Dumplings with pumpkin and apples. Dumplings with pumpkin and onions. Bon appetit and delicious dumplings

If someone thinks that pumpkin is only suitable for making porridge, then this is not so. Having prepared dumplings with pumpkin and onions according to this recipe, many housewives will love the bright product even more. Dumplings are very easy to prepare; you just need to have free time and be in a good mood, then an impeccable result is guaranteed.

Recipe for dumplings with pumpkin

Dish: Main course

Total time: 1 hour

Ingredients

For the test:

• 650 g wheat flour
• 1 PC. chicken egg
• 200 ml milk
• salt

For filling:

• 350 g pumpkin
• 100 g onion
• 50 g butter
• 1 tsp. sugar
• salt

Step-by-step recipe with photos

How to cook dumplings with pumpkin and onions

1. First you need to make the dough. To do this, mix a raw egg with milk and salt in a deep bowl. Using a regular spoon, stir everything into a homogeneous mixture.

2. Then, gradually kneading the dough, add sifted flour. The dough should be dense and not sticky.

Pumpkin filling for dumplings

3. Let's make pumpkin filling for dumplings. Cut the pumpkin into small cubes. Chop the onion with a knife.

4. Fry onions and pumpkin in butter. Cook on low heat. During frying, add a little salt and sugar. When the mixture becomes soft, you can remove the pan from the stove.

5. Roll out the dough. To prevent the mixture from sticking to the work surface, you need to dust it with a little flour. Make dumplings in the usual way. Don't skimp on the toppings. The more filling, the tastier the dish.

Dumplings with pumpkin filling healthy and tasty. But such dumplings are not for everyone, because few people like pumpkin. They can be prepared on fasting days, but only exclude eggs. They turn out so bright that you can’t guess what they are with, either carrots, or maybe an orange...

For the test you need:

For filling:

- 200 gr. pumpkins

- 2 tbsp. l. Sahara

- 2 tbsp. l. vegetable oil

Preparation:

1. Mix the egg with salt, pour a little water.

2. Add flour and knead the dough. Leave the dough for an hour under a towel.

Dumplings with pumpkin “Sweet”

3. Peel the pumpkin and grate it.

Dumplings with pumpkin “Sweet”

4. To evaporate the moisture from the pumpkin, you need to fry it in oil until soft. Add sugar.

Dumplings with pumpkin “Sweet”

5. Divide the dough into two parts and roll out into a layer (1-2 mm). Use a glass to squeeze out circles.

Dumplings with pumpkin “Sweet”

6. Place pumpkin filling on each circle and seal the edges.

Dumplings with pumpkin “Sweet”

7. That's all.

Try to diversify your Lenten table with pumpkin dumplings. It is not only very tasty, but also healthy. The potato and pumpkin filling, combined with fried red onions and garlic, not only tastes like mushrooms, but is also very similar in appearance.

1. Mix cold filtered water with vegetable oil, salt and gradually pour into flour.
2. Mix and add 2 tablespoons of rye flour.
3. Knead the dough, cover with a large salad bowl and let rest.
4. Pour the peeled potatoes and pumpkin pieces with a small amount of water and boil until tender.
5. Place on a sieve to drain all the liquid and leave to dry slightly.
6. Fry the red onion in olive oil, add the chopped garlic a little later and continue frying for another 2 minutes.
7. Mix the roast with potatoes, pumpkin, salt, pepper and turn into puree.
8. Let the filling cool. At first it’s a bit runny because of the pumpkin, but when it cools down it’s just right!
9. Roll out the dough into a very thin flat cake and cut out circles using a metal cup.
10. Place a teaspoon of filling in the center of each.
11. We connect the edges and “weave a rope”. Place the finished dumplings on a board dusted with flour.
12. Boil in boiling salted water for 5 minutes from the moment of re-boiling. It is better to cook dumplings in a low but very wide saucepan.

Serve with fresh vegetables.

I continue to experiment with pumpkin, I really like it and it’s healthy. The dumplings turn out very tasty and look glamorous on the plate. My family didn’t immediately know what they tasted like, they really liked it and asked for more.

Knead the usual dumpling dough (a glass of water, three glasses of flour, 1 tsp salt, 3 tbsp vegetable oil).

Then add a glass of beet juice and knead again, adding more flour, you should get an elastic dough.

Set it aside for 60 minutes, wrapped in cling film.

In the meantime, let's make the filling. Take 500 g of peeled pumpkin, cut into pieces, grease them with vegetable oil and bake in the oven until cooked. Fry onion - 1 piece, add garlic at the end of frying. When the pumpkin is ready, grind all the ingredients for the filling in a blender at minimum speed so that the pumpkin is in small pieces. Add seasoning, herbs, and ground black pepper to taste.

Roll out the rested dough and squeeze out circles with a glass.

Let's start making dumplings, I have a special mold for them.

I usually make a lot and freeze them in the freezer.

And cakes, maybe even placindas or pumpkin porridge to suit your mood.

But... dumplings with pumpkin filling were an unexpected success. "And what? “It looks like dumplings with cabbage,” they answered me as I watched in amazement as pumpkin dumplings were eaten with gusto. True, in the “what did you like best” competition, they took third prize after dumplings with cherries and mushrooms, but they still didn’t sit around until tomorrow, and that says something :)

The serving of ingredients is for 30 pieces. I made only 7 of them with pumpkin, using less filling, and filled the rest with cherries and cottage cheese. Do it at your own discretion - any filling, sweet or savory, is suitable for this universal dough.

Ingredients:

For the test:

• 100 ml water;
• 100 ml milk;
• ¼ teaspoon salt;
• 1 egg;
• 2.5-3 cups flour;
• 2 tablespoons sunflower oil.

For filling:

• 200 g raw pumpkin;
• A bunch of dill;
• 1-1.5 tablespoons of vegetable oil;
• A pinch of salt and pepper.

How to bake:

We prepare the dough with milk - not custard, but regular. Combine warm water and warm milk, dissolve salt in them and add to flour mixed with egg.

Add oil and thoroughly knead into a soft, non-sticky dough.

The amount of flour can vary up or down. After kneading the dough for 5-7 minutes, leave it for 40 minutes under a towel, and in the meantime prepare the filling.

Peel the pumpkin and grate the pulp on a Korean carrot grater, just not so long. Next, you can fry the grated pumpkin in vegetable oil or use it raw. I decided that fried tastes better. After frying for 2-3 minutes in hot oil, add finely chopped herbs, salt, pepper and mix. Place the filling on a plate to allow it to cool completely.

Roll out the dough on a floured table to a thickness of 0.2-0.3 cm. Cut out circles with a cup and place a heaped teaspoon of filling in the center of each.

Seal the edges of the dumplings and place them on a board sprinkled with flour.

After bringing the salted water to a boil in a saucepan, place the dumplings in the boiling water. There should be enough water so that they float freely and do not stick together. 5-7 minutes after the dumplings float, they are ready. Catch it with a slotted spoon and put it on a plate, adding a little vegetable oil or a piece of butter.

Dumplings with pumpkin can be served with sour cream, adjika, and ketchup.