Many people are indifferent to soups, because... Every day on their tables there are slightly boring and monotonous liquid dishes with pasta, rice, potatoes. To diversify the menu, you need to make a delicious chicken or milk soup with dumplings - preparing it in general is not difficult if you have at least minimal experience in cooking. For dumplings, which are similar to Ukrainian dumplings, Bavarian dumplings, and Czech dumplings, you only need four ingredients: flour, milk, eggs and butter.

How to make soup with dumplings

The recipe for soup dumplings is simple because... they are flour balls or “pads.” Almost every housewife who spends a considerable part of her time in the kitchen knows what they are. However, not everyone understands how to prepare soup dumplings from flour correctly. Many people make the same mistake of making these balls from a dense dough that contains only eggs and a little flour. In fact, their cooking recipe is not limited to such a meager set of ingredients.

For the soup with dough to be truly tasty, the dumplings must be soft and fluffy. To achieve the required dough consistency, you need to add not only eggs, but also milk, cream, and butter to the total mass. The latter should preferably be creamy. How to make dumplings for soup so that it acquires a specific aroma and taste? To do this, you need to mix spices, finely chopped herbs, cereals, grated potatoes and other favorite ingredients into the dough. The basis for the dumplings should be made immediately before preparing the soup itself - lower them a few minutes before it is ready.

Dumpling Soup Recipes

When choosing the right dumpling soup recipe, take into account your tastes, because... it can be chicken, mushroom, vegetable, with beans, etc. To make the broth with dumplings aromatic and tasty, do not forget to add seasonings and herbs. You need to lower the flour balls at the very end, i.e. a few minutes before the dish is ready, because... they cook very quickly. The readiness of such dumplings is determined by their position in the pan: if the dumplings float, it means they are cooked.

Chicken

• Number of servings: 6 persons.
• Calorie content of the dish: 272 kcal per serving.
• Cuisine: Belarusian.

Cook chicken soup with flour balls - this is a very tasty and satisfying dish. Thanks to the “pads” of dough, this version of the liquid dish turns out to be original, i.e. It can even be served to guests. To prepare the dumpling dough for soup, you will need to first cool the eggs, sift the required amount of flour and melt the butter. In addition, you can add milk and cream to the dough.

Ingredients:

• chicken fillet – 400 g;
• potatoes - 3 pieces;
• onion – 1 piece;
• carrots – 1 piece;
• oil (vegetable) – 50 ml;
• wheat flour – 6 tbsp. spoon;
• egg - 1 piece;
• salt, spices - to taste.

Cooking method:

1. Cut the fillet into cubes, place in a saucepan and cover with cold water.
2. Bring to a boil, then skim off the foam and reduce heat. Salt the broth and add spices.
3. Fry finely chopped onion and thin carrot strips in oil. Add roasted potatoes and small potato cubes to the boiling soup.
4. Knead the dough by breaking the egg and adding flour little by little. Toss the dumplings into the soup until the chicken and potatoes are done.
5. Once the flour balls start to float, turn off the heat.

Without meat

• Cooking time: 20 minutes.
• Number of servings: 5-6 persons.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

The recipe for this vegetable broth with flour balls is relatively simple. Despite the absence of meat among the products included in this soup, it is very tasty. You can sprinkle dill into the broth and add sour cream to it. This recipe can help out if you need to quickly feed your family or guests. This is an excellent option for children's and diet menus.

Ingredients:

• flour – 1 glass;
• potatoes – 2 pieces;
• carrots – 1 piece;
• egg - 1 piece;
• onion – 1 piece;
• vegetable oil – 30 ml.
• butter – 25 grams;
• salt - to taste.

Cooking method:

1. First, you will need to peel and chop the potatoes, onions, and carrots, then throw the last two ingredients into a pan of boiling water.
2. Separately, fry the onion in vegetable oil and add to the boiling broth.
3. In another saucepan, boil one glass of water, dissolve salt and a couple of small spoons of butter in it. Add flour, stir vigorously for 1 minute, reduce heat to low. After cooling the mass, add the egg to it, then mix it thoroughly.
4. Using a teaspoon, drop the dough into the boiling broth. After this, you just have to cook it for a few minutes until the dumplings appear on the surface.

With flour dumplings

• Cooking time: 50 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 200-250 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: Belarusian.
• Difficulty of preparation: medium.

You can prepare a clear and tasty soup with vegetables and dumplings in no more than an hour. You don’t need to fill it with anything, but everything is optional. To prepare soft dumplings, you will need to lightly beat the eggs with salt, add milk and flour, then mix everything thoroughly. All that remains is to find out how to prepare the soup itself, into which you will need to throw these delicious balls.

Ingredients:

• potatoes - 3-4 medium pieces;
• onion – 1 piece;
• carrots – 1 piece;
• bell pepper – 1 piece;
• vegetable oil – 2-3 tbsp. spoons;
• butter – approximately 15-20 grams;
• salt, herbs, pepper - to taste.
• bay leaf – 1-2 pieces;
• milk 50-70 ml.
• egg - 1 piece;
• flour – 7-8 tbsp. spoon;

Cooking method:

1. Throw coarsely chopped carrots and finely chopped onions into the water. Separately, fry the remaining vegetables in a mixture of butter and vegetable oil.
2. Cut bell peppers and potatoes into small pieces. Throw them into the boiling broth and cook until half cooked, then add pepper and salt.
3. At the end of the cooking process, dip the dough into the soup using a teaspoon. At the end, add fried vegetables, bay leaf, herbs, black pepper (ground).

With semolina dumplings

• Cooking time: 25-30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 250-300 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: Ukrainian.

When you decide to make a liquid dish with semolina dumplings as appetizing as in the photo, pay special attention to preparing all the necessary components. The finished soup will be not only nourishing and tasty, but also light. You can cook it with either vegetable or meat broth, for example, chicken – it all depends on your tastes. The resulting dish will delight both children and adults.

Ingredients:

• chicken broth – 200 ml;
• butter – 50 grams;
• semolina – 150 grams;
• onions – 1 piece;
• celery stalks - 1 piece;
• fresh dill – 1 bunch;
• chicken breast – 400 grams;
• carrots – 1 piece;
• salt – 1-2 pinches.

Cooking method

1. Place 200 ml of hot broth on low heat, add butter, salt, and add cereal.
2. After making the choux pastry, roll it out and cut out the shapes.
3. Throw the dumplings into the original broth from which 200 ml were poured. After they float to the surface, add previously cooked pieces of meat, boiled and chopped carrots, and chopped herbs to the broth.
4. You can remove the soup from the heat and serve.

With potato dumplings

• Cooking time: 40 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: 119 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Despite the relatively low energy value, this version of the liquid dish is satisfying and nutritious. The set of products required for cooking soup is minimal and quite affordable. An important difference between this recipe and others is the potato flour balls. To make it look the same as in the photo in the recipe book, simply decorate it with a sprig of herbs.

Ingredients:

• potatoes – 300 grams;
• wheat flour – 25 grams;
• butter – 60 grams;
• egg - 1 piece;
• black pepper (ground), salt - to taste.

Cooking method:

1. Boil the potatoes and then pass them through a meat grinder.
2. Grind the butter, add flour and egg to it (there is no need to separate the yolk from the white), then add salt, add ground pepper and mix with potatoes.
3. Throw the dumplings into boiling water after dredging them in flour. Once they are ready, you can mix them with the meat broth.

With cheese dumplings

• Cooking time: 40 minutes.
• Number of servings: 7-8 persons.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

If you decide to diversify your usual diet, then pay attention to the recipe for a dish with dumplings with the addition of cheese. You can add any vegetables you are interested in to this dietary and light soup. This will only make it tastier. Don't be afraid to experiment. To decorate the dish, making it as attractive as in the photos of restaurant menus, use different greens.

Ingredients:

• hard cheese – 100 grams;
• flour – 1/2 cup;
• potatoes - 5 pieces;
• carrots, onions, eggs - 1 piece each;
• butter – 1 tbsp. spoon;
• salt, pepper - to taste.

Cooking method:

1. Grate the cheese, add butter, egg, pepper, salt, and then mix the whole mass. Then add flour.
2. Grate the carrots, which need to be fried along with bell pepper, onion and salt.
3. Immediately place the potatoes on the stove to cook. Add the cooked fry to the broth there.
4. A few minutes before cooking, throw the dumplings into the soup, then pepper and salt the dish. After 5 minutes you can remove from heat.

With pork broth

• Cooking time: 100 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 200-300 kcal per serving.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Pork broth soup with dumplings (dumplings) is an excellent option for a lunch meal. You can make it faster provided that you already have ready-made broth, otherwise you will have to be patient. It is recommended to use lean meat for this dish. To prepare a flavorful broth, simply cover the pork with water, add the pepper and bay leaf and, after boiling, reduce the heat to low.

Ingredients:

• pork – 600 grams;
• potatoes - 3 pieces;
• carrots, onions - 1 piece each;
• peppercorns – 5 pieces;
• bay leaf – 1-2 pieces;
• vegetable oil – 30 grams;
• egg - 1 piece;
• flour – 4-5 tbsp. spoon;
• pepper, salt, herbs - to taste.

Cooking method:

1. Cut the potatoes into cubes and dip them into the previously prepared broth, from which you need to remove the meat.
2. Add fried finely chopped onions and carrots to the soup, then salt and pepper the dish.
3. Add salt to the sifted flour and beat in the egg. Knead the dough and throw pieces of it into the boiling soup.
4. At the end, add finely chopped greens to the soup. Serve the meat separately.

Beef broth

• Cooking time: 150 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 500-600 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: German.
• Difficulty of preparation: medium.

If you are no longer interested in meatball soup made from minced meat and rice, then a German recipe for strong beef broth would be an excellent option. It is cooked together with bones, meat and root vegetables. Boiled meat can be cut into medium pieces and thrown into soup or used for some other purposes, for example, added to a salad. The recipe has a large list of ingredients.

Ingredients:

• beef – 500 grams;
• beef bones – 750 grams;
• onion (large) – 1 piece;
• black peppercorns – 1/4 teaspoon;
• salt - to taste;
• carrots, leeks, parsnips, celery stalks, rutabaga - 1 piece each;
• black pepper (ground), salt - to taste;
• milk – 125 ml;
• semolina or semolina – 120 grams;
• butter – 80 grams;
• eggs – 2 pieces.

Cooking method:

1. Place the washed meat and bones in a saucepan, add water, peppercorns, bay leaf, onion, and salt. Having brought to a boil, reduce the heat and simmer for about an hour - skim off the foam for the first half hour.
2. Add chopped vegetables and cook for another hour. Strain the broth, then pour it back into the pan. Season with salt and pepper.
3. To prepare the dumplings, heat the milk, add butter (butter), semolina and mix everything. Lightly beat the eggs and add them to the dough. Season with salt and let stand in a cool place for 30 minutes.
4. Make small balls and drop them into the hot broth. Cook for 15 minutes over low heat.

With dumplings without eggs

• Cooking time: 30-40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 200-300 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

In the cold winter time, you really want to enjoy some delicious warming dish. One of the vegetarian recipes is soup with dumplings (dumplings), which can be prepared without eggs in vegetable broth. Prepare flour balls in advance, combine dry ingredients with olive oil, add a little water if necessary.

Ingredients:

• vegetable broth - 4 cups;
• flour – 2 cups;
• baking powder - 1 tbsp. spoon;
• olive oil – 4-5 tbsp. spoon;
• celery stalk – 4 pieces;
• garlic clove – 4 pieces;
• parsnip branches, carrots, medium potatoes - 2 pieces each;
• large bay leaf - 2 pieces;
• thyme – 2 tbsp. spoons;
• onion - 1 piece;
• butter – 3 tbsp. spoons;
• green peas – 1 cup;
• dill or other greens - several sprigs;
• salt, ground pepper - to taste.

Cooking method:

1. Cut the vegetables into cubes. Fry chopped garlic, onion, parsnips, celery in a frying pan, then add carrots and 1/2 cup water. Simmer for 5 minutes.
2. Pour the vegetable broth into the pan, add the potatoes and after 5 minutes add the fryer.
3. Combine the dumpling ingredients with olive oil and mix thoroughly. Add them to the soup along with green peas, herbs, and spices. After 5-10 minutes, the dish can be removed from the heat.

Video

Dumplings are a fairly popular dish loved by many. And if you still don’t know how to cook it, then be sure to learn!

What it is?

Dumplings are a flour dish that usually consists of flour and eggs, but other ingredients can also be used. They are often added to soups, but they can easily be either a side dish or an independent dish (for example, if you add filling to them). In addition, dumplings are often part of dessert.

There is no reliable information about the homeland of dumplings, and today such a dish is present in a variety of national cuisines of the world: Russian, Ukrainian, Belarusian, Czech, Estonian, Polish, Bashkir, Tatar and even Finnish, Austrian and German.

How to cook?

Each housewife has her own secrets for preparing such a seemingly simple dish as dumplings. Below are some interesting options.

Option one

You should start with regular classic dumplings; any housewife can definitely handle this dish!

To prepare you will need:

• 1 egg;
• 5-6 tablespoons of flour (heaped);
• 50 ml of any liquid.

Cooking method:

Option two

You can make delicious and savory garlic dumplings. To do this you will need:

• 5 tablespoons flour;
• 1 egg;
• 3 teaspoons of mayonnaise;
• 3 cloves of garlic;
• salt to taste (optional).

Instructions:

Option three

This is a recipe for cheese dumplings that are sure to be very tasty.

Here's what you'll need:

• 150 grams of any hard cheese;
• 1 egg;
• 3 tablespoons flour.

Preparation:

Option four

Potato dumplings with onions turn out to be appetizing and satisfying. To prepare them you will need:

• 1-2 eggs;
• 7 tablespoons flour;
• 1 onion;
• salt to taste;
• vegetable oil.

Preparation:

Option five

You can make hearty chicken dumplings. For this you will need:

• 300 grams of chicken fillet;
• 5 tablespoons flour;
• 2 eggs;
• greenery;
• salt to taste.

Preparation:

Option six

Try making dumplings with meat. Here's what you'll need for this:

• 5 medium-sized potatoes;
• 200 grams of minced meat;
• 1 onion;
• half a glass of flour;
• 1 egg;
• pepper and salt to taste;
• greens to taste.

Instructions:

Option seven

Semolina sweet dumplings will be no less appetizing.

Ingredients you will need:

• a glass of semolina;
• 1 egg;
• 2 tablespoons of powdered sugar;
• a third of a glass of milk.

Preparation:

How to submit?

Most often, dumplings are added to soup, and then it becomes even more tasty and satisfying. But they can also play the role of a full-fledged side dish for meat or fish. And if you put the filling inside, then everything else will be unnecessary. But sweet dumplings with jam, sugar syrup or fruit sauce will be a wonderful dessert!

Prepare such a variety of dumplings and delight your family and guests!

Soup with dumplings is a quick, budget-friendly dish that even a novice housewife can easily prepare. The soup can be prepared quickly, using a minimum of ingredients, and the result will please not only adults, but also children. Children with particular pleasure and interest catch the airy dough from the soup, which during cooking takes on an intricate shape.

There are quite a few options for preparing the dish; it can be prepared with meat, chicken, mushroom, fish or vegetable broth, the soup will turn out equally tasty and satisfying. Different recipes agree on only one thing, they usually contain a small amount of vegetables - the standard set includes onions, carrots and potatoes, which can be varied if desired.

Typically, dumpling dough is made from eggs, milk and flour. Milk can be replaced with plain water, this will hardly affect their taste. If desired, you can add spices, pepper, cheese or herbs to the dough. It all depends on your imagination.

Below you will see a recipe for making a delicious, rich soup with dumplings, which is accompanied by step-by-step photographs.

In the photo: ingredients for making soup with dumplings:

• Pork - 250 grams
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Dill greens - to taste

• Egg - 1 pc.
• Milk - 50 grams
• Flour - 170 grams

Recipe for soup with dumplings (with photo):

Rinse the pork thoroughly under cold running water and cut into small cubes. Place the pork in the bottom of the pan and add water and place over medium heat. As soon as the water boils, foam appears; it must be removed, otherwise the broth will end up cloudy.

Cut the peeled potatoes into medium slices and add to the pan (15 minutes after the liquid has boiled and all the foam has gone away). Boil potatoes for an average of 15-20 minutes. Add salt to taste.

At this time, prepare the frying - finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in a small amount of vegetable oil. The main rule is not to overcook, since, in essence, frying is the “face” of the soup.

When the frying is ready, you need to reduce the heat to low and add chopped dill (fresh or dry). Stir, turn off the heat, cover the pan with a lid and let it sit for a couple of minutes so that the frying is saturated with the aroma of greens.

At this time, you can start preparing the dumplings. Drive the egg into a deep bowl and, using a fork, beat it thoroughly.

Place the finished frying into the soup, stir, hold the pan over medium heat for about 5 minutes, no more.

The final stage is the dumplings. Take a teaspoon, scoop up half a spoonful of dough and carefully place it in the soup (it is important to add it quickly and in small portions, periodically stirring the broth so that the dumplings do not stick together).

The dumplings take about 10 minutes to prepare. Once all the dumplings float to the top, the soup is ready.

The soup is served in portioned bowls, generously flavored with herbs.

Dumplings are a flour dish that also contains eggs, butter, and milk.

How to make dumplings has been known for a long time. Our great-grandmothers also served them at the table.

Dumplings were made in approximately the same way as dumplings: the dough was cut into small pieces (about 2 cm), rounded in the palms of the hands, and after they had stood and dried for some time, they were cooked. Such dumplings were called “rolled”.

Today, the most famous of the dumplings are “dumplings with souls”, i.e. with filling. At first these were pieces of lard that were carefully pushed inside the dumpling. Now the variety of fillings offered is amazing. The unique consistency of the dumplings is obtained using milk rather than water, cream and butter, which makes the dough more flexible and tender. Important in preparing dough for dumplings is grinding and beating both the dough itself and its components.

Cooking over low heat in a saucepan with a closed lid involves just this method of cooking so that the dumplings increase in size, “grow”, but do not fall apart.

Dumplings can be custard or plain. Regarding the first type, the flour must be brewed and the proportions must be slightly different than in the preparation of simple dumplings.

Simple dumplings. Recipe

Grilled lard, about 20 g (you can use butter or cream in the same amount) should be ground until white with two egg yolks, gradually introducing water and flour into the mass. The dough needs to be slightly salted and seasonings added to taste. Then again add two egg yolks that have already been beaten, grind thoroughly until a single mass is obtained. After the dough - gruel - is ready, use a teaspoon to pinch off a piece of it, roll it into balls in your palms, and place it on a board or plate. Let stand for fifteen minutes and dry. After which you can cook. Cooking continues for five to seven minutes over low heat with the lid closed.

Dumplings can be either an independent dish or a side dish or simply an addition to almost any second or first course, depending on the method of their preparation.

Flour dumplings. Recipe

Ingredients: 150-200 g flour, 120-150 ml full-fat milk or cream, 20 g milk powder mixture, two eggs, 15 g butter (lard), a little finely chopped onions (can be green). Such dumplings can be made only from barley or anything else, not necessarily added.

How to make dumplings? The cooking algorithm involves the same steps as when preparing simple dumplings. Grind butter and milk with egg yolks, gradually adding water and flour. Add salt and spices to taste. Grind the dough with the egg yolks again. After the dough is ready, use a teaspoon to separate small pieces and roll into balls in your palms. Cook over low heat with the lid closed for five to seven minutes. The dumplings will indicate their readiness by floating to the surface of the water.

Recipe

Ingredients: one and a half glasses of mashed potatoes, half a glass of flour (wheat or rye can be used), 50-70 g of melted lard (butter can be used), two eggs, salt, caraway seeds (small onion).

Finely chop the onion and fry in oil or lard in a frying pan. Beat the egg yolks carefully and well. Add butter or melted lard with fried onions to the mashed potatoes and mix thoroughly. Then add the yolks, carefully add the flour and grind until a solid mass is obtained. Add spices to taste, salt and pepper the mixture. Then you can carefully form small balls, separating a little dough with a teaspoon.

Cook in the same way as the rest: over low heat for five to seven minutes with the lid closed. The finished dumplings will float to the surface.

In Europe, dumplings are known under the name “dumplings” and differ in preparation in that they also include cheese. Czech dumplings are especially famous; dumplings from Austrian, German, Jewish, Slovenian, Tatar, Ukrainian, Latvian, Polish, Belarusian, Norwegian and Canadian cuisine can also be noted.

Dumpling dishes are popular all over the world. In different countries, boiled pieces of dough have different names and composition. Dumplings, gnocchi or dumplings can be prepared from flour, semolina, rice, cheese, etc. They are usually in the form of balls or cubes, which are added to the soup at the final stage of cooking.

Dumplings in questions

What is the best dumpling recipe?

There is no most correct one. There are a lot of recipes for making dumpling dough, each good in its own way. Main ingredients: flour or semolina, mashed starchy vegetables (potatoes, sweet potatoes, etc.) or bread. You can cook with water or with fattier ingredients such as milk or cream, then the dough will be softer and softer. Additional ingredients that act as a “binder” include eggs or melted butter. Among the optional, replaceable additives are spices and herbs.

Algorithm for preparing dumplings:

1. Knead the dough according to one of the recipes.
2. Form the dough into small balls.
3. Place the raw dumplings into the boiling broth.
4. Cook until cooked until they float to the surface.

Are the dumplings cooked with the soup or separately?

It is often added to the soup at the final stage of cooking. But you can boil them separately in salted boiling water, and only then arrange them on plates with a hot first course. In this case, they will better retain their own taste, and the broth will remain clear. Separately cooked dumplings can be served not as an addition to soup, but as an independent dish or addition to dessert.

Chicken dumplings (minced dumplings)

The recipe is “for the lazy”, you don’t need to knead the dough separately and then put the filling inside, just mix everything into the total mass. Only chicken fillet is suitable for cooking; it contains a lot of protein, which instantly sets in boiling water and prevents the dumplings from falling apart. You can't cook it with pork or beef.

Ingredients

• chicken fillet – 300 g
• small onion – 1 pc.
• egg – 1 pc.
• semolina – 50 g (or 4 tbsp flour)
• salt and pepper - 2 chips each.
• sweet ground paprika – 0.5 tsp.

1. Grind the meat and a small onion into minced meat - in a meat grinder or in a blender.
2. Add the egg, salt and pepper, and ground sweet paprika (for color). Add semolina and mix thoroughly. Leave for 10 minutes. Instead of semolina, you can use wheat flour.
3. Form the dumplings by hand or using a spoon dipped in cold water.
4. Place in boiling soup and cook for 7-10 minutes until tender.

Belarus

Dumplings and jackdaws are often made from buckwheat flour or from minced fish mixed with flour. Hence there are two variants of the dish: buckwheat jackdaws, which after boiling are sometimes fried in lard and sprinkled with sour cream, and fish jackdaws are eaten with fish or mushroom broth, served as a first course in soup or aspic. Belarusians also prepare “dumplings with souls” - this is the name for balls of dough with filling, often with a piece of lard inside.

Italy

There are hundreds of varieties of gnocchi, including potato, semolina, corn, rice, pumpkin and even liver and almond.

Lithuania

Skrilyai and shishkutes, and the former can be not only boiled, but also fried. Boiled pieces of dough got their name shishkutes because of their unusual shape, because they are prepared in the form of small cones.

Hungary, Czech Republic and Transcarpathia

Gambovtsy or Gombovtsy, most often potato or curd. They can be “empty”, with cracklings, liver, meat; sweet products stuffed with cherries, plums or thick plum marmalade lekvar are very popular.

Germany, Czech Republic, Austria

Dumplings or dumplings, prepared from flour, cottage cheese, potatoes and with fillings, can be meat, vegetable and sweet, yeast and yeast-free, boiled and steamed, can be added to a stir-fry, to regular or sweet milk soup, and can also be used as a side dish for dishes from meat.