Oh, how we love homemade dumplings! Hearty, tasty and healthy dumplings with raw potatoes and cheese are a must-try for you. If you don’t know what Ukrainian dumplings are, here you go. It’s impossible not to fall in love with boiled products made from unleavened dough with filling. If you are a fan of Ukrainian cuisine, then you definitely need to know how the famous dumplings with grated potatoes and cheese are prepared.

Cooking dumplings begins with kneading the dough. Products for the test are taken from the list.

Flour is poured into a bowl.

A chicken egg breaks. Salt is introduced.

Then - lukewarm water.

A tight elastic bun is formed, which must be kneaded on the work surface for at least 7 minutes.

The bun is covered with a bowl and “rested” in a cool place for 1 hour.

While the dough is resting, the potato and cheese filling is prepared. Products for filling are taken from the list.

Pre-peeled potatoes are passed through a fine grater and then squeezed well.

The cheese is grated and added to the grated potatoes.

The filling includes a chicken egg, chopped green onions and salt.

The ingredients are mixed into homogeneous minced meat.

The preparation of dumplings begins immediately, before the filling releases its juice. The dough is cut into four parts with a knife.

Rolls up into ropes.

The ropes are cut into pieces and rolled in flour.

Shaped into round cakes using a rolling pin. Flour goes to the dust.

A spoonful of minced potatoes is placed in the middle of each flatbread.

The flatbreads are joined together to form a crescent.

To prevent the dumplings from falling apart during cooking, the edge of the crescent is decorated with a braid.

The ends are connected to each other.

While the first batch of dumplings is being prepared, you need to boil a pot of water on the stove.

Dumplings are placed in salted water and cooked for 7-10 minutes with light stirring. If the dumplings immediately fall to the bottom of the pan, they need to be lifted with a slotted spoon. The finished dumplings are removed onto a plate.

Dumplings with raw potatoes and cheese are served hot for lunch with sour cream or mayonnaise sauce.

The main advantage of dumplings with raw potatoes is that for the filling you do not need to prepare and cool the mashed potatoes in advance. As a result, it takes less time to prepare the dish - approximately 40 minutes. We will consider a universal recipe in which the filling consists only of potatoes, onions, salt and seasonings, but if desired, you can add other ingredients to the composition, for example, lard or cheese.

Ingredients:

• wheat flour (highest grade) – 600 grams;
• chicken egg - 1 piece;
• salt – 0.5 teaspoon for dough and to taste;
• water – 1 glass (for dough);
• potatoes – 3 pieces (medium);
• onions – 1 piece;
• black pepper, other spices - to taste;
• butter - to taste;
• sour cream - to taste (as a seasoning).

Attention! Make dumplings immediately after preparing the filling, otherwise the flesh may darken and the finished dish will not be so appetizing.

Recipe for dumplings with raw potatoes

Preparing the dough

1. Beat an egg into the water, add salt and stir until a homogeneous solution is obtained.

2. Mix 85% flour with the water-egg mixture. Place on a work surface and knead with your hands. Add the remaining flour as needed (if the dough sticks to your hands).

3. Wrap the kneaded (absolutely smooth) dough in a bag and leave it until the filling is ready.

Making the stuffing from raw potatoes

4. Wash the potatoes, peel them, grate them on a fine grater. Squeeze the resulting mass dry with your hands, removing as much moisture as possible.

5. Chop the peeled onion as finely as possible or grate it. Squeeze with your hands.

6. Mix potatoes with onions, add salt and pepper. You should get a homogeneous mass.

If the potato filling contains too much moisture, you will not be able to mold and then cook normal dumplings. Try to squeeze out as much potato juice as possible.

Modeling dumplings

7. Roll the dough into a sausage, then cut into pieces and roll in flour.

8. Roll each piece into a circle. Place a teaspoon of filling in the center of the pieces and seal the edges in any way.

Have you ever eaten dumplings with raw potatoes? I’ll show you the recipe with photos now. I highly recommend trying it. What I like about this dish is that the potatoes do not need to be boiled, and therefore dumplings can be put together quite quickly.

Their taste is completely unusual and different from dumplings with crushed milk, it is so rich - potato-like and bright. Many people, having once tried dumplings with raw potatoes, refused others altogether.

When I first learned about them, I immediately fell in love with them.

Step-by-step recipe with photos of dumplings with raw potatoes

I cook dumplings with raw potatoes according to the simplest recipe, i.e. mostly stuffed with only potatoes and onions. Using this example, I will tell you how to cook dumplings with raw potatoes. I made the recipe with photos step by step.

Of course, here you can improvise and come up with something of your own, add different products, I will write about them below.

• potatoes - about 4 medium sized pieces

• onion - 1 piece
• salt, pepper to taste
• dumpling dough
• sour cream for serving.

It is preferable to take young potatoes, they are easier to grate, there are no poisons in them, and they undoubtedly taste better. Although I also use old potatoes in winter.

I won't stop at preparing the dough. I make dumpling dough in water with egg as usual. I already wrote about it in an article about dumplings with cherries. You can cook in any usual way.

I make dumplings with raw potatoes without lard. And often it is also added. If you knead the dough without eggs (in vegetable oil), then the dumplings will be completely lean.

While the kneaded dough is resting, prepare the filling.

Step 1. First of all, let's deal with the onions. Peel the onion, chop it finely, you can lightly fry it in oil. But I usually put it raw to speed things up.

Step 2. I wash the potatoes, peel them, dry them with a towel and grate them on a coarse grater.

Step 4. Salt and pepper the potatoes, add onions. Mix and start making dumplings.

Step 5. Everyone probably knows how to make dumplings. I first roll the dough into a sausage, cut it into pieces, and then roll each into a circle. I have already shown this process in photos in both dumplings with cherries and manti.

Use a teaspoon to add the filling and pinch the edges.

Step 6. We wait for the water to boil in the pan, add some salt and put in our dumplings. I carefully pass under them with a slotted spoon so that they don’t stick to the bottom.

How long to cook dumplings with raw potatoes? Usually I never time it, be it with raw or boiled potatoes, with cottage cheese or anything else. My mother also taught me: as soon as the dumplings float, they are practically ready. If you overdo it, the dough will boil.

Yesterday I made them again and specifically paid attention to the time. From the moment the dumplings were lowered into the pan, although the water did not boil immediately, the cooking process was still underway, and as soon as the water boiled and the dumplings floated, it was clear from the appearance of the dough that it had been cooked. In total it's 10 minutes.

Step 7. Use a slotted spoon to place the dumplings on a plate and serve with sour cream or whatever you like. I sometimes top it with fried onions in vegetable oil.

Here they are in the photo. The steam from the hot dumplings slightly blurred the distant shot.

Fillings for dumplings with raw potatoes

Potatoes with onions

The same filling that I just wrote about, but I will repeat it again because there is another way to prepare potatoes.

You don’t have to grate it, but cut it into small cubes with a knife. I often put this in the filling for meat pies, and always in manti.

Place the chopped potatoes in a colander to drain the juice.

I can't say which option I like better. Perhaps the mass of grated potatoes will be denser, it is more convenient to wrap it in dough, but cutting the potatoes is faster and there is no need to squeeze them. And the taste is not particularly different. In general, try making dumplings this way and that way.

Potatoes with lard

Dumplings with raw potatoes and lard are popular in Ukraine, Belarus and the Urals. Potatoes, fresh or salted pork lard, and onions are most often minced through a meat grinder. But it seems to me that it’s better to grate both the potatoes and lard. When adding salt to the filling, do not overdo it; keep in mind that the salted lard already contains salt.

Potatoes and cabbage

You can also add sauerkraut to the raw potato filling. Fresh cabbage is not very suitable here, since it will need to be stewed first, and this is a different recipe, then the potatoes will need to be boiled.

Potatoes with mushrooms

Delicious raw potato dumplings with mushrooms! The latter can be taken either raw or pickled.

Fresh mushrooms need to be cut and fried in a frying pan with onions.

Potatoes with cheese

It will also be delicious if you mix raw potatoes with grated hard cheese.

That's all about dumplings with raw potatoes, the recipe for which I told you. I hope you enjoy this dish.

Bon appetit and sunny days to you!

If you like classic dumplings with potatoes, then you will definitely like the recipe for dumplings with potatoes and cheese! The dumplings turn out very tender, with a pleasant cheesy taste, and with sour cream they are absolutely delicious.

Ingredients:

For filling:

• butter - 100g
• grated Cheddar cheese - 250g
• onions - 4 medium onions
• potatoes - 10-12 tubers
• garlic - to taste

for test:

• flour - 6 cups
• egg - 3 pcs.
• salt - to taste
• some water

Preparation:

Boil the peeled potatoes until they are very soft. Drain the water and leave the potatoes in the pan.

Fry finely chopped onion until golden brown and add most of the onion to the potatoes. Add grated cheese there and mash the potatoes. Add salt, pepper and garlic to taste and mix again (you can use a mixer).

Place flour in a large bowl, make a well in the center and add salt, lightly beaten eggs and about 1 cup water.

Mix well, add more water if necessary and knead into an elastic, smooth dough. Place the dough on a floured surface and roll it out into a thin sheet.

Using a glass, cut out round cakes, place a teaspoon of cooked minced meat on each of them, brush the edges of the dough with beaten raw egg and seal.

Place the dumplings in salted boiling water and cook until they float to the surface.

Place the finished dumplings in a colander or sieve to drain and serve hot with butter or melted butter or sour cream.

My grandmother is from the Urals (and that’s where I spent my childhood) and she always made dumplings with raw potatoes. We moved to the Volga, and here no one had even heard of such a dish: for them, dumplings with potatoes are dumplings with mashed potatoes. But this is not at all the same!!! Dumplings stuffed with raw potatoes and onions are much tastier and more aromatic. This is a very simple and satisfying dish. The next day, fried with butter in a frying pan, the dumplings only get better. Believe me, words simply cannot convey how delicious this is. You just have to cook it and try it. And you will simply never want any other dumplings again!!!

Ingredients:

Dough:

• 2 cups (slightly heaped) flour;
• 2 tablespoons vegetable oil;
• 0.5 teaspoon salt;
• 1 cup boiling water.

Filling:

• potatoes - 4 medium-sized pieces;
• onion - 1 piece (large);
• salt.

Lenten dumplings with raw potatoes. Step by step recipe

1. Making the dough for dumplings.
2. In a special bowl (I have a large bowl for kneading dough), sift the flour into a heap, salt it, make a small depression, pour in vegetable oil and boiling water.
3. Stir: you get flour lumps of different sizes.
4. Let it cool a little and knead the smooth dough: first in a cup, and then on the table. If it suddenly sticks, dust the table with flour (literally a tablespoon of flour will do, no more).
5. Cover the dough and let it sit for literally 15-20 minutes.
6. At this time, prepare the filling: very finely chop the onions and raw potatoes. Stir and squeeze out excess juice.
7. Add salt (I also add ground black pepper for taste) right before you start making the dumplings, otherwise the vegetables will give juice.
8. For the same reason, it is better to keep the raw potato filling in a colander so that excess liquid can drain.
9. We make dumplings in a convenient way (my grandmother made them in the shape of a “bonnet”, but I don’t know how to do that, I make them in the usual way).
10. Cook the dumplings with raw potatoes for about 15 minutes until the potatoes are ready (but, by the way, slightly undercooked potatoes are much tastier than overcooked ones).
11. After taking out the dumplings, throw a piece of butter into the bowl (we grease them with vegetable oil during fasting) and shake well (cover the plate with dumplings on top with another deep plate and shake vigorously from top to bottom) so that the butter is evenly distributed and the dumplings do not stick together .

The only trouble: dumplings filled with raw potatoes cannot be frozen raw; they are not suitable for long-term storage - the potatoes darken and the dumplings become very ugly.

Traditionally, dumplings with raw potatoes are served with sour cream (you'll lick your fingers, honestly), and for those who are fasting, onions and mushrooms fried in vegetable oil are suitable (you'll eat your mind). Dumplings that are not finished can be simply fried in butter (or vegetable) oil the next time - again very tasty and a completely different dish. I wish you bon appetit.