Do you like homemade food??
Everyone says that this is a Slavic dish!
But I have a quiet doubt. Pelmeni are of Chinese origin, which came to Ukraine together with the Tatar-Mongols. And then, apparently, they began to make dumplings according to the same principle.

But this is my assumption, I do not pretend to be historical. What difference does it make who was the first to learn how to make wonderful and varied dumplings?

So, no need to wrinkle your noses and worry about your figure! Everyone knows that spaghetti does not add weight unless combined with fatty foods such as pork chop a pound!

The dough for dumplings is the same in composition as spaghetti: flour, eggs, water. I make the dough like this: I break an egg into a measuring cup, put a teaspoon of salt and beat it. If I'm not in a hurry, then add warm water to the brim, mix and pour into a bowl with pre-sifted flour - 1 kilogram. I knead the dough. Not very cool, but not soft either. I usually need about 400 ml of water. But it is better to add water gradually. Or report the torment.

I knead so that I get a "kolobok", but I do not strain. I put the dough in a plastic bag, wrap it and leave it on the table under a towel. Then after 20-30 minutes I take out the dough, mix it a little and put it back in the bag. And so 3-4 times. This is an economical, from the point of view of forces, method of kneading dough.
Do you know how to check if the dough is kneaded? And cut it up! If there are air bubbles on the cut, knead further. The finished dough should not have bubbles, it should be homogeneous.
What are we going to make dumplings with? ABOUT! This is a poem of ecstasy! Such a variety of fillings that the eyes run up!

Let's go in order. With potato. Options: boil mashed potatoes, salt, drain, crush potatoes. Fry the onion in butter or vegetable oil until a beautiful red color. Pour oil and onions into potatoes, add freshly ground black pepper.

You can add finely chopped and fried mushrooms to the puree.

Peel the potatoes and cut them raw into small cubes, with a edge of 2-3 millimeters. Salt and pepper. This is also a filling option. It is better to put a small piece of butter in each dumpling.

With cabbage. Put out fresh or sauerkraut, whatever you eat or what you like. Add fried onions, tomato puree, sugar, pepper.

I also like this: rinse the sauerkraut, squeeze it out. Finely chop fresh onions into it. Drizzle with a little scented sunflower oil.

With mushrooms. Fresh or dried mushrooms, these are pre-boiled, fried with onions.

I serve all the above dumplings on the table, putting onion fried in vegetable oil on top. Although you can pour melted butter on the dumplings.
Which one do you like most?