Dumplings with radish

Dumplings with radish

Margelanskaya, aka greenish radish, is now undeservedly forgotten and completely in vain. Try using this vegetable to create a filling for dumplings. Delight your household with a new dish, you will see that they will ask you to cook them more often, because dumplings with radish turn out juicy and tasty.

Margelan radish is sold in any vegetable department or store; it can also be called greenish. Choose a dense, evenly shaped root vegetable without damage. The taste of our dumplings depends on how juicy the radish is.

Ingredients:

• 1 large Margelan radish;
• 1 large onion;
• 150 ml water;
• 90 g flour;
• vegetable oil;
• salt

How to cook dumplings with radish:

Knead water, flour and salt into a soft elastic dough, like dumplings. Let the dough rest on the counter for 15 minutes while you work on the inside.

The radish needs to be peeled with a vegetable knife, like carrots, and then grated on a large grater.

Peel the onions, finely chop them into cubes and fry in vegetable oil.

Squeeze the juice out of the grated radish with your hands, combine it with the fried onion, and stir well. The inside of the dumplings is ready.

Divide the dough into small balls, roll them out, and add a small amount of the inside. The filling should be lightly salted on top, and then sealed later, forming a dumpling. It is not recommended to salt the entire filling in the cup in advance, as the radish will begin to produce juice, and this will make the process of making dumplings more difficult. You can form dumplings of any size and shape you desire.

These dumplings can be prepared for future use by freezing them for the next cooking, or you can boil them right away.

Boil dumplings with radish in the same way as dumplings, placing them in boiling salted water. They do not cook for long, about 15 minutes. They are served with sour cream or homemade thick yogurt, sprinkled with ground pepper and fresh herbs.

Dumplings with dark radish

Dumplings are loved everywhere, but almost all housewives undeservedly ignore the dark radish filling, completely in vain, in my opinion. The dumplings turn out completely unsharpened, very tasty, and mix well with sour cream and butter.

Ingredients for “Dumplings with dark radish”:

• Radish (dark, large) - 1 pc.
• Chicken egg (1 for dough, 1 for inside) - 2 pcs.
• Sour cream - 1 tbsp. l.
• Wheat flour / Flour - 2 cups.
• Water (warm) – 70 ml
• Milk – 100 ml
• Salt - 1 tsp.

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Dumplings with dark radish”:

We make the dough for dumplings according to our favorite recipe.
I use this http://www.povarenok .ru/recipes/show/238 56/ The dough comes out elastic, rolls out perfectly and thinly.

Peel the black radish, grate it on a small grater and let it release the juice.
It is unusually juicy even at the moment (in spring), and we don’t need excess moisture. We squeeze the radish with our hands (a lot of juice comes out) and start preparing the “minced meat”: for 1 large radish we will need 1 egg, 1 tbsp. l. sour cream and salt/pepper to taste.

Mix everything thoroughly and begin making dumplings.
Roll out the dough thinly, cut out circles with a glass, place the filling in the middle and seal well.

We make the size and shape of dumplings to our own taste - for radish I have 2 “tucks”.

Boil in salted water for 5 minutes and serve hot with butter or sour cream.

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Comments and reviews

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• Prescription questions
• Reviews

May 7, 2016 Tamil #

May 8, 2016 katem # (recipe creator)

Quite curious what they taste like.

May 7, 2016 kgodjaeva1 #

May 7, 2016 katem # (recipe creator)

May 7, 2016 katem # (recipe creator)

May 7, 2016 topiary #

May 7, 2016 OlgaYS #

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Dumplings with radish are my great-grandfather’s favorite dish :))

Lenochka gorobina is hosting an excellent Flash Mob “Heritage Recipe”, I spent a long time thinking about what to cook there - and later I came to visit my grandmother and realized that :))) The favorite dish of her dad and my great-grandfather, Misha Ivanovich Evstigneev, is dumplings with radish :)))

True, back then they only cooked with black radish, but there was simply no green radish. And when it appeared, my grandmother cooked only with it - it is not so vigorous and the most juicy, and, well, beautiful :))

I can eat and eat these dumplings - 20 pieces, it doesn’t count at all :))) So don’t be surprised that the portion is given for 40 pieces - they fly away at once :))) And, by the way, a beautiful and unusual dish for Lent :) )

dumpling dough:
1 egg
a glass of warm water
salt (about a teaspoon)
10 heaped tablespoons of flour + for dusting

interior for 40 pieces:
1 green radish, 400-300 grams of
salt approximately and to taste, not much

You can, of course, make do with store-bought dumpling dough, then the process is completely simplified :)) But I like it when everything is done with my own hands, especially since it couldn’t be easier to prepare :)))

My grandmother makes dumpling dough like this:
break an egg, stir until foamy, add a glass of warm water (not boiling water), add salt.

Add flour, mix everything well, put it on the table and, adding flour as necessary, knead the dough until it is not sticky to your hands, you should get a homogeneous, pleasant mass.

Granny inspects the readiness like this: use your finger to create a depression in the dough - if it rises back, albeit slowly, then everything is fine, if not, you need to add more flour and knead.

Cover the finished dough with a cup or napkin to prevent it from airing, and leave for 2 hours, not in the refrigerator. Before cooking, stir again - and you can sculpt :)))

Roll out the dough into a narrow sausage, cut into circles every 1 cm. Press any circle with your finger and roll it into a small flat cake. The blanks should not be very large; a diameter of 5 cm is completely sufficient.

Grate the radish on a large grater, add salt only before sculpting - otherwise it will give a lot of juice.

Place a small amount of filling on the center of each piece, less than a teaspoon, and pinch it like dumplings.
Immediately after modeling, place it in a pan with bubbling, slightly salted water, cook for 2 minutes after rising to the surface - and enjoy :)))

When serving, you can sprinkle with herbs and flavor with sour cream

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 children 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.

1. 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.
2. 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.
3. Add another egg and a little sunflower oil to the purchased radish mince for flavor and juiciness. Stir everything. Leave the filling quickly in the refrigerator.
4. 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.
5. 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.

1. 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.
2. Peel the onion and radish, then chop and pass through a small knife in a meat grinder together 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.
3. 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.
4. 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.

1. 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.
2. Peel and chop the radish and onion. Pass all the ingredients through a meat grinder and squeeze out the juice.
3. Through a meat grinder, it is better to use a small knife, pass the lard and mix it with the onion and radish mince.
4. 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.
5. 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.

1. 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 into their base and leave quickly.
2. 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.
3. 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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