Dumplings with potatoes and onions or How to make dumplings with potatoes

Well, we are Russian people! We could use some potatoes and fried onions!

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Dumplings with potatoes and onions, an easy and satisfying way to please the family. The bows you see in the photo are a tribute to childhood. So I liked this mom’s trick of using dough that didn’t have enough filling. I adored dough bows and tried at the table to make sure I got them all. They gave way to me... with age I understood why))

Dumplings with potatoes and onions

Dumplings according to this recipe turn out very tasty and satisfying, and for preparation you need a minimum of ingredients.

The main rules for successfully preparing dumplings are a well-kneaded dough and properly prepared filling. The video below will provide a detailed description of how to do this.

Required ingredients:

Potatoes - 5 pcs. medium size;
Onions - 2 pcs;
Wheat flour - 400 gr;
Water - 200 ml;
Salt - to taste.

Preparation:

1. First of all, you need to peel and boil the potatoes; don’t forget to add salt at the end of cooking.

2. When the potatoes are ready, you need to drain all the water and crush the potatoes. There is no need to add anything, the potatoes should be dry.

3. Now you need to dice the onion and fry it until golden brown over medium heat, stirring occasionally.

4. While the onions are frying, you can start kneading the dough. To do this, pour warm water into a bowl and add a little salt.

5. Now you need to add about 1/3 of the flour to the water and start kneading the dough. As soon as the dough becomes a homogeneous consistency, without lumps, you need to pour half of the remaining flour onto the table and place the dough from the bowl on it, continue kneading. If there is no flour on the table, but the dough still sticks to your hands, you need to add more. As soon as the dough stops sticking to your hands, you need to put it aside. If there is any flour left, there is no need to use it.

6. While the dough is resting, you need to add about half the fried onion to the pan with the crushed potatoes and mix well.

7. Now you can start making dumplings. You need to separate a small part from the dough and roll out a layer about 3 mm thick. Sprinkle the table and rolling pin with a little flour to prevent the dough from sticking. Next, use a mug or wine glass to cut out circles. This way the dumplings will all be the same size.

8. Now you need to put the filling on the prepared circles. It should be at room temperature. There is no need to add a lot of filling, otherwise the dumplings may fall apart during cooking.

9. Carefully place each circle with the filling on your left hand, press down the filling a little, and mold the edges of the dough to form a dumpling.

10. Place dumplings on a floured table or board. If you put it in the refrigerator, it is better to cover it with a clean towel. If it’s in the freezer, there’s no need to cover it.

11. Now you can start cooking the dumplings. Place the dumplings in slightly salted boiling water and, stirring constantly, bring to a boil. If the dumplings are just molded, then after the water boils they need to be cooked for literally 1-2 minutes. If the dumplings were frozen, then you need to cook a little longer, about 4-5 minutes after boiling.

When serving, add the fried onions left over after preparing the filling on top and sprinkle with herbs. You can also serve with sour cream. In general, who loves what. Dumplings are ready! Bon appetit.

How to cook dumplings with potatoes and onions

As always, the work should begin with preparation. I recommend that you allocate in advance a place where the sculpting process will take place and remove all unnecessary items from there. I even have a special board for rolling out dough, so if you have something similar, be sure to use it.

Ingredients:

For the test:

Water – 0.5 l
Flour – 800-900 g
Eggs – 2 pcs.
Salt – 1 tsp.

For filling:

Potatoes – 1 kg
Onion – 1 large head
Butter – 50 g
Vegetable oil for frying
Salt, pepper - to taste

Preparation:

1. Let's start cooking with the filling. To do this, peel the potatoes, wash them under running water and cut each tuber into several parts. This action is done so that the vegetable cooks faster. Place everything in a saucepan and pour boiling water over it, completely covering the potatoes. Place the pan on the stove and boil the potatoes until tender. You can check this with a regular fork. And yes, don’t forget to salt the water at the end.

You can pour cold liquid, but we need to quickly cook the vegetables, so we don’t skimp on hot water :D.

2. While the main ingredient of the filling is cooking, chop the onion. There is no need to chop very finely.

3. At the same time, put the frying pan on the stove and pour vegetable oil into it. We need to fry the onion until golden brown. Therefore, we put the vegetable in a hot frying pan and sauté over medium heat. Don't forget to stir constantly.

I decided to make several variations of the fillings, so I simply fried some of the onions and added lard to the other. It turns out I will still have the filling with cracklings. I highly recommend trying it because it turns out simply amazing.

4. Drain the broth from the boiled potatoes; we won’t need it (by the way, it can be used for pies). Take a masher, throw a piece of butter into the pan and start pounding. We need to achieve a puree consistency, preferably without lumps.

I do not recommend using a blender or mixer for these purposes, because the result will not be puree, but a paste. It will be difficult to work with, and the taste won’t be particularly pleasing. At least I generally don’t like pounding potatoes with anything other than a hand masher.

5. After all the procedures, mix the fried onions and crushed potatoes. I also added ground pepper. You should also try what you get and, if necessary, add salt or add what you want. Let the workpiece cool.

But my filling with cracklings, during cooking I ate about a third of the prepared mass, it was very tasty.

By the way, about additional ingredients. Another option is to add boiled chicken liver, only twisted, or fried mushrooms. I suggest making several fillings at once and making dumplings so that there is variety.

Dumplings with potatoes, lard and onions on choux pastry.

One of the most popular and delicious recipes for dumplings with potatoes. The dish is convenient because it can be quickly taken out of the freezer, cooked and fed to the whole family with a hearty lunch. Of course, if you managed to stick them on in advance. Otherwise, it won't work quickly. But this wonderful dish is worth your time.

Required ingredients:

Potatoes - 5 pcs;
Pork lard - 100-150 g;
Onions - 2 pcs;
Wheat flour - 300 gr;
Salt - to taste;
Water - 200 gr.

Preparation:

1. The first thing you need to do is peel the potatoes, cut them and cook them. At the end of cooking, do not forget to add salt. When the potatoes are ready, you need to mash them. The potatoes should be dry, so drain all the water.

2. Cut the onion into small cubes and fry in vegetable oil until golden brown and add half to the pan with the potatoes. Next, take the lard and chop it finely, having previously cut off the skin. Next, you need to melt the lard in a frying pan.

3. Now you can start testing. We will make choux pastry. But if you don’t like it, you can safely use the dough version from the recipe above. So, let's get started. Pour 300 grams of flour into a bowl, add a pinch of salt and pour a glass of hot water, about 90º. Start kneading gently. If your hands are very hot, take a wooden spoon or spatula. The dough needs to be kneaded until it stops sticking to your hands. If necessary, add a little flour. Set the finished dough aside to rest for 20 minutes.

3. Next you need to divide the dough into 3 parts. Roll out 1 part into a layer about 3 mm thick and cut out circles using a mug or glass. The size of the circles depends on the desired size of dumplings.

4. Place filling on each circle and carefully form dumplings.

5. Boil in salted water for about 2 minutes after boiling; if the dumplings were frozen, then about 5 minutes.

Add the remaining half of the fried onion to the melted lard and pour over the prepared dumplings when serving. Delicious and satisfying dumplings are ready!

Potato dumplings

This is perhaps the easiest way to prepare dumplings with potatoes. But this makes it no less tasty and loved by many. The filling in this recipe is only potatoes, without any additives. Perfect for those who don't like onions, mushrooms or lard.

Required ingredients:

Potatoes - 8 pcs. medium size;
Butter - 50 g;
Warm milk - 50 ml;
Wheat flour - 300 gr;
Hot water - 200 ml;
Salt to taste.

Preparation:

1.First of all, you need to peel and boil the potatoes, remembering to add salt at the end of cooking. Next, drain all the water and mash the finished potatoes, add warm milk and butter. Potatoes for dumplings should not be liquid, so it is better to add butter and milk gradually.

2. While the potatoes are boiling and then cooling to room temperature, prepare the dough. To do this, pour the flour into a bowl, add a pinch of salt and slowly pour in hot water. Gently knead the dough. Knead until the dough stops sticking to your hands and the table. If the dough is sticky, you need to add a little flour to the table and continue kneading. Remove the finished dough and rest for 20 minutes. To prevent it from weathering, cover it with a clean towel or wrap it in cling film.

3. 20 minutes have passed, the filling has already cooled down, the dough is ready. You can start making dumplings. Cut off about 1/3 of the dough and roll out to a thickness of about 3 mm. Lightly flour the table and rolling pin to prevent the dough from sticking. Next, use a mug or glass to cut out circles. Choose the size of the circles for yourself. The larger the circles, the larger the dumplings will be.

4. Place the filling on each circle and carefully seal the edges to form dumplings.

5. Place the dumplings in boiling salted water and stir constantly until they float to the top. After floating, cook the freshly made dumplings for about 2 minutes. If they were already frozen, then about 5 minutes. The dumplings are ready. When serving, add butter or sour cream, you can also sprinkle with fresh herbs. Bon appetit!

Lazy dumplings with potatoes

This recipe is useful when you don’t have any time to cook, or you just don’t want to bother with dough and make dumplings. Of course, the dish will taste slightly different from the original recipe, but nevertheless, the dumplings turn out just as delicious.

Required ingredients:

Potatoes - 4 pcs;
Onions - 3 pcs;
Wheat flour - 150-200 g;
Chicken egg - 1 piece;
Butter - 100 g;
Salt to taste.

Preparation:

1. First of all, peel and boil the potatoes until tender, not forgetting to salt them. As soon as the potatoes are cooked, you need to drain all the water and mash them into a puree, then add 50 grams of butter and mix.

2. While the potatoes are cooking, cut the onion into small cubes and fry until transparent in vegetable oil. Next, add 50 grams of butter to the onion and fry until golden brown. Leave half the onion in the pan and add the other half to the mashed potatoes. Now you need to let the potatoes cool a little.

3. As soon as the mashed potatoes have cooled a little, you need to salt them, add 1 egg, flour and knead the dough. You shouldn’t add a lot of flour, otherwise the dumplings will turn out a little tough, but too little flour is also bad. Dumplings may simply fall apart during cooking.

4. As soon as the dough is ready, you need to move it to a floured table. Next, you need to roll in flour and form a sausage, cut into round pieces.

5. Roll each piece in flour. Next, you need to boil the dumplings in salted water. After surfacing, cook for no more than 3-4 minutes.

6. After the dumplings are cooked, take them out with a slotted spoon and place them in a frying pan with the remaining onions and fry them all together for about 5 minutes.

When serving, dumplings can be decorated with fresh chopped herbs. You can also add sour cream. Bon appetit!

Lazy dumplings with potatoes and onions

If you don't have much time to cook, I offer you this recipe. The composition is still the same - flour, potatoes and onions. But the execution is different.

Ingredients:

Raw peeled potatoes – 800 gr.;
Flour – 170 gr. + 50 gr. for rolling;
Onions – 2 pcs.;
Raw chicken egg – 1 pc.;
Vegetable oil – 50 gr.;
Salt, ground pepper to taste;
Butter – 100 gr.

Preparation:

1. Peel the potatoes, cut into large pieces and place in a saucepan. Fill with clean water, add about 1 tbsp. without a mountain of salt. Place on the stove and boil until done.

2. Then drain all the water, open the lid and let the steam escape so that the potatoes dry slightly. Now we crush it into a homogeneous puree, add 50 grams of butter.

3. Knead with butter until it is completely dispersed. Pour in the raw egg and mix again.

4. Add flour little by little, stirring after each portion. The fact is that depending on your flour and the moisture content of the puree, you can use more or less of it.

5. Place on a floured table and begin kneading the dough, adding more flour if necessary. It should be soft and slightly sticky. But you shouldn’t mix any more flour into it - it’s better to dust the table with it to make it easier to roll out.

6. Separate the part and roll it into a thin sausage. We cut it into small pieces. Please note that during cooking they will increase significantly in size.

7. Roll each into a ball and press on top with your finger.

8. Place our dumplings in boiling salted water. You can cook some now and freeze the rest.

9. Mix carefully. After surfacing, you can add a bay leaf for flavor. From now on you need to cook for 2 minutes.

10. Finely chop the onion and fry it in vegetable oil with the addition of butter. Add a little salt and pepper and cook until lightly browned.

11. Season each serving with a layer of fried onions!

It turned out so delicious! Bon appetit!

Dumplings with potatoes and mushrooms

This is perhaps one of the most popular recipes for dumplings with potatoes. And by the way, it’s well deserved. Let's prepare dumplings according to this recipe; you can feed the whole family a delicious and satisfying dinner from simple ingredients.

Required ingredients:

Potatoes - 8 pcs. medium size;
Champignons - 400 gr;
Onions - 4 pcs;
Wheat flour - 3 cups;
Water - 250 g;
Olive oil (can be replaced with vegetable oil);
Salt - 0.5 tsp.

Preparation:

1. First of all, you need to peel and boil the potatoes until tender. As soon as the potatoes are cooked, you need to drain all the water, since the potatoes for the filling need to be dry.

2. While the potatoes are boiling, fry 1 chopped onion and 200 grams of champignons in vegetable oil until the onions are golden brown. Next you need to add the fried mushrooms to the potatoes and mix well.

3. Now you can start testing. Sift the flour into a deep bowl or on the table and make a well in the center of the flour. Stir salt and a couple of tablespoons of vegetable oil in water. Next, you need to slowly pour water into the hole in the flour and knead the dough. You need to knead until the dough stops sticking to your hands and the table. If necessary, you can add flour. Cover the finished dough with a towel and let rest for 20 minutes.

4. Now the dough has rested, the filling has cooled down a little, which means it’s time to make dumplings. To do this, divide the dough into 2 or 3 parts and roll out a layer about 3 mm thick. Next, use a mug or glass to cut out circles. The larger the size of the circles, the larger the size of the dumplings.

5. Place the filling on each circle and carefully mold the edges to form a dumpling.

6. You need to cook the dumplings in salted water for about 3-4 minutes after they float. Until this point, they need to be stirred constantly so that the dumplings do not stick to the bottom.

7. Now you need to fry 3 onions and the remaining 200 grams of champignons until the onions are golden brown. Serve dumplings with mushrooms fried with onions. If desired, you can omit the mushrooms and fry only 3 onions, or vice versa, fry only the mushrooms. You can also add sour cream when serving. Bon appetit!

Dumplings with potatoes or how to cook dumplings with potatoes, nuances:

Dough for dumplings with potatoes in water:
I won’t argue with anyone and the dough for dumplings can be different. But we prepare it in the simplest way, with water. The main thing is to knead the dough well and ALWAYS let it stand.
How to make dumplings with potatoes
We make dumplings in any way convenient for you. Someone rolls out the dough and cuts circles with a glass, someone has some kind of shape. One of my grandmothers cut the dough into triangles and the dumplings turned out triangular accordingly. The recipe shows two of the most traditional methods, choose what suits you!
How long does it take to cook dumplings with potatoes?
Dumplings are cooked for 3-4 minutes after boiling. If in doubt, pull one out and try the thickest part - the molded edge. Try not to overcook, otherwise the dumplings will spread.

Dumplings with potatoes and cabbage

This recipe comes to the rescue when the usual dumplings with potatoes are a little boring and you want something new. Feel free to add cabbage to the potato filling and get a new tasty and satisfying dish!

Required ingredients:

Potatoes - 7-8 pcs. medium size;
Onions - 3-4 pcs;
Carrots - 1 piece;
Fresh cabbage - 250 g;
Pork lard - 150 g;
Wheat flour - 500 gr;
Water - 300 ml;
Chicken egg - 1 piece;
Salt, pepper and seasonings - to taste.

Preparation:

1. First of all, you need to peel and boil the potatoes until tender. At the end of cooking, be sure to add salt. As soon as the potatoes are ready, you need to drain all the water and mash them into a puree. The puree should be dry.

2. While the potatoes are cooking, you need to make the filling. Cut off the skin from the lard and cut the alo into small cubes. Next, you need to render the lard as much as possible until it turns into cracklings, remove the cracklings with a slotted spoon and add them to the potatoes, and leave the rendered fat in the frying pan.

3. Place 2 finely chopped onions in the pan where the lard was fried and fry until golden brown. Add onions to potatoes as well.

4. Finely chop the cabbage, grate the carrots, finely chop 2 onions. Fry onions and carrots until soft and add cabbage. Fry together for about 10 minutes, add salt and pepper to taste. Next, add a little water and simmer, covered, until done. There shouldn't be a lot of water. Remove the finished cabbage.

5. Add cabbage to potatoes and stir.

6. While the filling is being prepared, you need to make the dough. Sift the flour into a bowl and make a hole in the flour. Pour salt into this hole, add egg, salt and knead the dough. Knead the dough until it stops sticking to your hands. Cover the finished dough with a towel or cling film and set aside for 20 minutes.

7. Now 20 minutes have passed, the dough has rested, the filling has cooled, you can make dumplings. Divide the dough into 2 or 3 parts, roll out into a layer about 3 mm thick. Use a mug or glass to cut out circles. The size of the dumplings directly depends on the size of the circles.

8. Place the filling on each circle and carefully mold the edges to form a dumpling.

9. Boil in salted water for about 3 minutes after the dumplings float.

10. Serve with sour cream or butter.

Dumplings with potatoes and fried onions

Everyone, without exception, likes dumplings. Some people like hearty fillings, others sweet ones, and still others prefer unusual options. But all categories of citizens agree that there is nothing tastier than dumplings with potatoes and fried onions. There seems to be nothing unusual, a simple filling made from the most common product, and how delicious they turn out. In most cases, I make a lot of dumplings at once, boil some of them at once, and freeze the rest. This is very convenient when you don’t have time to prepare dinner or simply don’t want to cook anything. You take out ready-made dumplings with potatoes and fried onions, boil them and serve. No store-bought semi-finished products, everything is handmade without artificial additives or preservatives. We also recommend trying the very tasty ones;

dumplings with potatoes,
manti with chicken,
dumplings in a dumpling maker.

Dumplings with potatoes and fried onions product list

Dough for dumplings with potatoes composition:

flour-450 grams;
eggs - 2 pieces;
salt - 0.5 teaspoon;
water - 160 milligrams.

Filling for dumplings with potatoes:

medium-sized potatoes - 8 pieces;
onions - 2 pieces;
butter-100 grams;
salt.

Cooking dumplings with potatoes and fried onions

Making the dough for dumplings with potatoes

Step 1. We have a wonderful automatic bakery equipment for these purposes. We put all the ingredients for the dough into a mold. We put it in the bread maker and set the time. The dough for dumplings takes only 20 minutes and there is no need to knead anything with your hands. When the timer goes off, we always let the dough rest a little, and then we start rolling out and sculpting the dumplings. By the way, if it is not there, the dough can be made manually, according to the above quantities of ingredients. The dough for dumplings turns out just perfect.

Making the filling for dumplings with potatoes and fried onions

Step 2. Peel the potatoes, rinse under running water and cut into halves. Place the prepared potatoes in a saucepan, add water, salt and cook until fully cooked. Ours was cooked for 20 minutes. Cooking time depends on the type of potato.

Step 3. Peel the onions and cut into small cubes. Place 50 grams of butter in a frying pan and fry the onion until golden brown.

Step 4. Remove the finished potatoes from the heat and drain the water. Add 50 grams of butter to the potatoes.

Step 5. Then add fried onions to it.

Step 6. Mash the potatoes, fried onions and butter into a homogeneous consistency. The filling for dumplings is ready.

Forming dumplings with potatoes and fried onions

Step 7. Remove the dumpling dough from the mold and separate part 4 from it. We put the rest of the dough in a mold or in a plastic bag so that it does not dry out. Roll out the dough into a thin layer.

Step 8. Cut out the circles and spoon out the filling with a teaspoon. Pinch the dumplings with potatoes and fried onions and place them on a floured table or board.

Step 9. Then leave the required amount for food, and put the rest together with the board in the freezer. When they harden, take them out and put them in a plastic bag and put them away.

Step 10. Place a pan on the stove, add salt and bring to a boil. Place the required number of dumplings in boiling water. After boiling, cook them for exactly 5 minutes. Serve them on the table with sour cream or butter.

Bon appetit everyone.

Tags: dinner dishes potato dishes dishes of the world dumplings delicious dishes potatoes flour simple dishes onions butter eggs

Dumplings with potatoes and minced meat

Dumplings prepared according to this recipe are very tasty. And despite the simplicity of the dish, no one will remain indifferent.

Required ingredients:

Potatoes - 7-8 pcs;
Onions - 2 pcs;
Minced meat - 250 g;
Flour - 300 gr;
Water - 200 ml;
Salt to taste.

Preparation:

1. First of all, you need to peel and boil the potatoes; as soon as the potatoes are ready, you need to drain all the water and mash the potatoes. When cooking, be sure to add salt.

2. While the potatoes are cooking, let's make the filling. Fry the chopped onions in vegetable oil for literally 2-3 minutes. Next, add the minced meat to the onion, salt and pepper and fry until cooked. As soon as the minced meat is ready, you need to add it to the mashed potatoes, mix everything well and let cool.

If desired, minced meat can be replaced with finely chopped meat

3. While the filling is being prepared, you need to knead the dough. To do this, sift the flour into a bowl, add a pinch of salt and slowly pour in warm water and knead the dough. Knead until the dough stops sticking to your hands. Once the dough is ready, cover it with a clean towel or cling film and let it rest for 20 minutes.

4. Well, now that the dough has rested and the filling has cooled, you can make dumplings. Divide the dough into 2 or 3 parts and roll out a layer about 3 mm thick.

5. Using a mug or glass, cut out circles. The size of the dumplings directly depends on the size of the circles. Next, place the filling on each circle and carefully seal the edges to form a dumpling.

6. Boil dumplings in salted water for about 3 minutes after they float. Until this point, they need to be stirred constantly so that they do not stick to the bottom of the pan.

Serve the finished dumplings with sour cream or butter, or sprinkle with herbs. Bon appetit!