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Print Recipe
Potato Dumplings Recipe
Recipe from the correspondence of an official of the Nizhny Novgorod province with the authorities for 1756. The correspondence reported about the extremely delicious dumplings that the merchant Agafonov treated this official to in his tavern. The official described in detail the recipe and cooking process, which shows that you can cook dumplings in your home kitchen. I decided to cook these dumplings.
Cook Time 45 minutes
Servings
Ingredients
The potato dough:
Sauce:
Additionally:
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 200 deg. C, - this is the original recipe. I decided to add an element of modernity to the recipe and prepared potatoes in the microwave: 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 200 deg. C,
- this is the original recipe. I decided to add an element of modernity to the recipe and prepared potatoes in the microwave: 10 minutes at maximum power and you're done! Of course, without foil.
  2. Allow the potatoes to cool slightly, remove peel and turn into a puree is convenient for each method: grate, mince, pound with a pestle. I interpreted it with a push-button. You can't make mashed potatoes in a blender! Instead of mashed potatoes, get paste. Beat the egg into the mashed potatoes, mix, add salt and flour. Knead the dough in a bowl and spread it on the work surface, sprinkled with flour. There is one feature when kneading potato dough: the dough can not be stretched like a normal yeast dough, it can only be folded and pressed.
    Allow the potatoes to cool slightly, remove peel and turn into a puree is convenient for each method: grate, mince, pound with a pestle. I interpreted it with a push-button. You can't make mashed potatoes in a blender! Instead of mashed potatoes, get paste. Beat the egg into the mashed potatoes, mix, add salt and flour. Knead the dough in a bowl and spread it on the work surface, sprinkled with flour. There is one feature when kneading potato dough: the dough can not be stretched like a normal yeast dough, it can only be folded and pressed.
  3. Knead the potato dough, adding flour as necessary: put one side of the dough on the other and press, then again put one side of the dough on the other and press again. Knead the dough with your hand into a flat cake, 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 necessary: put one side of the dough on the other and press, then again put one side of the dough on the other and press again. Knead the dough with your hand into a flat cake, 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 tray dusted with flour and put them in the freezer for 30 minutes. While the dumplings are freezing, cut the onion and garlic. I didn't have enough green onions, so I added half a onion.
    Transfer the dumplings to a tray dusted with flour and put them in the freezer for 30 minutes. While the dumplings are freezing, cut the onion and garlic. I didn't have enough green onions, so I added half a onion.
  5. Put a wide saucepan on the fire, pour in a tablespoon of vegetable oil. Take the dumplings out of the freezer and pour them into a preheated pan. Add the butter and fry until Golden, 5-7 minutes. I fried the dumplings in two batches.
    Put a wide saucepan on the fire, pour in a tablespoon of vegetable oil. Take the dumplings out of the freezer and pour them into a preheated pan. Add the butter and fry until Golden, 5-7 minutes. I fried the dumplings in two batches.
  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 the wine. As soon as the wine boils, pour the dumplings into the pan, pour in the cream. Stir fry until creamy consistency. Add salt to taste. Keep on fire for another minute and remove from the heat.
    Add the wine. As soon as the wine boils, pour the dumplings into the pan, pour in the cream. Stir fry until creamy consistency. Add salt to taste. Keep on fire for another minute and remove from the heat.
  8. Shall we try the food of our ancestors?
    Shall we try the food of our ancestors?
  9. Bon Appetit!
    Bon Appetit!

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