Potato dumplings recipe without meat. Belarusian potato dumplings. How to cook potato dumplings

Potato dumplings are an invention of Belarusian cuisine. The only constant component is potatoes, it is combined with other ingredients, creating delicious and mouth-watering compositions that can be an independent snack, addition to soup or a side dish for meat, fish.

How to cook potato dumplings?

Making potato dumplings is a simple process, but it requires the necessary products, free time and simple rules.

  1. Products can be made from raw or already boiled grated potatoes, which are supplemented with flour, starch, eggs and, depending on the recipe, other ingredients.
  2. Dumplings are made in a round or oval shape, boiled in salted water, soup, less often - additionally baked in the oven.
  3. Serve potato dumplings with sour cream, a suitable sauce or gravy.

Potato dumplings - recipe


Classic potato dumplings are an elementary recipe that does not require exquisite ingredients or rich culinary experience. Even boiled potatoes in this case is not necessary. The tubers are simply peeled, ground on a fine grater and the juice is squeezed out a little, placing the mass in a gauze or fabric cut.

Ingredients:

  • potatoes - 4 pcs.;
  • milk - ¼ cup;
  • egg - 1 pc.;
  • flour - 1 cup;
  • salt - a pinch.

Cooking

  1. Tubers are prepared, ground, squeezed juice.
  2. The pulp is poured with milk, salt, an egg are added.
  3. Add flour and knead the dough.
  4. Divide the base into portions, roll up sausages from them, cut them.
  5. Raw potato dumplings are boiled in water, broth or soup for 2 minutes after boiling.

Potato dumplings - recipe with meat


Potato dumplings with meat are extremely popular in Belarus. In fact, the products resemble dumplings, only they are decorated in the form of balls of potato dough, which gives the delicacy an unusual taste. The dish is served with fried cracklings and onions, often supplemented with sour cream.

Ingredients:

  • potatoes - 10 pcs.;
  • onions - 3 pcs.;
  • egg - 1 pc.;
  • flour - 3 tbsp. spoons;
  • pork - 500 g;
  • fat - 70-100 g;
  • salt, pepper, seasonings.

Cooking

  1. Twist the meat with the onion, season.
  2. Potatoes are peeled, ground on the smallest grater with an onion, squeezed out of the juice.
  3. The juice is defended, starch is added to the base.
  4. Beat the egg, add flour and salt, knead.
  5. Divide the mass into portions, make cakes, fill them with stuffing.
  6. Boil the balls at a quiet boil for 30 minutes.
  7. Fat is melted, onion is added, fried.
  8. Ready potato dumplings are fried.

Soup with potato dumplings


Delicious buckwheat is a great option for a hearty lunch. Instead of the notorious potato cubes, which often accompany hot dishes, in this case, tender and appetizing dumplings are added, which give the dish a special taste and originality. Only 40 minutes spent, and a delicious meal is framed.

Ingredients:

  • potatoes - 4 pcs.;
  • onions and carrots - 1 pc.;
  • egg - 1 pc.;
  • flour - 5 tbsp. spoons;
  • chicken breast - 1 pc.;
  • mushrooms - 250 g;
  • buckwheat - 1/3 cup;
  • water - 2 l;
  • oil - 30 g;
  • salt, pepper, laurel, herbs.

Cooking

  1. Peeled potatoes are boiled, mashed, cooled.
  2. Boil chopped chicken breast in water.
  3. Fry mushrooms in oil, add onions and carrots, sauté until soft.
  4. Beat the egg into the puree, add flour and salt, stir.
  5. Put the dough into the boiling broth with a moistened teaspoon.
  6. When the dumplings float, add frying, seasonings, herbs, boil the dish for 4 minutes.

Potato dumplings in the oven


The following recipe for making potato dumplings cannot be called simple. Its execution is troublesome and will take a lot of time, but the final result will exceed all expectations and will delight you with an extraordinary, unusual, amazing taste. Initially boiled and then baked in pots with cheese.

Ingredients:

  • potatoes - 1.5 kg;
  • milk - 1.5 cups;
  • onion - 1 pc.;
  • egg - 1 pc.;
  • flour - 1 cup;
  • pork - 150 g;
  • oil - 3 tbsp. spoons;
  • cheese - 150 g;
  • salt, pepper, cumin, spices.

Cooking

  1. Pork is cut very finely and fried with onions for 15 minutes.
  2. Boil potatoes, knead, pour in hot milk.
  3. Add roast with meat, salt, pepper, cumin, spices, mix, cool.
  4. An egg is driven into the base, flour is added, kneaded, round products are made, breaded in flour and boiled.
  5. Fold potato dumplings in oiled pots, sprinkle with cheese and bake at 200 degrees in the oven for 15 minutes.

Polish potato dumplings


Polish potato dumplings differ from classic Belarusian ones in a funny shape. To obtain the desired result, the balls formed from potato dough are pressed with two fingers from both sides, due to which characteristic recesses are formed. Products are served with fried bacon and onions.

Ingredients:

  • potatoes - 1.5 kg;
  • starch - 200 g;
  • onions and lard - 100 g each;
  • yolk - 1 pc.;
  • salt.

Cooking

  1. Boiled, mashed and cooled potatoes are mixed with starch, yolk and salt.
  2. Make balls a little larger than a walnut, press each one down and boil for 5 minutes after boiling.
  3. Melted chopped bacon in a pan, add onion, fry.
  4. When serving, potato Polish dumplings are flavored with fried.

Belarusian potato dumplings with meat


Belarusian-style potato dumplings can be prepared with any meat: beef, pork, poultry pulp, twisting the product in a meat grinder or grinding in a blender along with the onion. Traditionally, cumin is added to the meat base, which gives the products a characteristic spicy taste and amazing aroma.

Ingredients:

  • potatoes - 1.2 kg;
  • flour - 1 cup;
  • meat (pulp) - 500 g;
  • onion - 1 pc.;
  • cumin - ½ teaspoon;
  • salt.

Cooking

  1. Grind the potatoes on a fine grater, squeeze the juice with gauze.
  2. Add salt and flour, knead.
  3. The meat is twisted with onions, salt, cumin are added.
  4. They make round dumplings, filling the dough cakes with minced meat, and boil them in salted water for 25 minutes.
  5. Serve hot potatoes with sour cream.

Potato dumplings with spinach


Unusual, but very tasty, lean potato dumplings with spinach work out. Greens can be used both fresh and frozen, mixing it after cutting into the potato mass. In this case, oatmeal acts as a binder, which is poured with boiling water for several minutes.

Ingredients:

  • potatoes - 700 g;
  • spinach - 100 g;
  • onions and leeks - 50 g each;
  • flour and oatmeal - 50 g each;
  • salt, pepper, olive oil.

Cooking

  1. Potatoes are boiled in their skins, peeled, mashed.
  2. The mass is mixed with steamed flakes, spinach, flour, seasoning to taste.
  3. Sausages are rolled up, cut into fragments and boiled in salted water.
  4. Serve hot potato dumplings with chopped leek and butter.

Potato dumplings with cheese


Especially tasty dumplings with cheese. For piquancy, chopped fresh or dried basil or parsley can be added to the dough - this will make the dish even more fragrant and appetizing. Finished products are served simply with sour cream or sprinkled with additional cheese chips while still hot.

Ingredients:

  • potatoes - 1 kg;
  • cheese - 100 g;
  • eggs - 2 pcs.;
  • flour - 1-1.5 cups;
  • salt, pepper, herbs.

Cooking

  1. Boil in their skins, peel and rub the potatoes, let cool.
  2. Add eggs, grated cheese, salt, herbs, flour, knead.
  3. Roll up the base with sausage and cut into pieces.
  4. Boil products in boiling water for 2-3 minutes, catch with a slotted spoon, serve hot.

Italian potato dumplings


Boiled potato dumplings prepared according to an Italian recipe are especially attractive. The rich taste characteristics of the delicacy and the bright color range, achieved by adding spinach or beetroot puree to individual parts of the potato base, are also striking. When serving, the product is poured with melted butter and sprinkled with cheese.

For the third year I have been promising Serezha to cook dumplings, but still nothing. And then in "Cooking Together" the dumpling round arrived in time. Got it together and finally did it.
I learned how to make dumplings from my grandmother. By the way, many people in her village made them, but she always had the most delicious ones. True, they rarely did. The process is too boring and time consuming. If the family is large, then you can spend the whole day in the kitchen.
Again, a lot of potatoes leave, and the dumplings at the exit are not so very good.
But trust me, they are worth the hassle sometimes. Learn to sculpt them - someday you will become your grandchildren's beloved grandmother. And by the way, I will not only teach you how to make them, but I will also reveal all the simple grandmother's secrets.

Products, of course, have always been taken exclusively by eye. But today I specifically calculated how much it took me. So the indicated proportions are not dogma, but a hint.

We take:
Potatoes - 8-10 pcs. medium size
Egg
Bulb - 1 large
Flour - 3-4 tbsp.
Salt
Gauze

We do:
Potatoes, as in the case of potato pancakes and, rub on the smallest grater. Yes, this is how we, Belarusians, are hardworking people. I haven’t tried to grind potatoes for dumplings on a blender and I won’t, I didn’t inspire such an experience with potato pancakes.

Grate the onion on the same grater. By the way, I recommend starting with her, she will not let the potatoes change color. By the way, you can chop an onion in a blender if you don’t feel like crying. I don't think it will affect the result in any way.

Mix onion with potatoes and squeeze through cheesecloth. I take a piece of gauze about 30 cm X 90 cm and fold it three times in length. I get such a tight square. Squeeze potato juice into a bowl, be sure, we still need it. We get such a thick potato mass.

We break the egg into it, add salt. Drain the juice from a bowl of potato juice and find a thin layer of pale pink solidified mass at the bottom. This is starch. We bring it back to potatoes.

We add flour. Three tablespoons was enough for me, but it depends on the type of potato, how well you squeezed it, and other factors. But don't get carried away. We need to get a soft dough to roll balls out of it. If you're not sure, try making a balloon. It turned out - it means enough flour. No - add some more.

Before forming the dumplings, put on the fire a large wide (four liters) pot, half filled with water.

The balls roll easily in the palms. And here's your grandmother's first secret: the smaller the balls, the tastier the dumplings. But do not get carried away, you should not do peas at all. Approximately 3 cm in diameter. Do not try to make them perfectly even, they will still deform.
The resulting balls are laid on a tray sprinkled with flour.

When the water boils, salt it (this is a must!), If desired, you can add a couple of bay leaves and allspice peas. Gently lower the dumplings one by one into the water, I do this with a spoon.
When all the dumplings are in the water, gently, very gently, stir them to make sure none stick to the bottom.
If you're making a lot of dumplings at once, don't put them all in the water at once, boil them in batches of 30.
Reduce the fire, there should not be a violent boil. After the dumplings float to the top, boil them for 2 minutes and drain in a colander. I recommend carefully taking them out of the pan with a slotted spoon in a few pieces, and not throwing everything into a colander at once. This is grandma's secret number two.

In principle, at this stage, the dumplings are already ready. I mean, edible. But in order to make them tasty, they need to be fried in butter. Here to taste. Grandma used melted butter, I used a mixture of olive and butter.
But for a good result, be sure to remember the third grandmother's secret. Dumplings need to be laid out one by one, fry each on all sides, turning over several times.
If you turn everything inside the pan at once and stir them like fried potatoes, you will have "dumplings, just dumplings", and not "dumplings, very tasty dumplings."

Yeah, it's tedious and long. But I warned you.
Serve the dumplings hot. As well as potato pancakes, with sour cream.

2 potatoes pre-boil in their skins. Cool, peel and then mash into a puree.


The rest of the potatoes are peeled, washed well and grated in any way possible.

Previously, raw potatoes were rubbed by hand, and they used that part of the grater where there were such square holes (I specially photographed it) - potatoes grated with it, the output turns out to be torn, and not small chips. Now there are special potato graters on sale, which undoubtedly facilitate the process of rubbing and save precious time. I, as a true Lithuanian hostess, am the happy owner of such a miracle grater. Therefore, the rubbing process takes me only some 2-3 minutes.


Then put the raw potato mass into cheesecloth and squeeze out excess liquid from it into a separate bowl.


Let this liquid settle and drain it, starch will remain at the bottom. It can be washed several more times in clean water, each time allowing the starch to settle to the bottom and draining the muddy water.

If there is little starch left after washing, then you will have to add additional dry to the dough. Approximately - its volume should be about 2 tablespoons.



From the resulting dough, mold small balls (about the size of a walnut), make a shallow dent in the middle with a finger dipped in starch - this will turn out smoother and the dough will not stick to your finger.


Bring water to a boil in a large saucepan, salt it.

Dip the formed dumplings into boiling water (required!) And cook until tender, about 15 minutes. Remove with a slotted spoon and serve with your favorite sauce.


For example, we like the sauce of cracklings with fried onions or, you can still, with sour cream and mushroom sauce, which I made.

Cut mushrooms into small pieces. It is very tasty with champignons, besides, nowadays you can buy them without any problems at any time of the year.

Note: mushrooms can easily be replaced with dry or frozen. Now I just did with frozen ones. They had to be thawed beforehand, I think it took me somewhere around 250 g + the broth in which they were.

Well, you have to soak in warm water for 3 hours in advance.

Chop the onion into fairly small cubes.


Fry it in hot vegetable oil over medium heat until softened and light golden. Add chopped mushrooms and fry them for a couple of minutes along with onions.

Then pour in a little mushroom broth (after soaking or freezing) and add sour cream, season with spices - salt, pepper and thyme - to taste. Then boil everything to the desired consistency.

If fresh mushrooms were used in the recipe, water, of course, should not be added. Just don't fry too dry, leave some of the liquid that comes out when frying.

By the way, the remaining mushroom broth (after soaking dry mushrooms) can easily be used in another dish. For example, add to soup or other sauce - but what? Do not waste such a fragrant supplement in vain!


National Lithuanian dishes are quite nutritious, distinguished by their traditional simplicity and peasant plainness. They are not particularly difficult to prepare and very often include very few ingredients.

Here potatoes are often used not only as an integral part of first courses or as a side dish for second courses, but also many independent dishes are prepared - this is a characteristic feature of Lithuania.

And it would seem such a simple product... Help yourself!

Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, as well as in combination with soups and meat. A great way to diversify your menu with familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. Everything will take 45-60 minutes.

Ingredients:

  • potatoes - 6-8 pieces (medium);
  • wheat flour - 4 tablespoons;
  • chicken eggs - 2 pieces;
  • onion - 1 piece;
  • starch - 1 tablespoon (in some cases);
  • butter - 50 grams (for frying);
  • bay leaf - 2 pieces;
  • black pepper - 3 peas;
  • salt - 1 teaspoon;
  • water - 2 liters (for cooking).

To make dumplings, you need potatoes with an average starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing by hand, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass is too sticky. In this case, when kneading the dumplings, a little pure starch should be added.

In some recipes, potatoes are pre-boiled, and then mashed into dough. But in this case, you have to work quickly with hot potatoes, which is not very convenient. Where better to cook dumplings made from raw mass. You won't notice a difference in taste.

potato dumpling recipe

1. Grind the onion on the smallest grater.

2. Wash the potatoes, remove the peel. Grate the pulp on the same grater as the onion.

3. It is good to squeeze the potato mass with your hands or through cheesecloth so that the pulp becomes almost dry.

4. Mix potatoes with onions, beat out eggs. Mix.

5. Add flour. Knead the dough, which should turn out to be steep and uniform so that the workpieces do not fall apart. If necessary, add a little water, starch or more flour.

6. Roll the dough into balls about the size of a walnut.

7. Half fill the pot with water, bring the water to a boil. Salt, add pepper and bay leaf.

8. Gently lower the potato dumplings into the boiling water. Stir, making sure that the blanks do not stick to the bottom of the pan.

9. After the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.

10. For an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated pan with butter (optional).


11. Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a pan or frozen for long-term storage, and if necessary, boil and fry again.

Description

potato dumplings- This is a very tasty dish of Polish cuisine, which is prepared quite quickly from a boiled root vegetable. The treat was especially attractive because the hostess does not need much time and some overseas ingredients to cook this delicious delicacy with her own hands, which will be appreciated not only by adults, but also by children. A step-by-step recipe with a photo, which can be found below, will clearly and easily tell you about all the stages of the technological process of preparing this second dish.

There is more than one recipe for cooking at home, both second and first courses, in which potato dumplings are present. It can be vegetable, milk, mushroom or meat soup with the addition of buckwheat or cheese. As a side dish, you can use some types of meat or minced meat. Regardless of whether this dish will act as a main dish or in addition with a side dish, it will turn out to be very tasty and satisfying.

Few people know what the hole cut in the center in potato dumplings is for. It serves as a kind of sponge that absorbs various sauces that you will use in a treat. Sour cream sauce or onion fried in lard goes very well with potato balls. Thanks to a peculiar presentation in the form of miniature, mouth-watering balls with holes inside, this delicacy will be eaten with pleasure by capricious little “little ones” and picky eaters.

The calorie content of the dish is relatively low, only 102.6 kilocalories per 100 grams of product. Therefore, this treat can be safely eaten by people who monitor their weight. Having made potato dumplings once, you will surely want to make this treat again.

Ingredients


  • (1 kg)

  • (2 tablespoons)

  • (1 PC.)

  • (1 pinch)

  • (1 pinch)

Cooking steps

    To prepare original potato dumplings at home, you need to prepare all the necessary ingredients and keep them on hand. Salt in this dish plays an important role, since its presence will directly affect the elasticity of the dough. Even if you don't like salt, you still have to add it. In addition, the taste of the finished dish is also affected by the variety of potatoes (90% success). For this reason, it is advisable to choose a medium-starchy root vegetable so that the dough turns out perfect and balls can be molded from it. You can find out which vegetable is best for you in a simple way. You should first boil several potatoes of different varieties in a separate bowl, and then check the result. If the vegetable was cooked very quickly and was very soft, and then quickly disintegrated when touched with a fork, then such a starchy look will not suit you. Too tight boiled root is also not good. If the boiled vegetable retained its previous shape and was easily crushed with a fork, then this root crop is the one you need. After you have decided on the potatoes and picked up the necessary one, you can proceed to the cooking process itself. The raw root crop should be peeled, cut into cubes, and then boiled until fully cooked, adding a large amount of water to the pan, not forgetting to salt to taste.

    The resulting potato mass should be transferred to a deep container and allowed to cool for 20-25 minutes. Then, the amount of flour and starch indicated in the recipe should be added to the potato mass, and then pour in the beaten chicken egg and knead the dough for 5 to 8 minutes.

    Then you can start tamping the vegetable mass directly in the bowl. It should be ensured that the mashed potatoes become very dense and similar to a homogeneous dough. If the desired result has not been achieved and the dough sticks to the fingers, then a little more starch can be added to it. If the potato mass cannot be brought together in any way, even as a result of thorough kneading by hand, then try moistening the mass with water from a spray bottle. Then again knead the potato blank with your hands until the desired result is achieved.

    The resulting dough must be visually or with a knife divided into 4 identical elements. One of the four parts should be laid on top of the other shares or laid out on a cutting board. Next, you need to roll the sausage from this potato blank so that the diameter is at least three centimeters.

    After that, you need to cut all the potato layers with a knife into pieces of 1.5 centimeters in thickness. Then, in each cut piece in the center, you need to make an even depression with your finger.

    After all the dough is prepared for the next stage of cooking, you need to put a large pot of water on the fire and boil it, adding salt. First one batch must be sent to the boiling liquid, and then the remaining batch and boiled alternately until the dumplings float to the surface. After that, vegetable slices should be cooked for another minute..

    After the entire batch of dumplings is boiled, they must be laid out on a large dish or plate. This must be done in order to get only 1 layer and the pieces do not stick together. After 2 minutes, the dumplings will become firmer and less sticky. You can also add a little melted butter or sauce to the yummy vegetable plate to keep the dumplings from sticking together. If you like a boiled ready-made dish, then it can already be served at the table in this form, along with a vegetable side dish and meat. You can also fry the bacon along with the onion in a pan, and then add it to the dish and pour the rendered fat on top.

    Fans of a fried dish can send dumplings to a preheated pan, and then fry on both sides until golden and crispy. The finished dish can be served at the table, laid out on portioned plates and sprinkled with herbs. As a side dish, you can use sour cream sauce and vegetable salad. Delicious potato dumplings, boiled and then fried in a pan, are ready.

    Bon appetit!

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