Dough dumplings with potatoes: recipes with yogurt, sour cream and boiling water

At first glance it may seem that the dough for dumplings with potatoes is no different from the usual dumplings, and wise, there is nothing. But this is not so. For this dish it should be especially gentle and soft, to complement the taste of the potato filling, and, at the same time, not interrupting it.



1 hour. 6 servings. Easy to prepare

“Shirt” for dumplings can be as traditional, that is, from water, salt and flour, and very special. For example, with the addition of yogurt, sour cream and other products. In order to properly knead the dough for, you just need to keep proportions and to consider some subtleties. How to prepare good dough for dumplings with potatoes? We offer several options for the batch, including for Lenten table.

Recipe with sour cream

How to make tender dough for dumplings with potatoes? Just to add fatty dairy product, such as sour cream.

You will need:

  • wheat flour — 450 g (or 3 cups of 200 ml);
  • sour cream 20% — 3 tablespoons;
  • salt — ½ teaspoon;
  • baking soda — ½ teaspoon;
  • water — ½ Cup (100 ml).

Cooking

  • Sift flour into a large bowl, add salt in it.
  • In sour cream add the baking soda, mix everything well.
  • Pour in the flour and sour cream, then warm water (at room temperature) and mix thoroughly.
  • Put the mass on the table and knead for about 10 minutes until it becomes elastic enough, and inside it will not disappear large air bubbles.
  • Leave to rest under cling film for 20-30 minutes.
  • Recipe with yogurt

    To make the dough for vareniki with potatoes can and yogurt. This will give it softness.

    You will need:

    • flour — 630 g (4 cups of 200 ml);
    • yogurt — 300 ml (1.5 cups);
    • chicken eggs — 2 pieces;
    • baking soda — ½ teaspoon;
    • salt — ½ teaspoon.

    Cooking

  • Break the eggs into the yogurt (it must be warm), stir well until smooth.
  • Add to the mix salt and soda and again mix thoroughly until the salt is completely dissolved.
  • Sift flour into a large bowl and pour the kefir mixture in there. Mix everything well.
  • Put the mass on the table, and promes to elasticity. Leave in a warm place for 40 minutes, covering with clingfilm to gluten swollen.
  • For a Lenten table

    Not all made the water taste good. Lean dough for dumplings with potatoes cooked without the addition of eggs will be soft and elastic. It can be rolled out thin as anything and not be afraid that it will break.

    You will need:

    • wheat flour — 450 g (3 cups for 200 ml);
    • water boiled (not hot) — 1 Cup (200 ml);
    • salt — 1 teaspoon with a slide;
    • vegetable oil — 2 tablespoons.

    Cooking

  • Sift the flour in a suitable size bowl and add the salt. Mix.
  • Pour warm water and mix with your hands, but smooth consistency to achieve is not necessary — leave it in propisanom not the state, that is in the form of flakes and lumps. Set aside for 20 minutes to allow the gluten swelled.
  • After settling the shape of the mass of a small pellet with a hole, pour the oil.
  • Knead until then, until the butter is completely absorbed and mixture becomes a bit sticky. Vegetable dumplings with potatoes you can sculpt immediately.
  • Choux pastry

    Preparation of dough for dumplings with potatoes will take a little less time if it is to make custard using boiling water.

    You will need:

    • wheat flour — 400 g;
    • water (boiling water) -250 ml;
    • vegetable oil — 50 g (about 2.5 tablespoons);
    • salt — ½ teaspoon.

    Cooking

  • Put water in the kettle to heat up — we need boiling water.
  • Meanwhile, sift the flour and divide it into 2 parts.
  • When the water boils, measure out 250 ml of water, add salt and vegetable oil, pour the mixture into the half of the sifted flour.
  • Quickly mix well (first with a spoon, so as not to burn my hands, and after a few seconds you can knead by hand).
  • At the beginning of the kneading everything will be lumps — this is normal. Gradually add the remaining flour and knead.
  • From such a test can begin to sculpt immediately, not defending. But if it turned out to be too steep, and dumplings did not want to stick together, just wrap it in a bag and set aside for 20-30 minutes.

    Tips and secrets on cooking

    As you can see, the dough for dumplings with potatoes is quite simple. But if you want to cook a really tasty and unforgettable dish, not ordinary pastry, you should pay attention to several nuances:

    • the dough should not be too tight, otherwise the molding will stay bad, and the product of the cooking process will fall apart at the seams;
    • don’t forget to sift the flour — so it will become saturated with oxygen and it will be easier to connect with other ingredients;
    • mixing shall occur at least 10 minutes to achieve the desired elasticity;
      always leave the finished product after mixing, on average, 30 minutes (except the custard), the mass was elastic, and then it won’t shrink back when rolling;
    • the traditional dough for dumplings made of flour with eggs; if you use a flour from hard wheat varieties, an egg can be added;
    • for greater flexibility, you can add a little vegetable oil — a few drops to 1 Cup of flour;
    • for kneading you can always use the bread maker — it will get no worse; in the bread maker, you can leave the finished product for swelling of gluten, as the technique itself maintains the desired temperature for kneading.

    Quick dumplings with potatoes can be done using the pelmennica. Today, they produce different forms, and not only with small hexagonal holes, but with the large.

    Choose the dough recipe for dumplings with potatoes, which you like most. And it is better to try all the recipes one at a time and take note of the one that will make your dish especially tasty.

    Dough dumplings with potatoes: recipes with yogurt, sour cream and boiling water





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