Dishes from dumplings. Homemade dumplings

Vareniki - the best cooking recipes.
Vareniki with cottage cheese in milk

Products (for 6 servings)

For test:

Chicken egg - 1 pc.
Water - 0.5 cups
Milk - 0.5 cups
Salt - 0.5 tsp
Flour - 5-6 cups

For filling:

Fat cottage cheese - 400 g
Chicken egg - 1 pc.
Sugar - 1-4 tbsp. spoons
For submission:
Butter - to taste
Sour cream - to taste

How to cook dumplings with cottage cheese in milk:

Sift flour.
Beat the egg into the flour, add salt.
Mix water with milk. Gradually add the liquid to the flour, constantly stirring with a spoon.
Knead a stiff dough.
Cover the dough with a towel. Let stand 20 minutes.
Cottage cheese thoroughly grind with sugar and egg. Mix well.
Take part of the dough and, adding flour, roll it into a thin cake (about 2 mm thick).
Cut the dough into squares (about 5x5 cm in size) or squeeze out circles with a glass.
Put 1 teaspoon of curd filling on each piece of dough.
Carefully close the edges, forming a dumpling.
Thus form all the dumplings.
Boil 2.5 liters of water. Salt the water. Drop a portion of dumplings into boiling water. Let the dumplings float, then boil the dumplings with cottage cheese in milk until cooked for 2-3 minutes over medium heat.
Remove the finished portion with a slotted spoon, put a piece of butter. Dumplings with cottage cheese in milk are ready.
Serve dumplings with cottage cheese hot, with sour cream.
Enjoy your meal

Vareniki on kefir

Products

Sour cream - 0.5 cups
Kefir - 0.5 cups
Soda slaked - 0.5 tsp
Salt - 0.5 tsp
Flour - 500 g

The dough for dumplings on kefir should not be very cool.

The filling for dumplings on kefir can be any. I made assorted: with strawberries, prunes and raisins, with potatoes.

Vareniki with blueberries

Products (for 4 servings)

For test:

Flour - 1.5-2 cups
Water - 0.5-0.7 cups
Salt - 1 pinch
For filling:
Blueberries - 400 g
Sugar - 0.5-1 cup

How to cook blueberry dumplings:

Wash blueberries well, let drain with water.
Sift flour.
Make a hole in the flour, add salt, vegetable oil and warm water
Knead a stiff dough. Cover with a towel and let stand 20-30 minutes.
Divide the dough into 2-3 pieces. Roll up the harnesses. Cut the dough into pieces, roll into koloboks
(diameter about 2.5 cm).
Roll each piece of dough into a thin circle. Put 1 teaspoon of filling, sprinkle with sugar.
Carefully pinch the edges, form a dumpling. So blind all the dumplings.
Pour 2.5 liters of water into the cauldron. Put on fire, boil. Salt. Put a portion of dumplings into boiling water. After the dumplings float to the top, cook the dumplings with blueberries for 5-7 minutes over medium heat.
Place dumplings in a bowl, sprinkle with sugar and serve.
Enjoy your meal!

Vareniki with potatoes and mushrooms or cabbage

Who doesn't love dumplings? With meat, cottage cheese, potatoes, but you never know the toppings! For example, according to this recipe, you can cook dumplings with potatoes and cabbage or dumplings with mushrooms and potatoes.

Products

Dough for dumplings with egg to taste
minced potato-mixed to taste
butter to taste
or sour cream to taste

How to cook dumplings with potatoes and cabbage or mushrooms:

Prepare dough and stuffing for dumplings

Roll out the dough, cut into circles or squares, put a little minced meat on each and make dumplings.

To boil water. In salted boiling water, dip in portions with cabbage and potatoes and cook until tender.
You can also cook dumplings from mushrooms and potatoes.

Served with dumplings with butter or sour cream.

Steam dumplings

A very simple recipe for steam dumplings that can be prepared with a variety of fillings. Delicious and very easy, try it!

Products

Kefir 200 g
soda 0.2 tsp
salt 1 teaspoon
eggs 1 pc.
flour 0.5 kg

How to cook steam dumplings:

Stir the egg with kefir, add salt and soda. Knead the dough, gradually adding flour. The dough should be soft, but not sticky to your hands.

Roll out the dough not too thin, cut circles with a glass. Roll out each circle a little, put the filling and pinch the dumpling.

Steam cook. If there is no double boiler, put gauze over a small saucepan, lay out dumplings, place the saucepan with dumplings in a large pot of boiling water and cover the whole structure with a lid.

The filling for steam dumplings can be mashed boiled potatoes, cottage cheese, cherries, plums.

Vareniki with cherries

Among berry and fruit dumplings, I give the honorable first place to dumplings with cherries. This is both a hearty main course and a delicious dessert.

Products

Each hostess can have her own dough. I have this this time:

Flour - up to 700 g
Water - 250 ml
Milk - 250 ml
Eggs - 1 pc.
For filling:
Fresh cherry - 750 g
Sugar - 1 cup

From milk, water, eggs and flour (add gradually), knead a not tight elastic dough.
Let him rest for 20 minutes.

Meanwhile, remove the pits from the cherries. I have such a good device for this. You can not take out the bones, but something is reluctant at the table to then spit them.
Roll out the dough, make circles. I mix cherries with sugar in small portions so that I don’t have time to let the juice go. Put three cherries with sugar on a circle and close the dumpling well
Boil prepared dumplings in a large amount of boiling water. Be sure to stir after pouring with a wooden spatula or spoon so that they do not settle to the bottom. Cook for 5-7 minutes. Then recline in a colander or remove the dumplings with a slotted spoon. I do not oil the berry dumplings, but lay them out on a cutting board to dry. When the dumplings have cooled down a bit, they can be sprinkled with sugar.
Put dumplings on a plate. If there is a little cherry juice left from the berries, then mix it with 1 tbsp. a spoonful of sugar and pour over the dumplings.
Enjoy your meal!

Buckwheat flour dumplings with cottage cheese

Products

Buckwheat flour 3 cups
milk 0.5 cup
or water 0.5 cup
eggs 1 pc.
salt 0.5 tsp

Curd 600 g
sugar 0.5 cup
eggs 1 pc.
salt to taste
Watering:
butter 40 g
or sour cream 2.5 cups

Pour salt, buckwheat flour into boiling milk or water, add eggs and brew the dough. Rub fresh cottage cheese through a sieve, add sugar, raw eggs, salt and mix well. Take the prepared dough in small pieces, form a round thin shortbread in the palm of your hand, put cottage cheese in the middle and sculpt a semicircular dumpling.

Boil dumplings in salted water for 10-12 minutes. When serving, pour hot dumplings with oil, serve sour cream separately.

Vareniki with meat and cabbage

Products

Filling:

Beef (cutlet meat) 100 g
pork (cutlet meat) 100 g
white cabbage 0.33 heads
onion 0.5 heads
butter 15 g
salt to taste

Cook in the same way as dumplings with meat. For minced meat, take 1 part of meat and 3 parts of white cabbage, boiled and passed through a meat grinder.

Steamed dumplings with cottage cheese

Products

Wheat flour 2-3 cups
milk or water 0.5 cup
eggs 2 pcs.
salt to taste
cottage cheese 500 g
sugar 2 tbsp. spoons
butter 2 tbsp. spoons
sour cream 0.75 cups
or fruit syrup to taste

Delicious dumplings can not only be cooked in the usual way, but also steamed dumplings. The recipe differs only in the method of cooking. Steamed dumplings with cottage cheese or other fillings turn out beautiful, neat and do not fall apart, which sometimes happens when boiling in water.

Beat the egg with milk or water, adding 1/2 tsp. salt. Add the sifted flour and knead a stiff dough.

Pass cottage cheese through a meat grinder, add sugar, yolk, 1 tablespoon of melted butter. Mix everything thoroughly. Roll out the dough very thinly, cut circles out of it with a glass or a metal notch, grease them with whipped protein and put about 1 teaspoon of curd mass on each circle.

Connect and pinch the edges. 10-15 minutes before serving, place dumplings in a double boiler or on cheesecloth or a sieve in a pot of boiling water.

Ready dumplings steamed with cottage cheese can be poured with melted butter. Serve dumplings with sour cream or fruit syrup.

Vareniki with cottage cheese

These homemade dumplings with cottage cheese can even be called healthy and dietary :))). At least that's what I tried to do!

Products

For test:

Water - 1 glass
Flour - 3 cups
Butter - 50 g
Eggs - 2 pcs.
Salt - 1 pinch

For filling:

Cottage cheese (fat-free curd mass) - 500 g
Sugar (fructose) - 4-5 tablespoons
Vanillin - 1 sachet

Pour water into a saucepan, put oil, salt and put on fire. We are waiting for the water to boil and the oil to melt
Take the saucepan off the fire. Pour a glass of flour and mix quickly so that there are no lumps. We return the pan to a slow fire and, stirring constantly, cook the dough for 2-3 minutes.
Remove from heat and break eggs one at a time, mixing well after each use.
Then add the remaining flour and knead the dough. Cover the dough and leave for 30-40 minutes. At this time, we make the filling: grind the cottage cheese with sugar and vanilla.
Divide the rested dough into several parts, roll out on a floured surface into a layer slightly thicker than dumplings, cut out circles with a suitable cup.
Put a small amount of cottage cheese on each circle.
We make dumplings with cottage cheese
Boil water in a suitable size pan, lightly salting. We put dumplings in boiling water, not forgetting to stir them slightly (otherwise they will stick to the bottom). Boil dumplings with cottage cheese for about 5 minutes in strongly boiling water.
Homemade dumplings with cottage cheese can be served with sour cream or jam :))
Enjoy your meal!

Rye dumplings with potatoes and herbs

These dumplings are very special - the dough for dumplings is made from rye flour!

Products (for 3 servings)

For test:

Rye flour - 160 g
Water - 80 g
Salt - 0.5 tsp

For filling:

Potato - 200-250 g
Salt - 0.25 tsp
Ground black pepper - 0.25 tsp
Spicy dry herbs - 0.5 tsp

How to cook potato dumplings from rye flour:

For the filling, peel the potatoes, boil with the addition of 0.25 teaspoons of salt (20 minutes after boiling).
Drain water from cooked potatoes. Mash potatoes. Add black pepper and herbs.
Prepare the dough: Sift the flour. Pour in water. Add salt.
Knead a tight dough. Wrap it in cling film and leave for 20 minutes.
Do not leave open!
Cut off part of the dough, roll it into a sausage with a diameter of 3 cm, cut into slices 1-1.5 cm thick
Dust the work surface with flour.
Roll each piece of dough into a circle, 2 mm thick.
Place a filling on each circle.
Pinch the edges carefully.
You need to cook rye dumplings with potatoes in the same way as ordinary ones (put in boiling water),
only slightly longer - 7 minutes.
Rye dumplings with potatoes are ready. Enjoy your meal!

Vareniki with potatoes and champignons

Choux pastry for dumplings is very tender, light! No hard corners, and at the same time elastic, does not spread during cooking. Highly recommend!!!

Products (for 8 servings)

For test:

Butter - 100 g
Water - 0.5 l
Salt - 1 tsp
Sugar - 1 tsp
Flour - 300 g + 400 g + for dusting
Egg - 1 pc.
Yoghurt natural 1.5% - 50 g
(according to the recipe - kefir, but I did not have it)

For filling:

Potato - 1 kg
Salt - 1 tbsp. l.
Onion - 300 g
Mushrooms - 0.5 kg
Vegetable oil - for frying

Prepare custard dough for dumplings. Put oil in a saucepan, pour in water, add salt and sugar. Put on fire and heat almost to a boil.
Remove from heat, gradually add 300 g of flour, stirring, brew. The dough should be smooth and pull away from the sides of the pan.
Transfer the dough to the bowl of a food processor (or just a bowl) and let cool slightly - just enough so that the egg does not curdle.
Then beat in an egg, add yogurt.
Pour in 400 g of flour and knead a cool soft dough.
The dough comes out very pleasant - soft, smooth and almost not sticky.
Cover the finished dough with a napkin and leave for 30 minutes.

Prepare the filling.

To do this, boil the potatoes with a spoonful of salt, then mash into a puree. Finely chop the onion, fry in oil until golden, add to the puree. Finely chop the mushrooms, also fry in oil until golden and add to the puree.
Mix well mashed potatoes with onions and mushrooms, cool slightly.
Then divide the dough into small pieces, about 20 g each.
Roll each piece into a cake, put a teaspoon of the filling in the center.
Fold in half and close the edges carefully.
Repeat the steps many, many times until the dough and potatoes run out (as you are lucky, something may remain).
Sprinkle the board well with flour, put dumplings rolled in flour on it.
Remove dumplings with potatoes from the freezer. Cook as needed in boiling, lightly salted water: when dumplings float to the top, cook for another 2-3 minutes, fish out with a slotted spoon.
Serve dumplings with potatoes and mushrooms with butter, sour cream, herbs, tomato sauce and what else is enough imagination!
And you can dumplings with potatoes and fry!
Enjoy your meal!

Vareniki with potatoes and mushrooms

Products (for 25 servings)

1 tbsp Sahara
1 tbsp vinegar
1 tbsp vegetable oil
50 g yeast
0.5 tsp soda
0.5 l kefir
Salt
Flour
Potatoes
Mushrooms

Knead the dough, leave - let it fit.

Boil potatoes, fry mushrooms and mix.

When the dough is suitable, sculpt dumplings and steam them.
Vareniki with potatoes and mushrooms are ready!

Polish dumplings with cottage cheese and potatoes

1 portion

Products (for 1 serving)

Flour 350 g
water 125 g
eggs 1 pc.
butter 50 g
potatoes 800 g
cottage cheese 200 g
onion 50 g
fat 30 g
pepper to taste
salt to taste

Boil potatoes in their skins, peel, mince with cottage cheese, add fried onions, salt and pepper, mix. Sift the flour on the board, make a hole, beat off the egg there, salt, add water, knead the uncooked dough. Roll it out thinly, make a circle with a diameter of 5 cm. Put the minced meat in the middle of the circle, pinch the edges. Bring water to a boil in a large shallow saucepan, season with salt and place the dumplings into the boiling water in small portions. Cook in a closed saucepan. When dumplings begin to float, open the pan and boil them again. Take out the dumplings with a slotted spoon in a colander, pour over with hot water. When the water drains, put on a heated dish, pour over with oil.

Vareniki with potatoes stewed with chicken liver in pots

A delicious dish - dumplings with potatoes and fried chicken liver with onions, stewed in a creamy sauce. Very satisfying and flavorful.

Products

Chicken liver - 500 g
Onion - 1-2 onions - 200 g
Vegetable oil - 50 ml
Salt
Ground black pepper
Parsley and dill greens

For test:

Flour - 300 g or more
Eggs - 1 pc.
Salt - a pinch
Milk - 100 ml
Water - 100 ml

Filling:

Mashed potatoes - 400 g

Flour - 1 tbsp. a spoon
Butter - 30 g
Cream - 15-20% - 200 ml
dry italian herbs

How to cook dumplings with potatoes and liver in pots:

For the filling, prepare mashed potatoes in advance. Boil potatoes and mash them with butter and milk.
Roll out the dough and cut out circles. Put the filling in the middle of each circle and close the dumpling.
Boil dumplings in a large amount of salted boiling water - 5-7 minutes after surfacing. Throw the dumplings into a colander.
Cut the onion into strips and fry in oil until golden brown.
Put the onion on a plate and leave the oil in the pan. Salt and pepper the onion.
Fry the chicken liver in the remaining oil. Salt and pepper.
You can take portioned pots or one large pot. Spread in layers: dumplings, fried onions and liver. The last top layer should be dumplings.
Prepare sauce for pouring. Fry flour in butter, dilute it so that there are no lumps with one glass of water in which dumplings were boiled, then add cream, salt to taste, pepper and herbs.
Pour sauce over the liver with dumplings in a pot, cover with a lid and put dumplings with potatoes and liver in pots for 20-25 minutes (depending on the size of the pots) in the oven at a temperature of 180 degrees.
Ready dumplings with potatoes and liver can be sprinkled with chopped herbs. It is delicious to serve dumplings with potatoes and liver with pickled mushrooms.
Enjoy your meal!

Vareniki with sauerkraut

We offer you to try an unconventional recipe for a traditional dish. The secret of the amazing taste is in the custard dough, which is much softer and more elastic than usual.

Products

Sauerkraut - 500 g
Bulb onion (large) - 2 pcs.
Flour - 500 g + flour for rolling out the dough
Butter - 100 g + oil for ready dumplings
Vegetable oil (olive) - 4 tbsp. l.
Salt - 1 teaspoon
Water - 300 ml

How to cook dumplings with sauerkraut:

Sift the flour, make a small depression in it (on the table or in a bowl).
Bring water to a boil, add salt and oil. Remove from the heat and gently fold in the flour.
Knead a firm but elastic dough.
Roll the dough into a ball, wrap in cling film and set aside for 30-40 minutes.
Carefully squeeze the cabbage (you can put it in a colander, then squeeze it out) and cut it.
Cut the onion into small cubes.
Fry the onion in vegetable oil until softened.
Add cabbage. Pepper. It is important to stir constantly so that the cabbage does not burn!
Cool the finished filling and chop finely.
Sprinkle the table with flour. Roll out the dough into a thin layer (you can divide the dough into parts and roll out each part).
With a round notch or a glass, cut out circles from the dough.
We spread the filling on each circle, carefully seal the edges.
You can lightly grease the edges of the circles with the filling with water before sculpting the dumplings so that they do not stick out.
With a fork, you can make stripes on the edges of the dumplings
Boil dumplings with sauerkraut in 3-4 liters of salted water until they float to the surface.
We take out the finished dumplings from the water with a slotted spoon, pour with melted butter.
Vareniki with sauerkraut are ready. Enjoy your meal!

Vareniki with potatoes "Solnechnye"

Dumplings with potatoes, but ... pumpkin. Since the dough for dumplings is prepared using pumpkin puree.

Products

For test:

Flour - 300 g
Pumpkin - 100 g
Egg - 1 pc.
Salt - 0.5 tsp
Vegetable oil - 1 tbsp. a spoon

For filling:

Potato - 300 g
Onion - 100 g
Salt - 0.25 tsp
Pepper - 0.25 tsp

Peel the pumpkin, puree with a blender. Add egg, vegetable oil and salt. Mix.
Pour flour into a bowl and put the prepared egg-pumpkin mass.
Knead the dough. Cover with a towel or wrap in cling film. Leave the dough for dumplings with potatoes for 40 minutes.
While the dough for dumplings with potatoes is "resting", prepare the filling.
Boil potatoes in their skins, peel and mash.
Peel the onion, finely chop.
In a skillet, heat 1 tbsp. a spoonful of vegetable oil. Add the onion and saute, stirring, over medium heat for 10 minutes.
Mix potatoes and onions. Add salt and pepper. Mix.
Roll out the dough into a sausage, 3 cm thick. Cut off pieces of dough 1 cm thick.
Roll out each piece thinly.
Lay out the filling.

Such dumplings can be cooked immediately (put in boiling water and cook for 7-10 minutes), or you can freeze dumplings with potatoes for future use.

Enjoy your meal!

Vareniki with fresh cabbage and mushrooms

What is the main difference between dumplings? Of course, stuffing. The tastier we stuff something in them, the tastier the dumpling will be. These dumplings contain cabbage stewed in sour cream with mushroom caviar. My husband is a big fan of dumplings with sauerkraut. But I liked these too.

Products

For test:

Egg - 1 pc.
Salt - a pinch
Milk - 150 ml
Water - 150 ml
Flour - about 500 g

For filling:

Onion - 1 pc.
Vegetable oil - 2 tbsp. spoons
White cabbage - 300-350 g
Ready mushroom caviar - 150-200 g
Sour cream - 2 tbsp. spoons
Salt
Ground black pepper

For frying:

Vegetable oil - 1 tbsp. a spoon
Butter - 2 tbsp. spoons
Onion - 1 pc.
Greens

How to cook dumplings with cabbage and mushrooms:

For the filling, fry one finely chopped onion in vegetable oil
Add 300-350 g of finely chopped cabbage. Let's salt a little. We will fry it, stirring until it becomes soft.
Let's add 2 tbsp. spoons of sour cream and 150-200g of finished mushroom caviar. I have caviar from fresh mushrooms, frozen, but you can take dry mushrooms. Mix well, simmer for 5-7 minutes. Let's pepper. The stuffing for dumplings is ready. Put it on a plate to cool down.
We will prepare the dough for dumplings according to any convenient recipe.
Today I took 1 egg, a pinch of salt, 150 ml of milk, 150 ml of water and about 500 g of flour for the test. We knead, roll out and make circles.
We put a teaspoon of the filling on each circle and close it up as we can - with a pigtail or just.
Boil dumplings in a large amount of salted boiling water for 5-7 minutes after surfacing.

On a mixture of vegetable and butter, fry one onion, cut into quarter rings.
We throw the dumplings into a colander and put them on a plate. Season dumplings with cabbage with fried onions and sprinkle with chopped herbs.
Enjoy your meal!

Vareniki with cherries

Products

For test:

Flour - 1 tbsp.
Water - 0.5 tbsp.
Salt - 1 chip.
Sugar - 1 tsp

For the filling and syrup:

Cherry - 500 g
Sugar - 250 g
Starch - 0.3 tsp
Water - 100 ml

1. Peel the cherries. If you have frozen cherries, you need to defrost them.

2. Pour cherries with sugar and leave for a couple of hours, 3. Drain the resulting juice, add 50 ml of boiled water and boil.

4. Dissolve the starch in 50 ml of water and pour into the boiling syrup in a thin stream, stirring, bring to a boil, cooking the jelly. Remove from fire and cool.

5. Prepare the dough for dumplings with cherries. Sift the flour in a heap on the table. Make a depression in it, where to add salt, sugar and pour in a little warm, but not hot water. About 30 degrees.

6. Knead the tough dough. Let the dough rest for 30 minutes, covered with a clean towel.

7. Roll out the dough into a thin layer (2-3 mm) and cut into small squares.

8. Form dumplings with cherries. Put a few cherries in the middle of each square, connect the edges of the dough with two opposite corners and pinch.

9. Boil water and boil cherry dumplings in batches until tender.

10. Remove the hot dumplings from the water with a slotted spoon, pour over the cold sauce and serve immediately.

Enjoy your meal!

Lean dumplings with potatoes

Products

For test:

Water - 1 tbsp.
Flour - 3 tbsp.
Salt - 1 tsp

For filling:

Potato - 600 g
Salt - to taste
Black pepper - 0.25 tsp
For frying:
Vegetable oil - 100 ml
Onion - 1-2 pcs.
Salt - to taste

1. Peel and boil potatoes for 15-20 minutes after boiling. Drain the water, mash the potatoes, add salt and pepper to taste.

2. Prepare the dough in the bread machine: pour all the ingredients into the bread machine form and select the "Dough" program.

3. Sprinkle the board with flour, put the dough on it, form a "sausage" out of it, cut it into small pieces for future dumplings.

4. Roll out each piece with a rolling pin. Put the filling in the middle, press it down and make a dumpling.

5. Put the finished dumplings on a floured cutting board.

6. Boil water in a saucepan, salt, add dumplings, mix. Bring to a boil, cook after they float for 3-5 minutes.

7. Peel onions, cut into cubes. Fry in hot vegetable oil until golden brown. Salt a little.

Enjoy your meal!

Classic Poltava dumplings with cherries

What are the most delicious summer dumplings? Well, with cherries, of course. Here is a recipe from the "classic of the genre" series - classic Poltava dumplings with cherries.

Products (for 4 servings)

For test:

Flour - 2 cups
Warm water - 1 glass
Salt - 0.5 tsp
Vegetable oil - 2-3 tbsp. spoons

For filling:

Cherry - 500 g
Sugar - 200 g
Flour - 2-3 tbsp. spoons

Cherry stuffing must be prepared in advance so that the cherry gives juice. Rinse cherries well
Pitted cherries
Drain the cherry juice into a separate bowl.
Sift flour
Salt, add vegetable oil.
From flour, warm water, salt and vegetable oil, knead a rather stiff but elastic dough, put it in a plastic bag and leave to swell for about 1 hour.
Then roll out the dough into a thin layer about 2 mm thick.
Sprinkle the cherries with sugar and flour. Mix.
Cut the dough into small squares.
Place the cherry filling in the middle of the squares.
Then connect the opposite corners and pinch, form a dumpling. So blind all the dumplings.
Pour 2.5 liters of water into a saucepan. Boil. Cook dumplings in boiling salted water until they float.
Put the finished dumplings on a plate, pour the cherry juice over the dumplings. You can serve, classic Poltava dumplings with cherries are ready.
Enjoy your meal!

Vareniki with potatoes and mushrooms

Dumplings with potatoes and mushrooms, seasoned with fried onions, and with sour cream! Surprise your family with this delicious treat.

Products

For test:

Flour - 300 g or more
Eggs - 1 pc.
Salt - a pinch
Milk - 100 ml
Water - 100 ml

For filling:

Mushroom caviar - 200 g
Mashed potatoes - 200 g

For refueling:

Onion - 1 pc.
Butter - 75 g
Ground black pepper
Chopped parsley and dill - 1 tbsp. a spoon
Sour cream - to taste

How to cook dumplings with potatoes and mushrooms:

You can cook dumplings with mushrooms alone, but then it is better for them to knead potato dough. For potato-mushroom dumplings we prepare flour dough. If you have a recipe for your proven dough, cook it.
Knead an elastic dough from flour, water, milk, eggs and salt.
For the filling, prepare mashed potatoes and mushroom caviar in advance. Boil potatoes and mash them with butter and milk.
I cooked mushroom caviar from mushrooms. Mushrooms cleaned, boiled, then fried in vegetable oil with onions. Scrolled in a meat grinder. In what proportion to mix potatoes and mushroom caviar is a matter of your taste.
I chose the best option - half potatoes and half mushrooms.
Roll out the dough and cut out circles.
Put the filling in the middle of each circle and close the dumpling.
Boil dumplings with potatoes and mushrooms in a large amount of salted boiling water - 5-7 minutes after surfacing. Throw the dumplings into a colander.
Prepare the dressing. Fry chopped onion in oil. Sprinkle with pepper and finely chopped herbs. Drizzle vareniki with potatoes and mushrooms with dressing.
Vareniki with potatoes and mushrooms are ready. Enjoy your meal!

Vareniki with meat

Products

Filling:

Meat platter 500 g
onion 1 head
butter 30 g
lard 100 g
salt to taste
pepper to taste

Cut the meat into pieces, simmer until tender. Pass the finished meat through a meat grinder, add finely chopped onion, salt, pepper, mix well. Prepare the dough as in the recipe "Dumplings from buckwheat flour with cottage cheese."

When serving, pour dumplings with melted butter or fried lard with cracklings.

Vareniki with meat for soup

Products

Eggs 2 pcs.
salt 0.5 tsp
vegetable oil 1 tbsp. a spoon
flour 150-200 g
boiled beef or poultry meat 100 g
chopped parsley 2 teaspoons
onion 2 tsp
vegetable oil or goose fat 1 tbsp. a spoon
salt 0.5 tsp
black pepper on the tip of a knife
ginger on the tip of a knife

Shake the eggs with salt, vegetable oil and gradually add so much flour to make a stiff dough. Roll out the dough as thin as possible and cut into squares about 5 x 5 cm in size. Pass the meat twice through a meat grinder and mix with parsley, onion, fat or vegetable oil, salt, pepper and ginger. Divide the filling into squares of dough. Each one is folded into a triangle. We fasten the edges of the dough with a fork rolled in flour. We let the dough with the filling rest for about 60 minutes on a floured board, after which we cook it in low-boiling water for 15 minutes. The broth is seasoned with meat dumplings, and such a soup is included in the festive menu.

Homemade dumplings with potatoes

Products (for 4 servings)

Flour - 3 cups
Sour cream - 3 tbsp. spoons
Soda - 0.5 tsp
Water - 0.5 cups
Potatoes - 5-6 pcs.
Onion - 3 pcs.
Butter - 100 g
Salt - to taste
Pepper - to taste

How to cook dumplings with potatoes:

Peel and wash potatoes and onions. Cut into pieces. Boil 2.5 liters of water, salt. Dip potatoes and onions in boiling water. Cook until tender, about 20-25 minutes.
Peel and wash the onion. Cut in small pieces. Melt butter. Add the onion and cook over medium heat, stirring occasionally, until golden brown (4-6 minutes).
When the potatoes are cooked, drain all the water. Make a puree. Salt and pepper, add 1/3 of the fried onion with oil. Mix well. Cool down the filling.
Prepare dough for dumplings with potatoes. Sift flour, mix with salt. Add soda to sour cream. Mix well. Add sour cream with soda to flour, mix and, constantly stirring and adding water, knead the dough of medium density.
Cover the dough with a towel. Let stand 20 minutes.
Divide the dough into 4 parts. Roll out part of the dough into a circle (1.5-2 mm thick), adding flour as needed. Squeeze out circles with a glass.
In the middle of each circle, put an incomplete teaspoon of potato filling. Close the edge of the dumpling carefully.
So blind all the dumplings.
Pour water into a saucepan. Boil. Salt. Lay out a portion of dumplings. Stir lightly so that the dumplings do not stick to the bottom of the pan. Boil dumplings with potatoes for 2-3 minutes after they float.
Remove the finished dumplings with potatoes with a slotted spoon into a plate, pour over with butter, sprinkle with fried onions.
Enjoy your meal!

Potato dumplings with chicken liver

Potato dumplings stuffed with fried chicken liver. Delicious!

Products

For test:

Potatoes (boiled in their skins and peeled) - 4-5 pcs.
Eggs - 1 pc.
Flour - 250-300 g
Salt

For filling:

Chicken liver - 500 g
Onion - 1 pc. small size
Butter - 60 g
Salt
Ground black pepper

For refueling:

Butter - 100 g
Onion - 1 pc.
Chopped greens - 1 tbsp. a spoon
Black freshly ground pepper

Other offal can also be used as a filling for potato dumplings: heart, ventricles. Dumplings can be stuffed with stewed cabbage, fried onions with cracklings.
How to cook potato dumplings:

We pass the potatoes through a meat grinder, mix with the egg, flour, salt and knead the dough, which should lag behind the hands. Cover it and let it rest for a while.
For the filling, clean the liver from films, fry in oil with chopped onion, salt and pepper. Let's skip the liver through a meat grinder.
We roll out the dough to 3 mm, cut circles with a glass. We spread the filling on the circles and close up the dumpling. Cook the prepared potato dumplings in a large amount of salted boiling water for 3 minutes after surfacing. Throw the dumplings into a colander.
We fill potato dumplings with onion fried in oil, sprinkle with herbs and pepper.
Enjoy your meal!

Real Ukrainian dumplings

Products (for 1 serving)

Curd to taste
eggs 2-3 pcs.
salt to taste
butter to taste
sour cream to taste
flour to taste
water to taste

Knead the dough as usual for dumplings. Close it and let it lie down for 30-40 minutes, then roll it thinly and cut into mugs with a glass. In the evening, put the cottage cheese under pressure and, when the dough is ready, rub it through a sieve, add 2-3 eggs and a little salt, make dumplings and boil. Serve with butter and sour cream.

Vareniki stuffed with beans and mushrooms

Products (for 4 servings)

Flour 3 cups
beans 1 cup
dried mushrooms 100 g
bulbs 3-4 pcs.
vegetable oil 3 tbsp. spoons
crushed red pepper to taste
salt to taste

Boil dry mushrooms, remove from the broth and chop finely. Boil and mash beans. Chop the onion and fry in vegetable oil until golden brown. In a bowl, put half the fried onions, beans and mushrooms, salt, pepper, mix. From flour, water and salt, prepare an unleavened dough, roll out circles from it, put the filling on them and pinch the edges. Pour the boiled dumplings with the remaining fried onions along with vegetable oil. Instead of beans, you can put potatoes in dumplings.

Vareniki "Ukrainian"

Products

For test:

Flour 2.5 cups
eggs 2 pcs.
milk 150 g
cottage cheese 400 g
eggs 1 pc.
butter 100 g
salt to taste
sugar to taste

Knead a stiff dough. To do this, sift the flour through a sieve and pour it into a separate bowl. Add a pinch of salt, eggs and milk to the flour. Mix everything well. Knead the dough until it stops sticking to your hands.

Rub the cottage cheese well so that there are no lumps. Add an egg to the curd. Melt the butter and pour it into the resulting mass. You can also add salt or sugar there. It depends on your taste.

Separate a small piece from the dough and roll it into a thin layer. Use a cup with a sharp edge to cut circles out of the dough. Put a spoonful of cottage cheese in each circle. Pinch the edges of the dough nicely.

Boil water in a saucepan. Add salt or sugar. Drop dumplings into boiling water. First they will sink to the bottom. Stir them with a slotted spoon so they don't stick together. One or two minutes after surfacing, dumplings can be pulled out. Put the finished dumplings in a deep bowl. Put a piece of butter on top. Vareniki do not interfere! Take the bowl with your hands and rotate it slightly so that the oil evenly spreads over the dumplings.

Vareniki with cherries "Ot Solokha"

This is simply a masterpiece of Ukrainian cuisine. Do you remember how Gogol's Solokha made dumplings? Although, they say, this dish is infidel, it came to us from Turkish cuisine.

Products (for 4 servings)

Flour - 4 cups
Yogurt or kefir - 1 cup
Sugar - 2-3 tbsp. spoons
Chicken egg - 1 pc.
Salt - 0.5 tsp
Soda - 1 teaspoon

For filling:

Cherry - 500 g
Sugar - to taste

How to cook dumplings with cherries:

Sift flour. Combine flour with salt, soda and sugar.
Break the egg into a large bowl. Beat a chicken egg with yogurt or kefir with a whisk.
Knead the dough thoroughly, gradually pour the flour into the egg-milk mixture until you get a soft, but not very dense dough. (The dough for dumplings with cherries will turn out a little loose.) Cover the dough with a towel, let stand for 15-20 minutes.
Meanwhile, wash and de-stone the cherries.
Sprinkle the cherry with sugar. Drain the juice, we will need it
Roll out the dough for dumplings with cherries into a thick rope, then cut into small pieces with a knife. You will get small koloboks, the size of a small cream. Roll out the dough into a small circle, adding flour.
(You can also divide the dough into 3 parts. Roll each part into a large circle, sprinkling with flour. And then squeeze out small circles with a glass.)
Put 2-3 cherries on a circle of dough.
Pinch the dumpling tightly
So blind all the dumplings
Pour 2.5 liters of water into a saucepan. Boil water, salt. Dip dumplings into boiling water. When the dumplings float to the top (2-3 minutes), close the pan with a lid, turn off the heat and leave the dumplings with cherries in the water for another 1-2 minutes.
After that, take out the dumplings with a slotted spoon and put them in a colander to drain the water. Cherry dumplings are ready.
Put butter on a dish, put dumplings on top. Pour cherry juice over dumplings, add homemade sour cream.
Enjoy your meal!

Vareniki with potatoes and fried mushrooms

The filling of these dumplings is not an ordinary potato, but a potato in uniforms, peeled and mashed with vegetable oil. Fried mushrooms perfectly complement the taste of the filling!

Products

For test:

Milk - 200 ml
Eggs - 2 pcs.
Vegetable oil - 2 tbsp. spoons
Flour - 600 g
Salt - 1 teaspoon

For filling:

Potato - 600 g
Champignons - 200 g
Vegetable oil - 2 tbsp. spoons
Salt - 0.5 tsp
Ground black pepper - 0.5 tsp

How to cook dumplings with potatoes and mushrooms:

Heat the milk slightly (to body temperature), mix with vegetable oil and eggs.
Mix the mixture with flour and salt.
Knead the dough thoroughly. Cover it with a towel and let it rise.
Wash mushrooms and finely chop.
In a skillet, heat 2 tbsp. tablespoons of vegetable oil. Put the mushrooms and fry them, stirring, over medium heat for 10 minutes.
Add salt, pepper.
Boil potatoes in uniforms. Clear. Add 1 tbsp. a spoonful of vegetable oil and knead.
Add mushrooms. Mix.
Separate a quarter of the dough. Roll up a "sausage" with a diameter of 3 cm, cut it into slices 1 cm thick
Form each piece into a "washer" (round) and dip in flour.
Roll out the "washers" to a thickness of 1.5 mm
Lay out the filling.
Close up the edges, forming dumplings.
So that the dumplings do not fall apart during cooking by 100%, decorate the edge with a "pigtail".
To boil water. Dip the dumplings in boiling water and cook the dumplings with potatoes and mushrooms for 5 minutes (the dumplings should float).
When serving, fill the dumplings with potatoes and mushrooms with oil and sprinkle with greens

Ukrainian dumplings with cherries

Products (for 8 servings)

Kefir - 1 glass
Eggs - 1 pc.
Flour - 600 g
Sugar - 6 tbsp. spoons
Cherry - 600-700 g
Starch - 1 teaspoon
Water - 2 tbsp. spoons
Soda (optional) - 0.5-1 teaspoon
Oil for greasing the steamer grate (optional)

How to cook steamed cherry dumplings:

Mix egg and kefir.
Add flour and 3 tbsp. spoons of sugar. You can add 0.5 teaspoon of soda - the dough will be more magnificent. But sometimes the dough on soda darkens from contact with a cherry (or other berry), so you can make dough without soda.
Knead soft dough. Leave it for 30 minutes.
Wash cherries. Take out the bones. Select 400 g for the filling. Fall asleep 2 tbsp. spoons of sugar and mix. Leave for 10 minutes. Drain the juice.
Roll out the dough for dumplings with cherries into a layer 2-3 mm thick.
Cut out circles with a glass of the desired diameter.
Put 1-2 berries on each circle. (If the cherry is small, then lay out as much as you need).
Gently and carefully mold the dumplings. Dumplings with a juicy filling are recommended to be molded with a "pigtail", with this method the seam is molded twice.
Turn on the steamer. Grease the grate with oil, put the dumplings at some distance from each other. Steam dumplings with cherries for 5-7 minutes.
If there is no double boiler, you can cook dumplings using a colander or a sieve (put a colander on a pot of boiling water, put dumplings, cover, cook dumplings with cherries for a couple of 5 minutes).
Prepare the sauce: beat the remaining cherries and juice from the filling with a blender and put on moderate heat.
Dilute starch separately in 2 tbsp. spoons of cold water.
Pour the starch into the heated (boiled) sauce in a thin stream, stirring the sauce continuously.
Cook, stirring, until desired degree of thickening. Add 1 tbsp. a spoonful of sugar. Mix.
Put the finished dumplings with cherries on a plate and pour over the sauce.

Enjoy your meal!

Vareniki with fish and potatoes

Products

Fish fillet 500 g
mashed potatoes 2 cups
bulbs 4 pcs.
butter 50 g
pepper 0.5 tsp

For test:

Flour to taste
kefir 1 bottle
milk 0.5 cup
eggs 3 pcs.
onion to taste
sugar to taste
salt to taste
greens to taste

Filling.

Pass the boiled fish through a meat grinder, add finely chopped, fried onions, ground black pepper and mashed potatoes to the minced meat.

On kefir and milk knead the dough. Boil prepared dumplings in salted water. When serving, sprinkle with fried onions in butter. Cucumbers and sprigs of greens are served with dumplings.

Potato starch dumplings

Products

Potato starch 2 cups
wheat flour 2 cups
cottage cheese 600 g
eggs 2 pcs.
sour cream 2-3 tbsp. spoons
sugar to taste

Take 2 cups of potato starch, brew quite thickly, add 2 cups of coarse flour, roll the dough into a cake and make dumplings out of it, filling them, as usual, with cottage cheese and sour cream. Boil them by immersing them in salted boiling water for 10 minutes. The filling is prepared as follows: put the cottage cheese under a press, squeeze it, rub it through a sieve, mix with sour cream, 1 egg, 1/2 teaspoon of salt. You can add sugar if you wish.

Dumplings without filling - ears

Products

Wheat flour 480 g
sour milk 165 g
sugar 40 g
sour cream 225 g
butter 30 g
soda to taste
salt to taste

From flour, eggs, sour milk, sugar, salt and soda, knead a cool unleavened dough. Roll it out 0.5 cm thick, cut into strips 3-4 cm wide, cut into rhombuses. Connect the opposite ends of the diamonds and pinch. Put on a greased baking sheet and bake in the oven, then put in a saucepan, put pieces of butter, pour over sour cream and put in the oven for 10-15 minutes.

Vareniki "Original"

Products

How much dough will it take
pickled cucumbers to taste
pepper to taste
salt to taste
mayonnaise to taste

Knead and roll out the dough. Cut the pickles very finely and add salt and pepper to taste, which will depend on the salting of the cucumbers. Spread the filling, form dumplings and cook over low heat. Take it out as soon as they pop up. Serve with mayonnaise.

Dumplings "Snack"

Products

How much dough will it take
smoked sausage 0.5 kg
mushrooms 300 g
bulbs 2 pcs.
oil to taste

Knead the dough and set aside. Pass the sausage with mushrooms through a meat grinder, mix. Overcook the resulting minced meat with finely chopped onions. Add pepper and salt to taste. Roll out the dough and lay out the filling, form dumplings and dip in boiling salted water. Cook over low heat until they float. Fry dumplings in butter. Serve with sour cream, butter, herbs.

Vareniki with poppy seeds

Products

Flour 2 cups
milk 1 tbsp. a spoon
eggs 1 pc.
melted butter 1 tbsp. a spoon
poppy seeds 1.5 cups
sugar 1 cup
salt to taste

Sift the flour, pour it on the table in a pile, make a deepening, add milk, ghee, egg, salt. Knead the dough and leave it for half an hour to swell the gluten. When the dough becomes elastic, make bundles of it with a diameter of 2-2.5 cm, cut into small pieces, roll them out, put the filling on them, wrap them in the shape of a crescent and pinch the edges.

Filling. Sift poppy seeds, rinse several times in warm water, boil, put on a thick sieve or gauze, cool, mix with sugar and grind in a mortar.

Boil dumplings stuffed with poppy seeds in boiling water. Serve with sour cream or butter.

Vareniki with plums

Products

For filling:

Plum 500 g
sugar 100 g
starch 1 tbsp. a spoon

Knead the dough. Wash the plums, remove the seeds from them, sprinkle with starch. Roll out the dough thinly, cut out circles. Put 0.5 tsp on each circle. sugar, plum and form a dumpling. Boil in salted water. Take out the dumplings with a slotted spoon, pour over with sour cream, sprinkle with sugar.

Fresh plum dumplings

Products

Plum 1 kg
sugar 130 g

The plums are washed, the pits are removed, finely chopped, sprinkled with sugar and allowed to stand for 25–30 minutes, after which they are thrown back on a sieve and the juice is strained, which is served with dumplings. Dumplings are formed and boiled.

Vareniki with jam

Products

Flour 400 g
eggs 1 pc.
butter 100 g
water 0.5 cup
salt 1 pinch
plum jam how much will it take
grated bun 1 pc.
butter 50 g
how much sugar will go

From flour, eggs, 1 full tablespoon of oil, water, salt, knead a thin dough and let go. Then roll out the dough, cut into quadrangles and put jam on each (1 teaspoon per dumpling). Blind the corners so that triangles are obtained. Boil dumplings in lightly salted water for 5 minutes, remove with a slotted spoon from the water, sprinkle with toasted breadcrumbs, drizzle with oil and sprinkle with sugar.

Vareniki with strawberries, wild strawberries, raspberries

Products

Strawberries 1 kg
or strawberries 1 kg
or raspberries 1 kg
sugar 130 g
dough for dumplings how much will it take

The berries are washed, sorted, the stalks are separated, sprinkled with sugar and put in a cold place for 25–30 minutes, then they are thrown back into a colander and the juice is strained, which is served with dumplings. Dumplings are formed and boiled.

Vareniki with cranberries

Products

Flour 2.5 cups
water 0.5 cup
eggs 2 pcs.
cranberries 1.5 cups
sugar 0.5 cup
sour cream 0.75 cups

Prepare dough. Sort the cranberries, wash, pour over with boiling water. Let the water drain and mix with sugar. Blind and boil dumplings. Serve with sour cream.

Vareniki baked in sour cream

Products

For test:

Wheat flour 50 g
eggs 0.33 pcs.
yeast 2 g
sugar 2 g
water 25 g

For minced meat:

Curd 120 g
eggs 0.2 pcs.
sugar 10 g
butter 5 g
sour cream 25 g
salt to taste

The yeast dough is rolled out into a layer 1.5–2 mm thick in the form of a rectangle and cut into square pieces 7 × 7 cm in size. The cottage cheese is wiped, seasoned with eggs, sugar, salt and mixed thoroughly. Minced meat is put into the dough, dumplings are formed and left for proofing, after which they are boiled in boiling salted water. Ready dumplings are mixed with cottage cheese, put in a serving pot, poured with butter, raw eggs mixed with sour cream and sugar, and baked in the oven. Served hot.

Sweet dumplings

Products

For filling:

Milk 2 l
sugar 250 g
coconut flakes 100 g
raisins 50 g
Indian walnut, chopped 25 g
cardamom small, whole 7 pcs.

For test:

Flour 1 kg
melted butter (gha) 50 g
vegetable oil how much will it take

To begin with, boil the milk over a fire, stirring constantly until a trace of a wooden spatula begins to remain at the bottom of the pan. We'll have to try. This will take about an hour and a half. Then boil more (on a slower fire). The resulting mass should be as dry as possible. Now we need to cool the mass. Add the icing sugar and the rest of the ingredients you will use to stuff the dumplings. Now, to prepare the dough, add ghee to the flour. Make dough. Roll into balls of the same size. Roll each of them to a diameter of about 8-10 cm. Put a little stuffing inside, moisten the edges with water and then blind them well. And so each. Carefully transfer each dumpling to the hot oil and fry until light brown. Dumplings can be molded not only by hand, but also with the help of a special form for dumplings. The most important thing is to make sure that the edges do not stick out.

Vareniki with fish

Products

Fish fillet 80 g
onion 12 g
white bread 5 g
vegetable oil 10 g
ground black pepper to taste
salt to taste
dough for dumplings how much will it take

Finely chop the pike perch or pike fillet, add finely chopped and lightly sauteed onions, salt, ground black pepper, white bread soaked in water, pass everything through a meat grinder and stuff dumplings with this mixture.

Served with onions fried in vegetable oil.

Vareniki with fish and fresh cabbage

Products

Fish 300 g
cabbage 400 g
bulbs 6 pcs.
butter to taste
salt to taste
pepper to taste

Chop white cabbage, salt, sprinkle with sugar, stir, let stand to let the juice come out, squeeze and fry in oil (butter or vegetable) along with chopped onions. Add boiled or fried fish passed through a meat grinder, ground black pepper. Mix. Prepare dumplings, boil in salted water.

Vareniki "Well, wait a minute!"

Products

Flour 3 cups
water 1 glass
salt 0.3 tsp

For filling:

Eggplant 2 pcs.
cabbage 1 head
bulbs 2-3 pcs.
carrot 1 pc.
parsley root 1 pc.
tomatoes 2 pcs.
vegetable oil 2 tbsp. spoons
sugar 1 teaspoon
salt to taste
pepper to taste
seasoning to taste
dill to taste

The filling is prepared as follows. Chop cabbage, carrots, parsley. Boil the eggplants and wipe them through a sieve, mix with the chopped mass, add seasoning (right now). Simmer in a deep bowl or saucepan for about 15 minutes over low heat. Then add mashed tomatoes, browned onions, flour, sugar, salt, pepper. Mix well. Knead a stiff dough, put it in a plastic bag and leave it alone for 1 hour. Then roll out thinly, cut out circles, put the filling, artistically twist the edges, dip in boiling water. Don't forget to salt the water.

Take out the dumplings as soon as they float. Serve dumplings, laying them out in a slide. Place small carved figures of carrots (whatever you can) along the contour of the dish. And decorate the hill itself with fresh dill.

Vareniki "The way to a man's heart"

Products

How much dough will it take
medium-sized beets 1 pc.
mayonnaise to taste
butter to taste
bulbs 1 pc.

Knead the dough and set aside. Boil the beetroot and grate it. Then fry it in butter, mix with mayonnaise. Roll out the dough, lay out the filling and form dumplings. Cook in boiling salted water over low heat until they float. Before serving, it is advisable to lightly fry the dumplings in butter. And besides, they can be poured with melted butter, sour cream, vegetable sauce, mayonnaise. Offer your guests a vegetable salad as well.

Vareniki "Drunk"

Products

Flour 3 cups
eggs 2 pcs.
water to taste

For filling:

Pitted cherries 4 cups
sugar 1.5 cups
homemade cherry tincture to taste
or homemade raspberry tincture to taste

Knead the dough. Always pay attention to the thickness of the dough around the edges, it should be slightly thinner than the rest of the layer. Sprinkle cherries with sugar and put in the sun for 3 hours. Drain the released juice into a separate bowl, and put the cherry in dumplings. Boil dumplings and let them drain, then place in a deep bowl. Pour in the juice and the tincture of your choice, mix well. Let the dumplings "brew". Have a fun meal!

Vareniki "Surprizik"

Products

Semolina 6 tbsp. spoons
eggs 1 pc.
milk 1 glass
sugar 2 tbsp. spoons
jam 2 tsp
vegetable oil 2 tbsp. spoons
butter 1 teaspoon

Pour the semolina into the boiling milk in a thin stream, stirring all the time. Add some butter. Cook until thick, then refrigerate. Add raw egg, stirring continuously. Then form small oblong "dumplings". Place a little jam inside them and carefully close the surface of the “varenichka”. Now knead and roll out the dough, cut out the circles and dress the semolina kids as soon as possible. Boil dumplings in boiling salted water over low heat until they float. It would be nice to fry them before serving until golden brown. As a gravy, you can offer guests melted butter, sugar, honey, jam or syrup.

Vareniki "Chic"

Products

Flour 200 g
eggs 2 pcs.
vegetable oil 2 tbsp. spoons

For filling:

Chicken 100 g
or beef 100 g
bulbs small 2 pcs.
melted butter 2 tbsp. spoons
salt to taste
pepper to taste
seasoning to taste

Shake the eggs with vegetable oil, salt. Add a little flour, knead the dough.

Roll it out and cut into rectangles. Pass the meat through a meat grinder. Fry the onion in butter. Toss minced meat with onion, salt and pepper. Lay out the filling and seal the edges. Let the dumplings lie in the cold for a short time. Then cook them on low heat for about 15 minutes. Serve with green peas, salads.

Vareniki with prunes

Products (for 4 servings)

Wheat flour 3 cups
prunes 400 g
sugar 200 g
cinnamon 0.5 tsp
berry syrup to taste
salt to taste

Make an unleavened dough out of flour, water and salt.

Rinse the prunes and cook in a small amount of water until soft. While still hot, pass through a sieve. Place the prune puree in a decoction, put sugar, cinnamon and cook so that the mass becomes like thick sour cream. Roll out circles from the dough, put the prunes filling on them and pinch the edges. Boil in salted water and serve sprinkled with sugar or watered with berry syrup.

Egg dumplings

Products

For filling:

Eggs 3 pcs.
lard (lard, speck) 250 g
bulbs 1 pc.
sour cream 1 tbsp. a spoon
butter 1 teaspoon
pepper to taste
salt to taste

Knead the dough. Peel hard-boiled eggs, chop. Fry 1/2 norm of meat bacon, add finely chopped onion, spices, mix well, form dumplings. Boil in well-salted water. Fry the rest of the bacon with onions, add sour cream, butter and pour over the resulting mixture of dumplings.

Vareniki "Health"

Products

Flour 2.5 cups
water 0.5 cup
eggs 2 pcs.
prunes 1 cup
starch 1 teaspoon
sugar 2 tbsp. spoons

Prepare tough dough. Rinse the prunes thoroughly and boil, remove the pits, chop finely, add sugar and mix. Prepare dumplings, boil. Prepare jelly from a decoction of prunes: pour starch diluted in a small amount of warm water into a boiling broth. Serve dumplings with jelly.

Vareniki "Peasant"

Products

How much dough will it take
radish to taste
salt to taste

Knead the dough and set aside. Grate raw radish on a fine grater, add salt to taste. Roll out the dough and carefully, so that the juice does not moisten the edges of the circles, put the filling. Boil dumplings in salted water over low heat until they float. Serve with sour cream, mayonnaise, vinegar or sauce. It is especially good to pour cranberry juice over dumplings.

Kefir-soda dough for dumplings and dumplings

Ingredients

Kefir 200 ml.
Egg 1 pc.
Soda 0.5 tsp
Salt
How much flour will take

FILLING:

Cottage cheese fine-grained 400 gr.
Eggs 3 pcs.
Cherry, pitted
Sugar
Salt

How to cook

Make a well in the flour and pour kefir mixed with soda into it, add salt, an egg.
Knead the dough like for dumplings and leave it for 30-40 minutes.

FILLING:

Mash cottage cheese with a fork and add eggs, mix well.
I made some dumplings with cottage cheese and cherries, so divide the cottage cheese into 1/4 and 3/4.
To 1/4 add sugar to taste and mix.
To 3/4 add salt to taste and mix.

Divide the dough into 3-4 pieces and roll out in any way convenient for you. Or roll up and cut into pieces or roll out a layer and squeeze out with a glass like me.

We make dumplings, put them on a tray sprinkled with flour.

I ran out of filling, but the dough was left, so I stuck on more varenichek-bows.

Cook as usual.

Dough for dumplings

Ingredients

For test:

1 stack mineral water
1 egg
0.5 tsp salt
2 tsp Sahara
4 tbsp grows. oils
4 stack flour

Any filling will do

How to cook

Yesterday on the Internet, I accidentally got on some forum and saw this recipe, I was surprised by the presence of sugar in the dough, but still I decided to try it and I don’t regret it, now I will use only such a dough. I really liked the words in this recipe: "stupidly put everything in a cup ...." :) As it was written there that this dough goes for everything: dumplings, dumplings, manti, pasties. This is really great dough.

So :) I repeat ... stupidly :) we combine all the ingredients, stir first with a spoon or spatula, and then knead it on the table for a very short time, we don’t need more flour !!! After kneading the dough, we remove it for 20 minutes in the refrigerator, I put it in a bag.

Then we cut off a piece of dough, roll it into a sausage, cut into pieces, roll them out and make dumplings, dumplings ... However, whoever likes can roll out a big cake and cut out mugs, I don’t like it. It is a pleasure to work with such an obedient dough!!! I still sprinkled a little flour on the board so that the finished dumplings would not stick while in the freezer. When, after about 3 hours, I pulled out the plate with dumplings from the freezer, after 2 minutes I noticed that my dumplings were shiny, as if I had just buttered them :) During the cooking process, not a single dumpling was torn, the dough is very soft and tasty, the presence no sugar at all.

MODELING PROCESS:

Blinded our dumplings

Now two fingers at the bottom and a thumb at the top

And we make a movement, as if we want to snap our fingers, wrap the dough with our thumb and press it with our index finger, and the middle finger goes to the side,

Then we step back a little and wrap again

The filling for dumplings can be varied. We share recipes for making fillings - from classic cottage cheese to exquisite rhubarb.

This old recipe for stuffing for dumplings is familiar to our grandmothers. Only then did they make the cottage cheese themselves. Today, it is easier for working housewives to buy it in a store.

Composition of ingredients:

• cottage cheese (fine-grained) - half a kilogram;
• butter (50 g);
• granulated sugar - 100 g;
• two yolks (chicken);
• raisins - 30 g (to taste);
• milk or cream - two tbsp. spoons;
• whipped proteins - 2;
• vanilla.

Cooking method:

1. Soft cottage cheese is rubbed through a sieve and spread in a bowl.
2. The yolks are separated from the proteins and the first are ground with sugar.
3. Mix everything, add vanilla and raisins.
4. At the end of the preparation of the filling, whipped proteins are introduced and everything is thoroughly mixed again.
5. The stuffing for cottage cheese dumplings is ready!

Cooking with sauerkraut

Vareniki with sauerkraut is a purely Russian dish for those who like it with sourness.

Composition of ingredients:

• half a kilogram of sauerkraut;
• two st. spoons of fat;
• one bulb;
• water;
• salt, sugar.

Cooking method:

1. Rinse sauerkraut in a colander with warm water and blanch to remove excess acid.
2. Chop very finely.
3. Put in a pan, greased with oil, add the onion. Simmer until liquid evaporates.
4. Add spices, salt to taste. If desired, you can add a little sugar, finely chopped greens or chopped hard-boiled egg.
5. Allow the filling to cool.

Recipe for cooking with cherries

This is the second most popular recipe for a sweet filling for dumplings. Cherry filling can be made at any time of the year - in winter, buy a frozen berry in the store (it is better to choose pitted right away!), And in summer, make a fragrant filling from fresh berries. Don't forget to remove the bones. Yes, and it is better to take only ripe cherries.

Composition of ingredients:

• cherry (pitted berries) - half a kilogram;
• sugar - half a glass;
• ground crackers - 60 g;
• cinnamon - to taste.

Cooking method:

1. Cherries are sorted, washed, freed from stones.
2. Place the berries in a colander to drain the juice.
3. Fall asleep with sugar.
4. Once laid out on the dough, sprinkle with breadcrumbs.

The perfect filling for dumplings with potatoes

Vareniki with potatoes will turn out hearty and high-calorie. Before serving, top them with sour cream or cream.

Composition of ingredients:

• potatoes - 500-600 g;
• butter (30 g);
• salt, water.

Cooking method:

1. The potatoes are washed, peeled and boiled.
2. Salt during cooking.
3. When ready, completely drain the water and make a steep puree (you can beat with a mixer).
4. Add a piece of butter, mix.
5. Spread on the dough with a spoon.
6. The stuffing for dumplings with potatoes is ready!

Boiled potatoes for the filling can be skipped for chopping on a grater.

How to make from mushrooms

Diet dumplings stuffed with mushrooms are an excellent solution for fasting and for those who follow their figure. They are especially fragrant with a filling of forest mushrooms.

Composition of ingredients:

• half a kilogram of mushrooms (fresh) - can be replaced with canned ones;
• butter (two tablespoons);
• flour (high quality) - 60 g;
• half a glass of mushroom broth;
• half a glass of sour cream (can be replaced with cream);
• salt, spices, fresh herbs.

Cooking method:

1. Fresh mushrooms are cut into cubes, put in a pan and stew until the liquid evaporates.
2. Flour is mixed with butter, a little mushroom broth is added and a sauce is obtained.
3. Mix it with mushrooms, sour cream and stew a little more.
4. Salt, season, add herbs.

Blueberry stuffing

Blueberry dumplings are especially relevant for residents of the northern territories. After all, this berry grows in abundance there. In addition to the fact that such a filling is very tasty, it is also useful for vision.

Composition of ingredients:

• half a kilogram of blueberries;
• granulated sugar (100 g);
• crackers (crumbs);
• cinnamon.

Cooking method:

1. Blueberries are sorted and washed under running water, allowed to drain.
2. Mixed with granulated sugar.
3. Add cinnamon powder and ground crackers on top, mix.

Unusual option with poppy

This filling option will help diversify the menu and surprise guests.

Composition of ingredients:

• food poppy (150 g);
• 0.33 ml of milk with water;
• granulated sugar - 80 g;
• butter (table) - 20 g;
• lemon zest, cinnamon or vanilla.

Cooking method:

1. Ground poppy is poured with water and milk and stewed until soft.
2. Add sugar and, stirring constantly, simmer for a few more minutes.
3. The filling is seasoned with lemon zest, vanilla or cinnamon, mixed.

To make the poppy filling lush, add yolk or whipped protein to it.

Delicious poppy seed filling mixed with chocolate, honey or jam.

Sweet filling for dumplings with strawberries

There is an opinion that strawberries are capricious and inconvenient for use as a filling. However, if it is cooked correctly, the dish will turn out to be excellent and very fragrant.

Composition of ingredients:

• half a kilogram of berries;
• granulated sugar - 100 g;
• ground white crackers - two tbsp. spoons.

Cooking method:

• The berries are sorted and separated from the stalk.
• Rinse under running water and put in a deep bowl.
• Be sure to let the water drain.
• Top with sugar, breadcrumbs and mix gently. Drain off excess liquid.

With chicken and beans

The perfect solution for savory toppings. Dumplings with chicken and beans are good for dinner.

Composition of ingredients:

• canned beans (one can);
• boiled chicken meat (300-400 g);
• one and a half st. tablespoons of butter;
• flour (1.5 tablespoons);
• half a glass of broth (chicken) or water;
• two or three st. spoons of cream;
• salt, lemon juice;
• greens (fresh), seasonings.

Cooking method:

1. Chicken meat is boiled, cooled, cut into strips.
2. In a frying pan, greased with oil, flour is calcined, stirring all the time.
3. While stirring, add the liquid.
4. Add chopped chicken, pour cream and stew.
5. Combine with beans, salt and season with lemon juice, mixed with herbs.

With fresh cabbage and egg

Cabbage stuffing is a light summer option. Dumplings with fresh cabbage and egg are very good for a snack, especially in hot weather.

Composition of ingredients:

• one small head of cabbage (600-700 g);
• two or three eggs (hard boiled);
• salt, seasonings;
• onion - 1-2 pcs.;
• butter (50 g).

Cooking method:

1. Cabbage is chopped and fried with spices in a pan until soft. Can be stewed in a roaster.
2. Salt, pepper.
3. The eggs are finely chopped and combined with the cooled stewed cabbage.
4. Stir.

Stuffing for dumplings with chicken hearts

Vareniki with this filling are prepared simply and lie well in the freeze.

Composition of ingredients:

• kilogram of hearts (chicken);
• spices, bay leaf;
• vegetable oil;

Cooking method:

1. Chicken hearts are boiled in salted water with spices, cooled.
2. Pass through a meat grinder.
3. The resulting minced meat is salted, if desired, mixed with fried onions.
4. Allow to cool and use as a filling.

Rhubarb Recipe

An exquisite recipe for stuffing with rhubarb will not leave indifferent the most demanding taster. Even the smallest sweet tooth will like it.

Composition of ingredients:

• five stalks of rhubarb (about half a kilo);
• sugar (50 g);
• half a teaspoon of cinnamon;
• lemon peel.

Cooking method:

1. Rhubarb stalks are washed, films and excess fibers are removed.
2. Grind, mix with sugar and put in a refractory dish. Bring to a boil with slow heating, allow to cool. The filling is ready.
3. Another way to prepare rhubarb filling is to cut the stalks into cubes, cover with sugar and leave for 24 hours. The resulting sweet rhubarb is used as a filling, and the juice is used as a sauce for dumplings.

Stuffing from the liver

The filling options are varied. Another option for meat filling is hearty, tasty and simple.

Composition of ingredients:

• liver (half a kilo) veal;
• one and a half st. tablespoons of wheat flour (high quality);
• half a glass of broth (meat);
• two st. tablespoons of butter;
• half a glass of sour cream;
• salt pepper.

Cooking method:

Composition of ingredients:

• dried apricots and prunes (250 g each);
• raisins - 150 g;
• sugar (4 tablespoons of sugar);
• three glasses of water.

Cooking method:

1. Dried fruits are sorted, washed three to four times in warm water, soaked in cold water for an hour and boiled until softened.
2. Cool, remove bones if necessary, rub through a sieve or pass through a meat grinder.
3. Sugar is added to the fruit puree and, if necessary, boiled down.

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

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

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

pour water into the pan by 2/3;

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

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

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

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

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

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

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

How long to cook dumplings with potatoes

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

How to cook dumplings with potatoes

Cooking dumplings in a saucepan

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

Cooking dumplings in a slow cooker

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

Cooking dumplings in the microwave

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

How long to cook dumplings with cottage cheese

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

How to cook dumplings with cottage cheese

in a saucepan

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

in the microwave

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

In a slow cooker

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

How long to cook dumplings with cherries or strawberries

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

How to cook dumplings with cherries or strawberries

in a saucepan

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

In a slow cooker

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

in the microwave

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

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

How to cook frozen dumplings

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

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

How much to cook lazy dumplings

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

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

Vareniki is 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 be different in taste, composition, recipe and cooking method. We offer you a selection of the best options, with the help of which you can delight your loved ones with delicious lunches and dinners all year long and never repeat yourself! Feel free to add your favorite ingredients, improvisation is welcome!

Hearty dumplings with potatoes for every taste

This publication is devoted only to recipes for fillings for dumplings, if you do not know how to prepare the dough, then we recommend that you pay 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. Raw potato dumplings should be boiled 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 for three potatoes. Serve with butter.
• Finely chop or grate raw potatoes on a coarse grater, cut the onion into cubes. Grate salted fat. Sprinkle with pepper, herbs, salt is not worth it if the fat is noticeably salty.
• Grind raw potatoes on a grater, salt, let stand, squeeze out the mass and combine with softened butter (for 6 potatoes - 50 g of butter).
• Boil potatoes, fry onions in vegetable or butter, mash potatoes with frying, as for mashed potatoes. Season with herbs and spices to taste.
• Make a puree in butter, beat in an egg. Add green onions stewed in butter, fresh herbs, red bell pepper (dry wig) to the filling for dumplings with potatoes.
• Boil potatoes in uniforms, 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 add 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. Put in mashed potatoes 250 g of cream cheese. 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 uniforms, peel and mash. Stir in mushrooms. If desired, 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 potatoes (4 pieces), fry onions (2 pieces). Prepare mashed potatoes, chop the liver in a meat grinder, mix everything. A very hearty and tasty dish.
• Prepare thick mashed potatoes with herbs and green onions. Carefully put the potato filling on the dumpling, and put a whole raw yolk on top (it is better to take small eggs), pinch the edges and cook in a double boiler. In extreme cases - immediately dip in boiling water.
• In 300 g of cooled mashed potatoes, add green onions stewed in butter and 250 g of cottage cheese. It is recommended to serve dumplings with such a filling with onions fried with smoked brisket straws.
• 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 boiled vegetables to it and stew a little. Prepare mashed potatoes and combine everything into one mass.

Curd ideas - from savory to sweet

You can talk for a long time about how to make the filling of cottage cheese for dumplings - here are sweet, salty, and spicy tastes. The general rule is to take only natural cottage cheese, if it is wet, put it in gauze and let it drain.

• For a savory curd filling, mix 500 g of good cottage cheese with one egg. If desired - salt, pepper, season with herbs.
• Mix 400 g of cottage cheese with chopped herbs (a bunch of dill, parsley, green onions), a clove of garlic, pepper, salt.
• Mash 500 g of cottage cheese with 300 g of chopped wild garlic, three tablespoons of soft butter, salt, pepper, nutmeg.
• For a sweet filling for cottage cheese dumplings, prepare a mass of 500 g of cottage cheese, one egg, a tablespoon of softened butter, two tablespoons of sugar. Vanilla is good for 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.

Delicious dumplings are made with a filling of curd cheeses - suluguni, Adyghe, feta cheese. Cheeses go well with herbs, spices, fresh peppers.

Fresh and sauerkraut in different variations

Cabbage dumplings are a classic; fresh and stewed are used as fillings.

• Chop half a kilogram of fresh cabbage, grate one carrot, cut the onion into cubes. Fry the onion in vegetable oil, put the cabbage with carrots and simmer until tender, adding salt and spices.
• The simple filling for dumplings with cabbage prepared according to the recipe above can be ennobled if you use 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 carrot in vegetable oil, mix and salt.
• Squeeze out the brine from 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. 150 g smoked sausage cut into thin strips. Mix everything.
• Heat a frying pan with vegetable oil, lightly brown one onion on it, 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 mass, season with spices.
• Rinse and soak 200 g of pitted prunes, cut into small pieces. Squeeze 500 g of sauerkraut from the brine. In a deep frying pan, heat the oil, place the cabbage with prunes there and simmer for 35 minutes until soft.

Gourmet Mushroom Dumplings

Recipes for fillings for dumplings with mushrooms are not difficult, you can take oyster mushrooms, champignons or other fresh mushrooms available to you as a basis. If you choose forest mushrooms, then be sure to pre-cook them as much as the species requires.

• Fry 200 g of fresh champignons and one onion. 60 g hard cheese cut into small cubes. Grind cheese and onion with mushrooms in a blender. Use the resulting puree for the filling.
• Fry two onions and 400 g of fresh champignons, pour a jar of canned white beans and fresh herbs to the cooled mass.
• Boil 100 g of barley groats (it is convenient to take a portion bag), fry two chopped onions, add 500 g of champignons and bring to readiness. Combine with porridge.
• Fry two onions and 300 g finely chopped oyster mushrooms in vegetable oil. You can add a little soy sauce and herbs. Serve well with fried onions and pickles.
• Fry the onion and half a kilogram of champignons, cool and chop in a blender. Dry 100 g of walnut kernels in a dry frying pan, chop them, add to the mushroom mass. Spoil 300 g of goat cheese on a grater (you can take another, for example, suluguni or Adygei), combine everything, salt, season with thyme and pepper.

Bright pumpkin and other vegetables

Vegetable filling for dumplings is bright and healthy, it is perfect for fasting if you cook 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 spoonful of cinnamon. Mix everything thoroughly. If you like pumpkin, we also recommend simple and tasty.
• Fry two onions, then dip two grated zucchini, a clove of minced garlic into the pan. Roast and remove from heat. Salt, pepper, chop some 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 onion (1 pc.) into cubes and fry in vegetable oil, add beets here, and stew everything for a couple of minutes over low heat. Pepper, salt, let cool.
• Cut hard 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. Turn the cooled vegetables into puree with a blender, add herbs and spices. If you do not want a diet filling, fry the onion.

Meat fillings - an alternative to dumplings

Perhaps the most satisfying and delicious fillings for dumplings are meat, just do not confuse them with dumplings. It's a completely different story!

• Pass half a kilogram of lean boiled meat through a meat grinder, fry two onions, mix everything, salt, season with spices. Such dumplings are best made small. They can be served with spicy and spicy sauces.
• Boil 300 beef in boiling salted and peppered water along with one carrot and one onion. Cool and pass in a meat grinder, also chop a fresh onion. Mix, if necessary, add more spices. 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 the fried onion and cooled barley porridge. Proportions - according to the 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 cubes of the cooled fillet here. Pour in a little broth, simmer so that it evaporates, cool, chop the greens. Serve with fried onions.
• Brown the onion in vegetable oil, add finely chopped chicken liver to the pan and bring to readiness - the liver cooks very quickly. You can grind the filling in a blender or cook dumplings immediately after the mass has cooled.

Vareniki with berries - the easiest and most useful

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

If the berries have a stone, then 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. Juicy berries after removing the seeds and grinding should be left to stack the juice. This juice can be poured over ready-made dumplings when serving.

Suitable for filling:

• fresh and frozen cherries;
• red and black currants;
• Strawberry;
• raspberry;
• 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 during cooking. 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 prefer to mix the berries with sugar beforehand, but more juice is wasted this way.

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 sprinkle them with sugar syrup.

Original sweet recipes for desserts

If you like to experiment in the kitchen, try the unbeaten sweet fillings for dumplings made from various products.

• Take pitted prunes, rinse it and pour it in, after 40 minutes put it in a colander, let the remaining liquid drain, dry it 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 ready-made Christmas poppy seed dumplings with sweet orange sauce.
• Grate 300 g of almonds on a coarse grater, add two tablespoons of honey and lemon juice each. Pour 15 pieces of dried apricots with boiling water, drain the water after 5 minutes, rinse, remove excess moisture and mash 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 just before sculpting so that a lot of juice does not stand out. Best served with sour cream.

Of course, this collection does not contain all the options for possible recipes, but after trying them in practice, you will see that there is nothing complicated in preparing this universal favorite dish. Soon you will learn how to come up with your signature snacks and hopefully share them with us in the comments.

Classic, hearty, sweet and even lazy

1. Vareniki with cherries

INGREDIENTS:

For test:
● Flour - 350 g

● Eggs - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Frozen cherries - 1 kg
● Sugar - 300 g
● Vanillin - 2 g
● Cinnamon - 3 g

COOKING:
1. Knead a stiff elastic dough, form a ball, wrap with cling film and leave for 20 minutes.
2. For the filling: sprinkle pre-thawed cherries with sugar and drain the juice after 30 minutes. Sprinkle with vanilla and cinnamon, mix.
3. Roll out the dough as thinly as possible, cut out medium-sized circles, put a little stuffing on each, carefully pinch the edges.
4. Cook in boiling water until dumplings float to the top. Serve with butter, powdered sugar and sour cream.

2. Lazy dumplings

INGREDIENTS:
● Curd - 300 g
● Eggs - 2 pcs.
● Flour - 150 g

● Sugar - 70 g
● Vanillin - 2 g
● Salt - 1 pinch

COOKING:
1. Mix cottage cheese with eggs, sugar, vanilla, salt. Gradually add flour and knead a soft dough.
2. Roll out the sausage and cut into small pieces diagonally.

3. Boil the dumplings in lightly salted boiling water, 4 minutes after the dumplings float to the top, they are ready.
4. Lazy dumplings can be served with condensed milk, jam or sour cream.

3. Vareniki with potatoes and mushrooms

INGREDIENTS:

For test:
● Flour - 350 g
● Potato starch - 1 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Potato - 1 kg
● Onion - 200 g

● Champignons - 200 g
● Salt, pepper - to taste
● Butter - 100 g

COOKING:

2. For the filling: fry the diced onion in hot oil until golden brown, add chopped champignons (mushrooms need to be cut coarsely, they are fried twice).

3. Boil potatoes, top with butter, add fried onions with mushrooms. Salt and pepper. Cool down.
4. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, carefully pinch the edges.

5. Cook in boiling water for 5 minutes, serve with butter and sour cream.

4. Vareniki with salted cottage cheese and herbs

INGREDIENTS:

For test:
● Flour - 350 g

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Curd - 900 g
● Eggs - 2 pcs.
● Salt, pepper - to taste
● Fresh herbs (dill, parsley, cilantro, basil) - 1 large bunch

COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: mix cottage cheese with eggs, add finely chopped greens, salt and pepper.

3. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, pinch the edges tightly.
4. Cook in boiling water until dumplings float to the top. Serve with butter and sour cream.

5. Vareniki with cabbage

INGREDIENTS:

For test:
● Flour - 350 g
● Potato starch - 2 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● White cabbage - 1 kg
● Onion - 300 g

● White mushrooms or champignons - 500 g
● Sunflower oil - 100 ml
● Salt, pepper - to taste

COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: fry the diced onion in hot sunflower oil until golden brown, add coarsely chopped mushrooms, finely chopped cabbage, salt and pepper. Cook the filling for 10 minutes, remove from heat, cool.

3. Roll out the dough thinly, cut out circles of medium size, put the filling on each, carefully pinch the edges.
4. Boil dumplings with cabbage in boiling water for 4 minutes. Serve with butter and sour cream.

6. LAZY DUMPLINGS

INGREDIENTS:
● 500 g cottage cheese
● 1 cup flour
● 2 eggs
● 50 g sugar

● 50 g butter
● 0.5 g vanillin
● salt to taste
● sour cream

COOKING:
1. If the cottage cheese is heterogeneous, pass it through a meat grinder or rub it through a sieve. Then add eggs, sugar and vanilla to it. Mix thoroughly. Gradually add the sifted flour. You will have dough.

2. Dust the table with flour and roll out the dough into a sausage shape 2.5 cm in diameter. Cut it across into pieces 1.5 cm wide (you can roll balls from the dough or give any other shape that your fantasy tells you).

3. Boil salted water in a saucepan and put dumplings in it (throw each one separately so that they do not stick together). When the water boils again and the dumplings float to the top, you can pull them out with a slotted spoon.

4. Submission. Put the finished dumplings on a plate, put a piece of butter. Serve hot with sour cream.

7. DUMPLINGS WITH POTATOES

INGREDIENTS:

For test:
● 2 glasses of flour;
● 1 glass of boiling water;
● ¼ tsp. salt.

For filling:
● 4-5 medium potatoes;
● 1 bulb;
● Sunflower oil;
● Salt, pepper.

COOKING:
Let's make the potato filling first. If you have yesterday's mashed potatoes - great! This means that the preparation of the filling is halved, and the puree will turn into a new dish, as is the case with potato zrazy.

If there is no mashed potatoes, then we clean and wash 5-6 potatoes, cut into pieces and boil until tender. While the potatoes are cooking, finely chop the onion, pour into a frying pan with heated sunflower oil. The most delicious onion for filling and gravy for dumplings is not damp, but not scorched to the state of coals, but ruddy-golden.

To make this happen, we don’t get distracted, but, stirring regularly, fry the onion over a fire a little more than average.

In the meantime, the potatoes have become soft. Drain the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry. Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready. And while it cools, prepare the dough for dumplings.

Let's prepare the dough. I always make choux pastry in boiling water for dumplings, as well as for dumplings. It is very convenient and pleasant to work with it: soft, elastic, it is easy to roll and mold, and dumplings from it are tender and tasty.

After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough becomes not hot, but warm, continue kneading with your hands. If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very steep and difficult to roll out.

Normally, the dough is soft, almost non-sticky to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover with a towel on top, then the dough will not dry out.

It's time to make dumplings. The filling is no longer hot, but slightly warm - it's time to sculpt dumplings. Sprinkle the table with flour, separate half from the dough and roll up the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece with a rolling pin into a circle. Place 1 heaping teaspoon of filling in the center of each circle.

The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put a little, the dumplings will be "thin", and if you put too much, they may break. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.

8. Vareniki with apples

INGREDIENTS:
● flour 3 cups
● water ¾ cup
● eggs 2 pcs.

● fresh apples 800 g
● sugar ½ cup
● cinnamon to taste

COOKING:
1. Knead the dough and roll it out not too thin on a floured surface.
2. Peel and cut ripe apples into strips. Sprinkle with sugar and let stand to drain excess juice. You can lightly sprinkle apples with ground cinnamon.

3. Put the filling on the circles of dough and fasten the edges. Boil in salted water for 1 minute after the dumplings float to the surface. Carefully remove the finished dumplings from boiling water so as not to break the shell.

4. Serve with sugar or honey.

9. Vareniki with cabbage

INGREDIENTS:
● flour 200 g
● salt
● sauerkraut 500 g

● butter 50 g
● eggs 1 pc.
● water 60 ml
● bow 1-2 pcs.

COOKING:
Rinse cabbage in cold water and squeeze. Peel the onion. Finely chop the squeezed cabbage. Cut one onion into thin half rings and fry until golden brown in oil. Add cabbage and simmer over low heat, covered with a lid and stirring occasionally until the color changes.

Prepare dough. Sift the flour into a bowl of a suitable size, add salt, water, beat in an egg, mix. Knead a cool, elastic dough, it should not stick to your hands. Cover with a towel and leave for 30 minutes.

Roll out the dough in a thin layer, cut into squares or cut round blanks using a glass. Put cabbage in the middle of each workpiece and close up the edges. Boil water in a saucepan, salt and boil dumplings until tender, about 8-10 minutes, after boiling.

Cut the remaining onion into small squares and fry in butter until golden brown. Arrange the finished dumplings on plates and drizzle with oil and fried onions. Or, alternatively, fried carrots.

10. Vareniki in a slow cooker

INGREDIENTS:

for the test:
● wheat flour - 500 g
● water - 1 tbsp.

● vegetable oil - 3 tbsp.
● salt - a pinch
● eggs - 1 pc.
● a little butter to lubricate the container

For filling:
● to taste: mashed potatoes with fried onions, stewed cabbage, cottage cheese, cherries, etc.

COOKING:
1. Break an egg into a bowl, add water, vegetable oil and salt, mix well. Then gradually add flour, stirring constantly.

2. Knead the dough for dumplings so that it is sufficiently elastic.
3. When the dough is ready, lightly sprinkle it with flour, cover with a towel and leave for 15 minutes.

4. Roll out the finished dough into a layer 3-4 mm thick. Then, with a glass or a mold, cut out circles, put a portion of the filling with a spoon, connect the edges and pinch properly.
5. Lubricate the multicooker container with butter and place the dumplings in such a way that they do not touch each other. Pour 1 glass of water into the bowl.

6. Insert the container and turn on the "steaming" mode for 10-15 minutes. (time depends on the thickness of the dough layer).

7. When serving, pour over the dumplings with a little melted butter or sour cream.