Every housewife who at least once in her lifemade steamed vareniki, knows that the main feature and advantage of this method is that the products do not boil over and do not fall apart. Of course, this cannot but please! In this case, the dish looks beautiful and very appetizing, especially if you pour it with fresh homemade sour cream or, for example, fried cracklings. You can choose any dough recipe: with kefir or sour milk, whey or plain water. The same applies to the filling - it is made from berries, salty or sweet cottage cheese, vegetables and other products. We will share with you the secrets of making vareniki, thanks to which you will learn how to cook this hearty and tasty dish.
Ukrainian vareniki with cottage cheese
Let's start with the simplest.Our great-grandmothers already knew this recipe for dough on water. It is very simple and economical and is ideal if you don’t have any kefir or milk in the refrigerator. Ingredients: Dough:
- boiled water - one glass
- 50 grams of fresh butter
- put the salt on your own taste
- eggs - two pieces
- ten tablespoons of wheat flour
Filling:
- sugar - to taste
- one chicken yolk
- 200 grams of curd mass
- vanillin - one sachet
Method of preparation:Sift the flour in advance and pour it into a plate and make a shallow well in it, where you will put a piece of butter, it is better to cut it into cubes. Now, using a special whisk, beat the eggs in a separate bowl and combine them with the above ingredients. Add salt to taste and mix everything thoroughly. Then, gradually pouring in a small stream, add cool water and knead the stiff dough with your hands. Then sprinkle the surface of the table with a small amount of flour and put the resulting mass. Knead it with your hands several times with force and put it away for a while. To prevent the dough from drying out, cover it with a clean piece of cloth or gauze. We offer you a recipe for a filling made from cottage cheese with vanilla, but there are many others. Some housewives add raisins or dried apricots. You can follow their example. So, to prepare the filling, combine fresh cottage cheese, sugar, chicken yolk and a little vanilla in a deep bowl. Mix everything thoroughly with a spoon until smooth. Roll the dough into a thin pancake using a rolling pin and form circles with the neck of an upside-down glass. Do not throw away the scraps, but collect them to knead them again and roll out the dough - this way you will get many more vareniki. Put the curd-vanilla filling in the middle of each circle (one and a half spoons will be enough) and pinch the edges. Put the finished vareniki in a steamer, if you do not have one, then do it differently. Cover the pan with water with a thick layer of gauze and put it on the fire, when the liquid boils, put your products on top. Be sure to cook under a closed lid for about ten minutes, without turning the vareniki over. Serve the dish on the table, poured with fresh sour cream, melted honey or butter. We hope this recipe will help you master the art of cooking a delicious dish.
Delicate dumplings with kefir
If your child loves cottage cheese, why notmake him steamed dumplings with this filling? We suggest adding raisins to it, so the dish turns out much tastier, and the sauce from melted honey will give the dish a special aroma. In addition, this recipe is also successful because the dough is prepared with kefir, so it turns out very tender and molds perfectly. Ingredients: For the dough:
- one tablespoon of sugar
- the same amount of soda
- five cups of sifted wheat flour
- a small spoon of table salt
- one chicken egg
- kefir - half a liter
For the filling:
- cottage cheese - 350 grams
- 100 grams of golden brown raisins
- three tablespoons of sugar
Method of preparation:Using a fork, beat one egg and sugar in a bowl. Then pour some salt and soda (note, unslaked!) into the pre-sifted wheat flour, mix thoroughly and make a funnel into which gradually pour the kefir and the egg mixture. Knead a dense but elastic dough with your hands. If everything is ready, cover the mass with a kitchen towel and put it aside for thirty minutes. This filling recipe can be slightly modified by replacing homemade cottage cheese with sweet baby cheese bars, which are sold in all supermarkets. Thoroughly grind the sugar and cottage cheese with a fork until a uniform consistency is achieved and the sweet product does not crunch. If you think the mixture is too dry, you can add a couple of spoons of sour cream. As for the raisins, they need to be poured with hot water, kept for fifteen minutes, then rinsed, squeezed and combined with the other ingredients. Some sources recommend adding the yolk. Take note of this! Now roll the dough with a rolling pin into a thin pancake and cut out circles with a glass. Fill them with curd mass, but do not put too much, otherwise the vareniki will fall apart. Pinch the edges of each product and steam them. Don't know how to do this? We will help you. Just pour water into a saucepan, fix a piece of gauze folded several times on top so that it is tightly stretched. Then, when the liquid begins to boil and steam appears, put the vareniki at a distance from each other and cover them with a lid. Cook for about fifteen minutes. Then take them out and put them on a nice large plate. Everyone has their own recipe for gravy. Ours is this: melt honey and pour it over the vareniki. Add a couple of small pieces of butter if desired and enjoy. Enjoy!
Homemade dumplings with mushroom filling
We offer you a winter recipe for vareniki.After all, a filling of fresh berries is more suitable for the summer, when all the store shelves are filled with fruit, and strawberries, currants, raspberries are sold at every step. In the cold period, it is better to limit yourself to a hearty filling of meat, potatoes or cabbage. But this time we will treat guests to dumplings with mushrooms and chicken. Believe me, it is incredibly delicious! Ingredients: For the dough:
- water - half a cup
- three proteins
- half a glass of pasteurized milk
- flour - six spoons (canteens)
- sea salt - to taste
For the filling:
- large potatoes - five pieces
- 50 grams of chicken meat
- 200 grams of fresh or dried mushrooms
- spices - if desired
- table salt - at your discretion
- butter - 25 grams
- one piece of onions
Method of preparation:Using this recipe, make unleavened dough. To do this, combine three egg whites with lukewarm water, previously diluted with milk, add a little salt and mix everything. Sift the wheat flour with a sieve and gradually add to the previous ingredients, pouring in small handfuls. Stir everything with a whisk to get rid of unnecessary lumps. Then knead the mass with your hands, it should come out elastic and dense. Now wrap it in clean gauze and leave it to sit. While the dough is rising, prepare the filling. Put the peeled potatoes to boil: when they are ready, drain the water and mash them into a puree, adding a small piece of butter. If the potatoes are too thick, dilute them with warm milk or the liquid in which they were cooked. Cut the chicken into small cubes and put them in a preheated frying pan with vegetable oil. Then add chopped mushrooms and chopped onions. Add a pinch of salt and some ground pepper. When the ingredients reach the desired consistency, combine them with mashed potatoes in a frying pan and stir several times. Take out the dough, put it on a floured surface and roll it out with a rolling pin, then, applying a glass to it, cut out circles. Put one heaping spoon of filling in each of them and pinch the edges with your fingers. There is very little left! Cover the pot with boiling water with a thick layer of gauze, securing it to the handles of the dish, then place the dumplings at a small distance from each other and cover them with a bowl. They will be steamed in just ten minutes. By the way, there is no need to turn the products over. Serve the dish, having previously poured melted butter or liquid sour cream on it. You can use a recipe for some kind of gravy, for example, from onions or cracklings.
Vareniki with cracklings and potato stuffing
This recipe is suitable if you don’t know whatfeed a group of men. Make steamed dumplings with cracklings and potato filling. You can add champignons or onions if you wish. Speaking of mushrooms. If you use dried ones, pour boiling water over them first and leave for half an hour, then they will be soft and juicy. Fresh mushrooms, on the contrary, just need to be fried. Ingredients: For the dough:
- one large spoonful of soda (do not extinguish it)
- a couple of pinch of common salt
- ½ liter kefir
- a tablespoon of sugar
- egg - one piece
For the filling:
- Fat of a bird - 150 grams
- two onions
- Butter - not too big a piece
- salt - to taste
- Freshly ground pepper - if desired
- five potatoes
Method of preparation:To knead the dough, first combine sugar and chicken egg in one bowl and beat them with a whisk. Then pour flour, sifted beforehand, into a separate bowl, add soda and salt to your taste, mix and make a depression with your hands, then pour the egg-sugar mixture and warm kefir into it. Knead a thick dough and, covering it with a towel, set aside for about thirty minutes. Peel the potatoes and boil them in slightly salted water. Then take them out, drain off excess liquid, leaving just a little, and, adding a small piece of butter, mash into a puree. To prevent it from being too thick, dilute it with the water in which the vegetable was boiled. Now cut the duck or goose fat (depending on what you use) into medium cubes, and two onions into thin half rings. Fry everything in a saucepan with vegetable oil, adding pepper and salt beforehand. Here’s a little advice: first put the fat in the pan, and after four minutes, the onion. Then both products will cook exactly as needed. Then add the mashed potatoes and mix it with the previous ingredients. If this filling doesn’t seem interesting to you, try this recipe: potatoes combined with mushrooms, fresh herbs and garlic, as well as poultry fat. You’ve reached the final stage. Now put a few handfuls of flour on the kitchen table and rub it in – then the dough won’t stick. Then take a rolling pin and roll the mass into a thin pancake, then cut out circles using a small cup or glass. Fill them with mashed potatoes and cracklings and form dumplings, pinching the edges of the dough. Cook the products in a steamer for about eleven minutes. Before serving, you can sprinkle the dish with freshly chopped parsley or dill, and then pour over butter melted in a double boiler. If you have your own favorite filling recipe, but you just can't get the dough right, take note of the above tips, and we are sure that everything will definitely work out. It doesn't matter at all whether you steam the dumplings or just boil them in boiling water - the main thing is that the dough and filling are tasty, only in this case you are guaranteed success. By the way, if you have a steamer, consider yourself lucky. After all, you can cook this dish with different fillings at the same time, for example, putting dumplings with potatoes, meat or cherries on different levels of the steamer. As a result, everyone in your family will get their favorite dish. We recommend reading:
