Tag: dumplings (Page 1 of 2)
Fried Pies with Green Onions and Boiled Eggs
October 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.
These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.
Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.
Fried Pies with Potatoes and Mushrooms
September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).
I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂
You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough
Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.
Baked Apple Dumplings
October 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 Dumplings
March 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 Stuffing
October 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 Dumplings
August 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.