Potato dumplings - recipe, cooking features, types and reviews

Potato dumplings, the recipe of which can be both simple and complex, is a traditional dish of Slavic cuisine. In each family, they are prepared in different ways, but there are special rules by which you can treat your households with real dumplings, prepared according to the recipe.

Characteristic features of dumplings

Dumplings, dumplings, sorcerers and pysy - which names do not exist to determine this dish. But all the salt is hidden in the peculiarities of its preparation. Dumplings from potatoes, the recipe of which can be the most diverse, are found in many cuisines of the Slavic peoples. So, in some countries these are potato balls, in others - cottage cheese. Dumplings can be stuffed and without it, served in boiled or fried form.

There are a lot of varieties of this dish, but first of all you should get acquainted with the classic recipe. It so happened that the traditional Belarusian dish is potato dumplings.

Recipe

Ingredients:

• 10-12 pieces of medium-sized potatoes;
• 2 onions;
• Salt and nutmeg to taste.

Cooking method:

1. First of all, it is necessary to prepare the main ingredient - the potatoes are peeled and rubbed on a fine grater.
2. After this, it is necessary to squeeze out the potato juice. For these purposes, it is better to use a clean gauze or dense fabric (so that the potato mass itself does not seep directly).
3. The resulting juice should not be poured. To prepare a traditional Belarusian dish, starch is needed, which is formed during the settling of the liquid.
4. Adding starch to grated potatoes, you should add salt and nutmeg to the total mass to taste.
5. The grated product quickly changes its color. To preserve the aesthetics, you can add a few drops of lemon juice.
6. Then from the received test small, but accurate, balls are rolled, which subsequently need to be lowered into boiling water.
7. You can add a few peas of black pepper and bay leaf.
8. Dumplings are cooked for a short time - about 30 minutes. Decorated with fresh herbs, they are served to a table with sour cream or cream sauce.

Traditional potato dumplings, the recipe of which turned out to be not at all difficult, are ready. In traditional cuisine, they are served with sour cream or poured with butter and fried bacon and onions.

Dumplings with meat

To prepare this simple dish you will need the following ingredients:

• 14-16 medium-sized potatoes;
• Pork (about 500 g);
• Two medium bulbs;
• 2 eggs;
• 300 g of premium flour;
• Salt, pepper and spices to taste.

First of all, you need to prepare the ingredients. Of the 16 medium-sized potatoes, it is necessary to take 4 pieces, weld them in a uniform, cool and peel. Peel and grate all the remaining potatoes and grate on a fine grater. To the mass did not darken - you should immediately rub it into two bulbs or add a few drops of lemon juice.

Then you need to free the potato from excess liquid - for these purposes, a gauze or bandage folded several times is ideal.

Cleaned boiled potatoes must be crushed thoroughly - for this you can use a meat grinder or blender. Then boiled and raw potatoes are mixed together. To the mass are added eggs, flour, salt, pepper and spices. You can add a small amount of fresh greens. The resulting dough lags well from the hands and has a uniform consistency.

Cooking stuffing and the dumplings themselves

These are the simplest dumplings from boiled potatoes. The recipe is unique in that for the filling you can use not only meat - mushrooms, onions and other ingredients are well combined with potatoes.

Now you need to prepare the filling for dumplings from pork. To do this, you need to pass the meat through a meat grinder, add to it the chopped onions, salt and pepper to taste.

Dough can roll out and mold from it kruglyashi or pinch on small pieces. Spread the potato mass on the palm, make a small groove and put stuffing in it with minced meat, and then tightly tear the edges and form accurate balls (for cooking) or tortillas (for frying).

Dumplings from potatoes (the recipe with stuffing is pretty simple) you can fry in a pan or boil it. In any case, they should be served with sour cream and fresh herbs.

Potato dumplings: a recipe for soup

The above-mentioned method of making dumplings can be used for this variation of the feed. In this case, the dumplings are served with broth, in which they are cooked, they are filled with fresh herbs and sour cream.

Soup preparation can also be very varied. For this you can roll small potato balls with and without filling. You can prepare a soup with dumplings and meatballs, add fresh vegetables and a meat bone to the broth. It is worth noting that the Belarusian dumplings can be baked in the oven to a golden crust.

Cooking tips

Recipe dumplings from potatoes with meat - it's not just stuffed balls. Potato dumplings can be used as a garnish prepared by one of the above methods, and the meat is served separately as a main dish.

In order to make the potato dough tender and airy, you can add a small amount of milk.

Before adding eggs to the potato mass, it is best to whip them with a small amount of butter.

Grandmothers also told their granddaughters that the most delicious dumplings are obtained from small balls. But this does not mean that the potato mass should be turned into a large number of peas - to create the optimal size it is desirable to focus on the plum.

Another little secret

Experienced housewives have long taken up the recipe for dumplings from raw potatoes and create on its basis culinary masterpieces that deserve special attention. So, to treat your households with an incredibly tasty and hearty meal, you can cook the most ordinary dumplings in a very unusual way.

To begin with, you need to roll up the neat balls from the dough, the recipe of which was described a little higher. You can do with the filling or without it. Then the potato lumps are carefully lowered into boiling slightly salted water with the addition of ground pepper and bay leaf. It is important not to overdo it with the number of balls - if there are too many of them, dumplings can stick together.

After cooking them for about 30 minutes, you can get dumplings and throw them in a colander (so that the glass is superfluous). After that, the boiled lumps must be fried in butter. You can add a small amount of olive. Grandma's secret: the dumplings are best fried in one piece, gently turning each, until golden brown. This is how incredibly delicious dumplings are obtained, which can be served to the table, with sour cream or any other sauce.