Calories: Not specified
Cooking time: Not indicated
Potatoes are the most common product in our diet. However, most people prefer to prepare a variety of dishes from it: they bake it, fry it, and make puree. And we will diversify the potato menu a little and prepare delicious and satisfying potato dumplings. In general, you can add any filling to them: onions, mushrooms, meat. But first we will make ordinary potato dumplings, the recipe for which I offer you today..
Ingredients:
- potatoes – 10 pieces,
- wheat flour – 4 tbsp.,
- onions – 1 pc.,
- vegetable oil,
- salt, pepper - to taste.
How to cook with photos step by step
Since the main ingredient of our dish is potatoes, first of all you need to peel and wash them. Next comes the most time-consuming part: grating the potatoes. In principle, if you have a combine or special attachments on a potato meat grinder, then it is better to automate this process. Well, if you’re unlucky, then it’s time to bring your husband into the cooking. It's not a woman's business to grate potatoes. By the way, in this case it is better to choose a smaller grater attachment.
When all the potatoes are chopped, start squeezing them. This is done to ensure that all excess liquid is removed. We take some light cloth or fold gauze in two layers, put the resulting raw mashed potatoes in the middle and leave it hanging for a while so that the potato juice drips out. If you don’t have time to sit and wait, you can speed up this process by squeezing the potatoes with your hands.
As a result, the potatoes should become as dry as possible. Under no circumstances should we throw away the drained liquid. Since potatoes contain a large amount of starch, it will appear in the drained liquid after some time.
Now is the time to prepare the dumpling dough. This is done very simply. Add flour, salt, pepper and starch that was at the bottom of the bowl that contained potato juice to the mashed potatoes.
After this, mix all the ingredients thoroughly and the dough is ready.
Place a small saucepan of water on the fire. Add a little salt there, you can add a bay leaf, and wait until the water starts to gurgle. We choose the amount of salt at our discretion. While we are waiting for the water to boil, we can not waste time and form future dumplings. They are usually given the appearance of small balls. It is also worth making sure that all the balls are the same size, otherwise they will cook at different speeds.
When the water finally boils, we begin to lower the potato balls into it one by one. It is worth considering that there should not be enough water, otherwise the balls will stick together and the result will not be dumplings, but potato mutants. Stir the water from time to time. In general, cooking takes about half an hour.
When the dumplings are cooked, heat the frying pan in vegetable oil. Finely chop the onion and fry it until transparent in vegetable oil. 
Instead of vegetable oil, you can use lard.
Pour the fried onion over the dumplings. You can also fry them until golden brown in a frying pan along with onions.
Potato dumplings are ready. Let's serve! 
Starinskaya Lesya
I tried this culinary dish for the first time here in Germany. First in restaurants, then at a party and in a wide variety of options. This dish combines our simple mashed potatoes and at the same time leaves every cook who comes into contact with it a huge field of imagination with a palette of flavors.
Various regions of Germany are fighting for the right to call dumplings their homeland. This includes Thuringia, Silesia (Schlesia - now belongs to Poland), Bavaria, etc.
In the classic version, dumplings are made on Sunday or on holidays, when the whole family gathers and are usually served with stewed red cabbage with apples in wine and the famous veal roulade.
They go very well with stewed meat, vegetables, in general, with everything that mashed potatoes might suit your taste, but they will make your lunch unusual and thereby add variety to our table.
They are prepared very simply and for this we do not need any refined and expensive products.
So here's the recipe.
For potato dumplings, we will probably need the potatoes themselves :), I don’t write the quantity, I’ll explain why later. This also applies to starch. Also included are eggs, approximately 2 per kg, salt, pepper, nutmeg to taste. This time I will make them with breadcrumbs and therefore I took some bread, but this position is optional, you can do it without them or with other filling, as is convenient for you.
We preferably bought potatoes with a high starch content, i.e. which boils well and boiled it in its uniform (you can also bake it in the oven - as an option).
While the potatoes are cooking, prepare the croutons for the filling by frying them in butter.
To complement the dumplings, I prepared a mushroom stew with chicken.
To do this, I took mushrooms, fried them with onions, thyme and poured sour cream on them.
So our potatoes were boiled, we took them out, peeled them and cooled them.
Then they took a potato press; if you don’t have one on the farm, then you took a simple potato masher and crushed the potatoes very well.
And now I’ll explain why the quantity of potatoes can be taken arbitrarily.
We lay out our potatoes in a circle on a cutting board and make a cross on the circle.
We remove one part, mixing it with the other three, and add starch instead.
Then come eggs, salt, pepper, etc.
Mix well until a homogeneous dough forms.
With wet hands, form balls the size of a tennis ball, after filling them with crackers.
I prepared a large pot of salted water and let it boil, we reduce the heat a little so that the water no longer boils and put our dumplings in it. Let's leave them in it for about 10 minutes, they should float up.
An incredibly tasty, aromatic dish of Polish cuisine is potato dumplings. Soft, tender potato dumplings that simply melt in your mouth. The aroma of onions and brisket will not leave anyone indifferent. Dumplings prepared according to this recipe can be served with any filling (both meat and vegetable) - they are incredibly delicious. I dedicate this recipe for potato dumplings to all lovers of potato dishes - after all, it is very quick and easy to prepare, and the necessary products are always available in every home.
Ingredients:
- 1 kilogram of boiled potatoes;
- 250 grams (approximately) potato starch;
- 1 onion;
- 200 grams of pork belly;
- salt and pepper - to taste.
Potato dumplings. Step by step recipe
- Grate the potatoes boiled in salted water, peeled and cooled on a fine grater.
We do not use a blender or food processor under any circumstances. Alternatively, mash well with a masher.
- Transfer to a deep bowl, level and divide with a spoon into four approximately equal parts.
- We take out one part of the mashed potatoes, and pour starch into the free space: there should be exactly as much of it, in volume, as one part of the potato occupies.
- Mix all the potatoes with starch - this will be our dough.
- After it becomes difficult to knead with a spoon, transfer the dough to a work surface (without flour) and continue kneading with your hands. The dough is smooth, does not stick to your hands - kneading it is a pleasure. The most important thing is to achieve a uniform consistency (the starch should be evenly distributed throughout the potatoes).
- Cut a piece from the finished potato dough, form a sausage and cut it into small pieces. Roll each lump of dough into a ball, make a small indentation with your fingers (the process is very similar to creating dumplings).
- Place the resulting potato dumplings on a baking sheet (greased or covered with cling film).
- Fresh pork belly (choose with more meat, it will be tastier) trim the skins and cut into thin strips.
- Finely chop the onion.
- We begin to fry the brisket in a dry frying pan (stirring occasionally), and then look: if the brisket is fatty and a sufficient amount of fat has been released, then do not add oil. If there is not enough fat, in your opinion, add vegetable oil.
- When the brisket is golden (in no case should it be overdried), add the onion to the frying pan.
- When everything is well fried, add salt and pepper to taste and remove the pan from the heat. If you used salted or smoked brisket (this is also possible with this recipe), then depend on your taste - whether to add salt or not.
- Boil the potato dumplings, in small batches, in salted boiling water (don't forget to stir after putting them in the pan). There is no need to cook for a long time (we used already boiled potatoes), as soon as they float, we immediately remove them with a slotted spoon.
- Take the finished potato dumplings out immediately onto portioned plates, place the meat and onions on top and pour over the oil used for frying.
- For those who fast or do not eat meat for another reason, I can offer another serving of potato dumplings: with onions fried in vegetable oil (2 medium heads) and sweet bell pepper. We also fry the pepper in a frying pan with heated vegetable oil and, after cooling, add 6% vinegar (preferably wine) to taste. Drizzle the finished dumplings with oil and onions, and spread the pepper around the circumference of the dish.
As you already understand, you can use any gravy for potato dumplings - be guided by your taste and imagination. The most important thing you shouldn’t forget is that potatoes love oil or fat, so don’t skimp on these ingredients in any gravy. We wish you bon appetit. And, of course, as always, we are waiting for you on the “I Love to Cook” website - we have something to please you with every day.
Pre-boil 2 potatoes in their skins. Cool, peel and then mash into puree.
Peel the rest of the potatoes, wash them thoroughly and grate them using any available method.
Previously, raw potatoes were grated by hand, and they used the part of the grater where there were such square holes (I took a special photo of it) - potatoes grated with its help ended up looking like they were torn, and not like small chips. Now there are special potato peelers on sale that undoubtedly facilitate the grating process and save valuable time. I, as a truly Lithuanian housewife, am the happy owner of such a wonderful grater. Therefore, the rubbing process only takes me about 2-3 minutes.
Then place the raw potato mixture in cheesecloth and squeeze out excess liquid from it into a separate bowl.
Let this liquid settle and drain it; starch will remain at the bottom. It can be washed several more times in clean water, each time allowing the starch to settle to the bottom and discarding the cloudy water.
If there is little starch left after washing, you will have to add additional dry starch to the dough. As a guide, its volume should be about 2 tablespoons.
Form small balls from the resulting dough (about the size of a walnut), make a shallow dent in the middle with a finger dipped in starch - this will make it smoother and the dough will not stick to your finger.
Bring water to a boil in a large saucepan and add salt.
Place the formed dumplings in boiling water (required!) and cook until done, about 15 minutes. Remove with a slotted spoon and serve with your favorite sauce.
For example, we like a sauce made from cracklings with fried onions or, alternatively, with sour cream and mushroom sauce, which is what I made.
Cut the mushrooms into small pieces. It’s very tasty with champignons, and nowadays you can buy them without any problems at any time of the year.
Note: mushrooms can easily be replaced with dry or frozen ones. Now I did just that with frozen ones. They had to be thawed first, I think it took me about 250 g + the broth they were in.
Well, you’ll have to soak it in warm water for 3 hours beforehand.
Chop the onion into fairly small cubes.
Fry it in hot vegetable oil over medium heat until softened and lightly golden. Add chopped mushrooms and fry them for a couple of minutes along with the onion.
Then pour in a little mushroom broth (after soaking or freezing) and add sour cream, season with spices - salt, pepper and thyme - to taste. Then boil everything to the desired consistency.
If fresh mushrooms were used in the recipe, of course, you should not add water. Just don't fry it too dry, leave some of the liquid that is released during frying.
By the way, the remaining mushroom broth (after soaking the dry mushrooms) can easily be used in some other dish. For example, add it to soup or other sauce - but what? Don’t let such a fragrant additive go to waste!
National Lithuanian dishes are quite nutritious, distinguished by their traditional simplicity and peasant simplicity. They are not particularly difficult to prepare and often include very few ingredients.
Here, potatoes are often used not only as an integral part of first courses or as a side dish for second courses, but they are also prepared in many independent dishes - this is a characteristic feature of Lithuania.
And it would seem such a simple product... Help yourself!
Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, and also in combination with soups and meat. A great way to diversify the menu using familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. You will have to spend 45-60 minutes on everything.
Ingredients:
- potatoes – 6-8 pieces (medium);
- wheat flour - 4 tablespoons;
- chicken eggs - 2 pieces;
- onion – 1 piece;
- starch - 1 tablespoon (in some cases);
- butter – 50 grams (for frying);
- bay leaf – 2 pieces;
- black pepper – 3 peas;
- salt – 1 teaspoon;
- water – 2 liters (for cooking).
To make dumplings, you need potatoes with a medium starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing with your hands, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass becomes too sticky. In this case, when kneading the dumplings, you should add a little pure starch.
In some recipes, the potatoes are pre-boiled and then mashed into a dough. But in this case you have to work quickly with hot potatoes, which is not very convenient. It is much better to cook dumplings made from raw material. You won't notice any difference in taste.
Potato dumplings recipe
1. Grind the onion on the finest grater.
2. Wash the potatoes and remove the skins. Grate the pulp on the same grater as the onion.
3. Squeeze the potato mass well with your hands or through cheesecloth until the pulp becomes almost dry.
4. Mix potatoes with onions, beat eggs. Mix.
5. Add flour. Knead the dough, which should be stiff and homogeneous so that the dough does not fall apart. If necessary, add a little water, starch or more flour.
6. Roll the dough into balls approximately the size of a walnut.
7. Fill the pan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.
8. Carefully place the potato dumplings into the boiling water. Stir, making sure that the ingredients do not stick to the bottom of the pan.
9. Once the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
10. To obtain an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated frying pan with butter (optional).
11. Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a frying pan or frozen for long-term storage, and, if necessary, lightly boiled and fried again.
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