Dumplings with raw potatoes - more good, less fuss. Recipes of dumplings with raw potatoes and bacon, minced

Dumplings with raw potatoes - more good, less fuss. Recipes of dumplings with raw potatoes and bacon, minced

Dumplings are a traditional dish of Slavic peoples, which has long acquired the status of a national treasure.

There are still disputes over who actually owns the authorship.

Whatever it was, but dumplings love everything.

They can be sweet or salty.

It all depends on the filling that is used. Dumplings are cooked with berries, fruits, cabbage, potatoes, meat by-products and other fillings.

Dumplings with raw potatoes - the basic principles of cooking

For traditional dumplings, the filling is made from boiled potatoes. It is cleaned, washed, boiled and kneaded with mashed potatoes. But today we will talk about dumplings stuffed with raw potatoes.

To taste, such dumplings resemble potato pancakes, only boiled.

For dumplings with raw potatoes knead unleavened dough. It is made on water, kefir, milk or other fermented milk products. Cooking dough is easy. The main condition is to knead it thoroughly so that it acquires a smooth, uniform consistency.

Potatoes for the filling are peeled, washed and ground. It can be grated or finely chopped. Leave the potatoes for a while, then squeeze well. To the potatoes add chopped onion, bacon or minced. The filling is salted, seasoned with spices and stirred.

The dough is divided into small pieces, each rolled into a thin circle. In the middle lay out the filling of raw potatoes and carefully pinch the edges.

Boil the dumplings in lightly salted water. Then remove them with a slotted spoon and mixed with onion or butter.

Recipe 1. Dumplings with raw potatoes


two glasses of drinking water;

ground black pepper;

Wheat flour;

sunflower oil;



five potatoes;

butter - 80 g

Method of preparation

1. Knead the unleavened dumplings dough. Pour drinking water into the bowl, add a pinch of salt and a chicken egg. Mix well. Gradually add sifted flour. Stir with a spoon first, and then knead the stiff dough with your hands. Cover the finished dough with a damp towel and let it rest for 20 minutes. Due to this, the dough will become more elastic and uniform. 2. While the dough comes, prepare the filling. Peel the potatoes, wash them well, dry them lightly and rub them into fine chips. Salt and leave for five minutes. After this time, squeeze the potatoes well and add soft butter to it. Stir well until mass begins to form a ball.

3. Peel the bulb and finely chop. Add sunflower oil to the pan and heat it. Put the chopped onion in it and fry it until golden.

4. Sprinkle the table with flour and roll the dough into a thin layer. Using the glass cut circles. Collect the trim. Put the stuffing on each circle and carefully seal the edges.

5. Place a pot of water on the stove. As soon as the water boils, put the dumplings in it and mix immediately. Boil over moderate heat to warm the potatoes and dough evenly. Cook the dumplings, stirring occasionally, until they float to the surface. Take them out with a skimmer, put them in a bowl, add butter and onions and mix. Serve with sour cream.

Recipe 2. Dumplings with raw potatoes and onions


half a kilo of flour;

extra salt;

two eggs;

red and black ground pepper;

incomplete glass of drinking water;

sunflower oil;

salt - 6 g;

two heads of onion turnips.

Method of preparation

1. Sift flour into the bowl. Make a recess in the center and drive two eggs. Dissolve the salt in warm water and pour in the flour. Knead steep, elastic dough. Divide it in half. The pieces are wrapped with film and left to rest.

2. Clean and wash potatoes. Onions free from husk, rinsed and finely crumbled.

3. Grate potatoes on a coarse grater. We shift it into a bowl, sprinkle lightly with salt and leave for five minutes. Then carefully squeeze and combine it with chopped onions. Season with salt, pepper and mix.

4. Roll the dough into the reservoir, a little thicker than usual dumplings. With the help of glass cut round cakes. We put the stuffing on each and tightly pinch the edges. Thus we act with all the cakes. Sculpt the dumplings until the filling is over. 5. Pour drinking water into a large saucepan and place it on the stove. As soon as it boils, salt and add 50 ml of sunflower oil. We put dumplings into boiling water and mix it immediately. Boil, occasionally stirring, until they float to the surface.

6. Peel the onions, cut them into half rings and fry until golden brown in sunflower oil.

7. Take out the dumplings with a slotted spoon, transfer them to the frying pan and fry for about three minutes. Serve dumplings with adjika, sour cream or ketchup.

Recipe 3. Dumplings with raw potatoes and cracklings



flour - 450 g;

salt - pinch;

drinking water - 200 ml.


medium sized potatoes - 4 pcs .;

finely ground salt;


For greaves - 150 g of village lard.

Method of preparation

1. In a deep bowl, mix the egg with salt. Pour in drinking water and mix. Pour half the flour and mix until smooth with a spoon. Gradually add the remaining flour and knead rather steep, uniform dough, which should not stick to the palms. Put the finished dough in the bag and leave to rest for half an hour. After this time, crush the dough again and return to the bag.

2. We release the potato from the peel and three on a large segment of the grater. Leave it in a bowl, so she gave the juice. Peeled onions finely shred.

3. Drain the potato juice and squeeze it slightly. Put the onion to it, salt and mix.

4. Remove the dough from the bag. Cut off a piece and form a thin sausage from it. Cut it into small pieces. Each thin roll out and put in the center of the filling. It is better to take it with a fork so that the filling is without juice. Gently connect the edges and tightly compress them. While making dumplings, put a large pot of water on the stove.

5. Cut the lard into cubes and place it in a preheated frying pan. Fry until the pieces of fat are covered with a golden crust.

6. Dumplings dipped in small portions in boiling, lightly salted water and boil, stirring occasionally, until they float to the surface. We take out them with a slotted spoon in a bowl, add greaves with fat and mix. Served with sour cream sauce.

Recipe 4. Dumplings with raw potatoes and bacon


one and a half kg of potatoes;

700 g dumplings dough;

200 grams of fresh lard;

salt, fine and black pepper;

two onions.

Method of preparation

1. Knead the dough according to any recipe you are used to. But it is worth remembering that it should be a little steeper than for ordinary dumplings. Therefore, when kneading add a little more flour than usual. Put the dough in the bag and put it in the fridge.

2. Potatoes are cleaned, washed, and minced. We spread in a separate bowl. Peeled onions and lard are also ground in a meat grinder. Drain the juice from the potatoes and mix it with spices, bacon and onion. We take small portions of mince, squeeze and shift to a sieve. Leave for a quarter of an hour, after which we tip it in a bowl.

3. Roll out the dough on a floured table and cut out round cakes with a glass. In the middle lay out the filling and connect tight edges. Boil in boiling, salted water until done. We take out with a skimmer on a plate, put a piece of butter and mix. Served with tomato sauce or sour cream.

Recipe 5. Dumplings with raw, chopped potatoes and pork layer



water - 150 ml;

salt - 6 g;

two eggs;

flour - 450 g


half a kilo of potatoes;

pork layer - 250 g;

black pepper;


finely ground salt.

Method of preparation

1. Slide flour on the table. Make a recess, drive an egg into it, pour in water and knead the stiff dough, gradually adding flour. We shift it to the package and leave for half an hour.

2. Cut the pig layer into small cubes. Clean, wash and chop the potatoes as small as possible. Chop onion finely and fry until ruddy.

3. In a bowl, mix the chopped layer with potatoes and fried onions. Salt, pepper and mix again.

4. Divide the dough into several pieces and roll each into a layer. Glass cut circles. On each put the filling and carefully fasten the edges. 5. Boil the dumplings in lightly salted water. As soon as they come up, cook for another three minutes and get them with a slotted spoon. Add butter to the dumplings with raw potatoes and mix.

Recipe 6. Dumplings with raw potatoes and minced



700 g of flour;


6 g sugar;

50 ml of yogurt;

6 g of salt;

100 g butter;

500 ml of drinking water.


400 g minced meat;


6 potatoes;

2 cloves of garlic;


onion head.

Method of preparation

1. Melt butter. Pour it into a deep bowl, add sugar, drinking water, salt and bring to a boil on the stove. Remove from the heat, add 300 g of flour and stir. Cool it down.

2. Peel and chop the garlic and onion in a blender. Add the garlic-onion mixture to the mince. Remove the rind from the potato and grate the vegetable on a fine grater. Leave for ten minutes and press. Add the minced potatoes and mix well.

3. Pour the yogurt into the cooled dough, beat the egg and mix. Pour the remaining flour and knead the dough. It should not stick to hands. Divide the dough into several pieces. Make a sausage out of each one and cut it into centimeter pieces. Roll them in flour and roll them into not too thin cakes. Place the stuffing in the center and close the edges carefully.

4. Boil the dumplings until cooked in salted water and remove them with a slotted spoon. Add a piece of butter to them and shake.

Recipe 7. Dumplings with steamed potatoes and steamed wild garlic


800 g of flour;


a glass of mineral water;

sugar - 10 g;

two eggs;

sunflower oil - 80 ml;

raw potatoes - 700 g;

wild garlic - 100 g;

salt and spices;

butter - 150 g

Method of preparation

1. Flour the flour on the table, in the middle, pour in mineral water, add vegetable oil, egg, sugar and salt. Knead the dough well, wrap it in plastic and let it rest for half an hour.

2. Peel the potatoes, wash and crumble. Pour a spoonful of vegetable oil into the potatoes, salt and pepper and mix. 3. Go through and wash the ramson. Drain it on a towel and chop finely. Add the ramson to the potatoes and mix.

4. Cold butter butter cut into cubes. Make a sausage from dough and cut it into pieces. Each roll out, in the middle lay out the stuffing and a piece of butter. Edge carefully close up.

5. Place on a steamer and boil for 50 minutes. Transfer the finished dumplings into a bowl and pour over the ghee.

Dumplings with raw potatoes - secrets and tips

  • Leave grated potatoes for a few minutes, then be sure to squeeze them well. If this is not done, the filling will be liquid.
  • Do not put too much stuffing, otherwise the dumplings may fall apart during the cooking process.
  • If you make a lot of dumplings, divide the dough into several pieces. While using one, wrap the rest in a film so that the dough does not weather out.
  • Cook the dumplings with raw potatoes over moderate heat, so that the potatoes can boil well.
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