Stuffings for Dumplings

Dumplings are a unique invention. It would seem nothing complicated: just a dough with a filling. However, the dish turns out so tasty that it is pleasant to almost everyone, including even children who do not have an excellent appetite. At the same time, dumplings, regardless of what they are filled with, are quite nourishing. Having prepared them for breakfast, the hostess can not wrestle with what to add to the meal, so that no one gets up hungry from the table. In addition, the fillings for dumplings are so diverse that they can satisfy the taste of any person. Knowing a few recipes for fillers, you can vary the menu.

Cooking Features

Stuffings for dumplings can be sweet or savory. For them, cottage cheese, potatoes, cabbage, mushrooms, fresh berries and fruits are most often used. For this reason, there are a huge number of recipes. But regardless of the recipe you need to know a few rules for the preparation of the filling, ideal for dumplings.

Dumplings do not boil for a long time. After all, during long cooking, the dough will begin to break through, the dumplings will be unstuck and the filling will fall out of them. The result will be an ugly, unappetizing and tasteless dish. For this reason, the cooking time for dumplings is most often not more than 5 minutes. Of course, not all products during this time have time to get ready. That is why for the filling try not to use products that require long-term preparation, if they have not previously undergone the necessary heat treatment.
If the filling for the dumplings is too thin, the dough will soften and the result will also be deplorable. For this reason, excess juice, drained from vegetables or fruits, is drained so that excess moisture does not fall into the filling. When using juicy fresh berries thicken the filling helps starch, which they sprinkle before wrapping in the dough. Sugar berries are sprinkled immediately before cooking, otherwise they will put the juice before the prescribed time, which will adversely affect the integrity of products.

The sauce with which the dumplings are served primarily depends on the filling. Syrup, powdered sugar or yogurt, not necessarily sweet, are suitable for products with fruit and berry filling. You can serve yoghurt, sour cream, mushroom sauce, mayonnaise with dumplings with mushrooms and vegetables. If cottage cheese is used as a filler, then the dish is best served with sour cream or other dairy products.

Sweet filling for curd dumplings

Composition:

cottage cheese - 0, 5 kg;
chicken egg - 1 pc .;
sugar - 50 g;
salt - a pinch;
butter - 20 g.

Method of preparation:

Curd the cottage cheese through a sieve so that there are no lumps in the filling.
After breaking an egg, separate the yolk from the protein.
Spread the yolk with sugar and salt, the protein can be used to lubricate the edges of the dough during the formation of dumplings (in this case, they stick together more firmly and will not collapse during cooking).
Mix egg mass with curd.
Melt the butter and pour in the curd-egg mixture.
Mix the curd filling thoroughly so that it has a uniform structure.

The cooking time for dumplings with sweet curd is usually 4-5 minutes after their ascent, but much depends on the size of the products themselves. Serve best with sour cream or yogurt, and you can be unsweetened.

Unsweezed filling for cottage cheese dumplings

Composition:

cottage cheese - 0, 5 kg;
salt - 5 g;
fresh dill - 100 g;
chicken egg - 1 pc.

Method of preparation:

Finely chop the washed and dried dill with a knife.
Separate the yolk from the whites, whisk the yolk with the salt.
Mix the cottage cheese with the yolk and dill until smooth.

Boil dumplings with uncooked cottage cheese stuffing should be about the same as with sweet. As a result, you get a tasty and healthy dish that goes well with white yogurt and sour cream. If desired, these dumplings can even be served with yogurt. Sometimes, in sour cream or yogurt, add chopped greens or a slice of garlic passed through a press before serving. In this case, the dish gets a more savory taste.

Filling for cherry dumplings

Composition:

pitted cherries (fresh or frozen) - 0.5 kg;
sugar - to taste (approximately 150 g).

Method of preparation:

Wash fresh cherries; use a special device to remove the seeds from the berries. Leave the cherry for a while in the sieve, so that the berries have a stack of extra juice. If you are using a frozen product, it must be allowed to thaw, all liquid that has separated out should be drained.
Place a few cherries on each circle of dough, sprinkle them with sugar, then fasten the edges of the dough.

After surfacing, the dumplings with cherries boil for 3-4 minutes. Served with syrup, which can be prepared from the juice drained from the berries, or sweet yogurt. Sour cream also harmonizes well with this dish.

Stuffing for dumplings with strawberries

Composition:

fresh strawberries - 0.5 kg;
starch - 50 g;
granulated sugar - 100 g.

Method of preparation:

Go through the berries, remove the sepals.
Gently wash the strawberries, cut the large berries into several pieces.
Place a whole strawberry or several pieces of berries in the center of the dough circle. Sprinkle with sugar and starch. Form a dumpling.

Try not to cook products with strawberry filling in boiling water for more than 3 minutes after their ascent to the surface. A good idea would be to steam them. Serve dumplings with strawberry filling can be with powdered sugar, syrup, whipped cream, sweet yogurt. Such a dish will not only replace breakfast, but also serve as a hearty dessert, fragrant and delicious.

Stuffing for mushroom dumplings

Composition:

fresh forest mushrooms - 0, 8 kg;
onions - 0, 2 kg;
butter - 50 g;
salt, spices - to taste.

Method of preparation:

Fingering, wash and clean the mushrooms. If necessary, soak in salted or acidified water.
Drain the mushrooms. Cut large copies into several pieces. Fill with water and put on fire. Boil, removing the foam, until the mushrooms sink to the bottom, and another 5 minutes after that.
Throw the mushrooms into a colander and wait for excess liquid to drain from them.
Crank the mushrooms through the meat grinder.
Finely chop the peeled onion and fry it until soft in melted butter.
Mix mushroom caviar with onion, salt and pepper to taste. After that, the filling is ready for use.

Mushroom stuffing made from champignons for dumplings is prepared a little differently: they are cut into plates and raw, put in a pan with toasted onions, and then cooked until the liquid evolved from them evaporates from the pan. Then the mushroom mass can be turned through a meat grinder or used without grinding.

Stuffing for cabbage dumplings

Composition:

white cabbage - 0.5 kg;
carrots - 100 g;
onions - 100 g;
water - 50 ml;
vegetable oil - as required;
salt - to taste.

Method of preparation:

Wash the cabbage, remove the sluggish leaves and the stalk. Finely shred.
Peel the carrots, grate them with fine holes.
Remove peel from onion. Cut the onion into small pieces.
Fry carrots with onions for 5-10 minutes in heated vegetable oil.
Add cabbage, fry for 2-3 minutes.
Salt and pepper to taste, pour in water. Cover the pan with a frying pan and stew the cabbage on low heat until soft.
Cool and use as directed.

In a similar way, you can make a sauerkraut filling. In this case, the onion-carrot zazharku should be mixed with sauerkraut. After that, the filling can already be used.

For the filing of dumplings with cabbage is best to use onion-carrot zazharku.

Stuffing for mashed potatoes dumplings

Composition:

potatoes - 0.5 kg;
butter - 60 g;
onions - 100 g;
salt, spices - to taste.

Method of preparation:

Peel potatoes, cut into large pieces, cover with water and boil until ready.
Drain. Crush the potatoes with a masher.
Peel onions, cut into small cubes. Fry until transparent in a large amount of butter.
Mix the mashed potatoes with the onion roasting while salting it and seasoning it with pepper.

The filling will be even tastier if you add egg yolk to the mashed potatoes. During fasting, butter can be replaced with vegetable oil. Often potato stuffing is done with mushrooms. In this case, white mushrooms or champignons are cut into small cubes and fried with onions. Further, the process of making the filling is identical to that described in the recipe.

Stuffing for raw potato dumplings with bacon

Composition:

potatoes - 0.5 kg;
lard - 100 g;
onions - 70 g.

Method of preparation:

Salt the fat, scroll through a meat grinder or chop with a blender.
Peel and grate the potatoes, press to remove excess liquid.
A medium-sized onion, freed from the husk, chop with a knife.
Mix all ingredients. Salt stuffing is not necessary.

Dumplings stuffed with raw potatoes should be cooked a little more than usual - 6-7 minutes after surfacing. For this reason, the preparation of dough and the formation of dumplings should be approached especially seriously.

Fat can be added to the filling, which is prepared from mashed potatoes. In this case, it is cut into pieces and melted in a pan. It fry onions. Then the greaves together with the fried onions are added to the mashed potatoes. In this case, the proportions can be used the same as in the above recipe.

Unusual filling for poppy dumplings

Composition:

poppy - 0, 2 kg;
sugar - 100 g;
jam - 10 g (can be replaced with candied honey).

Method of preparation:

Boil water.
Pour boiling water over poppy, after 5 minutes drain the water.
Refill the poppy with boiling water and leave for 16 minutes.
Drain the liquid, dry the poppy with a napkin and rub it in a mortar.
Mix with sugar and jam.

Dumplings stuffed with poppy seeds should be boiled immediately after cooking, otherwise they will not hold the shape. The dish is served with syrup, condensed milk or butter. This unusual dessert will suit almost everyone.

Stuffings for dumplings can be made from other berries, fruits and vegetables. Many housewives show imagination and invent recipes themselves. Knowing the basic requirements for the filling for dumplings, you can also create original versions of the fillings.

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