Stuffing for dumplings, recipes with potatoes, mushrooms, cottage cheese and cabbage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vareniki is one of the most popular dishes of Slavic cuisine. Their main advantage is that the food is prepared quite quickly, it turns out in large quantities, and a variety of products are suitable as fillings: vegetables, sour-milk, meat, fruit and berries.

Dessert dumplings

As the name of the section already implies, it will focus on sweet dishes. In them, the filling for dumplings can consist of cherries or apples. Although plums, apricots, hard varieties of peaches, blueberries are quite suitable for this role. However, it was cherries that became the berry that we put in food with special pleasure. The filling for dumplings can be prepared both from a canned product and fresh. Let's dwell on it in more detail. In passing, we note that it was once customary to serve such a treat in the Ukrainian national cuisine. And then it became generally accepted.

Vareniki with cherries

Plucked, good ripeness, whole, no signsspoilage berries are washed, pitted. It is important that they are damaged as little as possible, retain their shape. The filling for dumplings is prepared primarily from sweet varieties of cherries. If sour ones are taken, sugar is added to them. Before processing, while the dough is being kneaded and cut, put the peeled cherries in a colander so that the juice drains from them. Don't throw it away - it's a great syrup base. By the way, so that the berry filling for dumplings does not soften it too much, knead it more abruptly. Then put 2-3 berries and a little sugar on the prepared mugs, carefully and carefully connect the edges. Boil dumplings in boiling, slightly s alted water. As a dressing, make syrup from juice and sugar, adding a little vanilla. Or beat sour cream with sugar, adding vanilla for a pleasant aroma. For dessert, with compote, such dumplings will be eaten in an instant, and a sea of \u200b\u200bthanks awaits you for the delicacy. They are suitable as a full meal and for breakfast or dinner. The main thing is that it is very tasty, and it is not burdensome for the stomach.

Vareniki with apples

As already mentioned, there are a variety of fillings for dumplings. Their recipes are given in large numbers in any cookbook. However, they are also quite rare. For example, advice on making fillings for apple dumplings is not found in every publication.

But in vain, because the dish is also very, very appetizing. Fruits are taken with a rich sweet and sour taste. Apples should be finely chopped. You can not peel from the peel. smallDivide the amount of filling among circles of dough. Sugar inside each dumpling, as in the case of cherries, is optional. Although, if desired, it can be added during its preparation. But in the dressing, which is made from sour cream or sugar syrup, you can pour just a drop of citric acid. The dish will turn out - you will lick your fingers!

About potato dumplings and more

Dessert is dessert, but let's talk about a more substantial meal. Namely, how the filling for dumplings with potatoes is prepared. Its varieties, by the way, are also several. And each has its own savory nuances that give the dish a special, unique taste. It's all about spices and additional ingredients. After all, there is a potato filling for dumplings in its pure form, and sometimes mixed with brynza or hard cheeses - as you like. Let's dwell on the two most profitable options.

Mashed Potato Filling

To prepare it, peel the potatoes, cut into medium-sized pieces and boil in s alted water until tender. While waiting for the process to complete, chop a few onions and fry them until golden brown in vegetable oil. Do not spare the quantity, it will be a filling for minced meat. Drain the water from the cooked potatoes and pound it well. Use a mixer or a wooden pestle. It is important that you get a homogeneous mass, without lumps. Do not add liquid, the puree should be thick, dense. Then fill it with frying, s alt, pepper well. The taste must besaturated, sharp. These dumplings are served hot. They are also dressed with onions fried in oil, with ketchup. Or sour cream, mayonnaise - whatever you like more. Sprinkle with chopped herbs. Horseradish and mustard go well with them.

Raw potato filling

It's much easier with her. Raw potatoes are peeled, washed, cut into small cubes. The filling is laid out on mugs of coolly kneaded dough. Dumplings are boiled in well-s alted water - so that they do not turn out fresh. Of course, they will have to be kept in a saucepan a little longer than with mashed potatoes. But not much. This dish is very tasty with sour cream or sour cream and mushroom sauce. When serving, each serving should be sprinkled with ground pepper. Should be eaten hot.

Cheese potato filling

But this dish came to us from Moldovan and Romanian cuisine. It is wonderfully tasty, nutritious and he althy. Minced meat is prepared on the basis of mashed potatoes, to which a fairly large amount of hard s alted cheese grated on a coarse grater is added. Naturally, more s alt is not required. And since the cheese itself is quite fatty, you can do without frying the onion in the filling. Although this is a matter of taste, you can’t spoil porridge with butter. Yes, it's great if you immediately mix finely chopped dill into the potatoes. Well, the dish is served with sour cream or seasoned with vegetable oil. It goes well with vegetable salads - fresh and canned. Separately, to all dumplings with potatoes, you can offer men - garlicsauce. To make it, a head of garlic is passed through a press, seasoned with sunflower oil, s alted, and a little boiled water is added to soften the taste. This is also, so to speak, Moldovan flavor.

Dumplings with fresh cabbage

Classic stuffing for dumplings with cabbage is prepared from fresh vegetables or sauerkraut. In the first case, you should proceed as follows: fry 2 onions in a cast-iron until golden brown, chopped not too finely. Then put them on a plate, add more vegetable oil to the pan and put the chopped cabbage. Uncovered, fry it for 10 minutes over medium heat. Stir so it doesn't burn. Then add the grated carrot, onion, s alt, pepper, bay leaf, coriander, add some water and simmer under the lid until almost cooked. At the end, put a couple of spoons of tomato and, if you want, a little sugar. It would be nice to crumble dill or seeds. You can use several cloves as spices. Cool the cooked cabbage, let the excess oil drain. When serving, they can be seasoned with fried onions with butter or lard, with cracklings. It will be delicious with sour cream.

Sauerkraut dumplings

The technology for preparing this filling is determined by the degree of acid in the cabbage. With moderate saturation, it is not necessary to rinse. You can immediately chop finely, add grated carrots and fry in a deep frying pan, and then simmer until tender. Separately, fry the onion, add spices, bay leaf, 1-2 bell peppers. Then connect the components. To sharpen the tastechop a couple of garlic cloves and some parsley.

Curd dumplings

Very tender, soft, pleasant is the curd filling. For dumplings, it is made sweet and s alty. The main secret of high-quality minced meat is the uniformity of the curd mass. To do this, the product should either be rubbed well through a sieve, or passed through a meat grinder several times or beat with a mixer. Cottage cheese can be mixed in two varieties - fatty and not very. Crack 1-2 eggs into it. If you plan to make dumplings for dessert, add sugar to the filling to taste, be sure to add vanillin. You can add raisins or dried apricots, but first they should be soaked in hot water, and then, when they swell, cut into small pieces. Stir the filling thoroughly and put in dumplings! They should be eaten hot, with sour cream. For spicy minced meat, it is recommended to mix cottage cheese with cheese, add chopped greens. Or s alt well, pepper. Sculpt like any other. Serve with sour cream or onion fry.

Vareniki with minced mushrooms

And finally, a delicious filling for dumplings with mushrooms. It is made, as a rule, from fresh gifts of the forest, although dried ones are also perfect. Wash the mushrooms, cook until tender. Throw it in a colander. When cool, chop finely, set to stew, adding onion and vegetable oil, s alt, garlic. Free the minced meat from excess oil and put it into the dough. Such dumplings are good with sour cream and herbs, with mayonnaise.