The filling for dumplings is also very different. You can make sweet berry fillers or classic cottage cheese dumplings. You can cook dumplings stuffed with vegetables or meat. You can even fill them with buckwheat porridge - it turns out very tasty.
Determine the size of dumplings to your taste - from miniature to huge, in the palm of your hand. The edges of dumplings are decorated in different ways. Sometimes they are neatly pinched, and sometimes they are wrapped in a pigtail. You can make several small clips along the edge of a regular pintuck and then the edges will become wavy.
Dumplings are prepared in the same way as dumplings - dipped in salted boiling water. You just need to consider the composition of the filling. If it is made from minced meat that has already been cooked, then the cooking time must be reduced.
Cherry dumplings are my favorite. But you can cook them in two different ways. In the first case, raw and whole cherries go into the filling. In the second - minced cherry.
Vareniki with cherries
For 4-6 servings you will need:
For filling:
400 grams of frozen pitted cherries
1 heaping tablespoon of granulated sugar
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For refueling:
Prepare the dough according to recipe 1 as described. Cool the dough for 40 minutes in the refrigerator.
Defrost the cherries, drain the neatly separated juice. Roll out the dough, cut out circles with a glass. Lay 3-4 cherries in the middle of each juice, connect the edges and pinch.
The peculiarity of these dumplings is that they should be boiled immediately after cooking, without freezing.
Gently lower the dumplings into the boiling salted water and stir. After the dumplings float to the surface, let them boil for 3-5 minutes. Then remove with a slotted spoon and arrange on plates. Stir the sour cream with the cherry juice left over from the berries. Pour the resulting sauce over the dumplings.
Vareniki with minced cherry
For 4-6 servings you will need:
For filling:
500 grams of cherries
3 tablespoons of granulated sugar
2 tablespoons semolina
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For refueling:
4 tablespoons sour cream or heavy cream
Prepare the dough according to recipe 1 as described. Cool the dough in the refrigerator.
Prepare the filling. Rinse cherries, dry. Remove the seeds, cutting the berries in half. Transfer the cherries to a small heavy-bottomed saucepan and sprinkle with sugar. Heat over very low heat for 10 minutes. Then, while stirring, add semolina. Stirring constantly, continue heating the filling for another 10 minutes.
Then remove the minced meat from the heat and cool.
Roll out the dough and make dumplings.
Cook in boiling salted water, stirring gently. After boiling water again, when almost all dumplings rise to the surface, boil them for 3-4 minutes. Pour the finished dumplings with sour cream or cream.
Ukrainian dumplings with cottage cheese
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
500 grams of cottage cheese
2 grams vanillin
2 tablespoons of granulated sugar
1 egg
For refueling:
4 tablespoons topped with sour cream or country cream
Prepare the dough according to recipe 1 (). Let the dough cool in the refrigerator for 1 hour. Prepare the filling immediately before sculpting. Mix cottage cheese, sugar, vanilla and egg. Roll out the dough, use a glass or a small glass to cut out the juices. Spread the filling in the middle of each mug with a teaspoon and mold crescent-shaped dumplings.
Boil dumplings in salted water for 3-4 minutes after they float to the surface. Take out the finished dumplings with a slotted spoon and arrange on portioned plates. Top with sour cream or cream.
The quality of the filling for cottage cheese dumplings depends on the dryness of the cottage cheese. If your cottage cheese is wet and releases a lot of liquid, squeeze it through cheesecloth. If you notice this, having already mixed the filling, add a tablespoon of flour to the curd. 
Vareniki with strawberries
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
2 cups fresh strawberries
cups of sugar
For refueling:
2 tablespoons honey
Prepare dumpling dough according to recipe 1, recipe Be sure to cool the dough in the refrigerator for 1-2 hours.
Peel the strawberries from the stalks, rinse and dry, throwing them in a colander.
Then cut the strawberries into pieces, each berry into 3-4 pieces.
Divide the dough into 3-4 parts, roll each part into a tourniquet and cut into pieces. Roll each piece into a thin cake, pour half a teaspoon of sugar in the middle, put 3-4 pieces of strawberries in each and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent moon.
Boil the finished dumplings in boiling salted water for 1-2 minutes after they float to the surface.
When serving, drizzle with melted honey. 
Vareniki with dried apricots
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
250 grams pitted dried apricots
cups of sugar
Prepare dumpling dough according to recipe 1 () and cool it in the refrigerator for 1-2 hours. While the dough is chilling, prepare the filling.
Pour the washed dried apricots with 1.5 cups of water and add sugar. Put on the stove and boil. Then reduce the heat to very low so that the dried apricots are only languishing in the syrup. Boil dried apricots for 1 hour. Then pour the syrup into a separate bowl, and mash the berries themselves with a fork.
Prepare dumplings by spreading dried apricot puree as a filling.
Boil the finished dumplings in boiling water for 2-3 minutes after they float to the surface. Then take them out of the water, put them on a dish and pour over the syrup left over from cooking the dried apricots.
Lean dumplings with poppy seeds
For 4-6 servings you will need:
For test:
3 cups flour
1 heaping teaspoon salt
For filling:
1 cup poppy seeds
1 cup of sugar
2 tablespoons honey
For refueling:
4-5 tablespoons of any fruit syrup
Prepare dumpling dough according to recipe 2. Transfer the finished dough to a plastic bag and refrigerate for 1 hour.
Pour the poppy with a glass of boiling water and let it swell under the lid for 20-30 minutes. Then throw the poppy seeds on a sieve and lightly press down so that the glass is all the excess moisture. After the poppy has cooled, add sugar and honey to it and mix well.
Roll out the dough into a thin board and cut into squares with sides of about 5 centimeters. Place a teaspoon of filling in the middle of each square. Fold into a triangle and pinch the edges.
Boil by dipping into boiling water. After all the dumplings float to the surface, let them boil for 2-3 minutes and remove with a slotted spoon.
Put the dumplings on a dish and pour over the fruit syrup.
Lean dumplings with beans
For 4-6 servings you will need:
For minced meat:
400 grams of white beans
2 teaspoon salt
1 tablespoon vegetable oil
For test:
3 cups flour
1 cup cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion
Prepare the dough according to recipe 1 as described. Place the dough in the refrigerator and prepare the filling.
Pour beans with 2 liters of cold water. Bring to a boil, drain the water. Re-fill the beans with the same amount of water, salt. Cook for 30 minutes after boiling over moderate heat.
Then put the beans on a sieve to get rid of excess liquid. Transfer to a bowl and, without allowing to cool, grind into a puree. Then add a tablespoon of vegetable oil, mix well and cool.
Roll out the dough. Using a small glass, cut out circles of dough, put a teaspoon of filling in the middle of each circle, pinch the edges well. Give the dumplings a semicircular shape.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Take out the finished dumplings with a slotted spoon, put on a dish.
Separately, fry the finely chopped onion in vegetable oil until golden brown. Put the finished frying together with butter in a dish with dumplings and mix.
Vareniki with potatoes and cracklings
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
600 grams of potatoes
50 grams of salted fat
1 onion
For refueling:
Prepare dumpling dough according to recipe 1, as described. Transfer the dough to the refrigerator and prepare the filling in the meantime. Peel onions and potatoes. Boil potatoes in salted water until tender. Then drain the water, put the potatoes in a deep bowl and crush.
Cut the onion into small cubes and fry in vegetable oil until golden brown. Separately, fry very finely chopped lard. Add the fried onions and bacon to the potatoes, along with the butter and melted lard from the pan. Mix the stuffing well and chill.
Roll out the dough into a thin layer and use a glass to squeeze out even circles. Place a teaspoon of filling in the middle of each juicy, fold in half and pinch the edges.
Boil potato dumplings by dipping them into boiling salted water. Wait for the moment when all the dumplings float to the surface, let them boil for another 3-4 minutes and remove with a slotted spoon. Pour the finished dumplings with sour cream or melted butter. 
Vareniki with potatoes and mushrooms
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
500 grams of potatoes
200 grams of fresh mushrooms
1 onion
2 tablespoons vegetable oil
For refueling:
4 tablespoons of sour cream or 50 grams of butter
Knead the dumpling dough according to recipe 1, as described. Place the dough in the refrigerator while you prepare the filling.
Peel potatoes and onions. Boil potatoes in salted water until tender. Drain the broth and crush the potatoes.
Finely chop the mushrooms and onions and fry for 10-15 minutes in vegetable oil. Add the mushrooms and onions to the potatoes and mix well. Cool down the filling.
Divide the dough into 3-4 parts, roll each part into a tourniquet and cut into pieces. Roll each piece into a thin cake, put a teaspoon with the top of the filling in the middle and, folding the cake in half, pinch the edges, giving the dumpling the appearance of a crescent.
Boil the finished dumplings in boiling salted water for 4-5 minutes after they float to the surface.
When serving, drizzle with melted butter or sour cream. 
Vareniki with sauerkraut (lean)
For 4-6 servings you will need:
For filling:
700 grams of sauerkraut
3 tablespoons vegetable oil
For test:
3 cups flour
1 cup cold boiled water
1 heaping teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion
2 tablespoons vegetable oil
Prepare dumpling dough according to recipe 2. Transfer the finished dough into a plastic bag and put it in the refrigerator.
Rinse the cabbage well with running water and drain in a colander. Then transfer to a frying pan or stewpan with a thick bottom, pour over vegetable oil and simmer, stirring occasionally, over very low heat for 30-40 minutes.
Cool cooked cabbage.
Roll out the dough into a thin layer and make dumplings.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Take out the finished dumplings with a slotted spoon, put on a dish.
Separately, fry finely chopped onions in vegetable oil. Cover the finished dumplings with onion frying. 
Vareniki with meat
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
700 grams of lean pork or beef
1 onion
4 tablespoons vegetable oil
a teaspoon of salt
ground black pepper on the tip of a knife
For refueling:
4 tablespoons of sour cream or 50 grams of butter
Boil the meat until tender, about 30 minutes at a moderate boil. Cool the meat, cut into small pieces.
Separately, fry finely chopped onion in vegetable oil until golden brown. Scroll meat with onions through a meat grinder. Add the oil in which the onion was fried, salt, pepper and mix well.
Prepare the dough according to recipe 1 (). Chill the dough and filling in the refrigerator for 1 hour.
Then roll out the dough in a thin layer (about 2 millimeters). Make dumplings.
Cook in boiling salted water for 3-4 minutes after all dumplings float to the surface. Take out with a slotted spoon, transfer to a dish or portioned plates.
Pour the finished dumplings with sour cream or melted butter. 
Vareniki with rice and green onions
For 4-6 servings you will need:
For test:
3 eggs
3 cups flour
1 heaping teaspoon salt
For filling:
1 cup rice
1 bunch green onions
3 eggs
For refueling:
1 glass of kefir or curdled milk
4 garlic cloves
Knead dumpling dough according to recipe 1. Transfer the dough to the refrigerator for 1-2 hours.
Prepare stewed rice for the filling. Rinse the rice, cover it with 1.5 cups of cold water and boil over low heat until almost all the liquid has evaporated. Then remove the rice from the heat, immediately add the raw eggs and finely chopped green onions. Cover and leave for 10 minutes.
Then mix well with a fork. Cool down.
You can boil the eggs in advance and add to the cooled rice, after chopping it on a grater. But my way is much easier and faster.
Make dumplings. Boil in boiling salted water for 4-5 minutes after they float to the surface.
Put the finished dumplings on a dish with a slotted spoon. Separately, serve the sauce made from kefir and minced garlic with a press. 
Lazy dumplings (curd dumplings)
For 4 servings you will need:
1 kilogram of cottage cheese
2 eggs
6-8 tablespoons of flour depending on the moisture content of the curd
1 teaspoon topless salt
For refueling:
4 tablespoons of sour cream or 70 grams of butter
Add salt and eggs to the curd. Gradually stir in the flour. You should get a homogeneous mass.
On a floured board, roll out the curd mass into a thin sausage about 2 centimeters thick. Flatten slightly on top, and cut obliquely into pieces 1.5 - 2 centimeters wide, so that you get rhombuses.
Dip the dumplings one by one into boiling water, stir and cook until they float to the surface. Remove the finished dumplings with a slotted spoon, transfer to a dish and pour over with sour cream or melted butter.
If desired, you can fill with jam, condensed milk and sprinkle with sugar or powdered sugar.
There are not only lazy dumplings, but also lazy dumplings.
lazy dumplings
For 6 servings you will need:
600 grams minced meat (pork and beef)
2 medium potatoes
100 grams of fresh cabbage
1 carrot
1 onion
2 eggs
6 tablespoons flour
1 teaspoon topless salt
For refueling:
150 grams of sour cream
Peel onions, carrots and potatoes. Through a meat grinder with a fine grate, turn the peeled vegetables and cabbage. Add minced meat, salt, raw eggs and flour. Mix well until smooth.
Cool the resulting minced meat a little. Then form small balls and cook in boiling salted water for 5-8 minutes.
Remove ready-made lazy dumplings from the water with a slotted spoon, arrange on portioned plates and season with sour cream.
Favorite by many, dumplings have become a fairly affordable dish. Now it is not necessary to stand in the kitchen for half a day to stick them, it is enough to choose the option with your favorite filling in the supermarket. In this article, we will deal with the main question - how to properly cook dumplings with different fillings so that they do not stick together and fall apart. What are the main rules in cooking dumplings?
let's start with kitchen utensils: take a wide and low pan, water will boil much faster in it;
do not throw a lot of dumplings into the pan at once, they should have enough space to float, but it is better that they all float in the top layer;
pour water into the pan by 2/3;
even if the dumplings are sweet, salt the water a little, salt will prevent sticking and add taste;
also, so that dumplings do not stick together, many housewives put a little vegetable oil in the water;
if you cook dumplings from a machine shop where there is no pigtail, watch the seams, if such products are overexposed, they will stick;
so that the water boils faster, throw salt into cold water;
we throw dumplings into the water only after boiling, otherwise our dish will become sour;
if the filling in dumplings is ready (boiled potatoes or cottage cheese), it takes a minimum of time to cook.
Let's figure it out , how much to cook dumplings with different fillings in different gadgets and what are the best ways to do it.
How long to cook dumplings with potatoes
The cooking time for dumplings with potatoes depends on the filling itself, that is, what other ingredients are in it, as well as on their size. Also an important point is what kind of dumplings we will cook (frozen or fresh).
How to cook dumplings with potatoes
Cooking dumplings in a saucepan
- We put a pot of water on the stove, immediately salt the water.
- As soon as the water boils, throw in the dumplings with potatoes and stir so that they do not stick together. Continue stirring occasionally until the water boils.
- After boiling, boil dumplings with potatoes for 3-5 minutes. If you have dumplings with potatoes and mushrooms, and the mushrooms are pre-cooked (boiled or fried), then the cooking time is the same.
- If the filling contains raw ingredients (potatoes, onions, bacon, etc.), then the cooking time is at least 7 minutes.
- How long to cook dumplings with potatoes after surfacing? It depends on what we cook: frozen or freshly molded. Frozen small sizes are boiled for 4-5 minutes after they emerge, freshly molded - 2-3 minutes.
Cooking dumplings in a slow cooker
- In a slow cooker, you can cook dumplings both in steam and in water.
- To steam dumplings, pour water into the bowl (preferably boiling water right away) to the middle.
- We put the stand for steaming, lay out the dumplings in one layer, close and select the "Steam" mode.
- Usually freshly molded dumplings are boiled for 10 minutes, and frozen - 15.
- To cook dumplings in a multicooker in water, we simply throw them directly into the water, which is in the bowl in the multicooker. Fresh products are cooked for 3-5 minutes after boiling, and frozen - 5-7 minutes. The mode can be selected as “Steamed” or simply “Cooking”, it is important for us that the water just boils.
Cooking dumplings in the microwave
- If you are interested in experiments, let's try to cook dumplings in the microwave.
- We take dumplings for a portion, pour 2/3 of water into a microwave-safe container, dumplings should not be completely covered with water.
- Cover with a lid or a plate, but it is better to take a smaller diameter.
- At a power of 1000 W, cook for 1 minute so that the water boils, then select a power of 700 and cook for another 7 minutes.
- We are not in a hurry to open the microwave, we leave the dumplings there to “walk” for 5 minutes.
- If you have a maximum microwave power of 800 W, then it takes more time to boil water, which means that we set it not for a minute, but before boiling.
How long to cook dumplings with cottage cheese
The cooking time for dumplings with cottage cheese completely depends on the way they are cooked, choose the method you like and go ahead!
How to cook dumplings with cottage cheese
in a saucepan
- Pour water into the pan, salt (approximately 1 tablespoon is needed for 4 liters of water).
- As soon as the water boils, throw in the dumplings.
- If the dumplings have surfaced, try one, if the dough is ready, you can take everything out with a slotted spoon. Since the cottage cheese itself is a ready-made product, we only need to prepare the dough. Usually 3 minutes is enough for cooking.
- If you cook lazy dumplings (that is, cottage cheese interferes immediately with the dough), take them out after boiling water, you can boil for a couple of minutes, but no more.
in the microwave
- This method is very simple. We take a bowl for the microwave, lay out the dumplings, fill with water by 2/3, cover with a lid.
- Cook at maximum power for about 5-6 minutes. Lazy dumplings are completely laid out on a flat plate and boiled in water for 5-6 minutes, covered with a lid.
In a slow cooker
- If you are going to steam dumplings with cottage cheese, pour 3 cups of water into the multicooker bowl, you can even boil water, so that the process goes faster.
- We put the container for steaming, put the dumplings in one layer and select the "Steam" mode, not forgetting to close the lid.
- Usually 10-15 minutes is enough, the cooking time depends on the thickness of the dough.
- If we cook dumplings directly in the water, we throw them into the bowl, do not forget to salt the boiling water. Cook for 3-4 minutes, if the dumplings are just molded, and frozen - 5-7 minutes
How long to cook dumplings with cherries or strawberries
What is summer without sweet dumplings with fruits or berries. The favorite filling of many is cherries, strawberries, black and red currants, apples and even a combination of berries.
How to cook dumplings with cherries or strawberries
in a saucepan
- The algorithm is the same as in the previous methods. We boil water, salt it, throw dumplings into boiling water, as soon as they boil and float, you can try one to find out if they are ready. If the dough is ready, you can pull it out.
- In such dumplings, the filling does not need to be cooked, the faster we get the dumplings, the fresher the berries or fruits in the filling will be.
In a slow cooker
Read the previous steps. Dumplings with cherries or strawberries are prepared in the same way. We cook for about 10 minutes for a couple, and if in the bowl itself in water, then 3-4 minutes will suffice after they boil.
in the microwave
- To preserve the taste of the filling, put the dumplings in a glass container for the microwave, cover with a lid, again pour 2/3 of the water.
- First, we select the maximum power so that the water boils, then we reduce it to 700 W and cook for 4 minutes.
As you can see, it is difficult to unequivocally answer the question - how many minutes to cook dumplings. After all, the time depends on the filling: it is ready or raw, also on the size of the dumplings, on their method of preparation (in water, steamed, in a slow cooker or in the microwave), on the thickness of the dough. If you are not sure if the dumplings are ready, try one, then after cooking the first batch you will be able to determine how much time was enough before the readiness.
How to cook frozen dumplings
We have already touched upon the cooking time of frozen products, considering the preparation of dumplings with different fillings. To summarize, frozen dumplings are thrown into boiling water for 7-10 minutes.
It is important to know that frozen dumplings become sticky during cooking, so take in more water or do not throw in a large amount at once.
How much to cook lazy dumplings
- We throw lazy dumplings into boiling water and cook for 3 minutes after they rise to the surface.
- If you have frozen lazy dumplings, cook in the same way - 3 minutes.
We have examined in sufficient detail how to cook dumplings and how much to cook dumplings in a saucepan, steamed, in a slow cooker and microwave, but if you have something to add, we are waiting for you in the comments.
Who would have thought that, native to us since childhood and, it seems, tried thoroughly, dumplings were not invented at all in Russia. In Turkey, there is a dish very similar to dumplings - dush-vara. Ukrainians once treated themselves to them and began to cook in their own way - dumplings. What they just didn’t put in the filling: cottage cheese, berries, cheese and even fried lard. This culinary flavor eventually ended up on the Russian table, fell in love and took root.
The Italians have a similar treat. Small lumps of stuffed dough - ravioli. The Chinese also sculpt the dish in their own way. In Russia, dumplings became part of the Orthodox calendar, entered the menu as fasting dumplings. Ancient rituals are also associated with them. Mistresses sculpted dumplings for commemoration, church holidays and weddings. A pot-bellied dumpling is a symbol of procreation; bridesmaids with sentences brought full plates during the wedding.
How to make dumplings
The dough is kneaded cold or hot. Cold milk or water makes the mixture moist. You can pour some of the flour with boiling water, mash and add the remaining portion. In this case, the mass made will not stick to the hands and will swell faster, it is convenient to work with it.
Usually the sausage is rolled out, cut into pieces in circles. Roll out a cake for a dumpling from each round. It is also possible, according to the principle of making cookies, to roll out a single large layer, and then squeeze out round shapes with a glass.
In the whole process, the most jewelry work is to fashion a beautiful even dumpling. It can be in the form of a triangle or a semicircle with an openwork edge. How to make triangular dumplings? Cut out squares from the dough. We connect along the edges and you're done. But most often, our grandmothers sculpted halves of a circle, pinching obliquely along the edge.
Cooks divide dumplings into two types - lazy and ordinary, when the filling is placed inside a rolled mug. A quick way is to simply knead the filling directly into the dough. Hence the name "out of laziness", easy and simple.
Ingredients
- 1 egg
- One and a half to two cups of flour
- Glass of water
Some use inexpensive wheat flour, others use buckwheat. A matter of taste.
Cooking:
The main product is usually poured out in a slide on the table. A recess is made in the middle, and all the remaining ingredients are placed in it. Grind the egg, salt, pour preheated water.
Make an effort, knead the dough patiently, strongly squeezing the mass, as for dumplings.
When a homogeneous lump is ready, cover it with a bag and leave to level. After 40 minutes the dough is ready.
How to cook dumplings with cottage cheese
Let's start with the base, the dough is made the same as for dumplings.
- Flour 3 cups (high quality)
- Glass of water
- A little vegetable oil
We put not empty cottage cheese in the filling. Consider two options and what they need:
- Half a kilo of cottage cheese
- 2 tbsp Sahara
- Yolk
This recipe will be appreciated by the sweet tooth. Men will like this stuffing more:
- 500 grams of cottage cheese
- Yolk
- a teaspoon of salt
- Several sprigs of dill
- Sour cream
We will have to wait for the dough to rest and become even, so we will first prepare it. We measure the right amount of flour, pour it in a pile, immediately salt it and pour raw water into the center of the hill. Watch how the mass mixes, if it comes out too liquid, it’s better not to top it up.
Sunflower oil line. It makes the dough plastic, it will be easier to work with it.
We wash the workpiece slowly, carefully rubbing the lumps. The result should be a soft pliable mass, not steep.
Leave for half an hour under the film.
If you add eggs to the same recipe, we get a homemade dough of a pleasant yellowish color and tasty.
How to cook cottage cheese filling for dumplings? We choose cottage cheese for our dish dense and not sour. In stores it is found too wet, squeeze the whey through gauze or a sieve.
We adjust the filling to taste by adding sugar in a spoon. If the dairy product is sour, then sugar is a little more. We grind cottage cheese with yolk.
We do the salty filling in the same way, we only change the composition. Mix chopped dill with yolk and cottage cheese. When boiled, this filling resembles cheese, gives a unique creamy taste.
It remains to fill the aged dough with it. We roll it in the form of a rope. We divide into equal parts. We form circles with a rolling pin. Put a handful of the curd mixture in the middle and close it on all sides.
Too lazy to mess around for a long time - sculpt large dumplings. The juicier they will be inside.
Spare no water in the pan. Our products must swim and boil well. A piece of butter and a spoonful of sour cream will complement this dish.
Lazy dumplings with cottage cheese and semolina
The easiest way to make dough for dumplings with cottage cheese. No wonder they were called lazy.
- Two packs of grain fermented milk product
- 2 eggs
- 2 tbsp Sahara
- Semolina - 4-5 tbsp.
- Vanillin
- Flour - one and a half cups
We give splendor to the egg mass, mix it with seasonings. Next in the bowl is cottage cheese and semolina. Let the mixture swell. As a result, we fix the batch with flour, knead for a long time until it stops sticking.
We roll, as from a regular dough, sausages. Divide into small pieces and leave as such. Our sticks will cook almost like dumplings. We lower it into the pan, wait until they are on the surface. A simple solution, and you won’t find tastier lazy dumplings.
How long to cook dumplings with cottage cheese
Cooking time - no more than 20 minutes. Hold a little, as they float up and take out with a slotted spoon. They can be easily boiled, then you have to eat porridge.
Advice for newbies. You need to throw dumplings into boiling water, but bring them to readiness over low heat.
Lazy cottage cheese dumplings for children
- A pack of cottage cheese
- A few tablespoons of flour
- A little sugar (if you are allergic to sweets)
- Berry sauce or fresh raspberries, strawberries, blueberries
This dish can diversify the diet of children from 1 year. Light and healthy breakfast or dinner.
In a cup, grind the curd mass, egg, sugar. Even better, put the ingredients in a blender. In the crushed form, the protein is better absorbed in the children's body. And the pieces themselves will become soft, airy, the baby can chew them on their own.
It remains to add flour to the mixture and knead thoroughly.
What shape to give our pieces - fantasize. Most likely, the baby will like something unusual. Can't you? Then just press a little with your finger and flatten the curd button. Sprinkle with flour and send to boil in salted water.
We collect dumplings on the surface of the water, put them on a plate and use the berries. Snow-white with bright spots of raspberries and blueberries, the plate will remain empty in a matter of minutes. Even if the child eats without appetite.
How to cook dumplings with potatoes
For dinner - a very economical and tasty choice. You can always cook at home, everything you need is at hand. So the dough:
- Half glass of water
- Flour - 300 grams
For filling:
- Half a kilo of potatoes
- Bulb
- Salt pepper
- Vegetable oil
You can not return to the test recipe. It is done as for all types of dumplings. But with filling from potatoes we will work.
Boil the peeled tubers, as in mashed potatoes. Actually, we are going to cook it. Mash potatoes into a smooth paste.
Cut the onion head and sauté until caramelized. Pour a pinch of pepper and salt immediately.
How to cook dumplings with potatoes? In the finished dough cakes, put a portion of minced potato. We fix with force so that our filling does not fall out during the cooking process. Without tightening, we throw into boiling water. We cook dumplings with potatoes for 10 minutes and you can try. In addition to traditional sour cream and butter, tomato sauce is also suitable for potato ears.
Vareniki with sauerkraut
- Kilogram pack of wheat flour
- Jar of sauerkraut
- 2 glasses of ice water
- Bulb
- Vegetable oil
- Black pepper, salt
Pour cold water into the flour slide on the table, sprinkle with salt and mix into a plastic mass. Leave it to swell for 20 minutes. To avoid a dry crust, cover the dough.
For the filling, there is a passivated onion, on fire we bring it to a light brown color.
Chop the sauerkraut leaves, put them in a pan and fry with onions. It will become soft - cool.
Put a spoonful of the filling in circles of dough, glue the edges. Sprinkle each dumpling with flour, so they do not stick together.
We throw each one into boiling water separately. Cook until they float to the surface. Just a few minutes.
With a slotted spoon we take out the finished product on a plate, and pour the pure fried onions on top, or a mixture of onions, bacon and carrots.
Vareniki with strawberries
A wonderful dessert for children and adults. Few calories, more than enough benefits. Fresh berries are easier to work with, but frozen ones can also be used. Just drain the berries from excess moisture.
We need:
- Strawberry
- Half a glass of sugar
- pinch of starch
We select not spoiled strawberries, free from green leaves. Sugar a little and put the starch, it makes the filling thicker. In the circles of dough, you can put the berries directly whole, you can crush a little.
Such dumplings are easy to freeze if you do not want to cook everything. Berry ears can be cooked in a double boiler and slow cooker with the same ease as in water.
Vareniki with meat
How are they different from dumplings? - you ask. Surprise is understandable. The dough for dumplings is used dumplings. The trick is the same. So what's the difference? Study the recipe.
- 3 cups flour
- Glass of water
- Vegetable oil - 1 tbsp.
- Half a kilo of boiled meat
- large bulb
- Ground black pepper
- For frying:
- Onion and oil
The secret is in the minced meat. Pork, beef or the most affordable chicken - take your pick. Boil the meat pieces and divide into small parts. This is a matter of taste, you can also grind it in a meat grinder.
We chop the onion and simmer under the lid. Vegetable cubes should give juice so that the minced meat becomes moist and fragrant. Fry the onion along with the meat.
Cool the meat mixture. And we take up the flour preparation. The dough is prepared standard, from flour, water and other ingredients. Dumplings with meat can be distinguished by their appearance, make triangles so that juice remains in them, like in manti.
For cooking, we choose a spacious pan so that our products do not stick together. Unlike dumplings, dumplings do not cook for a long time, because the meat inside was cooked in advance. We bring to mind only the dough in 5 minutes.
Fried onion, sprinkled on top of ready-made meat dumplings, will add a spicy taste, and hot peppers. Especially men will be satisfied.
Grated vegetables and spices you like are easily added to the dough. This is individual, for an amateur.
While shaping dumplings, the edges of the dough must be moistened with water. This part will cook much faster than the middle, where the filling is. A pre-moistened place will not be digested, according to experienced chefs.
Cooking flour products is allowed for a couple. They turn out to be donuts, very similar to manti.
Our dough product is easy to freeze and keeps for a long time in the freezer. For this, each dumpling is dipped in flour, placed without touching it on the board, and in this form it is sent to the freezer. In solid form, it is easier to take it off the surface and transfer it to a bag for storage.
Our grandmothers also made dumplings only on weekends. This jewelry work takes time, and the whole family could not gather to do cooking on weekdays. That is why it was considered a festive dish. And today it will adequately decorate the menu of the celebration.
How to cook dough for dumplings? Answers may vary, as there is no single recipe. Someone prefers lean dough, someone likes kefir or milk dumplings. Here we describe some of the most common recipes that always turn out well.
Most often, housewives use dough on water, without adding milk or kefir. The list of ingredients is quite short: chicken egg, 200 ml. water, half a teaspoon of salt and 400 g of flour. It is better to sift the flour so that it is saturated with oxygen, use cold water.
All ingredients must be mixed to knead the dough. You can use sparkling water instead of regular water.
Many housewives prefer to add kefir instead of water to achieve greater airiness and softness of the dough - it is great for dumplings with cottage cheese and summer options: dumplings with cherries or strawberries.
You will need 200 ml. kefir, an egg, a little salt and 400 g of flour. Kefir can be diluted with sparkling water to make it more airy.
It is very important to knead the dough well, and then it must be allowed to “rest” for about 20 minutes.
If you don’t like to measure everything by grams, then you can use the old scheme: one egg is used for one glass of kefir, and flour is added as needed (the dough for dumplings should be a little softer than dumplings).
Another fairly common recipe. First you need to mix with two or three tablespoons of flour a tablespoon of sugar and a teaspoon of salt. Add this mixture to preheated milk (1 cup) and mix well. Then a tablespoon of vegetable oil is added, an egg is driven in and a glass of water is poured. Everything is mixed up again.
Sift the flour and add it little by little to the mixture, mixing thoroughly. You will need about three cups, but if the dough continues to stick to your hands, add more.
The resulting dough should be wrapped in a bag and left in a cool place for 20 minutes.
You will need a glass of milk, 15-20 g of pressed yeast or a heaping teaspoon of dry yeast, a pinch of salt, a little sugar, 400 g of flour.
Milk should be heated, but not boiled, it should just be warm. Add salt, sugar and yeast to it. If you have ever made yeast dough, you know that yeast needs time to come to working condition. Leave the dough for 15 minutes in a warm place, and its readiness can be determined even externally - the liquid will become more viscous, and bubbles will appear on the surface.
It's time to move on to the direct preparation of the dough: part of the flour should be poured onto the table, and part should be gradually added to the dough, not forgetting to mix properly. When the dough becomes thick enough, it must be laid out on the table (where you previously poured the rest of the flour) and kneaded properly.
Yeast dough requires a “rest” in a warm place - you can just spend this time with benefit and work on the filling. Do not forget that such dumplings will turn out to be very fluffy, so do not try to make them very small.
How to make dumplings
It doesn’t matter what filling you choose - it’s worth blinding it wrong, and the dish will be spoiled. After you knead the dough and let it “rest” for a while, it’s time to start sculpting.
There are two options here. The first is simple, but requires skill. Form a tourniquet from the dough and pinch off pieces of the same size from it, and only then roll them out. If you doubt that you can do everything evenly enough, then you can do it easier - roll out a large layer and cut out circles with a glass (then they will definitely turn out to be the same size).
In the center of each circle you need to put the filling, then fold it in half and pinch the edges well. You can form a pigtail from the edge, gently and little by little pinching each edge, moving in one direction.
The answer to the question of how to cook dumplings is very simple: you need to throw them into boiling water, mix and wait until they float. After that, count 3-5 minutes and pull out with a slotted spoon.
Perhaps, most often people cook vareniki with potatoes - they are the pride of Ukrainian cuisine. There are several options for their preparation: according to the classic recipe, fried onions are immediately added to mashed potatoes, but often the opposite is done - only mashed potatoes serve as the filling, and the onions are fried separately and laid out on top of the finished dish.
In any case, for a pound of potatoes you will need:
- 1-2 bulbs;
- 50 g butter;
- a little oil for frying;
- black pepper and herbs - to taste.
First, peel and boil the potatoes (to speed up the process, cut each potato into several pieces). In the meantime, finely chop the onion and fry it with the addition of vegetable oil. Are potatoes ready? Great - time to puree. Everything is as usual - add butter and mash the potatoes well, and then add the onion to it (or leave it to serve - whichever you prefer).
How to sculpt dumplings, we have already described. Make sure there are not too many potatoes. Throw the finished dumplings into boiling salted water.
How long to cook dumplings with potatoes? Depending on the thickness of the dough, about 3-4 minutes after they float to the top. Do not forget that the filling is already ready with us, the main thing is that the dough itself is cooked.
Before serving, we advise you to grease the dumplings with a piece of sunflower oil, sprinkle with onions or any greens. By the way, according to the same principle, you can cook dumplings with potatoes and mushrooms - just fry the mushrooms together with onions and add them to the puree - it will turn out even tastier. The recipe for dumplings with potatoes allows slight variations - you can add finely chopped greens to the puree, you can cook dumplings with potatoes and lard, also fried in a pan, you can also make dumplings with potatoes and cabbage.
If you like stewed cabbage, then you will definitely like these dumplings. This dish is also great for fasting, if you cook it on a dough of water, flour and salt. For the filling you will need:
- one medium carrot;
- bulb;
- 300 g fresh cabbage;
- a little oil for frying;
- incomplete glass of water;
- salt, pepper to taste.
Finely chop the onion, grate the carrots and fry the vegetables in a small amount of oil. Then you need to add chopped cabbage and fry a little (just a couple of minutes). Next, add water and simmer the dish until cooked.
Attention! Do not put the hot filling on the layers of dough - let it cool a little first.
It is not necessary to make only dumplings with cabbage - the recipe also involves the addition of mashed potatoes, mushrooms, you can even cook dumplings with meat and cabbage.
Sauerkraut dumplings are also prepared very simply: you need to stew it with onions, carrots and a spoonful of tomato paste.
One of the most delicious recipes that even children like. You can grate any hard cheese on a coarse grater, add greens and make delicious dumplings.
A good option is to mix Adyghe cheese, suluguni and finely chopped dill. Try not to make the dough too thick - roll out a layer no more than two millimeters thick. How long to cook dumplings with cheese? After they pop up, a couple of minutes is enough.
Before serving, do not forget to grease them with butter and sprinkle with fresh herbs - your family will be delighted with such a dish.
Not everyone loves cottage cheese in its classic form, but dumplings always go with a bang. Any dough for dumplings with cottage cheese can be used, but it is better on kefir or milk. You can also play a little with the filling - in addition to the obligatory cottage cheese, sugar and egg yolk, you can add raisins, vanillin, candied fruits and even walnuts (but not all at once).
Carefully consider the choice of cottage cheese - it should not be too liquid so that the dumplings do not “spread” even before cooking. Naturally, the product must be fresh.
Cottage cheese can also be prepared on its own - about one and a half liters of kefir should be poured into a saucepan and simmered over low heat, not letting it boil, for about 40 minutes (you will understand when you see that kefir is divided into whey and curd “lumps”). Then the whey must be drained through cheesecloth, and the cottage cheese should be used for the dish you need.
How long to cook dumplings with cottage cheese? After they pop up, count about 3 minutes and that's it - you can pull it out. If the dough is thick enough, then boil for 4-5 minutes.
Not everyone has time to make dumplings; after all, this process is quite long. That's why lazy dumplings were invented - you just need to mix all the ingredients and cut into pieces.
What ingredients are needed in order to cook lazy dumplings:
- 500 g of cottage cheese;
- 3 egg yolks;
- 40 g butter;
- 100 g flour;
- a couple tablespoons of sugar (or more);
- a pinch of salt.
Cottage cheese is mixed with egg yolks, melted butter, sugar and salt. Then flour is added there and the dough is kneaded. It must be twisted into a "sausage" and cut into small pieces of the same size. Each "dumpling" must be rolled in flour, and then thrown into boiling water. Vareniki with cottage cheese are lazy after they float to the surface, you need to boil for about 3-4 minutes.
One of the most beloved by children and many adults is dumplings with berries. You can cook dumplings with cherries, the recipe of which is very simple: the cherries need to be washed, pitted and mixed with sugar and a couple of tablespoons of flour. They are molded in the same way as usual ones, and steamed dumplings with cherries turn out to be especially tasty.
By the same principle, you can cook dumplings with strawberries, but here you already need a little less sugar, since there is no “sourness” in this berry. Dumplings with raspberries are also delicious, and if you have the opportunity to cook dumplings with blueberries, they will amaze you with an amazing taste.
How long to cook dumplings with sweet filling? Since a thicker dough is used for berries, it will also take a little longer to cook such dumplings - 4-5 minutes after they float.
The dough is kneaded in ice water and preferably in a cool room. Then it will be elastic and will not tear during cooking. Also add a little vegetable oil to the dough (about half a teaspoon per cup of flour). This also gives it elasticity and at the same time does not allow it to stick to the hands.
If you use juicy berries, then you can add a little starch to the filling - this will not affect the taste, but the juice will not spread. There is another trick - first put sugar and starch on a circle of dough, and then a berry - if you put sugar on top, then the berry will begin to actively give juice.
The dough should not be too tight, otherwise it will affect not only the comfort of modeling, but also the taste of the dish.
It also happens that when dumplings are lowered into boiling water, they immediately stick to the bottom. One of the options is to make a “funnel” in the water with a spoon and then throw dumplings. They will float around while you cast the rest.
Perhaps, we have listed all the most important things you need to know about cooking dumplings. On our website you will find hundreds more interesting recipes, so do not be afraid to experiment and delight your loved ones with new dishes!
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 of 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 of flour. The new dish began to be called "vara-niki" and only a little later it was renamed.
Remember how appetizingly Mikhail Sholokhov describes grandfather Shchukar’s gastronomic dreams 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 the classic recipe is based on an unleavened dough of flour, eggs, salt and water (3 cups flour, 3 eggs, 1 cup 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 a culinary 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 latter 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 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 recipe for the perfect potato dumpling dough above is good, but you can use a wide variety of cooking options. Potato filling goes well with any dough!
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 delicate 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. Bon Appetit!
Laziness is the engine of progress
The recipe for lazy cottage cheese dumplings is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, but there is sorely not enough time. Lazy dumplings will always come to the rescue and feed a large 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 flour the table or cutting board, lay out the curd dough and knead 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 a national dish, a monument to dumplings was even erected in the Cherkasy region as a sign of special respect and reverence for them. Does your family like dumplings? Share interesting recipes!
