Vareniki with potatoes and beef. Recipe: Dumplings with potatoes - and with minced meat Vareniki meat potato recipe

First, we will tell you how to prepare the filling for dumplings from potatoes and meat. First you need to prepare the filling, and then the dough. Boil the chicken fillet for 30 minutes in boiling water, salt and pepper the water. We still need the broth, the fillet needs to be pulled out and cooled.

Boil the potatoes until cooked, ceiling. To make mashed potatoes, add chicken broth, but there should not be liquid mashed potatoes.


Add your chicken spices to taste.
Chicken fillet cut into pieces and mixed with potatoes. You should get a homogeneous filling without lumps and thoroughly mixed.


Now let's prepare the dough. Beat the eggs well so that foam appears. Salt and pour kefir, room temperature. Mix and add vinegar. Now pour the flour in portions, gradually kneading the dough with your hands. It should be fluffy and not stick to your hands. Let the finished dough stand for 10 minutes and rest.

We begin to sculpt dumplings with potatoes and meat.
We pinch off a piece of dough and make a sausage with our hands.


Cut the sausage into slices 1 cm wide, dip them in flour. We make dough circles with our hands. And put the filling, pinch. You can make circles with a rolling pin instead of your hands.


That's how many dumplings we got and the same number in the freezer, for tomorrow.


We put a large pot of water on the stove, salt the water. The water boils, throw our dumplings, after they float, cook for 3 minutes.


I put the finished dumplings in another pan, add a piece of butter and immediately cover with a lid so that they do not cool down. Onion must be cut and fried in vegetable oil until a beautiful golden color. Now put this onion in a saucepan with ready-made dumplings and carefully shake the saucepan so that everything is mixed.
We spread dumplings with potatoes on a plate and pour sour cream, preferably homemade.
You can prepare sour cream sauce, add garlic, dill or any fresh herbs to it.

Ingredients:

• Dough:
• vegetable oil 150 ml
• water 300 ml
• flour 1000 ml
• spices
• Filling:
• meat 500 g
• onion 2-3 pcs.
• mashed potatoes 1-2 glasses
• spices

Description: Dough:
Quickly stir boiling water with butter and add flour. First, knead in a bowl with a spoon, add enough flour to make a soft, elastic dough, but so that it does not tear during modeling. Then we knead on a table or board with no need to add flour. Let's rest for 20 minutes.

Filling:
Onion cut into cubes and stew in sunflower oil. Cut the meat into very small pieces and also stew until tender. Combine, mix, add mashed potatoes and spices, mix, the filling is ready.

Roll out the dough, squeeze circles with a glass or make circles in your favorite way. We put the filling on each circle, make a dumpling. Boil water, cook dumplings, they cook very quickly. Literally boiled and you can try for readiness. I wish you all bon appetit!!!
I love this dough very much, it is so pleasant to work with it, you don’t need to add flour at all during kneading and rolling out the dough, therefore the kitchen remains clean.
In photo No. 6, you can clearly see a pile of dumplings that do not stick together. From the leftovers, I made varenichki - bows, photo No. 8. It turns out very tasty and tender.
Try it, I'm sure you'll like it.

How do you like to eat dumplings? With potatoes, with mushrooms, with cabbage, with cottage cheese, even with berries, have you ever tried dumplings with beans?

Not? Then it's time to cook dumplings with mushrooms and beans.
Ingredients:

Dough:

• 1.5 kg flour
• 6 tbsp water
• 5 eggs
• 4 tbsp. butter spoons

Filling:

• dry beans, 300 gr
• champignon mushrooms, dried can be used

Cooking:

Making the dough: Mix flour, butter, eggs, salt and water, and knead the dough. Let's rest.

Before preparing the filling for dumplings, you need to soak the beans, boil and twist in a meat grinder. Finely chop the mushrooms and fry in a pan. Mushrooms sue and add to the beans. Mix everything.

It remains to do small things, stick dumplings and sit down at the table.

Today for dinner we are preparing delicious dumplings, made from a very simple dough, stuffed with minced meat and potatoes. The dish is hearty, economical due to the fact that mashed potatoes are added to minced meat. Prepares quickly and simply.

Ingredients for dumplings with minced meat and potatoes:

• raw potatoes - 250 g;
• minced meat - 150 g;
• white wheat flour - 350 g;
• purified water - 150 g.

Step by step cooking dumplings

Peel the potatoes with a knife, cut into four parts, put on the boil until tender. Drain all hot water, mash, add a little salt.

Minced meat can be bought ready-made, but if there is no confidence in its quality, then it is better to take a small piece of meat and chop it yourself. Any meat will go - pork, beef or poultry, for an amateur.

Combine raw minced meat with mashed potatoes, add spices to taste. If it turned out thick - pour in a little purified water

Sift the flour, combine with water, add salt, pour in a teaspoon of sunflower oil. Make a soft, not very hard dough. Put in a bag and leave alone for fifteen minutes.

Roll out with a rolling pin into a thin layer. Cut out circles with a round glass.

Fill each with stuffing, seal the edges.

Boil ten minutes. It is advisable to put a bay leaf into the water when cooking and add a little salt. Serve ready-made dumplings with minced meat and potatoes with sour cream, butter or fried onions.

See also how to cook delicious and satisfying for a lean or vegetarian menu.

There are many delicious toppings, sweet and savory, and they are all delicious in their own way. In this recipe, I suggest you cook equally delicious dumplings with mashed potatoes and minced meat, and also try making dough with sour cream and milk. It will turn out very tasty.

Dough Ingredients:

• Milk - 1 glass
• Sour cream - 2 tbsp.
• Chicken eggs - 2 pcs.
• Wheat flour - 3 cups
• Salt - 0.5 tsp

Filling Ingredients:

• Mashed potatoes
• Minced meat - 450 gr.
• Onion - 1 pc.
• Salt, ground black pepper - to taste
• Parsley greens optional
• Vegetable oil for frying onions

Test preparation:

1. Beat the eggs into the mixer bowl and add sour cream, salt,
2. mix until smooth, pour in the milk and gradually add the sifted flour. Knead a tight dough.
3. Cover with cling film and leave to rest for 30 minutes, then the dough will be more elastic and good for making dumplings. While the dough is resting, there is time to work on the filling.

Filling preparation:

1. Boil potatoes ahead of time. Everything is simple here, clean, wash, cut into cubes, place in a saucepan, add water, add salt and cook for 20 minutes. Drain the water and crush with a crush. That's it, mashed potatoes are ready.
2. You can buy minced meat ready-made or buy meat and twist it through a meat grinder.
3. Peel the onion and chop finely. Leave part of the onion for frying, which will go for ready-made, boiled dumplings.
4. Heat a frying pan with vegetable oil and fry the minced meat,
5. Add onion, salt and black pepper.
6. Pass the prepared minced meat with onions through a meat grinder into a fine mesh.
7. Minced meat mix well with mashed potatoes,
8. Taste and add spices as needed.
9. Transfer to a bowl to cool the filling.

Let's start making dumplings:

Knead the dough for dumplings with your hands with the addition of a small amount of flour, divide into parts, roll each part into a thin layer with a rolling pin, squeeze out the circles.

In the middle of each circle, spread the cooled filling with a teaspoon, carefully pinch the edges, make sure that all the edges are really stuck together, otherwise, when cooking, all the filling will float in the water, and you will have to eat one dough or even throw away all your work.

And of course, the beloved family will remain hungry. So try to stick dumplings with minced meat and potatoes well, with high quality.

Well, all the dumplings are stuck on, you can freeze them for good or cook them right away.

Take a deep saucepan, 2.5 - 3 liters, pour more than half of the saucepan with water, add salt, put on fire, wait for the water to boil and carefully lower one dumpling into the water. Only all the dumplings do not need to be cooked at a time, cook in small portions. As soon as the dumplings float, reduce the heat and cook for about 7 minutes, I personally don’t need to look at the clock, I determine their readiness by their appearance, they become snow-white, and this indicates that the dough has already been cooked and can be laid out with a slotted spoon on a large plate. When all the dumplings are boiled, then they can be sprinkled with fried onions. Or any other sauce you like. And serve quickly before they get cold.

Bon Appetit!!!

What could be easier than dumplings with potatoes - a dish that is both prepared quickly and eaten with a bang. Even beginners can cook dumplings with potatoes, but knowing a few secrets of their preparation will not hurt them at all. Where do potato dumplings start? Of course, from the test! Good dough for dumplings should not only be tasty. It should not swell during cooking, it should be easy to thinly roll out, lend itself well to modeling, and be soft and pleasant when finished. And we have a recipe that fully meets all these requirements! We will gladly share with you. Perhaps it will become your favorite dough recipe. Or maybe your family already has its own traditional recipe, which was used by your grandmothers and mothers?

As for the filling, there are many options for combining other ingredients with potatoes, and the field for experimentation is still large.

Proper (classic) dough for dumplings

Ingredients:
2 tbsp. flour,
½ st. milk,
⅓ st. water,
1 egg
1 tsp vegetable oil,
1 tsp salt.

Cooking:
The classic dough for dumplings should consist of flour, eggs and water or milk. This composition is determined by the age-old experience of our hostesses. The ideal egg to flour ratio is 2 cups flour for 1 medium sized egg. Warm water or milk add viscosity to the dough, and vegetable oil - tenderness. Pour 2 cups of flour onto the table or into a bowl, make a small indentation in the center of the hill, beat in an egg and add warm water mixed with milk and salt. Next, knead the dough thoroughly, add the indicated amount of vegetable oil and mix the dough well again. Cover it with a towel and leave for 40 minutes. During this time, the dough will ripen and be ready to use.

You can take this recipe as a basis, as well as use those offered in the proposed recipes. In any case, your dumplings with potatoes will turn out to be special, because they are cooked by your own hands.

Vareniki with potatoes and fried onions "Solnechnye"

Ingredients:
For test:
3 art. flour,
1 st. water,
1 egg
1 tbsp vegetable oil,
1 pinch of salt.
For filling:
1 kg potatoes
1-2 bulbs
3-4 tbsp vegetable oil.

Cooking:
Boil potatoes until tender in boiling salted water. Then drain the water, dry the tubers slightly to evaporate the moisture, and mash them into a puree. Cut the onion into small cubes and fry in vegetable oil until golden brown. Then add it to the puree and mix. Leave the potato mass with the onion to cool on the table, and in the meantime prepare the dough for dumplings. Pour 2.5 cups of flour into a bowl in a heap, make a depression, pour water with a broken egg, salt and vegetable oil into it and knead the dough that does not stick to your hands. Cover the dough with a napkin and leave it on the table for 30 minutes. Then knead it again, adding the remaining flour. The dough should be smooth and elastic. Divide the dough into 2-3 parts and roll each into a layer 3 mm thick. Cut out circles with a diameter of 5-7 cm. Put the filling in the middle of each circle and pinch the edges. Boil dumplings in boiling salted water. Lower 10-12 pieces and cook, stirring, for 5 minutes from the moment of boiling.

You can definitely make adjustments to this recipe. For example, in a frying pan, fry not only the onion, but finely chopped lard, and then add this delicious mixture to the potatoes. You will get an even more fragrant and satisfying dish, which can be served at the table with sour cream and mayonnaise (whoever likes it more).

Vareniki with potatoes and mushrooms "Autumn"

Ingredients:
For test:
4 tbsp. premium flour,
1.5 st. water,
2 eggs,
½ tsp salt,
sour cream,
fresh herbs (to decorate the finished dish).
For filling:
5 large potatoes
300 g mushrooms
1 onion
1 st. l. butter,
salt, black ground pepper - to taste.

Cooking:
Sift flour into a large bowl. Make a small funnel in the flour, where pour the eggs mixed in salted water. Knead a soft, elastic dough. Place the finished dough in a plastic bag and send it to the refrigerator for 30 minutes. To prepare the filling, peel and boil the potatoes in salted water until tender. While the potatoes are cooking, finely chop and fry the mushrooms and onions separately. Mash hot, freshly boiled potatoes and add fried mushrooms and golden onions to it, mix well and let the filling cool down. After 30-40 minutes, remove the dough from the refrigerator, roll it into a sausage and cut into pieces 2 cm thick. Roll each such piece into a cake, in the center of which put 1 tbsp. l. stuffing and pinch the edges. Boil dumplings for 5-7 minutes after surfacing.
Ready dumplings can be served with sour cream, garnished with fresh herbs, as in this recipe, or with butter or fried onions.

And dumplings can be frozen and boiled as needed, which is very convenient for all of us who suffer from a chronic lack of time. Incredible convenience: stick dumplings on weekends, of course, involve the whole family in this business, and then for some time without any problems please your loved ones with excellent dumplings with potatoes.

Vareniki with potatoes and pickled cucumber "Village"

Ingredients:
For test:
500 g flour
1 st. water,
½ tsp salt,

For filling:
6-7 potatoes,
the amount of pickled cucumbers - to your taste.

Cooking:
First of all, note that there are no eggs in this recipe. However, the result is excellent. From flour, warm boiled water, vegetable oil and salt, knead a stiff dough. Place it in a plastic bag and let it sit for an hour. While the dough is resting, prepare the filling. Boil the potatoes, by the way, do not pour out the water, but pour it into a separate bowl. Mash the hot potatoes, adding more broth as needed to keep the wheatgrass from getting too thick. Add pickled cucumbers cut into small cubes to the potato mass, mix - and the filling is ready. Now start making dumplings. Roll out the dough, cut circles with a glass. Put the filling in each of them and fasten the edges tightly. If you have a special mold for making dumplings, use it. In this case, dumplings are obtained the same size and with beautiful edges. Put the finished dumplings on a board or table sprinkled with flour. Part of the dumplings right on the board can be sent to the freezer until completely frozen (so they do not stick together), and then put into bags. The rest cook and enjoy the amazing taste.

Dumplings prepared in this way do not need to be cooked for a long time. As soon as they surfaced - 2-3 minutes, and can be served hot to the table. This is a recipe for a lean table.

Vareniki with potatoes and cream cheese "Gentle"

Ingredients:
For test:
500 g flour
2 eggs,
1 st. water,
½ tsp salt,
2-3 tbsp. l. vegetable oil.
For filling:
250 g ready-made mashed potatoes,
250 g cream cheese,
1 st. l. butter,
1 small onion
1 egg
salt and black ground pepper - to taste.

Cooking:
Prepare the dough and put it to ripen for half an hour or an hour under a bowl. For the filling, heat the butter in a large skillet over medium heat, add the finely chopped onion and fry for 5 minutes, stirring occasionally. Mix mashed potatoes with cheese, add beaten egg, cooled fried onions, salt and pepper to taste. Roll out the dough with a rolling pin into a thin layer, cut circles with a glass. Put some stuffing in each of them and form dumplings. Boil them in lightly salted water for 4-5 minutes. Sprinkle finished dumplings with finely chopped fresh herbs, and serve with sour cream.

Vareniki with potatoes and cabbage "Sytnye"

Ingredients:
For test:
500 g flour
2 eggs,
1 st. water,
½ tsp salt,
2-3 tbsp. l. vegetable oil.
For filling:
4-5 potatoes
1-1.5 st. finely chopped fresh cabbage
salt, pepper - to taste.
To serve to the table:
a little fat
1 onion
garlic and herbs - to taste.

Cooking:
We prepare the dough in the same way as usual, and make the filling as follows: mash the boiled potatoes in mashed potatoes, add cabbage, slightly fried and stewed until soft, to it. Salt and pepper the filling to taste. Roll out the dough into a layer, cut out circles with a shape, put a little filling in the center of each and close the edges in any way convenient for you. Boil dumplings in boiling salted water for about 7 minutes. While they are cooking, fry in a pan until cooked lard cut into small cubes and chopped onion. Put the finished dumplings with a slotted spoon into a deep container, pour them on top with fried bacon and onions and mix. Having spread the dumplings in portioned plates, sprinkle them on top with chopped garlic and herbs.

Potato dumplings can be eaten at least every day, slightly changing the ingredients added to the potato filling. And, paradoxically, but every day it will be a new dish. Here they are - our dumplings with potatoes!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina