Spring vitamin deficiency can be overcome without taking pills from the pharmacy. Green dumplings and dumplings made from nettle, spinach and rhubarb will help solve this problem: the supply of vitamins will be restored.
Since I got a summer cottage, I often began to cook dishes from my own harvest. She made casseroles and green borsch with the addition of nettle from spinach.
And from rhubarb - cooked jelly, compotes. Few people know, but this plant can be used to make pancakes, pies, cookies and even charlotte. Having tried many recipes, I want to share some of them with you.
I prepare the dumplings dough in advance and keep it in the freezer. I make it from flour, a pinch of salt and water, I don't add anything else to it. Therefore, I sift any amount of flour into the bowl, add a pinch of salt. Then I gradually pour in water: until the flour absorbs the required amount of liquid.
The main thing is to knead tighter, adding flour, and knead the dough well on the table so that it is free of lumps. I divide the resulting ball into smaller koloboks: 300-400 g each, freeze them. And at the right time I take it out, defrost it and start cooking.
So, for dumplings with nettles I take:
How I prepare this dish:
I boil such dumplings for 6-7 minutes in salted water, and serve either with butter or with a sauce of sour cream, mayonnaise and garlic. I want to note that nettle contains many useful substances.
But for a husband who doesn't eat grass, I add a small amount of nettles to the minced meat. Therefore, I cook some vegetarian dumplings, and some with meat and nettles. Everyone has to please, but everyone is satisfied.
Spinach is good not only in casseroles and borscht, but also in dumplings. Once it was available only to the wealthy nobility. For the preparation of noble dumplings I take:
I let the filling stand for 15-20 minutes so that all the aromas mix, and you get a delicious dish. And then, with the help of a dumpling machine, I make blanks and boil them in salted water for 12-15 minutes. Serve with sour cream or with vinegar and black pepper sauce.
You can diversify your vegetarian menu with rhubarb dumplings. I make the dough for them tight, here are the products I take:
It takes me 15 stalks of rhubarb for the filling and 50-70 g of butter to grease the dumplings.
I knead a dense dough:
How I make the filling and sculpt the rhubarb dumplings:
The main advice: do not put sugar in the filling - it will spread. Better to sugar the dumplings hot.
Sometimes I add bread crumbs to the butter in a frying pan, fry them lightly and water the dish with the resulting composition. I cut the rest of the dough into strips or diamonds and boil them too.
These dishes can become another source of vitamins, and as for the taste, it seems to me that fans of vegetables and herbs will like them.
Another warning: I advise you to be more careful with allergy sufferers and those who, due to diseases, cannot eat nettle, spinach, and sour rhubarb.
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Cabbage dumplings are one of the most popular of all varieties of this dish. The trick is in their diversity. Both the filling and the dough can vary to suit the tastes and needs of the consumer. How to make cabbage dumplings so that they become obvious favorites among your recipes too? Let's figure it out.
Dough for dumplings with cabbage can be prepared according to any suitable recipe for dumplings. This can be a classic version without eggs, only with flour, water and salt, or a popular and easy-to-use custard. Also, a recipe for kefir is suitable for dumplings with cabbage. The dough is tender and airy.
Such a product, in essence, is easy to improve with mushrooms, herbs or lard. It is worth noting that the latter can be used in an absolutely raw form, but it is better to first learn how to salt lard in brine and cook it in this way.
The recipe for dumplings with cracklings and fried onions, seasoned with sour cream is considered traditional in all respects.
Someone cooks dumplings, someone fries in a pan, and someone prefers the steam version of the dish. Some housewives make dumplings with previously boiled potatoes, and some with raw ones. There are a lot of options.
And although special wisdom is not required for making dumplings, such a lesson can take 2 or even 3 hours, especially when it comes to making dough for dumplings with potatoes.
With the arrival of spring, fasting begins, so such a dish is the best suited for such a period.
By the way, if you are preparing dumplings for a festive table, then do not forget about drinks! Therefore, it is worth learning more about making mead at home.
Dumplings with raw potatoes and bacon are popular in Ukraine, Belarus and the Urals. They turn out, of course, fatter and tastier, although here they taste and color, as they say. On the contrary, I just do not like too fat.
Potatoes, fresh or salted pork fat, onions are most often scrolled through a meat grinder. But it seems to me that it is better to grate both potatoes and lard from the freezer.
When adding salt to the filling, do not overdo it, keep in mind that there is already salt in the salted lard.
Those people who have tasted real dumplings with the most delicate dough at least once in their lives will never forget their amazing taste. Real dumplings are so soft, light and tender that they themselves literally melt in your mouth. It is not for nothing that legends, songs were composed about this dish, they were written about in literature, and even monuments were erected.
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