Dumplings

In a bowl I added flour, in another small bowl I added warm milk and dissolved the yeast which I then added to the bowl with flour, knead a little and then add the other ingredients and knead for about 15 minutes then leave it at dospit.

Prepare the cheese and knead it with a fork and then add the vanilla essence, eggs, sugar and lemon and orange zest and incorporate everything well.

Once the dough has risen, divide it into 3 and form sheets, not very thin, and make the squares where we put a teaspoon of cheese filling in the middle and close them.

In a large pot add three quarters of water and bring to a boil.

When it boils, add the dumplings and leave them for 10 minutes.

We take them out and sprinkle vanilla powdered sugar!

Delicious


Ravioli

In a bowl put the flour, beat the eggs, add 1 teaspoon of salt. Add a little water until a dough is made that does not stick to your hands. Form 2 balls of dough and let it rest for 10-15 minutes.

Meanwhile, prepare the filling - pass the meat through the mincer together with an onion (if the meat is already minced, chop only the onion finely), add 1 teaspoon of salt, pepper, 2 eggs and mix well.

Knead the dough balls once more, so that they are evenly uniform - leave them for another 10-15 minutes.

From each ball of dough, spread a thin sheet 1-1.5 mm thick with the blender. With a glass, cut the slices of dough from this sheet. Put a little meat in the middle of each round of dough, leaving room for the edges to stick.

Glue the edges together to form a semicircle, then press firmly on the edge so that it does not come off when boiled. Sprinkle flour on a wooden bottom and arrange the dumplings there so that they do not stick to each other.

When all the dumplings are done, cut the 2 onions into small pieces. Fry in oil until well browned. Then add the butter and turn off the heat.

In a larger saucepan put water, more than half and 1 tablespoon of salt, then boil.

When the water starts to boil, carefully throw the dumplings there, as long as there is room to boil (do not put them all at once if they do not take place). When it boils, make a small fire and let it boil for about 10 minutes, stirring carefully, periodically, with a spoon.

Remove the dumplings from the water with a sieve or strainer and allow to drain well.

Place plenty of oil mixture with fried onions and butter over the dumplings taken out of the water and shake well, so that they do not stick together. Serve hot or warm with cream, pepper and salt to taste.


Khinkali (Turkish dumplings) & # 8211 a royal dish prepared according to an old recipe

& # 8220Khinkali & # 8221 & # 8211 a traditional oriental food, which resembles dumplings, only it is distinguished by its special shape, very beautiful and attractive. These dumplings in the form of bags are filled with a mixture of pork and beef, onions, garlic, hot peppers and spices, have a great taste, are very juicy inside and maintain their shape after boiling. If you want to conquer your man, then confidently prepare these beautiful delicacies!

Dough INGREDIENTS

INGREDIENTS FOR FILLING

-500 g of beef (necessarily with fat)

-500 g of pork (necessarily with fat)

METHOD OF PREPARATION

1. Filling. Wash the fresh meat, clean it, cut it and put it through the mincer, mix it with lard, green onions and finely chopped greens. Season the filling with salt and pepper.

2. Put the hot pepper, onion and garlic through the mincer. Mix well the mass obtained with the minced meat and add spices to taste.

3. Dilute the filling with pre-boiled and cooled water. Add as much water as the meat will absorb. This will make the juice appear inside the mattresses.

4. dough. Sprinkle the flour on a large, flat platter, gather it and make a hole in the middle, pour cold water, add salt and egg and knead a thick dough.

5. Divide the dough into pieces and roll them into thin cakes. It is very important that the dough is elastic and hard, so that the dumplings do not break during preparation.

6. Carefully place the filling in the middle of the cakes so that it does not spread on the dough. The filling should be about the same weight as the dough. The dumplings close in the form of a knot, gathering the edges in small folds. An ideal khinkali must have at least 18 folds. Cut the small tail, which remains above the folds.

7. Boil khinkali in salted water for 12-13 minutes. When the dumbbells float, it means they are ready. Take them out carefully, so as not to break the dough, because all the juice will drain from them and they will lose all their flavor.

8. Rinse with cold water before serving. Serve khinkali sprinkled with allspice.


Dough ingredient:

400 g flour
1 or
A pinch of salt
The water

300 g of cottage cheese
2 yolks
100 g butter
200 g sour cream
50 g sugar
Salt

Method of preparation:

Start like this: sift the flour on a board, add the egg, salt and a cup of water, stirring gently until incorporated. Knead with the coca hand thus obtained until it no longer sticks to your fingers. If the dough is too soft or too sticky, add a little more flour. When ready, sprinkle the flour on the work surface and spread a thin sheet that you cut into 5-6 cm squares. In the middle of each square, place the cheese filling and then fold them diagonally, pressing the sides of the triangle with the teeth of a fork to stick better.

Be careful to work fast enough because otherwise the shell will dry and the edges can no longer be glued. Boil the dumplings in salted water for 15 minutes, then drain and rinse with cold water, then put them in the oven sprinkled with butter.

serves dumplings with cottage cheese ennobled with sour cream.


To prepare the dough, mix all the ingredients in a bowl and knead until you can form a ball out of it, about 10 minutes. Cover and set aside, letting the dough rest until ready to cook.

While the dough is resting, prepare the filling and combine the minced meat, onion, garlic, salt and pepper. Stir well. Divide the dough into 4 equal portions and spread each into a thin sheet. With the mouth of a glass or jar, cut circles out of the dough and fill them with the teaspoon of the meat composition.

Fold the edges over one another and seal them, pressing firmly. Do the same for everyone. Place the meat dumplings on a floured surface until ready to cook.

Boil a large pot of water and a little salt, in which you put the bay leaves. Put the dumplings on when the water starts to boil. When they start to float on the surface, leave them for another 5 minutes, then take them out in a bowl with the foamer. Add the butter over the dumplings and mix to "coat" the pelmeni. Serve with sour cream and parsley.


Ingredients for vareniki recipe, potato dumplings

  • Dough ingredients:
  • - You - 1
  • - Salt - 1 teaspoon
  • - Flour - 0.5 kg
  • - Oil - 1 tbsp
  • - Hot water - 250 ml.
  • Filling ingredient:
  • - Potatoes - 500 g
  • - Onions - 2
  • - Oil for frying
  • - Salt, pepper - to taste.

How do we prepare the recipe for vareniki, potato dumplings?

How to make dough

1. Mix the egg and salt in a large bowl, add the flour and oil and mix. Pour hot water and mix well with a spoon.

2. Put the dough on the table powdered with flour and knead until you get a soft, non-sticky dough (add a little more flour if needed). Wrap the dough in cling film and leave it on the table to cool a bit (in the meantime it becomes soft and easy to work).

3. Prepare the filling:

Boil the potatoes in salted water. Cut the onion into small cubes and heat it until you get a golden color. Prepare the puree, add the onion and pepper. Mix well.

4. Divide the dough in half. We take a ball of dough and spread it until we get a disc about 3mm thick. If it is too thick, the pelimeni are not so tasty, if it is too thin it is harder to work. We will work each ball of dough in turn.

5. Cut with a glass (depending on how big we want the dumplings to be) dough discs.

6. Add on each disc 1/2 & ndash 1 teaspoon of filling.

7. Glue the edges of each disc very well.

Boil the dumplings for about 10 minutes in salted water (put the dumplings one by one in boiling water).

Potato dumplings are served with onions or sour cream and butter.

If we freeze them, we arrange them carefully so that they do not stick.

The average grade given by the jury for this recipe is 9.25.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Vareniki, potato dumplings, traditional Russian recipe


Dough ingredient:

400 g flour
1 or
A pinch of salt
The water

300 g of cottage cheese
2 yolks
100 g butter
200 g sour cream
50 g sugar
Salt

Method of preparation:

Start like this: sift the flour on a board, add the egg, salt and a cup of water, stirring gently until incorporated. Knead with the coca hand thus obtained until it no longer sticks to your fingers. If the dough is too soft or too sticky, add a little more flour. When ready, sprinkle the flour on the work surface and spread a thin sheet that you cut into 5-6 cm squares. In the middle of each square, place the cheese filling and then fold them diagonally, pressing the sides of the triangle with the teeth of a fork to stick better.

Be careful to work fast enough because otherwise the shell will dry and the edges can no longer be glued. Boil the dumplings in salted water for 15 minutes, then drain and rinse with cold water, then put them in the oven sprinkled with butter.

serves dumplings with cottage cheese ennobled with sour cream.


Coltunasi like my mother at home & # 8230.

Ingredients for filling I put the dumplings on the robot and mixed them until they became a fine and fluffy cream.

Put the flour in a bowl, make a hole in the middle, in which you add the egg, a little salt, oil and 1 cup of warm water. Mix until all the flour is incorporated. If necessary, add a little water.

The obtained crust is kneaded until it no longer sticks to the hand or to the bowl. If the dough is too soft, add a little more flour.

When ready, spread a thin sheet on the table greased with flour, which is cut into squares.

or cut out circles with a glass.

In the middle of each form put a teaspoon of filling,

and the edges stick together, giving them the shape of triangles

I also pressed with the fork to make sure they don't fall apart. :))

The dumplings are boiled in salted water for about 15 minutes. Remove to a plate and sprinkle with caster sugar.

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ingredients:

250g flour
1 or
1 cube of butter
salt
the water
500g plums, without seeds
sugar
biscuit

Method of preparation:

Sift the flour into a bowl and make a hole in the middle. Put the egg, butter, salt and a few tablespoons of water there, then knead the dough very well, until you get a soft crust that is no longer missing from your fingers.

Spread a thin sheet, then cut the squares with a side of 10 cm. Put a plum or plum jam, depending on what you prefer, in each square, then sprinkle with sugar and a little breadcrumbs. Glue the corners by pressing with a fork.

On top, sprinkle with sugar and then add dumplings in the oven. The recipe for dumplings it will make you prepare them a second time!