Potato dumplings "Kutyumy" (based on chef Vladimir Mukhin)

Potato dumplings "Kutyumy" (based on chef Vladimir Mukhin)

Category: Culinary recipes

Ingredients
For the test:
Peeled potatoes	400 g
premium wheat flour	250 gr (300gr)
Potato starch	150 gr (90 gr)
Salt	taste
Nutmeg	to taste (I did not add)
Chicken egg C1	1 piece (2 pieces)
For minced meat:
chilled chicken breast	670 g
Bulb onions	1 large onion (2 large onions)
Ground black pepper	taste
Turmeric	taste
Salt	taste
Vegetable oil	2 tbsp. l.
For the sauce:
sour cream	100gr
garlic	1 clove
ground black pepper	taste
Greens (dill, parsley, green onions)	to taste and desire

Cooking method

• Those numbers that are indicated in brackets are how much I used. The first digits are from the chef.
• Well, as Gagarin said, LET'S GO!
• Wash, peel and boil the potatoes in unsalted water. Drain and cool. In the original, beat the boiled potatoes (and then the rest of the ingredients) in a blender. I pounded with a crush and beat with a whisk until smooth. Add with this mass half the flour, salt and nutmeg on the tip of a knife (I did not add a nut) and knead the dough thoroughly with your hands or with a spoon. Then add eggs and starch, beaten in a separate bowl. Knead the dough thoroughly - it will be watery. I took starch instead of 150 g, 90 g. Well, and accordingly more flour went. If you want a crispier crust on the final product, then feel free to add 150 grams of starch, and accordingly reduce the amount of flour. If you want the crust to be softer, 90g starch. Dust the work surface with flour and knead the dough until it is not tight. Put the bun into a container, cover with a towel and let the dough rest
• 
• While the dough is resting, you need to cook the minced meat. We cut the chicken breast like this
• 
• According to the chef's recipe, the meat must be chopped into small cubes. But to be honest, next time I won't bother, I'll just twist it into a meat grinder with large holes. So that the minced meat was more juicy, I did not remove the skin. Whoever doesn't like it, you can remove it.
• We also cut the onion into small small cubes.
• 
• A couple of tablespoons of vegetable oil in a preheated pan and put onions. Fry until transparent, then put our minced meat on the onion, salt, pepper, sprinkle with turmeric and fry, stirring constantly and evaporate excess moisture. But not to dryness - you need the minced meat to be ready, but a little damp.
• 
• Put the rested dough on a floured work surface. And adding flour, knead the dough with your hands until an elastic elastic state.
• 
• 
• Cut off a piece of dough and thinly, but so as not to break, roll out the dough and cut out blanks for future dumplings with a glass.
• 
• We lay out the minced meat
• 
• And we sculpt as you like. I like the pigtail at the seam.
• 
• Pour vegetable oil into a preheated frying pan in a layer 0.5-1 cm thick.Our dumplings should be fried in semi-deep fat until golden brown, well, or whatever you like. I like it hotter. They are fried simply INSTANTLY, no more than 30 seconds on one side.
• Cooking sour cream sauce: pour sour cream into a container, or you can use yogurt without filler, or it is better to replace it with homemade ones. We pass the garlic through a press, add black pepper and finely chopped greens (I did not add). We mix. and serve with dumplings hot and cold!

The dish is designed for

80 pcs

Time for preparing:

1h 30 mins

Note

Immediately I apologize for the photo, because.hands were constantly in the test, then in oil - my son took pictures. About the dumplings themselves are VERY TASTY !!! Son, in the course of how I sculpted and fried, ate 2 frying pans. He ordered to cook dumplings now and nothing else. The remaining dumplings were frozen. Today my son asked for these potato dumplings again. I put the frozen ones in a frying pan, covered them with a lid and fried them over low heat. Frozen ones are in no way inferior to fresh ones!
Regarding the yellowness of the dough, I did not tint anything, just homemade eggs with a bright orange yolk. Cook, you won't regret it!

[Orshanochka]

Orshanochka, Tatyana! : flowers: I had no idea that dumplings are like that! : pardon: This is something! : victory: How beautiful and temptingly delicious: nyam: Thanks for the detailed MK! : rose: On occasion I will definitely cook, but for now I hid it in a piggy bank ...

[kuzea]

kuzea, Tatiana is always welcome! Be sure to cook it - I was already cracking behind my ears and I was purring with pleasure, like that cat. It takes no more time for them than for any other dumplings. And if you have molds for sculpting dumplings, then in general the matter will accelerate significantly. I’m all handles, handles.

Tanya, what an interesting recipe. We love that. But I don't think you can roll it out on a typewriter, which means that a form for three dumplings won't work. We will sculpt with our hands. Thanks for the recipe

[kirch]

kirch, Lyudmila, and you try it on a typewriter - the dough is very elastic! I wrote that it is necessary to roll out thinly, so you need to make sure that it does not break from subtlety.

Tanya, first I'll look at the consistency of the dough and it will become clear.

[kirch]

kirch, Lyudmila, unsubscribe then, please, it became very interesting to me myself.

Tatyana, right now I would also gobble up half of the frying pan Thanks for the recipe!

... But I don't think you can roll it out on a typewriter, which means that a form for three dumplings won't work. We will sculpt with our hands.

Lyudmila, why won't the form fit? you can simply roll out a rectangle with handles and put it in a triple shape. Or no? I like triple too

Lyudmila, why won't the form fit? you can simply roll out a rectangle with handles and put it in a triple shape. Or no? I like triple too

If with pens, then yes, I think you can. I want to completely make my life easier

[Olechka.s]

Olechka.s, Olga, cook and eat to your health!

Well, I want that too !!! I'll get sick and get on with it. I really love potato dough. Whether or not it can be rolled out - we'll see. I also do not tear my hands))).

[Scarecrow]

Scarecrow, it's very nice that you dropped by to see me! Let's get well soon!

[Orshanochka]

Orshanochka, Tatiana, thanks for the recipe! The first time I took up potato dough, I wondered what kind of dumplings they were. There was not enough starch in the bins, I had to add flour. I rolled it out a little thicker than on ordinary dumplings, the thin ones could not be dazzled in any way, perhaps from a lack of starch. Two large onions, chopped the breast finely with two knives, I like this method. I agree with the chef, it's better not minced meat, but minced meat. Delicious! The family approved. Thank you!

[Mira]

Mira, Glad to please the family!

the thin ones could not be dazzled in any way, perhaps from a lack of starch.

Yes, starch is not enough, it just gives elasticity to the dough. Well nothing, next time it will be better!
If only a photo (dreamy smiley)! I have a bit of dough left, I stuffed it into the freezer. Yesterday I took it out and made it a cheburek. The son was also pleased.

Good! I liked it very much. There is a sea of ​​juice in them. made strictly according to the recipe (original). There was not enough liquid, the second small egg went into the dough. Filled with lamb and porcini mushrooms fried in the meadow. I even made my own sauce (it is very similar to the sauce from the recipe, but plus grainy mustard, balsamic vinegar).





Only the final photo did not work out))). Guests rode up. And I ate my stock of kutyums, parasites)). The dough rolled to 1 (KitchenAid).Do not press with a dumpling machine: the dough is different and thick (rolled by 1). It starts to squeeze out and sticks to the dumplings. Therefore, pinch gently with light pressure.

A very interesting recipe! We like this!

There is a sea of ​​juice in them

Nat, where's it from? Minced meat ready, fried?

Nata, does it mean he rides a typewriter normally? Everything - I'm doing it unambiguously the other day

[kirch]

kirch,

Rides! Only thicker than usual. And fries with a blender.

eye,

Tan, I have it raw! Only fried onions with mushrooms. And it, along with the meat through a meat grinder. And then add milk to the minced meat for juiciness.

[Scarecrow]

Scarecrow, uuuuuuuuuuuuuuuuu!
vuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu there !!!

[Orshanochka]

Orshanochka, Tatyana, an interesting recipe 🔗 Never made potato yeast dough

[Scarecrow]

Scarecrow, Chuchelka, Natus - gorgeous little ones!
Girls, when I fry the minced meat (I took the chilled breast), the meat gave off a lot of juice. I didn't cook this juice to the end, so it was juicy inside.

[Tatyana]

Tatyana, And I drag THANKS ... (there are no pictures ... ... I made the filling as in the recipe, only the seasoning was different (the children really liked it, last night, of course, the dough remained, ... but it seemed not enough for today .. and I kneaded the second portion, I also made the filling from cabbage fried with onions, (you have 2 types ... in the evening I mixed the rest of the meat and cabbage filling (at the request of the household) and ...once such a booze has gone , but the dough is left ... zababahala egg + green onions ... Verdict - all the fillings are good, so you can experiment (one is bad, it seems to be full, and the hand goes after them