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Potato dumplings with potatoes and bacon

Potato and Bacon Dumplings (Pelmeni)

Inexpensive, appetizing, made from everyday ingredients, and perfect for dinner! These pelmeni with a potato and bacon filling turn out every bit as good as the ones made with ground meat, just as hearty and tasty. Like meat pelmeni, you can make a big batch and freeze them to keep on hand.

sharlis

Recipe author

Potato dumplings with potatoes and bacon

Composition / ingredients

Servings:

Flour

240

Water (boiling)

120

Vegetable oil

Salt

Potatoes (medium)

Pork fatback (fresh)

150

Onion

Garlic powder

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 34 % 14 g

Carbohydrates 56 % 23 g

230 kcal

GI: 42 / 0 / 58

Cooking method

Cooking time: 30 min

Step 1:

How do you make potato and bacon dumplings? First make the dough, which uses boiling water. Boil the water, pour it into a bowl, and add the salt and oil. Add the sifted flour and knead a fairly stiff, smooth dough, first stirring with a spoon, then working it by hand on a floured surface. Shape it into a ball, wrap it in plastic, and set it aside to rest while you make the filling.
Step 2:

Make the filling. Wash and peel the potatoes and grate them on the coarse side of a box grater. Peel and chop the onion. Cut the fresh fatback into small cubes.
Step 3:

Mix all the filling ingredients in a bowl and salt to taste. Instead of garlic powder, you can press 3 to 4 cloves of fresh garlic.
Step 4:

Roll the dough into a rope and cut it into small, equal pieces, 20 to 30 depending on how big you make the dumplings. Dust them with flour.
Step 5:

Roll each piece into a thin round with a rolling pin and place a small amount of filling on it. Shape the pelmeni the classic way: fold in half, pinch the edges closed like a vareniki, then bring the two corners together and press them into a ring.
Step 6:

Shape pelmeni from all the dough this way.
Step 7:

Bring a large pot of water to a boil. Salt it and drop in the first batch of pelmeni. Stir, and once they float to the top, cook them over low heat for 5 minutes. You can also add dried seasonings (Italian herbs, say) or a bay leaf to the water.
Step 8:

Lift the cooked pelmeni out with a slotted spoon onto a plate and toss with a little butter. Cook the next batch. It's best to cook in small batches so the dumplings float freely and don't stick together or to the bottom of the pot. You can also drain them in a colander and let them cool a little so they don't stick.

These unusual dumplings with a juicy, garlicky potato filling come together easily from simple ingredients. Treat your family to them, they'll thank you and ask for seconds. Enjoy!
For the best flavor, use filtered or bottled water with a neutral taste. Tap water can sometimes give the dish an off, characteristic flavor.
Be prepared to need a little more or less flour than the recipe calls for. Go by the dough's consistency rather than an exact amount.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.