How to cook homemade dumplings. Vareniki: the best recipes and secrets from professional chefs
It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets of delicious dumplings, and any hostess can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!
Love for dumplings
The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types of flour. The new dish began to be called "vara-niki" and only a little later it was renamed.
Remember how appetizingly Mikhail Sholokhov describes the gastronomic dreams of grandfather Shchukar in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls off from head to toe. And it’s nicer when you don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”
What to put in the dough?
Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. This is an ideal dough for dumplings, because with dairy products it turns out tastier and more fluffy. But the classic recipe is based on an unleavened dough of flour, eggs, salt and water (3 cups flour, 3 eggs, 1 cup water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!
Stuffing is the head of everything
It is the filling that turns dumplings into a culinary masterpiece, so show your imagination and skill. Recipes for dumplings with different fillings can be very diverse if spices and seasonings are used.
If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The latter options do not apply to classic fillings, but why not, if you really want to?
Sculpt and cook
Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.
With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.
If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white - this makes the tucks stronger.
Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.
Secrets of Ukrainian chefs
Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum wheat. The most important thing is to sift it thoroughly before kneading the dough.
No less popular is choux pastry, where water or milk is first brought to a boil.
For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!
The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...
Custard dumplings
The recipe for the perfect dough for dumplings, according to the chef of one of the capital's restaurants, is precisely choux pastry. It turns out elastic and soft, especially if the filling is potatoes.
Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.
In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.
Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.
The recipe for the perfect potato dumpling dough above is good, but you can use a wide variety of cooking options. Potato filling goes well with any dough!
Rustic
Every housewife has her own family secrets of cooking dumplings with, because this traditional filling is never boring. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.
Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.
While it is resting under a damp towel, prepare a delicate curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.
Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.
Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!
fragrant cherry
If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.
Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.
Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and cool. Add another 450 g of flour and knead a soft elastic dough so that it stops sticking to your hands. Wrap it in cling film and let it rest for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.
Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.
Serve with butter and sour cream. Bon appetit!
Laziness is the engine of progress
The recipe for lazy cottage cheese dumplings is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, but there is sorely not enough time. Lazy dumplings will always come to the rescue and feed a large family. They are incredibly tender and tasty, so children adore them.
Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly flour the table or cutting board, lay out the curd dough and knead a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.
Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!
Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.
By the way, in Ukraine, where dumplings are considered a national dish, a monument to dumplings was even erected in the Cherkasy region as a sign of special respect and reverence for them. Does your family like dumplings? Share interesting recipes!
Classic, hearty, sweet and even lazy
1. Vareniki with cherries
INGREDIENTS:
For test:
● Flour - 350 g
● Eggs - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Frozen cherries - 1 kg
● Sugar - 300 g
● Vanillin - 2 g
● Cinnamon - 3 g
COOKING:
1. Knead a stiff elastic dough, form a ball, wrap with cling film and leave for 20 minutes.
2. For the filling: sprinkle pre-thawed cherries with sugar and drain the juice after 30 minutes. Sprinkle with vanilla and cinnamon, mix.
3. Roll out the dough as thinly as possible, cut out medium-sized circles, put a little stuffing on each, carefully pinch the edges.
4. Cook in boiling water until dumplings float to the top. Serve with butter, powdered sugar and sour cream.
2. Lazy dumplings
INGREDIENTS:
● Curd - 300 g
● Eggs - 2 pcs.
● Flour - 150 g
● Sugar - 70 g
● Vanillin - 2 g
● Salt - 1 pinch
COOKING:
1. Mix cottage cheese with eggs, sugar, vanilla, salt. Gradually add flour and knead a soft dough.
2. Roll out the sausage and cut into small pieces diagonally.
3. Boil the dumplings in lightly salted boiling water, 4 minutes after the dumplings float to the top, they are ready.
4. Lazy dumplings can be served with condensed milk, jam or sour cream.
3. Vareniki with potatoes and mushrooms
INGREDIENTS:
For test:
● Flour - 350 g
● Potato starch - 1 tbsp. l.
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Potato - 1 kg
● Onion - 200 g
● Champignons - 200 g
● Salt, pepper - to taste
● Butter - 100 g
COOKING:
2. For the filling: fry the diced onion in hot oil until golden brown, add chopped champignons (mushrooms need to be cut coarsely, they are fried twice).
3. Boil potatoes, top with butter, add fried onions with mushrooms. Salt and pepper. Cool down.
4. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, carefully pinch the edges.
5. Cook in boiling water for 5 minutes, serve with butter and sour cream.
4. Vareniki with salted cottage cheese and herbs
INGREDIENTS:
For test:
● Flour - 350 g
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● Curd - 900 g
● Eggs - 2 pcs.
● Salt, pepper - to taste
● Fresh herbs (dill, parsley, cilantro, basil) - 1 large bunch
COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: mix cottage cheese with eggs, add finely chopped greens, salt and pepper.
3. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, pinch the edges tightly.
4. Cook in boiling water until dumplings float to the top. Serve with butter and sour cream.
5. Vareniki with cabbage
INGREDIENTS:
For test:
● Flour - 350 g
● Potato starch - 2 tbsp. l.
● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch
For filling:
● White cabbage - 1 kg
● Onion - 300 g
● White mushrooms or champignons - 500 g
● Sunflower oil - 100 ml
● Salt, pepper - to taste
COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: fry the diced onion in hot sunflower oil until golden brown, add coarsely chopped mushrooms, finely chopped cabbage, salt and pepper. Cook the filling for 10 minutes, remove from heat, cool.
3. Roll out the dough thinly, cut out circles of medium size, put the filling on each, carefully pinch the edges.
4. Boil dumplings with cabbage in boiling water for 4 minutes. Serve with butter and sour cream.
6. LAZY DUMPLINGS
INGREDIENTS:
● 500 g cottage cheese
● 1 cup flour
● 2 eggs
● 50 g sugar
● 50 g butter
● 0.5 g vanillin
● salt to taste
● sour cream
COOKING:
1. If the cottage cheese is heterogeneous, pass it through a meat grinder or rub it through a sieve. Then add eggs, sugar and vanilla to it. Mix thoroughly. Gradually add the sifted flour. You will have dough.
2. Dust the table with flour and roll out the dough into a sausage shape 2.5 cm in diameter. Cut it across into pieces 1.5 cm wide (you can roll balls from the dough or give any other shape that your fantasy tells you).
3. Boil salted water in a saucepan and put dumplings in it (throw each one separately so that they do not stick together). When the water boils again and the dumplings float to the top, you can pull them out with a slotted spoon.
4. Submission. Put the finished dumplings on a plate, put a piece of butter. Serve hot with sour cream.
7. DUMPLINGS WITH POTATOES
INGREDIENTS:
For test:
● 2 glasses of flour;
● 1 glass of boiling water;
● ¼ tsp. salt.
For filling:
● 4-5 medium potatoes;
● 1 bulb;
● Sunflower oil;
● Salt, pepper.
COOKING:
Let's make the potato filling first. If you have yesterday's mashed potatoes - great! This means that the preparation of the filling is halved, and the puree will turn into a new dish, as is the case with potato zrazy.
If there is no mashed potatoes, then we clean and wash 5-6 potatoes, cut into pieces and boil until tender. While the potatoes are cooking, finely chop the onion, pour into a frying pan with heated sunflower oil. The most delicious onion for filling and gravy for dumplings is not damp, but not scorched to the state of coals, but ruddy-golden.
To make this happen, we don’t get distracted, but, stirring regularly, fry the onion over a fire a little more than average.
In the meantime, the potatoes have become soft. Drain the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry. Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready. And while it cools, prepare the dough for dumplings.
Let's prepare the dough. I always make choux pastry in boiling water for dumplings, as well as for dumplings. It is very convenient and pleasant to work with it: soft, elastic, it is easy to roll and mold, and dumplings from it are tender and tasty.
After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough becomes not hot, but warm, continue kneading with your hands. If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very steep and difficult to roll out.
Normally, the dough is soft, almost non-sticky to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover with a towel on top, then the dough will not dry out.
It's time to make dumplings. The filling is no longer hot, but slightly warm - it's time to sculpt dumplings. Sprinkle the table with flour, separate half from the dough and roll up the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece with a rolling pin into a circle. Place 1 heaping teaspoon of filling in the center of each circle.
The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put a little, the dumplings will be "thin", and if you put too much, they may break. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.
8. Vareniki with apples
INGREDIENTS:
● flour 3 cups
● water ¾ cup
● eggs 2 pcs.
● fresh apples 800 g
● sugar ½ cup
● cinnamon to taste
COOKING:
1. Knead the dough and roll it out not too thin on a floured surface.
2. Peel and cut ripe apples into strips. Sprinkle with sugar and let stand to drain excess juice. You can lightly sprinkle apples with ground cinnamon.
3. Put the filling on the circles of dough and fasten the edges. Boil in salted water for 1 minute after the dumplings float to the surface. Carefully remove the finished dumplings from boiling water so as not to break the shell.
4. Serve with sugar or honey.
9. Vareniki with cabbage
INGREDIENTS:
● flour 200 g
● salt
● sauerkraut 500 g
● butter 50 g
● eggs 1 pc.
● water 60 ml
● bow 1-2 pcs.
COOKING:
Rinse cabbage in cold water and squeeze. Peel the onion. Finely chop the squeezed cabbage. Cut one onion into thin half rings and fry until golden brown in oil. Add cabbage and simmer over low heat, covered with a lid and stirring occasionally until the color changes.
Prepare dough. Sift the flour into a bowl of a suitable size, add salt, water, beat in an egg, mix. Knead a cool, elastic dough, it should not stick to your hands. Cover with a towel and leave for 30 minutes.
Roll out the dough in a thin layer, cut into squares or cut round blanks using a glass. Put cabbage in the middle of each workpiece and close up the edges. Boil water in a saucepan, salt and boil dumplings until tender, about 8-10 minutes, after boiling.
Cut the remaining onion into small squares and fry in butter until golden brown. Arrange the finished dumplings on plates and drizzle with oil and fried onions. Or, alternatively, fried carrots.
10. Vareniki in a slow cooker
INGREDIENTS:
for the test:
● wheat flour - 500 g
● water - 1 tbsp.
● vegetable oil - 3 tbsp.
● salt - a pinch
● eggs - 1 pc.
● a little butter to lubricate the container
For filling:
● to taste: mashed potatoes with fried onions, stewed cabbage, cottage cheese, cherries, etc.
COOKING:
1. Break an egg into a bowl, add water, vegetable oil and salt, mix well. Then gradually add flour, stirring constantly.
2. Knead the dough for dumplings so that it is sufficiently elastic.
3. When the dough is ready, lightly sprinkle it with flour, cover with a towel and leave for 15 minutes.
4. Roll out the finished dough into a layer 3-4 mm thick. Then, with a glass or a mold, cut out circles, put a portion of the filling with a spoon, connect the edges and pinch properly.
5. Lubricate the multicooker container with butter and place the dumplings in such a way that they do not touch each other. Pour 1 glass of water into the bowl.
6. Insert the container and turn on the "steaming" mode for 10-15 minutes. (time depends on the thickness of the dough layer).
7. When serving, pour over the dumplings with a little melted butter or sour cream.
Perfect dough, perfect filling, in a word - everything in this dish is perfect. Choose which dumplings you like best: with cabbage or with potatoes and mushrooms. Can't choose? Get everything ready!
RECIPE FOR HOMEMADE DUMPLINGS
What do you need:
Dough:
600 g flour
0.5 tsp salt
400 ml water
Potato Stuffing:
4 large potatoes
a pinch of salt
2 onions
200 g any mushrooms
vegetable oil
cabbage stuffing:
500 g fresh cabbage
a pinch of salt
vegetable oil
Innings:
3 large onions
1 tbsp vegetable oil
How to cook homemade dumplings:
1. Knead a stiff dough from flour, salt and water and let it “rest” for about 20 minutes.
dough ball
2. Boil potatoes, salt after boiling.
3. Finely chop the onion and mushrooms.
Slicing mushrooms
4. Fry the mushrooms in vegetable oil for 10 minutes, then add the onion and fry for a few more minutes until the onions are golden.
5. Mash potatoes, combine with mushrooms and onions. Salt if necessary.
Potatoes and mushrooms - stuffing
6. Cabbage cut into thin strips, fry in vegetable oil over low heat under a lid, 15-20 minutes until soft, salt.
fried cabbage
7. Cut off a part from the dough, form a tourniquet, divide it into pieces. Roll out cakes.
8. Put the filling.
Cabbage stuffing on dough Pinch the edges.
Vareniki before cooking
9. Boil dumplings for 4 minutes in boiling salted water with bay leaf.
10. Finely chop the onion and fry in vegetable oil.
11. Put the finished dumplings into a saucepan, sprinkle with fried onions.
Vareniki ready with onion Mix. Serve immediately!
Vareniki - the best cooking recipes.
Vareniki with cottage cheese in milk
Products (for 6 servings)
For test:
Chicken egg - 1 pc.
Water - 0.5 cups
Milk - 0.5 cups
Salt - 0.5 tsp
Flour - 5-6 cups
For filling:
Fat cottage cheese - 400 g
Chicken egg - 1 pc.
Sugar - 1-4 tbsp. spoons
For submission:
Butter - to taste
Sour cream - to taste
How to cook dumplings with cottage cheese in milk:
Sift flour.
Beat the egg into the flour, add salt.
Mix water with milk. Gradually add the liquid to the flour, constantly stirring with a spoon.
Knead a stiff dough.
Cover the dough with a towel. Let stand 20 minutes.
Cottage cheese thoroughly grind with sugar and egg. Mix well.
Take part of the dough and, adding flour, roll it into a thin cake (about 2 mm thick).
Cut the dough into squares (about 5x5 cm in size) or squeeze out circles with a glass.
Put 1 teaspoon of curd filling on each piece of dough.
Close the edges carefully, forming a dumpling.
Thus form all the dumplings.
Boil 2.5 liters of water. Salt the water. Drop a portion of dumplings into boiling water. Let the dumplings float, then boil the dumplings with cottage cheese in milk until cooked for 2-3 minutes over medium heat.
Remove the finished portion with a slotted spoon, put a piece of butter. Dumplings with cottage cheese in milk are ready.
Serve dumplings with cottage cheese hot, with sour cream.
Bon appetit
Vareniki on kefir
Products
Sour cream - 0.5 cups
Kefir - 0.5 cups
Soda slaked - 0.5 tsp
Salt - 0.5 tsp
Flour - 500 g
The dough for dumplings on kefir should not be very cool.
The filling for dumplings on kefir can be any. I made assorted: with strawberries, prunes and raisins, with potatoes.
Vareniki with blueberries
Products (for 4 servings)
For test:
Flour - 1.5-2 cups
Water - 0.5-0.7 cups
Salt - 1 pinch
For filling:
Blueberries - 400 g
Sugar - 0.5-1 cup
How to cook blueberry dumplings:
Wash blueberries well, let drain with water.
Sift flour.
Make a hole in the flour, add salt, vegetable oil and warm water
Knead a stiff dough. Cover with a towel and let stand 20-30 minutes.
Divide the dough into 2-3 parts. Roll up the harnesses. Cut the dough into pieces, roll into koloboks
(diameter about 2.5 cm).
Roll each piece of dough into a thin circle. Put 1 teaspoon of filling, sprinkle with sugar.
Carefully pinch the edges, form a dumpling. So blind all the dumplings.
Pour 2.5 liters of water into the cauldron. Put on fire, boil. Salt. Put a portion of dumplings into boiling water. After the dumplings float to the top, cook the dumplings with blueberries for 5-7 minutes over medium heat.
Place dumplings in a bowl, sprinkle with sugar and serve.
Bon appetit!
Vareniki with potatoes and mushrooms or cabbage
Who doesn't love dumplings? With meat, cottage cheese, potatoes, but you never know the toppings! For example, according to this recipe, you can cook dumplings with potatoes and cabbage or dumplings with mushrooms and potatoes.
Products
Dough for dumplings with egg to taste
minced potato-mixed to taste
butter to taste
or sour cream to taste
How to cook dumplings with potatoes and cabbage or mushrooms:
Prepare dough and stuffing for dumplings
Roll out the dough, cut into circles or squares, put a little minced meat on each and make dumplings.
To boil water. In salted boiling water, dip in portions with cabbage and potatoes and cook until tender.
You can also cook dumplings from mushrooms and potatoes.
Served with dumplings with butter or sour cream.
Steam dumplings
A very simple recipe for steam dumplings that can be prepared with a variety of fillings. Delicious and very easy, try it!
Products
Kefir 200 g
soda 0.2 tsp
salt 1 teaspoon
eggs 1 pc.
flour 0.5 kg
How to cook steam dumplings:
Stir the egg with kefir, add salt and soda. Knead the dough, gradually adding flour. The dough should be soft, but not sticky to your hands.
Roll out the dough not too thin, cut circles with a glass. Roll out each circle a little, put the filling and pinch the dumpling.
Steam cook. If there is no double boiler, put gauze over a small saucepan, lay out dumplings, place the saucepan with dumplings in a large pot of boiling water and cover the whole structure with a lid.
The filling for steam dumplings can be mashed boiled potatoes, cottage cheese, cherries, plums.
Vareniki with cherries
Among berry and fruit dumplings, I give the honorable first place to dumplings with cherries. This is both a hearty main course and a delicious dessert.
Products
Each hostess can have her own dough. I have this this time:
Flour - up to 700 g
Water - 250 ml
Milk - 250 ml
Eggs - 1 pc.
For filling:
Fresh cherry - 750 g
Sugar - 1 cup
From milk, water, eggs and flour (add gradually), knead a not tight elastic dough.
Let him rest for 20 minutes.
Meanwhile, remove the pits from the cherries. I have such a good device for this. You can not take out the bones, but something is reluctant at the table to then spit them.
Roll out the dough, make circles. I mix cherries with sugar in small portions so that I don’t have time to let the juice go. Put three cherries with sugar on a circle and close the dumpling well
Boil prepared dumplings in a large amount of boiling water. Be sure to stir after pouring with a wooden spatula or spoon so that they do not settle to the bottom. Cook for 5-7 minutes. Then recline in a colander or remove the dumplings with a slotted spoon. I do not oil the berry dumplings, but lay them out on a cutting board to dry. When the dumplings have cooled down a bit, they can be sprinkled with sugar.
Put dumplings on a plate. If there is a little cherry juice left from the berries, then mix it with 1 tbsp. a spoonful of sugar and pour over the dumplings.
Bon appetit!
Buckwheat flour dumplings with cottage cheese
Products
Buckwheat flour 3 cups
milk 0.5 cup
or water 0.5 cup
eggs 1 pc.
salt 0.5 tsp
Curd 600 g
sugar 0.5 cup
eggs 1 pc.
salt to taste
Watering:
butter 40 g
or sour cream 2.5 cups
Pour salt, buckwheat flour into boiling milk or water, add eggs and brew the dough. Rub fresh cottage cheese through a sieve, add sugar, raw eggs, salt and mix well. Take the prepared dough in small pieces, form a round thin shortbread in the palm of your hand, put cottage cheese in the middle and sculpt a semicircular dumpling.
Boil dumplings in salted water for 10-12 minutes. When serving, pour hot dumplings with oil, serve sour cream separately.
Vareniki with meat and cabbage
Products
Filling:
Beef (cutlet meat) 100 g
pork (cutlet meat) 100 g
white cabbage 0.33 heads
onion 0.5 heads
butter 15 g
salt to taste
Cook in the same way as dumplings with meat. For minced meat, take 1 part of meat and 3 parts of white cabbage, boiled and passed through a meat grinder.
Steamed dumplings with cottage cheese
Products
Wheat flour 2-3 cups
milk or water 0.5 cup
eggs 2 pcs.
salt to taste
cottage cheese 500 g
sugar 2 tbsp. spoons
butter 2 tbsp. spoons
sour cream 0.75 cups
or fruit syrup to taste
Delicious dumplings can not only be cooked in the usual way, but also steamed dumplings. The recipe differs only in the method of cooking. Steamed dumplings with cottage cheese or other fillings turn out beautiful, neat and do not fall apart, which sometimes happens when boiling in water.
Beat the egg with milk or water, adding 1/2 tsp. salt. Add the sifted flour and knead a stiff dough.
Pass cottage cheese through a meat grinder, add sugar, yolk, 1 tablespoon of melted butter. Mix everything thoroughly. Roll out the dough very thinly, cut circles out of it with a glass or a metal notch, grease them with whipped protein and put about 1 teaspoon of curd mass on each circle.
Connect and pinch the edges. 10-15 minutes before serving, place dumplings in a double boiler or on cheesecloth or a sieve in a pot of boiling water.
Ready dumplings steamed with cottage cheese can be poured with melted butter. Serve dumplings with sour cream or fruit syrup.
Vareniki with cottage cheese
These homemade dumplings with cottage cheese can even be called healthy and dietary :))). At least that's what I tried to do!
Products
For test:
Water - 1 glass
Flour - 3 cups
Butter - 50 g
Eggs - 2 pcs.
Salt - 1 pinch
For filling:
Cottage cheese (fat-free curd mass) - 500 g
Sugar (fructose) - 4-5 tablespoons
Vanillin - 1 sachet
Pour water into a saucepan, put oil, salt and put on fire. We are waiting for the water to boil and the oil to melt
Take the saucepan off the fire. Pour a glass of flour and mix quickly so that there are no lumps. We return the pan to a slow fire and, stirring constantly, cook the dough for 2-3 minutes.
Remove from heat and break eggs one at a time, mixing well after each use.
Then add the remaining flour and knead the dough. Cover the dough and leave for 30-40 minutes. At this time, we make the filling: grind the cottage cheese with sugar and vanilla.
Divide the rested dough into several parts, roll out on a floured surface into a layer slightly thicker than dumplings, cut out circles with a suitable cup.
Put a small amount of cottage cheese on each circle.
We make dumplings with cottage cheese
Boil water in a suitable size pan, lightly salting. We put dumplings in boiling water, not forgetting to stir them slightly (otherwise they will stick to the bottom). Boil dumplings with cottage cheese for about 5 minutes in strongly boiling water.
Homemade dumplings with cottage cheese can be served with sour cream or jam :))
Bon appetit!
Rye dumplings with potatoes and herbs
These dumplings are very special - the dough for dumplings is made from rye flour!
Products (for 3 servings)
For test:
Rye flour - 160 g
Water - 80 g
Salt - 0.5 tsp
For filling:
Potato - 200-250 g
Salt - 0.25 tsp
Ground black pepper - 0.25 tsp
Spicy dry herbs - 0.5 tsp
How to cook potato dumplings from rye flour:
For the filling, peel the potatoes, boil with the addition of 0.25 teaspoons of salt (20 minutes after boiling).
Drain water from cooked potatoes. Mash potatoes. Add black pepper and herbs.
Prepare the dough: Sift the flour. Pour in water. Add salt.
Knead a tight dough. Wrap it in cling film and leave for 20 minutes.
Do not leave open!
Cut off part of the dough, roll it into a sausage with a diameter of 3 cm, cut into slices 1-1.5 cm thick
Dust the work surface with flour.
Roll each piece of dough into a circle, 2 mm thick.
Place a filling on each circle.
Pinch the edges carefully.
You need to cook rye dumplings with potatoes in the same way as ordinary ones (put in boiling water),
only slightly longer - 7 minutes.
Rye dumplings with potatoes are ready. Bon appetit!
Vareniki with potatoes and champignons
Choux pastry for dumplings is very tender, light! No hard corners, and at the same time elastic, does not spread during cooking. Highly recommend!!!
Products (for 8 servings)
For test:
Butter - 100 g
Water - 0.5 l
Salt - 1 tsp
Sugar - 1 tsp
Flour - 300 g + 400 g + for dusting
Egg - 1 pc.
Yogurt natural 1.5% - 50 g
(according to the recipe - kefir, but I did not have it)
For filling:
Potato - 1 kg
Salt - 1 tbsp. l.
Onion - 300 g
Mushrooms - 0.5 kg
Vegetable oil - for frying
Prepare custard dough for dumplings. Put oil in a saucepan, pour in water, add salt and sugar. Put on fire and heat almost to a boil.
Remove from heat, gradually add 300 g of flour, stirring, brew. The dough should be smooth and pull away from the sides of the pan.
Transfer the dough to the bowl of a food processor (or just a bowl) and let cool slightly - just enough so that the egg does not curdle.
Then beat in an egg, add yogurt.
Pour in 400 g of flour and knead a cool soft dough.
The dough comes out very pleasant - soft, smooth and almost not sticky.
Cover the finished dough with a napkin and leave for 30 minutes.
Prepare the filling.
To do this, boil the potatoes with a spoonful of salt, then mash into a puree. Finely chop the onion, fry in oil until golden, add to the puree. Finely chop the mushrooms, also fry in oil until golden and add to the puree.
Mix well mashed potatoes with onions and mushrooms, cool slightly.
Then divide the dough into small pieces, about 20 g each.
Roll each piece into a cake, put a teaspoon of the filling in the center.
Fold in half and close the edges carefully.
Repeat the steps many, many times until the dough and potatoes run out (as you are lucky, something may remain).
Sprinkle the board well with flour, put dumplings rolled in flour on it.
Remove dumplings with potatoes from the freezer. Cook as needed in boiling, lightly salted water: when dumplings float to the top, cook for another 2-3 minutes, fish out with a slotted spoon.
Serve dumplings with potatoes and mushrooms with butter, sour cream, herbs, tomato sauce and what else is enough imagination!
And you can dumplings with potatoes and fry!
Bon appetit!
Vareniki with potatoes and mushrooms
Products (for 25 servings)
1 tbsp Sahara
1 tbsp vinegar
1 tbsp vegetable oil
50 g yeast
0.5 tsp soda
0.5 l kefir
Salt
Flour
Potato
Mushrooms
Knead the dough, leave - let it fit.
Boil potatoes, fry mushrooms and mix.
When the dough is suitable, sculpt dumplings and steam them.
Vareniki with potatoes and mushrooms are ready!
Polish dumplings with cottage cheese and potatoes
1 portion
Products (for 1 serving)
Flour 350 g
water 125 g
eggs 1 pc.
butter 50 g
potatoes 800 g
cottage cheese 200 g
onion 50 g
fat 30 g
pepper to taste
salt to taste
Boil the potatoes in their skins, peel, pass through a meat grinder with cottage cheese, add the fried onions, salt and pepper, mix. Sift the flour on the board, make a hole, beat off the egg there, salt, add water, knead the uncooked dough. Roll it out thinly, make a circle with a diameter of 5 cm. Put the minced meat in the middle of the circle, pinch the edges. Bring water to a boil in a large shallow saucepan, season with salt and place the dumplings into the boiling water in small portions. Cook in a closed saucepan. When dumplings begin to float, open the pan and boil them again. Take out the dumplings with a slotted spoon in a colander, pour over with hot water. When the water drains, put on a heated dish, pour over with oil.
Vareniki with potatoes stewed with chicken liver in pots
A delicious dish - dumplings with potatoes and fried chicken liver with onions, stewed in a creamy sauce. Very satisfying and flavorful.
Products
Chicken liver - 500 g
Onion - 1-2 onions - 200 g
Vegetable oil - 50 ml
Salt
Ground black pepper
Parsley and dill greens
For test:
Flour - 300 g or more
Eggs - 1 pc.
Salt - a pinch
Milk - 100 ml
Water - 100 ml
Filling:
Mashed potatoes - 400 g
Flour - 1 tbsp. spoon
Butter - 30 g
Cream - 15-20% - 200 ml
dry italian herbs
How to cook dumplings with potatoes and liver in pots:
For the filling, prepare mashed potatoes in advance. Boil potatoes and mash them with butter and milk.
Roll out the dough and cut out circles. Put the filling in the middle of each circle and close the dumpling.
Boil dumplings in a large amount of salted boiling water - 5-7 minutes after surfacing. Throw the dumplings into a colander.
Cut the onion into strips and fry in oil until golden brown.
Put the onion on a plate and leave the oil in the pan. Salt and pepper the onion.
Fry the chicken liver in the remaining oil. Salt and pepper.
You can take portioned pots or one large pot. Spread in layers: dumplings, fried onions and liver. The last top layer should be dumplings.
Prepare sauce for pouring. Fry flour in butter, dilute it so that there are no lumps with one glass of water in which dumplings were boiled, then add cream, salt to taste, pepper and herbs.
Pour sauce over the liver with dumplings in a pot, cover with a lid and put dumplings with potatoes and liver in pots for 20-25 minutes (depending on the size of the pots) in the oven at a temperature of 180 degrees.
Ready dumplings with potatoes and liver can be sprinkled with chopped herbs. It is delicious to serve dumplings with potatoes and liver with pickled mushrooms.
Bon appetit!
Vareniki with sauerkraut
We offer you to try an unconventional recipe for a traditional dish. The secret of the amazing taste is in the custard dough, which is much softer and more elastic than usual.
Products
Sauerkraut - 500 g
Bulb onion (large) - 2 pcs.
Flour - 500 g + flour for rolling out the dough
Butter - 100 g + oil for ready dumplings
Vegetable oil (olive) - 4 tbsp. l.
Salt - 1 teaspoon
Water - 300 ml
How to cook dumplings with sauerkraut:
Sift the flour, make a small depression in it (on the table or in a bowl).
Bring water to a boil, add salt and butter. Remove from the heat and gently fold in the flour.
Knead a firm but elastic dough.
Roll the dough into a ball, wrap in cling film and set aside for 30-40 minutes.
Carefully squeeze the cabbage (you can put it in a colander, then squeeze it out) and cut it.
Cut the onion into small cubes.
Fry the onion in vegetable oil until softened.
Add cabbage. Pepper. It is important to stir constantly so that the cabbage does not burn!
Cool the finished filling and chop finely.
Sprinkle the table with flour. Roll out the dough into a thin layer (you can divide the dough into parts and roll out each part).
With a round notch or a glass, cut out circles from the dough.
We spread the filling on each circle, carefully seal the edges.
You can lightly grease the edges of the circles with the filling with water before sculpting the dumplings so that they do not stick out.
With a fork, you can make stripes on the edges of the dumplings
Boil dumplings with sauerkraut in 3-4 liters of salted water until they float to the surface.
We take out the finished dumplings from the water with a slotted spoon, pour with melted butter.
Vareniki with sauerkraut are ready. Bon appetit!
Vareniki with potatoes "Solnechnye"
Dumplings with potatoes, but ... pumpkin. Since the dough for dumplings is prepared using pumpkin puree.
Products
For test:
Flour - 300 g
Pumpkin - 100 g
Egg - 1 pc.
Salt - 0.5 tsp
Vegetable oil - 1 tbsp. spoon
For filling:
Potato - 300 g
Onion - 100 g
Salt - 0.25 tsp
Pepper - 0.25 tsp
Peel the pumpkin, puree with a blender. Add egg, vegetable oil and salt. Mix.
Pour flour into a bowl and put the prepared egg-pumpkin mass.
Knead the dough. Cover with a towel or wrap in cling film. Leave the dough for dumplings with potatoes for 40 minutes.
While the dough for dumplings with potatoes is "resting", prepare the filling.
Boil potatoes in their skins, peel and mash.
Peel the onion, finely chop.
In a skillet, heat 1 tbsp. a spoonful of vegetable oil. Add the onion and saute, stirring, over medium heat for 10 minutes.
Mix potatoes and onions. Add salt and pepper. Mix.
Roll out the dough into a sausage, 3 cm thick. Cut off pieces of dough 1 cm thick.
Roll out each piece thinly.
Lay out the filling.
Such dumplings can be cooked immediately (put in boiling water and cook for 7-10 minutes), or you can freeze dumplings with potatoes for future use.
Bon appetit!
Vareniki with fresh cabbage and mushrooms
What is the main difference between dumplings? Of course, stuffing. The tastier we stuff something in them, the tastier the dumpling will be. These dumplings contain cabbage stewed in sour cream with mushroom caviar. My husband is a big fan of dumplings with sauerkraut. But I liked these too.
Products
For test:
Egg - 1 pc.
Salt - a pinch
Milk - 150 ml
Water - 150 ml
Flour - about 500 g
For filling:
Onion - 1 pc.
Vegetable oil - 2 tbsp. spoons
White cabbage - 300-350 g
Ready mushroom caviar - 150-200 g
Sour cream - 2 tbsp. spoons
Salt
Ground black pepper
For frying:
Vegetable oil - 1 tbsp. spoon
Butter - 2 tbsp. spoons
Onion - 1 pc.
Greenery
How to cook dumplings with cabbage and mushrooms:
For the filling, fry one finely chopped onion in vegetable oil
Add 300-350 g of finely chopped cabbage. Let's salt a little. We will fry it, stirring until it becomes soft.
Let's add 2 tbsp. spoons of sour cream and 150-200g of finished mushroom caviar. I have caviar from fresh mushrooms, frozen, but you can take dry mushrooms. Mix well, simmer for 5-7 minutes. Let's pepper. The stuffing for dumplings is ready. Put it on a plate to cool down.
We will prepare the dough for dumplings according to any convenient recipe.
Today I took 1 egg, a pinch of salt, 150 ml of milk, 150 ml of water and about 500 g of flour for the test. We knead, roll out and make circles.
We put a teaspoon of the filling on each circle and close it up as we can - with a pigtail or just.
Boil dumplings in a large amount of salted boiling water for 5-7 minutes after surfacing.
On a mixture of vegetable and butter, fry one onion, cut into quarter rings.
We throw the dumplings into a colander and put them on a plate. Season dumplings with cabbage with fried onions and sprinkle with chopped herbs.
Bon appetit!
Vareniki with cherries
Products
For test:
Flour - 1 tbsp.
Water - 0.5 tbsp.
Salt - 1 chip.
Sugar - 1 tsp
For the filling and syrup:
Cherry - 500 g
Sugar - 250 g
Starch - 0.3 tsp
Water - 100 ml
1. Peel the cherries. If you have frozen cherries, you need to defrost them.
2. Pour cherries with sugar and leave for a couple of hours, 3. Drain the resulting juice, add 50 ml of boiled water and boil.
4. Dissolve the starch in 50 ml of water and pour into the boiling syrup in a thin stream, stirring, bring to a boil, cooking the jelly. Remove from fire and cool.
5. Prepare the dough for dumplings with cherries. Sift the flour in a heap on the table. Make a depression in it, where to add salt, sugar and pour in a little warm, but not hot water. About 30 degrees.
6. Knead the tough dough. Let the dough rest for 30 minutes, covered with a clean towel.
7. Roll out the dough into a thin layer (2-3 mm) and cut into small squares.
8. Form dumplings with cherries. Put a few cherries in the middle of each square, connect the edges of the dough with two opposite corners and pinch.
9. Boil water and boil cherry dumplings in batches until tender.
10. Remove the hot dumplings from the water with a slotted spoon, pour over the cold sauce and serve immediately.
Bon appetit!
Lean dumplings with potatoes
Products
For test:
Water - 1 tbsp.
Flour - 3 tbsp.
Salt - 1 tsp
For filling:
Potato - 600 g
Salt - to taste
Black pepper - 0.25 tsp
For frying:
Vegetable oil - 100 ml
Onion - 1-2 pcs.
Salt - to taste
1. Peel and boil potatoes for 15-20 minutes after boiling. Drain the water, mash the potatoes, add salt and pepper to taste.
2. Prepare the dough in the bread machine: pour all the ingredients into the bread machine form and select the "Dough" program.
3. Sprinkle the board with flour, put the dough on it, form a "sausage" out of it, cut it into small pieces for future dumplings.
4. Roll out each piece with a rolling pin. Put the filling in the middle, press it down and make a dumpling.
5. Put the finished dumplings on a floured cutting board.
6. Boil water in a saucepan, salt, add dumplings, mix. Bring to a boil, cook after they float for 3-5 minutes.
7. Peel onions, cut into cubes. Fry in hot vegetable oil until golden brown. Salt a little.
Bon appetit!
Classic Poltava dumplings with cherries
What are the most delicious summer dumplings? Well, with cherries, of course. Here is a recipe from the "classic of the genre" series - classic Poltava dumplings with cherries.
Products (for 4 servings)
For test:
Flour - 2 cups
Warm water - 1 cup
Salt - 0.5 tsp
Vegetable oil - 2-3 tbsp. spoons
For filling:
Cherry - 500 g
Sugar - 200 g
Flour - 2-3 tbsp. spoons
Cherry stuffing must be prepared in advance so that the cherry gives juice. Rinse cherries well
Pitted cherries
Drain the cherry juice into a separate bowl.
Sift flour
Salt, add vegetable oil.
From flour, warm water, salt and vegetable oil, knead a rather stiff but elastic dough, put it in a plastic bag and leave to swell for about 1 hour.
Then roll out the dough into a thin layer about 2 mm thick.
Sprinkle the cherries with sugar and flour. Mix.
Cut the dough into small squares.
Place the cherry filling in the middle of the squares.
Then connect the opposite corners and pinch, form a dumpling. So blind all the dumplings.
Pour 2.5 liters of water into a saucepan. Boil. Cook dumplings in boiling salted water until they float.
Put the finished dumplings on a plate, pour the cherry juice over the dumplings. You can serve, classic Poltava dumplings with cherries are ready.
Bon appetit!
Vareniki with potatoes and mushrooms
Dumplings with potatoes and mushrooms, seasoned with fried onions, and with sour cream! Surprise your family with this delicious treat.
Products
For test:
Flour - 300 g or more
Eggs - 1 pc.
Salt - a pinch
Milk - 100 ml
Water - 100 ml
For filling:
Mushroom caviar - 200 g
Mashed potatoes - 200 g
For refueling:
Onion - 1 pc.
Butter - 75 g
Ground black pepper
Chopped parsley and dill - 1 tbsp. spoon
Sour cream - to taste
How to cook dumplings with potatoes and mushrooms:
You can cook dumplings with mushrooms alone, but then it is better for them to knead potato dough. For potato-mushroom dumplings we prepare flour dough. If you have a recipe for your proven dough, cook it.
Knead an elastic dough from flour, water, milk, eggs and salt.
For the filling, prepare mashed potatoes and mushroom caviar in advance. Boil potatoes and mash them with butter and milk.
I cooked mushroom caviar from mushrooms. Mushrooms cleaned, boiled, then fried in vegetable oil with onions. Scrolled in a meat grinder. In what proportion to mix potatoes and mushroom caviar is a matter of your taste.
I chose the best option - half potatoes and half mushrooms.
Roll out the dough and cut out circles.
Put the filling in the middle of each circle and close the dumpling.
Boil dumplings with potatoes and mushrooms in a large amount of salted boiling water - 5-7 minutes after surfacing. Throw the dumplings into a colander.
Prepare the dressing. Fry chopped onion in oil. Sprinkle with pepper and finely chopped herbs. Drizzle vareniki with potatoes and mushrooms with dressing.
Vareniki with potatoes and mushrooms are ready. Bon appetit!
Vareniki with meat
Products
Filling:
Meat platter 500 g
onion 1 head
butter 30 g
lard 100 g
salt to taste
pepper to taste
Cut the meat into pieces, simmer until tender. Pass the finished meat through a meat grinder, add finely chopped onion, salt, pepper, mix well. Prepare the dough as in the recipe "Dumplings from buckwheat flour with cottage cheese."
When serving, pour dumplings with melted butter or fried lard with cracklings.
Vareniki with meat for soup
Products
Eggs 2 pcs.
salt 0.5 tsp
vegetable oil 1 tbsp. spoon
flour 150-200 g
boiled beef or poultry meat 100 g
chopped parsley 2 teaspoons
onion 2 tsp
vegetable oil or goose fat 1 tbsp. spoon
salt 0.5 tsp
black pepper on the tip of a knife
ginger on the tip of a knife
Shake the eggs with salt, vegetable oil and gradually add so much flour to make a stiff dough. Roll out the dough as thin as possible and cut into squares about 5 x 5 cm in size. Pass the meat twice through a meat grinder and mix with parsley, onion, fat or vegetable oil, salt, pepper and ginger. Divide the filling into squares of dough. Each one is folded into a triangle. We fasten the edges of the dough with a fork rolled in flour. We let the dough with the filling rest for about 60 minutes on a floured board, after which we cook it in low-boiling water for 15 minutes. The broth is seasoned with meat dumplings, and such a soup is included in the festive menu.
Homemade dumplings with potatoes
Products (for 4 servings)
Flour - 3 cups
Sour cream - 3 tbsp. spoons
Soda - 0.5 tsp
Water - 0.5 cups
Potatoes - 5-6 pcs.
Onion - 3 pcs.
Butter - 100 g
Salt - to taste
Pepper - to taste
How to cook dumplings with potatoes:
Peel and wash potatoes and onions. Cut into pieces. Boil 2.5 liters of water, salt. Dip potatoes and onions in boiling water. Cook until tender, about 20-25 minutes.
Peel and wash the onion. Cut in small pieces. Melt butter. Add the onion and cook over medium heat, stirring occasionally, until golden brown (4-6 minutes).
When the potatoes are cooked, drain all the water. Make a puree. Salt and pepper, add 1/3 of the fried onion with oil. Mix well. Cool down the filling.
Prepare dough for dumplings with potatoes. Sift flour, mix with salt. Add soda to sour cream. Mix well. Add sour cream with soda to flour, mix and, constantly stirring and adding water, knead the dough of medium density.
Cover the dough with a towel. Let stand 20 minutes.
Divide the dough into 4 parts. Roll out part of the dough into a circle (1.5-2 mm thick), adding flour as needed. Squeeze out circles with a glass.
In the middle of each circle, put an incomplete teaspoon of potato filling. Close the edge of the dumpling carefully.
So blind all the dumplings.
Pour water into a saucepan. Boil. Salt. Lay out a portion of dumplings. Stir lightly so that the dumplings do not stick to the bottom of the pan. Boil dumplings with potatoes for 2-3 minutes after they float.
Remove the finished dumplings with potatoes with a slotted spoon into a plate, pour over with butter, sprinkle with fried onions.
Bon appetit!
Potato dumplings with chicken liver
Potato dumplings stuffed with fried chicken liver. Tasty!
Products
For test:
Potatoes (boiled in their skins and peeled) - 4-5 pcs.
Eggs - 1 pc.
Flour - 250-300 g
Salt
For filling:
Chicken liver - 500 g
Onion - 1 pc. small size
Butter - 60 g
Salt
Ground black pepper
For refueling:
Butter - 100 g
Onion - 1 pc.
Chopped greens - 1 tbsp. spoon
Black freshly ground pepper
Other offal can also be used as a filling for potato dumplings: heart, ventricles. Dumplings can be stuffed with stewed cabbage, fried onions with cracklings.
How to cook potato dumplings:
We pass the potatoes through a meat grinder, mix with the egg, flour, salt and knead the dough, which should lag behind the hands. Cover it and let it rest for a while.
For the filling, clean the liver from films, fry in oil with chopped onion, salt and pepper. Let's skip the liver through a meat grinder.
We roll out the dough to 3 mm, cut circles with a glass. We spread the filling on the circles and close up the dumpling. Cook the prepared potato dumplings in a large amount of salted boiling water for 3 minutes after surfacing. Throw the dumplings into a colander.
We fill potato dumplings with onion fried in oil, sprinkle with herbs and pepper.
Bon appetit!
Real Ukrainian dumplings
Products (for 1 serving)
Curd to taste
eggs 2-3 pcs.
salt to taste
butter to taste
sour cream to taste
flour to taste
water to taste
Knead the dough as usual for dumplings. Close it and let it lie down for 30-40 minutes, then roll it thinly and cut into mugs with a glass. In the evening, put the cottage cheese under pressure and, when the dough is ready, rub it through a sieve, add 2-3 eggs and a little salt, make dumplings and boil. Serve with butter and sour cream.
Vareniki stuffed with beans and mushrooms
Products (for 4 servings)
Flour 3 cups
beans 1 cup
dried mushrooms 100 g
bulbs 3-4 pcs.
vegetable oil 3 tbsp. spoons
crushed red pepper to taste
salt to taste
Boil dry mushrooms, remove from the broth and chop finely. Boil and mash beans. Chop the onion and fry in vegetable oil until golden brown. In a bowl, put half the fried onions, beans and mushrooms, salt, pepper, mix. From flour, water and salt, prepare an unleavened dough, roll out circles from it, put the filling on them and pinch the edges. Pour the boiled dumplings with the remaining fried onions along with vegetable oil. Instead of beans, you can put potatoes in dumplings.
Vareniki "Ukrainian"
Products
For test:
Flour 2.5 cups
eggs 2 pcs.
milk 150 g
cottage cheese 400 g
eggs 1 pc.
butter 100 g
salt to taste
sugar to taste
Knead a stiff dough. To do this, sift the flour through a sieve and pour it into a separate bowl. Add a pinch of salt, eggs and milk to the flour. Mix everything well. Knead the dough until it stops sticking to your hands.
Rub the cottage cheese well so that there are no lumps. Add an egg to the curd. Melt the butter and pour it into the resulting mass. You can also add salt or sugar there. It depends on your taste.
Separate a small piece from the dough and roll it into a thin layer. Use a cup with a sharp edge to cut circles out of the dough. Put a spoonful of cottage cheese in each circle. Pinch the edges of the dough nicely.
Boil water in a saucepan. Add salt or sugar. Drop dumplings into boiling water. First they will sink to the bottom. Stir them with a slotted spoon so they don't stick together. One or two minutes after surfacing, dumplings can be pulled out. Put the finished dumplings in a deep bowl. Put a piece of butter on top. Vareniki do not interfere! Take the bowl with your hands and rotate it slightly so that the oil evenly spreads over the dumplings.
Vareniki with cherries "Ot Solokha"
This is simply a masterpiece of Ukrainian cuisine. Do you remember how Gogol's Solokha made dumplings? Although, they say, this dish is infidel, it came to us from Turkish cuisine.
Products (for 4 servings)
Flour - 4 cups
Yogurt or kefir - 1 cup
Sugar - 2-3 tbsp. spoons
Chicken egg - 1 pc.
Salt - 0.5 tsp
Soda - 1 teaspoon
For filling:
Cherry - 500 g
Sugar - to taste
How to cook dumplings with cherries:
Sift flour. Combine flour with salt, soda and sugar.
Break the egg into a large bowl. Beat a chicken egg with yogurt or kefir with a whisk.
Knead the dough thoroughly, gradually pour the flour into the egg-milk mixture until you get a soft, but not very dense dough. (The dough for dumplings with cherries will turn out a little loose.) Cover the dough with a towel, let stand for 15-20 minutes.
Meanwhile, wash and de-stone the cherries.
Sprinkle the cherry with sugar. Drain the juice, we will need it
Roll out the dough for dumplings with cherries into a thick rope, then cut into small pieces with a knife. You will get small koloboks, the size of a small cream. Roll out the dough into a small circle, adding flour.
(You can also divide the dough into 3 parts. Roll each part into a large circle, sprinkling with flour. And then squeeze out small circles with a glass.)
Put 2-3 cherries on a circle of dough.
Pinch the dumpling tightly
So blind all the dumplings
Pour 2.5 liters of water into a saucepan. Boil water, salt. Dip dumplings into boiling water. When the dumplings float to the top (2-3 minutes), cover the pan with a lid, turn off the heat and leave the dumplings with cherries in the water for another 1-2 minutes.
After that, take out the dumplings with a slotted spoon and put them in a colander to drain the water. Cherry dumplings are ready.
Put butter on a dish, put dumplings on top. Pour cherry juice over dumplings, add homemade sour cream.
Bon appetit!
Vareniki with potatoes and fried mushrooms
The filling of these dumplings is not an ordinary potato, but a potato in uniforms, peeled and mashed with vegetable oil. Fried mushrooms perfectly complement the taste of the filling!
Products
For test:
Milk - 200 ml
Eggs - 2 pcs.
Vegetable oil - 2 tbsp. spoons
Flour - 600 g
Salt - 1 teaspoon
For filling:
Potato - 600 g
Champignons - 200 g
Vegetable oil - 2 tbsp. spoons
Salt - 0.5 tsp
Ground black pepper - 0.5 tsp
How to cook dumplings with potatoes and mushrooms:
Heat the milk slightly (to body temperature), mix with vegetable oil and eggs.
Mix the mixture with flour and salt.
Knead the dough thoroughly. Cover it with a towel and let it rise.
Wash mushrooms and finely chop.
In a skillet, heat 2 tbsp. tablespoons of vegetable oil. Put the mushrooms and fry them, stirring, over medium heat for 10 minutes.
Add salt, pepper.
Boil potatoes in uniforms. Clear. Add 1 tbsp. a spoonful of vegetable oil and knead.
Add mushrooms. Mix.
Separate a quarter of the dough. Roll up a "sausage" with a diameter of 3 cm, cut it into slices 1 cm thick
Form each piece into a "washer" (round) and dip in flour.
Roll out the "washers" to a thickness of 1.5 mm
Lay out the filling.
Close up the edges, forming dumplings.
So that the dumplings do not fall apart during cooking by 100%, decorate the edge with a "pigtail".
To boil water. Dip the dumplings in boiling water and cook the dumplings with potatoes and mushrooms for 5 minutes (the dumplings should float).
When serving, fill the dumplings with potatoes and mushrooms with oil and sprinkle with greens
Ukrainian dumplings with cherries
Products (for 8 servings)
Kefir - 1 glass
Eggs - 1 pc.
Flour - 600 g
Sugar - 6 tbsp. spoons
Cherry - 600-700 g
Starch - 1 teaspoon
Water - 2 tbsp. spoons
Soda (optional) - 0.5-1 teaspoon
Oil for greasing the steamer grate (optional)
How to cook steamed cherry dumplings:
Mix egg and kefir.
Add flour and 3 tbsp. spoons of sugar. You can add 0.5 teaspoon of soda - the dough will be more magnificent. But sometimes the dough on soda darkens from contact with a cherry (or other berry), so you can make dough without soda.
Knead soft dough. Leave it for 30 minutes.
Wash cherries. Take out the bones. Select 400 g for the filling. Fall asleep 2 tbsp. spoons of sugar and mix. Leave for 10 minutes. Drain the juice.
Roll out the dough for dumplings with cherries into a layer 2-3 mm thick.
Cut out circles with a glass of the desired diameter.
Put 1-2 berries on each circle. (If the cherry is small, then lay out as much as you need).
Gently and carefully mold the dumplings. Dumplings with a juicy filling are recommended to be molded with a "pigtail", with this method the seam is molded twice.
Turn on the steamer. Grease the grate with oil, put the dumplings at some distance from each other. Steam dumplings with cherries for 5-7 minutes.
If there is no double boiler, you can cook dumplings using a colander or a sieve (put a colander on a pot of boiling water, put dumplings, cover, cook dumplings with cherries for a couple of 5 minutes).
Prepare the sauce: beat the remaining cherries and juice from the filling with a blender and put on moderate heat.
Dilute starch separately in 2 tbsp. spoons of cold water.
Pour the starch into the heated (boiled) sauce in a thin stream, stirring the sauce continuously.
Cook, stirring, until desired degree of thickening. Add 1 tbsp. a spoonful of sugar. Mix.
Put the finished dumplings with cherries on a plate and pour over the sauce.
Bon appetit!
Vareniki with fish and potatoes
Products
Fish fillet 500 g
mashed potatoes 2 cups
bulbs 4 pcs.
oil 50 g
pepper 0.5 tsp
For test:
Flour to taste
kefir 1 bottle
milk 0.5 cup
eggs 3 pcs.
onion to taste
sugar to taste
salt to taste
greens to taste
Filling.
Pass the boiled fish through a meat grinder, add finely chopped, fried onions, ground black pepper and mashed potatoes to the minced meat.
On kefir and milk knead the dough. Boil prepared dumplings in salted water. When serving, sprinkle with fried onions in butter. Cucumbers and sprigs of greens are served with dumplings.
Potato starch dumplings
Products
Potato starch 2 cups
wheat flour 2 cups
cottage cheese 600 g
eggs 2 pcs.
sour cream 2-3 tbsp. spoons
sugar to taste
Take 2 cups of potato starch, brew quite thickly, add 2 cups of coarse flour, roll the dough into a cake and make dumplings out of it, filling them, as usual, with cottage cheese and sour cream. Boil them by immersing them in salted boiling water for 10 minutes. The filling is prepared as follows: put the cottage cheese under a press, squeeze it, rub it through a sieve, mix with sour cream, 1 egg, 1/2 teaspoon of salt. You can add sugar if you wish.
Dumplings without filling - ears
Products
Wheat flour 480 g
sour milk 165 g
sugar 40 g
sour cream 225 g
butter 30 g
soda to taste
salt to taste
From flour, eggs, sour milk, sugar, salt and soda, knead a cool unleavened dough. Roll it out 0.5 cm thick, cut into strips 3-4 cm wide, cut into rhombuses. Connect the opposite ends of the diamonds and pinch. Put on a greased baking sheet and bake in the oven, then put in a saucepan, put pieces of butter, pour over sour cream and put in the oven for 10-15 minutes.
Vareniki "Original"
Products
How much dough will it take
pickled cucumbers to taste
pepper to taste
salt to taste
mayonnaise to taste
Knead and roll out the dough. Cut the pickles very finely and add salt and pepper to taste, which will depend on the salting of the cucumbers. Spread the filling, form dumplings and cook over low heat. Take it out as soon as they pop up. Serve with mayonnaise.
Dumplings "Snack"
Products
How much dough will it take
smoked sausage 0.5 kg
mushrooms 300 g
bulbs 2 pcs.
oil to taste
Knead the dough and set aside. Pass the sausage with mushrooms through a meat grinder, mix. Overcook the resulting minced meat with finely chopped onions. Add pepper and salt to taste. Roll out the dough and lay out the filling, form dumplings and dip in boiling salted water. Cook over low heat until they float. Fry dumplings in butter. Serve with sour cream, butter, herbs.
Vareniki with poppy seeds
Products
Flour 2 cups
milk 1 tbsp. spoon
eggs 1 pc.
melted butter 1 tbsp. spoon
poppy seeds 1.5 cups
sugar 1 cup
salt to taste
Sift the flour, pour it on the table in a pile, make a deepening, add milk, ghee, egg, salt. Knead the dough and leave it for half an hour to swell the gluten. When the dough becomes elastic, make bundles of it with a diameter of 2-2.5 cm, cut into small pieces, roll them out, put the filling on them, wrap them in the shape of a crescent and pinch the edges.
Filling. Sift the poppy seeds, rinse several times in warm water, boil, put on a thick sieve or gauze, cool, mix with sugar and grind in a mortar.
Boil dumplings stuffed with poppy seeds in boiling water. Serve with sour cream or butter.
Vareniki with plums
Products
For filling:
Plum 500 g
sugar 100 g
starch 1 tbsp. spoon
Knead the dough. Wash the plums, remove the seeds from them, sprinkle with starch. Roll out the dough thinly, cut out circles. Put 0.5 tsp on each circle. sugar, plum and form a dumpling. Boil in salted water. Take out the dumplings with a slotted spoon, pour over with sour cream, sprinkle with sugar.
Fresh plum dumplings
Products
Plum 1 kg
sugar 130 g
The plums are washed, the pits are removed, finely chopped, sprinkled with sugar and allowed to stand for 25–30 minutes, after which they are thrown back on a sieve and the juice is strained, which is served with dumplings. Dumplings are formed and boiled.
Vareniki with jam
Products
Flour 400 g
eggs 1 pc.
butter 100 g
water 0.5 cup
salt 1 pinch
plum jam how much will it take
grated bun 1 pc.
oil 50 g
how much sugar will go
From flour, eggs, 1 full tablespoon of oil, water, salt, knead a thin dough and let go. Then roll out the dough, cut into quadrangles and put jam on each (1 teaspoon per dumpling). Blind the corners so that triangles are obtained. Boil dumplings in lightly salted water for 5 minutes, remove with a slotted spoon from the water, sprinkle with toasted breadcrumbs, drizzle with oil and sprinkle with sugar.
Vareniki with strawberries, wild strawberries, raspberries
Products
Strawberries 1 kg
or strawberries 1 kg
or raspberries 1 kg
sugar 130 g
dough for dumplings how much will it take
The berries are washed, sorted, the stalks are separated, sprinkled with sugar and put in a cold place for 25–30 minutes, then they are thrown back into a colander and the juice is strained, which is served with dumplings. Dumplings are formed and boiled.
Vareniki with cranberries
Products
Flour 2.5 cups
water 0.5 cup
eggs 2 pcs.
cranberries 1.5 cups
sugar 0.5 cup
sour cream 0.75 cups
Prepare dough. Sort the cranberries, wash, pour over with boiling water. Let the water drain and mix with sugar. Blind and boil dumplings. Serve with sour cream.
Vareniki baked in sour cream
Products
For test:
Wheat flour 50 g
eggs 0.33 pcs.
yeast 2 g
sugar 2 g
water 25 g
For minced meat:
Curd 120 g
eggs 0.2 pcs.
sugar 10 g
butter 5 g
sour cream 25 g
salt to taste
The yeast dough is rolled out into a layer 1.5–2 mm thick in the form of a rectangle and cut into square pieces 7 × 7 cm in size. The cottage cheese is wiped, seasoned with eggs, sugar, salt and mixed thoroughly. Minced meat is put into the dough, dumplings are formed and left for proofing, after which they are boiled in boiling salted water. Ready dumplings are mixed with cottage cheese, laid out in a serving pot, poured with butter, raw eggs mixed with sour cream and sugar, and baked in the oven. Served hot.
Sweet dumplings
Products
For filling:
Milk 2 l
sugar 250 g
coconut flakes 100 g
raisins 50 g
Indian walnut, chopped 25 g
cardamom small, whole 7 pcs.
For test:
Flour 1 kg
melted butter (gha) 50 g
vegetable oil how much will it take
To begin with, boil the milk over a fire, stirring constantly until a trace of a wooden spatula remains at the bottom of the pan. We'll have to try. This will take about an hour and a half. Then boil more (on a slower fire). The resulting mass should be as dry as possible. Now we need to cool the mass. Add the icing sugar and the rest of the ingredients you will use to stuff the dumplings. Now, to prepare the dough, add ghee to the flour. Make dough. Roll into balls of the same size. Roll each of them to a diameter of about 8-10 cm. Put a little stuffing inside, moisten the edges with water and then blind them well. And so each. Carefully transfer each dumpling to the hot oil and fry until light brown. Dumplings can be molded not only by hand, but also with the help of a special form for dumplings. The most important thing is to make sure that the edges do not stick out.
Vareniki with fish
Products
Fish fillet 80 g
onion 12 g
white bread 5 g
vegetable oil 10 g
ground black pepper to taste
salt to taste
dough for dumplings how much will it take
Finely chop the pike perch or pike fillet, add finely chopped and lightly sauteed onions, salt, ground black pepper, white bread soaked in water, pass everything through a meat grinder and stuff dumplings with this mixture.
Served with onions fried in vegetable oil.
Vareniki with fish and fresh cabbage
Products
Fish 300 g
cabbage 400 g
bulbs 6 pcs.
butter to taste
salt to taste
pepper to taste
Chop white cabbage, salt, sprinkle with sugar, stir, let stand to let the juice come out, squeeze and fry in oil (butter or vegetable) along with chopped onions. Add boiled or fried fish passed through a meat grinder, ground black pepper. Mix. Prepare dumplings, boil in salted water.
Vareniki "Well, wait a minute!"
Products
Flour 3 cups
water 1 glass
salt 0.3 tsp
For filling:
Eggplant 2 pcs.
cabbage 1 head
bulbs 2-3 pcs.
carrot 1 pc.
parsley root 1 pc.
tomatoes 2 pcs.
vegetable oil 2 tbsp. spoons
sugar 1 teaspoon
salt to taste
pepper to taste
seasoning to taste
dill to taste
The filling is prepared as follows. Chop cabbage, carrots, parsley. Boil the eggplants and wipe them through a sieve, mix with the chopped mass, add seasoning (right now). Simmer in a deep bowl or saucepan for about 15 minutes over low heat. Then add mashed tomatoes, browned onions, flour, sugar, salt, pepper. Mix well. Knead a stiff dough, put it in a plastic bag and leave it alone for 1 hour. Then roll out thinly, cut out circles, put the filling, artistically twist the edges, dip in boiling water. Don't forget to salt the water.
Take out the dumplings as soon as they float. Serve dumplings, laying them out in a slide. Place small carved figures of carrots (whatever you can) along the contour of the dish. And decorate the hill itself with fresh dill.
Vareniki "The way to a man's heart"
Products
How much dough will it take
medium-sized beets 1 pc.
mayonnaise to taste
butter to taste
bulbs 1 pc.
Knead the dough and set aside. Boil the beetroot and grate it. Then fry it in butter, mix with mayonnaise. Roll out the dough, lay out the filling and form dumplings. Cook in boiling salted water over low heat until they float. Before serving, it is advisable to lightly fry the dumplings in butter. And besides, they can be poured with melted butter, sour cream, vegetable sauce, mayonnaise. Offer your guests a vegetable salad as well.
Vareniki "Drunk"
Products
Flour 3 cups
eggs 2 pcs.
water to taste
For filling:
Pitted cherries 4 cups
sugar 1.5 cups
homemade cherry tincture to taste
or homemade raspberry tincture to taste
Knead the dough. Always pay attention to the thickness of the dough around the edges, it should be slightly thinner than the rest of the layer. Sprinkle cherries with sugar and put in the sun for 3 hours. Drain the released juice into a separate bowl, and put the cherry in dumplings. Boil dumplings and let them drain, then place in a deep bowl. Pour in the juice and the tincture of your choice, mix well. Let the dumplings "brew". Have a fun meal!
Vareniki "Surprizik"
Products
Semolina 6 tbsp. spoons
eggs 1 pc.
milk 1 glass
sugar 2 tbsp. spoons
jam 2 tsp
vegetable oil 2 tbsp. spoons
butter 1 teaspoon
Pour the semolina into the boiling milk in a thin stream, stirring all the time. Add some butter. Cook until thick, then refrigerate. Add raw egg, stirring continuously. Then form small oblong "dumplings". Place a little jam inside them and carefully close the surface of the “varenichka”. Now knead and roll out the dough, cut out the circles and dress the semolina kids as soon as possible. Boil dumplings in boiling salted water over low heat until they float. It would be nice to fry them before serving until golden brown. As a gravy, you can offer guests melted butter, sugar, honey, jam or syrup.
Vareniki "Chic"
Products
Flour 200 g
eggs 2 pcs.
vegetable oil 2 tbsp. spoons
For filling:
Chicken 100 g
or beef 100 g
bulbs small 2 pcs.
melted butter 2 tbsp. spoons
salt to taste
pepper to taste
seasoning to taste
Shake the eggs with vegetable oil, salt. Add a little flour, knead the dough.
Roll it out and cut into rectangles. Pass the meat through a meat grinder. Fry the onion in butter. Toss minced meat with onion, salt and pepper. Lay out the filling and seal the edges. Let the dumplings lie in the cold for a short time. Then cook them on low heat for about 15 minutes. Serve with green peas, salads.
Vareniki with prunes
Products (for 4 servings)
Wheat flour 3 cups
prunes 400 g
sugar 200 g
cinnamon 0.5 tsp
berry syrup to taste
salt to taste
Make an unleavened dough out of flour, water and salt.
Rinse the prunes and cook in a small amount of water until soft. While still hot, pass through a sieve. Place the prune puree in a decoction, put sugar, cinnamon and cook so that the mass becomes like thick sour cream. Roll out circles from the dough, put the prunes filling on them and pinch the edges. Boil in salted water and serve sprinkled with sugar or watered with berry syrup.
Egg dumplings
Products
For filling:
Eggs 3 pcs.
lard (lard, speck) 250 g
bulbs 1 pc.
sour cream 1 tbsp. spoon
butter 1 teaspoon
pepper to taste
salt to taste
Knead the dough. Peel hard-boiled eggs, chop. Fry 1/2 norm of meat bacon, add finely chopped onion, spices, mix well, form dumplings. Boil in well-salted water. Fry the rest of the bacon with onions, add sour cream, butter and pour over the resulting mixture of dumplings.
Vareniki "Health"
Products
Flour 2.5 cups
water 0.5 cup
eggs 2 pcs.
prunes 1 cup
starch 1 teaspoon
sugar 2 tbsp. spoons
Prepare tough dough. Rinse the prunes thoroughly and boil, remove the pits, chop finely, add sugar and mix. Prepare dumplings, boil. Prepare jelly from a decoction of prunes: pour starch diluted in a small amount of warm water into a boiling broth. Serve dumplings with jelly.
Vareniki "Peasant"
Products
How much dough will it take
radish to taste
salt to taste
Knead the dough and set aside. Grate raw radish on a fine grater, add salt to taste. Roll out the dough and carefully, so that the juice does not moisten the edges of the circles, put the filling. Boil dumplings in salted water over low heat until they float. Serve with sour cream, mayonnaise, vinegar or sauce. It is especially good to pour cranberry juice over dumplings.
Kefir-soda dough for dumplings and dumplings
Ingredients
Kefir 200 ml.
Egg 1 pc.
Soda 0.5 tsp
Salt
How much flour will take
FILLING:
Cottage cheese fine-grained 400 gr.
Eggs 3 pcs.
Cherry, pitted
Sugar
Salt
How to cook
Make a well in the flour and pour kefir mixed with soda into it, add salt, an egg.
Knead the dough like for dumplings and leave it for 30-40 minutes.
FILLING:
Mash cottage cheese with a fork and add eggs, mix well.
I made some dumplings with cottage cheese and cherries, so divide the cottage cheese into 1/4 and 3/4.
To 1/4 add sugar to taste and mix.
To 3/4 add salt to taste and mix.
Divide the dough into 3-4 pieces and roll out in any way convenient for you. Or roll up and cut into pieces or roll out a layer and squeeze out with a glass like me.
We make dumplings, put them on a tray sprinkled with flour.
I ran out of filling, but the dough was left, so I stuck on more varenichek-bows.
Cook as usual.
Dough for dumplings
Ingredients
For test:
1 stack mineral water
1 egg
0.5 tsp salt
2 tsp Sahara
4 tbsp grows. oils
4 stack flour
Any filling will do
How to cook
Yesterday on the Internet, I accidentally got on some forum and saw this recipe, I was surprised by the presence of sugar in the dough, but still I decided to try it and I don’t regret it, now I will use only such a dough. I really liked the words in this recipe: "stupidly put everything in a cup ...." :) As it was written there that this dough goes for everything: dumplings, dumplings, manti, pasties. This is really great dough.
So :) I repeat ... stupidly :) we combine all the ingredients, stir first with a spoon or spatula, and then knead it on the table for a very short time, we don’t need more flour !!! After kneading the dough, we remove it for 20 minutes in the refrigerator, I put it in a bag.
Then we cut off a piece of dough, roll it into a sausage, cut into pieces, roll them out and make dumplings, dumplings ... However, whoever likes can roll out a big cake and cut out mugs, I don’t like it. It is a pleasure to work with such an obedient dough!!! I still sprinkled a little flour on the board so that the finished dumplings would not stick while in the freezer. When, after about 3 hours, I pulled out the plate with dumplings from the freezer, after 2 minutes I noticed that my dumplings were shiny, as if I had just oiled them :) During the cooking process, not a single dumpling was torn, the dough is very soft and tasty, the presence no sugar at all.
MODELING PROCESS:
Blinded our dumplings
Now two fingers at the bottom and a thumb at the top
And we make a movement, as if we want to snap our fingers, wrap the dough with our thumb and press it with our index finger, and the middle finger goes to the side,
Then we step back a little and wrap again
It is difficult to find at least one person who categorically does not like dumplings. After all, even an avid vegetarian can afford to cook dumplings with potatoes or cabbage. But before you start cooking dumplings, you need to prepare the dough for dumplings.
Many people now prefer to buy ready-made dumplings. Of course, it’s easier this way, I threw dumplings into boiling water, cooked, and now the dish is completely ready. Many do this because of saving time, and many simply do not want to mess with the dough, considering the process of preparing dough for dumplings to be long and dreary.
But it’s not at all like that to prepare such a dough is not difficult, besides, it will be without any chemistry and will save a piece of your soul. I think no one will argue that homemade dumplings are much tastier and more satisfying than store-bought ones. And the process of making dumplings can unite the family into a single whole. I remember when my mother or grandmother began to cook dumplings, the whole family gathered around the table and helped each other with great enthusiasm. Who sculpted dumplings, who rolled out the dough, who stood at the stove and made sure that the dumplings did not run away. And then everyone sat down at the table together.
There are several recipes for making dough for dumplings. From the classic “flour, water, salt”, to “custard”, as well as on milk, kefir. And each recipe has its advantages and disadvantages. It is worth cooking at least once according to these recipes to make sure which cooking option you like best and which option suits you best.
Most chefs cook according to their usual recipes, since they have already chosen the dumpling dough recipe that is the most convenient and easiest for them. And if you are just starting to cook dumplings, so you and the cards in your hands, look and choose for yourself your simplest and most delicious dumpling dough recipe.
Let's start with the simplest dough recipe. In principle, there will be no complicated recipes in this article, since there is nothing difficult to prepare dough for dumplings and almost any modern person can cope with such a task. Just follow the instructions and you will be fine.
INGREDIENTS.
Flour - 3 tablespoons.
Egg - 1 piece.
Water.
Salt.
COOKING PROCESS.
There is no exact amount of water in this recipe, as the whole process should be intuitive. To determine the readiness of the test, I will give you one little trick. The dough for vareniki or khinkali dumplings should be harder than your earlobe. And there is nothing funny in this, even the most eminent chefs check the readiness of the dough for dumplings or dumplings in this way.
☑ Pour flour into a bowl, beat one egg, and pour a little water about half a glass. Salt.
☑ Start mixing all the ingredients with a spoon until the flour, egg and water become one.
☑ We shift the dough blank onto the table, and continue to knead on the table. Until the dough becomes harder than your earlobe.
☑ The finished dough should be rolled into a small ball, sprinkled with flour, wrapped in cling film and set aside for 15-20 minutes. This action is necessary in order for the dough to be saturated with moisture. The gluten that is in the flour swells and from this the dough becomes even more pliable and soft.
☑ After 20 minutes the dough will be completely ready. During this time, you can make the filling for dumplings. When kneading dough, the amount of water depends on the moisture content of the flour. The dough can be considered ready if it does not stick to the hands and the table. If during the time you will revenge the dough with your hands it does not become elastic, try adding a little flour.
Dough for dumplings on kefir
There is such a myth that the dough for dumplings cooked on kefir turns out to be especially tender and tasty. And dumplings turn out much better.
Maybethis is so and you have every chance to disprove this myth or confirm it by preparing the dough using kefir. True, in this recipe there are some nuances, which we will discuss below.
INGREDIENTS.
Egg.
Salt to taste.
Flour 500 grams.
Kefir - one and a half glasses.
Baking soda half a teaspoon.
Vegetable oil 2 tablespoons.
COOKING PROCESS.
☑ Break the egg into the bowl in which you will knead the dough. Salt it a little and beat with a fork until a weak foam appears. This takes approximately 2-3 minutes.
☑ Mix soda with flour.
☑ Sift flour with soda into a bowl with eggs.
☑ Add a little yogurt and gradually begin to knead the dough.
☑ When the dough begins to become a little homogeneous, add vegetable oil.
☑ We shift the dough to the table that was previously sprinkled with flour and knead the dough until it is ready.
☑ Wrap the dough in a film and leave for a while so that the dough settles.
☑ After 20 minutes, the dough for dumplings on kefir is completely ready for use.
On such a test, dumplings will turn out very tasty and lush. And it is advisable to cook them immediately, since such a dough is not intended for freezing. If you need to cook a large number of dumplings and freeze them, then see the recipes below.
Choux pastry for dumplings
This recipe is considered the cheapest and very common, since it contains only water, flour and salt. And after cooking dumplings, the dough remains tender. More often, such a dough is prepared for dumplings with strawberries or cherries.
INGREDIENTS .
A glass of boiling water.
Two glasses of flour.
Salt.
COOKING PROCESS.
☑ Salt water and put on fire.
☑ Sift the flour into a bowl.
☑ Pour the water brought to a boil into the flour and knead the dough. Knead until a homogeneous mass.
☑ We shift the dough to the table and continue to knead until the dough stops sticking to the hands and the table.
☑ Wrap it in cling film and leave for a few minutes. If there is no cling film, you can simply leave it in a clean bowl and cover it with a lid.
☑ It remains to roll out the finished dough and fashion dumplings out of it.
If you have a sweet filling for the custard dough, then in the process of preparing the custard dough, you can add a little sugar to it. As I said before, strawberries, cherries, raspberries are suitable for custard as a filling. Well, if you want to cook not sweet dumplings, then you can use potatoes, cabbage, cottage cheese, potatoes with mushrooms as a filling.
Dough for dumplings without eggs or lean dough
Many do not eat meat, but along with meat and eggs. Also, many keep a great post in which you also can’t eat animal food, but only vegetable food.
But even in such a situation, you can treat yourself to delicious dumplings with potatoes or cabbage. And the dough is prepared without the use of eggs.
INGREDIENTS.
Flour.
Salt.
Water.
COOKING PROCESS.
☑ Sift the flour.
☑ Dissolve salt in water.
☑ Gradually add water to knead the dough.
☑ Knead until the dough is stiff and homogeneous.
☑ Place the dough in a bowl lightly dusted with flour. Let it sit for about 15-20 minutes.
Yeast dough for dumplings with sour milk
This recipe for making yeast dough for dumplings is perfect for freezing. You can cook dumplings in advance and freeze them in the freezer. It turns out almost the same as if you bought ready-made dumplings in the store, but these are the same only homemade ones.
INGREDIENTS.
Flour 600 g
Yeast 10 g
Kefir 0.5 liters.
Sugar table spoon.
Salt a pinch.
Soda half a teaspoon.
COOKING PROCESS.
☑ Salt, sugar, soda, yeast mix together and pour yogurt.
☑ Stir with a whisk until sugar dissolves and set aside for 10-20 minutes.
☑ Sift flour into a bowl and add salt.
☑ Knead the dough until it becomes a homogeneous, non-sticky mass.
☑ Roll the dough into a ball, sprinkle with flour and leave in a warm place for about 30 minutes.
☑ After 30 minutes, you can start sculpting delicious dumplings.
For this test, any filling is suitable. Be it berries, vegetables or cottage cheese. Also, instead of sour milk, you can use kefir, whey, milk. Yeast is suitable both dry and live. The main thing here is to cook with soul and love, and then you will succeed. Have a good mood and delicious dumplings.
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