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Dumplings with potatoes and bacon
All dumplings probably have three main conditions for being tasty: there should be plenty of them, the dough should be rolled out thinly, and the filling should be as abundant as possible. So, the offered dumplings with potatoes and bacon meet all the requirements and even more. Pieces of bacon are rendered in a small pot or frying pan, turning into cracklings, and then added together with the released fat and onions to the boiled potatoes. The filling turns out to be hearty, not dry – and all thanks to the natural cracklings.
Caloric content: 248 kcal per 100 grams of the dish.
Preparation time: 60 minutes.
Ingredients
Show ingredients
- water - 100 ml;
- egg - 1 pc;
- flour (wheat) - 350 g;
- salt - a pinch.
Filling:
- peeled potatoes - 570 g;
- fresh bacon with meat streaks - 200 g;
- onion - 70 g.
Preparation
- To speed up the process of making dumplings with potatoes and bacon, start with the filling. Cut the potatoes into medium segments, pour with water and boil, remembering to add salt after it starts boiling.
- At the same time, cut the bacon into small cubes, and it should be slightly frozen for easier cutting to the desired size.
- Place the diced bacon in a completely dry frying pan. On a low heat, render the cracklings. Salt and pepper them.
- Chop the onion.
- Add it to the cracklings. Sauté everything together for a short time, until the onion releases its moisture and lightly browns.
- Mash the cooked potatoes, completely draining all the water.
- Add the cracklings here as well.
- Mix everything together. Let the filling cool down a bit.
- In the salted flour, incorporate the egg.
- Pour in all the water at once. First mix the dough in a bowl, then on the table.
- For dusting during kneading, you may need another 20 grams of flour. The dough becomes dense, but not too tight and absolutely non-sticky. Gather it into a ball, cover with plastic wrap, and leave for 10 minutes.
- It will be difficult to roll out the entire batch, so it's better to divide it into 3 parts. Roll out the first 1/3 into a layer 1.5 mm thick.
- Cut out circles with a diameter of 6-7 cm.
- Generously distribute the filling.
- Seal the edges, dusting your fingers with flour to make it easier to stick the seam. To ensure it's sealed, go over the seam once more.
- Transfer the prepared dumplings to a board, previously dusted with flour, so that the dumplings can be easily removed later.
- In 2 liters of salted water, after boiling, lower 2 portions of dumplings. Use a slotted spoon to lift the dumplings from the bottom a few times, preventing them from sticking. Boil for 4-5 minutes.
- Some of the dumplings can be frozen by laying them out individually on a flat surface, and after freezing, transferring them to a container or bag. Boil them straight from frozen.
You could leave a bit of the cracklings out and not put them in the filling, to sprinkle on top of the finished dish. However, dumplings with potatoes and bacon are usually served topped with thick sour cream. A bit of green onion would also be a nice addition here.
Enjoy your meal!
