Have you ever eaten dumplings with raw potatoes? I’ll show you the recipe with photos now. I highly recommend trying it. What I like about this dish is that the potatoes do not need to be boiled, and therefore dumplings can be put together quite quickly.

Their taste is completely unusual and different from dumplings with crushed milk, it is so rich - potato-like and bright. Many people, having once tried dumplings with raw potatoes, refused others altogether.

When I first learned about them, I immediately fell in love with them.

Step-by-step recipe with photos of dumplings with raw potatoes

I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed with only potatoes and onions. Using this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe with photos step by step.

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

• potatoes - about 4 medium sized pieces

• onion - 1 piece
• salt, pepper to taste
• dumpling dough
• sour cream for serving.

It is preferable to take young potatoes, they are easier to grate, there are no poisons in them, and they undoubtedly taste better. Although I also use old potatoes in winter.

I won't stop at preparing the dough. I make dumpling dough in water with egg as usual. I already wrote about it in an article about dumplings with cherries. You can cook in any usual way.

I make dumplings with raw potatoes without lard. And often it is also added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is resting, prepare the filling.

Step 1. First of all, let's deal with the onions. Peel the onion, chop it finely, you can lightly fry it in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and grate them on a coarse grater.

Step 4. Salt and pepper the potatoes, add onions. Mix and start making dumplings.

Step 5. Everyone probably knows how to make dumplings. I first roll the dough into a sausage, cut it into pieces, and then roll each into a circle. I have already shown this process in photos in both dumplings with cherries and manti.

Use a teaspoon to add the filling and pinch the edges.

Step 6. We wait for the water to boil in the pan, add some salt and put in our dumplings. I carefully pass under them with a slotted spoon so that they don’t stick to the bottom.

How long to cook dumplings with raw potatoes? Usually I never time it, be it with raw or boiled potatoes, with cottage cheese or anything else. My mother also taught me: as soon as the dumplings float, they are practically ready. If you overdo it, the dough will boil.

Yesterday I made them again and specifically paid attention to the time. From the moment the dumplings were lowered into the pan, although the water did not boil immediately, the cooking process was still underway, and as soon as the water boiled and the dumplings floated, it was clear from the appearance of the dough that it had been cooked. In total it's 10 minutes.

Step 7. Use a slotted spoon to place the dumplings on a plate and serve with sour cream or whatever you like. I sometimes top it with fried onions in vegetable oil.

Here they are in the photo. The steam from the hot dumplings slightly blurred the distant shot.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again because there is another way to prepare potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and always in manti.

Place the chopped potatoes in a colander to drain the juice.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it is more convenient to wrap it in dough, but cutting the potatoes is faster and there is no need to squeeze them. And the taste is not particularly different. In general, try making dumplings this way and that way.

Potatoes with lard

Dumplings with raw potatoes and lard are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork lard, and onions are most often minced through a meat grinder. But it seems to me that it’s better to grate both the potatoes and lard. When adding salt to the filling, do not overdo it; keep in mind that the salted lard already contains salt.

Potatoes and cabbage

You can also add sauerkraut to the raw potato filling. Fresh cabbage is not very suitable here, since it will need to be stewed first, and this is a different recipe, then the potatoes will need to be boiled.

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be cut and fried in a frying pan with onions.

Potatoes with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

That's all about dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

There are different types of dumplings, but they are all very filling and profitable, since half of them consist of dough and are filled mainly with vegetables, berries or cottage cheese.

All these products are inexpensive and can be found in every home.

And if sweet dumplings are not to everyone’s taste, then certainly no one will refuse flour products with potatoes and lard.

This Ukrainian dish is loved by many.

But how to do it?

Dumplings with potatoes and lard - general cooking principles

The simplest version of the dough is unleavened (dumplings) made from water, salt and flour. You can add an egg or a little butter. But sometimes dumplings are kneaded with milk, kefir, sour cream is added, or brewed with hot water. After kneading, the dough needs to stand for 20-30 minutes. It will become softer, more elastic, and easier to work with.

For the filling, you can use raw potatoes or boiled mashed potatoes. Mostly fresh lard is used, but salted lard can also be used. It is simply twisted in a meat grinder or chopped, and can be lightly fried. Onions, garlic, mushrooms and other vegetables can also be added to the filling.

How to make dumplings

1. Special form. Roll out two layers of dough. The first one is placed on a mold with holes. Place the filling in the grooves, cover with a second flatbread and roll with a rolling pin.

2. By hand with a glass. The layer is rolled out, the mugs are squeezed out with a glass, the filling is placed in each, and the edges are pinched.

3. Manually from a tourniquet. The dough is rolled out into a long sausage, cut into pucks, each one is dipped in flour, the flatbread is rolled out, the filling is put in and the edges are joined.

Recipe 1: Dumplings with raw potatoes and lard

To prepare these dumplings with potatoes and lard, you do not need to cook the puree. Minced meat is made from raw root vegetables.

300 grams of fresh lard.

1. Knead regular dumpling dough. To do this, mix the egg with salt, dilute it with water, pour in the sifted flour and make a hard ball. Cover with an inverted bowl and let sit for half an hour. During this time you can prepare the filling.

2. Peel the potatoes, grate them on a fine grater, or pass them through a meat grinder. Place in a colander to allow the juice to drain.

3. We also chop the lard. You can use a meat grinder or blender.

4. Combine with potatoes, add salt and pepper. You can add chopped herbs or some dried leaves to the minced meat.

5. Cut the dough and make dumplings. The sculpting methods are described above, choose any one.

6. Boil in salted water for 5-6 minutes after boiling.

7. Cut the onion into cubes, fry until golden brown with the addition of oil.

8. Remove, pour oil and fried onions, mix gently.

Recipe 2: Dumplings with boiled potatoes and lard

A very interesting version of the dish. To prepare these dumplings with potatoes and lard, you will need to make puree. It is advisable to cook in advance so that the filling has time to cool.

800 grams of flour;

200 grams of water.

600 grams of potatoes;

200 grams of lard;

1. Peel the potatoes, cut them into pieces, let them cook, and add salt at the end. Drain the water and make puree.

2. Cut the lard into small pieces and fry for a minute. Add chopped onion and cook together until well browned.

3. Divide the lard and onions into 2 parts, add one to puree, mix and cool the filling. We leave the second part for serving.

4. Mix the dough from water with egg and salt, let it sit.

5. Make dumplings and boil them.

6. Place in a cup, add the previously fried lard and onions, eat the dumplings while they are hot.

Recipe 3: Dumplings with potatoes, lard and mushrooms

Another option with puree. The peculiarity of this recipe for dumplings with lard and potatoes is the dough, which is kneaded in hot water. And also a very aromatic filling with mushrooms.

2 spoons of sour cream;

30 grams of butter;

500 grams of potatoes;

300 grams of lard;

100 grams of onion;

200 grams of mushrooms.

1. Sift the flour, add salt, sour cream, butter and pour in a glass of hot water. Stir and leave for 20 minutes.

2. Peel the potatoes, boil them, and make puree.

3. Cut the lard into several pieces, lightly fry in a frying pan to render out some fat. We take out the pieces.

4. Fry mushrooms in a frying pan, add onions and cook together.

5. Twist the previously fried lard through a meat grinder, combine with puree and mushroom mass. Salt, pepper and cool the minced meat.

6. We take out our dough, cut it up, and make dumplings.

7. Boil in salted boiling water for 3 minutes. Serve with sour cream and herbs.

Recipe 4: Dumplings with potatoes, lard and garlic

A variant of very aromatic dumplings with lard, raw potatoes and chopped garlic. And also a recipe for a delicious sour cream-based sauce, which also goes well with dumplings. We prepare any dough, using one of the recipes described above.

500 grams of dough;

700 grams of potatoes;

4 cloves of garlic;

250 grams of raw lard;

200 grams of sour cream;

4 cloves of garlic;

5 sprigs of parsley;

2 spoons of ketchup;

1. Grate the potatoes, lightly squeeze out the juice, add twisted lard and chopped garlic. Season the minced meat with spices.

2. Take the previously prepared dough and make dumplings with potato filling.

3. Boil the formed products for 5-7 minutes. Remove and grease with butter.

4. For the sauce, chop the parsley and garlic, add salt and grind the aromatic mass well with a pestle to release the juice. Mix with sour cream, ketchup and the sauce is ready!

Recipe 5: Baked dumplings with potatoes and lard

A recipe for a very tasty dish of dumplings with lard and potatoes. We prepare them according to any of the above recipes, but you can also use store-bought ones.

500 grams of dumplings;

150 grams of bacon;

150 grams of cheese;

120 grams of sour cream;

1. Boil the dumplings for a minute, remove, place in a bowl and cool.

2. Fry the onion, cut into small pieces, with oil.

3. Cut the bacon into cubes, add it to the onion, and lightly fry it.

4. Grease the mold and lay out the dumplings.

5. Fill the voids with fried onions and bacon, simply lay the rest in a layer on top.

6. Grease with sour cream, you can add a little salt and season with black pepper.

7. Three cheeses, sprinkle on the prepared dish and bake for 10 minutes until golden brown. If the dumplings are prepared from raw potatoes, you can keep them in the oven a little longer.

8. Serve the dish hot; it goes well with fresh tomatoes, cucumbers, and cabbage salad.

Recipe 6: Dumplings with potatoes and lard in a frying pan

It turns out that dumplings can not only be boiled! They turn out very tasty if fried with lard. You can use raw dumplings for this dish, but it is better to boil them a little. Previously cooked and uneaten dumplings are also suitable.

300 grams of dumplings;

50 grams of lard;

40 grams of milk;

1. Boil the dumplings for 1-2 minutes. Remove from the broth.

2. Cut the lard into cubes and fry until lightly browned. Add onion and fry together.

3. Place the dumplings in the pan, cover with a lid and cook for 2-3 minutes. Turn over periodically. You can fry longer until the crust is bright.

4. Beat eggs with milk, salt, pepper, add any seasonings you like, you can add chopped herbs.

5. Pour the omelette over the fried dumplings with lard, cover, reduce the heat to low and cook for 2-3 minutes until the egg is completely set. No need to stir.

Recipe 7: Dumplings with potatoes, lard and cabbage

It is better to use sauerkraut for the filling; it makes the dumplings taste more interesting. But if you don’t have it, you can fry it fresh.

120 grams of water;

380 grams of flour;

400 grams of potatoes;

200 grams of lard;

300 grams of cabbage;

1. Immediately mix the dough with water, egg and flour, do not forget to add salt. Place in a bag and leave while preparing the filling.

2. Make puree from peeled and boiled potatoes, add a little salt, since sauerkraut is usually salty.

3. Twist the lard and add it to puree.

4. Squeeze the cabbage from the brine and fry in a frying pan with two tablespoons of oil, you can use melted fat.

5. Mix the puree with cabbage, stir, add a little pepper.

6. We take our dough out of the bag and make dumplings.

7. Boil in the classic way in salted water for 3-4 minutes. Then you can fry it with butter. Serve with sour cream.

Recipe 8: Steamed dumplings with potatoes and lard

The steam cooking method preserves the beautiful shape of dumplings with potatoes and lard. It also preserves the taste of the dough, which we will prepare for this recipe using kefir. It will turn out very tender and airy.

200 grams of kefir;

For the filling you will need 600 grams of potatoes and 250 grams of lard and spices.

1. Beat the egg with salt with a fork, add kefir, butter and flour. Knead the dough and let it rest for 30 minutes.

2. Peel the potatoes and pass them through a meat grinder with a large mesh. We squeeze it out.

3. We also pass the lard through a meat grinder and add it to the potatoes. Salt and pepper the minced meat, you can add a little garlic or chopped onion.

4. Make dumplings. The size can be any, nothing will get boiled by steaming and you can even make large products.

5. Place them on the steamer tray, but not close to each other. You can use a pressure cooker or multicooker.

6. Cook for 10-15 minutes after the water boils. If you decide to steam the products with mashed potatoes, then 5 minutes is enough.

You can add any greens to the potato filling. Dumplings will not only taste better, but also much more flavorful.

The remaining dumplings can be frozen, not only raw, but also in cooked form. Then they are simply boiled or fried in a pan. You can bake it in the oven with various additives, as in one of the recipes above.

Potato dumplings are often served with fried onions. It is better to use butter or fried pieces of lard for it, it will turn out much more flavorful.

The dough will be softer and easier to work with if you add a little vegetable oil to it when kneading. You can add a spoonful of rich sour cream.

The thinner the dough is rolled out, the tastier the dumplings will be. Thick flatbreads turn out lumpy, the joints are poorly cooked and remain raw.

The larger the cooking pan, the less chance the products will stick together or become soggy from prolonged boiling. Never skimp on the amount of water, and take more containers.

I’ve never had to cook dumplings with raw potatoes and lard, but then I came across a step-by-step recipe with photos and I took the plunge. I prepared it very quickly, and the filling too, because there was no need to boil any of the vegetables, I mean potatoes. I just fried the onion, and then added it to grated potatoes and finely chopped lard. It was this kind of filling that I laid out on the dough, and then I made dumplings from it and began to cook them. Having thrown the first batch into boiling, lightly salted water, I began to wait. The tedious minutes passed for a long time, but finally I took out the first dumpling and, after cooling it a little, I tried it. The taste was amazing! That hour I boiled the rest of the dumplings and served them to the men with sour cream. The dumplings were eaten to the last, so I can safely conclude that the dish is worthy of high praise.
Ingredients:
- 0.5 glasses of water,
- ½ teaspoon salt,
- 2 cups of flour,
- 1 potato,
- 3 small onions,
- 50 grams of salted lard (I also have boiled lard).

How to cook with photos step by step

Pour water into a bowl. It can be cold or warm, this is not at all an important point in this particular recipe.
Add flour and knead the dough well. Cover the dough with a waffle towel while you prepare the unusual raw filling.








So, spend your potatoes by peeling them first.
Finely chop the onion and fry it in a frying pan, adding 1 tablespoon of any oil.






Add the onion to the grated potatoes, and then finely chop the lard. Add a little salt and mix everything.




Roll out the dough and press out circles with a glass.




Place potato filling on each circle. Stick on the dumplings.










After this, boil the dumplings with raw potatoes in lightly salted water for 7-8 minutes after the water has completely boiled.




I also recommend that you cook

Calories: Not specified
Cooking time: Not indicated

Dumplings with raw potatoes and lard according to this step-by-step recipe with photos always turn out tasty and juicy. That’s why we always prepare them in large quantities so that they last for several days.

Ingredients:

- flour – 2 kilograms;
- eggs – 2 pieces;
- water – 1.25 liters;
- potatoes – 1.6 kilograms (I weighed already peeled potatoes);
- unsalted lard – 300 grams (I weighed the lard after I separated the skin);
- onion – 1 piece;
- salt and ground pepper.

Recipe with photos step by step:

1. We take all the necessary ingredients for preparing dumplings with raw potatoes and.




2. Place the peeled potatoes in a saucepan and add cold water so that the water covers all the potatoes. There is no need to salt the water. As soon as you see the water about to boil, remove the pan from the heat and drain the water. The main thing here is not to miss the moment, because you cannot bring the water to a boil, otherwise the filling will turn out dry. Leave the potatoes to cool.



Pour out the flour
3. While the potatoes are cooling, prepare the dough for dumplings with raw potatoes. To do this, pour the flour into a saucepan, or a large bowl or basin. But you don’t need to pour out all the flour. Leave 50-100 grams for rolling the finished dough.




4. Make a small well in the flour and crack the eggs into it.






5. Salt to taste.




6. Now add water to the flour.




7. First, mix the ingredients directly in the pan, and when you have mixed it well enough, dump the dough out of the pan and knead it thoroughly on the table. If necessary, add a little flour. You should have a stiff dough that does not stick to your hands.




8. Divide the finished dough into several parts, put each part in a plastic bag and put all bags in the refrigerator. While the dough is cooling, prepare the filling for dumplings from potatoes and lard. To do this, take a cooled onion and lard without skin. Grind all the ingredients for the filling in a meat grinder.






9. Salt and pepper the filling to taste. Then mix thoroughly.




10. Take one piece of dough out of the refrigerator, roll it out and cut it out with a glass. If the juices turn out to be too thick, roll them out with a rolling pin to the desired thickness.




11. Place the filling on the juice.




12.Now fill the juices with the filling in any way convenient for you. I made dumplings with raw potatoes like regular dumplings.




13. In this way, make dumplings from all the dough and filling. From the amount of ingredients that we used for cooking, you will get a lot of dumplings, so put the dumplings that you will not cook right away in the freezer.
Now let's cook the dumplings. To do this, pour water into the pan and add a little salt. As soon as the water boils, place the dumplings in the pan and stir. After the dumplings float, set aside for 3-5 minutes, then remove the dumplings with a slotted spoon.




14. You can serve raw potatoes with anything, for example, sour cream. Bon appetit!

Description

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

Our step-by-step recipe with photos will clearly demonstrate each stage, and you will overcome everything with ease. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, lard is generally a classic product of Ukrainian cooking, combining with most national dishes. All that remains is 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

Let's prepare all the necessary ingredients.



Let's prepare dough suitable for dumplings. This is one of the most important stages, because 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, sift the flour onto a clean countertop; this will saturate it with oxygen. Add water and a single chicken egg in portions. Knead the dough without applying too much physical force. Otherwise, the dumplings will again be tough. Form the dough into a ball, sprinkle with flour and let sit.



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



Let's move on to the cracklings. We cut the entire available piece of lard into long thin strips. Take a frying pan with a thick bottom and heat it with vegetable oil. Add lard and fry until golden brown. Add finely chopped onions. Stir and fry until cooked. The onion should be crunchy, not soft.



After about 40 minutes, the dough has settled enough to be rolled out. Roll out the dough on a clean countertop, first sprinkling it with flour. Using a glass or jar, cut out round shapes.



Place a heaping teaspoon of potatoes onto the round shape of the future dumpling and wrap, starting from the middle. We make all the dumplings.



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



Bon appetit!