Lazy dumplings: recipe with photo

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

All dumpling recipes are based on a combination of dough and filling, but the appearance of the product is implied by itself. In the case of lazy dumplings, the taste of the finished dish is imitated, and how it looks is already secondary.

Ideas for the lazy

Classic dumpling recipes are great: tasty, satisfying and even somewhat festive, but not everyone has enough time to cook them. Moreover, not all young housewives generally know how to cook them correctly, so they often avoid them, despite the requests of household members. How to be in such situations? Of course, cook a simplified version - lazy dumplings!

It's much easier, faster and doesn't require any special technical skills. For example:

• Everyone's favorite dumplings with potatoes can be replaced with their express version in the form of lumps of dough. In Italy they are sometimes called gnocchi, and in Ukraine they are called dumplings.
• Cabbage dumplings: a step-by-step recipe in a lazy version is presented in this article.
• Lazy cottage cheese dumplings: they can be sweet ors alted with dill.

Following these ideas, you can also try cooking a dish with mushrooms, berries or meat, and what if you become the pioneer of a new recipe that will go down in history?

Ordinary lazy dumplings

The first thing that comes to mind when you think of lazy dumplings is the cottage cheese version: sweet lumps of dough flavored with thick sour cream were often served in almost every kindergarten.

This recipe with a photo of lazy dumplings makes it possible to once again plunge into childhood, you just need to decide to cook them and try them, a touch of light nostalgia for carefree childhood years is provided. To make dumplings you will need:

• 1/2 kg cottage cheese;
• three eggs;
• one hundred grams of granulated sugar;
• a pinch of s alt;
• two art. l. butter;
• 170 grams of flour.

You should also stock up on butter and sour cream to serve the finished dish, the amount of which depends on personal taste preferences.

Cooking according to the recipe (with photo)

Dumplings with cottage cheese in a lazy version are prepared very simply: pass the cottage cheese through a meat grinder or a blender. This is done in order to remove the graininess of the product, then the dough will be more uniform, and the dumplings themselves will be much more tender in taste. Combine grated cottage cheese with eggs and s alt, add sugar mixed with melted butter.

Mix the curd mass thoroughlyand at the end add the flour, kneading a soft dough that will be slightly viscous and slightly sticky. Do not worry about this: sprinkle a table or cutting board with flour, roll the dough into a sausage two fingers thick and cut into pieces one finger wide. At the same time, lightly press each piece with your finger in the middle, forming a small hole - this is how our grandmothers traditionally sculpted lazy dumplings.

Boil water with a little s alt and place the lumps of dough in it, be sure to mix with a slotted spoon to make sure that the dough does not stick to the bottom of the pan. From the moment of boiling, boil the lazy dumplings for five minutes, and then put them on a plate and pour over the melted butter. Immediately before serving, add a generous spoonful of thick and fat sour cream to each serving plate.

With cabbage

But the step-by-step recipe for cabbage dumplings, or rather their lazy version, differs from the above option: it prepares the dough and filling separately, as in the usual way, and then they are mixed together in one dish. It looks unusual, but the taste is identical to simple dumplings with cabbage. The recipe is:

1. For the dough: 1 cup water, 1 egg, 1/4 teaspoon s alt and flour, how much dough will take.
2. For the filling: 500 grams of white cabbage, one onion and one carrot each, 1/4 teaspoon of black pepper and the same amount of coriander, 3 tbsp. tablespoons vegetable oil for frying.

Preparing dough

The easiest dough for dumplings is on the water. According to the recipe, you need to mix slightly warmed water, an egg ands alt, turning the ingredients into a homogeneous mixture, and then, gradually adding the sifted flour, knead a stiff dough. You can also add a tablespoon of vegetable oil to it to make the dough more plastic, although this is not necessary.

It should form into an elastic lump, which should be thoroughly kneaded on the table, and then left for half an hour under a napkin: the dough should reach the condition. Further molding can take place in two ways:

1. Roll out the adze into a 0.5 cm thick sheet, which is cut into squares with a side of 2-3 cm.
2. Just pinch off pieces of dough the size of a finger knuckle and throw into boiling water. This option is good for those who are constantly in a hurry or simply do not like to mess with the dough. Just do not need to make large pieces, otherwise they will not boil, and the dish will disappoint with its taste precisely because of the dough.

Boil pieces of dough in s alted water, put in a colander and mix with previously cooked cabbage. In fact, these are dumplings with fried cabbage, but they taste like typical dumplings.

Heat treatment of cabbage

Following the recipe for delicious dumplings, you need to chop the cabbage, sprinkle with s alt and knead with your hands, simulating dough kneading - this procedure makes it softer and more convenient during the frying process.

Heat oil in a deep frying pan andfry the cabbage, stirring occasionally, until golden brown, not forgetting ten minutes after the start of cooking, add grated carrots and onion, cut into thin half rings. Fry the vegetables under the lid until cooked, and five minutes before the end of the heat treatment, add spices and pieces of dough, previously boiled. Mix thoroughly and serve.

Option for creative types

Another recipe for dumplings with cabbage (see photo below) has a similar principle for preparing the main components: dough and cabbage, but its molding is more interesting. Roll out the dough prepared according to the previous recipe with a layer 2-3 mm thick and spread the prepared and chilled fried cabbage over its entire surface. Its layer should be uniform and not too thick. Carefully lifting one edge of the dough, roll it into a roll, which is cut into pieces 3 centimeters long. Put them in a wide saucepan or saucepan, pour boiling water and put on fire. If cabbage remains after molding, then it can be put on top of the pieces - it will give the upper edge an additional taste of fragrant cabbage, and the finished dish will come out a little more. When the dumplings boil, reduce the heat and simmer for twenty minutes, tasting a piece if necessary to make sure they are done.

When serving, carefully put the dumplings on a serving plate and put a little sour cream on each, you can also pour dressing from onion fried in butter. By the same principle, you can trycook lazy dumplings with minced meat or mushrooms, which must first undergo primary heat treatment.

With potatoes

Vareniki recipes are so multifaceted that their lazy options are not long in coming: for example, with potatoes, very satisfying dumplings are obtained, which are good to serve as a side dish instead of boring pasta, boiled potatoes and cereals. Even just with sauce or thick gravy, they satisfy hunger quite well. It only takes a few ingredients to prepare:

• 1 kg potatoes;
• two eggs;
• 200 grams of flour;
• a small bunch of dill;
• spices to taste: black pepper, nutmeg or coriander.

The potatoes are peeled and boiled until cooked in a small amount of water, while during the cooking process it should be s alted. Then drain the water and mash the potatoes. Chop dill greens with a knife, mix with potatoes and season with a little pepper or other spice to your liking.

Step cooking

Further, following the step-by-step recipe for dumplings, you should add eggs, s alt if necessary and flour to the potato mass. You should get a soft potato dough, from which roll out the sausage and cut it into small pieces (as in the version of lazy dumplings with cottage cheese).

Boil water for cooking dumplings, adding a couple of bay leaves to it, lower the lumps of dough and after a minute stir with a slotted spoon to make sure that they do not stick to the bottom. Sinceboil for no more than five minutes, and then take out into a wide bowl and pour onion dressing. To cook it, you need to fry onion (1 piece), chopped into small strips, in three tablespoons of vegetable oil. Optionally, you can add one finely chopped garlic clove for flavor.

In closing

Recipes with photos of lazy dumplings can be seen even by foreign bloggers from America, Australia and Western Europe, despite the fact that this dish is primordially Slavic, rooted in Ukraine. It is there that the variety of additives to dumplings and their lazy "brothers" sometimes reaches a dozen: mayonnaise, sour cream with garlic or finely chopped cucumbers, ketchup, tomato sauce with garlic and pepper (reminiscent of Mexican salsa), onion sauces with pepper, sweet berry sauces - from all this magnificence the head is spinning. They want to eat, eat again and eat, regardless of the urges of the inner voice.