In the warm summer season on the table of each hostessstand salads with fresh vegetables, okroshka, light soups and other dishes not too heavy for the stomach. After all, in the heat of eating is not particularly desirable. However, with the onset of cold weather, the body begins to prepare for the winter, so the hand is increasingly reaching for something rich and caloric. Vareniki with vegetable or meat filling in the autumn-winter period is what, as they say, the doctor prescribed. Let's learn how to cook this dish together. In this you can help simple recipes.

Stewed cabbage filling

We offer a recipe for tasty dumplings, dough forwhich is prepared on the basis of yogurt. Its huge plus is that the mass is extremely delicate and supple. As a filling - stewed cabbage. It can be made both from fresh vegetables, and from sauerkraut. The dish is served on a table 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

Cooking method: We start to prepare vareniki with kneading dough. To do this, in a bowl of flour, which we recommend in advance to sift through a sieve, pour some salt on your own taste (and the amount of soda indicated in the recipe) and mix it well. So that the mass does not turn out to be too dense, dilute the yogurt with warm boiled water, then pour this liquid into the flour and, after mixing it with a spoon, mix the dough with your hands. In practice, it sometimes happens that the mixture for dumplings, despite the full compliance with the hostess of the recipe, is too liquid. If this happens, just add a little more flour, but pour it out a little bit, each time mixing, otherwise you risk getting too tight a dough. When finished, cover it with a towel and proceed to the next stage of cooking dumplings. Chop the cabbage into thin strips of cabbage, cut onions into small cubes, and grate the carrots on a medium grater. Lay out all the vegetables, except the bulb (add it last), in the preheated sauté pan with sunflower oil. Salt and, stirring regularly, cook for about thirty minutes until the filling changes color. If desired, you can slightly pepper it or add special seasonings. Now put on the flour-poured kitchen table the ready dough, roll it out with a rolling pin into a thin pancake and cut out the mugs. To do this, use a conventional faceted glass or a small cup. Put the stewed cabbage in the middle of each product and with your fingers clamp their edges. This is how you will get vareniki. Let us dwell on the method of their preparation. You can boil the products in boiling water by adding a pinch of salt, or make them in a double boiler. If that is not available in your arsenal, build it yourself. To do this, on a pot of water, fasten a dense layer of gauze and, when the liquid begins to boil, put the dumplings on top, then cover. In ten minutes you can set the table. Bon Appetit!

Pork and beef filling

This is another "winter" recipe for home-made vareniki. We used two types of meat for filling: pork and beef. But you can limit yourself to only one product of your choice. In addition, if there is only ready-made shop stuffing in the refrigerator, mix it with onion, cook the dough on this recipe and thus blend the vareniki. 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

Cooking method: This time, you should prepare vareniki, paying attention to the filling. Before you do the test, cook pork and beef, do not forget to salt water. When the meat is ready and cool, grind it with a meat grinder. If there is a food processor, use it. Then cut into cubes onion and place it in a frying pan, preheated and poured with vegetable oil. Prepare the vegetable until it turns transparent golden, then add two kinds of meat, if necessary season with salt and lightly pepper. Always mix the filling so that it does not burn. Then cover and leave. The dough for this recipe is kneaded with kefir. However, if this product is not available, you can always use curdled milk or home serum. So, combine the products in one dish, namely: chicken egg, vinegar, corn oil and fresh yogurt. Good whisk the resulting mixture, then add soda and gradually pour out the flour. The latter is desirable to sift, so that the dough is airy. When everything is ready, put the mass on the kitchen table and roll into a long sausage. By the way, so that the dough does not stick, sprinkle the work surface with a few handfuls of flour. Now cut the sausage with not too thick rings and roll them out with a rolling pin. Obtain the mugs roasted with onion meat and form vareniki, fixing the dough around the edges. Put them in a pot of boiling water, add three pinches of salt and cook for ten minutes. Then take out the products with the help of noise and spread them over the plates. Given that this dish was prepared with a meat filling, the most optimal option for it will be melted butter or low-fat sour cream. Now you know how to cook dumplings! Note also that the recipe of this test is suitable for both dumplings and for such dishes as manti.

Vareniki with fresh cherries

Cooking dumplings with ripe cherries is not verycomplicated. This juicy dish will cheer you 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

Cooking method: First you need to make a dough. To do this, whisk one egg and sugar with the whisk so that the sweet ingredient completely dissolves. Then add the sunflower oil and a couple of pinch of vanillin, if you do not like spices, take less. Now, in a deep bowl, sift the flour, pour into it the freshly prepared egg mixture and mix thoroughly. Many immediately add soda, but we do not recommend doing this, otherwise the dough will not be suitable. 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 hands. So you will enter the required ingredient. After cover the finished mass with a clean piece of gauze and put in a cold place for about twenty-five minutes. We pass to the filling. From the washed cherries carefully take out the bones, trying not to damage the fruit. If you use frozen food, then put them for a few minutes in the microwave oven so that they have the necessary look. Then sprinkle with sugar. Your stuffing is already ready, there is a case for a small one. Using a rolling pin, roll out the dough and cut out the mugs from it with a glass that is turned upside down. Cuttings do not throw, but collect, then reuse them. So you can dazzle a lot more vareniki. Now start each circle (there will be enough one tablespoon with a slide) with cherries and fasten the edges of the product with your fingers. We recommend preparing the dish for a couple, as in this case the vareniki will not boil and will not decay. Make a steamer is very easy: pour water into the pan and pull on top a dense layer of gauze, folded several times. As soon as the liquid begins to boil, place the dumplings on the cloth at a sufficient distance from each other and cover them with a lid. Turn the products do not need, after seven minutes they will be ready. For this dish with a sweet filling is suitable for gravy from melted honey or homemade jam. Eat with pleasure!

Vareniki with potato and mushroom filling

We offer another very economical recipe. To cook dumplings from an unleavened dough on water with a potato-mushroom filling is very simple. You can use champignons, oyster mushrooms, chanterelles, in general, any mushrooms, both fresh and dried. However, in the latter case, they must be pre-soaked in warm water, otherwise the filling will be stiff and dry. You do not need this, 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

Cooking method: Pasteurized milk diluted with warm water, then the resulting mixture is combined with three chicken proteins, add salt to your taste and mix everything well with a whisk. Sift the flour and gradually introduce it to the previous ingredients. You need to do this carefully, pouring out the product in small handfuls, otherwise you'll be able to get rid of the lumps for a long time. Then knead the dense and elastic dough and cover it with gauze, so that the mass does not get worn. In order to prepare the filling, special abilities are not needed. Simply peel the potatoes and boil them in a little salt water, then drain excess liquid. Put in potatoes not too big a piece of butter and mash everything up to the state of mashed potatoes. If it is too thick, you can pour a few spoons of warm milk into it. Cut fresh mushrooms, chicken, and also onions into cubes. Fry all the ingredients in a frying pan with vegetable oil, adding spices and salt at your discretion. We pass to the final stage of preparation. Sprinkle with flour the surface on which you plan to work, and lay out the dough. Then use a rolling pin to roll it into a thin layer and cut out the mugs. We think you know how to do it, but just in case, let's remind: use a glass. When everything is ready, put on the middle of each product a potato-mushroom filling and pinch the edges. Cook the dumplings in boiling slightly brackish water for seven minutes. Then remove it with a noise and transfer it from the pan into a large plate. To prevent the product from sticking together, add butter. Let's dwell a bit on the sauce: if you are bored with the traditional sour cream, which is usually watered vareniki, cook the sauce according to our recipe. To do this, cut small onions and mushrooms in small pieces, fry them, seasoning with pepper and salt, and then add a couple of spoons of cream or sour cream, mix well. For fans of more caloric foods, fried squash and onions are suitable. As you can see, you can do vareniki in different ways, with different fillings and various sauces. Each mistress has her own secrets. Now you, thanks to the above recipes, master the art of cooking this delicious dish. We wish you success! We advise you to read:

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