A real Ukrainian dish is dumplings with bacon and raw potatoes. In Russia, dumplings and sorcerers are brewed, in Italy - ravioli, and in Ukraine - dumplings. These boiled products differ in their external shape and in the preparation of fillings.

The dough for dumplings is most often prepared in water, but sometimes kefir is used as a liquid base and even yeast is added. Then they roll it out in a thin layer, and cut out round small cakes, into which the filling is wrapped. It can be very different, most often it is boiled potatoes, stewed cabbage, meat, cottage cheese, fresh berries. The filling with raw potatoes and lard is a little unusual, but the dish will turn out delicious if you cook it according to the recipe.

In fact, there is nothing strange about putting raw vegetables in dumplings. For example, you can remember manti, raw pumpkin is often put in their filling, mixing it with raw potatoes and onions. In order for raw potatoes to cook inside the dumplings, they are not taken out immediately, as they float to the surface of boiling water, but after 10 minutes. The boil in the pot should not be intense.

Ingredients

• Wheat flour - 2.5 cups;
• Water - 180 ml;
• Chicken egg - 1 piece;
• Potatoes - 3 pieces;
• Lard - 100 g;
• Salt to taste;
• Ground black pepper to taste.

Preparation

Sift wheat flour into a bowl. Add a teaspoon of salt to the flour. Mix the ingredients.

Drive the egg into the flour.

Pour warm water into the flour in small portions, stirring the dough with a spoon. We do the main batch by hand, adding flour to the board as needed.

Knead the dough, kneading it well. It should be elastic, rather tight and not sticky to your hands. Cover it with a clean towel and leave it on the table to infuse. At this time, we begin to prepare the filling.

We clean the potatoes. Scroll it through the meat grinder. Be sure to squeeze the potato mass. For this, it is most convenient to use gauze.

Scroll the bacon, cutting off the skin beforehand. It should not be salty or smoked, but ordinary - fresh. We shift it to the potato mass. Salt and pepper the ingredients to taste.

Mix the filling. It will be delicious if you add 1 finely chopped onion to it. Do not fry the onion in a pan, add raw. The filling for the dumplings is ready.

The dough is infused, you can sculpt dumplings from it. We roll it into a thin layer. Using a culinary ring or glass, cut out circles for the base.

Put the filling of raw potatoes and bacon on the round cakes of the blank. We pinch the edges of the dough. It is advisable to do this twice so that the contents do not leak out in the water.

Dip the dumplings into boiling water. We immediately pry them with a slotted spoon or spoon from the bottom so that they do not stick. Boil until tender. This will take about 10 minutes.

Serve hot ready-made dumplings with bacon and potatoes, with sour cream, mayonnaise, ketchup or other favorite sauce. You can put a small piece of butter in the dumplings and sprinkle with chopped dill.

How i love dumplings with raw potatoes and bacon that my mom prepares. Perhaps this is the taste of childhood. When you arrive in the village, and grandmother takes out a large cast iron from the Russian stove, serves a large bowl of steaming dumplings on the table, and next to her she puts a cup of cold thick sour cream. Eat your mind. Having looked on the Internet, I tried to find where the recipe for making dumplings with raw potatoes and bacon came from. It turned out that they are prepared in Ukraine and Belarus, as well as in the Urals and the Volga region. In central Russia, dumplings with boiled and mint potatoes are more often prepared, adding fried onions there. But the most interesting thing is that the ancestor of dumplings is Turkey, where they prepared a dish that looked like dumplings. It was called "dush-vara". The slaves from Kievan Rus liked this dish and migrated to their diet under the name "vara-niki". Here is such a theory of the origin of dumplings. I have come across many recipes for making dumplings with raw potatoes and bacon. And everywhere the potatoes are passed through a meat grinder. Potatoes for dumplings, according to my mother's recipe, are first cut into strips, and then chopped with a special hoe, and lard is rubbed on a coarse grater. Due to this, the dumplings are very juicy, they have a lot of juice. Let's try to cook them together.

To prepare dumplings with raw potatoes and lard, we need: one and a half kilograms of potatoes, two hundred grams of salted or raw, lard, two onions, salt, ground black pepper. To prepare the dough: three glasses of flour, a glass of milk, water, one egg, salt.

First, let's prepare the dough. Pour a glass of milk into the flour, add a broken egg, salt on the tip of a knife, and knead a hard, elastic dough. Knead it until the dough stops sticking to your hands, put it in a plastic bag and set it aside to let the dough lie down.

At this time, we ourselves will take care of the filling. Peel the potatoes and cut them into strips into a metal pan.

Peel the onion and cut into large half rings. We send the onions to the pot to the potatoes. Rub the bacon on a coarse grater. Add salt and black pepper.

I would like to draw your attention to the fact that when using salted lard, add additional salt very carefully so as not to oversalt the filling. Now we take the hoe, which is a pointed semicircle with a wooden handle. We begin to chop our filling in a saucepan. Ideally, you should have cubes of about five by five millimeters.

That's it, the filling is ready, you can start making dumplings. We take our dough out of a plastic bag and knead it again. Now we start rolling the dough, trying to make a large cake about five millimeters thick.

Using a glass, or a large glass, cut individual circles of dough from the cake. Now roll each circle again.

We begin to sculpt dumplings. Take the filling with a spoon, put it on the dough circle, and fold the circle in half, covering the filling. We pinch the edges and get the finished dumpling. Take a baking sheet or tray. Sprinkle it with flour and place the finished dumplings.

In this way, we cook dumplings, with raw potatoes, until the filling ends. Some of the dumplings can be frozen to cook next time. We put a pot of cold water on the fire, add a peeled onion and one bay leaf. Don't forget to add salt to the water. We bring the water to a boil and put our dumplings into it. When the water boils again, gently stir the dumplings to prevent them from sticking to the bottom of the pan.

Reduce heat and cook the dumplings until tender. Moreover, the cooking time must be increased, adjusted for raw potatoes. We catch our dumplings with a slotted spoon and put them on a plate. Serve with cold sour cream, mayonnaise, or just some dumplings with butter. Now the most important thing is not to burn yourself with the dumplings. There is a lot of hot juice inside. Enjoy your meal! If you don't like this recipe, try cooking

Description

Dumplings with potatoes and bacon- the most satisfying and delicious dinner. And you don't need any meat when there is such a dish. Believe me, making dumplings at home is very simple. And they will be much tastier than store-bought ones. If you are cooking for the first time, then we will be happy to tell you how to cook dumplings with potatoes and bacon, how to knead the dough for them, how to shape the products.

Our step-by-step photo recipe will clearly demonstrate each stage, and you will overcome everything with ease. Undoubtedly, it is very tasty to eat dumplings with sour cream. They are also good in combination with horseradish or mushrooms. Well, lard is generally a classic product of Ukrainian cuisine, combined with most of the national dishes. It remains only to choose a suitable side dish - and we start cooking.

Ingredients

• 
  (2 pcs.)
• 
  (1 tbsp.)
• 
  (500-600 g)
• 
  (500 g)
• 
  (1 PC.)
• 
  (100 g)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

We will prepare all the necessary ingredients.



Let's prepare a dough suitable for dumplings. This is one of the most important steps, as it is very important not to overdo it with flour. Add too much of it and the dumplings will already be dry and hard. Therefore, we sift flour onto a clean tabletop, this will saturate it with oxygen. Add water and a single chicken egg in portions. We knead the dough without exerting too much physical strength. Otherwise, the dumplings will again be tough. We form a ball from the dough, sprinkle with flour and let it brew.



Nothing new with potatoes. We wash and clean it, cut it into large pieces and cook in salted water until tender. We prepare mashed potatoes in the usual way with the addition of low-fat milk or even water. We will have fried lard cracklings anyway; these dumplings will not tolerate even more fat.



Let's move on to the cracklings. Cut the entire available piece of bacon into long thin strips. We take a frying pan with a firm bottom, heat it up with vegetable oil. We spread the bacon and fry until golden brown. Add finely chopped onions. Stir and fry until tender. The onion should be crunchy, not mushy.



After about 40 minutes, the dough is sufficiently infused and can be rolled out. Roll out the dough on a clean tabletop, after sprinkling it with flour. Cut out round shapes using a glass or jar.



Put a heaped teaspoon of potatoes on the round shape of the future dumpling and wrap it, starting from the middle. We make all the dumplings.



Boil water in a deep saucepan, salt. We lower the dumplings and cook for 10 minutes. Put the finished dumplings on a plate, sprinkle with cracklings, chopped herbs, your favorite seasonings and serve. Dumplings with potatoes and lard are ready.



Bon Appetit!

Dumplings are sung in the works of N.V. Gogol, and for good reason, because this is a dish of Ukrainian cuisine! Ukrainian dumplings with potatoes, lard and fried onions today decorate our kitchen, for the recipe and photos of delicious appetizing potato dumplings we thank Olga Pirogova.

Ukrainian dumplings can be made from lean, yeast or kefir dough. The dough for dumplings is rolled out thinly, circles, triangles or squares are cut from it, into which the filling is wrapped. Dumplings with cottage cheese are served for breakfast, with potatoes, meat or liver, stewed cabbage - for lunch, and dumplings with sweet filling of cherries, plums, strawberries, blackberries, currants - for dessert. All this is dressed with fresh sour cream and eaten with great pleasure!

TAKE CARE!

Olga offers a recipe for Ukrainian dumplings with potatoes and bacon:

Dumplings with potatoes and bacon

Dough recipe for dumplings with potatoes:

• 3 cups wheat flour
• 1 egg,
• salt,
• water,

Potato filling for dumplings:

• 7 pieces of potatoes,
• fresh bacon - 200 gr.,
• turnip onion - 2 heads,
• salt.

One or two more onions are fried to serve the dumplings.

How to cook dumplings with potatoes and lard

First, peel the potatoes, wash them, cut them into 4 pieces and put them in a saucepan, pour boiling water over them. We put the potatoes for dumplings to cook on low heat, at the end of cooking, do not forget to add salt.

While the potatoes are boiling, we will prepare the dough for the dumplings: knead the unleavened dough from flour, water, raw egg and salt. The finished dough for dumplings should not be very steep, we will send it to rest in the cold, covering it with a film. For convenience, the dough for dumplings with potatoes can be kneaded in a bread maker, if you have one.

Now finely chop the lard and melt it in a frying pan. Then we take out the cracklings from the pan and send finely chopped onions there, fry until soft.

Now the potatoes for the dumplings have already been boiled, we will salt the water and pour it in mashed potatoes along with melted bacon. Let the filling for dumplings from potatoes, lard and onions cool slightly.

Now we take out the dough for Ukrainian dumplings, roll it into a sausage and cut into small pieces. Roll each piece into a thin cake, put the potato filling in the middle of the dumpling and pinch the edges. We do the same with all the blanks for dumplings, part of the dumplings can be frozen.

In Ukraine, no one needs to be told how to make dumplings. Beautiful dumplings are molded by hand in each family in different ways, for some reason they even taste different than dumplings molded in a special shape.

Throw the dumplings into boiling salted water, cook until tender. How long does it take to cook dumplings with potatoes? When the dumplings begin to float, it means that in a minute it's time to take them out. You can also cook dumplings with potatoes in a steamer or multicooker.

Put the finished dumplings in a deep bowl and grease with a little butter so that they do not stick together, sprinkle with fried onions or cracklings.

Delicious Ukrainian dumplings with potatoes, bacon and onions are served with sour cream.

Prepare delicious homemade dumplings with potatoes according to the Ukrainian recipe for your loved ones!

Well, these are Ukrainian dumplings with cabbage:

Bon appetit!

Video recipe from the YouTube channel:

Ukrainian dumplings with cherries …… and with songs 😉

I never had to cook dumplings with raw potatoes and bacon, but then I came across a step-by-step recipe with a photo and I decided. I cooked it very quickly, and the filling too, because I didn't need to boil anything from vegetables, I mean potatoes. I just fried the onion and then added it to the grated potatoes and finely chopped bacon. It was this kind of filling that I laid out on the dough, and then I made dumplings from it and began to cook them. Having thrown the first batch into boiling, slightly salted water, I began to wait. The tedious minutes ran for a long time, but finally I took out the first dumpling and, after cooling it down a bit, tasted it. The taste was amazing! That hour I boiled the rest of the dumplings and served them to the male half with sour cream. The dumplings were eaten to the last, so I can safely conclude that the dish is worthy of high praise.
Ingredients:
- 0.5 cups of water
- ½ teaspoon of salt
- 2 cups of flour,
- 1 potato,
- 3 small onions,
- 50 grams of salted lard (I also have boiled).

How to cook from a photo step by step

Pour water into a bowl. It can be cold or warm, this is a completely unimportant moment in this particular recipe.
Add flour and knead the dough well. Cover the dough with a waffle towel while making the fancy raw filling.








So, grate the potatoes after peeling them.
Chop the onion finely and fry it in a pan, adding 1 tablespoon of any oil.






Put the onion to the grated potatoes, and then finely chop the bacon. Add some salt and mix everything.




Roll out the dough and squeeze the circles out with a glass.




Place the potato filling on each circle. Stick the dumplings.










After that, boil the dumplings with raw potatoes in slightly salted water for 7-8 minutes, after the water has completely boiled.




I also recommend to cook for you