Recipe for dumplings from Varenichna Hut. Facts about dumplings

Dumplings are a unique dish of Slavic cuisine. The recipe for making dumplings is simple and requires a minimum of ingredients: just five ingredients are enough and you will have a delicious lunch on your table for the whole family. Dumplings are not only a traditional dish for us, but have long become a part of culture. With what love Gogol described in his “Evenings on a Farm near Dikanka” Patsyuk’s dinner with dumplings with sour cream! And the funny children's saying and counting about “Eniki-Beniki ate dumplings” is known to every child. There are simply countless recipes for making dumplings! These include traditional dumplings with potatoes or cottage cheese, sweet ones with cherries or berries, or even exotic ones with ferns or dried bananas. Woman’s Day has compiled an entire culinary encyclopedia so that you can find your own recipe for delicious dumplings in all its diversity. This is truly a versatile dish! With meat and potatoes, dumplings are desired by lovers of hearty dishes; with mushrooms and carrots, they are suitable for those who carefully watch their figure. There are not only a huge number of variations of dumplings, but also ways to sculpt them. A few simple movements creating beautiful braids along the edges, and you will no longer have an everyday dish on your table, but an exquisite treat. On the site you will find original step-by-step recipes for dumplings for the festive table and for a cozy dinner with family and friends. Ukrainian cuisine, which is considered to be the birthplace of dumplings, sets the mandatory rules for an ideal dish and is replete with many tricks for preparing it. For example, if the dough breaks during cooking, you should reduce the volume of filling. To prevent the dumplings from sticking together after cooking, sprinkle them with oil and shake to coat them evenly with fat. In our collections you will find traditional and little-known step-by-step recipes for dumplings with photos, which are prepared in different regions and corners of the world: from the cold Siberian regions to a small Canadian city where a huge monument to dumplings is erected. This simple and easy-to-prepare dish contains a lot of wonderful culinary discoveries. Take the dough, for example: with water it will turn out elastic and thin, with yogurt it will turn out airy and soft. Our website contains useful tips for preparing dumplings, dumpling recipes with photos from chefs, and unusual ways to serve this dish. Despite all the variety of fillings, the most popular are dumplings with potatoes, cottage cheese and berries. Thanks to their simplicity, dumplings have become a national dish. And we have collected family recipes for making dumplings from star houses. The uniqueness of this dish is both in the simplicity of the recipes for dumplings, and at the same time in the endless cooking possibilities: hundreds of variations of fillings, different methods of modeling, a variety of sauces and additions, and many cooking methods. Dumplings themselves say that boiling is the most common method of preparation. But they are delicious baked in a pot, fried, or steamed. Dumplings are appropriate on the table at any time of the year! In summer with juicy berry filling, in autumn - with mushrooms and the pine smell of the forest, in winter - meat and potatoes with cracklings, and in spring - with juicy fresh herbs.

Greetings to all guests!

Want to know how to make dumplings? Nothing could be easier! I have for you an excellent recipe for dumplings with cabbage, not simple, but made from choux pastry! Intrigued? Then let's move on!

Dumplings are a native Ukrainian national dish. There are many fillings, both salty and sweet. It can be just potatoes, potatoes with mushrooms, potatoes with liver, cabbage, cottage cheese, both salty and sweet, various berries, the most common of which are cherries and strawberries.

In addition to various fillings, there are also several recipes for preparing dough for dumplings: thin - with water, with the addition of eggs and salt, fluffy - with kefir and whey with the addition of soda. In general, choose what your heart desires.

Today I want to tell you how to cook dumplings using choux pastry. I think it's quite an interesting recipe. And now I will list what we need for it.

INGREDIENTS

• Wheat flour – 2 cups
• Coarse kitchen salt – 1-1.5 teaspoons
• Baking soda - a pinch
• Vegetable oil – 4 tablespoons
• Purified water – 1 glass

From kitchen utensils we will need a deep bowl, fork, rolling pin, cutting board, glass.

HOW TO COOK DUMPLINGS

Let's start by sifting the flour through a sieve, enriching it with oxygen. Next, pour the flour into a deep bowl and add salt and soda to it according to the recipe.

Mix all dry ingredients. Make a funnel in the flour and pour in the vegetable oil.

Then bring a glass of purified water to a boil, and immediately begin to pour it into a bowl of flour, quickly stirring the contents with a fork.

After the dough comes together, begin to gently knead it with your hands (do not forget that it will be hot).

Knead until we get all the flour. Thus, we will make a soft choux pastry for the recipe for dumplings with cabbage.

Let's set it aside and let it cool. Let’s start preparing the filling ourselves. Finely chop the cabbage. Peel and chop the onions as if for roasting. Remove the top layer from the carrots and grate it on a coarse grater.

Then add the shredded cabbage, add some salt and mix everything. Simmer on low heat under the lid for about 5-7 minutes. Add tomato to taste and sprinkle with a teaspoon of sugar. Mix everything, bring it to the taste you want. The filling for the dumplings with cabbage recipe is ready!

Pour it into a plate and let it cool.

And we ourselves take on the dough for our dumplings. Cut off a piece and roll it out into a pancake with a rolling pin on a floured surface. Approximately 0.3-0.5 cm thick.

Then use a glass to cut out circles. From the scraps we again form a pancake and repeat everything. Place the filling on each circle (about 1 teaspoon). We connect the opposite ends and pinch them in the shape of a crescent.

By this time, water is already boiling on the stove in a pan with a wide bottom (this is the most convenient way to cook dumplings). We place our preparations in boiling salted water. Let it simmer for one minute after the dumplings rise to the surface (be sure to stir gently with a slotted spoon so they don’t stick to the bottom of the pan).

At the same time, we make a frying mixture consisting of vegetable oil and onions. We take out the finished dumplings with cabbage with a slotted spoon and season with onion frying. Can be served with sour cream.

Now you have a recipe in your culinary kit for how to make choux pastry dumplings that are tender and very tasty. You can check!

With love for you Lyudmila.

Classic, hearty, sweet and even lazy

1. Dumplings with cherries

INGREDIENTS:

For the 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

PREPARATION:
1. Knead a stiff, elastic dough, form into a ball, wrap in cling film and leave for 20 minutes.
2. For the filling: sprinkle previously defrosted cherries with sugar and drain the juice after 30 minutes. Sprinkle with vanilla and cinnamon and stir.
3. Roll out the dough as thin as possible, cut out medium-sized circles, put a little filling on each, carefully pinch the edges.
4. Cook in boiling water until the dumplings float. Serve with butter, powdered sugar and sour cream.

2. Lazy dumplings

INGREDIENTS:
● Cottage cheese - 300 g
● Eggs - 2 pcs.
● Flour - 150 g

● Sugar - 70 g
● Vanillin - 2 g
● Salt - 1 pinch

PREPARATION:
1. Mix cottage cheese with eggs, sugar, vanillin, salt. Gradually add flour and knead into 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, they are ready.
4. You can serve lazy dumplings with condensed milk, jam or sour cream.

3. Dumplings with potatoes and mushrooms

INGREDIENTS:

For the test:
● Flour - 350 g
● Potato starch - 1 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Potatoes - 1 kg
● Onions - 200 g

● Champignons - 200 g
● Salt, pepper - to taste
● Butter - 100 g

PREPARATION:

2. For the filling: fry the diced onion in hot oil until golden brown, add the chopped champignons (the mushrooms need to be cut coarsely, they will fry in half).

3. Boil the potatoes, mash with butter, add fried onions and mushrooms. Salt and pepper. Cool.
4. Roll out the dough thinly, cut into medium-sized circles, put filling on each, carefully pinch the edges.

5. Cook in boiling water for 5 minutes, serve with butter and sour cream.

4. Dumplings with salted cottage cheese and herbs

INGREDIENTS:

For the test:
● Flour - 350 g

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Cottage cheese - 900 g
● Eggs - 2 pcs.
● Salt, pepper - to taste
● Fresh herbs (dill, parsley, cilantro, basil) - 1 large bunch

PREPARATION:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: mix cottage cheese with eggs, add finely chopped herbs, salt and pepper.

3. Roll out the dough thinly, cut into medium-sized circles, put filling on each, and pinch the edges tightly.
4. Cook in boiling water until the dumplings float. Serve with butter and sour cream.

5. Dumplings with cabbage

INGREDIENTS:

For the test:
● Flour - 350 g
● Potato starch - 2 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● White cabbage - 1 kg
● Onions - 300 g

● Porcini mushrooms or champignons - 500 g
● Sunflower oil - 100 ml
● Salt, pepper - to taste

PREPARATION:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: fry diced onions 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, and cool.

3. Roll out the dough thinly, cut out medium-sized circles, put 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

PREPARATION:
1. If the cottage cheese is not uniform, pass it through a meat grinder or rub through a sieve. Then add eggs, sugar and vanillin to it. Mix thoroughly. Gradually add sifted flour. You will have a dough.

2. Sprinkle the table with flour and roll out the dough into a sausage shape 2.5 cm in diameter. Cut it crosswise into pieces 1.5 cm wide (you can roll the dough into balls or give it any other shape that your imagination tells you).

3. Boil salted water in a saucepan and put the dumplings in it (throw in each one separately so they don’t stick together). When the water boils again and the dumplings float to the top, you can remove them with a slotted spoon.

4. Submission. Place the finished dumplings on a plate, add a piece of butter. Serve hot with sour cream.

7. Dumplings with potatoes

INGREDIENTS:

For the test:
● 2 cups flour;
● 1 glass of boiling water;
● ¼ tsp. salt.

For filling:
● 4-5 medium potatoes;
● 1 onion;
● Sunflower oil;
● Salt, pepper.

PREPARATION:
First, let's make the potato filling. If you have yesterday's mashed potatoes, great! This means that preparing the filling is twice as simple, and the puree will turn into a new dish, as is the case with potato zrazy.

If there is no mashed potatoes, then peel and wash 5-6 potatoes, cut into pieces and boil until tender. While the potatoes are cooking, finely chop the onion and pour into a frying pan with heated sunflower oil. The most delicious onion for stuffing and gravy for dumplings is not damp, but not greshed to the point of charcoal, but rosy-golden.

To get this, don’t be distracted, but, stirring regularly, fry the onion over a little more than medium heat.

Meanwhile, the potatoes became soft. Pour 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 the fried onion to the potatoes, salt, pepper and mix. The filling is ready. While it cools down, prepare the dough for the dumplings.

Let's prepare the dough. For dumplings, as well as dumplings, I always make choux pastry in boiling water. It is very convenient and pleasant to work with: soft, elastic, it is easy to roll out and mold, and the dumplings from it turn out tender and tasty.

After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly mix with a spoon. When the dough becomes warm rather than hot, 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 stiff and difficult to roll out.

Normally, the dough is soft and almost does not stick to your 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 the top with a towel, 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 make dumplings. Sprinkle the table with flour, separate half of the dough and roll into a sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece into a circle with a rolling pin. Place 1 heaped 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 too little, the dumplings will be “thin”, and if you put too much, they may tear. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.

8. Dumplings with apples

INGREDIENTS:
● flour 3 cups
● water ¾ cup
● eggs 2 pcs.

● fresh apples 800 g
● sugar ½ cup
● cinnamon to taste

PREPARATION:
1. Knead the dough and roll it out not too thin on a floured surface.
2. Peel ripe apples and cut into strips. Sprinkle with sugar and let stand to drain excess juice. You can lightly sprinkle the apples with ground cinnamon.

3. Place the filling on the dough circles and seal the edges. Cook in salted water for 1 minute after the dumplings float to the surface. Carefully remove the finished dumplings from the boiling water so as not to break the shell.

4. Serve with sugar or honey.

9. Dumplings with cabbage

INGREDIENTS:
● flour 200 g
● salt
● sauerkraut 500 g

● butter 50 g
● eggs 1 pc.
● water 60 ml
● onion 1-2 pcs.

PREPARATION:
Rinse the cabbage in cold water and squeeze. Peel the onion. Finely chop the squeezed cabbage. Cut one onion into thin half rings and fry in oil until golden brown. Add the cabbage and simmer over low heat, covering and stirring occasionally until the color changes.

Prepare the dough. Sift the flour into a bowl of a suitable size, add salt, water, beat in the egg, mix. Knead a stiff, elastic dough; it should not stick to your hands. Cover with a towel and leave for 30 minutes.

Roll out the dough into a thin layer, cut into squares or cut out round pieces using a glass. Place cabbage in the middle of each piece and seal the edges. Boil water in a saucepan, add salt and boil the dumplings until tender, about 8 - 10 minutes, after boiling.

Cut the remaining onion into small squares and fry in butter until golden brown. Place the finished dumplings on plates and pour over the oil and fried onions. Or, as an option, fried carrots.

10. Dumplings in a slow cooker

INGREDIENTS:

for test:
● wheat flour – 500 g
● water – 1 tbsp.

● vegetable oil – 3 tbsp.
● salt – a pinch
● eggs – 1 pc.
● a little butter to grease the container

For filling:
● to taste: mashed potatoes with fried onions, stewed cabbage, cottage cheese, cherries, etc.

PREPARATION:
1. Break an egg into a bowl, add water, vegetable oil and salt, mix well. Then gradually add flour, stirring constantly.

2. Knead the dumpling dough until it is elastic enough.
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 cut out circles with a glass or mold, spoon out a portion of the filling, connect the edges and pinch them properly.
5. Grease the multicooker container with butter and place the dumplings so 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 the dumplings with a small amount of melted butter or sour cream.

Dumplings are a very tasty and satisfying dish that is loved by everyone, young and old. Dumplings with potatoes, cabbage, liver and mushrooms are served as a second course, and sweet delicious dumplings with apples, poppy seeds, cherries, cottage cheese and plums are eaten for dessert. Dumplings are served with sauces and gravies. They are eaten with sour cream, melted lard, fried onions, melted butter, as well as honey and sugar syrup. Every family probably has its own signature recipe for delicious dumplings. And we have collected for you the most popular ways of preparing this beloved dish to inspire you to new experiments.

Dough for dumplings

Everyone knows how to make simple dough for dumplings. There's nothing complicated about it. You just need to mix water, eggs and flour. But how can you make the dough soft and elastic so that it does not swell during cooking, so that the dumplings stick together well and do not fall apart? To do this you need to know a few secrets.

• Dough for dumplings on water

Dough for dumplings with potatoes and other salty fillings can be made with water (or milk) with the addition of eggs and flour. For 1 glass of water there are 4 glasses of flour and 1 egg. To make the dough more elastic, you can add a few tablespoons of vegetable oil to it. And for a better taste, you can add not only salt, but also a little sugar. The dough needs to be kneaded thoroughly. To make it easier to make dumplings, you need to let the dough sit for about half an hour. During this time, flour and water form gluten, which will make the dough more pliable. Then you need to put the dough on the table and roll it out into a thin layer. Circles for dumplings can be cut using a cup or shot glass, depending on the size you need. Often, modern housewives like to make dumplings small and neat.

Some women prefer to make choux pastry for dumplings. There is nothing complicated in its preparation. The ingredients are the same as for the water test. Just bring the water to a boil and pour it into the flour and butter. We beat the egg in a separate bowl so that it does not curdle from the boiling water. When the dough has cooled a little, add the egg to it and mix thoroughly.

• Lenten dough for dumplings

You may well treat yourself to something like dumplings with cabbage or potatoes. To prepare them, you will have to remove the egg and butter from the dough. And in order to make it elastic, just salt the water well and cool it in the refrigerator. To knead the dough, form a mound of flour and begin adding salted water into a small depression. The dough should be smooth and not very stiff. Cover it with cling film and let it stand for about half an hour. Then you can roll out and start sculpting. You can easily use this dough for dumplings and dumplings with liver. It will turn out very thin and a little dry, which will be quite appropriate with a juicy filling.

• Dough for dumplings with kefir

Many experienced housewives like to add kefir or sour cream to the dough for dumplings with cottage cheese and other sweet fillings. These fatty ingredients make the dough softer and more tender. As a result, juicy dumplings simply melt in your mouth. To prepare this dough you need to take: kefir, flour and egg. For a glass of kefir you need 2 glasses of flour and 1 egg. There is no special mixing involved here. Just mix all the ingredients and knead the dough thoroughly. Salt can be pre-dissolved in kefir.

In order to make delicious dough for dumplings, you can mix different recipes. For example, you can take water and kefir at the same time. They can either be cooled or heated. Depending on this, you will get either custard or regular dough. You can also add different types of dumplings - olive, sunflower, nut or flaxseed.

Filling for dumplings

The most popular filling for dumplings in Russia is pickled cabbage or fried cabbage with onions, as well as potatoes. Although if you are tired of traditional recipes, you can easily make dumplings with meat and champignons, chicken liver, onions and herbs, with beans and porcini mushrooms, with chicken and cheese, as well as sweet dumplings with various fruits. When choosing the filling for dumplings, you need to choose products that are not too juicy and that will not leak during the cooking process. Otherwise, your dumplings will simply fall apart.

For example, the filling for dumplings made from cottage cheese is not very convenient in this regard. If you were unable to buy dry homemade cottage cheese, we recommend that you boil it in boiling water (2-3 minutes), then squeeze it thoroughly and mix with the yolk. The filling for dumplings with potatoes is made without adding milk. Mash the potatoes well with the egg and add fried onions and butter. The filling for dumplings with cabbage should sit in a sieve so that all the brine comes out of the sauerkraut. Then the cabbage is fried with onions. If you want to put cherries or other juicy berries in dumplings, mix them with sugar and let stand for several hours. When the juice has completely drained, squeeze out the berries and add them to the dumplings. Roll out the dough into a layer 1.5-3 mm thick. The juicier the filling, the thicker the layer. And always try to seal the edges well so that the dumplings don’t fall apart in the boiling water.

Delicious lazy dumplings

Dumplings are called “lazy” because they cook much faster than usual. Add one part of flour to two parts of cottage cheese. To prevent the dough from falling apart, an egg is placed in it. Lazy dumplings are not rolled out in the traditional way. The dough is used to form sausages, which are cut into pieces 3 cm long. They are boiled in salted water and served with sour cream. Some housewives transfer the dumplings into a pan and add a piece of butter. These delicious lazy dumplings do not stick together and become more tender. Enjoy your meal!

The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.

It is best to add flour in parts, stirring with a spoon after each addition (you may need a little less or more of the amount of flour specified in the recipe). When the dough thickens, knead it thoroughly with your hands: this will take about 7 minutes. The finished dough should not stick to your hands. If you can't achieve this, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Water-based dough is great for dumplings with salty filling. It is better to use dough made with milk or kefir to make sweet dumplings. If desired, you can also add sugar to it.

1. Water dough

Ingredients

• 200 ml ice water;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Mix water and salt until smooth. Add the sifted flour and knead the dough.

2. Kefir dough

Ingredients

• 200 ml kefir;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Add the egg and salt to the kefir and beat until smooth. Then add the sifted flour and knead the dough.

3. Dough with milk

Ingredients

• 2 eggs;
• ½ teaspoon salt;
• 200 ml lukewarm milk;
• 1 tablespoon vegetable oil;
• 400 g flour.

Preparation

Beat eggs and salt. Add milk and butter and mix well. Add flour and knead the dough.

4. Choux pastry without eggs

Ingredients

• 400 g flour;
• ½ teaspoon salt;
• 50 ml vegetable oil;
• 250 ml boiling water.

Preparation

Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.

How to make filling for dumplings

Unlike, which are most often made with meat, dumplings can be filled with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some recipes for the most common and delicious fillings for dumplings.

Ingredients

• 500 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• greens - optional.

Preparation

Peel the potatoes and boil in salted water. Chop the onion and fry in vegetable oil. Drain the potatoes, add butter and mash. Add onion and pepper, mix well and cool slightly. You can add chopped herbs to the potatoes, such as dill or green onions.

Ingredients

• 500 g mushrooms;
• 1 onion;
• salt - to taste;

Preparation

Take any mushrooms of your choice. Grind them in a blender or finely chop them by hand. Fry chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.

You can make a potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of approximately 1:2.

Ingredients for sweet filling

• 500 g cottage cheese;
• sugar - to taste;
• a pinch of vanillin.

Ingredients for savory filling

• 500 g cottage cheese;
• 1 bunch of any greenery;
• salt - to taste.

Preparation

For the sweet filling, mix sugar and vanilla. For salty - cottage cheese, finely chopped herbs and salt.

4. Dumplings with berries

Ingredients

• 400 g of any berries;
• 1–2 tablespoons starch;
• sugar - to taste.

Preparation

Both fresh and frozen berries are suitable. Place the latter in a colander to drain excess liquid. Some berries, such as cherries, are still quite moist after defrosting. To thicken the future filling, add starch to the berries and mix. Place a few whole berries at a time onto the prepared dough pieces and sprinkle with about ⅓ teaspoon sugar.

By the way, from the juice that drains from frozen berries, you can make a delicious sauce for dumplings. To do this, mix the juice with sugar and boil over low heat, stirring occasionally, until the sugar dissolves and the mixture thickens. Then mix it with sour cream or natural yogurt. Choose the quantity of ingredients according to your taste.

Ingredients

• 400 g hard cheese.

Preparation

You just need to grate it on a coarse grater. Any will do. But keep in mind that your choice will affect future dumplings. If you want a bright, rich taste of the filling, then choose the appropriate cheese - more aromatic and saltier.

By the way, grated cheese can also be added to the potato filling. The proportion of puree and cheese is approximately 1:3.

Ingredients

• 1 onion;
• 1 carrot;
• a little vegetable oil;
• 300 g cabbage;
• 100 ml water;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion, grate the carrots and fry them in oil until golden brown. Then add chopped and fry a little. Add water and simmer the cabbage until it softens. Salt and pepper the filling. Cool slightly.

Stewed cabbage can be mixed with mashed potatoes, fried meat or mushrooms in a ratio of approximately 1: 1. Instead of fresh, you can take sauerkraut, which must first be squeezed well.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Chop the onion and fry in hot oil until golden brown. Add minced meat and spices to it and continue to fry, stirring occasionally, until the meat is cooked. This will take approximately 15–20 minutes.

How to make dumplings

Dust the table with flour and roll out the dough into an even, thin sheet. Using a glass or other device, cut out circles. Remember the remaining dough well with your hands, roll it out again and make more pieces.

Place the filling in the center of each circle. Its quantity depends on the size of the workpieces. If there is too little filling, you will end up eating just the dough. And if there is too much, then the dumplings may fall apart during cooking.

Then fold the filling in half and seal the edges tightly. Make sure the filling does not extend beyond the dough.

You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, little by little pinch the edge of the dough.

How to cook dumplings

It is better to divide the cooking into several stages. If you cook a lot of dumplings at once, they may stick together.

Place the dumplings in boiling salted water and reduce the heat to medium. It is necessary to salt the water, even if you have a sweet filling. Salt will prevent the dumplings from sticking together. You can also add a little vegetable oil to the water for this.

Stir the dumplings carefully and wait for them to float. It takes only a few minutes. Then cook them for another 2–5 minutes, depending on the thickness of the dough. Stir the dumplings periodically during cooking.

How else can you cook dumplings?

Dumplings in a slow cooker

For a couple

Grease the steaming container with vegetable oil or butter. Place the dumplings there in one layer so that they do not touch each other. Pour two glasses of water into the multicooker bowl and place the container. Close the lid and cook for 15 minutes in the “Steam” mode.

In water

Fill the multicooker bowl with hot water to about halfway and add salt. Place the dumplings in the water, close the lid and cook for 3-5 minutes in the “Steam” mode.

Steam dumplings using a pan

Boil water in a saucepan. Grease the steamer with oil and place it on the pan. It should not touch the water. Place dumplings on top in one layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you don't have a special steamer attachment, you can use regular gauze. Fill the pan about a third full with water. Pull the cheesecloth tightly over the top of the pan. Bring the water to a boil, place the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Dumplings in the microwave

Place the dumplings in one layer in a deep container. Pour in hot water, but do not cover the dumplings completely. Add a little salt to the water.

Cover the dumplings with a lid or plate. Microwave on full power for a minute. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the turned off microwave for another 5 minutes, and then drain the water from them.

Dumplings in a frying pan

This method is more suitable for preparing dumplings with salty filling. But if you still want to fry sweet dumplings, then use butter, not vegetable oil.

Heat a little oil in a frying pan and place the dumplings in one layer. Fry over medium heat until golden brown, a few minutes on each side.

Fried dumplings resemble pies. If you only want to slightly brown them, you can fry the boiled dumplings.

Bonus: how to make lazy dumplings

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When preparing lazy dumplings, the filling is not wrapped in the dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. Actually, that’s why it got its name. We offer you two recipes for these unusual but very tasty dumplings.

1. Lazy dumplings with cottage cheese

The classic recipe involves using cottage cheese.

Ingredients

• 500 g cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 2–3 tablespoons sugar;
• salt - to taste;
• 100 g flour.

Preparation

If you have grainy cottage cheese, then first it is better to grind it through a sieve. This will make the dumplings more tender.

Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll it into a sausage, press the top a little with your hands and cut into small diamonds.

Place pieces of dough into boiling salted water, stirring occasionally. When they float, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.

2. Lazy dumplings with potatoes

And this recipe is especially good when you have leftovers and want to cook something interesting. However, you can make puree specifically for dumplings.

Ingredients

• 700 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• 2 eggs;
• ground black pepper - to taste;
• 100 g flour.

Preparation

Peel the potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.

Drain the potatoes, add oil and mash to a puree. Once cool, add eggs and pepper and mix well. Add flour and knead into a homogeneous dough. Perhaps a little more flour may be needed.

Roll the dough into a sausage and cut into small pieces. Place them in portions in boiling salted water. When they float to the surface, cook for another 2-3 minutes. Before serving, sprinkle the dumplings with fried onions.