There are a great many fillings for dumplingsmany. They are prepared with fruits, with cottage cheese, with potatoes and even with meat. And the filling of some specific products can also be different. For example, vareniki with potatoes. For us, it is most common to see (and eat!) vareniki with a filling of boiled potatoes, and even seasoned with fried onions. However, in many regions of our homeland, as well as in the near and far abroad, vareniki are prepared with raw potatoes. We offer you recipes for these vareniki to try in your kitchen.

Traditional dumplings with raw potatoes

The most common version of this dish is prepared with a filling of raw potatoes and onions. The dough for them is also traditional. Ingredients:

• Water - 2 cups;
• Flour - until the desired consistency of the dough;
• Eggs - 1 piece;
• Potatoes - 5 pieces;
• Butter - 3 tablespoons;
• Onion-turnip - 1 onion;
• Vegetable oil for frying onion;
• Black pepper and salt - to your taste.

Preparation:Mix the usual dumpling dough, which is also suitable for vareniki. Pour water into a bowl, add a pinch of salt and one raw egg and mix everything thoroughly. Then gradually begin to add sifted flour, first mixing the dough with a spoon, and then kneading it with your hands. Leave the finished dough to rest for about twenty minutes. This is necessary for the flour to give up its gluten, and the dough to become more uniform and elastic. While the dough is resting, prepare the filling. Wash the potatoes thoroughly and peel them. After that, grate the potatoes, turning them into small shavings. Add salt, mix and wait for about two minutes. Then squeeze the potatoes and put softened butter into the filling. Knead the filling so that the butter is well distributed throughout the mass, and the filling begins to gather into a ball. Finely chop the onion. Pour vegetable oil into a roasting pan and let it heat up. Fry the onion in this oil until it turns golden brown. Roll out a thin layer of dough, from which we cut out circles using a cup or wine glass. Collect the scraps - you can roll out another layer of dough from them. Important! Roll out the dough on a table sprinkled with flour. Now put about one and a half teaspoons of filling on each circle of dough and pinch the edges, like in classic vareniki, with a string. While we are working on the vareniki, you need to put a pan of water on the stove. When the water boils, put the vareniki in it. Keep in mind that raw vareniki will immediately sink to the bottom and try to stick to it. Therefore, after lowering them into the water, immediately stir carefully with a spoon. It will take about eight to ten minutes for the vareniki to be fully cooked. Cook them over medium heat so that the dough and raw potatoes heat up evenly. As soon as the dumplings float to the surface, throw them into a colander and put them back into an empty pan. Pour the oil with onions from the fryer into the same pan, mix carefully and serve.

"Chepy" from brewed dough

Dumplings with such an interesting name are preparedin the Urals. And they got their name due to their unusual shape for dumplings, or rather, the original way of pinching the dough. Try making these "caps" Ingredients:

• Half a pound of flour (2 cups);
• Potokki potokhilki (4 medium potatoes);
• 1 onion;
• 2 tablespoons of vegetable oil;
• 1 cup of water (steep boiling water);
• Half a teaspoon of salt.

Preparation:Pour the sifted flour into a bowl and add salt. Mix everything well. Then make a small hole in the flour, pour in the butter first, and then boiling water. Next, start kneading the dough. First, knead it with a spoon, and when the flour and water combine and the dough forms large lumps, continue kneading the dough with your hands. After kneading the dough in a bowl and gathering it into a ball, transfer this ball to a table dusted with flour and knead the dough for another five minutes. By the end of kneading, it will completely stop sticking to your hands and the table, and will become soft and pliable. Transfer the dough to a bowl and leave it to “rest” for twenty minutes. During this time, prepare the filling for the dumplings. First, finely chop the onion. Note that for traditional Ural “bonnets,” the onion is chopped, not grated. Then we cut the pre-washed and peeled potatoes into very small cubes. Mix the potatoes with the onion, add salt and put them in a sieve to drain off excess juice. Roll out the dough on a table sprinkled with flour and cut out circles from it. Now the most interesting part – we start making the “caps”. We put the filling (about one teaspoon) on each circle of dough, put the circle on the palm of our hand and start pinching. We make the first pinch as usual, and then we do the following. We slightly push the edge of one half of the circle (the back wall) with our finger, forming a fold and stick it together with the even edge of the second half of the circle. The next pinch is again usual, and again – a pinch-fold. As a result, we get a neat “cap”. Cook as usual vareniki, dipping them in boiling water, or place them in a steamer and cook for about fifteen minutes. Grease the finished hot vareniki immediately with butter and serve with sour cream.

Vareniki with potatoes and bacon

The combination of potatoes and lard is traditional forLittle Russian cuisine. But such dumplings are also prepared in the Urals and Siberia. Lard and potatoes for the filling are minced or cut into very small cubes. The filling is made with fresh, salted or smoked lard - this is an amateur's choice. Ingredients:

• Kilogram of potatoes;
• 200 g of salted fat;
• 2 onions;
• 2 cups of flour;
• 1 glass of water;
• 1 egg;
• Salt and pepper - to your taste.

Preparation: Make regular dumpling dough.True, for dumplings with raw potatoes, it needs to be made a little stiffer. So, pour flour into a bowl, add salt, egg and water and knead the plastic dough. Wrap the finished dough in cling film and put it in the refrigerator. While the dough is "rising", prepare the filling. Wash and peel the potatoes, peel the onion, cut the lard into cubes. Then, grind everything in a meat grinder one by one, making potato mince. Season it with ground black pepper and salt to taste. Squeeze out excess juice (the filling should not be wet) and throw it into a sieve. In the meantime, take the dough out of the refrigerator and roll it out on a table sprinkled with flour until the layer is two to three millimeters thick. Cut circles of six to seven centimeters in diameter from the dough and put about two teaspoons of filling on them. Pinch the edges with a traditional patterned flagellum. Cook the dumplings with raw potatoes by lowering them into boiling salted water: the finished dumplings float up and swell. We listen to them with a slotted spoon and immediately season with butter. Serve with sour cream, mayonnaise or ketchup. If you have not tried dumplings with raw potato filling yet, then be sure to correct this mistake! They turn out tasty and filling, cook quickly, and in terms of costs they are a very economical dish. Cook with pleasure, and bon appetit! We recommend reading:

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