Potato dumplings with meat

Delicious, hearty, from ordinary products, for dinner! Dumplings are a national Czech dish, which is made from potatoes with meat filling inside, and then boiled in water. It turns out such a big potato dumpling. Dumplings are served with a sauce of pork rinds.

Pirko Rita

Recipe author

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Composition / ingredients

Servings:

Potatoes

1.5

Onion

Minced meat

250

Bacon

100

Potato starch

Salt

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 20 % 5 g

Carbohydrates 64 % 16 g

128 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make dumplings with meat? Take the fourth part of the potatoes needed to prepare this dish, wash it and put it in a saucepan with water. Put the pan on medium heat, bring to a boil. Then reduce the heat and cook the potatoes for 25-35 minutes, depending on the size of the tubers. Determine readiness with a sharp knife — it should freely pierce the potatoes. Drain the water, cool the potatoes.
Step 2:
When the potatoes in the uniform are almost ready, start grating the remaining raw potatoes on a fine grater, like on draniki.
Step 3:
Line the colander installed in a deep container with a linen towel. Put the grated potatoes on it. Gather the edges of the towel so that the potato mixture appears as if in a "bag" and squeeze out the excess liquid from it. Do not overdo it, so that the mass does not become too dry, it should remain slightly moist.
Step 4:
Put the resulting potato mass in a separate container. Peel the onion, grate one onion on the same grater as the potatoes. Add the grated onion to the potatoes. Mix the ingredients.
Step 5:
Peel the boiled potatoes, then also grate on a fine grater. Put it in a bowl with raw potato-onion mass, add half the starch norm (1.5 tbsp. l.) and salt to taste. Mix the ingredients. The potato dough is ready.
Step 6:
Check the dough for readiness — boil a small amount of water and put a ball of dough in boiling water. Cook it for 4 minutes. If it does not fall apart, then everything is done correctly. Otherwise, add some more starch and repeat the check.
Step 7:
Prepare the filling for dumplings. How to make the filling? To do this, take minced meat, I have beef-pork. Cut another onion into small cubes. Put the minced meat and onion in one container, add salt and ground black pepper. Mix everything until smooth.
Step 8:
Sprinkle potato starch on the board or work surface. Divide the resulting potato dough into 8 equal parts. Flatten each piece into a flat cake, put a spoonful of meat filling in the center of it.
Step 9:
Assemble the potato edges, forming a dumpling in the form of an oblong pie. Sometimes they are made round, you can shape them as you wish. Place the resulting blanks on a board or work surface covered with plastic wrap.
Step 10:
Take the remaining starch (1.5 tbsp.l.), pour it with half a glass of water, mix well. Pour water into a large saucepan, bring it to a boil, then pour the starch diluted in water in a thin stream, stirring the contents of the pan all the time. Reduce the heat and very carefully put the dumplings in not very boiling water. Cook them for 20 minutes.
Step 11:
At this time, prepare the sauce. How to make sauce? Dice the bacon and the remaining onion. Heat the vegetable oil in a frying pan, put the onion and bacon in it. Fry them over low heat until golden brown. At the end of cooking, add salt to taste.
Step 12:
After 20 minutes, carefully remove the dumplings from the pan with a slotted spoon and place on a plate or dish. Put the resulting onion and bacon sauce on top of them. Serve dumplings immediately hot on the table. Enjoy your meal!

Root vegetables are best washed with a brush or a hard sponge under running water.

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.