Cherry dumplings are my favorite. But they can be prepared in two different ways. In the first case, raw and whole cherries are used in the filling. In the second - cherry mince.
Dumplings with cherries
For 4-6 servings you will need:
For the filling:
400 grams frozen pitted cherries
1 heaped tablespoon of granulated sugar
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For refueling:
Prepare the dough according to recipe 1, as described. Cool the dough for 40 minutes in the refrigerator.
Defrost the cherries, carefully drain the juice. Roll out the dough and cut out circles using a glass. Place 3-4 cherries in the middle of each juicy, connect the edges and pinch.
The peculiarity of these dumplings is that they should be cooked immediately after cooking, without freezing.
Carefully place the dumplings into boiling salted water and stir. Once the dumplings float to the surface, let them simmer for 3-5 minutes. Then remove with a slotted spoon and place on plates. Mix sour cream with cherry juice remaining from the berries. Pour the resulting sauce over the dumplings.
Dumplings with minced cherry
For 4-6 servings you will need:
For the filling:
500 grams of cherries
3 tablespoons granulated sugar
2 tablespoons semolina
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For refueling:
4 tablespoons sour cream or heavy cream
Prepare the dough according to recipe 1, as described. Cool the dough in the refrigerator.
Prepare the filling. Rinse the cherries and dry them. Remove the seeds, halving the berries. Place the cherries in a small saucepan with a thick bottom and cover with sugar. Warm over very low heat for 10 minutes. Then, stirring, add semolina. Without ceasing to stir, continue heating the filling for another 10 minutes.
Then remove the minced meat from the heat and cool.
Roll out the dough and make dumplings.
Cook in boiling salted water, stirring gently. After the water boils again, when almost all the dumplings rise to the surface, boil them for 3-4 minutes. Pour sour cream or sour cream over the finished dumplings.
Ukrainian dumplings with cottage cheese
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
500 grams of cottage cheese
2 grams vanillin
2 tablespoons granulated sugar
1 egg
For refueling:
4 tablespoons topped with sour cream or country cream
Prepare the dough according to recipe 1 (). Let the dough cool in the refrigerator for 1 hour. Just before modeling, prepare the filling. Mix cottage cheese, sugar, vanillin and egg. Roll out the dough and cut out the juices using a shot glass or small glass. Place a teaspoon of filling in the middle of each mug and shape the dumplings in the shape of a crescent.
Boil the dumplings in salted water for 3-4 minutes after they float to the surface. Remove the finished dumplings with a slotted spoon and place on serving plates. Season with sour cream or cream.
The quality of the filling for cottage cheese dumplings depends on the dryness of the cottage cheese. If your cottage cheese is wet and releases a lot of liquid, squeeze it through cheesecloth. If you notice this after mixing the filling, add a tablespoon of flour to the cottage cheese. 
Dumplings with strawberries
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
2 cups fresh strawberries
glasses of sugar
For refueling:
2 tablespoons honey
Prepare dumpling dough according to recipe 1, recipe Be sure to chill the dough in the refrigerator for 1-2 hours.
Peel the strawberries, rinse and dry, draining them in a colander.
Then cut the strawberries into pieces, each berry into 3-4 parts.
Divide the dough into 3-4 parts, roll each part into a rope and cut into pieces. Roll each piece into a thin cake, pour half a teaspoon of sugar in the middle, lay out 3-4 pieces of strawberries and, folding the cake in half, pinch the edges, giving the dumpling a crescent-shaped appearance.
Boil the finished dumplings in boiling salted water for 1-2 minutes after they float to the surface.
When serving, pour melted honey over it. 
Dumplings with dried apricots
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
250 grams of dried apricots without seeds
glasses of sugar
Prepare dumpling dough according to recipe 1 () and cool it in the refrigerator for 1-2 hours. While the dough is chilling, prepare the filling.
Pour 1.5 cups of water over the washed dried apricots and add sugar. Place on the stove and boil. Then reduce the heat to very low so that the dried apricots are just simmering in the syrup. Cook dried apricots for 1 hour. Then pour the syrup into a separate bowl, and mash the berries themselves with a fork.
Prepare dumplings, filling with dried apricot puree.
Boil the finished dumplings in boiling water for 2-3 minutes after they float to the surface. Then remove them from the water, place them on a plate and pour the remaining syrup from cooking the dried apricots over them.
Lenten dumplings with poppy seeds
For 4-6 servings you will need:
For the test:
3 cups flour
1 heaped teaspoon salt
For the filling:
1 cup poppy seeds
1 cup sugar
2 tablespoons honey
For refueling:
4-5 tablespoons of any fruit syrup
Prepare dumpling dough according to recipe 2. Ready dough place in a plastic bag and refrigerate for 1 hour.
Pour a glass of boiling water over the poppy seeds and leave to swell under the lid for 20-30 minutes. Then place the poppy seeds in a sieve and press down lightly to remove all excess moisture. After the poppy seeds have cooled, add sugar and honey to it and mix well.
Roll out the dough into a thin sheet and cut into squares with sides about 5 centimeters. Place a teaspoon of filling in the middle of each square. Fold into a triangle and pinch the edges.
Cook by placing in boiling water. After all the dumplings float to the surface, let them boil for 2-3 minutes and remove with a slotted spoon.
Place the dumplings on a plate and pour over the fruit syrup.
Lenten dumplings with beans
For 4-6 servings you will need:
For minced meat:
400 grams white beans
2 teaspoon salt
1 tablespoon vegetable oil
For the test:
3 cups flour
1 cup cold boiled water
1 heaped teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion
Prepare the dough according to recipe 1, as described. Place the dough in the refrigerator and prepare the filling.
Pour 2 liters of cold water over the beans. Bring to a boil, drain the water. Re-fill the beans with the same amount of water and add salt. Cook for 30 minutes after boiling over moderate heat.
Then place the beans in a sieve to remove excess liquid. Transfer to a bowl and, without allowing to cool, puree. Then add a tablespoon of vegetable oil, mix well and cool.
Roll out the dough. Using a small glass, cut out circles of dough, place a teaspoon of filling in the middle of each circle, pinch the edges well. Give the dumplings a semicircular shape.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Remove the finished dumplings with a slotted spoon and place on a plate.
Separately, fry finely chopped onions in vegetable oil until golden brown. Place the finished frying along with the butter in a dish with dumplings and stir.
Dumplings with potatoes and cracklings
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
600 grams of potatoes
50 grams of salted lard
1 onion
For refueling:
Prepare dumpling dough according to recipe 1, as described. Place the dough in the refrigerator and prepare the filling during this time. Peel the onions and potatoes. Boil the potatoes in salted water until tender. Then drain the water, place the potatoes in a deep bowl and mash.
Cut the onion into small cubes and fry in vegetable oil until golden brown. Separately, fry very finely chopped lard. Add fried onions and cracklings to the potatoes, along with butter and rendered lard from the frying pan. Mix the filling well and cool.
Roll out the dough into a thin layer and use a glass to squeeze out even circles. Place a teaspoon of filling in the middle of each juicy loaf, fold in half and pinch the edges.
Cook potato dumplings by placing them in boiling salted water. Wait until all the dumplings float to the surface, let them simmer for another 3-4 minutes and remove with a slotted spoon. Pour sour cream or melted butter over the finished dumplings. 
Dumplings with potatoes and mushrooms
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
500 grams of potatoes
200 grams of fresh mushrooms
1 onion
2 tablespoons vegetable oil
For refueling:
4 tablespoons sour cream or 50 grams of butter
Knead the dumpling dough according to recipe 1, as described. Place the dough in the refrigerator while you prepare the filling.
Peel the potatoes and onions. Boil the potatoes in salted water until tender. Drain the broth and mash the potatoes.
Chop the mushrooms and onions finely and fry for 10-15 minutes in vegetable oil. Add mushrooms and onions to potatoes and mix well. Cool the filling.
Divide the dough into 3-4 parts, roll each part into a rope and cut into pieces. Roll each piece into a thin flat cake, place a teaspoon of filling in the middle and, folding the flat cake in half, pinch the edges, giving the dumpling the appearance of a crescent.
Boil the finished dumplings in boiling salted water for 4-5 minutes after they float to the surface.
When serving, top with melted butter or sour cream. 
Dumplings with sauerkraut (lean)
For 4-6 servings you will need:
For the filling:
700 grams sauerkraut
3 tablespoons vegetable oil
For the test:
3 cups flour
1 cup cold boiled water
1 heaped teaspoon salt
2 tablespoons vegetable oil
For frying:
1 onion
2 tablespoons vegetable oil
Prepare dumpling dough according to recipe 2. Place the finished dough in a plastic bag and put it in the refrigerator.
Rinse the cabbage well with running water and drain in a colander. Then transfer to a frying pan or saucepan with a thick bottom, pour in vegetable oil and simmer, stirring occasionally, over very low heat for 30-40 minutes.
Cool the finished cabbage.
Roll out the dough into a thin layer and make dumplings.
Cook in salted boiling water for 3-5 minutes after the dumplings float to the surface. Remove the finished dumplings with a slotted spoon and place on a plate.
Separately, fry finely chopped onions in vegetable oil. Cover the finished dumplings with fried onions. 
Dumplings with meat
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
700 grams of lean pork or beef
1 onion
4 tablespoons vegetable oil
teaspoon salt
ground black pepper on the tip of a knife
For refueling:
4 tablespoons sour cream or 50 grams of butter
Boil the meat until tender, about 30 minutes at moderate boil. Cool the meat, cut into small pieces.
Separately, fry finely chopped onion in vegetable oil until golden brown. Grind the meat and onions through a meat grinder. Add the oil in which the onions were fried, salt, pepper to the minced meat and mix well.
Prepare the dough according to recipe 1 (). Chill the dough and filling in the refrigerator for 1 hour.
Then roll out the dough into a thin layer (about 2 millimeters). Make dumplings.
Cook in boiling salted water for 3-4 minutes after all the dumplings float to the surface. Remove with a slotted spoon and transfer to a platter or serving plates.
Pour sour cream or melted butter over the finished dumplings. 
Dumplings with rice and green onions
For 4-6 servings you will need:
For the test:
3 eggs
3 cups flour
1 heaped teaspoon salt
For the filling:
1 cup rice
1 bunch of green onions
3 eggs
For refueling:
1 glass of kefir or yogurt
4 cloves garlic
Knead dumpling dough according to recipe 1. Place the dough in the refrigerator for 1-2 hours.
For the filling, prepare steamed rice. Rinse the rice, pour 1.5 cups of cold water over it and cook over low heat until almost all the liquid has evaporated. Then remove the rice from the stove and immediately add raw eggs and finely chopped green onions. Cover with a lid and leave for 10 minutes.
Then mix the filling well with a fork. Cool.
You can boil the eggs in advance and add them to the cooled rice, after chopping them on a grater. But my method is much simpler and faster.
Make dumplings. Boil in boiling salted water for 4-5 minutes after they float to the surface.
Use a slotted spoon to place the finished dumplings onto a dish. Serve separately the sauce made from kefir and crushed garlic using a press. 
Lazy dumplings (curd dumplings)
For 4 servings you will need:
1 kilogram of cottage cheese
2 eggs
6-8 tablespoons of flour depending on the moisture content of the cottage cheese
1 teaspoon salt without top
For refueling:
4 tablespoons sour cream or 70 grams of butter
Add salt and eggs to the cottage cheese. Gradually stir in the flour. You should get a homogeneous mass.
On a floured table, roll out the curd mixture into a thin sausage about 2 centimeters thick. Flatten the top slightly and cut diagonally into pieces 1.5 - 2 centimeters wide, so that you get diamonds.
Place the dumplings into boiling water one at a time, stir and cook until they float to the surface. Remove the finished dumplings with a slotted spoon, transfer to a plate and pour with sour cream or melted butter.
If desired, you can season with jam, condensed milk and sprinkle with sugar or powdered sugar.
There are not only lazy dumplings, but also lazy dumplings.
Lazy dumplings
For 6 servings you will need:
600 grams of minced meat (pork and beef)
2 medium potatoes
100 grams of fresh cabbage
1 carrot
1 onion
2 eggs
6 tablespoons flour
1 teaspoon salt without top
For refueling:
150 grams of sour cream
Peel the onions, carrots and potatoes. Grind the peeled vegetables and cabbage through a meat grinder with a fine grid. Add minced meat, salt, raw eggs and flour. Mix well until smooth.
Cool the resulting minced meat slightly. Then form small balls and cook in boiling salted water for 5-8 minutes.
Remove the finished lazy dumplings from the water with a slotted spoon, place on serving plates and season with sour cream.
Dumplings and dumplings– dishes of Russian and Ukrainian cuisines, respectively, having similar cooking principles. The basis of one and the other is unleavened dough. However, for dumplings and dumplings the recipe for its preparation is still different. The main difference between the two dishes is the filling. In dumplings it is usually meat or fish, but in dumplings it is most often vegetable or fruit. However, we will talk in more detail about these two delicious dishes further.
Dumplings began to be prepared everywhere in the fourteenth and fifteenth centuries of our century, and until then it was widespread only in the northeastern part of Russia (meaning the European part of the country). Presumably, the appearance of dumplings in this territory occurred under the influence of the culture and culinary traditions of the countries of Central Asia.
Siberian or Ural dumplings are considered real dumplings. They are invariably prepared from simple unleavened dough, as for homemade noodles. Minced meat is used as a filling. various types meat: beef (45%), lamb (35%), pork (20%). The filling may also contain the following products: onions, seasonal herbs, ground black pepper, salt, wheat flour, meat broth.
Making dumplings at home seems to be a rather labor-intensive and complex process. But in reality this is not so! Of course, our grandmothers spent a lot of time making dumplings, but today, in the age of technological development, everything is much simpler. There are a lot of devices and devices that will simplify the manufacturing process. Therefore, you should not rush to the store for semi-finished products. Homemade dumplings will be much tastier! Here are some tips to help you prepare them correctly:
These are, perhaps, all the main features of making delicious dumplings at home. All other nuances and recommendations, depending on the type of dish, can be found in recipes with step by step photos this section of the site.
Vareniki are a traditional Ukrainian dish. However, in the countries neighboring Ukraine it is also considered quite widespread. Dumplings are prepared, just like dumplings, from Lenten dough. However, test variants made with milk and fermented milk products are also allowed.
It is very important that the dumpling dough cooks well, but remains strong enough. To do this, you should cook it in a cool room, away from heat sources. The dough should be kneaded using ice water or another chilled liquid base.
In each recipe you can see a note that the dough for dumplings should be stiff and elastic. Only in this case will it be possible to sculpt from it. In addition, only dough with these characteristics will not tear during cooking.
The filling for dumplings is usually vegetable or fruit and berry. However, the use of meat and fish products is acceptable. The main feature of dumplings is that whatever the filling is, it should already be ready when modeling. In this case, the juicy filling should be squeezed out well before adding.
Dumplings are molded by hand, as in the case of dumplings, only the dumplings are given the shape of a crescent. The seam must be pinched carefully. In the case of fruit- berry filling it can even be made into a flagellum. This will make the seam much stronger.
The finished dumplings are placed in boiling water and stirred until they float to the surface. Then cook for the required amount of time according to the recipe, usually about three to four minutes.
This homemade Ukrainian dish is served in combination with the appropriate dressing: sour cream, butter, fruit or berry syrup, honey, fried onions or lard and some other dressings. 
Dumplings can be stored by freezing.
Dumplings and dumplings - incredible delicious dishes, the haste in preparing which is simply unacceptable! Each stage of cooking requires a meticulous attitude. However, all the work will return a hundredfold. There will be no limit to the rave reviews from your household!
Cook with pleasure, and our recipes with step-by-step photos for preparing dumplings and dumplings at home will become your faithful helpers!
Dumplings are a dish Slavic cuisine, which is a dough product with filling. The dough for dumplings can be prepared in several ways, but it is best to do it according to classic recipe, and you can choose the filling according to your own taste. As a result, the same dish will be different every time.
Before making dumplings, you need to prepare the dough. To do this you will need:
Mix flour with egg and salt, gradually add water and knead the dough. It should not stick to your hands; knead it until it becomes elastic and soft. After that, let it sit for 30 minutes, and you can make dumplings. They should be boiled in salted water for 3-5 minutes after boiling.
It is thanks to the filling that the dumplings will be swept off the plates by household members. There are quite a lot of fillings, so you can often pamper your family with this simple dish.
Making dumplings correctly according to the recipe described above is not difficult, but to make them tasty, you should make the filling from cabbage. To do this you will need:
Finely chop the onion and fry it in lard until transparent. Add the cabbage, after squeezing it and finely chopping it. Simmer it until it turns brown. Salt and add pepper. Then put the filling on each circle of dough and seal the edges well, otherwise the dumplings will boil. Serve with butter or sour cream.
The traditional filling is potato; with it, dishes always turn out delicious. To prepare it you will need the following products:
Peel the potatoes, cut into cubes and boil in salted water. Drain the water, add butter and mash the potatoes. Finely chop the onion and fry in vegetable oil. Mix it with potatoes, let cool, add finely chopped herbs, pepper and salt. Make dumplings and boil them. Serve with butter, vegetable oil or sour cream.
To make delicious dumplings, you can use cottage cheese as a filling. The dish will turn out not only very tasty, but also satisfying and healthy. To prepare the filling you will need:
Mix all ingredients to form a homogeneous mass. Place a teaspoon of filling in each circle and seal the edges well. Boil the dumplings and serve with sour cream.
You can also mix two fillings to create a completely new dish. The most the best way will combine the curd and potato fillings. These dumplings should be served with sour cream and garnished with chopped herbs. You can also put pickled tomatoes on the table, with them the dish will be even tastier.
You can also steam these dumplings. It is enough to put them in the mantyshnitsa, and in half an hour they will be ready. The great advantage of this dish is that not a single dumpling will be overcooked.
You will find more recipes for dumplings in our article -.
Everybody wants to do delicious dough for dumplings, so that it is tender and the dumplings do not fall apart. But not everyone knows how to make dough for dumplings correctly. We will tell and show you how to cook dumpling dough so that your dumplings simply melt in your mouth. Once you learn how to make dumpling dough, you can prepare it for other dishes, such as dumplings.
You can choose the dough recipe for dumplings according to your wishes. There can't be one best dough for dumplings. When you think about how to make dough for dumplings, you will be guided by your own tastes, and, as you know, they are different for everyone. For example, there are dumplings with kefir dough, dumpling dough without eggs, dumpling dough with water, dumpling dough with milk, dumplings with yeast dough. Dough for dumplings with potatoes, dough for dumplings with cottage cheese can be prepared in different ways. The dough recipe for dumplings with potatoes can be ascetic: water, flour, salt. But it’s better to replace the water with milk, this way you’ll get tastier dumplings. If you use the recipe with kefir, the dough will be more fluffy. Accordingly, there will be more tender dumplings. The kefir dough recipe is also suitable for making dumplings with cherries. The dough recipe for dumplings can also use sour cream; it is also often added to the dough. Dumplings with cherries are a recipe that both adults and children love. Dough for dumplings with berries is prepared with the addition of vegetable oil and kefir. Using dough for dumplings with kefir, you can prepare dough for dumplings with cherries, dough for dumplings with blueberries, dough for dumplings with strawberries. If you are planning to make dumplings with cherries, choux pastry would also be a great option. The dough for steamed dumplings is prepared with the addition of kefir. This makes very soft steamed dumplings. The dough recipe also comes with an egg, which holds the dough together well, as a result of which your steamed dumplings will not fall apart. The dough, the recipe for which we can also recommend for steamed dumplings, is prepared with yeast.
Dough for dumplings It is convenient to knead in a bread maker, because the bread maker maintains the set temperature for a long time, and the dough for dumplings rests well in the bread maker. The recipe for this dough for dumplings is no different from the usual one, it’s just that a bread machine will make the cooking process more convenient. A few words on how to knead the dough for dumplings. Sift the flour, make a hole in it, beat in the egg and pour in the liquid - water, kefir, milk. Next, knead until the dough stops sticking to your hands. You can look at our photo recipes to see how to knead the dough for dumplings.
The most difficult thing in the process of making dumplings is kneading the dough. It is how correctly the dough for dumplings is prepared that determines whether they will be easy to sculpt and whether they will not crumble. ready dish when cooking.
It is considered classic because it is suitable for preparing a wide variety of dumplings, regardless of the chosen filling. It consists of simple products, and the cooking process itself does not take much time.
If you want something more tasty and thick crust, water can be replaced with kefir. In this way, dumplings are prepared with both salty and sweet fillings.
Usually unleavened dough is used for dumplings. But, if you have to cook them with berry filling, then you can use the recipe with the addition of yeast. This dough for dumplings with cherries or other berries turns out very fluffy. It is recommended to steam the dish.
Another universal recipe dough for dumplings with potatoes or other fillings. It turns out soft and at the same time elastic, and is not damaged during modeling or cooking.
The dough has this name because boiling water is used to knead it. Choux pastry They use not only dumplings for modeling. It makes excellent dumplings and noodles. Dumplings with potatoes or mushrooms would be ideal for this recipe.
If you add starch while preparing dumplings, the dough will be elastic and will not tear when shaping the product.
Such dumplings can be prepared during Lent, since they do not contain eggs or dairy (fermented milk) products. All you need is water, flour and salt. To achieve maximum plasticity, the water should be hot, but not boiling water. The optimal temperature is 70-80 degrees.
The dough prepared with milk will be very elastic and at the same time tender.
Those who have a bread machine at home can make the task much easier and prepare dough for dumplings with its help.
Dumplings with salty fillings (potatoes, cabbage) are boiled for 5 minutes. The sweet ones are removed immediately after the water in the pan boils and the dumplings themselves rise to the surface.
