Potato dumplings stuffed with potatoes occupy perhaps the first place among these many dishes.
Appearance and taste are largely dependent on the test.
Dumplings with potatoes from dough kneaded on kefir are lush, with a voluminous soft shell, fluffy tender dough "melts" in the mouth.
Kefir dumplings with potatoes - general principles of preparation
Properly kneaded dough on kefir for dumplings should be elastic, not stick to your hands. It is easy to roll out easily, stick well when sculpting. When cooking, do not swell, do not disintegrate and at the same time boil well.
Such a dough is easy to prepare if use certain rules when kneading:
1. In a suitable dish, mix kefir with soda or yeast, depending on the recipe, and set aside for a quarter of an hour.
2. In a separate container, whisk eggs with a whisk or fork, if indicated.
3. In a large wide bowl, sift the flour with a fine sieve and mix it with salt.
4. In a hill of flour, make a funnel in which pour the liquid components: kefir with soda or yeast, eggs.
5. Start kneading the dough, first using a spoon, and then hands. When all the flour is gone, lay the dough on the table surface, knead thoroughly, and if necessary, add flour.
6. From the finished dough, form a ball, put it back in a bowl and cover it with a towel, leave it to “distance” for half an hour.
You can cut dough for modeling dumplings in several ways:
• Divide into parts, each roll up with a bundle of no more than five centimeters in diameter and cut the bundles across into pieces of one centimeter wide. Then, from each piece, flattening with your fingers, form a thin flat cake, lay out the filling in the center and folded, close up the edges.
• Cut a small piece from the dough and roll it with a rolling pin of suitable thickness into a large layer. Squeeze out the mugs with a small glass or glass. Put the filling in the middle, form a dumpling and glue the edges, clamping the dough with your fingers.
Ready-made semi-finished products can be boiled in salted water, steamed, baked in the oven and even deep-fried.
Ready dumplings are served as an independent dish, pouring sauce, sprinkling with onion fried on lard, or simply sprinkling well with melted butter.
Kefir dumplings with potatoes and cottage cheese
Ingredients
For the test:
• 400 ml low-fat kefir;
• bakery white flour premium - 800 grams;
• egg - 1 pc.;
• half a teaspoon of soda.
For filling:
• kilogram of potatoes;
• 250 gr. low-fat loose curd;
• 50 grams of natural butter;
• one egg.
Cooking method:
1. Cook until peeled potatoes peeled in salted water. Drain the excess water and thoroughly mash the still hot potatoes with a crush, add a few slices of butter, slowly beat the mashed potatoes.
2. In a well-cooled mashed potato, mix the cottage cheese until smooth.
3. From the ingredients listed in the recipe, knead the dough, as described in the principles of preparation.
4. Cut the dough and, laying the prepared stuffing, fashion dumplings.
5. Pour vegetable oil into a thick-walled pan and set it on a fire to bask. When the oil is sufficiently hot, dip the dumplings into it and, turning over, fry until browned. You can fry boiled dumplings in this way, but before putting them into the oil, drop them in a colander so that all the glass water.
6. When removing dumplings from the oil, pat them with a disposable towel to remove excess fat and put them on a plate.
7. Deep-fried dumplings on kefir with potatoes served with sour cream, garnished with greens.
Kefir dumplings with potatoes and mushroom sauce
Ingredients:
For the test:
• 250-300 milliliters of kefir 2.5%;
• 600-700 grams of wheat flour;
• one raw egg;
• 1/3 teaspoon soda.
For filling:
• a pound of potatoes;
• medium onion;
• two tablespoons of butter;
• a little ground marjoram.
For the sauce:
• 1 tbsp. l pure refined oil;
• 25 grams of butter;
• two small onions;
• clove of garlic;
• 250 grams of champignons;
• high fat cream.
Cooking method:
1. Knead the dough on kefir for dumplings, using the basic principles of preparation.
2. In a pan in olive oil, brown the chopped onions.
3. Make mashed potatoes from hot boiled potatoes and butter.
4. Put the onion and marjoram into the slightly cooled mashed potatoes and mix thoroughly and set the filling to cool completely.
5. Prepare the sauce. Pour olive oil into a pan, add butter and put on fire. When the pieces of oil disperse, lay the garlic crushed or chopped with a knife, fry for a minute and put onion chopped into small pieces, continue frying until the onions soften.
6. Add the sliced mushrooms and continue to fry until the juice evaporates from the mushrooms.
7. Pour in cream, pepper, salt to taste and simmer until thickened.
8. Dumplings, boiled in water with the addition of salt, throw in a colander. When all the water has drained, put the dumplings on the serving plates and serve, watering with mushroom sauce.
Kefir dumplings with potatoes and meat in pots
Ingredients
For the test:
• three full glasses of baking flour;
• 1 tsp soda, without a slide;
• one hundred milliliters of kefir;
• half tsp table salt.
For filling:
• 400 grams of pork pulp;
• a small piece of fat about 20 grams;
• ten medium boiled potato varieties;
• onion.
For the sauce:
• 250 grams of sour cream;
• one and a half tablespoons of tomato puree;
• natural butter - 20 gr.;
• two onions;
• 80 grams of mild hard cheese.
Cooking method:
1. Prepare the dough from the ingredients using the description in the basic principles.
2. Scroll the meat and lard, washed in water and cut into large pieces, in a meat grinder. Add chopped onions in the same way and peeled potatoes, salt, pepper and knead the minced meat well.
3. From dough mixed with kefir without eggs and prepared toppings, mold dumplings.
4. To prepare the sauce, in butter in a frying pan, pass the flour to a thick golden hue, add tomato paste and continue to fry on low heat for 5 minutes. Stir in sour cream until smooth and bring to a boil, remove from heat.
5. Put the pan with water to boil, add salt to taste. Put the dumplings into the boiling water. When they rise up, and the water boils intensely, reduce heat and boil, with a weak boil for about one and a half minutes, put the cooked products on a colander and sprinkle with melted butter.
6. Put a little butter on the bottom of the prepared pots, and put the dumplings on top. Pour the contents of the pots with sauce, sprinkle with finely grated cheese and put in the oven. Bake for 20 minutes at 200 degrees.
Pumpkin dumplings on kefir with potatoes
Ingredients
For the test:
• 650-700 grams of flour;
• pumpkin pulp - 300 grams;
• 200 ml of kefir;
• chicken egg.
For filling:
• 400 gr. well-digested potatoes;
• one raw chicken egg;
• butter - 50 grams.
Other:
• two small onions;
• 1 tbsp. l Sahara.
Cooking method:
1. In small slices, cut the pulp of a pumpkin, pour hot water and boil until cooked. The water in the pan should only cover the pumpkin slices a little. When the pumpkin is cooked, remember it and cool.
2. Cook peeled, cut into pieces potatoes in water with the addition of salt, drain the broth, and until the potato has cooled, remember to pound it. Add the whipped protein, ground pepper and beat again, you can blender. Chill.
3. In a sifted flour, make a funnel, put pumpkin puree in it, pour in salt, pour kefir, a spattered egg and knead the dough.
4. Cut the pumpkin dough on kefir, according to one of the methods described above, and, with the filling of mashed potatoes, blind the dumplings.
5. Cut the onion into thin half rings, put in a frying pan with butter and fry for 10 minutes on low heat.
6. Sprinkle the onion with sugar and continue to frying until sugar crystals are caramelized.
7. Remove the boiled dumplings from the pan with a slotted spoon, drain the remaining water and put on serving plates, and put the onion on top.
Steamed kefir dumplings with potatoes
Ingredients
For the test:
• kilogram of baking flour;
• 500 grams of kefir;
• 50 grams of yeast.
For filling:
• 400 gr. boiled potatoes;
• 200 gr. sauerkraut;
• 400 grams of fat in the filling and for serving;
• three onion heads;
• 100 ml of sunflower oil;
• a small bunch of dill.
Cooking method:
1. Heat kefir on a stove or in a microwave, add yeast and stir until the yeast is completely dissolved.
2. In a large, wide bowl, knead the dough in the manner specified in the principles.
3. Squeeze out the sauerkraut with your hands, boil it in water for five minutes and put on a colander.
4. In a pan, put the lard, chopped into small pieces, chopped onion with a knife and fry over low heat until a tender amber color is obtained.
5. Put half the frying in a separate clean dish, and add the boiled sauerkraut to the remaining pan and continue to fry over low heat until all the moisture has evaporated.
6. Pour sliced potatoes into water and boil. Drain almost completely the water, mash it in mashed potatoes, if necessary add vegetable broth, the mashed potatoes should not be liquid. Add fried cabbage, chopped dill, mix and set to cool.
7. From the dough and the cooled filling form dumplings and put them on the lattice of a double boiler, having previously lubricated it with oil. Cook, covered, six to seven minutes. About 4 minutes on one side, then turn over and cook another three minutes on the other.
8. Put ready-made dumplings in serving dishes, put the delayed frying on top and serve hot to the table.
Kefir dumplings with potatoes and chicken liver
Ingredients
For the test:
• 250 ml of non-acidic kefir;
• 320-400 grams of white flour;
• a teaspoon with a slide of soda;
• small table salt - 1 tsp.
For filling:
• 300 grams of chicken liver;
• medium-sized onion head;
• six small potatoes.
For frying:
• one onion;
• lard or fat.
Cooking method:
1. Knead the dough from the above ingredients without adding eggs.
2. On the lard, fry the chopped onion until browned and put the part of the frying on a separate plate, and put the washed, dried and finely chopped liver in the remaining one. Fry over low heat, not forgetting to mix periodically, so as not to burn, until the liver is ready.
3. Prepare non-mashed potatoes from potatoes, add the liver fried in onions and, salt, carefully mix the filling.
4. Form the dumplings in a convenient way and boil them with slightly salted water. Using a slotted spoon, put the dumplings in the pan, add the roast and cover with a lid, shake the pan several times so that the roast envelops each dumpling.
Kefir dumplings with potatoes baked in the oven under a cheese crust
For this recipe, you need frozen kefir dumplings with potatoes, molded according to any of the above recipes.
Ingredients:
• twelve dumplings;
• 300 ml of milk;
• 50-70 grams of "Russian", or similar cheese;
• 1 tsp dried dill;
• two small pinches of nutmeg (finely ground nut).
Cooking method:
1. Place frozen dumplings in oiled refractory baking tins.
2. Add nutmeg to taste spices, salt and pour milk.
3. Sprinkle finely grated cheese on top and place on a baking sheet in a well-heated oven. Temperature maintain 180 degrees.
4. Dumplings are baked for about half an hour, until the cheese begins to brown.
Kefir dumplings with potatoes - tricks and tips
• Before stirring the dough, the kefir should be slightly heated in the microwave or removed in advance from the refrigerator to warm it.
• Dip dumplings on kefir from potatoes when boiling should be in boiling water, wait for boiling and, reducing the heat, boil for no more than one minute. Only in this case, the dumplings will not be digested.
• Dumplings are perfectly stored in the freezer for more than one day, but kefir dumplings with potatoes will be more tender and magnificent if they are cooked immediately after sculpting.
