Original dumplings. Stuffing for dumplings, recipes with potatoes, mushrooms, cottage cheese and cabbage

Vareniki is a unique dish of Slavic cuisine. The recipe for making dumplings is simple and requires a minimum of products: just five ingredients are enough and a delicious dinner for the whole family is on your table. Dumplings are not only a traditional dish for us, but have long become part of the culture. With what love Gogol described in his "Evenings on a Farm near Dikanka" Patsyuk's dinner with dumplings and sour cream! And a funny children's saying-counting about "Eniki-Beniki ate dumplings" is known to every child. Recipes for making dumplings are simply countless! These are 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 a whole culinary encyclopedia so that you can find your recipe for delicious dumplings in all its diversity. After all, this is a truly versatile dish! With meat and potatoes, dumplings are desirable among lovers of hearty dishes, with mushrooms and carrots they are suitable for those who carefully monitor their figure. There is not only a huge number of variations of dumplings, but also ways to sculpt them. A few simple movements that create beautiful braids along the edges, and on your table is no longer an everyday dish, but a gourmet 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 obligatory rules for an ideal dish and is replete with many tricks of its preparation. For example, if the dough breaks during cooking, you should reduce the volume of the filling. And so that after cooking the dumplings do not stick together, you need to sprinkle them with oil and shake to evenly cover with fat. In our collections you will find both 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 has been erected to the dumpling. This simple and easy-to-prepare dish contains a lot of wonderful culinary finds. Take at least the dough: on water it will turn out elastic and thin, on yogurt - airy and soft. Our site contains useful tips for making dumplings, recipes for dumplings with photos from chefs and unusual ways to serve this dish. With all the variety of fillings, the most popular are dumplings with potatoes, with cottage cheese and berries. Due to their simplicity, dumplings have become a popular dish. And we have collected family recipes for making dumplings from star houses. The uniqueness of this dish is both in the simplicity of dumpling recipes, and at the same time, unlimited cooking possibilities: hundreds of variations of fillings, various modeling methods, various sauces and additions, and many cooking methods. Vareniki themselves say that boiling is the most common cooking method. But they are delicious and baked in a pot, and fried, and steamed. Dumplings are appropriate on the table at any time of the year! In summer with juicy berry filling, in autumn with mushrooms and coniferous smell of the forest, in winter with meat and potatoes with cracklings, and in spring with juicy fresh herbs.

On water, milk, curdled milk, mineral water, with fruits, cottage cheese, potatoes or vegetables - the number of recipes for this Ukrainian dish is measured in hundreds. How and with what it is better to cook dumplings, you can figure it out only by trying to make all the basic options.

Classic recipe for dumplings

Time: 45 minutes.
Difficulty: medium.

The traditional dough recipe involves the use of only 3 components. It is advisable to take ice water: put it in the freezer for 10-15 minutes before starting work with dumplings.

Ingredients:

premium flour - 2 cups with a slide;
ice water - a glass;
salt - 1/2 tsp;
cottage cheese 9% - 500 g;
powdered sugar - 2 tbsp. l.

Cooking method:

Sift the flour with a slide twice, add a pinch of salt.
Pour in ice water. Knead the dough with your hands for about 7 minutes so that it turns out not too elastic, but elastic.
Wrap the workpiece with a film, set aside for a quarter of an hour.
Scroll the cottage cheese in a blender until smooth along with powdered sugar.
Roll out the dough thinly, cut circles with a glass.
Put the filling in the center (a teaspoon with a slide).
Bring the edges together, wrap with a pigtail.
Semi-finished products can be frozen in a tray, laid out in an even layer, or thrown into boiling water (a large pot is needed) and boiled over high heat until they float.

With kefir dough

Time: 2 hours.
Number of servings: for 4 persons.
Difficulty: medium.

According to this recipe, the dough is fresh, suitable for dumplings with vegetables. Below is a variant with fried cabbage, but stewed or sauerkraut is also suitable. For more satiety, add potatoes if desired.

Ingredients:

kefir - 2 cups;
flour - 750 g;
egg - 1 pc.;
soda - a pinch;
salt - 1 tsp;
white cabbage - 400 g;
carrots - 140 g;
small onion - 1 pc.;
vegetable oil.

Cooking method:

Rinse the cabbage, finely chop.
Pour it in a frying pan with water, simmer for half an hour under a lid over medium heat.
Extinguish the soda with kefir, add the egg.
Add flour and salt sifted together. Knead a soft dough, leave in cling film for an hour.
Finely grate the carrots and onions and, when all the liquid has boiled away, add to the cabbage.
Fry vegetables in vegetable oil, cool.
From the thinly rolled dough, cut out large circles, put the cabbage mass in the center, bring together and wrap the edges.
The preparation of dumplings according to this recipe is standard: throw into a saucepan, cook until they float. It is recommended to serve with sour cream.

Recipe for lazy cottage cheese dumplings

Time: 30 minutes.
Number of servings: for 3 persons.
Difficulty: easy.

The easiest recipe for breakfast dumplings is the one where dough and filling are combined. Cottage cheese for such a dish is better to take grained, with a fat content of 9-18%, so that its structure is preserved.

Ingredients:

cottage cheese - 550 g;
egg - 1 pc.;
flour - 160 g;
vanilla sugar - 1 tsp;
powdered sugar - 2 tbsp. l.;
dried apricots or raisins - 2 tbsp. l.

Cooking method:

Dried fruits pour boiling water for a quarter of an hour. If you want unsweetened dumplings, instead of dried fruits, add a bunch of greens, and replace all the sugar with a teaspoon of salt.
Put cottage cheese with an egg in a blender, twist at maximum speed for 30 seconds.
Add all dry ingredients, mix.
Rinse dried fruits, squeeze, add to the curd mass. To make dumplings airy, it should stick a little to the palms.
Roll a thick sausage with your hands, flatten slightly on top. Cut it into slices 1.5-2 cm thick, placing the knife diagonally.
Throw them into boiling water (a saucepan with a volume of 2 liters or more), stir during cooking. Catch when they float.

With mineral water test

Time: 1 hour.
Number of servings: for 5 persons.
Difficulty: medium.

The basis for dumplings, made according to this recipe, is also used for making dumplings. It is bland, so it is ideal for any savory fillings - from ricotta with greens to potatoes with bacon, as in Lithuanian cuisine.

Ingredients:

carbonated mineral water - 190 ml;
egg yolks - 2 pcs.;
flour - 600 g;
salt - 1 tsp;
vegetable oil - 4 tbsp. l.;
potatoes - 400 g;
onion - 100 g;
smoked lard - 50 g.

Cooking method:

Sift dry ingredients into a large bowl.
Add yolks, mineral water and oil.
Knead the dough by hand until it stops sticking to your hands. Cover with a towel and let it rest for half an hour.
Roll out thinly (if everything is done according to the recipe, there will be no gaps at any thickness), cut out round blanks.
Finely grate peeled potatoes, squeeze.
Cut into small pieces of fat, fry. Add chopped onion.
Mix the roast with potatoes, stuff dumplings with this mass.
Bring semi-finished products to readiness in slightly boiling water under a lid, at medium power, a quarter of an hour.
If desired, ready-made dumplings can be browned in butter.

milk recipe

Time: 50 minutes.
Number of servings: for 3 persons.
Difficulty: medium.

The recipe for making dumplings in milk with ricotta and spinach will appeal to lovers of savory dishes. Instead of spinach, you can use dill or parsley, just take them 2 times less, or pumpkin.

Ingredients:

egg - 1 pc.;
milk - half a glass;
flour - 400 g;
salt - 1 tsp;
ricotta - 400 g;
frozen spinach - 300 g.

Cooking method:

Boil the spinach under the lid for 10 minutes, the power of the burner is medium. Put the greens in a colander to drain excess liquid.
Stir the egg with milk, add dry ingredients, knead with your hands a dense base for dumplings. Wrap the workpiece with a film and let it rest for half an hour.
Salt the ricotta, add the hand-pressed and finely chopped spinach. Mix.
Roll out the dough thinly, cut out circles, place the filling in the center.
Connect the edges, wrap with a pigtail.
Boil semi-finished products according to the classic recipe, throwing them into boiling water and waiting for them to float.

Vareniki with fruit

Time: 1 hour 15 minutes.
Servings: 3 persons.
Difficulty: medium.

With fruit filling, you can cook dumplings according to any recipe, but it is important to observe 2 points. It is not necessary to roll out the blanks very thinly, and it is better to add starch to very juicy fruits, which will absorb excess juice.

Ingredients:

flour - 350 g;
egg - 1 pc.;
boiling water - 1 cup;
salt - 1 tsp;
green apples - 300 g;
granulated sugar - 3 tbsp. l.;
starch - 1 tsp;
cinnamon - 1 tsp

Cooking method:

Pour boiled water and vegetable oil into the sifted flour.
Quickly mix everything with a spatula, salt, add the egg.
Leave the choux pastry to lie down for an hour.
Peel and grate the apples on a coarse grater, sprinkle with sugar, leave for half an hour.
Squeeze out the apple mass, mix with the remaining dry products.
Roll out the base for dumplings so that the layer does not shine through. Cut out round blanks.
Put the apple filling in the center, combine the edges, clamp with the tines of a fork.
Cook dumplings in boiling water for 5 minutes.

With cherry filling

Time: 30 minutes.
Number of servings: for 2 persons.
Difficulty: medium.

The recipe is designed to work with frozen cherries, but you can cook dumplings with fresh berries. To do this, cutting it into halves, you need to remove the bone and also slightly squeeze it with your hands.

Ingredients:

flour - 250 g;
room temperature water - half a glass;
egg - 1 pc.;
vegetable oil - 1 tbsp. l.;
frozen cherries - 300 g;
starch - 1 tbsp. l.;
powdered sugar - 2 tbsp. l.

Cooking method:

Pour the cherries into a glass pan, send to the microwave on the "defrost" mode.
Dilute the egg with water, pour into a hill of flour sifted with salt.
Introduce vegetable oil, knead everything with your hands until a smooth ball is obtained.
Roll out the blank into a thin layer, cut out circles with a diameter of 10-12 cm.
Squeeze the thawed cherries with your hands, mix with powdered sugar and starch, put a portion of the filling in the center of each blank.
With dry hands, combine the edges, press firmly with the tines of a fork.
Dip dumplings in boiling water, wait until they rise to the top and serve.

Video

Vareniki is an amazing dish that can be both a hearty snack and a light dessert. It all depends on what's inside!

Spicy, salty, dietary, sweet, sour - the filling for dumplings can be different in taste, composition, recipe and cooking method. We offer you a selection of the best options, with the help of which you can delight your loved ones with delicious lunches and dinners all year long and never repeat yourself! Feel free to add your favorite ingredients, improvisation is welcome!

Hearty dumplings with potatoes for every taste

This publication is devoted only to recipes for fillings for dumplings, if you do not know how to prepare the dough, then we recommend that you pay attention to it, it does not stick to your hands and does not require long kneading.

Classic recipes with potatoes

Potatoes can be used raw or pre-cooked. Raw potato dumplings should be boiled for about 7-15 minutes, depending on the size and degree of chopping of the vegetable. With boiled - a couple of minutes after surfacing, until the dough is ready.

Grate raw potatoes on a coarse grater, squeeze out the resulting juice, season with spices, salt, add chopped onions at the rate of one small onion for three potatoes. Serve with butter.
Finely chop or grate raw potatoes on a coarse grater, cut the onion into cubes. Grate salted fat. Sprinkle with pepper, herbs, salt is not worth it if the fat is noticeably salty.
Grind raw potatoes on a grater, salt, let stand, squeeze out the mass and combine with softened butter (for 6 potatoes - 50 g of butter).
Boil potatoes, fry onions in vegetable or butter, mash potatoes with frying, as for mashed potatoes. Season with herbs and spices to taste.
Make a puree in butter, beat in an egg. Add green onions stewed in butter, fresh herbs, red bell pepper (dry wig) to the filling for dumplings with potatoes.
Boil potatoes in uniforms, cut into small cubes, as for a salad, season with dry adjika or other spices, green onions, herbs, stir. You can add a little vegetable oil.

Combined fillings based on mashed potatoes

If you add potatoes with other ingredients, you get a hearty hot appetizer that can be served with sauce or sour cream.

Prepare 250 g of mashed potatoes, stir in one lightly beaten egg and a tablespoon of butter. Put in mashed potatoes 250 g of cream cheese. Salt and pepper to your taste. Fans of fried onions can fry the onion in butter or lard.
Fry 200 g of fresh champignons in vegetable oil for about 10 minutes. Boil 600 g of potatoes in uniforms, peel and mash. Stir in mushrooms. If desired, you can add fried onions to this potato filling for dumplings, but not much so as not to interrupt the mushroom taste and aroma.

Boil the liver (150 g), boil potatoes (4 pieces), fry onions (2 pieces). Prepare mashed potatoes, chop the liver in a meat grinder, mix everything. A very hearty and tasty dish.
Prepare thick mashed potatoes with herbs and green onions. Carefully put the potato filling on the dumpling, and put a whole raw yolk on top (it is better to take small eggs), pinch the edges and cook in a double boiler. In extreme cases - immediately dip in boiling water.
In 300 g of cooled mashed potatoes, add green onions stewed in butter and 250 g of cottage cheese. It is recommended to serve dumplings with such a filling with onions fried with smoked brisket straws.
Boil 400 g of potatoes and mash them, add a full spoon of cottage cheese and 100 g of chopped olives to the filling.
Boil the frozen vegetable mixture with beans, cool and chop especially large pieces, fry the onion, add boiled vegetables to it and stew a little. Prepare mashed potatoes and combine everything into one mass.

Curd ideas - from savory to sweet

You can talk for a long time about how to make the filling of cottage cheese for dumplings - here are sweet, salty, and spicy tastes. The general rule is to take only natural cottage cheese, if it is wet, put it in gauze and let it drain.

For a savory curd filling, mix 500 g of good cottage cheese with one egg. If desired - salt, pepper, season with herbs.
Mix 400 g of cottage cheese with chopped herbs (a bunch of dill, parsley, green onions), a clove of garlic, pepper, salt.
Mash 500 g of cottage cheese with 300 g of chopped wild garlic, three tablespoons of soft butter, salt, pepper, nutmeg.
For a sweet filling for cottage cheese dumplings, prepare a mass of 500 g of cottage cheese, one egg, a tablespoon of softened butter, two tablespoons of sugar. Vanilla is good for this recipe.
Boil 200 g of prunes in half a glass of water (15 minutes), add a tablespoon of sugar (optional), cool and grind with a blender. Combine the fruit mass with 200 g of cottage cheese.

Delicious dumplings are made with a filling of curd cheeses - suluguni, Adyghe, feta cheese. Cheeses go well with herbs, spices, fresh peppers.

Fresh and sauerkraut in different variations

Cabbage dumplings are a classic; fresh and stewed are used as fillings.

Chop half a kilogram of fresh cabbage, grate one carrot, cut the onion into cubes. Fry the onion in vegetable oil, put the cabbage with carrots and simmer until tender, adding salt and spices.
The simple filling for dumplings with cabbage prepared according to the recipe above can be ennobled if you use fried mushrooms - champignons or oyster mushrooms.
Boil 200 g of cabbage and 200 g of porcini mushrooms in salted water, cool and cut into cubes. Fry the onion and carrot in vegetable oil, mix and salt.
Squeeze out the brine from 600 g of sauerkraut, if it is very sour, rinse. Fry the cabbage in vegetable oil until golden brown, fry the onion separately, hard boil two eggs and cut them into cubes. 150 g smoked sausage cut into thin strips. Mix everything.
Heat a frying pan with vegetable oil, lightly brown one onion on it, then 200 g of sauerkraut and simmer for 30-40 minutes under a closed lid on low heat. Cool and add 100 raw minced pork to the mass, season with spices.
Rinse and soak 200 g of pitted prunes, cut into small pieces. Squeeze 500 g of sauerkraut from the brine. In a deep frying pan, heat the oil, place the cabbage with prunes there and simmer for 35 minutes until soft.

Gourmet Mushroom Dumplings

Recipes for fillings for dumplings with mushrooms are not difficult, you can take oyster mushrooms, champignons or other fresh mushrooms available to you as a basis. If you choose forest mushrooms, then be sure to pre-cook them as much as the species requires.

Fry 200 g of fresh champignons and one onion. 60 g hard cheese cut into small cubes. Grind cheese and onion with mushrooms in a blender. Use the resulting puree for the filling.
Fry two onions and 400 g of fresh champignons, pour a jar of canned white beans and fresh herbs to the cooled mass.
Boil 100 g of barley groats (it is convenient to take a portion bag), fry two chopped onions, add 500 g of champignons and bring to readiness. Combine with porridge.
Fry two onions and 300 g finely chopped oyster mushrooms in vegetable oil. You can add a little soy sauce and herbs. Serve well with fried onions and pickles.
Fry the onion and half a kilogram of champignons, cool and chop in a blender. Dry 100 g of walnut kernels in a dry frying pan, chop them, add to the mushroom mass. Spoil 300 g of goat cheese on a grater (you can take another, for example, suluguni or Adygei), combine everything, salt, season with thyme and pepper.

Bright pumpkin and other vegetables

Vegetable filling for dumplings is bright and healthy, it is perfect for fasting if you cook unleavened dough without eggs.

Bake 400 g of pumpkin pulp in the oven, chop the cooled pieces with a fork, sweeten with two tablespoons of honey, add the zest of one orange, 100 g of raisins and a spoonful of cinnamon. Mix everything thoroughly. If you like pumpkin, we also recommend simple and tasty.
Fry two onions, then dip two grated zucchini, a clove of minced garlic into the pan. Roast and remove from heat. Salt, pepper, chop some basil and thyme. Combine the cooled mass with 200 g of feta, cut into small cubes.
Boil or bake two beets, cool and grate on a coarse grater. Cut onion (1 pc.) into cubes and fry in vegetable oil, add beets here, and stew everything for a couple of minutes over low heat. Pepper, salt, let cool.
Cut hard tomatoes into cubes, mix with your favorite herbs and spices. Quickly make and cook unusual summer dumplings.
Cut the zucchini into rings and boil for 5 minutes. Turn the cooled vegetables into puree using a blender, add herbs and spices. If you do not want a diet filling, fry the onion.

Meat fillings - an alternative to dumplings

Perhaps the most satisfying and delicious fillings for dumplings are meat, just do not confuse them with dumplings. It's a completely different story!

Pass half a kilogram of lean boiled meat through a meat grinder, fry two onions, mix everything, salt, season with spices. Such dumplings are best made small. They can be served with spicy and spicy sauces.
Boil 300 beef in boiling salted and peppered water along with one carrot and one onion. Cool and pass in a meat grinder, also chop a fresh onion. Mix, if necessary, add more spices. Be sure to mix ketchup and dry adjika into the dough for such dumplings.
Boil the turkey - you can use any parts, cool, mince, add the fried onion and cooled barley porridge. Proportions - according to the budget. You can cook in the remaining broth.
Boil 700 g of chicken fillet in salted water. Cut into small cubes and fry 200 g of champignons and two large onions over low heat, add cubes of the cooled fillet here. Pour in a little broth, simmer so that it evaporates, cool, chop the greens. Serve with fried onions.
Brown the onion in vegetable oil, add finely chopped chicken liver to the pan and bring to readiness - the liver cooks very quickly. You can grind the filling in a blender or cook dumplings immediately after the mass has cooled.

Vareniki with berries - the easiest and most useful

Berry and fruit fillings for dumplings are attractive because they contain a minimum of calories, if you do not add sugar and prepare lean dough, then such a dish will not affect your waist and hips. For cooking, you can use both fresh and frozen berries and fruits.

If the berries have a stone, then it is strongly recommended to remove it using special tools. Large fruits need to be cut into pieces, and if the fruit has a thick skin, then it is better to peel it. Juicy berries after removing the seeds and grinding should be left to stack the juice. This juice can be poured over ready-made dumplings when serving.

Suitable for filling:

fresh and frozen cherries;
red and black currants;
Strawberry;
raspberry;
blueberry;
peeled apples (delicious with sugar and cinnamon);
peaches and apricots (cut into pieces);
blackberry;
oranges;
bananas;
gooseberry.

In principle, you can use almost any fruit and berries, the taste of which does not deteriorate during cooking. If in doubt, boil one berry and see what happens to it. If the berries are sour, add a little sugar to each dumpling. Some prefer to mix the berries with sugar beforehand, but more juice is wasted this way.

Fruit and berry dumplings are served with syrups, sour cream whipped with sugar, or whipped cream. Some housewives sprinkle the still hot dumplings with sugar or sprinkle them with sugar syrup.

Original sweet recipes for desserts

If you like to experiment in the kitchen, try the unbeaten sweet fillings for dumplings made from various products.

Take pitted prunes, rinse it and pour it over, after 40 minutes put it in a colander, let the remaining liquid drain, dry it with a napkin and chop the dried fruits with a knife.
Rinse 200 g of poppy seeds under running water and boil it in a glass of milk. Pass the resulting mass three times through a meat grinder and add one and a half teaspoons of softened butter, a tablespoon of chopped and toasted walnuts, the same amount of candied fruits, a tablespoon of honey and one lightly beaten egg. Serve ready-made Christmas poppy seed dumplings with sweet orange sauce.
Grate 300 g of almonds on a coarse grater, add two tablespoons of honey and lemon juice each. Pour 15 pieces of dried apricots with boiling water, drain the water after 5 minutes, rinse, remove excess moisture and mash in a blender. Combine with almonds.

A healthy filling for dumplings can be made from rhubarb - wash and peel 15 rhubarb roots, cut into small cubes. Sugar is placed just before sculpting so that a lot of juice does not stand out. Best served with sour cream.

Of course, this collection does not contain all the options for possible recipes, but after trying them in practice, you will see that there is nothing complicated in preparing this universal favorite dish. Soon you will learn how to come up with your signature snacks and hopefully share them with us in the comments.

Greetings to all guests!

Do you want to learn how to cook dumplings? There is nothing easier! I have an excellent recipe for cabbage dumplings for you, but not simple, but from choux pastry! Intrigued? Then let's move on!

Vareniki is a traditional Ukrainian national dish. There are many fillings, both savory 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 making dough for dumplings: thin - on water, with the addition of eggs and salt, lush - on 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 on custard dough. Quite an interesting recipe in my opinion. 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 cup

Of the kitchen utensils, we need a deep bowl, a fork, a rolling pin, a cutting board, a glass.

HOW TO PREPARE 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 the vegetable oil into it.

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 is gathered into a ball, we begin to gently knead it with our hands (do not forget that it will be hot).

We knead until we take away all the flour. Thus, we will make soft choux pastry for the cabbage dumplings recipe.

Set it aside and let it cool down. Let's start preparing the filling ourselves. Finely chop the cabbage. We clean the onion and cut it like for frying. Remove the top layer from the carrot and rub it on a coarse grater.

Then add chopped cabbage, add salt and mix everything. Simmer over low heat covered for about 5-7 minutes. Add tomato to taste and sprinkle with a teaspoon of sugar. Mix everything, bring to the desired taste. The filling for the recipe for dumplings with cabbage is ready!

Pour it into a bowl and let cool.

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

Then, using a glass, cut out circles. From scraps we form a pancake again and repeat everything. For each circle lay out the filling (about 1 teaspoon). We connect the opposite ends and pinch in the shape of a crescent.

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

In parallel, we make a frying consisting of vegetable oil and onions. We take out ready-made dumplings with cabbage with a slotted spoon and fill with onion frying. Can be served with sour cream.

Now in your culinary piggy bank there is a recipe for how to cook tender and delicious choux pastry dumplings. You can check!

With love for you, Lyudmila.

Vareniki are universal. Perhaps there is no person who would not like this dish. It looks very appetizing, and you can experiment endlessly with the filling. Potatoes, mushrooms, cabbage, cottage cheese, berries - there are really a lot of possible options.

KitchenMag loves dumplings. This is a win-win dish: it is simple, tasty and does not require a long cooking time. We share the secrets of perfect homemade dumplings and cool recipes for any occasion.

Use the freshest ingredients

Half the success in making delicious dumplings is a delicious dough. To make it of high quality, it is necessary to use only the freshest ingredients. Then the dough will turn out exactly as it should be, and the dumplings will be tender, appetizing and very tasty.

The dough recipe for dumplings is as simple as possible. You will need flour, some water, vegetable oil and eggs (however, you can do without them). The fewer ingredients you add, the better. But the more important is their quality. And flour, and water, and vegetable oil should not be mediocre, but really very high quality.

If you are going to cook dumplings stuffed with cottage cheese or berries, then it makes sense to also add a little butter or sour cream. The consistency of the dough will become more suitable for the sweet taste.

Knead the dough all the way

The correct dough for dumplings is an elastic mass. From such a dough it is easy to mold a dumpling of the desired shape and at the same time not tear it. In order for the dough to turn out just like that, you need to follow a few important rules.

Knead the dough at room temperature. The water for the dough should be ice cold. If you do not add eggs to the list of ingredients, then we recommend choosing durum wheat flour. By the way, the flour must be sifted without fail. It will be saturated with oxygen, and as a result the dough will turn out to be tender, airy and insanely tasty.

Knead the dough for at least 10 minutes. In the process, you can stretch and fold it in every possible way. This will allow the gluten to develop better, which will make the dough elastic. After the dough should be rolled into a ball, covered with a damp towel and left to rest for about 30 minutes.

As a result, you should get a moderately soft dough. It shouldn't stick to your hands. But still, do not forget to sprinkle the dough with a little flour.

Sculpt carefully

In the preparation of dumplings, modeling is indispensable. Roll out the dough well first. It should be moderately thin and even. Then, using a glass or a special form, cut out circles from the dough. These will be our future dumplings.

Place a small amount of filling in the center of each circle. Then fold the dough in half and pinch the edges. Be sure to brush them with a little water or egg white. Since the dough is usually thinner at the edges, this part boils much faster. A simple life hack will help prevent this.

Cook dumplings properly

A large wide saucepan is ideal for boiling dumplings. Dumplings should be sent to it only when the water boils. Don't forget to add some salt first and stir the water well.

Dropping the dumplings into the saucepan, turn the heat down to medium. Gently stir the dumplings with a spatula so that they do not stick together. On average, the process of preparing your favorite dish takes 3-4 minutes. Ready dumplings, as a rule, float to the surface on their own, but it is better to keep an eye on them. Suddenly the dish will start to boil, and you will not have time to control the situation.

Experiment with the filling

Vareniki is a dish during the preparation of which you can show maximum imagination and use all your imagination. They are created for gastronomic experiments. And it's mostly about stuffing.

There are 2 main types of filling for dumplings: sweet and savory. In the first case, everything is as simple and clear as possible. Cottage cheese, berries, a mix of cottage cheese or berries can act as a filling for dumplings. These dumplings can be served with sour cream or jam.