Dough recipes and fillings for dumplings
Dumplings are considered a national Ukrainian dish, but outside this country they are in deserved demand. In terms of the method of preparation, they are similar to dumplings, but the variety of fillings allows you to get a new dish almost every day.
To knead the dough, take: – 3 tbsp. wheat flour of the highest grade; – half a glass of water; – 0,5 tsp. salt; – a couple of tbsp. l. sugar (in the event that the filling in the dumplings is planned to be sweet); – 2 eggs; – 1 tbsp. l. vegetable oil, which will ensure the elasticity of the kneaded dough.
Sift wheat flour through a sieve, form a slide out of it, in the center of which add eggs, water, salt and oil. Knead the dough until it stops sticking to your hands and becomes a smooth consistency. Do not use the ready-made dough immediately for making dumplings, but cover with a paper napkin or towel and leave warm for an hour.
Chopped garlic, black pepper, fresh or dried herbs will add piquancy to the taste of this filling.
Recipes for fillings for dumplings
Potatoes
This is the most common filling option, for which take: – 3-4 potatoes;
– 1 onion; – 2 tbsp. l. butter; – 1 tbsp. l. vegetable oil.
Peel the potatoes and cook until cooked with salt, crush together with butter. Fry the chopped onion in a pan until golden brown and mix with the cooked potatoes.
Sour cream is best suited as a sauce for such dumplings.
Curd
– 250 g of cottage cheese; – 1 tbsp. l. Sahara.
Stir cottage cheese and rub with sugar until smooth and use for filling.
Berries
– 250 g of berries; – 50 g of sugar.
Cover the berries with sugar, wait for the juice to release, drain it, then use the filling for stuffing the dumplings. For dumplings with sweet filling in the dough recipe, you can replace the water with milk, this will make the taste of the dough more tender and harmonious with berries or cottage cheese with sugar. If you have questions about how to cook cherries for the filling, as well as any other berry with seeds, then keep in mind that the latter should be pulled out, and the juice released after that should be drained, otherwise the dumplings will not retain their shape during cooking.
Roll out the finished dough into a thin layer, then cut out blanks from it for subsequent stuffing. These can be small squares or circles. You can use a regular glass as a cutting mold. The thickness of the dough should not exceed 2 mm, otherwise it will turn out to be too hard. To prevent the dough from sticking to your hands and the surface on which it is cut, dust your hands and table with flour. For dry filling in the form of cottage cheese or dumplings with potatoes, you can roll out the dough even thinner, within 1,5 mm. Put a spoonful of the filling in the middle of each square or circle, and then fasten the edges so that the juice from the filling does not get into the water during cooking. The easiest way to do this is to create a kind of small cord around the edge, wrapping the edges inward or outward.