How to cook potato dumplings with meat? Useful tips from experienced chefs and TOP-3 delicious recipes.
The content of the article:
Potato dumplings are a traditional Belarusian dish that has various cooking methods. However, they all have one thing in common: the main ingredient is potatoes, and the heat treatment is cooking. They are served as a main dish and as a side dish for meat. Regardless of the method of serving, the food is always tasty and satisfying.
Potato dumplings can be simple or complex. The easiest way is boiled potato balls. But today we will complicate the task and cook them with minced meat. This is both a simple but at the same time interesting dish that will satisfy the whole family.
- It is best to take potatoes of those varieties that are for mashed potatoes with a small amount of starch and not watery.
- You can’t make a dish out of young potatoes, only old potatoes will do.
- Mash potatoes should be hot, because. cooled loses the ability to stick together and keep its shape, and hot retains airiness.
- You can cook potatoes in several ways: boil or bake in their skins, or peel and boil in water or steam.
- To keep the potato dough in shape, be sure to add eggs and flour to it.
- If possible, use only egg yolk, because. protein potato dough will make it deceptively liquid. Then you will need to add more flour, but in the end the dumplings will turn out rougher.
- As a filling, you can take different products: meat, mushrooms, cheese.
- The dish is served with any sauces: mushroom, meat, Bolognese, cream, pesto, tomato, etc.
- Dumplings can be frozen and stored in the freezer like dumplings or dumplings.
Dumplings with Meat: Mashed Potato Recipe
Step-by-step recipe for potato dumplings with meat - it is not difficult to prepare at all. The dish diversifies the table, while you spend a minimum of money and effort.
- Calorie content per 100 g - 102 kcal.
- Servings - 8
- Cooking time - 1 hour
Ingredients:
- Potato - 2 kg
- Eggs - 2 pcs.
- Bay leaf - 2 pcs.
- Minced meat - 0.5 kg
- Flour - 2 tbsp
- Onion - 1 pc.
- Salt - 2 tsp or to taste
Step by step cooking dumplings with meat from mashed potatoes:
- Salt and pepper the minced meat.
- Add chopped onion and pour in one raw egg.
- Mix thoroughly.
- Peel potatoes and boil until tender.
- Drain all the water and crush the tubers with a masher, turning them into a homogeneous puree.
- Add eggs, flour, salt, pepper and stir.
- Mash a small portion of potato dough into a cake and put the minced meat in the center.
- Pinch the edges and shape the product into a rounded shape.
- Boil water, salt and put bay leaf.
- Carefully drop the dumplings into it.
- Boil the potato balls until cooked through until they float to the top. This will take approximately 5 minutes.
Potato dumplings with meat: raw potato recipe
The recipe for potato dumplings with meat will add color to any table. And you can even make them from leftover mashed potatoes. Then it remains only to fantasize a little over the filling and an unsurpassed dish will be ready!
Ingredients:
- Potato - 3 kg
- Minced meat - 300 g
- Starch - 3 tablespoons
- Salt - 1 tsp or to taste
- Spices - to taste
- Bay leaf - 3 pcs.
- Salt the minced meat and season with spices. Pour in some cold water and mix well.
- Peel the potatoes and grate on a fine grater. Drop it on a fine sieve to drain the potato juice.
- Pour starch into the potato mass and mix.
- Roll up potato balls and flatten into a flat cake.
- Put the stuffing in the center and fasten the edges, forming a ball.
- Boil salted water in a saucepan.
- Add bay leaf to boiling water, immerse dumplings, boil, reduce heat and cook for 25-30 minutes.
Dumplings with meat: a recipe with minced chicken
Don't know how to make dumplings with meat? Then this recipe is for you. Delicate minced chicken and airy mashed potatoes will make the dish tasty, beautiful and satisfying.
Ingredients:
- Flour - 350 g
- Potato - 400 g
- Semolina - 2 tbsp. l.
- Chicken egg - 1 pc.
- Chicken fillet - 250 g
- Onion - 1 pc.
- Cold water - 30 ml
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Sour cream - for serving
- Peel potatoes, cover with water and boil.
- Salt, turn the heat down to a minimum, close the lid and cook until tender.
- Drain the water, and mash the potatoes and cool.
- Pour semolina into the cooled potatoes and beat in the egg.
- Mix thoroughly.
- Gradually add flour and knead a soft dough.
- Leave it for half an hour.
- Chop the chicken fillet and onions and pass through a meat grinder.
- Salt, pepper, pour cold water and mix.
- Form small cakes from the dough, in the middle of which place 1 tbsp. minced meat.
- Pinch the cakes in the form of bags and roll the koloboks with your hands.
- Boil water, salt and spread the dumplings.
- Boil them until they float to the surface, about 8 minutes.
- Serve them with sour cream.
Potato dumplings are an invention of Belarusian cuisine. The only constant component is potatoes, it is combined with other ingredients, creating delicious and mouth-watering compositions that can be an independent snack, addition to soup or a side dish for meat, fish.
How to cook potato dumplings?
Making potato dumplings is a simple process, but it requires the necessary products, free time and simple rules.
- 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.
- Dumplings are made in a round or oval shape, boiled in salted water, soup, less often - additionally baked in the oven.
- Serve potato dumplings with sour cream, a suitable sauce or gravy.
Potato dumplings - recipe
Classic potato dumplings are an elementary recipe that does not require exquisite ingredients or rich culinary experience. Even boiled potatoes in this case is not necessary. The tubers are simply peeled, ground on a fine grater and the juice is squeezed out a little, placing the mass in a gauze or fabric cut.
Ingredients:
- potatoes - 4 pcs.;
- milk - ¼ cup;
- egg - 1 pc.;
- flour - 1 cup;
- salt - a pinch.
Cooking
- Tubers are prepared, ground, squeezed juice.
- The pulp is poured with milk, salt, an egg are added.
- Add flour and knead the dough.
- Divide the base into portions, roll up sausages from them, cut them.
- Raw potato dumplings are boiled 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 potato dough balls, which gives the delicacy an unusual taste. The dish is served with fried cracklings and onions, often supplemented with sour cream.
Ingredients:
- potatoes - 10 pcs.;
- onions - 3 pcs.;
- egg - 1 pc.;
- flour - 3 tbsp. spoons;
- pork - 500 g;
- fat - 70-100 g;
- salt, pepper, seasonings.
Cooking
- Twist the meat with the onion, season.
- Potatoes are peeled, ground on the smallest grater with an onion, squeezed out of the juice.
- The juice is defended, starch is added to the base.
- Beat the egg, add flour and salt, knead.
- Divide the mass into portions, make cakes, fill them with stuffing.
- Boil the balls at a quiet boil for 30 minutes.
- Fat is melted, onion is added, fried.
- Ready potato dumplings are fried.
Soup with potato dumplings
Delicious buckwheat is a great option for a hearty lunch. Instead of the notorious potato cubes, which often accompany hot dishes, in this case, tender and appetizing dumplings are added, giving the dish a special taste and originality. Only 40 minutes spent, and a 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.
Cooking
- Peeled potatoes are boiled, mashed, cooled.
- Boil chopped chicken breast in water.
- Fry mushrooms in oil, add onions and carrots, sauté until soft.
- Beat the egg into the puree, add flour and salt, stir.
- Put the dough into the boiling broth with a moistened teaspoon.
- 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 cannot be called simple. 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 pots with cheese.
Ingredients:
- potatoes - 1.5 kg;
- milk - 1.5 cups;
- onion - 1 pc.;
- egg - 1 pc.;
- flour - 1 cup;
- pork - 150 g;
- oil - 3 tbsp. spoons;
- cheese - 150 g;
- salt, pepper, cumin, spices.
Cooking
- Pork is cut very finely and fried with onions for 15 minutes.
- Boil potatoes, knead, pour in hot milk.
- Add roast with meat, salt, pepper, cumin, spices, mix, cool.
- An egg is driven into the base, flour is added, kneaded, round products are made, breaded in flour and boiled.
- Fold 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 classic Belarusian ones in a funny shape. To obtain the desired result, the balls formed from potato dough are pressed with two fingers from both sides, due to which characteristic recesses are formed. Products are served with fried bacon and onions.
Ingredients:
- potatoes - 1.5 kg;
- starch - 200 g;
- onions and lard - 100 g each;
- yolk - 1 pc.;
- salt.
Cooking
- Boiled, mashed and cooled potatoes are mixed with starch, yolk and salt.
- Make balls a little larger than a walnut, press each one down and boil for 5 minutes after boiling.
- Melted chopped bacon in a pan, add onion, fry.
- When serving, potato Polish dumplings are flavored with fried.
Belarusian 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 the 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 cup;
- meat (pulp) - 500 g;
- onion - 1 pc.;
- cumin - ½ teaspoon;
- salt.
Cooking
- Grind the potatoes on a fine grater, squeeze the juice with gauze.
- Add salt and flour, knead.
- The meat is twisted with onions, salt, cumin are added.
- They make round dumplings, filling the dough cakes with minced meat, and boil them in salted water for 25 minutes.
- Serve hot potatoes with sour cream.
Potato dumplings with spinach
Unusual, but very tasty, lean potato dumplings with spinach work out. Greens can be used both fresh and frozen, mixing it after cutting into the potato mass. In this case, oatmeal acts as a binder, which is poured with boiling water for several minutes.
Ingredients:
- potatoes - 700 g;
- spinach - 100 g;
- onions and leeks - 50 g each;
- flour and oatmeal - 50 g each;
- salt, pepper, olive oil.
Cooking
- Potatoes are boiled in their skins, peeled, mashed.
- The mass is mixed with steamed flakes, spinach, flour, seasoning to taste.
- Sausages are rolled up, cut into fragments and boiled in salted water.
- Serve hot potato dumplings with chopped leek and butter.
Potato dumplings with cheese
Especially tasty dumplings with cheese. For piquancy, chopped fresh or dried basil or parsley can be added to the dough - this will make the dish even more fragrant and appetizing. Finished 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.
Cooking
- Boil in their skins, peel and rub the potatoes, let cool.
- Add eggs, grated cheese, salt, herbs, flour, knead.
- Roll up the base with sausage and cut into pieces.
- Boil products in boiling water for 2-3 minutes, catch with a slotted spoon, serve hot.
Italian 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 beetroot puree to individual parts of the potato base, are also striking. When serving, the product is poured with melted butter and sprinkled with cheese.
Cooking
First prepare the ingredients you will need. These are minced meat (you can take store-bought or homemade), onions, potatoes and chicken eggs. Potatoes should be peeled, rubbed thoroughly with a brush, getting rid of small particles, and washed. Onions are peeled and washed.
Onion must be chopped on a grater or with a knife. Then it is mixed with minced meat. The latter also needs to be salted and peppered. Stir the mince until smooth. Potatoes should be put in cold water. Then the vegetable should be boiled until tender. You can also boil potatoes in their skins, then they will need to be peeled. Drain the water from the cooked potatoes, and then mash the potatoes (no need to add water). Work so that there are no lumps left in the puree, and then let it cool. Now we need to make the dough. Put the puree in a bowl, add semolina, eggs, a little salt and pepper. Knead the dough until you get a uniform consistency. After that, pour in the flour, doing it gradually so that there are no lumps. A lot of flour is not needed, as it will affect the taste of the dish. Pour it in until you get an elastic and elastic dough. The remaining flour will be needed to form dumplings.
Next, roll the minced meat into small balls about the size of a walnut. The workpiece must be wrapped in potato dough. Previously, it is advisable to roll the ball of minced meat in flour for convenience. The dumplings should be round. Send a pot of water to the stove. Wait for it to boil. Add bay leaf. Then carefully lay out the balls of meat and dough. Put not too much, the dumplings should float freely. Stir occasionally with a wooden spatula to keep the dumplings from sticking to the bottom. Bring to a boil, wait until the balls float to the surface, then lower the heat and continue cooking for another ten minutes over low heat. After the specified time, remove the dumplings with a slotted spoon and put in a deep plate.
Put the finished dumplings on a plate, garnish with herbs, such as parsley, and serve. Additional ingredients are not needed, because the dish is complete: it has both a side dish and a meat component. Bon appetit!
Pork is a rather fatty meat, so in this case, the dumplings need to be boiled.
When working with minced meat, moisten your hands with water, so the minced meat will not stick to them.
- Cut the meat into small pieces, pass through a meat grinder. Salt, pepper.
- Finely chop the onion. Add to mince, mix.
- Peeled potatoes and a small onion grate on a fine grater. Squeeze through gauze.
- Add flour, egg and starch to the potato mass. Salt, knead the potato dough.
- Form cakes from the dough. Make small balls from minced meat, put the meat on the dough. Pinch the edges of the dough, give the dumpling a rounded shape.
- Cook for 10-15 minutes in salted water. Take out with a slotted spoon, put on a dish.
- Chop lard and onion, fry in a pan for 10 minutes, add sour cream. Sour cream must be oily, otherwise it will curdle. Simmer over low heat for 5 minutes.
Pour dumplings with sour cream sauce with cracklings, sprinkle with herbs.
The dish can be served for lunch along with borscht and donuts.
fried dumpling recipe
Minced meat should be lean, beef and chicken are best.
Required Ingredients:
- Minced beef and chicken - 300 g;
- Potato - 700 g;
- Onions - 2 pcs.;
- Egg - 2 pcs.;
- Flour - 60 g;
- Potato starch - 20 g;
- Salt and spices - 5 g.
One onion will go into minced meat, the other into potato dough.
- Boil the peeled potatoes until half cooked in salted water, grate together with the onion.
- Add flour, eggs, starch. Knead the dough.
- Finely chop the onion, add to the minced meat. Salt and pepper.
- Form cakes from the dough. Put minced meat balls on them, form round dumplings and roll them in flour.
- Heat vegetable oil in a frying pan, fry dumplings for 10 minutes on each side.
You not only need to know how to make dumplings with meat, but also how best to serve them. The finished dish can be sprinkled with herbs, greased with butter or served with sour cream sauce. To do this, finely chopped greens and garlic, passed through the garlic, are added to a glass of low-fat sour cream.
Having prepared dumplings with meat, the recipe can be diversified with tomato sauce. You need to fry the chopped onion in butter, add 100 g of tomato paste and a tablespoon of sour cream. The sauce is stewed for 5-7 minutes, herbs are added to taste: parsley, basil. Bon appetit!
A hearty and tasty lunch is a guarantee of a good mood for each of us. I propose to treat your family with appetizing and very tasty potato dumplings with meat. Meat can be used any, at your discretion. If you buy meat, pre-grind in a meat grinder, or buy ready-made minced meat.
To prepare potato dumplings with meat, take such products.
Rinse the potatoes thoroughly and peel off the skin. Clean the bulb. Grind the onion and potatoes on the smallest grater.
Drain the potato mass on cheesecloth and carefully squeeze out the juice. Pour the juice into a glass and leave the starch to settle to the bottom.
Add chicken egg, wheat flour, salt, ground pepper to the potato mass. Drain the liquid carefully from the juice, and add the starch to the potatoes. Mix everything thoroughly until smooth.
Add salt and ground pepper to minced meat. Stir.
Take some potato mass and form a cake. Place a meat ball in the center. Pinch the edges and form into a ball slightly larger than a walnut. Make sure there are no cracks, as the dumplings may fall apart during cooking.
Boil water with bay leaf and peppercorns in a saucepan or saucepan. Salt a little. The saucepan should not be small so that the dumplings float freely during cooking. Drop the balls into boiling water. Water should boil constantly, not much. Cook potato dumplings with meat over moderate heat for 25-30 minutes.
Remove with a slotted spoon to a dish. The dumplings are ready.
Serve with sour cream, garlic sauce. Bon appetit!
