Dumplings with garlic; 5 simple and quick recipes

Dumplings with garlic - 5 simple and quick recipes

The garlicky smell emanating from the small buns is simply mind-blowing. It beckons, shakes the appetite and makes you want to quickly bite off a piece of this indescribably airy and tender pastry. We offer the most successful options for making garlic donuts, the average calorie content of which is 233 kcal per 100 g.

Very tasty, fluffy pampushki with garlic for borscht in the oven - step by step photo recipe

Pampushki are small Ukrainian buns made from yeast dough that go perfectly with borscht. As young garlic appears in the garden, it would be a shame not to bake such a delicious treat! Such delicious buns will not leave anyone indifferent. The baked goods come out airy and weightless.

Ingredients

Water: 100 ml
Yeast: 15 g
Milk: 100-150 ml
Salt: 1 tbsp. l.
Sugar: 2-3 tsp.
Oil: 1 tbsp. l. + for refueling
Dill: sprig
Garlic: 1-2 cloves

{Instructions} manufacturing

Add sugar to yeast. Pour in warm milk and water, stir. Wait until the ingredients melt.

Then add a small amount of flour so that the dough mixture becomes like sour cream. Place the mixture in a warm space and wait for the yeast to begin acting. This can be recognized by the presence of small bubbles in the starter.

Add flour in small quantities. At this time, stir in the oil and salt. The dough should be slightly sticky and not clogged with flour. The longer you knead it, the more tender and fluffy the buns will be.

Place in a warm, draft-free space and wait for the dough to triple in volume. Form the dough into balls and place in the pan, greased with oil first. Wait until the donuts come up.

Before putting them in the oven, brush the balls with egg yolk so that they are covered with a brown shiny crust, which makes them appetizing. The donuts are baked for about 40 minutes in an oven preheated to the highest temperature.

Cover the finished donuts with a cardboard towel and sprinkle with water. Leave until cool. Grease the surface with a mixture of garlic, herbs and oil. These components can be crushed in a mortar or crushed in a blender.

A quick recipe for dumplings with garlic in 20 minutes

The baked goods are perfect for borscht. The donuts turn out tender, airy and breathtakingly fragrant.

Fill:

olive oil – 50 ml;
water – 50 ml;
dill – 30 g;
garlic clove – 3 pcs.;
salt.

For baking:

water – 200 ml;
flour - 3 mugs;
vegetable oil – 50 ml;
dry garlic - half a pack;
yeast - half a pack;
sugar – 1 tbsp. l.;
vanillin;
salt – 1 tsp.

Cooking method:

Combine all baking products and knead. The mass should not be dense and elastic.
Form donuts and place in the mold. There must be a space of at least 1 centimeter between the workpieces. Leave in a warm place for 5 minutes.
Place in a hot oven. Bake until golden brown at 180°.
Place the garlic cloves in a mortar and grind with sea salt.
Combine with finely chopped dill and remaining ingredients.
Pour the prepared mixture over the hot donuts.

Recipe without yeast - with kefir

Thanks to baking soda, in just half an hour you can prepare breathtakingly fragrant buns.

You will need:

drink – 150 ml;
flour - 2.5 mugs;
vegetable oil – 60 ml;
parsley – 30 g;
garlic clove – 3 pcs.;
soda – 1 tsp;
garlic (powdered) – 1 tsp;
salt.

What to create:

Combine flour with garlic powder. Add soda, previously extinguished with vinegar. Add salt and mix.
Pour kefir mixed with olive oil (30 g). Knead.
Roll up the dumplings and place on a baking sheet. Place in the oven for 20 minutes. 180° mode.
Grind the garlic cloves in a mortar and combine with vegetable oil. Stir in finely chopped parsley.
Pour the acquired consistency over the hot buns.

How to cook pampushki in a frying pan

The baked goods will amuse you with their crispy crust, wonderful pulp and excellent aroma.

For the tender sauce:

vegetable oil – 70 ml;
dill – 50 g;
parsley – 30 g;
garlic clove – 3 pcs.;
salt.

For baking:

flour – 500 g (premium);
milk - mug;
vegetable oil – 50 ml;
dry yeast – 30 g;
sugar – 1 tbsp. l.;
eggs – 2 pcs.;
yolk – 2 pcs.;
salt (sea) – 1 tsp.

Step by step actions:

Heat the milk. The temperature does not have to exceed 40°. Add yeast and sugar. Mix.
Add the yolks, then the whites, which should be at room temperature. Beat with a mixer.
Add flour. Add salt, add olive oil and knead. Cover with a cloth (A collection of different and interacting tissues form organs) and leave for an hour.
Chop the greens. Grate the garlic cloves. Mix the ingredients for the sauce. Leave for half an hour.
Heat vegetable fat intended for frying in a saucepan.
Form the products and cook on the lowest flame for 3 minutes.
Turn over and simmer until done.
Pour sauce over all buns.

Tips and advice

Check the readiness of the baked goods with a wood splinter. If it is dry, then the donuts are ready, if not, bake for a couple more minutes.
If you like the most intense garlic flavor, add more cloves to the sauce.
If the donuts start to burn on top in the oven and are still raw inside, cover them with food foil.
Dumplings can be stored for no more than 2 days.
If all the baked goods are not eaten right away, place them in a bag and store them in the freezer compartment. Before serving, keep the products until completely thawed in the refrigerator on the top shelf.
Fresh garlic in the recipe can be replaced with dried garlic, which is sold in small bags.

Dumplings for borscht in 20 minutes with garlic

Now we prepare pampushki for borscht in 20 minutes with garlic and herbs - soft and fluffy, with a tender crumb and such a fragrant crust that it is unrealistic to slow down and eat just one serving!

We will make donuts using dry yeast. The dough is kneaded using a straight method, so even newbies who are afraid to work with yeast can easily handle it. The dough is manageable and doesn’t stick to your hands, so the kitchen won’t end up covered in flour.))

Another advantage of the recipe is that you can cook pampushki with milk or water (a vital concern during Lent). In any case, they will rise perfectly, and the crumb will be porous and tender.

Ingredients

dry yeast – 1.5 tsp.
warm milk – 250 ml
refined vegetable oil – 2 tbsp. l.
sugar – 2 tsp.
salt – 1/2 tsp.
wheat flour – 360-380 g
yolk – 1 pc. and milk - 1 tbsp. l. for greasing donuts

for garlic dressing

garlic – 5 teeth.
refined vegetable oil – 1 tbsp. l.
salt – 1/3 tsp.
boiled cool water – 2 tbsp. l.
dill, parsley - small bunch

Manufacturing

We start cooking with the dressing, because it must brew well. In a small bowl we combine: 5 large cloves of garlic (pass through a press), chopped herbs, salt, vegetable oil and cool boiled water. Stir everything well so that the salt dissolves. Cover with a lid and set aside, let the smells mix with each other.

Prepare the dough. Pour dry yeast, sugar into a bowl and add milk - it must be warm (up to 40 degrees), but not hot, otherwise the yeast will die. Stir until all the grains dissolve. Place the bowl in a warm, draft-free space, covering it with a towel on top, for 15 minutes to “awaken” the tremors. A cap may form on top or you will visually see only small bubbles - do not be alarmed, this is normal and depends on the selected yeast.

Next add salt and vegetable oil. Add the sifted flour - it takes me an average of 380 grams (maybe you will need a little more or less flour, it all depends on its moisture content and properties, so don’t rush to use the whole amount at once, be guided by how much the dough will take ). Mix first with a spoon so that the moisture combines with the flour.

Next, wet your hands in vegetable oil and knead the dough - you can do it in a bowl or on a board, whichever is more convenient for you. At first it will stick to your hands, but as you knead it it will become elastic, so you shouldn’t beat it too much. Here it is better to act according to the principle: it is better to add too little flour than to add too much flour. Therefore, first knead it properly, and later add flour only if necessary, then your donuts will be airy, with a porous crumb, and not languid like granite. The dough must be kneaded for a long time, at least 7-10 minutes - it will turn out tender and homogeneous, and the donuts will not crack during baking.

Return the kneaded dough ball to the bowl and cover with a towel. And place in a warm, draft-free space for 1 hour (I place the bowl in a low-heat oven that is turned off). The dough should double in size. But the rise time depends on the room temperature. If the apartment is hot, it can grow in half an hour; if it is cool, it may take more than an hour. Therefore, visually evaluate how “swollen” it is.

Divide the risen dough into pieces the size of a chicken egg - approximately 35 grams each. Form balls and place in a greased mold. Be sure to leave 1-2 cm of free space between the donuts, because they will still increase in size. You can use any heat-resistant form or simply place it on a baking sheet; I adapted this huge form, 28 cm in diameter, originally from the Russian past, especially for pampushki, it fits exactly 20 pieces.

Cover with a towel and leave for 20 minutes in a warm place, without drafts, to proof (I put it on the open oven door while it heats up). The buns should rise and increase in size. Now we grease them on top with egg yolk, shaken with a spoonful of milk, so that when baking, a beautiful blush forms on the surface and the donuts sparkle.

Place in the oven, preheated to 180 degrees. Baking time – 20-25 minutes. Do not open the oven door for the first 20 minutes! After 20 minutes, check if they are browned on top, it means they are ready. If not, then keep it for another 5 minutes. There is no need to overdry them.

Right away, while the donuts are hot, pour them with garlic dressing, which has had time to brew and emits a magical smell! Cover with a towel and leave to soak for 10-15 minutes.

We serve garlic donuts with borscht and not only - they are an excellent accompaniment to any first course, they are good just like that, as a snack with salted lard. Bon appetit! If you like the recipe, I’m waiting for your feedback and explanations, friends!

7 recipes for fragrant donuts with garlic

Knead the dough with kefir, water or milk, add potatoes or cheese to it and serve with borscht.

The donuts will be even tastier if you cover them with a towel for 5-10 minutes after brushing with the dressing.

1. Traditional pampushki with garlic

Ingredients

300 ml warm water;
1 teaspoon sugar;
10 g dry yeast;
750 g flour;
1½ teaspoons salt;
1 chicken egg;
70 g butter;
3–4 tablespoons sunflower oil;
4 cloves of garlic;
greens - to taste.

Manufacturing

Pour 250 ml of warm water into a deep bowl. Add sugar and yeast and leave for 2 minutes. Then stir in 1½ cups of flour, 1 teaspoon of salt, cover with a towel and place in a warm space.

When the dough has doubled in size, add the egg, butter and evenly add the remaining flour. Knead the dough properly: it should become elastic and not stick to your hands. Cover it with a towel and put it in a warm space for 60 minutes so that it rises.

Grease your hands with vegetable oil, knead the dough and form small balls. Place them on a baking sheet, also greased with vegetable oil. To make the donuts come out fluffy, cover them again with a towel and leave for another 30 minutes.

Bake for 20–25 minutes in an oven previously preheated to 200°C.

Pour 4 tablespoons of water into a small bowl, add 2 tablespoons of sunflower oil, crushed garlic, finely chopped herbs and salt to taste. When the donuts are baked, brush them with the resulting consistency.

Combine

How to cook borscht according to a traditional recipe

2. Dumplings with garlic and kefir

Ingredients

200 ml kefir;
10 g dry yeast;
1½ teaspoons salt;
1 teaspoon sugar;
2 chicken eggs;
4 tablespoons of vegetable oil;
400 g wheat flour;
1 teaspoon butter;
2–3 cloves of garlic;
½ bunch of dill;
2 tablespoons of water.

Manufacturing

Heat the drink in the microwave until its temperature is slightly above room temperature. Pour it into a deep bowl, add yeast, stir and leave for 5-10 minutes.

Add salt, add sugar, beat in eggs and add 2 tablespoons of vegetable oil. Whisk the resulting mixture.

Sift the flour and add evenly into the bowl. Knead the dough, it should turn out soft and smooth. Cover it with a towel and let it sit for 60 minutes.

When the dough has risen, divide it into 8-10 equal parts and place in a round baking dish greased with butter. Let the buns sit for another 20 minutes, and then bake for 25–30 minutes in an oven previously preheated to 200 °C.

Chop the peeled garlic cloves and place in a small bowl. Add finely chopped dill, salt, pour in 2 tablespoons of vegetable oil and water. Lubricate the finished donuts with the resulting sauce.

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3. Dumplings with cheese and garlic

Ingredients

1 glass of milk;
10 g dry yeast;
1 teaspoon sugar;
salt - to taste;
4 tablespoons of vegetable oil;
500 g wheat flour;
100 g of any hard cheese;
1 chicken egg;
2 cloves of garlic;
2 tablespoons of water.

Manufacturing

Heat the milk to just above room temperature and pour into a deep bowl. Add dry yeast, sugar and salt. Stir well and leave for 10 minutes.

Pour in 2 tablespoons of vegetable oil and evenly add the sifted flour. Knead the dough. It should turn out smooth and elastic. Cover with a towel and keep warm until it expands in size. This will take approximately 60–90 minutes.

Divide the dough and make small balls out of it. Lightly crush the middle of each pampushka and place a pinch of grated cheese in it. Gather the edges around the inside and curl them over the top. Place the dumplings on parchment paper, inside down. Brush the buns with beaten egg yolk and leave for 1.5 hours.

Bake for 20 minutes in an oven previously preheated to 200°C.

For the garlic dressing, crush 2 cloves of garlic into a small bowl, add 2 tablespoons vegetable oil and water. Stir the ingredients and brush the resulting sauce onto the finished donuts.

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4. Yeast-free dumplings with garlic

Ingredients

400 g wheat flour;
⅔ teaspoon salt;
1 teaspoon of soda;
4–6 drops of 9 percent acetic acid;
160 ml milk;
5 tablespoons of vegetable oil;
2–3 cloves of garlic;
½ bunch of greens.

Manufacturing

In a deep bowl, mix flour, salt and a teaspoon of soda, slaked with vinegar. Make a small depression in the center, pour warm milk and 2 tablespoons of vegetable oil into it.

Knead and roll out the dough - you should have a layer 3 cm wide. Cut it into squares. Pour a tablespoon of vegetable oil into a saucer and dip any piece into it. Place the preparations in several layers in a saucepan and cover with a lid.

Bake for 25 minutes in an oven previously preheated to 180°C.

For the dressing, mix 2 tablespoons of vegetable oil, chopped garlic and finely chopped herbs in a bowl. Grease the finished donuts with the purchased sauce.

Try

How to cook borscht with chicken

5. Dumplings with potatoes and garlic

Ingredients

1 large potato;
2 teaspoons dry yeast;
230 ml water;
100 ml milk;
60 g butter;
½ teaspoon sugar;
1½ teaspoons salt;
200 g wheat flour;
2½ tablespoons vegetable oil;
1 chicken egg;
2 cloves of garlic;
greens - to taste.

Manufacturing

Place the peeled potatoes in cool water and cook over medium heat until tender, about 20-25 minutes. Drain the liquid, leaving 150 ml in a separate container. Crush the potatoes, pouring the broth evenly into them. The puree mixture should resemble jelly.

Dissolve the yeast in 200 ml of warm water and leave for 10 minutes, then pour into a deep bowl. Add warm milk, butter, sugar, 1 teaspoon salt and mashed potatoes. Stir the ingredients and carefully add the flour.

Knead the dough, cover it with a towel and place it in a warm space for 60–90 minutes until it doubles in size.

Punch down the dough and form it into small balls. Place them on a baking sheet greased with ½ tablespoon of vegetable oil. Cover again with a towel and leave in a warm place for another 30 minutes.

Separate the egg yolk (you won't need the white), beat it lightly with a whisk and coat each bun. Bake the donuts for 30 minutes in the oven, previously heated to 180 °C.

Mix water, remaining vegetable oil, salt, chopped garlic and herbs. Lubricate the finished donuts with dressing.

Take note

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6. Garlic dumplings with whey

Ingredients

900 g flour;
1 tablespoon dry yeast;
1½ tablespoons sugar;
2 teaspoons salt;
500 ml whey;
5 tablespoons of vegetable oil;
2 cloves of garlic;
½ bunch of dill.

Manufacturing

In a deep bowl, mix 200 g of flour, yeast, sugar and 1½ tablespoons of salt. Pour in warm whey and 3 tablespoons of vegetable oil. Stir the ingredients, adding the remaining flour evenly. Knead the dough until it stops sticking to your hands, then cover with a towel and leave in a warm place for 60-90 minutes.

Punch down the risen dough and knead it for a couple more minutes. Divide into small equal parts, roll them into flat cakes and form each into a ball, moving the dough from the edge to the center. Fold the pieces into a round shape, seam side down. Cover again with a towel and let the dough rest for another 20-30 minutes.

Prepare for future use

RECIPES: All-purpose yeast dough

7. Frisky dumplings with garlic in a frying pan

Ingredients

250 ml milk;
30 g dry yeast;
1 tablespoon sugar;
4 chicken eggs;
1½ teaspoons salt;
400 g wheat flour;
7 tablespoons of vegetable oil;
2 cloves of garlic.
½ bunch of greens.

Manufacturing

Pour warm milk into a deep bowl, add yeast and sugar. Beat in 2 eggs at room temperature. Take 2 more eggs, separate the yolks and also mix them into the bowl (the whites are not needed). Whisk the resulting mixture.

Add 1 teaspoon of salt mixed with flour to a bowl, pour in 2 tablespoons of vegetable oil. Knead the dough for a couple of minutes until it becomes smooth. Cover with a towel and leave for 20 minutes.

Meanwhile, press the garlic into a small bowl, chop the herbs and add salt. Heat vegetable oil in a deep frying pan. Add two tablespoons of hot oil to the greens; the rest will be used to fry the dumplings.

Divide the risen dough into small pieces and form pancakes 1½ cm wide. Fry them over medium heat for 3-4 minutes on each side.

Place the finished donuts on a napkin to drain excess fat. Garlic dressing can be served separately or brushed onto each bun.

Dumplings with garlic for borscht

Fluffy, airy dumplings with garlic for borscht. The recipe for garlic dumplings is not at all complicated: if you have ever cooked (and even if you haven’t cooked) homemade baked goods with yeast dough, there will be no problems with these buns either. This version of the recipe does not contain products of animal origin. Dumplings with garlic for borscht - very tasty, satisfying and simple!

Ingredients for “Dumplings with garlic for borscht”:

Dough:

Wheat flour / Flour (you can add a little more if necessary) - 600 g
Yeast - 11 g
Sugar - 1.5 tbsp. l.
Water – 370 ml
Salt - 2 tsp.
Vegetable oil – 30 ml

Garlic Sause:

Dill - 1 bunch.
Vegetable oil – 50 ml
Garlic - 5 teeth.

Number of servings: 16

Nutritional and energy value:

Ready meals
kcal 2978.7 kcal	proteins 69.2 g	fat 68.7 g	carbohydrates 531.3 g
Portions
kcal 186.2 kcal	proteins 4.3 g	fat 4.3 g	carbohydrates 33.2 g
100 g dish
kcal 234.5 kcal	proteins 5.4 g	fat 5.4 g	carbohydrates 41.8 g

Recipe for “Dumplings with garlic for borscht”:

Sift the wheat flour into a bowl, add salt, sugar and instant yeast.
Mix everything thoroughly.
Make a well in the flour and pour warm water into it.
Mix everything so that most of the flour absorbs the liquid.
After this, add vegetable oil to the dough.
Knead the donut dough with your hands (about 15 minutes) until completely smooth and homogeneous.

The dough should be very soft, gentle and slightly stick to your hands.
You should not fill it with flour, because the base of a dense and tight dough will not produce airy and fluffy baked goods. Round the dough into a ball and place it in a bowl, which we grease with a small amount of vegetable oil so that it does not stick to the dishes during the fermentation process.
Place the dough in a warm place for 1 hour, then lightly knead again, re-round and return to a warm place for another 1 hour.
(The dough can be sent to ferment in the oven preheated to 30 degrees).

After 2 hours of fermentation (more or less may be useful), the yeast dough for garlic donuts will rise very well and increase in volume.
It is very tender and fluffy, remains sticky - that’s how it should be. Let's move on to the formation of our future donuts.

To do this, lightly sprinkle the work surface with flour and divide the dough into pieces of similar size. In total, the indicated amount of ingredients yields 1020 grams of yeast dough. I divided it into 16 pieces, each weighing approximately 64 grams.

Take one piece of dough and flatten it with your palm on a floured surface.
You don't need to be very subtle. Now we connect the edges of the dough in a circle to the center - this is how we round the blanks. We carefully pinch the seam with our fingers so that the workpiece holds its shape and does not separate. Turn the ball of dough over, seam side down, and roll it with your palm. Round the other dough balls in the same way.

Grease the pan in which we will bake our donuts with a small amount of vegetable oil. Place the donuts in a mold, cover them with a towel or cling film and leave to rise for 40 minutes in a warm place.

Preheat the oven to 180 degrees. Let the future donuts cook for 30-35 minutes.

At this time, prepare the dill-garlic mixture for the buns.
To do this, finely chop the freshest dill and squeeze the freshest garlic through a garlic press.
Mix all this with vegetable (sunflower) oil. While the donuts are still hot, we grease them with the prepared garlic-dill mixture.
Our donuts are ready!

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Dumplings with garlic; 5 simple and quick recipes