Song varenyki on Christmas Eve

Tender, tasty, aromatic Vareniks occupy a prominent place among 12 dishes prepared for Christmas Eve. The most important rule when preparing dumplings for Christmas dinner is that the dough and filling should be lean.

Song dumplings can be prepared with various fillings – sweet and salty. Today Smakota (Smakotainfo.com) has selected for you a selection of lean fillings for dumplings and lean dough. Such dumplings are well stored in the freezer, so they can be prepared in advance.

Choose your favorite recipe and . go to the kitchen – cook!

Dough for lean dumplings

Lean custard dough for dumplings

We sift the flour, make a depression, add salt, oil and boiling water. Mix well. As a result, lumps of flour of different caliber should be obtained. We let the dough cool down a little so that it stops burning and we knead it well into a homogeneous, smooth dough. Cover the dough with a pan and let it rest for 15-20 minutes. And then we roll out, cut circles from the dough, put the filling and form dumplings.

Dough for dumplings is traditional

From flour, water, salt and oil, you need to knead a fairly stiff dough, put it in a plastic bag and let it “rest” for about an hour.

Next, the dough can be rolled out and shaped into dumplings, such dough is very elastic and does not tear, even if rolled out very thinly.

Fillings for dumplings

Stuffing for dumplings with buckwheat and sauerkraut

Cut the onion into small cubes and send it to the pan, fry until soft. We squeeze the cabbage from the juice. If the cabbage is very hard, you can wash it with water. If there is a need, you can also finely chop the cabbage. Add the cabbage to the onion, pour in ½ cup of water and stew until the cabbage is soft under a closed lid, over low heat. Add buckwheat to the ready cabbage, salt, pepper, remove from heat. When the filling has cooled a little, form dumplings.

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Stuffing for dumplings with potatoes and mushrooms

Peel the potatoes and boil until ready. Fry mushrooms together with onions in oil for about 15 minutes. Drain the potatoes, mash them to a puree state, add mushrooms and onions, salt and pepper to taste.

Stuffing for dumplings with cabbage and mushrooms

Mushrooms are pre-soaked, washed and boiled. Drain the mushrooms (do not pour out the broth) and cut into small pieces.

Squeeze the sauerkraut, if the cabbage is fresh, chop it. Cut the onion into cubes, pour it into a heated pan with oil, fry for 2-3 minutes, add cabbage, pour a glass of mushroom broth. We stew the cabbage until ready.

At the end of cooking cabbage, add mushrooms, salt, pepper, stew everything together for 5-7 minutes.

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Stuffing for dumplings with cherry

Frozen pitted cherries – 400 g.

Defrost the cherry, let the juice drain, add sugar, vanilla sugar, cinnamon, mix everything well, and evenly sprinkle with starch. Form dumplings immediately.

Stuffing for dumplings with apples

Sweet and sour apples – 300 g (weight of already peeled apples).

Grate the apples on a coarse grater, sprinkle with sugar and leave for some time so that the apples release their juice. Strain the juice. Add cinnamon to the apples. Form dumplings. We serve such dumplings with honey.