How to cook delicious dumplings with filling?
Vareniki is one of the most popular Ukrainian dishes to which hostesses pay special honor and attention. And not without reason, because it is so difficult to resist before them.
By the way, before dumplings were considered a purely festive dish, not one wedding or christening could not do without a large plate of vareniki, which was a true decoration of the festive table, and vareniki with cottage cheese were necessarily prepared for Pancake week.
Times have changed, the dish has ceased to be festive, but has not lost its popularity, and the variety of recipes and fillings, on the contrary, has only increased.
Many beginning young housewives want to pamper their family with homemade dishes, so they are wondering how to make delicious dumplings?
After all, there are a lot of nuances in this dish, it is necessary to knead the dough correctly, and prepare the filling well, and also to mold them so that they do not fall apart while cooking in water. We, of course, will help you to deal with all these questions, as well as offer several recipes for cooking dumplings with stuffing.
Most often, the dumplings are made from unleavened dough, which is kneaded exclusively from wheat flour, then they are tender and light. But the filling for vareniki can be very different, it is believed that the most popular among Ukrainians filling is potato, in the second place is curd, and on the third there are all varieties with berries, for example, with cherries, cherries or strawberries.
In general, dumplings can be cooked from almost anything: cabbage with potatoes, with meat, mushrooms, fruits and vegetables. The most exotic and unusual filling for vareniki is a filling from a fern, yes, do not be surprised, it turns out very tasty and unusual.
By the way, no one thinks about the fact that the vareniki came to us from Turkish cuisine, and already Ukrainian chefs tried and modified them into the dish that we are accustomed to see now. Vareniki became more magnificent and more tender, and the name "dyush-vara", which the Turks gave them, turned into "vara-niki", and later into "vareniki".
In order to get the perfect ready-made dish, you need to try hard to create a test, in many respects it will depend on it the taste, as well as the appearance of the vareniki.In general, you can use different types of flour: wheat, rye, buckwheat or barley.
But in order to dumplings had an attractive appearance, it is better to use wheat.
When the dough is kneaded, it is necessary to add water to it, it should be cold, even ice. This will help the finished dough not to dry out and stick well when modeling, which is important when cooking.
The process of making dough is simple, it is necessary to sift flour beforehand, and then add a little milk, salt and sugar, eggs and melted butter into it.
It is necessary to make sure that the dough does not come out too thick, otherwise it will be difficult to roll out, and then to make dumplings out of it. It is best to cook the dough of medium thickness, when it is ready, then the dough must be rolled into the formation, it is advisable to observe a thickness of 1-1.5 cm, if you roll too thin, the dumplings can break during cooking or molding, and if thick, you have to cook for a long time.
From the resulting layer, it is necessary to cut out mugs 6X6 cm in size, in which case dumplings will be made in the form of crescents. A more economical option is to cut out dough squares, then vareniki will be obtained in the form of envelopes.In the latter case, you get a minimum of scraps from the dough, so you can stick more dumplings.
You will need:
- For the filling: 0.5 kg of potatoes, 2 onions, 100 g of butter, salt and pepper to taste.
- For the dough: 450 g of flour, 100 g of home-made sour cream, a pinch of soda and salt, 0.5 cups of water.
The filling is better to prepare in advance. To do this, clean the potatoes from the skin, wash, cut into cubes and cook in salted water. When the potatoes are cooked, it must be transferred to another container, add butter and mashed potatoes, it will turn out to be quite steep.
You also need to worry about the appearance of the dish beforehand: we clean the onions, chop finely and fry it over low heat until it gets a beautiful blush.
Knead the dough, do not forget to constantly stir it while adding new ingredients. Knead well, then wrap the dough in cling film and put it in the fridge for 15-20 minutes so that it stands. While the dough is standing, in mashed potatoes we put half of fried onions, pepper to taste.
We take out the dough, cut off about a quarter of the whole piece, twist it into a sausage, and then cut it into pieces about 1.3 cm thick, the rest of the dough is not forgotten to keep in the film.Dough pieces are rolled into circles, and the filling is laid out on them.
For each dumpling enough incomplete teaspoon of mashed potatoes, carefully dump the edges of the dumpling. Raw dumplings put in boiling water, we add salt beforehand. We bring the dish to full readiness, it can be seen from the dumplings that have surfaced. Serve ready-made dumplings, sprinkled with fried onions.
With cottage cheese
You will need:
- 450 g of flour;
- 3 eggs;
- 60 g sugar;
- 0.5 cups of water;
- 100 g sour cream;
- salt to taste
The dough is kneaded in advance and, as in the previous recipe, it is left to stand for 20 minutes, and at this time we begin to work on stuffing. 1 egg, a tablespoon of sugar and a pinch of salt are added to the curd, everything is well mixed. At this filling is ready.
We take out the dough and begin to sculpt the dumplings, less than a teaspoon of cottage cheese is laid out in the center of each mug, the ends of the dumpling can be smeared with an egg, and then, wet your hands with water, connect the edges so they will not fall apart when cooking. Dumplings are also cooked in salted water until they swim in, and are served with sour cream or butter.
You will need:
- 500 g of cottage cheese;
- 150 g of flour;
- 1 egg;
Cottage cheese should be mashed with sugar, then the egg is added, everything is mixed well. Flour is added to the prepared mixture and the dough is kneaded. It is necessary to make small sausages of dough, which are cut into medium-sized pieces, the width is not fundamental, but the thinner they are, the faster they will cook.
Themselves pieces can be formed into circles, and in the center with a finger to make a small notch. Lazy dumplings are cooked until the moment of floating, and then served with sour cream or butter.
Juicy with berries
The recipe for cooking dumplings with cherries is similar to the recipe for dumplings with cottage cheese or potatoes. The dough is kneaded using the same technology, and for the filling you will need any berry, for example, cherry or sweet cherry.
Before cooking, the berries should be well washed, remove the bones, and then put the berries in a bowl and sprinkle them with semolina and sugar. After 40 minutes, the berries will give juice, then you can start sculpting. It is necessary to sprinkle the berries with the decoy so that the berries do not produce juice during cooking, and the dumplings do not lose their shape.