One of my favorite homemade dishes is dumplings. The beauty of this “stucco molding” also lies in the fact that it can be frozen in the freezer and at any time when there is no time to stand in the kitchen, you can quickly cook lunch. We will look at how to prepare dumplings with potatoes in different ways in this article, which will not only teach you how to get a delicious filling, but will also reveal the secrets of kneading good dough.

Ideal dough for dumplings with potatoes

There are many options for preparing the base. Here are the most popular ones.

We will need:

• 2 eggs;
• 4 tbsp. l. vegetable oil;
• 200 ml warm water;
• 4.5 cups flour;
• 1 tsp. salt.

Some housewives replace water with milk.

1. Mix eggs, salt, water and oil in a deep bowl. We begin to gradually add sifted flour until the dumpling dough becomes elastic.
2. We put it in a bag and a plastic container and put it in the refrigerator for about half an hour. You can check readiness by poking the bun with your finger. The dent should slowly straighten out.

Many chefs love the custard version of the base.

To do this, take the same ingredients and perform the following steps:

1. Place water with salt and oil on the fire in a small bowl.
2. When it boils, add 1 cup of flour and mix thoroughly. Set aside and let cool.
3. Then add the eggs, combine all the ingredients and add flour, which in this case may need a little less.
4. Place in cellophane in a cool place.

Another way is to use yeast straight dough. Just put more flour there to make it convenient to roll out the dough and make dumplings. You will need to add 10 g of yeast to the main ingredients.

Classic recipe

The most common method of preparing the filling involves the use of the following ingredients:

• 500 g potatoes;
• salt;
• egg;
• ½ glass of milk;
• 50 g butter.

Algorithm of actions:

1. Wash the potatoes and remove the skins.
2. After cutting the root vegetables, put them in a saucepan, fill them with cold water and let them cook. Do not cut the potatoes into small pieces - this filling will be watery.
3. When the potatoes are ready, drain the liquid and mash with a potato masher.
4. Break the egg into the puree and pour in the salted milk. Mix everything again and leave to cool.

Roll out the finished dough and start making dumplings.

We supplement the recipe with onions

In the classic version, the onion was cut into half rings, fried with small pieces of lard in a frying pan and added to the finished dumplings with potatoes instead of butter. But since many people do not like cracklings, finely chopped onions are sautéed with the addition of sunflower oil, and then simply mixed with mashed potatoes.

Please note that in this method you should not put butter in the boiled potatoes. But the puree can be flavored with allspice.

Lazy dumplings with potatoes

This recipe will appeal to those who do not like to waste time on modeling.

Ingredients:

• 100 g flour;
• 300 g potatoes;
• egg;
• bulb;
• 30 g butter;
• 3 tbsp. l. vegetable oil;
• salt;
• 2 cloves of garlic;
• a little dill (can be dry).

We will prepare it like this:

1. We start with potatoes, which, just like before, need to be peeled and boiled.
2. Drain the water from the finished vegetable, mash it with butter and let it cool a little so that the raw egg does not cook after adding it to the puree. Taste for salt - if there is not enough, add more.
3. Squeeze the garlic into the puree, add dill, discard the fried onion and start adding flour. The mass should be sticky.
4. Roll out a small part of the finished mass into a “sausage” and, for convenience, generously sprinkle it with flour.
5. We cut the workpiece and form lazy dumplings with potatoes, which will resemble ordinary dumplings in appearance.

Option for those who are fasting

At a time when you cannot use animal products in cooking, this recipe may come in handy.

Firstly, the dough will also be lean. Let's take for it:

• 250 ml water;
• 500 g flour;
• 2 tbsp. l. vegetable oil;
• salt.

To ensure that the dough does not become overcooked during the heat treatment, strictly follow the recommendations.

1. Dissolve salt in water, add flour, knead stiff dough.
2. To swell the gluten, leave it for 10 minutes and add vegetable oil.
3. Knead the mixture until it is completely absorbed and the mass begins to stick to your palms.
4. We leave this slightly sticky piece to rest, covering it with a napkin.

Secondly, let's change the composition of the filling:

• 500 g potatoes;
• 200 g sauerkraut;
• 2 onions;
• 3 tbsp. l. vegetable oil;
• allspice and salt.

While the potatoes for filling the Lenten dumplings are being cooked, sauté the onion separately in a frying pan, add finely chopped sauerkraut and simmer the food under the lid until fully cooked. Mix them with puree and season with pepper.

Cooking with raw potatoes

If you don’t want to waste time boiling potatoes, kneading them and waiting for the filling to cool, then you will definitely like the recipe below.

Ingredients:

• 0.5 kg of potatoes;
• 0.2 kg of onion;
• seasonings;
• salt;
• pepper.

There are two cooking options. The first is when raw potatoes are crushed using a grater, the juice is squeezed out and the resulting vegetable shavings are mixed with chopped onions, salt and seasonings.

Remember, after adding salt to raw potatoes, the vegetable will begin to produce juice. Therefore, it is better to use this filling right away.

The second method is the most common. Vegetables are cut into small cubes and seasoned. You can add a piece of soft butter or chopped fresh lard to them.

With added mushrooms

This filling is perfect for lovers of “forest dwellers”. These dumplings can be prepared in reserve and stored in the freezer.

Prepare:

• 350 g of any mushrooms (in our case there will be champignons);
• 700 g potatoes;
• 30 g butter (butter or sunflower);
• salt and seasonings.

In this case, everything is also extremely simple:

1. First, prepare the puree.
2. Separately, sauté the onion in a frying pan with some oil, and then add the finely chopped champignons.
3. Without closing the lid, fry the food for about 5 - 6 minutes.
4. Mix the filling, adding salt and necessary seasonings.

When everything has cooled down, you can start making a semi-finished product with potatoes and mushrooms.

How to cook properly

The main thing is not only to prepare the filling deliciously and to stick the preparations beautifully, but also to cook the dumplings with potatoes so that they do not fall apart. There are rules that are better to follow if you don’t want to catch the dough and vegetable puree flakes separately in the pan.

So, if you are using a regular saucepan, then:

• the amount of liquid should be sufficient so that the products are not cramped;
• dump dumplings only into boiling and salted water;
• reduce heat to medium when they float to the surface.

If you use a steamer, be sure to grease the surface of the tray with oil and do not place the dumplings next to each other.

When cooking in a slow cooker, you can throw semi-finished products into boiling water and cook in the “Stew” mode, sometimes opening the lid to stir.

Using a microwave, pour half a plate of water, lay out the products and wait for the liquid to boil, turning on the device at full power. Then lower the temperature and leave the dumplings for another 7 minutes.

Interestingly, such a dish is often prepared in the microwave, replacing water with cream or sour cream.

When the filling is used completely in its finished form, then after the dumplings float to the surface, 3-4 minutes will be enough, after which you can remove the products with a slotted spoon. However, for raw potatoes the time will have to be increased by about 5 minutes.

Dumplings with potatoes and dumpling dough

5 (100%) 1 vote

Through trial and error, I came to the conclusion that it is better to prepare dumplings with potatoes in a lean version - dough for dumplings in water, filling with mashed potatoes and onions. This way, everyone will be full and happy: both those who fast and those who like to add a generous portion of sour cream or crispy cracklings with fried onions to their plate. Well, now from words to deeds. We will prepare dumplings with potatoes; a step-by-step recipe with photos will show the entire cooking process from kneading the dough to serving the finished dish. There is nothing complicated, but be patient or call for help. Making dumplings is not a quick, painstaking task, especially if you need to cook for a large family.

I don’t make dumplings on an industrial scale; frozen ones somehow didn’t catch on here. If you want to make extra, increase the amount of products two to three times.

Ingredients

To prepare potato dumplings you will need:

For the test let's take:

• water at room temperature – 250 ml;
• sunflower oil – 1.5 tbsp. l;
• wheat flour – 3-3.5 cups + for rolling and adding (250 ml cup);
• salt – 0.5 tsp.

For filling:

• potatoes - 10-12 medium tubers;
• onions - 3-4 large heads;
• sunflower oil – 4-5 tbsp. l;
• salt - to taste;
• ground black pepper – 0.5 tsp.

How to cook dumplings with potatoes. Recipe with step-by-step photos

It is more convenient to divide the process into two stages. First, knead the dough and let it brew - this will take a little more than half an hour. While the dough sits, prepare the filling: boil the potatoes, fry the onions, mix and cool. It is impossible to make dumplings with hot filling: you burn your hands, the dough softens and “floats”, sticking to the table. Once it cools down, everything works out great. Then stick dumplings on them, boil them and immediately serve them on the table.

How to make delicious dough for dumplings with potatoes

I heat the water to a comfortable temperature so that my hand feels pleasantly warm. I pour sunflower oil into a deep bowl and pour heated water into it.

I sift a little more than two glasses of flour. I advise you to add flour in parts, as written in the recipe. Flour varies in quality, gluten content, moisture content, and all this affects the density of the dough. I may need more, it will take you less. In any case, if the dough for dumplings is sticky and soft, it is easier to mix in flour than to pour water into the stiff dough and knead again.

At the beginning of the kneading, I mix the contents with a spoon, gradually adding flour. The dough will soon become dense and can be placed on the board.

I dust the surface with flour, lay out the dough and continue kneading with my hands. The process is not fast, it takes me about ten minutes. It is necessary to achieve a perfectly smooth texture and such a consistency that the dough is not filled with flour and at the same time not made too soft. A tight one does not roll out well, a soft one will quickly turn sour during cooking, and when frozen it will crack.

Usually I use from three to 3.5 cups of flour - also focus on this amount. Well-kneaded dough will not stick to the surface; it feels soft but elastic. I roll it into a bun and return it to the bowl. Cover and let rest for 25-30 minutes. When infused, the texture of the dough will improve, it will become softer and more pliable.

Preparing the filling for dumplings with potatoes

I clean the tubers and cut them into large pieces of approximately the same size. With this cutting, the potatoes will cook evenly on top and in the middle. I put it in boiling water. There should be enough water so that the potatoes are covered by 3-4 cm. I add some salt and after boiling again, cook for 15-20 minutes. I pierce it with a fork - if it goes in easily, the potatoes are ready.

I drain the broth (you can leave a little to dilute the puree), mash the potatoes with a potato masher. You need to knead it well. The filling for dumplings with potatoes should be made of mashed potatoes that are homogeneous, not liquid, but not very stiff. If it’s thick or lumpy, add the broth and bring it to the desired consistency.

I cut the onion into small cubes. I heat the oil and add the onion. I fry over low heat so that the roasting is even and the edges do not burn. If you are preparing dumplings with potatoes that are not lean, you can fry the onion in butter or lard.

Fry the onion until golden brown on the edges. But this is a matter of taste, maybe someone likes to fry until crunchy - do as you like.

I leave about half for serving the dumplings, and put the rest in the potatoes. All that remains is to mix the onions with mashed potatoes, adding salt if necessary. Pepper lightly and cool.

How and how much to cook dumplings with potatoes

The dough for dumplings with potatoes has rested, the filling has cooled. I move on to the most important stage - rolling out the dough and making dumplings. There is no need to roll out everything at once, the layer will dry out quickly, and the dumplings will be difficult to make. For convenience, I divide the dough into three or four pieces. I take one to work, the rest wait their turn. I sift a spoonful of flour onto the board, roll it in, and roll it into a bun. Then I dust it with a little more flour and roll it out with a rolling pin to a thickness of 2-2.5 mm.

When rolling, the layer will “shrink” and shrink - sprinkle with flour and continue rolling with a rolling pin from the middle to the edges. Turn over, sprinkle with flour again and roll out to desired thickness. Make sure that the thickness of the layer is the same over the entire area. A common mistake is that the layer is thick in the center and thin at the edges. Dumplings made from this dough will vary in thickness, some will cook quickly, others will remain undercooked.

Having rolled out the dough for dumplings with potatoes to the desired thickness, I cut out the blanks with a glass. The size is at your discretion, I used a thin glass with a diameter of about 8 cm. I collect the scraps of dough and knead them in my palms until I get a small bun. You can immediately roll it out or put it in a bowl and then combine it with scraps from other pieces.

Place a teaspoon of filling on each circle, or enough to leave the edges empty.

I lift the edges (without pulling them out) and connect them over the filling in the middle. I squeeze hard and make a tight pinch. Then I pinch from the middle to the edges. You can make a curly tuck with folds, but I do it in a simple way - I connect the edges tightly so that the filling does not peek out anywhere. Dumplings ready for cooking will look like in my photo. Be sure to dust the plate or board with a layer of flour, otherwise the dough will stick.

As soon as all the dumplings are molded, I put water in a wide saucepan. I pour about a liter of water and add some salt. I cook 12-15 pieces at a time. I drop them into boiling water one at a time, stirring carefully with a spoon so that they don’t tear or stick to the bottom. Or I pry it from the bottom with a slotted spoon, lifting it up.

After a while, the water will begin to boil again, and the dumplings will float one or two at a time. As soon as everyone comes up, I note the time. After five minutes you can fish it out with a slotted spoon. But in general, how long to cook dumplings with potatoes depends on the thickness of the dough. If you did it as in the recipe, then five minutes is enough, if the walls are thicker, let it simmer over low heat for another three minutes.

Advice.When removing the dumplings, keep them in a slotted spoon. Let drain and then transfer to a large bowl.

I place the fried onions along with butter in a bowl with dumplings. Cover and rotate the bowl in a circular motion to distribute the onion pieces and oil evenly.

Dumplings with potatoes are a dish that cannot be heated, so plates, spoons, and forks must be on the table, and the eaters at the table! You can serve with sour cream, if you are not fasting, sprinkle with cracklings, fried ham or bacon. And what remains after the meal, fry in oil until golden brown - the dumplings will taste like fried pies.

Filling options for dumplings with potatoes

With mushrooms. The simplest solution is champignons. Cut 200-250 grams of mushrooms into pieces, fry in oil until soft. Combine with chopped herbs and add a little pepper for flavor. Add to the puree and mix.

With cheese. We take any hard cheese, 150 grams is enough. Three on a coarse grater, pour into hot mashed potatoes. Season with spices to your taste.

With chicken or minced meat. Heat the oil and fry the finely chopped onion. Place 200-250 grams of minced meat and stir continuously, kneading all lumps. After a few minutes, the minced meat will lighten and release juice. Increase the heat, evaporate the liquid and fry until cooked. During the frying process, flavor with spices and add salt.

With cottage cheese or feta cheese. Take 150 grams of feta cheese or well-squeezed cottage cheese. Mash with a fork. Mix with warm mashed potatoes and finely chopped dill. If feta cheese is added to the filling, salt the potatoes sparingly; the feta cheese is quite salty.

With chicken or beef liver. Finely chop the onion, cut the liver into medium pieces. Fry the onion cubes in oil, add the liver and continue to fry everything together until the liver is soft. We don't fry it too much. Pass it through a meat grinder and combine it with crushed potatoes.

I hope my tips and recipe for dumplings with potatoes will be useful to you, and you will share the results in the comments. Bon Appetit everyone! Your Plyushkin.

One version of the recipe in video format

2 years ago

1,714 Views

Recipe for delicious dumplings with potatoes. I would like to offer three options for sculpting dumplings - classic, triangular and square. Choose the appropriate option for yourself. After spending a little time, you will prepare dumplings for the whole family. It is better to eat fresh dumplings that are just made; they are tender and incredibly tasty. But if you have any left, you can freeze them. Dumplings with potatoes are one of the traditional dishes. Therefore, for Christmas, be sure to prepare delicious dumplings with potatoes. Still, homemade dumplings are a completely different matter - both the dough and the filling are delicious.

What is necessary:

for test

• 150 ml milk
• 1 egg
• 300 g flour
• a pinch of salt
• 1/2 tsp sugar

For filling

• 4-5 potatoes
• Bay leaf
• large onion
• vegetable oil

Dumplings with potatoes and onions

Details on how to make dumplings with potatoes

First you need to prepare the filling: Boil the potatoes with bay leaves to make them more flavorful. After cooking, remove the bay leaf and drain all the water. Dry the potatoes a little (just leave them uncovered for a few minutes) and then mash them. Fry the onion in vegetable oil. Mix mashed potatoes with fried onions and leave. Let it cool down.

Now how to prepare dough for dumplings with potatoes step by step.

The milk for the dough needs to be heated, it should be slightly warm. Add a pinch of salt, sugar and a beaten egg to the milk.

Add a few tablespoons of sifted flour and mix until smooth.

Now add the batter to the rest of the sifted flour and mix. When it is already difficult to stir with a spoon, put it on the table and knead the dough with your hands.

It should become homogeneous, elastic and not stick to your hands. Cover the dough with a towel and leave to rest for 20 minutes.

Divide the dough into 3 parts. We will prepare dumplings of different shapes from each part.

Option 1 - classic dumplings

Make a sausage from the dough about 3 cm in diameter. Cut into equal pieces. Roll out each piece into a flat cake approximately 2 mm thick.

Spread the filling and seal the edges.

Option 2 - triangular dumplings

Roll out the second piece of dough to approximately 2 mm thickness. Cut with a curly or simple knife into squares approximately 6 x 6 cm.

Place a ball of filling in the middle of each square and fold the dough in half from corner to corner.

Press down along the edges with your fingers and then use a fork to press down the edges. It is both reliable and beautiful.

If the edges are not sticking well, wet your finger with water and run along the edges.

These are the triangular dumplings we got.

Option 3 - square dumplings

Roll out the third piece of dough to approximately 1.5 mm thick, that is, thinly. Divide into 2 parts.

Place the filling on one part at an equal distance from each other, making sure there is enough dough to seal the edges.

Cover the top with the second layer of rolled out dough. Press the dough between the filling with the edge of your palm.

Cut into squares, trim off excess dough. In this option, until you get the hang of it, there may be a lot of waste. But it's not scary. The remaining pieces can be combined and rolled out again.

Press the edges of the square dumplings with a fork on all sides.

That's what we got three varieties of dumplings . I would like to note that we made the most triangular dumplings. This amount of dough makes approximately 45-48 dumplings.

If you have any filling left, bake it.

Place a wide pan of water on the fire. Bring to a boil. Season with salt and you can add a little vegetable oil so that the dumplings do not stick together during cooking. For 3 liters of water, 1 tablespoon of oil. When placing dumplings in boiling water, stir the water, creating a water cycle. This is necessary so that the dumplings do not stick to the bottom of the pan.

How long does it take to cook dumplings with potatoes? After the dumplings float, reduce the heat and cook for 5 minutes.

Remove with a slotted spoon and place on a plate.

Serve with sour cream and fried onions.

BON APPETIT!

2017, . All rights reserved.

One of the most favorite dishes of original Slavic cuisine is dumplings with potatoes. This delicacy is usually attributed to Ukrainian cuisine, but analogues of dumplings exist in other countries. Its components are always the same - dough and filling, but there are a great many recipes. The classic version - dumplings with potatoes and onions, especially served with sour cream and herbs, will decorate any table.

How to cook dumplings with potatoes

Often, the recipe for dumplings with potatoes is passed down in the family from generation to generation. Our ancestors preferred to make dumplings all together, and even now this tradition has been preserved in some families. It is difficult for inexperienced housewives to understand all the intricacies of this process - what the dough should be like, join the edges, make the filling. The classic version of preparing this dish:

1. knead stiff dough (there are many recipes);
2. roll;
3. Place the filling and seal the edges.

After all stages, the dumplings are boiled in a large pan or frozen. This Ukrainian dish is served with sour cream, finely chopped herbs or butter. The main secret is to knead the dough correctly so that it is elastic and does not crack when frozen or burst when cooked. It is also important to make the filling thick and seal the edges well.

How to make the dough

Delicious dough for dumplings with potatoes will provide half the success in this matter. Throughout history, many recipes with different ingredients have accumulated. The ideal dough is fresh, elastic, and easy to roll out. There are a couple of secrets - for example, add a spoonful of vegetable oil to the dough. This will provide it with plasticity and pliability. You need to knead the dough for a long time, at least 10 minutes. After it stops sticking to your hands, let it “rest” for half an hour before sculpting.

The simplest test for this dish is using water. Even such a simple method has many variations, starting with the water temperature. Some chefs advise using ice water, others heat it to 30-35 degrees. Sometimes a chicken egg is excluded from the ingredients to make the dough more elastic. Ingredients:

• flour – 2-3 cups;
• water - 1 glass;
• egg – 1 pc.;
• salt - a pinch;
• rast. oil – 1 tbsp. spoon.

The dough for dumplings made with milk is tender. Experienced housewives advise those on a diet to dilute it with water 1:1. The milk in this recipe must be at room temperature, it is advisable to sift the flour. Sometimes the dough is kneaded with hot milk. For the recipe you will need:

• milk – 1 glass;
• egg - 1 piece;
• flour - 4 cups;
• vegetable oil – 1 tbsp. spoon;
• salt – 0.5 teaspoon.

Often, kefir is used instead of water when kneading dough. It can be replaced by any fermented milk product (yogurt, whey). Experienced housewives advise using kefir at room temperature and mixing it with soda before adding flour. Such dumplings will be fluffy and appetizing. The ingredients used are:

• kefir – 500 ml;
• egg - 1 piece;
• flour – 5-6 glasses;
• soda – 1 teaspoon;
• salt – 1 teaspoon.

Any housewife dreams that her dumplings do not boil over and do not break. Choux pastry using boiling water is suitable for these purposes. Just hot water will not work, you need boiling water, so chefs advise making this dough using a mixer. Then the mass needs to be cooled at room temperature, then the hard dough will become soft. For the custard mass you will need:

• wheat flour - 3 cups;
• egg - 1 piece;
• rast. oil – 1 tbsp. spoon;
• salt – 0.5 teaspoon;
• boiling water – 1 cup.

How to sculpt

Each cook makes dumplings using the method they like best. After the soft dough is prepared, you can proceed in two ways. In the first, the mass is rolled out on the table and neat circles are cut out using a glass. In the second version, the dough is rolled into a “sausage”, as in the photo, which is cut into pieces approximately 1 cm thick. Then they are rolled out with a rolling pin to the required thickness. The shape is a crescent, but you can make it round, braided or herringbone. The “pigtail” option is often used, then the dough will definitely not stick together.

Recipes for dumplings with potatoes

Dumplings are made with different fillings; even the potato filling has a great variety of variations. Potatoes go well with different foods, so another ingredient is often added to the filling. The most popular types of Ukrainian dumplings:

• with potatoes and mushrooms;
• with potatoes and herbs;
• with fried onions;
• with the addition of cracklings.

Classic recipe

• Cooking time: 1 hour 10 minutes.
• Number of servings: 4 persons.
• Purpose: lunch.
• Cuisine: Ukrainian.

This traditional Ukrainian dish is often served with another favorite product of this people - lard. In the classic version, aromatic and hot dumplings with potatoes are served with sour cream, herbs and fried lard (cracklings). This food is not very lean, so it is more suitable for lunch. The dough for this recipe is kneaded very simply - using water and flour.

Ingredients:

• potatoes – 5 pcs.;
• flour – 2-3 tbsp;
• water – 1 tbsp.;
• salt - to taste;
• lard – fresh or salted to taste.

Cooking method:

1. You already know how to make dough for dumplings with potatoes - this recipe uses water, flour and salt.
2. Boil the potatoes in salted water and place the filling in a deep bowl. Using a fork or masher, you need to knead the mass to the desired consistency and you can start sculpting.
3. Roll out the dough in any convenient way and prepare pieces of dough. Place a spoonful of filling on the circles and pinch the edges with a braid.
4. Pour water into a large saucepan and bring to a boil, add a spoonful of salt to taste. Ready dumplings should float.
5. Serve lunch with sour cream, fresh herbs and cracklings, as in the photo, and serve. It turned out very tasty!

With potatoes and onions

• Number of servings: 6 persons.
• Calorie content of the dish: 195 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Ukrainian.

Onions fried in vegetable oil give the potato filling a special taste. Experienced cooks add a lot of fried onions to crushed potatoes and season with pepper. The dish turns out to be almost dietary and is perfect for Lent, if you do not grease the dumplings with a piece of butter. This step-by-step recipe will tell you how to prepare this dish according to all the rules.

Ingredients:

• wheat flour – 600 g;
• water – 1 tbsp.;
• potatoes – 800 g;
• egg – 1 pc.;
• pepper, salt - to taste;
• onion – 1 pc.

Cooking method:

1. Peel raw potatoes and boil over low heat. Chop the onion and fry in oil. Cool the mashed potatoes a little and mix with the onions.
2. You can choose any dough recipe for dumplings with potatoes, but the traditional one is most suitable. Once the dough is ready, you need to roll it out and cut out circles with a medium-sized glass.
3. Before adding the filling, cooks roll the pieces in a small amount of flour.
4. It is best to throw the dumplings into boiling water and remove them with a slotted spoon.
5. Serve the Lenten dish with herbs, as in the photo.

With potatoes and mushrooms

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 190 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The filling for dumplings with potatoes is often supplemented with another favorite product of the Slavs - mushrooms. Thanks to them, the dish turns out to be very flavorful. Potato dumplings with mushrooms are very popular among vegetarians and believers who observe fasting. For the rest, for this option it is better to make a soft dough with an egg and vegetable oil, then it will be elastic.

Ingredients:

• potatoes – 1 kg;
• champignons – 400 g;
• onion – 1 large onion;
• wheat flour – 1 kg;
• chicken egg – 3 pcs.;
• water – 500 ml;
• vegetable oil – 2 tbsp;
• salt.

Cooking method:

1. Fry the champignons together with onions, mix with boiled potatoes.
2. Knead the dough until it becomes soft. Let's start rolling out the dough.
3. The type of dumplings depends on the thickness of the dough. For the potato and mushroom filling it is better to make it thicker.
4. If you get a lot of dumplings, you can freeze them. To do this, place them on a floured board and put them in the freezer.

With raw potatoes

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Ukrainian.
• Difficulty: easy.

There is a very simple way to make dumplings without much effort. Using raw potatoes will save time and add variety to the classic version of this dish. Often chopped lard, minced meat or pieces of meat are added to such dumplings to make dinner even more delicious. You will learn how to make raw potato filling in this recipe.

Ingredients:

• milk dough;
• potatoes – 5 pcs.;
• salt pepper.

Cooking method:

1. To prepare dumplings with raw potatoes, use dough with milk, it will highlight the taste. Don't forget that for modeling you will need a couple more cups of flour to coat the pieces of dough.
2. The potatoes need to be chopped - minced in a meat grinder or finely chopped. If desired, you can add lard or minced meat. The finished mass should be salted and pepper to taste.

Lazy dumplings

• Cooking time: 30 minutes.
• Number of servings: 4.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For those who don’t want to spend hours combining lumps of dough with filling, there is a very simple option - lazy dumplings. This dish is found in almost all cuisines of the world and has different names - dumplings, dumplings, dumplings, gnocchi. The taste of this dish is no different from the traditional version, but is served with sour cream and herbs. It turns out very tasty!

Ingredients:

• potatoes – 5 pcs.;
• egg – 1 pc.;
• flour – 150 gr.;
• salt - to taste.

Cooking method:

1. The potatoes are boiled and kneaded in a bowl, an egg is added.
2. Flour is poured into the puree, the dough is thoroughly kneaded. If desired, you can add a little water if the mixture is difficult to stir.
3. The resulting dough should be stiff, then it is rolled out into a sausage and cut into pieces 1.5-2 cm thick.
4. The dumplings are boiled in salted water until fully cooked.

Video

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruit. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.

All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the home with their appearance and create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

Tender chicken breast cutlets with champignons are easy to prepare using this recipe with step-by-step photos. There is an opinion that it is difficult to make juicy and tender cutlets from chicken breast, but this is not so! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you will get amazingly tasty cutlets that both children and adults will like. During mushroom season, try adding wild mushrooms to the minced meat.

It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to obtain fresh, environmentally friendly and aromatic vegetables from their gardens. Relatives happily accept home-cooked meals from their own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, you should try to grow several aromatic plants that will add new tastes and aromas to your dishes. What greens in the garden can be considered the best from a culinary point of view?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When preparing, it was decided to focus on the smell and taste of the vegetable and make a traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.

Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella that are easy to prepare in less than half an hour. You don’t always have time to prepare yeast dough and turn on the oven, but sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round

We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors

Thanks to the efforts of breeders, the range of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have so far failed to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

Chocolate whiskey truffles - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these candies are not for kids. Truffles are made with different fillings, filled with nuts, candied fruits or dried fruits. Roll in biscuit, shortbread or nut crumbs. You can make a whole box of homemade assorted chocolates based on this recipe!