What spices should be added to the water when cooking dumplings? Seasonings for dumplings What to make sauce for dumplings from

Even the most tasteless or incorrectly prepared treat can be “saved,” for example, by flavoring it with some original gravy. Sauces for dumplings in the form of gravy with fresh herbs or frying with lard can also become an original accompaniment to this independent dish. Such an interesting addition to the “ears” will give this delicacy a completely different taste and awaken a second and no less strong love for them.

It is impossible to say unequivocally what dumplings are eaten with. Of course, you can, without further ado, eat them with sour cream or mayonnaise, adding ketchup “to complete the taste.” However, the usefulness of such a dressing is very doubtful, as is its taste.

Meanwhile, this dish has so many variations in terms of preparation that the additions in the form of sauces and dressings can be very different in combination with the filling - meat, fish, vegetables. Whatever ingredients the sauce for dumplings consists of, it is desirable that it be spicy.

We offer a rich selection of different variations on the sauce theme for dumplings. The suggested recipe is per serving.

Delicate sour cream sauce for dumplings

Dumplings with sour cream are, of course, not bad. However, if you add herbs and garlic to it, you get a rather appetizing addition that will add piquancy to your favorite dish.

Ingredients

• Sour cream of any fat content – ​​100 g;
• Garlic – 2 or 3 cloves;
• Greens (dill with parsley) – 10 g;
• Salt.

Making sauce for dumplings

1. You need to peel the garlic and grate it with fine holes or chop it using a garlic press.
2. Add the resulting garlic mass to the sour cream and add finely chopped herbs.
3. All that remains is to add salt to our sauce and mix well.

Spicy sauce for dumplings “Ogonyok”

This sauce for dumplings will be appreciated by those who appreciate spiciness and those who don’t really like to fuss around in the kitchen. This sauce is perfect for pork dumplings.

Ingredients

• Tomatoes (in their own juice) – 300 g;
• Hot chili pepper – 25 g;
• Horseradish root – 50 g;
• Salt and pepper – as much as you like.

Step-by-step preparation of the sauce

1. Wash the pepper, cut off the stalk, remove the core.
2. We also rinse the horseradish and clean it until white.
3. We throw the vegetables into a blender and grind them, turning them into a homogeneous paste.
4. Before pouring the dumpling dressing into the sauce boat, pepper it and don’t forget to add salt as you like.

Homemade Tartar Sauce

What dumplings are most often eaten with is mayonnaise. However, this is completely unoriginal! You can renew your favorite, but somewhat boring taste with the help of a cucumber note and not only...

Ingredients

• Mayonnaise “Provencal” - 100 g;
• Medium hot pickled cucumber – 20 g;
• Onion (greens) – 20 g;
• Dill - to taste.

• First of all, you need to chop the cucumber finely.
• The onion and dill also need to be chopped.

We add all this deliciousness to the prepared mayonnaise, stir and voila - homemade “Tartar” is ready!

Dumpling sauce “Spring Melody”

This version of the “flavoring additive” is seasonal, because radishes and herbs are truly aromatic only in the spring and only fresh!

Preparing it couldn’t be easier: you just need to take radishes, dill and cilantro in equal proportions. All this, of course, is washed, and then crushed using a blender.

You can also use “grandmother’s” device, that is, a grater. Season all this beauty with sour cream and, after adding salt, serve. Dumpling lovers will appreciate this spring-flavored dressing!

Soy-mayonnaise sauce

Another variation on the “mayonnaise theme” that will add variety to the dumpling menu and can even become one of your favorites.

Ingredients

• Any mayonnaise – 200 g;
• Soy sauce – 2 tbsp;
• Table vinegar 9% - 2 tsp;
• Mustard paste – 1 tsp.

To get this sauce, you just need to mix all its ingredients together. It will turn out spicy, but quite tasty! If you are a lover of natural products and sauces, then we suggest making mayonnaise at home.

Dumplings with lard

It's not about the filling, but about the dressing. It will be appreciated by those who don’t really watch their figure and don’t have liver problems, because this addition to a portion of dumplings is very high in calories. By the way, it is most suitable for potato or mushroom dumplings.

Ingredients

• Cracklings (pork) – 100 g;
• Onion – 1 small head;
• Pepper.

Preparation

1. We clean and finely chop our onion.
2. Throw cracklings (fried lard) into a well-heated frying pan and add onion.
3. Fry it until it browns.

Season freshly cooked dumplings with this dressing, not forgetting to pepper them.

Here are just a few variations on the theme of sauces for your favorite dish. In fact, there are incomparably more of them - as many as there are housewives, because each of us prepares and serves dumplings in a special way, in our own way...

It doesn’t matter what filling the dough hides - meat, fish or vegetables. The sauce ingredients go perfectly with any recipe. The whole secret lies in the combination of tomatoes with paprika and garlic. It’s not for nothing that tomatoes are considered a flattering vegetable. Seasoning sauce with tomatoes always enhances the taste of the main dish.

To prepare the seasoning sauce for dumplings you will need:

• Tomatoes (any variety, but always ripe) – 5 kg.
• Garlic - at least 300g for this number of tomatoes.
• Sweet pepper (any color, but it is better to choose juicy, fleshy varieties) – 1 kg.
• Greens: a mixture of parsley and dill in equal parts, 300 g each.
• Vegetable oil (tastier unrefined) – 500ml.
• It is better to add salt and spices (pepper) to taste.

Cilantro adds piquancy and a special aroma to the sauce. If you like this spice, be sure to add it to the seasoning sauce. If you use coriander, the taste will be slightly different, but also original.

You can prepare the seasoning sauce for dumplings like this:

The recipe for making tomato sauce is very simple. Twist the vegetables separately.

First, cook the tomatoes. Vegetables should simmer for at least two hours. Then the excess moisture will come out of them and all the good stuff will remain!

Thermal treatment, that is, heating the tomato pulp, enhances the activity of lycopene. The antioxidant pigment is better absorbed and serves as an effective protection against many ailments.

The next stage is very important. Heat the oil until smoke appears (!) and pour the tomato mass into the bowl. Add pepper and simmer the sauce for at least 45 minutes.

Chop the greens, boil for another quarter of an hour and only then add garlic and spices. Then the sauce will become more flavorful. Wait until the delicious mixture boils and roll it hot into jars prepared by sterilization.

The indigenous people in the Cis-Ural region call dumplings “pelnyan”, which means dough ear. Permyaks and Udmurts prefer spicy sauce and call it “horseradish”. It is also made from tomatoes, only horseradish appears instead of paprika. If you like a spicier sauce for your dumplings, try adding Tabasco. No less interesting are the dip sauces. With such a variety of recipes in stock, you can make your diet different every day.

What spices should be added to the water when cooking dumplings?

I usually add bay leaf, soup salt, a tablespoon of butter, and black pepper. The broth turns out very tasty. We even use it later as a snack with dumplings.

Place a portion of dumplings on a plate, pour in the broth and season with finely chopped onions. beauty! but it’s better not before going to work, but in a cozy evening at home (onions still...)

I cook the dumplings together with an onion cut in half, add salt, and a couple of minutes before removing the dumplings, put a bay leaf in the pan. Everyone chooses the rest of the seasonings themselves - sour cream, mustard, pepper, vinegar, herbs.

When cooking dumplings, I throw a small whole onion and salt into the broth. Bay leaf - rarely, almost never.

And then, on a plate - whatever you like - with butter and pepper, with mayonnaise, with ketchup, with vinegar, with adjika.

I eat it exclusively with butter and black pepper (in no case a mixture of peppers, not allspice, not red). For my taste, everything else spoils the taste of the dumplings.

Usually, when cooking dumplings, only salt and bay leaf are added. Some don't even put down a leaf. However, there are perversions, such as boiling dumplings in meat broth or even Maggi chicken cubes. I prefer salt and bay leaf.

Pan with a capacity of 3 -4 liters:

The boiling water in which the onion, chopped into four parts, was boiled - add salt.

The boiling stops.

According to tradition, we put dumplings in the revived key.

After the first five dumplings float to the surface, add vegetable - better in today's times - salad olive oil. A third of a classic glass.

Three to four minutes before the dumplings begin to be removed, the broth does not drain! Waiting for the next ones! - add a broken bay leaf (if small, then 2-3 pieces) and black peppercorns, previously crushed with a mallet or something handy.

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The introduction of bouillon cubes, turmeric, and complex batch powders from Yunavelira is, in principle, just a matter of taste.

Chopped greens - strictly on a plate and - to everyone's taste.

I add a couple of bay leaves, a few black peppercorns, salt and a pinch of dried parsley roots, celery and parsnips, which I grow in the country and dry, I add a small onion, you don’t even need to peel it, just wash it.

It is during cooking that we add only salt, we can also throw in a bay leaf and that’s it, but before eating it’s very tasty to sprinkle the dumplings with pepper, and even better, there is such a seasoning as a mixture of peppers and all this with butter and sour cream, yummy.

When I cook dumplings, I add spices such as: salt, peppercorns, sweet peas, bay leaf, and cook until done. The taste is quite spicy. In addition to this, I sometimes use spices such as: dried dill, various seasonings for soups and more. And after I place the dumplings on the tray, I make sure to grease them with butter.

It seems to me that you just need to add a little salt to the water and that’s it, and then, when the dumplings are cooked and on the plate, then add vinegar, black pepper, and it’s a good idea to put some horseradish on the edge of the plate, and another cube of butter. This is what my mother always did, because since childhood, homemade dumplings have been a signature holiday dish in our family.

I only add salt and accept nothing else. But when the dumpling is on your plate, experiment with sour cream, mayonnaise, ketchup, vinegar, pepper, herbs, and various oils. And if you want dumplings in broth, you need to make real meat broth with the seasonings you like, boil the dumplings in salted water and transfer them to your rich broth.

SEASONINGS FOR DUMPLINGS.

Sour cream, Horseradish, Mayonnaise, Vinegar, Black pepper, Soy sauce, Ghee, Baked milk

Seasonings for classic Russian dumplings are usually made with sour cream and vinegar. These products are considered the most suitable for dumplings.

Mayonnaise sauce. Mix sour cream and mayonnaise in equal proportions, add some greens and chopped pickled cucumber.

Fire sauce. Equal proportions of sour cream and any tomato sauce (ketchup, chili sauce, tomato paste). Add black pepper, dill.

Sour cream and garlic seasoning. Mix garlic with sour cream.

Onion-creamy. Bake the onion in the oven. Grind and mix with cream, salt well.

Siberian seasoning I. Finely crush the salted milk mushrooms or saffron milk caps. Mix with finely chopped onion. Add sour cream in equal proportions.

Siberian II. Sour cream and enough black pepper to make the sauce grey.

Sibirskaya III. Vinegar with water, optionally with black/red pepper.

Siberian IV. Xenovina or with sour cream.

Hungarian sauce. 200 g mayonnaise, 20 g sweet paprika and 50 g boiled ham, cut into cubes. For vegetable/herbal/cheese dumplings.

Mayonnaise sauce with horseradish and apple. Mix 200 g of mayonnaise, 50 g of applesauce and 20 g of grated horseradish until smooth, season with 20 ml of lemon juice.

Caucasian seasoning. 100 ml yogurt, 2 g. garlic, mint

Uzbek seasoning. 100 ml sour milk, red hot pepper, herbs

Green seasoning. 100 g vegetable oil, 3 garlic, any herbs, vinegar to taste.

FILLINGS FOR DUMPLINGS.

Gepacimovsky brain ones. 300g each of lamb and pork, 100g of bone marrow, salt, pepper.

Tsarskie with truffles. 500g baked lean meat, 100g drained butter, 5 truffles, salt, pepper.

Turn the hazel grouse/partridge on the meat grinder along with the truffles. Mix with soft butter + salt, pepper.

Bryanskie with duck and apples. 500g minced duck, 300g grated apple, 1 grated onion, 1 egg, 1 tsp. mint, salt, red pepper.

Chicken with mushrooms. 500 g chicken meat, 500 g champignons or porcini mushrooms, 100 ml cream, salt.

Grind the meat in a meat grinder. Finely chop the mushrooms and sauté in butter, mix the mushrooms with the minced meat and add cream. Salt and mix well. Leave for 20 minutes.

Yaposlavskie with cucumber and pumpkin. 500g minced chicken, 2 tbsp. grated fresh pumpkin and cucumber, 1 egg, salt, pepper.

Caucasian with tomatoes. 500g minced meat, 1 tomato, 1 onion, salt, pepper, parsley, dill, coriander.

Tomatoes and onions on a grater + everything else. Cold for 0.5 hours.

Meat - cabbage filling. 250g each of pork, beef, cabbage, 1 onion, 0.3 cups of water, a pinch of sugar, salt, pepper.

Mix fried cabbage with minced meat and grated onion. Dissolve caxap with spices in water, add to minced meat.

Meat - potato. 500g minced meat, 100g grated potatoes, 50g drained butter, salt, pepper.

Meat - nettle. 1 kg minced meat, 500 g nettles (wild garlic, wild garlic, etc.), salt, pepper.

Meat - egg / rice. 500g minced meat, 4 chopped eggs (rice), salt, pepper.

Coachmen with liver. 400g ground liver, 200g ground lard, 2 onions, salt, pepper.

With sausage and cheese. Grinded 4 sausages, 50g cheese, sour cream, parsley, salt, pepper. Served with ketchup/mayonnaise.

Noble with ham and fried onions. 500g boiled/smoked ham, 200g dried, soaked and fried mushrooms, 1 fried onion, pepper.

Lazy dumplings - dumplings. 400g meat, 2 potatoes, 0.25 cups cabbage, 2 carrots, 1 onion, 2 eggs, 0.5 tbsp. flour, salt, pepper.

The potatoes are boiled, wiped, cooled, flour, salt, pepper, and eggs are added. Minced meat and vegetables are added to the potatoes. Maccy is rolled into a rope and cut into circles. Boil for 10 minutes.

With cracklings and “Jewish” potatoes. 150g duck/goose fat, 600g mashed potatoes, 2 onions, salt, pepper.

Fry the fat cubes with onions, mix with mashed potatoes. Serve with the fat from the greaves.

With meat and shrimp. 500g minced pork, 200g small shrimp, 20g wild garlic, 10g chopped ginger, salt, pepper.

Far Eastern with squid. 500 g squid, 1 boiled egg, 1 onion, 40 g vegetable oil, salt, black pepper.

Grind the peeled squid through a meat grinder with onions. Add diced egg, salt and pepper.

Far Eastern with rice and squid. 500 g squid, 1 tbsp. boiled rice, 2 onions, salt, pepper, vegetable oil.

Pass the squid through a meat grinder, fry the onion in oil. Mix everything with rice and spices. Boil dumplings in fish broth and serve with mayonnaise.

Pechora. 1 tbsp. dried mushrooms, 1 onion, 1 tbsp. fresh river fish pulp, salt, pepper, vegetable oil.

Fry onions and soaked mushrooms in oil. Add grated fish pulp and spices. Serve with melted butter and sour cream.

Verkhneuralskie. 500 g fish fillet, 1 cup fresh and salted mushrooms, 1 onion, spices.

Grind the mushrooms in a meat grinder, mix with minced fish, onions - fry everything and serve with sour cream and garlic.

Pomeranians. 500 g fish pulp, 1 egg, 1 onion, 0.5 tbsp. cream, salt, pepper.

Pass the fish through a meat grinder with onions, mix with eggs, cream, and spices. Serve with sour cream.

VEGETARIAN.

With greens. 5 bunches of greens (dill, parsley, sorrel, cilantro, wild garlic, green onions, mint, celery, nettles), salt and pepper.

Option 2. Greens, 3 boiled eggs.

Finely chop the greens, mix with salt and pepper. Steam the dumplings.

Buginski style carrots. Bugino is a village on the banks of the Northern Dvina, Kotlas district, Arkhangelsk region.

Instead of water, add 2 tbsp to the dough. flour – 0.5 tbsp. carrot juice.

1 tbsp. ground beef, 0.5 tbsp. grated carrots, salt. Boil as usual.

Monastic. 1 tbsp dried mushrooms, 1 onion, 1 tsp flour, salt, pepper, vegetable oil

Soak the mushrooms for 3 hours, boil in the same water, chop finely. Fry the onion with mushrooms until the liquid boils away, add flour. Boil the dumplings as usual or steam them. Serve with mustard.

Rybinsk dumplings with sauerkraut. 1 tbsp sauerkraut, 1 onion, 1 raw egg.

Mix cabbage with chopped onion and egg. Serve with mayonnaise.

Voronezh with eggplant. 1 head of cabbage, 2 eggplants, 2 onions, 1 carrot, 1 parsley root, 1.5 tbsp tomato, 2 tsp sugar, salt, pepper, vegetable oil

Bake the eggplants, remove the pulp and chop finely. Grate carrots and parsley. Fry the onion. Place everything in a saucepan with the cabbage and simmer until cooked and the liquid has evaporated. Make dumplings and serve with sour cream.

FRIED.

Nuzhimo parenge dumpling (Mari dish). 350 g potatoes, 25 g flour, 1 egg, 30 g onions, 50 g lard, 15 g sour cream, spices.

Dough: squeeze out the grated raw potatoes and mix with flour (or oatmeal), egg, salt. Roll out into flat cakes, add minced meat, pinch into a dumpling shape and deep-fry.

Minced meat: lard is cut into small cubes, ground with finely chopped onion, salt and pepper. Served with sour cream.

Bachelors.

Deep fry freshly prepared, frozen or boiled dumplings. Serve with tomato, mayonnaise, mustard, sour cream with garlic, and pickled lingonberries.

With feta cheese. Cheese cheese, garlic, cream.

Pour boiling water over the cheese and cool. Knead, add garlic and butter with cream. Boil and serve with Caucasian sauce.

Curd with porridge. Rub the cottage cheese through a sieve, add salt, sugar, egg, butter. Mix with crumbly buckwheat porridge.

Roll the dough thicker, cook for 3 minutes less. You can add pumpkin. Served with hot milk and butter.

Kyrgyz with protein. The dough is cut into rectangles, coated with egg white on three sides and folded into a square. Whisk the egg whites with salt into the hole, seal the hole and steam it. Served with green seasoning.

IN POTS.

Amurskie. Ready-made dumplings, 100 g of liver, 4 tsp of tomato, 1 tbsp of broth, 60 g of sour cream, 1 carrot, 1 onion, spices, a little flour.

Cut the liver, carrots, and onions into strips and fry until almost done. Add tomato, broth, sour cream, spices and flour.

Place the dumplings in the pots, pour in the sauce, cover with a lid made from the remaining dough and bake for 15 minutes. Before serving, rub the dough with garlic.

Dumplings in an omelet. Meat dumplings or with cheese, 5 eggs, 0.5 tbsp milk, 1 tbsp flour.

Boil or fry the dumplings and place in a mold. Beat the yolks with salt, milk and flour. Add whipped whites. Pour over the dumplings and bake covered until done.

SALAD WITH DUMPLINGS.

The dumpling dough is cut into slices and boiled with seasonings. Minced meat is fried with onions and garlic. Chilled products are stacked in layers and topped with dressing.

Juice fillings and dressings can be changed to suit your taste.

DESSERT.

Little Russian from Greek. Buckwheat flour dough. Blueberry filling + sugar.

Mold in the shape of dumplings. Serve with sour cream + cinnamon + sugar.

Tatar with cherries. For 100 g of dumpling dough – 100 g of cherries, sugar.

Place 3 cherries on each mug, pinch and boil. When serving, sprinkle with sour cream and sugar.

Seasoning for dumplings is a mixture of spicy and aromatic spices that will highlight and make the taste of any dumplings unique. This seasoning is usually added when preparing minced meat, if you prepare dumplings yourself, or to the water during cooking, if you bought ready-made semi-finished products.

Seasonings for dumplings can be purchased in ready-made form; there are many different manufacturers that produce similar mixtures, for example, Maggi.

You can make the seasoning yourself; to do this, just mix a certain type of spice with each other.

Seasoning composition for dumplings

Seasoning for dumplings usually includes the following spices:

The listed list of spices that make up the seasoning for dumplings is not infallible. Different manufacturers may use different ingredients to make it, for example, some also add almonds.

Benefits and harms

The benefits of classic seasoning for dumplings are due to the beneficial components included in its composition. Natural spices contain a huge amount of vitamins B, C, H, PP and minerals, such as:

• calcium;
• magnesium;
• phosphorus;
• iron;
• potassium;
• zinc;
• copper.

Such a seasoning can cause harm to the human body if he is allergic to some of its ingredients, as well as if the spice is consumed without measure..

How to cook at home?

Making seasoning for dumplings at home is quite simple. First, decide which ingredients will be included in it. Spices can be bought at any store or market, after which you need to mix them in a jar and close the lid tightly. Store this seasoning in a dry, dark place.

If you have the desire and opportunity, then most of the spices can be prepared yourself. Dry the herbs in a special dryer or hang them for several days in a dry, dark room, place the vegetables somewhere, after finely chopping them. After drying, grind the spices and mix in a container. The seasoning is ready, you can season your dish with it.