Composition / ingredients
Step-by-step cooking
Step 1:
How to make potato dumplings in Ukrainian? Prepare everything you need for this. Peel potatoes and onions and rinse them from dirt. Peeled potatoes should not be left for a long time in this form, otherwise it will turn black. But it is not necessary to fill it with water - this will negatively affect the quality of the turf, since the starch that is so needed in the turf will go into the water.
Step 2:
For cooking, take a comfortable, deep bowl so that nothing falls out when mixing. Grate the onion into a bowl on a fine grater. It will look like onion puree.
Step 3:
Immediately grate the potatoes on a fine grater. Mix it with onion puree so that it does not start to darken.
Step 4:
Add egg, salt and a little spice to the bowl. Ground black pepper and a little paprika will be enough as a spice.
Step 5:
Then add chopped fresh herbs.
Step 6:
Mix all the ingredients until smooth. If juice appears from potatoes, it will need to be drained.
Step 7:
For frying, preheat the skoroda and pour vegetable oil for 2-3 mm. Spoon out a little potato mass and fry on low heat on both sides.
Step 8:
The finished deruns will turn an appetizing golden color. Remove them on a paper towel to remove excess oil.
Step 9:
Garlic sauce will be a great addition for potato turds. To prepare it, mix sour cream with chopped herbs and add garlic passed through a press.
Step 10:
Put the finished potato dumplings on a plate and add sour cream sauce. Serve them hot. Bon appetit!
For proper turds, potatoes should be high in starch. You can check the potatoes like this: cut one potato in half and rub the halves against each other for 30 seconds. Release the bottom half - it should remain "glued". If it comes off, then a little starch will need to be added to the potato mass.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
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.
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
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
