Let's prepare dumplings with potatoes using a dumpling maker - a device that will facilitate the process of home cooking and allow you to make a high-quality semi-finished product. Add mushrooms, lard and other ingredients to raw potatoes as the main filling.

Dumplings created with the help of a dumpling maker turn out not only quickly, but also beautifully, since they all have the same shape at the end. But which dumpling maker is better - manual or electric? It all depends on your preferences.

Advantages of a manual dumpling maker

A manual dumpling maker can be plastic or made of metal, usually aluminum.
  • Practicality. The plastic mold is dishwasher safe, and its rubberized feet prevent it from slipping on the table surface. As practice shows, a metal dumpling maker makes the cooking process easier, since the dough is perfectly separated from the aluminum surface.
  • Convenience. The manual unit is very convenient to use due to its standard round shape, since it is easier for inexperienced housewives to roll out a round rather than a square layer of dough.
  • Price. Another advantage is its cost, which is very affordable!

3 recipes for dumplings with potatoes

The recipe for dumplings with potatoes can be supplemented with mushrooms, onions, as well as minced meat and lard.

With raw potatoes

It is well known that potatoes have high taste and nutritional qualities. Due to the content of a significant amount of potassium in its composition, potatoes help eliminate salt from the body, which improves metabolism. Dumplings with raw potatoes are an affordable recipe that can be prepared on a weekday.

You will need:

  • raw potatoes, medium tubers - 6 pcs.;
  • wheat flour - 2 cups;
  • boiled water, pre-cooled - 1 glass;
  • eggs - 2 pcs.;
  • onions - 5 pcs.;
  • vegetable or olive oil - 3 tablespoons;
  • salt, ground black pepper and peppercorns - to taste.
Preparation
  1. Knead the dough using water and eggs added to the flour sifted in advance. Mix thoroughly and pour in a little oil to create a pliable material for modeling. Leave it to rest for a short time (20-30 minutes).
  2. Peel the potatoes and onions, rinse and grind in a blender or meat grinder. Squeeze out the juice, you will get raw potato and onion mince. Add spices to it as desired.
  3. Roll out the dough, place a thin layer on the dumpling maker, then sort the potatoes and onions into cells, roll another thin layer of dough on top. Roll the top with a rolling pin and remove the mini potato pies from the pan.
  4. Boil in water with bay leaf, pepper and salt for about 5-7 minutes. All is ready!
  5. Some dumplings can be stored in the freezer for up to three to four months and cooked as desired.
Potato dumplings can be made with meat, but then the dough recipe will be slightly different from the lean one. For dumplings with minced meat, the dough will be stiffer without adding any oil, which gives elasticity.

With mushrooms

The range of beneficial properties of mushrooms is wide - they contain amino acids and minerals necessary for the body, which practically do not disappear as a result of drying or freezing. In addition, lecithin contained in mushrooms prevents the accumulation of cholesterol. How to cook dumplings with potatoes and mushrooms?


You will need:
  • wheat flour - 2 cups;
  • egg - 1 pc.;
  • chilled boiled water - 200 ml;
  • onion - 1 large;
  • fresh mushrooms, can be frozen - 400 g;
  • raw potatoes, medium tubers - 5 pcs.;
  • butter - 50 g;

Preparation

  1. Knead dumpling dough from flour, water and one egg, add a little oil, leave it for half an hour.
  2. Peel the potatoes and grate them on a coarse grater.
  3. If the mushrooms are frozen, first defrost them, drain them and then finely chop them. Also peel and chop the onion.
  4. Mix the filling from potatoes, onions and chopped mushrooms, add a little butter, garlic, and spices.
  5. Roll out the rested dough, place a layer on the dumpling maker, spread out the filling, and roll the second layer on top. Remove from mold. Cook dumplings with minced mushrooms and potatoes in salted water with bay leaves and peppercorns.
If you add a little butter to the raw potato filling, it will become juicier and tastier.

With lard

Lard contains important arachidonic acid, which is responsible for the normal functioning of the human cardiovascular and hormonal systems. Dumplings with potatoes and lard - an original recipe that results in dumplings with a filling similar to potato pancakes.


You will need:
  • wheat flour - 2 cups;
  • chilled boiled water - 1 glass;
  • onion - 1 pc.;
  • raw potatoes - 8 pcs.;
  • fresh lard - 150 g;
  • vegetable or olive oil - 2 tablespoons;
  • butter - to taste and desire;
  • salt, garlic, ground black pepper and peas - to taste.
Preparation
  1. Form a dough based on sifted wheat flour and boiled water, add a little salt and sunflower (olive) oil. Leave it to let it go.
  2. Peel the raw potatoes, then pass them through a meat grinder along with lard and peeled onions. Squeeze out the juice to obtain thick potato and onion mince with lard. Add squeezed garlic and ground pepper.
  3. Spread the prepared minced meat with lard into the cells of the dumpling maker, covered with dough, with a teaspoon, roll out the second layer of dough on top. Cook the dumplings for about 5-7 minutes, also with the addition of spices.
Lard can be replaced with minced meat, then you will get dumplings with minced meat and potatoes. Dumplings with lard are best served with butter, sprinkled with fresh herbs: onions, garlic, dill.


A recipe for potato dumplings with the addition of lard, fresh or frozen mushrooms will help you quickly satisfy your hunger at any time of the day. Bon appetit!

Homemade dumplings will never compare to store-bought ones. Today we want to offer you an unusual recipe - instead of a simple minced meat filling, try making a meat and potato filling. The dumplings will turn out even more tasty and satisfying.

We will form these meat and potato dumplings in a metal dumpling maker - it’s much faster this way. But if you have not yet had time to acquire this useful device, then you can make these dumplings in the classic way - by cutting out circles from the rolled out dough, putting the filling and molding them as in the first photo (see above). And you can watch another, very quick way to make dumplings in the video at the end of the article.

The recipe for these homemade dumplings comes with step-by-step cooking photos, so you're sure to get the perfect dish.

Number of servings: about 10.

Cooking time: 2 hours.

Ingredients for meat and potato dumplings:

Minced meat – 500 grams;
onion – 5 medium sized heads;
egg - 1 piece;
water – 300 ml;
salt;
potatoes - 1 large tuber;
flour – 800 grams;
vegetable oil.

The process of preparing homemade dumplings stuffed with minced meat and potatoes:

1) Scroll the onions and potatoes into the minced meat. You can use any meat for minced meat; in this case, we used the classic version - beef and pork in a 1:1 ratio.

2) Salt the minced meat to taste (just don’t try it - it’s not safe for your health).

3) Mix everything well. Our meat and potato filling is ready.

Making the dough for dumplings:

In order to prepare the dough for dumplings, you will need a deep bowl or saucepan. In it, combine the egg, butter (2 tablespoons) and water, whisk everything.

Then knead the dough, gradually adding flour in small portions.

We begin to form dumplings in a metal mold

Sprinkle the mold for making dumplings with flour.

Cover with a layer of dough and place the filling in the formed dimples.

Next, roll out another layer, slightly larger than the previous one, and cover the dumpling maker with it. Sprinkle the top with flour and roll out with a rolling pin until the outline of each dumpling becomes visible.

Place the finished dumplings on a baking sheet or cutting board, and freeze any excess.

You need to cook the dumplings in a large amount of boiling water with salt. In time - only about 15 minutes, after ascent - 5 minutes. For flavor, you can add bay leaves and black or allspice peas to the broth.

Homemade dumplings according to this recipe are very tasty and aromatic, and most importantly - satisfying. Bon appetit!

Olga Kamasheva prepared dumplings stuffed with meat and potatoes.

And finally, I want to invite you to watch a very quick method of making dumplings without any special devices. Watch the video:

If anyone hasn’t heard that dumplings come not only with meat filling, then it’s time to correct that. Many people's favorite dish, it turns out, has dozens of cooking variations. Potato filling, properly prepared, is in no way inferior to meat!

Step by step recipe

How to cook dumplings with potatoes:


Dumplings with potatoes and lard

  • 470 g bacon;
  • 550 g flour;
  • 180 ml sour cream;
  • 2 onions;
  • 2100 g potatoes;
  • 2 eggs;
  • 220 ml water;
  • 15 ml sunflower oil.

How much time - 55 minutes.

Nutritional value per 100 g – 211 kcal.

Algorithm of actions:

  1. Peel the potatoes, wash them and grate them. Drain off all excess liquid; you can squeeze the potatoes with your hands;
  2. Cut almost all the bacon into small pieces. Do the same with the peeled onion;
  3. Pour sunflower oil into a frying pan and saute the onion in it;
  4. Add potatoes and lard to the pan, mix the whole mass and season;
  5. Simmer for a few minutes over medium heat to allow the potatoes time to cook;
  6. In a nearby bowl or on the table, beat two eggs into the sifted flour;
  7. Pour in water and sunflower oil, knead the dough with your hands, it should be moderately soft;
  8. Roll out the dough and cut into squares or cut out circles with a glass;
  9. Put a little filling in each cell, pinch the edges and then connect them together again;
  10. Throw the dumplings into the water and let them boil for at least ten minutes;
  11. Also cut the remaining lard and fry separately, mix with sour cream and pour this mixture over the dish when serving. You can decorate with greenery.

Dumplings with meat and potatoes

  • 1 egg;
  • 320 ml water;
  • 470 g minced meat;
  • 800 g flour;
  • 4 onions;
  • 1 large potato;
  • 40 ml sunflower oil.

What time is it – 2 hours.

Nutritional content per 100 g – 220 kcal.

Algorithm of actions:

  1. Grind the peeled potatoes and onions through a meat grinder;
  2. Stir both root vegetables into the minced meat. It can be anything, but preference is given to pork and beef because of its juiciness and satiety;
  3. Season meat mixture to taste;
  4. In a separate bowl, beat the egg with sunflower oil with a whisk, add water and beat again. A small foam should appear;
  5. Sift flour into the same bowl in portions to knead a soft dough;
  6. Separate part of the dough and roll it into a layer. The thickness should not be more than two millimeters;
  7. Place this layer on a special form for dumplings, previously sprinkled with flour;
  8. If there is no such form, then the layer just needs to be cut into pieces, as in previous recipes;
  9. Place a teaspoon of meat and potato filling into the dimples (or in the center of the cells);
  10. Cover the dumpling maker with a second layer and, pressing on it with a rolling pin, roll out all the dough. It should stick to the first layer;
  11. After this, carefully turn the dumpling maker over so that the dumplings separate and fall onto the table;
  12. The finished dumplings need to be urgently transferred to a board with flour and sent to the freezer;
  13. Boil water, add various spices to it, and throw in the dumplings. Cook for no more than five minutes after they have surfaced;
  14. Serve with mayonnaise, vinegar or soy sauce.

Baked potato dumplings in the oven

  • 140 g cheese;
  • 370 g flour;
  • 280 g potatoes;
  • 1 onion;
  • 240 ml sour cream;
  • 1 egg;
  • 160 ml water;
  • 1 clove of garlic;
  • 80 g raw lard.

How long is it - 2 hours and 20 minutes.

Nutritional content per 100 g – 234 kcal.

Algorithm of actions:

  1. Knead a soft dough from flour, eggs and water, be sure to add a little salt;
  2. Let the dough rest for a couple of minutes, and at this time you need to grate the cheese and mix it with sour cream. Add spices if desired;
  3. Pass the peeled onions and potatoes through a meat grinder along with lard, mix;
  4. Finely chop the garlic or pass it through a press, add it to the future filling with other spices or herbs;
  5. Roll out the dough and use a mug to cut out a shape for future dumplings;
  6. Place the filling in the center of each circle and assemble the dumplings;
  7. Place them in the freezer for about half an hour;
  8. Grease a baking dish with a small amount of oil, place the dumplings and pour a third of the sour cream and cheese dressing over them;
  9. Place the second part of the dumplings and completely fill them with sauce. Add the desired spices or a couple of sprigs of thyme, cilantro, basil, etc.;
  10. Preheat the oven and place the dish with food there. Bake at 180 Celsius until the cheese has a firm crust on top. It should be lighter in the center and darker at the edges of the shape.

The dough will not fall apart during cooking if you add sunflower oil to it. This also prevents you from using too much flour. Otherwise, the dough may be very tight, will not stick together well and will be difficult to roll out.

Be sure to freeze the dumplings separately from each other, otherwise they will stick together. And even cooking will not help them disperse - they will simply turn into a lump of dough. By the way, you can add not only lard to the potato filling, but also a lot of herbs and mushrooms. This version of the dish will be very useful during the Lenten period.

Dumplings with potatoes are a national Uzbek dish. It tastes just like traditional dumplings. On the contrary: they can harmonize!

I can safely call this recipe for dumplings with potatoes our family recipe. Because I have never eaten such dumplings anywhere, and have never heard of such dumplings from anyone else). And these are not dumplings, but dumplings. Because the difference between dumplings and dumplings is that in dumplings the filling is already pre-prepared. It can already be consumed as food on its own. And the dumplings also contain meat, and in my case the potatoes are raw, not boiled.
First of all, mix the dumpling dough. I make the dough for dumplings with potatoes a little less tight than for meat dumplings. You need to add eggs, water and salt to the flour. This time I also added a little vegetable oil, because I recently heard that it gives greater elasticity to the dough.

Knead the dough and let it rest. After resting, the dough will become softer, this must be taken into account when kneading.

At this time, prepare minced potatoes and onions. Peel the onions and potatoes. Onions should be about half the amount of potatoes, maybe a little more, but not less. I have small onions, so I took 6 pieces.

Next you need to chop the onions and potatoes. My mom does this using a meat grinder with a juicer attachment. This is how you get minced potatoes, already squeezed out of excess juice. I made it in a blender. First, I chopped the onion quite finely, and then the potatoes.

Then I mixed everything and squeezed out the juice with my hands. The result was minced potatoes without moisture. The squeezed juice turned out to be a glass, or maybe a little more. We don't need this juice. We forget about him). Now salt and pepper the minced meat.

Let's start sculpting. Everything is the same as with meat dumplings. First, just like for regular dumplings, roll out the dough and cut into circles using a glass.

Place minced potatoes in the center of each circle and form a dumpling.

We fasten the ends properly. It turns out to be such an ordinary dumpling.


We leave it in this form. I don’t know why, but it so happened that we don’t put a braid on dumplings with potatoes.
From this quantity of products I got 44 dumplings.

These dumplings cannot be frozen. They are boiled all at once. These dumplings are boiled similarly to meat dumplings. They just float up faster, and after surfacing they cook for about 7 minutes.

When boiled, they keep well for 24 hours. And these dumplings are good both warm and cold. I find them especially good cold).

Serve the dumplings in portions and the rest on a common platter. Serve the dumplings with sunflower oil (preferably unrefined) or melted butter in small bowls. It's a matter of taste. The eating procedure is as follows. We take the dumpling on a fork, dip it in oil and eat it). You can also lightly salt the oil (if suddenly the dumplings are slightly under-salted, this happens to me).

Very tasty and unusual dumplings are ready. The remaining, now cooled dumplings can be lightly poured with vegetable oil and covered with another plate or lid. If they don’t have time to eat them in the next few hours, then we put them in the refrigerator. When we deliver it, we don’t heat it. They just need to sit at room temperature for a while. Or you can eat it straight from the refrigerator. And I’ll note at the end that these dumplings with potatoes taste completely different from dumplings with potatoes.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 25 rub.

The filling for “pies” is not only meat; contrary to all expectations, it is not necessary to fill test products only with meat.

Today I propose to try cooking dumplings with potatoes; perhaps some will find it unusual and even strange, but it is in such originality that the highlight of the dish lies.

This technology cannot be called complex, but it has plenty of culinary features, and we will consider them in detail in a step-by-step recipe.

If you have 1.5 hours of free time, then be sure to spend it on preparing delicious dumplings with chopped potatoes.

The recipe involves preparing test products in water. On this basis, the dough turns out fluffy and elastic, which is important when making dumplings.

Products for kneading dough

  • Eggs – 2 pcs.;
  • Flour – 500 g;
  • Water (warm) – 200 ml;
  • Salt – 1 tsp.

Filling ingredients

  • Potatoes – 600 g;
  • Milk – 50 ml;
  • Onions – 2 pcs.;
  • Salt – ½ tsp;
  • Butter – 20 g;
  • Ground black pepper – 0.25 tsp;
  • Eggs – 1 pc.

Stage 1. Preparing the filling for potato dumplings

  1. When we cook the dumplings, the potatoes need to be put into the water first, i.e. we start preparing the “pies” by boiling the potatoes. First, we clean it, wash it in water, then chop it into small pieces.
  2. Place the potato slices in a saucepan, fill it with cool water, and place the container with the raw potatoes on the fire.
  3. Bring the root vegetable to a boil, then cook it for 20-25 minutes under a closed lid over low heat.
  4. While the potatoes are cooking, start preparing the onions: peel, rinse, finely chop.
  5. Heat a dry frying pan over low heat, then add butter to it.
  6. When the oil is hot, pour the chopped onion into the frying pan and fry it over medium heat for 2-3 minutes until a pleasant golden color.
  7. Remove the water from the pan in which the potatoes were cooked, and lightly dry the root vegetables themselves over low heat for 1 minute.
  8. We pound the boiled potatoes in a wooden mortar, then beat a raw egg into it, put a piece of butter (to taste), pour in milk, pepper and salt the mixture to taste. Finally, add fried onions to the mashed potatoes (you can replace them with cracklings), mix everything, cool - and the filling for homemade dumplings is ready.

Stage 2. How to knead the dough for dumplings with potatoes

  1. Sift the flour, forming a slide out of it. Then we make a hole out of the slide, add salt, eggs, and water to it. We start kneading the dough with a spoon and finish kneading with our hands.
  2. The kneaded dough should be elastic, stiff, and not stick to your hands or the table. It is very important to knead the dough well (about 10 minutes) after you have formed the dough cake.
  3. Cover the finished dough mass with a towel and leave to rise (“ripen”) for half an hour.
If the kneaded dough turns out to be too hard, add a little water to it.

Stage 3. Making dumplings with chopped potatoes

Roll out the dough thinly, but not until transparent. Stick to the thickness of the circle - 0.3-0.4 cm. Next, using a glass (the diameter of the glass should be no more than 6-7 cm), squeeze out small circles for future dumplings.

Place the filling prepared in advance on each mini-circle in the center. There is no need to add a lot of mashed potatoes, otherwise the dumplings may “spread” during cooking. 1 tsp There will be enough for each dumpling.

Fold the filled circle in half and carefully pinch the edges of the dough. According to tradition, we do not connect the ends of the dumplings; we should get a beautiful, neat crescent.

Stage 4. How and how much to cook potato dumplings

Boil 2.5 liters of water in a saucepan, add 1 tsp. salt, then place the dumplings in salted water. Bring the “pies” with potatoes to a boil, cook them in boiling water for 2-3 minutes.

Place the cooked dumplings in a colander. When the excess liquid has drained, transfer the product to a plate and serve hot to the table. Before serving, dumplings can be topped with cream, sour cream or sauce.

If desired, you can use mayonnaise, ketchup or katyk for dressing (sour milk in the style of the East, very similar to curdled milk, but differs from it in the conditions of fermentation and the milk itself).

Options for fillings

In the recipes above, we looked at the technology for preparing classic dumplings with potatoes, but you can make your favorite dish with a more original potato filling.

To make dumplings tasty and truly special, try mixing potatoes with other products.

For example, the filling, in which potatoes are combined with:

  • lard;
  • mushrooms;
  • meat. Meat and potato dumplings are good in any form, be it potatoes with minced meat or potatoes with chopped meat.

In a word, the options for fillings can be completely different, and no one can forbid you to experiment with their composition. Dumplings with potatoes are a truly delicious dish that deserves to be prepared as often as possible. Try to cook non-meat dumplings at least once, and you will understand what you were missing in your usual diet.

Bon appetit!