I really like aromatic hot dumplings with potatoes with sour cream or with fried onions. Just a jumble. Unfortunately, the purchased semi-finished products have not at all the taste that you expect. So it’s better not to be lazy and prepare dumplings for good for yourself and your family.
The cooking process is not so complicated, the main thing is practice. If you cook them once a week, then stick 100 dumplings for you will be a trifle. But it's worth it.
From one portion of the dough I got 1.5 kg of dumplings. On average, 30 pieces. But the amount is very relative, because each sculpts a dumpling in its own way.
If you are fasting, then dumplings with potatoes are perfect for this period. If you are not fasting, then add 1 egg to the dough, it will be denser and tastier.
Ingredients:
Water - 1 cup;
Flour - 3.5-4 cups;
Vegetable oil - 3 tbsp. l .;
Salt - 1 tsp;
Potato - 700 g;
Onion -1-2 pcs.
Recipe:
First, let's start making the dough. Everything is simple here, you prepare the dough with water or milk, with or without an egg, it is important to remember that all products must be at room temperature.
So, in a convenient bowl, sift the flour and pour warm water.
Add vegetable oil and salt.
Knead the dough, first in a bowl, then on the table. The dough should not stick to your hands. It should be flexible and well kneaded. So ask men to help you. And if you have a bread machine, entrust the batch of dough to this assistant.
After kneading, the dough should rest for about 40 minutes. This is important, if you immediately start making dumplings, the dough will crack when frozen, and it will most likely break when cooked.
Before you start kneading the dough, peel the potatoes and put it to boil in salted water.
When the potatoes begin to boil, detect 20 minutes. During this time, the potatoes should be cooked. We’ll check readiness with a fork - it’s easy to pierce, so it’s ready. Drain the potatoes into a separate container. And mash the mashed potatoes adding a decoction. It is good to add chopped dill to the potatoes.
Now you can make dumplings. Roll out the dough in 2-3 mm thick and cut out a glass or a mug of mug.
Put about 1 teaspoon of mashed potato on each circle.
We pinch the edges. For decoration, we make a pigtail. We delay a little dough and wrap it.
Ready-made dumplings can be cooked right away, and then don’t freeze something that will not be eaten. Put the dumplings in one layer on a tray or board and put in the freezer. After 4-5 hours, dumplings can be transferred to a bag. If you put them all at once in a package, they will freeze with one big lump.
We cook dumplings for 8-10 minutes after boiling water. You do not need to salt water, since the dough is already salty. While the dumplings are boiling, cook the onion.
Serve the dumplings hot! Enjoy your meal.
Servings Per Container - 5
Cooking time - 40 minutes
Per 100g:
Squirrels - 3.92
Fats - 2.5
Carbohydrates - 31.77
Kcal - 163.67
