Potato dough from boiled mashed potatoes with grits, fat, salt and eggs. Potato dough gains more delicate taste, if you add to it butter and yolks. This dough is used to make shulyantsy (boiled potato dough sticks), fruit dumplings, and various deep-fried shaped products served under fruit sauce or for meat, various pies with filling and rolls.
POTATO PIE WITH FILLING
You can make this potato dough pie
with any filling to taste
Products for 4 servings:
75 g butter
1 onion, thinly sliced
150 g flour
125 g boiled potatoes, mashed
For filling:
1 tbsp. l. olive oil
2 shallots, finely chopped
125 g mushrooms, cut into slices
125 g cooked ham, cut into cubes
175g canned artichoke hearts, chopped
salt and pepper to taste
thyme sprigs for garnish
1. Melt 25 g of butter in a saucepan and fry the onion until golden color. Cool slightly.
2. Cut the remaining butter into cubes and grind with flour. Add mashed potatoes, as well as onions from the frying pan along with the resulting juice. Salt, pepper and knead soft dough. Form it into a round cake with a diameter of 23 cm, place it on a baking sheet or in a lightly greased form and raise the edges in the form of sides.
3. Prepare the filling. Heat in a frying pan olive oil, add shallots and fry until golden brown. Add mushrooms and simmer until soft.
Place the ham and artichokes on top of the dough, top with a mixture of mushrooms and shallots, and season with spices to taste.
4. Bake in an oven preheated to 200 degrees for approximately 25-30 minutes until the dough is golden brown. Serve hot, garnished with thyme sprigs.
Potato puff pastry buns
POTATO Puff Pastry
250 gr creamy margarine chop with 2 cups flour into fine butter crumbs. Add 2 cups of mashed potatoes, a teaspoon of salt and half a cup of milk. Knead the dough and put it in the refrigerator for 40 minutes.
BUNES
Fry 300g of raw fatty minced meat with onions until cooked, adding a little water in the middle of the frying process. Grind 2 cloves of garlic, add salt and pepper, stir and cool. Roll out the dough into a rectangle half a centimeter thick. Spread the minced meat evenly. Roll along the long side. Using a thin sharp knife, cut crosswise into buns. Without crushing them, place them on a baking sheet greased with margarine. Brush the top with beaten egg. You can sprinkle with grated cheese. Bake at 250 degrees for 20 minutes.
Meatballs in potato dough
Compound:
minced meat 250 g
boiled rice 1/2 cup
onion 1 head
vegetable oil 1 tbsp. spoon
sweet chili sauce 1 tbsp. spoon
ground paprika 1 teaspoon
grated hard cheese 150 g
egg 1 pc.
For the test:
mashed potatoes
powder 1/2 cup
wheat flour 2 cups
margarine 200 g
water 200 g
baking powder 1 teaspoon
Cooking method:
For the dough, mix flour with mashed potatoes, baking powder, add margarine cut into pieces and grind into crumbs (you can use a food processor). Pour in cold water, knead the dough. Wrap it in cling film and place in the refrigerator for 30 minutes.
For the filling, finely chop the onion, fry in oil, cool. Mix the minced meat with rice, egg, onion and remaining ingredients.
Divide the dough into 20 parts, roll each into a circle. Place the circles in greased molds so that the edges of the dough extend slightly beyond the edges of the mold.
Place 3-4 tablespoons of minced meat into each resulting “basket”, and lightly gather the edges of the dough. Bake for 15 minutes at 200°C.
Potato sunflower pie
Ingredients:
6 potatoes
1 egg
5 tablespoons flour
half a teaspoon of curry
For filling:
3 hard-boiled eggs
4 medium onions
300 g chicken liver
half a teaspoon of curry
salt pepper
50 grated cheese
Preparation:
Peel the potatoes and boil until tender in salted water. Drain the water and make puree. Beat in the egg and mix thoroughly.
Knead the potato dough, add flour, salt, curry powder. It turns out to be a heavy bun.
For now, set the dough aside and prepare the filling. Boil the eggs, peel and cut into cubes. Cut the onion into cubes and fry until golden brown. Mix half the onion with the eggs.
Fry the liver until cooked, add the remaining half of the fried onion, mix everything well, add salt and pepper. Let cool slightly and cut the liver into small cubes.
We roll out the dough slightly, but since the dough is not very elastic, I practically kneaded it with my hands until it was round. Approximately 1 cm thick.
Next, we place a saucer in the middle of the cake, it will be like the middle of a “sunflower” and carefully cut the “petals” so that we can then make small pies out of them.
Now we put a filling of eggs and onions on each “petal” and slightly raise the walls of the pies so that the filling is held well.
Lightly sprinkle each petal with cheese.
Now we remove the saucer and we have room for the minced liver. We spread the minced meat and also lightly sprinkle with cheese.
Place the cake in the oven for about 30-40 minutes.
Fish sticks in cheese and potato dough
Ingredients
Frozen fish fillet- 400-500 gr.
Salt
Ground black pepper
Potatoes - 2 pcs.
Hard cheese - 100 gr.
Butter - 50 gr.
Flour - 150-180 gr.
Salt - 1/2 teaspoon
Raw egg yolk
Sour cream - 1 tbsp. spoon
Sesame seeds
Peel the potatoes, boil, cool slightly, and grind in a blender.
Add grated fine grater cheese, softened butter, salt - beat everything together until homogeneous mass. The mass tastes like soft processed cheese.
Add flour, knead a soft elastic dough, put it in the refrigerator for an hour.
Cut the half-thawed fish fillet into sticks 7-9 cm long, a little more than a centimeter thick, add salt and pepper, leave for half an hour, then dry the sticks with a paper towel.
Roll out the dough 3 mm thick, cut strips 25-30 cm long, 1.2-1.5 cm wide. Place in the middle of each strip fish stick and fold the dough crosswise. If the strip was too long, cut off the extra pieces - knead these pieces, as well as the edges of the dough, and roll them out again, etc., when a very small piece of dough remains, roll it into a very thin rope and roll it out - this is the last strip.
Place the sticks in the dough on a baking sheet greased with vegetable oil, grease with yolk mixed with sour cream, sprinkle with sesame seeds.
Bake in an oven preheated to 200* for 20 minutes.
Potato buns
250 g boiled potatoes
250 g flour
20 g butter
70 ml milk
2 tsp dry yeast
1 yolk
a pinch of salt
1 tsp Sahara
Boil the potatoes and crush them well (through a sieve so that there are absolutely no lumps).
Mix all the ingredients, knead the dough and let rise for 30 minutes.
Divide into 8 parts and form into buns. Let them sit for 15 minutes before baking.
Preheat the oven to 190 degrees. Coat the buns with protein (milk, water), sprinkle with sesame seeds ( coarse salt, herbs, peppers) and bake until done (it took me 15 minutes and browned for 5 minutes).
Take out ready-made buns onto a wire rack and brush with melted butter.
Potato dough bagels
Ingredients for bagels:
Water or milk - 500 ml.
Fresh yeast - 50 gr.
Salt - 2 teaspoons. False
Sugar - 1 tsp. Lie.
Mashed potatoes - 200 gr.
Butter - 100 gr.
Flour - 1 kg.
Sesame
For filling:
Sprats, tuna or ham, in principle, the filling can be anything.
Recipe for making bagels:
Dissolve the yeast in warm milk along with salt and sugar. Add mashed potatoes, egg and mix. Then add flour and butter in portions and knead the dough. Cover the dough with a napkin and let it rise.
When the dough will work, divide it into 4 parts and roll out circles.
Cut each circle of dough, like a pizza, into 8 pieces (triangles.)
Place the filling on the wide part of the triangle and roll it up into a bagel.
Place the bagels on a greased baking sheet, let rise a little, brush with egg and sprinkle with sesame seeds.
Bake in the oven until done.
Potato dough pies
Ingredients:
400 g boiled potatoes(for a couple)
600 g flour
100 g melted lard (or lard)
150 ml water
150 ml milk
25 g fresh yeast
Half teaspoon salt
2 tbsp sugar
Filling:
green onions, boiled egg
Peel the boiled potatoes, cut into large pieces and dry it a little in the oven. Mash into puree while still hot.
Mix water and milk (lukewarm), dissolve yeast in part of the liquid. Mix flour and lard (you can use a food processor), adding yeast and gradually pouring in the rest of the liquid. Add salt at the end. Lastly, add the potatoes, stirring thoroughly. The dough should be quite soft (like gnocchi).
Roll into a ball and leave to rise for 35-45 minutes in a warm place, covering the dough with a towel. Roll out the dough into a layer 0.5 cm thick and cut out circles using a glass or round metal mold. Place a spoonful of filling in the middle and pinch. Bake at 220* until golden brown.
Potato cake
Mashed potatoes - 1 - 1.5 cups
onion - 1 pc.
greenery
vegetable oil 0.5 cup
sugar - 1 tbsp. spoon
salt 1/2 teaspoon (or to taste)
dry yeast - 1 sachet
flour
water - 1/3 cup.
Cooking technology:
Boil the potatoes, drain the water, wipe while hot, cool to 30-40 degrees.
Pour yeast, sugar, salt with water and let stand for 10 minutes to dissolve.
Finely chop the onion and fry for a while. oil
Finely chop the greens.
Mix cards. puree, onion, herbs, add yeast, mix well; add flour and knead the dough so that it lags behind your hands, but is not stiff.
Divide the dough into 2 parts, roll it out and place it on a baking sheet (I don’t use a rolling pin; I flatten the dough directly on the baking sheet).
Sprinkle seeds on top and bake for 20 minutes. in the oven.
Potato roll with mushrooms
Potato dough
700g mashed potatoes, 3 level tablespoons of starch.
Filling
250g onions, 250g carrots, 250g mushrooms, salt, spices.
Prepare mashed potatoes. Stir in starch.
Line a baking tray with baking paper.
Place the potato mixture in a rectangle. Place in
oven preheated to t=200~220°C for 15~20 minutes until lightly browned.
Prepare the filling. Finely chop the onion, grate the carrots on a medium grater. Finely chop the mushrooms. Fry on vegetable oil.
oil. Remove the baking sheet and spread the vegetable filling over the potato layer. Carefully roll the layer into a roll, simultaneously peeling off the paper.
Grease the top of the roll with vegetable oil. Place in the oven for 15 minutes.
Potato dough pizza
for test:
potatoes - 6-7 small tubers;
Flour - 1.5 cups; butter - 2-3 tbsp; grated cheese - 2 tbsp; egg - 1 pc.; yeast - 20g; milk - 1/2 cup; ground black pepper, salt - to taste ;for filling: boiled sausage - 50g; ham - 50g; processed cheese - 3 pcs; hard cheese - 50g; grated cheese - 3 tbsp; egg - 2 pcs; milk - 1 cup; ground black pepper, salt - taste.
Boil the potatoes in their skins, peel them, mash them, mix thoroughly with flour. Make a well in the center, pour in the egg, dissolved butter, sprinkle with grated cheese, salt, pepper, pour in yeast diluted with warm milk. Knead tender dough, cover it with a towel and place in a warm place for 2 hours. Then roll out and place in a frying pan, greased with butter, so as to cover the bottom and sides of the pan. Place finely chopped sausage, ham, curds, cheese, grated cheese in a bowl, pour in eggs and milk, add salt and pepper and beat well. Place the filling on the dough, close it around the edges, put it in hot oven for 40-50 minutes. Serve hot.
Potato roll with cabbage
Compound:
potatoes - 10 pcs., raw eggs - 2 pcs., boiled eggs - 3 pcs., onions - 2 heads, vegetable oil - 1 tbsp. spoon, cabbage - 1 head of sour cream - 2 tbsp. spoons, salt - 1 teaspoon, ground black pepper, dill - 1 bunch
Cooking procedure:
Boil the potatoes in salted water, dry them and rub them hot through a sieve (you can also pass them through a meat grinder or chop them in a food processor). Cool and mix well with raw eggs. For the filling, finely chop the onion and fry on vegetable oil. Shred the cabbage and heat until it is soft and stops crunching (this can be done in the oven, microwave oven or covered in a thick-bottomed saucepan). Boiled eggs finely chop and mix with cabbage and onion. Salt, pepper and sprinkle with chopped dill. Place the potato mixture on cling film and shape it into a 2 cm thick rectangle. Place the filling in the middle of the rectangle. We roll up the roll, while gradually removing the film. Place it on a greased baking sheet, seam side down. Grease the surface of the roll with sour cream, if desired, apply a pattern (for example, draw a lattice with the blunt side of a knife) and bake the roll at 180 °C until golden brown crust. When serving, cut the roll into circles and serve with sour cream.
Potato balls with minced meat
Ingredients
Potato dough:
Potatoes 500 gr
Eggs 1 piece
Flour 80 gr
Filling Ground beef:
Minced beef 350 gr
Onion 90 gr
Sauce for pouring:
Tomato juice 1 glass
Sour cream 1 cup
Vegetable oil 5 g
Butter 50 g
Salt, pepper to taste
Instructions
Peel the potatoes, place in boiling salted water and boil until tender.
When the potatoes are cooked, drain the water in which the potatoes were boiled and mash with a potato masher.
Add egg, salt and flour to the mashed potatoes, stir everything and form a dough.
In another bowl, grate the onion into the prepared ground beef on a fine grater. You can add half an egg to the minced meat, then it’s ready meat filling It will be denser, because the egg compacts the minced meat, but you can not add the egg to the filling. Add salt.
From potato mass Pinch off pieces of 75 grams and, adding a little flour, knead them with your hands into a flat cake about 4 mm thick.
To the middle potato cake put minced meat about 35 g
Make a pie and roll it in your palms to give it a round shape.
Add 5 grams of vegetable oil into a frying pan and spread it to potato balls didn't stick to the bottom. Place all the potato balls in the pan close to each other.
Prepared tomato juice and mix the sour cream for filling in a separate bowl, add a teaspoon of salt. And pour this mixture over the prepared potato balls.
Place on the fire, bring to a boil and simmer for about 5 minutes with the lid closed. Then open the lid, pour melted butter on top and place in the oven over medium heat.
Keep in the oven for about 20 minutes, like this. so that not all of the sauce has evaporated, then when serving, you can pour this sauce over the potato balls.
Zeppelins 
COMPOUND:
For potato dough:
Potatoes - 1 kg
Sour cream (thick, fatty) - 1 tablespoon
Salt pepper
For minced meat:
Minced meat - about 200 g
Onion - 1 small onion
Salt pepper
PREPARATION:
Traditionally, zeppelin potato dough is made from boiled and grated raw potatoes.
Take approximately 1/3 - ¼ of all prepared potatoes and cook until full readiness. It is very advisable to boil the potatoes in their skins so that they turn out drier and not watery. Peel the boiled potatoes and mash them into a puree.
Peel the remaining potatoes and grate them on the finest grater, which is also used for making potato pancakes. As a result, you should get a fairly homogeneous potato mass, reminiscent of porridge. Place the grated potatoes on a sieve lined with two layers of gauze and squeeze thoroughly.
Leave the squeezed juice to sit for 10 - 15 minutes. After this time, carefully drain the liquid, and add the precipitated starch to the squeezed potatoes.
Add here a tablespoon of sour cream, mashed potatoes, salt and pepper and stir until smooth.
In vegetable oil, or even better, in lard, fry the finely diced onion until light golden brown. Add fried onions to chopped meat, add salt and pepper and stir until smooth.
Make a palm-sized cake from the potato dough.
Place a small piece of minced meat in the middle. Fill the minced meat, giving the zeppelin the shape of an airship.
If during the modeling process the dough begins to stick to your hands, wet your hands with water. Place the formed zeppelins on a plate moistened with water. It is very advisable not to delay cooking the zeppelins because... they will darken in air. Adding sour cream will offset some of the browning, but if you leave them too long, they will take on an unsightly, dirty color. Boil the zeppelins in salted water for about 20 minutes. There is a rule for boiling zeppelins, which says that first they must float, and then, when they are ready, they will begin to sink again. Cook the zeppelins in a large saucepan. It is very desirable that they float quite freely during the cooking process. If you overload the pan, the zeppelins will rub against each other, which can cause them to start falling apart. Carefully remove the cooked zeppelins with a slotted spoon.
Zeppelins are served with sour cream, onions fried in lard, and cracklings. This is delicious!
POTATO Dumplings
Ingredients:
potatoes - 800 g, egg - 1 pc., wheat flour - 250 g, onions - 150 g, salt, bacon - 50 g.
Cooking method:
Purified raw potatoes grate on a fine grater. Drain off some of the juice, add flour, egg, salt to the potato mixture and knead the dough. Use a spoon dipped in water to separate small pieces of dough and place them in boiling salted water. Cook for 6-8 minutes, stirring gently. Cut the bacon into cubes and fry, add finely chopped onion and fry until golden brown, stirring all the time. Before serving, drizzle with melted lard and fried onions. Serve the sauerkraut salad separately.
Pork chop in potato dough
We will need.
400 gr. pork
6 potatoes
1 medium onion
1 egg
salt to taste
ground black pepper or a mixture of peppers.
Preparation.
We cut the pork into slices across the grain, beat it, add salt and pepper and set it aside.
Now we can prepare the potato dough (if we prepare the dough first and then the meat, the dough will turn black and appearance will be irretrievably damaged).
Peel the onion and grate it on a fine grater, add the egg, mix and set aside. Peel the potatoes, wash them and grate them on a medium grater (side grater on a tetrahedral grater, it looks like carrots only small. Squeeze the grated potatoes and add them to the onion-egg mixture, mix, add salt. Put a frying pan with vegetable oil on the fire. Let it heat up while we We will pack the meat into potato dough.
To do this, take a little dough, make a flat cake, place our chop on it, a little more dough on top, form a potato pie, carefully covering the meat on all sides and immediately place it in a well-heated frying pan. Fry the meat on both sides. We repeat the procedure until the meat and potato dough runs out. Now we place our meat in a mold or frying pan of a suitable size, lightly greased with vegetable oil (in one layer) and place it in an oven preheated to 170 degrees for half an hour.
Serve with fresh vegetable salad.
Potato roll with minced meat and cheese
Ingredients
600 g potatoes
3 glasses of milk
3 eggs
1 tbsp. flour
1 tbsp. spoon of cumin
2 tbsp. spoons of breadcrumbs
seasoning for potatoes
50 g butter
salt pepper
500 g minced meat (or 500 g mushrooms, or 250 g minced meat and mushrooms each)
1 large onion
150 g processed or hard cheese
1 bunch of greens
Recipe
Boil the potatoes until tender.
Fry the finely chopped onion, add minced meat and (or) mushrooms, fry until tender. Drain water from potatoes, add sl. butter, a glass of warm milk, crush, beat with a mixer. Add flour, salt, pepper, 3 eggs, beat well again.
Add 2 cups of warm milk and stir. It turns out batter.
Cover the baking tray baking paper, grease with butter, sprinkle with breadcrumbs and seasoning for potatoes. Pour the dough, sprinkle with caraway seeds.
Place in a preheated oven at 180 C for 15 minutes (until golden brown). The dough turns out to be very tender, it’s a little difficult to work with it so as not to tear, you can add flour, then these problems will disappear, but I don’t like filling the dough with flour, I prefer it so fragile and airy.
We cover the work surface with foil, and directly turn the base onto it with the paper, remove the paper, lay out the minced meat (mushrooms).
Grated cheese and finely chopped herbs.
Carefully, helping with foil, roll up the roll; if the dough cracks somewhere, it can be easily corrected later. Wrap it tightly in foil, like candy, and put it in the oven for another 15 minutes.
Remove, unfold, cut in portioned pieces, not very thin (when cold it can be thin),
Delicious both hot and cold. The dough turns out to be incomparable, airy, tender, and very interesting in taste. Instead of minced meat, you can use fried mushrooms or a mixture of minced meat and mushrooms.
Potato bread
potatoes (boiled) - 230g
salt - 1/2 tsp.
butter - 25g
flour - 50g
Mash the boiled potatoes, add salt, butter, add enough flour to make a soft dough. Bake under the grill (or just in the oven on the deck, or on the stove in a frying pan) for about 5 minutes. golden crust from each side. Serve the bread hot.
Potato donuts
Ingredients:
600g boiled potatoes, 2 eggs, 2 tbsp sour cream, 100g flour, 10g yeast, pepper, frying oil, salt.
Recipe:
Pass the potatoes through a meat grinder, add diluted yeast, salt, pepper, eggs, sour cream and flour, make a dough, form small balls from it and fry in oil.
Serve hot with fresh vegetable salad.
Sausages in a potato coat.
4 sausages
6 medium potatoes
4 tbsp flour
1 egg
salt
spices
vegetable oil for frying
Great idea for breakfast or a quick snack.
Peel the potatoes, rinse, boil in salted water.
Mash the hot potatoes, add the egg, salt, flour and knead the dough so that it does not stick to your hands.
Season and add salt.
Form the potato mixture into flat cakes.
Place a sausage in each flatbread and wrap it in dough.
Fry in a frying pan in vegetable oil.
Place on a paper towel to remove excess oil.
Plum dumplings
potato dough for dumplings:
300 g potatoes
120 g flour
30 g semolina
30 g butter
3 yolks
salt
Boil the potatoes, mash, add melted butter and other ingredients, quickly knead the dough.
The same dough is used for other types of dumplings, maybe with the addition of spices if for meat filling
Remove the pit from the plums original recipe It was suggested to add refined sugar, I took pieces of marzipan.
Roll out the pieces of dough and wrap the plums in the dough. Cook in salted water over low heat for 12-15 minutes.
Fry in oil breadcrumbs, having pulled out the dumplings, roll them in breadcrumbs and sprinkle powdered sugar.
Potato biscuits
Boil half a kilo of potatoes in their jackets, peel and mash them well. Add a tablespoon of melted butter or margarine, one egg, two tablespoons of flour, a little salt, ground black pepper, and crumbled feta cheese. Mix everything thoroughly.
From the resulting mass, take small ones, about the size of Walnut, pieces and, giving them the shape of flat cakes and lightly rolling them in flour, drop a few pieces at a time into boiling salted water. When they float to the surface, remove them with a slotted spoon and, allowing the water to drain, place them on a baking sheet. Sprinkle grated cheese on top, pour three to four tablespoons of melted butter and place in the oven until golden brown.
Potato cookies "Surprise"
Products:
2-3 potato tubers, 120-150 g cream, 100 g sugar, 1/2 tsp. salt, 1 tsp. cinnamon, 1 tbsp. l. ground walnuts, 3 eggs.
Cooking method:
Wash the potatoes, boil them in their skins, peel them, mash them slightly and pass through a meat grinder. Beat the cream with salt, sugar, cinnamon, then, without ceasing to stir, add eggs one at a time, ground nuts and, at the end of the kneading, potatoes. Place the kneaded dough in a 1.5-2 cm layer in a rectangular pan, greased with oil, and bake at 160 °C for 40-50 minutes. When the cake has cooled, cut it into equal rectangles.
Potato pies with meat - great addition for first courses or tea, perfect for a daytime snack. Crispy crust, tender potatoes and meat filling - that's what awaits you. You can boil the potatoes specially, or you can use leftover mashed potatoes. It will take a little time to prepare, but wonderful pies will definitely please your loved ones.
So, to prepare fried potato pies with meat, we will prepare the products according to the list. I used corn flour, but wheat flour is also quite suitable.
Peel the potatoes and set them to boil, adding some salt. While the potatoes are cooking, let's make the filling. Finely chop the onion and sauté until transparent.
Add minced meat to the pan, stir and fry until cooked, stirring, 7-10 minutes. Let's add salt and pepper.
Let the filling cool a little while we prepare the potato dough. Salt the water from the boiled potatoes and mash the potatoes. Let it cool slightly and add the egg.
Stir, add flour one spoon at a time, mixing well. The dough should be soft, do not over-flour it. It took me 3 tbsp. flour. This is the dough we got.
Dust the board with flour, roll the dough into small balls, and knead them into flat cakes.
Lay out the meat filling.
The dough is very tender and soft, easier to shape potato pies on the palm. Carefully make the pies. You can give them a round shape. Dip the pies in corn flour.
Fry the pies on both sides in heated vegetable oil. They fry very quickly, about 3-4 minutes on each side.
Place the finished pies on a paper napkin to remove excess oil.
Potato pies with meat fried in a frying pan are ready to be served, please come to the table! Crispy crust, tender potatoes and delicious meat filling - this is such a wonderful dish we came up with. Please your loved ones with these delicious pies.
Potato pies with sour cream are delicious, help yourself!
Probably every housewife had to think about where to put the leftover mashed potatoes after lunch or dinner. But it’s very easy to prepare potato dough for pies, which turn out soft, tender and rosy. Not pies, but deliciousness!
Potato dough for pies is made from potatoes, eggs and flour. It is possible to add spices and seasonings.
The structure of potato dough is special. While maintaining a soft, delicate consistency inside, when frying, a golden crispy crust forms on it. Potato dough goes well with various fillings: mushroom, fish, meat, vegetable.
The main ingredients of potato dough are potatoes, flour, eggs and salt. Although housewives often experiment with various additives, such as milk, herbs, seasonings.
No special culinary skills are required to work with potato dough. Beginning housewives just need to remember a few simple rules.
1. Mashed potatoes can be prepared from both peeled potatoes and boiled potatoes in their skins. Peeled potato puree contains more moisture and therefore requires more flour.
2. Mash the boiled potatoes while still hot so that there are no lumps.
3. Do not add excess flour to the dough, as ready-made pies The inside will be sticky and tasteless. Add enough flour so that the puree can be molded into a pie.
4. Potato dough lacks the elasticity of flour dough. It is very soft, can easily tear when forming a pie, and sticks to your hands. Therefore, make smaller pies, do not roll them out with a rolling pin, but cut the dough with your hands, sprinkled with plenty of flour, or moistened with water..
5. Before frying potato pies, roll them in flour, because otherwise the mashed potatoes will absorb a lot of vegetable oil.
6. After frying, it is advisable to place the finished potato pies on a napkin or paper towel to absorb excess fat.
5. Add the eggs to the mashed potatoes when they have cooled slightly.
One of simple recipes preparing potato dough
You will need:
- potatoes – 6-7 pcs.
- egg – 1 pc.
- flour – 4 tbsp. spoons
- butter – 20-30 g
- salt - to taste
Cooking process
1. Peel the potatoes and boil in salted water.
2. Strain the broth, add oil and puree.
3. When the puree has cooled slightly, add the eggs and flour and mix thoroughly.
4. When forming pies, take a piece of dough with your hand dipped in water and make it into a small thin flatbread, put the filling in the middle and lightly mold the edges.
5. Give it a pie the required form, roll in flour and fry in vegetable oil on both sides until golden brown.
Bon appetit and delicious potato pies!
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How to prepare tender potato dough for pies, pies, dumplings? Step by step recipe with photo. Video recipe.
Recipe contents:
The dough can be different. Most often for baking we use yeast, puff pastry or shortbread. There are also rarer doughs in cooking - cottage cheese and potato. In this review we will look at how to prepare potato dough. It is suitable not only for baking, but also for baking, both sweet and savory pies, rolls, pies, cookies, and pizza bases. Meat, cabbage or mushrooms are suitable fillings for potato dough products. Unsweetened options - apples, plums, apricots, pears, preserves, jams, etc. You can also show your imagination and choose another option that is most suitable for yourself.
It's easy to guess that potato dough is made from potatoes. Not only can participate in its preparation fresh potatoes, but also yesterday’s uneaten side dish from dinner, already prepared mashed potatoes. Wheat flour is mainly used for dough, but rye flour is also suitable. The amount of flour is added by eye, because... gluten different varieties different potatoes. The dough is considered kneaded when it does not stick to your hands or the walls of the bowl. Thanks to the unusual cooking technology, it turns out very airy and melts in your mouth. And after baking, the dough will be soft and tender with an evenly fried crust. Well, the undoubted advantage of potato dough is that it is unpretentious, simple and quick to prepare from available products.
- Calorie content per 100 g - 137 kcal.
- Number of servings - 400 g
- Cooking time - 40 minutes
Ingredients:
- Potatoes - 3 pcs.
- Wheat flour- 200 g
- Eggs - 1 pc.
- Sugar - a pinch
- Salt - a pinch
Step-by-step preparation of potato dough, recipe with photo:
1. Peel and wash the potatoes. If there are black eyes or spots on the tubers, cut them out.
2. Cut the potatoes into pieces and place them in a cooking pot.
3. Pour over the potatoes drinking water and add salt. If desired, you can add for aroma and taste Bay leaf and peppercorns.
4. Send it to the stove to cook. Boil it over high heat. Once boiling, reduce the temperature to low, cover and simmer until soft, about 20 minutes.
5. Drain all the water from the pan and place it with the potatoes on the fire to evaporate excess moisture. Afterwards, transfer the potatoes to a bowl and cool so as not to get burned during further work. You can not pour out the liquid in which the potatoes were cooked, but use it to prepare dough for pancakes. It will be very tasty.
6. Pound the potatoes with a masher, turning them into a homogeneous puree without lumps.
7. Add some flour to it and knead the dough. You can do this with a masher or spoon at first.
8. Gradually knead the dough, adding a little flour. It is advisable to sift it through a fine sieve. This way it will be enriched with oxygen and the dough will turn out more airy.
Potatoes in pies, but not in the filling
They turn out surprisingly fluffy and soft. The crumb just melts on the tongue. I once tried to bake bread with mashed potatoes into the dough. The bread turned out tasty and fluffy, but nothing particularly remarkable.
I believe that the dough for this recipe is more suitable for fried products than for the oven. Addition mashed potatoes gives that unique fried potato flavor.
I learned the original recipe from a friend of mine who makes homemade donuts According to this recipe, you simply fry the dough and then sprinkle it with powdered sugar. I have always liked these donuts, even realizing how many calories they contain does not kill the desire to eat at least one)). The most surprising thing is that I could not understand what gives the dough this amazing taste. My pride was literally hurt, because people always turn to me for pies)).
When I asked for the recipe, the author donuts She explained to me that she has been making them for so long that she does everything “by eye.” I understand the “problem”, and I myself do a lot in the same way or even impromptu. But the very first time, and even several times until you feel the recipe, I still prefer a recipe with an accurate description)). In general, I asked for a visit, and we cooked together donuts, and I, in between, took notes. Having slightly adapted the recipe, the result is what I bring to your attention.
Can be made from yesterday's leftovers mashed potatoes. The pies have one significant drawback - they are only good when fresh. As well as fried potatoes good only “in the heat of the moment.” In contrast, which in my family go well the next day, and even from the refrigerator, bypassing the microwave, potato dough pies Over time they lose a lot of taste. But this problem can be solved in the following way - fry some to eat right away, and cover the remaining dough and filling (separately) and put it in the refrigerator. And the next day or even the day after, fry the rest. I do not recommend storing the dough for more than two days.
Ingredients
For dough for 8-10 pies:
water – 1 tbsp.
egg – 1 pc.
sugar – 1 tbsp. l.
salt – 1 tsp.
butter – 1 tbsp. l.
rendered lard– 1 tbsp. l.
mashed potatoes - 1 tbsp.
yeast – 2 tsp.
flour - 3 tbsp.
For filling:
ham – 100 gr.
hard cheese – 100 gr.
Bell pepper- 1 PC. (small)
Preparation
If you don’t have ready-made ones, wash, peel, cut 2-3 small potatoes into pieces, boil in salted water until tender. Drain the water and grind until pureed using a convenient method. Mashed potatoes should be room temperature for use in the test.
Prepare the dough. Dissolve in small quantity warm water sugar, salt, 2-3 tbsp. l. flour and yeast. Set aside in a warm place until bubbles appear (10-15 minutes). Mix mashed potatoes, egg, melted lard, butter and remaining water. As soon as bubbles appear, add the potato mixture to the yeast, mix thoroughly, add the sifted flour and knead the dough. Cover and leave in a place to rise. After an hour and a half, we crush it and let it rise again. If you have a bread machine, add all the ingredients according to the instructions, turn it on and proceed to preparing the filling.
In principle, you can use any favorite filling for pies. Or whatever you have on hand. The only limitation is that I wouldn't use it. potato filling or fillings that include mashed potatoes. As they say, it will turn out to be “butter.” My favorite filling is ham, cheese and bell peppers. Sometimes I add a little onion, pre-fried. I cut the ham into cubes or randomly, grate the cheese, core the sweet peppers and cut into cubes or randomly. I take all ingredients in equal volumes.
Cut the resulting dough into equal small pieces, form a small ball from each, roll each into a circle, put the filling in the middle, connect the edges. This quantity makes 8-10 pies. I crush each pie a little and fry it in vegetable oil. I use a non-stick frying pan, so I use little oil for frying. If you use very little, the pies will turn out very dry. But using good frying pan, you can significantly reduce the amount of oil used (and therefore consumed), which will reduce the calorie content, but not the nutritional value.
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