Few people realize that dumplings are actually a Turkish dish. Dumplings were brought to Europe by the Turks quite a long time ago. The original name of this dish is “dush-var”. However, it was difficult for Europeans to pronounce the Turkish name. For this reason, in each country appeared its own variation of the word denoting this dish.
In the CIS countries, “dush-var” became vareniki
.
The logic of the name is simple – the dish should be cooked until ready. Accordingly, it should be named according to the cooking process.
Nowadays dumplings are cooked less often than dumplings and manty. At the same time, do not underestimate the taste and satiety of this Turkish dish.
Let’s prepare dumplings with our own hands.
Ingredients of dough for dumplings:
- Potatoes – 1 kg;
- Salt – 1 tsp;
- Flour – 230 g;
- Eggs – 2 pcs.
Ingredients for stuffing:
- Onion – 1 pc;
- Stuffing – 300 g;
- Powdered breadcrumbs – 3 tbsp;
- Salt – ⅓ tsp.
Preparation of dumplings:
Boil the peeled potatoes until tender and mashed potato them to a mashed state. Cut onion finely and fry in a frying pan until semi-transparent.
Pour breadcrumbs to the onion and mix. Add minced meat to onions and breadcrumbs, fry for 10 minutes.
Do not forget to salt and pepper the stuffing to taste.
Break eggs into the cooled mashed potatoes, pour flour and knead elastic soft dough
.
Form the dough into small balls of 20 grams each. Roll out the balls into small flat cakes and place the filling
inside
.
Seal the filling inside the dough.
Boil the dumplings in boiling water until tender.
You can combine the dumplings with cheese, sour cream and butter. You get juicy dumplings for every day.
