Contrary to popular belief, onion is not at all angry and spicy, but a very juicy and tasty vegetable.
It is used in different dishes and even as a filling for dumplings.
In combination with other ingredients, onion creates miracles and allows you to cook unusually tasty dishes.
Dumplings with onions - the general principles of cooking
Dough for dumplings is used ordinary fresh. It can be prepared in water, milk, whey, or a mixture of these ingredients. Sometimes added egg, butter. Flour is mainly used wheat. The dough can be made in the usual way or custard.
For the filling, you can use bulb or green onions. It all depends on the recipe. If necessary, then the onions are fried or doused with boiling water.
What else is added to onion mince:
• cottage cheese;
• meat products.
Ingredients can be raw or pre-processed. Adding to the filling of various spices, herbs, aromatic spices.
Vareniki are most often molded by hand or using a special device. The size of the products can be any. But we must remember that large dumplings will boil for a long time and may be boiled soft. For the same reason, it is not necessary to throw a lot of products into the pan at once.
Recipe 1: Dumplings with cottage cheese and green onions
One of the most delicious varieties of dumplings with cottage cheese and green onions. The dish is very tasty, insanely fragrant and has a lot of fans.
• 1 glass of water;
• 450 grams of flour;
• 2 spoons of vegetable oil;
• 2-3 tablespoons of butter;
• 500 grams of cottage cheese;
• 1 egg;
• 1 bunch of onions.
1. Dissolve salt in water, add flour and add vegetable oil during kneading. You can also lay an egg, but in this case you will have to fill up a little more flour. Remove the dough to lie down, cover something. 2. The filling is prepared very quickly. Pound the curd with egg and salt, add the chopped onion. It can be put and more than specified in the recipe. Done! If the cottage cheese is dry, you can add another egg or a spoonful of sour cream so that the filling does not crumble.
3. We take out the dough, put the stuffing and lepi dumplings alongside.
4. Cook a minute after boiling, remove with a skimmer and grease abundantly with butter.
Recipe 2: Dumplings with Onion and Egg
The recipe of Ukrainian dumplings with onions and eggs, which are very juicy and fragrant filling. Milk sauce gives a wonderful taste of minced meat.
• 200 ml of water;
• 0.5 kg of flour;
• 1 egg;
For the filling:
• 0.5 kg of onions;
• 3 eggs;
• 100 ml of oil;
• 1 spoonful of flour;
• 100 ml of milk;
1. Knead ordinary unleavened dough of the above ingredients. Salt add a pinch. Remove the dough to lie down in the package while we are doing minced meat.
2. Eggs just boil, then cut into cubes.
3. Onion, also cut into cubes and fry in a skillet with prescription oil, leaving a spoon for the sauce.
4. On another skillet, heat the remaining butter and fry a spoonful of flour, add milk and heat the sauce until thick.
5. Shift the sauce to the fried onions, add spices and turn off. Cool and lay eggs. The filling is ready.
6. The dough at this point should already well otlezhatsya. We take it out and form ordinary dumplings in the form of crescents.
7. Boil two minutes after surfacing in boiling and salted water. If the onions are roasted badly and it crunches a little, you can increase the cooking time.
8. Served such dumplings with sour cream, fried onions are not offered to them.
Recipe 3: Traditional dumplings with potatoes and onions
Recipe for all known dumplings with potatoes and onions, which are loved and made by many hostesses. Prepare the dough for them choux.
Ingredients • egg;
• 2 spoons of butter;
• 1 cup of boiling water;
• 3 cups flour.
For the filling:
• 0.7 kg of potatoes;
• 2 onions;
• spices and oil any.
1. Cut the peeled potato tubers and boil until soft. We salt at the end.
2. Cut the onion into small cubes and fry with any butter.
3. Make mashed potatoes, put roasted onions in it, stir and send to cool.
4. Add a pinch of salt and vegetable oil to boiling water, pour out a glass of flour and quickly stir. Turn off.
5. Enter the rest of the flour and egg, stir already with your hands, as the mass will no longer be hot. Leave the dough until cool and let it soak for about 15 minutes.
6. We make ordinary dumplings with potatoes, boil for 2-3 minutes.
7. We take out in a bowl. Such dumplings are served with onions browned in oil.
Recipe 4: Cheese Dumplings with Curd and Chives
Recipe is very interesting dumplings with cottage cheese and green onions. For special taste cheese is added to them. The recipe used is Russian cheese. But this is not the rule and you can even take processed cheese in foil. Cooking dough in milk.
• half a kilo of cheese;
• 0.15 kg of cheese;
• 50 grams of green onions;
• 200 ml of milk;
• 3 eggs eggs.
1. Mix the egg with a small pinch of salt, pour in water and prescription milk. At the end pour the flour and make ordinary dough. Flour will take about half a kilogram.
2. Mix cottage cheese with grated cheese and salt, add the remaining eggs to the stuffing and rub well. Lumps should not be. If the cottage cheese is dry enough, it is better to grind it beforehand, before combining with the other ingredients.
3. Sculpt ordinary dumplings, boil a minute after the active boil and remove. We grease with butter, you can sprinkle with grated cheese and dill.
Recipe 5: Dumplings with Onions and Mushrooms “Aromatic”
For fragrant dumplings with onions we will use ordinary champignons. On request, you can take any mushrooms. But when using forest mushrooms, they must first be boiled in salt water. Dough prepare any based on a glass of liquid. Ingredients
• 4 onions;
• 0.4 kg of mushrooms;
• 50 ml of oil;
• 0.5 buns of dill;
• A slice of garlic.
1. We wash the mushrooms, if necessary, remove the damage. If the gills of mushrooms are dark, then we cut them off.
2. Dice champignons. Put on the pan with butter. Stew under a lid in your juice for 10 minutes, then open and evaporate all the liquid.
3. As soon as there is no moisture left in the pan, you can add onions cut into small cubes, fry until done.
4. Mince the salt, turn off and cool.
5. Add dill with garlic and can be engaged in molding dumplings.
6. Cooked products with mushrooms just 3 minutes after boiling, since the filling is ready for use. Served with mushroom dumplings with different sauces, herbs or just with sour cream.
Recipe 6: Dumplings with Raw Potatoes and Onions
For dumplings with potatoes and onions, this recipe does not need to be mashed in advance. The root crop is laid raw, which makes the dish unusual, but very tasty.
• 4 potatoes;
• 3 bulbs;
• 2 cups of flour;
• 0.5 cups of milk;
• 1 egg;
• 50 ml of water;
• salt pepper.
1. Combine milk with prescription water, salt and break an egg for them. Shake well and add flour. We make a cool dough and send it to rest.
2. Cut potatoes into tiny cubes or use a grater.
3. We clean the onions and also we cut them finely, pour boiling water and after 7 minutes we fold them into a colander.
4. Mix onions with potatoes, add salt, you can pepper and the filling is ready!
5. We take out the dough that has lain and become elastic, we make dumplings. Pay special attention to the connection edge.
6. Cook the shaped products 14-15 minutes after a mass ascent. Do not let actively seethe. These dumplings can be steamed, which will not allow them to boil soft.
Recipe 7: Potato dumplings with cottage cheese and green onions
Mixing potatoes and cottage cheese in fillings for dumplings is common. This stuffing has a very pleasant taste and light aroma of green onions. Dough can be made for this filling absolutely any. Ingredients
• 0.25 kg of potatoes;
• 0.25 kg of cottage cheese;
• 1 onion;
• 50 grams of oil;
• 1 bunch of green onions.
1. Cook the potatoes in a uniform, cool and peel. Rub on a coarse grater.
2. Fry the onion. Sent in stuffing.
3. Add the grated cottage cheese and green onions, stir.
4. Put the minced salt, pepper, you can add any seasoning.
5. We make small dumplings from any unleavened dough and cooked minced meat.
6. We start in boiling water and prepare for three minutes after the mass ascent of products.
7. We get, we grease with oil, we sprinkle with greens. Can be served with sour cream or with browned onions.
Recipe 8: Dumplings with Onions and Meat
For these dumplings with onions you need any minced meat or chicken, you can take the mixture. Prepare the dough on any of our recipes or their way. This amount of filling will take approximately 700 grams.
• 4 medium onions;
• salt pepper;
• minced meat 0.4 kg;
• some oil;
• a slice (it is possible and more) garlic.
1. Cut the onion into cubes, let it not be afraid of its quantity. The filling will be very juicy and tasty.
2. Spread on the pan and fry for two minutes.
3. Add the minced meat and fry together for another five minutes. To absolute readiness can not bring.
4. At the end put the spices, chopped garlic.
5. We make from the dough and cooked minced meat dumplings of medium size.
6. Throw in boiling water, boil until cooked, it will take no more than five minutes.
Recipe 9: Dumplings with Grandma's Potatoes and Onions
For cooking grandmother's dumplings with potatoes and onions will also need lard. You can take a piece of salted or smoked bacon, in any embodiment, the filling is amazing.
• 2 onions;
• 0.6 kg of potatoes;
• 0.15 kg of fat;
• dough any.
1. Fry diced lard. But not much, just a little bit. Take out the pieces in a bowl, leave the melted fat. 2. After fat on the same pan fry the chopped onion heads.
3. We cook potatoes on mashed potatoes, mash them and add lard with onions, try on salt. Fill with spices and cool.
4. Form dumplings with potato filling.
5. Boil 2 minutes in salted boiling water. You can then fry in a pan with butter and onions.
Dumplings with onions - useful tips and tricks
• If the onion is bitter, you can pre-pour it with boiling water or fry a little in a griddle.
• Green onions will give the filling more flavor and aroma, if, after cutting it, rub it with a pinch of salt until juice appears.
• Any stuffing for dumplings will be more tasty if you add fat to it. Most often put butter, but you can also use lard.
• If it is planned to fry or bake the dumplings after boiling, then you should not bring them to full readiness. It is necessary to preserve the shape of products as much as possible and not let them boil soft.