2011-01-25

Steam dumplings

Steam dumplings
Author:
Category
Bakery
Ingredients
  • 0.5 liters of kefir
  • 1 teaspoon salt
  • 1 teaspoon of soda
  • flour, how much dough will take (up to 1 kg)
  • filling (cottage cheese / cabbage / liver / potatoes)

This recipe has been around for many, many years. When I was little, steam dumplings were a frequent guest on our table. Our grandmother made them. Today our mother is making dumplings.

We even started a tradition: steam dumplings are the main treat on the Christmas table (there should be 12 dishes in total). We cook together: my sister and I make the filling (several types), and mommy does the dough, sculpts, cooks and seasons the finished donuts.

Unlike ordinary dumplings, steam dumplings are much easier to digest. Some people after eating ordinary dumplings feel heaviness in the stomach. Steam ones are much softer, more airy - from eating them you will experience nothing but pleasure!

Steamed dumplings recipe


1

Pour kefir into a container, add salt.

2

Slowly add flour while stirring.

3

When the dough is like pancakes, add soda.

4

Mix well, and, adding flour, knead an elastic (not tight !!!) dough.

5

Sprinkle the cutting board with flour.

6

We form a ball of dough and let the dough rest for 15 - 20 minutes.

7

We form a sausage from the dough, divide it into identical pieces and make cakes out of them. The dough for these dumplings does not need to be rolled out thinly, the approximate thickness of the cake is 2-3 mm.

8

We put a teaspoon of the filling on each cake, pinch the edges.

9

Steam dumplings for 5-6 minutes (6 minutes for large ones). You can use a double boiler (“mantovnitsa”), or you can, in the old fashioned way, pull gauze over the pan and cook, covering it with a bowl.

10

Lubricate the finished donuts with butter (sweet, with cottage cheese). Season dumplings with salty filling with onions fried in vegetable oil.


  • vareniki
  • for a couple
  • bakery

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