Recipe for dumplings with raw potatoes and onions. Dumplings with raw potatoes

16.11.2019

My grandmother is from the Urals (and my childhood passed there as well) and she always made dumplings with raw potatoes. We moved to the Volga, and here no one even heard of such a dish: for them, dumplings with potatoes are dumplings with mashed potatoes. But that's not it at all !!! Dumplings stuffed with raw potatoes and onions are much tastier, more aromatic. It is very simple and hearty dish... The next day, fried with butter in a skillet, the dumplings only get better. Believe me, words simply cannot convey how delicious it is. You just need to cook and taste. And you simply will never want other dumplings again !!!

Ingredients:

Dough:

2 cups (with a small slide) flour;
2 tablespoons of vegetable oil;
0.5 teaspoon salt;
1 cup boiling water

Filling:

potatoes - 4 pieces of medium size;
onion - 1 piece (large);
salt.

Lean dumplings with raw potatoes. Step by step recipe

Making dough for dumplings.
In a special dish (I have a large bowl for kneading dough), sift the flour with a slide, salt it, make a small depression, pour in vegetable oil and boiling water.
Stir: flour lumps of different sizes are obtained.
Let it cool a little and knead a smooth dough: first in a cup, and then on the table. If it suddenly sticks, dust the table with flour (literally a tablespoon of flour will go away, no more).
Cover the dough and let it stand for literally 15-20 minutes.
At this time, we will prepare the filling: cut it very finely onion and raw potatoes. Stir and squeeze out excess juice.
We put salt (I also put black ground pepper for taste) right before the dumplings are sculpted, otherwise the vegetables will give juice.
For the same reason, it is better to keep the raw potato filling in a colander so that the excess liquid drains.
We sculpt dumplings in a convenient way (my grandmother sculpted it in the shape of a "cap", but I don't know how, I sculpt it in the usual way).
Cook dumplings with raw potatoes for about 15 minutes - until the potatoes are ready (but, by the way, slightly undercooked potatoes are much tastier than overcooked ones).
After the dumplings are taken out, throw a piece into the bowl butter(in the post, grease them with vegetable oil) and shake well (cover the plate with dumplings on top with another deep plate and shake vigorously from top to bottom) so that the oil is evenly distributed and the dumplings do not stick together.

The only trouble: dumplings stuffed with raw potatoes cannot be frozen raw, they are not suitable for long-term storage - the potatoes darken and the dumplings become very ugly.

Traditionally, dumplings with raw potatoes are served with sour cream (you will lick your fingers, honestly), and for those who observe the fast, fried on vegetable oil onions with mushrooms (eat off mind). The dumplings that have not been finished can be simply fried next time in butter (or vegetable) oil - again, very tasty and a completely different dish. Enjoy your meal.

Step 1: prepare the dough.

To begin with, sift the flour through a sieve directly into a deep bowl, so that the flour is saturated with oxygen, and thanks to this, the dough becomes softer and more tender.

Then we make a depression in the center of the flour slide with our fingers. Break the egg there, add salt and pour in carbonated mineral water. Attention: be sure to use carbonated water for this recipe, as thanks to this component the dough is softer and the dish is juicier. And now we knead the dough with clean hands. When the components begin to form a homogeneous mass, we transfer it to a previously prepared table, sprinkled with flour. Knead the dough until it stops sticking to your hands and becomes elastic.

After - we wrap it in cling film and leave it aside to brew.

Step 2: prepare the potatoes.

Using a knife, peel the potatoes and then rinse them well under running water.

On a cutting board with a knife, cut the ingredient into small squares of the size no more than 0.5 centimeters. Attention: in no case grind the vegetable on a coarse grater, as this will change the taste of the dish. So, we transfer the crushed component to a colander so that the potato juice that comes out from the crushed ingredient flows down, and excess liquid does not get into the dish.

Step 3: prepare the greens.

We wash the parsley and dill herbs under running water. Using a knife, finely chop the ingredients of the dish on a cutting board. Important: the less we grind the greens, the better, since they give a rich aroma and, at the same time, are not felt in the filling. Put finely chopped parsley with dill in a clean bowl.

Step 4: prepare the filling of the dish.

Add chopped potatoes, salt and black pepper to taste to a bowl with finely chopped herbs. Mix everything well with a tablespoon.

Step 5: prepare the "poor" raw potato dumplings.

We unwind the cling film (it will no longer be useful to us), in which we kept the dough. We spread the test component on the kitchen table and knead it well with our hands several times.

Using a rolling pin, roll out the dough into a large pancake.

Now we take a glass and cut out circles on the test layer with its rim. Attention: Knead the remaining shapeless pieces of dough and roll the pancake out of the dough again. Cut out the circles again with a glass. We repeat this procedure until we run out of dough.

We spread our filling on each circle using a teaspoon and, connecting the edges of the dough with our hands, we give the dumplings a beautiful appearance. Important: we try to press down well the edges of the dough with our fingers so that the dish does not stick out during cooking. Put the finished dumplings aside on the kitchen table sprinkled with flour.

In the meantime, put a pot of plain water on a high heat. There should be a little more than half of the water in the container so that the dumplings can rise to the surface and at the same time do not stick to the bottom of the pan. When the water starts to boil, add salt to it and mix everything well with a tablespoon. After boiling, make medium heat and gently put the formed dumplings in boiling water with your hands. Across 2-3 minutes gently stir the dish with the convex side of a spoon so as not to tear tender dough... And now we wait until the water boils again. After that, cook dumplings with raw potatoes for more 7 minutes... At the end of the allotted time, turn off the burner and drain the water through a colander. We leave our dish in this state for 1 minute to drain water.

Step 6: Serve the "poor" dumplings with raw potatoes.

"Poor" dumplings with raw potatoes transfer to a deep plate with butter. We mix everything well with a tablespoon and can be served with your favorite sauce or sour cream. Enjoy your meal!

- - If you have prepared a lot of dumplings, and you still have a few raw portions left, then sprinkle the cutting board with flour, put our dough dish on it and, sprinkling it on top with a little more flour, wrap everything cling film... We store in the freezer for an unlimited amount of time.

- - To prevent the dumplings from sticking together during cooking, in addition to salt, you can add a couple of tablespoons of vegetable oil to the water.

- - If desired, finely chopped onions can also be added to the filling.

- - Attention: for this dish we take only premium flour and proven trade marks... Indeed, the taste of dumplings depends on the quality of the flour.

- - When serving, in addition to sour cream or sauces, you can put fried chopped onions. This ingredient will also give the dumplings a pleasant taste and aroma.

- - To prevent the dumplings from sticking together, after cooking they can be rinsed under cold water... But in this case, it is necessary to melt the butter in order to pour it over our dish afterwards.

Served with sour cream or butter - delicious recipe, and they cook faster than ordinary dumplings with mashed potatoes, because the filling does not need to be boiled, pounded and cooled. Potatoes for dumplings can be grated or cut into small cubes.

Ingredients

1/2 tsp salt
1 glass of water

Filling -

3 medium
1 small
Salt and black pepper

How to cook dumplings with raw potatoes - recipe for cooking a dish step by step

1. First, prepare the dough for dumplings with potatoes. Break the egg into the water, add half a teaspoon of salt and stir until the salt dissolves.

2. Pour about 500 grams of flour into a cup, leaving a little for the backing. Pour the egg mixture into the flour and mix with a spatula or spoon.

3. After the flour has been mixed with the egg, spread the dough on the work surface and begin to knead with your hands. If the dough sticks to your hands or the table, you need to add the remaining flour.

4. Knead the dough until smooth. Ready dough wrap in a bag and leave to lie down while the filling for the dumplings is being prepared.

5. Prepare the filling: peel and rinse the potatoes. Rub the potatoes on a coarse grater, cut the onions into small cubes. Add salt and black pepper. We mix.

6. We begin to sculpt dumplings with raw potatoes. Cut a piece from the dough and roll it into a sausage. Cut the dough into pieces, roll in flour.

7. Roll each piece into a circle, place a teaspoon of the filling in the center and seal the edges.

If potato juice has formed in the filling, it must be drained, then there will be no problems with sculpting the dumplings. Potato filling you do not need to cook long before the dumplings are sculpted, since due to starch it tends to darken, and the dumplings will not look appetizing.

8. In a saucepan (preferably not enameled, so that the dumplings do not stick), heat the water until it boils, salt a little. Dip the dumplings into boiling water, mix slightly with a slotted spoon.

9. When the water in the pan boils again, set for 7 minutes and cook the dumplings until tender.

10. Put the finished dumplings on a dish, a slice of butter on top and mix. We serve dumplings with raw potatoes with sour cream.

Each housewife has a lot of worries, but the most important thing is how to surprise her household once again.

And thoughts replace one another - tasty, satisfying and most importantly useful.

I think raw potato dumplings are fine. After all, potatoes are a storehouse of vitamin C, which supports our immunity, a macronutrient potassium, which removes excess fluid from the body and, of course, starch, which lowers cholesterol levels in our body. And they are not fried, but boiled, and this speaks for itself about the benefits.

Such dumplings would be appropriate for fasting as well.

Everything is decided, today for lunch we make dumplings with raw potatoes. So…

Recipe "How to cook dumplings with raw potatoes"

Ingredients:

Dough:

egg-1 pc .;
water - 1 glass;
salt-1 tsp;
vegetable oil-2 tablespoons;
flour

Filling:

potatoes-6 pcs.;
onion-1 pc.;
butter - 100 g.

First, prepare the dough. To do this, beat the egg slightly, add vegetable oil to it, add a small amount of flour, mix. Pour in a glass of water. Salt the mixture. Now add just enough flour so that the dough turns out to be a little steep, like on dumplings.

They made a bun out of the dough and put it aside.

At this time, we are preparing the potato filling for our dumplings.

Finely grate the potatoes or cut into very small pieces, salt. When the juice is letting in, put it on a sieve so that the liquid is glass. Grind the onion as finely as the potatoes.

Squeeze the potatoes in your hands again to remove the excess liquid. Now mashed potatoes mix with butter. Grind and mix with onions. Season lightly with hot pepper.

We form dumplings.

In rolled out and cut into pieces of dough, lay out the filling, close up the dumplings.

Cook in salted water for about 10 minutes.

Put the dumplings on a dish, add sour cream. You can fry the onion and sprinkle it with our dumplings.

Bon Appetit!!!

A completely non-dietary dish, perfect for a weekend of busy and constantly thinking about their appearance contemporaries. Leave your prejudices, forget about extra calories, dumplings with potatoes and lard will turn your world of tastes and make any day warmer and kinder.

Step-by-step classic recipe for dumplings with raw potatoes

Dumplings with raw potatoes and lard are especially good because they are prepared in advance and in large quantities, they can be easily frozen and boiled at any time. If you are going to cook dumplings for the first time and sculpt them from home test, then it is better to call your loved ones for help, extra hands will not hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is laborious and time-consuming.

You will need:

potatoes - two kilograms;
onion - two onions;
salted lard - 300 g;
flour - 600 g;
water - 200 ml;
salt - a tablespoon;
ground black pepper to taste.

Preparation

Peel the potatoes, cook for 7 minutes (just to soften a little).
Cut the bacon.
Peel the onions, rinse, chop.
Scroll the bacon, onion and potatoes through a meat grinder.
Season the filling with salt and spices.
Sift flour on the table, pour water into the center, knead the dough.
Wrap the dough in cellophane and leave for 30 minutes.
Divide the dough into pieces and roll them into sausages.
Cut each into slices, roll them in flour.
Roll out the pieces separately, put the filling inside.
Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
Salt the water, when it boils, lower the dumplings.
When the items come up, cook for another 7 minutes.

When sculpting the dumplings, try securing the edges with a fork, pressing the dough to the table, this will also give a beautiful pattern to the product. How much to cook dumplings with raw potatoes, each housewife is able to determine for herself, because the thickness of the dough, the size of the products and the density of the filling cannot always coincide. However, remember that you must not stir before the dumplings float, this can damage the structure of the dough.

Original recipes with photos

With grated potatoes

Choosing a filling for dumplings, you can continue experimenting with potatoes. Dumplings with grated potatoes are considered Lithuanian national dish, at home they are called the unusual word "virtiniai".

You will need:

potatoes - two kilograms;
bacon - 500 g;
onions - two pieces;
flour - 500 g;
egg - two pieces;
water - 200 ml;
vegetable oil - a tablespoon;
salt - half a teaspoon;
sour cream - 200 ml;
ground black pepper and spices to taste.

Preparation

Peel and rinse the potatoes thoroughly, grate and drain off excess liquid.
Finely chop 450 g bacon and onions.
Fry the onion in vegetable oil.
Mix ingredients for filling, season with spices.
Simmer the whole mass for a couple of minutes in a pan.
Pour the flour on the table, break the eggs into the groove, gradually pour in water and stir, add vegetable oil.
Gently knead the tender dough, roll and form circles for sculpting dumplings.
Fill the dough with the filling, pinch firmly, virtinia boils and takes longer than usual products.
Cook the dish in boiling water for 10 minutes and another 7 after the dumplings float.
Fry the remaining bacon, mix with sour cream and pour over a hot dish.

Traditionally, such dumplings with raw potatoes and lard are made larger than usual, almost zeppelins are obtained. Due to the size and quantity of the filling, they should take longer to cook.

The recipe for Lithuanian dumplings with raw potatoes and lard is a little more time-consuming, so try to make the most large workpiece and freeze some of the products for the future, so that all that remains is to cook the dish.

With mushrooms

Potato dumplings will become even tastier and more satisfying if you add mushrooms to them. They give the dish a special, delicate, light taste, which will appeal to even the most capricious little connoisseurs of my mother's cookery.

You will need:

potatoes - 800 g;
potato broth - 500 ml;
champignons - 500 g;
onions - 200 g;
flour - 900 g;
egg - two pieces;
vegetable oil - four tablespoons;
pepper, salt and spices to taste.

Preparation

Peel potatoes, cook until tender, add salt at the end of cooking.
Drain the broth for the dough.
Mash the potatoes.
Chop mushrooms and onions and fry for 10 minutes.
Combine the filling components, add spices.
Pour a slightly warm broth into the sifted flour, add eggs.
Knead a not very tough dough.
Roll it into a bun and wrap it with plastic wrap.
Roll out the dough and divide into small tortillas.
Fill each with filling and mold the dumplings.
After boiling water, cook the products for another 7 minutes.

Put a piece of butter in a hot dish, chop the dill, serve with sour cream generously sprinkled with pepper.

With minced meat

The recipe for dumplings with raw chopped potatoes will bring a completely different result if you add chopped meat, and use kefir for the test. It is such a dish that is as close as possible in taste to dumplings, but these are still dumplings.

You will need:

potatoes - three large tubers;
minced meat - 800 g;
onion - one piece;
salt - a teaspoon;
flour - 600 g;
kefir - 200 ml;
soda - a teaspoon;
vegetable oil - one tablespoon;
water - 100 ml;
pepper and spices to taste.

Preparation

Dissolve the soda in kefir, leave for 15 minutes.
Add salt and butter to kefir.
Gradually sift flour into the mass.
Knead a non-sticky, tough dough, place under a towel for half an hour.
Chop the potatoes and onions very finely.
Mix minced meat and vegetables, season.
Add water to the minced meat, stir.
Roll out the dough to 2 mm, cut out the circles.
Wrap the dumplings, secure the edges.
Cook the dish in boiling water for 6 minutes.

Season hot dumplings fried onions and greens. Serve with a mixture of sour cream and mayonnaise. The advantage of such dumplings is that, due to raw potatoes, they turn out to be much more juicy, and unlike dumplings, their size does not bother the hostess, they can be sculpted large without spending a lot of time preparing.

Each recipe for dumplings with raw potatoes is good in its own way, someone will prefer to supplement it with spicy bacon, someone will simply crumble greens into potatoes, someone will like mushrooms in the filling. Having mastered basic recipes, you can invent your favorite filling.