Traditional dishes are interesting to try in different variations. For example, boiled mashed potatoes are used as a filling for dough. But as an alternative to the Asian "manty", another variant of the dish appeared - 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 cooked for 15 minutes in boiling water (this is much longer than the usual version with boiled root crops). Since the cooking time is increased, a chicken egg is added to the dough, so the dumplings can withstand prolonged heat treatment.

Taste Info Vareniki, 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 branches;
• Salt, pepper, ground coriander - to taste.

How to cook dumplings with raw potatoes

Combine the sifted flour and salt in a large bowl.

Shape the flour into a mound with a hole in the top. Break the egg into the recess (you can use 2 pieces).

Pour in warm boiled water. You can add a tablespoon of vegetable oil. Then, when cutting the dough, flour will not be required to sprinkle the board.

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

Now take care of the potatoes. Do not grate all the vegetables at once, because they will darken. Take 2 peeled potatoes and chop them with a cheese grater, food processor or meat grinder (as for potato pancakes). Squeeze out the resulting juice. You can pass root vegetables through a meat grinder together with a small onion (cut into several pieces), then the potatoes will darken less.

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

Roll out half the dough on a board and cut out circles with a cookie cutter (if there is no special tool, you can make circles using a thin-walled glass or a glass made of durable glass). Another way to get a blank for dumplings: divide the dough into portioned pieces, and then roll each of them into a circle. Place a teaspoon of the cooked potato mixture in the center of each tortilla. Try to do everything as quickly as possible, without being distracted, so that the potatoes do not have time to darken.

Pinch the dough pieces around the edge so that the filling is inside. Shape the border the way you want. Sophisticated craftswomen tuck the edges of the dough in the form of a rope. This does not affect the taste of the dish, but it gives originality to the appearance. Although, the 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 semi-finished products after surfacing for 10 minutes, turning with a spoon (slotted spoon), not allowing to stick to the walls or bottom of the pan. Throw the finished products in a colander and let the water drain.

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

My grandmother is from the Urals (where I spent my childhood) and she always made dumplings with raw potatoes. We moved to the Volga, but here no one even heard of such a dish: for them, dumplings with potatoes are dumplings with mashed potatoes. But that's not it at all!!! 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 pan, dumplings only get better. Believe me, words simply cannot convey how delicious it is. You just have to cook and try. And you will never want other dumplings again!!!

Ingredients:

Dough:

• 2 cups (with a small slide) flour;
• 2 tablespoons of vegetable oil;
• 0.5 teaspoon of salt;
• 1 cup boiling water.

Filling:

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

Lean dumplings with raw potatoes. Step by step recipe

1. We make dough for dumplings.
2. In a special dish (I have a large cup for kneading dough), sift the flour with a slide, salt it, make a small depression, pour in vegetable oil and boiling water.
3. Stir: flour lumps of different sizes are obtained.
4. Let cool slightly and knead a 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 go away, no more).
5. Cover the dough and let it stand for literally 15-20 minutes.
6. At this time, prepare the filling: very finely chop the onion and raw potatoes. Stir and squeeze out excess juice.
7. Salt (I also put black ground pepper for taste) is put right before the start of sculpting dumplings, otherwise the vegetables will give juice.
8. For the same reason, it is better to keep the stuffing from raw potatoes in a colander so that excess liquid drains.
9. We sculpt dumplings in a convenient way (my grandmother sculpted in the form of a “bonnet”, but I don’t know how, I sculpt in the usual way).
10. Cook 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 the dumplings are taken out, 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 stuffed 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 fast, onions fried in vegetable oil with mushrooms are suitable (you’ll eat your mind). Dumplings that are not finished, the next time you can simply fry in butter (or vegetable) oil - again very tasty and a completely different dish. I wish you bon appetit.

Have you ever eaten dumplings with raw potatoes? I'll show you the recipe with a photo. 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 stuck pretty quickly.

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

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

Step by step recipe with photo dumplings with raw potatoes

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

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.

It is preferable to take a young potato, it is easier to grate it, and there are no poisons in it, and it is undoubtedly tastier. Although I also use old potatoes in winter.

I will not stop at the preparation of the test. I make, as usual, dumplings on water with an egg. I already wrote about him in an article about dumplings with cherries. You can cook in any usual way.

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

While the dough is resting, prepare the filling.

Step 1. First of all, let's deal with onions. We clean the onion, cut it finely, you can lightly fry it in oil. But I usually put it in 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 potatoes, pepper, put onions. Mix and start making dumplings.

Step 5 Everyone probably knows how to sculpt dumplings. I first roll the dough with 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 pan, add salt to it and lower our dumplings. I carefully pass under them with a slotted spoon so that they do not stick to the bottom.

How long to cook dumplings with raw potatoes? Usually I never keep track of time, whether they are with raw or boiled potatoes, with cottage cheese or something else. My mother also taught me: as dumplings float, they are practically ready. If overcooked, the dough will overcook.

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 cooking, and as soon as the water boiled and the dumplings surfaced, it was clear from the appearance of the dough that it was cooked. In total it is 10 minutes.

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

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

Fillings for dumplings with raw potatoes

Potato 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 rub it on a grater, but cut it into small cubes with a knife. I often put this one in the filling for meat pies, and always in manti.

Sliced ​​potatoes should be put 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 potatoes is faster and you don’t need to squeeze it. And the taste is not particularly different. In general, try to cook dumplings this way and that.

Potatoes with lard

Dumplings with raw potatoes and lard 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 better to grate both potatoes and lard. When adding salt to the filling, do not overdo it, keep in mind that there is already salt in the salted fat.

Potato and cabbage

Sauerkraut can also be added 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 cut and fried in a pan with onions.

Potato with cheese

It’s also delicious if you mix raw potatoes with grated hard cheese.

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

Bon appetit and sunny days to you!

Every housewife has a lot of worries, but the most important thing is how to surprise her household once again.

And thoughts replace one another - tasty, satisfying and most importantly healthy.

I think dumplings with raw potatoes would be fine. After all, potatoes are a storehouse of vitamin C, which supports our immunity, a macronutrient of potassium, which removes excess fluid from the body, and, of course, starch, which lowers cholesterol in our body. And they are not fried, but boiled, and this speaks for itself about the benefits.

Such dumplings will also be appropriate for fasting.

Everything is decided, today for lunch we make dumplings with raw potatoes. So…

Recipe "How to cook dumplings with raw potatoes"

Ingredients:

Dough:

1 egg;
water-1 glass;
salt - 1 tsp;
vegetable oil - 2 tablespoons;
flour

Filling:

potatoes - 6 pcs.;
onion-1 pc.;
butter - 100 g.

We prepare the dough first. To do this, beat the egg lightly, add vegetable oil to it, add a small amount of flour, mix. We add a glass of water. Salt mixture. Now add just enough flour so that the dough turns out a little steep, like on dumplings.

They made a bun out of the dough and put it aside.

At this time, we are preparing the potato filling for our dumplings.

Finely grate the potatoes or cut into very small pieces, salt. When let the juice, recline on a sieve to glass the liquid. Grate the onion as finely as desired, like the potatoes.

Squeeze the potatoes in your hands again to remove excess liquid. Now mix mashed potatoes with butter. Grind and mix with onions. Season lightly with hot pepper.

We form dumplings.

In rolled and sliced ​​\u200b\u200bdough slices, spread the filling, close up the dumplings.

Boil in salted water for about 10 minutes.

Put dumplings on a dish, add sour cream. You can fry the onion and sprinkle our dumplings with it.

Bon appetit!!!

A completely non-dietary dish, perfect for a weekend of busy contemporaries who constantly think about their appearance. Leave your prejudices behind, forget about extra calories, dumplings with potatoes and bacon will turn your world of tastes upside down and make any day warmer and kinder.

Step by step classic recipe for dumplings with raw potatoes

Dumplings with raw potatoes and bacon are especially good because they are prepared in advance and in large quantities, they can be easily frozen and cooked at any time. If you are going to cook dumplings for the first time and sculpt them from homemade dough, then it is better to call your loved ones for help, extra hands will not hurt. There is nothing complicated in the recipe for dumplings with potatoes and lard, but the process is laborious and time consuming.

You will need:

• potatoes - two kilograms;
• onions - two onions;
• salted fat - 300 g;
• flour - 600 g;
• water - 200 ml;
• salt - a tablespoon;
• ground black pepper - to taste.

Cooking

1. Peel potatoes, boil them for 7 minutes (just to soften a little).
2. Cut the salo.
3. Peel the onion, wash and chop.
4. Scroll the lard, onions and potatoes through a meat grinder.
5. Season the filling with salt and spices.
6. Sift the flour on the table, pour water into the center, knead the dough.
7. Wrap the dough in cellophane and leave for 30 minutes.
8. Divide the dough into pieces and roll them into sausages.
9. Cut each into slices, roll them in flour.
10. Roll out the pieces separately, put the filling inside.
11. Connect the edges by pinching the dumplings so that the filling does not protrude beyond the edges.
12. Salt the water, when it boils, lower the dumplings.
13. When the products pop up, cook for another 7 minutes.

When sculpting dumplings, try to fasten the edges with a fork, pressing the dough against the table, this will also give a beautiful pattern to the product. How much to cook dumplings with raw potatoes, each housewife is able to determine for herself, because the thickness of the dough, the size of the products and the density of the filling cannot always coincide. However, remember not to stir before the dumplings float to the top, as this can damage the texture of the dough.

Original recipes with photos

With grated potatoes

When choosing a filling for dumplings, you can continue experimenting with potatoes. Dumplings with grated potatoes are considered the national dish of Lithuania, they are called in their homeland by the unusual word "virtiniai".

You will need:

• potatoes - two kilograms;
• bacon - 500 g;
• onions - two pieces;
• flour - 500 g;
• egg - two pieces;
• water - 200 ml;
• vegetable oil - a tablespoon;
• salt - half a teaspoon;
• sour cream - 200 ml;
• ground black pepper and spices - to taste.

Cooking

1. Peel and rinse potatoes thoroughly, grate and drain excess liquid.
2. Finely chop 450 g bacon and onion.
3. Fry the onion in vegetable oil.
4. Mix the ingredients for the filling, season with spices.
5. Simmer the whole mass for a couple of minutes in a pan.
6. Pour the flour on the table, break the eggs into the recess, gradually pour in the water and stir, add the vegetable oil.
7. Gently knead the tender dough, roll out and form circles for modeling dumplings.
8. Fill the dough with the stuffing, pinch firmly, the virtinyas are cooked longer than ordinary products.
9. Boil the dish in boiling water for 10 minutes and another 7 after the dumplings float to the top.
10. Fry the rest of the fat, mix with sour cream and pour over the hot dish.

Traditionally, such dumplings with raw potatoes and bacon are made larger than usual, almost zeppelins are obtained. Due to the size and amount of filling, they should be cooked longer than usual.

The recipe for Lithuanian dumplings with raw potatoes and bacon is a little more time consuming, so try to make the largest preparation and freeze some of the products for the future, so that all that remains is to cook the dish.

With mushrooms

Potato dumplings will become even tastier and more satisfying if you add mushrooms to them. They give the dish a special, delicate, light taste that will appeal to even the most capricious little connoisseurs of mother's cooking.

You will need:

• potatoes - 800 g;
• potato broth - 500 ml;
• champignons - 500 g;
• onion - 200 g;
• flour - 900 g;
• egg - two pieces;
• vegetable oil - four tablespoons;
• pepper, salt and spices - to taste.

Cooking

1. Peel potatoes, boil until tender, add salt at the end of cooking.
2. Drain the broth for the test.
3. Mash potatoes.
4. Mushrooms and onions chop and fry for 10 minutes.
5. Combine the ingredients of the filling, add spices.
6. Pour a slightly warm broth into the sifted flour, add the eggs.
7. Knead not very hard dough.
8. Roll it into a ball and wrap it in cling film.
9. Roll out the dough and divide into small cakes.
10. Fill each with stuffing and make dumplings.
11. After boiling water, cook products for another 7 minutes.

Put a piece of butter in a hot dish, chop the dill, serve with sour cream, generously sprinkled with pepper.

With minced meat

The recipe for dumplings with raw chopped potatoes will bring a completely different result if you add minced meat to the filling, and use kefir for the dough. It is this dish that is as close as possible in taste to dumplings, but these are still dumplings.

You will need:

• potatoes - three large tubers;
• minced meat - 800 g;
• onions - one piece;
• salt - a teaspoon;
• flour - 600 g;
• kefir - 200 ml;
• soda - a teaspoon;
• vegetable oil - one tablespoon;
• water - 100 ml;
• pepper and spices - to taste.

Cooking

1. Dilute soda in kefir, leave for 15 minutes.
2. Add salt and butter to kefir.
3. Gradually sift the flour into the mass.
4. Knead a non-sticky, cool dough, put under a towel for half an hour.
5. Chop potatoes and onions very finely.
6. Mix minced meat and vegetables, season.
7. Add water to minced meat, mix.
8. Roll out the dough to 2 mm, cut out circles.
9. Wrap the dumplings, fasten the edges.
10. Cook the dish in boiling water for 6 minutes.

Season hot dumplings with fried onions and herbs. Serve with a mixture of sour cream and mayonnaise. The advantage of such dumplings is that due to raw potatoes they turn out to be much juicier, and unlike dumplings, their size does not bother the hostess, they can be sculpted large without spending a lot of time on preparation.

Each recipe for dumplings with raw potatoes is good in its own way, someone will prefer to supplement it with spicy bacon, someone will simply chop greens into potatoes, someone will like mushrooms in the filling. Having mastered the basic recipes, you can invent your favorite filling.