How to prepare a delicious filling for dumplings - recipes for sweet and savory options. Dumplings recipe: how to prepare the dish What can you use to make dumplings in winter

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

Main principles

The classic dough is unleavened, although it can be sweetened for sweet fillings. “Cool”, but at the same time plastic, thinly rolled out, soft, but not too sticky, and easy to sculpt with. When frozen it does not crack, and when cooked it does not burst. It’s hard not to agree that this is the best dough for homemade dumplings!

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

A “sick” question for many cooks: how to prevent dumplings from overcooking? And there are several secrets here too.

Easy water recipes

Are you wondering how to make perfect and quick dough? These methods may appeal to you: it simply doesn’t get any easier or faster. We give three recipes with water of different temperatures! All recipes are made quickly. Below we will look at the step-by-step recipe.

Option 1

Just 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 carefully sift the flour.
2. Stir the dough with a spoon.
3. Place the mixture on a board dusted with flour and knead with your hands (7 minutes - minimum).
4. Cover the ball with a towel or wrap it in cling film and let it sit at room temperature for 15 minutes.

Option 2

And this is also 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. Mix all wet ingredients in a large bowl.
2. Beat an egg into a bowl, add salt, a quarter of the flour and stir with a spoon.
3. Add flour in batches until it becomes difficult to work with a spoon.
4. Knead with your hands on a table dusted with flour until the consistency is stiff; the mass should be sticky, but at the same time leave your hands without leaving any residue.
5. Leave the dough under the bowl for half an hour.

How to knead the correct dough for dumplings in a bread machine? From the same ingredients. You just need to first pour in all the liquid ingredients, then add well-sifted flour. You need to select a special cooking mode: on some machines it is “Dumplings”, on others it is “Dough Kneading”. Sometimes it is recommended to turn on the “Pizza” mode.

Option 3

The deliciously tender dough for dumplings is, of course, choux: it is prepared using 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 preparation

1. Sift flour (about 0.5 volume) into a deep bowl.
2. Boil water, salt it and immediately pour it into the flour in a thin stream, while working with a spoon or mixer with a kneading attachment.
3. Pour in the oil and stir again.
4. Add the rest of the flour and knead with your hands - a plastic, non-sticky mass will come out.
5. Place the mixture formed into a ball into a bag and leave 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 don’t get overcooked and simply don’t lose their shape. It does not tear, does not stick, but at the same time it molds perfectly when working. And the edges of finished products do not become stale or weathered. By the way, you can make it a little in advance and start cooking dumplings the next day.

"Four-milk" methods

On serum

The dough for dumplings made with whey turns out tender, airy, as if “fluffy”. How to make dough for dumplings 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 (without top).

Preparation

1. Pour flour, baking soda and salt into a bowl and stir.
2. Fill the glass with whey with water to the brim and stir.
3. Add liquid to flour and knead the dough. Then keep it in cling film for 20 minutes.
4. Make dumplings.
5. Place the dumplings in a large saucepan filled two-thirds with boiling salted water. Cook for no more than 1 minute after surfacing.

When wondering how to prepare dough for dumplings, you can easily adopt this simple method. Along with kefir, it is considered a classic of Ukrainian cuisine.

Dumplings with whey - a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use water-based dough dumplings.

On kefir

This soft dough is sure to please dumpling lovers. It is fluffy, incredibly tasty, and most importantly, it rolls out perfectly and is versatile, suitable for a wide 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 the flour, salt, add soda.
2. Pour kefir into the well and prepare a non-sticky dough.
3. Add oil, knead well again.
4. Leave to rest for half an hour.

You have learned many ways to make delicious dough for dumplings. They are all 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 best decision about what to choose for yourself and your family.

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

Spicy, salty, dietary, sweet, sour - the filling for dumplings can vary in taste, composition, recipe and method of preparation. We offer you a selection of the best options, with which you can delight your loved ones with delicious lunches and dinners all year round and never repeat yourself! Don't be afraid to add your favorite ingredients, improvisation is encouraged!

Hearty dumplings with potatoes for every taste

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

Classic recipes with potatoes

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

• Grate raw potatoes on a coarse grater, squeeze out the resulting juice, season with spices, salt, add chopped onion at the rate of one small onion per three potatoes. Serve with butter.
• Finely chop or grate raw potatoes, cut the onion into cubes. Grate salted lard. Sprinkle with pepper, herbs, and add salt if the lard is noticeably salty.
• Grind the raw potatoes, add salt, let stand, squeeze out the mixture and combine with softened butter (50 g of butter for 6 potatoes).
• Boil the potatoes, fry the onions in vegetable or butter, mash the potatoes and fry them, as for mashed potatoes. Season with herbs and spices to taste.
• Make a puree with butter, beat in the egg. Add green onions poached in butter, fresh herbs, red bell pepper (dry parika) to the filling for dumplings with potatoes.
• Boil potatoes in their jackets, cut into small cubes, as for a salad, season with dry adjika or other spices, green onions, herbs, stir. You can add a little vegetable oil.

Combined fillings based on mashed potatoes

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

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

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

Curd ideas - from savory to sweet

We can talk for a long time about how to make cottage cheese filling for dumplings - there are sweet, salty, and spicy flavors here. The general rule is to take only natural cottage cheese; if it is wet, place it in cheesecloth and let it drain.

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

Very tasty dumplings are made with filling from curd cheeses - Suluguni, Adygei, feta cheese. Cheeses go well with herbs, spices, and fresh pepper.

Fresh and sauerkraut in different variations

Dumplings with cabbage are a classic; fresh cabbage is used as a filling, which is pre-stewed.

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

Mushroom dumplings for gourmets

Recipes for fillings for dumplings with mushrooms are not complicated; you can use oyster mushrooms, champignons or other fresh mushrooms available to you as a basis. If you choose wild mushrooms, be sure to pre-cook them as much as the type required.

• Fry 200 g of fresh champignons and one onion. Cut 60 g of hard cheese into small cubes. Grind the cheese and onions with mushrooms in a blender. Use the resulting puree for the filling.
• Fry two onions and 400 g of fresh champignons, add a can of canned white beans and fresh herbs to the cooled mass.
• Boil 100 g of barley (it’s convenient to take a portioned bag), fry two chopped onions, add 500 g of champignons and cook until done. Combine with porridge.
• Fry two onions and 300 g of finely chopped oyster mushrooms in vegetable oil. You can add a little soy sauce and herbs. Good served with fried onions and pickles.
• Fry the onion and half a kilogram of champignons, cool and grind in a blender. Dry 100 g of walnut kernels in a dry frying pan, chop them, add to the mushroom mixture. Grate 300 g of goat cheese (you can take another, for example, Suluguni or Adyghe), combine everything, salt, season with thyme and pepper.

Bright pumpkin and other vegetables

The vegetable filling for dumplings is bright and healthy; it is perfect for Lent if you prepare unleavened dough without eggs.

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

Meat fillings - an alternative to dumplings

Perhaps the most satisfying and delicious fillings for dumplings are meat ones, just don’t confuse them with dumplings. This is a completely different story!

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

Dumplings with berries are the lightest and healthiest

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

If the berries have a seed, it is strongly recommended to remove it using special tools. Large fruits need to be cut into pieces, and if the fruit has a thick skin, then it is better to peel it. After removing seeds and chopping, juicy berries should be left to allow the juice to drain. This juice can be poured over the finished dumplings when serving.

Suitable for filling:

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

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

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

Original sweet recipes for desserts

If you like to experiment in the kitchen, try unconventional sweet dumpling fillings made from a variety of ingredients.

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

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

Of course, this collection does not contain all the possible recipes, but after trying them in practice, you will be convinced that there is nothing complicated in preparing this universally favorite dish. You'll soon learn how to come up with your own signature snacks and hopefully share them with us in the comments.

Dumplings are a unique invention. It would seem nothing complicated: just dough with filling. However, the dish turns out 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, turn out to be quite filling. Having prepared them for breakfast, the hostess will not have to rack her brains about how to complement the meal so that no one leaves the table hungry. In addition, the fillings for dumplings are so varied that they can satisfy the taste of any person. Knowing several recipes for fillers, you can diversify the menu.

Cooking features

Fillings for dumplings can be sweet or savory. They most often use cottage cheese, potatoes, cabbage, mushrooms, fresh berries and fruits. 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, ideal for dumplings.

• Dumplings do not boil for long. After all, during prolonged cooking, the dough will begin to break through, the dumplings will fall apart and the filling will fall out of them. The result will be 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 prepare during this time. That is why they try not to use products that require long cooking for the filling, unless they have undergone the necessary heat treatment beforehand.
• If the filling for dumplings is too liquid, the dough will become soggy and the result will also be disastrous. 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 with which they are sprinkled before wrapping in the dough helps thicken the filling. The berries are also sprinkled with sugar immediately before cooking, otherwise they will release juice ahead of schedule, which will negatively affect the integrity of the products.

The sauce with which dumplings are served primarily depends on the filling. Syrup, powdered sugar or yogurt, not necessarily sweet, are suitable for products with fruit and berry filling. Dumplings with mushrooms and vegetables can be served with yogurt, sour cream, mushroom sauce, and mayonnaise. If cottage cheese is used as a filling, 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.
• Grind the yolk with sugar and salt; the white can be used to lubricate the edges of the dough when forming dumplings (in this case they will stick together more tightly and will not fall apart during cooking).
• Mix the egg mixture with cottage cheese.
• Melt the butter and pour into the curd-egg mixture.
• Mix the curd filling thoroughly so that it has a uniform structure.

The cooking time for dumplings with sweet curd filling is usually 4–5 minutes after they rise, but a lot depends on the size of the products themselves. Best served with sour cream or yogurt, or unsweetened.

Unsweetened filling for cottage cheese dumplings

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

Cooking method:

• Finely chop the washed and dried dill with a knife.
• Separate the yolk from the white, beat the yolk with salt.
• Mix the cottage cheese, pureed through a sieve, with the yolk and dill until a homogeneous mass is obtained.

You need to cook dumplings with unsweetened curd filling for about the same amount of time as with sweet ones. As a result, you will get a tasty and healthy dish that goes well with white yogurt and sour cream. If desired, these dumplings can even be served with yogurt. Sometimes chopped herbs or a clove 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 fresh cherries and remove the seeds from the berries using a special device. Leave the cherries in the sieve for a while to allow excess juice to drain from the berries. If you are using a frozen product, you need to give it time to thaw and drain off all the released liquid.
• Place a few cherries on each circle of dough, sprinkle them with sugar, and then seal the edges of the dough.

After floating, the dumplings with cherries are cooked for 3–4 minutes. Serve with syrup, which can be made from the juice drained from the berries, or sweet yogurt. Sour cream also goes well with this dish.

Filling for dumplings with strawberries

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

Cooking method:

• Sort the berries, remove the sepals.
• Carefully wash the strawberries, cut large berries into several parts.
• Place a whole strawberry or several pieces of berries in the center of the dough circle. 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 float to the surface. It's a good idea to steam them. Dumplings with strawberry filling can be served with powdered sugar, syrup, whipped cream, or sweet yogurt. This dish will not only replace breakfast, but also serve as a hearty dessert, aromatic and delicious.

Filling for mushroom dumplings

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

Cooking method:

• Sort the mushrooms, wash and peel. If necessary, soak in salted or acidified water.
• Dry the mushrooms. Cut large specimens into several pieces. Fill with water and put on fire. Cook, skimming, until the mushrooms sink to the bottom, and another 5 minutes after that.
• Place the mushrooms in a colander and wait for excess liquid to drain from them.
• Grind the mushrooms through a meat grinder.
• Finely chop the peeled onion and fry it until soft in melted butter.
• Mix mushroom caviar with onion, salt and pepper to taste. After this, the filling is ready to use.

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

Stuffing for cabbage dumplings

• white cabbage – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• water – 50 ml;
• vegetable oil - as much as needed;
• salt - to taste.

Cooking method:

• Wash the cabbage, remove the wilted leaves and stalks. Chop finely.
• Peel the carrots and grate them using a fine grater.
• Remove the skins 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 it for 2-3 minutes.
• Add salt and pepper to taste, add water. Cover the pan with a lid and simmer the cabbage over low heat until soft.
• Cool and use as intended.

You can prepare the sauerkraut filling in a similar way. In this case, the onion and carrot frying should be mixed with sauerkraut. After this, the filling can already be consumed.

To serve dumplings with cabbage, it is best to use onion-carrot frying.

Filling for dumplings made from mashed potatoes

• 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 masher.
• Peel the onion and cut into small cubes. Fry until translucent in plenty of butter.
• Mix mashed potatoes with fried onions, adding salt and pepper at the same time.

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

Filling for dumplings made from raw potatoes with lard

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

Cooking method:

• Scroll the salted lard through a meat grinder or chop using a blender.
• Peel and coarsely grate the potatoes and squeeze to remove excess liquid.
• Chop a medium-sized onion, freed from the husk, with a knife.
• Mix all ingredients. There is no need to salt the filling.

Dumplings stuffed with raw potatoes need to be cooked a little longer than usual - 6-7 minutes after rising. 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 frying pan. Onions are fried in it. Then the cracklings along with the fried onions are added to the mashed potatoes. In this case, you can use the same proportions as given in the given recipe.

Unusual filling for poppy seed dumplings

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

Cooking method:

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

Dumplings stuffed with poppy seeds must be boiled immediately after cooking, otherwise they will not hold their shape. The dish is served with syrup, condensed milk or butter. This unusual dessert will please almost everyone.

Fillings for dumplings can also 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 original fillings.

How can we do without Ukrainian dumplings, which Gogol’s Solokha prepared so famously. The dumpling-shaped dish of Turkish cuisine (!) was so popular with the Ukrainians that from the “infidel” dush-vara it gradually turned into vareniki, and only then into the pride of Ukrainian cuisine - vareniki, with characteristic fillings: cracklings, tsybul, bulba, cherries . Later there were even more fillings. So, to choose from...

There are 169 recipes in the "Dumplings" section

Two-color dumplings with steamed spinach

A recipe for amazing two-color dumplings, with a cute green frill, glossy sides and delicious filling. They are steamed from green dough with spinach juice and regular dough prepared in the custardy way. The potato filling here is...

Dumplings with pumpkin and bacon

Recipe for hearty dumplings with pumpkin and bacon. You can stick a whole bunch of these dumplings, freeze them, put them in canvas bags and store them in the freezer. When you need to quickly prepare something for lunch, boil a portion in salted water and serve hot...

Dumplings with pumpkin and meat

There are a lot of recipes for fillings for dumplings. Today we will prepare dumplings with meat and pumpkin, and we use raw minced meat for the filling, but first fry the pumpkin in oil along with finely chopped onion. The learning is unusual and tasty. Dumplings can be...

Chicken momos (Nepalese dumplings)

Momos, or Nepalese dumplings, are a type of steamed meat dish found in many Asian countries. More often, the filling for momos is made not from meat (buffalo meat), but from vegetables with the addition of tofu and mushrooms. Cooked...

Dumplings with potatoes and porcini mushrooms

It is good to serve dumplings with potatoes and porcini mushrooms with sour cream or onions fried in oil. Both options are good. I made the most common dough for these dumplings - using water with the addition of eggs. If you want, then with such a filling the dough is quite suitable for...

Dumplings with fresh cabbage and cracklings

Today we will prepare delicious dumplings with cabbage and quarks. To make cooking go faster, the dumpling dough can be prepared in advance, wrapped in cling film and placed in the refrigerator. When you decide to make dumplings, take out...

Dumplings with cabbage

Dumplings are one of the five most delicious dishes of Ukrainian cuisine. Depending on the day on the calendar, Ukrainian housewives prepared it with both lean and fast fillings, such as cracklings, meat or cottage cheese. Each of them is delicious in its own way. ...

Dumplings with salmon

Dumplings are not just food. Dumplings are the atmosphere in the house. When the whole family eagerly awaits their favorite dish. When children sculpt together with their parents, and then everyone eats their mother’s beautiful or clumsy children’s products. When the house is filled with...

Lazy potato dumplings with mushrooms

An appetizing and very satisfying dish that any cook can prepare. Both wild mushrooms and those that can be purchased all year round in any supermarket (champignons, oyster mushrooms or shiitake) are suitable for this dish. For lazy potato boilers...

Dumplings with potatoes and chicken liver

Cooking dumplings is not such a troublesome task as many housewives think. The process of preparing them will speed up many times if you involve all family members in this exciting activity. Unusual-tasting dumplings are obtained when mashed potatoes...

Dumpling with yolk on potato bed

The dough is like for dumplings, the filling is almost like dumplings, but the result is a new unusual dish, only similar to dumplings. This time we chose mashed potatoes with herbs and raw chicken yolk for the filling. You should not only see it, but also try it....

chapter: Vareniki

Dumplings with apples

For these dumplings, we chose apple filling: the peel of the apples is cut off and chopped on a coarse grater. Apples give juice, so I kept the filling in a colander during the modeling process - the excess liquid drained and then went into the compote along with the skins. Dough for...

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 on the 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 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.

Preparing dumplings:

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

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 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. You need to flatten them with your finger and give them 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 additionally 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. Of course, you can 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!

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