Recipes for delicious dumplings how to cook quickly. How to make delicious dumplings

It is difficult to find at least one person who categorically does not like dumplings. After all, even an avid vegetarian can afford to cook dumplings with potatoes or cabbage. But before you start cooking dumplings, you need to prepare the dough for dumplings.

Many people now prefer to buy ready-made dumplings. Of course, it’s easier this way, I threw dumplings into boiling water, cooked, and now the dish is completely ready. Many do this because of saving time, and many simply do not want to mess with the dough, considering the process of preparing dough for dumplings to be long and dreary.

But it’s not at all like that to prepare such a dough is not difficult, besides, it will be without any chemistry and will save a piece of your soul. I think no one will argue that homemade dumplings are much tastier and more satisfying than store-bought ones. And the process of making dumplings can unite the family into a single whole. I remember when my mother or grandmother began to cook dumplings, the whole family gathered around the table and helped each other with great enthusiasm. Who sculpted dumplings, who rolled out the dough, who stood at the stove and made sure that the dumplings did not run away. And then everyone sat down at the table together.

There are several recipes for making dough for dumplings. From the classic “flour, water, salt”, to “custard”, as well as on milk, kefir. And each recipe has its advantages and disadvantages. It is worth cooking at least once according to these recipes to make sure which cooking option you like best and which option suits you best.

Most chefs cook according to their usual recipes, since they have already chosen the dumpling dough recipe that is the most convenient and easiest for them. And if you are just starting to cook dumplings, so you and the cards in your hands, look and choose for yourself your simplest and most delicious recipe dumpling test.


Let's start from the very simple recipe dough preparation. In principle, there will be no complicated recipes in this article, since there is nothing difficult to prepare dough for dumplings and almost any modern person can cope with such a task. Just follow the instructions and you will be fine.

INGREDIENTS.

Flour - 3 tablespoons.

Egg - 1 piece.

Water.

Salt.

COOKING PROCESS.

There is no exact amount of water in this recipe, as the whole process should be intuitive. To determine the readiness of the test, I will give you one little trick. The dough for vareniki or khinkali dumplings should be harder than your earlobe. And there is nothing funny in this, even the most eminent chefs check the readiness of the dough for dumplings or dumplings in this way.

☑ Pour flour into a bowl, beat one egg, and pour a little water about half a glass. Salt.

☑ Start mixing all the ingredients with a spoon until the flour, egg and water become one.

☑ We shift the dough blank onto the table, and continue to knead on the table. Until the dough becomes harder than your earlobe.

☑ Ready dough you need to roll into a small ball, sprinkle with flour, wrap in cling film and set aside for 15-20 minutes. This action is necessary in order for the dough to be saturated with moisture. The gluten that is in the flour swells and from this the dough becomes even more pliable and soft.

☑ After 20 minutes the dough will be completely ready. During this time, you can make the filling for dumplings. When kneading dough, the amount of water depends on the moisture content of the flour. The dough can be considered ready if it does not stick to the hands and the table. If during the time you will revenge the dough with your hands it does not become elastic, try adding a little flour.

Dough for dumplings on kefir


There is such a myth that the dough for dumplings cooked on kefir turns out to be especially tender and tasty. And dumplings turn out much better.

Maybethis is so and you have every chance to disprove this myth or confirm it by preparing the dough using kefir. True, in this recipe there are some nuances, which we will discuss below.

INGREDIENTS.

Egg.

Salt to taste.

Flour 500 grams.

Kefir - one and a half glasses.

Baking soda half a teaspoon.

Vegetable oil 2 tablespoons.

COOKING PROCESS.

☑ Break the egg into the bowl in which you will knead the dough. Salt it a little and beat with a fork until a weak foam appears. This takes approximately 2-3 minutes.

☑ Mix soda with flour.

☑ Sift flour with soda into a bowl with eggs.

☑ Add a little yogurt and gradually begin to knead the dough.

☑ When the dough begins to become a little homogeneous, add vegetable oil.

☑ We shift the dough to the table that was previously sprinkled with flour and knead the dough until it is ready.

☑ Wrap the dough in a film and leave for a while so that the dough settles.

☑ After 20 minutes, the dough for dumplings on kefir is completely ready for use.

On such a test, dumplings will turn out very tasty and lush. And it is advisable to cook them immediately, since such a dough is not intended for freezing. If you need to cook a large number of dumplings and freeze them, then see the recipes below.

Choux pastry for dumplings


This recipe is considered the cheapest and very common, since it contains only water, flour and salt. And after cooking dumplings, the dough remains tender. More often, such a dough is prepared for dumplings with strawberries or cherries.

INGREDIENTS .

A glass of boiling water.

Two glasses of flour.

Salt.

COOKING PROCESS.

☑ Salt water and put on fire.

☑ Sift the flour into a bowl.

☑ Pour the water brought to a boil into the flour and knead the dough. Knead until a homogeneous mass.

☑ We shift the dough to the table and continue to knead until the dough stops sticking to the hands and the table.

☑ Wrap it in cling film and leave for a few minutes. If there is no cling film, you can simply leave it in a clean bowl and cover it with a lid.

☑ It remains to roll out the finished dough and fashion dumplings out of it.

If for the custard test you have sweet filling, then in the process of preparing the custard dough, you can add a little sugar to it. As I said before, strawberries, cherries, raspberries are suitable for custard as a filling. Well, if you want to cook not sweet dumplings, then you can use potatoes, cabbage, cottage cheese, potatoes with mushrooms as a filling.

Dough for dumplings without eggs or lean dough


Many do not eat meat, but along with meat and eggs. Also, many keep a great post in which you also can’t eat animal food, but only vegetable food.

But even in such a situation, you can treat yourself to delicious dumplings with potatoes or cabbage. And the dough is prepared without the use of eggs.

INGREDIENTS.

Flour.

Salt.

Water.

COOKING PROCESS.

☑ Sift the flour.

☑ Dissolve salt in water.

☑ Gradually add water to knead the dough.

☑ Knead until the dough is stiff and homogeneous.

☑ Place the dough in a bowl lightly dusted with flour. Let it sit for about 15-20 minutes.

Yeast dough for dumplings with sour milk


This cooking recipe yeast dough for dumplings, perfect for freezing. You can cook dumplings in advance and freeze them in the freezer. It turns out almost the same as if you bought ready-made dumplings in the store, but these are the same only homemade ones.

INGREDIENTS.

Flour 600 g

Yeast 10 g

Kefir 0.5 liters.

Sugar table spoon.

Salt a pinch.

Soda half a teaspoon.

COOKING PROCESS.

☑ Salt, sugar, soda, yeast mix together and pour yogurt.
☑ Stir with a whisk until sugar dissolves and set aside for 10-20 minutes.

☑ Sift flour into a bowl and add salt.

☑ Knead the dough until it becomes a homogeneous, non-sticky mass.

☑ Roll the dough into a ball, sprinkle with flour and leave in a warm place for about 30 minutes.

☑ After 30 minutes, you can start sculpting delicious dumplings.

For this test, any filling is suitable. Be it berries, vegetables or cottage cheese. Also instead of sour milk you can use kefir, whey, milk. Yeast is suitable both dry and live. The main thing here is to cook with soul and love, and then you will succeed. Have a good mood and delicious dumplings.

From the basic "flour-water-salt" to "custard", on kefir or boiled - each culinary specialist has his own special way. Often the main role is played by habit, 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?

Main principles

The classic dough is unleavened, although it can also be sweetened for sweet fillings. "Cool" yet malleable, rolls thinly, is soft but not too sticky, and is easy to sculpt. When frozen, it does not crack, and when cooked, it does not burst. It's hard to disagree with what it is. best dough for homemade dumplings!

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

A “sore” question for many cooks: how to make sure that dumplings do not boil soft? And here, too, there are a few secrets.

Easy water recipes

Thinking about how to cook the perfect and quick dough? These methods may appeal to you: it simply does not happen 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.

Cooking

  1. Pour water into a deep convenient bowl, salt, carefully sift the flour.
  2. Stir the dough with a spoon.
  3. Put the mass on a board dusted with flour, knead with your hands (7 minutes - minimum).
  4. Cover the ball with a towel or wrap in cling film, let stand at room temperature for 15 minutes.

Option 2

And this is also the easiest 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.

Cooking

  1. Mix all liquid 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 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 machine? from the same ingredients. Just first you need to fill in all the liquid ingredients, then add well-sifted flour. You need to select a special cooking mode: on some devices it is “Pelmeni”, on some it is “Dough kneading”. Sometimes it is advised to turn on the "Pizza" mode.

Option 3

Delicious tender dough for dumplings - of course, custard: it is prepared on the basis of boiling water. How to do it right so that it works 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 the water, salt it and immediately pour it into the flour in a thin stream, while working with a spoon or a mixer with a kneading attachment.
  3. Pour in the 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 soak for 20 minutes (if you need to leave it longer, put it in the refrigerator).

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

"Sour-milk" methods

Serum

The dough for dumplings on whey turns out to be tender, airy, as if “fluffy”. How to start the 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).

Cooking

  1. Pour flour, soda and salt into a bowl, mix.
  2. Fill the glass with whey water to the brim and stir.
  3. Adding liquid to the flour, knead the dough. Then hold 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. Boil no more than 1 minute after surfacing.

When wondering how to cook 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 - a recipe suitable for steaming. If you want to cook in the usual way, in boiling water, use water dumplings.

On kefir

Lovers of dumplings will definitely like this soft dough. It is lush, extraordinarily 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.

Cooking

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

You have learned many ways to get 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 best decision about what to prefer for yourself and your family.

Vareniki is a dish that never gets boring, because each housewife, keeping secrets from her mother and grandmother, cooks them in her own way. Dumplings can be made different every time thanks to various fillings - from spicy-salty to fruity-sweet. We have collected only 24 options. And this is just a drop in the ocean. But what a delicious drop it is!

1. Potato and mushroom filling

Finely chop and fry 2 onions in butter, add 200 g of mushrooms cut into thin slices. Cook, stirring until the liquid has evaporated. Peeled potatoes (500 g) boil and mash into a puree. Add fried mushrooms with onions, salt, pepper, mix well.

2. Curd-pumpkin filling

Grate 200 g of peeled pumpkin on a coarse grater and simmer until tender in a frying pan with butter. Add 200 g of cottage cheese, half a glass of sugar, vanillin. Mix well. Form dumplings.

3. Pickled cucumber filling

Grate 7-8 pickles on a coarse grater and put in a colander for 30 minutes to drain the brine. Add 1 tablespoon of mayonnaise, a little ground black pepper, mix. Make dumplings out of this stuffing.

4. Potato-liver filling

chicken or beef liver rinse, cut into pieces, each roll in flour and lightly fry in butter. Add the chopped onion, simmer everything together under the lid. When cool, pass everything through a meat grinder. Boil and mash 5 potatoes. Add liver mass, salt, pepper and mix well.

5. Fresh cabbage filling

fry on vegetable oil one finely chopped onion and one carrot grated on a coarse grater. Add finely chopped fresh cabbage (if the head is too large, then half is enough), simmer under the lid over low heat, stirring occasionally, until the cabbage is ready. Salt, pepper to taste, you can add bay leaves, fresh or dried herbs. When the filling has cooled, make dumplings with it.

6. Potato and cottage cheese filling

Boil 500 g potatoes in salted water until tender. Add 50 g of butter and make a puree. Add 300 cottage cheese (preferably homemade, with grains), salt, pepper, add finely chopped dill, mix thoroughly.

7. Apple stuffing

Peel 6 apples (preferably sweet), peel, seeds and core, grate on a coarse grater, add half a glass of sugar, 0.5 teaspoon of cinnamon, 0.5 tablespoon of starch, mix and immediately start sculpting dumplings until the apples are allowed to juice.

8. Meat filling

300 meat (beef or lean pork) boiled in salted water. When cool, pass through a meat grinder. Finely chopped two onions fry in oil for 10-15 minutes. Add to ground meat, salt, pepper and mix thoroughly.

9. Bean stuffing with mushrooms

Boil 200 g of beans until tender and pass through a meat grinder or grind in a blender. Finely chop 2 onions and fry in butter, add 400 g of champignons cut into slices. Fry until liquid evaporates. Mix with beans, pepper, pepper, mix thoroughly.

10. Cheese stuffing with champignons

Cut 300 g of mushrooms into cubes, fry in vegetable oil. Cool the mass, add 200 g of grated cheese, 1 clove of minced garlic, salt and pepper to taste. You can add 1 tbsp. a spoonful of chopped parsley.

11. Cabbage stuffing with meat

Finely chop half a head of fresh cabbage. Simmer in oil, adding 1 chopped onion, until tender. Combine with 200 g minced meat. Cook covered for 15 minutes, season with salt, pepper and remove from heat. When it cools down, you can start making dumplings.

12. Liver stuffing with lard

Fry 150 g of bacon in a pan until golden brown, add 1 chopped onion, fry until the onion is transparent. Boil 600 g of liver in salted water until tender. Pass the liver and cracklings with onions through a meat grinder, salt and pepper to taste.

13. Sauerkraut Stuffing

Throw 500 sauerkraut in a colander to drain the brine. Finely chop 2 onions, fry until golden brown. Add cabbage to the onion, salt, pepper, add 1 teaspoon of sugar, mix well and simmer for 30-40 minutes. When cool, make dumplings.

14. Unsweetened curd filling with cumin

Grind cottage cheese (500 g), 1 egg, 2 tbsp. tablespoons chopped chopped dill and 1 tbsp. a spoonful of dried cumin seeds, salt and pepper to taste.

15. Cherry filling

500 cherries (if frozen - defrost, drain the juice) mixed with sugar (150 g) and starch (1 tbsp. Spoon). You can also prepare the filling for dumplings from other berries - strawberries or blueberries.

16. Sweet curd filling

Pass 500 g of cottage cheese (preferably homemade) through a meat grinder or grind in a blender, add 2-3 tbsp. spoons of sugar, 1 egg, a pinch of vanilla sugar, mix thoroughly. In the sweet curd filling you can add a handful of raisins washed in sorted. Make dumplings. The finished dish can be sprinkled with sugar.

17. Dried mushroom filling

Rinse dried mushrooms (200 g), pour cold water for 2-3 hours. Boil in the same water over low heat for 20-30 minutes. Turn off the fire, drain the water, cool. Peel and finely chop two onions, fry in a pan until golden brown in butter. Add cooled mushrooms to the onion, simmer everything together for 10-15 minutes. Salt, pepper to taste. Grind all this mass in a blender or pass through a meat grinder.

18. Poppy filling

Pour 1.5 cups of poppy seeds with boiling water, rinse well, drain the water, then pour boiling water over it and let stand for 15 minutes. Drain the water, pass the poppy twice through a meat grinder or grind in a blender. Mix ground poppy seeds with 0.5 cups of sugar and mix well. Unlike other types of dumplings, molded dumplings with poppy seeds cannot be stored raw for a long time, they must be boiled immediately after molding, otherwise the dough will spread.

19. Filling from the liver

400 g beef or chicken liver peel, cut, roll in flour and fry in butter with 1 chopped onion until the liver is ready. Pass the chilled liver with onions through a meat grinder, add salt, pepper, herbs to taste, mix well.

20. Liver stuffing with buckwheat

Peel 800 g of liver from films, rinse, cut and fry in vegetable oil. Cook crumbly porridge from 180 g of buckwheat

1 onion finely chopped and fried until golden. Pass the liver with onions through a meat grinder, then mix with buckwheat porridge, add salt and black ground pepper. Mix and start sculpting.

21. Stuffing with cabbage, mushrooms and herring

Fry 500 fresh finely chopped cabbage in a pan, add 5 finely chopped champignons and one chopped onion. Simmer until liquid evaporates, remove from heat. Peel the herring, remove the skin, separate the bones, cut into small pieces. Add chopped herring to cabbage, salt and pepper. When it cools down, you can fashion dumplings.

22. Filling of cherries and semolina

Sprinkle 300 g of pitted cherries with sugar, heat and, stirring continuously, add semolina. Cook over low heat, stirring frequently, for about 20 minutes. Before molding the dumplings, cool the cherry filling with semolina completely.

23. Stuffing with dried mushrooms and rice

150 g dried mushrooms soak for 1:00 and boil until tender. Cool, grind. Finely chop 1 onion and fry in butter until golden brown, add mushrooms, salt, pepper, mix well. Rinse rice, boil in salted water until tender, mix with mushrooms and onions. Season with salt and pepper, stuff dumplings.

24. Chocolate filling with cherries

300 pitted cherries (if frozen - defrost, if canned - drain the juice) mixed with sugar and 1 tbsp. a spoonful of starch. Break a 100-gram chocolate bar into pieces about 1x1 cm. Put 2-3 cherries and a piece of chocolate into each dumpling. Seal tightly.

If you liked our dumplings, but you are still a few interesting but no less delicious toppings Please share your recipes in the comments.

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

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

Required Ingredients:

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

Cooking process:

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

Cooking on kefir

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

Required products:

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

Cooking process:

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

Yeast dough

Usually used for dumplings unleavened dough. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. Such a dough for dumplings with cherries or other berries turns out to be very lush. Steam cooking is recommended.

Required products:

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

Cooking process:

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

Cooking with mineral water

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

Required composition:

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

Cooking process:

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

Choux pastry

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

Required products:

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

Cooking process:

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

With added starch

If starch is added during the preparation of dumplings, the dough will turn out elastic and will not tear during the formation of the product.

Required products:

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

Cooking process:

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

Dough on the water

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

Required products:

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

Cooking process:

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

On milk

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

Required products:

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

Cooking process:

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

Kneading in a bread maker

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

Required products:

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

Cooking process:

  1. Pour the liquid ingredients (oil and water, which should be warm) into the bottom of the bread machine bowl.
  2. Add salt and break the egg.
  3. Gently fold in the sifted flour.
  4. Close the lid and turn on the bread maker in the "Dough" mode.
  5. On average, this process takes 90 minutes, although the time may vary depending on the instrument model.
  6. After the signal, the dough can be taken out and sculpted dumplings.

The most popular toppings for dumplings

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

The most popular of them are:

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

Secrets of cooking dumplings

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

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

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

What is the difference between dumplings and dumplings? Opinions are divided on this point. Someone claims that the filling for dumplings is usually ready-made, boiled, while they put in dumplings raw minced meat. I disagree. But what about cherry dumplings then? Or dumplings with fried mushrooms? And there are many such examples. I am more inclined to separate dumplings and dumplings by shape. If dumplings are round and look like a bread ear, then dumplings are usually slightly larger and are made in the shape of a crescent.
The filling for dumplings is also very different. You can make sweet berry fillers or classic cottage cheese dumplings. You can cook dumplings stuffed with vegetables or meat. You can even fill them with buckwheat porridge - it turns out very tasty.
Determine the size of dumplings to your taste - from miniature to huge, in the palm of your hand. The edges of dumplings are decorated in different ways. Sometimes they are neatly pinched, and sometimes they are wrapped in a pigtail. You can make several small clips along the edge of a regular pintuck and then the edges will become wavy.
Dumplings are prepared in the same way as dumplings - dipped in salted boiling water. You just need to consider the composition of the filling. If it is made from minced meat that has already been cooked, then the cooking time must be reduced.

Cherry dumplings are my favorite. But you can cook them in two different ways. In the first case, raw and whole cherries go into the filling. In the second - minced cherry.

Vareniki with cherries

For 4-6 servings you will need:
For filling:
400 grams of frozen pitted cherries
1 heaping tablespoon of granulated sugar
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For refueling:

Prepare the dough according to recipe 1 as described. Cool the dough for 40 minutes in the refrigerator.
Defrost the cherries, drain the neatly separated juice. Roll out the dough, cut out circles with a glass. Lay 3-4 cherries in the middle of each juice, connect the edges and pinch.
The peculiarity of these dumplings is that they should be boiled immediately after cooking, without freezing.
Gently lower the dumplings into the boiling salted water and stir. After the dumplings float to the surface, let them boil for 3-5 minutes. Then remove with a slotted spoon and arrange on plates. Stir the sour cream with the cherry juice left over from the berries. Pour the resulting sauce over the dumplings.

Vareniki with minced cherry

For 4-6 servings you will need:
For filling:
500 grams of cherries
3 tablespoons of granulated sugar
2 tablespoons semolina
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For refueling:
4 tablespoons sour cream or heavy cream

Prepare the dough according to recipe 1 as described. Cool the dough in the refrigerator.
Prepare the filling. Rinse cherries, dry. Remove the seeds, cutting the berries in half. Transfer the cherries to a small heavy-bottomed saucepan and sprinkle with sugar. Heat over very low heat for 10 minutes. Then, while stirring, add semolina. Stirring constantly, continue heating the filling for another 10 minutes.
Then remove the minced meat from the heat and cool.
Roll out the dough and make dumplings.
Cook in boiling salted water, stirring gently. After boiling water again, when almost all dumplings rise to the surface, boil them for 3-4 minutes. Pour the finished dumplings with sour cream or cream.

Ukrainian dumplings with cottage cheese

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
500 grams of cottage cheese
2 grams vanillin
2 tablespoons of granulated sugar
1 egg
For refueling:
4 tablespoons topped with sour cream or country cream

Prepare the dough according to recipe 1 (). Let the dough cool in the refrigerator for 1 hour. Prepare the filling immediately before sculpting. Mix cottage cheese, sugar, vanilla and egg. Roll out the dough, use a glass or a small glass to cut out the juices. In the middle of each mug, spread the filling with a teaspoon and mold the crescent-shaped dumplings.
Boil dumplings in salted water for 3-4 minutes after they float to the surface. Take out the finished dumplings with a slotted spoon and arrange on portioned plates. Top with sour cream or cream.

The quality of the filling for cottage cheese dumplings depends on the dryness of the cottage cheese. If your cottage cheese is wet and releases a lot of liquid, squeeze it through cheesecloth. If you notice this, having already mixed the filling, add a tablespoon of flour to the curd.

Vareniki with strawberries

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
2 cups fresh strawberries
cups of sugar
For refueling:
2 tablespoons honey

cook dumpling dough according to recipe 1, recipe Be sure to chill the dough in the refrigerator for 1-2 hours.
Peel the strawberries from the stalks, rinse and dry, throwing them in a colander.
Then cut the strawberries into pieces, each berry into 3-4 pieces.
Divide the dough into 3-4 parts, roll each part into a tourniquet and cut into pieces. Roll each piece into a thin cake, pour half a teaspoon of sugar in the middle, put 3-4 pieces of strawberries in each and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent moon.
Boil the finished dumplings in boiling salted water for 1-2 minutes after they float to the surface.
When serving, drizzle with melted honey.

Vareniki with dried apricots

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
250 grams pitted dried apricots
cups of sugar

Prepare dumpling dough according to recipe 1 () and cool it in the refrigerator for 1-2 hours. While the dough is chilling, prepare the filling.
Pour the washed dried apricots with 1.5 cups of water and add sugar. Put on the stove and boil. Then reduce the heat to very low so that the dried apricots are only languishing in the syrup. Boil dried apricots for 1 hour. Then pour the syrup into a separate bowl, and mash the berries themselves with a fork.
Prepare dumplings by spreading dried apricot puree as a filling.
Boil the finished dumplings in boiling water for 2-3 minutes after they float to the surface. Then take them out of the water, put them on a dish and pour over the syrup left over from cooking the dried apricots.

Lean dumplings with poppy seeds

For 4-6 servings you will need:
For test:
3 cups flour

1 heaping teaspoon salt

For filling:
1 cup poppy seeds
1 cup of sugar
2 tablespoons honey
For refueling:
4-5 tablespoons of any fruit syrup

Prepare dumpling dough according to recipe 2. Transfer the finished dough to a plastic bag and refrigerate for 1 hour.
Pour the poppy with a glass of boiling water and let it swell under the lid for 20-30 minutes. Then throw the poppy seeds on a sieve and lightly press down so that the glass is all the excess moisture. After the poppy has cooled, add sugar and honey to it and mix well.
Roll out the dough into a thin board and cut into squares with sides of about 5 centimeters. Place a teaspoon of filling in the middle of each square. Fold into a triangle and pinch the edges.
Boil by dipping into boiling water. After all the dumplings float to the surface, let them boil for 2-3 minutes and remove with a slotted spoon.
Put the dumplings on a dish and pour over the fruit syrup.

Lean dumplings with beans

For 4-6 servings you will need:
For minced meat:
400 grams of white beans
2 teaspoon salt
1 tablespoon vegetable oil
For test:
3 cups flour
1 cup cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion

Prepare the dough according to recipe 1 as described. Place the dough in the refrigerator and prepare the filling.
Pour beans with 2 liters of cold water. Bring to a boil, drain the water. Re-fill the beans with the same amount of water, salt. Cook for 30 minutes after boiling over moderate heat.
Then put the beans on a sieve to get rid of excess liquid. Transfer to a bowl and, without allowing to cool, grind into a puree. Then add a tablespoon of vegetable oil, mix well and cool.
Roll out the dough. Using a small glass, cut out circles of dough, put a teaspoon of filling in the middle of each circle, pinch the edges well. Give the dumplings a semicircular shape.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Take out the finished dumplings with a slotted spoon, put on a dish.
Separately, in vegetable oil, fry finely chopped onion until golden. Put the finished frying together with butter in a dish with dumplings and mix.

Vareniki with potatoes and cracklings

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
600 grams of potatoes
50 grams of salted fat
1 onion

For refueling:

Prepare dumpling dough according to recipe 1, as described. Transfer the dough to the refrigerator and prepare the filling in the meantime. Peel onions and potatoes. Boil potatoes in salted water until tender. Then drain the water, put the potatoes in a deep bowl and crush.
Cut the onion into small cubes and fry in vegetable oil until golden brown. Separately, fry very finely chopped lard. Add the fried onions and bacon to the potatoes, along with the butter and melted lard from the pan. Mix the stuffing well and chill.
Roll out the dough into a thin layer and use a glass to squeeze out even circles. Place a teaspoon of filling in the middle of each juicy, fold in half and pinch the edges.
Boil potato dumplings by dipping them into boiling salted water. Wait for the moment when all the dumplings float to the surface, let them boil for another 3-4 minutes and remove with a slotted spoon. Pour the finished dumplings with sour cream or melted butter.

Vareniki with potatoes and mushrooms

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
500 grams of potatoes
200 grams of fresh mushrooms
1 onion
2 tablespoons vegetable oil
For refueling:
4 tablespoons of sour cream or 50 grams of butter

Knead the dumpling dough according to recipe 1, as described. Place the dough in the refrigerator while you prepare the filling.
Peel potatoes and onions. Boil potatoes in salted water until tender. Drain the broth and crush the potatoes.
Finely chop the mushrooms and onions and fry for 10-15 minutes in vegetable oil. Add the mushrooms and onions to the potatoes and mix well. Cool down the filling.
Divide the dough into 3-4 parts, roll each part into a tourniquet and cut into pieces. Roll each piece into a thin cake, put a teaspoon with the top of the filling in the middle and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent.
Boil the finished dumplings in boiling salted water for 4-5 minutes after they float to the surface.
When serving, drizzle with melted butter or sour cream.

Vareniki with sauerkraut(lean)

For 4-6 servings you will need:
For filling:
700 grams of sauerkraut
3 tablespoons vegetable oil
For test:
3 cups flour
1 cup cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion
2 tablespoons vegetable oil

Prepare dumpling dough according to recipe 2. Transfer the finished dough into a plastic bag and put it in the refrigerator.
Rinse the cabbage well with running water and drain in a colander. Then transfer to a frying pan or saucepan with a thick bottom, pour vegetable oil and simmer, stirring occasionally, over very low heat for 30-40 minutes.
Cool cooked cabbage.
Roll out the dough into a thin layer and make dumplings.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Take out the finished dumplings with a slotted spoon, put on a dish.
Separately, fry finely chopped onions in vegetable oil. Cover the finished dumplings with onion frying.

Vareniki with meat

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
700 grams of lean pork or beef
1 onion
4 tablespoons vegetable oil
a teaspoon of salt
ground black pepper on the tip of a knife
For refueling:
4 tablespoons of sour cream or 50 grams of butter

Boil the meat until tender, about 30 minutes at a moderate boil. Cool the meat, cut into small pieces.
Separately, fry finely chopped onion in vegetable oil until golden brown. Scroll meat with onions through a meat grinder. Add the oil in which the onion was fried, salt, pepper and mix well.
Prepare the dough according to recipe 1 (). Chill the dough and filling in the refrigerator for 1 hour.
Then roll out the dough in a thin layer (about 2 millimeters). Make dumplings.
Cook in boiling salted water for 3-4 minutes after all dumplings float to the surface. Take out with a slotted spoon, transfer to a dish or portioned plates.
Pour the finished dumplings with sour cream or melted butter.

Vareniki with rice and green onions

For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
1 cup rice
1 bunch green onions
3 eggs

For refueling:
1 glass of kefir or curdled milk
4 garlic cloves

Knead dumpling dough according to recipe 1. Transfer the dough to the refrigerator for 1-2 hours.
Prepare stewed rice for the filling. Rinse the rice, cover it with 1.5 cups of cold water and boil over low heat until almost all the liquid has evaporated. Then remove the rice from the stove, immediately add raw eggs and finely chopped green onion. Cover and leave for 10 minutes.
Then mix well with a fork. Cool down.
You can boil the eggs in advance and add to the cooled rice, after chopping it on a grater. But my way is much easier and faster.
Make dumplings. Boil in boiling salted water for 4-5 minutes after they float to the surface.
Put the finished dumplings on a dish with a slotted spoon. Separately, serve the sauce made from kefir and minced garlic with a press.

Lazy dumplings (curd dumplings)

For 4 servings you will need:
1 kilogram of cottage cheese
2 eggs
6-8 tablespoons of flour depending on the moisture content of the curd
1 teaspoon topless salt
For refueling:
4 tablespoons of sour cream or 70 grams of butter

Add salt and eggs to the curd. Gradually stir in the flour. You should get a homogeneous mass.
On a floured board, roll out the curd mass into a thin sausage about 2 centimeters thick. Flatten slightly on top, and cut obliquely into pieces 1.5 - 2 centimeters wide, so that you get rhombuses.
Dip the dumplings one by one into boiling water, stir and cook until they float to the surface. Remove the finished dumplings with a slotted spoon, transfer to a dish and pour over with sour cream or melted butter.
If desired, you can fill with jam, condensed milk and sprinkle with sugar or powdered sugar.

There are not only lazy dumplings but also lazy dumplings.

lazy dumplings

For 6 servings you will need:
600 grams minced meat (pork and beef)
2 medium potatoes
100 grams of fresh cabbage
1 carrot
1 onion
2 eggs
6 tablespoons flour
1 teaspoon topless salt
For refueling:
150 grams of sour cream

Peel onions, carrots and potatoes. Through a meat grinder with a fine grate, turn the peeled vegetables and cabbage. Add minced meat, salt, raw eggs and flour. Mix well until smooth.
Cool the resulting minced meat a little. Then form small balls and cook in boiling salted water for 5-8 minutes.
Remove ready-made lazy dumplings from the water with a slotted spoon, arrange on portioned plates and season with sour cream.

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