Lush Ukrainian steamed dumplings always turn out tender, voluminous and very, very tasty. Currants, cherries, strawberries, plums are most often used as fillings for such a dish, but you can also cook with meat, potatoes, cottage cheese, liver and cabbage. The main feature of these dumplings is that they do not boil under the influence of steam and get on the table whole and juicy.

The main component for obtaining lush steamed dumplings is a light and airy dough, which, unlike dumplings, is kneaded exclusively on fermented milk products. Kefir, sour milk, yogurt and even whey, although homemade products are still considered ideal. Less often, a mixture of products is used - half a glass of whey and half of kefir.

When preparing the dough, there is still a little trick - it is not necessary to extinguish the soda used in advance, since during the mixing of the constituent ingredients, the sour-milk medium will extinguish the soda on its own. This will make the dough fluffy and fluffy.

To prepare the test, we take:

1. * 500 ÷ 600 grams of wheat flour (preferably the highest grade);
2. *one egg;
3. * one teaspoon of soda;
4. *half a teaspoon of salt;
5. * 300 ml of sour milk or kefir;
6. *1÷ 2 tablespoons of refined vegetable oil.

Such a number of components is calculated approximately for the preparation of ten pieces of dumplings, of solid size. If it is necessary to increase their number, it will be necessary to increase the volumes of products used in the cooking process accordingly.

In a large bowl, sift the flour, add one / two tablespoons of vegetable oil, an egg and salt there. We mix the composition.

We make a small depression in it and pour kefir (milk). Mix everything together using a spoon or fork.

After that, we spread the resulting dough on a table previously sprinkled with flour and begin to knead with our hands. The process continues until the dough stops sticking to your hands. We leave the prepared dough for half an hour so that it settles. If not all the dough will be used for making dumplings, divide it.

While all this is happening, you need to prepare the filling. Depending on the selected berries for dumplings, we sort them out, clean them from the stalks, leaves, twigs, wash and dry. After that, you can start cooking dumplings. Doing this at home is a pleasure.

First, roll out the dough to a thickness of about 0.5 cm. You should not do it thinner, as it will begin to tear during further work. With the help of a glass or a mug, we squeeze circles out of the resulting dough cake. Do not forget that, unlike ordinary boiled dumplings, lush steamed dumplings need to be made a little larger.

In the middle of the cut out circles, pour a pinch of sugar and put the berry. If the berries are sweet, sugar can be omitted. Small berries are stacked whole, and large ones are best cut.

Connecting the edges of the cut out circle, with a berry in the middle, we form a dumpling. The edges must be crimped as tightly as possible so that the dumplings do not open during steaming.

The process of preparing dumplings can be carried out in several ways.

1. Taking a wide saucepan, pour water into it (0.5 volume) and let it boil. Then, on top, we install a colander so that it does not touch the boiling surface, in which we put dumplings separately from each other. We cover the whole structure with a lid and leave for 5 ÷ 7 minutes. After that, put the finished product on a plate and after it has cooled down, you can proceed to the “feast”.

2. A more advanced way can be to cook fluffy steamed dumplings in a double boiler. After putting the dumplings in a double boiler and waiting 5÷7 minutes, you can get them on plates.

3. Cooking on a homemade "double boiler". To do this, take a saucepan and an enameled bowl, which should match the edges of the saucepan. In a saucepan, fill halfway with water and bring to a boil. On top we lay a layer of gauze on which we lay out the dumplings. Cover the dumplings with a bowl. We withstand the same 5÷7 minutes and the product is ready.

Dumplings laid out on a plate can be sprinkled on top with sugar, pour over with honey or sweet sauce.

Bon Appetit!

Cooking:

To prepare steamed dumplings, you can cook the simplest dough on kefir.

Sift flour and mix with salt, soda and sugar (if dumplings are with berries). Not required, but you can add 2 tbsp. tablespoons of vegetable oil, from this the dough will not dry out quickly. Then add kefir (you can replace 1/3 of it with warm water) and knead a soft dough. If the dough is too soft, add flour. Cover the kneaded dough and leave to rest for 20-30 minutes.

Separate a small piece from the dough, knead a little, roll up a tourniquet and cut into small pieces.

The dough for steamed dumplings, especially with berries, should not be rolled out thinly, 0.6-1 cm. Such circles are easier to stick together, they will not come apart during cooking and will be very lush.

Roll out the prepared piece of dough, put a few small berries or one large one, sprinkle with sugar and carefully mold the dumpling. Dumplings need to be molded quickly and immediately sent to cook. The berries release juice, if the dumplings are made in advance, the dough can unstick from the sweet juice and it will no longer be possible to make it.

To cook steamed dumplings, you can use a double boiler, you can use a metal sieve of a suitable size, or you can, like our grandmothers, use a clean cut of thick gauze. We take a wide pan, choose a suitable piece of gauze according to its size. Pour 1/3 of warm water into the pan, tightly tie gauze around the pan, cover with a lid and bring the water to a boil.

When the water starts to boil, quickly sculpt dumplings (after all, it is better not to sculpt dumplings with berries in advance). When the water boils over medium heat, spread the dumplings on cheesecloth and cover the dumplings with a large lid.

Steam dumplings for 7-10 minutes. The dumplings will approximately double in size. You can see when the dumplings have increased, cook for another 5 minutes.

My grandmother took off the dumplings on a clean, dry linen towel and covered the dumplings with the same towel. Ready-made dumplings turn out dry, you can remove them on a plate, you just need to cover them, they quickly become weathered. Now we reduce the fire and sculpt the next batch of dumplings.

If your dumplings are steamed with cherries, strawberries or other berries, you need to wait a bit until the berries in the dumpling cool down. Serve with sweet sour cream. For my dumplings with strawberries, I made a pink sauce in a blender from sour cream, sugar and strawberries.

For those who eat dumplings steamed with berries for the first time, there is a small warning, you need to bite off the dumpling carefully, juice may splash or simply flow out of it. To reduce the juice from the berries, they can be sprinkled with starch. But for those who have such dumplings "from childhood", berry juice is the most delicious, and the more it is, the tastier.

Steam dumplings- a dish familiar to everyone. Steam "pies" with filling can be safely given to children. In addition, dumplings can become a full-fledged second course, or they can complete a meal as a dessert. Below you will find several recipes for dumplings.

Basic Recipe

To prepare steam dumplings with cottage cheese filling, we need the following: products:

• Chicken egg - 2 pieces;
• Kefir - 250 grams;
• Baking wheat flour - 500 grams;
• Cottage cheese - 500 grams;
• Vegetable oil - 1 tablespoon;
• Sugar - 4 tablespoons;
• Soda - 0.5 teaspoon.

Cooking:

1. First, knead the dough. We take out the kefir from the refrigerator and let it warm up to room temperature. Beat it with soda and egg. Then we begin to mix the flour into the liquid mass. Knead a non-sticky, elastic dough. We pack it in cling film and send it to rest in the refrigerator.
2. In the meantime, beat the egg with sugar until a white foam appears. Then vigorously stir the egg mixture into the curd. You can add a little more sugar to taste.
3. We roll out the dough on the table into a layer with a thickness of about 0.5 centimeters. Cut out circles with a cup or glass. Put a tablespoon of the filling on each circle and carefully pinch the edges.
4. If you are cooking in a double boiler, you need to lightly grease the bowl with vegetable oil.
5. We fold the dumplings so that they do not touch each other. We turn on the cooking program for 12 minutes.
6. If you don't have a double boiler, you can use a colander over a pot of boiling water. Serve ready dumplings with sweet sour cream. You can replace the sweet filling with a savory one. It is enough to add salt, herbs and garlic to the cottage cheese. Read more:

Eggless dumplings with steamed cherries

Cherry dumplings are great for a children's menu or fasting. After all, the composition of the test does not contain eggs.

So, let's start steaming dumplings:

• 200 ml of very hot water;
• Flour - about 2.5 cups;
• Salt - half a teaspoon;
• a tablespoon of sugar;
• 150 grams of pitted cherries.

Cooking:

1. Sift flour on the table. We begin to pour hot water little by little into the center and knead the dough. It should be elastic, and at the same time not too hard. As soon as the dough is ready, send it to the refrigerator to rest under the film.
2. Sprinkle pitted cherries with sugar and put in a sieve to drain the juice. We don't spill it! In the future, we will dilute the juice with water and boil it down a little. Get a sweet sauce for serving dumplings.
3. Roll out the dough into a layer. The optimal thickness is 0.5 centimeters. Cut out circles using a cup. We put a tablespoon of the filling in the center of each and carefully fix the edges. Lubricate the bowl of the double boiler with vegetable oil and add the dumplings. We set the cooking program for 13 minutes. Serve ready dumplings with cherries with sweet sauce.

Steam dumplings with mushrooms in a slow cooker

Steamed dumplings with mushrooms are a great hearty dish. We will cook it in a slow cooker on steam mode.

• Water - 1 glass;
• Flour - 3 cups (depending on the quality, you may need more or less);
• Salt - half a teaspoon;
• Mushrooms - 200 grams;
• Onion - 1 large onion.

Cooking:

1. We start with a test. We heat the water almost to a boil. Pour salt into it, add oil and mix thoroughly. We begin to add flour to half a glass and knead the dough. It should be elastic and not too hard. Let the dough rest in the cold.
2. Finely chop the onion. Mushrooms are also cut into small cubes. Fry in vegetable oil until golden brown.
3. Roll out the dough. Cut out circles with a glass or mug. Put the filling in the middle of each juicy. Its amount must be varied depending on your taste. Place a steaming rack in the multicooker and grease it with oil. Set the steam mode for 15 minutes. Put the dumplings on the grill and close the lid. Serve dumplings with sour cream.

Vareniki with mushrooms and potatoes

Another variation of a hearty second course. We make the dough according to the previous recipe.

Now let's get to the stuffing:

• Potato - 2 tubers;
• Onion - 1 large onion;
• Mushrooms - 100 grams.

Cooking:

1. Boil potatoes in their skins. Now we clean it and cool it. Then we cut the potatoes into small cubes (as in Olivier salad). Mushrooms and onions cut into small pieces and fry in butter until tender. Salt to taste, you can add pepper or garlic.
2. Roll out the dough as usual. Cut out circles. We put on each stuffing. Place the dumplings in an oiled steamer bowl. Set the 10 minute boil time. Ready dumplings can be served sprinkled with fried onions on top.
3. The recipe for thin pancakes on kefir - they turn out tender and lacy.
4. Read how to cook a delicious casserole on rice dough with fruit or meat.
5. Read how to make apple pie without eggs - a simple and unusual recipe that is ready in five minutes.

Steam dumplings on kefir with potatoes and cracklings

Such dumplings are a rather high-calorie dish, but very tasty. The perfect lunch for cold winter days. For cooking, we need the following products:

• 250 ml of kefir;
• 500 grams of flour;
• Half a teaspoon of soda;
• Half a teaspoon of salt;
• Egg - 1 piece;
• Potato - 4 large tubers;
• Butter - a tablespoon;
• 130 grams of fat with streaks of meat.

Cooking:

1. Let's do a test first. Kefir is slightly heated and pour soda and salt into it. Whisk lightly. Add the egg and mix vigorously again. We start adding flour. Knead the elastic dough and put it in the refrigerator.
2. Peel potatoes and boil. Drain the water, leaving a little broth. Make a puree using a masher. We heat the pan and spread the lard, cut into thin strips. Fry it until you get cracklings. Add them to puree. We also add butter to the crushed potatoes and add salt if necessary.
3. Roll out the dough and cut out circles of the desired size. We spread the filling and carefully pinch the edges. Lubricate the steamer bowl with a thin layer of vegetable oil. We spread the dumplings and cook them for about 10 minutes. Serve the finished dish with melted butter and sour cream.

Vareniki with cherries

Ingredients:

• 600 g flour.
• 200 ml of kefir (can be replaced with sour milk or yogurt).
• 1 egg.
• 600 g cherries.
• 150 g sugar.
• 0.5 tsp soda.
• 0.5 tsp salt.

Cooking:

1. Preparing cherries. Wash the berries. Bones can be removed or left. Put the berries in a colander and let the juice drain while the dough is being prepared. If there is a lot of juice left on the cherries, you can blot them on a paper towel.
2. Test preparation. Mix kefir, egg, salt, soda and 2 tablespoons of sugar.
3. Mixing dough. Add flour and knead a soft, non-sticky dough. If it's still sticky after adding all the flour, add a little more.
4. Formation of blanks. Roll out the dough on a floured board to a thickness of 2-3 mm. Cut out circles with a glass or cup.
5. Formation of dumplings. Pour a little sugar on each circle, put berries on top. Pinch the edges. Make sure that the edges are pinched really securely, otherwise the filling may fall out.
6. Steam cooking. Pour water into the bowl, put the dumplings on the grate. Set the steam cooking mode. Cook for 20 minutes covered.
7. Immediately after laying out the finished dumplings on a plate, add a piece to them butter- it will not allow the cooling dumplings to stick together.
8. By the same principle, dumplings are prepared with other fillings: various berries and fruits, cabbage, cottage cheese, meat, etc. These dough products go well with a variety of fillings.

How to make lazy cottage cheese dumplings + steamed recipe

Vareniki is a tasty and satisfying dish that is loved by people of all ages. But there is not always time to cook them according to all the rules. Therefore, someone came up with a recipe for how to make lazy cottage cheese dumplings. As a result, you will spend much less time and be able to enjoy this dish.

Ingredients:

• Cottage cheese 5-9% - 0.5 kg.
• Eggs - 2 pcs.
• A glass of flour.
• 3 tbsp butter.
• 2-3 tbsp Sahara.
• Salt to taste.

Recipe:

1. It is advisable to chop the cottage cheese so that it becomes more tender. To do this, you can pass it through a sieve, a meat grinder or scroll in a blender. If you are in a hurry, you can skip this step, but lazy dumplings will turn out to be not so tender.
2. Break eggs into a bowl with cottage cheese, add sugar and salt, pour in melted butter and mix thoroughly until smooth.
3. Then gradually add flour and mix. Add flour in small portions and evaluate the consistency - the dough should not be too steep.
4. Flour a work surface, put the curd dough on it and roll up the sausage. Determine the width yourself, but do not make it too thick. If there is a lot of dough, you can divide it into several parts to make it easier to roll.
5. Press the sausage a little with your hand to flatten the sausage. But not to the state of a cake, about 2 cm.
6. Now, at a slight angle, obliquely cut the flat sausage into diamonds. So those lazy dumplings turned out. It remains to weld them correctly.
7. Boil water in a saucepan, add a little salt to taste, and dip the dumplings into boiling water one at a time. Stir at the end so they don't stick to the bottom of the pot. Wait for the lazy dumplings to float to the top and then cook for another 2-3 minutes. Ready!

Take them out with a slotted spoon, put them on plates and add something to your taste: butter, sour cream, and someone pours jam and makes dessert out of them. It all depends on your desires and preferences.

Steam dumplings

The most delicious, tender and airy dough for dumplings of all. If you haven't tried it, you should definitely try it - it's the BOMB!!!

Ingredients:

• 4 eggs
• 1 st. Sahara
• 1 st. cottage cheese
• 1 tsp soda (repay)
• any filling

How to steam dumplings:

1. Mix eggs and sugar, add cottage cheese and soda, mix well. Add salt and flour so that the dough for dumplings is soft.
2. Boil water in a saucepan, tie gauze on top so that the lid closes.
3. Form dumplings with any filling, spread on cheesecloth, and keep steamed dumplings under the lid for 5-7 minutes. Leave space between dumplings - they will increase decently.

Bon Appetit!

In the pan in which the cracklings were cooked, put the peeled onion, cut into small cubes. Stirring, fry the onion over medium heat until golden (for 5-7 minutes). Put half of the onion to the cracklings.

Peel the potatoes, put them in a saucepan, completely cover with cold water (the water should be at least 1 cm above the level of the potatoes) and send to the fire. After boiling, reduce the heat to a minimum and cook until the potatoes are fully cooked, without covering with a lid. The readiness of the potatoes can be checked with a knife, which should easily enter the finished potatoes. When the potatoes are cooked, drain the water and mash the potatoes into a smooth puree.

Pour salt into the prepared puree to taste and put the fried onions that have remained in the pan, mix thoroughly.

In the photo, ready-made potato filling for dumplings.

To prepare the dough, pour milk (or non-fat kefir) at room temperature into a deep bowl. Add salt, soda and egg.

In parts, add the sifted flour to the resulting mixture. During sifting, the flour is enriched with oxygen and has a positive effect on flour products.

After each addition of flour, it must be thoroughly mixed with a silicone spatula or spoon so that there are no lumps. It is better not to rush at this stage, but to do it slowly and gently.

The dough should be soft, pliable, not sticky to your hands. Cover it with a napkin and leave to "rest" for 10 minutes.

In order to make it more convenient to work, cut off a small part from a common piece of dough and roll it out on the table into a layer about 4 mm thick. Cut out circles with a cookie cutter (you can use a glass). The diameter of the circle does not matter - the larger it is, the larger the dumpling will turn out.

Pinch the edges of each circle, forming dumplings. The dough is so tender and pliable that it is very easy to mold and does not require additional flour.

Grease the steamer tray with vegetable oil and put the dumplings with potatoes. You don't need to pack them tightly.

Delicious steamed dumplings with potatoes, put on a dish and serve hot.

The dough of these dumplings is soft and tender, and the filling is juicy, fragrant and satisfying. These dumplings go well with homemade sour cream.

Bon Appetit! Cook with love!

This simple meal was very often prepared in Ukrainian villages, as it used the most common products that were always available in every family: flour, sour milk for kneading dough and any simple stuffing, be it potatoes, cabbage or cottage cheese.

It's about dumplings. Cooking real Ukrainian fluffy steamed dumplings on kefir will not be difficult if you follow our recipe.

According to the rules, such magnificent dumplings were filled with fried cracklings or sunflower oil with onions. And those with cottage cheese, of course, butter and sour cream.

We want to immediately reassure those who are saddened by the lack of a double boiler, they were not even mentioned in the villages, but wise housewives built everything from improvised means, and we will do the same.

Ingredients for 15 pcs.

• For dough
• Wheat flour - 2.5 tbsp.;
• Kefir (or sour milk) - 200 ml;
• Baking soda - 1 tsp;
• Kitchen salt - 3/4 tsp;
• For stuffing
• Potato - 250 gr;
• Onion or sterling - 1 head;
• Butter - 20-30 gr;
• Vegetable oil - 50-70 ml.

About 15 pieces come out of the listed number of products. rather large lush dumplings.

Cooking

We are preparing the stuffing. Our dumplings will be with potatoes.

Put a pot of water on the fire and start peeling the potatoes. Peeled and washed tubers are not cut into small pieces and fall asleep in already boiled water, add bay leaf and cook until tender.

Without wasting time, let's start preparing kefir dough for dumplings. To do this, pour the sifted flour into a large bowl and mix it with baking soda and salt.

Then we make a recess in the flour in the center and pour kefir (or sour milk) into it, not necessarily cold, but at room temperature. And then we start kneading the dough. You see how bubbles appear, so the process is going correctly.

Take note of another fact: the longer the kefir stood at room temperature and the more sour, the better it will work so that our dumplings are really soft and fluffy.

The dough for dumplings on kefir is ready and we leave it for a while.

And we ourselves will be engaged in the manufacture of an improvised double boiler. To do this, we need a pan, a bowl that matches the diameter of the pan and gauze.

Pour about 2/3 of the water into the pot. We fold the gauze in half and tie the top of the pan tightly with it (the gauze should not sag).

We send the pan to the fire (make sure that it does not touch the gauze) and cover with a bowl.

By this time the potatoes were already cooked. Drain the water from it and turn it into a puree, salt and add butter. The filling is ready. Leave to cool and start making dressing.

Peel the onion and cut into half rings. Send fry in vegetable oil.

Roll out the dough into thick sausages and divide into pieces.

With our hands we turn the pieces of dough into cakes (not thin 2-3 ml). We lay out the filling and form dumplings.

The water in our steamer is already boiling. We spread the dumplings (they should not touch) and cover with a bowl on top. We cook for about 5-7 minutes. Carefully remove the bowl away from you so as not to burn yourself with steam. And lay out the dumplings, immediately pouring them with a ready-made dressing.

And now they are real steam Ukrainian dumplings with potatoes, ready for tasting. You can cook such dumplings with a different filling: with cottage cheese, cherries, mushrooms, boiled meat. Try this simple, delicious and budget-friendly dish!