Delicious kefir dumplings: recipes for dough and fillings. Lush kefir dough for steamed dumplings Recipe for lush kefir dumplings dough

Kefir can be replaced with sour milk, whey or even diluted sour cream - the main thing is to monitor the consistency of the dough. When you add baking soda, it is quenched in an acidic environment - this is how we get magnificent fluffy kefir dumplings. Delicious dough can also be made with yeast.

Option with steamed soda

From this amount of ingredients you will get up to 60 wonderful steamed dumplings made with kefir and soda.

You will need:

kefir - 300 ml;
egg - 1 piece;
baking soda - 1 teaspoon (without a slide);
salt - a pinch;
sugar - 2 tablespoons (if you are planning a sweet filling);
flour - 500 grams (plus a little for mixing and sprinkling on the table).

Cooking step by step

With vegetables

Homemade fluffy dumplings with potato filling

The dough for dumplings with potatoes on kefir is prepared in exactly the same way as already described. But you can try the option without soda.

You will need:

flour - 4 cups;
kefir - 230 milliliters;
egg - 2 pieces;
salt - 10 grams.

Preparation

Mix flour and salt in a large bowl, pour kefir into the mixture, and beat in the eggs.
Stir with a wooden spatula in one direction.
Continue kneading with your hands when the liquid part is already distributed in the mass, and finish when you achieve a dense consistency.
Leave the ball under the bowl for half an hour.
Divide the dough into 4-5 parts, alternately roll them into sausages and cut the sausages into bars.

Here's how you can make the filling for dumplings with potatoes using the same recipe using kefir.

You will need:

potatoes - 6 pieces;
onions - 2 pieces;
creamy margarine - 50 grams;
salt, black pepper - to taste.

Preparation

Boil the potatoes in salted water and drain it completely after cooking.
Make the mash while the potatoes are still hot.
Finely chop the onion and fry in margarine.
Place the onions in the potatoes, add salt and pepper and stir.

Kefir dumplings with potatoes are best made from well-cooked potato varieties. It is usually round or oval, with a light or pink skin and yellow inside.

With cabbage filling

Dumplings with cabbage on kefir are unusual and pleasant to the taste, with a very juicy filling.

You will need:

white cabbage - 1 medium;
onions - 3 pieces;
tomato paste - 1 tablespoon;
vegetable oil - to taste;
salt, spices - to taste.

Preparation

Finely chop the cabbage (you can use a blender).
Finely chop and fry the onion in vegetable oil.
Add tomato paste, stir, add cabbage and simmer until golden brown.
Salt and add spices.
Make dumplings and cook them for 10 minutes.

Egg-free option

The dough for dumplings with kefir can be prepared without eggs: it will turn out no less tasty.

You will need:

flour - 3 cups (to the brim);
kefir - 1 glass;
salt - ½ teaspoon (without a slide);
soda - 1 teaspoon (without a slide).

Preparation

In a bowl, combine salt, soda, flour.
Pour in the kefir in a gentle stream, while stirring with a spoon.
Knead with your hands until you get a soft, flexible and elastic mass that does not stick to your hands.
Place the dough in a bag and let it rest for half an hour to an hour.
The dough is perfect for dumplings with cottage cheese and kefir - and we’ll look at how to make the filling later.

If the kefir is not very thick, you can fill the glass to the top; if it is thick, then pour 2/3, then adding 1/3 of water.

With curd filling. Step by step recipe

Kefir dumplings without eggs (or with them) can be formed with any filling, for example with cottage cheese.

You will need:

cottage cheese - 500 grams;
egg yolk - 1 piece;
salt and sugar - to taste.

Preparation

Grind the cottage cheese thoroughly to a uniform consistency.
Mix cottage cheese with yolk.
Add salt, sugar and mix everything well.

Kefir dumplings with cottage cheese, as with any other filling, can be cooked in two ways.

Having lowered the products into boiling water, immediately carefully stir them with a slotted spoon and, as soon as they float to the surface, reduce the heat and cook for 30-60 seconds.
Place a colander over the pan or stretch gauze, tying it over the handles of the pan. Place the products on cheesecloth and boil for 3 minutes on both sides, carefully turning over.

If you are preparing steamed dumplings with kefir, the usual dough recipe is recommended, with soda - it doesn’t matter, with or without an egg. During cooking, place a high “dome” (for example, a deep bowl) over the pan - then the products will not fall off.

Secrets of mastery

So what is the best way to cook the dough for dumplings using kefir, steaming? Or a more familiar way, in water? And how to cut it so that it does not lose its properties?

It turns out that the “lushness” can be greatly influenced by how you cut the dough. Here are two different methods as an example.

Another factor that matters “output” is how the cooking occurs. The dough for steamed dumplings is drier, but with a very juicy filling (traditional Ukrainian method). And if it is immersed in boiling water, the shell will be especially soft and airy.

Experiment to understand which options are closer, clearer and more necessary to you. It doesn’t matter whether you steam the dumplings with kefir or simply boil them in water, in any case they have a very pleasant consistency and excellent taste. Plus they are easy to make. Both small children and sophisticated adults like this dish.

The traditional Ukrainian dish - dumplings - can only compete with borscht in the national cuisine and culinary traditions of the post-Soviet space. This gastronomic miracle is quite easy to prepare, especially if you use proven recipes and knead the dough for dumplings using kefir.

There are dishes that you simply cannot find indifferent to. Dumplings belong specifically to this category. For many centuries, flour products have been extremely popular. One of the main reasons for such fame is the ease of preparation: even without special skill, you can make dumplings for a whole family in 1-1.5 hours. In addition, the dish can be made with different fillings: sweet, meat, vegetable, etc. But the main thing is the different variations of the dough, which give the dumplings flavor nuances.

Why kefir?

As you know, the gastronomic capital of Ukraine is Poltava, and the classic recipe for dumpling dough also comes from these places. Initially it was prepared with yogurt, but now for “national pride” they are also used:

spoiled milk;
serum;
kefir.

This is the only way the dough comes out “fluffy” and melts in your mouth. In addition, it turns out to be tender, elastic, and light.

The finished dish, of course, is best eaten hot, but kefir dumplings do not lose their taste even when cold.

Dough for dumplings with kefir: recipe for any fillings

The fluffiness of the dumplings depends on the quality of the kefir: the fattier the fermented milk product, the fluffier the dumplings will be. The secret to the fastest recipe is adding baking soda. These products can have any filling.

Ingredients:

6 tbsp. sifted wheat flour;
500 ml fat kefir;
1.5 tsp. baking soda;
1 tsp. salt;
1 tbsp. l. Sahara;
1 egg.

Preparation:

Beat the egg with sugar until a light foam forms on the surface.
Lightly heat the kefir.
Pour flour into a heap and make a funnel in it, into which we pour the egg mixture and kefir.
Knead the dough so that it does not stick to your hands, but is not too tight.
We leave the workpiece to finish, covering it with a towel.
Divide the dough into several parts, roll each into a layer about 1 cm thick.
Using a glass or mug, squeeze out the blanks.
We apply the filling and glue the edges together with strong pinches, slightly stretching the right and left ones so that the dumplings form appetizing “ears”.
Boil the dumplings in salted water over medium heat until they float.
Using a slotted spoon, take out the flour products and pour the sauce over them.

For sweet fillings, a filling of melted butter is suitable, and for others - either an onion fried in vegetable oil, or a classic frying with cracklings (pieces of lard are fried in a frying pan until golden brown).

But for cottage cheese or potato filling there is another option for preparing the dough. It implies the presence of baking powder or baking powder.

Ingredients:

500 ml fat kefir;
½ pack of standard size baking powder;
700 g sifted wheat flour;
1 egg;
1 tsp. salt.

Preparation:

Warm the lactic acid product to room temperature.
Mix kefir and baking powder. To form a starter, let the mixture stand for 10-15 minutes.
Beat an egg into the kefir starter, add flour and knead into a tight dough.

You can add 1 tbsp to this recipe to taste. l. sugar - then the dough will turn out less bland. The sweetened version is good for curd contents.

Delicate base for dumplings with potatoes

The main secret of delicious dumplings with potatoes is thin dough and a lot of filling. However, as you know, where it is thin, it breaks. And this can not only spoil the appearance of the products, but also negatively affect their taste. If the hole turns out to be large, then there will be no filling left at all! Therefore, the dough for the potato version must be very elastic and strong.

Ingredients:

400 ml fat kefir;
600 g sifted flour;
1 egg;
1 tsp. salt;
½ tsp. baking soda;
½ tsp. table vinegar.

Preparation:

Heat the kefir and add salt, beat in the egg and mix well.
Add vinegar to the baking soda and add the mixture to the mixture.
Pour heaps of flour into a wide bowl, make a well and pour in the egg-kefir mixture.
Knead the dough, roll it into a bun and forcefully throw it onto the table several times - the dough will become more elastic due to the release of gluten.
We tear the bun into several parts.
Now we roll out the pieces into thin layers about 0.7-0.8 mm thick.
Spread the filling and boil the dumplings in salted water.

The potato filling is perfectly complemented by the onion fry, which generously covers the boiled dumplings. For it, finely chopped onion is fried until golden brown in vegetable oil. It is better to use unrefined sunflower - then the dish will be imbued with an amazing aroma.

Dough for curd filling

The kefir flour preparation for the curd filling should have a slight sourness - citric acid will give it.

Ingredients:

4 tbsp. sifted flour;
350 ml fat kefir;
1 tsp. baking soda;
½ tsp. citric acid powder;
1 tsp. salt.

Preparation:

2.5 tbsp. Mix flour and all other bulk ingredients with a whisk in a wide bowl.
Heat the kefir.
Make a “well” in the flour mixture, into which we pour the fermented milk product.
Knead until the consistency of thick sour cream, gradually add flour and begin kneading the dough on the table until it becomes elastic and tight.
Divide into equal parts and, having rolled each into a layer, squeeze out the mold with a glass.
Add the filling and seal the edges.
Boil in salted water.

Fluffy base for steamed dumplings

Traditional Ukrainian dumplings were steamed. Thanks to this heat treatment, they turned out even more magnificent.

Ingredients:

900 g sifted flour;
500 ml fat kefir;
½ tsp. baking soda;
20 g pressed yeast;
1 tbsp. l. Sahara;
1 tsp. salt;
100 g melted butter.

Preparation:

Heat the kefir and put the yeast briquette, salt, and sugar into it.
Mix all ingredients thoroughly and leave for 30 minutes in a warm place.
Add flour and knead into a ball of plastic dough.
Leave to rise for 40 minutes in a warm place.
Divide the bun into parts, roll each into a sausage and cut into equal portions.
We crush each portion with our fingers, add the filling and seal the edges.
Fill the pan halfway with water, place gauze folded in half on the container and secure it to the handles.
When the water boils, lay out the dumplings and cover with a large lid.
After 7-8 minutes, transfer the dish to a plate, pour in butter and serve.

Dumplings with kefir - this amazing version of a well-known dish. Beat eggs, kefir, salt and only then carefully mix with flour. The dough turns out fluffy, light and tender.

The right recipe

We offer you the correct version of the dough for dumplings. The ingredients in it are standard - flour, egg, salt, but kefir is added instead of water.

You will need for 2 servings of dumplings:

0.4 kg wheat flour;
two eggs;
130 ml kefir;
8 grams of table salt.

Cooking time required: 35 minutes.

Step-by-step method for kneading dough for dumplings with kefir:

Step 1. Break the eggs into a bowl, add salt and 50 ml of kefir, beat with a mixer.

Step 2. Sift the flour twice.

Step 3. Combine the egg mixture with the remaining kefir, stir thoroughly.

Step 4. Add sifted flour into the mixture in small portions until the mixture becomes thick.

Step 5. Knead the dough until it is completely smooth and elastic.

Step 6: Let the dough rest, wrapped in a bag or covered with a damp cloth.

An alternative version of the kefir dough with soda for dumplings

The best thing about preparing such a dough is that it is practically no different from the main one. Take warm kefir, flour, soda and egg, combine everything - and you're done!

You will need for 4 servings:

table salt + baking soda - ½ teaspoon each;
0.8 kg flour;
a full glass of kefir;
chicken egg – 2 pieces.

Cooking time required: 30 minutes.

Step-by-step cooking method:

Step 1. Remove the kefir from the refrigerator in advance; it should be at room temperature. If you didn’t have time to remove the kefir in time, then warm it up slightly.

Step 2. Mix the twice-sifted flour with baking soda.

Step 3. In a wide bowl, beat kefir with salt and raw egg.

Step 4. Start adding flour to the resulting mixture, stirring constantly until the mixture becomes thick.

Step 4. Quickly knead the dough, knead it until you achieve an elastic and smooth structure.

Step 5. To make the dough easy to work with, leave it alone for half an hour, covered with a damp cloth.

Serving dumplings with cherries hot or cold is a matter of taste. But we recommend that you effectively pour sour cream mixed with cherry juice over the finished dish in any case.

You will need for 4 servings:

400 g cherries;
800 g wheat flour;
250 ml kefir;
2 eggs;
15 g salt;
0.2 kg granulated sugar;
200 g sour cream;
40 g powdered sugar.

Cooking time required: 40 min. Calorie content per 100 grams: 245 kcal.

Preparation:

Remove the pits from the cherries, place the peeled berries in a sieve, and sprinkle with sugar. The cherries will begin to release juice, so place a sieve in a bowl;
Prepare the dough: beat kefir, salt and eggs, then pour the mixture into the sifted flour, make a stiff mass. Knead it with your hands until the dough stops sticking to them. Wrap the dough in cling film and leave it alone for about twenty minutes;
Divide the rested dough into equal parts, roll each into a thin plate with a rolling pin;
Cut out circles from the dough using a regular glass or mold (2.5 cm). Form a ball from the scraps of dough, then roll it into a layer and cut out circles again;
Mix berries with sugar directly in a sieve. Leave the juice in the bowl;
Take a circle of dough and place a little cherry filling in the middle. Fold the circle in half and seal the edges;
Bring water to a boil in a saucepan and add salt. Place dumplings in this water. Cook at moderate temperature until the product floats to the surface. Then cook for another 2 minutes. and remove from the pan using a slotted spoon;
Serve hot, with sour cream sauce mixed with cherry juice. Sprinkle powder on top.

Dumplings made from kefir dough without eggs with potato filling

Dumplings are prepared very quickly, making them couldn’t be easier, and they turn out very tasty. Serve them hot, topped with butter, sour cream or sprinkled with vegetable oil.

You will need:

500 g flour;
60 g refined oil;
10 g salt;
250 ml kefir;
3 bay leaves;
200 g potatoes;
70 g onion;
4 sprigs of dill.

Cooking time required: 35 minutes. Per 100 grams: 260 kcal.

Step-by-step recipe for making airy dumplings with potatoes:

From kefir, flour, salt and refined oil, knead a tight dough for future dumplings;
Roll the dough into a ball, cover with a damp cloth, let it rest for about thirty minutes;
Prepare mashed potatoes from boiled potatoes, fry finely chopped onions in oil, combine with mashed potatoes, add salt to taste, stir and cool;
Roll out the dough into a thin plate, cut circles out of it using a glass, place the potato filling in the center of each, pinch the edges;
Bring the water in the pan to a boil, add bay leaf and salt. Place dumplings in it, cook until they float;
When serving, sprinkle with chopped dill and drizzle with vegetable oil.

How to cook dumplings with cottage cheese on kefir

Dumplings with cottage cheese turn out very tasty if you add grated lemon zest to it.

You will need:

200 ml kefir;
premium flour – 0.2 kg;
classic cottage cheese – 0.2 kg;
50 g peasant butter;
granulated sugar + lemon zest + salt - to taste;
1 chicken egg;
100 g fresh sour cream.

Cooking time is: 30 minutes. Per serving: 210 kcal.

Preparation:

For kefir dough: mix flour with salt, egg and pour warm kefir, mix. Knead the resulting lump until the mass becomes elastic. The whole process will take about twenty minutes; Wrap the prepared dough in film and set aside for now;
For the filling: put cottage cheese, sugar, grated lemon zest, raw egg and a little sour cream in a bowl. Mix well;
Dust a work surface with flour and roll out the dough onto it into a thin sheet;
Using a regular glass, make blanks, put curd filling in each, seal the edges of the cake;
Place the dumplings in boiling water, adding a little salt. Cook until they float;
Remove with a slotted spoon and serve hot. Place sour cream separately or place a cube of butter on each plate.

Kefir dough dumplings with steamed vegetables

Dumplings can also be made with vegetables, such as pumpkin and potatoes.

Required:

two glasses of flour;
half a stick of butter;
200 g sour cream (fat content 20%);
300 g granulated sugar;
500 g pumpkin;
250 ml kefir + 10 ml drinking water without gas;
salt;
table chicken egg - 2 pieces;
200 g of ready-made mashed potatoes.

Time required: 40 min. Calories per 100 g: 189 kcal.

How to cook steamed dumplings on kefir with vegetables:

Beat an egg into kefir, add water and whisk. Add some salt. Start adding flour. Do this gradually so that no lumps form. As soon as the dough thickens, stop stirring it with a whisk, and continue kneading, but only with your hands. Transfer it to a board, this will make it easier to bring the dough to the required consistency;
To check if the dough is done, turn it over and make an indentation with your finger. If it quickly returns to its original position, then it is ready. Place in a wide bowl, cover with a towel to allow the dough to rest and become more pliable;
For the filling: peel the pumpkin and remove the seeds. Chop into cubes. Place the chopped vegetable in a frying pan heated with oil, add sugar and a little salt. Simmer the vegetable over medium heat until soft, stirring occasionally to prevent the filling from burning. When the pumpkin is cooked, place it on a plate to cool;
Once the dough has rested, start rolling it out. Take some of the dough and roll it out quite thin. Cut out identical circles from the layer. Place a little mashed potato and the same amount of pumpkin in the center of the flatbread, and cover with a dumpling. Do the same with the rest of the prepared circles;
Cook the dumplings in a double boiler for 10 minutes;
Prepare a delicious sauce: whisk the egg and sugar until smooth, after the sugar has completely dissolved, pour in the sour cream, then mix thoroughly;
Remove the dumplings from the steamer and place on a baking sheet, pour over the sauce;
Place the dish in an oven preheated to 180ºC for 5 minutes;
It is recommended to serve the finished dumplings hot.

What could be simpler than dumplings? Everything seems to be easy and familiar - the filling is wrapped in a piece of unleavened dough. But, if you prepare this very dough with kefir, then it will turn out much more tender and lighter than usual. You can wrap any filling in it - potatoes, pumpkin, cottage cheese, cherries.

Another recipe for dough for dumplings with kefir is in the next video.

The variety of recipes for dumplings with kefir lies in the variety of fillings, but the dough almost always remains the same. The choice of “filler” is limited only by the owner’s imagination. Potatoes, cabbage, mushrooms, meat, fruits, berries... For sweet fillings, sugar is added to the dough. You can prepare it for future use and freeze it. Or make dumplings and freeze them. Dumplings are cooked in water or steamed, in a slow cooker or microwave.

The dough is prepared from available simple ingredients:

kefir - any is suitable, from low-fat to full-fat;
flour - take more than indicated in the recipe, since you need to dust the table on which you will roll out the dough;
eggs - sometimes they do without them;
salt;
soda or baking powder;
sugar - optional.

Kefir dumplings are usually prepared with boiled or stewed potatoes, cabbage, meat, and mushrooms. Raw fillings will require approximately double the cooking time, but these will not be “quite” dumplings. By the way, if you take raw minced meat, the resulting dish will be called dumplings. Take fruits and berries fresh or frozen.

The five most commonly used ingredients for kefir dumplings:

Cooking dumplings with kefir is very simple.

Combine all liquid ingredients for dough.
Add dry ingredients and knead it.
Prepare the filling.
Roll out the dough into a layer 3-5 mm thick.
Cut out circles, place the filling in the middle, fold in half and pinch well.
Boil salted water, place the dumplings in it and stir immediately.
After floating, cook for about five minutes.
Remove with a slotted spoon, season, and serve!

Dumplings with kefir are cooked in the microwave like this. Place them in a single layer in a microwave-safe dish, add 2/3 of the height of hot water, and cover. Set on high power for one minute, then on half power for eight minutes. If frozen dumplings are used, the cooking time should be increased.

Five of the fastest recipes for dumplings with kefir:

What can you do to make kefir dumplings tastier:

After kneading, it is better to leave the dough for half an hour to “reach” - during this time the filling will be prepared;
For half a liter of kefir, a level teaspoon of soda is enough.

Prepare the ingredients for the dough according to all the rules: heat the kefir, add warm water, soda, and egg. Next, prepare it like regular dough. Fillings such as potatoes with onions, mushrooms with buckwheat porridge, stewed cabbage or fruit filling made from plums are quite acceptable.

Universal recipe

Recipes for kefir dough for dumplings can be very different, but there is one universal one that is “friendly” with any filling.

In half a glass of kefir, beat a raw egg, adding water and a little soda (less than a teaspoon). Pour pre-sifted flour into a wide container. Make a hole in the middle, pour a mixture of kefir and eggs into it, adding salt to your taste.

Quickly knead the stiff dough, picking up the flour from the edge of the flour mound with your hands and mixing it into the middle. Knead until the mass becomes completely smooth and elastic. Place the dough in a plastic bag or cover with a cloth. By the way, it is better to moisten the napkin with water.

Let's prepare the dough for steamed dumplings with cottage cheese. The filling can be pureed cottage cheese with sugar. But many people like the unsweetened filling: green onions, grated cottage cheese and chicken yolk.

For 500 grams of cottage cheese you need:

300 grams of flour;
half a glass of warm kefir;
large egg;
50 g warm water;
2 pinches of baking soda;
half a teaspoon of vinegar;
seasonings - to taste.

It will take 40 minutes to prepare the dough. The calorie content of 100 grams of the dish will be approximately 240 kcal.

Mix water with kefir in a deep container, adding soda dissolved in vinegar. Sift the flour, pour it into a mound, and make a hole in the middle. Pour a mixture of kefir and water into it, beat in the egg, and add salt. Knead the dough with your hands and leave it for half an hour, covering it with cling film or a cloth napkin.

To make the filling, the cottage cheese is pureed, sugar, chicken yolk, melted butter, salt or sugar are added to it. Mix everything thoroughly. Then the dough is rolled out quite thin.

Identical circles are cut out of it using a glass, and curd mass is placed on each. Bring the edges of the circle together and pinch. For strength, you can brush the edges with egg white. Dumplings are steamed from this dough for 15 minutes. Served with honey, butter or sour cream.

Dumplings with plums with sour milk

Wash and sort the plums, remove the pits. It is important that the plums are dry, so it is better to dry them on a towel.

For the test you will need:

egg;
250 ml warm kefir;
600 g wheat flour;
half a glass of warm water;
half a teaspoon of soda;
2 g vinegar for extinguishing.

For filling:

1 tbsp. spoon of starch or flour;
300 grams of any plums;
50 grams of sugar (preferably fine).

The dish takes a little over 1 hour to prepare. Its calorie content per 100 g will be 199 kcal.

Add soda slaked in vinegar to kefir and mix well. If kefir is sufficiently acidic, then the soda does not need to be quenched in acid. Prepare the flour: sift it, make a mound out of it. Form a hole in the middle. Add salt and a broken egg to it and mix a little. Then pour in the kefir mixture.

Knead the dough until smooth and elastic. Do not start work immediately; it should rest for 20 or 30 minutes. To do this, put it in a bag or wrap it in cling film. While the dough is resting, you need to start preparing the filling.

Wash the plums and dry them on a towel. Remove damaged ones. Cut the prepared fruit into pieces as desired, then roll lightly in starch or flour. This will help bind up any cooking juices.

Divide the dough into parts. Roll each into a tourniquet. Cut it into arbitrary pieces, press each piece with your finger (to make a thick cake), and then roll it out thin. Place the filling on a thin flatbread, adding a little sugar.

Pinch the edges. Place the dumplings in salted water. Definitely boiling. Cook until they rise to the surface.

Yogurt dough without eggs

The filling can be made from fresh or sauerkraut. In any case, it must be crushed and stewed. Add carrots, onions, and herbs to fresh.

Required:

100 g water at room temperature;
700 g wheat flour;
200 ml of any kefir (warmed);
baking soda - on the tip of a knife;
a pinch of citric acid;
Season to taste with salt.

It will take 50 minutes to prepare the dough. The calorie content of dumplings with cabbage is approximately 210 kcal per 100 grams.

Mix kefir with warm water in a bowl, adding salt and soda slaked in citric acid. Mix everything thoroughly with a whisk. Sift the flour into a wide container. Make a depression in the center.

Gradually pour the kefir mixture into it. Mix the flour into the liquid using your hands. If there is not enough flour or liquid, you can add. The consistency of the dough should be stiff.

You need to knead it with your hands until it becomes elastic. Leave on the table, covered with a damp towel. After 20 minutes, start sculpting. As soon as the cabbage stuffing is ready, boil and serve.

Potato dumplings

Supporters of carbohydrate nutrition cannot do without dumplings with potatoes. You can add onions fried in butter or lard to the filling. Choose according to your taste.

Required:

warmed kefir – 2 cups;
1 kg flour;
100 g water (warm);
large egg;
5 large potatoes;
bulb;
dill greens;
100 g peasant butter (can be replaced with lard if desired);
2 pinches of black pepper;
amount of spices to your liking.

Total time spent: 45 minutes. 100 grams contain 215 kcal.

Step by step preparation:

Step 1

In a cup, combine the chicken egg and salt, mix with a whisk. In a separate container, mix kefir with water. Combine the kefir mixture with the egg liquid. It is important that the eggs and kefir are not cold, so they must be removed from the refrigerator in advance.

Step 2

To saturate the flour with oxygen and remove specks, it must be sifted. Form a slide out of it on the work surface. Make a hole in the middle. Pour the prepared liquid from kefir and eggs into it.

Knead the stiff dough. To do this, take the flour from the edges with your hands and press it into the middle. Knead until the flour mixture is completely smooth. Place the dough to rest, covering it with a damp cloth, or wrap it in cling film.

Step 3

Wash, peel and boil the potatoes in salted water. Chop the onion and simmer in butter, adding finely chopped dill at the end. Add the fried onions to the prepared potatoes and pepper.

Use a potato masher to mash. It will be delicious if you take a piece of fresh lard instead of butter. Finely chop it and place it in a frying pan, after 5 minutes add the onion.

Step 4

Divide the dough into equal parts (approximately). Roll them into thin ropes. Cut them into pieces, press each one with your finger to make a thick cake. Roll it out thinly and add potato filling. Fold the circle in half, connect the edges, pinching them. To prevent the dumplings from falling apart along the edges, you can brush them with egg white.

Step 5

Water for cooking should be salted. Dip dumplings only in boiling water. Cook for 3-5 minutes. It’s simple – the dumplings float to the surface, which means they’re ready. Serve with sour cream sauce.

Recipe for dumplings with mushrooms

Dumplings with mushrooms are a dish with a unique smell and taste, and if you wish, you can add buckwheat porridge or boiled rice to the filling.

Required ingredients:

350 grams of flour;
200 g of warmed kefir;
vegetable oil – 60 grams;

For filling:

15 dry porcini mushrooms;
bulb;
any vegetable oil – 50 grams;
half a glass of buckwheat porridge or boiled rice.

Cooking time will be 1.5 hours. The calorie content of a serving will not exceed 200 kcal.

If there are no plums, then dumplings can also be made with berries, such as blueberries or cherries. Then be sure to add starch to the berry filling so that the juice does not leak out during cooking.

Dumplings made from kefir dough with berries added to the curd mass are very tasty. For this filling it is better to use very tender berries: strawberries, raspberries or strawberries.

Dumplings with cottage cheese can be prepared with a salty filling. Mash the cottage cheese with a fork, add salt and add the yolk. Chop the green onion, add it to the cottage cheese, stir. Cook like regular dumplings - in hot salted water.