Potato dumplings with meat

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Potato dumplings with meat - a traditional dish of Belarusian cuisine. Probably, all our grandfathers and grandmothers prepared and loved this simple rural dish, the recipe was passed from generation to generation, each family had its own culinary secret and its own traditions. I share with you our family-owned signature dumpling recipe, according to which my grandmother cooked. I’ll tell you honestly, wholesome, I don’t advise you for every day - the figure will suffer. However, compared to fried potatoes with meatballs, calories are still less.

The most difficult thing in the recipe for dumplings is to “kick” potatoes, although modern kitchen gadgets make this difficult task easier. I, in the old fashioned way, rub potatoes on a fine grater, or use "brute masculine power", which then absorbs the finished dish with appetite.

The classic Belarusian recipe for dumplings, of course, with pork. Choose not very fatty meat, or better yet, take home-made minced meat, which is half made up of pork and half made from beef.

Time for preparing: 1 hour
Servings Per Container: 6

Ingredients for Potato Dumplings with Meat

450 g of minced pork;
100 g onions;
1 kg of raw potatoes;
1 egg
50 g of wheat flour;
salt, spices;
sour cream and dill - for serving.

The method of preparation of potato dumplings with meat

We start with minced meat. Knead it well so that the dumplings keep their shape and do not fall apart when cooking. So, put minced meat in a bowl, add finely chopped onion, salt and pepper to taste. Thoroughly knead the minced meat, like dough, and put it in the refrigerator to lie down and cool.

Peel the potatoes, put them in a bowl of cold water, so as not to darken.

On a shallow vegetable grater three potatoes. The grated potato is getting dark before our eyes, but let it not scare you, anyway the formed liquid will need to be squeezed out.

By the way, I somehow met the most cruel device for a potato grater in the village. A piece of iron was often pierced with large nails, resulting in irregular holes with torn edges. But the potato pancakes with which we were treated were the most delicious in the world.

We spread the grated potatoes in a sieve, covered with gauze. Then we twist the cheesecloth and carefully squeeze the grated potatoes to squeeze the moisture out of the dumplings as much as possible.

Put the squeezed mass into a bowl, pour salt to taste, break the chicken egg.

Next, add the wheat flour and mix everything thoroughly. It turns out quite a thick dough, from which it is easy to sculpt dumplings.

Now take 3 tablespoons of dough and 2 tablespoons of minced meat. From the minced meat we form an oval cutlet, from the potato dough a round cake. Place the patty in the middle of the tortilla.

We stick dough to the cutlet, make large oblong dumplings.

We heat 3 liters of water to a boil, salt, add a bunch of fresh herbs, spices. We put the dumplings into the boiling water with a slotted spoon. Cook for about 20 minutes over low heat.