When my culinary journey was just beginning, I was more than once faced with the problem of choice in search of that “correct and delicious” recipe. There are hundreds of recipes for the same dish posted on the Internet, generally similar to each other, but still containing differences. And you never know in advance what kind of recipe you’ll run into. So, after a long and persistent process of trial and error, the “same” recipe is finally found. What am I talking about? My point is that with dough recipes everything is exactly the same. And so as not to search again and again, not to try and not make mistakes, I offer you a wonderful recipe for dumplings dough made with kefir, tested by me personally.

Dumplings made with this kefir dough are tender, but elastic enough to hold the juicy berry filling. This dough for dumplings with kefir has a delicate, neutral taste and can be used to make dumplings with sweet fillings (cottage cheese, cherries, strawberries, etc.) and savory ones (potatoes, liver, mushrooms, meat, cabbage, etc.). It is a pleasure to work with such dough. It is pliable, elastic, and can be easily rolled out with a rolling pin.

In some versions of the dough recipe for dumplings with kefir, you can see soda in the dough. I don’t put it in this dough. It has been verified more than once that dumplings prepared using this dough with kefir still acquire “lushness” during cooking, even without soda in the dough. And if you add soda, the dumplings will completely spread by leaps and bounds.

From my own experience, I can say that the stated ingredients make enough dumplings to feed a family of 4-6 people, and there will even be some left over. Be sure to take note of this recipe, it will definitely not disappoint you.

Ingredients:

• 3.5 cups flour for the dough and a little more for dusting the table
• 1 egg
• 250 ml kefir
• 0.3 teaspoon salt
• 1 teaspoon sugar

Dough for dumplings made with kefir. Step-by-step recipe with photos

We take a large container in which we will knead the dough for dumplings with kefir, and beat one egg into it. Immediately add a third of a teaspoon of salt and one teaspoon of sugar to the egg.

Beat the egg with a whisk or just a fork. Add a glass of kefir (250 ml). If you have less kefir than required for the recipe, you can safely supplement the amount with plain water. But still adhere to the rule that kefir should be more than half the required volume.

Add flour to the bowl. First, add two glasses and stir the dough with a spoon.

Then add the remaining flour in small portions (half a glass each) and continue kneading the dough into dumplings.

Finally, transfer the dough to a clean table sprinkled with flour and knead the dough with your hands. If the dough sticks to the table, add a little flour (1-2 tablespoons) and continue kneading it until smooth and elastic. According to my calculations, the dough for dumplings made with kefir has to be kneaded intensively for about 3-5 minutes.

But that is not all. In order for the dough to be ideally prepared for the process of making dumplings, it should rest for about 15 minutes. Place the dough for kefir-based dumplings in a bag or wrap it in cling film to prevent drying and weathering, and leave at room temperature for 15 minutes. During this time, you can have time to prepare the filling for the dumplings.

You can argue with me, but I believe that the main thing in dumplings is the dough. The filling, of course, is also important, but if the dough is unsuccessful, then few people will be pleased with the dumplings. Gnawing on a sole, even with a super-tasty filling, is a dubious pleasure.
I knead this dough when there are no eggs in the house, but I want dumplings. I make kefir for children, so kefir doesn’t translate well with us. Well, I think every housewife will have flour, salt and soda. The dough from such a minimal amount of ingredients turns out to be very tender, and the dumplings are soft and fluffy.

So, take a glass (in my case, a cup) and pour 2/3 kefir and 1/3 water into it. Add salt and soda there and mix.

Sift flour into a bowl.

Pour kefir into flour, stir well.

Knead soft elastic dough.

Roll the dough into a sausage, cut into pieces the size of our dumplings (some people like larger dumplings, others like smaller ones).

Roll the pieces into balls.

Prepare the filling: boil the potatoes in salted water, mash them, add finely grated raw onion, salt and black pepper (to taste), and butter.

Roll each dough ball into a flat cake, place potatoes on it, and pinch the edges.

We get these dumplings.

Boil them in salted water - no more than 1-2 minutes after the water boils. Then we take it out, grease it with oil and - on the table!

My dumplings are practically swept out of the pan, so the final photo turned out not quite as beautiful as intended. It’s okay, I’ll crush it with dill next time. If I have time :)

Cooking time: PT00H30M 30 min.

• half a liter of kefir;
• one egg;
• half a kilo of mushrooms;
• onion head;
• half a kilo of potatoes;
• flour - as much as needed;
• vegetable oil;
• spices.

Perhaps we’ll start preparing the dumplings by preparing the potatoes and mushrooms for the filling, and we’ll work on the dough later.

1. For mashed potatoes, peel the potatoes. If the tubers are large, then cut them into pieces - they will cook faster. Pour cold water over the potatoes and boil until tender. Add salt to taste. By the way, I never cover potatoes with a lid while boiling. I read such advice in some magazine a long time ago and even forgot why, in fact, it should not be closed. Do you happen to know?

2. Mash the finished potatoes into a puree. If you decide to cook dumplings on kefir with only potatoes, then add butter, just drain the broth thoroughly. After preparing the puree, take care of the mushrooms.

3. Cut the champignons into strips/cubes and place in a frying pan. Add finely chopped onion and vegetable oil, salt and pepper. Overcook.

5. Pour room temperature kefir into a cup, add egg and salt, mix well. Some people add baking soda, I don't.

6. Pour a little sifted flour into the liquid base and stir with a whisk.

7. Add some more flour.

8. When the whisk stops coping with the task, put the mixture on the table and knead the kefir dough for dumplings with your hands on the table.

9. If you decide to take a breath and at the same time prepare a rolling pin for rolling out and a glass for cutting out circles, then cover the finished dough with a towel.

11. Place potato and mushroom filling on each one.

12. Pinch the edges of the dumplings.

13. Additionally, make a “vintage” pattern along the edges by tucking the dough inward.

14. Boil water, salt it to taste and boil the dumplings in boiling water. It is more convenient to place them on plates using a slotted spoon. Steamed dumplings are also very tasty, with any filling.

15. Serve piping hot dumplings with mala and sour cream. God, how delicious!

Homemade kefir dumplings with mushrooms and potatoes prepared especially for the site Vcusnyatina.ru - Delicious recipes with photos

Hi all!

If you love simple home-cooked food, you've come to the right place. For me, one of my favorite homemade dishes since childhood are dumplings. In my family, as long as I can remember, we often cooked dumplings with potatoes, fortunately we always had the necessary products in the house: flour and potatoes. A simple tasty and very satisfying dish - dumplings with potatoes helped save the budget, and their preparation is not particularly difficult. See for yourself!

Today I want to tell you a simple recipe for dumplings made with kefir (sour milk). It was this recipe that both my grandmother and mother prepared, and it is this recipe for dough for dumplings with potatoes or any other filling that makes them fluffy, soft and very appetizing.

Ingredients

• Wheat flour – 3-3.5 cups
• Kefir (sour milk) – 1 cup
• Baking soda – 1 teaspoon
• Salt – 2/3 teaspoon
• Potatoes – 3-4 pieces
• Butter – 30 grams
• Vegetable oil – 50-70 ml
• Onion – 1 head

DUMPLINGS WITH POTATOES step by step recipe with photos

In order for the preparation of dumplings not to take much time, you need to do everything in the correct order. Therefore, I propose the following order.

Let's start by putting a saucepan of water on the fire and start peeling the potatoes. While the water is heating up, the potatoes will be peeled and coarsely chopped. Pour it into a saucepan (water should only cover the potatoes up to a finger) and leave to cook. Salt 5 minutes before cooking.

Now let's start preparing the dough for dumplings with potatoes.

Sift the flour through a sieve into a deep bowl. Add baking soda and salt here and mix all the dry ingredients.

Then make a funnel in the flour and pour kefir or sour milk (at room temperature) into it. And immediately begin to mix it with flour using a fork in a clockwise direction.

Knead until the dough comes together. Place it on a floured cutting board.

We leave the dough to rest and turn to the potatoes. Drain the water and mash the potatoes using a potato masher. Taste and add salt if necessary. Add butter and mix thoroughly. The filling for a simple recipe for dumplings with potatoes is ready.

Let's return to the test. Divide it into two parts and roll them into a sausage shape. Cut into pieces approximately 1 cm thick.

We simply press the pieces with our hands, turning them into flat cakes, but not thin ones, so that the dumplings eventually turn out fluffy.

Spread a sufficient amount of filling on each flatbread.

Connecting the ends. Carefully pinching, we form dumplings with potatoes.

Prepare a dressing from onions and vegetable oil.

Prepare the ingredients for the dough according to all the rules: heat the kefir, add warm water, soda, and egg. Next, prepare it like regular dough. Fillings such as potatoes with onions, mushrooms with buckwheat porridge, stewed cabbage or fruit filling made from plums are quite acceptable.

Universal recipe

Recipes for kefir dough for dumplings can be very different, but there is one universal one that is “friendly” with any filling.

In half a glass of kefir, beat a raw egg, adding water and a little soda (less than a teaspoon). Pour pre-sifted flour into a wide container. Make a hole in the middle, pour a mixture of kefir and eggs into it, adding salt to your taste.

Quickly knead the stiff dough, picking up the flour from the edge of the flour mound with your hands and mixing it into the middle. Knead until the mass becomes completely smooth and elastic. Place the dough in a plastic bag or cover with a cloth. By the way, it is better to moisten the napkin with water.

“Steamed” dumplings made from dough made with kefir and soda

Let's prepare the dough for steamed dumplings with cottage cheese. The filling can be pureed cottage cheese with sugar. But many people like the unsweetened filling: green onions, grated cottage cheese and chicken yolk.

For 500 grams of cottage cheese you need:

• 300 grams of flour;
• half a glass of warm kefir;
• large egg;
• 50 g warm water;
• 2 pinches of baking soda;
• half a teaspoon of vinegar;
• seasonings - to taste.

It will take 40 minutes to prepare the dough. The calorie content of 100 grams of the dish will be approximately 240 kcal.

Mix water with kefir in a deep container, adding soda dissolved in vinegar. Sift the flour, pour it into a mound, and make a hole in the middle. Pour a mixture of kefir and water into it, beat in the egg, and add salt. Knead the dough with your hands and leave it for half an hour, covering it with cling film or a cloth napkin.

To make the filling, the cottage cheese is pureed, sugar, chicken yolk, melted butter, salt or sugar are added to it. Mix everything thoroughly. Then the dough is rolled out quite thin.

Identical circles are cut out of it using a glass, and curd mass is placed on each. Bring the edges of the circle together and pinch. For strength, you can brush the edges with egg white. Dumplings are steamed from this dough for 15 minutes. Served with honey, butter or sour cream.

Dumplings with plums with sour milk

Wash and sort the plums, remove the pits. It is important that the plums are dry, so it is better to dry them on a towel.

For the test you will need:

• egg;
• 250 ml warm kefir;
• 600 g wheat flour;
• half a glass of warm water;
• half a teaspoon of soda;
• 2 g vinegar for extinguishing.

For filling:

• 1 tbsp. spoon of starch or flour;
• 300 grams of any plums;
• 50 grams of sugar (preferably fine).

The dish takes a little over 1 hour to prepare. Its calorie content per 100 g will be 199 kcal.

Add soda slaked in vinegar to kefir and mix well. If kefir is sufficiently acidic, then the soda does not need to be quenched in acid. Prepare the flour: sift it, make a mound out of it. Form a hole in the middle. Add salt and a broken egg to it and mix a little. Then pour in the kefir mixture.

Knead the dough until smooth and elastic. Do not start work immediately; it should rest for 20 or 30 minutes. To do this, put it in a bag or wrap it in cling film. While the dough is resting, you need to start preparing the filling.

Wash the plums and dry them on a towel. Remove damaged ones. Cut the prepared fruit into pieces as desired, then roll lightly in starch or flour. This will help bind up any cooking juices.

Divide the dough into parts. Roll each into a tourniquet. Cut it into arbitrary pieces, press each piece with your finger (to make a thick cake), and then roll it out thin. Place the filling on a thin flatbread, adding a little sugar.

Pinch the edges. Place the dumplings in salted water. Definitely boiling. Cook until they rise to the surface.

Yogurt dough without eggs

The filling can be made from fresh or sauerkraut. In any case, it must be crushed and stewed. Add carrots, onions, and herbs to fresh.

Required:

• 100 g water at room temperature;
• 700 g wheat flour;
• 200 ml of any kefir (warmed);
• baking soda - on the tip of a knife;
• a pinch of citric acid;
• Season to taste with salt.

It will take 50 minutes to prepare the dough. The calorie content of dumplings with cabbage is approximately 210 kcal per 100 grams.

Mix kefir with warm water in a bowl, adding salt and soda slaked in citric acid. Mix everything thoroughly with a whisk. Sift the flour into a wide container. Make a depression in the center.

Gradually pour the kefir mixture into it. Mix the flour into the liquid using your hands. If there is not enough flour or liquid, you can add. The consistency of the dough should be stiff.

You need to knead it with your hands until it becomes elastic. Leave on the table, covered with a damp towel. After 20 minutes, start sculpting. As soon as the cabbage stuffing is ready, boil and serve.

Potato dumplings

Supporters of carbohydrate nutrition cannot do without dumplings with potatoes. You can add onions fried in butter or lard to the filling. Choose according to your taste.

Required:

• warmed kefir – 2 cups;
• 1 kg flour;
• 100 g water (warm);
• large egg;
• 5 large potatoes;
• bulb;
• dill greens;
• 100 g peasant butter (can be replaced with lard if desired);
• 2 pinches of black pepper;
• amount of spices to your liking.

Total time spent: 45 minutes. 100 grams contain 215 kcal.

Step by step preparation:

Step 1

In a cup, combine the chicken egg and salt, mix with a whisk. In a separate container, mix kefir with water. Combine the kefir mixture with the egg liquid. It is important that the eggs and kefir are not cold, so they must be removed from the refrigerator in advance.

Step 2

To saturate the flour with oxygen and remove specks, it must be sifted. Form a slide out of it on the work surface. Make a hole in the middle. Pour the prepared liquid from kefir and eggs into it.

Knead the stiff dough. To do this, take the flour from the edges with your hands and press it into the middle. Knead until the flour mixture is completely smooth. Place the dough to rest, covering it with a damp cloth, or wrap it in cling film.

Step 3

Wash, peel and boil the potatoes in salted water. Chop the onion and simmer in butter, adding finely chopped dill at the end. Add the fried onions to the prepared potatoes and pepper.

Use a potato masher to mash. It will be delicious if you take a piece of fresh lard instead of butter. Finely chop it and place it in a frying pan, after 5 minutes add the onion.

Step 4

Divide the dough into equal parts (approximately). Roll them into thin ropes. Cut them into pieces, press each one with your finger to make a thick cake. Roll it out thinly and add potato filling. Fold the circle in half, connect the edges, pinching them. To prevent the dumplings from falling apart along the edges, you can brush them with egg white.

Step 5

Water for cooking should be salted. Dip dumplings only in boiling water. Cook for 3-5 minutes. It’s simple – the dumplings float to the surface, which means they’re ready. Serve with sour cream sauce.

Recipe for dumplings with mushrooms

Dumplings with mushrooms are a dish with a unique smell and taste, and if you wish, you can add buckwheat porridge or boiled rice to the filling.

Required ingredients:

• 350 grams of flour;
• 200 g of warmed kefir;
• vegetable oil – 60 grams;

For filling:

• 15 dry porcini mushrooms;
• bulb;
• any vegetable oil – 50 grams;
• half a glass of buckwheat porridge or boiled rice.

Cooking time will be 1.5 hours. The calorie content of a serving will not exceed 200 kcal.

If there are no plums, then dumplings can also be made with berries, such as blueberries or cherries. Then be sure to add starch to the berry filling so that the juice does not leak out during cooking.

Dumplings made from kefir dough with berries added to the curd mass are very tasty. For this filling it is better to use very tender berries: strawberries, raspberries or strawberries.

Dumplings with cottage cheese can be prepared with a salty filling. Mash the cottage cheese with a fork, add salt and add the yolk. Chop the green onion, add it to the cottage cheese, stir. Cook like regular dumplings - in hot salted water.