How dumplings are made. On warm water. A set of products for making dough.

Juicy, tender, fragrant dumplings are a traditional dish of Slavic cuisine. Steamed or boiled, they amaze with the variety of fillings: cottage cheese, potatoes, cabbage, mushrooms, berries and fruits, fish. From time immemorial, the type of filling - fast or lean - depended on the religious calendar, the wealth of the family, and the recipe for dumplings was passed down from generation to generation. What earned this dish nationwide love?

How to knead dough for dumplings

The secret of tender, melt-in-your-mouth dumplings lies in the dough. Their "magical" taste (well, how not to remember the great N.V. Gogol and his mystical "Evenings on a Farm near Dikanka"!) Won the hearts of millions. The modern recipe of the dish is distinguished by the variety of options for preparing the dough: thin, close in taste to ravioli, it will turn out with a low calorie content; more loose, porous, with milk it is versatile (suitable for Russian dumplings, Chinese baozi); custard with its elasticity will delight lovers of sweet dumplings with berry filling.

To make the dish tasty, and the household was delighted with your cooking, pay attention to such points:

• For classic recipe homemade products are best suited: sour milk (yogurt), butter, eggs.
• The optimum temperature of all ingredients is 35-37C.
• After cooking, the dough “requires” at least half an hour of respite. During this time, the fiber will become more active, and in the process of sculpting the dough will ideally keep its shape.
• Soft, not fully kneaded dough will turn out airy, but will create a lot of inconvenience when forming dumplings. In addition, it freezes poorly and sticks to the surface.

On the water

Unleavened dough will be elastic if ice cubes are added to water, and vegetable oil will give elasticity. This diet option The dough does not get weathered for a long time, does not dry out, it is perfectly molded, reliably holding the filling during the cooking process. What products will the hostess need for a recipe for lean dumplings:

• Egg - 1 pc. or yolks - 3 pcs.
• Water boiled with ice - 200 ml.
• Vegetable oil (refined) - 5-6 tbsp.
• Premium flour - 500-600 g.

The main stages of preparing the dough step by step:

1. Break the egg into the prepared container, add a spoonful of salt.
2. Stir thoroughly until a white foam forms.
3. Gradually pour in the ice water while gently stirring the dough.
4. Then add 200 g of flour, stirring the mass.
5. Pour in vegetable oil. When adding olive oil, be prepared for the fact that traditional Ukrainian varenyky will taste closer to Italian ravioli. Use only refined oil, otherwise the dough will acquire an unnecessary taste and smell of homemade vegetable oil.
6. Stir gently until the mass is homogeneous.
7. When the dough becomes tight and elastic, sprinkle flour on the surface of the table and remove the dough from the container.
8. Knead with your hands until it reaches the desired consistency.

On milk

The dough for dumplings in milk is tender and light. It is more loose, airy than on water. The recipe for such a test includes the following components:

• Flour - 450-600 g.
• Soda - half a teaspoon.
• Salt - a teaspoon without a slide.
• Egg - 2 pcs.
• Milk - 150-200 ml.
• Butter - 50 g.

Step by step recipe dough making:

1. Melt the butter first in a small saucepan.
2. Warm milk to room temperature. Add salt, stir until completely dissolved.
3. Pour 500 g of flour sifted together with soda into a deep container.
4. Whisk in eggs, add butter and a little milk.
5. Stir gently with a spoon, gradually adding the remaining liquid.
6. If the mass is very viscous and dry, add a little warm water.
7. Turn the dough out onto a generously floured surface. Knead until it is no longer sticky, yet soft and airy at the same time.
8. Wrap with cling film, send to "rest" for 35-40 minutes.

On kefir without eggs

Classical Ukrainian recipe the preparation of dumplings is based on the use of fermented milk products - whey, kefir, yogurt. The dough is thick and voluminous. At the same time, the dish has a great taste, and juicy, fragrant dumplings just beg to “jump into your mouth”. Light, tender, they are prepared without eggs and water. When adding soda to the dough, never quench with vinegar or lemon juice: fermented milk ideally reacts with sodium bicarbonate, forming air bubbles.

traditional recipe Ukrainian dumplings involves the use of the following ingredients:

• Flour - 0.5-0.7 kg.
• Yogurt (kefir) - 150 ml.
• Serum - 50 ml.
• Salt - half a teaspoon.
• Soda - a teaspoon without a slide.
• Butter (fatty homemade sour cream) - a tablespoon.

Recipe for making dough fermented milk products presented below with detailed photos:

1. Using a fine sieve or a special seeder mug, sift the flour (about 0.5 kg), adding dry soda to the mixture.
2. Add melted butter or sour cream at room temperature.
3. Constantly stirring the mass, gradually pour in the yogurt / kefir.
4. Dissolve the salt in the serum. Add to the resulting mass.
5. Knead the dough thoroughly with your hands until it comes off well.
6. Wrap with a film (food) and put it to “ripen” for half an hour.

Choux pastry for dumplings

Flour dishes, in the recipe of which hot water (or boiling water) is present and there is no yeast, they turn out to be elastic, dense, and securely hold the filling. Such dumplings are delicious to cook, fry, steam. Choux pastry practically does not require fat; when ready, it ideally retains its shape, cooks quickly and is easily absorbed by the body. What is needed for a steeply brewed dumpling dough?

• Egg - 1 pc.
• Refined vegetable oil - 2 tbsp. spoons.
• Wheat flour - 450-500 g.
• Filtered water (90-100C) - 150 ml.
• Salt - a teaspoon without a slide.

Consider step by step the recipe for choux pastry dumplings:

1. Dissolve salt in boiling water. Cool down to 90.
2. Add the egg, vegetable oil to the sifted flour. Stir the mass.
3. Gradually pour in hot water, carefully kneading with a spoon until the composition is homogeneous.
4. Put the resulting soft, airy mixture on a surface covered with a thick layer of flour.
5. Knead the dough until it comes off easily from the palms of your hands.
6. Wrap with a cloth towel or cover with food plastic wrap, leaving for 30 minutes.

Recipe for dough for dumplings in a bread machine

If the hand-made dough for dumplings requires a further “ripening” process, then the dough made in a bread machine does not require additional processes, helping housewives save time and effort. During cooking, the bread machine maintains the desired temperature, activates the action of fiber, helping the dough become elastic and elastic. You will need the following products:

• Egg - 1 pc.
• Milk - 150 ml.
• Filtered boiled water at room temperature - 40-50 ml.
• Salt - a teaspoon.
• Flour - 500 g.

To get a perfectly kneaded, perfectly homogeneous dough for dumplings in a bread machine, use step by step instructions:

1. Pour the egg into the mixing bowl.
2. Add salt, milk, the required amount of flour.
3. Turn on the dough preparation program. The process will take from 1 to 2 hours (depending on the modes of your miracle bread machine).
4. After the beep, take out the dough and feel free to start making dumplings!

The best step-by-step recipes for making dumplings

If you want to make dumplings for future use, use the double / triple recipe, proportionally increasing the amount of ingredients. To freeze a portion, take a flat plate, sprinkle with flour and lay out finished goods so that they don't stick to each other. Put in freezer for an hour. Then take it out and carefully put it in a plastic bag or a special container for storing frozen food.

Regardless of the dough recipe, the step-by-step process of preparing dumplings consists of the following operations:

1. Roll out the prepared dough with a thickness of 1 to 1.5 mm.
2. Cut out circles with a glass / glass.
3. Lay out the filling.
4. Connect the edges neatly by folding each circle in half. When pinching the dough, pay attention to the quality of the halves being stuck together: in order for the filling to remain inside, the edges must fit snugly against each other.

How to make steamed cherry dumplings

Delicate, deliciously fragrant and incredibly delicious dumplings with cherry filling will delight children and adults. For this recipe perfect fit choux pastry. As a filling, fresh or frozen cherries canned in own juice, Cherry jam. Do not forget to pre-seed the berries.

To make the filling juicy, the dough dry and not wet, let the juice / jam drain by placing the cherries in a colander. Spread 3-4 berries on a circle of dough. Place the resulting products in a double boiler, after greasing the form with butter. To make dumplings airy, you will need 7-15 minutes, given the model of your double boiler.

Homemade dumplings with potatoes and cracklings

For your favorite dumplings with potatoes, seasoned with fried onions and cracklings and sour cream sauce, dough on sour milk or kefir is perfect. You will need products:

• Potatoes - 0.5 kg.
• Onion - 1 pc. small diameter.
• Milk - 50 ml.
• Butter - 20 g.

Recipe potato filling for dumplings:

1. Skinned raw potatoes boil until done.
2. Drain the water.
3. Crush the potatoes to a puree state, adding milk, butter.
4. Salt to taste.
5. Finely chop the onion with a knife. Add to puree. The filling is ready!

For steamed dumplings boiled in boiling water, fry:

• thinly sliced ​​pieces raw fat fry in a pan;
• take the cracklings with a spatula into a deep container, salt a little;
• on the resulting fat, fry 1-2 onions cut into half rings;
• mix onion with cracklings and serve with dumplings.

Lazy dumplings with cottage cheese

The technology for preparing lazy dumplings is very simple, and the dish turns out to be tasty, healthy, ideal for a light breakfast or late dinner. You need these components:

• Fat cottage cheese (homemade) - 250-300 g.
• Egg - 1 pc.
• Sugar (sand) - 50 g.
• Salt - 10 g.
• Flour - 100 g.

The sequence of stages of cooking lazy dumplings with step by step photos instructions:

1. In a deep bowl, stir the egg, sugar and salt until a creamy white foam is obtained.
2. Add cottage cheese, gently kneading the mass with a fork. Use an immersion blender to speed up the process.
3. Add flour gradually, mixing the dough thoroughly with your hands.
4. When the mixture becomes elastic, homogeneous and elastic, put it in a thin bag and send it to the cold for 20 minutes.
5. After the time has elapsed, roll out sausages with a diameter of 2 cm.
6. Cut the dough with a knife into pieces 3 cm long.
7. Boil water in a saucepan. Carefully place the dough into the boiling water.
8. Cooking time 5-6 minutes. As soon as lazy dumplings pop up, get it with a slotted spoon.
9. Lubricate with a piece of butter.
10. Exquisite berry sauce based on currants, cranberries or strawberries will emphasize the curd-creamy taste of the dish. Bon appetit!

How to make dumplings with minced meat and cabbage

dense, elastic dough on the water will perfectly emphasize the taste of the cabbage-meat filling. You will need the following components:

• Pork pulp - 500 g.
• Cabbage - 500 g.
• Onion - 2 pcs. small size.
• Carrot - 1 pc.
• Tomato juice or tomato paste.

Recipe for minced cabbage:

1. Twist the pork in a meat grinder, adding onions.
2. Pour a couple of tablespoons of vegetable oil into the pan, put the minced meat. Simmer until done.
3. While the meat component of the filling for dumplings is being prepared, chop the cabbage into thin strips.
4. Grate the carrots.
5. In another pan, cook stewed cabbage by adding carrots.
6. Combine the components of the filling, pour the resulting mixture with juice or add pasta.
7. Evaporate the liquid. Your filling is ready!

How to cook blueberry dumplings

Do you want to cook a summer version of dumplings? Seasonal berries and fruits to help you! Strawberries, wild strawberries, plums, gooseberries, blueberries - the variety of fillings takes your breath away. Thin, almost transparent dough, sweet blueberries with sugar syrup They make a delicious dessert for a summer lunch. For this recipe, it is optimal to cook the dough in ice water, which will securely hold the juicy filling inside the dumpling. When serving a dish to the table, do not forget to season it with sour cream or whipped cream.

How long to cook dumplings

The average cooking time for homemade dumplings is 10-15 minutes. The subtleties of cooking the dish depend on the test, the filling used:

1. Take a two-liter saucepan, pour water, bring to a boil.
2. Salt lightly.
3. Carefully place items in boiling water.
4. Mix with a slotted spoon.
5. When done, the dumplings should float to the surface.
6. Cook from this point on for 3-5 minutes, paying attention so that the dough does not spread, and the filling remains in place.
7. Take out the finished dumplings, grease with butter.

Video recipes: how to cook delicious dumplings

Known since ancient times, delicious dumplings invariably enjoy well-deserved popularity. A variety of toppings - from hearty to boiled meat to light fruit and berry; test recipes - from high-calorie in milk and butter to dietary in water - make this dish an undoubted favorite among their own kind. Do you want to master the intricacies of creating traditional Ukrainian dumplings or do you like their Italian version? Our video recipes will help you understand the intricacies culinary arts, offering detailed master classes for cooking.

Delicious dumplings stuffed with meat and sauerkraut

Recipe for dumplings with potatoes, mushrooms and onions

Lean dumplings with potatoes and herbs

Ravioli with salmon at home

HOW TO PREPARE DOUGH FOR DUMPLINGS

For 3 cups flour - ¾ cup water, 1 egg, ½ teaspoon salt.

Cooking method:

To prepare the dough for dumplings cold water must be taken, since it holds moisture better, the dough does not dry out for a long time and is well molded when making dumplings. The dough should be of medium consistency - it is difficult to mold dumplings from steep dough.

The prepared dough should be rolled out 1-1.5 mm thick and cut into squares about 5 by 5 cm in size. The prepared minced meat is laid out in the center of each square (no more than 1 teaspoon), then two opposite ends of the dough must be blinded so that the dumpling looks like triangle.

You can cut out round cakes from the rolled dough with a glass, put minced meat in the middle of each and blind the rounded edges of the dumpling in the form of a crescent.

If the dough is prepared for dumplings with minced vegetable , it is necessary to increase the rate of eggs when making the dough so that the dumplings do not fall apart.

Prepared dumplings are placed in enough salted boiling water so that they can be cooked freely. Dumplings are considered ready when they float to the surface of the water after 5-6 minutes of cooking. After that, they need to be selected with a slotted spoon in a colander, let the water drain and transfer to a saucepan or pan, pour over melted butter and shake lightly to make dumplings.

covered with oil and did not stick together.

Depending on what kind of minced meat the dumplings are cooked with, when serving they are poured with oil, sprinkled with sugar or sour cream is served separately.

DUMPLINGS WITH COTTAGE CHEESE.

Pass cottage cheese through a meat grinder or rub through a sieve, add raw eggs, sugar, a little salt, mix everything thoroughly and cook dumplings.
Ready-made dumplings are served hot on a plate, drizzled with oil, and, if necessary, sprinkled with sugar. Sour cream is served separately.

DUMPLINGS WITH MEAT.

Cut the prepared meat into small pieces and simmer until tender with a little water (1 cup of water per 1 kg of meat). Pass the finished meat through a meat grinder, add finely chopped onion, salt and pepper. Then mix the minced meat well and cook the dumplings.
Ready-made dumplings are served hot and poured over with melted butter or fried lard with cracklings.

DUMPLINGS WITH LIVER AND LAD.

Boil the prepared liver, pass through a meat grinder along with boiled lard, add finely chopped fried onion, salt and pepper, mix thoroughly and cook dumplings.
When serving, pour hot dumplings with melted butter.

DUMPLINGS WITH LIVER.

Rinse the heart and lungs well, cut into small pieces, put in a saucepan, salt, pour in water (1 glass of water per 1 kg of liver), cover and simmer until tender. Then pass the liver through a meat grinder, add lightly fried, finely chopped onion, pepper and cook dumplings.
Drizzle with butter when serving.

VARENIKI WITH POTATOES.

Boil the peeled and washed potatoes, wipe, mix with fried finely chopped onions, add salt and pepper. Prepare dumplings from the dough and prepared potatoes, cook for 5-6 minutes in salted boiling water, put on a plate, pour hot vegetable oil and put on the table.

DUMPLINGS WITH POTATOES AND MUSHROOMS.

Peel potatoes, boil and mince, add lightly fried finely chopped onion, salt, pepper, chopped boiled mushrooms and mix everything well. Prepare dumplings.

DUMPLINGS WITH CABBAGE.

Squeeze the sauerkraut from the juice, and clean, rinse and finely chop the fresh cabbage. Stew the prepared cabbage until tender, adding half the fat, tomato, water or broth, then add lightly fried onions, salt, pepper, sugar and stew again so that the filling dries out a little. Prepare dumplings.
When serving, pour dumplings with vegetable oil mixed with fried onions.

DUMPLINGS WITH BEANS AND MUSHROOMS.

Sort the beans, rinse, soak and boil until tender, drain the broth and rub through a sieve or pass through a meat grinder. Add lightly fried onions, finely chopped boiled mushrooms, pepper, salt to the prepared bean puree and mix everything well. Prepare dumplings.
When serving, drizzle dumplings with melted butter.

DUMPLINGS WITH MUSHROOMS.

Soak the mushrooms in water until completely soft, boil in salted water, discard on a sieve, chop or pass through a meat grinder, mix with finely chopped onion and fried in butter. Prepare dumplings.
Throw the finished dumplings on a sieve, let dry, transfer to a saucepan, pour with melted butter and put in the oven for a few minutes. Serve to the table.

DUMPLINGS WITH FISH.

Peel the fish, separate the fish fillet from the bones and skin, chop finely, add the fried onion, salt and pepper soaked in water White bread(the size of half a chicken egg) and pass everything through a meat grinder. Prepare dumplings.
When serving, drizzle dumplings with vegetable oil and fried onions.

DUMPLINGS WITH STRAWBERRY (RASPBERRY, STRAWBERRY).

Cooking method:
Rinse the strawberries, sort, tear off the stalks, sprinkle with sugar and put in a cold place for 30 minutes, then put it on a sieve or colander and strain the juice.
Prepare dumplings. Strained Strawberry juice or pour sour cream over dumplings.

DUMPLINGS WITH CHERRY (CHERRY).

For 3 cups of flour - ¾ cup of water, 2 eggs, 4 cups of cherries, 0.5 cup of sugar.

Cooking method:

Roll out the dough for dumplings not very thin to keep the cherries inside the dumpling.
Sort the cherries, tear off the stalks, remove the seeds, put in a bowl, sprinkle with sugar and let stand for 30 minutes. Then put the cherries in a sieve or colander to drain sweet juice, which is served with ready-made dumplings.
Ready dumplings are carefully removed from boiling water so as not to break the shell.
Vareniki with cherries are served with strained juice or poured with melted butter and sprinkled with sugar. Sour cream is served separately.

DUMPLINGS WITH APPLES.

Cooking method:
Prepare the dough in the usual way, just double the rate of eggs and roll out the dough not very thin. You need to take ripe apples, thinly cut the skin, cut into two halves, remove the core, cut into strips and sprinkle with sugar. Let the juice drain.
When serving, sprinkle ready-made dumplings with sugar, but it is better to sprinkle with honey.

VARENIKI WITH POPPY.

Poppy pour boiling water and drain the water, then pour a second time and leave for 10-15 minutes. At this time, the water for cooking dumplings is heated, but not boiled. Throw poppy seeds on a sieve and, when the water drains, transfer to a bowl and grind. Add sugar and rub for another 5 minutes. Prepare dumplings and immediately put them in boiling salted water, as the dough softens very quickly from the water, which is saturated with poppy seeds.
Ready dumplings are served on the table with sugar or honey.

Vareniki - best recipes cooking.
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.
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 the most different 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, cherry, plum.

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 into boiling milk or water, buckwheat flour, 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) - 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 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 more imagination is enough!
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 cream 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 invite you to try an unconventional recipe 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. 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.

8. Fill with fried dumplings. Mix by tossing up in the bowl.

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’s better to knead for them 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 in advance and mushroom caviar. 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, drizzle 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 meat poultry 100 g
chopped parsley 2 teaspoons
onion 2 tsp
vegetable oil or goose fat 1 st. 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

dumplings from potato dough 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 fresh ground pepper

Other offal can also be used as a filling for potato dumplings: heart, ventricles. Vareniki can be stuffed 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. Prepare from flour, water and salt 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 with a whisk egg with curdled milk or kefir.
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 regular potato, and potatoes 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. Vareniki with juicy stuffing it is recommended to sculpt 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.
butter 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.

dumplings from potato starch

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 slide, make a recess, add milk, melted butter, 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.
butter 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

Yeast dough rolled into a layer 1.5–2 mm thick in the form of a rectangle and cut into square pieces 7 × 7 cm in size. Rub the cottage cheese, season with eggs, sugar, salt and mix 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, put 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 powdered sugar and the remaining ingredients with which you will fill 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

white cabbage chop, salt, sprinkle with sugar, stir, let stand so that the juice comes out, squeeze and fry in oil (butter or vegetable) along with chopped onions. Add minced boiled or fried fish, 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 the 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 in a thin stream semolina into boiling milk, stirring all the time. Add some butter. Cook until thick, then refrigerate. Add a 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 they form 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. stir chopped meat with onions, 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

Vareniki is one of the most popular Ukrainian dishes, to which the housewives pay special respect and attention. And for good reason, because they are so hard to resist.

By the way, before dumplings were considered purely festive dish, not one wedding or christening was complete without a large plate of dumplings, which was a true decoration holiday table, and dumplings with cottage cheese were definitely prepared for.

Times have changed, the dish has ceased to be festive, but has not lost its popularity, and the variety of recipes and toppings, on the contrary, has only increased.

Many aspiring young housewives want to pamper their family with homemade dishes, so they are wondering how to cook delicious dumplings?

After all, there are a lot of nuances in this dish, it is necessary to knead the dough correctly, and prepare the filling well, as well as mold them so that they do not fall apart during cooking in water. Of course, we will help you deal with all these questions, and we will also offer several recipes for making dumplings with filling.

Most often, dumplings are made from unleavened dough, which is mixed exclusively from wheat flour, then they turn out tender and light. But the filling for dumplings can be very different, it is believed that the most popular filling among Ukrainians is potato, in second place is cottage cheese, and in third place are all kinds of options with berries, for example, with cherries, sweet cherries or strawberries.

In general, dumplings can be prepared from almost anything: cabbage with potatoes, meat, mushrooms, fruits and vegetables. most exotic and unusual stuffing for dumplings - this is a fern filling, yes, do not be surprised, it turns out very tasty and unusual.

By the way, no one even thinks about the fact that dumplings came to us from, and Ukrainian chefs have already tried and modified them into the dish that we are used to seeing now. The dumplings became more magnificent and tender, and the name "dush-vara", which the Turks gave them, turned into "vareniki", and later into "vareniki".

Dough

In order to get the perfect ready meal, you need to try hard to create the dough, in many respects the taste, as well as the appearance of the dumplings, will depend on it. Generally you can use different kinds flour: wheat, rye, buckwheat or barley.

But in order for the dumplings to have an attractive appearance, it is better to use wheat.

It is necessary to ensure that the dough does not come out too thick, otherwise it will be difficult to roll it out, and then sculpt dumplings from it. It is best to cook the dough of medium density, when it is ready, then the dough must be rolled out into a layer, it is desirable to observe a thickness of 1-1.5 cm, if rolled out too thin, then the dumplings can tear during cooking or modeling, and if it is thick, then it will take a long time to cook.

From the resulting layer, it is necessary to cut circles 6X6 cm in size, in which case crescent-shaped dumplings will be obtained. A more economical option is to cut the dough into squares, then the dumplings will turn out in the form of envelopes. In the latter case, a minimum of scraps from the dough is obtained, so more dumplings can be stuck on.

With potato

You will need:

• For the filling: 0.5 kg potatoes, 2 onions, 100 g butter, salt and pepper to taste.
• For the dough: 450 g flour, 100 g homemade sour cream, a pinch of soda and salt, 0.5 cups of water.

It is better to prepare the stuffing in advance. To do this, peel the potatoes from the skin, wash, cut into cubes and cook in salted water. When the potatoes are cooked, then it must be transferred to another container, add butter and mash, it will turn out pretty cool.

You also need to take care of appearance dishes: peel the onion, finely chop and fry it over low heat until it acquires a beautiful blush.

We knead the dough, do not forget to stir it constantly when adding new ingredients. Knead well, then wrap the dough in cling film and put it in the refrigerator for 15-20 minutes to let it stand. While the dough is standing, put half the fried onion in the puree, pepper to taste.

We take out the dough, cut off about a quarter from a whole piece, twist it into a sausage, and then cut it into pieces about 1.3 cm thick, do not forget to keep the rest of the dough in a film. Pieces of dough are rolled into circles, and the filling is laid out on them.

For each dumpling, an incomplete teaspoon of mashed potatoes is enough, we carefully seal the edges of the dumpling. We put raw dumplings in boiling water, add some salt to it in advance. Bringing the dish to fully prepared, this can be seen from the dumplings that floated to the surface. We serve ready-made dumplings sprinkled with fried onions to the table.

With cottage cheese

You will need:

• 450 g flour;
• 3 eggs;
• 60 g sugar;
• 0.5 cups of water;
• 100 g sour cream;
• salt to taste.

The dough is kneaded in advance and, as in the previous recipe, it is left to stand for 20 minutes, and at this time we begin to work on the filling. 1 egg, a tablespoon of sugar and a pinch of salt are added to the cottage cheese, everything is mixed well. On this, the filling is ready.

We take out the dough and begin to sculpt dumplings, less than a teaspoon of cottage cheese is laid out in the center of each circle, the ends of the dumpling can be greased with an egg, and then, after wetting your hands with water, connect the edges so they do not fall apart during cooking. Dumplings are also boiled in salted water until they float, and are served with sour cream or butter.

lazy

You will need:

• 500 g of cottage cheese;
• 150 g flour;
• 1 egg;
• Sugar.

Cottage cheese must be kneaded with sugar, then an egg is added, everything is mixed well. Flour is added to the prepared mixture and the dough is kneaded. It is necessary to make small sausages from the dough, which are cut into medium-sized pieces, the width is unprincipled, but the thinner they are, the faster they will cook.

The pieces themselves can be formed into circles, and in the center make a small notch with your finger. Lazy dumplings are boiled until they float, and then served with sour cream or butter.

Juicy with berries

The recipe for making dumplings with cherries is similar to the recipe for dumplings with cottage cheese or potatoes. The dough is kneaded using the same technology, and for the filling you will need any berry, for example, cherries or sweet cherries.

Before cooking, the berries must be washed well, the seeds removed, and then the berries should be put in a bowl and sprinkled with semolina and sugar. After 40 minutes, the berries will give juice, then you can start sculpting. It is necessary to sprinkle the berries with semolina so that the berries do not release juice during cooking, and the dumplings do not lose their shape.

Every housewife has ever wondered how to cook dumplings. Of course, today it is easier to go and buy semi-finished products in the store, cook them at home, and serve them on the table. But homemade dish always better than the store, because a piece of the soul is invested in it. An online women's magazine will tell you how to cook such a wonderful dish as dumplings at home.

Not every professional chef can cook dumplings, because the dish has its own characteristics. But a caring woman is better than any cook, and the whole secret of a successful dish is that it is made exclusively with love. Although, there are a number of tips that many people forget.

The tips for making dumplings are simple, but many simply do not take them into account, and then wonder why such a bad or tasteless dish is obtained. It is enough to follow these recommendations, and your dumplings will be on top.

1. Don't roll too much thin dough. If they are prepared in such a way that the dough should be as thin as possible, then the situation is different with dumplings.
2. The dough should be kneaded in ice water, and preferably away from the stove.
3. To prevent the dough from becoming weathered, cover the excess part with a towel when cooking.
4. Pay attention to the filling. If you want the dish to turn out excellent, then you should make sure that the filling does not release liquid when heated. As a rule, it is because of this liquid that the dumplings spread in the water.
5. But you may ask, what to do with cottage cheese, which will release liquid, or, say, with cherries? Cottage cheese should first be held in boiling water, then squeezed out and mixed with yolks. And the cherries should be rid of the seeds, put in sugar, and drain the juice from them 2-3 times. Now, with such a filling, dumplings will never fall apart.
6. The secret to successful simmering is to simmer in a wide, low saucepan with plenty of water at a moderate boil.

How to make dumpling dough

Such a dish begins with the fact that the dough should be prepared. In the past we have talked about different ways preparation of dough, some of them were simple, while others were complex. But for dumplings, the dough is prepared quickly and simply, so do not worry, there are few difficulties.

1. It is necessary to sift the flour through a sieve, combine with cold water, and add a pinch of salt.
2. Add an egg there and mix well.
3. Let the dough come up a little, knead again, and you can sculpt dumplings.

Here is an easy way to use. But there is another one, the so-called custard method.

1. For 3 cups of flour, take 0.5-0.75 cups of water, 2 eggs and 0.5 teaspoon of salt.
2. Flour should be sifted through a sieve.
3. Half the water should be brought to a boil, and cool slightly.
4. The second, cold half of the water must be mixed with the egg and salt.
5. Hot water should be poured into the flour, and mix well, and, without letting the mixture cool, pour in the egg mixture.
6. Pour in the dough and mix well until smooth.
7. For half an hour, the dough should be left at room temperature, previously covered with a towel.

Now that you know how to make dough for dumplings, you can start learning a few recipes.

Steamed cherry dumplings are considered very popular and tasty, especially children love them. Therefore, you can easily cook them at home.

For cooking you will need:

• Kefir 3.2% – 600ml
• Egg - 1pc
• Salt - 1 tsp
• Soda - ½ tsp
• Wheat flour - 3 tbsp.
• Cherry - 400g

Cooking:

1. Knead the dough in one of the ways that we described above. But in this case, it should stick to your hands a little.
2. Remove pits from cherries and sprinkle with sugar.
3. Roll out the dough so that the thickness is about 2.5-3mm. As a rule, the layer on dumplings should be about 1.5-2mm, but the cherry will give juice, so it's worth making it a little thicker.
4. Make molds for dumplings using a special device, or just a glass.
5. Put a cherry in the center, sprinkle with a little sugar if you like, and close the dumpling.
6. Steam for approximately 10 minutes.

All! Steamed cherry dumplings are ready, you can serve them with homemade drinks, or just with tea. By the way, you can choose absolutely any filling, it does not have to be cherry.

How to cook dumplings in water

If steaming them is easy, then we also want to talk about how to boil dumplings in water, because this method is used much more often. There are several features that allow you to do this.

1. Vareniki should feel free during cooking, so do not cook a lot at a time, there should be plenty of water.
2. Also, do not be afraid to pour a lot of salt, even if these are sweet dumplings, otherwise there will be unleavened dough. Put 1 teaspoon of salt in 3 cups of water.
3. Dumplings should be thrown into boiling water already, and removed with a slotted spoon after they float to the top. As a rule, this dish is cooked for 5-10 minutes, depending on the filling.
4. To prevent dumplings from sticking together, they should be poured with melted butter.

They are served hot on the table, as soon as the dumplings cool down, they lose their taste.

Now you can cook delicious dumplings and feed the whole family. Cook with pleasure, bon appetit!