Filling for dumplings, recipes with potatoes, mushrooms, cottage cheese and cabbage

Vareniki is one of the most popular dishes of Slavic cuisine. The main advantage of them is that the food is prepared fairly quickly, it turns out in large quantities, and as a filling, a variety of products are suitable: vegetable, sour-milk, meat, fruit and berry.

Dumplings with dumplings

As already clear from the title of the section, it will be about sweet dishes. In them, the filling for dumplings can consist of cherries or apples. Although this role is quite suitable plums, apricots, hard varieties of peaches, blueberries. However, it was the cherries that became the berry, which we with special pleasure put in the dish. The filling for dumplings can be prepared both from the canned product, and fresh. Let us dwell on it in more detail. Incidentally, we note that it was once accepted to serve such a treat in the Ukrainian national cuisine. And then it became universally accepted.

Vareniki with cherries

Torn, good ripeness, intact, without signs of damage, berries are washed, cleaned of seeds. It is important that they are damaged as little as possible, retain their shape. The filling for dumplings is prepared primarily from sweet cherry varieties. If you take the acid, they add sugar. Before processing, until the dough is kneaded and cut, peeled cherries are put in a colander to make them juice. Do not pour it out - this is an excellent basis for syrup. By the way, the dough, so that the berry stuffing for the dumplings does not soften it too much, mix it more abruptly. Then on the cooked mugs, put 2-3 berries and a little sugar, carefully and carefully join the edges. Boil the vareniki in boiling, slightly salted water. As a dressing, cook the syrup from the juice and sugar, adding a little vanilla. Alternatively, whisk the sour cream with sugar, for a pleasant aroma, adding vanilla. For dessert, with compote such dumplings will be eaten in a moment, and you are waited for a delicacy of sea of thanks. They are good as a full meal for breakfast or dinner. The main thing that is very tasty, and for the stomach is not burdensome.

Vareniki with apples

As already mentioned, there are various fillings for vareniki. Recipes for them in large numbers are given in any cookbook. However, there are quite rare. For example, tips for preparing a filling for apple dumplings are not found in every edition.

But in vain, because the dish is also very, very delicious. Fruits are taken a saturated sweet and sour taste. Apples should be finely chopped. From the peel can not be cleaned. Spread a small amount of the filling into the dough mugs. Sugar inside each dumpling, as in the case of cherries, is not necessary. Although you can add it if you want it. But in the dressing, which is made from sour cream or sugar syrup, you can pour a drop of citric acid. The dish turns out - you lick your fingers!

About vareniki with potatoes and not only

Dessert is a dessert, but we will talk more about the dish. Namely, about how to prepare a filling for dumplings with potatoes. By the way, there are several varieties of it. And each has its own juicy nuances that give the dish a special, unique taste. It's all about spices and extra ingredients. After all, there is a potato filling for dumplings in pure form, and sometimes it is in a mixture with cheese or hard varieties of cheese - as one likes. Let's dwell on two, the most profitable options.

Filling with mashed potatoes

To cook it, peel potatoes, cut into medium sized pieces and boil in salted water until cooked. While waiting for the completion of the process, cut a few bulbs and fry them until golden brown in vegetable oil. Quantities do not regret, it will be dressing for minced meat. With the finished potatoes, drain the water and thoroughly apply it. Use a mixer or a wooden pestle. It is important that you get a homogeneous mass, without lumps. Do not add liquid, puree should be thick, dense. Then season it with roast, season, pepper well. The taste should be rich, sharp. Served on the table such vareniki hot. They are also seasoned with fried in oil onions, with ketchup. Or sour cream, mayonnaise - who likes that more. Sprinkle with chopped herbs. Good for them go horseradish and mustard.

Filling from raw potatoes

It's much easier with her. Raw potatoes are cleaned, washed, cut into small cubes. The filling is laid out on mugs of steeply mixed dough. Boiled dumplings in well-salt water - so that they do not turn out to be fresh. Of course, in a saucepan they will have to be kept somewhat longer than with a mashed-up filling. But not much. This dish is very tasty with sour cream or sour cream-mushroom sauce. When serving, each serving should be sprinkled with ground pepper. There should be hot.

Filling with potato and cheese

But this dish came to us from Moldovan and Romanian cuisine. It is remarkably delicious, nutritious and healthy. Minced meat is cooked on the basis of mashed potatoes, where a rather large amount of grated cheese is added to a large grater of hard salted cheese. Naturally, more salt is not required. And since the brynza itself is quite fat, then without frying onion in the filling you can do without. Although it's a matter of taste, you can not spoil the porridge with oil. Yes, it's great if a small chopped dill is immediately mixed into the potatoes. Well, served a dish with sour cream or dressed with vegetable oil. Perfectly combined with vegetable salads - fresh and canned. Separately to all vareniki with potatoes, you can offer the husband - garlic sauce. To make it, the head of garlic is passed through the press, it is refilled with sunflower oil, salted, and to soften the taste, a little boiled water is added to it. This, too, so to speak, the Moldovan color.

Vareniki with fresh cabbage

A classic filling for vareniki with cabbage is prepared from fresh vegetables or pickled. In the first case, you should proceed in this way: in a cast-iron to a golden color, fry 2 onions, sliced not too finely. Then put them on a plate, pour another vegetable oil into a frying pan and put chopped cabbage. Do not cover with a lid, fry it for 10 minutes on medium heat. Stir to not burn. Then add the grated carrot, onion salt, pepper, bay leaf, coriander, pour a little water and cook under the lid until ready. In the end, put a couple of spoons of tomato and, if you want, a little sugar. It would be good to crumble dill or seeds. As a spice, you can use several flowers of cloves. Let the cabbage cool, allow excess oil to drain off. When served on the table, they can be filled with onion with butter or lard, with cracklings. It will be tasty with sour cream.

Vareniki from sauerkraut

The technology of cooking this filling is determined by the degree of acid in the cabbage. With moderate saturation, do not rinse. You can immediately finely chop, add grated carrots and fry in a deep frying pan, and then stew until done. Separately fry the onions, add spices, bay leaves, 1-2 Bulgarian pepper. Then connect the components. To make the taste sharper, crumble a couple cloves of garlic and a little green parsley.

Curd dumplings

Very soft, soft, pleasant is the cottage cheese filling. For dumplings, it is made sweet and brackish. The main secret of quality minced meat is the uniformity of the curd mass. To do this, the product should either be thoroughly rubbed through a sieve, or several times passed through a meat grinder or beaten with a mixer. Cottage cheese can be mixed two types - fatty and not very. Stuff in it 1-2 eggs. If the vareniki plan to do for dessert, add sugar to the filling, necessarily vanillin. You can pour raisins or dried apricots, only beforehand they should be soaked in hot water, and then, when they are swollen, cut into small pieces. Stuff the mixture carefully and put it into the vareniki! They should be hot, with sour cream. For spicy stuffing it is recommended to mix cottage cheese with cheese, add chopped greens. Or it is good to add, pepper. To sculpt, like any other. Serve on the table with sour cream or onion roast.

Vareniki with mushroom stuffing

And finally, a delicious filling for dumplings with mushrooms. It is made, as a rule, from the fresh gifts of the forest, although the dried ones are also excellent. Wash the mushrooms, cook until done. Throw it in a colander. When cool, finely chop, put the stew, adding onions and vegetable oil, salt, garlic. Finish minced meat from the excess oil and put in the dough. Such vareniki are good with sour cream and herbs, with mayonnaise.