Dumplings with raw potatoes (with lard or mushrooms): recipes

Vareniki is a traditional dish of the Slavic peoples , which has long acquired the status of a national treasure.

There is still debate about who actually owns the art.

Be that as it may, everyone loves dumplings .

They can be sweet or salty.

It all depends on the filling that is used. Dumplings are prepared with berries, fruits, cabbage, potatoes, meat by-products and other fillings.

Dumplings with raw potatoes - basic cooking principles

For traditional dumplings, the filling is made from boiled potatoes. It is cleaned, washed, boiled and mashed with a masher into a puree. But today we will talk about dumplings stuffed with raw potatoes.

To taste, these dumplings resemble potato pancakes, only boiled.

For dumplings with raw potatoes, unleavened dough is kneaded. It is made with water, kefir, milk or other fermented milk products. Preparing the dough is quite simple. The main condition is to knead it thoroughly so that it acquires a smooth, uniform consistency.

The potatoes for the filling are peeled, washed and chopped. It can be grated or finely chopped. Leave the potatoes for a while and then squeeze them thoroughly. Chopped onions, lard or minced meat are added to the potatoes. The filling is salted, seasoned with spices and mixed.

The dough is divided into small pieces, each rolled into a thin circle. Place the raw potato filling in the middle and carefully pinch the edges.

Boil the dumplings in lightly salted water. Then remove them with a slotted spoon and mix with fried onions or butter.

How long to cook frozen dumplings with potatoes

It is worth noting that an important point when preparing this dish is what kind of dumplings you want to prepare: homemade or store-bought (purchased), since the technology for cooking a frozen product is different from a freshly prepared one.

Whether you stored homemade dumplings in the freezer or bought a semi-finished product, frozen dough will still take longer to reach readiness.

Before throwing dumplings into boiling water, they do not need to be defrosted. The frozen product is thrown into boiling water, cooked until it floats to the surface, and then, having lowered the temperature under the pan, keep it in the water for another 4-5 minutes, after which we remove the dumplings with a slotted spoon and let the water drain.

Recipe 1. Dumplings with raw potatoes

two glasses of drinking water;

ground black pepper;

butter – 80 g.

1. Knead unleavened dough for dumplings. Pour drinking water into a bowl, add a pinch of salt and a chicken egg. Mix everything well. Gradually add sifted flour. First, stir with a spoon, and then knead the stiff dough with your hands. Cover the finished dough with a damp towel and leave it to rest for 20 minutes. Thanks to this, the dough will become more elastic and homogeneous.

2. While the dough is rising, prepare the filling. Peel the potatoes, wash them well, dry them slightly and grate them into small chips. Add salt and leave for five minutes. After this time, squeeze the potatoes well and add soft butter to it. Mix well until the mixture begins to form a ball.

3. Peel the onion and finely chop it. Pour sunflower oil into a frying pan and heat it. Place chopped onion in it and fry it until golden brown.

4. Sprinkle the table with flour and roll out the dough into a thin layer. Using a glass, cut out circles. Collect the scraps. Place the filling on each circle and carefully seal the edges.

5. Place a pot of water on the stove. As soon as the water boils, place the dumplings in it and stir immediately. Cook over moderate heat so that the potatoes and dough heat evenly. Cook the dumplings, stirring occasionally until they float to the surface. Remove them with a slotted spoon, place them in a bowl, add the oil and onions and stir. Serve with sour cream.

Knead the dough

To knead the dough, I use a large bowl and pour 1 kilogram of flour into it. I make a hole in the middle of the resulting pile and add a teaspoon of salt there. Then I break two eggs there. And the last ingredient is water. I always use water from a kettle. That is, boiled and slightly warm.

But in fact, water can be used neither boiled nor warm. This is just how I do it. Why? Well... Maybe so that I can develop a warm relationship with the dough?! (joke!)

I add 300 grams of water. Yes, a little, but we need a “steep” tight dough. A weak dough will be overcooked, and instead of elastic dumplings we may end up with “rumplings”.

Having added water, I begin to shake it with a fork first, and then knead it all. When it becomes unbearable to turn this mixture with a fork, I start kneading with my hands - first in the cup, and as soon as the lump has formed and become more elastic, I move to the table.

I sprinkle flour on the work surface of the table and knead this bun, constantly rolling it in flour. Here you need to be patient. Kneading dough is not a quick task. The dough will be finally ready when the bun becomes elastic. Having completed all these steps, we wrap our bun in film or put it in a plastic bag. The dough should rest a little and rise.

Recipe 2. Dumplings with raw potatoes and onions

ground red and black pepper;

an incomplete glass of drinking water;

two heads of onion.

1. Sift flour into a bowl. Make a well in the center and crack in two eggs. Dissolve salt in warm water and pour into flour. Knead into a stiff, elastic dough. We divide it in half. Wrap the pieces in film and leave to rest.

2. Peel and wash the potatoes. Peel the onion, rinse and finely chop.

3. Grate the potatoes on a coarse grater. Place it in a bowl, lightly sprinkle with salt and leave for about five minutes. Then squeeze it thoroughly and combine it with chopped onion. Season with salt, pepper and stir.

Preparing the filling for our dumplings

I don’t have a trough or a hoe, so I’m going a completely different route!

I grate the potatoes on a coarse grater. I first cut the onion into half rings up to 5 mm thick, and then I also cut them crosswise so that I get it into small cubes.

So, with onions I get almost the same result as if I had chopped them in a trough! Potatoes, of course, turn out to be slightly smaller granules, but... What can you do? It's OK!

Advice. Potatoes in this form quickly become weathered, and due to the excess starch in them, they quickly turn black. To avoid this, before mixing the grated potatoes with onions, I thoroughly rinse them first and then squeeze them out.

Now we mix the potatoes and onions in a large bowl. We add salt, and if you like it spicier, we add pepper. Below I will give tables of my ingredients, but I want to immediately note that, despite my recommendations, add salt and pepper based on your tastes and preferences. Some people like it under-salted, others like it spicy...

After thoroughly mixing our filling, cover our vessel with a lid and set aside for 10-15 minutes. Why am I doing this? During this time, our filling will give juice, which we later need to get rid of. I do this by squeezing. I take a handful with my hand, squeeze it out, and put it in a separate bowl. Having prepared the filling, we return to the dough.

Recipe 3. Dumplings with raw potatoes and cracklings

flour – 450 g;

salt - a pinch;

drinking water – 200 ml.

medium-sized potatoes – 4 pcs.;

finely ground salt;

For cracklings - 150 g of village lard.

1. In a deep bowl, mix the egg with salt. Add drinking water and stir. Add half the flour and mix until smooth with a spoon. Gradually add the remaining flour and knead into a fairly stiff, homogeneous dough that should not stick to your palms. Place the finished dough in a bag and leave to rest for half an hour. After this time, knead the dough again and return it to the bag.

2. Peel the potatoes and grate them on a large segment of a grater. We leave it in a bowl so that it releases its juice. Finely chop the peeled onion.

3. Drain the potato juice and squeeze it lightly. Add onion to it, add salt and mix.

4. Remove the dough from the bag. Cut a piece and form it into a thin sausage. Cut it into small pieces. Roll each one out thinly and place the filling in the center. It is better to take it with a fork so that the filling is without juice. Carefully connect the edges and press them tightly. While we are making dumplings, put a large pan of water on the stove.

5. Cut the lard into cubes and place it in a heated frying pan. Fry until the pieces of lard are covered with a golden brown crust.

6. Dip dumplings in small portions into boiling, lightly salted water and boil, stirring occasionally, until they float to the surface. Remove them with a slotted spoon into a bowl, add the greaves and fat and mix. Serve with sour cream sauce.

Dumplings with potatoes and mushrooms from choux pastry

This recipe is very simple. Thanks to the choux pastry, the dumplings are very tender, but at the same time do not fall apart during cooking. The recipe is ideal for steaming. If wild mushrooms are used for the filling, they must first be boiled and placed in a colander to drain excess liquid. Then cut and fry. Oyster mushrooms and champignons do not need to be cooked.

What we need:

For the test:

200 ml hot water
350 grams of premium flour
Half a teaspoon of fine salt
1 egg
2 tablespoons of refined vegetable oil.

For filling:

350 grams of mushrooms
700 grams of potatoes
3 tablespoons refined oil
Salt - to taste
Greenery.

How to make dumplings with potatoes and mushrooms

Sift the flour and place about two-thirds into the dough bowl. Add vegetable oil.
Pour in boiling water with salt dissolved in it. Mix quickly and continuously. At first the flour will resemble a paste, and then it will take on the appearance of dough.
Let's wait 5 minutes and then add the egg. Knead the dough with your hands and gradually add flour so that it becomes plastic, does not stick to your hands, but at the same time is not too tight.
Put it in a bag and put it in the refrigerator for half an hour.
Finely chop the mushrooms and onions and fry in vegetable oil.
Peel the potatoes, boil them in salted water and mash, after draining the liquid. Mix mushrooms with potatoes and cool.
Roll out the dough into a large layer 3-4 millimeters thick and cut out juicy circles with a diameter of 7 centimeters.
Place a tablespoon of filling in the center of each juicy.
Starting from the edge, pinch each one very tightly.
Let's make sure that all the seams are sealed well, otherwise the filling will leak out during cooking.
Place the finished dumplings at a short distance from each other on a baking sheet sprinkled with flour.
Boil water and add salt. Put the dumplings in and stir.
Let's wait until the dumplings float to the surface and time it for three minutes.

Using a slotted spoon, remove immediately onto plates. Let's add some fresh herbs.

Author: Victoria S.

Recipe 4. Dumplings with raw potatoes and lard

one and a half kg of potatoes;

700 g dumpling dough;

200 g fresh lard;

fine salt and black pepper;

1. Knead the dough according to any recipe you are used to. But it’s worth remembering that it should be a little steeper than for regular dumplings. Therefore, when kneading, add a little more flour than usual. Place the dough in a bag and put it in the refrigerator.

2. Peel the potatoes, wash them and pass them through a meat grinder. Place in a separate bowl. We also grind the peeled onion and lard in a meat grinder. Drain the juice from the potatoes and mix them with spices, lard and onions. Take the minced meat in small portions, squeeze it out and put it in a sieve. Leave it for a quarter of an hour, then tip it into a bowl.

3. Roll out the dough on a floured table and cut out round cakes with a glass. Place the filling in the middle and press the edges together tightly. Boil in boiling, salted water until tender. Remove to a plate with a slotted spoon, add a piece of butter and stir. Serve with tomato sauce or sour cream.

Recipe 5. Dumplings with raw, chopped potatoes and pork layer

water – 150 ml;

flour – 450 g.

pork layer – 250 g;

finely ground salt.

1. Pour flour onto the table in a heap. Make a hole, beat an egg into it, pour in water and knead the stiff dough, gradually adding flour. Transfer it to a bag and leave for half an hour.

2. Cut the pork layer into small cubes. Peel the potatoes, wash them and chop them as finely as possible. Chop the onion finely and fry until golden brown.

3. In a bowl, mix the chopped layer with potatoes and fried onions. Salt, pepper and mix again.

4. Divide the dough into several parts and roll each into a layer. Using a glass, cut out circles. Place the filling on each one and carefully seal the edges.

5. Boil dumplings in lightly salted water. As soon as they float to the surface, cook for another three minutes and remove them with a slotted spoon. Add butter to dumplings with raw potatoes and mix.

Recipe 6. Dumplings with raw potatoes and minced meat

100 g butter;

500 ml of drinking water.

2 cloves of garlic;

1. Melt the butter. Pour it into a deep bowl, add sugar, drinking water, salt and bring to a boil on the stove. Remove from heat, add 300 g of flour and stir. Cool.

2. Peel the garlic and onion and chop in a blender. Add the garlic and onion mixture to the minced meat. Peel the potatoes and grate the vegetable on a fine grater. Leave for ten minutes and squeeze. Add potatoes to minced meat and mix well.

3. Pour yogurt into the cooled dough, beat in the egg and mix. Add the remaining flour and knead the dough. It should not stick to your hands. Divide the dough into several parts. Form each into a sausage and cut it into centimeter pieces. Dip them in flour and roll them into not too thin cakes. Place the filling in the center and carefully seal the edges.

4. Boil the dumplings until tender in salted water and remove them with a slotted spoon. Add a piece of butter to them and shake.

How many minutes should this product be cooked for?

Store-bought frozen

Cooking time for frozen semi-finished products after boiling liquid:

on the stove – 7-10 minutes;
in the microwave - 10 minutes at a power of 1000 W;
in a multicooker you need about 15 minutes for steaming and 5-7 minutes in the “Cooking” mode.

Instructions are placed on the packaging of store-bought products, indicating the recommended cooking time.

Homemade

The cooking time for fresh dumplings made with your own hands is calculated based on their filling.

With puree

After floating, the product filled with puree is boiled:

on the stove - 2-3 minutes;
in the microwave – 4 minutes at 100% power;
in a slow cooker - 3-5 minutes.

Important!

In a double boiler or multicooker in the “Steam” mode, dumplings with boiled potatoes need to be cooked for 7 minutes.

With potatoes and mushrooms

Mushrooms added to potato filling do not affect the cooking time of the product . Just rely on what vegetable was used to prepare it - raw or boiled.

With raw potatoes

Raw potatoes take longer to cook, and the cooking time largely depends on the degree of chopping of the vegetable. On average, such products are cooked in a slow cooker, saucepan or microwave after surfacing:

7 minutes – potatoes are ground in a blender or on a very fine grater;
9 minutes – the root vegetable is chopped in a meat grinder or on a coarse grater;
10-12 minutes – cut into small cubes with a knife.

When steaming, the specified time is increased by 2-3 minutes . The readiness of the product is checked by carefully touching the dough with your finger; if it is dense and does not stick, then the potato dumplings are ready to eat.

Lazy

Attention!

Lazy dumplings are made from already boiled potatoes, so after they rise to the surface, they are cooked for no more than 2-3 minutes. This time is enough for the eggs and a small amount of flour in the composition to reach readiness.

It is recommended to keep them in a slow cooker and microwave for 3-5 minutes, while steamed lazy dumplings take about 10 minutes.

Recipe 7. Dumplings with raw potatoes and steamed wild garlic

a glass of mineral water;

sugar – 10 g;

sunflower oil – 80 ml;

raw potatoes – 700 g;

wild garlic – 100 g;

butter – 150 g.

1. Pour the flour into a heap on the table, pour mineral water into the middle, add vegetable oil, egg, sugar and salt. Knead the dough well, wrap it in film and let rest for half an hour.

2. Peel, wash and chop the potatoes finely. Pour a spoonful of vegetable oil into the potatoes, add salt and pepper and stir.

3. Sort and wash the wild garlic. Dry it on a towel and chop it finely. Add wild garlic to the potatoes and stir.

4. Cut the cold butter into cubes. Form the dough into a sausage and cut it into pieces. Roll each one out, put the filling and a piece of butter in the middle. Seal the edges carefully.

5. Place on a steamer rack and boil for 50 minutes. Place the prepared dumplings in a bowl and pour over the melted butter.