Rural dumplings steamed

Category: Culinary recipes

Ingredients

Wheat flour (how much it will take) more than 1 kg
Serum 1 l
Salt pinch
Egg 1 PC.
Soda 1 tsp
(no slide)

Cooking method

  • The softer the dough (not steep), the more magnificent the dumplings will be, with whey it is still better ... the softer the dough is.
  • And in a double boiler you can, in the village, too, for a couple, only on gauze, but here on plastic ... it won't stick, I tried.
  • As they rise, they remain, but on kefir they slightly decrease.

  • I also want to add that you need to steam the dumplings for 5 minutes, if the dough is thin. and 7 minutes - if it's thick

Note

Quote: kaktus

yes this is certainly the joy of the stomach. once we had one grandmother, she brought steamed dumplings, you could just go crazy so lush and delicious. I just have an obsession: I want such dumplings :) but for some reason they are not fluffy.

Andreevna
kaktus, here's what I found may come in handy:

1 "Kefirchik 0.5 liters, salt, flour and a teaspoon of soda in it. The dough is not cool." This is one recipe.
And here's another one:
2. "I sifted flour into a wide bowl, I think, about 0.5 kg. Or a little more. There I broke an egg, added salt - about 1 tsp, poured a little kefir and extinguished soda in kefir, also about 1 tsp. Then she poured kefir with her left hand, slowly stirred the mass with her right hand. Here you need to see that the remaining flour is enough for mixing. Well, at least 300 ml. of kefir will be needed. In general, when it will be difficult to stir with a spoon, sprinkle flour on the right hand start kneading the dough in a bowl. Turn the left bowl. The dough should be soft !!! Soft and airy, if I may say so :)) Otherwise we will get wooden dumplings :)
Sprinkle flour on the work surface and remove the dough from the bowl. Now we knead it with both hands, we are not lazy. And we monitor the consistency. Your soul should rejoice at it, how plastic it is, how pleasant it is for you to work with it. Then everything is correct :))
Well, when the dough is ready, cut off a piece of a convenient size from it, sprinkle the rest with flour and cover with a towel.
Roll out the cake thick .. well, not very thin. OK. 4 mm. probably. Cut out circles with a glass of a suitable size, quickly crush the rest of the dough into a bun and under a towel. We put the filling with a teaspoon and sculpt, sculpt, sculpt :) We put the finished ones on a board sprinkled with flour. "

I am sure that it will work out for a couple in the cartoon, only they will fit a little.
Zhivchik
Since I was 10, I have been making steamed dumplings and they did not swell after cooking.
Maybe due to the fact that I had the dough on yogurt, and not on kefir, they did not swell.
Caprice
Even in Ukraine, they make such dumplings stuffed with poppy. Sometimes poppy with apple. Just delicious
Summer resident
To prevent steamed dumplings from blowing away, I stir salt, soda and a pinch of sugar in kefir or another fermented milk product and add flour last. The last 2-3 minutes of cooking, the water under the steamer should boil violently
Rusya
I have this recipe from my godmother's mother-in-law - it was her "specialty".

0.5 l. kefir (or better sour milk):
1 tsp soda (under the knife),
a pinch of salt,
flour until soft, non-sticky dough.

No eggs. Sculpt in batches and cook immediately so that the dumplings do not lie for a long time. Cook for 9 minutes. Never falls off.
Very tasty steamed dumplings not only with cheese, but also with berries. And we also make dumplings with this dough. It's just delicious!

Actually, on my cheesecake, dumplings and dumplings always turn out more magnificent than in a double boiler
katyac
I also do it with yeast and also add butter, kefir and soda. turn out more magnificent than just on kefir with soda.

VARENIKI FOR STEAM.
2 eggs,
0.5 tbsp. water and kefir,
2 tbsp. l. Sahara,
0.5 tsp salt,
0.5 tsp soda, 2. tsp. dry yeast,
600 gr. flour.
Knead the dough and let rise for 30-40 minutes. Roll out, cut out circles, put the filling and pinch. I make them in a double boiler, min. 4-5. If there is no steamer, then we take a saucepan, pour water, tie the gauze up, loosen it a little (make a hole), put the dumplings, cover with a bowl or lid, also 4-5 minutes.

Girls sculpt dumplings, it seems like a long time, it takes me 1 hour for a 4-liter saucepan. They are airy like cakes and the same size. Ask if something is not clear.

I also forgot, when you remove the first portion, put it in a saucepan where the butter dumplings will be stored so that they do not stick together.
Stern
katyac, thanks for the recipe!
Didn't you do it with fresh yeast? How many are needed, can you tell me?
I would put 12 grams on a skip. or...?
katyac
I think 10 gr. fine.
katyac
I don’t know how to insert a drawing from another forum, here are my yeast dumplings:

dumplings.jpg
Rural dumplings steamed
Mafa
Quote: katyac

I also do it with yeast and also add butter, kefir and soda. turn out more magnificent than just on kefir with soda.

VARENIKI FOR STEAM.
2 eggs,
0.5 tbsp. water and kefir,
2 tbsp. l. Sahara,
0.5 tsp salt,
0.5 tsp soda, 2. tsp. dry yeast,
600 gr. flour.
Knead the dough and let rise for 30-40 minutes. Roll out, cut out circles, put the filling and pinch. I make them in a double boiler, min. 4-5. If there is no steamer, then we take a saucepan, pour water, tie the gauze up, loosen it a little (make a hole), put the dumplings, cover with a bowl or lid, also 4-5 minutes.

Girls sculpt dumplings, it seems like a long time, it takes me 1 hour for a 4-liter saucepan. They are airy like cakes and the same size. Ask if something is not clear.

I also forgot, when you take off the first portion, put it in a saucepan where the butter dumplings will be stored so that they do not stick together.
Can dumplings be frozen on such a dough?
Ksyu-juha
Husband's mom does it too, serum and steamed .. this is her signature dish .. white and plump, lush. There are a lot of people who wanted to, and I ate them and it was delicious, although I make myself and love the thin dough and the sea of ​​filling.

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