Preparing potatoes for dumplings

I do not know if this was the case on the forum. For me, dumplings with ready-made filling, and raw dumplings. We love with raw potatoes, moreover, rolled in a meat grinder, but I don't like squeezing potatoes.
I cut the peeled potatoes into quarters (if large or medium in size), put in cold water and heat slightly in a saucepan on the stove (about 5 minutes over medium heat). You do not need to bring to a boil and cool immediately. For the filling in the dumplings, I add onions (I also scroll in a meat grinder), a little pork lard for juiciness. Lard can be replaced with butter, but I do not melt it, but mix it in the potatoes. Salt and black pepper to taste.
The plus is that the potatoes do not darken and do not need to be squeezed.

[Alice]

Alice, that is, you warmed up the potatoes, threw them back and then scrolled them through a meat grinder. Right?

[Wiki]

Wiki, Yes. I forgot to add that I immediately fill it with cold water. I will add.
It's better to me to you,

Thank you, Alice. I have to try it, I really love dumplings with raw potatoes.

Only with rolled potatoes is delicious. I tried to rub it, I didn't like it.

[Alice]

Alice, thanks for sharing!
Once I tried the recipe from Cooking, where I had to cut the potatoes into small cubes and let the liquid drain off and immediately sculpt the dumplings.
It was very tasty, but soooo awful! And your version seems to be easier
Can't you pass potatoes through a press or grind them in a processor?

[Vika]

Vika, through the press is unlikely to work, since in fact the potatoes are raw. I tried to grind, I did not like the slime porridge. To my liking, only scroll. Option on a grater if baked, fry.

It is not suitable for filling in dumplings and dumplings, if you scroll, the juice will still be there, the potatoes will darken (according to my taste). For some other purpose, it is possible. There is such a grater, I made a casserole, I did not squeeze the juice.

[Alice]

Alice, yeah! Everything is clear! Will the potato mince be homogeneous or in pieces?

[Vika]

Vika, Small pieces.

[Vika]

Vika, Small pieces.

I didn't go into dumplings in pieces. There was a ready-made minced meat for samsa from minced meat and small pieces of potatoes, I cooked dumplings, but the potatoes remained half-baked, I had to put these dumplings in a double boiler and steam them like manti.
I have a wonderful grater tns-ka perfectly cuts into small cubes without squeezing out the juice.

[Galina]

GalinaHow small? In a meat grinder I scroll these pieces of a millimeter 2 by 2 approximately, maybe less or a little more. On samsa bigger, probably?

In any case, without heating, the rolled potatoes darken and give juice. Here I wrote a way to avoid this. This is not for you personally, I just wrote it again.

I have a wonderful grater tns-ka

The second time I read about her and I don't know what she looks like. Enlighten. you are welcome.

My cubes were 0.3 * 0.3, but the problem, apparently, is in the potatoes themselves, they are yellow and take a long time to cook, I had to choose "fast".
But no, now dumplings only with mashed potatoes and fried onions! :-)

The second time I read about her and I don't know what she looks like. Enlighten. you are welcome.

Google TNS-3000.

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