Vareniki can be called calling card Ukrainian people. They were also called "pies". But they are loved and eaten not only in Ukraine. They resemble dumplings in the preparation of dough. It is not difficult to stick at home by hand, although it is laborious, since the modeling process takes a lot of time. But if you involve the whole family or do it yourself, then everything will be interesting and fast.

You will need:

Dough

We will consider the most proven and successful methods.

Dough on the water

This is a classic option for dumplings.

Such dough does not crack when frozen and does not spread when cooked.

You will need:

• Flour 350 g
• Cold water 220 ml
• Salt to taste

Add salt to ice water and gradually add flour, stirring with a spoon. Then put on the table and knead, adding a little flour. You need to knead for about ten minutes. Then we let the dough rest for about thirty minutes, covering it with a towel or cling film so that it does not become weathered.

If you add a little vegetable oil to the dough and knead for at least fifteen minutes, then it will be more pliable and elastic.

On kefir

This method will make the dough fluffy and tender. You will need:

• Flour 3-3 tbsp.
• Kefir 1 tbsp.
• Salt 1 tsp
• Sugar 2 tbsp
• Vegetable oil 3 tbsp
• Soda 1 tsp

All components, except soda, must be mixed and kneaded from them into the dough. Then sprinkle it on top with soda and knead well. The end result should be a soft and fluffy dough.

on boiling water

This dough differs from the classic one in a more delicate and soft structure.
You will need:

• Flour 3 tbsp.
• Boiled water 1.5 tbsp.
• Egg 1 pc.
• Vegetable oil 3 tbsp
• Salt to taste

In the prepared flour, and this is one and a half glasses, add vegetable oil, after making a recess in the flour. Pour boiled water into the oil and knead the dough. We set the brewed dough to cool for five or seven minutes. When it cools down a bit, add the eggs. Turn out onto a board and knead with the remaining flour.

Cover the prepared dough with a damp towel and leave for about an hour.

During this time, it will gain additional moisture, so you will have to add a little flour. We break it into small pieces and work with it. And the rest is under the towel.

So that the dough does not stick to your hands, periodically dip your hands in flour. Custard sticks easily, but sticks to hands a little.

On warm water

It is similar to the first recipe, but it uses warm water and an egg.
For one serving you will need:

• Corn flour 20 g
• Wheat flour 40 g
• Water 15 g
• Salt 3 g
• Sugar 2 g
• Egg 1/4 pc.

In warm water, you need to add salt, sugar and eggs, stir everything, pour in the sifted cornmeal, after mixing it with wheat, and knead. It should stand for 25-30 minutes.

Filling

If you want variety, then creative ideas can be found even in dumplings. Consider both frequently used and not quite traditional fillings for dumplings.

Sweet curd filling

• Curd 450 g
• Sugar 30 g
• Butter 1 tbsp.
• Egg 1 pc.
• Salt to taste

mushroom

• Fresh mushrooms 800 g
• Onion 1-2 pcs.
• Butter 1-2 tbsp.
• Salt to taste
• Pepper to taste

Salted from cottage cheese

• Curd 500 g
• Egg 1 pc.
• Salt to taste
• Fresh dill 2 tbsp

Cherry

• Cherry fresh 500 g
• Sugar to taste

Also suitable for toppings:

• Pumpkin. It must first be stewed in vegetable oil.
• Cabbage and mushrooms. They also need to be fried separately, and then combined and seasoned with spices.
• Potatoes and mushrooms. Pre-boil the potatoes and make mashed potatoes, and finely chop the mushrooms and fry, and then combine with mashed potatoes.
• Carrots and greens. Three carrots on a grater and fry in vegetable oil, then combine with finely chopped greens.
• Cottage cheese, egg and dill. Boil the egg, peel and chop or grate, mix with cottage cheese and chopped dill.
• Tomatoes and cottage cheese. Peel the tomatoes, cut into slices and combine with cottage cheese or soft cheese. Add spices to taste.
• Beans. It is pre-boiled and then mashed with it.
• Meat and cabbage. The meat can be boiled, and then passed through a meat grinder and combined with already fried cabbage and onions. Cabbage can be used both fresh and sauerkraut.
• Beet. It is first baked in the oven, it can be in foil, it can be without it, sprinkling the beets with vegetable oil. Then finely chop the baked beets and use as a filling.
• Spinach. It must be stewed and spices added to taste. You can add finely chopped pieces of chicken fillet.
• Apples and rowan. Cut or grate apples. Combine apples and rowan mix with honey.
• Apples and cinnamon.
• Any berry. Add sugar as desired to the sour berry, sweeter berries can be put without sugar, just then make a sweeter sauce.

The choice and creativity of the solution depends only on you.

How to sculpt

There are a little less options for making a dumpling than there are options for fillings and ways to properly prepare the dough. But here there is where to roam. Dumplings can be molded into triangles, pigtails, a semicircle, or squeezed out using a metal mold.

The thickness of the rolled dough directly depends on the type of filling. Fruit, berry and vegetable require a dough thickness of at least 3 mm. Otherwise, the filling will tear the dough during cooking.

If you have time and desire to make dumplings not only tasty, but also beautiful, then you can give them various forms when sculpting, using different methods:

Modeling with a metal mold

We roll out the dough with a layer 1.5-2 centimeters thick, put the filling on one edge and cover with the other edge. We press the top layer with our hands to the bottom edge around each ball with filling and cut out the dumplings with a metal mold.

Sculpting with triangles

To do this, roll out one large circle, as for cutting noodles. Divide the dough with a knife into equal squares, first cutting it lengthwise and then across. We get equal parts. When sculpting, the square must be folded diagonally, and the edges should be carefully pinched. This form of modeling is most suitable for fillings from cottage cheese or potatoes.

Sculpting with a pigtail

It is also necessary to roll out a large layer of dough, and already make mugs of the required size out of it. Squeezing them out with a glass or any other form, the main thing is that the diameter is at least eight centimeters. Otherwise, the pigtail will not work.

Put the filling and connect the edges of the mug, pressing the edges so that the dough on the edges is thinner than on the dumpling itself.

This will make the future pigtail thin, and it will boil and cook. It is necessary to twist the edges of the dumpling and wrap all the time in one direction. The technique is simple and easy to perform. Step-by-step execution will help to make beautiful dumplings.

Modeling dumplings in a semicircle

Here you first need to form small sausages from the dough and cut them into small pieces of about 1.5 or 2 cm. Then dip each piece in flour and roll out a circle. The thickness of the circle depends on the type of filling. To prevent dumplings from falling apart, knead the dough for at least ten minutes.

The filling falls on one half of the mug, and the second is covered. You need to pinch the edges very carefully.

It will form a semicircle or crescent.

You can also prepare special sauces for dumplings. If you fry mushrooms and onions, and then stew everything in sour cream, adding spices, let it cool and beat in a blender, you get an excellent mushroom sauce. It is suitable for dumplings with potatoes, cabbage and mushrooms.

For fruit or berry fillings a sauce in the form of cherry syrup or berry puree, grated through a sieve, with the addition of sugar, cinnamon and orange juice, is suitable.

But if there is no desire or time to prepare sauces, then it will be enough to mix dumplings with butter. They will not stick together and will not lose their taste at all. Salted dumplings can always be sprinkled with your favorite greens after finely chopping it. And sweet dumplings can be simply sprinkled with a little sugar.

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Vareniki - best recipes cooking.
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 hard 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 thin cake(thickness about 2 mm).
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.
Close the edges carefully, 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 the most different fillings. Delicious and 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, cherry, plum.

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 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 into boiling milk or water, buckwheat flour, 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) - 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.
Yogurt 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

cook choux pastry 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 soft dough.
The dough comes out very pleasant - soft, smooth and almost not sticky.
Ready dough cover with a towel 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 more imagination is enough!
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 the potatoes in their skins, peel, pass through a meat grinder with cottage cheese, add the 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 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 cream 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 invite you to try an unconventional recipe traditional dish. The secret to amazing taste is choux pastry, 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. 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 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 the 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’s better to knead for them 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 in advance and mushroom caviar. 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, drizzle 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 fried onion With butter. 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 dough 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. Prepare with flour, water and salt 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), cover 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. Vareniki with juicy stuffing it is recommended to sculpt 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.

boiled fish pass 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.

dumplings from potato starch

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 slide, make a recess, add milk, melted butter, 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 the 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, spread them in ramekin, 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 remains 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 powdered sugar and the remaining ingredients with which you will fill 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 pike perch or pike fillet, add finely chopped and lightly sauteed onions, salt, ground black pepper soaked in water White bread, everyone is passed through a meat grinder and dumplings are stuffed with this mixture.

Served with fried in vegetable oil onions.

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

white cabbage chop, salt, sprinkle with sugar, stir, let stand so that the juice comes out, squeeze and fry in oil (butter or vegetable) along with chopped onions. Add minced boiled or fried fish, 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 the 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 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 in a thin stream semolina into boiling milk, stirring all the time. Add some butter. Cook until thick, then refrigerate. Add a 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 circles and put them on as soon as possible. semolina babies. 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. stir chopped meat with onions, 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 boil 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 oiled 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

It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets delicious dumplings, and any housewife can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!

Love for dumplings

The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types flour. The new dish began to be called "vara-niki" and only a little later it was renamed.

Remember how appetizingly Mikhail Sholokhov describes the gastronomic dreams of grandfather Shchukar in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls off from head to toe. And it’s nicer when you don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”

What to put in the dough?

Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. This is an ideal dough for dumplings, because with dairy products it turns out tastier and more fluffy. But classic recipe based on unleavened dough from flour, eggs, salt and water (3 cups flour, 3 eggs, 1 tbsp water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!

Stuffing is the head of everything

It is the filling that turns dumplings into cooking masterpiece so show your imagination and skill. Recipes for dumplings with different fillings can be very diverse if spices and seasonings are used.

If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The last options do not apply to classic fillings but why not, if you really want to?

Sculpt and cook

Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.

With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.

If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white - this makes the tucks stronger.

Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.

Secrets of Ukrainian chefs

Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum varieties wheat. The most important thing is to sift it thoroughly before kneading the dough.

No less popular is choux pastry, where water or milk is first brought to a boil.

For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!

The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...

Custard dumplings

The recipe for the perfect dough for dumplings, according to the chef of one of the capital's restaurants, is precisely choux pastry. It turns out elastic and soft, especially if the filling is potatoes.

Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.

In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.

Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.

The above recipe for the perfect potato dumpling dough is good, but you can use the most different variants cooking. potato stuffing friendly with any test!

Rustic

Every housewife has her own family secrets of cooking dumplings with, because this traditional filling is never boring. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.

Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.

While it is resting under a damp towel, prepare a tender curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.

Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.

Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!

fragrant cherry

If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.

Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.

Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and cool. Add another 450 g of flour and knead a soft elastic dough so that it stops sticking to your hands. Wrap it in cling film and let it rest for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.

Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.

Serve with butter and sour cream. Enjoy your meal!

Laziness is the engine of progress

Recipe lazy dumplings from cottage cheese is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, and time is sorely lacking. Lazy dumplings will always come to the rescue and feed big family. They are incredibly tender and tasty, so children adore them.

Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly dust a table or cutting board with flour, lay out curd dough and stir a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.

Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!

Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.

By the way, in Ukraine, where dumplings are considered national dish, as a sign of special respect and reverence for them, a monument to dumplings was even erected in the Cherkasy region. Does your family like dumplings? Share interesting recipes!