Easy Russian & Eastern European Lazy Dumplings Recipe (2024)

FAQs

What is the secret to perfect dumplings? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

Pelmeni, Vereniki, and Pierogi are all types of dumplings that are found in either Russia (pelmeni and vareniki), or Central and Eastern Europe (pierogi).

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Ukrainian varenyky and Russian pelmeni are made with the same dough – just flour and water – only their shapes and fillings differ. To make varenyky, Baba put the potatoes on to boil while she made the dough.

The primary distinction is their size and filling: pelmeni are typically smaller, containing a raw mixture of meat and spices, whereas pierogi can be larger with a diverse range of fillings. Pelmeni can be seen as a specific subtype of pierogi: smaller and traditionally filled with spiced meat or mushrooms.

Dumplings were very popular in Siberia and later in the 14th century were discovered by the Russian explorers. Frozen meat dumplings are ideal for the cold climate. They can be perfectly preserved through the winter without losing their characteristics, and meat, hidden in the dough, does not attract wild animals.

The cooked pelmeni are served alone or topped with melted butter or smetana (sour cream), as well as condiments like mustard, horseradish, tomato sauce, and vinegar. In the Russian Far East, they generally add soy sauce. Some recipes suggest frying pelmeni after boiling until they turn golden brown.

Pelmeni are traditional Russian dumplings made with a simple dough of flour, water, eggs, and salt. Typically, they are stuffed with a filling of ground pork, chicken, turkey, or beef seasoning with onions and salt and pepper.

What is the most famous food in Russia? ›

Pelmeni. Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth.

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.

The dumplings are typically made of all-purpose flour, though sometimes cornmeal is added. Shaping them is a fun and quick project that kids can take part in too. Spinners are most often cooked in soups and stews, including this Caribbean beef soup recipe. You can also boil and eat them as a side dish.

To make the dumplings, whisk together the flour, baking powder, herbs and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set the mixture aside for 10 minutes. Once the beef is tender, uncover the soup and add spoonfuls of the dumpling dough directly to the broth.

Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth. This will give the gluten time to relax, which will also help to make the dumplings fluffy.

Don't boil or stir the dumplings.

Vigorous boiling and stirring will cause the dumplings to fall apart.

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.