Meat-Stuffed Potato Dumplings
A hearty and incredibly tasty dish! Serve these meat-filled potato dumplings for lunch or dinner and feed the whole family. They go great with a fresh vegetable salad and your favorite sauces. The savory little potato balls are especially delicious topped with onions fried in lard or butter.
Cooking method
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Step 1:
First, gather everything you'll need to make the meat-stuffed potato dumplings. If you have a piece of meat, grind it yourself; I used store-bought ground pork.
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Step 2:
Peel the potatoes and onions and rinse them in clean water.
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Step 3:
Grate the potatoes on the finest side of the grater (as shown). Grate one onion the same way.
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Step 4:
Working in batches, transfer the mixture to a piece of cheesecloth and squeeze out as much liquid as you can.
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Step 5:
Put the squeezed-out potato and onion into a separate deep bowl.
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Step 6:
Crack the egg into the potato mixture, then add the sifted flour, a pinch of salt, and a little allspice or ground black pepper.
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Step 7:
Knead the dough, adding a little more flour if needed — it shouldn't be too stiff, but firm enough that you can shape a ball by hand.
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Step 8:
Make the filling. Mince the second onion as finely as possible, add it to the meat, and season with salt and pepper to taste.
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Step 9:
Mix everything together thoroughly.
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Step 10:
Rub a little vegetable oil on your clean hands to keep the potato mixture from sticking. Pinch off a small piece of dough and flatten it into a disk. Place a little filling in the center.
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Step 11:
Pinch the edges closed all the way around.
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Step 12:
Roll into a ball a little bigger than an apricot. Try to keep the surface crack-free, or the dumplings may fall apart while cooking.
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Step 13:
Shape the rest of the dough and filling into dumplings the same way, oiling your hands as needed.
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Step 14:
Bring a pot of water to a boil and add the bay leaf and a little salt. Use a fairly large pot so the dumplings have room and won't stick together. Drop in the dumplings; once they float to the top, lower the heat to a steady moderate boil and cook for another 30 minutes (keep them at a gentle boil the whole time, raising the heat slightly if needed).
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Step 15:
Lift the cooked dumplings out with a slotted spoon and arrange them in a single layer on a large flat platter. They're ready to serve with sour cream or butter, and various sauces pair well too.
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Step 16:
I like to serve them with fried onions. To do that, cut the lard into small pieces and render the fat in a skillet.
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Step 17:
Scoop out the cracklings and add finely chopped onion to the rendered fat. Fry until golden to your liking. You can use butter instead of lard.
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Step 18:
Spoon the fried onion over the dumplings and sprinkle with fresh herbs and ground pepper. The dish is ready!
- Use any ground meat you like, or even a blend of two kinds for extra flavor. Serve the dumplings hot. Enjoy!
- If you're using a pre-made spice blend, check the label — many already contain salt, so account for that or you risk over-seasoning the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Fat - 797 kcal/100g
- Spy - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Allspice - 263 kcal/100g
