A piece of dough with a filling wrapped in it…Steamed, boiled or fried, these "envelopes" have become the basis of various dishes in the cuisines of many peoples living in different corners of our planet and radically different from each other in mentality, habits, lifestyle and cultural traditions. And it does not matter what this food is called: vareniki, pelmeni, pita or burritos. Today we will not talk in detail about all the listed dough products. We will learn how to cook vareniki with potatoes. By the way, you know that the recipe for this dish exists in more than one version. Or rather, the principle of preparation is one, but the number of types of dough from which vareniki with potatoes are prepared can surprise the most sophisticated cook. And the filling ... However, we will present several recipes for dough and filling, as well as a recipe for making vareniki with potatoes, which are a favorite dish in many families. But let's start, of course, with the basic recipe. Then we will move on to the dough for vareniki. By the way, the recipes for such dough also surprise with their versatility. Someone prepares it according to the principle of dough for pelmeni, but any culinary guru will say that these are different dishes and the dough for them should also be different. In Ukraine, where vareniki, like borscht, are prepared both in the village and in the city, each housewife keeps her own recipe, which is passed down from generation to generation. And finally, we will learn the recipes for preparing the filling. Shall we begin?
Potato dumplings
Basic recipe.This recipe for potato dumplings can be taken as a basis and the filling can be modified with various additives. The dumplings will acquire a completely different taste, but you will still get potato dumplings. Ingredients:
- Dough for dumplings;
- 500 g potatoes;
- 2 onions;
- 3-4 tablespoons of vegetable oil;
- Salt, pepper to taste.
Preparation:First, you need to knead the dough from two cups of flour, one egg, salt and a glass of water. Boil the potatoes and beat them in a blender. Finely chop the onion and fry in vegetable oil. Add half of the fried onion to the potatoes, salt, pepper and mix thoroughly. Divide the dough into two parts and roll each into a fairly thin layer. Arrange the filling, cover with a second crust and cut out vareniki with a cutter. The second option: roll out the dough into one layer, cut out round blanks from it. Then put the filling on each blank, fold the dough in half so that the filling is inside, and pinch the edges. Put the vareniki in boiling water and cook in it for three to five minutes after they float to the surface. Serve with fried onions.
Fresh dough for dumplings
Simple recipe Ingredients:
- 2 cups of flour;
- 2/3 glasses of water;
- Salt;
- Egg.
Preparation:Pour the sifted flour onto the board in a mound, make a hole in it, add salt, beat in the egg and start kneading the dough, gradually adding warm water. The result should be a soft dough that easily comes off your hands and the board. Cover the dough with a bowl and leave for 30 minutes, and then make dumplings with potatoes from it. Recipe for dough with kefir Ingredients:
- 2 cups of flour;
- 2/3 cup kefir;
- Salt;
- Egg.
Preparation: Prepare the dough as in the first option, only use kefir instead of water. The dough turns out very tender, and therefore delicious dumplings. The filling can be anything.
Yeast dough for dumplings
Yes, yes, there is such a variation of the dough. If you happen to visit Transcarpathia, then there are dumplings made from yeast dough - the signature dish of any housewife. Ingredients:
- 500 g flour;
- 25-30 g fresh yeast;
- Egg;
- 1 tablespoon of sugar;
- One and a half glasses of water.
Preparation:Dissolve the yeast in a small amount of water with sugar. Pour the flour into a bowl, add salt, egg and ripened yeast. Mix all the ingredients and knead the dough, gradually adding water. The finished dough should not stick to your hands. Let the dough stand for about half an hour, and you can start making vareniki. Note: If dry yeast is used, its amount is determined in accordance with the recommendations indicated on the package.
Brewed dough for dumplings
Recipe with butter Ingredients:
- 2 cups flour (1 cup for brewing);
- 1 glass of water;
- 40-50 g butter;
- 2 eggs;
- Salt.
Preparation:Pour water into a saucepan, add salt, butter and bring to a boil. Reduce heat and gradually pour flour into slightly boiling water, stirring constantly until the flour is cooked. Cool the dough slightly (it should be warm, but not hot) and add eggs one by one, mixing them thoroughly into the dough. Sprinkle flour on the board and knead the dough until it is soft, tender and easy to remove from your hands. Cover with a bowl so that the dough rises and does not dry out. Choux pastry for dumplings is ready. Recipe with vegetable oil Ingredients:
- 1 glass of water;
- 2 cups flour (1 cup flour for brewing);
- 3 tablespoons vegetable oil;
- 2 eggs;
- Salt.
The cooking technology is the same as inthe first option. This dough is good because it can be prepared, as they say, in advance and stored in the freezer - it does not lose its qualities after freezing. This is very convenient: there is always the opportunity to cook dumplings, as they say, quickly. That is why, when starting choux pastry, it is worth making a large portion at once, so that such a semi-finished product is always at hand.
Dough for lazy dumplings
This is a win-win dish: delicious, fast, inexpensive. And its recipe is a real lifesaver for any working woman. Ingredients:
- 500 boiled potatoes;
- Egg;
- 5 tablespoons of flour;
- Salt to taste.
Preparation:Mash the potatoes and rub them well, add salt, egg and flour. Mix everything thoroughly. Let the dough sit. Then you can make lazy potato dumplings from it. Note: This dough can be stored in the refrigerator for several days, and in the freezer - even longer.
Traditional filling
Ingredients:
- 500 g of potatoes;
- 2 heads of onions;
- 2 tablespoons butter;
- Salt and pepper to taste.
Preparation:Wash, peel, cut and boil the potatoes. While the potatoes are boiling, fry the finely chopped onion in butter. Mash the boiled potatoes into a puree and mix with the fried onion. Salt and pepper to taste.
Potato stuffing with mushrooms
Ingredients:
- 400 g of potatoes;
- 100 g of dried mushrooms;
- 1 onion;
- Butter and vegetable oil.
Preparation:Very tasty dumplings are obtained if you add mushrooms to the potatoes - dried or fresh. Dried mushrooms should be soaked beforehand, and fresh ones should simply be washed. After that, cut the mushrooms into small pieces and fry them together with chopped onions in vegetable oil. Mash the boiled potatoes into a puree and mix with mushrooms, add a little butter. Salt to your taste.
Filling with potatoes and bacon
Recipe for those who like to eat tasty and hearty food. Ingredients:
- Potlily Potlocks;
- 100 g of fat;
- Head of onions.
Preparation:Boil the potatoes and mash them. Cut the lard into pieces and make cracklings from it, placing it on a dry hot frying pan. Mix the mashed potatoes with the lard and stuff the dumplings with it.
Filling from raw potatoes
Ingredients:
- 5 medium-sized potatoes;
- Black pepper and salt.
Preparation:Wash, peel and grate the potatoes on a coarse grater. Season with salt and leave for about five minutes. Then squeeze the grated potatoes well and only then add ground black pepper. Well, dear cooks. Now you know how to cook dumplings with potatoes. Believe me, having tried different recipes, you will definitely find the recipe that will become your calling card. Because absolutely identical dumplings cannot be obtained by different housewives. After all, the taste of any dish depends not only on the ingredients implied by the recipe, but on the mental state and emotional mood of the cook himself. And dumplings with potatoes are no exception. So cook with pleasure, and bon appetit! We advise you to read:
