Ukrainian dumplings with potatoes. Video recipe

The dumplings dough can be made with water or milk, or by combining both. You will need: – 1 large chicken egg; – 2 tablespoons of sour cream; – 2 glasses of water or milk of 2,5% fat or 1 glass of water and 1 glass of milk; – 5 glasses of wheat flour; – a pinch of salt.

Whisk the sour cream and egg into a frothy mass in a bowl. Using a silicone spatula, stir in the sifted flour with salt, adding no more than a glass at a time. Knead the dough, place it on a floured work surface and continue kneading until it softens and stops sticking to your hands. If necessary, add a little more flour to the dough, but no more than a glass. Place the dough in a bowl, cover with plastic wrap and refrigerate for an hour.

You can also make a brighter dough by kneading it with egg yolks and vegetable oil. Take: – 2 cups wheat flour; – 2 large egg yolks; – 1 tablespoon of vegetable oil; – 8 tablespoons of water.

Sift flour with ½ teaspoon of salt, pour into the bowl of a food processor, start the engine and add egg yolks one at a time through the “tube”, and then pour in the oil, then add a little water. Stir the dough until it forms a firm ball around the blade. Remove the dough from the bowl of the food processor and knead it with your hands on a floured surface for another 3-4 minutes, cover with a towel and let stand warm for 30-40 minutes.

Some people like choux dumplings. For it you will need: – 400 g of wheat flour; – 1 teaspoon of salt; – 220 ml of boiling water.

Sift salt and flour, pour in boiling water and stir quickly using a spatula, stir until the mixture is smooth. Start adding flour in a thin stream and knead the dough by hand, when it stops sticking to your hands, roll it into a ball, wrap it in a slightly damp kitchen towel and leave for 10 minutes.

The dough for dumplings is also kneaded with kefir.

The filling for dumplings with potatoes can also be prepared in many variations. The simplest recipe contains potatoes and fried onions. Take: – 1 kilogram of crumbly potatoes; – 2-3 heads of onions; – vegetable oil; – salt and freshly ground black pepper.

Peel the onions, rinse and cut into small cubes. Heat 2-3 tablespoons of vegetable oil in a wide skillet and fry the onion in it until golden brown. Rinse the potatoes thoroughly, peel and place in a wide saucepan, cover with cold water and bring to a boil, cover, reduce heat and cook until tender. Drain the water and place the potatoes under the lid on fire for 2-3 minutes so that the remaining liquid not only evaporates, but also steamed the potatoes. Let the potatoes cool slightly and puree them, add the sauteed onions, season with salt and freshly ground pepper.

Wash the potatoes before you peel them, not after, so the potatoes will not have an earthy aftertaste.

You can add cottage cheese to the potatoes to add a slightly sour flavor to the dumplings. You will need: – 6 tablespoons of unsalted butter; – 1 head of onion; – 3 large potatoes; – 200 g of cottage cheese; – salt and black pepper.

Peel, boil and puree the potatoes. Peel the onion, cut it into small cubes and fry until even golden brown in melted butter. Combine the chilled onions with warm mashed potatoes, rub the curd through a fine sieve and add it to the filling, season with salt and pepper and stir well.

Dumplings with potatoes and mushrooms are very tasty. You will need: – 1 head of onion; – 3 large potatoes; – 200 g of champignons; – vegetable oil; – salt and black pepper.

Wipe the mushrooms with a damp towel, chop them. Peel the onion, rinse, dry and cut into small cubes. Heat the vegetable oil and fry the onion until transparent, add the mushrooms and fry the mixture until golden brown. Purée the boiled potatoes and mix with mushrooms and onions, adding salt and pepper.

Instead of champignons, you can take porcini mushrooms, aspen mushrooms, chanterelles

Divide the dough in half and roll two identical balls from the halves. Store one under a slightly damp linen towel while you work on the other. On a floured surface, roll out the dough into a very thin sheet with a rolling pin. Use a round cookie cutter 8 centimeters in diameter to cut out the dumplings. Whisk one egg white lightly in a bowl. Place the filling in the middle of each circle with a teaspoon, fold the circles in half, brush with beaten egg white and seal with a fork. Place the prepared dumplings on a floured board, cover with a damp towel. After finishing the first batch, mold the second.

In a large saucepan, bring 6 liters of salted water to a boil. Reduce heat to medium and gently dip half of the dumplings in the water. Cook, stirring with a wooden spoon to prevent clumping, until the dumplings come to the surface. Carefully remove the dumplings with a slotted spoon, place in a colander, drain off excess liquid and transfer to a deep bowl and toss with butter or frying onion and bacon. Prepare the rest of the dumplings in the same way.

Read also an interesting article on how to cook a chopped goose.