I continue to share my favorite recipes with you. Today I'll tell you how to cook simply delicious dumplings on choux pastry! By the way, this dough is also perfect for sculpting dumplings and pasties. Write down the recipe and prepare a funky dish for your loved ones!
The dough according to this recipe is pliable, elastic and tender. It is very pleasant to work with, and incredibly tasty! So the dumplings are amazing too!
Vareniki is a Ukrainian national dish. They are prepared from unleavened dough and filling. You can use berries, jams, fruits, vegetables, cottage cheese, mushrooms and even minced meat as a filling. Dumplings are similar to dumplings from Eastern Russia and Siberia, Polish Perogs, alcoholic drinks of Mari cuisine and sorcerers of Western Russia, as well as many dishes of traditional Chinese cuisine. Most often I make dumplings with potatoes, and I will tell you about them.
Recipe for dumplings with potatoes on choux pastry
You will need:
- egg - 1 piece;
- salt - a pinch;
- flour - 3 cups;
- vegetable oil - 1 tablespoon;
- boiling water - 1 glass.
For filling:
- potato;
- onion;
- salt;
- some milk.
Preparation:
Beat the egg and salt using a fork, then add the vegetable oil and gradually add 3 cups of flour. Sift the flour first! In general, I advise you to take this business as a habit, because the dough with sifted flour becomes more plastic, airy and tasty. After flour, pour in boiling water! No need to be afraid, you won't get glue. First you need to stir the dough with a spoon, and then you can go to your hands! More flour can be added if needed.
While you are making the dough, you can immediately put the potatoes to boil. I clean, cut smaller, fill with water, add salt, and put on fire. In the meantime, chop the onion and fry it in vegetable oil in a skillet. When the potatoes are boiled, the water must be drained from it, the potatoes themselves must be milled. You also need to pour in a little milk and add the onion along with the oil on which it was fried. Stir the puree and place on a flat dish to cool down quickly.
The table on which you will sculpt the dumplings must be sprinkled with flour. Roll out the dough thinner, cut out the circles with a glass. Place the potato filling in the middle of each mug, and pinch the edges. Don't forget to give the edges a curl look. That's all, it remains to cook them, and you can enjoy!
While I was writing about dumplings with potatoes, I remembered what kind of filling we used to make! One year was very fruitful for cherries. And it was such a large one. First of all, we ate enough of it, stewed fruit and jam. But there was still volume, they did not know what to do with it.
Then we got confused, and took out seeds from a large number of berries! It was something, I still remember this jewelry work! Then the finished berry was packaged in bags and sent to the freezer. Such cherries can be used in porridge, tea, and filling for pies. And they often made dumplings from it!
Dumplings with cherries
I will not write about the dough. Frozen cherries, you need to get them, put in a bowl, and let them defrost naturally. After that, transfer the berry to a sieve and cover with sugar. Cherries will give off juice, but we don't need it! It is not needed in dumplings, but it is better to put a bowl under a sieve, the juice is very tasty, you can then add it somewhere. By the way, if your cherry or sweet cherry is fresh, then the cooking process is the same. Remove the seeds from the berry, and pour sugar in a sieve. Let it stand for 20 minutes.
And then everything, as in the first recipe - rolled out, cut out the circles, put the filling, closed up!
And with what filling do you like dumplings?
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The original article is posted here: https://kabluk.me/poleznoe/kak-prigotovit-vareniki-na-zavarnom-teste.html
