Cooking instructions

3 hours + 30 minutes Print

1. Make the dough. Boil beets and carrots until tender. Pour boiling water over spinach. Prepared and peeled beets and carrots. Grind the spinach separately in a blender. For convenience, you can add a little water to the mixture. As a result, we get a puree of three colors: orange (carrots), red (beets), green (spinach). Crib How to Prepare and Chop Spinach

2. Divide 600 grams of flour into 3 servings. Mix each portion of flour with one of the vegetable purees. Add a couple of pinches of salt and about 25 grams of water per serving. Knead the colored portions of dough obtained in this way well, cover with film and put in a cool place for 30 minutes.
Crib How to prepare dough for dumplings

3. Make the filling. Mix chicken and beef mince, add finely chopped onion (can be passed through a large meat grinder), a level teaspoon of salt, ground black pepper, and parsley. The minced meat must be saturated with water. To do this, pour in water in small portions and mix until the minced meat is sufficiently moist and will hold its shape when placed on the dough (approximately 75 grams of water).
Crib How to cut onions

4. We begin to roll out the rested dough one by one. For convenience, divide each portion of the dough into 4. You should get 4 layers of each color, approximately 1 mm thick. Using a glass or a special mold, squeeze out circles from each layer. There should be approximately 50–60 circles. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

2017-02-08

COLORED DOUGH FOR DUMPLINGS

I prepare multi-colored dough based on my favorite dumpling dough. I suggest using natural products as dyes: tomato juice, tomato sauce or paste, turmeric, corn flour, carrot juice, spinach, etc. Dumplings or dumplings made from this dough turn out very cute, elegant and even festive. Minced meat can be any savory type: meat, vegetable or mushroom, as well as a combination of them.

Products:

For green dough:

Wheat flour - 250-300 grams;
Frozen spinach - up to 100 grams;
Water or milk - 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;

For red dough:

Wheat flour - 250 grams;
Tomato juice or
Water with ketchup/tomato paste - about 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

For yellow dough:

Wheat flour - 250 grams;
Turmeric - 0.5-1 teaspoon;
Milk or carrot juice - about 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

For a regular test:

Wheat flour - 250 grams;
Milk - 100 ml;
Egg - 0.5 pieces or 1 C2;
Sour cream - 1 tbsp. spoon;
Salt - 1 pinch;
Vegetable oil - 1 teaspoon (for hands).

To prepare the purple dough:

1 small boiled beet
1 egg
1 half glass of cold water
flour salt to taste

Peel the cooled boiled beets and cut into pieces. Using a blender, blend the beets and water into a homogeneous mass. There should not be any small pieces of vegetable. Add egg and salt. Knead the dough with flour. The dough should be stiff but elastic. We prepare the minced meat for dumplings from minced meat, eggs, salt and ground black pepper. We make dumplings. Modeling from colored dough is quite simple, but the minced meat should not be liquid, since the dough is afraid of prolonged exposure to liquid. Cook the dumplings in lightly salted water until done. Tip: You can add a little citric acid so that the dumplings do not lose color.

Dumplings can be not only with meat, but also have original fillings!

Filling for dumplings is a matter of imagination and good taste. The further we move away from the traditions of our ancestors, the more original and unusual the usual cuisine becomes.

Fillings for dumplings:

1. Filling with mushrooms and minced chicken. You will need: chicken meat - 500 grams, porcini mushrooms, or take champignons - 500 grams, heavy cream -100 grams, and salt.

2. Minced fish filling. It is prepared from any type of fish, it can be either red or white fish. If we take red fish, then we need to twist a piece of lard into the minced fish. You will need: 500 grams of fish fillet, twist it into minced meat, an onion, chop it and fry it in oil, mix it with minced fish. Add any spices, salt, sugar, pepper to the minced meat.

3. Filling, minced cheese and tomatoes. To do this, you will need the following ingredients: two hundred grams of tomatoes and the same amount of mozzarella cheese, chop everything finely and add basil, salt, and black pepper to the minced meat. The filling is ready and you can make dumplings.

4. Filling with boiled rice and mushrooms. Mushrooms should be fried with onions in oil. You will need: mushrooms - 150 grams, boiled rice - 400 grams, a turnip onion, spices to taste and butter for frying.

5. Seafood filling. It could be squid, or shrimp, scallop or mussels. You will need: 500 grams of seafood, an onion for slicing and subsequent frying, spices and butter. Seafood must first be boiled and added to the fried onions.

6. Filling with minced pork and cabbage. You will need: pork - 300 grams, fresh cabbage - 200 grams, 1 onion, 1 level teaspoon of salt, 3 tablespoons of water, 1/4 teaspoon of ground black pepper. Pass the pork and onions through a meat grinder. Finely chop the cabbage, scald and drain in a colander. Mix the cabbage with the minced meat, add water, salt, ground pepper, and stir in the minced meat.

7. Filling with minced young nettles. You will need: young nettles - 500 grams, green onions - 100 grams, butter - 100 grams, 3 eggs, 1/2 teaspoon of salt. Wash and dry young nettles with stems. Finely chop the onion and nettle, put in a saucepan or frying pan, add butter and simmer for 20 minutes. Add the beaten eggs to the stewed nettles, add salt, stir and simmer for another 5 minutes. Throw the finished minced meat into a sieve, cool and you can make dumplings.

8. Ham and cheese filling. You will need: Adyghe cheese - 200 grams, ham - 300 grams, 2 cloves of garlic. Cut the ham and cheese into smaller cubes, add garlic and stir well.

9. Buckwheat porridge filling with liver. You will need: beef liver - 300 grams, 1/2 cup buckwheat, 1 onion, 1 teaspoon salt, vegetable oil - 4 tablespoons, ground black pepper on the tip of a knife. Rinse the liver well, remove films and cut into small pieces, cut the onions into cubes. Fry the onion and liver in vegetable oil for 15-20 minutes, stirring constantly, do not dry out the liver. Rinse the buckwheat, add a glass of water and cook until tender. Add the liver with onions and the oil in which it was fried to the prepared buckwheat porridge, and pass everything through a meat grinder. Salt and pepper the minced meat and cool.

10. Lenten black radish filling. You will need: 600 grams of black radish, 1/2 teaspoon of salt. Peel the onion and radish and cut into small pieces. Pass everything through a meat grinder with a fine grid, squeeze out excess liquid, add salt and stir well.

11. Filling with squid. You will need: 700 grams of unpeeled gutted squid, 1 large onion, 1 egg, 1 level teaspoon of salt. Peel the squid and onion, cut into small pieces and pass through a large-mesh meat grinder. Place the minced meat in a sieve, then add the egg, salt and stir well.

Bon appetit!

Dumplings made from multi-colored dough turn out to be appetizing for the everyday menu, attractive for the holiday table, add positivity to the feast and lift the mood, especially for children. I prepared these dumplings, for example, for my son’s birthday, everyone was very pleased and perked up when such an original version appeared.

It’s not difficult to prepare it yourself and it’s guaranteed to be made from natural products: tomato juice, spinach, turmeric, etc.

Green dough with added spinach:

Red dough with tomato juice.

Yellow dough with turmeric and/or bright corn flour added.

Colored dumplings can be prepared with any filling: meat, potato, mushroom, cabbage, potato-meat, cabbage-potato, potato-mushroom, etc.

The most delicious minced meat for dumplings is obtained from several types of meat, for example, fatty pork and lean beef or chicken. To prepare minced meat, grind pieces of cutlet pork, chicken fillet, onion and garlic in a meat grinder. Then add salt, add ground peppers and stir.

Divide each type of dough into pieces, roll them out thinly on a floured surface and use a special mold or just a glass or glass to cut into round pieces.

The dough scraps can be joined together and rolled out again.

Do not exclude regular white dough from the color composition so that the finished dish has more different colors.

Place about 1.5 teaspoons of filling on each circle of dough and pinch it first with a crescent and then with a circle, i.e. giving a traditional or some signature dumpling shape. Place the finished dumplings on a flat wooden surface sprinkled with flour. The dumplings can be cooked immediately or frozen for later.

Dumplings are cooked by throwing them in portions while stirring into boiling water with spices to taste: bay leaf, peppercorns, etc. Then, at the next boil, the fire is reduced and after the dumplings float, they are cooked for another 2-3 minutes. If the dough is already salted, then it is not necessary to add salt to the water.

Colored dumplings are ready.

Serve dumplings with sauces to taste: sour cream, mayonnaise, ketchup, mustard, etc.

Bon appetit!

In general, these are ordinary dumplings with your usual, favorite filling. But what makes them unusual is that they are molded from colored dough! 🙂 It looks New Year’s, beautiful and appetizing, and tastes great. 😉 However, it’s worth telling about everything in order...

For the filling, you can take any options: potatoes with mushrooms or cabbage with mushrooms (as I had), cottage cheese or minced meat and fish. After all, from this dough you can make both colored dumplings and colored dumplings. Therefore, I will not describe the filling - it is a matter of taste and habits of each family. But the dough is a different story. 😉

Let's take:

for one type of test

• 1 egg;
• 0.5 tsp. spoons of salt;
• a bunch of basil for green dough OR medium-sized raw beets for burgundy dough;
• flour about 1 kg.

Of course, the water-flour ratio is approximate. The main thing is the very principle of preparing colored dough for dumplings.

if you want to try orange dumplings, you can squeeze the juice out of carrots, and instead of basil, try crushing spinach

Let's prepare green dough for colored dumplings

To do this, you need to rinse several sprigs of fresh basil, put them in a mixing container, pour in a dessert spoon of water and beat thoroughly with a blender.

In general, if my son was less picky about food, I would make the dough directly on such a mass, with pieces of greenery. 😳 But I decided that the colored dough was already a thorough experiment for a child who was accustomed to a traditional diet, and therefore I strained the juice through a tea strainer and diluted it with water to half a mug (about 180 ml).

This made the dough more homogeneous and a beautiful soft green hue. Interspersed with green pulp could have had their own specific effect. 😉

If you want to make the dough brighter, you just need to take more basil to dilute the juice in a smaller proportion. In my photo, the ratio of basil juice and water is approximately 1:2.

Add flour and start kneading the dough: first in a bowl.

Then knead it on the table until elastic.

the dough for dumplings and dumplings becomes more flexible and smooth if after kneading it lies for at least an hour in the refrigerator; Before you start making dumplings, take out the dough and let it warm up a little at room temperature

Burgundy dough for dumplings

I think experienced chefs have already guessed that burgundy dough is made from beet juice. For those who, like me, don’t have a juicer, the process won’t be much more complicated than making basil juice. 😀

Grate fresh beets on a fine grater, then squeeze out the juice directly with your hands. If the beets are juicy, there will be a lot of juice and you will get it without any problems.

As a true cook, my food is not thrown away or lost, and therefore the beet pulp turned out to be simply wonderful lean cutlets, the recipe for which I will share in the New Year 😉 😛

It is better to dilute beetroot juice with just a little water - because beets lose a little color when cooked.

In my photo, the juice has not yet been diluted with water, because I grated part of a large beet, squeezed it, and then, making sure that there was not enough juice, grated another piece of beet. Beetroot juice went into the dough, which was diluted in a ratio of 5:1.

Frankly, working with such colored dough is a great joy and pleasure!

Unusual dumplings - colored!

I came across the idea for preparing colored dough on the blog of an online friend. True, she used food coloring to create the color. But I am wary of adding dyes directly to food. It’s one thing to paint eggs in them for Easter, and quite another to add them to the dough for dumplings.

Therefore, for a whole year I “nurtured” the idea of ​​​​preparing colored dough. And then, finally, it happened.

The most difficult thing was to make three types of dough and three combinations of dough and fillings. 😳 Initially, I intended to make green ones with potatoes and mushrooms, and burgundy ones with cabbage and mushrooms. Everything is simple and clear. 😀 But His Majesty intervened in the matter... No, not by chance. Son. 😀 He said that he doesn’t like dumplings with cabbage, and therefore wants burgundy dumplings with potatoes too. 😳

In addition, since there were doubts at all that he would eat colored dumplings, I did not make a lot of colored dough, and therefore I had to make regular, “white” dough. But I had a lot of fun - three colors came out with potatoes and two colors with cabbage. 😀 Now, the main thing is not to confuse them in the freezer! 😀 😂

The most interesting thing is that these dumplings differ, by and large, only in color - the taste of the dough is not too different from the traditional, white one. Although, of course, basil dough has a very subtle and light aroma of greenery. Beetroot dough does not have a distinct taste.

During cooking, the green dumplings practically did not change their color, but the beet dumplings faded a little. And if you cook them too long, they will color the filling. This is why I don’t recommend boiling colored dumplings in one water - it’s best to cook the white ones first (if you decide, like me, to cook three types of dumplings at once 😀), then the green ones, and only then the burgundy ones.

What else did you want to say? And the fact is that now, while there are still a couple of weeks before the New Year, it’s time to make unusual colored dumplings, preferably with the whole family (my son helped me roll out the round ones 😉), freeze them on the balcony, and then put them in bags and enjoy the most delicious ones at the New Year’s table , unusual dumplings. 😉

My son and I decided to make some more colored dumplings - green ones. 😛 It’s a pity that there is no natural product that would color the dough blue - my son really likes it.

Happy preparations for the New Year to everyone!

Unusual colored dumplings

By
Published: 2017-12-15
Total time: 1H
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced egg, water, flour, beets, fresh herbs
Price:
Directions:

How to prepare unusual colored dumplings that will decorate the New Year's table...