How to cook radish dumplings: remembering ancient recipes

Option 1: Classic recipe for Lenten dumplings with radish made from choux pastry

This dish is prepared not only on fasting days. Radish has long been considered a storehouse of health and therefore dishes made from it are strongly recommended in many recipe collections in order to maintain strength. Let's not become like healers, but let's prepare dumplings at least for the sake of variety.

Dough ingredients

two full glasses of wheat flour;
20 ml refined oil;
glass of water.

For the filling:

radish - 600 gr.;
carrots - two large root vegetables;
two onions;
vegetable oil.

Step-by-step recipe for dumplings with radish

Option 2: Quick recipe for dumplings with radish

There are many varieties of radish, and they are often interchangeable in dishes. For example, an accelerated recipe is described for black radish, but for the sake of variety you can use a vegetable of a different variety.

Ingredients

black radish is a large root vegetable;
two eggs;
70 ml warm water;
flour - two glasses;
100 ml milk;
a tablespoon of sour cream.

How to quickly cook dumplings with radish

In the bowl chosen for kneading, combine the milk with water. After adding a little salt, break the egg into the mixture and stir with a whisk until smooth. Add all the flour here and knead the dough. It should not come out too tight, so if you see that there is not enough liquid, add a little more water.

Rinse the radish and use a potato peeler to remove the peel from the root vegetable in a thin layer. Grate the radish into a bowl on a fine grater, add a little salt and let stand for at least ten minutes.

After squeezing well, drain all the released juice from the radish and mix it with egg and sour cream. Add salt and ground pepper to taste.

Cut out circles from the dough rolled out into a thin layer. Place the radish filling in the center and form the dumplings. Seal the edges tightly so that the filling does not fall out during cooking.

Boil dumplings with fresh grated radish for about five minutes after boiling. Dip, as usual, only into intensely boiling, slightly salted water. Served with sour cream or butter.

Features of preparing dumplings stuffed with radish

The main feature of any recipe for black radish dumplings is their filling, which can be varied. As for the shell, the dough can be prepared very simply. If you wish, you can, of course, use some of his original recipes, but this is not at all necessary.

Such a dish can be prepared in any known way: steaming, frying or boiling, but the latter is the most popular among them. In order to properly boil radish dumplings, recipes often recommend throwing them only into boiling water, where you can first add a couple of tablespoons of sunflower oil. In addition, to give the dumplings a special taste, you can add a few black peppercorns and a bay leaf to the brine.

Option 3: Ural dumplings with radish and fried onions

Very simple dumplings, you only have to tinker with the radish itself. The author of the recipe categorically states that real dumplings are made with chopped radish, and by grating it, we get a completely different dish.

Ingredients

half a kilo of green radish;
200 gr. Luke;
three tablespoons of unfragrant oil;
flour - 450-500 grams.

How to cook

Pour the sifted flour into a bowl. Mix drinking water with a spoon of vegetable oil and lightly add salt to this mixture. After pouring it into the flour, knead the dough like for dumplings and, placing it in a bag, put it in the refrigerator for two hours.

Chop the onion into small slices. Fry in the remaining oil until nicely golden. It is advisable to cover the pan lid, then the onion frying, and, consequently, the filling will come out juicy.

After rinsing, remove the skin from the radish and cut the root vegetable into very small cubes. Do not rub, the taste of the dumplings will change.

Combine the radish with the cooled onion and season with pepper. It is recommended to add salt to the radish filling as needed - in parts. The root vegetable, after mixing with salt, intensively releases juice, and excess moisture can interfere with modeling.

We take the rested dough out of the refrigerator and form small dumplings in the usual way. In the Urals, vareniki with radish are fashioned in the shape of dumplings, fastening the edges of the crescent together.

Option 4: Diet dumplings with radish from dough with added bran

The vegetable filling and bran dough accurately indicate the purpose of the dish. Indeed, such dumplings have a good effect on digestion and will not become heavy food during a fasting diet.

Ingredients

drinking water - 250 ml;
two tablespoons of bran;
400 gr. flour.

For filling:

carrots - 130 gr.;
360 gr. black radish;
a small bunch of fresh dill.

Step by step recipe

Dissolve a teaspoon of fine salt in cold water. After pouring into a bowl, add the bran and two-thirds of the sifted flour. Gradually add the remaining flour and knead the dough with a mixer. As soon as it starts to form a kolobok, knead it with your hands for ten minutes.

After greasing a bowl with oil, place the balled dough into it. Cover with cling film and place the bowl in the refrigerator for two hours. After cooling, the dough becomes more elastic and soft. It is easy to work with, and the molded dumplings do not burst during cooking.

Wash the vegetables and dill. Dry the greens with a towel, cut off the peels from the radishes and carrots. Having cut off the stems, finely chop the dill sprigs, chop the root vegetables, grinding them on a medium grater.

Combine all the crushed ingredients in a bowl, adding pepper and a little salt, stir well.

Taking it out of the refrigerator, roll out the dough into a large layer, at least 3 mm thick, and cut out circles. We collect the scraps, crush them thoroughly and place them in the cold again. After squeezing lightly, drain the released juice from the filling and form dumplings in the form of dumplings.

Place in intensely boiling, pre-salted water, stir gently, and boil the dumplings with radish after boiling for about six minutes.

Serve dumplings with sour cream or special sauce. To prepare it, mix four tablespoons of sour cream with a spoon of lemon juice and the same amount of hot mustard. The sauce can also be supplemented with herbs or pepper.

Option 5: Dumplings with radish and cabbage

Another recipe with raw vegetable filling for the Lenten menu. Make sure that the dough does not contain animal oils, and you can safely serve dumplings with the strictest adherence to the rules of the Lenten table.

Ingredients

choux pastry for dumplings;
white cabbage - 300 gr.;
one egg;
two large onions;
300 gr. any radish.

How to cook

For dumplings, you can prepare any dough that you usually knead for this dish, or you can prepare a classic choux dough. The cooking recipe is described in detail above, in the recipe for classic dumplings with radish.

Shred fresh cabbage into thin, short strips and pour into a bowl. Finely chop the onion and add it to the cabbage, and grate the radish here on a fine grater. After adding salt, mix the vegetables thoroughly and let them stand for a while.

Squeeze out the vegetable filling a little and strain out all the juice well. Break the egg into the vegetables and mix everything well again. Place the filling in the refrigerator for half an hour.

Roll out the dough into a large rectangular layer and cut into squares. Place a little filling in the center, bend the workpiece diagonally and carefully pinch the seams. Having brought the ends together, we fasten them tightly too.

The classic way to prepare radish dumplings, like any other, is boiling. Dumplings are dipped into intensely boiling, salted water and, stirring gently, wait for it to boil. Afterwards, cook at low boil for 3-6 minutes. The cooking time depends on the filling; if it was previously fried, it is enough to boil for three minutes; with a raw filling, they are usually cooked for about five or even six minutes.

An original and no less famous method is frying in a pan. Frozen or freshly made dumplings are dipped in well-heated oil in a frying pan and fried over medium heat on both sides for three minutes. You can also fry boiled dumplings.

Pelmeni - a hearty dish, the two main components of which are dough and minced meat, came to the territory of central Russia from Siberia and the Urals, where they are very fond of “dough ears” based on black or green radish and cabbage.

Fried dumplings with radish

This dish, of course, cannot be called dietary, but as an appetizer for drinks or an original addition to lunch, it looks great. You will definitely be able to surprise your loved ones with such a dish.

To prepare, you need to make dumplings according to the classic recipe, and then do the following with them:

Place the frying pan on high heat.
Heat a little vegetable oil in a frying pan (it should completely cover the bottom, but no more).
After the oil is hot, you need to throw dumplings with radish into it. It is advisable that they be frozen.
Mix the dumplings well and cover them with a lid. Let them fry a little on one side.
Turn the dumplings over to the other side. Salt them, you can also sprinkle with seasoning (any).
After frying the products evenly, pour a glass of boiling water into the pan and immediately close the lid.
Turn on the heat to maximum, stirring occasionally, and wait until the water has completely boiled away.
Remove the pan from the heat and place the dumplings on a plate. Serve to the table.

Recipes for dumplings with radish

Delicious dumplings can be made with only black radish, but you can experiment and add other ingredients, particularly those that will encourage children to eat healthy vegetables. How to cook radish dumplings in an original and tasty way?

Classical

Radish is a plant important for promoting health, containing beneficial minerals and vitamins. Radish improves intestinal motility and can often be used as an appetite-promoting dish. The product is also dietary, its calorie content is about 30 kcal per 100 grams.

You will need:

radish, always black - 500 g;
wheat flour - 500 g;
boiled water, it must be cooled - 250 ml;
vegetable oil - 50 ml;
onions - 2 large;
egg - 2 pcs.;

Preparation

Sift the flour, pour it into a mound and pour one beaten egg into the well, then water. Knead the dough, first stirring with a wooden spatula and then with your hands. Leave the dough for about half an hour.
Peel the radishes and onions, then chop all the vegetables in a meat grinder. Squeeze out the juice to obtain minced vegetables with a consistency pleasant for modeling. In addition, when squeezing the juice from black radish, the strong bitterness will disappear.
Add another egg and a little sunflower oil to the resulting minced radish for flavor and juiciness. Mix everything. Leave the filling in the refrigerator for a while.
Roll out the dough into a rope or sausage, which you cut into equal pieces. Roll each piece obtained as a result of this action into a circle and put the filling into it, pinch it.
Place in boiling water and boil with salt and pepper for about three minutes after you see that the semi-finished product has floated to the surface.

It’s not difficult to prepare radish dumplings, but note that you need to add as much water as the flour will take; it all depends on the gluten content in it. The result should be a tough, but at the same time plastic dough that does not stick to your hands and is pliable for modeling and adding the radish filling.

With cabbage

Fresh white cabbage contains many useful vitamins and minerals, and its calorie content is only 27 kcal per 100 grams. The combination of products with radish and cabbage gives an original taste, which is better not to “overload” with spices.

You will need:

radish, preferably black - 300 g;
white cabbage - 300 g;
wheat flour - 500 g;
boiled water, it should be ice-cold - 250 ml;
butter - 60 g;
onions - 2 medium;
egg - 2 pcs.;
salt, pepper, fresh herbs - to taste.

Preparation

Sift the flour through a colander or sieve, then beat one egg into the flour and add water until you get a stiff dough. Leave for about thirty minutes, covered with a napkin or towel.
Peel the onion and radish, then chop and pass through a fine knife in a meat grinder along with the cabbage. Squeeze out the excess juice and add one egg and the necessary spices. Mix everything. Leave in the refrigerator for about 8-10 minutes.
Roll out the dough into a medium length rope, which is cut into even slices. Roll each slice into a circle and carefully place the cabbage and radish soft minced meat into it.
Boil the semi-finished product in salted water with pepper.

If you wish, you can not add salt to the dough, since you can add the right amount when cooking the semi-finished product. A good addition to this dish would be boiled potatoes with fresh herbs.

With lard

Lard, as a product containing animal protein, has a wide range of amino acids essential for the human body. Dumplings with radish and lard are a recipe that will delight everyone who loves a hearty snack.

You will need:

radish, preferably black - half a kilo;
fresh pork lard - 150 g;
wheat flour - 500 g;
boiled, chilled water - 250 ml;
onions - 2 medium;
egg - 1 pc.;
salt, pepper, spices - to taste.

Preparation

Beat in an egg, slightly beaten with a whisk, and cooled water into the pre-sifted flour, knead into a stiff, plastic dough. It should stop sticking to your hands. Then leave the dough for a while.
Peel and chop the radish and onion. Pass all the ingredients through a meat grinder and squeeze out the juice.
Pass the lard through a meat grinder, preferably using a small knife, and mix it with the onion and radish mince.
Roll out the unleavened dough into a uniform plate, then roll it into a roll and cut into equal pieces with a knife. Unroll each piece of roll, put the juicy filling into it, and then pinch it in your favorite way.
Throw into already boiling water and cook for 4-5 minutes after the dumplings with radish float to the surface of the pan.

It is better to knead the dumpling dough by hand, as it will react better to the temperature of a living body, as a result it will be more elastic. You can replace lard with fatty minced meat, as a result of which you will get hearty dumplings with radish and meat.

What to cook from black radish - recipes

In winter, black radish can be a great addition to your diet. But not all housewives know what can be made from black radish. For some, it sits idle, although you can cook amazing dishes from it. For example, black radish dumplings are a very tasty, aromatic dish.

Black radish dumplings are prepared in a similar way, in which the filling can be combined with other additives. Recipes for making black radish can be very simple. If you don’t want to wait a long time, you can make a radish salad with mayonnaise or radish with mayonnaise and garlic - the appetizer will be great! Many culinary recipes using radish are given below.

What can be made from black radish - a variety of dishes

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An ideal everyday meal is a light radish salad with the addition of vegetable oil or sour cream. This dish is dietary and very healthy for the body.

In winter, it vitaminizes the body, because the wonderful root vegetable contains almost the entire group of B vitamins, ascorbic acid, vitamin E, and carotene.

The mineral composition of the vegetable is also pleasing - there is potassium, iron, phosphorus, and a number of rare microelements.

Radish with mayonnaise and garlic is also a great salad option with root vegetables. In general, salad dressings with radish can be the most original; experiments usually turn out to be successful.

Other available vegetables and fruits are added to salads - cabbage, carrots, apples, prunes, onions.

Different types of radish go well together: for example, you can add daikon or Margelan radish to the black root vegetable - the result will please you.

Salads with radish are loved on the holiday table, usually eaten first by crunchy cold appetizers. The best salads are those with meat - boiled chicken, beef, pork, as well as sausage (boiled, smoked). Cheese will also be an ideal component for a salad with radish. Some housewives add Adyghe cheese, mozzarella and even cottage cheese - the food turns out excellent!

Dumplings with radish - recipes

The options for what can be prepared from radishes are very diverse. It is best to eat it fresh, but after heat treatment it loses only part of its vitamin C, while almost all other beneficial substances are retained.

Black radish dumplings or black radish dumplings are tasty and aromatic - two variations of a similar dish. Lagman with this root vegetable, fried or stewed radish, is very tasty.

The product can also be added to soups, or made into okroshka with it - the housewife’s imagination will be the determining factor here, and radish will suit any recipe!

Features of cooking radish

Black radish is quite bitter, so some people avoid it and buy green or white radish for salads. But the black root vegetable contains the highest amount of vitamins, so it should not be ignored. There are a number of methods to reduce the bitterness in radishes to make them suitable for consumption:

Grate the vegetable on a medium or coarse grater and scald with boiling water. Drain the water after 5 minutes. Together with the liquid, most of the burning esters will leave the product.
Pour water or milk over the grated radish, leave for half an hour, then drain the water.
Grate the vegetable and add salt. Place in a warm place for half an hour. Then pour out the juice, and the radish will no longer be bitter.

What can be made from black radish and how to chop it properly? The dish that you decide to prepare will determine the type of cutting of the vegetable.

So, for dumplings or dumplings made from black radish, it is better to grate it on a medium, fine grater, twist it in a meat grinder or chop it in a blender. For steam rolls or manti with radish, the vegetable is cut into small cubes.

For lagman or stewing, for soups, the vegetable is cut into cubes or large cubes. For salads, grate radishes, preferably on a grater for Korean carrots.

Black radish salad with mayonnaise

This dish is prepared in the simplest way, the ingredients for it are as follows:

Radish – 1 piece
Onion – 1 piece
Greens - to taste
Salt, ground black pepper
Mayonnaise - to taste

Grate the radish, add salt, and after a few minutes drain the juice. Add finely chopped onion to the radish. Season with mayonnaise and add spices. Garnish a salad of black radish with mayonnaise with herbs - chopped parsley, onion, cilantro, dill.

Salad – radish with mayonnaise and garlic

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What can be made from black radish to make the dish a real “vitamin bomb”? Of course, radish with mayonnaise and garlic with the addition of carrots and apples! Products:

Radish – 2 pieces
Carrots – 3 pieces
Apple – 2 pieces
Garlic – 3 cloves
Salt
Lemon zest - teaspoon
Vegetable oil to taste

Peel the vegetables and core the apples. Grate radishes and carrots on a medium grater, apples on a large grater. Mix vegetables and fruits. Grind the chopped zest, garlic, vegetable oil and salt. Fill with dressing. Serve to the table.

Black radish salad with mayonnaise and tomatoes

This salad can be dressed with either mayonnaise or sour cream. In addition, natural yogurt is suitable for filling it - pure or mixed with mustard and lemon juice. If you want to give the dish a spicy flavor, you can make it like a kind of radish with mayonnaise and garlic - add garlic.

Products:

Radish – 100 g
Tomatoes – 100 g
Onion – 30 g
Cottage cheese – 50 g
Mayonnaise (sour cream) – 50 g
Salt
Garlic – if necessary

Grate black radish. Fill with water and drain after half an hour. Combine the vegetable with salt, garlic, add onions, tomatoes, cut into slices. Sprinkle the salad with cottage cheese, season with mayonnaise (sour cream).

Hot dishes with radish

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Any type of radish that is available is suitable for preparing such dishes; the taste will be approximately the same.

Black radish dumplings

Products:

Flour – 500 g
Water - glass
Eggs – 2 pieces
Salt
Vegetable oil - half a teaspoon
Radish – 2 pieces
Onion – 1 piece
Salt pepper
Cow butter – 50 g
Eggs for filling – 1 piece

Pour flour onto the table and form a small depression in the mound. Break eggs into this cavity, sprinkle them with salt, pour in vegetable oil and water. Knead into a thick dough. You don't have to add oil, but it will help the dough stick to your hands less. Place the finished dough in the refrigerator in a bag for half an hour, or leave it on the table under a damp cloth.

Prepare the filling. Grind the radish and onion in a meat grinder with a large wire rack. Salt the vegetables. Leave on the table for half an hour, then drain the juice, squeezing the filling well with your hands. Add melted butter, egg and salt to the radish until tender. Place in the refrigerator for an hour. After sticking the dumplings, boil them for 8 minutes. Serve with sour cream and herbs.

Black radish and cabbage dumplings

Products:

Ready dough – 0.5 kg
Radish – 250 g
Cabbage – 250 g
Onion – 1 piece
Dill and parsley - to taste
Salt
Butter – 100 g

Prepare the dough according to the same recipe as described above. For the filling, combine radish and onion, chopped in a blender, and finely chopped white cabbage. Salt the filling well and knead it with your hands.

Drain off the juice after about half an hour. Add softened butter, stir the filling well. Make black radish dumplings and cook them in water for at least 10-12 minutes.

Serve with your favorite spices, sour cream or mayonnaise.

Black radish salad - how to prepare a delicious dish?

Colored dumplings with radish as in the photo

How to persuade a child to eat a healthy but unloved product? A little trick with colored dough will allow you not only to feed your child this dish, but also to participate in its preparation.

You will need:

radish, maybe green - half a kilo;
tomato juice or tomato paste diluted with water - 150 ml;
boiled water, chilled - half a glass;
wheat flour - 3 cups or about 500 g;
vegetable or sunflower oil - 50 ml;
onions - 2 medium;
egg - 1 pc.;
salt and spices - to taste.

Cooking step by step

Pour a little water into the pre-sifted flour, but the bulk of the liquid will be red dye - tomato juice or paste. Substitute the dough with them and leave for a while.
Make minced radish with the addition of onions, cut and pass through a fine knife in a meat grinder, squeeze out the excess juice and add the egg. Then mix everything and add salt.
Roll out the dough into a layer, then cut out fragments using a special shape or glass. Place a radish into each piece of red dough. Make colored “ears”.

Dumpling dough can be easily made multi-colored not only with the help of tomato paste. Add some frozen spinach for green, some turmeric for yellow. Anyone who loves dumplings will also love dumplings.

Cooking and eating Ural dumplings with radish is a real pleasure!

One of the few dishes that I have been able to cook since a very young age. Dumplings with black radish and carrots. I remember from childhood how the whole family would sit in the kitchen and cook these dumplings together. Dad grated the radish, mom rolled out the dough, and grandma and I sculpted. And then they ate them with such pleasure. Well, it was just as delicious... I suggest you try dumplings with radish according to our family recipe.

Ingredients: Dough: Wheat flour - 400 g Water - 250 ml Bran - 2 tbsp. l. Salt - 1 tsp.

Filling: Radish (330-360 g) - 3 pcs. Carrots - 1 pc. Dill - 1/2 bunch. Salt - to taste Black pepper (ground black) - to taste

Preparation:

Dough. Add sifted flour, bran and salt to cold water. You shouldn’t add all the flour at once; you may need a little less or more.

Knead the dough. I proceed as follows: I mix all the ingredients using a mixer to a single “ball”, and then knead the dough for another 10 minutes with my hands.

The dough should not be very tough. Place the dough in a cup, lightly greased with vegetable oil, cover with cling film and place in the refrigerator for two hours. I usually clean at night. Honestly, I don’t know exactly what kind of processes are happening there, but after refrigeration the dough turns out so obedient, soft, plastic, does not tear at all and can be rolled out very thin. And dumplings made from such dough never fall apart when cooked. (well maybe one in a hundred...)

Filling. Ideally, you need black radish for the filling. Although it would be very good with white or green. Peel the radish and grate it on a fine grater. If the vegetable is already very pungent, the grated radish can be placed in a colander and rinsed with cold water until the excess bitterness goes away. But I haven’t come across such a radish... Peel the carrots and also grate them on a fine grater. Chop the dill.

Mix all the ingredients for the filling, salt and pepper to taste. If the vegetables are very juicy, the excess juice, of course, needs to be drained. But under no circumstances should you pour it out! Based on it, you can prepare a sauce for these dumplings.

Sprinkle the work surface with flour. Remove the dough from the refrigerator, divide into 3-4 parts and roll each part into a thin layer. I repeat, the dough is very pliable, rolls out perfectly to the thickness you need and does not tear.

Well, then according to the well-known scenario: cut out circles of the dough of the size you need (with a glass or some kind of glass)…

Place the filling in the center of each mug (the more, the tastier!)...

Make a dumpling.

I place the dumplings on a board sprinkled with flour and put them in the freezer for an hour and a half.

Place the dumplings in boiling salted water and cook for 5-6 minutes after floating.

At this time you can prepare the sauce. Mix vegetable juice with 3-4 tbsp. spoons of matsoni (sour cream, yogurt), 1 teaspoon of lemon juice, 1 teaspoon of mustard, salt and pepper, add chopped herbs. This is an option.

Here! As I promised. Not a single dumpling tore or fell apart.

Everything is ready, please come to the table! Serve the dumplings hot with sauce or sour cream or mayonnaise, or just as is.

A friend told me a funny story about these dumplings and I wrote it down. On topic, in general.) Vitka Shanaurov received a driver’s license shortly before entering the army. I managed to drive for several months before being drafted. Which helped him get a pretty good job in the service: he was appointed driver of the commander’s UAZ. The car is new. Commander, colonel, not a bad guy. Victor didn’t bother him about trifles. The car is fine - and that’s the main thing. Wherever Shanaurov and the colonel visited. He served in the flying troops. Sometimes they drive right into a cargo plane in a UAZ and off they go. The chief, of course, is with the crew, and Victor is sleeping in the cabin. We landed and took the boss wherever he was ordered. Rest again. Or, if you have a book at hand, you can read it. Write letters to relatives. After visiting military units, the colonel usually squeezed into his seat in a drunken state. Sometimes Vitka had to help him get into the car. - Leave it alone, soldier! — the commander was indignant. — I’ll sit at the helm again. Having sat down, the colonel looked intently at Shanaurov and always started the same conversation: “Where are you from, soldier?” - From the Urals, Comrade Colonel. - Oh, this is where they make dumplings with radish? Shanaurov was born and lived in a small Ural town before serving in the SA. Dumplings were really loved in his area. From pork, beef, a mixture of both, elk, and in some places bear meat. From potatoes or cabbage, after all! But Vitka had never even heard of dumplings with radish. However, he always nodded his head in agreement. Once, on some road trip, the colonel got so drunk that he couldn’t get into the car at all. Victor approached him and with practiced movements began to throw him into the UAZ. But the commander suddenly became more indignant than usual. He even swung at Vitka, but he dodged in time. And such anger began to boil within him. “Now it will begin,” thought Shanaurov, “the Urals, dumplings with radish, which may not exist in this world.” And the colonel again raised his hand to strike. And Victor couldn’t stand it: “What are we, in the tsarist army, or what?” Who are you raising your paws at, you head in a hat!? - and Victor, a second-rate boxer, carried out a series of blows to the “enemy’s” body and head. The boss immediately calmed down, and before he fell asleep on the move and collapsed on the ground, Victor managed to push him into the car. The commander slept almost the entire way. And when I woke up, I lit a cigarette. - How long until the unit? “We’ll arrive in half an hour, Comrade Colonel.” To Vitka’s horror, the commander began to feel his face, on which a pair of black eyes appeared. Shanaurov mentally scolded himself for hitting his boss in the face several times. It was enough to punch him in the gut once, but what can you say, I couldn’t resist. And the colonel turned the rearview mirror towards himself. Like a fashionista, he looked carefully at his own reflection, but clearly did not admire it. - Victor, where am I? The whole face is covered in bruises. Shanaurov was preparing for such a question, so he cheerfully reported: “And when you got into the car, you tripped and began to fall.” I picked you up, but you hit your face on the door several times. It sways, and the wind is strong. - Seriously? “I don’t remember anything,” the boss said incredulously. - Why do your ribs ache? Ooh! — the boss let out an exclamation, turning to Shanaurov. Victor was watching the road with greater attention than ever. - I can not know! In front of me, you just hit your face... your face, that is, hit the iron. The colonel pulled a flask of cognac from his inner pocket, took several large sips, leaned back in his seat and closed his eyes. This time he didn’t ask about dumplings with radish.

Tired of monotonous meat dumplings? Check out the radish dumplings, a traditional Russian dish with roots in the Urals. You will love the spicy taste of this dish and how easy it is to prepare. Radish goes well with vegetables, meat and spices, so you can endlessly experiment with the filling. The article offers the most popular recipes, tested by many lovers of traditional Russian cuisine.

Dumplings with sauerkraut and pork

Ingredients:

flour - 750 g;
egg - 1 piece;
salt - 1/2 tsp;
vegetable oil - 3 tsp;
minced pork - 1 kg;
sauerkraut and onions - 350 g each;
soy sauce - 3 tbsp. l.;
ground pepper and peas and bay leaf - to taste.

Cooking method:

Sift the flour, add the egg beaten with a fork, salt, 1/2 tsp. oil, 250 ml cold water and knead the dough. Roll into a ball, wrap in film and place in the freezer for 6 hours. Defrost - the dough should be elastic.

Finely chop the sauerkraut and onion, mix with the minced meat, add soy sauce and pepper. Add half a glass of cold water, stir, cover and set aside for 2 hours.

Roll out the dough, cut out circles with a diameter of 7 cm using a thin glass.

Place the filling on half of the circles, cover with the rest and seal the edges well.

In a preheated frying pan in the remaining oil, fry the dumplings one by one on both sides for a minute. Place all the dumplings in a frying pan, add water so that it covers the bottom by a couple of centimeters, add salt and pepper. Add bay leaf, peppercorns and cook covered for 10 minutes.

Recipe 1. Classic

Let's prepare dumplings with radish according to the classic recipe. The dough for dumplings is made unleavened, that is, without yeast. The filling can be made from radish, both black and green.

For the test:

500 g flour,
chicken egg - 2 pcs.,
1 glass of water,
sunflower oil - 0.5 tsp,
a little salt.

Filling:

500 g radish,
bulb,
100 g butter,
salt, spices, garlic.

Step by step recipe:

Take a deep container and sift the flour into it.
In another container, mix water, egg and salt. Add vegetable oil - this ingredient makes the dough softer.
Pour the mixture into the flour and knead the dough. Then cover the container and leave for 30 minutes, during which time the flour will dissolve completely.
Now let's get to the filling. Grind the radish and squeeze out the juice. If this is not done, the dumplings may fall apart during cooking.
Finely chop the onion or grate it.
Mix radish and onion, add butter and salt to them. For spiciness, add finely chopped garlic to the filling.
You can lightly fry the filling over medium heat.
Roll out the dough into small layers and cut out circles. This is easy to do using cookie cutters or a small glass.
Place the filling in the center of the circles.
Boil water in a saucepan and lightly salt it. You can add peppercorns, onions, bay leaves or other spices.
Immerse the dumplings in water, wait until they boil again and cook for no more than 10 minutes.
Dumplings are good with butter, sour cream, cream, and fresh herbs. You can serve them with the broth in which they were boiled.

Advice! Do not put too much filling, let some air remain inside the dumplings, these will not fall apart during cooking.

Classic recipe

Dumplings with radish are almost exotic these days, and exotic things are always worth trying. Moreover, this dish does not require expensive ingredients.

For the test you will need:

flour - 500 g;
egg - 2 pieces;
salt - ½ teaspoon;
water - 1 glass;
vegetable oil (optional) - ½ teaspoon.

For the filling you will need:

green or black radish - 500 g;
onion - 1 medium head;
salt - to taste;
asafoetida or garlic - to taste;
butter (or sour cream) - 100 g.

Mix vegetables, butter and salt. Add garlic or asafoetida as desired if the spice is not enough. If you want, you can simmer the filling over medium heat with butter (then it is not necessary to add additional butter).

Roll out the dough, but not too thin. Make circles or squares (whatever you like) and place the filling on them. Don't put too much - you need to have a little air space inside, otherwise the dumplings will fall apart.
Place the products in boiling salted water and cook after boiling for about 10 minutes (depending on the size). But do not overcook, so that the radish does not lose its texture (that is, it does not turn into porridge). Remember that there should be a lot of water so that the dumplings do not stick together and are completely cooked. You can add butter, bay leaf, peeled onion, black peppercorns and any other spices to the broth.

Serve dumplings with broth, sour cream, heavy cream, fried onions, melted butter or herbs.

Recipe 2. With lard

Dumplings with radish and lard are a hearty dish and a worthy replacement for meat dumplings. Lard gives the filling juiciness.

You will need:

0.5 kg flour,
2 chicken eggs,
water - 1 glass,
salt - 0.5 tsp,
0.5 kg radish,
bulb,
100 g pork lard,
spices and salt to taste.

How to cook:

Pour salt into the flour, add the egg and water, knead into a tight dough. Cover it and leave it to rest.
Grate the radish and squeeze out the juice.
Finely chop the onion.
Pass the lard through a meat grinder.
Fry the radish and onion over high heat, then reduce the temperature and simmer the vegetables under the lid for another 3 minutes.
Mix the lard with the vegetables after they have been stewed. There is no need to fry the lard: it gives juice to the dumplings only in its raw form.
Roll out the dough and make dumplings.
Cook the dumplings with radish and lard for about 6-7 minutes after boiling.
Serve the dish hot, sprinkled with herbs or sour cream.

Dumplings with sauerkraut

Ingredients:

flour - 2 cups (dough);
egg - 1/2-1 pieces (dough);
water - To taste (dough);
salt - To taste (dough);
sauerkraut - 1 kilogram (minced meat);
onions - 2 pieces (minced meat);
butter or lard - 1 tbsp. spoon (minced meat).

Preparation:

Dumplings stuffed with sauerkraut are good served with horseradish, fresh tomatoes and garlic. This is a wonderful vegetarian dish. If you wish, you can add boiled dried mushrooms or chopped boiled eggs to the filling. Preparation: Fry the onion in oil in a frying pan. Add sauerkraut to the onion, add a little water, oil or lard. Cover the pan with a lid and simmer until the cabbage is soft. Cool the filling. Knead dumpling dough from the indicated ingredients. Roll out the dough thinly, cut out circles or squares. Place the filling on the dough and pinch the edges. Boil the dumplings in boiling salted water until done. Before serving, baste the dumplings with oil.

Recipe 3. With cabbage

Continuing the vegetarian theme - cabbage and radish filling.

Ingredients:

0.5 kg flour,
glass of water,
two eggs,
300 g black radish,
300 g white cabbage,
large onion,
butter,
salt and pepper.

How to cook:

Pre-boil the water and cool it.
Sift the flour, beat one egg into it.
Gradually pour water into the flour and knead the dough. When you get a homogeneous tight lump, cover it with a towel and leave to rest for half an hour.
For this recipe we will need a meat grinder. Peel the onions, radishes and cabbage. Pass all the vegetables through a meat grinder (small knife).
The resulting minced meat must be rid of excess liquid. This is easy to do with gauze.
Add egg, salt and spices to vegetables. Place the mixture in the refrigerator for 10 minutes.
Roll out the rested dough into a rope and cut into small pieces, as in the photo. Form them into circles using a rolling pin. Place the filling in the center, then firmly seal the edges of the dumplings.
Boil the dumplings in lightly salted water with the addition of peppercorns. Cooking time - 7 minutes.

Advice! Place the water for the dough in the refrigerator: the lower its temperature during kneading, the more tender the dough will be.

Recipe 4. Lenten

Such dumplings add variety to the Lenten menu. There are no animal products in either the dough or filling.

You will need:

2 cups of flour,
a glass of boiling water,
2 tbsp. vegetable oil,
green radish - 2 pcs.,
2 carrots,
2 onions,
salt and sugar, oil for frying.

Cooking steps:

Place the flour in a plate and make a well in the middle. First add salt and vegetable oil, and then boiling water, and immediately stir vigorously.
The mixture will end up with lumps, but after 10-15 minutes they will dissolve.
Grind the radish and carrots, finely chop the onion.
Fry the onion in a frying pan until translucent, then add the rest of the vegetables. Simmer everything for about 10 minutes to dry out the vegetables. Now salt the filling, add sugar and remove from the stove.
Form dumplings in your usual way.
Cook for no longer than 4 minutes, as the filling is already ready.

Lean

This vegetarian recipe for dumplings with radish is perfect for Lent, when believers are prohibited from eating meat products. In order to make a tasty filling for such a dish, you should take radish and cabbage in 1:1 proportions (for example, 300 g each). Each vegetable should be thoroughly chopped: grate the radish, and chop the cabbage.

After the vegetables are ready for further processing, they should be combined, squeezed out, eliminating excess moisture, and then add a chicken egg, salt, pepper to taste and, stirring until smooth, put in the refrigerator to infuse (for 10 minutes).

Recipe 5.

The taste qualities of this variety make it stand out among others. Daikon radish is not bitter, it is tender and juicy, and is also rich in vitamins.

You will need:

water - 220 ml,
flour - 500 g,
1.5 tbsp. olive oil,
1 tsp honey,
daikon radish - 450 g,
3 tbsp. butter,
salt and pepper.

Cooking:

Pour the sifted flour into a deep plate.
In a separate container, mix water, olive oil, salt and honey.
Make a well in the flour and gradually add water, butter and honey, kneading the dough.
Leave the dough ball to rest while you prepare the filling.
Grate the radish on a coarse grater.
In a heated frying pan, simmer the radish with butter and spices for 10 minutes.
Roll out the dough and cut out circles. Place 1 tsp inside each. radishes and form dumplings in the form of a bag.
These dumplings can be frozen, they will not lose their taste.
Cook as usual in salted water with bay leaf.
You can steam dumplings. It is enough for them to spend 20-25 minutes in a double boiler.

Cooking secrets

These tips will help both beginners and experienced cooks in preparing a traditional dish.

If the radish variety is too bitter, then use this trick: boil the root vegetable for 20 minutes.
There should be a lot of water in the pan. This way the dumplings will not stick together and will be completely cooked.
It’s good if there are streaks of meat in the lard - such a filling will be even tastier. Lard can be replaced with minced meat, and then you get dumplings with radish and meat.
The juice from the radish must be squeezed out. If you don't do this, the dough will fall apart. And the bitterness goes away along with the juice.
To prepare the filling, you can use either a meat grinder or a blender.
Dumplings can be formed either manually or using a dumpling maker. The dumplings can be of any shape: in the form of a bag, with a scallop (like dumplings) or a regular round one.
How to make a radish dish attractive to children? Try kneading colored dough. For example, half of the liquid can be replaced with tomato juice - you get a red dough. If you add a little turmeric to the flour, you get yellow dumplings. A small amount of chopped spinach will give it a green color.

This is an undeservedly forgotten, but very tasty and healthy dish. Diversify your menu!

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Radish is a vegetable very rich in minerals and vitamins, but very demanding to prepare. Cooking radishes is delicious and also beautiful to serve - this is an entire art. In the Urals, for example, dumplings are prepared with radish. Below you can familiarize yourself with materials on the topic of how to prepare dumplings with radish, the recipes of which will not leave even the most sophisticated connoisseur indifferent.

Seed radish is a popular root crop; it can be found in many summer cottages. Even a novice gardener can grow radishes. But what type of vegetable should you choose? There are several representatives of the “rare family”, and absolutely all of them contain many vitamins, organic acids, and minerals. The crispy pulp also contains phytoncides, lysozyme, fiber, enzymes, and a number of other valuable substances.

The most famous type of root vegetable is black radish. The inside of the vegetable is white, crispy, but very spicy and bitter. Root vegetables can grow over a kilogram, but due to the high presence of essential oils, not everyone likes them. But this vegetable is stored better than others and can last until spring and even next summer.
Green radish, or loba, Margelan radish, is the most commonly used type of vegetable in cooking. It is ideal for fresh salads, because there is no bitterness in it, and the spiciness is very moderate. The pulp of the vegetable can be white or red, the root vegetables are very juicy, medium and large in size. A subtype of loba is the pink, red and purple radish, and they have almost the same taste.
White daikon radish is sweet and almost not bitter. The shape of the daikon is elongated, its length reaches enormous sizes, and its weight reaches up to 4 kg. Daikon can be stored successfully for a very long time and is especially rich in vitamin C and iron.