Klotski with potatoes is a national tradition of Belarusian and Polish cuisines, served as a cream cheese with sour cream or chasnik sauce, as well as with soups and meat. Vіdmіnniy sposіb urіznomanіtnіtі menu for rahunok zvichnyh іngredientsіv. The recipe for potato dumplings is rather simpler, it’s made on the fly. For everything, you need to spend 45-60 quills.

Ingredients:

• potatoes - 6-8 pieces (medium);
• borosno wheat - 4 tablespoons;
• chicken eggs - 2 pieces;
• cibulya ripchasta - 1 piece;
• starch - 1 tablespoon (for deyaky vipadkah);
• vershkov oil - 50 grams (for smearing);
• bay leaf - 2 pieces;
• black pepper - 3 peas;
• sil - 1 teaspoon;
• water - 2 liters (for cooking).

For the preparation of dumplings, potatoes are needed from the middle mix of starch. Like a bulb, it’s starched, it’s a mixture of the same dough, it’s even more foldable. After 5-6 minutes of mixing by hand, you can add a little bit of water and 2-3 minutes of remixing again. As starch is not enough, the masa comes out too sticky. In this case, when mixing galloons, add a little bit of pure starch.

In some recipes, potatoes are boiled in front, and then smash the dough with mashed potatoes. Ale, in the middle of the day, to be brought to shvidko pratsyuvati with hot potatoes, which is not too easy. Where better to cook dumplings, cooked with orchid masi. Don't forget the taste of retail.

potato recipe

1. Rub the cibula on the best third.

2. Potatoes, take out the skin. Grate the m'yakush on the same third as the cibulin.

3. Potato masu is good to shake with your hands, or through gauze, so that the flesh becomes practically dry.

4. Smash potatoes from cibules, beat eggs. Mix it up.

5. Add borosno. Zamіsiti it isto, for example, we can twist it in the same way, so that the workpieces do not fall apart. For the need to add a little water, starch, or more boroshna.

6. From the test, download the bags with a size approximately like a hairy pea.

7. Half fill the pot with water, bring the water to a boil. Salt, add | add | pepper and bay leaf.

8. Gently drop potato dumplings into boiling water. Mix, having changed, so that the blanks are not attached to the bottom of the pan.

9. After that, like dumplings spitting on the surface (after about 30-40 quills), boil 2-3 quills, then boil with water.

10. For an appetizing pancake, brush the potato dumplings with 5 quills from the skin side in a heated frying pan with top oil (neobov'yazkovo).

11. Serve dumplings in a hot look. Strava is good to eat with soups, sour cream and meat. The next day, when the bags are reached, they can be cooked on a frying pan or frozen for a thriving harvest, and if necessary, boil and brush again.

Klotski or dumplings are added to the soup, or they can be served like a cream of a friend. Klotski is used in Russian, Austrian, German, Finnish, Czech, Jewish, Latin, Estonian, Polish, Ukrainian, Belarusian and Tatar cuisines. Quite a few variations of dumplings are also present in Canadian, Norwegian and Slovenian cuisines.

Stuffed dumplings in the traditional Belarusian cuisine are called cepelins - great potato dumplings with meat or mushroom stuffing. The Crimean potatoes of Belarus also cook pastry from the sum of life and greek or barley boar. Sometimes only Greek flour or manna groats are victorious. This is the recipe for Belarusian potato galyavins, which you won’t take away for an hour.

Ingredients:

Bulbi potatoes of medium size - 8-10 pcs.

Egg - 1 pc.

Cibulina is great - 1 pc.

Boroshno - 3-4 tbsp. l.

Force for taste

Vershkov butter - 20 g

Sour cream - 100 ml

Yak cook

Grate the potatoes on a coarse grate and put them through the cheesecloth into a bowl of potatoes. On the same third, grate cibulina and mix with potatoes.

At the thick potato masu, which wiyshla, break the egg and add strength. Gently pour out of the bowl of potatoes with sik and take from the bottom a thin ball of pale erysipelas caught masi - starch. Mix starch with potatoes and add it generously. From soft dough, scho wiyshov, make bags with a diameter of 3 centimeters.

Before shaping the dumplings, put on the fire a large wide saucepan for 4 liters, which is half filled with water. Take off the bags and place them on a boar tatsiu. If the water boils, salt it, add a couple of bay leaves and peas of zapashny pepper (behind the bazhanny). For help, put the dumplings one by one into the water. If all the dumplings are leaning in a saucepan, mix them carefully and carefully, so that they are perekonatisya, so that the food does not stick to the bottom.

Cook dumplings in batches of no more than 30 pieces on a weak fire, avoiding boisterous boiling. After that, like spitting dumplings, boil them for 2 hvilin and put them on a drushlyak. Klozzi need to fold one at a time, smear the skin from the sides, turning the sprat once. Serve the dumplings hot with sour cream.

Belarusian potato dumplings

I’m already telling Sergius to cook dumplings for the third time, but it’s all wrong. And here "Gotujemo at once" has a riveting round of filling. Picked up and shattered the nareshti.

Robiti dumplings I learned from my grandmother. Їх, to the point of speech, richly someone in the її village was timid, but the axis of her was the most delicious zavzhd. Truthfully, they robbed them rarely. The process is too boring and laborious. Since my family is large, you can spend the whole day in the kitchen.

Potatoes are again rich, but dumplings on the way out are not so good.

Ale, believe me, stink of the one who fools around with them. Learn how to like them - you will become a kohan grandmother if you have onukiv. And I, before the speech, will not only teach them to the robitim, but I will tell you the secrets of the uncomplicated grandmother.

The products, it is clear, were taken for granted. And this year, I specially cheered up, how many words in me came out. Also, the assigned proportions are not a dogma, but a suggestion.

Cibulina - 1 large

Boroshno - 3-4 tbsp.

Potatoes, like in a pan with potato pancakes, are rubbed on the best tertiary. So, the axis is such mi, belorusi, pratsiovitiy people. I didn’t try to trim potatoes for dumplings on a blender and I won’t, I didn’t breathe like potato pancakes.

On the same third we rub cibulin. From it, to the point, I recommend that you don’t allow potatoes to change color. The axis of the cibulin, before speech, you can refine it in the blender, as if crying unbearably. I don't think it's in any way related to the result.

Zmіshati tsibula with potatoes and vіdzhati through gauze. I take a piece of gauze 30 cm X 90 cm approx. I take away such a square. Let's see some potatoes in a bowl of obov'yazkovo, we need more wine. Take away such a thick potato mass.

She breaks an egg, gives strength. From bowls with potato juice, it pours out sik and a thin ball of pale erysipelas has caught on the day. Tse starch. Yogo mi turn to potatoes.

Let's do it borosno. I took three tablespoons, but it was not enough to lie in the variety of potatoes, in addition, the best of the good vi її vydzhali due to other factors. Ale, don't freak out. We need to take some soft tissue, so that we can download from a new bag. If you are not convinced, try to make a bag. Viyshlo - means enough flour. Ni - add some more.

Bags easily slip into the valleys. The first axis is your grandmother's first secret: what are the bags of dribnish, and the dumplings are savory. Ale, don’t get choked up, we call the peas robiti not varto. Approximately 3 cm in diameter. Ideally, do not put any effort on your work, everything is deformed.

Take off the bags and place them on a boar tatsiu.

If the water boils, salt її (tse obov'yazkovo!), For the bazhanny you can add a couple of bay leaves and peas of peppercorns. Carefully, one by one, we lower the dumplings into the water, I struggle for an extra spoon.

If all the dumplings are leaning near the water, mix them carefully, carefully, so that they will perekonatisya, so as not to stick to the bottom.

As you work a lot of dumplings, do not put them all at once in the water, cook in batches of 30 pieces.

Change the fire, it’s not the fault of the raging boil. After that, like spitting dumplings, cook them 2 hvilin and put them on a drushlyak. I recommend carefully distributing them with a saucepan with a noise of sprat pieces, and not tearing everything into a crusher. Tse babushin secret number two.

At the principle, at which stage the dumplings are ready. At sensi istivni. Ale, in order to make them savory, you need to smear them with a pinch of butter. Here to taste. Grandma vikoristovuvaval topple vershkovo, I - sumish olive and vershkovoy.

Yeah, it's boring and long. But I got ahead of myself.

Belarusian-style cepelins - dumplings with stuffing

The author of the culinary blog Arina Lysetska prepared three potato stews for a recipe from a reader, an old cookbook and the Internet.

In the book about tasty and healthy zhu, the name "chainy" was used only in the dictionary. I didn’t want to give a recipe, but rather a description of the stray: “Zepelinay (there are often zeppelins in cookbooks, but it’s wrong). Lithuanian national grass with potatoes with meat and chili cheese filling. For the composition of the potato mass, it is similar to some Belarusian potato strains.

How to cook: The basis of the chain is potato masa, which is made up of grated potatoes and boiled potato puree at a ratio of 3:1. Before the sirah masi z mashed potatoes, the syrah potato is shriveled up. The offended parts will mix well. From combinations, a wide pancake (behind the shape), a filling is laid in a yak, and such a pie is cooked in steeply salted water 12 hvilin. Then it is poured over with sour cream and lubricated cibules from lard. The meat filling is often prepared with grated liver, smeared with cibules and bacon, sirna - from syrah, or sirih eggs, cibules and lard.

Zepelina should be served hot. Rozіgіvannya not tolerate.

I didn't read a single iota of the wisdom of the book and got down to work. Vіdzhala sir potatoes with a towel, zmіshala z vіdvarenim. The dishes of the task are rich, the mark is far away.

For the filling, I chose minced pork. I put it in a shortcake, closed the bag, which I guessed a crocodile. I so yogo pid hour of preparation and called - my crocodile. I lowered the crocodile into the salty water and started to check. At the kitchen book, it was said that only 12 quills were needed. It's wonderful, it's wonderful. Usyogo 12? Ale professional cooks know better.

Looking at the wine like ... well, not so hot. When it was cut, it became clear that the meat was in a good state of readiness. For taste? With sour cream and sauerkraut - good. In a strong way, in a winter way.

For the test, one quarter of boiled potatoes is passed through a meat grinder. Grate three quarters of gray potatoes and do good vijati. Zmіshati orphan and boiled potatoes. When potatoes are brewed, water with starch is saturated, the water needs to be poured out, and the starch should be added thinly. Quite remix and add | add | a trifle of salt.

For the filling, you can vicorate minced meat (tsibule, spices for relish) or mushrooms (rolled, lubricated with tsibuleya).

The recipe for dumplings with stuffing was sent to us by Larisa Levashkevich from Minsk. It's wonderful, it shows you the same proportions, which is for the zeppelin. And I chose the mushroom for the filling.

Whatever zdivuvalo me, then tse vibіr hour, at the dispatch of the recipe it was recommended to take them close to the year. This is where I got to thinking. Tse yak, the majestic zepelinai 12 hvilin, and the little galukh is close to the year? Ale, master-master. As they commanded, so for the sake of the inheritance.

I know, I’ve had the pleasure of drinking dumplings, it’s so cute. She smeared the mushrooms with tsibulei, put them neatly into the potato cake and lowered them near the water. On the 20th quarter of the month we spent the first battle. Klota virishila fell apart and blossomed. And then I didn’t try not to pull an hour before the “near year”, but away on the 21st quarter. The solution was praised correctly! The klotskis were ready, not boiled, but to my taste they were richer.

Potato gnocchi with crane sauce.

Gnocchi - these are dumplings, only potatoes are not syrah and not boiled, but baked. Serve them best with sauce or sour cream.

How to cook:

Potatoes are relatively miєmo and in shkirtsі zapіkaєmo in the oven for a year at 220оС. Let's get cold and with a spoon we'll take the pulp. I mix it up with the solution of ingredients until I become a dough. We mixed it up - we divided it into 4 parts. The skin part is ripped into a cowhide, the cowhide is cut across with a knife and we jump the bags of rosemary from balls for ping-pong.

Now the main secret of cooking is important - put it in the refrigerator, and more often in the freezer for 30 minutes. To ditty obov'yazkovo vіzmetsya and not rozvaryuvatemya. Tse, before the speech, rather robiti and with dumplings, and with zeppelin. Cook gnocchi no more than 20 hvilin.

Put the crane into a saucepan 15 chills|minutes| with tsukr. Add the motherboard, mix it up, grind it in mashed potatoes and renew 5 quills, stir, boil. Pour in until gnocchi.

Children should love such a grass. Sauces can be made with lingonberries, with black currants, and with raspberries. Be it a sour berry, it will be more like a river.

Recipe for potato dumplings in Belarusian

potato dumplings

Potato dumplings have long been harvested near Belarusian villages. I learned how to make dumplings from my grandmother. Truthfully, the potato dumplings were rarely made, the shards of the cooking process are already tedious and laborious. Since my family is large, you can spend the whole day in the kitchen. It’s necessary for a large family, it’s probably rich in potatoes, and dumplings on the way out are not so good. Ale, believe me, stink of the one who fools around with them. Learn to love them and become a beloved grandmother if you have them. And I, before the speech, will not only teach them to the robitim, but I will tell you the secrets of the uncomplicated grandmother.

Necessary products for preparing the recipe for Belarusian potato dumplings

Potatoes - 8-10 pcs. medium size

Cibulina - 1 large

Boroshno - 3-4 tbsp.

How to prepare a recipe for potato dumplings in Belarusian

Potatoes, like in a pan with potato pancakes, are rubbed on the best tertiary. So, the axis is such mi, belorusi, pratsiovitiy people. I didn’t try to trim potatoes for dumplings on a blender and I won’t, I didn’t breathe like potato pancakes. On the same third we rub cibulin. From it, to the point, I recommend that you don’t allow potatoes to change color. The axis of the cibulin, before speech, you can refine it in the blender, as if crying unbearably. I don't think it's in any way related to the result.

Zmіshati tsibula with potatoes and vіdzhati through gauze. I take a piece of gauze 30 x 90 cm approximately and fold it into the double. I take away such a square. Let's see some potatoes in a bowl of obov'yazkovo, we need more wine. Take away such a thick potato mass.

She breaks an egg, gives strength. From bowls with potato juice, it pours out sik and a thin ball of pale erysipelas has caught on the day. Tse starch. Yogo mi turn to potatoes. Let's do it borosno. I took three tablespoons, but it was not enough to lie in the variety of potatoes, in addition, the best of the good vi її vydzhali due to other factors. Ale, don't freak out. We need to take some soft tissue, so that we can download from a new bag. If you are not convinced, try to make a bag. Viyshlo - means enough flour. Ni - add some more.

Before shaping the dumplings, place a large wide (liter per chotiri) pot on the fire, half filled with water.

Bags easily slip into the valleys. The first axis is your grandmother's first secret: what are the bags of dribnish, and the dumplings are savory. Ale, don’t get choked up, we call the peas robiti not varto. Approximately 3 cm in diameter. Ideally, do not put any effort on your work, everything is deformed. Take off the bags and place them on a boar tatsiu. If the water boils, salt її (tse obov'yazkovo!), For the bazhanny you can add a couple of bay leaves and peas of peppercorns. Carefully, one by one, we lower the dumplings into the water, I struggle for an extra spoon.

If all the dumplings are leaning near the water, mix them carefully, carefully, so that they will perekonatisya, so as not to stick to the bottom. As you work a lot of dumplings, do not put them all at once in the water, cook in batches of 30 pieces.

Change the fire, it’s not the fault of the raging boil. After that, like spitting dumplings, cook them 2 hvilin and put them on a drushlyak. I recommend carefully distributing them with a saucepan with a noise of sprat pieces, and not tearing everything into a crusher. Tse babushin secret number two. At the principle, at which stage the dumplings are ready. At sensi istivni. Ale, in order to make them savory, you need to smear them with a pinch of butter. Here to taste. Grandma vikoristovuvaval topple vershkovo, I - sumish olive and vershkovoy.

But for a good result, always remember about the third grandmother's secret. Klozzi need to fold one at a time, smear the skin from the sides, turning the sprat once.

If you put everything into a frying pan and you will respect them, like greased potatoes, you will have "dumplings, just dumplings", and not "dumplings, even savory dumplings."

Serve the dumplings hot. So just like potato pancakes with sour cream.

I’m already telling Sergius to cook dumplings for the third time, but it’s all wrong. And here "Gotujemo at once" has a riveting round of filling. Picked up and shattered the nareshti.
Robiti dumplings I learned from my grandmother. Їх, to the point of speech, richly someone in the її village was timid, but the axis of her was the most delicious zavzhd. Truthfully, they robbed them rarely. The process is too boring and laborious. Since my family is large, you can spend the whole day in the kitchen.
Potatoes are again rich, but dumplings on the way out are not so good.
Ale, believe me, stink of the one who fools around with them. Learn how to like them - you will become a kohan grandmother if you have onukiv. And I, before the speech, will not only teach them to the robitim, but I will tell you the secrets of the uncomplicated grandmother.

The products, it is clear, were taken for granted. And this year, I specially cheered up, how many words in me came out. Also, the assigned proportions are not a dogma, but a suggestion.

Beremo:
Potatoes - 8-10 pcs. medium size
egg
Cibulina - 1 large
Boroshno - 3-4 tbsp.
Strength
Gauze

Robimo:
Potatoes, like in a pan with potato pancakes, are rubbed on the best third. So, the axis is such mi, belorusi, pratsiovitiy people. I didn’t try to trim potatoes for dumplings on a blender and I won’t, I didn’t breathe like potato pancakes.

On the same third we rub cibulin. From it, to the point, I recommend that you don’t allow potatoes to change color. The axis of the cibulin, before speech, you can refine it in the blender, as if crying unbearably. I don't think it's in any way related to the result.

Zmіshati tsibula with potatoes and vіdzhati through gauze. I take a piece of gauze 30 cm X 90 cm approx. I take away such a square. Let's see some potatoes in a bowl of obov'yazkovo, we need more wine. Take away such a thick potato mass.

She breaks an egg, gives strength. From bowls with potato juice, it pours out sik and a thin ball of pale erysipelas has caught on the day. Tse starch. Yogo mi turn to potatoes.

Let's do it borosno. I took three tablespoons, but it was not enough to lie in the variety of potatoes, in addition, the best of the good vi її vydzhali due to other factors. Ale, don't freak out. We need to take some soft tissue, so that we can download from a new bag. If you are not convinced, try to make a bag. Viyshlo - means enough flour. Ni - add some more.

Before shaping the dumplings, place a large wide (liter per chotiri) pot on the fire, half filled with water.

Bags easily slip into the valleys. The first axis is your grandmother's first secret: what are the bags of dribnish, and the dumplings are savory. Ale, don’t get choked up, we call the peas robiti not varto. Approximately 3 cm in diameter. Ideally, do not put any effort on your work, everything is deformed.
Take off the bags and place them on a boar tatsiu.

When the water boils, salty її (tse obov'yazkovo!), For the bazhanny you can add a couple of bay leaves and peas of peppercorns. Carefully, one by one, we lower the dumplings into the water, I struggle for an extra spoon.
If all the dumplings are leaning near the water, mix them carefully, more carefully, so that they will perekonatisya, so that the honey does not stick to the bottom.
Just as you work a lot of dumplings, do not put them all at once in the water, cook in batches of 30 pieces.
Change the fire, it’s not the fault of the raging boil. After that, like spitting dumplings, cook them 2 hvilin and put them on a drushlyak. I recommend carefully distributing them with a saucepan with a noise of sprat pieces, and not tearing everything into a crusher. Tse babushin secret number two.

At the principle, at which stage the dumplings are ready. At sensi istivni. Ale, in order to make them savory, you need to smear them with a pinch of butter. Here to taste. Grandma vikoristovuvaval topple vershkovo, I - sumish olive and vershkovoy.
But for a good result, always remember about the third grandmother's secret. Klozzi need to fold one at a time, smear the skin from the sides, turning the sprat once.
If you put everything into a frying pan and you will respect them, like greased potatoes, you will have "dumplings, just dumplings", and not "dumplings, even savory dumplings."

Yeah, it's boring and long. But I got ahead of myself.
Serve the dumplings hot. So just like potato pancakes with sour cream.

How calm is the Belarusian country? Zvichayno, dumplings with "souls"!

Only Belarusians could guess such a symbolic name - it’s not enough just to cook grass, you need to put your soul into it!

Preparation time: 30 hwilin

Cooking hour: 20 whilin

Product size: 6 servings

In order to cook Belarusian dumplings with “souls”, we need to recycle lower ingredients.

ingredients

• 1-1.5 kg of potatoes,
• 0.4 kg minced pork,
• great cibulina,
• crushed black pepper,
• strength for relish.

Cooking

Peel the potatoes, grate them on a dry grater, wedge through gauze (not too hard, so that the dumplings do not turn out tight, but not weakly, otherwise boil. Before speech, before the masa was put into a linen bowl, so a stack of sik), salt, mix.

Tisto for the “body” is ready, it’s time to take care of the “soul” - earlier the villagers made small pieces of fat and mushrooms, in the kitchens of the nobility they added sir, poppy, cibula chi sir. Classical filling: friedly cut cibula zmishati with minced meat, salt and pepper.

From the “dough” on the valley, make a shortbread, put a piece of minced meat (more savory ruban meat with a tsibuley), download a bag of zavbіlshki with hairy gorіkh (deaky gentlemen rozhat troch more, but not more great - otherwise they will be). Gently lower it into the okrip - the “soul” is not guilty of first depriving the “body”! Cook on a small fire until the sleeping dumplings settle on the bottom of the pan, put them on a plate with a slotted spoon.

Serve with sour cream or with cracklings and greased chicken.

Potato dumplings and winemaking of Belarusian cuisine. The only fast component is potatoes, wines will go with other warehouses, creating tasty and appetizing compositions, which can be an independent snack, supplemented with soup or garnish with meat, ribi.

How to cook potato dumplings?

Cooking dumplings from potatoes is a simple process, but it will require the presence of the necessary products, at the right time and the application of simple rules.

1. Virobi can be made out of raw or already cooked grated potatoes, as well as supplemented with borosh, starch, eggs, and fallow according to the recipe, other warehouses.
2. Klozzi make out round or oval shapes, cook at the salty water, soup, more - additionally bake at the oven.
3. Serve dumplings with potatoes and sour cream, with a good sauce or with a sour one.

Potato dumplings

Classic dumplings with potatoes - the recipe is elementary and does not require any ingredients, but rich culinary knowledge. It is not necessary to grow potatoes in this way. The bulbi is simply cleaned, rubbed on a fine grate and the trochs are squeezed out, placing the masa in gauze or cloth.

Ingredients:

• potatoes - 4 pcs.;
• milk - ¼ bottle;
• egg - 1 pc.;
• borosno - 1 bottle;
• sіl - pinch.

Cooking

1. Prepare the bulbi, grind, squeeze the sik.
2. M'yakush is poured with milk, add strength, an egg.
3. Vape flour|borosno| and mix it up.
4. Divide the base into portions;
5. dumplings with raw potatoes boiled by the water, broths or soups 2 hvilin after boiling.

Potato dumplings - recipe with meat

Klotska potatoes with meat are extremely popular in Belarus. In fact, dumplings are supposed to be guessed, the stench is less formalized at the sight of a bag of potato dough, which gives the lasses an inimitable relish. Serve grass with roasted cracklings and cibules, most often supplemented with sour cream.

Ingredients:

• potatoes - 10 pcs.;
• qibulya - 3 pcs.;
• egg - 1 pc.;
• borosno - 3 tbsp. spoons;
• pork - 500 g;
• fat - 70-100 g;
• silt, pepper, season.

Cooking

1. Twist the meat with the qibulei, season.
2. Potatoes are peeled, rubbed into a fine grit with a cibula, squeezed into the juice.
3. Sіk wіdstoyyuyut, starch add to the foundation.
4. Drive in an egg, boil borosno that strength, vimishuet.
5. Divide the masa into portions, decorate the shortcakes, reminiscent of their filling.
6. We make bags for a quiet boil 30 khvilin.
7. Spit lard, add cibula, smear.
8. Potato dumplings are ready to be watered with fried potatoes.

Soup with potato dumplings

Savory Greek is a wonderful option for a sieve insult. Instead of poignant potato cubes, which are often accompanied hotter, in this mood, lower and appetizing dumplings are added, which give the country a special relish and originality. A total of 40 stained glass windows, that lasa meal is framed.

Ingredients:

• potatoes - 4 pcs.;
• tsibulya and carrot - 1 pc.;
• egg - 1 pc.;
• borosno - 5 tbsp. spoons;
• chicken breast - 1 pc.;
• mushrooms - 250 g;
• buckwheat - 1/3 bottle;
• water - 2 l;
• oliya - 30 g;
• sil, pepper, laurel, herbs.

Cooking

1. Peeled potatoes are peeled, rubbed, cooled.
2. Sliced ​​chicken breast by the water.
3. Coat mushrooms on olives, add cibula and carrots, sauté until soft.
4. In mashed potatoes, beat in an egg, boil that strength, stir it up.
5. At the boiling broth with a heaped teaspoon lay the dough.
6. If dumplings are spit, add fry, spices, greens, boil the grass 4 hvilin.

Potato dumplings in the oven

The next recipe for cooking potato dumplings cannot be called simple. Yogo vikonannya klopitne and take a few hours, but the pіdbag result to overturn usі ochіkuvannya that will please with an extraordinary, inimitable, marvelous relish. We sip the bag, and then we bake it with the miners from the orphan.

Ingredients:

• potatoes - 1.5 kg;
• milk - 1.5 bottles;
• qibulya - 1 pc.;
• egg - 1 pc.;
• borosno - 1 bottle;
• pork - 150 g;
• oliya - 3 tbsp. spoons;
• sir - 150 g;
• sil, pepper, kmin, spices.

Cooking

1. The pork is sliced ​​evenly and smeared with 15 strands of chibula.
2. Peel potatoes, crush, pour in hot milk.
3. Add frying with meat, strength, pepper, cumin, spices, mix, cool.
4. Drive an egg into the base, boil it boroughly, wilt it, decorate it in rounds, panuyut in boroshni and vіdvaryuyut.
5. Mountaineers put potato dumplings in oil, sip on syrup and bake at 200 degrees in the oven for 15 chills.

Potato dumplings in Polish

Polish dumplings with potatoes look like classic Belarusian dumplings in a funny shape. In order to achieve a good result, bags formed from potato dough are pressed with two fingers from two sides, for which the characteristic fluffs are established. Porobi is served with fried bacon and bacon.

Ingredients:

• potatoes - 1.5 kg;
• starch - 200 g;
• tsibulya and fat - 100 g each;
• Zhovtok - 1 pc.;
• sil.

Cooking

1. Vіdvarenu, rosіm'yatu and stylized potatoes zmіshuyut with starch, zhovtkom and sіllu.
2. Make bags of troch larger than hairy gorіha, press the skin and make 5 quills after boiling.
3. Spit bacon in a frying pan, add cibula, brush it.
4. When serving, savory Polish potato dumplings fried.

Klotska potatoes with meat in Belarusian style

Belarusian-style potato dumplings can be prepared with meat: yalovichi, pork, bird meat, twisting the product into meat cutters or grinding it in a blender at once with cibulei. It is traditional to add kmin to the meat base, which gives it a characteristic spicy relish and marvelous aroma.

Ingredients:

• potatoes - 1.2 kg;
• borosno - 1 bottle;
• m'yaso (m'yakot) - 500 g;
• qibulya - 1 pc.;
• kmin - ½ teaspoon;
• sil.

Cooking

1. Grind the potatoes on a coarse grate, squeeze the sik for additional gauze.
2. To add strength that borosno, to win.
3. M'yaso is twisted from the cibulei, adding strength, kmin.
4. Make round dumplings, reminiscent of shortbreads with minced meat, and cook them in salted water 25 quills.
5. Serve hot potatoes with sour cream.

Potato dumplings with spinach

Invisible, but even more savory are the songs of potato dumplings with spinach. The greens can be beaten as fresh as they are frozen, after inserting the cuts into the mass of potatoes. As a good component, in this case, the vіvsyanі plastіvtsі, yakі on a sprat of quills are poured with okrop.

Ingredients:

• potatoes - 700 g;
• spinach - 100 g;
• cibulya and leek - 50 g each;
• borosno and vinous plastic - 50 g each;
• silt, pepper, olive oil.

Cooking

1. Peel potatoes at the uniform, peel, grind in mashed potatoes.
2. Mix masu with steamed plastics, spinach, borosh, seasoned to taste.
3. Cossacks are jumping, like cut into fragments, and they are splitting near the salty water.
4. Serve hot potato dumplings with chopped leeks and olives.

Potato dumplings with cheese

Especially savory dumplings with cheese. For piquancy in dough, you can add chopped fresh or dried green basil or parsley - this dish will become more fragrant and appetizing. Ready to serve simply with sour cream, or hot, they sip additionally with sulfur shavings.

Ingredients:

• potatoes - 1 kg;
• sir - 100 g;
• eggs - 2 pcs.;
• borosno - 1-1.5 bottles;
• silt, pepper, greens.

Cooking

1. Wed at the uniform, peel and grind the potatoes, let them cool.
2. Add eggs, frayed cheese, strength, greens, borosno, winish.
3. Download the cowbass base and cut it into small pieces.
4. Vіdvaryuyut virobi in sprinkling 2-3 hvilini, wiggle with noise, serve hot.

Italian potato dumplings

Special attention is paid to potato dumplings, cooked according to the Italian recipe. The characteristics of laosshchiv and yaskrava kolorova din, which reach for the rahunok, add in the okrem part of the potato base of mashed potatoes with spinach or beetroot are striking. When serving, water the viroba with melted butter and sip with syrup.