Many potato dumplings, which are popular in Belarusian and Polish cuisines, have been known since childhood, when all the memories were vivid and "vivid". I must say that this dish is also prepared in other countries, but it has different names, for example, Italian gnocchi. Below is a selection of the most delicious recipes performance of delicious food in various culinary traditions.

It is simple and tasty to cook potato products according to the classic recipe, which provides for the presence of:

• 8-10 potatoes;
• 1 egg;
• 20 g starch;
• 2 onion heads;
• salt and nutmeg.

To prepare potato dumplings, the following procedure is followed:

1. The onion heads are rubbed or chopped with a blender.
2. Potato tubers are chopped in the same way.
3. Potato gruel is wrung out and mixed with egg, salt, onion and spices.
4. Starch interferes with the potato "minced meat", after which small balls are formed from it, which are sent to a saucepan with boiling and salted water.
5. The products are boiled for about 30-40 minutes.

Highly delicious dumplings will turn out with sour cream or onion frying in lard.

With the addition of mushrooms

To please loved ones with an original dinner, it is enough to prepare:

• 4 potatoes;
• 300 g of mushrooms;
• 200 g flour;
• onion;
• 10 g salt;
• 30 ml of sunflower oil.

Sequencing:

1. Potato tubers are boiled, and after cooling, they are freed from the skins and mashed.
2. The onion head is chopped and sautéed in a pan until soft, after which chopped mushrooms are added to the vegetable chips.
3. V potato mass flour, salt and sunflower oil.
4. 4 "sausages" are formed from the kneaded dough, each of which is divided into small koloboks, boiled in boiling water.
5. Before serving, potato products are combined with mushroom frying.

Cooking potato dumplings according to this recipe costs no more than 4 minutes.

How to make with cheese

Dumplings can be served as a stand-alone dish or used for soup.

To prepare tasty and nutritious products, you need to have on hand:

• 1 kg of potatoes;
• 0.25 kg flour;
• 2 eggs;
• a small piece of cheese;
• basil optional;
• salt and ground pepper.

Sequencing:

1. Potato tubers are washed, boiled until tender, then peeled and pushed until smooth.
2. Crushed potatoes are mixed with grated cheese, chopped herbs, egg and flour.
3. Sausages are formed from elastic dough, which are divided into parts.
4. Potato balls are sent to the meat or vegetable soup 3 minutes before cooking.

On a note. V classic version Ukrainian cuisine in the first dish, dumplings are used instead of dumplings.

Belarusian style potato dumplings with meat

In Belarusian villages today you can taste a very high-calorie dish prepared according to old recipe... Why not bring it to life in an urban setting?

It is enough to prepare:

• 10 potatoes;
• egg;
• 50 g flour;
• the same amount of starch;
• 3 onions;
• ½ kg of pork pulp;
• 70 g lard;
• spices and salt.

Basic preparation steps:

1. The meat is cut into small pieces, like one onion, after which the prepared products are passed through a meat grinder and mixed with salt and pepper.
2. The potatoes and the second onion are grated, and then the mass is thrown into a colander to glass the liquid.
3. After adding flour, starch and eggs to the potato mass placed in a bowl, the dough is kneaded, from which small balls are formed.
4. The balls are kneaded so that a spoonful of the filling fits in the center, after which they roll into the same shape.
5. The dumplings are boiled for 25 minutes, during which the dressing is prepared from pieces of bacon and the remaining onion by frying in a pan.

To make the dish more dietary, you can use sour cream instead of lard for dressing.

Cooking dumplings according to the Italian recipe

Italian potato gnocchi is an interesting variation on traditional dumplings. Their cooking technology is not much different from that described above.

Ingredients:

• 4 potato tubers;
• 300 g flour;
• egg;
• salt, sunflower oil and ground pepper.

In the process of implementing the recipe, the following actions are performed:

1. The potato tubers are well washed out and placed in a fireproof mold, where they are sprinkled with oil and baked for 60 minutes.
2. After cooling, the pulp is extracted from the tubers, which is thoroughly mixed with the yolk separated from the protein, flour and spices.
3. Sausages are prepared from the elastic mass, cut into equal pieces, in the center of which small indentations are made.
4. The products are boiled until cooked in salted water.

Mashed potatoes

Dumplings can be prepared from both fresh potatoes, and boiled.

To try the second version of the products, you will need:

• 400 g potatoes;
• 90 g flour;
• egg;
• salt;
• a piece of bacon with a meat layer;
• 2 onion heads;
• sunflower oil.

Stages of creation:

1. Potato tubers are peeled, cut into pieces and boiled in salted water, after which they are mashed.
2. Flour, egg and salt are mixed into the slightly cooled puree.
3. Pieces are pinched off from the dough, from which balls roll.
4. When all the products are prepared, they are sent to boiling water, where they are boiled for no more than 4 minutes.
5. The onions are chopped and the bacon is cut into thin slices.
6. Lard and onions are fried in a pan.
7. Dumplings are served with dressing.

Advice. To prevent the products from sticking to the dish, after removing them from the pan, they should be immediately sprinkled with the oil left over from frying.

With minced chicken

Dumplings with minced meat remind us of the usual dumplings, but only potato dough is used to create them.

Ingredients:

• 5 potatoes;
• 300 g flour;
• 100 g semolina;
• 2 eggs;
• 300 g minced chicken;
• bulb;
• salt and ground pepper.

The dish is prepared as follows:

1. The potatoes are boiled, then peeled, pounded and cooled slightly.
2. After in mashed potatoes the egg, semolina, flour and salt are added.
3. The dough is kneaded until soft, after which cakes are prepared from it, in the center of which minced meat is laid out, previously mixed with onion cubes.
4. The products are pinched, after which they are given the shape of balls, which are lowered into boiling water, where they are boiled after surfacing for 10 minutes.

First time tried it culinary dish here in Germany. First at restaurants, then at a party and in a wide variety of options. This dish combines our simple mashed potatoes and at the same time leaves every cook who comes into contact with it a huge field of imagination of the palette of tastes.

Various regions of Germany are fighting for the right to call the dumplings their homeland. This is Thuringia, Silesia (Schlesia - now belongs to Poland), Bavaria, etc.

In the classic version, dumplings are made on Sunday or holidays, when the whole family gathers and, as a rule, they are served with stewed red cabbage with apples in wine and the famous veal roulade.

They go very well with stews, vegetables, in general, anything that mashed potatoes can suit your taste, but they will make your dinner unusual and thereby add variety to our table.

They are prepared very simply and for this we do not need any exquisite and expensive products.

So the recipe.

For potato dumplings, we probably need the potatoes themselves :), I don't write the quantity, I'll explain later why. This also applies to starch. Also eggs go here, about 2 kg per kg, salt, pepper, nutmeg taste. This time I will make them with breadcrumbs and therefore I took some bread, but this position is optional, you can do it without them or with another filling, as you like.

Bought preferably potatoes with a high starch content, i.e. which boils well and boiled it in uniforms (you can also bake it in the oven - as an option).

While the potatoes are being cooked, they prepared croutons for the filling by frying them in butter.

In addition to the dumplings, I prepared a mushroom stew with chicken.

To do this, he took mushrooms, fry them with onions, thyme and poured sour cream.

So our potatoes were boiled, we got them out, peeled and cooled.

Then they took a potato press, if it is not on the farm, then they took a simple potato press and crush the potatoes very well.

And now I explain why the amount of potatoes can be taken arbitrarily.

We lay out our potatoes on a cutting board in a circle, make a cross on a circle.

We remove one part, mixing it with the other three, and add starch instead.

Then there are eggs, salt, pepper, etc.

Knead well until a homogeneous dough is formed.

With wet hands, we form balls with the size of a tennis ball, after filling them with crackers.

Prepared a large pot with salted water and letting it boil, we reduce the heat a little so that the water no longer boils and we dip our dumplings into it. Let's leave them in it for about 10 minutes, they should float up.

Boil 2 potatoes in their skins. Cool, peel and then crush in mashed potatoes.

Peel the rest of the potatoes, wash well and grate in any way possible.

Previously, raw potatoes were rubbed by hand, and they used the part of the grater where there are such square holes (I specially photographed it) - potatoes, rubbed with it, the output turns out to be torn, and not small shavings. Now on sale there are special potato drums, which undoubtedly facilitate the rubbing process and save precious time. I, as a true Lithuanian hostess, am the happy owner of such a wonderful grater. Therefore, the rubbing process takes me only 2-3 minutes.

Then put the raw potato mass into cheesecloth and squeeze the excess liquid from it into a separate bowl.

Let this liquid settle and drain it, starch will remain at the bottom. It can be rinsed several more times in clean water, each time allowing the starch to settle to the bottom and draining the turbid water.

If a little starch remains after rinsing, then you will have to add additional dry starch to the dough. Approximately - its volume should be about 2 tablespoons.

From the resulting dough, mold small balls (about the size of a walnut), make a shallow indentation in the middle with a finger dipped in starch - this will be smoother and the dough will not stick to the finger.

Bring water to a boil in a large saucepan and season with salt.

Dip the formed dumplings in boiling water (required!) And cook until tender, this is about 15 minutes. Remove with a slotted spoon and serve with your favorite sauce.

For example, we like the crackling sauce with fried onions or, perhaps, with sour cream-mushroom sauce, which I made.

Cut the mushrooms into small pieces. It is very tasty with champignons, moreover, nowadays you can buy them without any problems at any time of the year.

Note: mushrooms can be easily replaced with dry or frozen ones. Now I just did it with frozen ones. They had to be defrosted first, I think it took me somewhere around 250 g + the broth in which they were.

Well, you will have to soak it in warm water for 3 hours in advance.

Cut the onion into small cubes.

Fry it on preheated vegetable oil over medium heat until softened and light golden brown. Add the chopped mushrooms and fry them for a couple of minutes along with the onions.

Then pour in a little mushroom broth (after soaking or freezing) and add sour cream, season with spices - salt, pepper and thyme - to taste. Then boil everything to the desired consistency.

If the recipe used fresh mushrooms- Of course, you shouldn't add water. Just don't fry too dry, leave some of the liquid that comes out during frying.

By the way, the remaining mushroom broth(after soaking dry mushrooms) can be easily used in some other dish. For example, add to soup or other sauce - but what? such a fragrant additive does not go to waste!

Lithuanian national dishes are quite nutritious, distinguished by their traditional simplicity and peasant simplicity. They are not particularly difficult to prepare and very often include very few ingredients.

Here are potatoes - they are often used not only as an integral part of the first courses or as a side dish for the second ones, but also many independent dishes are prepared - this is a characteristic feature of Lithuania.

And it would seem such a simple product ... Help yourself!

Hello dear readers of my blog! Each nation has its own traditional dishes and it is very interesting to get to know different cultures. In today's article I will tell you how to cook a dish from Belarusian cuisine - potato dumplings recipe.

To prepare 5 servings, we need the following ingredients:

1. Potatoes - 3 pieces
2. Milk - 50 milliliters
3. One egg
4. Wheat flour- 1 glass
5. Salt to taste

Cooking recipe with photo:

1. First you need to peel the potatoes. Then grate it on a fine grater and squeeze well with your hands.

2. Heat the milk a little and combine it with potatoes.

3. Add the raw chicken egg, salt to taste and mix thoroughly.

4. Add flour and knead the dough. We divide it into about 3 parts, forming a sausage from each. Cut the dough into medium sized pieces.

5. Pour water into a saucepan and put on fire. As soon as the water boils, throw dumplings into it. You can understand that the dumplings are ready when they float to the surface.
Dumplings can be cooked in soup, instead of the usual chopped potatoes, it turns out much tastier and more interesting.

As a rule, the dish is served with sour cream and herbs.

Dumplings with meat

1. Potatoes - 10 pieces

3. One chicken egg
4. One onion
5. Pork pulp - 500 grams
6. Black pepper
7. Salt to taste

Step-by-step cooking recipe:

1. First, let's prepare meat filling... To do this, cut the pork pulp into medium-sized pieces. Peel one onion and cut into 4 pieces.
2. Pass the pork together with onions through a meat grinder. Add pepper and salt to the resulting minced meat to taste.
3. Peel the potatoes, finely grate and squeeze well with your hands.
4. From raw potatoes knead the dough by adding the egg, flour and a little salt. Cut the dough into large pieces.
5. Roll out the dough, put in the middle chopped meat and form a ball by joining the edges of the dough.
6. Cook the dumplings in boiling water for 20-25 minutes. Serve with sour cream. Dumplings can be cooked without meat, but this way the dish turns out to be hearty and replaces lunch.

Lean potato dumplings

To prepare 6 servings, we need the following ingredients:

1. Potatoes - 500 grams
2. Wheat flour - 1 glass
3. One large onion
4. Vegetable oil
5. Salt to taste

Cooking recipe step by step:

1. Clean the potatoes, fill with water and boil until tender in salted water.
2. Make mashed potatoes by adding 100 milliliters of water in which the potatoes were boiled.
3. Add flour to the puree and knead the dough. Form balls from the dough and cook in boiling water until the dumplings float to the surface.
4. Finely chop the onion and fry in vegetable oil.
Serve the dumplings, seasoning with fried onions.

Polish potato dumplings

To prepare 8 servings, we need the following ingredients:
1. Potatoes - 1 kilogram
2. Wheat flour - 3 tablespoons
3. Chicken egg
4. Starch - 1.5 tablespoons
5. Salt to taste

Recipe:

1. Peel potatoes and boil in salted water until tender. Drain the water, and mince the potatoes, letting them cool.
2. Next, add flour, egg, starch to the potatoes and knead the dough. Roll out the dough into a sausage and cut into medium sized pieces. Form a ball from each piece, and press down a little with your finger in the middle.
3. Cook the dumplings in boiling salted water until they come to the surface.

There is only one traditional Belarusian dish, but there are many variations. Try to cook dumplings at home according to recipes, and if you have some questions or misunderstandings, you can watch the video:

Bon Appetit!

Potato dumplings are an invention of Belarusian cuisine. The only constant component is potatoes, it is combined with other components, creating tasty and mouth-watering compositions that can be an independent snack, an addition to soup or a side dish for meat or fish.

How to cook potato dumplings?

Making potato dumplings is a simple process, but requires necessary products, free time and adherence to simple rules.

1. Products can be made from raw or already boiled grated potatoes, which are supplemented with flour, starch, eggs and, depending on the recipe, other ingredients.
2. Dumplings are made in a round or oval shape, boiled in salted water, soup, less often - additionally baked in the oven.
3. Served with potato dumplings with sour cream, suitable sauce or gravy.

Potato dumplings - recipe

Classic potato dumplings are an elementary recipe that does not require sophisticated ingredients or rich culinary experience. You don't even need to boil potatoes in this case. The tubers are simply peeled, grated on a fine grater and squeezed out a little by placing the mass in a gauze or cloth cut.

Ingredients:

• potatoes - 4 pcs.;
• milk - ¼ glass;
• egg - 1 pc.;
• flour - 1 glass;
• salt - a pinch.

Preparation

1. Prepare tubers, grind, squeeze juice.
2. Pour the pulp with milk, add salt and an egg.
3. Pour in flour and knead the dough.
4. Divide the base into portions, roll sausages from them, cut.
5. Boil dumplings from raw potatoes in water, broth or soup for 2 minutes after boiling.

Potato dumplings - recipe with meat

Potato dumplings with meat are extremely popular in Belarus. In fact, the products resemble dumplings, only they are decorated in the form of balls from potato dough what gives the treat extraordinary taste... Serve a dish with fried cracklings and onions, often supplementing it with sour cream.

Ingredients:

• potatoes - 10 pcs.;
• onions - 3 pcs.;
• egg - 1 pc.;
• flour - 3 tbsp. spoons;
• pork - 500 g;
• lard - 70-100 g;
• salt, pepper, seasonings.

Preparation

1. Twist the meat with an onion, season.
2. Peel the potatoes, grind on the finest grater with an onion, squeeze out of the juice.
3. The juice is defended, the starch is added to the base.
4. Drive in an egg, add flour and salt, knead.
5. Divide the mass into portions, make up the cakes, fill them with the filling.
6. Boil the balls at a quiet boil for 30 minutes.
7. Melt lard, add onion, fry.
8. Finished potato dumplings are poured over a fry.

Soup with potato dumplings

Delicious buckwheat is a great option for hearty lunch... Instead of the notorious potato cubes, which often accompany hot dishes, in this case, delicate and mouth-watering dumplings are added, giving the dish a special taste and originality. Just 40 minutes spent, and the delicious meal is framed.

Ingredients:

• potatoes - 4 pcs.;
• onions and carrots - 1 pc.;
• egg - 1 pc.;
• flour - 5 tbsp. spoons;
• chicken breast - 1 pc.;
• mushrooms - 250 g;
• buckwheat - 1/3 cup;
• water - 2 l;
• oil - 30 g;
• salt, pepper, laurel, herbs.

Preparation

1. Boil peeled potatoes, grind, cool.
2. Sliced ​​chicken breast is boiled in water.
3. Fry mushrooms in butter, add onions and carrots, sauté until soft.
4. An egg is driven into mashed potatoes, flour and salt are added, stir.
5. Put the dough into the boiling broth with a moistened teaspoon.
6. When the dumplings float, add frying, seasonings, herbs, boil the dish for 4 minutes.

Potato dumplings in the oven

The following recipe for making potato dumplings is not easy. Its execution is troublesome and will take a lot of time, but the final result will exceed all expectations and will delight you with an extraordinary, unusual, amazing taste. Initially boiled and then baked in cheese pots.

Ingredients:

• potatoes - 1.5 kg;
• milk - 1.5 cups;
• onion - 1 pc.;
• egg - 1 pc.;
• flour - 1 glass;
• pork - 150 g;
• oil - 3 tbsp. spoons;
• cheese - 150 g;
• salt, pepper, cumin, seasonings.

Preparation

1. Chop the pork very finely and fry with onions for 15 minutes.
2. Boil potatoes, knead, pour in hot milk.
3. Add frying with meat, salt, pepper, caraway seeds, seasonings, mix, cool.
4. An egg is driven into the base, flour is added, kneaded, round products are made, breaded in flour and boiled.
5. Put potato dumplings in oiled pots, sprinkle with cheese and bake at 200 degrees in the oven for 15 minutes.

Polish potato dumplings

Polish potato dumplings differ from the classic Belarusian ones in their amusing shape. To achieve the desired result, the balls formed from the potato dough are pressed with two fingers on both sides, thereby forming the characteristic grooves. Fried bacon and onions are served.

Ingredients:

• potatoes - 1.5 kg;
• starch - 200 g;
• onions and lard - 100 g each;
• yolk - 1 pc.;
• salt.

Preparation

1. Boiled, mashed and cooled potatoes are mixed with starch, yolk and salt.
2. Decorate the balls a little more walnut, press down on each and boil for 5 minutes after boiling.
3. Melt the chopped bacon in a frying pan, add the onion, fry.
4. When serving, flavored with fried potato Polish dumplings.

Belarusian-style potato dumplings with meat

Belarusian-style potato dumplings can be prepared with any meat: beef, pork, poultry pulp, twisting the product in a meat grinder or grinding in a blender along with an onion. Traditionally, cumin is added to the meat base, which gives the products a characteristic spicy taste and amazing aroma.

Ingredients:

• potatoes - 1.2 kg;
• flour - 1 glass;
• meat (pulp) - 500 g;
• onion - 1 pc.;
• caraway seeds - ½ tsp;
• salt.

Preparation

1. Grind the potatoes on a fine grater, squeeze the juice with gauze.
2. Add salt and flour, knead.
3. Twist the meat with onions, add salt and caraway seeds.
4. Round dumplings are made, filling the dough cakes with minced meat, and boiled in salted water for 25 minutes.
5. Serve hot potatoes with sour cream.

Potato dumplings with spinach

Lean potato dumplings with spinach are unusual, but very tasty. Greens can be used both fresh and frozen by adding them after cutting into the potato mass. In this case, the binder is cereals, which are poured with boiling water for a few minutes.

Ingredients:

• potatoes - 700 g;
• spinach - 100 g;
• onions and leeks - 50 g each;
• flour and oatmeal - 50 g each;
• salt, pepper, olive oil.

Preparation

1. Potatoes are boiled in a uniform, peeled, mashed.
2. Mix the mass with steamed flakes, spinach, flour, seasoning to taste.
3. Sausages are rolled up, cut into fragments and boiled in salted water.
4. Serve hot potato dumplings with chopped leek and butter.

Potato dumplings with cheese

Dumplings made with cheese are especially tasty. For piquancy, you can add chopped fresh or dried basil or parsley to the dough - this will make the dish even more aromatic and appetizing. Ready-made products are served simply with sour cream or sprinkled with additional cheese chips while still hot.

Ingredients:

• potatoes - 1 kg;
• cheese - 100 g;
• eggs - 2 pcs.;
• flour - 1-1.5 cups;
• salt, pepper, herbs.

Preparation

1. Boil in a uniform, peel and grind potatoes, allow to cool.
2. Add eggs, grated cheese, salt, herbs, flour, knead.
3. Roll the base with a sausage and cut into pieces.
4. Boil products in boiling water for 2-3 minutes, fish out with a slotted spoon, serve hot.

Italian style potato dumplings

Boiled potato dumplings prepared according to an Italian recipe are especially attractive. The rich taste characteristics of the delicacy and the bright color range achieved by adding spinach or beet puree to individual parts of the potato base are also striking. When serving, sprinkle with melted butter and sprinkle with cheese.