Recipe of choux pastry dumplings

Dumplings with berries and nuts

At the height of the season of berries, which means it's time to

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On choux pastry can be cooked dessert and snack dumplings. Its advantages are many. Even without eggs flour base gets good stickiness, it helps the dough to be pliable, and the seam on the products - perfectly bonded.

Dumplings with potatoes and mushrooms

Ingredients:

600 g flour

300 ml water

pinch of salt

5-6 boiled potatoes

350 g Champignon

2 tbsp. tablespoons vegetable oil for the test

1 onion

1 bouillon cube mushroom

How to make dumplings with potatoes

1. water, pour into a saucepan, add salt and butter, put on fire. When it all comes to a boil, reduce heat to a minimum. Intensive stirring spoon. Stir in half of the flour. Weight should be homogeneous. Remove the container from the heat, add the remaining flour and mix. Spoon will do already difficult, so lay out the dough on a work surface and knead her. If it is hot, let it cool slightly, and then make a batch. Cover the finished flour basis for 5 minutes inverted bowl.
2. Prepare stuffing. Washed mushrooms finely chop, fry in vegetable oil 15 minutes, add finely chopped onion. Hold at heat for 5 minutes, cool. Boiled potatoes remember tolkushkoy, add sauteed mushrooms and onions, salt, crumble stock cube and stir.
3. Roll out the dough thinly. With a diameter of 8-9 cm glass cut from it circles, put in the middle of each teaspoonful of filling, the blind edge.
4. Lower the finished products into the boiling water, stir, let it boil again. Boil from this point on for 3-4 minutes. Serve with sour cream or your favorite sauce. You can cut medium onion slices and fry it in butter and mix with the finished dumplings. The dish turns out noble.

Dumplings with curd

Not less than savory and sweet dumplings are obtained from choux pastry with cheese. The milk is taken, and instead of eggs as a test liquid base - some proteins. The yolks go into the stuffing.

Ingredients:

200ml milk

3 egg whites

2 tbsp. spoons of sugar

50 g butter

Faceted 4 cups flour (600 g)

For the filling: 3 egg yolk

500 grams of curd

2 tbsp. spoons of sugar

How to cook dumplings with cheese:

1. Milk, butter, salt and sugar, place in a saucepan, stir, put on fire. Stirring, bring to the boil. Remove the container from the heat and immediately place one cup of flour into it and mix a wooden spatula.
2. When the mass has cooled, type in the proteins, stir until smooth. Gradually vsyp remaining flour, knead the homogeneous elastic dough. Cover it with a towel, let rest 10 minutes. During this time you will have time to prepare the stuffing.
3. Mix cottage cheese with sugar and egg yolks. Roll out the dough into a thin layer. If you do tucks pigtails, cut circles with a diameter of 8-9 cm. For normal edge of 5-6 cm is enough. Put in the middle of each dumpling on a teaspoon of filling, tucks the edges. Cook for finished products in the boiling water for 3-4 minutes after boiling.