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What are dumplings with. Vareniki: the best recipes and secrets from professional chefs

Vareniki is a dish that never gets boring, because each housewife, keeping secrets from her mother and grandmother, cooks them in her own way. Dumplings can be made different every time thanks to various stuffing- from spicy-salty to fruity-sweet. We have collected only 24 options. And this is just a drop in the ocean. But what a delicious drop it is!

1. Potato and mushroom filling

Finely chop and fry 2 onions in butter, add 200 g of mushrooms cut into thin slices. Cook, stirring until the liquid has evaporated. Peeled potatoes (500 g) boil and mash into a puree. Add fried mushrooms with onions, salt, pepper, mix well.

2. Curd-pumpkin filling

Grate 200 g of peeled pumpkin on a coarse grater and simmer until tender in a frying pan with butter. Add 200 g of cottage cheese, half a glass of sugar, vanillin. Mix well. Form dumplings.

3. Pickled cucumber filling

Grate 7-8 pickles on a coarse grater and put in a colander for 30 minutes to drain the brine. Add 1 tablespoon of mayonnaise, a little ground black pepper, mix. Make dumplings out of this stuffing.

4. Potato-liver filling

chicken or beef liver rinse, cut into pieces, each roll in flour and lightly fry in butter. Add the chopped onion, simmer everything together under the lid. When cool, pass everything through a meat grinder. Boil and mash 5 potatoes. Add liver mass, salt, pepper and mix well.

5. Fresh cabbage filling

fry on vegetable oil one finely chopped onion and one carrot grated on a coarse grater. Add finely chopped fresh cabbage (if the head is too large, then half is enough), simmer under the lid over low heat, stirring occasionally, until the cabbage is ready. Salt, pepper to taste, you can add bay leaves, fresh or dried herbs. When the filling has cooled, make dumplings with it.

6. Potato and cottage cheese filling

Boil 500 g potatoes in salted water until tender. Add 50 g butter and make a puree. Add 300 cottage cheese (preferably homemade, with grains), salt, pepper, add finely chopped dill, mix thoroughly.

7. Apple stuffing

6 apples (preferably sweet), peel, seeds and core, grate on a coarse grater, add half a glass of sugar, 0.5 teaspoon of cinnamon, 0.5 tablespoon of starch, mix and immediately start sculpting dumplings until the apples are allowed to juice.

8. Meat filling

300 meat (beef or lean pork) boiled in salted water. When cool, pass through a meat grinder. Finely chopped two onions fry in oil for 10-15 minutes. Add to ground meat, salt, pepper and mix thoroughly.

9. Bean stuffing with mushrooms

Boil 200 g of beans until tender and pass through a meat grinder or grind in a blender. Finely chop 2 onions and fry in butter, add 400 g of champignons cut into slices. Fry until liquid evaporates. Mix with beans, pepper, pepper, mix thoroughly.

10. Cheese stuffing with champignons

Cut 300 g of mushrooms into cubes, fry in vegetable oil. Cool the mass, add 200 g of grated cheese, 1 clove of minced garlic, salt and pepper to taste. You can add 1 tbsp. a spoonful of chopped parsley.

11. Cabbage stuffing with meat

Finely chop half a head of fresh cabbage. Simmer in oil, adding 1 chopped onion, until tender. Combine with 200 g minced meat. Cook covered for 15 minutes, season with salt, pepper and remove from heat. When it cools down, you can start making dumplings.

12. Liver stuffing with lard

Fry 150 g of bacon in a pan until golden brown, add 1 chopped onion, fry until the onion is transparent. Boil 600 g of liver in salted water until tender. Pass the liver and cracklings with onions through a meat grinder, salt and pepper to taste.

13. Sauerkraut Stuffing

500 sauerkraut recline in a colander to drain the brine. Finely chop 2 onions, fry until golden brown. Add cabbage to the onion, salt, pepper, add 1 teaspoon of sugar, mix well and simmer for 30-40 minutes. When cool, make dumplings.

14. Unsweetened curd filling with cumin

Grind cottage cheese (500 g), 1 egg, 2 tbsp. tablespoons chopped chopped dill and 1 tbsp. a spoonful of dried cumin seeds, salt and pepper to taste.

15. Cherry filling

500 cherries (if frozen - defrost, drain the juice) mixed with sugar (150 g) and starch (1 tbsp. Spoon). You can also prepare the filling for dumplings from other berries - strawberries or blueberries.

16. Sweet curd filling

Pass 500 g of cottage cheese (preferably homemade) through a meat grinder or grind in a blender, add 2-3 tbsp. spoons of sugar, 1 egg, a pinch of vanilla sugar, mix thoroughly. In the sweet curd filling, you can add a handful of raisins washed in sorted. Make dumplings. Ready meal can be sprinkled with sugar.

17. Dried mushroom filling

Rinse dried mushrooms (200 g), pour cold water for 2-3 hours. Boil in the same water over low heat for 20-30 minutes. Turn off the fire, drain the water, cool. Peel and finely chop two onions, fry in a pan until golden brown in butter. Add cooled mushrooms to the onion, simmer everything together for 10-15 minutes. Salt, pepper to taste. Grind all this mass in a blender or pass through a meat grinder.

18. Poppy filling

Pour 1.5 cups of poppy seeds with boiling water, rinse well, drain the water, then pour boiling water over it and let stand for 15 minutes. Drain the water, pass the poppy twice through a meat grinder or grind in a blender. Mix ground poppy seeds with 0.5 cups of sugar and mix well. Unlike other types of dumplings, molded dumplings with poppy seeds cannot be stored raw for a long time, they must be boiled immediately after molding, otherwise the dough will spread.

19. Filling from the liver

Peel 400 g of beef or chicken liver from films, cut, roll in flour and fry in oil with 1 chopped onion until the liver is ready. Pass the chilled liver with onions through a meat grinder, add salt, pepper, herbs to taste, mix well.

20. Liver stuffing with buckwheat

Peel 800 g of liver from films, rinse, cut and fry in vegetable oil. Cook crumbly porridge from 180 g of buckwheat

1 onion finely chopped and fried until golden. Pass the liver with onions through a meat grinder, then mix with buckwheat porridge, add salt and black ground pepper. Mix and start sculpting.

21. Stuffing with cabbage, mushrooms and herring

Fry 500 fresh finely chopped cabbage in a pan, add 5 finely chopped champignons and one chopped onion. Simmer until liquid evaporates, remove from heat. Peel the herring, remove the skin, separate the bones, cut into small pieces. Add chopped herring to cabbage, salt and pepper. When it cools down, you can fashion dumplings.

22. Filling of cherries and semolina

300 g pitted cherries, sprinkle with sugar, heat through and, stirring continuously, add semolina. Cook over low heat, stirring frequently, for about 20 minutes. Before making dumplings, cherry filling cool completely with semolina.

23. Stuffing with dried mushrooms and rice

150 g dried mushrooms soak for 1:00 and boil until tender. Cool, grind. Finely chop 1 onion and fry in butter until golden brown, add mushrooms, salt, pepper, mix well. Rinse rice, boil in salted water until tender, mix with mushrooms and onions. Season with salt and pepper, stuff dumplings.

24. Chocolate filling with cherries

300 pitted cherries (if frozen - defrost, if canned - drain the juice) mixed with sugar and 1 tbsp. a spoonful of starch. Break a 100-gram chocolate bar into pieces about 1x1 cm. Put 2-3 cherries and a piece of chocolate into each dumpling. Seal tightly.

If you liked our dumplings, but you still have some interesting but no less tasty fillings, share your recipes in the comments.

Classic, hearty, sweet and even lazy

1. Vareniki with cherries

INGREDIENTS:

For test:
● Flour - 350 g

● Eggs - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Frozen cherries - 1 kg
● Sugar - 300 g
● Vanillin - 2 g
● Cinnamon - 3 g

COOKING:
1. Knead cool elastic dough, form a ball, wrap with cling film and leave for 20 minutes.
2. For the filling: sprinkle pre-thawed cherries with sugar and drain the juice after 30 minutes. Sprinkle with vanilla and cinnamon, mix.
3. Roll out the dough as thinly as possible, cut out medium-sized circles, put a little stuffing on each, carefully pinch the edges.
4. Cook in boiling water until dumplings float to the top. Serve with butter powdered sugar and sour cream.

2. Lazy dumplings

INGREDIENTS:
● Curd - 300 g
● Eggs - 2 pcs.
● Flour - 150 g

● Sugar - 70 g
● Vanillin - 2 g
● Salt - 1 pinch

COOKING:
1. Mix cottage cheese with eggs, sugar, vanilla, salt. Gradually add flour and knead a soft dough.
2. Roll out the sausage and cut into small pieces diagonally.

3. Boil the dumplings in lightly salted boiling water, 4 minutes after the dumplings float to the top, they are ready.
4. Lazy dumplings can be served with condensed milk, jam or sour cream.

3. Vareniki with potatoes and mushrooms

INGREDIENTS:

For test:
● Flour - 350 g
● Potato starch- 1 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Potato - 1 kg
● Onion - 200 g

● Champignons - 200 g
● Salt, pepper - to taste
● Butter - 100 g

COOKING:

2. For the filling: fry the diced onion in hot oil until golden brown, add chopped champignons (mushrooms need to be cut coarsely, they are fried twice).

3. Boil potatoes, top with butter, add fried onions with mushrooms. Salt and pepper. Cool down.
4. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, carefully pinch the edges.

5. Cook in boiling water for 5 minutes, serve with butter and sour cream.

4. Vareniki with salted cottage cheese and greenery

INGREDIENTS:

For test:
● Flour - 350 g

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● Curd - 900 g
● Eggs - 2 pcs.
● Salt, pepper - to taste
● Fresh herbs (dill, parsley, cilantro, basil) - 1 large bunch

COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: mix cottage cheese with eggs, add finely chopped greens, salt and pepper.

3. Roll out the dough thinly, cut into medium-sized circles, put the filling on each, pinch the edges tightly.
4. Cook in boiling water until dumplings float to the top. Serve with butter and sour cream.

5. Vareniki with cabbage

INGREDIENTS:

For test:
● Flour - 350 g
● Potato starch - 2 tbsp. l.

● Egg - 1 pc.
● Water - 300 ml
● Salt - 1 pinch

For filling:
● White cabbage- 1 kg
● Onion - 300 g

● White mushrooms or champignons - 500 g
● Sunflower oil - 100 ml
● Salt, pepper - to taste

COOKING:
1. Knead the dough, leave for 20 minutes under cling film.
2. For the filling: fry the diced onion in hot sunflower oil until golden brown, add coarsely chopped mushrooms, finely chopped cabbage, salt and pepper. Cook the filling for 10 minutes, remove from heat, cool.

3. Roll out the dough thinly, cut out circles of medium size, put the filling on each, carefully pinch the edges.
4. Boil dumplings with cabbage in boiling water for 4 minutes. Serve with butter and sour cream.

6. LAZY DUMPLINGS

INGREDIENTS:
● 500 g cottage cheese
● 1 cup flour
● 2 eggs
● 50 g sugar

● 50 g butter
● 0.5 g vanillin
● salt to taste
● sour cream

COOKING:
1. If the cottage cheese is heterogeneous, pass it through a meat grinder or rub it through a sieve. Then add eggs, sugar and vanilla to it. Mix thoroughly. Gradually add the sifted flour. You will have dough.

2. Dust the table with flour and roll out the dough into a sausage shape 2.5 cm in diameter. Cut it across into pieces 1.5 cm wide (you can roll balls from the dough or give any other shape that your fantasy tells you).

3. Boil salted water in a saucepan and put dumplings in it (throw each separately so that they do not stick together). When the water boils again and the dumplings float to the top, you can pull them out with a slotted spoon.

4. Submission. Put the finished dumplings on a plate, put a piece of butter. Serve hot with sour cream.

7. DUMPLINGS WITH POTATOES

INGREDIENTS:

For test:
● 2 glasses of flour;
● 1 glass of boiling water;
● ¼ tsp. salt.

For filling:
● 4-5 medium potatoes;
● 1 bulb;
● Sunflower oil;
● Salt, pepper.

COOKING:
Let's do it first potato stuffing. If you have yesterday mashed potatoes- perfect! This means that the preparation of the filling is halved, and the puree will turn into a new dish, as is the case with potato zrazy.

If there is no mashed potatoes, then we clean and wash 5-6 potatoes, cut into pieces and boil until tender. While the potatoes are cooking, finely chop the onion, pour it into a pan with preheated sunflower oil. Most delicious onion for stuffing and gravy for dumplings - not damp, but not stale to the state of coals, but ruddy golden.

To make this happen, we don’t get distracted, but, stirring regularly, fry the onion over a fire a little more than average.

In the meantime, the potatoes have become soft. Drain the broth into a saucepan and turn the potatoes into mashed potatoes. Add a little potato broth so that the filling is not dry. Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready. And while it cools, prepare the dough for dumplings.

Let's prepare the dough. I always make for dumplings, as well as for dumplings, choux pastry on a boil. It is very convenient and pleasant to work with it: soft, elastic, it is easy to roll and mold, and dumplings from it are tender and tasty.

After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough becomes not hot, but warm, continue kneading with your hands. If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very steep and difficult to roll out.

Normally, the dough is soft, almost non-sticky to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover with a towel on top, then the dough will not dry out.

It's time to make dumplings. The filling is no longer hot, but slightly warm - it's time to sculpt dumplings. Sprinkle the table with flour, separate half from the dough and roll up the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece with a rolling pin into a circle. Place 1 heaping teaspoon of filling in the center of each circle.

The exact amount depends on the size of your dumplings - the larger the circle, the more filling. If you put a little, the dumplings will be "thin", and if you put too much, they may break. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.

8. Vareniki with apples

INGREDIENTS:
● flour 3 cups
● water ¾ cup
● eggs 2 pcs.

● fresh apples 800 g
● sugar ½ cup
● cinnamon to taste

COOKING:
1. Knead the dough and roll it out not too thin on a floured surface.
2. Peel and cut ripe apples into strips. Sprinkle with sugar and let stand to drain excess juice. You can lightly sprinkle apples with ground cinnamon.

3. Put the filling on the circles of dough and fasten the edges. Boil in salted water for 1 minute after the dumplings float to the surface. Carefully remove the finished dumplings from boiling water so as not to break the shell.

4. Serve with sugar or honey.

9. Vareniki with cabbage

INGREDIENTS:
● flour 200 g
● salt
● sauerkraut 500 g

● butter 50 g
● eggs 1 pc.
● water 60 ml
● bow 1-2 pcs.

COOKING:
Wash the cabbage cold water and squeeze. Peel the onion. Finely chop the squeezed cabbage. Cut one onion into thin half rings and fry until golden brown in oil. Add cabbage and simmer over low heat, covered with a lid and stirring occasionally until the color changes.

Prepare dough. Sift the flour into a bowl of a suitable size, add salt, water, beat in an egg, mix. Knead a cool, elastic dough, it should not stick to your hands. Cover with a towel and leave for 30 minutes.

Roll out the dough in a thin layer, cut into squares or cut round blanks using a glass. Put cabbage in the middle of each workpiece and close up the edges. Boil water in a saucepan, salt and boil dumplings until tender, about 8-10 minutes, after boiling.

Cut the remaining onion into small squares and fry in butter until golden brown. Arrange the finished dumplings on plates and drizzle with oil and fried onions. Or, alternatively, fried carrots.

10. Vareniki in a slow cooker

INGREDIENTS:

for the test:
● wheat flour - 500 g
● water - 1 tbsp.

● vegetable oil - 3 tbsp.
● salt - a pinch
● eggs - 1 pc.
● a little butter to lubricate the container

For filling:
● to taste: mashed potatoes with fried onions, braised cabbage, cottage cheese, cherry, etc.

COOKING:
1. Break an egg into a bowl, add water, vegetable oil and salt, mix well. Then gradually add flour, stirring constantly.

2. Knead the dough for dumplings so that it is sufficiently elastic.
3. When the dough is ready, lightly sprinkle it with flour, cover with a towel and leave for 15 minutes.

4. Roll out the finished dough into a layer 3-4 mm thick. Then, with a glass or a mold, cut out circles, put a portion of the filling with a spoon, connect the edges and pinch properly.
5. Lubricate the multicooker container with butter and place the dumplings in such a way that they do not touch each other. Pour 1 glass of water into the bowl.

6. Insert the container and turn on the "steaming" mode for 10-15 minutes. (time depends on the thickness of the dough layer).

7. When serving, pour over the dumplings with a little melted butter or sour cream.

The filling for dumplings can be varied. We share recipes for making fillings - from classic cottage cheese to exquisite rhubarb.

This old recipe fillings for dumplings are familiar to our grandmothers. Only then did they make the cottage cheese themselves. Today, it is easier for working housewives to buy it in a store.

Composition of ingredients:

  • cottage cheese (fine-grained) - half a kilogram;
  • butter (50 g);
  • granulated sugar - 100 g;
  • two yolks (chicken);
  • raisins - 30 g (to taste);
  • milk or cream - two tbsp. spoons;
  • whipped proteins - 2;
  • vanilla.

Cooking method:

  1. Soft cottage cheese is rubbed through a sieve and spread in a bowl.
  2. The yolks are separated from the proteins and the first are ground with sugar.
  3. Mix everything, add vanilla and raisins.
  4. At the end of the preparation of the filling, whipped proteins are introduced and everything is thoroughly mixed again.
  5. The stuffing for cottage cheese dumplings is ready!

Cooking with sauerkraut

Vareniki with sauerkraut - pure Russian dish for those who love with sourness.

Composition of ingredients:

  • half a kilogram of sauerkraut;
  • two st. spoons of fat;
  • one bulb;
  • water;
  • salt, sugar.

Cooking method:

  1. Rinse sauerkraut in a colander with warm water and blanch to remove excess acid.
  2. Chop very finely.
  3. Put in a pan, greased with oil, add the onion. Simmer until liquid evaporates.
  4. Add spices, salt to taste. If desired, you can add a little sugar, finely chopped greens or chopped hard-boiled egg.
  5. Allow the filling to cool.

Recipe for cooking with cherries

This is the second most popular recipe. sweet stuffing for dumplings. Cherry filling can be made at any time of the year - in winter, buy a frozen berry in the store (it is better to choose pitted right away!), And in summer, make a fragrant filling from fresh berries. Don't forget to remove the bones. Yes, and it is better to take only ripe cherries.

Composition of ingredients:

  • cherry (pitted berries) - half a kilogram;
  • sugar - half a glass;
  • ground crackers- 60 g;
  • cinnamon - to taste.

Cooking method:

  1. Cherries are sorted, washed, freed from stones.
  2. Place the berries in a colander to drain the juice.
  3. Fall asleep with sugar.
  4. Once laid out on the dough, sprinkle with breadcrumbs.

The perfect filling for dumplings with potatoes

Vareniki with potatoes will turn out hearty and high-calorie. Before serving, top them with sour cream or cream.

Composition of ingredients:

  • potatoes - 500-600 g;
  • butter (30 g);
  • salt, water.

Cooking method:

  1. The potatoes are washed, peeled and boiled.
  2. Salt during cooking.
  3. When ready, completely drain the water and make a steep puree (you can beat with a mixer).
  4. Add a piece of butter, mix.
  5. Spread on the dough with a spoon.
  6. The stuffing for dumplings with potatoes is ready!

Boiled potatoes for the filling can be skipped for chopping on a grater.

How to make from mushrooms

Diet dumplings stuffed with mushrooms are an excellent solution for fasting and for those who follow their figure. They are especially fragrant with a filling of forest mushrooms.

Composition of ingredients:

  • half a kilogram of mushrooms (fresh) - can be replaced with canned ones;
  • butter (two tablespoons);
  • flour (high quality) - 60 g;
  • half a glass mushroom broth;
  • half a glass of sour cream (can be replaced with cream);
  • salt, spices, fresh herbs.

Cooking method:

  1. Fresh mushrooms are cut into cubes, put in a pan and stew until the liquid evaporates.
  2. Flour is mixed with butter, a little mushroom broth is added and a sauce is obtained.
  3. Mix it with mushrooms, sour cream and stew a little more.
  4. Salt, season, add herbs.

Blueberry stuffing

Blueberry dumplings are especially relevant for residents of the northern territories. After all, this berry grows in abundance there. In addition to the fact that such a filling is very tasty, it is also useful for vision.

Composition of ingredients:

  • half a kilogram of blueberries;
  • granulated sugar (100 g);
  • crackers (crumbs);
  • cinnamon.

Cooking method:

  1. Blueberries are sorted and washed under running water, allowed to drain.
  2. Mixed with granulated sugar.
  3. Add cinnamon powder and ground crackers on top, mix.

Unusual option with poppy

This filling option will help diversify the menu and surprise guests.

Composition of ingredients:

  • food poppy (150 g);
  • 0.33 ml of milk with water;
  • granulated sugar - 80 g;
  • butter (table) - 20 g;
  • lemon zest, cinnamon or vanilla.

Cooking method:

  1. Ground poppy is poured with water and milk and stewed until soft.
  2. Add sugar and, stirring constantly, simmer for a few more minutes.
  3. The stuffing is seasoned lemon zest, vanilla or cinnamon, mix.

To poppy seed filling turned out to be lush, add the yolk or whipped protein to it.

Delicious poppy seed filling mixed with chocolate, honey or jam.

Sweet filling for dumplings with strawberries

There is an opinion that strawberries are capricious and inconvenient for use as a filling. However, if it is cooked correctly, the dish will turn out to be excellent and very fragrant.

Composition of ingredients:

  • half a kilogram of berries;
  • granulated sugar - 100 g;
  • ground white crackers - two tbsp. spoons.

Cooking method:

  • The berries are sorted and separated from the stalk.
  • Rinse under running water and put in a deep bowl.
  • Be sure to let the water drain.
  • Top with sugar, breadcrumbs and mix gently. Drain off excess liquid.

With chicken and beans

The perfect solution for savory toppings. Dumplings with chicken and beans are good for dinner.

Composition of ingredients:

  • canned beans (one can);
  • boiled chicken meat (300-400 g);
  • one and a half st. tablespoons of butter;
  • flour (1.5 tablespoons);
  • half a glass of broth (chicken) or water;
  • two or three st. spoons of cream;
  • salt, lemon juice;
  • greens (fresh), seasonings.

Cooking method:

  1. Chicken meat is boiled, cooled, cut into strips.
  2. In a frying pan, greased with oil, flour is calcined, stirring all the time.
  3. While stirring, add the liquid.
  4. Add chopped chicken, pour cream and stew.
  5. Combine with beans, salt and season with lemon juice, mixed with herbs.

With fresh cabbage and egg

cabbage stuffing- summer easy option. Dumplings with fresh cabbage and egg are very good for a snack, especially in hot weather.

Composition of ingredients:

  • one small head of cabbage (600-700 g);
  • two or three eggs (hard boiled);
  • salt, seasonings;
  • onion - 1-2 pcs.;
  • butter (50 g).

Cooking method:

  1. Cabbage is chopped and fried with spices in a pan until soft. Can be stewed in a roaster.
  2. Salt, pepper.
  3. The eggs are finely chopped and combined with the cooled stewed cabbage.
  4. Stir.

Stuffing for dumplings with chicken hearts

Vareniki with this filling are prepared simply and lie well in the freeze.

Composition of ingredients:

  • kilogram of hearts (chicken);
  • spices, bay leaf;
  • vegetable oil;

Cooking method:

  1. Chicken hearts are boiled in salted water with spices, cooled.
  2. Pass through a meat grinder.
  3. The resulting minced meat is salted, if desired, mixed with fried onions.
  4. Allow to cool and use as a filling.

Rhubarb Recipe

An exquisite recipe for stuffing with rhubarb will not leave indifferent the most demanding taster. Even the smallest sweet tooth will like it.

Composition of ingredients:

  • five stalks of rhubarb (about half a kilo);
  • sugar (50 g);
  • half a teaspoon of cinnamon;
  • lemon peel.

Cooking method:

  1. Rhubarb stalks are washed, films and excess fibers are removed.
  2. Grind, mix with sugar and put in a refractory dish. Bring to a boil with slow heating, allow to cool. The filling is ready.
  3. Another way to prepare rhubarb filling: cut the stalks into cubes, fall asleep granulated sugar and leave for 24 hours. The resulting sweet rhubarb is used as a filling, and the juice is used as a sauce for dumplings.

Stuffing from the liver

The filling options are varied. Another option for meat filling is hearty, tasty and simple.

Composition of ingredients:

  • liver (half a kilo) veal;
  • one and a half st. spoons wheat flour(v / s);
  • half a glass of broth (meat);
  • two st. tablespoons of butter;
  • half a glass of sour cream;
  • salt pepper.

Cooking method:

Composition of ingredients:

  • dried apricots and prunes (250 g each);
  • raisins - 150 g;
  • sugar (4 tablespoons of sugar);
  • three glasses of water.

Cooking method:

  1. Dried fruits are sorted, washed three to four times a day. warm water, soaked in cold water for an hour and boiled until softened.
  2. Cool, remove bones if necessary, rub through a sieve or pass through a meat grinder.
  3. Sugar is added to the fruit puree and, if necessary, boiled down.

It would seem, what is so special about dumplings? Simply boiled - with cottage cheese, potatoes, mushrooms, cheese or fruit. But this dish has become one of the favorites in Slavic cuisine. There are no special secrets of delicious dumplings, and any housewife can stick them on a full meal, and freeze the leftovers in the refrigerator. And if you have never cooked this dish, read our article!

Love for dumplings

The world's first dumplings were invented by Turkish chefs. This dish was called "dush-vara", however, the filling of Turkish dumplings was meat - with lamb and fat tail fat. And although the Ukrainians did not like the Turks, they liked this dish. True, instead of lamb they used potatoes, cherries and other products available in Ukraine. They kneaded the dough on wheat, rye or buckwheat flour, and often mixed different types flour. The new dish began to be called "vara-niki" and only a little later it was renamed.

Remember how appetizingly Mikhail Sholokhov describes the gastronomic dreams of grandfather Shchukar in Virgin Soil Upturned: “Dumplings with sour cream are also holy food, better than any communion, especially when they, my dears, are put on your plate more, but once more, that way a slide , and then gently shake this plate so that the sour cream goes to the bottom, so that each dumpling in it falls from head to toe. And it’s nicer when they don’t put these dumplings on a plate, but in some deep bowl, so that there is room for a spoon to roam.”

What to put in the dough?

Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, yogurt, sour cream, fermented baked milk or milk, especially if the filling is sweet. it perfect dough for dumplings, because with dairy products it turns out tastier and more magnificent. But the classic recipe is based on unleavened dough from flour, eggs, salt and water (3 cups flour, 3 eggs, 1 tbsp water and salt to taste). Knead the dough for at least 10 minutes, folding it and kneading it in different directions to form gluten. The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour - it will thank you very much!

Stuffing is the head of everything

It is the filling that turns dumplings into a culinary masterpiece, so show your imagination and skill. Recipes for dumplings different fillings can be very diverse if you use spices and seasonings.

If you do, add fried pork rinds, mushrooms, garlic and herbs to it. It is better to mix cottage cheese with yolks so that the filling is more velvety and tender, and if you add fruits and berries to it and they give juice, add a little starch. Very tasty filling - with cabbage, carrots and onions, which are first pre-fried. Some people like dumplings with rice and egg, with liver, with canned fish and rice. The latter options do not apply to classic fillings, but why not, if you really want to?

Sculpt and cook

Roll out the finished dough into a layer with a rolling pin and cut out circles with a glass or a cookie cutter.

With a dry filling, the dough can be rolled out thinly, and with a wet one it is better if it is about 2.5 mm thick - for strength and reliability. Put some filling in the middle, fold into a crescent shape and pinch the edges.

If the filling is watery, you will have to especially carefully connect the edges with a flagellum. When you roll out the circles of dough, make the edges a little thinner so that these places do not turn out to be damp after cooking. In the process of sculpting, grease the edges of the dumplings with water or egg white- this makes the tucks stronger.

Boil water, salt it and throw dumplings into the pan. Cooking time is counted after boiling water - usually it is 3-5 minutes.

Secrets of Ukrainian chefs

Some chefs argue that the water for the dough should be ice - only in this case it will turn out to be the right consistency. If it’s also cool in the kitchen, it’s absolutely wonderful! The same applies to milk or yogurt if used in place of water. Moreover, you can even do without eggs, but then it is recommended to take flour from durum varieties wheat. The most important thing is to sift it thoroughly before kneading the dough.

No less popular is choux pastry, where water or milk is first brought to a boil.

For elasticity, you can drop a few drops of vegetable oil, but if you knead a lot of dough and add 3 or more glasses of flour, feel free to pour a tablespoon of oil. In some recipes, you will also find starch. As they say, how many cooks, so many ways to cook dumplings!

The secrets of cooking dumplings, as you can see, are very simple and understandable. And by the way, you can cook them not only in a saucepan, but also in a slow cooker for a couple, and in a microwave in a glass container with water. When paired, they are even softer and more tender ...

Custard dumplings

Recipe perfect dough for dumplings, according to the chef of one of the capital's restaurants, this is precisely custard dough. It turns out elastic and soft, especially if the filling is potatoes.

Mix 300 g flour, 2 tbsp. l. vegetable oil and a pinch of salt. Pour in 200 ml of boiling water and knead the dough until it becomes quite plastic. Add a little more flour if necessary. Cover the dough with a damp cloth and leave for half an hour.

In the meantime, take care of the filling - boil 6 potatoes and turn them into mashed potatoes. Fry 2 finely chopped onions, mix them with potatoes, salt and pepper.

Roll out the dough with a rolling pin and cut circles with a glass. Spread the filling in the middle of the "pancakes" with a teaspoon and mold the dumplings. Boil them in salted water for 5 minutes after boiling.

The above recipe for the perfect potato dumpling dough is good, but you can use the most different variants cooking. Potato filling goes well with any dough!

Rustic

Each housewife has her own family secrets of cooking dumplings with, because this traditional filling never arrives. Some people often put sour cream in the dough so that the dumplings are tender and melt in the mouth. Such products can be stored for a longer time, and at the same time they retain their freshness.

Mix 1 egg with a pinch of salt and 250 g of sour cream, mix well and gradually add 300 g of flour to them. The dough should be elastic and soft at the same time. This is the perfect dough for dumplings with cottage cheese.

While it is resting under a damp towel, prepare a tender curd filling from 300 g of fresh homemade cottage cheese. Mash the cottage cheese with a fork, mix with 1 egg and sugar, the amount of which depends on your tastes. You can add 3 more tbsp. l. sour cream to make the filling juicier.

Roll out a thin layer of dough, cut out circles and place 1 tsp on each of them. curd filling. Blind the crescents and cook them in boiling water for about 5 minutes.

Pour fragrant dumplings with melted butter and serve with thick rustic sour cream!

fragrant cherry

If you have ever eaten real dumplings with cherries, you should understand that it is simply unrealistic to break away from this dessert. Especially if you knead the dough with milk.

Place 1 kg of defrosted pitted cherries in a sieve and pour 100 g of sugar into it. Place the sieve in a deep bowl so that the juice flows into it.

Combine 200 ml of milk, 2 tbsp. l. vegetable oil and a pinch of salt, bring to a boil and add a couple of tablespoons of flour, and then beat 1 egg into the mass, mix well and refrigerate. Add another 450 g of flour and knead a soft, elastic dough so that it stops sticking to your hands. Wrap it up in cling film and let it sit for 20 minutes. For the filling, use cherries without juice. From it you can cook compote or just drink.

Roll out the dough into a layer, cut round cakes with a glass and put a little stuffing in the middle. Pinch the edges well and cook the dumplings in boiling water for 3-5 minutes.

Serve with butter and sour cream. Enjoy your meal!

Laziness is the engine of progress

Recipe lazy dumplings from cottage cheese is familiar to many housewives when you want to portray a quick and hearty breakfast or dinner, and time is sorely lacking. Lazy dumplings will always come to the rescue and feed a large family. They are incredibly tender and tasty, so children adore them.

Mash 450 g of cottage cheese and mix it with 1 egg and a pinch of salt. Add 2 tbsp. l. sugar and 140 g flour, then knead the dough well. Lightly dust a table or cutting board with flour, lay out curd dough and stir a little more. The mass should be soft and slightly sticky to the hands. This is important so that the dumplings turn out tasty, tender and airy.

Wet your hands with water, cut off a piece of the dough and roll up the sausage to be cut into small pieces. This is the future lazy dumplings. It is enough to flatten them slightly in the middle to make a depression in which butter or sour cream will hold well when you serve dumplings to the table. However, you can make balls, diamonds and pies. Any shape of dumplings is welcome!

Boil the sloths in boiling, salted water for 3 minutes until they float to the top. Hot dumplings are good with butter, sour cream, honey and jam. On our site you will find many recipes for lazy cottage cheese dumplings with photos and detailed descriptions. Choose what suits your taste and budget.

By the way, in Ukraine, where dumplings are considered national dish, as a sign of special respect and reverence for them, a monument to dumplings was even erected in the Cherkasy region. Does your family like dumplings? Share interesting recipes!

Vareniki is an amazing dish that can be hearty snack and a light dessert. It all depends on what's inside!

Spicy, salty, dietary, sweet, sour - the filling for dumplings can be different in taste, composition, recipe and cooking method. We offer you a selection the best options, with the help of which you can delight your loved ones with delicious lunches and dinners all year long and never repeat yourself! Feel free to add your favorite ingredients, improvisation is welcome!

Hearty dumplings with potatoes for every taste

This publication is devoted only to recipes for fillings for dumplings, if you do not know how to prepare the dough, then we recommend that you pay attention to it, it does not stick to your hands and does not require long kneading.

Classic recipes with potatoes

Potatoes can be used raw or pre-cooked. Raw potato dumplings should be boiled for about 7-15 minutes, depending on the size and degree of chopping of the vegetable. With boiled - a couple of minutes after surfacing, until the dough is ready.

  • Grate raw potatoes on a coarse grater, squeeze out the resulting juice, season with spices, salt, add chopped onions at the rate of one small onion for three potatoes. Serve with butter.
  • Finely chop or grate raw potatoes on a coarse grater, cut the onion into cubes. Salted lard rub. Sprinkle with pepper, herbs, salt is not worth it if the fat is noticeably salty.
  • Grind on a grater raw potatoes, salt, let stand, squeeze out the mass and combine with softened butter (for 6 potatoes - 50 g of butter).
  • Boil potatoes, fry onions in vegetable or butter, mash potatoes with frying, as for mashed potatoes. Season with herbs and spices to taste.
  • Make a puree in butter, beat in an egg. Add to the stuffing for dumplings with potatoes green onions poached in butter, fresh herbs, red Bell pepper(dry wig).
  • Boil potatoes in uniforms, cut into small cubes, as for a salad, season with dry adjika or other spices, green onion, herbs, stir. You can add a little vegetable oil.

Combined fillings based on mashed potatoes

If you add potatoes with other ingredients, you get a satisfying hot snack, which can be served with sauce or sour cream.

  • Prepare 250 g of mashed potatoes, stir in one lightly beaten egg and a tablespoon of butter. Put in puree 250 g cream cheese. Salt and pepper to your taste. Fans of fried onions can fry the onion in butter or lard.
  • Fry 200 g fresh champignons in vegetable oil for about 10 minutes. Boil 600 g of potatoes in uniforms, peel and mash. Stir in mushrooms. If desired, you can add fried onions to this potato filling for dumplings, but not much so as not to interrupt the mushroom taste and aroma.

  • Boil the liver (150 g), boil potatoes (4 pieces), fry onions (2 pieces). Prepare mashed potatoes, chop the liver in a meat grinder, mix everything. A very hearty and tasty dish.
  • Prepare thick mashed potatoes with herbs and green onions. Carefully put the potato filling on the dumpling, and put a whole raw yolk on top (it is better to take small eggs), pinch the edges and cook in a double boiler. In extreme cases - immediately dip in boiling water.
  • In 300 g of cooled mashed potatoes, add green onions stewed in butter and 250 g of cottage cheese. It is recommended to serve dumplings with such a filling with onions fried with smoked brisket straws.
  • Boil 400 g of potatoes and mash them, add a full spoon of cottage cheese and 100 g of chopped olives to the filling.
  • Boil frozen vegetable mix with beans, cool and chop especially large pieces, fry the onion, pour to it boiled vegetables and quench a little. Prepare mashed potatoes and combine everything into one mass.

Curd ideas - from savory to sweet

You can talk for a long time about how to make the filling of cottage cheese for dumplings - here are sweet, salty, and spicy tastes. General rule- take only natural cottage cheese, if it is wet - place in cheesecloth and let drain.

  • For a savory curd filling, mix 500 g good cottage cheese with one egg. If desired - salt, pepper, season with herbs.
  • Mix 400 g of cottage cheese with chopped herbs (a bunch of dill, parsley, green onions), a clove of garlic, pepper, salt.
  • Mash 500 g of cottage cheese with 300 g of chopped wild garlic, three tablespoons of soft butter, salt, pepper, nutmeg.
  • For a sweet filling for cottage cheese dumplings, prepare a mass of 500 g of cottage cheese, one egg, a tablespoon of softened butter, two tablespoons of sugar. Vanilla is good for this recipe.
  • Boil 200 g of prunes in half a glass of water (15 minutes), add a tablespoon of sugar (optional), cool and grind with a blender. Combine the fruit mass with 200 g of cottage cheese.

Highly delicious dumplings are obtained with a filling of curd cheese- Suluguni, Adyghe, cheese. Cheeses go well with herbs, spices, fresh pepper.

Fresh and sauerkraut in different variations

Cabbage dumplings are a classic; fresh and stewed are used as fillings.

  • Chop half a kilogram of fresh cabbage, grate one carrot, cut the onion into cubes. Fry the onion in vegetable oil, put the cabbage with carrots and simmer until tender, adding salt and spices.
  • prepared according to the recipe above simple stuffing for dumplings with cabbage, it can be ennobled if you use fried mushrooms - champignons or oyster mushrooms.
  • Boil 200 g of cabbage and 200 g of porcini mushrooms in salted water, cool and cut into cubes. Fry the onion and carrot in vegetable oil, mix and salt.
  • Squeeze out the brine from 600 g of sauerkraut, if it is very sour, rinse. Fry the cabbage in vegetable oil until golden brown, fry the onion separately, hard boil two eggs and cut them into cubes. 150 g smoked sausage cut into thin strips. Mix everything.
  • Heat a frying pan with vegetable oil, lightly brown one onion on it, then 200 g of sauerkraut and simmer for 30-40 minutes under a closed lid on low heat. Cool and add to the mass of 100 raw minced pork, season with spices.
  • Rinse and soak 200 g of pitted prunes, cut into small pieces. Squeeze 500 g of sauerkraut from the brine. In a deep frying pan, heat the oil, place the cabbage with prunes there and simmer for 35 minutes until soft.

Gourmet Mushroom Dumplings

Recipes for fillings for dumplings with mushrooms are not difficult, you can take oyster mushrooms, champignons or other fresh mushrooms available to you as a basis. If you choose Forest mushrooms, then be sure to pre-cook them as much as required by the species taken.

  • Fry 200 g of fresh champignons and one onion. 60 g hard cheese cut into small cubes. Grind cheese and onion with mushrooms in a blender. Use the resulting puree for the filling.
  • Fry two onions and 400 g of fresh champignons, pour a jar of white canned beans and fresh herbs.
  • Boil 100 g barley groats(it is convenient to take a portion bag), fry two chopped onions, add 500 g of champignons and bring to readiness. Combine with porridge.
  • Fry two onions and 300 g finely chopped oyster mushrooms in vegetable oil. Can pour a little soy sauce and greens. Serve well with fried onions and pickles.
  • Fry the onion and half a kilogram of champignons, cool and chop in a blender. Dry in a dry frying pan 100 g of kernels walnuts, chop them, add to the mushroom mass. Spoil 300 g of goat cheese on a grater (you can take another, for example, suluguni or Adygei), combine everything, salt, season with thyme and pepper.

Bright pumpkin and other vegetables

Vegetable filling for dumplings is bright and healthy, it is perfect for Lent if cooked unleavened dough without eggs.

  • Bake 400 g of pumpkin pulp in the oven, chop the cooled pieces with a fork, sweeten with two tablespoons of honey, add the zest of one orange, 100 g of raisins and a spoonful of cinnamon. Mix everything thoroughly. If you like pumpkin, we also recommend simple and tasty.
  • Fry two onions, then dip two grated zucchini, a clove of minced garlic into the pan. Roast and remove from heat. Salt, pepper, chop some basil and thyme. Combine the cooled mass with 200 g of feta, cut into small cubes.
  • Boil or bake two beets, cool and grate on a coarse grater. Cut onion (1 pc.) into cubes and fry in vegetable oil, add beets here, and stew everything for a couple of minutes over low heat. Pepper, salt, let cool.
  • Cut hard tomatoes into cubes, mix with your favorite herbs and spices. Quickly make and cook unusual summer dumplings.
  • Cut the zucchini into rings and boil for 5 minutes. Turn the cooled vegetables into puree using a blender, add herbs and spices. If you don't want diet stuffing fry the onion.

Meat fillings - an alternative to dumplings

Perhaps the most satisfying and delicious fillings for dumplings are meat, just do not confuse them with dumplings. It's a completely different story!

  • Pass half a kilogram of lean boiled meat through a meat grinder, fry two onions, mix everything, salt, season with spices. Such dumplings are best made small. They can be served with spicy and spicy sauces.
  • Boil 300 beef in boiling salted and peppered water along with one carrot and one onion. Cool and pass in a meat grinder, also chop a fresh onion. Mix, if necessary, add more spices. Be sure to mix ketchup and dry adjika into the dough for such dumplings.
  • Boil the turkey - you can use any parts, cool, mince, add the fried onion and cooled barley porridge. Proportions - according to the budget. You can cook in the remaining broth.
    700 g chicken fillet boil in salt water. Cut into small cubes and fry 200 g of champignons and two large onions over low heat, add cubes of the cooled fillet here. Pour in a little broth, simmer so that it evaporates, cool, chop the greens. Serve with fried onions.
  • Brown the onion in vegetable oil, add finely chopped chicken liver and bring to readiness - the liver cooks very quickly. You can grind the filling in a blender or cook dumplings immediately after the mass has cooled.

Vareniki with berries - the easiest and most useful

Berry and fruit options fillings for dumplings are attractive because they contain a minimum of calories, if you do not add sugar and cook lean dough, then such a dish will not affect the waist and hips. For cooking, you can use both fresh and frozen berries and fruits.

If the berries have a stone, then it is strongly recommended to remove it using special tools. Large fruits need to be cut into pieces, and if the fruit has a thick skin, then it is better to peel it. juicy berries after removing the seeds and grinding, you need to leave it to stack the juice. This juice can be poured over ready-made dumplings when serving.

Suitable for filling:

  • fresh and frozen cherries;
  • red and black currants;
  • Strawberry;
  • raspberry;
  • blueberry;
  • peeled apples (delicious with sugar and cinnamon);
  • peaches and apricots (cut into pieces);
  • blackberry;
  • oranges;
  • bananas;
  • gooseberry.

In principle, you can use almost any fruit and berries, the taste of which does not deteriorate during cooking. If in doubt, boil one berry and see what happens to it. If the berries are sour, add a little sugar to each dumpling. Some prefer to mix the berries with sugar beforehand, but more juice is wasted this way.

Fruit and berry dumplings are served with syrups, sour cream whipped with sugar, or whipped cream. Some housewives sprinkle the still hot dumplings with sugar or water them sugar syrup.

Original sweet recipes for desserts

If you like to experiment in the kitchen, try the unbeaten sweet fillings for dumplings made from various products.

  • Take the pitted prunes, rinse it and pour it over, after 40 minutes put it in a colander, let the remaining liquid drain, dry it with a napkin and chop the dried fruits with a knife.
  • Rinse 200 g of poppy seeds under running water and boil it in a glass of milk. Pass the resulting mass through a meat grinder three times and add one and a half teaspoons of softened butter, a tablespoon of chopped and toasted walnuts, the same amount of candied fruits, a tablespoon of honey and one lightly beaten egg. Serve ready-made Christmas poppy seed dumplings with sweet orange sauce.
  • Grate 300 g of almonds on a coarse grater, add two tablespoons of honey and lemon juice. Pour 15 pieces of dried apricots with boiling water, drain the water after 5 minutes, rinse, remove excess moisture and mash in a blender. Combine with almonds.

A healthy filling for dumplings can be made from rhubarb - wash and peel 15 rhubarb roots, cut into small cubes. Sugar is placed just before sculpting so that a lot of juice does not stand out. Best served with sour cream.

Of course, this collection does not contain all the options for possible recipes, but after trying them in practice, you will see that there is nothing complicated in preparing this universal favorite dish. Soon you will learn how to come up with your signature snacks and hopefully share them with us in the comments.