How to cook dumplings: recipe for dough and fillings and interesting tips from the chef. Recipes What are dumplings made from?

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

The most difficult thing in the process of making dumplings is kneading the dough. It is how correctly the dough for dumplings is prepared that determines whether they will be easy to sculpt and whether the finished dish will not crumble when cooked.

It is considered classic because it is suitable for preparing a wide variety of dumplings, regardless of the chosen filling. It consists of simple ingredients, and the cooking process itself does not take much time.

Required ingredients:

• 1 egg;
• about 2 cups flour (depending on its quality, it may take a little less or more);
• 50 ml water;
• salt.

Cooking process:

1. It is important that the water used for mixing is at room temperature. Hot or ice water cannot be used, as the consistency of the dough will be unacceptable.
2. Flour must be sifted through a sieve. Thanks to this procedure, it is saturated with oxygen. As a result, the dough will be fluffy and soft.
3. Make a funnel in the flour on top, into which add a little beaten egg with salt. Start kneading the dough.
4. Gradually, pour water here in small portions, continuing kneading.
5. Knead until it reaches a homogeneous consistency and is not sticky.
6. Cover the kneaded dough with film or a damp towel. Leave for about half an hour - an hour.

Cooking with kefir

If you want to get a tastier and fluffier dough, you can replace the water with kefir. In this way, dumplings are prepared with both salty and sweet fillings.

Required Products:

• 250 ml of kefir (its fat content can be any);
• 3 cups premium flour;
• a pinch of baking soda;
• salt.

Cooking process:

1. Before you start kneading, you need to sift the flour several times.
2. Mix it with salt and make a small funnel at the top.
3. Pour in kefir and soda in small portions.
4. Knead until smooth.
5. Before starting the process, the dough needs to stand for some time (30-60 minutes). To do this, cover the container in which it is located with film or a towel.

Yeast dough

Usually unleavened dough is used for dumplings. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. This dough for dumplings with cherries or other berries turns out very fluffy. It is recommended to steam the dish.

Required Products:

• 500 ml kefir (you can use kefir of any fat content);
• about 600 g of baking flour;
• 10 g yeast;
• a tablespoon of granulated sugar;
• a pinch of salt;
• half a teaspoon of soda (no need to extinguish).

Cooking process:

1. Kefir needs to be warmed up a little (to about 35-40 degrees, not higher).
2. Stir warm kefir with salt, sugar and yeast (you can use not only fresh, but also dry). Add soda. After the mixture is mixed, it should be allowed to brew for 20 minutes.
3. Gradually, taking small portions, add flour here, kneading everything with your hands. When the mixture stops sticking to your hands, cover it with a towel and place it in a warm place for 30-40 minutes to allow it to rise.
4. Kefir for this recipe can be replaced with yogurt, natural yogurt or sour milk.

Cooking with mineral water

Another universal recipe for dough for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, and is not damaged during modeling or cooking.

Required composition:

• a glass of mineral water (it is better to use slightly carbonated water);
• 1 egg;
• about 4 cups of flour (the exact amount depends on the quality of the flour);
• 50 ml of high-quality refined oil;
• a little salt and granulated sugar.

Cooking process:

1. Sift the flour several times using a sieve, placing it in a deep container.
2. Mix with granulated sugar and a pinch of salt.
3. Make a well where you add the egg (lightly beaten) and vegetable oil. Mix.
4. Add water little by little and knead until smooth.
5. If necessary, you need to add flour.
6. After kneading, set the dough aside for a short time to rest at room temperature. After about half an hour, you can begin to shape the finished products.

Choux pastry

The dough has this name because boiling water is used to knead it. Choux pastry is used for making not only dumplings. It makes excellent dumplings and noodles. Dumplings with potatoes or mushrooms would be ideal for this recipe.

Required Products:

• 1 glass of boiling water;
• 400 g flour;
• 50 ml refined sunflower oil;
• a little salt.

Cooking process:

1. First you need to boil water and pour it into a deep bowl.
2. Add oil here (it is important that it is refined), salt and half of the flour sifted in advance.
3. Using a whisk, mixer or just a fork, knead all ingredients until smooth.
4. Add the rest of the flour here in small portions. If after this the dough turns out to be tight, you need to wrap it in film or put it in a bag for half an hour. This trick will help make it soft.
5. If the dough is immediately soft and elastic, you can begin to form the dumplings.

With added starch

If you add starch while preparing dumplings, the dough will be elastic and will not tear when shaping the product.

Required Products:

• half a glass of cold water;
• half a glass of potato starch;
• 1 cup flour (depending on its quality, it may take a little more or less);
• 1 tablespoon refined sunflower oil;
• salt.

Cooking process:

1. Pre-sieve the flour, mixing with salt and potato starch.
2. Make a small funnel on top and add liquid ingredients (water and oil).
3. Knead all the ingredients until elastic and wrap in film to let the dough rest for about 30 minutes.

Dough on water

Such dumplings can be prepared during Lent, since they do not contain eggs or dairy (fermented milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling water. The optimal temperature is 70-80 degrees.

Required Products:

• 1 glass of water;
• 600-700 g flour (depending on its quality);
• salt.

Cooking process:

1. Heat the water by dissolving salt in it.
2. Place the sifted flour in a deep bowl.
3. Make a small funnel on top and pour water into it in small parts. In this case, you need to constantly stir.
4. As soon as the mass becomes homogeneous, cover the bowl with film and leave for half an hour.
5. After half an hour, knead the mixture well again and the dough becomes ready to form into products.

With milk

The dough prepared with milk will be very elastic and at the same time tender.

Required Products:

• 250 ml warm milk;
• 3-4 cups flour (depending on its quality);
• 1 egg;
• 100 ml water (slightly warmed);
• 1 tablespoon sunflower oil;
• salt and sugar.

Cooking process:

1. Mix a small part of the flour (about ¼ part) with sugar and salt, making a well.
2. Pour milk here and stir until smooth.
3. Add a slightly beaten egg and mix thoroughly.
4. Add the remaining liquid ingredients (water and oil), stirring until smooth.
5. Add flour a little at a time, knead until the dough is elastic and strong, but does not stick.
6. Leave it wrapped in film for 30 minutes and start sculpting the products.

Kneading in a bread machine

Those who have a bread machine at home can make the task much easier and prepare dough for dumplings with its help.

Required Products:

• table egg;
• 400 ml warm water (not hot);
• 900 g of premium flour;
• 1 tablespoon sunflower oil.
• salt to taste.

Cooking process:

1. Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
2. Add salt and break the egg.
3. Carefully pour in the pre-sifted flour.
4. Close the lid and turn on the bread maker in the “Dough” mode.
5. On average, this process takes 90 minutes, although the time may vary depending on the model of the device.
6. After the signal, you can take out the dough and make dumplings.

The most popular of them are:

1. Mashed potatoes with fried onions and ground black pepper.
2. Stewed cabbage with carrots and tomato paste.
3. Stewed sauerkraut.
4. Raw potatoes grated with spices.
5. Mashed potatoes with fried mushrooms.
6. Mashed potatoes with boiled and chopped liver.
7. Boiled meat, twisted through a meat grinder with fried onions.
8. Unsweetened cottage cheese with raw egg.
9. Sweet curd mass or cottage cheese with sugar and raw egg.
10. Berries with sugar (strawberries, wild strawberries, cherries, currants, etc.).
11. Apples with sugar and cinnamon.

Secrets of making dumplings

To make the finished dish the most delicious, you need to follow some rules when preparing the dough:

1. To prepare dumplings with a salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough with water or choux pastry.
2. Dough made with kefir or yeast will go better with sweet berry fillings.
3. To make it elastic and not start to tear during the formation of dumplings or when cooking them, you can add a little vegetable oil when kneading.
4. You need to knead for a long time (at least 10 minutes) and thoroughly. To do this, the dough is stretched and folded.
5. After kneading, it should rest well. To do this, cover it with cling film or place it in a bag and leave it at room temperature for 30-60 minutes.

Dumplings with salty fillings (potatoes, cabbage) are cooked for 5 minutes. The sweet ones are removed immediately after the water in the pan boils and the dumplings themselves rise to the surface.

Unfortunately, not everyone knows the recipe for how to make dumplings.

What can bring together people of several generations with different interests and hobbies at one table? Naturally, eating. After all, it is at breakfast or dinner that you meet your loved ones. However, in order to eat something, you must first cook it. We invite you to gather in the kitchen and organize a dumpling-making competition.

Everyone to the kitchen!

It's the weekend. You can relax and chat with loved ones. But the children surf the Internet, the husband reads a book. Is this a familiar picture? Invite your family to make dumplings, stop sitting in front of the TV! But not lazy ones, but real ones, made from unleavened dough with berry, potato or other filling.

You only need to take three steps: knead the dough, prepare the filling, and then wrap it in “circles” or “squares.” By following our recommendations, you will turn cooking into a fun family activity!

Preparing dough for dumplings: master class

Not everyone knows how to make dough for dumplings, but it is easier than it seems.

For 1 kg of dough:

3 cups wheat flour (or a mixture of different types of flour);

100 ml water (or milk);

10 g sugar.

In a bowl or any bowl, beat 2 eggs. Pour the flour into a mound and make a small depression in the center. Pour water (milk), eggs into it, add salt, sugar and knead. You should have an elastic dough; if it is too soft, add more flour. Cover the resulting dough with a napkin and leave for 40-60 minutes.

The dough for dumplings is prepared in the same way as for dumplings, adding water, eggs, salt and sugar to wheat flour. If you are making them with a sweet filling, replace the water with milk - then the dough will be in better harmony with the taste of berries or cottage cheese. For lovers of culinary experiments, we recommend mixing regular flour with buckwheat or corn flour - this will give the dish a new original taste and flavor.

Facts about dumplings

1. As they say on TV, dumplings have a controversial history. According to one version, they migrated to Ukraine from distant China and became an integral element of national Ukrainian cuisine. According to another version, this dish was brought to Little Russia by the Turks, where the Turkish version of its name - “dyushvara” - was gradually replaced by the simpler “varaniki”, and then by the familiar “dumplings”.

2. In the south of Ukraine, dumplings are most often eaten cold with jelly, and in the north of the country - hot, generously pouring them with rich homemade sour cream or melted butter.

3. For the old New Year, Ukrainians make “dumplings with surprises”, adding various small things (for example, buttons, coins) to the filling - objects with a certain meaning. Did you get a dumpling with a coin? Perhaps this means a salary increase. Was there a ring inside? There's no guesswork here - expect a marriage proposal soon.

4. According to a survey conducted by one large research holding, 37% of Russians of all ages eat dumplings: 15% for dinner, 12% for lunch, 8% for breakfast, and only 2% for an afternoon snack.

ADVICE! Before frying honey mushrooms or chanterelles for filling, boil them for 10-15 minutes. Instead of fresh mushrooms, you can use dried ones, after soaking them in warm water (this was said in some recipe on TV).

As soon as you have sent the dough to rest, start preparing the filling. Our advice: prepare several options at once: from potatoes and mushrooms - for adults, from berries and cottage cheese - for children. And it’s not just a matter of taste preferences: mushrooms are difficult for our body to digest, so nutritionists do not recommend consuming them for children and people with gastrointestinal diseases.

To begin, distribute responsibilities: instruct children to prepare 500 grams of sweet (berry or curd) filling, and adults - 500 grams of hearty (potato-mushroom or potato). And join any of the groups yourself.

Berry filling (for 500 g dough):

450 g of any berries (frozen can be used)

30 g cane sugar

10 g vanilla sugar

mint leaves, cinnamon - to taste

optional 10 g starch

Wash the fresh berries (remove the seeds if necessary), place them in a saucepan, add cane and vanilla sugar and add a little cinnamon if desired. If you want the filling to be thicker, add starch to it.

Curd filling (for 500 g dough):

400 g cottage cheese (9-18% fat)

50 g sugar

10 g vanilla sugar

dried fruits - to taste

Place the cottage cheese in a large plate, add the egg, 2 types of sugar and stir until smooth. You can add dried fruits to taste (raisins or prunes cut into small pieces).

Potato-mushroom or potato filling (for 500 g of dough):

250 g young boiled potatoes (450 g for potato filling)

200g finely chopped fresh (or frozen) champignons or wild mushrooms

50 g finely chopped onions (for potato and mushroom filling)

10 g finely chopped greens (parsley, dill)

25 g butter

25 g cream

salt, pepper - to taste

Dumplings: master class from the chef

NIKOLAI IVANOV, chef of the Mama Russia and Siberian Crown restaurants:

“Vareniki are loved by both children and adults, so they should be prepared by the whole family. Firstly, it unites, and secondly, with the help of adults, children can invent original fillings. For example, you can add natural syrups from rose hips and various berries to the curd filling (then the curd will turn a bright color), dried fruits or candied fruits.

If you make more dumplings than you can handle at once, freeze them. To do this, place the dumplings with a small amount of flour directly on the board in the freezer, and then transfer them to a special bag for storing food.”

Fry finely chopped mushrooms and onions in butter for 5-10 minutes (if you are preparing potato filling, skip this step).

Peel the potatoes, place in a large plate and mash using a wooden pestle (or spoon). Add mushrooms fried with onions to the mashed potatoes (if you are preparing potato filling, skip this step), add cream, herbs, and salt and pepper to taste.

How to shape dumplings

After the dough has “rested,” you can begin rolling it out. Depending on the method of pinching the dumplings, you can divide it into pieces and roll out long elliptical flat cakes 2-3 mm thick, or give it the shape of a pancake of the same thickness. With our help, you can easily master both methods, and then choose which one is closer to you.

Place the finished dumplings in lightly salted boiling water for 8-12 minutes, then remove them with a slotted spoon, add sour cream, melted butter or sauce (to your taste) and enjoy the whole prepared dish, which can rightfully be called a family dish!

"Circles" method:

Roll out the dough into a pancake 2-3 mm thick. Using a glass, cut the dough into circles. Remove any excess parts.

Fold in the filling and pinch the edges of the dough with your fingers.

Place a small amount of filling on each circle.

Press the boundaries between future dumplings tightly so that they are not narrow.

Wet your fingers in water and carefully brush the edge of each dumpling with it.

Gently pinch the dough with your fingers, giving each dumpling a semicircle shape.

Sausage method:

Divide the dough into parts and roll them out into long flat cakes 2-3 mm thick. Use a spoon to place a few balls of filling on them so that the distance between them does not exceed 2 cm.

Wet your fingers in water and gently pinch the edges of each dumpling again.

Video recipes

Potato dumplings:

Dumplings with cottage cheese:

Dumplings with cherries:

Dumplings with cabbage:

Greetings to all guests!

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

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

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

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

INGREDIENTS

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

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

HOW TO COOK DUMPLINGS

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

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

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

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

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

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

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

Pour it into a plate and let it cool.

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

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

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

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

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

With love for you Lyudmila.

Today we will prepare a dish that everyone without exception loves. It is so homemade and delicious that there is simply no one indifferent to it. These are everyone's favorite dumplings. Moreover, you will never buy these in a store. No matter how famous the brand and expensive price are. The most delicious of them are the ones you prepare with your own hands.

The recipe for this dish is incredibly simple. Knead the dough, prepare the filling, mold the products and boil them. But not everyone undertakes its preparation, because they believe that it is a long process. And another reason for refusing to cook is the inability to knead dough.

Although it must be said that here you need the most ordinary dough, without any embellishments. Just flour, water and an egg, and a little more salt. And its whole secret is that it should be cool enough. Then the finished products will not tear, and all the filling will remain inside. In general there are quite a lot. Today I will share some of them, each version will have a new method. And you can easily choose the one you like the most.

They are all good, and all of our dumplings will be whole and simply amazing in taste. After all, another secret is to prepare a delicious filling. And when we have tasty dough and the same filling, then an excellent result will be guaranteed.

Let's consider different options. It will be just one potato, and we will also have it with various additives.

We will prepare the simplest dough - with egg and water. There is another way when you add a little vegetable oil, but I will talk about it in the next chapter.

This dough is delicious without any oil. And so that the dumplings do not tear, it should turn out tight and cool.

For the test we need:

• flour – 3 cups (480 g)
• egg – 1 pc.
• salt - half a teaspoon

For filling:

• potatoes – 600 – 700 gr
• butter – 25 – 35 g (or to taste)
• milk – 1/2 cup
• salt - to taste

To submit:

• butter – 40 – 50 g
• sour cream

Preparing the filling:

1. First, we need to put the potatoes to boil. You can cook it a little more than suggested. It's better to have some left than not enough. The water should be salted. And at the end of cooking, about 5 minutes, you can add a bay leaf.

2. When it is cooked, you will need to drain the water from it, remove the bay leaf, and lightly dry it over low heat right in the pan in which you cooked it. 2 minutes will be enough.

3. Then crush it with a masher and add warm milk and melted butter. The puree should be a little thicker than when we prepare it just for a side dish. That's why we didn't add much milk.

Although some people make the puree thinner for the filling, I like it in this form. In this case, the taste of the finished products becomes fuller and, of course, tasty.

4. The filling must cool completely. It is not recommended to put it hot into the dough.

To cool the puree faster, you can transfer it to a bowl.

Preparation of the dough:

1. While the potatoes are cooking, knead the dough. To prepare it, we will need boiled water at room temperature. Therefore, boil and cool it in advance.

2. Sift the flour into a bowl where it will be convenient to knead. As can be seen from the composition of the ingredients, we will need 3 glasses, or 480 g. Its volume is 250 ml. But it is not at all necessary to use exactly the specified amount of flour in grams. The measure can also be the glass itself. If you take 3 cups of flour, then use it to measure the required amount of liquid.

From this amount of ingredients you will get a little more than 100 small finished products.

3. Make a dimple in the middle and break an egg into it. Add salt there too. Stir until the egg is combined with the flour as much as possible. Stir only in the center, without picking up flour from the edges. We use a tablespoon for kneading.

The egg must be large enough. If it is small, that is, first or second grade, then you can add 2. Or later add a little more water.

4. Add half the prepared volume of water and continue stirring the contents with a spoon. When the water is absorbed into the flour mixture, pour out any remaining water. And continue stirring. After the water has combined with the flour, look at how much flour is left in the bowl. If there is too much and you feel that it cannot be mixed into the dough, then add a couple more tablespoons of water.

5. Continue kneading with your hands. At first, the dough will seem too dry and will be difficult to knead. But as you knead, you will see that less and less flour remains. You can watch the entire kneading process in the video that immediately follows this material.

6. Transfer the dough to the work surface of the table and continue kneading.

The dough is tight and difficult to give in, but we should continue, we definitely need it to be cool. This is his whole secret. In this form, it will not fall apart and the products will not tear during cooking and will retain their shape.

Knead for at least 5 minutes. The finished dough is slightly spongy, but it is completely homogeneous, without inclusions of flour and, especially, without any lumps.

7. The test must be given time to brew. The minimum time is 30 minutes, the maximum is 1 hour. I usually leave it on for 40 minutes. Although, the longer it stands, the more elastic it will turn out in the end. And also do not forget to cover it with a napkin or cling film, otherwise it will become covered with a dry crust, which will subsequently prevent the formation of beautiful products.

To infuse, the dough can be placed in a bowl or left on the table. But you need to cover it in such a way that there is no access to air.

There is a technique in which the dough is covered with a damp cloth. And if it doesn’t have enough water, it will take as much moisture as it needs.

However, I don’t use this method at the moment, because I know that it has enough of everything.

8. After the allotted time, we look at our dough and see that all the “sponginess” is gone, and it itself has become very elastic and pliable, although quite dense. This is the right state for him, which means it’s time to cook dumplings.

Preparation of dumplings:

1. Knead the dough again and cut off about 1/5 of it.

Roll it into a sausage about 1.5 cm thick. Cut the sticks into approximately the same size, no more than 1.5 cm. Each sausage should yield 20, or a little more, sticks.

2. If you make the products quickly, or you have an assistant who will roll out the flatbreads, then you can cut the entire sausage at once. If everything is exactly the opposite, then use only half of the sausage to start with. The rest should be hidden under a towel. By the way, we also have the remaining dough there. Under no circumstances should it dry out.

3. And so we have 10 blocks. They need to be flattened with your finger and given the appearance of a small plump cake. Then roll out with a rolling pin, giving them the appearance of a small round cake, not very thin, but not thick either. Its diameter is approximately 5 cm. Don’t do more, otherwise the products will turn out to be quite large and will not fit in your mouth))), just kidding, of course!

Although, as they say, in every joke there is a grain of truth, or a joke... Be that as it may, our products should turn out small and neat. And in fact, they like to eat them whole, putting them in their mouths and dipping them in sour cream.

4. If the dough is kneaded correctly, then you will no longer need to “torment” them additionally when rolling out. They do not stick to the work surface and mold well.

Excess flour does not allow the products to form well, and during cooking they may come apart and the filling will fall out.

And so we have 10 rolled out small cakes. You can roll out 5 at a time so that they do not dry out and stick together when slowly sculpted. And it’s time to start creating our delicacies.

5. Place some puree in the middle of the flatbread. Here, as in everything, the golden mean is good. If you put little filling, the product will turn out to be empty; if you put too much, the dough may burst. So put so much so that the middle does not remain empty, and so that when sculpting, the filling does not crawl into all the cracks.

The molded dumpling should turn out moderately “pot-bellied” and neat.

6. Blind the edges. In the video I will also show you how to do this in different ways. As I already said, if you did not use flour during rolling, then the pieces will stick together just fine, without any difficulties. If you are “too clever” and the cakes don’t form, then don’t repeat the same mistake in the next batch.

And in addition to molding the edges together, also “pinch” that batch additionally (again, watch the video).

By the way, I forgot to show in the video that there is another way to sculpt with a braid. It’s also good, and the products turn out very beautiful and neat.

7. Place the finished products on a board generously sprinkled with flour. If this is not done, then by the time it comes to cooking them, they will all stick, and it will be impossible to detach them without damaging their integrity.

8. It is best to sculpt all the products at once. Even if you cook only half. It is not advisable for the dough to stand for a long time. Although you can put it in the refrigerator. It can lie there for another two days.

But if you plan to eat everything at once on the first day, then it’s better to cook them all first, and then put some in the freezer. Cook as much as needed.

Cooking dumplings:

1. Pour more than half of the water into a large saucepan. I usually use 5-liter containers for this purpose. It is important that the products are not crowded during cooking. Place the pan on the fire and bring to a boil.

2. As soon as it boils, the water must be salted; for this volume I sprinkle a full dessert spoon of salt, or a little more than half a tablespoon. Almost whole, but without a slide. If you are unsure how much to pour, add a little, then test the water. If necessary, salt can always be added.

3. Place half of the resulting products into boiling water one at a time. In our case, there were more than 100 of them.

4. At first they will all sink, and you need to lightly pick them up with a slotted spoon so that they don’t stick. The boiling will stop for a while. The fire must be high so that the water boils again as quickly as possible.

5. As it boils, the products will slowly begin to rise upward. And by the time the water boils a second time, all the products will rise to the surface. From this moment you need to time 5 minutes. Just in case, check with a slotted spoon to see if anything is stuck to the bottom of the pan.

If the dumplings are thin enough, then 5 minutes of cooking is enough. But if the walls turn out to be thick, then add another minute or two in time.

6. Prepare a deep bowl and carefully, allowing the water to drain and without breaking the products, remove them with a slotted spoon and place them in it.

Innings:

1. Place butter in a bowl with the finished products. Adjust its quantity to taste.

2. Shake the bowl to disperse the butter. If possible, you can lightly toss the dumplings while doing this. Or simply rotate the bowl from side to side.

The purpose of this manipulation is to ensure that the oil is distributed over the entire surface of our delicacies and they do not stick to each other.

3. Place the finished buttered products on a large dish or plate. Be sure to put sour cream on the table.

4. Quickly call your household members to the table and eat while they are still hot!

Of course, they are also very tasty cold. But hot!!! It’s impossible to stop while at least one of them is on the plate!

Of course, as I already said, they are best served with sour cream. Although you can limit yourself to only butter. And whoever wants to cook them during Lent can fry chopped onions in vegetable oil and serve with them.

And this is a separate tasty topic. Although with dumplings, there are probably simply no tasteless options. Let's continue to “travel” in this direction.

Video on how to cook dumplings at home

There's something new on my blog. I started recording video recipes. In some of them it is difficult to describe in words what and how! And no one has canceled our Russian proverb, and it says “It is better to see once than to hear a hundred times” (and in our case, to read).

Therefore, I decided to record some of everyone’s favorite recipes, as well as some not quite ordinary ones, on video. So that for sure a person who is learning to cook can cope with the preparation of this or that dish.

And here is one of these videos, where I tried to tell in detail, and most importantly, show how to cook dumplings at home in your kitchen. After all, in fact, this process is not entirely simple. It is important to see what consistency you need to knead the dough. What it becomes at each stage. How to sculpt small beautiful blanks in several ways. And the main thing is to see the finished result with your own eyes. It's a pity that I can't try!)))

I hope that now after watching the video, as well as after reading the detailed step-by-step description with a lot of photos, only the lazy will not be able to cook dumplings. I think that among those who read and watch there are no such people.

Friends, if everything is clear and there are no questions left after watching, then cook to your health. I am sure that everything will work out for you. I also ask you to like it so that I can understand that I am not doing all this in vain.

If you still have questions, ask them in the comments. I will be happy to try to answer them.

Dumplings with mashed potatoes and fried onions

This recipe is not much different from the previous one. Therefore, I will not dwell on it in great detail. I’ll just tell you how to prepare the dough with the addition of vegetable oil.

Well, we will have a slightly different filling, namely with fried onions. A dish with such a filling turns out incredibly tasty.

For the test we need:

• flour – 3 cups (480 g)
• water – 2/3 cup (about 180 ml)
• egg – 1 pc.
• salt – 1 teaspoon

For filling:

• potatoes – 600 – 700 gr
• milk – 0.5 cups
• butter – 30 g
• vegetable oil – 1 tbsp. spoon
• onions – 1 – 2 heads
• salt - to taste

To submit:

• sour cream
• butter

Instead of onions in the filling, you can use them for serving. However, I will tell you both options.

Preparation:

1. Boil potatoes in salted water. Then drain the water, crush and mix with warm milk and melted butter. Test to see if there is enough salt. You can add to taste.

2. Cut the onion into small cubes and fry it in a frying pan with a spoon of vegetable oil. You need to fry until it is slightly browned in places, and in others it simply becomes translucent. If there is not enough oil, you can add a little.

Let the roast cool and place it in the potatoes. Stir and allow to cool completely.

3. Knead the dough. To do this, sift the flour into a convenient bowl.

Make a hole in the middle and break an egg into it. If it is not large, then add two. Add salt immediately. Stir the mixture right in the center until it combines with the flour. It is best to do this with a spoon.

4. Add half of the prepared water. We need it pre-boiled and cooled to room temperature. Pour it into the middle as well. Add a spoonful of oil to it. And also knead, each time grabbing more and more flour from the periphery.

5. Then pour out the remaining water. Continue kneading first with a spoon, and when all the water has been mixed into the flour, knead with your hands.

6. When the mass becomes thick, place it on the work surface of the table and knead for at least 5 minutes until the dough becomes homogeneous. There should be no flour or lumps left on it. And although it is still quite porous and spongy, this is only for now. It will sit, the flour will become sticky, and the dough will level out and become smooth and softer. That is, just the kind from which it will be convenient to form our products.

7. Transfer it to a bowl, or leave it on the table and wrap it with a napkin or towel. Leave to infuse for at least 30 minutes, preferably 40, or even 1 hour.

During this time it will disperse and become smooth and even. And it will be a pleasure to work with him.

8. And so, we are all ready. The filling has cooled down and the infusion time has expired, which means you can start sculpting. Prepare a work surface and a rolling pin. Just in case, prepare flour so that if something happens, lightly sprinkle it on the table. And also sprinkle it on a wooden board in advance, on which we will lay out the finished products.

Be sure to sprinkle, otherwise the workpieces may stick to the surface.

9. Knead the dough again. If it is mixed correctly, then, as a rule, we will not need any more flour. But if it turns out to be quite sticky and clings to the table, then lightly sprinkle the table with flour and work with it.

10. Cut off about 1/5 or 1/6 of the dough and roll into a long thin sausage. Cut it into cubes and roll it out. Roll out in small batches of 5 to 10 cakes, depending on the speed of shaping. So that the cakes do not dry out and stick to each other.

11. Place some filling and make dumplings. Place them on the prepared board.

12. Then boil the same as in the first recipe and serve along with sour cream.

However, you can prepare our delicacies with onions in another way. Namely, do not place the onion inside, but place it outside. That is, put one mashed potato in the product itself. But place the fried onions and butter on top when serving.

It's hard to say which of these two options will be better. Personally, I can't even compare them. Delicious in both cases. Although I can attribute this perception to the fact that I really love dumplings. And I can eat them in different forms.

And to determine which of the two options you like best, you need to prepare them both ways. Try it and then draw a conclusion.

Step-by-step recipe for cooking with potatoes and mushrooms

And in order not to repeat myself in this recipe, I want to offer you a completely different version of both dough and filling.

For the test we need:

• flour – 550 gr
• milk – 250 ml
• egg – 1 pc.
• salt – 1 teaspoon

For filling:

• mashed potatoes
• fresh or frozen mushrooms – 200 gr
• onion – 1 pc.
• vegetable oil – 2 tbsp. spoons

Preparation:

1. Boil the potatoes in advance and mash them into puree. Add warm milk and butter. You can see how to prepare it in the first chapter of today’s article.

2. In addition to the puree, we will prepare a second filling – mushrooms fried with onions. It's very easy to prepare. First, you will need to fry the diced onion in oil in a frying pan, and then add the mushrooms, cut into small pieces. Add salt to taste and fry until done.

When the second filling has cooled, combine it with the puree.

3. Prepare the dough. As you can see, its composition differs from the options already proposed above. And it is prepared not with water, but with milk. So, the first step is to sift the flour into a bowl. This must be done so that the dough turns out tasty and airy.

4. Add the egg and salt and start kneading with a spoon. Then add milk at room temperature, half at first. And after mixing, everything else.

5. Knead first in a bowl, then put it on the table and continue kneading there. When the dough becomes plastic and homogeneous, put it in a plastic bag or cover with a napkin. Leave to infuse for 30 - 40 minutes.

6. After the allotted time, put it back on the work surface of the table and rinse thoroughly again. That's it, we have it ready, and we can start shaping the products.

7. Make dumplings as already described in the first recipe and shown in the video using any suggested method. For example, you can do it like this beautifully.

8. Then boil in salted water for 5 - 7 minutes. The time is counted after the water has boiled after laying out the preparations in them.

Remove and serve along with sour cream or butter.

You can also fry them in a frying pan in oil.

And it will also turn out to be an incredibly tasty dish.

Delicious recipe stuffed with potatoes and sauerkraut

And again we will have a new version of the dough, this time it will be custard. And the filling for dumplings will be simply indescribably delicious. You can cook them with only sauerkraut - it will turn out to be just fireworks of taste.

But since today we are preparing our products with potatoes, we will add them to the filling.

For the test we need:

• flour – 3 full glasses (500 g)
• milk – 1 glass
• egg – 1 piece + 2 yolks
• butter – 70 g
• salt – 1 teaspoon
• sugar - a pinch

For filling:

• sauerkraut – 500 gr
• boiled potatoes – 2 – 3 pcs
• onion – 1 pc.
• oil for frying – 3 – 4 tbsp. spoons

To submit:

• sour cream

Preparation:

1. Let's prepare the dough. To do this, mix the yolks, egg, salt and sugar in a separate bowl. You can beat using a fork or whisk.

2. Boil water in a separate bowl. Add butter to it and stir until it melts completely.

3. Add half the sifted flour and mix quickly with a spoon. The flour immediately steamed, but the mixture was no longer as hot. And you can pour in half the egg mixture. Also, without stopping, continue kneading.

4. Then add the remaining flour, mix again, and pour in the egg mixture last.

5. First knead the dough in a bowl, and then put it on a table sprinkled with flour and knead until it reaches the desired state.

The finished dough does not stick to your hands, it is soft and elastic. It is very durable and products made from it do not tear or burst.

But for this he must be given the opportunity to stand and gain strength. This will require 30 - 40 minutes of time. During this period, leave it under a napkin or put it in a plastic bag. You can also use cling film.

6. Prepare the filling. As is already clear from the name of the recipe, we will use it for it. You can, of course, cook with fresh, but with fermented... It's simply indescribably delicious.

If the cabbage is very sour, then it must first be washed or doused with boiling water. Then drain the water and squeeze out the cabbage. If the taste is such that you want to eat it without stopping, then in this case you should simply squeeze it out.

7. If it is cut into long thin strips, then it should be placed on a board and cut into pieces no more than 3 cm long. If the straw is long, it will be inconvenient to place it in a small workpiece. And in this case you can’t put a lot of it.

And we remember that the secret of delicious dumplings is not only in the dough, but also in a large amount of tasty filling.

8. The filling will be delicious if you add onions to it. To do this, you need to cut it into small cubes and fry it in a frying pan in oil.

9. Then add cabbage to the pan and fry everything together. Don't add too much oil, you need just enough so that the cabbage doesn't burn. Therefore, pour it in enough to fry the onions, and if necessary, you can simply add it later.

Fry the cabbage in a frying pan until soft, and there is no need to simmer it. The beauty of this filling is that it remains tough. And we fry it so that it is saturated with onion juice and oil. In this form it is simply delicious even without everything.

10. We could have left the filling as is, but our recipe today is with potatoes. And maybe someone will want to cook it this way. But somehow I don’t want to add puree here at all. There will be some kind of incomprehensible “porridge”. Therefore, it is better to pre-boil the potatoes in salted water with spices, bay leaves and allspice. Then cool and cut into small cubes.

Then the filling will turn out just right. You need to combine the two fillings already cold. Then the appearance of the finished products and the filling in them will be simply excellent.

11. Now that we have both the dough and the filling ready, we can make dumplings, boil them and eat deliciously.

We have already discussed in detail how to sculpt and cook in previous chapters, especially in the first ones. And all this can be seen in an excellent video that was filmed specifically for this article.

It is best to serve the finished dish with sour cream. There is butter in the filling, but with sour cream it will be very tasty!

How to cook dumplings stuffed with potatoes, lard, or cracklings

This dish is very popular in Ukraine and Belarus. They also prepare it here, especially in the southern regions of the country.

The dough can be used in absolutely any of the options offered today. But again, in order not to repeat myself, I want to offer you another very simple method. And we will knead it with kefir.

We will need:

• flour – 350 gr
• kefir – 200 ml
• salt – 0.5 teaspoon

For filling:

• mashed potatoes – 500 g
• lard – 150 gr

If desired, add mushrooms fried with onions to this filling, just one fried onion. Dill is also added for taste and aroma. And every time it will be a new filling and, of course, a new taste. They are all incredibly tasty and well worth making a meal with.

To submit:

• sour cream

Preparation:

1. The dough is prepared very, very simply. You just need to take the kefir out of the refrigerator in advance; it should either be slightly warmed up or simply be at room temperature.

2. Then stir the salt into it, simply shaking the mixture with a fork.

3. Gradually add flour sifted through a sieve and knead the dough with a spoon. When you add the last portion of flour, you can transfer the dough to the work surface of the table and continue kneading on it.

When it becomes homogeneous, place it back into the bowl and cover with a napkin or cling film. It should brew like this for 30 - 40 minutes.

4. Meanwhile, prepare the filling. Potatoes need to be boiled and mashed in advance. Most likely they know how to do this. But if you find it difficult, you can read.

5. Cut the lard into small pieces. You can cut it into either thin strips or cubes. This doesn't play a big role.

6. Warm the frying pan and place the chopped pieces on a dry surface. Fry while stirring. During this process, fat will be released from the lard and the laid out product will be fried on it. This is how we get cracklings.

7. Place them on a saucer or plate and let cool. Add salt to taste.

8. Mix cracklings with chilled mashed potatoes. If you wish, you can add the required amount of oil from the frying pan in which the lard was fried. You can fry onions in this oil, or onions with mushrooms, if you want to use these ingredients in the filling.

But it is worth saying that this oil has a specific smell that will ultimately be transferred to the finished products. Therefore, those who do not like such smells can fry onions using a regular vegetable analogue.

9. Our dough is also ready. It needs to be kneaded again. And you can start sculpting our delicacies.

10. I will not dwell on this in detail and will not take up your time. Moreover, in today’s article we have already talked about this a lot.

Therefore, we make dumplings, cook them, put them on the table and quickly invite our family to the table. Such products are delicious exactly when they are still hot. Then the filling, and the dough, in general, the whole product as a whole is very, very tasty. Therefore, there is no need to hesitate. Just don’t forget to serve sour cream with the finished dish.

Or you can use the same ingredients to make a dish completely different in content and filling. That is, make dumplings stuffed with potatoes. Boil them in the required quantity in salted water.

And then put it in a frying pan with cracklings. Really beautiful! Do you know how delicious it is!

And at the end of the article I would like to express the hope that today’s material was useful to you. And whoever by this time did not know how to cook dumplings will certainly learn. After all, there is nothing complicated in this process. You just need time and a certain skill. A skill can be developed over two or three cooking times, and time can always be found. After all, we are cooking for our loved ones and loved ones.

If you have any questions, ask in the comments. I will be happy to answer them.

Bon appetit!