Mushrooms 

Make potato dumplings Soviet according to GOST. Klecki potato with meat in Belarusian

Unfortunately, IT Looks Like The Search Requests Sent from Your IP Address Are Automated. Theraefore, We've Had to Temporarily Block Your Access to Yandex Search.

To Continue Searching, Please Enther The Characters from the Picture Bell and Click "Continue".

Cookies Are Disabled in Your Browser. This Means That Yandex Will Not Be Able to Remember You in the Future. If You're Not Suver About How To Enable Cookies, Please Refer to Our.

Why Did This Happen?

It's Possible That These AUTOMATED Requests Were Sent from Another User On Your Network. If This Is The Case, You'll Just Need to Enter The Captcha Code Once, and WE'LL BE ABLE TO DISTINGUISH BETWEEN YOU AND THE OTHER USERS ON YOUR IP ADDRESS. Then You Shouldn't Be Bothered By This Page for a Long Time.

You Could Be Submitting a Large Number of Automated Requests to Our Search Engine. WE'VE Developed A Service Called That Has Been Specially Designed to handle Such Requests.

Your Browser May Also CONTAIN Add-Ons That Send Automated Requests to Our Search Engine. If This Is The Case, We Recommend Disabling These Add-Ons.

IT's Also Possible That Your Computer Has Been Infected With A Spambot Virus That's Using Your Computer to Gather Information. IT Might Be Worth Checking Your Computer for Viruses Such As Cureit From "Dr.Web".

If You Come Across Any Problems or Wish to Ask A Question, Please do Not Hesitate to contact Our Support Service using the.

Cooking

    First prepare the ingredients that you need. This is a mince (you can take the store or home), onions, potatoes and chicken eggs. Potatoes should be cleaned, thoroughly rub the brush, getting rid of small particles, and wash. Onions are cleaned of husks and wash.

    Onions need to grind on a grater or with a knife. Then it is mixed with minced meat. The latter also needs to be salted and pepper. Stir the mince to uniformity. Potatoes need to put in cold water. Then the vegetable should be booked until readiness. You can boil and potatoes in the uniform, then it will need to be cleaned. From the finished potato, drain the water, and then break the potatoes in the puree (no need to add water). Act so that there is no lumps left in the puree, and then let him cool. Now you need to make the dough. Put the puree in a bowl, add manna Crup, eggs, slightly sprinkle and pepper. Emboss the dough, achieving homogeneous consistency. After that, suck flour, making it gradually so that there were no lumps. Many flour do not need, as it will affect the taste of dishes. Raise it until the elastic and elastic dough is possible. The remaining flour will be needed for the formation of dice.

    Next, roll out small small balls from mince. walnut. The workpiece must be wrapped in potato dough. Pre-ball made of minced meat, it is advisable to cut into flour for convenience. Dumplings should have a round shape. Send a saucepan with water on the stove. Wait for boiling. Add a bay leaf. Then gently lay the balls from meat and dough. We are not very small, the dumplings should float freely. From time to time, interfere with a wooden shovel so that the dumplings do not stick to the bottom. Bring to a boil, wait for the balls to pop up to the surface, then reduce the fire and continue cooking for another ten minutes on slow fire. After the expiration of the specified time, remove the dumplings to Skivovka and lay out in a deep plate.

    Put ready dumplings on a plate, decorate greens, such as parsley, and serve on the table. There will be no additional ingredients, because Kushany is full: there is also a side dish, and the meat component. Bon Appetit!

Potato dumplings - a traditional dish Belarusian cuisine. As with any traditional, he has various methods Preparations, but all of them combines one - the potatoes rub on the shallow grater, and the dumplings are cooking.

I am preparing for a recipe for me from my grandmother. In turn, the recipe from her grandmother was bound. Of course, I surprise me that the ever-busy peasants had time and a desire to prepare such a dish, but even the history of this separately brought a recipe confirms the fact that yes, it was. Grandma clarified that they prepared them in winter, when there is no work in the field, the evenings are long, and the reserves of potatoes are rich.

If you decide to cook, prepare for the fact that the process will be long and time consuming. But as a reward for works, you will get delicious and beautiful Belarusian dumplings. And so that the result was good, I will reveal the unaccomfortable grandmother's secrets to you, who makes her dumplings with the most delicious of everyone that I have been trying.

Products, understandable things, always took place exclusively. But today I specifically calculated how much I left. So the specified proportions are not a dogma, but a hint.

We take:
Potatoes - 8-10 pcs. medium size
Egg
Bulb - 1 large
Flour - 3-4 tbsp. with horseback
Salt
Gauze

Make:
Potatoes, as in the case of diards and grandmother, rub on the smallest grater. Yes, here we are, Belarusians, hardworking people. I did not try to crush the potatoes for the dumpling on the blender and I will not inspire such an experience with the diards.

On the same grater I rub the bulb. From the way, I recommend starting, she does not allow potato color to change. Here is a bulb, by the way, can be chopped in a blender if you cry reluctance. I do not think it will somehow affect the result.

Mix onions with potatoes and squeeze through gauze. I take a piece of gauze 30 cm x 90 cm about and folding it in length three times. I get such a tight square. Press the potato juice in a bowl must necessarily need it. We get this thick potato mass.

It is broken into it, add salt. From a bowl with potato juice, we drain the juice and detect a thin layer of pale-pink frozen mass at the bottom. This is starch. We return it to potatoes.

Add flour. I had enough three tablespoons, but it depends on the variety of potatoes, from how well you were pressed from other factors. But do not get drunk. We need to get soft doughTo roll balls from it. If not sure, try to make a ball. It turned out - it means flour enough. No - add some more.

In front of the formation of the dumplings, put a large wide (liter-liter) saucepan on fire, half filled with water.

Balls are easily rolled in the palms. And here is your first secret of the grandmother: than the balls smaller, the Dumplings are tastier. But do not get carried away, it's not worth the peas. Approximately 3 cm in diameter. Ideally smooth, too, do not try to do them, still deform.
The resulting balls are placed on a raised tray.

When water boils, salt (this is necessary!), Optionally, you can add a couple of laurel leaves and fragrant pepper peas. Gently alone omit the dumplings into the water, I do it with a spoon.
When all the dumplings are in the water, gently, very carefully mix them to make sure that no one stuck to the bottom.
If you make a lot of dumplings at once, do not lower them into the water all at once, boil the batches of the pieces of 30.
Fire reduce, stormy boiling should not be. After the dumplings pop up, approve of them for 2 minutes and beat into the colander. I recommend neatly reaching them from a saucepan of a slightly few pieces, and not immediately all in the colander. This is a grandmother's secret number two.

In principle, at this stage, the dumplings are ready. In the sense, edible. But in order to make them delicious, they need to fry in butter. Here to taste. The grandmother used the foiled creamy, I am a mixture of olive and creamy.
But for good result Be sure to remember the third grandmother's secrecy. Kletki need to spread one one, fry each of all sides, turning several times.
If you twist in the pan immediately all and you will interfere with how fried potatoes, you will have "dumplings, just dumplings", and not "dumplings, very tasty dumplings."

Yeah, Mouorne and long. But I warned.
Serve dumplings with hot with sour cream.

What is the original Belarusian dish? Of course, the dumplings with the "souls"!


Only Belarusians could come up with such a symbolic name - it is not enough to prepare a dish, it is also necessary to invest in it!

Preparation time: 30 minutes

Time for preparing: 20 minutes.

Product Output: 6 Portions

To prepare the Belarusian dumplings with the "souls", we will need the listed ingredients below.

Ingredients

  • 1-1.5 kg of potatoes,
  • 0.4 kg of pork minced
  • major bulb,
  • ground black pepper,
  • salt to taste.

Cooking

Clear potatoes, grate on a shallow grater, squeeze through the gauze (not too much so that the dumplings do not get tight, but not weak, otherwise it is unfolded. By the way, you used to hang out in the linen bag to slide, mix.

The dough for the "body" is ready, it's time to take for "soul" - earlier the peasants were small pieces of bass or mushrooms, cheese, poppy, bow or cottage cheese were added in the kitchens. Classic stuff: Finely chopped onion mixed with minced meat, salt, pepper.

From the "test" on the palm to make a pellet, put a piece of minced meat (tastier finely chopped meat with onions), roll the ball with a walnut with a walnut (some hostesses make a little more, but not very large - otherwise it will be). Gently omitted in boiling water - "soul" should not prematurely leave the "body"! Cooking on a small fire, while the pop-up dumplings do not fall on the bottom of the pan, shovel shove them onto a plate.

Serve with sour cream or with squalls and fried home.


Non-easy recipe for potato potato with Belarusian meat Step from photo.

I will venture to introduce an old Belarusian dish, which still often makes in the villages. Of course, it is not intended for those who are stubbornly struggling with overweight, since very calorie. He is happy to eat men, after all, after such a dinner, you feel full for a long time.

It is not necessary to do such a fatty refueling, but you can do only sour cream, but I wanted to show this dish as it most often did even a hundred years ago.



  • National cuisine: Belarusian cuisine
  • Dish type: Garniirs
  • Compassion complexity: Not easy recipe
  • Cooking Technology: Cooking
  • Preparation time: 10 min
  • Time for preparing: 1 hour 10 min
  • Number of portions: 4 servings
  • Number of calories: 97 kilokaloriy
  • Reason: Dinner, Lunch, Breakfast

Ingredients for 4 servings

  • For dough
  • Potatoes 10 pcs.
  • Onions on 1 pc.
  • Wheat flour 3 tbsp. l.
  • Salt Extra 1 tsp.
  • Chicken eggs 1 pc.
  • Filling
  • Onions on 1 pc.
  • Vegetable seasoning 1 tsp.
  • Black pepper 30.5 h. L.
  • Pork pulp 500 g
  • Salt Extra 0.5 h.
  • Filling
  • Onions on 1 pc.
  • Salted salo 70 g

Stephago

  1. For the preparation of Kletsiek you need to take potatoes, flour, egg, onion, pulp pork with fat, salty lard, sour cream, black pepper ground, vegetable seasoning and salt.
  2. Preparation of filling. Meat cut into small pieces. Clear bulb, wash and cut into 4 parts.
  3. Meat and onions skip through the middle grid of the meat grinder. In the mince add vegetable seasoning, some black pepper and salt.
  4. Starting thoroughly to wash.
  5. Preparation of dough. Potatoes clean.
  6. Turn the potatoes on the fine grater along with one bulb. The bulb is needed so that the potato mass does not darke. To grind potatoes to use only the cooker, which is depicted in the photo (with sharp cloth).
  7. Coland to put in a bowl. Share a mass on a colander, shining gauze.
  8. Squeeze the juice and give it to stand out, and then drain the liquid from the starch. Potato mass lay out in a bowl.
  9. To pressed potatoes add starch, flour, egg and salt.
  10. Potato dough to wash well.
  11. Cooking Kleshek. Separate the dough into pieces weighing about 70 g, flatten between the palms in the cake, put the middle, to put the stuffing, connect the edges and give a round shape.
  12. Kleckovka one one to lower the salted water to boiling water (water should boil all the time!) And, gently stirring, cook 25-30 minutes with weak boiling.
  13. Bully clean and crush.
  14. Salo cut into small cubes.
  15. Cut out the fat in a frying pan before the formation of ruddy squroin.
  16. Lay onions into the resulting fat and fry until soft.
  17. If you wish, you can put sour cream and boil. Sour cream must certainly be high fat, so as not to curl in refueling.
  18. Share Kleckovka on a heated dish and pour apart with squalls and onions. You can slightly sprinkle Cloch with chopped dill. Eating Klecksky, separating on a small piece and dipping it into fat.