Dumpling dough from Alla Kovalchuk. Vareniki with cherries from alla kovalchuk recipe. Everything will be delicious: Igor Misevich will teach you how to cook the right barbecue

08.06.2021

The most tender pastry in the world that melts in your mouth... Hearty filling leaves a taste of inexpressible happiness on your lips... A flavor that makes you put it on a plate again and again until the bowl is empty... Your grandmothers cooked hundreds of them with your eyes closed, and you still buy frozen semi-finished products in the store? Enough! The show "Everything will be delicious" will forever return forgotten family traditions and the adored taste of such fragrant homemade dumplings to your home.

Hearty and fragrant - homemade dumplings with pork. Alla Kovalchuk will teach you how to knead the perfect dough, which is molded flawlessly. And you will find out the secret ingredient that will make the filling incredibly juicy. Also, crispy and ruddy fries dumplings with a delicate chicken filling are waiting for you, which you can cook in a matter of minutes.

A special hit of the 80s - fish dumplings. With a fantastic filling of properly thawed hake and fragrant greens. For fans of original cuisine - incredible double dumplings stuffed with your favorite boiled potatoes and liver. You will be shocked when you learn how to turn such familiar products into a work of culinary art. And also another amazing dish awaits you - for the first time in your life you can cook not just a soup with dumplings, but a real Dushbara: small dumplings (so small that they fit ten in a spoon) in rich lamb broth!

Watch the program “Everything will be delicious” on May 28 at 9:00 on the STB channel, and after it goes on air, on this page of our website.

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» Alla Kovalchuk has already told how to cook real homemade dumplings. You can watch this release. In today's issue, the culinary specialist continues to reveal dumpling secrets and teach you how to cook dyushbaru- soup with small dumplings.

The most tender pastry in the world that melts in your mouth... Hearty filling leaves a taste of inexpressible happiness on your lips... A flavor that makes you put it on a plate again and again until the bowl is empty... Your grandmothers cooked hundreds of them with your eyes closed, and you still buy frozen semi-finished products in the store? Enough! Show "Everything will be delicious!" will forever return forgotten family traditions and the adored taste of such fragrant homemade dumplings to your home.

Hearty and fragrant - homemade dumplings with pork. You will learn how to knead the perfect dough that molds flawlessly. And you will find out the secret ingredient that will make the filling incredibly juicy. Also, crispy and ruddy fries dumplings with a delicate chicken filling are waiting for you, which you can cook in a matter of minutes.

A special hit of the 80s - fish dumplings. With a fantastic filling of properly thawed hake and fragrant greens. For fans of original cuisine - incredible double dumplings stuffed with your favorite boiled potatoes and liver. We are sure that you will be shocked when you learn how to turn such familiar products into a work of culinary art. And also another amazing dish awaits you - for the first time in your life you will be able to cook not just a soup with dumplings, but a real Dushbara. Small dumplings (so small that they fit ten in a spoon) in rich lamb broth!

Everything will be delicious. Ether from 05/28/16 Dumplings and dushbara. Watch online

Dough for dumplings

Ingredients (1.5kg of dough, 300g for each type of dumplings, 35-40 pieces):
flour - 1 kg
water - 100 ml
eggs - 5 pcs.
salt - 25 g
vegetable oil - 50 ml
onion - 1 pc.

Cooking:

Make a well in the sifted flour and add salt. Beat eggs separately until smooth.

Grate the onion and squeeze the juice out of it () 7 ml using two layers of gauze. Add onion juice and eggs to flour. Knead the dough by adding oil and water. Cover the dough with a towel soaked in water and leave for 30 minutes.

Pork dumplings

Ingredients:
pork - 300 g
bacon - 30 g
onion - 1 pc.
garlic - 3 cloves
parsley - 2 sprigs
ground black pepper - 0.5 tsp
salt - 1 tsp
coriander - 1/3 tsp
red ground pepper - 1/3 tsp
bay leaves - 2 pcs.
cabbage - ¼ pcs (150 gr).
egg - 1 pc.

Cooking:

Cut the bacon into cubes and fry until crispy. Cut into pieces of pork neck. Chop onion and cabbage. Peel the garlic.

Pass through the meat grinder first the onion, garlic and cabbage, and then the bacon, parsley and neck.

Add egg, salt, black and red ground peppers and coriander. Mix the minced meat with your hands and beat it in a bowl.

Roll out the dough into a 2 mm thick layer. Cut out circles with a 3 cm glass. Put the filling in each circle and form dumplings. Put the dumplings on a board with flour, also sprinkle with flour on top.

Bring water to a boil with salt, pepper, bay leaf and oil. Put a skimmer in the water. Add dumplings and cook for 5 minutes. Spread the finished dumplings on a plate with a piece of butter.

Dushbara

Dyushabara are small dumplings (so small that they fit ten in a spoon) in rich lamb broth.

Ingredients:
beef - 200 g
lamb brisket - 1 bone
onion - 1 pc.
milk - 1 tbsp.
salt - 10 g
ground black pepper - 10 g
dry basil - 1/3 tsp
bay leaves - 2 pcs.
parsley - 3 sprigs
dill - 3 sprigs

Cooking:

Cut the beef into pieces. Chop the onion. Mince the beef and ¼ of the onion. Add milk, salt (1/3 tsp), pepper (1/3 tsp), dry basil to the minced meat and mix.

For the broth, put the lamb bone in a saucepan with 1.5 liters of water and salt (½ tsp). Boil 20 minutes.

Add ground black pepper and bay leaves to the broth.

Roll out the dough into a layer 1.5 mm thick. Cut the layer into squares measuring 1.5 by 1.5 cm. Put the filling on each square and form small dumplings.

Put dumplings on a board with flour, sprinkle flour on top as well.

Remove the bone from the broth. Make a funnel with a slotted spoon and pour in the dumplings. Cook for 3 minutes until they float.

Finely chop the dill and parsley. Add to soup, cover, remove from heat and let steep.

Chicken dumplings

Ingredients:
chicken fillet - 400 g
onion - 1 pc.
butter - 40 g
salt - 1/3 tsp
black pepper - 1/3 tsp
water - 40 ml
oil - 300 ml

Cooking:

Cut the chicken fillet into pieces. Onion cut into pieces. Pass the fillet along with the onion through a meat grinder. Add water, soft butter, salt and pepper. Stir.

Roll out the dough into a 2 mm thick layer. With a glass with a diameter of 3 cm, cut out circles. Put the filling in each circle and form dumplings.

Send the dumplings to the hot oil and fry for 3-5 minutes until golden brown. Place cooked dumplings on a plate lined with paper towels.

Fish dumplings

Ingredients:
hake fillet - 500 g
lard - 30 g
dill - 2 sprigs
parsley - 2 sprigs
onion - 1 pc.
green onion stalks - 2 pcs.
salt - ½ tsp
pepper - 1/3 tsp
bay leaves - 1 pc.
black peppercorns - 3 pcs.
vegetable oil - 20 ml
cream - 30 ml

Cooking:

Wipe the defrosted hake fillet with paper towels and finely cut into 2x2 mm cubes. Cut the onion into 5x5mm cubes. Chop the green onion stalks, parsley and dill with a knife.

Fry the onion in oil for 3 minutes.

Grind lard together with salt in a mortar. Mix the hake fillet, lard with salt, chopped herbs, cream and pepper in a bowl.

Divide the dough into 2 parts. Roll each piece into a strip 10 cm wide and 2 mm thick. Put the stuffing on one end. Step back 2.5 cm and lay out the filling again. Do this until the second end of the layer.

Take the second strip of dough and cover the filling. Press the dough with your fingers to release the air. Cut the dumplings with a 5 cm glass.

Put the dumplings on a board with flour, also sprinkle flour on top.

Add salt, black peppercorns, bay leaves, dill and oil to a pot of water. Bring to a boil.

Put the slotted spoon into the water. Put dumplings on it and cook for 5 minutes. Spread the finished dumplings on a plate with a piece of butter.

Dumplings with double stuffing of boiled potatoes and liver

Ingredients:
chicken liver - 300 g
champignons - 100 g
potatoes - 2 pcs.
onion - 2 pcs.
salt - 10 g
ground black pepper - 5 g
oil - 60 ml

Cooking:

Bring salted water to a boil. Boil peeled and chopped potatoes in it.

Fry the chopped onion in a pan with oil.

Drain the water from the boiled potatoes and mash them with a potato masher. Add half the fried onion to the potatoes, 1/3 tsp each. salt and pepper.

Fry the remaining onion and mushrooms in one pan for 10 minutes. On the other - fry the chicken liver for 10 minutes.

Pass the fried champignons, onions and liver through a meat grinder. Add 1/3 tsp to the mass. salt and pepper, stir.

Roll out the dough into a 2 mm thick layer. Cut out circles with a 3 cm glass.

Take 2 circles of dough and connect their halves, forming a side. Put the filling with the liver on one side, and the potato on the other. Pinch the edges and form dumplings.

Put the dumplings on a board with flour, also sprinkle flour on top.

Boil the dumplings in the broth after the pork dumplings for 5 minutes. Place on a plate with a dollop of butter.

Cherry season is in full swing, which means it's time to learn how to make delicious cherry dumplings. Each housewife has her own recipe for delicious dumplings with cherries, special and most beloved. Today I will tell you all the secrets of delicious cherry dumplings. Share with us which recipe for cherry dumplings is the most delicious for you?

For you, as always, I have prepared two of the most delicious recipes on how to cook dumplings with cherries. For our family, the most delicious July dish is dumplings with cherries, the recipe of which I got from my grandmother. The recipe for dumplings passed to my mother, who later taught us how to cook dumplings with cherries. The recipe for cherry dumplings dough can be prepared in two ways, and both of them are very tasty. If you really like such dumplings, then you can pamper yourself not only in the cherry season, but also in winter. Dumplings with frozen cherries are no less tasty than those with fresh ones. Frozen cherries for the winter are useful not only for dumplings, but also for pies, compotes and jelly. Frozen cherry dumplings are popular in winter and during Lent and on winter holidays.

As a child, my mother spoiled us and cooked steamed dumplings with cherries. Dough for steamed dumplings is best done on kefir. Vareniki will turn out unusually tender. It is convenient to cook dumplings with cherries in a slow cooker on a special stand that comes with the kit. Dumplings are prepared without problems in a double boiler - quickly, conveniently and usefully.

The dough for dumplings is not steamed, I brew with boiling water. Choux pastry for dumplings - the recipe is very popular and the best. How to cook dumplings with cherries? In a large, spacious saucepan and in plenty of water so that they do not stick together. How long to cook dumplings with cherries? After they boil, five minutes will be enough. And another delicious secret of how to cook dumplings with cherries is a luxurious cherry sauce that we will prepare. Well, dear hostesses, let's start cooking!

Delicious dumplings with cherries, dough recipe

Choux pastry for dumplings recipe:

Flour of the highest grade - 2 -2.5 cups;
Boiling water - 1 cup (same as for flour);
Vegetable or olive oil - 1 tablespoon;
Salt - a pinch.

Dough for steamed dumplings recipe:

Kefir (ryazhenka, sour milk) - a glass (250 ml);
Wheat flour of the highest grade - about 300 grams;
Soda, which will fluff the dough - 1/4 teaspoon;
Salt - to taste.

Cherry filling and sauce:

Pitted ripe cherries - 500 grams;
Sugar - 250 grams;
Starch - 1 tsp (try replacing with clear cake jelly).

Choux pastry for dumplings. Sift flour into a bowl. Add oil and salt to a glass of boiling water. Pour boiling water into flour, stirring continuously with a wooden spoon. The dough will gradually come together. It may be that a glass of boiling water is not enough, then add a little more. It all depends on the quality of your flour. Leave the dough under a covered bowl for 30 minutes, while preparing the cherries.
Dough for steamed dumplings. Pour salt into warm yogurt. Add soda for splendor and gradually pour in the sifted flour. Stir the dough with a wooden spoon, it is very sticky. The softer your dough turns out, the more tender the steamed dumplings will be. Roll the dough into a sausage shape and divide it into portions. Dip your hands in flour or oil to keep the dough from sticking.
Peel the cherries and put them on a sieve to drain the excess juice. Set aside a few cherries, they will be useful to us for cherry sauce for dumplings.
Roll out the custard dough not very thinly and cut out circles with a large cup. Dumplings with cherries are not small, so do not cut small circles.
Pour half a spoonful of sugar into each circle and put a few cherries. Close the edges tightly so that the filling does not leak out. Steamed dumplings with cherries make as much as you can immediately cook in a container. Then they sculpt the next batch. Choux pastry dumplings can be frozen in the freezer. How long to cook dumplings with cherries? Five minutes from the moment of boiling is enough. Try to lay them out separately, without overlapping each other. They are equally delicious both hot and cold. I prefer the cold version with cherry sauce.
For the sauce, crush the pitted berries a little, add syrup or water and add sugar to taste. Heat up and add some starch diluted in water to thicken the sauce a little. You can add jelly to the cake instead of starch. The sauce turns out to be transparent, surprisingly beautiful color. Prepare jelly for the cake according to the instructions for it.
Put the cooled dumplings on plates, and pour cherry sauce. It is also very tasty to eat dumplings with cherries and honey.

Here is a recipe for dumplings with cherries photo and cooking secrets for you. Be sure to cook such delicious dumplings with cherries, and the photo recipe will help you do it right. Bon appetit and delicious dumplings! Don't miss our new recipes, the most delicious ones are yet to come.

Cherry dumplings are my favorite summer dish, I just love them. I usually make them from choux pastry. Yesterday I tried to cook steamed dumplings and pour cherry sauce on top of them. Well, what can I say - it's not just delicious, it's unrealistically delicious, you will lick your fingers. Everything ingenious is simple and tasty, I got a lot of pleasure. Your recipe for cherry dumplings is delicious, thank you!

And for me, cherry dumplings are not only a favorite summer dish, but also a winter dish. In winter, we make dumplings from canned cherries. Also very tasty!

I just love cherry dumplings. Yes, such a delicious cherry sauce is generally super!

Cherry dumplings have been my favorite dish since childhood. Now we have begun to cook them in the Maikuk food processor, from dough kneading to boiling. We cook them for a couple - the cherry does not flow out and all the most delicious remains in the dumpling! This is the most delicious thing in the world that can be in the cherry season! www.mycook.com.ua/function Cook with Mycook!

Kitchen appliances make cooking a lot easier, that's for sure.

Cherry departs quickly, you need to take advantage of the moment, you can certainly freeze it, but this is not the same.

I love cherry dumplings with sour cream, but serving with cherry sauce somehow didn’t occur to me, as I understand it, the sauce turns out to be thick in consistency like jelly?

Yes, the sauce should be thick

I have never tried dumplings in sauce, to be honest, I have not even heard of it, and I have not read it either. I will have to try it, maybe it tastes better than with sour cream.

I also like it with sour cream, cherries are sour, so I add a little sugar to sour cream.

And I like to eat dumplings with cherries, sprinkled with honey. You can mix sour cream with honey.

Usually, they write recipes, and when you cook, you get garbage. But then I read it and decided to do it, and here's a miracle! The dumplings really turned out very tasty, the dough is as it should be for the dough))) everything is awesome)) thank you very much for the recipe))))

Cheers Anna, glad you like it

Cool recipe, there is a sifter for flour at home, I forget to use it. This year, at our dacha, the cherry blossomed so beautifully, after a two-year rest, if there is a harvest, just your recipe will be used to its fullest.

Great recipe and the right proportions. This year we have a good harvest of cherries, and just recently, just two days ago, I made these miracle dumplings, they turned out very tasty, the whole family is happy. Thanks for the recipe)

Dumplings are a lifesaver when you are very busy or late, but you really want to eat and, moreover, something tasty. In such a case, many people buy ready-made dumplings and send them to the freezer until the required moment or immediately serve them to the table. Because it is probably not to be found more convenient in preparing tasty and satisfying food. But also, almost everyone knows that there is little benefit from purchased dumplings, it is much better to use homemade ones, but here is the problem ... After all, we are used to thinking that making them at home is very difficult, and it is unlikely that they will turn out tasty and as beautiful as on the packaging of semi-finished products. Alla Kovalchuk will talk about this in the Vse Bude Smachno studio. In the Vse Bude Smachno project, all issues are devoted to cooking different dishes, but this issue is probably one of the most useful.

How to cook dumplings, and also what is it and what is it eaten with?

Well, of course, many wondered how to cook dumplings? What is the best recipe? How to make dumplings that are perfect in shape and taste? And also everyone is interested in the classic dumplings dough recipe and how to make them at home. Alla Kovalchuk will give a very good answer to all these questions, and besides, she will tell you what to serve dumplings with and how to eat them correctly. And for those who were afraid and did not dare to cook this dish, because they thought it was quite difficult, Alla will dispel this myth and reveal all the subtleties and secrets in the culinary program Vse Bude Smachno STB.

The most delicious recipe for Pelmeni Vse Bude Smachno:

Eggs - 2 pieces.

Flour - 3 tbsp.

Pork and beef - 300 grams of each type

Butter - 60 grams

Rust. oil - up to you

Salt - to your taste

Pepper - to your taste

Sour cream - at your discretion

First you need to sift the flour, a slide to where we will knead the dough. Make a well in the top, break the eggs into it and pour in very cold water.

Measure the water using an eggshell: four or five halves will be needed for the amount of flour indicated in the recipe. Knead the dough, cover with a damp towel and leave for half an hour.

Clean the meat from veins and films, pass the meat and onions through a meat grinder. Add salt and pepper, knead well and beat the minced meat.

Roll out the dough into a thin plate no thicker than 1.5 mm, grease the dough with whipped protein and a round shape, a glass is also suitable, make cakes. Pour crushed ice into minced meat so that it is not dry, separate in portions, put small meat portions on the center of each mug of dough. Connect. so that the stuffing does not fall out during cooking.

Boil dumplings in boiling water, add salt and oil, wait until they float.

When they are cooked, transfer to a container and hold over a hot stove to evaporate the remaining moisture.

At the end, add butter, pre-melted, and sour cream (optional)

Note: in order for the dumplings to turn out to be as tasty as possible, you need to add only ice water to the dough.

For the elasticity of the dough, do not put salt in it.

And we don’t add an egg to the minced meat so that it doesn’t stick together and there is juicy meat inside. Also, minced meat needs to be made large, then it will retain its juiciness.

To make the dough easy to sculpt, its surface is smeared with protein.

Minced meat and dough in dumplings should be in a ratio of one to one.

Well, that's all the dish can be served on the table and delight family and friends. Having tried to cook according to this recipe, you can say that these dumplings are delicious as never before. And besides, with a little more time, you can cook a lot of them and put them in the freezer, which will be very convenient in the future. You can have a tasty snack at any time and not waste time and money on semi-finished products from the supermarket.

More detailed information on cooking and advice from expert Alla Kovalchuk can be viewed in the video Vse Bude Smachno dumplings.