Vareniki is one of the iconic dishes in the Ukrainian folk cuisine. Variety in the methods of preparation of dough and fillings is amazing. This dish is put on the table and on weekdays and as a festive treat. Each hospitable hostess will not only feed the guests with a delicious and hearty dish, but will also talk about how to make a batter for dumplings, the best way to take a stuffing, will pay attention to the nuances of the cooking process.
Lean dough for dumplings
Ingredients:
- Wheat flour is preferably of the highest grade - 200 g;
- iced water - a third of a glass;
- egg - 1 piece;
- sugar - 1 tablespoon;
- salt - a whisper.
Preparation
Sift the flour to saturate with oxygen. We drive in the egg, add the necessary amount of salt and sugar. Knead the dough.
Even more lean is the batter for dumplings without eggs. Lean dough is the least expensive in terms of time and quantity of ingredients used. Even an experienced young woman can not cook it. Frozen dumplings from lean dough can be stuffed with any meat, fish, mushroom, vegetable, fruit products. On the basis of a lean test, dumplings are cooked even with porridge, for example, with buckwheat for the holy evening before Christmas.
Brewed dough for dumplings
Ingredients:
- flour - about 4-5 glasses, how much will take the dough;
- milk - 1 glass;
- melted butter - 50 g;
- egg whites - 3 pcs. (yolks can be used in the filling);
- sugar - 2 tablespoons;
- a pinch of salt.
Preparation
In the saucepan, bring the milk to a boil, add and stir the butter, sugar and salt. Reduce the fire, pour the third part of the flour, stir well until smooth without lumps. We remove the saucepan from the heat, let it cool down. In non-hot dough, add eggs in turn, constantly mixing. Gradually add and mix the rest of the flour. We knead the elastic dough.
Vareniki from the custard batter is filled with the most varied stuffing. It is equally suitable for both salty and sweet dishes. It is also ideal for dumplings with raspberries or blueberries, as it is very elastic and does not boil when boiled. Vareniki do not turn into an ink mess. Elasticity is achieved by swelling gluten-free flour during brewing.
Dough for dumplings on yogurt
Ingredients:
- flour is better than the highest grade - 500-600 g;
- kefir of any fat content - 500 ml;
- egg - 1 piece;
- sour cream of average fat content - 1 tablespoon;
- soda food - 1 teaspoon without a slide;
- sugar - 1 teaspoon with a slide;
- salt - half a teaspoon.
Preparation
In kefir we pour out soda, wait a couple of minutes until soda is extinguished. Add the rest of the ingredients, except flour. All stir to a homogeneous state. Continuing to mix, gradually pour in flour. Knead a non-dough batter.
Lush vareniki on yogurt can not only boil in boiling water, but also steamed. In this case, the dough acquires a very soft, soft consistency, it literally melts in the mouth. It is best to use this dough for vareniki with berries: strawberries, cherries, plums, apricots, gooseberries, as well as for filling of sweet cottage cheese.
Yeast dough for dumplings
Ingredients:
- high-quality wheat flour - 450-500 g;
- homemade milk - 250 ml;
- dry yeast - one and a half teaspoons;
- warm water - 50 ml;
- melted butter - 100 g;
- sugar - a couple of tablespoons;
- salt - a half teaspoon.
Preparation
Dry yeast is dissolved in warm water, we add a part of sugar, we leave in heat until the appearance of foam.
All is well mixed, gradually pouring the remaining flour. Mesam dough until it stops sticking to his hands, and then again put in a warm place - let him come up. When increasing the dough, mix it. And so two times.
This variant is prepared much less often than other types of dough, as it takes more time to prepare it. But for this dough recipe for dumplings, fillings from cottage cheese with cabbage, cabbage and mushrooms, from liver, meat or fish are best.