Turinys
Įdaras koldūnams: keli receptai. Vaizdo įrašas
Vareniki is a dish made from unleavened dough with filling, which is more common in our country. The flavor of this Slavic food is achieved through a variety of fillings, they are sweet and bland. Thanks to this, dumplings can be served on the table quite often, they do not bore for a long time.
Koldūnų įdaras su bulvėmis
Įdaras koldūnams su bulvėmis ir grybais
Ingredients: – onion – 2 pcs., – potatoes – 600 g, – dry mushrooms – 50 g, – pepper, salt – to taste.
Soak the mushrooms in advance, then boil and chop finely. Boil the potatoes in their skins, peel and mash thoroughly in mashed potatoes. Finely chop the onion and bacon, fry a little. Mix everything carefully, add pepper and salt. The filling is ready, you can put it in the dumplings.
Filling for meat dumplings
Ingredients: – onion – 2 pcs. – meat – 600 g – flour – 0,5 tbsp. l. – pepper, salt – to taste
Cut pork (preferably lean) or beef into pieces, fry with fat, add browned onions, add broth. Put out well. When the meat is ready, grind it in a blender, add onion, pepper and salt to taste. You can stuff the dumplings.
In fact, there are even more opportunities to prepare various fillings. The main thing is to use your imagination. Then you get new original tastes.
Cottage cheese filling for dumplings
Ingredients: – egg yolk – 1 pc., – cottage cheese – 500 g, – sugar – 2 tbsp, – salt – 0,5 tsp, – butter – 1 tbsp.
To properly prepare the cottage cheese filling, pass the low-fat curd mass through a sieve. Add salt, sugar, egg yolk and butter, depending on taste. Stir and start filling.
Filling for dumplings with fresh cabbage
Ingredients: – cabbage – 0,5 head of cabbage, – carrots – 1 pc., – onions – 1 pc., – sunflower oil – 5 tablespoons, – salt, sugar, pepper – to taste.
Chop the cabbage and sauté it in vegetable oil. Grate the carrots, chop the onion, mix everything. Place in a skillet and brown a little. When the cabbage looks clear, add the tomato paste and simmer until cooked. Dumplings with cabbage are almost ready, add salt, pepper and sugar to taste.
Filling for dumplings with sauerkraut
Ingredients: – sauerkraut – 4 cups, – onions – 2-3 pcs., – sunflower oil – 2 tbsp. l., – sugar – 1–2 tsp., – black peppercorns – 6–7 pcs.
Squeeze the sauerkraut, add the onion and place in a wide skillet, preheating the vegetable oil in it. Add a little black pepper and simmer until cooked.
Dumplings should be filled with the filling using a regular teaspoon. So that the edges of the dumplings stick together well and the filling does not fall out, it is necessary to glue the edges of the dumplings, slightly dipping your fingers in flour
Filling for dumplings with liver and lard
Ingredients: – lard – 100 g, – liver – 600 g, – onion – 3 pcs., – black peppercorns – 10 pcs., – salt – to taste.
Free the liver from films and boil. Then fry lard with onions and pass through a meat grinder along with the liver. Now add salt and pepper to taste. The filling is ready, you can put it in the dumplings.
Filling for cherry dumplings
Ingredients: – pitted cherries – 500 g, – sugar – 1 cup, – potato starch – 2-3 tbsp. spoons.
Peel the cherries, wash well and dry. Add sugar to the cherries directly while making dumplings – 1 tsp. on a dumpling. Also add a pinch of starch. Such dumplings are recommended to be steamed.