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 preparing you

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 placed in 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 butter.

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. 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.

Have you ever made dumplings with raw potatoes and lard yourself? If not, be sure to prepare dumplings with potatoes according to the recipe from Women's Things. These dumplings can be frozen and cooked later when you don’t have any time to cook anything.

To prepare dumplings with raw potatoes and lard you need:

2 kilograms of potatoes

300 grams of lard, I have salted

3 cups flour

Glass of water

A tablespoon of salt

2 onions

If lard is without spices, you definitely need ground black pepper.

First you need to peel the potatoes and cook for seven minutes in boiling salted water. This is necessary so that when scrolling, the potatoes do not turn black. Yes, and the potatoes won’t cook in seven minutes of cooking the dumplings, and eating dumplings with raw potatoes is somehow not very good.

Take a piece of lard and cut it into pieces that will fit in a meat grinder. Peel the onions, cut off the top and bottom, and rinse under cool running water. Also, chop the onion so that it fits in the meat grinder.

Grind the potatoes, lard and onions through a meat grinder. If the lard is not salted, then add salt; if it does not contain pepper, add black ground pepper. Fans of too spicy food can add ground red pepper to dumplings with raw potatoes and lard.

Knead the dough. If you do not use a food processor, in the bowl of which you just need to pour flour, pour in water and add salt and set to knead the dough, then simply sift the wheat flour in a mound directly onto the table, make a well in the center and pour out the water. There is no need to add an egg to the dough for dumplings with raw potatoes and lard, otherwise the dough will turn out too hard. After kneading, put the dough in a plastic bag for half an hour.

Cut a quarter from a single piece of dough and roll it into a sausage.

Cut the sausage into equal pieces. And roll them in flour so they don't stick to the table while rolling.

Roll out each piece to make a round juicy one and place the potato and lard filling in the center. Just make sure that the minced meat does not get to the edges of the juicy pan, otherwise it will be difficult to pinch and the dumplings with raw potatoes and lard will boil during cooking.

First, pinch the dumpling with raw potatoes and lard with your hands so that the edges stick tightly to each other, then place the dumpling on the table and press the edges with a fork. This will make the edges of the dumplings stronger and more beautiful.

Place the water on the fire, salt it to taste and wait until it boils. Make as many dumplings with potatoes and lard as your family will eat at one time. If you want to make dumplings with raw potatoes and lard in reserve, then place them on a board sprinkled with flour and put them in the freezer. When the dumplings have hardened, you can put them in a plastic bag so that they do not absorb foreign odors and also do not take up much space in the freezer. But whenever it’s convenient, you’re at work, and your family can always quickly cook dumplings with raw potatoes and lard.

When the water boils, put the dumplings with potatoes and lard in there, wait until they start to float and stir. If you start mixing too early, you may damage the dough. After surfacing, cook the dumplings with potatoes and lard for 7 minutes.

Serve hot with sour cream, mayonnaise or ketchup, to your taste.

Bon appetit!

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

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

In fact, there is nothing strange about putting raw vegetables in dumplings. For example, we can recall manti; raw pumpkin is often placed in their filling, mixed with raw potatoes and onions. In order for the raw potatoes inside the dumplings to cook, they are not taken out immediately when they float to the surface of the boiling water, but after 10 minutes. The boiling in the pan 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.

How to cook dumplings with raw potatoes and lard

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

Beat the egg into the flour.

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

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

We peel the potatoes. We pass it through a meat grinder. Be sure to squeeze out the potato mixture. The most convenient way to do this is to use gauze.

We roll the lard, cutting off the skin first. It should not be salted or smoked, but ordinary - fresh. Transfer it to the potato mixture. 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 frying pan, add it raw. The filling for dumplings is ready.

The dough has settled, you can make dumplings from it. Roll it out into a thin layer. Using a pastry ring or glass, cut out circles for the base.

We spread the filling of raw potatoes and lard onto the round flatbreads. 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.

Place the dumplings into boiling water. Immediately lift them from the bottom with a slotted spoon or spoon so that they do not stick. Boil until done. This will take about 10 minutes.

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