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Vareniki with potatoes and onions: a recipe. Homemade dumplings with potatoes

Vareniki - a troublesome dish, but incredibly tasty. If you make them yourself, not relying on factory semi-finished products, your family will be happy to eat them for a long time. However, there are certain secrets, tricks and secrets, even if you are preparing seemingly primitive vareniki with potatoes and onions. The recipe for the filling can vary: it is added garlic, cracklings, bacon, mushrooms, minced meat from different types of meat, cheese, greens ... With the dough, too, everything is not smooth - its composition, usually extremely simple, can be supplemented with "unplanned" components - and cooks with Foam at the mouth prove that without such components can not do. Let's try to understand all the variety, which are vareniki with potatoes and onions. Recipe for taste choose yourself.

"Varenichnye" secrets

Some of them are elementary simple, and some have been validated for centuries. We enumerate everything:

  • Filling in the cake is put a little: from its overabundance the shell can burst.
  • If the potatoes were previously cooked and used as a mash, boiled dumplings will be three minutes; If inside the raw filling, vareniki with potatoes and onions, the recipe recommends cooking for seven to eight minutes.
  • Water should not boil with a "key" - the dough will become loose.
  • For a more elastic test, starch is added to it. It is better to take corn.
  • Cook potatoes better without salt, and pour it with boiling water. Then the filling will be more gentle and homogeneous.
  • Cookware for cooking is low, but wide and large: the dumplings in it will not stick together, and it will be easier to hinder them.

Dough universal

Before you make vareniki with potatoes (and any other stuffing), you need to provide them with a shell. That is a test. For him, a little more glass of warm (body temperature) water and a half-kilo of sifted flour is taken. Half its quantity is poured into the water along with two tablespoons of starch and a spoonful of salt. After stirring with a spoon, gradually add the rest of the flour; The dough is carefully kneaded to elasticity. Then it is wrapped in film and hides in the refrigerator for a third of an hour. Only after this, you can begin to mold vareniki with potatoes. The test recipe offered here can be considered basic: some add more soda, other cooks - eggs. However, without these ingredients, you will get a delicious and strong "packaging" for vareniki.

Potato dumplings

Now we will only talk about different kinds of stuffing. Let's start with the simplest vareniki with potatoes and onions. The recipe advises a kilogram of tubers to take a couple of large bulbs, but it's a matter of taste: like a roast - do it more. The potato is cooked; It should be cut only if it is very large. The potatoes are cooked until, when prikalyvanii fork, it will not be easy to fall apart into halves. In parallel, in lean oil, a finely chopped onion is cooked to a strong brown color. Here, its number is indicated with a margin: it is assumed that half will go for watering ready-made vareniki. From the boiled potatoes mashed potatoes are made; With or without milk - depends on whether you fast. It must be salted in the process of kneading. Before "stuffing" vareniki puree mixed with frying. All, you can start creating a culinary masterpiece.

Lazy Vareniki

Those who do not have time for the laborious process of modeling, can build fast (they are also "lazy") vareniki with potatoes and onions. The recipe is elementary: the boiled tubers are decanted with salt, but without butter or milk; Mixed with fried (it can also be passed through a blender for homogeneity); In a little cooled down mass, two eggs are hammered (into six large potatoes), about half a glass of flour is poured in gradually - until a fairly tight potato dough turns out. From it rolls down, which is cut across the slices (if desired, you can figure out the shape). Further - like ordinary vareniki: drop into boiling water for three to four minutes, take out a noise.

Vareniki with raw potatoes

Very interesting is the way how to make dumplings with potatoes in raw form. For him on a kilogram of tubers is taken grams of 150 fat - raw or salted - and two fresh onions. All products are ground in a meat grinder (first potatoes, from which it is necessary to wring out excess juice). Before podsalivat, you must try the filling: the salty bacon very actively gives her salt. The process of molding and boiling does not differ from other options, only time for cooking should be given a little more.

How to choose cabbage

If you decide to make vareniki with potatoes and cabbage, decide what you choose the last vegetable - fresh or pickled. First of all, this will affect the cooking time - with fresh cabbage vareniki will be cooked somewhat longer. But most importantly - taste sensations. With a sauerkraut is more saturated and with a crispy filling, but not everyone likes boiled salted cabbage. If you choose a fresh vegetable, while extinguishing (at the end), flavor it with lemon juice or diluted vinegar. And do not save on seasonings - then vareniki with potatoes and cabbage will become more vivid in taste. If you stop on a sausage, first try it: if the cabbage is too acidic, it will also have to be extinguished a little, maybe even with the addition of sugar. Or mix shredded fresh and sauerkraut.

Potato plus cabbage

Suppose you stopped at a sausage version. In this case, the filling that goes to vareniki with potatoes and cabbage is done as follows:

  • Pieces five potatoes fall into boiling water and boil until friable;
  • Two onions shredded and browned in sunflower oil;
  • A glass of cabbage is squeezed from the excess of brine and is allowed to be cooked for ten minutes with a ready roast;
  • Mashed potatoes are made, slightly salted;
  • Mixed fry and potatoes.

Next - the standard: the filling is laid out on the rolled circles or sliced squares (depending on what vareniki you want to get - triangular or semicircular), the edges are strewed, the vareniki are cooked and sprinkled with onion frying or melted butter.

Polish vareniki

Very interesting recipe from close neighbors! Very delicious vareniki with potatoes and onions are obtained. The recipe is supplemented with not very wet cottage cheese. A pack of this product is wiped through a colander. Of five potatoes, mashed potatoes are made, a large white onion is ground and allowed in lean oil. All ingredients are mixed, seasoned with pepper and salt; You can also flavor the filling with chopped dill. As a result, extremely delicious vareniki with potatoes are obtained. Water the finished product better not by frying, but with melted butter. And if you also dump sour cream, it's just fine.

Potato and liver varenyky

The home-made vareniki with potatoes and liver are invariably in demand. The filling for them consists of puree made from three to four large potatoes and one-third kilogram of pork liver. You can also take chicken, but it has a too delicate structure - the filling will turn liquid. The liver is cooked and passed through a meat grinder. Frying this time is not done - it is replaced with finely chopped dill and a bow-feather. All components are mixed, seasoned, forcemeat is laid out over the rolled out pieces of dough, dumplings are cooked, cooked and eaten with mayonnaise or sour cream.

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