It’s interesting to try traditional dishes in different variations. For example, boiled mashed potatoes are used as a dough filling. But as an alternative to the Asian “manti”, another version of the food arose - dumplings with raw potatoes, which are not inferior in taste to their eastern “relative”. The difference between them is that “manti” with coarsely chopped potatoes are steamed for 40 minutes, and dumplings with finely grated potatoes are steamed for 15 minutes in boiling water (this is much longer than the usual version with boiled root vegetables). Since the cooking time is increased, a chicken egg is added to the dough, so the dumplings can withstand prolonged heat treatment.

Taste Info Dumplings, dumplings

Ingredients

• Potatoes (medium size) – 4–5 pcs.;
• Wheat flour – approximately 800–900 g;
• Water – 200 ml;
• Egg – 1 pc.;
• Butter – 70 g;
• Greens (dill, parsley) – 6 sprigs;
• Salt, pepper, ground coriander - to taste.

How to cook dumplings with raw potatoes

Combine the sifted flour and salt in a large container.

Form the flour into a mound with a hole at the top. Break an egg into the cavity (you can use 2 pieces).

Add warm boiled water. You can add a tablespoon of vegetable oil. Then, when cutting the dough, you will not need flour to sprinkle the board.

Knead the dough with your hands. The result should be a homogeneous, plastic, smooth mass. Its thickness can be adjusted by the amount of flour. Cover the bowl with the dough with a clean cloth and set aside for about 20 minutes.

Now get to the potatoes. You should not grate all the vegetables at once, because they will darken. Take 2 peeled potatoes and chop them using a cheese grater, food processor or meat grinder (like potato pancakes). Squeeze out the resulting juice. You can mince root vegetables together with a small onion (cut into several parts), then the potatoes will darken less.

Add salt, pepper, finely chopped herbs, and butter melted in a water bath (half a portion) to the resulting mass. Mix thoroughly. Instead of butter, you can use smoked lard, minced in a meat grinder.

Roll out half the dough on a board and cut out circles with a mold (if you don’t have a special device, you can make circles using a thin-walled glass or a durable glass wine glass). Another way to prepare the dumplings: divide the dough into portions, and then roll each of them into a circle. Place a teaspoon of the prepared potato mixture in the center of each tortilla. Try to do everything as quickly as possible, without distractions, so that the potatoes do not have time to darken.

Pinch the dough pieces along the edge so that the filling is inside. Shape the border as desired. Experienced craftswomen fold the edges of the dough in the form of a rope. This does not affect the taste of the dish, but gives originality to the appearance. Although, an elegant “frill” also looks good.

The resulting dumplings with grated potatoes can be frozen for future use or immediately brought to readiness in salted boiling water (and then repeat steps 5-8 with the second half of the dough). Cook the semi-finished products after floating to the surface for 10 minutes, turning with a spoon (slotted spoon), not allowing them to stick to the walls or bottom of the pan. Place the finished products in a colander and let the water drain.

Serve homemade dumplings with herbs, sour cream, tartar sauce or sprinkle the dish with onions fried in vegetable oil. Bon appetit!

Hello friends, I recently caught myself thinking that I haven’t cooked dumplings for a long time. I decided to fix this issue and make dumplings with potatoes and cheese.

If it happens that, for example, we sometimes buy dumplings, then the dumplings are no longer available. Just because I don’t like store-bought dumplings in the sense that you don’t feel the filling at all and when they are ready, they look like flounder fish, just as flat. You put fillings in yours from the heart, eat and enjoy.

When I was about to prepare dumplings with potatoes and the filling was almost ready, I decided to add some processed cheese, which was lying so lonely in my refrigerator. So that the cheese would not feel lonely, I sent it to the general company, and in the end I was already preparing potato and cheese dumplings. I had the usual processed cheese of the friendship type, if you think that such cheese is not worthy of your attention, then use the one you like, only from the processed series. It is this cheese that gives a touch of creamy taste to dumplings with potatoes and cheese.

Dumplings with potatoes and cheese can be served with sour cream, butter, or, as in my version, with fried onions. I don’t like dumplings with mayonnaise, so I opt for the previous options.

Dumplings with potatoes and cheese, necessary products:

For the test:

• 1 tbsp warm water
• 1 egg
• Salt to taste
• Flour – 3 tbsp

Filling:

• Potatoes – 7-8 pcs.
• Onions – 2 pcs.
• Vegetable oil – 1-2 tbsp
• Processed cheese – 200 gr (2 pcs)
• Salt to taste

Dumplings with potatoes and cheese, preparation:

Preparing the filling

First, let's prepare the filling, for this we peel the potatoes and boil them in salted water. Fry the chopped onion in vegetable oil until golden brown, set about half aside; we will need it instead of sour cream when we serve the dumplings. When the potatoes are cooked, drain the water (I leave a little at the bottom so that the finished filling is not too dry) and make a puree. Add fried onions and melted cheese, grated on a coarse grater, to the puree. In order to grate the processed cheese without much hassle, I put it in the freezer for 40 minutes, and then it grates very well. Mix all our filling well and set it aside to cool, while we ourselves make the dough.

Preparing the dough

In order to prepare the dough for dumplings with potatoes, take 1 egg, break it into a suitable bowl, add salt and stir a little with a fork, add lukewarm water and a glass. Add two glasses of flour and stir. Sprinkle the work surface with a little flour and place our dough there. Knead the stiff dough. For this we need another glass (total 2 immediately into the dough, 1 for mixing). Cover with a napkin and forget about it for about 30 minutes.

Now we begin to sculpt our dumplings. How? You have three options, or we’ll use a form for this, remember those big round iron ones? I inherited this one. Or roll out a layer of dough and use a glass of a suitable size to cut out blank circles. Or we roll the “sausage”, cut it into small pieces and then roll them into mini flat cakes. I prefer the third option, because I don’t like rolling out large and thin layers of dough.

We put more filling on each piece, no need to feel sorry, we don’t need flounder dumplings. And press down the edges with a fork.

Sprinkle a tray or something else with flour and put our beauties there. Boil our dumplings in salted water.

Mix the prepared dumplings with fried onions and serve while hot.

My grandmother is from the Urals (and that’s where I spent my childhood) and she always made dumplings with raw potatoes. We moved to the Volga, and here no one had even heard of such a dish: for them, dumplings with potatoes are dumplings with mashed potatoes. But this is not at all the same!!! Dumplings stuffed with raw potatoes and onions are much tastier and more aromatic. This is a very simple and satisfying dish. The next day, fried with butter in a frying pan, the dumplings only get better. Believe me, words simply cannot convey how delicious this is. You just have to cook it and try it. And you will simply never want any other dumplings again!!!

Ingredients:

Dough:

• 2 cups (slightly heaped) flour;
• 2 tablespoons vegetable oil;
• 0.5 teaspoon salt;
• 1 cup boiling water.

Filling:

• potatoes - 4 medium-sized pieces;
• onion - 1 piece (large);
• salt.

Lenten dumplings with raw potatoes. Step by step recipe

1. Making the dough for dumplings.
2. In a special bowl (I have a large bowl for kneading dough), sift the flour into a heap, salt it, make a small depression, pour in vegetable oil and boiling water.
3. Stir: you get flour lumps of different sizes.
4. Let it cool a little and knead the smooth dough: first in a cup, and then on the table. If it suddenly sticks, dust the table with flour (literally a tablespoon of flour will do, no more).
5. Cover the dough and let it sit for literally 15-20 minutes.
6. At this time, prepare the filling: very finely chop the onions and raw potatoes. Stir and squeeze out excess juice.
7. Add salt (I also add ground black pepper for taste) right before you start making the dumplings, otherwise the vegetables will give juice.
8. For the same reason, it is better to keep the raw potato filling in a colander so that excess liquid can drain.
9. We make dumplings in a convenient way (my grandmother made them in the shape of a “bonnet”, but I don’t know how to do that, I make them in the usual way).
10. Cook the dumplings with raw potatoes for about 15 minutes until the potatoes are ready (but, by the way, slightly undercooked potatoes are much tastier than overcooked ones).
11. After taking out the dumplings, throw a piece of butter into the bowl (we grease them with vegetable oil during fasting) and shake well (cover the plate with dumplings on top with another deep plate and shake vigorously from top to bottom) so that the butter is evenly distributed and the dumplings do not stick together .

The only trouble: dumplings filled with raw potatoes cannot be frozen raw; they are not suitable for long-term storage - the potatoes darken and the dumplings become very ugly.

Traditionally, dumplings with raw potatoes are served with sour cream (you'll lick your fingers, honestly), and for those who are fasting, onions and mushrooms fried in vegetable oil are suitable (you'll eat your mind). Dumplings that are not finished can be simply fried in butter (or vegetable) oil the next time - again very tasty and a completely different dish. I wish you bon appetit.

The Slavic people are accustomed to treating their family and friends with a traditional dish - dumplings. The product has long been given the status of national treasure. Dumplings are one of every person’s favorite dishes.

The product can be sweet or salty; berries and fruits are used among the ingredients, cabbage or potatoes can be used, or meat by-products can be used. Information was taken from historical information that the dish appeared on the territory of Ukraine.

The Cossacks gave it an unusual name - vareniki, but after a long time the delicacy acquired the name vareniki. Most often, the product was prepared for Maslenitsa or on the second day of the wedding; the young wife ate the treat.

Food preparation

The dish - dumplings with raw potatoes is prepared from unleavened dough, which is prepared with the addition of water, as well as kefir and milk. The product is prepared simply and easily. One of the main conditions is that the dough must be kneaded correctly; it must be smooth and uniform in consistency.

Peel the potatoes, then wash them and finely chop them using a grater or a kitchen knife. The potatoes should be left in the water and then squeezed out. Mix the ingredient with chopped onion, add lard and minced meat.

Subtleties of preparation:

1. To prepare the dish, knead unleavened dough. In a separate bowl, mix drinking water with a pinch of salt and a chicken egg. Mix the ingredients. Sift the flour and add in small portions. First, use a tablespoon to stir, then knead the dough with your hands. Cover the finished product with a cloth and do not touch it for 20 minutes. After this, the product becomes elastic and homogeneous.
2. After kneading the dough, you need to move on to preparing the filling. Peel the potatoes, rinse under running water, dry a little, and then grate with a fine grater. Sprinkle salt on top and do not touch for 5 minutes, then squeeze the vegetable from the juice and mix with oil, stir the mass until thick.
3. Peel the onion, wash and cut into small cubes. Heat a frying pan, add oil and add onions. Fry until golden brown.
4. Sprinkle the surface of the table with flour, lay out the dough and roll out until you get a thin layer. Using a medium-sized glass, cut out circles and put the trimmings aside. Fill the circles with filling, and then connect the edges tightly.
5. Fill the pan with water and put on fire. After boiling, add the semi-finished products into the liquid, stir and turn the heat to moderate. The potatoes and the dough should warm up well. Cook the product until they appear on the surface, do not forget about stirring. Using a slotted spoon, remove the finished product, place in a bowl and mix with butter and onion, mix gently, and when serving, pour over sour cream.

Ingredients:

• drinking water – 2 glasses;
• a little ground black pepper;
• wheat flour - as much as needed to knead the dough;
• sunflower oil – 100 mg;
• chicken egg – 1 pc.;
• onion – 1 pc.;
• potatoes – 5 pcs.;
• butter – 80 g.

Step-by-step preparation with photos.

Prepare the dough according to the above recipe, then wrap it in film or a plastic bag and put it in a cool place.

Prepare the filling from chopped potatoes, as well as onions and lard, grind the components through a meat grinder. Add spices to the ingredients and mix everything. When using salted lard, use a little salt.

Squeeze out excess moisture from the resulting minced meat.

Keep the finished semi-finished product in a colander for 10-15 minutes, then transfer to a deep bowl.

If the potatoes taste too sweet, they should be kept in a colander for a while. Sprinkle the surface of the table with flour until the thickness is 2-3 mm. Using a glass, cut out circles with a diameter of 6-7 cm.

Place the finished minced meat with a teaspoon in the middle of the product, joining the edges tightly.

You can make a pattern in the form of a pigtail on the ear of the product.

Place the semi-finished products in boiling water, add a little salt and cook until they are ready to eat. This can be determined by the increase in size.

Using a slotted spoon, remove the dumplings and place them on a plate, place the butter on top, wait until it melts, then, shaking, distribute the butter throughout the dish. The process is done to avoid sticking of products.

The dish is best served hot, pouring sour cream and sauce on top.

Nutritional value and number of servings

100 grams of the finished dish - dumplings with raw potatoes - contains 4.2 g of proteins, 1.9 fats, 29.4 g of carbohydrates. Total calories are 148.2 g.

Cooking options

There are quite a few recipes for preparing a simple product. As a filling, cooks mix raw potatoes with lard and minced meat and cook it in Tatar style.

Dumplings with raw potatoes and lard

Stages of work:

1. Sift the wheat flour into a deep bowl and add a little salt, about one teaspoon.
2. Mix the products thoroughly.
3. Add the chicken egg to the flour with salt.
4. Pour warm water into the ingredients, gradually and in small portions, after thorough mixing you get a dough. Use a tablespoon to stir.
5. You need to knead the product with your hands, add flour to the surface under the dough. Be sure to knead the semi-finished product well.
6. The finished product should have good elasticity, it will be tight and hold well from the hands.
7. Roll into a ball and cover with a clean cloth. The dough lies on the table for about 20 minutes. At this time, you need to start filling.
8. Peel the potatoes, rinse and grind in a meat grinder, then squeeze out excess juice. Gauze will help get rid of excess liquid.
9. Grind the lard without the skin into a meat grinder and add it to the chopped potatoes, mix everything and add salt and pepper.
10. Roll out the dough into a thin layer and use a cooking ring to make circles and place the filling on them, connect the molds and seal tightly.
11. Place the semi-finished products one at a time in boiling water and cook, stirring so that they do not stick together.
12. Pour the sauce over the finished dish, add butter and sprinkle chopped herbs on top.

Tatar recipe

It's quite simple:

1. Prepare the dough, wrap it in a bag and keep it in the cold for an hour, knead again.
2. Peel the potatoes, wash and chop them on a grater with a large nozzle, squeeze out the excess juice.
3. Peel the onion and cut into small cubes, mix with potatoes, salt and black pepper.
4. Prepare the sauté. Place a frying pan on the fire and fry the onion in oil until golden brown.
5. Prepare the sauce. Grind fresh tomatoes in a meat grinder along with garlic and salt.
6. Do everything as for a simple dumpling recipe, but leave some space at the end.
7. Pour water into a saucepan and put on fire, wait until it boils and add semi-finished products, cook for 10 minutes. Pour sauté over the finished dish.

Dumplings with raw potatoes and minced meat

Pour kefir into a deep bowl, add a little soda and do not touch for 15 minutes. Then mix with butter and salt, add flour in small portions.

The dough should be stiff and not sticky. Cover the finished semi-finished product with a clean cloth for 30 minutes. Peel the potatoes along with the onion, wash and chop into small cubes.

You can grate it. Mix vegetables with minced meat, season with salt and pepper, add half a glass of water, then stir thoroughly. Roll out the finished dough into a thin cake, no more than 1-2 mm thick.

Using a glass or mold, cut out circles, place a little filling in the middle of the semi-finished product and pinch the edges of the dumpling tightly. Prepare a bowl of water, bring to a boil and boil the product for 5-7 minutes. The finished dish is topped with fried onions and chopped herbs.

A few useful secrets:

1. Do not use grated potatoes right away; you need to wait until the vegetable releases its juice, then squeeze out the mass. If this is not observed, the filling will gain excess liquid.
2. You only need to add a little filling; the product will fall apart during cooking.
3. A large portion of dough should be divided into equal pieces. Rolling out the first piece will take a little time, so put the rest of the pieces in the cold.
4. To prepare the dish, it is necessary to provide moderate heat for thorough cooking.

By following these simple recipes and rules, you can get an excellent and tasty delicacy.

Have you ever eaten dumplings with raw potatoes? I’ll show you the recipe with photos now. I highly recommend trying it. What I like about this dish is that the potatoes do not need to be boiled, and therefore dumplings can be put together quite quickly.

Their taste is completely unusual and different from dumplings with crushed milk, it is so rich - potato-like and bright. Many people, having once tried dumplings with raw potatoes, refused others altogether.

When I first learned about them, I immediately fell in love with them.

Step-by-step recipe with photos 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 with photos step by step.

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 medium sized pieces

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

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

I won't stop at preparing the dough. I make dumpling dough in water with egg as usual. I already wrote about it in an article about dumplings with cherries. You can cook in any usual way.

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

While the kneaded dough is resting, prepare the filling.

Step 1. First of all, let's deal with the onions. Peel the onion, chop it finely, you can lightly fry it 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 grate them on a coarse grater.

Step 4. Salt and pepper the potatoes, add onions. Mix and start making dumplings.

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

Use a teaspoon to add the filling and pinch the edges.

Step 6. We wait for the water to boil in the pan, add some salt and put in our dumplings. I carefully pass under them with a slotted spoon so that they don’t stick to the bottom.

How long to cook dumplings with raw potatoes? Usually I never time it, be it with raw or boiled potatoes, with cottage cheese or anything else. My mother also taught me: as soon as the dumplings float, they are practically ready. If you overdo it, the dough will boil.

Yesterday I made them again and specifically paid attention to the time. From the moment the dumplings were placed in the pan, although the water did not boil immediately, the cooking process was still underway, and as soon as the water boiled and the dumplings floated, it was clear from the appearance of the dough that it had been cooked. In total it's 10 minutes.

Step 7. Use a slotted spoon to place the dumplings on a plate and serve with sour cream or whatever you like. I sometimes top it with fried onions in vegetable oil.

Here they are in the photo. The steam from the hot dumplings slightly blurred the distant shot.

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 don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, 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 cutting the potatoes is faster and there is no need to squeeze them. And the taste is not particularly different. In general, try making dumplings this way and that way.

Potatoes with lard

Dumplings with raw potatoes and lard are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork lard, and onions are most often minced through a meat grinder. But it seems to me that it’s better to grate both the potatoes and lard. When adding salt to the filling, do not overdo it; keep in mind that the salted lard already contains salt.

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 the potatoes will need to be boiled.

Potatoes with mushrooms

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

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

Potatoes with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

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

Bon appetit and sunny days to you!

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