Irresistible Raw Potato Dumplings

Delicious beyond belief — just one serving is not enough! Dumplings with raw potatoes differ in taste from traditional ones with boiled potatoes, but they still turn out very tasty. The filling is similar to potato pancakes, very interesting taste, try it!
cook time: 1h
Gavin Tanner
Irresistible Raw Potato Dumplings

Nutrition Facts (per serving)

164
Calories
3g
Fat
27g
Carbs
5g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 3.5 cup
Water 1 cup
Eggs 1 pc
Salt 1 tsp

For filling:

Potato 6 pc
Onion 1 pc
Butter 50 g
Dill to taste
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make dumplings with raw potatoes and onions? Prepare your food. First for the test. Flour may be used either more or less than the stated amount, you will see directly during kneading. Read about the properties of flour in the description under the recipe. Salt the dough to your taste.

Step 2

Step 2
How to make the dough? Take a bowl and sift the flour into it. By doing this you will not only remove possible debris, but also saturate the flour with air, which will make the dough better. Take not all the flour at once, but about 2/3 of the total volume. You will add more during kneading. Add salt to the flour and stir.

Step 3

Step 3
Make a well in the center of the flour and pour the beaten egg into it. Then pour in water.

Step 4

Step 4
Start kneading the dough with a fork, when it becomes difficult, start kneading with your hands. Gradually add flour while continuing to actively knead the dough. It will begin to gather into a lump and become more homogeneous.

Step 5

Step 5
When the dough stops sticking to the bowl and hands, stop adding flour. Continue kneading the dough further — the longer this process, the smoother the dough will be. Gather the finished dough into a ball, dust with flour and leave on the table under a napkin for half an hour. During this time, the flour will completely absorb water and gluten will develop in it, which is responsible for elasticity. Donʼt skip this step — matured dough is easier to work with.

Step 6

Step 6
While the dough is resting, prepare the filling. Wash and peel the potatoes and onions. Finely chop the dill (or other greens).

Step 7

Step 7
Grate the potatoes on a medium grater. Large pieces will remain on large pieces that may not have time to cook. Next, grate the onion. You can also prepare the filling in a blender. Squeeze the potato mixture thoroughly with your hands and drain off any excess liquid.

Step 8

Step 8
Salt and pepper the potatoes, pour melted butter into them and add chopped dill.

Step 9

Step 9
Stir. The filling is ready.

Step 10

Step 10
All that remains is to form the dumplings. Cut a piece of dough and roll it out on a floured table into a thin layer 2-3mm thick.

Step 11

Step 11
Cut out circles from the dough using a suitable shape or glass. Place a little filling on each circle. Make dumplings. First, fold the circle in half and pinch the edges. Walk along the edge again, wrapping it in a figurative manner. Make all the dumplings this way. Gather the dough scraps and roll them out again.

Step 12

Step 12
How to cook dumplings? Boil water in a saucepan. There should be a lot of water so that the dumplings float freely and do not stick together. Salt it. Add the dumplings and stir them immediately so they don’t stick to the bottom. Cook the dumplings for about 5 minutes after boiling — they will rise and float on the surface. Remove the finished dumplings with a slotted spoon. Serve them with sour cream. Bon appetit!

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