Dumplings - general principles and methods of cooking
And how can one do without the Ukrainian dumplings, which Gogol Solokha cooked so nicely! But they became their relatives in Ukraine gradually, pragmatic Ukrainians simply appropriated the “basurman” dish of dush-vara. Turkish cuisine has left a large imprint in Ukraine and Russia, and gradually they became Vara-nikami, and only then our pride. Dumplings are similar to dumplings (manti, ears, permeni), which are prepared in Eastern Russia and Siberia, and sorcerers (in Western Russia). The Chinese are preparing their own options, and Italian ravioli (small lumps of dough with filling) are considered a real delicacy.
Dumplings - one of the most common dishes of boiled dough with filling. Depending on the Christian calendar, they were preparing fast or skoromnymi. Various products are used as a filling: fried cabbage, pea puree, boiled crushed potatoes, beans, cheese, poppy seeds, viburnum, cherries and other berries, apples, boiled and crushed dried fruits (sushin), millet or buckwheat porridge and even flour. The flour filling was typical for the Baltic. To do this, the peasants roasted lard, so that it turned into a dry yellow cracklings, and added flour to boiling lard.
Dumplings with cottage cheese, berries or fruit are served with sour cream or ryazhenka. Wash them well with cold fresh milk or yogurt. In ancient times, the dumplings were rarely met in the daily menu of the peasant; more often they decorated the Sunday and festive table. They were also part of the festive meal for the wedding, christening, temple holidays, commemoration. This obligatory dish was carried by young girls - friends on the second wedding day, and women - mothers. At the same time sentenced: "That was always full, like a dumpling." Thus they were used as a symbol of procreation.
Dumplings - food preparation
Boiled dough with filling - that's all cooking. The biggest problem is to sculpt the dumplings, so that the juice of the filling does not flow out or the dough does not spread out if the water gets inside. Among the most popular fillings are potatoes, liver, cabbage, boiled meat, cottage cheese, as well as numerous options for fruits and berries. Fresh or slightly sweet dough, knead it on flour or milk, without adding baking powder and yeast. After mixing, it should be left for some time, so that it is rested and ripe. Boil must be in boiling water and get skimmer. There are two varieties of lazy dumplings. In one case, the filling and dough are mixed, for example, lazy dumplings with cottage cheese. In another case, one flat huge dumpling the size of a frying pan is molded, and when served it is cut and poured with sour cream or butter. Dumplings with potatoes are served with fried onions.
How to make dumplings
Dough for dumplings is prepared in two ways - heat and cold. In the first case, part of the flour is poured boiling water, and then mixed with the remaining flour, so that it lags behind the hands. So gluten swells faster. If you prepare a lot of dough, it is better to use cold water or milk, so that the moisture is better preserved. Also, make sure that it is soft, otherwise there will be difficulties when rolling out.
The traditional form of dumplings is semicircular or triangular. You can roll a sausage with a diameter of three to four cm, cut into small pieces and roll individually each varenitsu. Another way is to roll a thin cake and cut the circles into a glass. To obtain a triangular shape, divide the cake into squares and form dumplings along the diagonal of a square. Fast dumplings: roll out the cake, spread out at a distance of 6-7 cm filling, put another cake on it and cut the dumplings with a notch. From the remaining scraps can be cooked dumplings.
Dumplings - the best recipes
Recipe 1: Dumplings with Potatoes and Cheddar Cheese
We all love dumplings with potatoes. To add some flavor to the recipe, add some cheese to the filling.
Dough: flour 6 cups), eggs (3 pieces), salt, water.
Toppings: butter (100 grams), potatoes (300 grams) grated cheese (200 grams), onion (4 pcs), garlic, salt, pepper.
Method of preparation
Stuffing: boil the potatoes until soft. Drain the water, add the finely chopped onion, fried to golden brown, grated cheese there, crush well and season with spices. Pour the flour in a large bowl and knead the dough with egg, water and salt. Milk can be used instead of water.
Roll out into the reservoir, cut out the base for the dumplings with a glass, or get circles in any other way. In the middle of the circle lay out a box of filling and pinch the edges. Boil in boiling salted water for 5-7 minutes. Such delicious dumplings with butter or sour cream can also be served with onion, fried in cream or vegetable oil. In the same way, dumplings are prepared with cabbage, liver and other fillings.
Recipe 2: Dumplings on yogurt
Soft fluffy dough is obtained on kefir. It does not need to put soda, as with fried pies, but otherwise it is almost the same. It is very good to use this dough with cottage cheese - large lush dumplings can be fed to a large family without spending a lot of time preparing them.
Dough: kefir (half a liter, you can use sour milk), flour (700 grams), salt (0.5 tablespoons), soda.
Filling: cottage cheese (0.5 kg), yolk (1 egg), salt, some sugar to taste.
Method of preparation
Carefully wipe the curd and mix it with the yolk and salt. Sift flour. Stir gradually the salt in kefir and add the flour. The dough is soft, knead it until it separates from the hands. This dough is better to cut into small dumplings, and separately roll each. Dumplings should not be too small. Sculpt dumplings. They can be steamed or boiled in water for about 10 minutes. Throw in boiling water. While the dumplings are boiling, blind the next portion. Serve with sour cream and melted butter.
Recipe 3: Ravioli with potato filling and sauce
Microscopic Italian dumplings with different fillings are especially loved by children. But their moms and dads will never give up a portion of fresh, steaming babies. Here are just sculpt them. Well, if you have modern appliances for the kitchen - a machine for making dough and ravioli molds.
Dough: flour (400 grams), vegetable oil (2 spoons), water, salt, eggs (4 pieces).
Filling: breadcrumbs (2 spoons), potatoes (400 grams), butter (50 grams), parsley, green onions, sour cream (100 grams), smoked bacon (100 grams).
Method of preparation
Mix the flour with the other ingredients and knead the dough. Cover and leave for 1 hour.
Cut fine greens, clean and boil the potatoes. Fry the crackers in butter and mix with the potatoes, half the sour cream and the remaining butter. Fold the dough into 2 layers. We spread the filling on 1 half, cover with the second layer, press in between and cut out the ravioli with a small form. Boil in salted boiling water. Fry small cubes of bacon in a frying pan and serve ravioli with onions and spinach. Pour sour cream.
Recipe 4: Lazy Dumplings with Curd
In another way you can call them cottage cheese dumplings or dumplings. Mix the filling and dough - and we do not have to sculpt anything. Just roll out the sausage dough and cut it into small lumps.
Ingredients: cottage cheese (500 grams), eggs (2 pieces), flour (1 cup), sugar (100 grams), butter (100 grams).
Method of preparation
Flour and softened butter combine with eggs, sugar and curd, mix everything well and divide into several parts. Roll out the sausages and cut into diamonds or squares. Cook vareniki for 5-7 minutes, served on the table with sour cream and butter.
Dumplings - useful tips from experienced chefs
So that the dumplings do not fall apart during cooking - watch them carefully. As soon as they float, and the water begins to boil, reduce the heat. Do not allow rapid boiling. For cooking the most suitable wide low cookware. Cooked dumplings choose skimmer or pour all the contents into a colander. So that they do not stick to each other - pour them with melted butter. Dumplings with berry and fruit toppings can be served with sweet sauce.
Enjoy your meal!