Dumplings with raw potatoes and lard recipe with photo. Ukrainian dumplings: recipe with lard, potatoes and onions Ukrainian dumplings with potatoes and lard recipe

15.11.2020

How i love dumplings with raw potatoes and lard that my mom prepares. Perhaps this is the taste of childhood. When you come to the village, and grandmother takes out a large cast iron from the Russian stove, serves a large bowl of steaming dumplings on the table, and next to her she puts a cup of cold thick sour cream. Eat your mind. Having looked on the Internet, I tried to find where the recipe for making dumplings with raw potatoes and bacon came from. It turned out that they are prepared in Ukraine and Belarus, as well as in the Urals and the Volga region. In central Russia, dumplings with boiled and mint potatoes are more often prepared, adding fried onion... But the most interesting thing is that the ancestor of dumplings is Turkey, where they prepared a dish that looked like dumplings. It was called "dush-vara". The slaves from Kievan Rus liked this dish and migrated to their diet under the name "vara-niki". Here is such a theory of the origin of dumplings. I have come across many recipes for making dumplings with raw potatoes and bacon. And everywhere the potatoes are passed through a meat grinder. Potatoes for dumplings, according to my mother's recipe, are first cut into strips, and then chopped with a special hoe, and lard is rubbed on a coarse grater. Due to this, the dumplings are very juicy, they have a lot of juice. Let's try to cook them together.

To prepare dumplings with raw potatoes and lard, we need: one and a half kilograms of potatoes, two hundred grams of salted or raw, lard, two onions, salt, ground black pepper. To prepare the dough: three glasses of flour, a glass of milk, water, one egg, salt.

First, let's prepare the dough. Pour a glass of milk into the flour, add a broken egg, salt on the tip of a knife, and knead a cool one, elastic dough... Knead it until the dough stops sticking to your hands, put it in a plastic bag and set it aside to let the dough settle.

At this time, we ourselves will take care of the filling. Peel the potatoes and cut them into strips into a metal pan.

Peel the onion and cut into large half rings. We send the onion to the pot with the potatoes. Rub the bacon on a coarse grater. Add salt and black pepper.

I would like to draw your attention to the fact that when using salted lard, add additional salt very carefully so as not to oversalt the filling. Now we take a hoe, which is a sharpened semicircle with a wooden handle. We begin to chop our filling in a saucepan. Ideally, you should have cubes of about five by five millimeters.

That's it, the filling is ready, you can start making dumplings. We take our dough out of a plastic bag and knead it again. Now we start rolling the dough, trying to make a large cake about five millimeters thick.

Using a glass, or a large glass, cut individual circles of dough from the cake. Now roll each circle again.

We begin to sculpt dumplings. Take the filling with a spoon, put it on the dough circle, and fold the circle in half, covering the filling. We pinch the edges and get the finished dumpling. Take a baking sheet or tray. Sprinkle it with flour and place the finished dumplings.

In this way, we cook dumplings, with raw potatoes, until the filling ends. Some of the dumplings can be frozen to cook next time. We put a pan on the fire with cold water, add a peeled onion there, and one bay leaf. Remember to add salt to the water. We bring the water to a boil and put our dumplings in it. When the water boils again, gently stir the dumplings to prevent them from sticking to the bottom of the pan.

Reduce heat and cook the dumplings until tender. Moreover, the cooking time must be increased, adjusted for raw potatoes. We catch our dumplings with a slotted spoon and put them on a plate. Serve with cold sour cream, mayonnaise, or just some dumplings with butter. Now the most important thing is not to burn yourself with the dumplings. There is a lot of hot juice inside. Enjoy your meal! If you don't like this recipe, try cooking

I suggest you prepare a dish of Ukrainian cuisine - dumplings with potatoes and bacon. Of course, this dish is far from dietary, but sometimes you can pamper your family with such a hearty yummy. The dumplings are delicious, and with crispy fried onions, they are delicious.

So, let's prepare the dough for dumplings according to your favorite recipe (I made it). Now let's get down to stuffing. Potatoes, bacon, onion, salt and pepper are all we need.

I decided to try a new way of making the filling for myself - from raw potatoes. Peel the potatoes, grate them on a fine grater or twist them through a meat grinder. Twist half of the bacon too.

Mix, add salt and pepper.

Let's start sculpting dumplings. I do the middle ones, with a nice wavy scallop, as my grandmother taught.

Cut the other half of the bacon into small cubes.

Put the pan on the fire, put the bacon into it. Let's wait until the bacon begins to melt and becomes transparent.

Send finely chopped onion to the bacon, fry until golden.

Boil water in a saucepan, do not forget to add salt. Lower the dumplings, stir gently and cook for 8-10 minutes. Serve dumplings with potatoes and bacon, pouring fried onions with cracklings. Sour cream can be served separately. Bon Appetit!

Honestly, dumplings stuffed with mashed potatoes and I liked the lard more. Although stuffed with raw potatoes and lard, they are also very tasty! Help yourself!

Description

Dumplings with potatoes and bacon- the most satisfying and delicious dinner... And you don't need any meat when there is such a dish. Believe me, making dumplings at home is very simple. And they will be much tastier than store-bought ones. If you are cooking for the first time, then we will be happy to tell you how to cook dumplings with potatoes and bacon, how to knead the dough for them, how to shape the products.

Our step by step recipe with a photo will clearly demonstrate each stage, and you will easily overcome everything. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, but lard is generally classic product Ukrainian cuisine, combining with most of the national dishes. It remains only to choose a suitable side dish - and we start cooking.

Ingredients

(2 pcs.)
(1 tbsp.)
(500-600 g)
(500 g)
(1 PC.)
(100 g)
(taste)
(taste)
(taste)

Cooking steps

We will prepare all the necessary ingredients.

Let's prepare a dough suitable for dumplings. This is one of the most important steps, as it is very important not to overdo it with flour. Add too much of it and the dumplings will already be dry and hard. Therefore, we sift flour onto a clean tabletop, this will saturate it with oxygen. Add water in portions and the only thing egg... We knead the dough without exerting too much physical strength. Otherwise, the dumplings will again be tough. We form a ball from the dough, sprinkle with flour and let it brew.

Nothing new with potatoes. We wash and clean it, cut it into large pieces and cook in salted water until tender. We prepare mashed potatoes in the usual way with the addition of low-fat milk or even water. We will have fried bacon cracklings anyway; these dumplings will not tolerate even more fat.

Let's move on to the cracklings. Cut the entire available piece of bacon into long thin strips. We take a frying pan with a firm bottom, heat it up with vegetable oil. We spread the bacon and fry until golden brown. Add finely chopped onions. Stir and fry until tender. The onions should be crunchy, not mushy.

After about 40 minutes, the dough is sufficiently infused and can be rolled out. Roll out the dough on a clean tabletop, after sprinkling it with flour. Cut out round shapes using a glass or jar.

Put a heaped teaspoon of potatoes on the round shape of the future dumpling and wrap it, starting from the middle. We make all the dumplings.

Boil water in a deep saucepan, salt. We lower the dumplings and cook for 10 minutes. Put the finished dumplings on a plate, sprinkle with cracklings, chopped herbs, your favorite seasonings and serve. Dumplings with potatoes and lard are ready.

Bon Appetit!

A real Ukrainian dish is dumplings with bacon and raw potatoes. In Russia, dumplings and sorcerers are brewed, in Italy - ravioli, and in Ukraine - dumplings. These boiled products differ in their external shape and preparation of fillings.

Dough for dumplings is most often prepared in water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out in a thin layer, and cut out round small cakes, into which the filling is wrapped. It can be very different, most often it is boiled potatoes, braised cabbage, meat, cottage cheese, fresh berries. Filling with raw potatoes and lard - a little unusual, but the dish will turn out delicious if you cook it according to the recipe.

In fact, nothing strange about putting in dumplings raw vegetables, No. For example, you can recall manti, they often put in their filling raw pumpkin mixing it with raw potatoes and onions. In order for raw potatoes to cook inside the dumplings, they are not taken out immediately, as they float to the surface of boiling water, but after 10 minutes. The boil in the pot should not be intense.

Ingredients

Wheat flour - 2.5 cups;
Water - 180 ml;
Chicken egg - 1 piece;
Potatoes - 3 pieces;
Lard - 100 g;
Salt to taste;
Ground black pepper to taste.

Preparation

Sift into a bowl wheat flour... Add a teaspoon of salt to the flour. Mix the ingredients.

Drive the egg into the flour.

Pour into flour in small portions warm water stirring the dough with a spoon. We do the main batch by hand, adding flour to the board as needed.

Knead the dough, kneading it well. It should be elastic, rather tight and not sticky to your hands. Cover it with a clean towel and leave it on the table to infuse. At this time, we begin to prepare the filling.

We clean the potatoes. We scroll it through the meat grinder. Be sure to squeeze out the potato mass. For this, it is most convenient to use gauze.

Scroll the bacon, cutting off the skin beforehand. It should not be salty or smoked, but ordinary - fresh. We shift it to the potato mass. Salt and pepper the ingredients to taste.

Mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a pan, add raw. The filling for the dumplings is ready.

The dough is infused, you can sculpt dumplings from it. We roll it into a thin layer. Using a culinary ring or glass, cut out the circles for the base.

Put the filling of raw potatoes and bacon on the round cakes of the blank. We pinch the edges of the dough. It is advisable to do this twice so that the contents do not leak out in the water.

Dip the dumplings into boiling water. We immediately pry them with a slotted spoon or spoon from the bottom so that they do not stick. Boil until tender. This will take about 10 minutes.

Serve hot ready-made dumplings with bacon and potatoes, with sour cream, mayonnaise, ketchup or any other favorite sauce. You can put a small piece of butter in the dumplings and sprinkle with chopped dill.

A completely non-dietary dish, perfect for a weekend of busy and constantly thinking about their appearance contemporaries. Give up 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 cooked 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 nice 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 cannot stir before the dumplings float, as 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 on vegetable oil onion.
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.
Stir gently 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 please even the most capricious little connoisseurs of mother's cooking.

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.
Sift flour into the mass gradually.
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 with fried onions and herbs. 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 on preparation.

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.