Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, and also in combination with soups and meat. A great way to diversify the menu using familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. You will have to spend 45-60 minutes on everything.
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 a medium starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing with your hands, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass becomes too sticky. In this case, when kneading the dumplings, you should add a little pure starch.
In some recipes, the potatoes are pre-boiled and then mashed into a dough. But in this case you have to work quickly with hot potatoes, which is not very convenient. It is much better to cook dumplings made from raw material. You won't notice any difference in taste.
Potato dumplings recipe
1. Grind the onion on the finest grater.
2. Wash the potatoes and remove the skins. Grate the pulp on the same grater as the onion.
3. Squeeze the potato mass well with your hands or through cheesecloth until the pulp becomes almost dry.
4. Mix potatoes with onions, beat eggs. Mix.
5. Add flour. Knead the dough, which should be stiff and homogeneous so that the dough does not fall apart. If necessary, add a little water, starch or more flour.
6. Roll the dough into balls approximately the size of a walnut.
7. Fill the pan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.
8. Carefully place the potato dumplings into the boiling water. Stir, making sure that the ingredients do not stick to the bottom of the pan.
9. Once the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
10. To obtain an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated frying 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 frying pan or frozen for long-term storage, and, if necessary, lightly boiled and fried again.
I tried this culinary dish for the first time here in Germany. First in restaurants, then at a party and in a wide variety of options. This dish combines our simple mashed potatoes and at the same time leaves every cook who comes into contact with it a huge field of imagination with a palette of flavors.
Various regions of Germany are fighting for the right to call dumplings their homeland. This includes Thuringia, Silesia (Schlesia - now belongs to Poland), Bavaria, etc.
In the classic version, dumplings are made on Sunday or on holidays, when the whole family gathers and are usually served with stewed red cabbage with apples in wine and the famous veal roulade.
They go very well with stewed meat, vegetables, in general, with everything that mashed potatoes might suit your taste, but they will make your lunch unusual and thereby add variety to our table.
They are prepared very simply and for this we do not need any refined and expensive products.
So here's the recipe.
For potato dumplings, we will probably need the potatoes themselves :), I don’t write the quantity, I’ll explain why later. This also applies to starch. Also included are eggs, approximately 2 per kg, salt, pepper, nutmeg to taste. This time I will make them with breadcrumbs and therefore I took some bread, but this position is optional, you can do it without them or with other filling, as is convenient for you.
We preferably bought potatoes with a high starch content, i.e. which boils well and boiled it in its uniform (you can also bake it in the oven - as an option).
While the potatoes are cooking, prepare the croutons for the filling by frying them in butter.
To complement the dumplings, I prepared a mushroom stew with chicken.
To do this, I took mushrooms, fried them with onions, thyme and poured sour cream on them.
So our potatoes were boiled, we took them out, peeled them and cooled them.
Then they took a potato press; if you don’t have one on the farm, then you took a simple potato masher and crushed the potatoes very well.
And now I’ll explain why the quantity of potatoes can be taken arbitrarily.
We lay out our potatoes in a circle on a cutting board and make a cross on the circle.
We remove one part, mixing it with the other three, and add starch instead.
Then come eggs, salt, pepper, etc.
Mix well until a homogeneous dough forms.
With wet hands, form balls the size of a tennis ball, after filling them with crackers.
I prepared a large pot of salted water and let it boil, we reduce the heat a little so that the water no longer boils and put our dumplings in it. Let's leave them in it for about 10 minutes, they should float up.
Potato dumplings are a very good option to diversify the mashed potato menu. Especially if such a product remains uneaten from dinner. I liked the version of Polish dumplings, these flat balls with a hole inside.
To make potato dumplings, we will need.
Peel the potatoes, cut into cubes and boil in salted water until soft.
Cool the boiled potatoes and crush until smooth. Can be passed through a meat grinder.
Beat the egg a little with a fork and add to the potatoes. Mix very well.
Add flour and starch. Mix again. There may be more starch than in the recipe, look at the dough. It shouldn't be very steep, but it shouldn't stick to your hands either.
Roll the resulting dough into a sausage of small diameter. Cut pieces of 1-2 cm thick dough and roll into balls.
Lubricate your finger with starch, and make a hole in each dumpling ball up to half the volume of the ball.
Cook potato dumplings in boiling water with plenty of salt, then the dough holds together perfectly and does not fall apart.
As soon as the dumplings float in the pan, they need to be removed. Place the cooked dumplings on a flat plate to cool.
Finely chop the onion.
Fry the onion in vegetable oil until tender and beautiful golden color.
Serve ready-made potato dumplings with fried onions and chopped herbs.
Bon appetit!
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Calories: Not specified
Cooking time: Not indicated
Potatoes are the most common product in our diet. However, most people prefer to prepare a variety of dishes from it: they bake it, fry it, and make puree. And we will diversify the potato menu a little and prepare delicious and satisfying potato dumplings. In general, you can add any filling to them: onions, mushrooms, meat. But first we will make ordinary potato dumplings, the recipe for which I offer you today..
Ingredients:
- potatoes – 10 pieces,
- wheat flour – 4 tbsp.,
- onions – 1 pc.,
- vegetable oil,
- salt, pepper - to taste.
How to cook with photos step by step
Since the main ingredient of our dish is potatoes, first of all you need to peel and wash them. Next comes the most time-consuming part: grating the potatoes. In principle, if you have a combine or special attachments on a potato meat grinder, then it is better to automate this process. Well, if you’re unlucky, then it’s time to bring your husband into the cooking. It's not a woman's business to grate potatoes. By the way, in this case it is better to choose a smaller grater attachment.
When all the potatoes are chopped, start squeezing them. This is done to ensure that all excess liquid is removed. We take some light cloth or fold gauze in two layers, put the resulting raw mashed potatoes in the middle and leave it hanging for a while so that the potato juice drips out. If you don’t have time to sit and wait, you can speed up this process by squeezing the potatoes with your hands.
As a result, the potatoes should become as dry as possible. Under no circumstances should we throw away the drained liquid. Since potatoes contain a large amount of starch, it will appear in the drained liquid after some time.
Now is the time to prepare the dumpling dough. This is done very simply. Add flour, salt, pepper and starch that was at the bottom of the bowl that contained potato juice to the mashed potatoes.
After this, mix all the ingredients thoroughly and the dough is ready.
Place a small saucepan of water on the fire. Add a little salt there, you can add a bay leaf, and wait until the water starts to gurgle. We choose the amount of salt at our discretion. While we are waiting for the water to boil, we can not waste time and form future dumplings. They are usually given the appearance of small balls. It is also worth making sure that all the balls are the same size, otherwise they will cook at different speeds.
When the water finally boils, we begin to lower the potato balls into it one by one. It is worth considering that there should not be enough water, otherwise the balls will stick together and the result will not be dumplings, but potato mutants. Stir the water from time to time. In general, cooking takes about half an hour.
When the dumplings are cooked, heat the frying pan in vegetable oil. Finely chop the onion and fry it until transparent in vegetable oil. 
Instead of vegetable oil, you can use lard.
Pour the fried onion over the dumplings. You can also fry them until golden brown in a frying pan along with onions.
Potato dumplings are ready. Let's serve! 
Starinskaya Lesya