Dumplings – a troublesome dish, but incredibly delicious. If you make them yourself instead of relying on factory foods, your family will love to eat for a long time. However, there are some secrets, tricks and secrets, even when they are seemingly primitive dumplings with potatoes and onions. The stuffing recipe may vary: add the garlic, cracklings, bacon, mushrooms, minced various meats, cheese, herbs… With the test is also not going smoothly – its composition is usually very simple, can be supplemented with "unplanned" components – and cook foaming at the mouth to prove that without these components can not do. Let's try to understand the diversity that represent the vareniki with potatoes and onions. The recipe on the taste of your own choosing.
Some of these elementary, simple, and some really been tested for centuries. List all in a row:
Before you can make dumplings with potatoes (and any other fillings), you need to provide them with cover. That is the test. It is little more than a glass of warm (body temperature) water and a pound of sifted flour. Half the number of its osypaetsya in water together with two spoons of starch and a spoon of salt. After stirring with a spoon gradually vsypaya the remaining flour; the dough is made carefully to elasticity. Then it is wrapped in foil and hiding it in the fridge for a third hour. Only then can you begin to sculpt dumplings with potatoes. Dough recipe offered here can be considered as basic: add some more soda and other chefs – eggs. However, without these ingredients you get a delicious and strong “package” for dumplings.
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Now we will talk about different types of toppings. Let for the beginning will be the most simple dumplings with potatoes and onions. The recipe advises to pounds of the tubers to take a couple of big follicles, but it is a matter of taste: you like fried – do more of it. Potatoes cooked cleaned; cutting should only be the case if it is very large. Boil potatoes until until nakalyvanii plug will not easily fall apart into halves. In parallel on vegetable oil fried to a strong brown finely chopped onion. Here, his number is listed with a reserve: it is assumed that half will go to the pouring of ready-made dumplings. Made from a boiled potato is mashed potatoes; with or without milk – depends on whether you are fasting. Salting it is necessary in the process of kneading. Before ‘farshirovannye” dumplings mashed potatoes mixed with fried. All you can proceed to the creation of culinary masterpiece.
Those who have no time for the laborious process of sculpting, you can make a quick (aka “lazy”) vareniki with potatoes and onions. The recipe is simple: boiled tubers preroute with salt but no butter or milk; mixed with fried (it is also possible for the uniformity of flow through the blender); in the slightly cooled mass driven two eggs (six large potatoes), gradually vsypaya about half a Cup of flour-until you get quite stiff potato dough. Him slipping the harness, which is cut crosswise into slices (if desired, you can figuratively make). Next – as usual dumplings: drop in boiling water for three minutes or four, are removed by the skimmer.
A Very interesting way to make dumplings with potatoes raw. For him, per kilogram of tubers taken 150 grams of fat – raw or salted – and two fresh onions. All the products are ground in the grinder (first potatoes, which should squeeze the excess juice). Before you add some salt, you have to try the stuffing: salty bacon very actively gives it to her. The process of sculpting and boiling does not differ from other options, just time for cooking so I have to take a few more.
If you have decided to make dumplings with potatoes and cabbage, decide which one you will choose latest vegetable-fresh or pickled. First and foremost it will affect the cooking time – with fresh cabbage dumplings will cook a little longer. But the main thing – the sense of taste. With sauerkraut, the dish turns out more vibrant and crisp stuffing, but not everyone likes boiled salted cabbage. If you choose a fresh vegetable, while fighting (the end of) season it with lemon juice or diluted vinegar. And don't skimp on the condiments – and then dumplings with potatoes and cabbage will become more vibrant in taste. If staying on sauerkraut, try it in advance: if the cabbage is too acidic, it will also have a little put out, maybe even with added sugar. Or mix shinkovannuyu fresh and pickled.
Suppose you are stopped for a pickled version. In this case, the stuffing that goes into the dumplings with potatoes and cabbage, is as follows:
Then – standard: stuffing expands on rolled out circles or cut into squares (depending on what dumplings you want to – triangular or semicircular), the edges of saleprivate, dumplings are cooked and pour onion fried or melted butter.
A Very interesting recipe from close neighbors! Very delicate dumplings with potatoes and onions. The recipe is complemented by a not very wet cottage cheese. A pack of the product is rubbed through a colander. Five potatoes is mashed potatoes, large white onion and crushed pripuskaet in vegetable oil. All components are blended, flavored with pepper salt; to season stuffing more and smaller chopped dill. The result is a very tasty dumplings with potatoes. Pour the finished product is better, not fried, and melted butter. And if in the sour cream dip, and all good.
A Consistently popular are homemade dumplings with potato and liver. The stuffing consists of a puree made from three or four large potatoes and a third of a kilogram of pork liver. You can take and chicken, but she's far too delicate a structure – the filling will turn out watery. The liver is cooked and passed through a meat grinder. Roasting at this time is not done – it is replaced with finely chopped dill and onions-a feather. All components are blended, flavored with beef unfolds on the rolled out pieces of dough, molded dumplings, are cooked and are eaten with mayonnaise or sour cream.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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