Dumplings dough recipes (with potatoes

Traditional Ukrainian dish - dumplings - can compete in the national cuisine and culinary traditions of the post-Soviet space, except with borscht. This gastronomic miracle is quite simple to prepare, especially if you use proven recipes and knead the dough into dumplings on kefir.

There are dishes, indifferent to which it is simply impossible to find. Dumplings fall into this category. For many centuries, flour products are very popular. One of the main reasons for such fame is the ease of preparation: even without much dexterity, it is possible to stick dumplings for an entire family in 1-1.5 hours. In addition, the dish can be made with different fillings: sweet, meat, vegetables, etc. But the main thing is the different variations of the dough, which give the varenichka flavoring nuances.

Why kefir?

As it is known, the gastronomic capital of Ukraine is Poltava, and the classic recipe for a dumpling dough also hails from these places. Initially, it was prepared on clabber, but now for "national pride" are also used:

• spoiled milk;
• serum;
• kefir.

Only in this way the dough goes "fluffy" and melts in the mouth. In addition, it is gentle, elastic, light.

The finished dish, of course, is better to eat hot, but kefirny dumplings do not lose their taste qualities in a cold form.

Dough for dumplings on kefir: a recipe for any fillings

The splendor of the dumplings depends on the quality of kefir: the fatter the fermented milk product, the more fluffy the dumplings will turn out. The secret to the quickest recipe is to add baking soda. Filling in these products can be any.

Ingredients:

• 6 tbsp. sifted wheat flour;
• 500 ml of fat kefir;
• 1.5 tsp. baking soda;
• 1 tsp. salts;
• 1 tbsp. l Sahara;
• 1 egg.

Cooking:

1. Shake the egg with sugar until light foam forms on the surface.
2. Slightly heat the kefir.
3. We pour flour into a pile and make a funnel in it, where we pour in the egg mixture and kefir.
4. Knead the dough so that it does not stick to the hands, but it is not too tight.
5. We leave preparation to reach, having covered with a towel.
6. We divide the dough into several parts, each roll into a layer about 1 cm thick.
7. Using a glass or mug extrude the workpiece.
8. We overlay the stuffing and glue the edges with strong tweaks, slightly pulling the right and left so that the dumplings form appetizing "ears."
9. Boil the dumplings in salted water over medium heat until they come up.
10. Shumovka we get flour products and pour the sauce.

For sweet fillings, pouring from melted butter is suitable, and for others, either onion fried in vegetable oil or classic grilling with cracklings (pieces of bacon are fried in a pan until rosy).

But for cottage cheese or potato filling there is another option for making dough. It implies the presence of baking powder or baking powder.

Ingredients:

• 500 ml of fat kefir;
• ½ pack of standard size baking powder;
• 700 g of sifted wheat flour;
• 1 egg;
• 1 tsp. salt.

Cooking:

1. Heat the lactic acid product to room temperature.
2. Mix kefir and baking powder. To form a starter, let the mixture stand for 10-15 minutes.
3. We drive an egg into kefir starter, add flour and knead a stiff dough.

In this recipe to taste, you can add 1 tbsp. l sugar - then the dough will turn out less bland. The sweetened version is good for curd content.

Delicate basis for dumplings with potatoes

The main secret of delicious dumplings with potatoes is a thin dough and a lot of toppings. However, as is well known, where it is thin, it is torn there. And this can not only spoil the appearance of products, but also adversely affect their taste. If the hole is large, then there will be no filling left! Therefore, the dough for the potato version must be very elastic and strong.

Ingredients:

• 400 ml of fatty kefir;
• 600 g sifted flour;
• 1 egg;
• 1 tsp. salts;
• ½ tsp baking soda;
• ½ tsp table vinegar.

Cooking:

1. Heat the kefir and pour salt into it, beat the egg and mix well.
2. On soda drip vinegar and add the mixture to the workpiece.
3. Pour flour into a wide bowl in a heap, make a well and pour in the egg-kefir mixture.
4. Knead the dough, roll it into a bun and throw it several times on the table - the dough will become more elastic due to the release of gluten.
5. Breaking bun into several parts.
6. Now roll out thin layers of about 0.7-0.8 mm thick from the pieces.
7. We spread the filling and boil the dumplings in salted water.

Potato stuffing is ideally set off by onion zazharka, which is richly covered with cooked varenichki. For it, finely chopped onion is fried to golden color in vegetable oil. It is better to use unrefined sunflower - then the dish is filled with a stunning aroma.

Curd filling dough

Kefir flour billet for curd filling should be slightly mild - citric acid will give it.

Ingredients:

• 4 tbsp. sifted flour;
• 350 ml of fatty kefir;
• 1 tsp. baking soda;
• ½ tsp citric acid powder;
• 1 tsp. salt.

Cooking:

1. 2.5 Art. flour and all other loose components are mixed with a whisk in a wide bowl.
2. Heat the kefir.
3. In the flour mixture do "well", in which we pour the fermented milk product.
4. Knead to the consistency of thick sour cream, gradually fill the flour and begin to knead the dough on the table until it becomes elastic and taut.
5. Divide into equal parts and, rolling each into a layer, squeeze out the form with a glass.
6. We put the stuffing and pinch the edges.
7. Boil in salted water.

Magnificent basis for steamed dumplings

Traditional Ukrainian dumplings steamed. Thanks to this heat treatment, they were even more magnificent.

Ingredients:

• 900 g of sifted flour;
• 500 ml of fat kefir;
• ½ tsp baking soda;
• 20 g of pressed yeast;
• 1 tbsp. l Sahara;
• 1 tsp. salts;
• 100 g of melted butter.

Cooking:

1. Heat the kefir and put yeast briquette, salt, sugar in it.
2. Thoroughly mix all the ingredients and leave for 30 minutes in a warm place.
3. Fill the flour and knead the dough from the plastic dough.
4. We leave for 40 minutes in a warm place to reach.
5. Split the bun into pieces, roll each into a sausage and cut into equal portions.
6. We crush each portion with fingers, we put a stuffing and we clasp edges.
7. Half fill the pot with water, put folded gauze in the container and fasten it on the handles.
8. When the water boils, lay out the dumplings and cover with a voluminous lid.
9. After 7-8 minutes, put the dish on a plate, pour with butter and serve to the table.

Dough on dumplings on kefir provides a special fluffiness of a tasty dish. There are several options worth trying. Only by sampling can you choose your signature recipe. At the same time, it may also have to be gradually refined by adding other products or changing proportions. But as a result of these efforts, the dumplings will definitely become your culinary skate!