Delicious home-style dumplings with interesting filling. Dumplings with potatoes and chicken ventricles Dumplings with chicken giblets

What cuisine do we love the most? Of course, the one that we remember from childhood. Grandma's pies with cabbage, lush cheesecakes with jam, mother's Kiev cutlet and potato pancakes with sour cream - all this reminds us of a carefree time when we were little. But what if you have neither the time nor the energy to cook all this yourself? But you want to! Saves homemade food at home (Moscow) from Varenichnaya # 1!
Here, professional chefs prepare your favorite dishes with love. Delivery of national cuisine is a convenient way to arrange a colorful snack at work or to pamper loved ones with a homemade dinner. Delivery is available any day of the week from 10:00 to 22:00. Our couriers will promptly deliver your order anywhere in Moscow.
Why is the food from Varenichnaya # 1 restaurant so tasty? The local chefs have their own secrets: fresh food, traditional recipes and love for dear national cuisine... So if you miss the pancakes with mushrooms and dumplings with cherries that your grandmother cooked for you, order! The delivery of Russian food from Varenichnaya will definitely not disappoint you!
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Russian cuisine food delivery: menu

The delivery menu of Varenichnaya No. 1 contains more than 20 categories with your favorite dishes from childhood. How not to get confused? Open the "Popular" section and you definitely won't be mistaken! Delivery of Russian food (Moscow) will help out not only at lunchtime. Are you planning a corporate party or a holiday at home? Choose your favorite dishes and have a traditional meal!
Among the most popular items are many holiday salads. Vinaigrette, Mimosa, Olivier, Herring under a fur coat and Beetroot salad with prunes will be an excellent appetizer to spirits or a pleasant start to a hearty dinner.
But the most popular option is, of course, dumplings and dumplings. With potatoes and mushrooms, cabbage, spinach, several types of meat, chicken offal and even fried with potatoes and cheese - here you will find dozens of options for every mood! And for dessert - classic dumplings with cottage cheese and raisins, cherries or a bright version with spicy sweet potatoes, orange zest and walnut- choose!

Good afternoon, dear chefs and all readers of our blog. Today I want to describe to you a recipe for dumplings with potatoes at home, which are perfect for lunch or dinner. This is a traditional Ukrainian dish - dumplings. The beauty of the dish is that you can cook it with almost anything, and depending on the type of filling you choose, dumplings can serve both as a main course and as a dessert.

They can be prepared for breakfast, lunch or dinner. Dumplings with their variety can satisfy the taste preferences of any person - be it vegetarian, meat eater, sweet tooth, or fasting person. In addition, it is very convenient to prepare them for future use, and, if necessary, cook very quickly.

I want to describe to you a variant of hearty dumplings that are perfect for lunch or dinner.

Ingredients:

For the test:

1. Flour - 500 gr.

2. Eggs - 1 pc.

3. Water - 180 ml.

4. Salt - 2/3 tsp.

For filling:

1. Potatoes - 400 gr.

2. Milk - 100 ml.

3. Butter - 50 gr.

4. Chicken stomachs - 200 gr.

5. Onions - 1 large head

6. Salt to taste

7. Pepper and spices to taste

Cooking method:

1. Peel chicken stomachs, rinse and cook. When the foam appears, it will need to be removed, then reduce the heat, salt and cook until soft.

2. Sift 400 grams of flour into a suitable bowl, making a depression in the middle of the mound. Put salt there, pour water and beat in an egg. Gently combine the egg with water and salt with a fork or whisk, and then gradually with flour. You will get a homogeneous sticky mass.

3. Sift the remaining flour on the table and put the dough on it, knead it for about 10 minutes. Ready dough should be cool enough, elastic and not stick to your hands.

4. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

5. Peel potatoes, cut into pieces and boil in salted water. When it's done, drain the water and quickly mash it. When the puree is smooth, dilute it with hot milk, stirring well again. It is not worth adding a lot of milk, since the filling should be quite dense.

6. Peel and finely chop the onion. Heat the butter in a skillet and fry the onions in it until golden brown.

7. Ready chicken stomachs chop finely.

8. Combine chicken stomachs in a bowl, mashed potatoes, fried onions and spices until smooth.

9. Remove the finished dough from the refrigerator, roll it into a layer about 2 mm thick. Cut out circles with a diameter of 5-6 cm with a glass.

10. Put the filling on the dough pieces with a teaspoon and pinch tightly along the edge, forming a dumpling.

11. Ready dumplings can either be boiled in salted water or frozen.

12. To make dumplings, bring enough water to a boil and season with salt. Place the dumplings in boiling water, one or two at a time, but quickly and stirring with a slotted spoon so that they do not stick to the bottom.

Until the dumplings float, they also need to be stirred quite often, not allowing them to stick. When they appear on the surface of the water, cook them over moderate heat for about 5 minutes. Take out with a slotted spoon, fill with butter and sour cream, and eat to your health! Bon Appetit!

To cook delicious dumplings it is not difficult at home: the main thing is to do correct dough and boil them the right amount time.

You will definitely get dumplings with chicken giblets (liver, hearts and stomachs): just follow the recipe exactly. This liver filling is suitable not only for dumplings: it can also be used for pies. If you have not tried such dumplings yet, then immediately come with me to the kitchen: and we begin to cook. The recipe is actually very simple, but in the end you will have a wonderful and very tasty dish.

Products composition

• 500 gram wheat flour;
• 200 milliliters of water;
• one fresh chicken egg;
• one teaspoon of salt.

For filling

• boiled chicken giblets - 350 grams;
• one medium carrot;
• one head onions;
• salt and black pepper - to taste;
• refined sunflower oil - for frying vegetables;
• broth - one glass.

Delicious homemade dumplings: a step-by-step cooking process

1. Sift the wheat flour into a deep bowl for kneading the dough. Pour boiled water (warm) into a glass, add salt to it and mix well.
2. We make a depression in the flour, drive in an egg and pour in water and salt.
3. We start kneading with a spoon, and continue with our hands.
4. Knead the thick dough, round it and put it in a bag or wrap it in cling film. We leave at room temperature for 30 minutes.
5. After this time, knead the dough, wrap it up and leave for another 30 minutes.
6. We wash the chicken giblets (hearts, stomachs and liver), put them in a saucepan, salt and fill with water. Boil everything together until tender, then take out with a slotted spoon and cool.
7. The cooled liver is passed through a meat grinder twice.
8. We peel one head of onion from the husk, cut it as small as possible and fry it in a pan in a small amount vegetable oil.
9. After the onion becomes transparent, send the carrots to the pan. Carrots must be washed, peeled and grated on a coarse grater.
10. Put the vegetables fried until cooked in a bowl with minced meat.
11. Salt and pepper the minced meat to taste, mix and pour in the broth. There should be enough broth so that the filling is juicy and keeps its shape. Stir everything thoroughly again.
12. We take the dough out of the bag, knead it and divide it into two parts.
13. We roll a tourniquet out of the dough, cut into pieces that must be dipped in flour.
14. We roll out the not very thinly obtained pieces, put the filling in the middle and pinch the edges: you can use a pigtail.
15. Boil such dumplings in a large amount of boiling water (salted). After the dumplings have boiled, reduce the heat. As soon as the dumplings are bloated, cook for another three minutes and remove with a slotted spoon.
16. You can serve dumplings with sour cream, butter or your favorite sauce.
17. Advice. , you can look at our website.

Bon appetit and good mood.

Buying dumplings in a store is expensive and unreliable: who knows what kind of meat the manufacturers put in as a filling. So lovers of this hearty dish it is worth learning how to cook dumplings at home. Moreover, this process will not take much time: you can use a metal dumpling maker, thanks to which the dumplings will stick "in bulk".

You can choose the filling to your taste: minced chicken, meat (assorted pork and beef), fish (tuna) or even the same as in our step by step photo master class. Now we are going to show you how to make homemade dumplings with liver!

Delicious dumplings

recipe with liver

In addition to the ingredients themselves, you will need a dumpling maker - a special metal or plastic mold with honeycomb-shaped holes.

Ingredients:

For the test:

• egg - 1 pc.,
• flour - 500 g,
• water - 200 ml,
• salt - a pinch;

For filling:

• veal heart - 1 pc.,
• light veal - 1 pc.,
• bay leaf - 3 pcs.,
• black peppercorns - 5 pcs. (or 3 sweet peas),
• onions - 1 pc.,
• vegetable oil for frying,
• water.

Cooking process:

Rinse the heart well with the lungs and put them in a saucepan. Cover with water, salt and add pepper and bay leaves. Excess films and fat can be cut off from the liver immediately, or after full cooking: it is even more convenient to do it boiled. So, put the pot with the heart and lungs on the fire, after boiling, remove the foam with a slotted spoon and cook for at least an hour. A ready heart (and with it a light one) can be considered when the knife will easily enter it.

While the future filling is boiling, prepare an addition to it - fried onions. To do this, peel the onion, rinse, cut into small cubes and fry until a beautiful color in vegetable oil.

When the heart and lung are cooked, drain the water from them, and cool the liver itself. To make the heart cool faster, you can cut it in half. After cooling down, remember to cut off the inedible parts of the heart and lungs.

Cut the boiled liver into 4 cm pieces and grind into minced meat in a food processor. Add fried onions to the minced dumplings and stir to create a ready-made filling for dumplings.

Make a simple dumpling dough. Break an egg into a bowl and add half of the prepared flour to it.

Stir well with a fork to make a smooth, lump-free gruel.

Add all the water you need, stir the ingredients. Then, gradually adding the remaining flour, knead the dough with a spoon, and then with your hands. Form a tight ball out of a tight but elastic dough and put it in the refrigerator for half an hour.

Roll out the dough thinly - no more than 3 mm in thickness. Then put the dumpling maker directly on the rolled dough and cut the dough along its contour to remove the excess, leave only the circle needed to cover the form.

Cover the dumplings with a circle of dough, and put half a teaspoon of liverwurst in each "hole".

Roll out another circle of dough, cover the semi-finished product with it and go well on top with a rolling pin. As a result, the dough will cut through at the joints of the "holes" and the dumplings will separate from each other. Turn the dumplings over and remove the finished dumplings. If necessary, push the dumplings from the back with the rolling pin, crushed with flour.

Boil delicious dumplings in boiling and salted water; they will be ready when they come to the surface. Homemade dumplings are ready! Their taste is greatly influenced by salt: if you salt the minced meat insufficiently, the dumplings will not turn out so tasty. Therefore, it is very important to salt the filling well and taste it before sculpting the dumplings. Bon Appetit!

The most delicious stuffed dishes Kostina Daria

Dumplings with offal

Dumplings with offal

For the test: 300 g wheat flour, 1/2 egg, 125 ml milk or water, 5 g sugar, 15 g butter, 5 g salt, 1 bunch of parsley.

For molding: 2 tbsp. tablespoons of flour, 1/2 egg.

For minced meat: 350 g raw or 300 g boiled heart, 400 g raw or 350 g boiled lung, 5 g dry or 10 g boiled porcini mushrooms, 300 g onions, 20 g butter, salt to taste.

For filing: 50 g of butter or 125 g of sour cream, or 125 ml of 3% vinegar, dill or parsley.

For minced meat take the prepared lungs, heart, cut them into pieces and boil them in salted water, cool, put them on a sieve, let the broth drain, then mince them. Boiled mushrooms, finely chop the prepared onions and fry, then combine with chopped offal, add salt, ground pepper. Mix everything thoroughly and use for stuffing. Form and boil dumplings. Carefully remove the finished dumplings with a slotted spoon, put on a dish, pour with melted butter, sour cream or vinegar. Sprinkle the dumplings with finely chopped dill or parsley.

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