Ukrainian dumplings: recipe with lard, potatoes and onions. Dumplings with potatoes and bacon step by step recipe with photo Dumplings with grated potatoes and lard
Have you ever eaten dumplings with raw potatoes? I'll show you the recipe with a photo. 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 stuck pretty quickly.
Their taste is completely unusual and differs from dumplings with crushed meat, it is so rich - potato and bright. Many people, having once tasted dumplings with raw potatoes, refused others altogether.
When I heard about them for the first time, I immediately fell in love.
Step by step recipe with photo dumplings with raw potatoes
I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed only with potatoes and onions. With this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe step by step with photos.
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 pieces of medium size
- onion - 1 piece
- salt, pepper to taste
- dough for dumplings
- sour cream for serving.
It is preferable to take a young potato, it is easier to grate it, and there are no poisons in it, and it is undoubtedly tastier. Although I also use old potatoes in winter.
I will not stop at the preparation of the dough. I make, as usual, dumplings on water with an egg. I already wrote about him in an article about dumplings with cherries. You can cook in any usual way.
I make dumplings with raw potatoes without bacon. And often it is added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.
While the dough is resting, prepare the filling.
Step 1. First of all, let's deal with onions. We clean the onion, cut it finely, you can lightly fry it in oil. But I usually put it in raw to speed things up.
Step 2 I wash the potatoes, peel them, dry them with a towel and rub them on a coarse grater.
Step 4. Salt potatoes, pepper, put onions. Mix and start making dumplings.
Step 5 Everyone probably knows how to sculpt dumplings. I first roll the dough with a sausage, cut into pieces, and then roll each into a circle. I have already shown this process in the photo both in dumplings with cherries and in manti.
I put the filling with a teaspoon and pinch the edges.
Step 6 We are waiting for the water to boil in the pan, add salt to it and lower our dumplings. I carefully pass under them with a slotted spoon so that they do not stick to the bottom.
How long to cook dumplings with raw potatoes? Usually I never keep track of time, whether they are with raw or boiled potatoes, with cottage cheese or something else. My mother also taught me: as dumplings float, they are practically ready. If overcooked, the dough will overcook.
Yesterday I did them again and specifically drew attention to the time. From the moment the dumplings were lowered into the pan, the water, although it didn’t boil right away, was still cooking, and as soon as the water boiled and the dumplings surfaced, it was clear from the appearance of the dough that it was cooked. In total it is 10 minutes.
Step 7. We spread the dumplings with a slotted spoon on a plate, serve with sour cream or whoever likes what. I sometimes pour onion frying in vegetable oil.
Here they are in the photo. The steam from the hot dumplings blurred the background a little.
Fillings for dumplings with raw potatoes
Potato 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 can not rub it on a grater, but cut it into small cubes with a knife. I often put this one in the filling for meat pies, and always in manti.
Sliced potatoes should be put 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 potatoes is faster and you don’t need to squeeze it. And the taste is not particularly different. In general, try to cook dumplings this way and that.
Potatoes with lard
Dumplings with raw potatoes and lard are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork fat, onions are most often scrolled through a meat grinder. But it seems to me that it is better to grate both potatoes and lard. When adding salt to the filling, do not overdo it, keep in mind that there is already salt in the salted fat.
Potato and cabbage
Sauerkraut can also be added 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 boiled potatoes will also be required.
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 pan with onions.
Potato with cheese
It’s also delicious if you mix raw potatoes with grated hard cheese.
That's all about dumplings with raw potatoes, the recipe of which I told you. I hope you enjoy this dish.
Bon appetit and sunny days to you!
A completely non-dietary dish, perfect for a weekend of busy contemporaries who constantly think about their appearance. Leave your prejudices behind, forget about extra calories, dumplings with potatoes and bacon will turn your world of tastes upside down and make any day warmer and kinder.
Step by step classic recipe for dumplings with raw potatoes
Dumplings with raw potatoes and bacon are especially good because they are prepared in advance and in large quantities, they can be easily frozen and cooked at any time. If you are going to cook dumplings for the first time and sculpt them from homemade dough, then it is better to call your loved ones for help, extra hands will not hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is laborious and time consuming.
You will need:
- potatoes - two kilograms;
- onions - two onions;
- salted fat - 300 g;
- flour - 600 g;
- water - 200 ml;
- salt - a tablespoon;
- ground black pepper - to taste.
Cooking
- Peel potatoes, boil them for 7 minutes (just to soften a little).
- Cut the salo.
- Peel the onion, wash and chop.
- Scroll the lard, onions and potatoes through a meat grinder.
- Season the filling with salt and spices.
- Sift the flour on the table, pour water into the center, knead the dough.
- Wrap the dough in cellophane and leave for 30 minutes.
- Divide the dough into pieces and roll them into sausages.
- Cut each into slices, roll them in flour.
- Roll out the pieces separately, put the filling inside.
- Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
- Salt the water, when it boils, lower the dumplings.
- When the products pop up, cook for another 7 minutes.
When sculpting dumplings, try to fasten the edges with a fork, pressing the dough against the table, this will also give a beautiful pattern to the product. How much to cook dumplings with raw potatoes, each housewife is able to determine for herself, because the thickness of the dough, the size of the products and the density of the filling cannot always coincide. However, remember not to stir before the dumplings float to the top, as this can damage the texture of the dough.
Original recipes with photos
With grated potatoes
When choosing a filling for dumplings, you can continue experimenting with potatoes. Dumplings with grated potatoes are considered the national dish of Lithuania, they are called in their homeland by the unusual word "virtiniai".
You will need:
- potatoes - two kilograms;
- bacon - 500 g;
- onions - two pieces;
- flour - 500 g;
- egg - two pieces;
- water - 200 ml;
- vegetable oil - a tablespoon;
- salt - half a teaspoon;
- sour cream - 200 ml;
- ground black pepper and spices - to taste.
Cooking
- Peel and rinse potatoes thoroughly, grate and drain excess liquid.
- Finely chop 450 g bacon and onion.
- Fry the onion in vegetable oil.
- Mix the ingredients for the filling, season with spices.
- Simmer the whole mass for a couple of minutes in a pan.
- Pour the flour on the table, break the eggs into the recess, gradually pour in the water and stir, add the vegetable oil.
- Gently knead the tender dough, roll out and form circles for modeling dumplings.
- Fill the dough with the stuffing, pinch firmly, the virtinyas are cooked longer than ordinary products.
- Boil the dish in boiling water for 10 minutes and another 7 after the dumplings float to the top.
- Fry the rest of the fat, mix with sour cream and pour over the hot dish.
Traditionally, such dumplings with raw potatoes and bacon are made larger than usual, almost zeppelins are obtained. Due to the size and amount of filling, they should be cooked longer than usual.
The recipe for Lithuanian dumplings with raw potatoes and bacon is a little more time-consuming, so try to make the largest preparation and freeze some of the products for the future, so that all you have to do is cook the dish.
With mushrooms
Potato dumplings will become even tastier and more satisfying if you add mushrooms to them. They give the dish a special, delicate, light taste that will appeal to even the most capricious little connoisseurs of mother's cooking.
You will need:
- potatoes - 800 g;
- potato broth - 500 ml;
- champignons - 500 g;
- onion - 200 g;
- flour - 900 g;
- egg - two pieces;
- vegetable oil - four tablespoons;
- pepper, salt and spices - to taste.
Cooking
- Peel potatoes, boil until tender, add salt at the end of cooking.
- Drain the broth for the test.
- Mash potatoes.
- Mushrooms and onions chop and fry for 10 minutes.
- Combine the ingredients of the filling, add spices.
- Pour a slightly warm broth into the sifted flour, add the eggs.
- Knead not very hard dough.
- Roll it into a ball and wrap it in cling film.
- Roll out the dough and divide into small cakes.
- Fill each with stuffing and make dumplings.
- After boiling water, cook products for another 7 minutes.
Put a piece of butter in a hot dish, chop the dill, serve with sour cream, generously sprinkled with pepper.
With minced meat
The recipe for dumplings with raw chopped potatoes will bring a completely different result if you add minced meat to the filling, and use kefir for the dough. It is this dish that is as close as possible in taste to dumplings, but these are still dumplings.
You will need:
- potatoes - three large tubers;
- minced meat - 800 g;
- onions - one piece;
- salt - a teaspoon;
- flour - 600 g;
- kefir - 200 ml;
- soda - a teaspoon;
- vegetable oil - one tablespoon;
- water - 100 ml;
- pepper and spices - to taste.
Cooking
- Dilute soda in kefir, leave for 15 minutes.
- Add salt and butter to kefir.
- Gradually sift the flour into the mass.
- Knead a non-sticky, cool dough, put under a towel for half an hour.
- Chop potatoes and onions very finely.
- Mix minced meat and vegetables, season.
- Add water to minced meat, mix.
- Roll out the dough to 2 mm, cut out circles.
- Wrap the dumplings, fasten the edges.
- Cook the dish in boiling water for 6 minutes.
Season hot dumplings with fried onions and herbs. Serve with a mixture of sour cream and mayonnaise. The advantage of such dumplings is that due to raw potatoes they turn out to be much juicier, and unlike dumplings, their size does not bother the hostess, they can be sculpted large without spending a lot of time on preparation.
Each recipe for dumplings with raw potatoes is good in its own way, someone will prefer to supplement it with spicy bacon, someone will simply chop greens into potatoes, someone will like mushrooms in the filling. Having mastered the basic recipes, you can invent your favorite filling.
A real Ukrainian dish is dumplings with lard and raw potatoes. Pelmeni and sorcerers are cooked in Russia, ravioli in Italy, and dumplings in Ukraine. These boiled products differ in external form and preparation of fillings.
The dough for dumplings is most often prepared on water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out in a thin layer, and cut out round small 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 bacon 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 in putting raw vegetables in dumplings. For example, we can recall manti, they often put raw pumpkin in their filling, mixing it with raw potatoes and onions. In order for the raw potatoes inside the dumplings to boil, they are taken out not immediately, as they float to the surface of boiling water, but after 10 minutes. Boiling in the pan should not be intense.
Ingredients
- Wheat flour - 2.5 cups;
- Water - 180 ml;
- Chicken egg - 1 piece;
- Potatoes - 3 pieces;
- Salo - 100 g;
- Salt - to taste;
- Black ground pepper - to taste.
Cooking
Sift wheat flour into a bowl. Add a teaspoon of salt to the flour. We mix the ingredients.
We 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 batch with our hands, adding flour to the board as needed.
Knead the dough, knead it well. It should be elastic, rather tight and not stick to your hands. We cover it with a clean towel, and leave it on the table to infuse. At this time, we begin to prepare the filling.
We clean potatoes. We scroll it through a meat grinder. Be sure to squeeze the potato mass. For this, it is most convenient to use gauze.
We scroll the fat, cutting off the skin beforehand. It should not be salty or smoked, but ordinary - fresh. We shift it to the potato mass. Salt and pepper the ingredients to taste.
We mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a pan, add it raw. The stuffing for dumplings is ready.
The dough is infused, you can sculpt dumplings out of it. Roll it out into a thin layer. Using a culinary ring or a glass, cut out circles for the base.
We spread the filling of raw potatoes and bacon on the round cakes of the blank. 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.
Dip dumplings into boiling water. Immediately pry them with a slotted spoon or a spoon from the bottom so that they do not stick. Boil until ready. This will take about 10 minutes.
Ready appetizing dumplings with bacon and potatoes are served hot, with sour cream, mayonnaise, ketchup or other favorite sauce. You can put a small piece of butter in dumplings and sprinkle with chopped dill.
Dumplings are sung in the works of N.V. Gogol, and for good reason, because this is a dish of Ukrainian cuisine! Ukrainian dumplings with potatoes, bacon and fried onions decorate our kitchen today, thanks to Olga Pirogova for the recipe and photo of delicious appetizing potato dumplings.
Ukrainian dumplings can be prepared from lean, yeast or kefir dough. The dough for dumplings is thinly rolled out, circles, triangles or squares are cut from it, into which the filling is wrapped. Vareniki with cottage cheese are served for breakfast, with potatoes, meat or liver, stewed cabbage - for dinner, and dumplings with a sweet filling of cherries, plums, strawberries, blackberries, currants - for dessert. All this is seasoned with fresh sour cream and eaten with great pleasure!
TAKE CARE! Olga offers a recipe for Ukrainian dumplings with potatoes and lard:
Vareniki with potatoes and lard
Recipe for dumplings with potatoes:
- 3 cups wheat flour
- 1 egg
- salt,
- water,
Potato stuffing for dumplings:
- 7 pieces of potatoes,
- fresh fat - 200 gr.,
- turnip onion - 2 heads,
- salt.
To serve dumplings, one or two more onions are fried.
How to cook dumplings with potatoes and lard
First, we clean the potatoes, wash them, cut them into 4 parts and put them in a saucepan, pour boiling water over them. We put the potatoes to cook for dumplings on a slow fire, at the end of cooking, do not forget to add salt.
While the potatoes are cooking, prepare the dough for dumplings: knead the unleavened dough from flour, water, raw eggs and salt. The finished dough for dumplings should not be very steep, send it to rest in the cold, covering it with a film. For convenience, the dough for dumplings with potatoes can be kneaded in a bread machine, if you have one.
Now chop the bacon finely and melt it in a frying pan. Then we take out the cracklings from the pan and send finely chopped onions there, fry until soft.
Now the potatoes for dumplings have been boiled, we will drain the water and mash it together with melted lard. Let the stuffing for dumplings from potatoes, lard and onions cool down a bit.
Now we take out the dough for Ukrainian dumplings, roll it into a sausage and cut it into small pieces. We roll each piece into a thin cake, spread the potato filling in the middle of the dumpling and pinch the edges. We also act with all preparations for dumplings, some of the dumplings can be frozen.
In Ukraine, no one needs to be explained how to make dumplings. Each family sculpts beautiful dumplings by hand in different ways, for some reason they even seem to have a different taste than dumplings molded in a special form.
We throw dumplings into boiling, salted water, cook until tender. How long does it take to cook dumplings with potatoes? When the dumplings begin to float, it means that in a minute it's time to take them out. Potato dumplings can also be cooked in a steamer or slow cooker.
We shift the finished dumplings into a deep bowl and grease with a little butter so that they do not stick together, sprinkle with fried onions or cracklings.
Delicious Ukrainian dumplings with potatoes, lard and onions are served with sour cream.
Prepare delicious homemade dumplings with potatoes according to the Ukrainian recipe for your loved ones!
Well, these are Ukrainian dumplings with cabbage:
Wishing you bon appetit!
Video recipe from YouTube channel:
Ukrainian dumplings with cherries …… and with songs
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 external form and preparation of fillings.
The dough for dumplings is most often prepared on water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out in a thin layer, and cut out round small 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 bacon 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 in putting raw vegetables in dumplings. For example, we can recall manti, they often put raw pumpkin in their filling, mixing it with raw potatoes and onions. In order for the raw potatoes inside the dumplings to boil, they are taken out not immediately, as they float to the surface of boiling water, but after 10 minutes. Boiling in the pan should not be intense.
Ingredients
- Wheat flour - 2.5 cups;
- Water - 180 ml;
- Chicken egg - 1 piece;
- Potatoes - 3 pieces;
- Salo - 100 g;
- Salt - to taste;
- Black ground 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. We mix the ingredients.
We 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 batch with our hands, adding flour to the board as needed.
Knead the dough, knead it well. It should be elastic, rather tight and not stick to your hands. We cover it with a clean towel, and leave it on the table to infuse. At this time, we begin to prepare the filling.
We clean potatoes. We scroll it through a meat grinder. Be sure to squeeze the potato mass. For this, it is most convenient to use gauze.
We scroll the fat, cutting off the skin beforehand. It should not be salty or smoked, but ordinary - fresh. We shift it to the potato mass. Salt and pepper the ingredients to taste.
We mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a pan, add it raw. The stuffing for dumplings is ready.
The dough is infused, you can sculpt dumplings out of it. Roll it out into a thin layer. Using a culinary ring or a glass, cut out circles for the base.
We spread the filling of raw potatoes and bacon on the round cakes of the blank. 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.
Dip dumplings into boiling water. Immediately pry them with a slotted spoon or a spoon from the bottom so that they do not stick. Boil until ready. This will take about 10 minutes.
Ready appetizing dumplings with bacon and potatoes are served hot, with sour cream, mayonnaise, ketchup or other favorite sauce. You can put a small piece of butter in dumplings and sprinkle with chopped dill.
