Hello friends! Some people associate the word “dumplings” with a long and tedious cooking process... This is not about us! Making dumplings together is always a fun conversation, laughter, joy, and, as a result, a big bowl (we have three bowls) of delicious dumplings!
So this is what it is, dumpling day! And here are the fillings for dumplings we have today:
1) Potatoes with liver
2) Dumplings with sauerkraut
3) Dumplings with meat
Dough:
- 3 eggs (separate yolks from whites)
- 0.5 teaspoon salt
- 1 glass of cold water (250 ml)
- 30 ml vegetable oil (can be replaced with melted butter)
- about 500 grams of flour
***knead the dough, adding flour so that the dough does not stick to your hands or to the board.
*** put the finished dough into a clean dry bag and put it in the refrigerator
Filling 1: potatoes with liver:
- potato
- garlic salt 1 teaspoon
- turmeric
- water to cover
- 500 ml water
- salt 1 teaspoon
- a few peas of allspice
- liver 3-4 pieces
*** boil the liver for 5-7 minutes from the moment of boiling
*** grate boiled liver into boiled potatoes
Roasting:
- Lard (vegetable oil can be used) - 1 tablespoon
- 1 onion
- salt
- sugar 1 teaspoon
***combine potatoes, liver, frying, mix
- dill
- ground black pepper
- salt to taste
Filling 2:
- lard 1 heaped tablespoon
- 1 onion
- sugar - 1 pinch
- fresh cabbage (shredded)
- sauerkraut
*** fresh cabbage in the ratio of sauerkraut 1:1
Filling 3:
- 10 grams of butter
- 10 grams of vegetable oil
- 1 onion
- salt (pinch)
- sugar (pinch)
- minced meat (I used pork and beef)
- 1 tablespoon flour
1 glass of milk (+- 0.5 glasses of milk)
- salt to taste
- ground black pepper
- 2 cloves
- 5 peas of allspice
- a pinch of nutmeg
*** After preparing the filling, remove allspice peas and cloves.
Frying for ready-made dumplings:
- lard (or any oil) 1 tablespoon
- 1 onion
*** from the moment of boiling, cook the dumplings for 2-3 minutes
Cook, experiment, share your toppings! Let's cook together!
Bon appetit! Good mood, prosperity, and a peaceful, serene life.
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