, very simply. You just need to take the kefir out of the refrigerator in advance; it should either be slightly warmed up or simply be at room temperature.

2. Then stir the salt into it, simply shaking the mixture with a fork.

3. Gradually add flour sifted through a sieve and knead the dough with a spoon. When you add the last portion of flour, you can transfer the dough to the work surface of the table and continue kneading on it.

When it becomes homogeneous, place it back into the bowl and cover with a napkin or cling film. It should brew like this for 30 - 40 minutes.

4. Meanwhile, prepare the filling. Potatoes need to be boiled and mashed in advance. Most likely they know how to do this. But if you find it difficult, you can read.

5. Cut the lard into small pieces. You can cut it into either thin strips or cubes. This doesn't play a big role.

6. Warm the frying pan and place the chopped pieces on a dry surface. Fry while stirring. During this process, fat will be released from the lard and the laid out product will be fried on it. This is how we get cracklings.

7. Place them on a saucer or plate and let cool. Add salt to taste.

8. Mix cracklings with chilled mashed potatoes. If you wish, you can add the required amount of oil from the frying pan in which the lard was fried. You can fry onions in this oil, or onions with mushrooms, if you want to use these ingredients in the filling.

But it is worth saying that this oil has a specific smell that will ultimately be transferred to the finished products. Therefore, those who do not like such smells can fry onions using a regular vegetable analogue.

9. Our dough is also ready. It needs to be kneaded again. And you can start sculpting our delicacies.

10. I will not dwell on this in detail and will not take up your time. Moreover, in today’s article we have already talked about this a lot.

Therefore, we make dumplings, cook them, put them on the table and quickly invite our family to the table. Such products are delicious exactly when they are still hot. Then the filling, and the dough, in general, the whole product as a whole is very, very tasty. Therefore, there is no need to hesitate. Just don’t forget to serve sour cream with the finished dish.

Or you can use the same ingredients to make a dish completely different in content and filling. That is, make dumplings stuffed with potatoes. Boil them in the required quantity in salted water.

And then put it in a frying pan with cracklings. Really beautiful! Do you know how delicious it is!

And at the end of the article I would like to express the hope that today’s material was useful to you. And whoever by this time did not know how to cook dumplings will certainly learn. After all, there is nothing complicated in this process. You just need time and a certain skill. A skill can be developed over two or three cooking times, and time can always be found. After all, we are cooking for our loved ones and loved ones.

If you have any questions, ask in the comments. I will be happy to answer them.

Bon appetit!

Dumplings are not only a hearty and tasty dish, but also a great way to spend time making them with your family and loved ones.

You can find a great variety of recipes for dumplings with potatoes, even in one cookbook.

There are many variations in the preparation and serving of this dish.

The historical homeland of dumplings

For some reason, many consider Ukrainian cuisine to be the ancestors of dumplings, but if we look deeper into the history of cooking, we will see that the roots of this dish come from Turkey. This dish was prepared on a flour basis with either meat or vegetable filling and its name was “dyushbara”.

Once on our Slavic territory, this dish underwent a number of changes. Our ancestors liked it so much that they gave it a new name “dumpling” and varied the fillings and dough in huge quantities.

Of course, because dumplings, as a dish, justify themselves 100% - in addition to the amazing taste, it is also a satisfying and economically profitable dish.

Potatoes took first place in fillings

The potato filling remains in first place in popularity among dumplings; potatoes can be used without any additives and with various products together: onions, mushrooms, cheese, lard, herbs, etc. But potatoes will be the main component in any of these fillings.

So, boil the potatoes in salted water, then puree them, this will be the base. You can diversify the filling by frying the onion until golden brown.

You can also use cracklings along with onions. If we consider mushrooms as a component, then first fry them in butter (sunflower) oil and, after evaporating the excess moisture, add them to the potatoes.

Before you start making dumplings, let the filling cool, and in the meantime you can start preparing the dough.

Delicious dough: recipes

Each type of dough has characteristics of both production and methods of further use and storage. Let's look at the most common types of dough for dumplings with potatoes and methods for preparing them.

Fresh - the most common

In chilled water, dilute the salt until completely dissolved, sift the flour into a deep bowl, make a hole in the center, into which we gradually pour water, and knead the dough.

When it takes shape, take it out of the bowl, put it on the table, and pour the remaining flour from the bowl there. We continue to knead it until it, having absorbed all the remaining flour, becomes smooth and elastic.

Flour can be added if necessary. Knead for 20 minutes, or even half an hour.

The dough must rest and stand for the gluten to swell; for this we cover it with a napkin or waffle towel. After half an hour, you need to knead it again.

Lean (unleavened) dough with water is ready!

We invite you to study this simple but popular method of making dumpling dough in a video:

Fluffy on kefir

Ukrainian cuisine initially meant dough for dumplings based on kefir.

Dumplings prepared from it turn out magical - they are voluminous, plump, but at the same time light and weightless.

It is very delicate in taste, and also does not dry out during the modeling process. The finished product from this dough should be cooked for no more than a minute after boiling.

Compound:

• 1.5 cups flour;
• 1/3 cup kefir;
• 2/3 glass of water;
• Salt to taste (about half a teaspoon);
• 0.5 teaspoon of soda.

To knead the dough, prepare a deep bowl. Sift premium flour into it, add salt and soda, mix.

Add water to the kefir, stir the liquid in a glass and gradually pour it into the flour. Mix vigorously.

When the kefir dough becomes homogeneous and does not stick to your hands, then it is ready. If you need to add more flour, you can deviate from the recipe, the main thing is that it is elastic, and it is a pleasure to sculpt from it!

The dough for dumplings with potatoes should rest for about half an hour.

In the next video you will learn how to make dough for dumplings with milk.

Very simple recipe:

Yeast

The following dough recipe for dumplings with potatoes is a must-try for any curious housewife. Making dough using yeast is a fairly popular method.

The dumpling product prepared in this way is soft and resembles a steamed dish.

For the dough we take:

• 7.5 - 8 glasses of flour;
• 700 ml. water;
• 1 tbsp. spoon of sugar;
• 0.5 teaspoons of salt;
• 0.5 teaspoons of soda;
• 20 gr. yeast.

We dilute the yeast in water, which should be slightly warm, along with sugar and salt in a deep bowl. Pour 6 cups of flour into this solution, pour soda on top.

We begin by mixing the baking soda and flour first, and then mixing it into the water. Knead well, you will get a sticky substance, add the remaining flour to it, sometimes you need more of it than stated in the recipe.

The delicious dough for dumplings with potatoes is pre-prepared, so we wrap it in a towel and let it rise for about an hour. After this time, it will be completely ready, you can start sculpting. We divide it into several parts.

To prevent the dough from drying out, cover with plastic wrap the part that is not yet involved in modeling.

Custard

This method is especially interesting if you decide to make dumplings for future use, because when frozen, the dough will not crack and will retain all its qualities perfectly.

We will need:

• 4 cups flour;
• 1 glass (250 ml) water;
• 2 tablespoons vegetable oil;
• Salt (half a teaspoon).

Sift part of the premium flour (about half) into a deep bowl. Boil water, dissolving salt in it.

Pour this solution in a thin stream into the recess in the mound of flour, stirring vigorously either with a fork or a blender with an appropriate attachment. Add the remaining flour to the resulting mass and knead into a stiff, elastic dough.

The resulting product must be left in a plastic bag for half an hour in the refrigerator. The choux pastry is ready for further use. If necessary, it can be frozen.

Watch a video on how to prepare choux pastry for dumplings with potatoes:

Dough for “lazy” dumplings

Free time is running short, but you still want to pamper yourself and your loved ones with such an amazing dish as dumplings? It doesn’t matter, there is a wonderful alternative - “lazy” dumplings - fast, tasty and inexpensive!

Required ingredients:

• Flour (premium grade) – 5 tablespoons;
• Boiled potatoes - 500 gr;
• Chicken egg - 1 pc.;
• Salt (to taste).

From preparing dumplings, let's move on to manti. This is also a very tasty dish, which many prefer to the famous dumplings and classic dumplings. Cook with your soul!

The recipes for dough without yeast for thin and tasty pizza are presented. Pamper your family and friends with culinary masterpieces!

All the secrets of real pie dough can be found in the Detailed step-by-step recipe that every housewife should know!

How to “make” the dough for lazy dumplings? Let's explore the process step by step!

First, grind the potatoes into a puree, then add the remaining ingredients to this mixture and mix thoroughly. The dough is almost ready, you just need to give it a little time to brew.

You don’t have to make “lazy” dumplings - that’s why they are lazy, just roll the sausage and cut it into small circles.

Then you need to start cooking, be sure to let the water boil, only then add the dumplings and, stirring, cook for about 3 minutes.

The dough is also suitable for long-term storage in the freezer.

Modeling dumplings

First, divide the prepared dough into small portions. Since this is not a matter of minutes, we cover the dough that is not used in modeling so that it does not weather or dry out, thereby retaining its best properties.

Take one of the pieces of dough and begin to roll it into a thin layer, about 3 mm thick. We cut out circles (5 cm in diameter) using a regular glass or using a special device.

You can also obtain blanks for future dumplings using another method. Namely: roll out the dough into a sausage with a diameter of approximately 2 cm, cut into circles approximately 1 cm thick, form a flat cake from these circles with your fingers and roll out with a rolling pin, you will get the same circles of approximately the same diameter - 5 cm.

We lay out our filling on the resulting blanks, fold them in the shape of a crescent and tightly fasten the edges to each other.

If the dough is dry and difficult to mold, the edges can be moistened with water. The edges must be tightly sealed so that the filling does not crawl out during cooking.

The seam can be diversified and made in the form of a pigtail; this will not only be original, but will also additionally protect the filling from leaking.

Making such a braid is not at all difficult. We place the dumpling with the already molded edges on the left hand with the seam in the direction of the right hand. We bend the bottom corner at the base of the dumpling, then make the next bend and so on until the end of the seam.

Perhaps the first braid will not be entirely openwork, but it’s only a matter of time. You just have to get your hands on it.

There is also a lesser known method of sculpting. We still divide the dough into several parts, roll out one of them into a rectangle 3 mm thick, lay out the filling in the center so that there is about 2 cm of space between the filling.

It turns out to be a kind of sausage stuffed inside. We clamp one edge, cut off the dough from the other edge, about 1 cm, fasten the edges by pressing, the dumpling is ready. And so on.

Which sculpting method you prefer is up to you to decide. In any case, making dumplings is a pleasure!

This calming activity will help relieve stress and relax. And the whole family will be satisfied, because this dish is not only satisfying, but also very tasty!

We present to you several more ways to sculpt dumplings in the video:

The dough may rupture during cooking and all the filling will come out into the water. To avoid this, you should not be too zealous with the filling; one small heaped teaspoon is enough for one dumpling.

You cannot overcook the dumplings, otherwise they will become rubbery. The approximate cooking time is from 1 to 3 minutes from the moment the water boils.

If the dough is mixed with kefir, then cooking takes no more than 1 minute. You need to throw it strictly into boiling water, but reduce the heat so that the dumplings do not fall apart in the boiling water.

If there is still some dough left and the filling has already run out, you can use it for dumplings.

To prevent the finished dumplings from sticking together, after you place them on a plate, you need to add butter to them.

Dumplings can be served with sour cream, butter and cracklings.

We wish your whole family a delicious dumpling dinner!