Fillings for dumplings, there are vast. Prepare them with fruit, cottage cheese, potatoes and even meat. And the filling of some specific products can also be different. For example, dumplings with potatoes. We are all accustomed to see (and eat!), Dumplings stuffed with boiled potatoes, and even seasoned fried onion. However, in many areas of our country, as well as near and far abroad are preparing dumplings with raw potatoes. Recipes just such dumplings, and we offer you to try in your kitchen.
Traditional dumplings with raw potatoes
The most common version of the dishes are filled with raw potatoes and onions. The dough is doing for them and the traditional.
Water - 2 cups;
Flour - until the desired consistency of the dough;
Eggs - 1 pc;
Potatoes - 5 pieces;
Butter - 3 tablespoons;
Bow-turnip - 1 onion;
Vegetable oil for frying onions;
Black pepper and salt - to taste.
Knead the dough dumplings normal, which is also suitable for dumplings. Pour water into a bowl, add a pinch of salt to it, and one raw egg and stir everything thoroughly. Then start slowly pour the sifted flour, stirring the dough with a spoon first, and then vymeshivaya his hands. The finished dough leave to rest for twenty minutes. It is necessary to give a flour gluten and dough became more homogeneous and elastic.
While the dough is resting, prepare the filling. Potatoes are a good wash and peeled. Then rub the potatoes on a grater, turning it into small chips. Add salt, stir and wait two minutes. Then squeeze the potatoes and put the stuffing in the softened butter maslitse. Stuffing knead to oil well distributed throughout the mass, and the stuffing began to gather into a ball. Finely shinkuem bulb. In a roasting pan, pour vegetable oil and give it overheat. Fry onion in the oil until it is golden brown.
Dough roll out a thin layer of which is cut out by a cup or wine glass circles. Trim collect - they can roll it out one more layer of dough. Important! Roll out the dough on a floured need the table. Now, for each slice of dough put about half a teaspoon of the filling and zaschipyvaem edge, as in the classic dumplings rope.
While doing dumplings, you need to put on the stove a pot of water. When the water boils, lay in her dumplings. Keep in mind that raw dumplings immediately go to the bottom and try to stick to it. Therefore, lowering them into the water, immediately mix gently with a spoon. To fully prepared dumplings need eight to ten minutes. Cook them on medium heat to the dough and raw potatoes warmed evenly. Once the dumplings float, Tilt them in a colander and then we shift to an empty pot. Pour into the same pot of oil with onion fryer, gently stir and serve.
"Caps" of choux pastry
Dumplings with the interesting name is prepared in the Urals. And they got their name because of the unusual shape for dumplings, or rather original method of pinching the dough. Try it and you do such "caps"
Half a kilo of flour (2 cups);
Half a kilo of potatoes (4 medium potatoes);
2 tablespoons vegetable oil;
1 cup water (boiling water);
Half a teaspoon of salt.
In a bowl pour the sifted flour and add salt. Thoroughly mix all. Then make a small hole in the flour, pour oil into it at first, and then the hot water. Then start kneading the dough. First mesim it with a spoon, and when the meal will connect to the water and gather the dough into large lumps, continue to knead the dough by hand. The mixing bowl of dough and build it into a ball, we shift the ball on podpylenny flour dough mesim table and another five minutes. At the end of kneading it completely ceases to stick to the hands and the table will be soft and pliable.
We shift the dough in a bowl and leave it "rest" for twenty minutes. At this time, prepare the stuffing for dumplings. First nashinkuem onion finely. Note that for traditional Ural "bonnets" onion is cut, but do not rub on a grater. Then cut a very small cubes in advance washed and peeled potatoes. Mix the potatoes with onions, salt and recline on a sieve to drain off excess juice.
On floured table roll out the dough and cut circles out of it. And now the fun - begins to sculpt "caps." On each slice of dough put stuffing (about one teaspoon), put a circle on the palm and start zaschipyvat. First tucks usually done, and then proceed as follows. The edge of a half circle (back) are pushing a little finger, forming a fold and stick together it with the smooth edge of the second half circles. Next tucks -opyat ordinary, and again - tucks-crease. The result is a neat "cap."
Cook like regular dumplings, dip them in boiling water, or put in a steamer and steam for about fifteen minutes. Ready hot dumplings as soon as the lubricating oil, and served with sour cream.
Dumplings with potatoes and bacon
The combination of potatoes and bacon for the Little Russian traditional cuisine. But the dumplings are cooked and the Urals, and Siberia. Bacon and potatoes for stuffing twist in a meat grinder or cut into very small cubes. Stuffing made with fresh, salty or smoked bacon - it's not for everybody.
A kilogram of potatoes;
200 g salted fat;
2 cups flour;
1 cup water;
Salt and pepper - to taste.
Usually done dumplings dough. True, raw potato dumplings with him to do a little bit steeper. So, pour flour into a bowl, add salt, egg and water and knead the dough. The finished dough wrap in plastic wrap and put them in the refrigerator. While the dough is "income", prepare the stuffing.
My and peeled potatoes, peel onions, bacon cut into cubes. Then, one by one all the twist in a meat grinder, making potato stuffing. SEASONS his black ground pepper and salt to your liking. Excess juice squeeze (stuffing should not be wet) and recline on a sieve.
In the meantime, the dough from the refrigerator and roll out on a floured his desk to the thickness of the reservoir two-three millimeters. Dough cut into circles with a diameter of six or seven centimeters, and put them for about two teaspoons of the filling. Edges zaschipyvaem traditional patterned flagellum. Cook dumplings with raw potatoes, dip them in boiling salted water: ready dumplings float and bloat. Heed them with a slotted spoon and immediately season with butter. Serve with sour cream, mayonnaise or ketchup.
If you still have not tried the dumplings stuffed with raw potatoes, be sure to correct the error! They receive a delicious and hearty, prepared quickly and cost out very economical dish. Cook with pleasure and enjoy your meal!
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Classic lazy pierogi
Lazy dumplings with semolina
Lazy dumplings with potato and cottage cheese
Lazy pierogi pasta
Do you know who came up to do the lazy pierogi? And nobody knows. This dish is so versatile and multi-national that claim authorship does not make sense. We know it is not only familiar to us under the name. Lazy dumplings called dumplings and dumplings (in Russia, Ukraine and Belarus), in the Czech Republic is the dumplings, gnocchi in Italy, the Finns klimpiruokka. In short, the essence is the same, different toppings, a variety of tastes.
Just once one observation hostess noticed that the ingredients for this dish are taken practically the same that for the full traditional dumplings. That's just the time and effort it takes much less cooking. Lazy, that's all. But this is only speculation. As it was in fact will forever remain unknown. But really this dish recipes ... In general, choose.
Classic lazy pierogi
Lazy dumplings in a classic performance - is dumplings with cottage cheese. Cook them very simply, and in comparison with the real, full-fledged dumplings more quickly. Serve them, usually with sour cream or melted butter. For the children's menu, this dish is also complementary liquid jam (cherry, strawberry) or jam (apple, orange).
400 g (2 pack) cheese;
A third of a teaspoon of salt;
Half a cup of flour (approximately);
Sugar and butter.
Cook dumplings are better off with crumbly or as they say, with granulated cottage cheese. Put the cottage cheese in a bowl, add to it the eggs and stir well. Flour is sieved and mixed with salt, then pour it into a bowl of cottage cheese and knead the dough. The sugar in the dough to put it is not necessary, or dumplings seethe. Number of flour depends on the fat content and consistency of cottage cheese. If the cheese is dry, then put less flour, but if wet and greasy, then add a little more. As a result, it should have enough dense dough, which easily can be formed.
In a saucepan pour the water and set it on fire. As the water boils, do sausage dough and lay it on a floured table. Then cut out of this oval or round sausage patty thickness of about a centimeter. Each patty collapses in flour and place in boiling water. By the way, if the dough is added salt, the salt water is not necessary, but if you make the dough without salt, podsolite water. When you drop the dumplings into the water, add the fire. Once the water boils, it small dumplings and cook until they float.
Ready-made dumplings with a slotted spoon take out of the pan, pour the melted butter and sprinkle with sugar. Serve with sour cream, condensed milk or jam. If desired, the dough can be put raisins or chopped apricots finely and add the vanilla for flavor.
Lazy dumplings with semolina
Another option lazy dumplings with cottage cheese. It differs from the previous one only in that part of the flour is replaced with semolina.
200 g (1 pack) cheese;
7 tablespoons semolina;
4 tablespoons sugar;
100 g flour;
30 g butter;
Spill in a bowl and egg sobem it with sugar. Then add the butter and vanilla, and will stir until the sugar is completely dissolved. Then put the mixture in the cheese and stir again. Add the cheese, stir again. At least put the semolina and put them in a warm place for about an hour to semolina swollen.
An hour later, sprinkle (generously!) The table with flour, spread on the dough and knead it to the desired density. So far, knead the dough, you can boil water. And we continue to do traditionally. Making the dough sausage, cut it into pieces, which then drop into boiling water. Cook until the dumplings do not emerge. Serve with sour cream or condensed milk.
If there is a potato filling for traditional dumplings, so the lazy dumplings with potato also can be prepared. And dumplings are prepared not only in our country. In Italy, for example, is a dish called gnocchi, and the Czech Republic are preparing potato dumplings. In Ukraine and Belarus made potato dumplings, and they are called the Urals sloths. Exactly potato sloths and we'll try to make.
5-6 medium sized potatoes;
Butter and milk for mashed potatoes;
Half a cup (or slightly more) of flour;
Salt and vegetable oil.
My, clean and cut into small pieces and put it to cook the potatoes. When she is ready, drain and mash the potatoes into a porridge. Adding cream of butter to the potatoes and warm milk, stir puree. Give the sauce to cool slightly and mix it with the eggs and sifted flour, salt to taste. Knead the dough is dense.
Put the pan on the fire with water, which will prepare the dumplings. Shinkuem onion and fry in hot vegetable oil. To test it, we do not need, so leave it in the pan, and themselves begin to deal with dumplings. From sausage roll out dough and cut it into small pieces. Each piece collapses in flour and place in boiling water (salted). Cook them over high heat at first, but as soon as the water begins to boil, fire diminish. When the dumplings float - they are ready. Remove them from the pan, pour the fried onion and serve.
Fried onions can be added to the dough. And sloths potato served with fried onions and greaves from or just pour melted butter and sprinkle with fresh herbs. By the way, you can cook these dumplings cold mashed potatoes. This is a great way to use "dispose of" the remnants of mashed potatoes, that on the second day becomes not so good. But in the dumplings it is - the most it!
Lazy dumplings with potato and cottage cheese
Another option lazy dumplings, combining two classic fillings - cottage cheese and potatoes. So if you have quite a bit of mashed potatoes, then just add the cheese and get a delicious lazy dumplings with potato and cheese. But if you want to cook mashed potatoes specifically for dumplings.
5 medium sized potatoes;
200 (1 pack) cheese;
Half a cup of flour;
Half a cup of potato starch;
Salt and vegetable oil.
Boil the potatoes, after it having washed and peeled. The cooked potato mash into a puree. We separate the egg yolks from the whites. Put the yolks into a puree and whisk whites. To add mashed cheese, sifted flour and starch. All good mix, and the last to put the dough in the beaten egg whites. Knead the dough, to which, if necessary, pour the flour to the desired density.
Put water to boil in a saucepan, and in a roasting pan with vegetable oil fry finely chopped onion. Dough forming sausage, put it on the table with flour podpylenny. From this cut into sausage patty, crumble them in flour and lay into the boiling water, which had previously been salted. Keep in mind that the dumplings should not completely fill the pot with water and have it float freely. So take a large amount of pot.
Supernatants dumplings take out of the pan and pour the fried onion. Fans of ketchup and mayonnaise can spice dumplings these sauces, as well as their flavor can be sour cream and sprinkle with fresh herbs.
Here we are closer to the mysteries of Czech cuisine. Because the famous dumplings - are ordinary lazy dumplings or dumplings. No, of course, the Czechs dumplings are prepared not only as dumplings or dumplings, they make their bread, stuffed with meat and onion marmalade and plums or no fillings. And we are going to prepare Bramborove knedliky - gnocchi dumplings or potatoes.
800 g potatoes;
1 egg yolk;
150 g flour;
100 g of semolina.
Dumplings can be prepared with mashed potatoes or with raw potatoes. We will do them in the second embodiment. To do this properly will wash the potatoes, peel and grind using a fine grater. Salt the potatoes and squeeze out excess juice from it. Then add the grated potatoes to the egg yolk, sifted flour and semolina and knead the dough. From sausage roll the dough on floured table, and we will cut it slices. Cook dumplings, boneless dipping in flour dough pieces into the boiling water. Serve with fried onions in vegetable oil or sour cream. And in the Czech Republic Bramborove knedliky served with bacon from pork fat and sauerkraut.
Absolutely lazy dumplings Czech you will receive if you do not roll out dough sausage. Just separated from it with a spoon small pieces and drop them into boiling salted water.
Gnocchi - lazy dumplings Italian. And they will prepare us for all the rules, even though it takes a lot of time.
3 large potatoes;
A glass of dried mushrooms (white);
A glass of grated Parmesan cheese;
2 cups flour;
Butter and sage sauce.
Boil the potatoes in their skins, after having washed it well. While the potatoes are cooked, soaked mushrooms. Boil potatoes clean and we press a fork, turning to mush. Mushrooms were milled to the same state using a blender. Then put in a bowl of mashed potatoes, milled mushrooms, all the flour and half cups of grated cheese. Put on your taste salt and freshly ground black pepper and knead the dough. If it is too steep, then dilute with water dough in which soaked mushrooms.
Put water to boil in a saucepan. Meanwhile, roll out on a floured table dough, forming of a long narrow sausage (with a thickness of not more than one and a half centimeters). Fork sausage put on grooves and cut it into pieces the length of two or two and a half centimeters. When the water comes to a boil in a saucepan, throw it gnocchi.
While our dumplings are cooked, prepare the sauce. To do this, melt the skillet in a tablespoon of butter, add to it chopped sage leaves (or a pinch of dried spices) and pour half a cup of water from the pan in which the cooked gnocchi. When the dumplings float, remove them from the pan and spread the sauce. Add to them the remaining half a cup of grated cheese and stir. Serve with a green salad.
Lazy pierogi pasta
At the end of the parade of our recipes we offer you the option superlenivy lazy dumplings. For these dumplings, even dough kneading is not necessary!
Packing of pasta;
A pack of cottage cheese;
To prepare such a lazy dumplings, take any small pasta: shells, horns, spiral, but not spaghetti. Decoction of pasta, merge them with water and put in a pan with hot butter. In the same pan, put cheese, a couple of pinches of salt and sugar to taste. All mix well, progreem under the lid closed, and will submit to the table with sour cream, sprinkle with sugar.
You see, as there are recipes lazy dumplings? And note some of them can not be called lazy - so much time and effort involved in their preparation. But anyway, as they prepare still faster than traditional dumplings. Try it and you prepare a version of the simple and hearty. Are all specialties to indulge yourself! Enjoy your appetite and success in the culinary field!
We recommend that read: Lazy dumplings with cottage cheese: recipe