How to cook radish dumplings in an original and tasty way

Dumplings - a hearty dish, the two main components of which are dough and minced meat, came to the area of the central part of Russia from Siberia and the Urals, where they are very fond of “dough ears” based on dark or greenish radish and cabbage.

Secrets of dumpling dough

Fresh. It is made using flour, water, and eggs if desired. It contains no sugar or yeast.
Cool. When you roll the dough into a ball with your hands, it should not spill, but should always be in the shape that you gave it.
Perhaps colored. How to create it like this? You just need to add a few “hidden ingredients”.

Savory dumplings can be created only on the basis of dark radish, but you can experiment and add other ingredients, namely, those that will help kids eat healthy vegetables. How to cook radish dumplings in an original and tasty way?

Traditional

Radish is a plant that is important for promoting health, containing beneficial minerals and vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . Radish improves intestinal motility and can often be used as a dish that promotes appetite. The product is also dietary, its calorie content is about 30 kcal per 100 g.

You will need:

radish, definitely dark - 500 g;
wheat flour - 500 g;
boiled water, it must be cooled - 250 ml;
vegetable oil - 50 ml;
onion - 2 large;
egg - 2 pcs.

Sift the flour, pour it into a mound and pour one beaten egg into the well, then water. Knead the dough, first stirring with a wooden spatula, and then with your hands. Leave the dough for about half an hour.
Peel the radishes and onions, then chop all the vegetables in a meat grinder. Squeeze out the juice so that the minced vegetables come out into a mixture that is pleasant for modeling. In addition, when squeezing juice from dark radish, the powerful bitterness will disappear.
Add another egg and a little sunflower oil to the purchased radish mince for flavor and juiciness. Stir everything. Leave the filling in the refrigerator for a short time.
Roll out the dough into a rope or sausage, which you cut into equal pieces. Roll out any piece acquired as a result of this act into a circle and put the filling into it, pinch it.
Place in boiling water and boil with salt and pepper for about 3 minutes after you see the semi-finished product float to the surface.

With cabbage

The freshest white cabbage contains many essential vitamins and minerals, and its calorie content is only 27 kcal per 100 grams. The combination of products with radish and cabbage gives a unique taste, which is better not to “overload” with spices.

You will need:

radish, preferably dark - 300 g;
white cabbage - 300 g;
wheat flour - 500 g;
boiled water, it must be ice-cold - 250 ml;
butter - 60 g;
onions - 2 medium;
testicle - 2 pcs.;
salt, pepper, fresh herbs - to taste.

Sift the flour through a colander or sieve, then beat one egg into the flour and add water until you get a stiff dough. Leave for about 30 minutes, covering with a napkin or towel.
Peel the onion and radish, then chop and pass through a small knife in a meat grinder along with the cabbage. Squeeze out excess juice and add one egg and the desired spices. Mix everything. Leave in the refrigerator for 8-10 minutes.
Roll out the dough into a medium length rope, which is cut into even slices. Roll each slice into a circle and carefully place the soft cabbage and radish minced meat into it.
Boil the semi-finished product in salted water with pepper.

With lard

Lard, as a product containing protein of animal origin, has a wide range of amino acids that are essential for the human body. Dumplings with radish and lard are a recipe that will amuse everyone who loves a hearty snack.

You will need:

radish, preferably dark - half a kilo;
fresh pork lard - 150 g;
wheat flour - 500 g;
boiled, chilled water - 250 ml;
onions - 2 medium;
testicle - 1 pc.;
salt, pepper, spices - to taste.

Beat the egg, slightly beaten with a whisk, and cooled water into the previously sifted flour, knead a stiff, plastic dough. It should stop sticking to your hands. Later, leave the dough for a while.
Peel and chop the radish and onion. Pass all the ingredients through a meat grinder and squeeze out the juice.
Through a meat grinder, it is better to use a small knife, pass the lard and mix it with the onion and radish mince.
Roll out the unleavened dough into a uniform plate, and then roll it into a roll and cut it into equal elements with a knife. Unroll any piece of roll, put the juicy filling into it, and later pinch it using your favorite method.
Throw into already boiling water and cook for 4-5 minutes after the dumplings with radish float to the surface of the pan.

Colored dumplings with radish

How to persuade a child to eat a necessary but hateful product? A little trick with colored dough will allow you not only to feed your baby this dish, but also to take part in its production.

You will need:

radish, maybe greenish - half a kilo;
tomato juice or tomato paste diluted with water - 150 ml;
boiled water, chilled - half a glass;
wheat flour - 3 cups or about 500 g;
vegetable or sunflower oil - 50 ml;
onions - 2 medium;
testicle - 1 pc.;
salt and spices - to taste.

Pour a little water into the sifted flour in advance, but the bulk of the water will be a reddish dye - tomato juice or paste. Substitute the dough on their base and leave for a short time.
Make minced radish with the addition of onion, cut it and pass it through a small knife in a meat grinder, squeeze out the excess juice and add the egg. Later, stir everything and add salt.
Roll out the dough into a layer, then cut out fragments using a special shape or a glass. Place a radish into any piece of reddish dough. Make colored “ears”.

Dumpling dough can easily be made multi-colored not only with the help of tomato paste. Add a little frozen spinach and get a greenish color, a little turmeric - yellowish.

Cooking and eating Ural dumplings with radish is a complete pleasure!

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Homemade dumplings with radish entrails: selected recipes

Tired of the same meat dumplings? Pay attention to radish dumplings, a common Russian dish with roots in the Urals. You will love the spicy taste of this dish and the ease of preparation. Radish mixes well with vegetables, meat and spices, so you can endlessly experiment with the insides. The article offers the most popular recipes, tested by almost all lovers of classic Russian cuisine.

Recipe 1. Traditional

Let's prepare dumplings with radish according to the traditional recipe. The dough for dumplings is made unleavened, that is, without yeast. The filling can be made from both dark and greenish radishes.

500 g flour,
chicken egg - 2 pcs.,
1 glass of water,
sunflower oil - 0.5 tsp,
a little salt.

500 g radish,
onion,
100 g butter,
salt, spices, garlic.

Take a deep container and sift the flour into it.
In another container, mix water, egg and salt. Add vegetable oil - this ingredient makes the dough softer.
Pour the mixture into the flour and knead the dough. Then cover the container and leave for 30 minutes, during which time the flour will dissolve completely.
Now let's move on to the internals. Grind the radish and squeeze out the juice. If this is not done, the dumplings may fall apart during cooking.
Finely chop the onion or grate it as well.
Mix radish and onion, add butter and salt to them. For spiciness, add finely chopped garlic to the filling.
You can lightly fry the filling over medium heat.
Roll out the dough into small sheets and cut out circles. It's easy to create using cookie cutters or a small glass.
Place the filling in the center of the circles.
Boil water in a saucepan and lightly salt it. You can add peppercorns, onions, bay leaves or other spices.
Immerse the dumplings in water, wait until they boil again and cook for no more than 10 minutes.
Dumplings are not bad with butter, sour cream, cream, and fresh herbs. You can serve them with the broth in which they were cooked.

Advice! Do not put too much inside, let a little air remain inside the dumplings, these will not fall apart during cooking.

Recipe 2. With lard

Dumplings with radish and lard are a hearty dish and a worthy substitute for meat dumplings. Lard imparts juiciness to the insides.

0.5 kg flour,
2 chicken eggs,
water - 1 glass,
salt - 0.5 tsp,
0.5 kg radish,
onion,
100 g pork lard,
spices and salt to taste.

Pour salt into the flour, add the egg and water, knead into a tight dough. Cover it and leave it to rest.
Grate the radish and squeeze out the juice.
Finely chop the onion.
Pass the lard through a meat grinder.
Fry the radish and onion over high heat, then reduce the temperature and simmer the vegetables under the lid for another 3 minutes.
Mix the lard with the vegetables after they have been stewed. There is no need to fry the lard: it gives juice to the dumplings only in its raw form.
Roll out the dough and make dumplings.
Cook dumplings with radish and lard for about 6-7 minutes after boiling.
Serve the dish hot, sprinkled with herbs or sour cream.

Recipe 3. With cabbage

Continuing the vegetarian theme - cabbage and radish inside.

0.5 kg flour,
glass of water,
two testicles,
300 g dark radish,
300 g white cabbage,
big onion,
butter,
salt and pepper.

Boil the water ahead of time and cool it.
Sift the flour, beat one egg into it.
Pour water evenly into the flour and knead the dough. When you get a homogeneous tight lump, cover it with a towel and leave to rest for half an hour.
In this recipe we will need a meat grinder. Peel the onions, radishes and cabbage. Pass all the vegetables through a meat grinder (small knife).
The purchased minced meat must be freed from excess water. This is easy to create using gauze.
Add egg, salt and spices to vegetables. Place the mixture in the refrigerator for 10 minutes.
Roll out the rested dough into a rope and cut into small pieces, as in the photo. Form them into circles using a rolling pin. Place the filling in the center, then firmly seal the edges of the dumplings.
Boil the dumplings in lightly salted water with the addition of peppercorns. Cooking time - 7 minutes.

Advice! Place the water for the dough in the refrigerator: the lower its temperature during kneading, the more tender the dough will be.

Recipe 4. Lenten

Such dumplings add variety to the Lenten menu. There are no products of animal origin in either the dough or the inside.

2 cups of flour,
a glass of bubbling water,
2 tbsp. vegetable oil,
greenish radish - 2 pcs.,
2 carrots,
2 onions,
salt and sugar, oil for frying.

Place the flour in a plate and make a well in the middle. First add salt and vegetable oil, and then boiling water, and immediately stir vigorously.
The mixture will end up with lumps, but after 10-15 minutes they will dissolve.
Grind the radish and carrots, finely chop the onion.
Fry the onion in a frying pan until translucent, then add other vegetables. Simmer everything for about 10 minutes so that the vegetables become drier. Now salt the filling, add sugar and remove from the stove.
Form dumplings using your usual method.
Cook for no longer than 4 minutes because the inside is ready.

Recipe 5.

The taste properties of this variety make it stand out from the rest. Daikon radish is not bitter, it is warm and juicy, and is also rich in vitamins.

water - 220 ml,
flour - 500 g,
1.5 tbsp. olive oil,
1 tsp honey,
daikon radish - 450 g,
3 tbsp. butter,
salt and pepper.

Pour the sifted flour into a deep plate.
In a separate container, mix water, olive oil, salt and honey.
Make a well in the flour and evenly pour in water, butter and honey, kneading the dough.
Leave the dough ball to rest while you prepare the filling.
Grate the radish on a large grater.
In a heated frying pan, simmer the radish with butter and spices for 10 minutes.
Roll out the dough and cut out circles. Place 1 tsp inside each. radishes and form dumplings in the form of a bag.
These dumplings can be frozen, they will not lose their taste.
Cook as usual in salted water with bay leaf.
You can steam dumplings. It is enough for them to spend 20-25 minutes in a double boiler.

Manufacturing secrets

These tips will help both beginners and experienced cooks in preparing a common dish.

If the radish variety is very bitter, then use this trick: boil the root vegetable for 20 minutes.
There must be a lot of water in the pan. This way the dumplings will not stick together and will be completely cooked.
It’s great if there are streaks of meat in the lard - the inside will be even tastier. You can replace the lard with minced meat, and then you will get dumplings with radish and meat.
Radish juice must be squeezed out. If this is not created, the dough will fall apart. And along with the juice, the bitterness goes away.
To make the inside, you can use either a meat grinder or a blender.
Dumplings can be formed either manually or using a dumpling maker. The dumplings can be of any shape: in the form of a bag, with a scallop (like dumplings) or an ordinary round one.
How to make a radish dish cute for kids? Try kneading colored dough. For example, half the water can be replaced with tomato juice - you will get a reddish dough. If you add a little turmeric to the flour, you get yellowish dumplings. A small amount of chopped spinach will give a greenish color.

This is an undeservedly forgotten, but very tasty and healthy dish. Diversify your menu!

Recipe for dumplings with radish

Why specifically with radish?
Dumplings recipe
Preparation of goods
How to cook dumplings
Recipe video
Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature)

Dumplings with radish are an unusual dish with amazing taste and a huge number of necessary ingredients in its composition.

Most of our fellow citizens are familiar with such a dish as dumplings. They are loved in every family. The preparation of this dish is treated with trepidation, because it is the state cuisine of our country. If you ask almost all people what kind of innards this dish is prepared with, the answer will be meat, but this is only one of the options for this delicious dish. In the Urals, classic dumplings are made from radish.

Why specifically with radish?

Everyone has heard about meat dumplings; virtually every family prepared them. But, in the midst of such a contrast of state dishes, one cannot forget about dumplings with radish innards. This dish has been prepared in the Urals for a long time. It was prepared during Lent. For the inside, the freshest radish was used, which was crushed using a special hatchet. This was done in a wooden container. Nowadays, the process has become extremely common - there are a huge number of graters, food processors, blenders and other devices that can handle such complex work in a few seconds. In the modern world, such dumplings will appeal to both vegetarians and those who observe church fasts. And the dish also has an excellent taste, no worse than that of the meat brothers.

Radish is easy to grow. There are a huge number of types of this healthy vegetable. Perhaps this was the prerequisite for the fact that they began to use it as an interior for flour products. In addition, the vegetable contains an abundance of vitamins and minerals that you need to get every day. Also, radish is one of the cheapest ingredients, and getting it is not difficult.

Dumplings recipe

The dough for such dumplings must be a fairly elastic mixture. At the same time, they differ in elasticity. These characteristics are assigned to him by the testicles. Preparing radish dumplings is quite simple. You just need to follow the step-by-step recipe - everything will certainly work out.

Preparation of goods

The main component of these flour products is dark radish, and this vegetable requires preparatory preparation. This radish is known for its bitterness, and, naturally, it is necessary to get rid of it, otherwise the taste of the dish will be spoiled.

The vegetable is grated on a medium grater, placed in a pan and filled with water. Later, the container is placed on medium heat for 20 minutes. Time is counted from the moment of boiling. This will help remove the bitterness from the radish. This procedure is also done with greenish varieties. Although, depending on the variety of greenish radish, the function can be simplified. It is simply poured with boiling water for 20 minutes and left under the lid.

How to cook dumplings

The preparation of the dish itself consists of preparing the insides and dough. Such dumplings tolerate freezing well, and more precisely, after defrosting, they get an even better taste. Therefore, the dough for the products is prepared with the addition of eggs. This makes it elastic and resistant to soaking (which is typical for dumplings and dumplings with entrails made from new vegetables).

Dumplings with black radish

Ingredients

Wheat flour – 300 g

Onions – 0.5 pcs.

Chicken egg – 0.5 pcs.

Sunflower oil – 1 tbsp.

Black radish (small) – 2 pcs. (or one big one)

Ground black pepper - to taste

Butter for serving - to taste

186 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I'm sure few people have tried dumplings with radish! But in vain - such dumplings with extraordinary insides are definitely worth trying. Their taste is quite typical, very unusual, the inside is fragrant and with a pleasant pungency. Anyone who dares to undertake such a culinary experience, please research the recipe.

So, prepare wheat flour, salt, water, egg, sunflower oil, black radish, onions, ground black pepper, butter for serving.

Knead the dough for dumplings: pour wheat flour into a bowl, make a depression in the center, pour salt into it, beat in an egg and pour in cool water with sunflower oil. Knead the dough first with a spoon, then with your hands. Leave the dough for 15-20 minutes.

Then knead the dough again, it will become smooth and very pleasant to the touch.

For the inside, grind the onion in a meat grinder, and peel and grate the radish on a small grater. Combine radish, onion, salt and ground pepper. Stir the filling.

Roll out the dough thinly, cut out circles with a glass, onto which spread the radish and onion filling with a teaspoon.

Make traditional shaped dumplings. In total you will get about 35-40 dumplings.

Boil dumplings with dark radish in salted water for about 5 minutes after the water boils. Serve radish dumplings with butter.