Potato and Lard Dumplings

Incredibly appetizing, filling and tasty. Real jam! Dumplings with potatoes and lard will not leave anyone indifferent and hungry! Serve them with sour cream — this is a culinary classic that is hard to resist.
cook time: 1h
Caleb Huxley
Potato and Lard Dumplings

Nutrition Facts (per serving)

156
Calories
8g
Fat
18g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 8 pc
Salt to taste
Wheat flour 200 g
Water 100 ml
Eggs 1 pc
Potato 500 g
Vegetable oil 30 ml
Salo 100 g

Recipe instructions

Step 1

Step 1
How to make dumplings with potatoes and lard? Prepare everything you need. In a deep bowl, beat the egg with a fork or whisk. Add salt, warm water and sifted flour. Knead a fairly tight dough and transfer it to a table sprinkled with flour. You may need a little less or more flour. Read more in the article at the link at the end of the recipe. Cover the dough with cling film or a towel and let it rest for 30 minutes. In the meantime, weʼll get to the filling.

Step 2

Step 2
Wash the potatoes with a brush, peel and boil in salted water for about 30 minutes until tender. Drain all the water and mash with a masher to a puree, trying to avoid any lumps.

Step 3

Step 3
Peel the onion and chop finely. We also finely chop the lard. Peel the garlic and pass through a press. Lard can be used fresh or salted.

Step 4

Step 4
Heat a frying pan with vegetable oil, add lard and let it cook over medium heat. If the lard is fresh, you can add a little salt. Add the onion and chopped garlic, stir and fry until the onion turns golden. How to choose oil for frying, read the article at the end of this recipe.

Step 5

Step 5
Pour half of the prepared frying into the mashed potatoes — the other half will still be needed. Stir with a spoon or potato masher used to mash the potatoes. I mixed with a masher. The puree immediately becomes juicy and aromatic, with the smell of garlic. The filling for dumplings is ready.

Step 6

Step 6
Form a roll from the rested dough and cut it into small circles, which will determine the size and number of dumplings. I made small dumplings and I got about 40 pieces. Then I dipped each circle in flour on both sides and pressed it down a little.

Step 7

Step 7
Next, take a piece of dough and roll it into a flat cake — there is no need to roll it out thinly so that during cooking the dough does not break and the filling does not come out. Place the filling in the middle, fold the dumpling in half and pinch it in the usual way. Do this with all the pieces. Place a pot of water on the stove to boil.

Step 8

Step 8
When the water boils in the pan, salt it and send the first batch of dumplings to cook — their quantity depends on the size of the pan. I cooked 15 pieces at a time. Cook for about 10 minutes while stirring. Drain the finished dumplings in a colander or remove them from the pan with a slotted spoon.

Step 9

Step 9
When serving dumplings with potatoes, lard and onions, pour over the second part of the fried onion, lard and garlic, stir. You can additionally sprinkle them with chopped green onions or any other herbs on top. Bon appetit!

Additional rubrics

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