The recipe for delicious dumplings with potatoes

What are dumplings? These are pieces of dough with tasty filling, fried, boiled or steamed. As you already understood, in the article I will tell you how to cook dumplings with potatoes.

Classic recipe for dumplings with potatoes

There are many recipes for dumplings with potatoes. I think getting to know this dish is best with a classic recipe.

• Sift flour, add eggs and some salt. Pour water into a bowl with ingredients and knead a cool dough. It should turn out soft and gentle. Wrap the finished dough in a film and leave for about half an hour.
• Cooking the filling. Crush potatoes boiled in salted water with a special crush, add salt, pepper, half the onion, fried in oil.
• We return to the test. Culinary experts thinly roll out the dough, and after a glass cut circles. I do not use this technology. I take the dough, roll it into a sausage and cut into slices, about a half centimeter thick.
• Roll each piece of dough in flour and roll into a circle, put a little filling in the middle. Make sure that the amount of filling does not interfere with the easy connection of the edges of the dumpling.
• Sculpt dumplings carefully and decisively. If the edges do not stick together, moisten them with water. Blinded dumplings should be placed on a surface sprinkled with flour.
• Put a shallow pan on the stove, pour water and bring to a boil. When the water boils, add a little salt and toss the dumplings.
• Cook for no more than three minutes. The filling is already ready, but there is plenty of dough for this time. Catch the ready-made dumplings with a slotted spoon, put in a bowl, add the remaining fried onions and can be served.

You know, while writing the material, an interesting thought occurred to me. Many of us know how to cook delicious dumplings, use various fillings, which we will also talk about. But, it seems to me, not everyone knows the history of dumplings.

History of Dumplings

As you know, Ukraine is the birthplace borsch, sala and, of course, dumplings. Ukrainian cuisine offers a wide range of hearty and delicious dishes that have managed to spread far beyond the territory of their homeland.

The territory of the country was formed only at the beginning of the 19th century. It was then that Ukrainian culinary traditions began to appear. The dishes that were present on the tables of Ukrainian families were very similar to the dishes of Belarusians and Poles.

In those days, Ukrainian chefs with enviable greed borrowed culinary techniques from Tatar, Hungarian, German and Turkish colleagues. Of course, Ukrainians did not like the Turks, but they liked the Turkish food, a bit like dumplings. The dish was called dyush-vara. After some time, the name turned into dumplings.

Since ancient times, Ukrainian housewives used to fill cottage cheesepotatoes beans, apples, berries, buckwheat porridgepoppy viburnum and even flour. Flour filling was very popular in the Chernihiv and Poltava region.

Mistresses fried lard in a pan until it became a dry yellow greaves. Then flour was added to the boiling lard and mixed until it absorbs the lard. This mass was stuffed with dumplings.

Dumplings were rare on the everyday table of Ukrainian peasants.They were often used to decorate festive or Sunday tables, they were prepared for a wedding, commemoration or christening.

Popular fillings for dumplings

I will talk about the fillings that I know, and share the secrets of their preparation.

• Cherries. A kilogram of cherry is required for the filling. Remove seeds from the berries, put them in a glass dish, add sugar and leave for several hours. After draining the juice, and stuff the dumplings with dry berries.
• Cottage cheese. Six hundred grams of cottage cheese mixed with two tablespoons of sour cream, a spoonful of sugar, one egg and a pinch of salt. The filling is ready.
• Potatoes and greaves. From a pound of potatoes, a pinch of salt and black pepper, make mashed potatoes. Two hundred grams of goose fat is finely chopped and fried with three chopped onions. Mix the resulting mass with potatoes.
• Cabbage. In a pan, put out four glasses of sauerkraut with a tablespoon of oil. Add three chopped and fried onions and one carrot to the cabbage. To dry the filling, put out a little. Add sugar and salt at the end.
• Cabbage and Herring. Shred a small head of cabbage and put out with the addition of a small amount of oil. Add a little boiled and chopped mushrooms to the cabbage, you can butter, fried onions, salt, feathers and chopped herring.
• Blueberries. Ripe blueberries thoroughly rinse and dry. Mix with sugar.
• Plums. Remove seeds from ripe fruits, put the pulp in a bowl and cover with sugar. After half an hour, drain the juice. The filling is ready.
• Spinach. Boil spinach leaves, strain and pass through a sieve. Mix the resulting mass with sugar, cream and butter, steamed with flour. Stuffing for dumplings should turn out to be thick.
• Beans and Mushrooms. Pass the boiled beans through a sieve and mix with chopped boiled mushrooms. It remains to add a little oil, salt, pepper and fried onions.
• Mushrooms. Two hundred grams of dried mushrooms are steamed, boiled, finely chopped and mixed with two chopped and stewed onions. I use foreheads. Add a little mushroom broth and a few tablespoons of grated stale bread to the resulting mass.

The most skilled chefs manage to cook dumplings even with jam or jam.

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In the article, you learned how to cook dumplings with potatoes, the history and toppings of this wonderful dish. If you want to eat something tasty, cook dumplings with potatoes or other toppings. Bon Appetit!