Dumplings with potatoes and salted lard. Cooking dumplings with bacon and potatoes

Dumplings are different, but they are all very satisfying and beneficial, since they are half dough and are filled mainly with vegetables, berries or cottage cheese.

All of these products are inexpensive and can be found in every home.

And if sweet dumplings are not to everyone's taste, then certainly no one will refuse flour products with potatoes and bacon.

This Ukrainian dish is loved by many.

But how do you do it?

Dumplings with potatoes and lard - general cooking principles

The simplest version of the dough is unleavened (dumplings) made from water, salt and flour. You can add an egg or some butter. But sometimes dumplings are kneaded in milk, kefir, sour cream is added or brewed with hot water. After kneading, the dough should be left to stand for 20-30 minutes. It will become softer, more elastic, and easier to work with.

For the filling, you can use raw potatoes or boiled mashed potatoes. Lard is used mostly fresh, but you can also take salted. It is simply twisted in a meat grinder or cut, you can lightly fry it. Also, onions, garlic, mushrooms and other vegetables can be added to the filling.

How can dumplings be made

1. A special form. Two layers of dough are rolled out. The first is laid on a mold with holes. Put the filling in the grooves, cover with a second cake and roll with a rolling pin.

2. Manually with a glass. Rolled seam, squeezed glass of circles, each put stuffing, zaschipyvaem edge.

3. Manually from a tourniquet. Roll out the dough with a long sausage, cut into washers, dip each in flour, roll out the cake, put the filling and connect the edges.

Recipe 1: Dumplings with raw potatoes and bacon

To prepare such dumplings with potatoes and lard, you do not need to cook mashed potatoes. Minced meat is made on the basis of raw root vegetables.

300 grams of fresh lard.

1. Knead ordinary dumplings dough. To do this, we mix the egg with salt, diluted with water, pour the sifted flour and makes a sharp com. Cover with an inverted bowl and let sit for half an hour. During this time, you can prepare the filling.

2. Peel potatoes, three on a fine grater or pass through a meat grinder. Put in a colander to drain the juice.

3. Grind the bacon too. You can use a meat grinder or blender.

4. Combine with potatoes, add salt and pepper. You can add chopped greens or some dried leaves to the minced meat.

5. We cut the dough, make dumplings. The methods of sculpting are described above, we choose any.

6. Boil in salted water for 5-6 minutes after boiling.

7. Cut the onion into cubes, fry until golden brown with the addition of oil.

8. Take out, pour with oil and fried onions, mix gently.

Recipe 2: Dumplings with boiled potatoes and bacon

A very interesting variant of the dish. To prepare these dumplings with potatoes and lard, you will need to make mashed potatoes. It is advisable to cook in advance so that the filling has time to cool.

800 grams of flour;

200 grams of water.

600 grams of potatoes;

200 grams of lard;

1. Peel the potatoes, cut them into pieces, put them to boil, salt at the end. We drain the water, make mashed potatoes.

2. Cut lard into small pieces, fry for a minute. Add chopped onion and cook together until well browned.

3. Divide fat onion into 2 parts, one ship to puree, stuffing mix and allowed to cool. We leave the second part for filing.

4. Knead the dough out of water with an egg and salt, let it sit.

5. We make dumplings, boil.

6. Put in a cup, add the previously fried bacon with onions, eat the dumplings while they are hot.

Recipe 3: Dumplings with potatoes, bacon and mushrooms

Another option with mashed potatoes. A feature of this recipe dumplings with lard and is potato dough which is kneaded in hot water. And also a very aromatic filling with mushrooms.

2 tablespoons of sour cream;

30 grams of oil;

500 grams of potatoes;

300 grams of lard;

100 grams of onions;

200 grams of mushrooms.

1. Sift flour, add salt, sour cream, butter and pour in a glass of hot water. Stir and leave for 20 minutes.

2. We clean the potatoes, boil, make mashed potatoes.

3. Salo cut into several pieces, lightly fried in a frying pan, heated with so little fat. We take out the pieces.

4. Fry mushrooms in a pan, add onions and cook together.

5. Fried lard previously twist through a meat grinder, and connect with a mushroom sauce mass. Salt minced meat, pepper, cool.

6. We take out our dough, cut, make dumplings.

7. Boil in salted boiling water for 3 minutes. Serve with sour cream, herbs.

Recipe 4: Dumplings with potatoes, lard and garlic

A variant of very aromatic dumplings with bacon, raw potatoes and chopped garlic. And also a recipe for a delicious sour cream sauce that also goes well with dumplings. Cooking any dough, you can follow one of the recipes described above.

500 grams of dough;

700 grams of potatoes;

4 cloves of garlic;

250 grams of raw bacon;

200 grams of sour cream;

4 cloves of garlic;

5 sprigs of parsley;

2 spoons of ketchup;

1. Rub the potatoes, slightly squeeze the juice, add the twisted bacon and chopped garlic. Season the minced meat with spices.

2. Take the previously prepared dough and make dumplings with potato filling.

3. Boil the formed products for 5-7 minutes. We take out, grease with butter.

4. For the sauce, chop the parsley with garlic, add salt and grind the aromatic mass well with a pestle to make the juice stand out. Mix with sour cream, ketchup and the sauce is ready!

Recipe 5: Baked dumplings with potatoes and lard

Recipe for a delicious dish made from dumplings with bacon and potatoes. We cook them according to any of the above recipes, but you can also take purchased ones.

500 grams of dumplings;

150 grams of bacon;

150 grams of cheese;

120 grams of sour cream;

1. Boil the dumplings for a minute, take out, put in a bowl and cool.

2. Fry small pieces of onion with butter.

3. Cut the bacon into cubes, also send it to the onion, lightly fry.

4. Lubricate the mold, lay out the dumplings.

5. Fill the voids with fried onions and bacon, just lay the leftovers in a layer on top.

6. Lubricate with sour cream, you can add a little salt and season with black pepper.

7. Three cheese, sprinkle on the prepared dish and bake for 10 minutes until golden brown. If the dumplings are cooked from raw potatoes, then you can hold them in the oven for a little longer.

8. Serve the dish hot, it goes well with fresh tomatoes, cucumbers, cabbage salad.

Recipe 6: Dumplings with potatoes and lard in a pan

It turns out that dumplings can be cooked not only! They are delicious when fried with bacon. For this dish, you can use raw dumplings, but it is better to boil them a little. Previously cooked and half-eaten dumplings are also good.

300 grams of dumplings;

50 grams of lard;

40 grams of milk;

1. Boil the dumplings for 1-2 minutes. We take out from the broth.

2. Cut bacon into cubes, fry until light crust. Add onion and fry together.

3. Put the dumplings in a frying pan, cover and cook for 2-3 minutes. Turn over periodically. Can be fried for longer, until crisp.

4. Beat eggs with milk, salt, pepper, put any seasonings at your discretion, you can add chopped greens.

5. Pour the fried dumplings with bacon with an omelette, cover, remove the heat to a minimum and cook for 2-3 minutes until the egg is completely set. No need to stir.

Recipe 7: Dumplings with potatoes, lard and cabbage

For the filling, it is better to use sauerkraut, with which the taste of dumplings is more interesting. But if it is not there, then you can also fry fresh.

120 grams of water;

380 grams of flour;

400 grams of potatoes;

200 grams of lard;

300 grams of cabbage;

1. Immediately knead the dough of their water with egg and flour, do not forget to salt. We put it in a bag and leave it on while preparing the filling.

2. Make mashed potatoes from peeled and boiled potatoes, salt a little, as sauerkraut is usually salted.

3. Twist the bacon, send it in mashed potatoes.

4. Squeeze the cabbage from the brine and fry in a skillet with two tablespoons of oil, you can take melted fat.

5. Mix mashed potatoes with cabbage, stir, add a little pepper.

6. We take our dough out of the bag, make dumplings.

7. Boil in the classical way in salted water for 3-4 minutes. Then you can fry with butter. Serve with sour cream.

Recipe 8: Dumplings with potatoes and lard steamed

The steam cooking method preserves the beautiful shape of dumplings with potatoes and bacon. It also preserves the taste of the dough, which we will prepare with kefir for this recipe. It will turn out to be very delicate, airy.

200 grams of kefir;

For the filling, you need 600 grams of potatoes and 250 grams of lard, spices.

1. Beat an egg with salt with a fork, add kefir, butter and flour. Knead the steep dough, leave to rest for 30 minutes.

2. Peel the potatoes, pass them through a meat grinder with a coarse mesh. We wring out.

3. Lard is also passed through a meat grinder, add to the potatoes. Salt minced meat, pepper, you can add a little garlic or chopped onion.

4. We make dumplings. The size can be of any size, nothing will break apart for a couple and even large products can be made.

5. Put on a steamer pan, but not close to each other. You can use a pressure cooker, a slow cooker.

6. Cook for 10-15 minutes after boiling water. If you decide to steam the products with mashed potatoes, then 5 minutes is enough.

Any greens can be added to the potato filling. Dumplings will not only be tastier, but also much more aromatic.

The remaining dumplings can be frozen, and not only raw, but also ready-made. Then they are simply boiled or fried in a pan. Can be baked in the oven with various additives, as in one of the recipes above.

Potato dumplings are often served with fried onions. It is better to use butter or refried pieces of bacon for him, it will turn out much more aromatic.

The dough will be softer and easier to work with if you add a little vegetable oil to it during kneading. You can put a spoonful of fatty sour cream.

The thinner the dough is rolled out, the tastier the dumplings will be. From thick cakes, they turn out to be dull, the joints are poorly boiled and remain moist.

The larger the cooking pot, the less chances for the products to stick together or sour from prolonged boiling. Never save on the amount of water, and take more containers.

I suggest you prepare a dish of Ukrainian cuisine - dumplings with potatoes and bacon. Of course, this dish is far from dietary, but sometimes you can pamper your relatives with such a hearty yummy. The dumplings are delicious, and with crispy fried onions, they are delicious.

So, let's prepare dough for dumplings according to your favorite recipe (I made it). Now let's get down to stuffing. Potatoes, bacon, onions, salt and pepper - that's all we need.

I decided to try a new way of making the filling for myself - from raw potatoes. Peel the potatoes, grate them on a fine grater or twist them through a meat grinder. Twist half of the bacon too.

Mix, add salt and pepper.

Let's start sculpting dumplings. I do the middle ones, with a nice wavy scallop, as my grandmother taught.

Cut the other half of the bacon into small cubes.

Put the pan on the fire, put the bacon into it. Let's wait until the bacon begins to melt and becomes transparent.

Send finely chopped onion to the bacon, fry until golden.

Boil water in a saucepan, do not forget to add salt. Lower the dumplings, stir gently and cook for 8-10 minutes. Serve dumplings with potatoes and bacon, pouring fried onions with cracklings. Sour cream can be served separately. Bon Appetit!

To be honest, I liked the dumplings stuffed with mashed potatoes and lard more. Although stuffed with raw potatoes and lard, they are also very tasty! Help yourself!

Have you ever eaten dumplings with raw potatoes? I'll show you the recipe with the photo. I strongly advise you to try it. What I like about such a dish is that the potatoes do not need to be boiled, and therefore the dumplings can be made quite quickly.

Their taste is completely unusual and differs from dumplings with pounded meat, it is so rich - potato and bright. Many people, once having tried dumplings with raw potatoes, refused others altogether.

When I learned about them for the first time, I immediately fell in love.

Step-by-step recipe with a photo of dumplings with raw potatoes

I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed with only potatoes and onions. Using this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe step by step from the photo.

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

• potatoes - about 4 pieces of medium size

• onion - 1 piece
• salt, pepper to taste
• dough for dumplings
• sour cream for serving.

Potatoes are preferable to take young, they are easier to grate, and there are no poisons in them, and undoubtedly tastier. Although I also use old potatoes in winter.

I will not dwell on the preparation of the dough. I make dumplings dough in water with an egg as usual. I already wrote about it in the article about dumplings with cherries. You can cook in any way you like.

I make dumplings with raw potatoes without lard. And they often add it. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is lying down, prepare the filling.

Step 1. First of all, let's take a look at the onion. Peel the onions, chop finely, you can lightly fry them in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and rub them on a coarse grater.

Step 4... Salt and pepper the potatoes, put onions. Mix and start sculpting dumplings.

Step 5. Everyone probably knows how to make dumplings. I first roll the dough into a sausage, cut into pieces, and then roll each into a circle. I have already shown this process in the photo both in dumplings with cherries and in manti.

I put the filling with a teaspoon and pinch the edges.

Step 6. We are waiting for the water to boil in the saucepan, add some salt to it and lower our dumplings. I carefully go under them with a slotted spoon so as not to stick to the bottom.

How much to cook dumplings with raw potatoes? Usually I never time out, whether they are with raw or boiled potatoes, with cottage cheese or something else. My mother also taught me: as the dumplings float up, so they are practically ready. If you overdo it, the dough will boil down.

Yesterday I did them again and specifically drew attention to the time. From the moment the dumplings were lowered into the pan, the water, although it did not boil immediately, was still in progress, and as soon as the water boiled and the dumplings surfaced, it was clear from the appearance of the dough that it had been cooked. In total, this is 10 minutes.

Step 7... We spread the dumplings with a slotted spoon on a plate, serve with sour cream or whoever loves with what. I sometimes water with frying onions in vegetable oil.

Here they are in the photo. Steam from hot dumplings blurred the background a little.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again, because there is another way to prepare potatoes.

You can not grate it, but cut it into small cubes with a knife. I often put this in stuffing for pies with meat, and always in manti.

Place the chopped potatoes in a colander to drain the juice.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it is more convenient to wrap it in dough, but cut the potatoes faster and do not need to squeeze it. And the taste is not particularly different. In general, try to cook dumplings this way and that.

Potatoes with bacon

Dumplings with raw potatoes and bacon are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork fat, onions are most often scrolled through a meat grinder. But it seems to me that it is still better to grate potatoes and lard. When adding salt to the filling, do not overdo it, keep in mind that there is already salt in the salted lard.

Potatoes and cabbage

You can also add sauerkraut to the raw potato filling. Fresh cabbage is not very suitable here, since it will need to be stewed first, and this is a different recipe, then boiled potatoes will also be required.

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be chopped and fried in a pan with onions.

Potatoes with cheese

You can also get a tasty treat if you mix raw potatoes with grated hard cheese.

That's all about the dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

Calorie content: Not specified
Cooking time: Not indicated

Dumplings with raw potatoes and lard according to this step-by-step photo recipe always turn out delicious and juicy. Therefore, we always prepare them in large quantities, so that they will last for several days.

Ingredients:

- flour - 2 kilograms;
- eggs - 2 pieces;
- water - 1.25 liters;
- potatoes - 1.6 kilograms (I weighed peeled potatoes);
- unsalted lard - 300 grams (I weighed the lard after I separated the skin);
- onion - 1 piece;
- salt and ground pepper.

Recipe with photo step by step:

1. We take all the necessary products for making dumplings with raw potatoes and.




2. Place the peeled potatoes in a saucepan and cover with cold water so that the water covers all the potatoes. You do not need to salt the water. As soon as you see that the water is about to boil, remove the pan from the heat and drain the water. The main thing here is not to miss the moment, because you cannot bring the water to a boil, otherwise the filling will turn out to be dry. Set the potatoes to cool.



Pour out the flour
3. While the potatoes are cooling down, prepare a dough for dumplings with raw potatoes. To do this, pour the flour into a saucepan, or a large bowl or bowl. But you do not need to pour out all the flour. Leave 50-100 grams to roll over the ready-made dough.




4. Make a small depression in the flour and break the eggs into it.






5. Season with salt to taste.




6. Now add water to the flour.




7. First stir the ingredients directly in the saucepan, and when you stir well enough, dump the dough out of the pan and knead it thoroughly on the table. Add some flour if necessary. You should have a tough dough that doesn't stick to your hands.




8. Divide the finished dough into several parts, put each part in a plastic bag and put all the bags in the refrigerator. While the dough is cooling, prepare the filling for the dumplings from potatoes and lard. To do this, take the cooled, onion and lard without the skin. Scroll through all the filling ingredients in a meat grinder.






9. Season to taste with salt and pepper. Then mix thoroughly.




10. Take one piece of dough out of the refrigerator, roll it out and cut out with a glass of juices. If the juices turn out to be too thick, then roll them with a rolling pin to the desired thickness.




11. Place the filling on the juicy side.




12.Now slap the filling with the filling in any way convenient for you. I slapped raw potato dumplings like regular dumplings.




13. In this way, make dumplings from all the dough and filling. There will be a lot of dumplings from the amount of ingredients that we used for cooking, so put the dumplings that you will not cook right away in the freezer.
Now let's cook the dumplings. To do this, pour water into a saucepan, add a little salt. As soon as the water boils, put the dumplings in a saucepan, stir. After the dumplings float up, mark for 3-5 minutes, then remove the dumplings with a slotted spoon.




14. Serve with raw potatoes with anything, such as sour cream. Bon Appetit!

Description

Dumplings with potatoes and bacon- the most satisfying and delicious dinner. And you don't need any meat when there is such a dish. Believe me, making dumplings at home is very simple. And they will be much tastier than store-bought ones. If you are cooking for the first time, then we will be happy to tell you how to cook dumplings with potatoes and lard, how to knead the dough for them, how to shape the products.

Our step-by-step photo recipe will clearly demonstrate each stage, and you will overcome everything with ease. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, lard is generally a classic product of Ukrainian cuisine, combined with most of the national dishes. It remains only to choose a suitable side dish - and we start cooking.

Ingredients

• 
  (2 pcs.)
• 
  (1 tbsp.)
• 
  (500-600 g)
• 
  (500 g)
• 
  (1 PC.)
• 
  (100 g)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

We will prepare all the necessary ingredients.



Let's prepare a dough suitable for dumplings. This is one of the most important steps, as it is very important not to overdo it with flour. Add too much of it and the dumplings will already be dry and hard. Therefore, we sift flour onto a clean tabletop, this will saturate it with oxygen. Add water and a single chicken egg in portions. We knead the dough without exerting too much physical strength. Otherwise, the dumplings will again be tough. We form a ball from the dough, sprinkle with flour and let it brew.



Nothing new with potatoes. We wash and clean it, cut it into large pieces and cook in salted water until tender. We prepare mashed potatoes in the usual way with the addition of low-fat milk or even water. We will have fried lard cracklings anyway; these dumplings will not tolerate even more fat.



Let's move on to the cracklings. Cut the entire available piece of bacon into long thin strips. We take a frying pan with a tight bottom, heat it up with vegetable oil. We spread the bacon and fry until golden brown. Add finely chopped onions. Stir and fry until tender. The onion should be crunchy, not mushy.



After about 40 minutes, the dough is sufficiently infused and can be rolled out. Roll out the dough on a clean tabletop, after sprinkling it with flour. Cut out round shapes using a glass or jar.



Put a heaped teaspoon of potatoes on the round shape of the future dumpling and wrap it, starting from the middle. We make all the dumplings.



Boil water in a deep saucepan, salt. Lower the dumplings and cook for 10 minutes. Put the finished dumplings on a plate, sprinkle with cracklings, chopped herbs, your favorite seasonings and serve. Dumplings with potatoes and lard are ready.



Bon Appetit!