On every housewife's table in the warm summer seasonsalads with fresh vegetables, okroshka, light soups and other dishes that are not too heavy for the stomach. After all, in the heat you don’t really want to eat. However, with the onset of cold weather, the body begins to prepare for winter, so the hand increasingly reaches for something satisfying and high-calorie. Dumplings with vegetable or meat filling in the autumn-winter period are what, as they say, the doctor ordered. Let's learn how to cook this dish together. Simple recipes will help you with this.

Stewed cabbage filling

We offer a recipe for delicious dumplings, dough forwhich is prepared on the basis of kefir. Its huge advantage is that the mass turns out extremely tender and pliable. As a filling - stewed cabbage. It can be made from both fresh and fermented vegetables. The dish is served with sour cream or onions fried in olive or other vegetable oil. Ingredients: Dough:

• three glasses of wheat flour
• table salt - 0.5 teaspoonful
• 2/3 cup kefir medium fat
• half a tablespoon of hot soda

Filling:

• small fresh cabbage
• one onion
• carrots - one piece
• salt put on your taste
• sunflower oil for frying

Method of preparation:We start preparing vareniki by kneading the dough. To do this, pour some table salt (and the amount of soda specified in the recipe) into a bowl with flour, which we recommend sifting in advance with a sieve, to your taste and mix everything well. To prevent the mass from being too dense, dilute the kefir with warm boiled water, then pour this liquid into the flour and, after stirring a couple of times with a spoon, knead the dough with your hands. In practice, it sometimes happens that the mixture for vareniki, despite the housewife fully observing the recipe, turns out to be too liquid. If this happens to you, just add a little more flour, but pour it in little by little, stirring each time, otherwise you risk getting too tough dough. When you are done, cover it with a towel and move on to the next stage of preparing vareniki. For the filling, shred the cabbage into thin strips, cut the onion into small cubes, and grate the carrots on a medium grater. Place all the vegetables except the onion (add it last) in a preheated saucepan with sunflower oil. Add salt and, stirring regularly, cook for about thirty minutes until the filling changes color. If desired, you can lightly pepper it or add special seasonings. Now place the finished dough on a floured kitchen table, roll it out with a rolling pin into a thin pancake and cut out circles. To do this, use an ordinary faceted glass or a small cup. Place the stewed cabbage in the middle of each product and pinch the edges with your fingers. This is how you will get vareniki. Let's dwell on the method of their preparation. You can boil the products in boiling water, adding a pinch of salt, or make them in a steamer. If you don't have one, make it yourself. To do this, attach a thick layer of gauze to a saucepan with water and, when the liquid starts to boil, put the dumplings on top, then cover with a lid. After ten minutes, you can set the table. Enjoy your meal!

Pork and beef filling

This is another “winter” recipe for homemade vareniki.We used two types of meat for the filling: pork and beef. But you can limit yourself to just one product of your choice. Also, if you only have ready-made store-bought minced meat in the fridge, mix it with onions, make the dough according to this recipe and thus mold the dumplings. Ingredients: Dough:

• egg - one piece
• ½ cup kefir
• vinegar - tablespoon
• the same amount of corn oil
• five large spoons of flour of the highest grade
• two pinches of quick-frozen soda
• medium piece of butter

Filling:

• salt - according to your taste
• meat beef, as well as pork - only 200 grams
• three tablespoons of olive oil
• freshly ground pepper (black) - optional
• one piece of onions

Method of preparation:This time, when preparing vareniki, you should pay attention to the filling. Before you start making the dough, put the pork and beef to boil, and don’t forget to salt the water. When the meat is ready and cooled, mince it using a meat grinder. If you have a food processor, use it. Then dice the onion and put it in a frying pan, preheated and drizzled with vegetable oil. Cook the vegetable until it becomes transparent and golden, then add the two types of meat, add salt and pepper if necessary. Stir the filling constantly so that it doesn’t burn. Then cover with a lid and set aside. The dough according to this recipe is mixed with kefir. However, if this product is not available, you can always use yogurt or homemade whey. So, combine the following products in one bowl, namely: chicken egg, vinegar, corn oil and fresh kefir. Whisk the mixture well, then add baking soda and gradually pour in the flour. It is advisable to sift the flour so that the dough is airy. When everything is ready, place the mixture on the kitchen table and roll it into a long sausage. By the way, to prevent the dough from sticking, sprinkle the work surface with a few handfuls of flour. Now cut the “sausage” into not too thick rings and roll them out with a rolling pin. Fill the resulting circles with meat fried with onions and form dumplings, securing the dough along the edges. Place them in a saucepan with boiling water, add three pinches of salt and cook for ten minutes. Then remove the products with a slotted spoon and arrange them on plates. Considering that this dish was prepared with meat filling, the best option for gravy for it would be melted butter or low-fat sour cream. Now you know how to cook dumplings! It should also be noted that the recipe for this dough is suitable for both dumplings and manti.

Vareniki with fresh cherries

It's not very easy to make dumplings with ripe cherriesdifficult. This juicy dish will cheer you up and your stomach. Of course, in autumn and winter, fresh fruit can be replaced with frozen berries. Ingredients: Dough:

• 125 milliliters of kefir
• sugar - two tablespoons
• egg - one piece
• salt put to taste
• three tablespoons (large) sunflower oil
• three cups of flour
• vanillin
• one teaspoon of soda (you do not need to quench it)

Filling:

• 400 grams of fresh cherries (or frozen)
• 1/3 cup of sugar

Method of preparation:First, you need to make the dough. To do this, whisk one egg and sugar until the sweet ingredient is completely dissolved. Then add sunflower oil and a couple of pinches of vanillin, if you don’t like spices, take less. Now sift the flour into a deep bowl, pour the freshly prepared egg mixture into it and mix thoroughly. Many people immediately add soda, but we do not recommend doing this, otherwise the dough will not rise well. It is better to rub it into the finished mass. To do this, sprinkle the kitchen table with flour and soda, and then knead the dough on it with your hands. This way you will add the necessary ingredient. Then cover the finished mass with a clean piece of gauze and put it in a cool place for about twenty-five minutes. Let's move on to the filling. Carefully remove the pits from the washed cherries, trying not to damage the fruit. If you are using frozen products, then put them in the microwave for a few minutes so that they acquire the desired appearance. Then sprinkle with sugar. Your filling is ready, all that's left is a little work. Roll out the dough with a rolling pin and cut out circles from it using a glass turned upside down. Do not throw away the scraps, but collect them to reuse later. This way you will be able to make many more vareniki. Now fill each circle (one heaped tablespoon will be enough) with cherries and secure the edges of the product with your fingers. We recommend steaming the dish, as in this case the vareniki will not boil over and will not fall apart. Making a steamer is very easy: pour water into a saucepan and pull a thick layer of gauze folded several times over it. As soon as the liquid starts to boil, place the vareniki on the cloth at a sufficient distance from each other and cover them with a lid. There is no need to turn the products over, they will be ready in seven minutes. For this dish with a sweet filling, a sauce of melted honey or homemade jam is suitable. Eat with pleasure!

Dumplings with potato & mushroom filling

We offer another very economical recipe.It is very easy to make dumplings from unleavened dough in water with potato and mushroom filling. You can use champignons, oyster mushrooms, chanterelles, in general, any mushrooms, both fresh and dried. However, in the latter case, they must first be soaked in warm water, otherwise the filling will be hard and dry. You don’t need that, do you? Ingredients: Dough:

• ½ cup warm water
• chicken protein - three pieces
• pasteurized milk - half cup
• six large spoons of flour
• some salt

Filling:

• five large potatoes
• chicken meat - 50 grams
• 200 grams of champignons
• two pinches of salt
• medium piece of fresh butter
• one bulb

Method of preparation:Dilute the pasteurized milk with warm water, then combine the resulting mixture with three chicken proteins, add salt to taste and mix everything well with a whisk. Sift the flour and gradually add it to the previous ingredients. Do this carefully, pouring the product in small handfuls, otherwise you will spend a long time getting rid of lumps. Then knead a dense and elastic dough and cover it with gauze so that the mass does not dry out. You do not need any special skills to prepare the filling. Just peel the potatoes and boil them in slightly salted water, then drain the excess liquid. Put a not too large piece of butter in the potatoes and mash everything until puree. If it is too thick, you can pour a few spoons of warm milk there. Cut fresh champignons, chicken, and onions into cubes. Fry all the ingredients in a frying pan with vegetable oil, adding spices and salt at your discretion. Let's move on to the final stage of preparation. Sprinkle the surface you plan to work on with flour and lay out the dough. Then, using a rolling pin, roll it out into a thin layer and cut out circles. We think you know how to do this, but just in case, we’ll remind you: use a glass. When everything is ready, put the potato and mushroom filling in the middle of each product and pinch the edges. Cook the vareniki in boiling, slightly salted water for seven minutes. Then take it out with a slotted spoon and transfer it from the pan to a large plate. To prevent the products from sticking together, add butter. Let’s dwell a little on the gravy: if you’re tired of the traditional sour cream that vareniki are usually poured over, prepare the sauce according to our recipe. To do this, cut the onion and mushrooms into small pieces, fry them, season with pepper and salt, and then add a couple of spoons of cream or sour cream, mix well. For lovers of more caloric products, fried cracklings and onions will do. As you can see, you can make vareniki in different ways, with different fillings and various sauces. Every housewife has her own secrets. Now you, too, thanks to the above recipes, will master the art of preparing this delicious dish. We wish you success! We recommend reading:

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