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Dumplings with Potatoes and Bacon
Instructions
To speed up the process of making dumplings with potatoes and bacon, I start with the filling. I cut the potatoes into medium pieces, cover them with water and boil them, remembering to salt the water once it comes to the boil.
At the same time, I cut the bacon into small cubes – it should be slightly frozen so it is easier to cut to the right size.
I put the diced bacon into a completely dry frying pan. Over low heat, I render it into cracklings. I season them with salt and pepper.
I chop the onion.
I add it to the cracklings. I sauté everything together briefly, until the onion releases its moisture and lightly browns.
I mash the cooked potatoes, having drained off all the water completely.
I add the cracklings to the potatoes.
I mix everything together. Let the filling cool down a little.
I rub the egg into the salted flour.
I pour in all the water at once. I knead the dough first in the bowl, then on the table.
You may need about another 20 g of flour for dusting while you knead. The dough comes out dense, but not too tight and not at all sticky. I gather it into a ball, cover it with plastic wrap and leave it for 10 minutes.
The whole batch is hard to roll out, so it is better to divide it into 3 parts. I first roll one third into a sheet 1.5 mm thick.
I cut out circles 6–7 cm in diameter.
I distribute the filling generously.
I seal the edges, dusting my fingers with flour to make it easier to press the rim together. To be safe, I go over the seam once more.
I transfer the dumplings to a board that I have dusted with flour beforehand, so they will be easy to lift off later.
Once 2 litres of salted water come to the boil, I lower in 2 portions of dumplings. With a slotted spoon I lift them off the bottom a few times so they do not stick. I boil them for 4–5 minutes.
Some of the dumplings can be frozen: lay them out one by one on a flat surface, and once they have frozen, transfer them to a container or bag. Boil them straight from frozen.You could also set aside a few cracklings instead of mixing them all into the filling, to sprinkle over the finished dish. Even so, I usually serve dumplings with potatoes and bacon topped with thick sour cream. A little green onion would not go amiss here either.Bon appétit!
Tips
- 1
SLIGHTLY FROZEN BACON is the "secret" to cutting it. Fresh bacon sticks to the knife, while frozen bacon cuts into neat 5×5 mm cubes.
- 2
A DRY PAN WITH NO OIL gives you proper cracklings. In oil the bacon "boils", whereas it should render in its own fat.
- 3
COOLING THE FILLING is a must. Hot filling will "melt" the dough and the dumplings will tear during boiling. It should be at full room temperature.
- 4
1.5 MM THICKNESS is ideal. For country-style dumplings the dough should be almost "see-through" – that way there is more filling in each one. The same principle works for other kinds of dumplings and pelmeni.
FAQ
Which bacon should I choose? +
Ideally, fresh bacon with streaks of meat (as in the recipe) – it gives you both cracklings and a meaty flavour. Alternatives: pure bacon with no meat (just fat, for cracklings), streaky bacon (with layers, more "smoky"), or pork belly. Trusted brands include Miratorg, Velikoluksky and Dymov. Fresh bacon is white, soft, and has no yellow tinge. To make it easier to slice, keep it in the freezer for 30–40 minutes before cutting. Cut off the rind – it will not render. Bacon 3–4 cm thick is convenient for cracklings. Do not use old (yellowed) bacon, as it will taste "rancid". Farm-style country bacon is the "premium" choice for cracklings.
How do you serve the dumplings? +
The Ukrainian classic: with sour cream (thick, not runny), the reserved cracklings on top, and green onion. With black or rye bread for a "country-style" serving. With a shot of cold vodka for a "Ukrainian" serving. With borscht or shchi for a "Ukrainian lunch". With herbal tea for a warming supper. For a "family lunch", with a sauerkraut salad. With a dried-fruit compote for a winter lunch. With hot milk for a "grandmother's" version. For a "lean meal", without bacon and with mushrooms in the filling. It is a versatile dish for winter evenings. It is especially good with dill sprinkled on top.
How long do the dumplings keep? +
Boiled dumplings keep in a container in the fridge for 2 days. Reheat them in the microwave for 1–2 minutes under a lid. In a frying pan with oil it takes 3–4 minutes, and you get a "fried crust". Raw hand-made dumplings keep in the freezer for up to 3 months. Freeze them spread out on a board, then tip them into a bag – they will not stick together. Cook them straight from frozen, without thawing (drop them into boiling water for 6–7 minutes after they float up). Do not leave raw dumplings at room temperature for longer than 30 minutes, or the dough will start to "run". They are ideal as a "family batch" – make a double portion and it will be enough for several suppers.
Can the bacon be replaced? +
Alternatives: smoked bacon (for a "smoky" note), dry-cured fatback (premium), pork belly (with meat), or fatty pork (lean meat with fat, 70/30). For a "lean version", leave out the bacon and use fried mushrooms and onion. For a "diet" version, use onion fried without fat and add 1 tbsp of olive oil. Trusted brands include Miratorg, Velkom and Dymov. A fat content of 80–90% (pure bacon) is ideal for cracklings. Do not use: ham (it will not render) or boiled sausages (they change the flavour). A ratio of 200 g of bacon to 570 g of potatoes is ideal – do not upset the balance.
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