Dumplings baked in the oven with cheese, sour cream, mayonnaise, tomatoes, cream, mushrooms. Recipe with photos step by step

It is believed that dumplings are quite an economical dish. Especially considering the fact that you can put any meat into the filling, add onions, cabbage, herbs, creating new taste sensations.

Vegetarians can generally refuse meat filling, replacing meat with mushrooms, cabbage, and herbs.

Dumplings can be found in any national cuisine. They differ in the composition of the dough and the preparation of the filling. The only thing that unites them is the rules of cooking and frying (this will be discussed below).

Dumplings are boiled in a large amount of salted water (for 1 kg of products take 4 liters of water and 40 g of salt), stirring occasionally so that they do not stick to the bottom.
It is believed that they will be ready 8-10 minutes after surfacing.

Dumplings can be served with sour cream, ketchup, butter, broth, or any sauce. Many people love fried dumplings. Moreover, they fry both already cooked dumplings and raw ones - freshly molded or frozen.

How to fry dumplings: subtleties of preparation

It is better to fry dumplings in refined vegetable oil. But you can take any fat, taking into account taste preferences and national traditions.
Dumplings are fried in a thick-walled frying pan.
They are placed in well-heated, but not hot fat. If dumplings are placed in a low-heat frying pan, they may stick to the bottom and the filling will fall out.
Frozen dumplings are not defrosted before frying. But the dumplings, just taken out of the freezer, are covered with frost. If you immediately lower them into hot oil, they will start to “shoot”. To prevent this from happening, they need to be kept at room temperature for a while, laid out in one layer on a cutting board. When the frost disappears, they can be fried.
Freshly cooked dumplings intended for frying should be placed on a sieve in one layer to dry. Such dumplings should not be overcooked, otherwise they will fall apart during frying.
The taste of fried dumplings depends on the spices and seasonings added during cooking. Dry seasonings must be added at the end of frying, otherwise they will burn and spoil the taste of the dish.
Dumplings can be deep-fried. In this case, spices are added to ready-made dumplings laid out on plates so as not to “contaminate” the oil with them.
Fry the dumplings over moderate heat until golden brown, stirring occasionally with a spatula.
If the dumplings are large, then frying alone may not be enough. To bring them to readiness, you need to pour a little hot water into the frying pan, cover with a lid and let simmer for 3-5 minutes. Instead of water, you can take broth, sour cream, a mixture of ketchup and soy sauce.

Dumplings in pots

You can cook and serve fried dumplings in pots.

400 gr. dumplings;
20 gr. butter;
1 onion;
1 carrot;
20 ml vegetable oil;
3 tbsp. l. sour cream;
250 ml water;
100 gr. hard cheese;
0.25 tsp salt;
spices to taste;
greenery.

Lightly fry the dumplings in butter. There is no need to fry until done; frying is necessary so that the dumplings do not stick together when baking. Place the dumplings in the pots, filling them to 2/3 of the volume (no more).

Separately, fry chopped carrots and onions in vegetable oil. Place the fried vegetables in the pots. Mix sour cream with water, add salt and spices to taste to the prepared liquid. Pour the filling into the pots, sprinkle chopped herbs on top. Cover the pots with lids and bake at 200 degrees for about half an hour. Then take out the pots, remove the lids and sprinkle the contents with cheese. Place in the oven for another 10 minutes (without lids). We serve the finished pots to the table.

Fried dumplings (frozen)

Ingredients:

pack of dumplings – 450 g;
vegetable oil – 60 g;
salt;
dry seasoning for dumplings - to taste;
water.

Cooking method

Place the dumplings on a cutting board and leave on the table for 10 minutes.
Pour oil into a frying pan and heat it up. Place the dumplings, stir gently so that they are coated on all sides with oil. Close the lid. Over moderate heat, fry them until golden brown, while periodically opening the lid and stirring the dumplings with a spatula.
When the dumplings are fried, pour in a little boiling water, reduce the heat and simmer until the moisture has evaporated, about 5 minutes. At the end of cooking, sprinkle in seasoning and stir. Turn off the heat, leave the dumplings covered for a couple of minutes, and then place on a plate.

Dumplings with cheese and mayonnaise: recipe in the oven

Ingredients

Dumplings with meat filling (pork + beef) – 500 g + –
Hard cheese – 100-150 g + –
Onion - 1 pc. large size + —
Salt - to taste + -
Vegetable oil - for baking + -
Mayonnaise - 400-450 g (can be divided in half with sour cream + -
Ground black pepper - to taste + -

How to cook dumplings with cheese

If you want to discover new taste horizons, you don’t have to cook gourmet delicacies for this. It is enough to slightly modify a well-known old dish to get a completely new high-quality product from it. How to bake dumplings with mayonnaise and cheese in the oven is described step by step in the recipe below.

Peel the onion and rinse it under running water.
Cut the onion into small cubes (you can use thin half rings).
Pour the slices into a plate and leave it aside for a while.
Grate the hard cheese on a coarse grater and pour the resulting mass into a separate bowl.
Pour oil into a frying pan and set the container to heat over medium heat.
When the oil is hot, pour the chopped onion into the frying pan and begin to fry it until it acquires a soft golden hue. Periodically during the frying process, the onion must be stirred with a wooden spatula.
In a separate bowl, mix mayonnaise with spices (salt + ground black pepper), mix everything thoroughly with a tablespoon until smooth. At this stage, in addition to spices, mayonnaise can also be mixed with sour cream; this dressing for dumplings will turn out even more tender and aromatic.
Pour the resulting mayonnaise sauce over the fried onions, mix the ingredients, and let the dressing warm up thoroughly.
Place the frozen dumplings on a baking sheet or pour them into a baking dish.
Mix the mayonnaise dressing with the fried onions, and then fill the “pies” with meat with the resulting product. It is very important that the dressing evenly covers the dumplings.
Sprinkle the dish with grated cheese on top, then place the dish in an oven preheated to 200°C. Place the pan only in a hot oven and preferably on a medium level. At the bottom the dumplings will not be baked enough, at the top they will be overly fried.
Bake the dumplings covered with cheese and mayonnaise dressing for about 30-40 minutes, until a pleasant golden color appears.
After cooking the dumplings, take them out of the oven, let them cool slightly and serve them while still warm.

As a complement to baked dumplings, various vegetable side dishes, pickles, fresh or canned salads, etc. are suitable. However, it is not at all necessary to supplement your favorite homemade dish with anything, because in itself it is already quite filling.

Fried dumplings

Ingredients:

freshly made dumplings – 400 g;
vegetable oil – 40 g;
salt.

Cooking method

Make dumplings according to your favorite recipe.
Heat oil in a frying pan. Turn the heat to medium. Place the dumplings, leaving a small distance between them. When the bottom side is golden brown, turn the dumplings over to the other side. Bring to full readiness.
Place on a plate, sprinkle with herbs.

Frying dumplings in a frying pan - classic recipe

Prepare:

oil: olive or sunflower for frying;
20 pieces of dumplings;
half a glass of cold water;
salt and pepper to your taste.

Pour oil into a frying pan and place dumplings from the freezer there. Pepper and salt, add spices if desired. Fry the dumplings over low heat on both sides. If you see that they are browned on both sides, pour in water and cover the frying pan with a lid. Turn the heat on the stove to high. Make sure all the water evaporates. Remove the pan from the heat and place the dish on plates. Sprinkle with sour cream and serve to your family or guests.

Uzbek dumplings (chuchvara) fried

Ingredients:

unleavened dough – 250 g;
meat – 300 g;
onion – 25 g;
salt pepper;
vegetable oil for deep frying.

Cooking method

First prepare the dough, cover it with a bowl to rest.
Make minced meat by mixing ground meat, chopped onion, salt and pepper.
Roll out the dough into a thin layer. Cut it into squares with a side of 3-5 cm.
Place the minced meat in the middle of the square. Make a dumpling by connecting the opposite corners first, and then the edges.
Heat the oil in a cauldron. In small batches, place the dumplings in the oil and, stirring, fry until golden brown.
Place the finished dumplings on a paper towel to drain excess fat. Serve with fresh vegetables or sour milk.

How to fry frozen dumplings

When you want to fry a frozen semi-finished meat product, raw or boiled, you need to know how long to fry the dumplings so that both the meat and the dough are completely cooked. For raw ones, you will need three minutes of frying each side. Dumplings turn out very tasty when they are fried frozen, so that they do not tear during the process, do not stick together and do not stick to the bottom of the pan; defrosting them is contraindicated.

In order not to spoil the product, it will not be superfluous to master the intricacies of how to properly fry dumplings. Vegetable oil is poured into a hot frying pan, semi-finished products are laid out so that there is a small distance between them. Salt and pepper and any other spices are sprinkled on top. After the dumplings are covered with a brown crust, you can simmer them a little and eat them. The crust will prevent the meat juices from leaking out of the dough.

There is no need to doubt whether you can fry dumplings by boiling them. Semi-finished products should be stewed over medium or low heat. After pouring in water (50 or 80 milliliters), you can cover the pan with a lid and simmer until the liquid evaporates, then add a small amount of oil and fry on both sides.

Tip: When frying, it is not necessary to use water; semi-finished meat products turn out tastier in sour cream; you will need 2 tablespoons of it.

Fried dumplings in Tajik style

Ingredients:

dumpling dough – 450 g;
meat – 600 g;
onion – 50 g;
salt;
pepper;
vegetable oil – 60 g;
broth – 120 ml;
wine vinegar – 15 g.

Cooking method

Roll out the finished dough to a thickness of 1 mm. Cut into squares with a side of 5 mm.
Place minced meat in the middle of the squares. Fold corner over corner, then mold the edges.
Pour oil into a frying pan and heat it well. Place the dumplings and fry them until golden brown.
Pour in the hot broth and cover the pan with a lid. Simmer the dumplings for 5 minutes.
Place on a plate, sprinkle with vinegar, sprinkle with herbs.

Fry dumplings in a frying pan with eggs

This method will help you out if you need to reheat already boiled dumplings left over from the last meal. The recipe for a hearty dish is very simple:

heat vegetable oil in a frying pan;
Place the dumplings in the oil and fry them for a couple of minutes. Stir and turn over to the other side;
Beat two eggs in a separate bowl with a mixer or whisk with milk. Salt and pepper the beaten eggs and pour into the pan with the dumplings. Mix everything well;
fry the dish like an omelette;
transfer to a plate, sprinkle chopped herbs on top and serve with ketchup.

Fried dumplings with sugar (Tajik cuisine)

Ingredients:

unleavened dumpling dough – 450 g;
meat – 600 g;
onion – 50 g;
vegetable oil – 60 g;
powdered sugar – 20 g;
salt pepper.

Cooking method

Roll out the dumpling dough into a thin layer. Cut it into 5 squares? 5 cm
Place the filling in the middle. Make dumplings by first connecting two opposite corners, then pinning the ends.
Fry the dumplings in heated vegetable oil until light golden brown.
Place them on a plate. Sprinkle with powdered sugar.

Deep-fry dumplings in a frying pan

It is advisable to prepare homemade dumplings; make them larger. Get small pasties. During cooking, pour a little vodka into the dough, this will help the dumplings not absorb too much oil during frying. The cooking process is as follows:

Pour a lot of vegetable oil into a deep frying pan or pan and heat it over high heat. Check the readiness of the oil for frying the dumplings. Place the edge of the dumpling into the frying pan. If you see small bubbles in the oil, you can start frying;
Carefully lower the dumplings in small portions into the frying pan. Make sure they don't touch each other. The product should be completely immersed in the oil. Stir to ensure nothing sticks;
Fry the dumplings until golden brown. This will take five to seven minutes;
Remove the finished dumplings with a slotted spoon and immediately place them on a paper towel prepared in advance. After the fat has drained, place it on a dish and start eating.

Use small dumplings for frying; they cook better. The exception is deep-fried dishes. If you fry with water, add a little tomato paste - the dish will be imbued with the original aroma. Instead of vegetable oil, you can use olive oil.

Turn the dumplings in the pan often - they will be perfectly cooked on both sides. A frozen product will have a crispier crust, while boiled dumplings will have a softer crust after frying. Let the frozen product thaw a little after freezing. A tasty dish will turn out if you fry it in butter, but only cook lightly boiled dumplings in it.

Fried dumplings make a great dinner or breakfast when you don't have time to stand at the stove. They are high-calorie and filling and can be paired with any spices you like. Delight your household with a new and original dish, and frying dumplings is quick and easy.

Everyone is accustomed to the fact that the classic recipe for making dumplings involves boiling them. To diversify your menu, you can prepare this dish in a non-standard way. I guarantee that the result will exceed all your expectations. These fried dumplings can be quickly prepared and placed on the table with beer if guests arrive unexpectedly. Or you can serve it on the holiday table as an unusual hot appetizer. The main condition for quickly preparing this dish is the presence of tasty frozen preparations in the freezer. I bring to your attention a recipe with photos of preparing fried dumplings.

Chinese fried dumplings

Ingredients:

flour – 2 tbsp;
boiling water – 1 tbsp.;
vegetable oil for dough – 20 g;
salt in dough – 1 tsp;
pork – 400 g;
Chinese cabbage – 400 g;
onion – 1 pc.;
salt for filling - to taste;
soy sauce – 1 tsp;
sugar - a pinch;
vegetable oil for frying – 60 g.

Cooking method

First make the dough. To do this, pour flour into a bowl and mix it with salt. Pour in boiling water and vegetable oil. Knead the dough thoroughly.
For the filling, finely chop the cabbage and lightly salt. After a few minutes, squeeze out the juice. Mix with minced meat, add finely chopped onion. Add sugar and soy sauce.
Roll out the dough until very thin. Use a shot glass to cut out circles.
Place the filling on the juices. Fold it in half, pinch it together, making small folds (like on dumplings).
Heat oil in a frying pan. Place the dumplings compactly. When the bottom of the dumplings is fried, pour in a little boiling water - it should cover the bottom of the pan. Cover with a lid and simmer for 5 minutes. During this time, the water will boil away and the dumplings will be ready.
Cover the pan with a flat plate and carefully turn it over. Your dumplings will end up on the plate fried side up. Or place them on a plate using a slotted spoon. Serve with any sauce.

Fried dumplings in a frying pan with onions

You can make a quick, satisfying and most importantly delicious dish for lunch with your own hands in just 20 minutes. This is the best option for those who have their entire day scheduled down to the minute.

Ingredients

Any dumplings – 0.4 kg;
Perk – 0.2 kg;
Table rock salt – 1/3-1/2 tsp;
Any vegetable oil – 25-40 ml.

How to cook fried dumplings in a frying pan

Place dumplings in an even layer in a frying pan heated over high heat with hot oil and fry them for 6 minutes until the semi-finished products are completely covered with a crispy crust.
Now turn down the flame under the frying pan and add just a little water so that the bottom is just covered. Simmer the semi-finished product under a tight lid for 7 minutes.
After the specified time, we increase the cooking temperature again, as soon as the remaining liquid has evaporated, add a little more oil, salt the dish and pour the onion, cut into thin quarter rings, into a container.
Fry the dumplings with onions for 5-7 minutes, stirring constantly. This time is enough for both the onion and the dumplings to become appetizingly delicious.

Note to the hostess

Many housewives are interested in the question of whether it is necessary to cover the frying pan with a lid.

When frying freshly made dumplings, the frying pan does not need to be covered.
Deep fry the freshly made dumplings without covering them with a lid. Do not put frozen dumplings into boiling oil, as the oil will start to “shoot”.
Fry frozen dumplings covered, otherwise you risk splashing oil all over the kitchen. Stir them with a spatula, opening the lid slightly. Pour boiling water into the frying pan, sliding the lid towards you, as you can get burned by the steam.
Excess fat can be removed by placing the finished dumplings on a paper towel.

Date: 01/11/2017.

Updated: 04/15/2020

Frying with onions

And another good recipe. Fry dumplings in a frying pan like this:

Peel a couple of large onions, cut the product into half rings.
Pour oil into a frying pan and heat it up.
Over medium heat, fry the onion until soft - no need to fry the product.
Now add the frozen dumplings. Salt and add spices.
If necessary, add more oil.
Reduce heat to low. So fry the dumplings, covering the pan with a lid, for 10-15 minutes. Don't forget to turn over.
The golden color of the dough will indicate readiness.

Dumplings are served immediately after cooking. It’s a good idea to sprinkle them with finely chopped herbs.

Cooking features

Don't expect cheap dumplings stuffed with meat scraps and soy protein to turn into a fabulous snack. This is not achievable even for a chef with great skill. The filling must be made from high-quality meat, otherwise the taste of the finished dish may greatly disappoint you. The safest way is to make the minced meat for dumplings yourself, but more often you have to use store-bought semi-finished products. When choosing them, it doesn’t hurt to study the composition. At the same time, you need to understand that products filled with pork and beef tenderloin cannot be cheap.
There is no need to defrost the dumplings before cooking. Moreover, it is recommended to freeze homemade dumplings before cooking, especially if they will not be boiled, but fried or immediately baked in sour cream.
You can add onions, garlic and other vegetables, as well as mushrooms, to the sour cream sauce for dumplings. It also doesn’t hurt to supplement the composition with seasonings. A mixture of peppers, curry, and suneli hops are suitable. Sometimes they limit themselves to black pepper and bay leaf.
Before serving, dumplings stewed or baked in sour cream can be sprinkled with chopped herbs or grated cheese. Sometimes they are immediately prepared with the addition of cheese. This has a positive effect on the organoleptic qualities of the finished dish.
How long to cook dumplings in sour cream sauce depends on the specific recipe. Usually, dumplings are first fried or boiled for 8-10 minutes, then stewed or baked in sour cream sauce for about the same amount. Without preliminary boiling or frying, the dumplings are cooked in sour cream for 25-35 minutes. In order to get the expected result, it is advisable to follow the recommendations in a specific recipe, since in some cases the optimal cooking time for a dish may be different.

Serve dumplings cooked in sour cream sauce for the main course. This is a self-sufficient dish that does not require any additions.

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Kundums baked with buckwheat and mushrooms

Required Products:

0.3 kg of mushrooms;
4 cups flour;
one and a half glasses of water;
spices to taste;
a glass of buckwheat;
half a glass of vegetable oil;
two eggs;
100 grams of sour cream;
onion and two cloves of garlic.

Cooking process:

Boil the buckwheat, then the eggs, turn them into cubes and mix with the porridge.
Chop the garlic, fry a little in oil, remove it and add chopped onion. Fry it until golden brown, add mushrooms in slices, season with spices and keep on the fire for another 15 minutes, combine with buckwheat.
Pour water into the pan, then oil, bring to a boil, add spices, and then flour. The result should be an elastic lump of dough.
When it has cooled, we make small squares from the layer, put a little filling in each and fasten it on the sides in the form of a boat, so that the top is open.
First, bake for 20 minutes at 200 degrees, then add water or broth, sour cream and leave for another 15 minutes.