If you need to feed the whole family with a hearty, fasting dish, cook dumplings. This is a universal second course: it does not require a side dish, you can even eat without bread, and what a variety of fillings! Sweet dumplings with cherries - a great option for children for breakfast and afternoon tea; stuffed with cabbage, beans - what you need for lunch or dinner. And we propose to stick dumplings with potatoes on the day off. They can also be frozen - then all week you will have at hand a supply for quick cooking. Homemade dumplings are incomparably better than convenience foods: tastier, larger, and prettier.
Potato Dumpling Ingredients
For the test:
- 2 cups of flour;
- 1 cup boiling water;
- ¼ tsp salt.
- 4-5 medium potatoes;
- 1 onion;
- sunflower oil;
- salt pepper.
The method of cooking dumplings with potatoes
First, make a potato filling
If you have mashed potatoes yesterday - great! This means that the preparation of the filling is simplified by half, and the mashed potatoes will turn into a new dish, as is the case with potato zrazy. If there is no mashed potatoes, then peel and wash 5-6 potatoes, cut into slices and boil until cooked.
While the potatoes are being cooked, finely chop the onions, pour them into a pan with warmed sunflower oil. The most delicious onion for filling and gravy for dumplings is not damp, but not seasoned to the state of coals, but ruddy-golden. To make this happen, we don’t get distracted, but, stirring it regularly, fry the onions in a little more than medium heat.
Meanwhile, the potatoes became soft. We merge the broth into a saucepan and turn the mashed potatoes. Add a little potato broth so that the filling is not dry.
Add half the fried onions to the potatoes, salt, pepper and mix. The filling is ready. In the meantime, it will cool, prepare the dough for dumplings.
I always make boiled dumplings for dumplings, as well as for dumplings. It is very convenient and pleasant to work with it: soft, elastic, it is easily rolled and molded, and the dumplings from it are tender and tasty.
Sifting flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough is not hot, but warm, continue to knead with your hands. If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very cool, and it will be difficult to roll out.
Normally, the dough is soft, almost not sticking to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover it with a towel on top, then the dough will not dry out.
It's time to sculpt the dumplings
The filling is no longer hot, but a little warm - it's time to sculpt the dumplings. Sprinkle the table with flour, separate half from the dough and roll up the sausage. We cut it into pieces 1.5-2 cm wide. Each piece is rolled out with a rolling pin into a circle.
In the center of each mug, put 1 teaspoon of the filling full with the top. The exact amount depends on the size of your dumplings - the larger the circle, the more the filling. If you put a little, the dumplings will be "thin", and if too much, they can break. But you will quickly understand in practice how many potatoes are needed to get a “plump” appetizing dumpling.
Now you need to close the dumplings well so that the filling does not “run away” during the cooking process. And they should be closed up quickly, until the edges of the dough have dried out in the air - that's when it's time to call on the household to participate in the preparation of a family dinner! I slap the dumplings twice: the first time is a “draft”, we just blind the edges of the circle together, and the second a “pigtail”, so that it turns out not only firmly, but also beautifully.
We put the dumplings with potatoes on a board sprinkled with flour. If you want to freeze - cover with cling film and place in the freezer, and if you are going to eat - put a pot of salted water on the fire (about 1 tbsp. For 1.5-2 l of water). When the water boils, we lower the dumplings into it - so much so that they float freely and do not stick together.
Cook the dumplings with potatoes over medium heat until they come up, and another 1-2 minutes, because the filling is ready and the dumplings do not need to be cooked for a long time, like dumplings with raw minced meat (and while the first batch is cooked, we sculpt the second). We do not allow strong boiling, otherwise they can boil.
Ready dumplings with potatoes are caught with a slotted spoon in a plate and seasoned with fried onions - remember, we have half left after preparing the filling. For beauty, you can sprinkle with chopped herbs.
Serve the dumplings with potatoes immediately, warm. And the next day, dumplings with potatoes can be fried, it turns out delicious. But, of course, freshly cooked is much tastier. Therefore, I advise you to stick dumplings with potatoes for future use and cook them in portions, as needed.