Secrets of cooking an ancient Slavic dish - dumplings with potatoes
The history of the Slavic people is replete with bright events that have been imprinted in the hearts of many people for centuries. It so happened that some ancient dishes, including dumplings with potatoes, still occupy an important place on the festive table. Most often, dumplings are associated with Ukraine, but in fact, the delicacy is also prepared in other countries. Although they do it in their own way, the ingredients of the dish remain unchanged - the dough and all kinds of fillings. How to cook dumplings with potatoes according to the classic ancient recipe? Let's consider the basic principles of creating a dish.
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The first key to success is good dough
- knead the dough;
- join edges;
- make the filling;
- cook the product;
- serve to the table.
Of course, in order for the delicacy to turn out delicious, you had to learn how to knead the dough for dumplings with potatoes. It must meet the following requirements:
- be elastic;
- easy to roll out;
- keep shape when frozen;
- do not unstick during cooking.
If the culinary specialist has achieved this goal, then his dumplings with potatoes will be made at a high level.
To get the perfect unleavened dough, you need to cook it for about 10 minutes. Then put it off for half an hour and only then start sculpting.
There are many options for making dough for this Slavic delicacy. Some cooks use ice water for kneading. Others are heated to 35 ° C. Someone adds a chicken egg for elasticity, someone likes to exclude this component from the dough more. In principle, for the usual method of making dough, you need to take the following ingredients:
- wheat flour (4 cups);
- egg;
- water (1.5 cups);
- vegetable oil (1 tablespoon)
- salt.
If you want to make lush dumplings, it is advisable to take:
- kefir (0.5 l);
- egg;
- wheat flour (how much it will take);
- baking soda (0.5 teaspoon);
- salt;
- a little sugar.
So that the dumplings do not break or stick out during cooking, experienced chefs make choux pastry from the following ingredients:
- steep boiling water;
- premium wheat flour;
- chicken egg;
- vegetable oil;
- salt.
Since the recipe uses boiling water, it is best to knead the dough using a mixer.
The second key is cooking time
“And all the dumplings were stuck together into one,” says one old humoresque. The men had to throw their "creation" to the boar, because they did not know how much to cook dumplings with potatoes so that they would not stick together. Experienced housewives say that on average, the product is boiled after boiling for about 5 minutes. In this case, the size and thickness of the dumpling dough should be taken into account. Frozen semi-finished products are boiled for about 10 minutes. Be that as it may, you always need to apply an individual approach to business. After all, kitchens and stoves are different, the main thing is to achieve a positive result.
For cooking, it is advisable to use a spacious container so that the dumplings float freely in it and boil well.
The third key is the right recipe
Despite the fact that such a dish is prepared in different ways, there are many variations of it. Consider a traditional step-by-step recipe with a photo of dumplings with potatoes, which even a novice cook can cook. First, collect the necessary components of the dish:
- premium wheat flour (2 glasses);
- steep boiling water for choux pastry (1 glass);
- salt (on the tip of a knife);
- tubers potatoes;
- onion;
- vegetable oil;
- pepper to taste;
- salt.
The cooking process begins with the filling.
Peeled potatoes are chopped into small cubes, placed in a saucepan and boiled until soft.
Next, drain the water and knead the vegetable vigorously to form a puree.
For the softness of the product, it is advisable to add a little drained soup to the filling.
Pour the pre-fried onions in vegetable oil into the potatoes and mix well. Spicy food lovers put pepper in the filling. Then the mashed potatoes are set aside.
While it cools, the choux pastry is kneaded. Sift flour into a small container, add salt. After that, boiling water is poured in, and the dough is kneaded with a spoon. When it becomes cold, continue kneading with your hands.
The finished dough is placed in a bowl, covered with a towel and left for 10 minutes.
After that, a small part is cut off from the main piece. Then knead it diligently, roll up an even sausage and cut into pieces about 2 cm wide.
A full teaspoon of the filling is spread over the rolled circle. The dumpling should come out with plump barrels.
Seal the blank with circular movements of your fingers to firmly close the filling inside the dumpling.
The finished products are placed on a board that has been previously dusted with flour. Then they put water on the stove and, when it boils, throw the blanks. Cook over moderate heat for 2 minutes from the moment they float to the surface.
So that they cook well and do not stick together, it is advisable to take spacious and wide dishes.
Ready dumplings with potatoes and onions are caught from boiling water with a slotted spoon. Serve with sour cream as a full-fledged dish.
If there are too many dumplings, they are laid out (raw) on plastic wrap, and then placed in the freezer. Boiled copies, the next day, are fried in a pan until golden brown. This is what they are - lean dumplings with potatoes - a gorgeous dish for a joint meal.
A simple dish for lazy chefs
Perhaps not a single chef can be called lazy, because cooking is a difficult and time-consuming process. Especially when it comes to working with the test. Fortunately, enterprising people have come up with original dishes that are prepared in a hurry. These include lazy dumplings with potatoes. It will need such simple components:
- potatoes (1 kg);
- Wheat flour;
- onions (1 piece of medium size);
- eggs chicken (2 pieces);
- black pepper (ground);
- butter;
- vegetable fat;
- salt.
Cooking steps:
- Potato tubers are peeled, washed, cut into pieces. Place in a saucepan, cover with water, salt and boil until cooked.
- Finely chopped onions are fried in a mixture of lean and butter. When a golden crust forms, it is ready.
- Water is drained from boiled potatoes, kneaded to make mashed potatoes. Add a piece of butter and mix well.
- Eggs are driven into the cooled product, ground pepper is added and mixed again.
- Then wheat flour is introduced in small portions and potato dough is kneaded. Ideally, it shouldn't stick to your hands.
- The resulting mass is divided into several parts. Each sausage is made, which is cut into small slices.
- Salted water is boiled in a large saucepan. Throw lazy dumplings into it, cook for 3 minutes after boiling.
- The finished product is poured with fried onions and served with sour cream and herbs.
To make the dish look beautiful, it is boiled over moderate heat in an open bowl.Stir with a wooden rolling pin if necessary.
A hearty treat for active people
Many people know a simple truth: movement is life. And where to get the power for this? A wonderful solution to the problem is dumplings with potatoes and bacon. The dish will require several available ingredients:
- potatoes of any size;
- large onion;
- fat;
- black pepper;
- Wheat flour;
- low fat kefir;
- egg for dough;
- soda;
- salt.
The first step is to knead the dough. Sift flour into a small bowl, add salt, soda. Kefir is poured in small portions to get a soft homogeneous mass. Then the dough is laid out on the table, after which it is divided into several parts. Long sausages are formed, which are cut into equal pieces. By rolling, round blanks are obtained.
The next step is the filling. This recipe for dumplings with potatoes involves the use of a raw product. Therefore, peeled potatoes are rubbed on a fine grater or passed through a meat grinder.
The fat is divided into two parts. One is ground, the other is finely chopped with a knife. The chopped part is mixed with potatoes. Add pepper and salt. Mix well.
Shredded bacon is spread in a pan and fried over low heat. When it becomes transparent, add finely chopped onion. Fry until color changes.
Salted water is boiled in a pan with a wide bottom. Lower the workpieces and cook, stirring continuously for about 10 minutes. Take out the product with a slotted spoon on a clean plate. When the dumplings with raw potatoes are dry, they are seasoned with fried onions and aromatic cracklings. Served with cream or sour cream for dinner.
Gourmet double filling
Some fans of dumplings prefer a dish with only one kind of traditional filling. This could be:
- potatoes;
- cabbage;
- cottage cheese;
- liver;
- berries;
- eggs.
How interesting are dumplings with potatoes and cabbage together, when the tastes of the ingredients harmoniously complement each other. For the dish, simple ingredients are taken that never leave the kitchen of a caring hostess:
- potato tubers;
- White cabbage;
- chicken eggs;
- onion;
- Wheat flour;
- ground pepper;
- tomato paste;
- vegetable oil;
- mixing water;
- salt.
An affordable cooking method in your home kitchen:
- Potato tubers are peeled, cut into pieces. Then put in a saucepan, salt and boil for 30 minutes. When it boils, remove the foam.
- The husks are removed from the onion, washed well under the tap and chopped in half rings. Then pour into the heated vegetable oil in the pan. Fry until golden brown.
- Chopped cabbage, knead it with your hands, and then add to the onion. Stir, salt and pepper. Season with pasta and stew for 20 minutes.
- Potatoes are mixed with cabbage, cooled and used as a filling.
- Salted water is poured into a small container. Add eggs and mix thoroughly. In small portions, put flour in the liquid and knead the hard dough.
- While it is infused, prepare a dressing for the finished dish. Onions are cut in half rings, fried in vegetable oil until golden brown.
- The dough is divided into several parts. Round strands are made of each, which are then cut into portions. Roll out with a rolling pin and fill with filling.
- Water is boiled in a spacious container, where dumplings are dipped. As soon as they float, they reduce the strength of the fire. Cook for about 4 minutes, stirring continuously.
Finished specimens are laid out on flat dishes to dry out. Then put in a bowl, season with fried onions and serve