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 Potato Dumplings Recipe
The recipe is from the correspondence of an official of the Nizhny Novgorod province with the authorities for 1756. The correspondence reported about the unusually delicious dumplings that merchant Agafonov treated this official in his tavern. The official described in detail the recipe and the cooking process, which shows that you can cook dumplings in your home kitchen. I decided to cook these dumplings.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
The potato dough:
Sauce:
Additionally:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
The potato dough:
Sauce:
Additionally:
Instructions
  1. Wash the potatoes, sprinkle lightly with salt and wrap each potato in foil. Bake the potatoes in the oven for 1 hour at a temperature of 200 deg. C, - this is an original recipe. I decided to add an element of modernity to the recipe and cooked potatoes in a microwave oven: 10 minutes at maximum power - and you're done! Of course, without foil.
    Wash the potatoes, sprinkle lightly with salt and wrap each potato in foil. Bake the potatoes in the oven for 1 hour at a temperature of 200 deg. C, - this is an original recipe. I decided to add an element of modernity to the recipe and cooked potatoes in a microwave oven: 10 minutes at maximum power - and you're done! Of course, without foil.
  2. Let the potatoes cool down a little, remove the peel and turn into a puree in a convenient way for everyone: grate, pass through a meat grinder, rub with a pestle. I interpreted it with a button. You can't make mashed potatoes in a blender! Instead of mashed potatoes, you will get pasta. Beat the egg into the mashed potatoes, mix, add salt and flour. Knead the dough in a bowl and spread it over a work surface sprinkled with flour. When kneading potato dough, there is one feature: the dough cannot be stretched like a regular yeast dough, it can only be rolled and pressed.
    Let the potatoes cool down a little, remove the peel and turn into a puree in a convenient way for everyone: grate, pass through a meat grinder, rub with a pestle. I interpreted it with a button. You can't make mashed potatoes in a blender! Instead of mashed potatoes, you will get pasta. Beat the egg into the mashed potatoes, mix, add salt and flour. Knead the dough in a bowl and spread it over a work surface sprinkled with flour. When kneading potato dough, there is one feature: the dough cannot be stretched like a regular yeast dough, it can only be rolled and pressed.
  3. Knead the potato dough, adding flour as needed: put one side of the dough on the other and press, then put one side of the dough on the other again and press again. Knead the dough with your hands in the form of a tortilla about 1 cm thick, cut into strips, and then into squares. Each square is pressed with the teeth of a fork.
    Knead the potato dough, adding flour as needed: put one side of the dough on the other and press, then put one side of the dough on the other again and press again. Knead the dough with your hands in the form of a tortilla about 1 cm thick, cut into strips, and then into squares. Each square is pressed with the teeth of a fork.
  4. Transfer the dumplings to a floured baking sheet and put them in the freezer for 30 minutes. While the dumplings are freezing, chop the onion and garlic. I didn't have enough green onions, so I added half an onion.
    Transfer the dumplings to a floured baking sheet and put them in the freezer for 30 minutes. While the dumplings are freezing, chop the onion and garlic. I didn't have enough green onions, so I added half an onion.
  5. Put a wide saucepan on the fire, pour in a tablespoon of vegetable oil. Remove the dumplings from the freezer and place them in a preheated frying pan. Add the butter and fry until golden brown, 5-7 minutes. I fried the dumplings in two portions.
    Put a wide saucepan on the fire, pour in a tablespoon of vegetable oil. Remove the dumplings from the freezer and place them in a preheated frying pan. Add the butter and fry until golden brown, 5-7 minutes. I fried the dumplings in two portions.
  6. Transfer the fried dumplings to a separate bowl, pour more vegetable oil into the pan, pour out the onion and garlic and fry for 2-3 minutes.
    Transfer the fried dumplings to a separate bowl, pour more vegetable oil into the pan, pour out the onion and garlic and fry for 2-3 minutes.
  7. Add wine. As soon as the wine boils, put the dumplings in a frying pan, pour in the cream. Fry, stirring, until creamy consistency. Add salt to taste. Hold on the fire for another minute and remove from the heat.
    Add wine. As soon as the wine boils, put the dumplings in a frying pan, pour in the cream. Fry, stirring, until creamy consistency. Add salt to taste. Hold on the fire for another minute and remove from the heat.
  8. Should we try the food of our ancestors?
    Should we try the food of our ancestors?
  9. Bon Appetit!
    Bon Appetit!
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