The fame of Ukrainian dumplings spreads all over the world, and every traveler strives to taste the 3 most famous dishes: borscht, lard and, of course, dumplings. This dish is celebrated in folk songs, literary works and paintings. It is practically impossible to name the exact number of recipes for dumplings, because there are many variations of fillings, cooking methods and types of dough. We offer 14 recipes for delicious and nutritious dishes for the family and holiday table.
Traditional dumplings
One of the simplest and most common recipes for dumplings. Below is a detailed recipe for the dough, the filling can be anything, sweet, vegetable, fruit, meat, it all depends on your own preferences.
Ingredients for the dough:
- 600-650 grams of flour + a little for dusting the dough,
- water – about 300 ml,
- 3 eggs,
- sugar - 30 grams or 2 tablespoons,
- salt – 12 grams or 1 tablespoon without a slide
Preparation:
The flour is pre-sifted and poured into a bowl, in which a depression is made. All other ingredients are added to this depression and a thick and plastic dough is kneaded. The kneaded dough is left for about half an hour in a container covered with a lid or wrapped in cling film.
The finished dough is divided into small pieces and rolled into flagella - "sausages" with a diameter of about 2 centimeters and cut into small pieces the size of a walnut. These pieces are well sprinkled with flour and rolled with a rolling pin into thin circles.
Place the prepared filling on the rolled out dough, bring the edges of the dough together and seal the dumpling in the shape of a crescent. Boil the sealed dumplings in water for 7-10 minutes.
Ready-made dumplings, depending on the chosen filling, are poured with either melted butter or fried with cracklings.
Useful tip: the dumpling dough will turn out even tastier if you add 40 grams of butter to it.
Old Ukrainian dumplings
A glass of flour,- half a glass of boiled cold water,
- egg,
- shredded sauerkraut – 150-200 grams,
- sunflower oil
- Add butter, salt, nutmeg and other seasonings to taste.
Put the cabbage in a saucepan and cook until soft. Drain the excess water from the cabbage, squeeze it and let it cool. Cut the onion into small cubes and fry in oil until golden brown. Mix the finished cabbage with the fried onion, salt and spices. The filling is ready to use.
Knead the dough from flour, eggs and water. Form dumplings with cabbage filling and let them stand for 15 minutes before cooking. Cook them in salted boiling water. Serve the dumplings with sautéed onions and sour cream.
Steamed dumplings with cheese
Dumplings prepared according to this recipe turn out fluffy.
Ingredients:
- whey or milk - 250 ml,
- egg – 1 pc.,
- flour – 2 cups + a small amount for dusting,
- soda - 1/5 teaspoon,
- sour milk cheese about 500 grams,
- sugar and salt to taste
- butter for greasing
Cooking method:
Sift the flour well and mix with half a tablespoon of sugar, half a teaspoon of salt and baking soda. Pour in the milk and knead an elastic dough. Knead the dough by gradually sprinkling it with flour and until it does not stick to your hands. Wrap the well-kneaded dough in cling film and let it rest in a cold place for about 30 minutes. During this time, the fiber from the flour will completely pass into the dough and make it plastic and loose.
While the dough is “resting”, prepare the cheese filling, for this we rub it through a sieve, add 1 egg, a pinch of salt and sugar to taste. Mix well. You can also add vanilla to the cheese, this manipulation will make the dish even tastier.
Take the dough, divide it into small balls the size of a plum and roll them out. Place the filling in the center of the rolled out dough, bring the edges of the dough together and seal the dumpling tightly.
Place the shaped dumplings on the pre-greased buttered tiers of the steamer and cook for 10 minutes. Pour melted butter over the finished dumplings.
It is best to serve cheese dumplings with sour cream, but you can also season them with fruit jam.
Poltava dumplings
What makes Poltava dumplings special is not the filling, but the amazingly delicious, fluffy and soft dough that literally melts in your mouth. This effect is achieved due to the peculiarities of dough preparation and steaming.
Ingredients for the dough:
- whey, buttermilk, kefir or sour cream – 500-550 ml,
- flour - 5 cups,
- 1 egg,
- soda and sugar - 1 tablespoon each,
- salt - 1 teaspoon,
- filling – of your choice
Preparing Poltava dumplings:
The first step is to mix the egg with sugar and rub them well. Mix the flour, salt and soda and pour into a well with a slide. First, pour the liquid (kefir, whey, etc.) into the well with a thin stream, and then the egg rubbed with sugar and start kneading the elastic dough. Knead until the dough stops sticking to your hands. Leave the kneaded dough covered for about an hour.
After the dough has rested, it is ready to use. From it, we mold dumplings in the traditional way with our favorite filling and steam them for 3 minutes on one side and 3 minutes on the other. We pour liquid butter or onion and crackling sauce over the cooked dumplings, the choice depends on the filling in the dumplings.
It is better to serve dumplings with sour cream or unsweetened yogurt.
Summer dumplings with cherries
Ingredients for the dough:
- flour - about 2 cups + for dusting,
- water – 200-250 ml,
- melted butter.
For the filling:
- pitted cherries – 2 cups,
- sugar - to taste,
- starch - 1/5 teaspoon
Preparing dumplings:
Pour a glass of boiling water over the sifted flour and knead the dough well until smooth. Wrap the kneaded dough in cling film and leave for half an hour.
While the dough is “resting”, prepare the filling. For the filling, remove the pits from the cherries and cook the cherry jelly. Boil a handful of cherries for 15 minutes in 250 ml of water with the addition of 2.5-3 tablespoons of sugar, at the end, pour in the starch diluted in 30 ml of water in a thin stream, and cook for about 10 more minutes.
Roll out the finished dough into a thin layer and cut out circles with a diameter of about 10 centimeters. Put a little sugar in the center of the circles, and place 2-3 cherries on it, combine the edges of the dough, and pinch well.
Cook the dumplings in boiling, lightly salted water, 3 minutes after the dumplings have boiled. Before taking the dumplings out, pour a glass of cold water into the pan and take the dumplings out. The easiest way to do this is to put them in a colander. This will help the dumplings not stick together in the plate.
You can serve cherry dumplings with sour cream or cherry jelly.
Dumplings "under vodka" with cabbage and herring
Required ingredients:
- flour - 2 cups,
- water - 1 glass,
- 1 egg,
- oil - 45-50 ml
- white cabbage – half a head, about 500 grams,
- onion,
- champignon mushrooms - about 100 grams,
- salted herring – 1 pc.,
- spices and salt - to taste.
Knead the dough as usual from flour, a glass of warm water, oil and eggs. Wrap the kneaded dough in cling film and set aside for half an hour. Sauté the onion in sunflower oil.
While the dough is resting, prepare the cabbage filling. Stew chopped fresh cabbage in vegetable oil with the addition of salt and your favorite spices. At the end of stewing, add finely chopped pre-boiled mushrooms, sautéed onions, and chopped herring fillet to the cabbage.
Divide the dough into pieces, roll out and spread the prepared filling on it. Seal the edges and cook in boiling water until the dumplings float. It is better to serve the dumplings "under vodka" with sautéed onions.
Dumplings with potatoes and hard cheese
Wheat flour – 6 cups,- 1 cup water,
- 3 eggs,
- Cheddar cheese - 250-300 grams,
- potatoes – 300-400 grams,
- butter - 100 grams,
- garlic, spices and salt to taste.
Preparation:
First, prepare the filling. Boil the peeled potatoes until tender, mash them into a puree. Sauté the finely chopped onion until golden brown. Add 2/3 of the sautéed onion and grated cheese to the drained potatoes, mix thoroughly, add a little salt, and add your favorite spices.
The next step is to knead the dough. To do this, add beaten eggs, a glass of warm water, and a pinch of salt to the sifted flour and knead into an elastic and homogeneous dough.
Divide the finished dough into portioned pieces, roll them out and form dumplings with potato and cheese filling.
Cook the dumplings in lightly salted water until they float.
You can serve dumplings with sour cream, melted butter, or garlic sauce.
Dumplings with sauerkraut and mushroom filling
Prepare the dumpling dough using any of the recipes above or your favorite.
For the filling we use:
- sauerkraut – 450 -500 grams,
- potatoes about 200 grams,
- dried forest mushrooms – 20 grams,
- onion – 50 grams,
- goose fat - approximately 350 grams,
- fresh dill greens,
- black pepper
- salt
Chop the cabbage and stew it in goose fat in a frying pan or cauldron. Boil the potatoes and mushrooms and chop them using a meat grinder with the smallest grate. Add finely chopped dill and your favorite spices to the potato-mushroom mass. Combine the stewed cabbage with the vegetable mass and mix thoroughly. The filling is ready.
We mold the dumplings as usual, but before cooking them, we recommend keeping the dumplings in the freezer for 2 hours. Serve the dumplings with butter and sour cream.
Dumplings with poppy seed filling
Ingredients:
for the dough:
- flour – 2 cups + for dusting the dough,
- 1 glass of water,
- oil - 3 tablespoons,
- a pinch of salt
for the filling:
- poppy seeds – 250-300 grams,
- sugar - 120 grams
- honey (it is better to take already candied) - 2 tablespoons,
- 3 tablespoons of jam.
Prepare the dough as usual from warm water, flour, sunflower oil and salt. Let it rest for about 30 minutes.
For the filling, wash the poppy seeds well and pour boiling water over them. After 20-30 seconds, drain the water and place the poppy seeds on a napkin to dry slightly. Grind the poppy seeds in a mortar until smooth, adding sugar and honey.
We shape the dumplings in the traditional way and boil them in water. It is better to serve dumplings with poppy seed filling with compote, uzvar, juice or syrup.
Dumplings with liver
For cooking you will need:
- flour – 1.5 cups (a cup for the dough and 0.5 cups for dusting semi-finished products),
- water – 125 ml,
- chicken egg,
- liver (you can take any, however, with poultry liver, the dumplings will turn out more tender) - up to 500 grams,
- butter – 3 tablespoons,
- onion – 3 medium-sized pieces,
- salt, spices and herbs to taste.
We prepare the dough from flour, beaten egg, and water. Let it stand for about an hour.
For the filling, clean the liver from the films and ducts, cut into small pieces and fry it until cooked with the addition of 1 onion. It is important to salt the liver at the end of frying, otherwise it will be tough. Separately fry the remaining finely chopped onion. Pass the finished liver through a meat grinder and add the sautéed onion, 1-2 tablespoons of soft butter, chopped herbs and your favorite spices.
We form dumplings with liver filling and boil them in boiling water. It is better to serve with butter and sour cream.
Dumplings with liver and lard
Water – 2 cups,- flour about 1200-1500 grams,
- egg
- beef liver – 1 kilogram,
- lard or bacon – 200 grams,
- salt, spices and butter to taste.
Knead a plastic dough from flour, 1 cup of water and egg. Gradually add the remaining water to the dough while kneading the dough. Let the finished dough "rest" for 30-45 minutes.
While the dough is resting, prepare the filling. Clean the liver from the membranes and bile ducts. Boil it until cooked. Separately, cook the lard and sauté the onion. Pass the boiled lard and liver through a meat grinder and add the sautéed onion, salt, spices and a little ground pepper.
Shape and cook the dumplings in boiling water. Pour melted butter over the finished dumplings.
Dumplings with spinach filling
Required ingredients:
- 1 kg of flour,
- 6-7 eggs,
- 1 cup water,
- spinach – 500 grams,
- fresh boneless meat – 250 grams,
- smoked meat – 50 grams,
- bacon or lard – 50 grams,
- 20 grams of butter,
- sunflower oil, lard or any other fat – 30 grams,
- 2 onions,
- wheat bread - 50 grams,
- Add fresh dill, parsley, salt and pepper to taste.
Add 3 eggs, butter, salt and water to the sifted flour, knead the dough. Leave the well-mixed dough alone for half an hour.
For the filling, fry the bacon, cut into small cubes. Add chopped parsley to the fried bacon. Fry the onion. Separately, sort and boil the spinach leaves. Soak the bread in a small amount of water. Grind the boiled spinach, fried bacon, smoked meat and bread, passing it through a meat grinder. Add finely chopped raw meat, eggs, fried onion to the resulting mixture. Season with salt, add ground pepper and mix thoroughly.
Then use as a regular filling for dumplings, boil the dumplings and water for about 10 minutes.
Dumplings with cottage cheese
Dumpling dough prepared according to the recipe for "Traditional Dumplings"- for the filling:
- sour milk cheese,
- egg,
- Add sugar and salt to your liking.
- butter and sour cream for serving the finished dish.
Prepare the dough as described above. For the filling, mix the cottage cheese with the egg, salt, and sugar.
Roll out the finished dough, cut into equal pieces, put the cheese filling in the middle of each piece and seal the dumpling.
Cook in boiling water for 5-6 minutes after the dumplings float to the surface. Remove the finished dumplings from the water and pour melted butter on top. Serve with sour cream.
Blueberry dumplings with chocolate
dumpling dough,- blueberries – 100-150 grams,
- sour milk cheese - 200 grams
- dark chocolate – 100 grams
- butter,
- starch - 1 tablespoon,
- half a cup of sugar.
Prepare the dumpling dough according to your favorite recipe and let it rise for about an hour.
For the filling, place the washed blueberries in a bowl, sprinkle with starch and 1 tablespoon of sugar. Leave the berries for 20 minutes to separate the berry juice.
Meanwhile, rub the cheese through a sieve and add sugar and egg. Drain the juice from the berries and dry them slightly on a paper towel. Carefully mix the cheese with the berries, this must be done as carefully as possible so that the berries remain intact. It is important to remember that the better the drained juice, the better the filling will be, because excess liquid in the filling will create some inconveniences when molding and cooking dumplings.
Pour the finished dumplings with chocolate sauce. For the chocolate sauce, melt the chocolate and add butter to it. You can melt the chocolate in a microwave, in a water bath, or in a fondue pot.
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