Who would have thought that, dear to us since childhood and, it seems, thoroughly tried, dumplings are not invented in Russia at all. In Turkey, there is a dish very similar to dumplings - dush-vara. The Ukrainians once treated themselves to them and began to cook in their own way - dumplings. So many things were put into the filling: cottage cheese, berries, cheese and even fried bacon. This culinary flavor ended up on the Russian table, fell in love and took root.

The Italians have a similar treat. Small lumps of dough stuffed with ravioli. The Chinese also mold the dish in their own way. In Russia, dumplings became part of the Orthodox calendar, entered the menu as lean dumplings. Ancient rituals are also associated with them. The hostesses made dumplings for commemorations, church holidays and weddings. A pot-bellied dumpling is a symbol of procreation, bridesmaids with sentences brought in full plates during the wedding.

How to make dumplings

The dough is kneaded using cold or hot methods. Cold milk or water makes the batch wet. You can pour boiling water over some of the flour, mash and add the remaining portion. In this case, the mass made will not stick to your hands and will swell faster, it is convenient to work with it.

Usually the sausage is rolled out, cut into pieces in circles. Roll out a dumpling cake from each round piece. It is also possible, according to the principle of making cookies, to roll out a single large layer, and then squeeze out round shapes with a glass.

In the whole process, the most jewelry work is to sculpt a beautiful, even dumpling. It can be in the form of a triangle or a semicircle with an openwork edge. How to make triangular dumplings? Cut squares out of the dough. We connect along the edges and you're done. But more often than not, our grandmothers sculpted halves of a mug, pinching along the edge obliquely.

Chefs divide dumplings into two types - lazy and ordinary, when the filling is placed inside a rolled mug. A quick way is to simply knead the filling directly into the dough. Hence the name "out of laziness", easy and simple.

Ingredients

• 1 egg
• One and a half to two glasses of flour
• Glass of water

Some use inexpensive wheat flour, others use buckwheat. A matter of taste.

Preparation:

The main product is usually poured in a slide on the table. A depression is made in the middle, and all the remaining ingredients are placed in it. Grind the egg, salt, pour in pre-heated water.

Make an effort, you need to knead the dough patiently, squeezing the mass strongly, as for dumplings.

When a homogeneous lump is ready, cover it with a bag and leave to spread. After 40 minutes, the dough is ready.

How to cook dumplings with cottage cheese

Let's start with the basics, the dough is the same as on dumplings.

• Flour 3 cups (premium grade)
• Glass of water
• A little vegetable oil

We put not empty cottage cheese in the filling. Consider two options and what is needed for them:

• Half a kilo of cottage cheese
• 2 tbsp Sahara
• Yolk

This recipe will be appreciated by those with a sweet tooth. Men will like this filling more:

• 500 grams of cottage cheese
• Yolk
• Teaspoon of salt
• Several sprigs of dill
• Sour cream

We'll have to wait for the dough to rest and become even, so let's start cooking it first. We measure out the required amount of flour, pour it in a bunch, immediately add salt and pour raw water into the center of the slide. See how the mass mixes, if it comes out too liquid, it is better not to top up.

Sunflower oil queue. It makes the dough plastic, it will be easier to work with it.

We take the workpiece slowly, carefully rubbing the lumps. The result should be a soft pliable mass, not steep.

We leave for half an hour under the film.

If you add eggs to the same recipe, we get homemade dough of a pleasant yellowish color and delicious.

How to make cottage cheese filling for dumplings? We choose cottage cheese for our dish that is dense and not sour. In stores, it is too wet, squeeze the whey through cheesecloth or a sieve.

Adjust the filling to taste, adding sugar in a spoon. If the dairy product is acidic, it means a little more sugar. Rub cottage cheese with yolk.

We do the salty filling in the same way, we only change the composition. Mix chopped dill with yolk and cottage cheese. When cooked, such a filling resembles cheese and gives a unique creamy taste.

It remains to fill the matured dough with it. We roll it in the form of a rope. We divide into equal parts. We form circles with a rolling pin. Put a handful of curd mixture in the middle and close on all sides.

Too lazy to mess around for a long time - make large dumplings. The juicier they will be inside.

Do not spare the water in the pot. Our products should swim and cook well. A piece of butter and a spoonful of sour cream will complete this dish.

Lazy dumplings with cottage cheese and semolina

The easiest way to make dough for dumplings with cottage cheese. No wonder they were called lazy.

• Two packs of grain fermented milk product
• 2 eggs
• 2 tbsp Sahara
• Semolina - 4-5 tbsp.
• Vanillin
• Flour - one and a half glasses

We add splendor to the egg mass, mix it with seasonings. Next to the bowl are cottage cheese and semolina. Leave the mixture to swell. As a result, we fix the kneading with flour, knead for a long time until it stops sticking.

We roll sausages, as from ordinary dough. Divide into small pieces and leave as it is. Our cubes will cook almost like dumplings. We put it in a saucepan, wait for it to be on the surface. A simple solution, and you won't find lazy dumplings tastier.

How much to cook dumplings with cottage cheese

Cooking time - no more than 20 minutes. Hold for a while, as they float up and take out with a slotted spoon. You can easily boil them, then you have to eat porridge.

Advice for beginners. Throw the dumplings into boiling water, but bring them to readiness over low heat.

Lazy cottage cheese dumplings for children

• Pack of cottage cheese
• A few spoons of flour
• A little sugar (if you are allergic to sweets)
• Berry sauce or fresh raspberries, strawberries, blueberries

This dish can diversify the diet of children from 1 year old. Light and healthy breakfast or dinner.

In a cup, grind the curd mass, egg, sugar. Better yet, put the ingredients in a blender. In a crushed form, protein is better absorbed in the child's body. And the pieces themselves will become soft, airy, the baby can chew them on their own.

It remains to add flour to the mixture and mix thoroughly.

How to shape our pieces - fantasize. Most likely, the kid will like something unusual. Can't you? Then just press a little with your finger and flatten the curd button. Sprinkle with flour and send to boil in salted water.

We collect the dumplings on the surface of the water, put them on a plate and use the berries. Snow-white with bright spots of raspberries and blueberries, the plate will remain empty in a matter of minutes. Even if the child eats without appetite.

How to cook dumplings with potatoes

For dinner - a very economical and tasty choice. You can always cook at home, you have everything you need at hand. So the dough:

• Half a glass of water
• Flour - 300 grams

For filling:

• Half a kilo of potatoes
• Bulb
• Salt pepper
• Vegetable oil

You don't have to go back to the dough recipe. It is made as for all types of dumplings. But we will work with the filling of potatoes.

Boil the peeled tubers as if on mashed potatoes. Actually, we are going to cook it. Knead the potatoes into a homogeneous mass.

Cut the onion head and sauté until caramel color. Pour a pinch of pepper and salt at once.

How to cook dumplings with potatoes? Put a portion of minced potatoes in the finished dough cakes. We fix it with force so that our filling does not fall out during the cooking process. Without delaying, we throw it into boiling water. We cook dumplings with potatoes for 10 minutes and you can try. In addition to traditional sour cream and butter, tomato sauce is also suitable for potato ears.

Dumplings with sauerkraut

• Kilogram pack of wheat flour
• Can of sauerkraut
• 2 cups ice water
• Bulb
• Vegetable oil
• Black pepper, salt

Pour cold water into a flour slide on the table, sprinkle with salt and mix into a plastic mass. Leave to swell for 20 minutes. Cover the dough to prevent a dry crust.

For the filling, there is a sautéed onion, bring it to a light brown color over the fire.

Chop the sauerkraut leaves, put them in a pan and fry with the onions. Will become soft - cool.

Put the fillings in dough circles, glue the edges. Sprinkle each dumpling with flour, so they do not stick together.

We throw each one into the boiling water separately. Cook until they float to the surface. Just a few minutes.

We take out the finished product on a plate with a slotted spoon, and pour on top of the fried onions in their pure form, or with a mixture of onions, bacon and carrots.

Dumplings with strawberries

A wonderful dessert for children and adults. Calories are few, there are more than enough benefits. Fresh berries are easier to work with, but frozen ones can also be used. Just drain the berries from excess moisture.

We need:

• Strawberry
• Half a glass of sugar
• Pinch of starch

We select not spoiled strawberries, free them from green leaves. We sugar a little and put in starch, it makes the filling thicker. You can put whole berries in dough mugs, you can crush a little.

These dumplings are easy to freeze if you don't want to cook everything. Berry ears can be cooked in a steamer or multicooker as easily as in water.

Dumplings with meat

How are they different from dumplings? - you ask. The surprise is understandable. The dough for dumplings is dumplings. The filling is the same. So what's the difference? Study the recipe.

• 3 cups flour
• Glass of water
• Vegetable oil - 1 tablespoon
• Half a kilo of boiled meat
• Large onion
• Ground black pepper
• For frying:
• Onions and oil

The secret is in minced meat. Pork, beef or the most affordable chicken - choose yourself. Boil the meat pieces and divide into small pieces. This is a matter of taste, you can grind it in a meat grinder.

Chop the onion and simmer under the lid. The vegetable cubes should give juice to make the minced meat moist and flavorful. Fry the onion with the meat.

Cool the meat mixture. And we take up the flour preparation. The standard dough is prepared from flour, water and other ingredients. Dumplings with meat can be distinguished by their appearance, blind triangles so that juice remains in them, like in manti.

For cooking, we choose a spacious pan so that our products do not stick together. Unlike dumplings, dumplings do not cook for a long time, because the meat inside was cooked in advance. We bring to mind only the dough in 5 minutes.

Fried onions, sprinkled on top of ready-made meat dumplings, will add a spicy taste, and pepper will add spiciness. Especially men will be satisfied.

Grated vegetables and spices, whatever you like, are easily added to the dough. This is individual, for an amateur.

During the sculpting of dumplings, the edges of the dough must be moistened with water. This part will cook much faster than the middle, where the filling is. And the pre-moistened place will not be digested, according to experienced chefs.

Cooking flour products is allowed for steam. They turn out to be donuts, very similar to manty.

Our dough product is easy to freeze and can be stored for a long time in the freezer. For this, each dumpling is dipped in flour, placed on the board without touching and in this form is sent to freeze. In solid form, it is easier to remove it from the surface and transfer it to a storage bag.

Our grandmothers also made dumplings only on weekends. This jewelry work takes time, and the whole family could not get together to do some cooking on weekdays. Therefore, the dish was considered festive. And today it will adequately decorate the menu of the celebration.

How to make dough for dumplings? The answers may vary as there is no single recipe. Someone prefers lean dough, someone likes kefir or milk dumplings. Here we describe some of the most common recipes that always work out well.

Most often, housewives use dough in water, without adding milk or kefir. The list of ingredients is quite short: chicken egg, 200 ml. water, half a teaspoon of salt and 400 g of flour. It is better to sift the flour so that it is saturated with oxygen, use cold water.

All ingredients need to be mixed to knead the dough. You can use carbonated water instead of regular water.

Many housewives prefer to add kefir instead of water in order to achieve greater airiness and softness of the dough - it is great for dumplings with cottage cheese and summer options: dumplings with cherries or strawberries.

You will need 200 ml. kefir, egg, a little salt and 400 g of flour. Kefir can be diluted with sparkling water to make it more airy.

It is very important to knead the dough well, and then it must be allowed to "rest" for about 20 minutes.

If you do not like to measure everything by grams, then you can use the old scheme: one egg is used for one glass of kefir, and flour is added as needed (the dough for dumplings should be slightly softer than dumplings).

Another fairly common recipe. First you need to mix a tablespoon of sugar and a teaspoon of salt with two to three tablespoons of flour. Add this mixture to the pre-warmed milk (1 cup) and mix well. Then a tablespoon of vegetable oil is added, an egg is driven in and a glass of water is poured in. Everything is mixed up again.

Sift the flour and add it little by little to the mixture, kneading thoroughly. You will need about three glasses, but if the dough continues to stick to your hands, add more.

The resulting dough should be wrapped in a bag and left in a cool place for 20 minutes.

You will need a glass of milk, 15-20 g of pressed yeast or a heaped teaspoon of dry yeast, a pinch of salt, a little sugar, 400 g of flour.

The milk should be warmed up, but not boiled, it just needs to be warm. Add salt, sugar and yeast to it. If you have ever made yeast dough, then you know that yeast takes time to come to working condition. Leave the dough for 15 minutes in a warm place, and its readiness can be determined even externally - the liquid will become more viscous, and bubbles will appear on the surface.

It's time to move on to the direct preparation of the dough: part of the flour should be poured onto the table, and some should be gradually brought into the dough, not forgetting to mix it properly. When the dough becomes thick enough, it must be laid out on the table (where you previously poured the remaining flour) and kneaded properly.

Yeast dough requires "rest" in a warm place - you just can spend this time usefully and do the filling. Do not forget that such dumplings will turn out to be very fluffy, so do not try to blind them very small.

How to make dumplings

It doesn't matter what kind of filling you choose - if you use it wrongly, it will ruin the dish. After you have kneaded the dough and given it some time to "rest", then it's time to start sculpting.

There are two options here. The first one is simple, but requires skill. Form a tourniquet from the dough and pinch off pieces of equal size from it, and only then roll them out. If you doubt that you can do everything smoothly enough, then you can do it easier - roll out a large layer and cut out circles with a glass (then they will definitely turn out to be the same size).

Put the filling in the center of each mug, then fold it in half and pinch the edges well. You can form a pigtail from the edge, gently and gradually pinching each edge, moving in one direction.

To the question of how to cook dumplings, the answer is very simple: they must be thrown into boiling water, mixed and wait until they float up. Then count 3-5 minutes and remove with a slotted spoon.

Perhaps, most often people cook dumplings with potatoes - they are the pride of Ukrainian cuisine. There are several options for their preparation: according to the classic recipe, fried onions are immediately added to the mashed potatoes, but often the opposite is done - only mashed potatoes serve as the filling, and the onions are fried separately and laid out on top of the finished dish.

In any case, for a pound of potatoes you will need:

• 1-2 onions;
• 50 g butter;
• some oil for frying;
• black pepper and herbs to taste.

First, peel and boil the potatoes (to speed up the process, cut each potato into several pieces). Meanwhile, finely chop the onions and fry them with the addition of vegetable oil. Are the potatoes ready? Great - time to mash. Everything is as usual - add butter and crush the potatoes well, and then add onions to it (or leave it to serve - whichever you like best).

We have already described how to sculpt dumplings. Make sure that there are not too many potatoes. Throw ready-made dumplings in boiling salted water.

How much to cook dumplings with potatoes? Depending on the thickness of the dough, about 3-4 minutes after they float. Do not forget that the filling is already ready, the main thing is that the dough itself is cooked.

Before serving, we advise you to grease the dumplings with a piece of sunflower oil, sprinkle with onions or any herbs. By the way, according to the same principle, you can cook dumplings with potatoes and mushrooms - just fry the mushrooms with onions and add them to mashed potatoes - it will turn out even tastier. The recipe for dumplings with potatoes allows small variations - you can add finely chopped greens to the puree, you can cook dumplings with potatoes and lard, also fried in a pan, you can also make dumplings with potatoes and cabbage.

If you like stewed cabbage, then you will definitely like these dumplings. This dish is also great for fasting, if it is cooked on a dough of water, flour, and salt. For the filling you will need:

• one medium carrot;
• bulb;
• 300 g of fresh cabbage;
• mute oil for frying;
• incomplete glass of water;
• salt and pepper to taste.

Finely chop the onion, grate the carrots and fry the vegetables in a little oil. Then you need to add chopped cabbage and fry a little (just a couple of minutes). Next, add water and simmer until tender.

Attention! Do not put hot filling on the layers of dough - let it cool down a little at first.

It is not necessary to make only dumplings with cabbage - the recipe also involves adding mashed potatoes, mushrooms, you can even make dumplings with meat and cabbage.

Sauerkraut dumplings are also very simple to prepare: they need to be stewed with onions, carrots and a spoonful of tomato paste.

One of the most delicious recipes that even kids love. You can grate any hard cheese on a coarse grater, add herbs and make delicious dumplings.

A good option is to mix Adyghe cheese, suluguni and finely chopped dill. Try not to make the dough too thick - roll the layer no more than two millimeters thick. How much to cook dumplings with cheese? After they pop up, a couple of minutes is enough.

Before serving, do not forget to grease them with butter and sprinkle with fresh herbs - your family will be delighted with this dish.

Not everyone loves cottage cheese in the classic form, but dumplings always go with a bang. Any dough for dumplings with cottage cheese can be used, but better with kefir or milk. You can also play a little with the filling - in addition to the obligatory cottage cheese, sugar and egg yolk, you can add raisins, vanillin, candied fruits and even walnuts (just not all at once).

Carefully consider the choice of cottage cheese - it should not be too liquid, so that the dumplings do not "spread" even before boiling. Naturally, the product must be fresh.

You can cook cottage cheese yourself - about one and a half liters of kefir should be poured into a saucepan and cooked over low heat, not letting it boil, for about 40 minutes (you yourself will understand when you see that the kefir is divided into whey and curd "lumps"). Then the whey must be drained through cheesecloth, and the cottage cheese must be used for the dish you need.

How much to cook dumplings with cottage cheese? After they pop up, count down for about 3 minutes and that's it - you can pull it out. If the dough is thick enough, then boil for 4-5 minutes.

Not everyone has time to make dumplings, after all, this process is quite long. Therefore, lazy dumplings were invented - you just need to mix all the ingredients and cut into pieces.

What ingredients are needed in order to cook lazy dumplings:

• 500 g of cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 100 g flour;
• a couple of tablespoons of sugar (as much as possible);
• a pinch of salt.

Curd is mixed with yolks, melted butter, sugar and salt. Then flour is added there and the dough is kneaded. It needs to be twisted into a "sausage" and cut into small pieces of equal size. Each "dumpling" should be rolled in flour and then thrown into boiling water. Dumplings with cottage cheese are lazy after they float, you need to boil for about 3-4 minutes.

One of the most beloved by children and many adults is dumplings with berries. You can make dumplings with cherries, the recipe for which is very simple: the cherries need to be washed, pitted and mixed with sugar and a couple of tablespoons of flour. They are molded in the same way as ordinary ones, and steamed cherry dumplings are especially tasty.

By the same principle, you can make dumplings with strawberries, but here you already need a little less sugar, since this berry has no "sourness". Dumplings with raspberries are also tasty, and if there is an opportunity to make dumplings with blueberries, they will amaze you with their amazing taste.

How much to cook dumplings with sweet filling? Since a thicker dough is used for the berries, such dumplings will also have to be cooked a little longer - 4-5 minutes after they float in.

The dough is kneaded in ice water and preferably in a cool place. Then it will be elastic and will not tear during cooking. Also add some vegetable oil to the dough (about half a teaspoon per glass of flour). It also gives it elasticity and prevents it from sticking to your hands.

If you are using juicy berries, then you can add a little starch to the filling - this will not affect the taste, but the juice will not spread. There is one more trick - first put sugar and starch on the dough circle, and then the berry - if you put sugar on top, then the berry will actively give juice.

The dough should not be too tight, otherwise it will affect not only the comfort of modeling, but also the taste of the dish.

It also happens that when dumplings are dipped into boiling water, they immediately stick to the bottom. One of the options is to make a "funnel" in water with a spoon and then toss the dumplings. They will float in a circle while you cast the rest.

Perhaps we have listed all the most important things you need to know about making dumplings. On our site you will find hundreds of more interesting recipes, so do not be afraid to experiment and delight your loved ones with new dishes!

From the basic “flour-water-salt” to “custard”, kefir or boiled - each culinary specialist has his own special way. Habit often plays the main role, since the method has already been repeatedly tested in practice. But why not try at least one new and even more simple recipe for dumplings dough?

Main principles

The classic dough is bland, although it can be sweetened for sweet fillings. "Cool", but at the same time plastic, thinly rolling, soft, but not too sticky, and it is convenient to sculpt from it. When frozen, it does not crack, and when cooked, it does not burst. It is hard not to agree that this is the best dough for homemade dumplings!

The dough turns out great on ice water. It does not dry for a long time (moisture retains in it longer), it sticks well when sculpting. However, there are methods that involve using warm water, even warmer than room temperature (30-35 ° C). It all depends on personal preference.

"Sick" question for many cooks: how to make the dumplings not boil over? And there are some secrets here too.

Easy recipes on water

Wondering how to make perfect and quick dough? You may like these methods: it simply cannot be easier and faster. We give three recipes with water of different temperatures! All recipes are made quickly. Below is a step-by-step recipe.

Option 1

Only three ingredients and no eggs.

You will need:

• flour - 350 grams;
• ice water - 220 milliliters;
• salt to taste.

Preparation

1. Pour water into a deep comfortable bowl, add salt, and gently sift the flour.
2. Stir the dough with a spoon.
3. Put the mixture on a board, dusted with flour, knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap it in plastic wrap, let sit at room temperature for 15 minutes.

Option 2

And this, too, is the simplest dough. It differs from the previous one only in the presence of an egg and a small amount of vegetable oil.

You will need:

• flour - 2 cups;
• egg - 1 piece;
• water - 0.5 cups;
• vegetable oil - 1 tablespoon;
• salt - a pinch.

Preparation

1. Combine all liquid ingredients in a large bowl.
2. Beat the egg into a bowl, add salt, 1/4 of the flour and stir with a spoon.
3. Add flour in portions until it becomes difficult to spoon.
4. Knead with your hands on a table dusty with flour until a steep consistency, the mass should be sticky, but at the same time lag behind your hands without a trace.
5. Leave the dough under the bowl for half an hour.

How to knead the right dough for dumplings in a bread maker? From the same ingredients. Just first you need to fill in all the liquid components, then add well-sifted flour. You need to select a special cooking mode: on some devices it is "Pelmeni", on some - "Kneading the dough". Sometimes it is advised to turn on the "Pizza" mode.

Option 3

Delightfully tender dough for dumplings - of course, choux: it is prepared on the basis of boiling water. How to do it correctly so that you get a beautiful dough like in the photo?

You will need:

• flour - 4 cups;
• water - 1 glass;
• vegetable oil (preferably refined) - 2 tablespoons;
• salt - 0.5 teaspoons.

Step by step cooking

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil water, salt it and immediately pour a thin stream into the flour, while working with a spoon or mixer with a kneading attachment.
3. Pour in oil, stir again.
4. Add the rest of the flour and knead with your hands - a plastic, not sticky mass will come out.
5. Remove the mass, formed into a ball, into a bag and stand for 20 minutes (if you need to leave it longer, put it in the refrigerator).

This is a suitable dough for dumplings, so that they do not boil over and simply do not lose their shape. It does not tear, does not stick, but at the same time adheres remarkably when working. And the edges of finished products do not stale and do not dry out. By the way, you can make it a little in advance and start cooking dumplings the next day.

"Fermented" methods

Serum

The dough for dumplings on whey turns out to be tender, airy, as if "fluffy". How to make dough for dumplings made from fermented milk ingredients?

You will need:

• flour - 3 cups;
• whey - 0.5 cups;
• water (boiled, not cold) - 0.5 cups;
• salt - 0.5 teaspoon;
• soda - 1 teaspoon (no top).

Preparation

1. Pour flour, soda and salt into a bowl, mix.
2. Add water to the rim of the glass of whey and stir.
3. While adding liquid to flour, knead the dough. Then keep it in cling film for 20 minutes.
4. Blind dumplings.
5. Place the dumplings in a large saucepan, two-thirds full of boiling salted water. Cook for no more than 1 minute after surfacing.

Asking the question of how to make dough for dumplings, it is quite possible to adopt this simple method. Along with "kefir", it is considered a classic of Ukrainian cuisine.

Whey dumplings are a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use dumplings made from dough in water.

On kefir

Lovers of dumplings will surely like this soft dough. It is lush, unusually tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a variety of fillings.

You will need:

• kefir - 300 milliliters;
• flour - 500 grams;
• soda - 0.5 teaspoon;
• vegetable oil - 2 tablespoons;
• salt to taste.

Preparation

1. Sift flour, salt, add soda.
2. Pour kefir into the hole, prepare a non-sticky dough.
3. Add oil, knead well again.
4. Leave to rest for half an hour.

You have learned many ways how to make delicious dough for dumplings. All of them are wonderful in their own way, so it is very difficult to choose "the best dough". We leave this choice to you - after all, only you make the optimal decision about what to prefer for yourself and your family.

Dumplings are a unique invention. It would seem that there is nothing complicated: just a dough with a filling. However, the dish turns out to be so tasty that almost everyone likes it, including even children who do not have an excellent appetite. At the same time, the dumplings, regardless of what they are filled with, are quite satisfying. Having prepared them for breakfast, the hostess will not be able to puzzle over how to supplement the meal so that no one gets hungry from the table. In addition, the fillings for dumplings are so diverse that they can satisfy the taste of any person. Knowing several recipes for fillers, you can diversify the menu.

Cooking features

The fillings for dumplings can be sweet or savory. For them, cottage cheese, potatoes, cabbage, mushrooms, fresh berries and fruits are most often used. For this reason, there are a huge number of recipes. But regardless of the recipe you choose, you need to know a few rules for preparing the filling, which is ideal for dumplings.

• Dumplings do not boil for a long time. Indeed, with prolonged cooking, the dough will begin to break through, the dumplings will unstick and the filling will fall out of them. The result is an ugly, unappetizing and tasteless dish. For this reason, the cooking time for dumplings is most often no more than 5 minutes. Of course, not all products have time to cook during this time. That is why they try not to use products that require a long preparation for the filling, if they have not undergone the necessary heat treatment before.
• If the filling for the dumplings is too runny, the dough will get wet and the result will also be deplorable. For this reason, excess juice drained from vegetables or fruits is drained so that excess moisture does not get into the filling. When using juicy fresh berries, the starch helps to thicken the filling, with which they are sprinkled before wrapping in the dough. Sugar is also sprinkled on the berries just before cooking, otherwise they will release the juice ahead of time, which will negatively affect the integrity of the products.

The sauce with which the dumplings are served depends primarily on the filling. Syrup, icing sugar or yogurt, not necessarily sweet, are suitable for products with fruit and berry filling. For dumplings with mushrooms and vegetables, you can serve yogurt, sour cream, mushroom sauce, mayonnaise. If cottage cheese is used as a filler, then it is best to serve the dish with sour cream or other fermented milk products.

Sweet filling for cottage cheese dumplings

• cottage cheese - 0.5 kg;
• chicken egg - 1 pc.;
• sugar - 50 g;
• salt - a pinch;
• butter - 20 g.

Cooking method:

• Rub the cottage cheese through a sieve so that there are no lumps in the filling.
• After breaking the egg, separate the yolk from the white.
• Pound the yolk with sugar and salt, the protein can be used to lubricate the edges of the dough when forming dumplings (in this case, they stick together more tightly and will not fall apart during cooking).
• Mix the egg mass with the curd.
• Melt the butter and pour into the curd and egg mixture.
• Stir the curd filling thoroughly so that it has a homogeneous structure.

The cooking time for dumplings with sweet curd filling is usually 4–5 minutes after they emerge, but much depends on the size of the products themselves. Serve best with sour cream or yogurt, or savory.

Recipe for the occasion::

Unsweetened filling for cottage cheese dumplings

• cottage cheese - 0.5 kg;
• salt - 5 g;
• fresh dill - 100 g;
• chicken egg - 1 pc.

Cooking method:

• Chop the washed and dried dill finely with a knife.
• Separate the yolk from the protein, beat the yolk with salt.
• Stir cottage cheese through a sieve with yolk and dill until smooth.

You need to cook dumplings with unsweetened curd filling about the same as with sweet ones. The result is a delicious and healthy dish that goes well with white yogurt and sour cream. If desired, such dumplings can even be served with yogurt. Sometimes chopped greens or a slice of garlic passed through a press are added to sour cream or yogurt before serving. In this case, the dish acquires a more piquant taste.

Filling for cherry dumplings

• pitted cherries (fresh or frozen) - 0.5 kg;
• sugar - to taste (approximately 150 g).

Cooking method:

• Wash the fresh cherries, use a special tool to remove the seeds from the berries. Leave the cherries in a sieve for a while to drain the extra juice from the berries. If you are using a frozen product, you need to give it time to thaw, drain all the released liquid.
• Place a few cherries on each circle of dough, sprinkle them with sugar, and then fasten the edges of the dough.

After surfacing, dumplings with cherries are boiled for 3-4 minutes. Served with syrup, which can be made from juice drained from berries, or sweet yogurt. Sour cream also goes well with this dish.

Strawberry dumplings filling

• fresh strawberries - 0.5 kg;
• starch - 50 g;
• granulated sugar - 100 g.

Cooking method:

• Sort out the berries, remove the sepals.
• Gently wash the strawberries, cut the large berries into several pieces.
• Place a whole strawberry or a few pieces of berry in the center of the dough. Sprinkle with sugar and starch. Form a dumpling.

Try not to cook strawberry-filled products in boiling water for more than 3 minutes after they come to the surface. Steam them is a good idea. You can serve dumplings with strawberry filling with powdered sugar, syrup, whipped cream, sweet yogurt. Such a dish will not only replace breakfast, but also serve as a hearty dessert, fragrant and delicious.

Filling for mushroom dumplings

• fresh forest mushrooms - 0.8 kg;
• onions - 0.2 kg;
• butter - 50 g;
• salt, spices - to taste.

Cooking method:

• Sort out the mushrooms, wash and peel. Soak in salted or acidified water if necessary.
• Dry the mushrooms. Cut large specimens into several parts. Cover with water and put on fire. Cook, skimming off the foam, until the mushrooms sink to the bottom, and another 5 minutes after that.
• Discard the mushrooms in a colander and wait for excess liquid to drain from them.
• Rotate the mushrooms through a meat grinder.
• Chop the peeled onion finely and sauté until soft in melted butter.
• Mix mushroom caviar with onion, salt and pepper to taste. After that, the filling is ready for use.

Mushroom filling for dumplings is prepared a little differently from champignons: they are cut into plates and put raw in a pan with fried onions, after which they are cooked until the liquid released from them evaporates from the pan. Then the mushroom mass can be cranked through a meat grinder or used without chopping.

Filling for cabbage dumplings

• white cabbage - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• water - 50 ml;
• vegetable oil - how much is required;
• salt to taste.

Cooking method:

• Wash the cabbage, remove the sluggish leaves and stump. Chop finely.
• Peel the carrots, grate them with small holes.
• Remove the husk from the onion. Cut the onion into small pieces.
• Fry the carrots and onions for 5-10 minutes in heated vegetable oil.
• Add cabbage, fry for 2-3 minutes.
• Season with salt and pepper to taste, add water. Cover the skillet with a lid and simmer the cabbage over low heat until soft.
• Cool and use as directed.

In a similar way, you can prepare sauerkraut filling. In this case, fried onion and carrot must be mixed with sauerkraut. After that, the filling can already be consumed.

For serving dumplings with cabbage, it is best to use onion-carrot frying.

Stuffing for mashed potato dumplings

• potatoes - 0.5 kg;
• butter - 60 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

• Peel the potatoes, cut into large pieces, cover with water and boil until tender.
• Drain the water. Crush the potatoes with a potato grinder.
• Peel the onion, cut into small cubes. Fry until transparent in a large amount of butter.
• Combine the mashed potatoes with the onion stir-fry and season with salt and pepper at the same time.

The filling will be even tastier if you add egg yolk to the mashed potatoes. During the fast, butter can be substituted with vegetable oil. Often, potato filling is made with mushrooms. In this case, porcini or champignons are cut into small cubes and fried with onions. Further, the process of preparing the filling is identical to that described in the recipe.

Filling for raw potato dumplings with bacon

• potatoes - 0.5 kg;
• lard - 100 g;
• onions - 70 g.

Cooking method:

• Scroll the salted bacon through a meat grinder or chop with a blender.
• Peel and coarsely grate the potatoes, squeeze to remove excess liquid.
• Cut a small onion from the husk with a knife.
• Mix all ingredients. You do not need to salt the filling.

Dumplings stuffed with raw potatoes should be cooked a little more than ordinary dumplings - 6-7 minutes after surfacing. For this reason, the preparation of dough and the formation of dumplings must be taken especially seriously.

Lard can also be added to the filling, which is made from mashed potatoes. In this case, it is cut into pieces and melted in a pan. Onions are fried in it. Then greaves, along with fried onions, are added to mashed potatoes. In this case, the proportions can be used the same as given in the above recipe.

Unusual filling for poppy dumplings

• poppy - 0.2 kg;
• sugar - 100 g;
• jam - 10 g (can be replaced with candied honey).

Cooking method:

• Boil water.
• Pour boiling water over the poppy seeds, drain the water after 5 minutes.
• Pour boiling water over the poppy again and leave for 16 minutes.
• Drain the liquid, pat dry the poppy with a napkin and rub it in a mortar.
• Mix with sugar and jam.

Dumplings stuffed with poppy seeds should be boiled immediately after cooking, otherwise they will not keep their shape. The dish is served with syrup, condensed milk or butter. Almost everyone will like this unusual dessert.

Fillings for dumplings can be made from other berries, fruits and vegetables. Many housewives show imagination and come up with recipes themselves. Knowing the basic requirements for filling for dumplings, you can also create author's options for fillings.

The favorite dish of childhood is undoubtedly dumplings. Delicious soft crust, delicate filling - all this will not leave indifferent any lover of delicious homemade food. However, a lot of time must pass before the dumpling is in a plate under a thin layer of homemade sour cream: firstly, you need to prepare the dough, secondly, the filling, thirdly, correctly and accurately mold, and, fourthly, cook and serve to the table. Throughout all these stages, it is very important not to be distracted and try to make every effort to sculpt the dumplings.

1. How to cook dumplings? To begin with, we take a bowl for kneading the dough and sift into it the amount of flour we need. It is better to take flour of the highest grade, then the dough will be stronger and will not boil over.
2. We make a depression in the flour and pour vegetable oil into it.
3. We salt our future dough little by little.
4. Pour hot boiled water into flour. Thus, we prepare the choux pastry.
5. We begin to knead the dough. It should be soft and elastic, then it will be easy to work with it.
6. Cooking the filling. To do this, knead the cottage cheese with a fork in a bowl, so that there are no lumps left.
7. Add sugar to cottage cheese and vanillin. Mix and prepare the filling to add the egg.
8. We drive an egg into the filling and begin to mix everything. Bring to homogeneity and the filling is ready.
9. We take the dough and cut it into several parts, twist each part into a flagellum.
10. Cut the flagellum into pieces, roll each piece a little in flour.
11. Roll out a piece of dough, boned in flour, to a perfect circle.
12. Put some of our filling on the dough and fix the edges either using a simple way to secure the edge, or with a pigtail, or using a special device.
13. We do the same with all the dough and filling.
14. Now the dumplings can be frozen or boiled in warm water.
15. Such dumplings are best served with sour cream, condensed milk or jam.

Fulfilling the recipe, we get tender and juicy dumplings with cottage cheese, such that both children and adults really like.

Lazy dumplings with cottage cheese

An equally tasty quick way of sculpting dumplings, the preparation of which is even easier than usual. And lazy dumplings are also something new, unusual and special, so why not make them at home?

A set of products for cooking

• 450 grams of cottage cheese;
• 140 grams of flour;
• 1 chicken egg;
• 2 tablespoons of sugar;
• 1 pinch of salt.

Recipe

1. We take a deep bowl in which we will knead the dough. We shift the required amount of cottage cheese into it. Knead it with a fork so that there are no lumps.
2. Add an egg to the curd and begin to mix a little.
3. Add sugar and salt. Stir the cottage cheese until smooth.
4. Sift flour to cottage cheese. This should be done little by little and in parts, constantly kneading the dough.
5. Knead the dough in a bowl first with a spoon and then with your hands. It should be tight, but stick a little to your hands.
6. Then we take the dough for sweet delicious dumplings and divide into several parts.
7. Roll each part into a small flagellum, which we cut into small pieces.
8. Dip each piece in flour and press with your finger, making a depression. While lazy dumplings come in a variety of shapes, you can give them any shape.
9. Lazy dumplings are almost ready, cooking is over, all that remains is to cook them. To do this, you need to immerse them in salted water for 2-3 minutes.
10. Remove the dumplings from the water with a slotted spoon and put them on a plate, and put butter on top. Lazy dumplings are ready.

Advice: You can serve lazy dumplings with cottage cheese with any berry mousse, condensed milk, honey or fatty village sour cream.

Cooking lazy dumplings is a quick and easy process, and their taste is simply incredible. At least once in your life, you can try to make such delicious and tender lazy dumplings with cottage cheese.

Dumplings, both ordinary and lazy, are a special dish that can be served both hot and cold, which is why both adults and children love it so much.

Bon Appetit!