Tag: dumplings (Page 1 of 2)
Baked Apple DumplingsOctober 12th, 2013 in Desserts by Julia Volhina
Fall is season not only for pumpkins but apples too. And I love baked apples.
Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.
You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.
Baked apple dumplings taste the best when served warm.
Potato and Mushroom Stuffed DumplingsMarch 9th, 2013 in Main Dishes, No-meat by Julia Volhina
I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.
Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.
You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.
Already boiled dumplings can be warmed up on a skillet with a bit of butter.
Russian Meat Dumplings (Pelmeni)June 30th, 2012 in Beef, Main Dishes, Pork by Julia Volhina
Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.
However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.
And just a hint, it goes faster if you are not assembling them alone.
You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.
Russian Fried Pies with Meat and Rice StuffingOctober 29th, 2011 in Beef, Main Dishes by Julia Volhina
Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.
This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.
Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).
Ukrainian Sour Cherry DumplingsAugust 27th, 2011 in Main Dishes, No-meat by Julia Volhina
I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…
Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.
With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.
Fried Lamb Dumplings (Chebureki)May 21st, 2011 in Lamb, Main Dishes by Julia Volhina
This is another recipe from my USSR-ian childhood. It takes a bit of time and inspiration to cook these from scratch, but it totally worth it.
Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.
I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.
Fresh Cheese Dumplings (Varenyky with Cheese)April 17th, 2010 in Main Dishes, No-meat by Julia Volhina
Varenyky with fresh cheese (perogies or vareniki or vareniky with fresh cheese) is one of the traditional Ukrainian dishes for dumplings. You will need fresh white cow milk cheese (quark) to prepare those, which can be a bit hard to find (try some east european store, if that is the case).
To your taste, you can make these dumplings sweet (by adding sugar to cheese) or savory (skip sugar in the filling all together); either kind will taste great with sour cream.
Prepared not boiled fresh cheese dumplings can be frozen up and boiled when you need them; which makes them perfect food for lunch. Boiled dumplings maybe be stored in a fridge and warmed up by frying with a bit of butter over moderate heat.