Dumplings - 5 cooking recipes

I wanted to complement the delicious borscht with aromatic splendor - prepare pampushki with garlic. Look through photo recipes, appreciate the ingenious simplicity given by your ancestors, find out the cooking time and features, calorie content, number of servings. Making donuts is wonderfully simple!

Dumplings

Choose wonderful, proven donut recipes at bestrecipes24.com. Try variations with milk and water, with various fragrant herbs, from rich yeast and yeast-free dough. Without donuts, a borscht is not a borscht, but just... soup. Serve them instead of bread, both for first and second courses!

Pampushka, by and large, is a small fluffy bun with a crispy crust in butter and garlic sauce. It is recommended to cook in large quantities, pour over garlic sauce, sprinkle with herbs. It is very important to know how to choose flour. Only the highest grade marked “Extra” is suitable for donuts. In this version, the pulp will be fluffy and finely porous.

Interesting recipe: 1. Warm the milk slightly.2. Add yeast, sugar, salt, eggs, butter. Stir everything together.3. Add sifted flour. Knead into a soft, elastic dough.4. Cover. Place in a warm, draft-free place.5. When the dough has doubled in volume, knead it lightly.6. Form small balls (about the size of a walnut).7. Line a baking sheet with parchment and grease with oil.8. Place the donuts on a baking sheet. Bake at 180°-200° until noticeably browned, 25-30 minutes.9. In a separate bowl, mix melted butter, squeezed garlic and salt to taste.10. Dip the finished hot pampushki into garlic sauce and sprinkle with fresh chopped herbs.

Helpful tips:• When choosing yeast for baking (no matter dry or fresh), always look at the expiration date. Old and expired ones will not come to life, the dough will not rise. Dumplings will not work. • Milk or water for flour products must be heated to appreciably 40°. This way the yeast will work faster and better.