Varenyky or dumplings are a culinary preparation that consists of pieces of dough filled with cheese, minced meat, jam, jam, etc. and boiled in water.
Ukrainian and Roman dumplings are identical with pierogi from Polish cuisine, and very similar to pelmeni from Russian cuisine, bansh from Mongolian cuisine, jiaozi (in Cantonese gaau) or húndùn (in Cantonese wonton) from Chinese cuisine, manti from Turkish cuisine , momo from Nepalese and Tibetan cuisine, chuchvara from Uzbek cuisine, mandu from Korean cuisine, gyoza from Japanese cuisine and ravioli from Italian cuisine.
Although there are also variants of dumplings filled with meat, salted cheese, potatoes or other vegetables, unlike neighboring countries, in Romania most dumplings have sweet fillings and are considered desserts.
In some regions of Bucovina and Transylvania they are known as piroşti or piroște (singular piroșcă), and in regions of Moldova as chiroște (singular: chiroașcă).
The dumplings are often served with cream or sauces.
I prefer them hot with butter and caster sugar.
Dumplings with cheese and greens
My first dumplings with cheese and greens were a success, although I didn't really follow the standard recipe. If the picture was still successful on instagram, I said to leave you the recipe here. It is made from few ingredients, I could practically say what leftovers are in the fridge (you can vary them, according to your imagination) and relatively quickly. Out of the quantities in front of me, 7 chubby pieces came out.
Another recipe in the spirit of the current #StopRisipeiAlimentare.
Flour 200 g
Eggs 2 pcs.
2 tablespoons oil
A pinch of salt
Cheese 150 g
Green onion 2 strands
Dill, parsley & # 8211 & # 8220at the eye & # 8221, as much as you appreciate
Method of preparation
Beat the eggs, add the flour, oil and salt. Knead, flattening the dough each time with the back of your hand. It must come out elastic, not stick. Set aside for 20 minutes.
Grate the cheese mixed with the beaten egg, add the chopped greens.
On a wooden bottom, roll out the dough and cut circles with a cup or bowl. Put 3 teaspoons of filling in the middle of each circle, bring the edges over each other and flatten with your fingers or fork so that they do not break during baking. Grease the dumplings with a beaten egg, then put them in the oven on a tray greased with oil and lined with baking paper, about 20 minutes (check after 10-12 minutes). Serve warm, with yogurt sauce or spicy tomato sauce, as you like.
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Urban and social to the bone, I try to reconcile my profession with my hobbies and balance my gourmet side with my passion for sports. I went to philology and wine schools, but I've been writing about restaurants and going out for over 10 years. I am often asked for recommendations about both, so I said to leave here what I think is worth seeing and trying. Sometimes I improvise food and wine recipes and pairings. Extended, I test other things in the lifestyle area.
And I'm also passionate about sports. That's why you will see the related section, with recommendations for gyms, workouts, healthy recipes.
When I still have existential problems, I also write about those in "Thoughts".
More up, on the left, at Adriana.
Ingredients for the cheese dumplings recipe
- It took:
- 2 eggs
- 150 g flour
- 50 g gray
- 30 g butter
- 250 g Telemea cheese
- 1 or
- 50 g butter
- 200 ml sour cream
- 25 g flour
- Marar (optional)
How do we prepare the recipe for dumplings with cheese?
In a large bowl, break the eggs and beat them well with a fork. Add the melted butter and mix well. Add the semolina and flour and mix at first with a fork until the dough begins to form and then turn everything over on the table and knead well. Knead for about 5 minutes, adding flour as needed until it becomes a soft and elastic dough, which stretches slightly, slightly softer than the one for the noodles. Kneading will be done by bending the dough under the bridge of the palm.
Cover the dough with a clean kitchen towel and let it sit for 10 minutes to make it more elastic and easier to spread.
Meanwhile, prepare the filling: Crush the Telemea cheese finely and mix with the beaten egg, melted butter, sour cream and flour. Mix well until a homogeneous composition is formed. Depending on your preferences, you can also add green or dried dill, finely chopped.
Sprinkle the table with a little flour and spread a sheet as rectangular as possible, with multiple side dimensions of 5 cm. It should be about 2-3 mm thick. With a sharp knife we make cuts parallel to the edges every 5 cm, and form some squares.
Put a teaspoon of filling in the middle of each square and then fold it in 2 diagonally, forming a triangle. We press on the edges with a fork so that it closes well and the filling does not come out when boiling.
If the dough does not stick because it has dried a little, moisten with a little water around the filling before forming the triangle.
We take a large pot of about 2-3 L and fill it in a proportion of 3 quarters with water. Add a teaspoon of salt and bring to a boil. When the water starts to boil, add the dumplings.
Tip for the best cheese dumplings
It is good to stir continuously in the water from the time we start adding the dumplings until we have added them all so that they do not stick to the bottom of the bowl or between them. It is also advisable to add them one at a time and not all at once.
Let them simmer over medium heat for 20 minutes, half covered with a lid. Then we turn off the fire and leave them in the water for another 20 minutes to become fluffier. See note that while the dumplings are boiling, they will always be on the surface, and at the end of the 20 minutes they have been alone in the water, they will be submerged on the bottom of the vessel.
The dumplings are strained with water and served warm with butter or sour cream.
The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.
Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well.
Coltunasi like my mother at home & # 8230.
Ingredients for filling I put the dumplings on the robot and mixed them until they became a fine and fluffy cream.
Put the flour in a bowl, make a hole in the middle, in which you add the egg, a little salt, oil and 1 cup of warm water. Mix until all the flour is incorporated. If necessary, add a little water.
The obtained crust is kneaded until it no longer sticks to the hand or to the bowl. If the dough is too soft, add a little more flour.
When ready, spread a thin sheet on the table greased with flour, which is cut into squares.
or cut out circles with a glass.
In the middle of each form put a teaspoon of filling,
and the edges stick together, giving them the shape of triangles
I also pressed with the fork to make sure they don't fall apart. :))
The dumplings are boiled in salted water for about 15 minutes. Remove to a plate and sprinkle with caster sugar.
For more recommendations I am waiting for you on the Facebook page (HERE)
Cheese dumplings are a traditional food of ours. It is not eaten very often, but also when the housewives start making dumplings! & # 8211 everyone in the house is looking forward to dinner time. I suggest you involve the whole family in their gluing & # 8211 children will be the happiest to lend a helping hand, in addition you will take the opportunity to be together, to discuss and to pass a drop of our culinary traditions to the young generation.
(If you like meat dumplings you can see the recipe here: http://blogcusaresipiper.com/2013/03/20/coltunasi-cu-carne-pelmeni/)
INGREDIENTS (for 4 people):
flour & # 8211 400 gr
water & # 8211 about 180 ml
eggs & # 8211 2 pcs.
cow cheese (I used ricotta) & # 8211 250 gr
unt & # 8211 20 gr
Sift the flour, break an egg in it, add water and knead a fairly thick dough. Divide it in two and knead each piece, then arrange the 2 balls of dough obtained on the table pressed with flour. Cover with a kitchen towel and let it rest for 20-30 minutes. Then we spread the dough with the rolling pin and cut it first into strips, which we then cut into squares with a size of 6 & # 2156 cm (the smaller the dumplings, the prettier they will look).
Mix the cheese with an egg and salt it. On each square of dough we put a teaspoon of cheese, taking care not to "dirt" the edges, otherwise the dumplings will fall apart during cooking. Join two opposite corners (thus obtaining a triangle) and press the sides well. After that, if desired, join two adjacent corners together (see image).
While gluing the dumplings, boil a large saucepan with water. When it boils, add salt, let the dumplings go one by one and mix lightly with a wooden spoon. Boil over medium heat for 3-4 minutes.
Strain the dumplings and transfer them to a bowl. We straighten them with butter and serve them with sour cream.
The dumplings are some very tender baked pies baked in the oven, found in Latin America, southern Europe but also in our country.
They are so versatile that they can be filled with almost anything, the idea is to like the type of filling and you will definitely appreciate them in total.
Their origin seems to be from the region of Galicia, according to Wikipedia the first attestation being in a book from 1520, Libre del Coch.
They can be served as snacks at various parties but also as a package at work or at school.
They are so tender that they melt in your mouth and require a tender dough to prepare them.
Stay together for the list of ingredients, but also for how to prepare the best and most tender pies, whether you call them dumplings or empanadas.
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- 400 g white flour plus extra for spreading
- 200 g butter with 82% fat
- 2 whole eggs
- 150 g cream with 20% fat
- 1/2 teaspoon salt
- 500 g Telemea cheese, feta, what you like
- 1 large bunch of dill or without, according to preference
How to prepare the dough:
We prepare the wet ingredients in another bowl, we put the cream, the eggs and we put them in the fridge.
Weigh and sift the flour in a bowl, add the diced butter and leave to cool in the fridge for half an hour.
Put them on trays lined with baking paper, grease them with beaten egg and bake for 20-22 minutes or until nicely browned.
That's about it with the dumbbells, now that I'm done, I wish you good work and good appetite
Dumplings with cottage cheese
Mix well until the ingredients are homogeneous and then knead the dough by hand for about 5 minutes.
Shape the dough into a ball, cover with plastic food wrap and let it rest for about 10 minutes.
Meanwhile, prepare the composition for the filling. In a bowl, mix 500 g of fresh cottage cheese with a pinch of salt and 2 eggs. Mix well until completely homogenous.
Divide the rested dough into 4 equal parts. Sprinkle the flour on the worktop. Spread each piece of dough well with the rolling pin until a thin sheet of about 2-3mm is formed. Cut the sheets into squares of about 4-6 cm and put a teaspoon of filling on each.
Then form the dumplings by gluing the edges well. In a saucepan, boil water with a teaspoon of salt. When the water boils, add one mattress at a time. Do not put more than 8-10 dumplings at a time! Let them simmer over medium heat for about 3-4 minutes. When they start to rise to the surface it means that they have boiled.
Put the boiled dumplings in a bowl and add 2 tablespoons of sour cream. Stir carefully a few times.
Place the boiled dumplings on a plate and sprinkle sugar on top. Serve with fresh cream. Consume in moderation!
Recipe video COLTUNASI WITH COW'S CHEESE lower:
Ingredients for the recipe of vareniki, potato dumplings
- Dough ingredients:
- - You - 1
- - Salt - 1 teaspoon
- - Flour - 0.5 kg
- - Oil - 1 tbsp
- - Hot water - 250 ml.
- Filling ingredient:
- - Potatoes - 500 g
- - Onions - 2
- - Oil for frying
- - Salt, pepper - to taste.
How do we prepare the recipe for vareniki, potato dumplings?
How to make dough
1. Mix the egg and salt in a large bowl, add the flour and oil and mix. Pour hot water and mix well with a spoon.
2. Put the dough on the table powdered with flour and knead until you get a soft, non-sticky dough (add a little more flour if needed). Wrap the dough in cling film and leave it on the table to cool a bit (in the meantime it becomes soft and easy to work).
3. Prepare the filling:
Boil the potatoes in salted water. Cut the onion into small cubes and heat it until you get a golden color. Prepare the puree, add the onion and pepper. Mix well.
4. Divide the dough in half. We take a ball of dough and spread it until we get a disc about 3mm thick. If it is too thick, the pelimeni are not so tasty, if it is too thin it is harder to work. We will work each ball of dough in turn.
5. Cut with a glass (depending on how big we want the dumplings to be) dough discs.
6. Add on each disc 1/2 & ndash 1 teaspoon of filling.
7. Glue the edges of each disc very well.
Boil the dumplings for about 10 minutes in salted water (put the dumplings one by one in boiling water).
Potato dumplings are served with onions or sour cream and butter.
If we freeze them, we arrange them carefully so that they do not stick.
The average grade given by the jury for this recipe is 9.25.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Vareniki, potato dumplings, traditional Russian recipe
400 g flour
A pinch of salt
300 g of cottage cheese
100 g butter
200 g sour cream
50 g sugar
Method of preparation:
Start like this: sift the flour on a board, add the egg, salt and a cup of water, stirring gently until incorporated. Knead with the coca hand thus obtained until it no longer sticks to your fingers. If the dough is too soft or too sticky, add a little more flour. When ready, sprinkle the flour on the work surface and spread a thin sheet that you cut into 5-6 cm squares. In the middle of each square, place the cheese filling and then fold them diagonally, pressing the sides of the triangle with the teeth of a fork to stick better.
Be careful to work fast enough because otherwise the shell will dry and the edges can no longer be glued. Boil the dumplings in salted water for 15 minutes, then drain and rinse with cold water, then put them in the oven sprinkled with butter.
serves dumplings with cottage cheese ennobled with sour cream.
1. Boil the potatoes with a pinch of salt until the fork enters easily, then crush them as for puree.
2. Add sour cream, garlic powder, cream cheese and season with salt and pepper.
3. Spread the dough a little with the flour on a surface sprinkled with flour, then cut pieces of dough using a glass with a diameter large enough to form suitable circles in the shape of dumplings.
4. Put how many
a tablespoon of the composition in the center of each piece of dough and grease the edges with a little beaten egg with milk. Form the dumplings with a special shape and grease them again with the egg composition. Bake on a tray lined with baking paper for 25-30 minutes, or until browned.
✽ If you do not have a special shape, join the edges of the dough and press them with a fork. You will get a similar effect.