The most difficult thing in the process of making dumplings is kneading the dough. It depends on how correctly the dough for dumplings is prepared, whether it will be easy to mold them, and whether the finished dish will crumble during cooking.

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

Required Ingredients:

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

Cooking process:

1. It is important that the water used for mixing is at room temperature. Hot or ice water should not 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 turn out fluffy and soft.
3. Make a funnel in the flour on top, where add a little beaten egg with salt. Start kneading the dough.
4. Gradually, in small portions, pour water here, continuing kneading.
5. It should be kneaded until it acquires a uniform consistency and does not stick.
6. Cover the kneaded dough with plastic wrap or a damp towel. Leave for about half an hour - an hour.

Cooking on kefir

If you want to get a tastier and lush dough, water can be replaced with kefir. Thus, dumplings are prepared, both with salty and sweet fillings.

Required products:

• 250 ml of kefir (its fat content can be any);
• 3 glasses of 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 kefir with 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 a film or 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. Such a dough for dumplings with cherries or other berries turns out to be very lush. Steam cooking is recommended.

Required products:

• 500 ml of 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 (up 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 has been mixed, it must be allowed to infuse for 20 minutes.
3. Gradually, taking small portions, introduce flour here, kneading everything with your hands. When the mixture stops sticking to the hands, it should be covered with a towel and placed in a warm place for 30-40 minutes to make it fit.
4. Kefir for this recipe can be replaced with curdled milk, natural yogurt or sour milk.

Cooking with mineral water

Another universal dough recipe for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, it 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 sugar.

Cooking process:

1. Sift the flour with a sieve several times, placing it in a deep container.
2. Mix with sugar and a pinch of salt.
3. Make a well in which to add the egg (lightly beaten) and vegetable oil. Mix.
4. Pour water in parts, knead until elastic.
5. If necessary, add flour.
6. After kneading, set the dough aside for a while so that it lies at room temperature. After about half an hour, you can begin to form finished products.

Choux pastry

The dough has such a name because boiling water is used for its kneading. Choux pastry is used for modeling not only dumplings. It makes excellent dumplings and noodles. Ideal for this recipe will be dumplings with potatoes or mushrooms.

Required products:

• 1 cup boiling water;
• 400 g flour;
• 50 ml of refined sunflower oil;
• some salt.

Cooking process:

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

With added starch

If starch is added during the preparation of dumplings, the dough will turn out elastic and will not tear during the formation of 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 of refined sunflower oil;
• salt.

Cooking process:

1. Pre-sift flour, mixing with salt and potato starch.
2. From above, make a small funnel where to add liquid ingredients (water and oil).
3. Knead all the ingredients until elastic and wrap in a film so that the dough lies for about 30 minutes.

Dough on the water

Such dumplings can be cooked in fasting, as they do not contain eggs or dairy (sour-milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling. The optimum temperature is 70-80 degrees.

Required products:

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

Cooking process:

1. Heat water by dissolving salt in it.
2. Place the sifted flour in a deep bowl.
3. Make a small funnel at the top and add water little by little. In this case, you need to constantly interfere.
4. As soon as the mass becomes homogeneous, the bowl should be covered with a film and left for half an hour.
5. After half an hour, knead the mixture again well and the dough becomes ready for the formation of products.

On milk

The dough cooked in milk will be very elastic and at the same time tender.

Required products:

• 250 ml of warm milk;
• 3-4 cups of flour (depending on its quality);
• 1 egg;
• 100 ml water (slightly warmed);
• 1 tablespoon of 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 in the milk and stir until smooth.
3. Add a slightly beaten egg and mix thoroughly.
4. Add the remaining liquid ingredients (water and oil), mixing until smooth.
5. Adding a little flour, knead until the dough is elastic and durable, while not sticking.
6. Leave it wrapped in a film for 30 minutes and start sculpting products.

Kneading in a bread maker

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

Required products:

• table egg;
• 400 ml warm water (not hot);
• 900 g of premium flour;
• 1 tablespoon of 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. Gently fold in the 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 instrument model.
6. After the signal, the dough can be taken out and sculpted dumplings.

The most popular toppings for dumplings

There are many different recipes for preparing dough for dumplings, but it turns out that there are no less options for fillings. It can be sweet, salty, spicy, etc.

The most popular of them are:

1. Mashed potatoes with fried onions and black pepper.
2. Braised cabbage with carrots and tomato paste.
3. Braised 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 a raw egg.
9. Sweet cottage cheese mass or cottage cheese with sugar and a raw egg.
10. Berries with sugar (strawberries, strawberries, cherries, currants, etc.).
11. Apples with sugar and cinnamon.

Secrets of cooking dumplings

To make the finished dish the most delicious, during the preparation of the dough, you need to follow some rules:

1. For the preparation of dumplings with salty filling (potatoes, cabbage, meat, mushrooms, etc.), it is better to choose unleavened dough on water or custard.
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 they are cooked, you can add a little vegetable oil during 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, it is covered with cling film, or placed in a bag and left at room temperature for 30-60 minutes.

Dumplings with salty fillings (potatoes, cabbage) are boiled for 5 minutes. Sweet ones are taken out immediately after the water in the pan boils, and the dumplings themselves rise to the surface.

Vareniki, beloved by many, have become a fairly affordable dish. Now it is not necessary to stand in the kitchen for half a day to stick them, it is enough to choose the option with your favorite filling in the supermarket. In this article, we will deal with the main question - how to properly cook dumplings with different fillings so that they do not stick together and fall apart. What are the main rules in cooking dumplings?

let's start with kitchen utensils: take a wide and low pan, water will boil much faster in it;

do not throw a lot of dumplings into the pan at once, they should have enough space to float, but it is better that they all float in the top layer;

pour water into the pan by 2/3;

even if the dumplings are sweet, salt the water a little, salt will prevent sticking and add taste;

also, so that dumplings do not stick together, many housewives put a little vegetable oil in the water;

if you cook dumplings from a machine shop where there is no pigtail, watch the seams, if such products are overexposed, they will stick;

so that the water boils faster, throw salt into cold water;

we throw dumplings into the water only after boiling, otherwise our dish will become sour;

if the filling in dumplings is ready (boiled potatoes or cottage cheese), it takes a minimum of time to cook.

Let's figure it out , how much to cook dumplings with different fillings in different gadgets and what are the best ways to do it.

How long to cook dumplings with potatoes

The cooking time for dumplings with potatoes depends on the filling itself, that is, what other ingredients are in it, as well as on their size. Also an important point is what kind of dumplings we will cook (frozen or fresh).

How to cook dumplings with potatoes

Cooking dumplings in a saucepan

1. We put a pot of water on the stove, immediately salt the water.
2. As soon as the water boils, throw in the dumplings with potatoes and stir so that they do not stick together. Continue stirring occasionally until the water boils.
3. After boiling, boil dumplings with potatoes for 3-5 minutes. If you have dumplings with potatoes and mushrooms, and the mushrooms are pre-cooked (boiled or fried), then the cooking time is the same.
4. If the filling contains raw ingredients (potatoes, onions, bacon, etc.), then the cooking time is at least 7 minutes.
5. How long to cook dumplings with potatoes after surfacing? It depends on what we cook: frozen or freshly molded. Frozen small sizes are boiled for 4-5 minutes after they emerge, freshly molded - 2-3 minutes.

Cooking dumplings in a slow cooker

1. In a slow cooker, you can cook dumplings both in steam and in water.
2. To steam dumplings, pour water into the bowl (preferably boiling water right away) to the middle.
3. We put the stand for steaming, lay out the dumplings in one layer, close and select the "Steam" mode.
4. Usually freshly molded dumplings are boiled for 10 minutes, and frozen - 15.
5. To cook dumplings in a multicooker in water, we simply throw them directly into the water, which is in the bowl in the multicooker. Fresh products are cooked for 3-5 minutes after boiling, and frozen - 5-7 minutes. The mode can be selected as “Steamed” or simply “Cooking”, it is important for us that the water just boils.

Cooking dumplings in the microwave

1. If you are interested in experiments, let's try to cook dumplings in the microwave.
2. We take dumplings for a portion, pour 2/3 of water into a microwave-safe container, dumplings should not be completely covered with water.
3. Cover with a lid or a plate, but it is better to take a smaller diameter.
4. At a power of 1000 W, cook for 1 minute so that the water boils, then select a power of 700 and cook for another 7 minutes.
5. We are not in a hurry to open the microwave, we leave the dumplings there to “walk” for 5 minutes.
6. If you have a maximum microwave power of 800 W, then it takes more time to boil water, which means that we set it not for a minute, but before boiling.

How long to cook dumplings with cottage cheese

The cooking time for dumplings with cottage cheese completely depends on the way they are cooked, choose the method you like and go ahead!

How to cook dumplings with cottage cheese

in a saucepan

1. Pour water into the pan, salt (approximately 1 tablespoon is needed for 4 liters of water).
2. As soon as the water boils, throw in the dumplings.
3. If the dumplings have surfaced, try one, if the dough is ready, you can take everything out with a slotted spoon. Since the cottage cheese itself is a ready-made product, we only need to prepare the dough. Usually 3 minutes is enough for cooking.
4. If you cook lazy dumplings (that is, cottage cheese interferes immediately with the dough), take them out after boiling water, you can boil for a couple of minutes, but no more.

in the microwave

1. This method is very simple. We take a bowl for the microwave, lay out the dumplings, fill with water by 2/3, cover with a lid.
2. Cook at maximum power for about 5-6 minutes. Lazy dumplings are completely laid out on a flat plate and boiled in water for 5-6 minutes, covered with a lid.

In a slow cooker

1. If you are going to steam dumplings with cottage cheese, pour 3 cups of water into the multicooker bowl, you can even boil water, so that the process goes faster.
2. We put the container for steaming, put the dumplings in one layer and select the "Steam" mode, not forgetting to close the lid.
3. Usually 10-15 minutes is enough, the cooking time depends on the thickness of the dough.
4. If we cook dumplings directly in the water, we throw them into the bowl, do not forget to salt the boiling water. Cook for 3-4 minutes, if the dumplings are just molded, and frozen - 5-7 minutes

How long to cook dumplings with cherries or strawberries

What is summer without sweet dumplings with fruits or berries. The favorite filling of many is cherries, strawberries, black and red currants, apples and even a combination of berries.

How to cook dumplings with cherries or strawberries

in a saucepan

1. The algorithm is the same as in the previous methods. We boil water, salt it, throw dumplings into boiling water, as soon as they boil and float, you can try one to find out if they are ready. If the dough is ready, you can pull it out.
2. In such dumplings, the filling does not need to be cooked, the faster we get the dumplings, the fresher the berries or fruits in the filling will be.

In a slow cooker

Read the previous steps. Dumplings with cherries or strawberries are prepared in the same way. We cook for about 10 minutes for a couple, and if in the bowl itself in water, then 3-4 minutes will suffice after they boil.

in the microwave

1. To preserve the taste of the filling, put the dumplings in a glass container for the microwave, cover with a lid, again pour 2/3 of the water.
2. First, we select the maximum power so that the water boils, then we reduce it to 700 W and cook for 4 minutes.

As you can see, it is difficult to unequivocally answer the question - how many minutes to cook dumplings. After all, the time depends on the filling: it is ready or raw, also on the size of the dumplings, on their method of preparation (in water, steamed, in a slow cooker or in the microwave), on the thickness of the dough. If you are not sure if the dumplings are ready, try one, then after cooking the first batch you will be able to determine how much time was enough before the readiness.

How to cook frozen dumplings

We have already touched upon the cooking time of frozen products, considering the preparation of dumplings with different fillings. To summarize, frozen dumplings are thrown into boiling water for 7-10 minutes.

It is important to know that frozen dumplings become sticky during cooking, so take in more water or do not throw in a large amount at once.

How much to cook lazy dumplings

1. We throw lazy dumplings into boiling water and cook for 3 minutes after they rise to the surface.
2. If you have frozen lazy dumplings, cook in the same way - 3 minutes.

We have examined in sufficient detail how to cook dumplings and how much to cook dumplings in a saucepan, steamed, in a slow cooker and microwave, but if you have something to add, we are waiting for you in the comments.

It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets of delicious dumplings, and any hostess can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!

Love for dumplings

The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types of flour. The new dish began to be called "vara-niki" and only a little later it was renamed.

Remember how appetizingly Mikhail Sholokhov describes grandfather Shchukar’s gastronomic dreams in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls off from head to toe. And it’s nicer when you don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”

What to put in the dough?

Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. This is an ideal dough for dumplings, because with dairy products it turns out tastier and more fluffy. But the classic recipe is based on an unleavened dough of flour, eggs, salt and water (3 cups flour, 3 eggs, 1 cup water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!

Stuffing is the head of everything

It is the filling that turns dumplings into a culinary masterpiece, so show your imagination and skill. Recipes for dumplings with different fillings can be very diverse if spices and seasonings are used.

If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The latter options do not apply to classic fillings, but why not, if you really want to?

Sculpt and cook

Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.

With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.

If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white - this makes the tucks stronger.

Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.

Secrets of Ukrainian chefs

Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum wheat. The most important thing is to sift it thoroughly before kneading the dough.

No less popular is choux pastry, where water or milk is first brought to a boil.

For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!

The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...

Custard dumplings

The recipe for the perfect dough for dumplings, according to the chef of one of the capital's restaurants, is precisely choux pastry. It turns out elastic and soft, especially if the filling is potatoes.

Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.

In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.

Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.

The recipe for the perfect potato dumpling dough above is good, but you can use a wide variety of cooking options. Potato filling goes well with any dough!

Rustic

Every housewife has her own family secrets of cooking dumplings with, because this traditional filling is never boring. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.

Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.

While it is resting under a damp towel, prepare a delicate curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.

Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.

Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!

fragrant cherry

If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.

Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.

Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and refrigerate. Add another 450 g of flour and knead a soft elastic dough so that it stops sticking to your hands. Wrap it in cling film and let it rest for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.

Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.

Serve with butter and sour cream. Bon Appetit!

Laziness is the engine of progress

The recipe for lazy cottage cheese dumplings is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, but there is sorely not enough time. Lazy dumplings will always come to the rescue and feed a large family. They are incredibly tender and tasty, so children adore them.

Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly flour the table or cutting board, lay out the curd dough and knead a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.

Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!

Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.

By the way, in Ukraine, where dumplings are considered a national dish, a monument to dumplings was even erected in the Cherkasy region as a sign of special respect and reverence for them. Does your family like dumplings? Share interesting recipes!

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

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

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

Dough on the water is great for dumplings with salty filling. And the dough in milk or kefir is better to use for making sweet dumplings. You can also add sugar to it if you wish.

1. Dough on the water

Ingredients

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

Cooking

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

2. Kefir dough

Ingredients

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

Cooking

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

3. Milk dough

Ingredients

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

Cooking

Whisk eggs and salt. Pour in milk and butter and mix well. Add flour and knead the dough.

4. Choux pastry without eggs

Ingredients

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

Cooking

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

How to make stuffing for dumplings

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

Ingredients

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

Cooking

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

Ingredients

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

Cooking

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

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

Sweet filling ingredients

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

Ingredients for savory filling

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

Cooking

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

4. Vareniki with berries

Ingredients

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

Cooking

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

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

Ingredients

• 400 g hard cheese.

Cooking

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

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

Ingredients

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

Cooking

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

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

Ingredients

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

Cooking

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

How to make dumplings

Sprinkle the table with flour and roll out the dough into an even thin layer. Using a glass or other tool, cut out circles. Remember the remaining dough with your hands, roll it out again and make more blanks.

Place the filling in the center of each circle. Its quantity depends on the size of the blanks. If there is too little filling, then you will eat one dough. And if there is too much, then during cooking the dumplings can fall apart.

Then fold the stuffing in half and seal the edges tightly. Make sure the filling doesn't overflow the dough.

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

How to cook dumplings

Cooking is best divided into several stages. If you cook a lot of dumplings at once, they can stick together.

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

Gently stir the dumplings and wait until they float to the top. It takes only a few minutes. Then cook them for another 2-5 minutes, depending on the thickness of the dough. Stir the dumplings occasionally while cooking.

How else can you cook dumplings

Vareniki in a multicooker

For a couple

Grease a steamer container with vegetable oil or butter. Put the dumplings there in one layer so that they do not touch each other. Pour two cups of water into the multicooker bowl and place the container. Close the lid and steam for 15 minutes.

In water

Fill the bowl of the multicooker with hot water to about the middle and salt. Dip the dumplings in water, close the lid and cook for 3-5 minutes in the "Steam" mode.

Steamed dumplings using a saucepan

Boil water in a saucepan. Grease the steamer attachment with oil and place it on the pot. She must not touch the water. Lay the dumplings on top in a single layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you do not have a special steamer nozzle, you can use ordinary gauze. Fill the pot with water about a third. Pull cheesecloth firmly over the top of the pot. Bring the water to a boil, put the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Vareniki in the microwave

Lay the dumplings in a single layer in a deep container for. Pour in hot water, but do not completely cover the dumplings with it. Add some salt to the water.

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

Vareniki in a pan

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

Heat some oil in a frying pan and spread the dumplings in a single layer. Fry over medium heat until golden brown for a few minutes on each side.

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

Bonus: how to make lazy dumplings

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

1. Lazy dumplings with cottage cheese

The classic recipe involves the use of cottage cheese.

Ingredients

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

Cooking

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

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

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

2. Lazy dumplings with potatoes

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

Ingredients

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

Cooking

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

Drain the potatoes, add the oil and mash into a puree. When it cools down, add eggs and pepper and mix well. Add flour and knead a homogeneous dough. You may need a little more flour.

Roll the dough into a sausage and cut into small pieces. Drop them into boiling salted water. When they float to the top, cook for another 2-3 minutes. Sprinkle with fried onions before serving.

Perfect dough, perfect filling, in a word - everything in this dish is perfect. Choose which dumplings you like best: with cabbage or with potatoes and mushrooms. Can't choose? Get everything ready!

RECIPE FOR HOMEMADE DUMPLINGS

What do you need:

Dough:
600 g flour
0.5 tsp salt
400 ml water

Potato Stuffing:
4 large potatoes
a pinch of salt
2 onions
200 g any mushrooms
vegetable oil

cabbage stuffing:
500 g fresh cabbage
a pinch of salt
vegetable oil

Innings:
3 large onions
1 tbsp vegetable oil

How to cook homemade dumplings:
1. Knead a stiff dough from flour, salt and water and let it “rest” for about 20 minutes.

dough ball
2. Boil potatoes, salt after boiling.
3. Finely chop the onion and mushrooms.

Slicing mushrooms
4. Fry the mushrooms in vegetable oil for 10 minutes, then add the onion and fry for a few more minutes until the onions are golden.
5. Mash potatoes, combine with mushrooms and onions. Salt if necessary.

Potatoes and mushrooms - stuffing
6. Cut the cabbage into thin strips, fry in vegetable oil over low heat under a lid, for 15-20 minutes until soft, salt.

fried cabbage
7. Cut off a part from the dough, form a tourniquet, divide it into pieces. Roll out cakes.
8. Put the filling.

Cabbage stuffing on the dough Pinch the edges.

Vareniki before cooking
9. Boil dumplings for 4 minutes in boiling salted water with bay leaf.
10. Finely chop the onion and fry in vegetable oil.
11. Put the finished dumplings into a saucepan, sprinkle with fried onions.

Vareniki ready with onion Mix. Serve immediately!