Bauksak from unleavened dough 70 g flour, 20 ml milk, 8 eggs, 5 g butter, 15 g fat (for frying), salt. 3–4 mm. Then cut the dough into 3x3 squares.

Unleavened dough cheesecakes IngredientsFor the dough: 900 g flour, 100 g butter, 4 eggs, 60 g sugar, 10 g soda, 10 g salt, 10 g citric acid, 400 ml water, 1 egg (for greasing the cheesecakes), 10 ml refined vegetable oil (for lubricating sheets). For the filling: 800 g of cottage cheese

Pancakes from unleavened dough Ingredients: wheat flour - 1 kg, sugar - 60 kg, eggs - 4 pcs., salt - 20 g, milk - 2.5 l. Prepare the dough for pancakes. Eggs, salt, sugar are well stirred, half of the milk put according to the norm is added, flour is added, mixed and the rest is poured in

Homemade dumplings with an unusual dough

Ingredients:

Flour - 600 g
Kefir - 200 ml
Eggs - 1 pc.
Soda - 1 tsp
Minced meat - 500 g
Onion - 1 pc.
Garlic (young) - 4-5 cloves
Dill - 0.5 bunch
Salt - to taste
Pepper - to taste
Bay leaf - to taste

Cooking:

1. Cooking dough for dumplings. Beat the egg, a pinch of salt, pour in a little warm kefir, sift a portion of soda, mix vigorously and leave for 15 minutes alone.
2. In the meantime, wash, dry and finely chop the tender parts of the dill, after removing the coarse stems, throw the greens into the sour-milk viscous mass, stir. Gradually, passing through a sieve, add wheat flour. Knead the dough for dumplings by hand. We leave the soft plastic dough for 20 minutes, wrapping it with a towel.
3. Sprinkle minced meat with salt, ground black pepper, add chopped onion and young garlic cloves. We steam a couple of bay leaves in advance in about 50 ml of boiling water. After cooling slightly, pour the solution into the minced meat and knead thoroughly. Spicy aroma will enhance the taste and give the filling juiciness.
4. We knead the “rested” dough once more - we are already working on the countertop, we roll out a thin layer interspersed with greens. At first, the dough resists, but after a minute or two it becomes obedient, does not shrink.
5. Cut out circles of the same diameter. With wet palms, roll the minced meat into balls, which we place in the center of each cake. We fasten the edges of the dough and completely hide the meat filling inside the flour shell - we press the corners to each other, forming a kind of "ears". We freeze part of the semi-finished product.
6. Boil homemade dumplings in boiling water salted to taste along with bay leaf - after surfacing, keep in boiling liquid for 5-7 minutes. Serve appetizing juicy dumplings with sauce, such as melted butter, crushed young garlic and ground pepper.

Bon appetit!

Features of the preparation of shortbread and pastry.

Flour for the preparation of shortbread and unleavened pastry is taken with a low content of gluten, since from flour with a large amount of strong gluten, the dough turns rubbery, non-plastic (“tight”) during kneading. Put oil into the bowl of the kneading machine, soften it, add sand, add salt solution, eggs (mélange), ammonium carbonate (ammonium carbonate), vanilla powder and mix until smooth. Then add flour and quickly (2-3 minutes) knead the dough. Increasing the kneading time can lead to the formation of a "tight" dough, since in this case the gluten swells strongly. Products from such a test are hard, non-friable. The dough is rolled out into layers with a thickness of 3-4 mm (for cookies and two-layer cakes and cakes with fruit filling) to 7-8 mm (for sand rings and tartlets). Products are cut out from the layer by a notch. The layer is also baked whole, after being pierced in several places so that there are no swellings from the released carbon dioxide. The trays are not greased with oil. Products are baked at a temperature of 250-2bO "C for 12-15 minutes. Butter dough is prepared in the same way as shortbread, but its recipe is different. Unlike shortbread, water or sour cream is added to the flour, less sugar and butter are taken, and baking soda is used as a baking powder.

Assortment of pastry and pastry products.

Cakes, cakes, cookies are prepared from shortcrust pastry. Pies, juicy, cheesecakes, tartlets, kurniki, etc. are prepared from pastry.

Possible defects in sand and gingerbread dough, causes.

The baked semi-finished product has a dense texture, hard.

Reasons: flour with a high gluten content, a large number of test scraps were used when forming products, fat was reduced, only egg whites were added instead of whole eggs;

The baked semi-finished product is very crumbly.

Reasons: fat content is increased, egg yolks are added instead of whole eggs;

The dough is non-plastic, crumbles during rolling, the products are rough, crumbly. Causes: the temperature of the dough during kneading exceeded 20°C, the dough was kneaded with melted butter.

Similar shortcomings can be noted in the rich dough.

Demonstration of labor techniques for preparing shortcrust pastry.

All the necessary equipment is prepared on the desktop: a cutting board, a rolling pin, a knife, a sieve, a container for kneading dough. All the necessary products are prepared: flour, butter, salt, sugar, essence, ammonium nitrate, sodium bicarbonate.

We mix the mass of butter, sugar, melange, ammonium, salt, essence. We quickly introduce the sifted flour and sodium bicarbonate. Knead the dough until a homogeneous consistency.

Safety rules for the preparation of products from sand and gingerbread dough.

Safety rules for working with equipment.

Occupational safety instructions for the cook:

To avoid accidents in the workplace, the following safety rules must be observed:

• -carefully handle the knife when working, hold hands and the knife correctly when processing products, store knives in special cases;
• - clean up spilled liquid, products that have fallen on the floor.

Unleavened dough products are older than yeast dough products and were more common. But gradually the unleavened dough was replaced by yeast. Although, unlike yeast dough, unleavened dough can be prepared very quickly, which is an undoubted advantage, especially in our fast-paced age.

There are several varieties of unleavened dough, differing both in the recipe and in the technology of preparation. According to historians and ethnographers, the oldest and easiest to prepare dough appeared in Egypt. It consisted of flour and water.

In the East, unleavened cakes, matzah, and lavash were baked from such dough, in the middle lane - Lomans, in the North - wickets. From unleavened dough, you can cook pizza, banitsa, baklava, strudel, holiday pies with various fillings, snack pies.

In Russia, the most common product made from unleavened pastry is a loaf, which is called differently in different regions: in Tambov - a bachelorette party, in Ryazan - unleavened bread, in Novgorod and Simbirsk - kurnik. This is a ritual wedding cake stuffed with chicken.

Distinguish unleavened dough ordinary and rich.

Fresh plain dough (basic recipe)

1.5 kg of premium wheat flour, well dried and sifted through a fine sieve, 2 tablespoons of vegetable oil, salt to taste and as much water as the flour can absorb.

Pour the flour on a smooth table or a special board for rolling out the dough. In the center of the hill, make a depression like a volcano crater, pour about 1 cup of lukewarm water into it, vegetable oil and add salt to taste. Gently knead the dough, taking more and more flour. Gradually add as much water as the flour can absorb. The dough should not be too hard, but not too soft either. Knead the dough with both hands until it is smooth and bubbles appear on the surface.

Distinctive features of unleavened dough largely depend on the way it is rolled out. For example, to prepare a banitsa, you can use a recipe for unleavened ordinary dough, but due to its different rolling, products of different quality are obtained.

Rolling by hand. Divide the well-kneaded dough into 3-4 round cakes and put in a deep bowl greased with vegetable oil so that the dough does not stick to the dishes. Top with a warm damp cloth and soak for 20-25 minutes.

Spread a clean cloth on the table and lightly sprinkle with flour. Take one of the cakes, roll it into a round sheet with a rolling pin, and then start stretching with your hands. Stretch should be gradually from all sides, going around the table. The sheet can be stretched so thin that it will be like a gossamer, but provided that the highest quality flour is used and the dough is kneaded in accordance with all the rules. After the dough dries well, it must be cut into smaller pieces, depending on the purpose of use.

Rolling with a thin and long rolling pin. Roll out three small cakes from a well-kneaded dough, grease them with melted butter or vegetable oil and put one on top of the other. Then start rolling with a thin rolling pin in all directions. While the sheet is still small, it should not be wound on a rolling pin.

When rolling out, the table and rolling pin must be dusted with flour so that the dough does not stick. When the sheet has increased in size, begin to wind it around the rolling pin and at the same time roll it out with both hands. Start rolling from the middle of the rolling pin, gradually approaching the edges. When winding the sheet increases in one direction. In order for the dough to be evenly stretched in all directions, it should be wound onto the rolling pin to the end, lifted, lightly dusted the table with flour, and then completely unroll the dough from the rolling pin, placing it on the table so that the subsequent winding of the dough onto the rolling pin is perpendicular to the first. After that, in the same way, start the second rolling from the middle of the rolling pin, and then again to the edges. With each rolling, the table must be dusted with flour. To obtain the most possible thinness of the sheet, it should be rolled out in this way 5-6 times. The thinnest sheets, like tissue paper, are laid out on a clean tablecloth or any other fabric lightly dusted with flour and allowed to dry. According to the figurative expression of experienced housewives, if you blow on thinly rolled and well-dried dough, it should take off, rustling, like a dried autumn leaf. Having received the test sheet in this state, we can assume that everything was done correctly.

Rolling in Delorman style. Divide the well-kneaded dough into as many small round cakes as needed for the banitsa. The number of cakes and their size depend on the size of the baking sheet on which they will be baked. Immerse round cakes for about 10 minutes in heated, but not too hot, butter or lard. In this case, the oil should cover the cakes completely. Then, holding the cake on weight, with your hands stretch it evenly in all directions from the center to the edges. The result is a very thin sheet that needs to be stretched with your hands, slightly tossing up. Place the resulting dough sheet immediately on a greased baking sheet. Stretch the rest of the cakes in the same way.

Put the filling in an even layer on every second or third sheet of dough. After laying the last (top) sheet of dough, cut the banitsa into squares, sprinkle lightly with melted butter and bake for 15-20 minutes at a temperature of 230-240°C.

When the banitsa is almost ready, pour it with the egg-milk mixture and put it in the oven for baking for 5-10 minutes. Prepare the egg-milk mixture from eggs (3-4 pieces) and milk (1 glass): first beat the eggs intensively, then gradually add the milk.

Serve banitsa hot, sprinkled with granulated sugar.

Rolling out cut dough. Roll out three small cakes from a well-kneaded dough, grease them with oil and, laying one on top of the other, roll out a thin round sheet with a thin rolling pin. Grease a sheet of dough with oil, dust with flour; make 7-8 radial cuts from the center to the edge with a knife so that the center is not cut. Raise the cut sectors of the dough up and cover the center with them. Roll out the cake in 7-8 layers. The resulting puff sheet can be used to make banits, strudels and other products.

Rolling out the "guzleme" dough. Amount of products for 6 servings:

1 kg of wheat flour, 3 eggs, 300 g of butter, about 350-400 g of warm water, 1 pinch of salt, 1 tablespoon of 9% vinegar and 1 tablespoon of vegetable oil.

Pour flour into a slide, make a depression in the center, into which pour eggs, vinegar, vegetable oil, add salt and, gradually adding warm water, knead the dough thoroughly. The kneaded dough should not be too hard. You need to knead the dough for about half an hour or a little more until the dough becomes homogeneous and begins to bubble. After that, divide the dough into 25--30 round cakes and place on a baking sheet greased with vegetable oil, cover with a damp cloth so that a crust does not form on the surface, and let the dough rest for 25-30 minutes. Then roll out each cake thinly, brush with oil and put 4-5 pieces on top of each other, leaving the top cake ungreased.

Roll out the dough with a rolling pin into thin sheets of desired thickness. If the sheet is still thick and its further rolling is difficult, you need to wrap the sheet on a rolling pin, lift it above the table, spread a cloth dusted with flour, and continue to stretch the dough by hand. Roll out the rest of the dough in the same way, and then use them for a banitsa or a pie.

In this case, unleavened dough with many thin layers is obtained.

A prerequisite for the preparation of unleavened dough is the use of high-quality flour, well dried and sifted, in combination with the obligatory fulfillment of all technology requirements.

Unleavened pastry (basic recipe)

350 g wheat flour, 90 g butter, 1 tablespoon sugar, 1 egg, 75 g milk or cream, 30 g sour cream, 1/2 teaspoon salt, 1/4 teaspoon soda.

Melt the butter, add milk or cream, sour cream, egg, sugar, salt, mix well, then add the flour mixed with soda.

Sweet unleavened dough is used for pies and pies with all kinds of fillings. Especially often, a ceremonial wedding cake kurnik is baked from this dough.

Unleavened pastry - tender, light, plastic. Drawings made from it are perfectly preserved during baking.

Therefore, pies are distinguished by decorativeness, colorfulness, and an abundance of decorations. In addition to the main one, there are other recipes.

Unleavened dough (1st option)

1 cup flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife

Knead the butter until soft, add sour cream, mix thoroughly until a homogeneous mass is obtained, add salt, flour and knead a homogeneous plastic dough.

Cover the dough with a linen cloth, refrigerate for 20 minutes, then roll out. This dough is very fatty, tender, crumbly.

It is preferable to use it for pizza, tartlets stuffed with mushrooms, vegetables, as well as berries and fruits. Pies with meat, fish, and especially appetizer pies the size of a walnut are extremely tasty.

Unleavened dough (2nd option)

2 cups flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife.

All operations are performed as in the previous recipe. The dough is also very tender, plastic, but with a lower fat content. From it you can bake pies with all kinds of fillings. The advantage of this test is the speed of its preparation - no more than 10 minutes. Wrapped in a plastic bag and stored in the refrigerator, this dough can then be used as a cake for evening tea very quickly, especially if you use toppings that do not take much time to cook (cottage cheese, jams, etc.).

Unleavened dough (3rd option)

2 cups flour, 200 g butter, 1 cup kefir, salt to taste.

The dough is prepared in the same way as described above.

Unleavened dough (4th option)

3 cups flour, 200 g butter, 2 cups kefir, salt to taste.

The dough is prepared in the same way as indicated in previous recipes. It is less oily and can be recommended for those who are trying to maintain a slim figure. From this dough you can cook pizza, pies, pies with all kinds of fillings.

Chopped unleavened dough (5th option)

2 cups flour, 200 g butter, 1 egg, salt to taste.

Chop the butter and flour with a knife until a mass of grainy structure is obtained, then add an egg and a little water, knead the dough thoroughly and refrigerate for 2 hours. Then use the dough for pies, pies, cake layers and pastries, as well as for pizza.

Chopped unleavened dough (6th option)

2 cups flour, 200 g butter, 100 g sour cream, 2 eggs, salt to taste.

Prepare the dough as indicated in the previous recipe.

Unleavened crumbly dough (7th option)

2 cups flour, 200 g butter, 6 egg yolks, 1 egg, 1/2 cup rum.

Grind the butter until white, add the yolks, egg and rum, mix until a homogeneous mass is obtained, add flour and knead the dough.

Unleavened dough for wickets

1st method: 2 cups of rye flour, 1 cup of water, salt on the tip of a knife.

Water can be replaced with milk, whey, curdled milk, kefir and other fermented milk products.

2nd method: 1 glass of rye flour, 1 glass of wheat flour, 1 glass of water or fermented milk products.

Prepare the dough, mix the ingredients indicated in the recipe. Plastic, shape-retaining dough can be used for lomantsev, wickets, carols and fish pies.

Description

Unleavened dough and products made from it have long become classics of culinary art. Moreover, this type of baking was created at the dawn of the existence of mankind and has not lost its relevance to this day. Despite the fact that over the past centuries and millennia a great many varieties of dough have been invented, the unleavened product is valued by modern man for its ease of preparation and a simple set of products required by the recipe. It is not surprising that all kinds of semi-finished products, which also include unleavened dough, are at the peak of their popularity today. Thanks to them, you can quickly and easily prepare a hearty lunch or dinner at home.

According to the definition adopted in the food industry, unleavened dough is a semi-finished product intended for the preparation of various types of bakery products. The classic recipe for unleavened dough, invented in antiquity, includes the simplest ingredients - water, flour and salt. In the course of archaeological research, scientists managed to find in written sources an indication that more than three thousand years ago, in ancient Egypt, local residents prepared dishes and products from unleavened dough.

At that time, this type of dough was the main and, perhaps, the only one, so unleavened pastries formed the basis of the human diet. Such products, for example, as cakes or pita bread in the East and loaves in Russia, trace their history from the depths of centuries and have long become classics of folk culinary traditions.

Types of unleavened dough

To date, two main types of unleavened dough are known - this is ordinary and rich. The latter is prepared on the basis of wheat flour, milk, chicken eggs, sour cream, salt, sugar, and soda. Often, butter, cream or milk is added to sweet unleavened dough.

The recipe for making ordinary unleavened dough is distinguished by a more modest set of products. It requires only water, wheat flour, a little vegetable oil and salt. Semi-finished products from unleavened dough are excellent for baking simple bakery products, it is also considered ideal for making decorations intended for homemade loaves and pies. Unleavened dough perfectly holds its shape and does not blur during subsequent baking.

To prepare unleavened dough on your own, you need to grind fresh chicken eggs with sugar, add the mixture to water, add salt, melted butter, flour and knead well. At the same time, it should be remembered that unleavened dough does not “like” too active kneading, this may affect the final consumer and taste properties of finished baking. To improve these characteristics, it is recommended to keep unleavened dough for about half an hour in a cool place so that it reaches properly. After that, any buns, pies or pies can be sculpted from the resulting semi-finished product.

Features of cutting dough

Cutting pies from such a dough requires some experience and skill, because the consistency of the dough is rather weak.

With a tablespoon, cut blanks for pies from dough, roll them liberally in flour, roll into balls and immediately cut each ball with your hands into a flat round cake. After shaping (filling to taste, preferably from cabbage and minced meat), roll the pies on a cutting board in flour and fry in boiling oil or deep fat.

The benefits of unleavened dough

The usefulness of unleavened dough depends on the composition. In any case, due to the content of a large amount of carbohydrates, it is high in calories and will be an excellent energy “feed” for active people.

Harm and contraindications

By itself, unleavened dough, provided that it is made only from natural products, does not cause much harm in itself, but with intensive heat treatment, frying in a large amount of fat, products made from it can harm the cardiovascular system and stomach.

The use of unleavened dough in cooking

Unleavened dough is suitable for baking pies and pies with numerous fillings, for frying chebureks and pies, it is ideal for boiling, so it is great for dumplings, dumplings and all their varieties (calorizator). Given that ordinary unleavened dough is a lean product, it will become a lifesaver for vegetarians and fasting people.

Calorie Unleavened dough 225.83 kcal.

Energy value of the product Unleavened dough (Proportion of proteins, fats, carbohydrates):

Proteins: 9.04 g (~ 36 kcal)
Fat: 3.02 g (~27 kcal)
Carbohydrates: 40.68 g (~163 kcal)

Energy ratio (b|g|y): 16%|12%|72%

Unleavened dough recipes

Unleavened pastry (basic recipe)

350 g wheat flour, 90 g butter, 1 tablespoon sugar, 1 egg, 75 g milk or cream, 30 g sour cream, 1/2 teaspoon salt, 1/4 teaspoon soda.

Melt the butter, add milk or cream, sour cream, egg, sugar, salt, mix well, then add the flour mixed with soda.

Sweet unleavened dough is used for pies and pies with all kinds of fillings. Especially often, a ceremonial wedding cake kurnik is baked from this dough.

Unleavened pastry - tender, light, plastic. Drawings made from it are perfectly preserved during baking. Therefore, pies are distinguished by decorativeness, colorfulness, and an abundance of decorations.
In addition to the main one, there are other recipes.

Unleavened dough (1st option)

1 cup flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife

Knead the butter until soft, add sour cream, mix thoroughly until a homogeneous mass is obtained, add salt, flour and knead a homogeneous plastic dough. Cover the dough with a linen cloth, refrigerate for 20 minutes, then roll out. This dough is very oily, tender, crumbly. It is preferable to use it for pizza, tartlets stuffed with mushrooms, vegetables, as well as berries and fruits. Pies with meat, fish, and especially appetizer pies the size of a walnut are extremely tasty.

Unleavened dough (2nd option)

2 cups flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife.

All operations are performed as in the previous recipe. The dough is also very tender, plastic, but with a lower fat content. From it you can bake pies with all kinds of fillings.
The advantage of this test is the speed of its preparation - no more than 10 minutes. Wrapped in a plastic bag and stored in the refrigerator, this dough can then be used as a cake for evening tea very quickly, especially if you use toppings that do not take much time to cook (cottage cheese, jams, etc.).

Unleavened dough (3rd option)

2 cups flour, 200 g butter, 1 cup kefir, salt to taste.

The dough is prepared in the same way as described above.

Unleavened dough (4th option)

3 cups flour, 200 g butter, 2 cups kefir, salt to taste.

The dough is prepared in the same way as indicated in previous recipes. It is less oily and can be recommended for those who are trying to maintain a slim figure. From this dough you can cook pizza, pies, pies with all kinds of fillings.

Chopped unleavened dough (5th option)

2 cups flour, 200 g butter, 1 egg, salt to taste.

Chop the butter and flour with a knife until a mass of grainy structure is obtained, then add an egg and a little water, knead the dough thoroughly and refrigerate for 2 hours. Then use the dough for pies, pies, cake layers and pastries, as well as for pizza.

Chopped unleavened dough (6th option)

2 cups flour, 200 g butter, 100 g sour cream, 2 eggs, salt to taste.

Prepare the dough as indicated in the previous recipe.

Unleavened crumbly dough (7th option)

2 cups flour, 200 g butter, 6 egg yolks, 1 egg, 1/2 cup rum.

Grind the butter until white, add the yolks, egg and rum, mix until a homogeneous mass is obtained, add flour and knead the dough.

Unleavened dough for wickets

1st method: 2 cups of rye flour, 1 cup of water, salt on the tip of a knife.

Water can be replaced with milk, whey, curdled milk, kefir and other fermented milk products.

2nd method: 1 glass of rye flour, 1 glass of wheat flour, 1 glass of water or fermented milk products.

Prepare the dough, mix the ingredients indicated in the recipe. Plastic, shape-retaining dough can be used for lomantsev, wickets, carols and fish pies.

I’ll make a reservation right away: I recommend making cereals from whole grains on your own, at home, there is such an opportunity, and the dishes are completely different than from store-bought cereals. About home mills and where to buy them. If you care about your health, I highly do not recommend cooking anything from store-bought flour.

Unleavened dough dishes

Products made from yeast dough are not included in the diet of healthy food, as they disrupt the acid-base balance in the body and, according to some scientists, can even cause cancer. I believe this is due to the change in the biological properties of the grain under the influence of high temperatures during the baking process.

However, properly prepared unleavened dough is used in healthy nutrition very widely. Before moving on to recipes for dishes from such a test, I will tell you how it is prepared.

unleavened dough

1 kg flour, 2 cups warm water.

Mix flour with water. The consistency of the dough should be such that it can be cut with a knife. It is impossible to strictly maintain the ratio of water and flour, because flour can be of different quality. It is better to check the dough for readiness by giving it a spherical shape and leaving it under a damp cloth for 15 minutes. If after that the dough does not reach for the knife when cutting, it can be considered ready. If it turns out to be too liquid, wash it on a board dusted with flour.

If the flour is made from dried germinated wheat, ground before making the dough, the dish will be very healthy. The challenge is to get it right.

When baking in the oven or frying in oil, everything valuable in the grain is destroyed under the influence of high temperature (above 100 ° C). Unfavorable structural changes occur that disrupt the process of assimilation of food. I assume that this is what contributes to the disruption of the enzymatic processing of food in the intestines that is natural for humans. That's why it is better to learn how to cook dough dishes in boiling water or steam.

Noodles

500flour, 3/4 cup water, 0.5 teaspoon lemon juice, tablespoon vegetable oil..

Mix cold water with lemon juice and vegetable oil, stir this emulsion with flour in a bowl. Knead the dough by hand or with a wooden spatula, put on a floured board. Roll into a ball and wrap it in a damp cloth. Then turn the dough out onto a board dusted with flour. First, knead a thick cake with your hand, and then roll the dough into a thin layer with a rolling pin. Turkmen women taught me to add lemon juice mixed with butter to unleavened dough, after which the dough is easily rolled into a thin layer almost as thick as tissue paper. When the layer is ready, it is slightly filed with flour and wrapped in a tube or the layer is folded in half, four times, etc. and cut into strips. Straws are scattered on the board so that it dries slightly. Noodles can be used in many dishes, you can prepare it for the future, but not for long.

Vegetable noodle soup

A glass of flour, preferably freshly prepared, from dried grains of germinated wheat, a large head of onion, 2 Jerusalem artichoke or potato tubers, parsley root, one carrot and turnip each, a small bunch of dill, bay leaf, 2-3 grains of sweet peas.

Boil water in a saucepan. Let me remind you that aluminum pans are absolutely not suitable for cooking. Put chopped potatoes and finely chopped onions first, then chopped carrots, parsley and turnips. Children usually especially like boiled pieces of turnip, so it is not necessary to finely chop it. After 2-3 minutes after boiling, throw noodles, bay leaf and pepper into the pan, boil for no more than 2-3 minutes. Move the pan to the edge of the stove, add those spices that you prefer. My family loves star anise, cumin, anise, black pepper, coriander. All this is in closed jars in the form of a powder ground in a coffee grinder. There is some regularity in the combination of these powders, but they are usually mixed according to the taste of the hostess. Red ground pepper can always be put in soup, but very sparingly. You can add sea or rock salt or soy sauce. These are very good nutritional supplements adopted in Korean cuisine. They are prepared from soy with an admixture of wheat grains and sea salt. They have been preparing for months. I don’t undertake to make this dish myself, but I can confirm its healing effect. Artificial seasoning with monosodium glutamate also decorates the soup, but because of the prejudice against artificial chemicalization of food, I can not recommend it. I noticed that monosodium glutamate contributes to an allergic reaction, so my patients prefer other seasonings.

Noodles with spring greens

3 cups of freshly cooked noodles, 2-3 Jerusalem artichoke tubers, a glass of chopped nettle leaves, a glass of chopped radish or turnip leaves, a glass of dandelion leaves, plantain, sour, woodlice and quinoa; head of onion, bay leaf, clove bud, 2-3 grains of sweet peas.

Throw finely chopped onions and spices into boiling water, then diced Jerusalem artichoke tubers and noodles. Strain the broth, add finely chopped greens to the noodles, put in a small dish, lightly sprinkle with vegetable oil and serve. For those who have not yet given up dairy products, tomato paste diluted with sour cream can be a good seasoning.

Wadja almost in Uzbek

300 g potatoes, radishes, 200 g tomatoes, carrot and parsley root each, bell pepper, 300 g fresh cabbage, head of garlic, spices to taste, a glass of broth left over from cooking the dish described above.

Finely chop potatoes, radish, carrots and parsley. Boil vegetables in broth for 4 minutes. Put the pepper cut into rings and the cabbage cut into strips into the pan. Boil over low heat. Cabbage should remain with a crisp, but cook the potatoes completely. Set the pan to the edge of the states and season with finely chopped tomatoes along with mashed garlic. Combine all this with boiled noodles. Noodles should always be boiled just before eating.

Galushki - a mixture of Ukrainian and Uzbek

A glass of freshly cooked wheat flour, 2 cups of finely chopped leaves of tender garden greens: cilantro, young dill, parsley, mint, wood lice, sour, young dandelion leaves, goutweed, etc., one yolk (for those who use eggs), a glass cold water, preferably a teaspoon of lemon juice or dry wine, a tablespoon of vegetable oil.

Knead the dough like noodles, mix a glass of chopped greens into it, roll a ball out of the dough and let it stand for 15-20 minutes under a damp cloth. Roll out the dough 2 mm thick, cut into squares 3 x 3 cm in size and boil in boiling water. Boiling water can be replaced with vegetable broth. Remove the dumplings with a slotted spoon and transfer to a deep dish, pour thickly with the remaining herbs. Dumplings can be sprinkled with the broth in which they were cooked.

Dumplings-bows

This dish belongs to the holidays, so more yolks and vegetable oil can be added to the usual unleavened dough. A bunch of leaves of tender garden greens, 2 small tomatoes and 4 small fresh cucumbers. Let me remind you that all culinary recipes are designed for 4 people.

Knead, as usual, the noodle dough and, after settling under a damp cloth, roll out as thinly as possible. Then wrap it around a long rolling pin, and cut along it. After removing the rolling pin, cut the multi-layer thin dough into rectangles measuring 10 x 10 cm, which will resemble multi-layer cakes.

Tie each rectangle with a tourniquet and boil in boiling water. Take it out carefully

on a flat plate, straighten the leaves of dumplings with a bow and release them from the tourniquet. With a certain skill, a very beautiful dish is obtained, which can be decorated with tomatoes and cucumbers, cut in two. Between the leaves of dumplings, you can lay cilantro and sprinkle everything with warmed oil.

In our cuisine, fatty foods are considered extremely unhealthy, so the oil is used in very small quantities, as a spice. Therefore, it makes sense to insist the oil on rosehip flowers, mountain ash, jasmine, St. John's wort, thyme, lungwort, as well as on all the hot spices that you have. The oil softens the taste and smell of cloves, allspice, cumin, etc.

Almost samsa from unleavened dough

2 cups of wheat flour, 0.5 cups of cold water with egg yolk and a spoonful of vegetable oil, a glass of finely chopped greens, 6 onions, 0.5 teaspoons of powdered spices and pepper.

Chop the onion very finely, rub with your hand along with the herbs, sprinkle with spices and sprinkle with vegetable oil. Roll out the noodle dough with a layer of 1 cm, cut into squares. Put onion mince on each square and pinch the edges. Boil in boiling water or vegetable broth. Remove the popped dumplings, ears or samsa with a slotted spoon to a dish. The names change depending on the shape of the product that you chose when wrapping the minced meat in the dough. So, to make dumplings, they need to be shaped like a crescent. If you want your products to look like dumplings or ears, stick the tips of the dumplings together. If you want to cook samsa, then you need to cut the noodle leaf into larger squares and bring the free edges together, as if forming an apple with a leaf. There should be as little excess dough as possible, as it will not be able to boil. Uzbeks fry samsa in hot oil, but we will not follow their example, since heated oil contains extremely toxic substances - indole, skatole, etc. Samsa can also be steamed. For this, there is a special device, but you can also use just a colander with a flat bottom. Products with raw onion stuffing are cooked not much longer than with minced meat.

Our cuisine is exceptionally simple, but requires experience. If you don't succeed the first time, think about what your mistake is.

Depending on the season and your financial capabilities, the product can be poured with one or another sauce.

Mari dumplings

2.5 cups of wheat flour, 1 yolk, 0.5 cups of cold water, a tablespoon of vegetable oil, a glass of millet, green onions, onions, nettles, dill, cumin.

Boil thick millet porridge, let it stand and add finely chopped greens with lightly scalded finely chopped onions into it. To do this, boil the onion in a minimum amount of water. Also mix finely chopped green onions and 1-2 teaspoons of flavored vegetable oil into the porridge. To prevent the porridge from cooling down, cover it with a napkin. Roll out the dough into squares, spread the minced porridge into tight lumps on each square. Run a wet finger along the edge of the dough in order to better blind the edges, give the products the shape of dumplings and boil in vegetable flavored broth. Put the finished dumplings on a dish. Thicken part of the broth with warmed flour, add spices to it and pour over the dumplings.

Dumplings

These flour products are exceptionally easy to prepare. In our kitchen, they are widely accepted both as an independent dish and as auxiliary elements for stews and soups. Onions, dill, cumin, marjoram, spring green leaves, etc. can be mixed into the dough for dumplings. They can be prepared from wheat flour with the addition of buckwheat, millet, pearl barley and barley groats, ground into flour. Dumplings are made simply on water or broth, which can sometimes be enriched with egg yolk and even cream.

flour dumplings

5-b tablespoons of flour without top, 5-6 tablespoons of water, the yolk of one egg, 2 teaspoons cream or vegetable oil, a tablespoon of finely chopped onions or green onions, 0.5 teaspoons of cumin, 2 teaspoons of dill.

Grind all the ingredients in the yolk, then, adding a little water and adding flour, knead the dough. Grind it until it is completely elastic. In a boiling vegetable broth or slightly salted boiling water, lower the pieces of dough using a wet dessert spoon. The dough easily comes off the spoon and is brewed into a lump of the form chosen by the hostess. I like to take the dough on the side of a spoon and form elongated dumplings. They decorate vegetable soups or are prepared as an independent dish. A piece of dough dipped in boiling water first falls to the bottom, so the dumplings must be evenly distributed over the surface of the boiling liquid so that they do not stick together. After the dumplings have surfaced, they are brought to readiness under the lid. Then they become fluffy, very pleasant consistency. Many housewives like to decorate their stews, soups and even borscht with this easy-to-prepare and very tasty flour product. Children especially love the colored dumplings. To do this, the dough can be tinted with tomato paste, nettle juice or finely grated carrots.

Pieva with dumplings (onion soup)

10 onions, bay leaf, bell pepper, 0.5 cups of tender garden greens, a tablespoon with top of tomato puree, all for dumplings, as in the first recipe.

Put 10 heads of finely chopped onions in boiling water. First, cook over high heat, then cook over low heat. 5 minutes after the soup boils, dip the bay leaf and allspice peas into it. Prepare the dough in advance and stir in the tomato puree to make pink dumplings. With a dessert spoon dipped in water, take the dough from the edge and lower it into the boiling broth. I do not indicate the amount of flour on purpose, since you can cook a few dumplings or a whole plate, depending on taste. Bring the riveting to readiness under the lid over low heat. If the family consumes eggs, the yolk is added to the dough. You can flavor the dough with two tablespoons of cream. Dumplings from this, of course, become tastier, but there is no need for this. In my family they don't drink cream.

Yerma with dumplings

1.5 cups of germinated wheat, 4 heads of onions, a pod of red bell pepper (sweet), bay leaf, cilantro seed, cumin, egg, 2 tubers of potatoes or Jerusalem artichoke.

Finely chop the onion, cut the pepper into rings, grind the wheat into flour, cut the potatoes into small cubes, boil the soup until the potatoes are ready. Heat 0.5 cups of flour in a dry frying pan, dilute in water and add a thin stream to the soup. Grind the yolk in 0.5 cups of water, knead the dough for dumplings from the remaining flour. Stir in cumin into the dough, add a little sea salt. Lay the bay leaf in the soup and form dumplings with a dessert spoon. When they float to the top, cover the pan with a lid and bring the dumplings to readiness. In total, the soup is cooked for about 10-12 minutes. Move the pan to the edge of the stove, pour finely chopped greens and let it brew for 5 minutes. If desired, you can add crushed garlic to the soup along with herbs.

Vegetable soup with potato dumplings

2 heads of boiled onions, fresh in summer, and in the rest of the year - dried sweet bell pepper, one carrot, parsley root, 5 radishes, 3 tomatoes, 2 large potatoes, 0.5 cups of freshly prepared sprouted wheat flour, bay leaf, 3 grains of fragrant pepper, 0.25 nutmeg, egg.

Finely chop the onion, chop the parsley and carrots into thin circles, grind the yolk with 0.25 cups of water, add flour and caraway seeds a little. Grate thoroughly washed potato tubers with cut out eyes on a fine grater, mix the potatoes into the dough, add protein. In boiling water, first put onions, then carrots, parsley, bay leaf and pepper. Introduce fresh bell peppers cut into rings or pounded dried. With a dessert spoon dipped in water, form dumplings in boiling vegetable soup, as in previous recipes. When the dumplings float to the top, leave the dish on low heat for another 2 minutes, set the pan on the edge of the stove, sprinkle the soup with hot red pepper and finely crushed nutmeg, lightly salt with sea salt.

Dumplings with ginger and nutmeg

A glass of freshly made wheat germ flour, a glass of freshly made unground buckwheat flour, 0.5 cups of freshly made millet flour, 3 onions, nutmeg, a teaspoon of ground ginger, an egg.

Chop the onion, season with bay leaf and sweet peas and add to boiling water. Knead the dough from flour and water freshly prepared in a coffee grinder with yolk pounded in it. The consistency of the dough should be about twice as thick as for pancakes. Pour finely grated ginger root and powdered nutmeg into the dough. Lightly salt the dough with sea or rock salt. Form lumps of dough with a dessert spoon and lower them into boiling broth. When the dumplings float to the surface, bring them to readiness, but you do not need to cover the pan with a lid. Remove one dumpling on a plate and try. When the dumplings are ready, take them out with a slotted spoon and arrange on a platter. Dumplings can be sprinkled with finely chopped greens mixed with finely chopped tomatoes. This dish is very fond of children, it is nice to decorate it with thin slices of turnips and radishes.

Cabbage soup with orange dumplings

2 onions, 400 g Brussels sprouts, parsley root, 3-4 orange carrots, 0.5 cup freshly ground wheat flour, egg, 2 bay leaves, spices to taste.

Finely chop the onion and add to boiling water. Following this, throw in Brussels sprouts, chopped parsley. A few minutes after boiling, you can lower the dumplings into the pan.

Dough for dumplings: grind the yolk with water, add flour, then rub the finely grated carrots into the dough and carefully introduce the egg white whipped into a stiff foam.

The soup is ready when the cabbage is still crunchy, but the dumplings should be fully cooked. Keep in mind that older cabbage is cooked for about 4-5 minutes, early 2-3 minutes. Therefore, early cabbage is introduced into the soup after dumplings. The hostess can easily diversify the soup by changing the color, taste and size of the dumplings. To keep their shape, the spoon with the dough should be lowered into the soup, as if washing it from the dough.