Cooking process
Preparing home vareniki by hand, especially for a large family, is a time-consuming work. So it’s so nice when the whole family comes to the rescue: Dad rolls up a steep dough, the kids lay out the stuffing, and Mom … commands the parade! Of course, this is a joke.
Vareniki is convenient to cook for future use, freezing them, but it is the vareniki on the kefir test that is best cooked immediately after molding, so they will be more gentle, and the dough melts in the mouth.
So, kefir in advance we get from the refrigerator, so that it becomes room temperature.
Vareniki with cherries from dough on kefir can be made with fresh or frozen berries. This option – with a frozen cherry, it is already pitted, but it must be defrosted beforehand, so that the glass is superfluous.
I left the liquid to prepare sour-cherry sauce for dumplings, but more on this later.
We prepare the dough for vareniki with cherries on kefir.
In a suitable container mix flour, salt and 1 tsp. sugar, make a deepening and pour into it an egg and vegetable oil.
Next we pour in kefir.
Start kneading the dough by hand. The amount of flour depends on the size of the egg. At me – an egg of a category extra (very large), therefore during kneading it was required to me 2 more cl.l. flour to get the desired consistency of the dough.
In the end, you should get a dough, a little softer than a pelmeno. It does not stick to your hands, but is not yet ready for work. The test on kefir must be given to rest for 30-40 minutes at room temperature. During this time, the gluten in the dough will relax, the dough will become elastic and will not “shrink” when rolling.
So, we form a ball from the dough, wrap it in a food film and leave it on the table for 30-40 minutes. After a while, the dough became noticeably softer and stretches well, but does not break.
Roll out the dough more conveniently in parts. Tear off part of the dough and roll it into a layer about 2 mm thick. Cherries in the filling when stored in the refrigerator and during cooking will continue to give off juice, so you do not need to roll out the dough until transparent. We can cut out the mugs of the desired size with a suitable mold or a neck of the glass.
We remove the excess dough, it can be rolled out repeatedly, but for now we are laying out the filling for the blanks – cherries and sugar. I have for each circle a cherry fit for 4-5 pieces. and 1/3 tsp. Sahara.
We fasten the edges of the dough, I usually make a double stitch.
Here such vareniki at me turn out: a seam – skladochkami, on type of Japanese pelmeni “gyoze” and an ordinary pigtail.
We continue the process until all the cherries and dough run out. Sugar will remain, it will be needed for sour-cherry sauce.
Dumplings can already be boiled and served with sour cream to the table. But I leave the vareniki on a dusted board with a flour, cover it with a film and clean it in the fridge while I’m doing the sauce. Now tell you how to cook it.
In a small saucepan I pour cherry juice, which formed when defrosting berries, add the remaining sugar. You can put more sugar to taste. Heat the mixture on a small fire, stirring, boil for 3-5 minutes – until the sugar is completely dissolved and the syrup thickens. I remove the sauté pan from the fire and pour the resulting hot syrup into the sour cream, stirring constantly with a whisk. Sour cream needs about 200 grams, but in general I’m guided by my taste. Mix with whisk until a homogeneous sauce is obtained.
We pour the sauce into a jug or saucepan and boil the vareniki.
To cook dumplings with cherries on kefir, pour a sufficient amount of water in a saucepan, add a pinch of salt, bring the water to a boil and spread the dumplings into it. Gently mix to avoid sticking dumplings to the bottom of the pan. As soon as the water boils and dumplings float to the surface, cook for 5-7 minutes with a weak boil.
During the boiling process vareniki will increase in size. We shift the dumplings into a serving dish or in a serving dish and immediately serve, decorating to taste.
And be sure to generously pour the sauce. And what about without it?
Bon Appetit!
Vareniki with cherries on yogurt
Dumplings with cherries are a favorite dish, about which even the songs are folded. And the dough on kefir makes dumplings especially tender.
Ingredients
Wheat Flour – 250 g
Salt – 1 pinch
Sugar – 70 g
Kefir (fat content 3.2%) – 100 g
Vegetable oil – 1 tbsp.
Egg of chicken – 1 pc.
Cherry (frozen) – 300 g
Sour cream for serving
Cooking process
Preparing home vareniki by hand, especially for a large family, is a time-consuming work. So it’s so nice when the whole family comes to the rescue: Dad rolls up a steep dough, the kids lay out the stuffing, and Mom … commands the parade! Of course, this is a joke.
Vareniki is convenient to cook for future use, freezing them, but it is the vareniki on the kefir test that is best cooked immediately after molding, so they will be more gentle, and the dough melts in the mouth.
So, kefir in advance we get from the refrigerator, so that it becomes room temperature.
Vareniki with cherries from dough on kefir can be made with fresh or frozen berries. This option – with a frozen cherry, it is already pitted, but it must be defrosted beforehand, so that the glass is superfluous.
I left the liquid to prepare sour-cherry sauce for dumplings, but more on this later.
We prepare the dough for vareniki with cherries on kefir.
In a suitable container mix flour, salt and 1 tsp. sugar, make a deepening and pour into it an egg and vegetable oil.
Next we pour in kefir.
Start kneading the dough by hand. The amount of flour depends on the size of the egg. At me – an egg of a category extra (very large), therefore during kneading it was required to me 2 more cl.l. flour to get the desired consistency of the dough.
In the end, you should get a dough, a little softer than a pelmeno. It does not stick to your hands, but is not yet ready for work. The test on kefir must be given to rest for 30-40 minutes at room temperature. During this time, the gluten in the dough will relax, the dough will become elastic and will not “shrink” when rolling.
So, we form a ball from the dough, wrap it in a food film and leave it on the table for 30-40 minutes. After a while, the dough became noticeably softer and stretches well, but does not break.
Roll out the dough more conveniently in parts. Tear off part of the dough and roll it into a layer about 2 mm thick. Cherries in the filling when stored in the refrigerator and during cooking will continue to give off juice, so you do not need to roll out the dough until transparent. We can cut out the mugs of the desired size with a suitable mold or a neck of the glass.
We remove the excess dough, it can be rolled out repeatedly, but for now we are laying out the filling for the blanks – cherries and sugar. I have for each circle a cherry fit for 4-5 pieces. and 1/3 tsp. Sahara.
We fasten the edges of the dough, I usually make a double stitch.
Here such vareniki at me turn out: a seam – skladochkami, on type of Japanese pelmeni “gyoze” and an ordinary pigtail.
We continue the process until all the cherries and dough run out. Sugar will remain, it will be needed for sour-cherry sauce.
Dumplings can already be boiled and served with sour cream to the table. But I leave the vareniki on a dusted board with a flour, cover it with a film and clean it in the fridge while I’m doing the sauce. Now tell you how to cook it.
In a small saucepan I pour cherry juice, which formed when defrosting berries, add the remaining sugar. You can put more sugar to taste. Heat the mixture on a small fire, stirring, boil for 3-5 minutes – until the sugar is completely dissolved and the syrup thickens. I remove the sauté pan from the fire and pour the resulting hot syrup into the sour cream, stirring constantly with a whisk. Sour cream needs about 200 grams, but in general I’m guided by my taste. Mix with whisk until a homogeneous sauce is obtained.
We pour the sauce into a jug or saucepan and boil the vareniki.
To cook dumplings with cherries on kefir, pour a sufficient amount of water in a saucepan, add a pinch of salt, bring the water to a boil and spread the dumplings into it. Gently mix to avoid sticking dumplings to the bottom of the pan. As soon as the water boils and dumplings float to the surface, cook for 5-7 minutes with a weak boil.
During the boiling process vareniki will increase in size. We shift the dumplings into a serving dish or in a serving dish and immediately serve, decorating to taste.
And be sure to generously pour the sauce. And what about without it?
Bon Appetit!