Ukrainian dumplings: choice of toppings, recipes with photos

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

Let's cook Ukrainian dumplings. The article presents a variety of recipe options. Each housewife will find among them one or more that her family will like. A photo of Ukrainian dumplings will wake up your appetite and make you quickly find the right products in the kitchen. So that the family can taste the yummy as soon as possible.

Select toppings

Oh, how difficult it is to choose among the variety of recipes. Fillings for Ukrainian dumplings are very different. Sometimes it's hard to choose one. With cottage cheese, with berries, and the most familiar and beloved - with potatoes - this is only a small fraction. Sweet or s alty cottage cheese… Even the seemingly ordinary potato filling has more than one option. Add fried chopped mushrooms - a completely different taste will turn out. Or fry the crackling with potatoes - it will be impossible to break away from the tasting.

You can make Ukrainian dumplings with cabbage. Here again there is more than one option: if desired, you can take fresh or sauerkraut cabbage. Dumplings withbean filling. Well, let's start making the recipes of Ukrainian dumplings a reality.

What to make dough from

It is important what products the dough is made from. For Ukrainian dumplings, lush and pot-bellied, the dough is not made on the water. Components:

• Soured milk - half a liter. You can take high-fat kefir in the same amount.
• Eggs - 2 pieces.
• Soda - 1/4 teaspoon.
• Flour - how much kefir will take.
• S alt is a generous pinch.

Cooking method

Pour kefir into a cup and pour soda and s alt here. Then add eggs. We mix everything well. Sift the flour and add it in portions with the rest of the ingredients. The end result should be a pretty stiff dough. Roll the resulting dough into a ball. We place it in a plastic bag or, leaving it in a bowl, cover with a napkin. So our dough for Ukrainian dumplings will rest and in 20 minutes it will be ready to combine with the filling and become a delicious dish.

You need to cook dumplings according to the rules too. This is done in large quantities of water. S alt the water to taste and bring to a boil. Now we send dumplings to the bowels of the pan. Again, we are waiting for the boil. Usually, after boiling again, you need to wait for them to rise to the surface and, after waiting 2 - 5 minutes, you can take them out with a slotted spoon and serve with butter or sour cream.

With potatoes

Let's start with the recipe for Ukrainian dumplings with potatoes. Here's what we need to prepare forcreating delicious toppings:

• 7 medium potatoes;
• 2 large onions;
• lean oil - for frying onions;
• s alt, dill.

My potatoes and peel them. Fill with water, s alt and cook until tender.

Onions are also exempt from everything inedible. Shred into medium cubes and fry it until a very fried crust. It is very good if you have a piece of uns alted lard. It can be finely chopped and used in the recipe instead of vegetable oil.

The potatoes are ready. Drain all liquid from it. Mnem, add the fried onion with butter. Stir.

The cooled filling is placed in the dough, the recipe of which is given above. To do this, roll out the dough and make a lot of cakes out of it, with a diameter of 8 - 11 centimeters. Put the filling in the middle of each and pinch the free edges. The product has a familiar crescent shape. We spread the finished semi-finished products on a surface dusted with flour. They can be frozen for future use, or you can immediately boil them in boiling s alted water or steam them. Ukrainian dumplings with potatoes are traditionally served with sour cream or drizzled with fried cracklings. However, you can offer a variant with fried onions.

With cherries

How to cook lush Ukrainian dumplings yet? You can do it in pairs. Consider the cooking method using the example of a recipe with cherry filling. This is also a rather famous recipe for Ukrainian dumplings. We will make the dough as described above. We will prepare the filling from the following components:

• cherries - about 500 grams;
• sugar - 1 glass. You can take a little more or, conversely, a little less.

My berries and remove all the seeds from them. Shake off excess liquid. In a bowl, add sugar and mix. After an hour, the berries will give out juice. It must be drained into a separate container. Now put the berries on the circles of dough and pinch the free edges of the dumplings very well.

This filling is made not only from cherries. Very tasty summer (and winter) dumplings with raspberries and especially strawberries.

Steaming

We will cook lush dumplings with cherries in a double boiler. Lubricate the grate with vegetable oil so that our products do not stick to it. Lay out dumplings. After 5 - 7 minutes from the moment of boiling, we take them out on a separate dish. You can serve again with sour cream or sprinkle with cherry juice released during the preparation of the filling.

You can also use the slow cooker. Lubricate the top plastic container. Pour water into the bowl - about a third. We place the blanks in a cold apparatus. We set the program "Steam cooker" or "Steam cooking", who has what. After 20 - 25 minutes, you can try dumplings with cherry filling.

Practically any variety of dumplings with different fillings is prepared in the same way.

Vareniki with beans and mushrooms

Their preparation will take time and even patience. But as a result, we will taste real Ukrainian dumplings with an unusual filling. Ingredients List:

• Dry beans - 100 grams.
• Dry mushrooms - 40 - 60 grams.
• Onion - 1 head. Half goes into the filling recipe. The second half is for refueling.
• Butter - 2 tablespoons.
• S alt and ground pepper to taste.
• Pork lard for dressing - about 100 - 200 grams.

Cooking steps

Wash the beans and soak the night before cooking. Boil it in the morning until done. Cooking time at a moderate boil - an hour - an hour and a half. We need to get well cooked beans. We do not s alt the water. Drain all the broth from the finished beans and knead it with a crush.

Mushrooms are also washed the day before and soaked overnight. Then cook them for 30 minutes. We drain the water. Cool and finely cut for the filling.

Chop the onion randomly. Melt the butter in a frying pan, fry the mushrooms and onions in it. At the end of frying, add bean puree. Mix all ingredients, add pepper and s alt.

Thinly roll out blanks for dumplings. Put the filling in the middle of each and, pinching, cook in s alted boiling water until they float.

Dumpling dressing

Heat the pan again. Salo cut into small cubes. Put it in a hot pan and fry until golden brown. At this time, part of the fat has melted: you can spread chopped onions. Fry the onion to a characteristic brownish tint. Gas station ready.

Pour hot dumplings with the resulting dressing when serving.

With cottage cheese

You can't ignore such a tasty and versatile filling. It can be made sweet or, on the contrary, s alted more strongly. In both cases, you get a completely different taste. We choose which filling is preferable - sweet or s alty. Depending on this, season the cottage cheese with sugar or s alt.

List of stuffing items:

• cottage cheese - 400 grams;
• sour cream - 3 tablespoons;
• one egg;
• sugar or s alt to taste.

Grate cottage cheese with sugar (or s alt). Add sour cream and mix well again. The filling is ready.

Add greens to the unsweetened cottage cheese filling - the dish will sparkle with new flavors. In this case, you can not add sour cream, but add an additional egg.

You can cook such dumplings in boiling water, in the traditional way or steamed - as you prefer and taste better.

Serve cottage cheese dumplings with sour cream or butter. They'll be great anyway.

Vareniki with potatoes and sauerkraut

An interesting filling for Ukrainian dumplings is mashed potatoes with cabbage. Component List:

• 2 eggs;
• 2 cups of milk;
• flour - how much dough will take;
• s alt - a quarter of a teaspoon.

For stuffing:

• potatoes - 4 root crops;
• butter - 30 grams;
• s alt - to taste;
• sauerkraut - 100 - 130 grams.

For refueling:

• pork fat - 100grams;
• 1 - 2 onions.

Technological process

First let's prepare the stuffing. Boil peeled potatoes and mash them with butter.

Stew the cabbage in a frying pan in vegetable oil.

While the mashed potatoes and cabbage are cooling, let's make the dough. Combine eggs, s alt, milk and flour. Let's knead a stiff dough. We give him time to rest - 10 - 15 minutes.

Let's cut the fat smaller. Chop the onion too. In a frying pan in lard, fry the onion until golden brown.

Mix mashed potatoes and fried cabbage in a pan. We make dumplings and cook them, as usual, in a large amount of s alted water. After they have surfaced, we take out the finished products with a slotted spoon into a separate deep dish. Top with a dressing of fried onions and lard. Bon appetit!