Dumplings with radish: a classic recipe with fat and for fasting

Recipe dumplings with radish, presumably, came from the Urals. Very popular are dumplings used during lent. Radish cut the chaff (the old hatchet) in a wooden trough, and wrapped in fresh dough and then froze. Today this dish can suit the taste of vegetarians or those who observe lent.



2 hours. 6 servings. Easy to prepare

A classic recipe

Dumplings with radish in our time — almost exotic, and exotics are always worth trying. The more that meals don’t require expensive ingredients.

For the dough you will need:

  • flour — 500 g;
  • egg — 2 pieces;
  • salt — ½ teaspoon;
  • water — 1 Cup;
  • vegetable oil (optional) — ½ teaspoon.

For the filling you will need:

  • green or black radish — 500 g;
  • onion — 1 medium head;
  • salt — to taste;
  • asafoetida or garlic — to taste;
  • butter (or sour cream) — 100 g

Before cooking the dumplings from the radish, please note that it may taste bitter, even green. To remove bitterness, black radish it is necessary in netherton a boil for 20 minutes on high heat (just don’t overcook), green — to hold in boiling water 20 minutes.

Cooking

  • Knead the dough: sift the flour into a large bowl, pour in the water, after dissolving it in egg and salt. Optionally, you can add vegetable oil — it will give softness. Knead the dough and leave for 30 minutes under a towel so that the grains of flour are completely dissolved.

  • Grate the radish on a medium grater, wring it, leaving quite a bit of juice to the dumplings because it had not collapsed during cooking. Slice or grate the onion.
    Mix the vegetables, butter and salt. Garlic or asafoetida add optional, if you do not have enough intensity. If you want, the filling can be put out on medium heat with butter (then additional oil to put optional).
  • Roll out the dough, but not too thin. Make circles or squares (whichever you prefer) and lay them on the filling. Don’t put too much — you need to inside was a small air space, otherwise the dumplings will fall apart.

  • Place product in boiling salted water and cook after boiling for about 10 minutes (depending on size). But do not overcook so that the radish has not lost its texture (that is, not turned to mush). Remember that water should be plenty to dumplings do not stick together and completely failed. In the broth, you can add butter, Bay leaf, peeled onion, black pepper and any other spices.
  • Serve dumplings with broth, sour cream, heavy cream, fried onions, melted butter or herbs.

    Recipe with bacon

    If dumplings with radish seem to be somewhat dry (after all, you have to wring the juice), try the recipe for dumplings with radish and bacon. It is the fat will add juiciness and stuffing will make the dish satisfying.

    For the dough you will need:

    • flour — 500 g;
    • egg — 2 pieces;
    • salt — ½ teaspoon;
    • water — 1 Cup.

    For the filling you will need:

    • radish — about 500 g;
    • onion — 1 medium head;
    • salt — to taste;
    • spices — to taste;
    • lard — 100 g

    Cooking

  • Knead in the sifted flour add the egg, salt, water and carefully promes to elasticity. Leave the dough to rest for 30 minutes.
  • Black or green grate radish and squeeze out excess juice. Cut into small dice the onion. Scroll through the fat in a meat grinder (if fat is with layers of meat, it is, of course, will not be superfluous).
  • Vegetables a little fry in a hot pan, then simmer under a lid for another 3 minutes. Allow to cool slightly. Mix the radish, onion and scrolled the fat, add salt and seasoning to taste. Please note that the fat to fry is not necessary, otherwise it will turn into a greasy, unpleasant taste pieces that will not give the juice in the dumplings.
  • Boil in salted water approximately 7 minutes after boiling (a must try), the broth, you can add Bay leaf, onion and spices.
  • Serve dumplings hot with greens, sour cream, garlic sour cream sauce.
  • Vegetable dumplings with radish

    While fasting potatoes and sauerkraut sooner or later get bored and want something new. Vegetable dumplings with radish will help to diversify the menu.

    For the dough you will need:

    • flour — 2 glasses;
    • water (boiling water) — 1 Cup;
    • vegetable oil — 2 tablespoons;
    • salt — ½ teaspoon.

    For the filling you will need:

    • green radish — 2 pieces (about 600 g);
    • carrots — 2 medium pieces;
    • onions — 2 heads;
    • salt and sugar — to taste;
    • vegetable oil — for frying vegetables.

    Cooking

  • Sift the flour and add salt in it. Make a hole and pour in first the oil, then the boiling water and quickly mix with a spoon. Get a mass of lumps, but don’t worry — knead the dough for about 10 minutes, and it will become elastic.
  • While the dough is resting, grate the carrot and radish and cut in small dice the onion.
  • In a pan sauté first onion until transparent, then add rest of the vegetables. Fry the stuffing until she’s a little dry (but do not desiccate). Add salt and a little sugar.
  • Cut circles from the dough, spread the filling, shape the dumplings to the desired shape.
  • Cook in salted water about 4 minutes (since the filling is already ready, only need to cook the dough). These dumplings can be cooked and steamed.
  • After cooking they should be oiled so they don’t stick together.
  • Another option: in a hot pan sauté first onion until transparent, then put the boiled dumplings and cook until Golden brown, gently stirring with a spatula. On the plate the finished dish can sprinkle with greens and pour any vegetable sauce.

    Cook the ravioli of the radish is easy, we only need a little time and desire to surprise their loved ones.

    Dumplings with radish: a classic recipe with fat and for fasting





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