The taste of ready-made dumplings with potatoes directly depends on the harmonious combination and qualitative characteristics of the two main ingredients - potato filling and dough. With the filling everything is simple, it is enough to boil the potatoes, turn it into puree and add it with roast or other additives, relying on your own taste.
The process of creating a test deserves special attention. The choice of the recipe and the variant of its preparation depends on the splendor of the vareniki. For those who prefer a lot of stuffing in combination with a thin layer of soft unleavened dough, the priority will be a recipe on water or a version of a custard batter. For a lush result, use a yeast dough or prepare it on kefir with the addition of soda or baking powder.
How to make a custard batter for dumplings with potatoes?
Ingredients:
- wheat flour - 0,5 kg;
- hot water - 0,35 l;
- egg - 1 piece;
- vegetable oil - 50 ml;
- salt - 5 g.
Preparation
Half a serving (about one and a half cups) of wheat flour is sieved in a deep bowl, add salt, pour in vegetable oil, boiling water and mix. Leave for five minutes to cool the mass a little. Then we drive in the egg, add it to the previously prepared mixture, mix it and add the second half of the flour portion, having sifted it first. We knead a soft and sufficiently dough, with a consistency like on dumplings and leave in a bowl, covered with a moistened towel for one hour.
After the time has expired, the dough is ready for the formation of vareniki with potatoes. We roll it with a rolling pin into a thin layer, cut out flat cakes, fill them with stuffing and tear the products.
Such a brewed dough can be successfully used to prepare products with other fillers or use it as a basis for dumplings .
Lean dough for dumplings with potatoes on the water
Ingredients:
- wheat flour - 0.32 kg;
- water - 180 ml;
- vegetable oil - 30 ml;
- salt - 5 g.
Preparation
In a deep container we sift the wheat flour and mix it with salt and vegetable oil. Then we pour in water and start a soft but not sticky dough. Leave it under the film or cover it with a bowl for about an hour.
At the end of time, the ripe dough can be used for its intended purpose and cook delicious dumplings with potatoes. To do this, roll it into a thin layer, cut out a glass of cake, which will be the basis of the dish. It remains only to fill them with filling and seal the edges.
Recipe for dumplings with potatoes on yogurt
Ingredients:
- wheat flour - 700-1000 g;
- kefir 2,5% - 500 ml;
- soda food, slaked with vinegar - 15 g;
- salt - pinch.
Preparation
Sift the wheat flour, combine with sour vinegar baking soda, throw salt, add kefir and knead the dough. It should turn out to be soft enough, but it's good to pull it off from the hands and walls of the dishes. We give him twenty or thirty minutes to stand, and then we form sausages from it and cut it into blocks. We spread them out with fingers in a cake, which will be the basis of vareniki.
Yeast dough for dumplings with potatoes?
Ingredients:
- wheat flour;
- kefir 2.5% - 130 ml;
- water 240 ml;
- vegetable oil - 30-35 ml;
- dry yeast - 15 g;
- granulated sugar - 25 g;
- salt - 5 g.
Preparation
In a warmed to fifty degrees of water, dissolve the yeast, pour in the sugar, add salt, pour kefir and vegetable oil. All mixed and adding a little sifted flour, we achieve the consistency of sparse sour cream. We place the container with the test in a warm place for thirty minutes.
When the yeast is activated and the cooked opara is taken with a cap, pour in the sifted flour and start a homogeneous soft and plastic dough. We form cakes from it in any convenient way, fill them with filling and we make dumplings.