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How to freeze strawberry dumplings. Cooking dumplings with frozen strawberries

It's hard to find a person who doesn't like strawberries. Any dish prepared with this berry turns into an exquisite dessert - aromatic, sweet and at the same time healthy. If you serve dumplings with strawberries for breakfast or dessert, not only children, but also adults will eat it with pleasure. Any housewife can prepare this delicacy from fresh or frozen berries, so you can enjoy dumplings with strawberries every day.

Cooking features

The process of making strawberry dumplings is not complicated. Of course, it will take a little effort and time to knead the dough, but even an inexperienced cook can handle it. You just need to know a few things to consider to get a perfect result.

Dough for dumplings can be made with water, milk or kefir. In all cases, it is important to obtain the dough of the desired consistency: soft but not sticky, elastic but not too dense. To obtain such a dough, you need to know that the flour for any dough must be sifted in order to rid it of debris and saturate it with oxygen. You need to add it gradually until the dough becomes as desired. To increase its elasticity, vegetable oil is added; usually 1-2 tablespoons of oil are enough for 0.5 kg of flour.
Experienced chefs always give the dough time to “rest”, that is, stand for 30-60 minutes. To prevent it from weathering during this time, you can cover it with cling film or a bowl.
Some people make strawberry dumplings without sugar, rightly believing that this berry is already quite sweet. Sugar promotes the release of juice, and not using it not only makes the dish less caloric, but also reduces the risk that the dough will become soggy and break through. However, if you come across strawberries that are not too sweet, you cannot do without sugar.
If you are using frozen strawberries for the filling, allow them to thaw before cooking and place them in a sieve to drain any excess liquid. Keep in mind that frozen berries are more sour than fresh ones, so you will have to add more sugar to the filling.
To prevent the dough from getting soggy under the influence of strawberry juice, it can be thickened with starch. To do this, place the berry on a piece of dough, sprinkle it with a small amount of starch, and only then wrap it. You don't need a lot of starch, just lightly dust the berries.
If the cooking technology is violated, the dumplings stick together and take on an unaesthetic appearance. To prevent this from happening, you need to use a wide pan for cooking that can hold a sufficient amount of water. Dip dumplings into already boiling water, not all at once, but one at a time. After the dumplings float, you need to wait another 3-4 minutes, then remove them with a slotted spoon.
Ready dumplings must be greased with sour cream, butter or vegetable oil, and whipped cream. Otherwise, they will stick together on the plate, which will not make them more appetizing.

You can serve dumplings with strawberries not only with sour cream. Much more often they are sprinkled with powdered sugar or poured with syrup. Unsweetened or dessert yogurt can also be a good addition.

Dumplings with fresh strawberries

flour – 0.35 kg;
chicken egg – 1 pc.;
milk – 100 ml;
vegetable oil – 20 ml;
water – 50 ml;
strawberries – 0.5-0.7 kg;
starch – 20 g;
salt - a pinch;
butter – 50 g;
powdered sugar - to taste;
mint (optional) – how much will be needed;
sugar - to taste.

Cooking method:

Sift the flour. Pour about 2/3 of the flour into a bowl, mixing with salt.
Make a well in the flour, break an egg into it, pour in milk and water. Stir with a spoon.
Add oil, stir again. Add flour in small portions and knead the dough.
When the dough stops sticking to your hands, cover it with cling film and set aside.
Soak the strawberries in cool water for a short time, then rinse each strawberry. At the same time, remove the leaves. Then let the berries dry by spreading them on a paper towel. Cut large berries in half or even into 4 parts.
Roll out the dough into a layer about 2-2.5 mm thick. Using a cup, cut the dough into circles with a diameter of 6-7 cm.
On each circle, place a berry or a piece of it if you get a large berry. Sprinkle with starch and sugar.
Connect and seal the edges tightly.
Boil the dumplings in boiling water.
Place on a plate, brush with butter, sprinkle with powdered sugar, and garnish with a sprig of mint.

Fresh strawberry dumplings look fresh and tempting. Their taste will not disappoint you either.

Dumplings with frozen strawberries in a slow cooker

flour – 0.5 kg;
chicken egg – 1 pc.;
kefir – 0.3 l;
dry yeast – 5 g;
salt - a pinch;
sugar - to taste;
starch – 20 g;
frozen strawberries – 0.5 kg.

Cooking method:

Defrost the berries and let the water drain. Using a sharp knife, cut the berries into large pieces.
Warm kefir to room temperature or slightly higher. Break an egg into it and beat with a blender.
Add two tablespoons of sugar and a pinch of salt to kefir and stir.
Sift the flour and mix with dry yeast.
Combine the flour with the kefir-egg mixture and knead the dough. Place it in a warm place for an hour or an hour and a half until it rises.
Roll out the dough and cut out circles using a cup.
Place a teaspoon of strawberries on each circle, sprinkle with starch and sugar.
Form the dumplings and place them on the multicooker grill, after greasing it with vegetable oil.
Pour a glass of water into the multicooker bowl. Run the device for 10 minutes, setting the steam cooking mode.
Boil the rest of the products in the same way.
Add sugar and a little water to the strawberry juice that has drained from the frozen berries and cook the syrup.
Drizzle the syrup over the dumplings before serving.

Additionally, the dish can be decorated with whipped cream. Dumplings with strawberries will be even tastier with them.

Dumplings with strawberries and cottage cheese

cottage cheese – 0.5 kg;
fresh strawberries – 0.4 kg;
chicken egg – 2 pcs.;
sugar – 150 g;
flour – 0.4 kg;
butter – 40 g;
cookies (“For tea” or similar) – 150 g;
vanilla sugar – 15 g.

Cooking method:

Rub the cottage cheese through a sieve.
Grind the cookies using a blender or coffee grinder.
Break the eggs into a bowl, beat them with a whisk, adding vanilla and regular sugar.
Place cottage cheese and softened butter in a bowl with eggs, mix thoroughly.
After adding flour, knead the curd dough.
Wash and dry the strawberries. Medium-sized berries, approximately the same size, are best suited for this dish.
Roll the dough into a sausage, cut off a piece and form a fairly thick (about 5 mm) flat cake.
Place strawberries in the center of the cake, seal the edges and roll the dumpling into a ball. Make other dumplings with strawberries in the same way.
Boil the dumplings for 5 minutes in boiling water, remove with a slotted spoon and roll in cookie crumbs. You need to roll the dumplings in the crumbs one at a time, making sure that the crumbs cover them on all sides.
Place the dumplings in the refrigerator to prevent the crumbs from falling off. Take your time to remove them from the refrigerator: they must cool completely.

These dumplings are best served cold as a dessert. Children will especially like it, as it looks like vanilla ice cream. The taste of the dish is unique. If you decorate the dessert with whipped cream, it will be even tastier and, of course, more beautiful. There is no shame in putting such dumplings on the festive table - they will become a real decoration.

Dumplings with strawberries can be very different, but no matter what recipe you use to make them, they will become a table decoration. This hearty and at the same time sweet dish will appeal not only to adults, but also to children. In addition, such a delicacy can be considered one of the most healthy desserts.

The dough for dumplings with strawberries has its own subtleties of preparation that make it different from other dumpling shell recipes. This is because the dough, which must hold fresh berries, must have the required density and rigidity, while the texture after cooking should not be rubbery.

Dough for dumplings with strawberries - recipe using water

In the first recipe, the required density of the dough is provided by an egg, and a small amount of butter provides smoothness and softness.

Ingredients:

egg - 1 pc.;
water - 180 ml;
flour - 355 g;
- 45 g.

Preparation

It is most convenient to use a blender in the first stages of kneading the dough, but you can also use a regular knife. Chop the flour and butter as you would when preparing shortcrust pastry. Add an egg to the resulting crumbs and pour in warm water. Mix the ingredients with your hands to form a smooth dough, then leave it before rolling while you prepare the filling.

Choux pastry for dumplings with strawberries

Choux pastry is often used to make dumplings with any filling, all because it can be rolled out as thinly as possible, while maintaining a density that allows it to retain the berry filling and all the berry juice.

Ingredients:

flour - 355 g;
water - 235 g;
vegetable oil - 35 ml.

Preparation

Before preparing the dough for dumplings with strawberries, it is better to pass the flour through a sieve and then mix with a pinch of salt. Bring the water to a boil and add oil to the boiling water. Brew the flour with boiling water and start kneading using a spatula. When the dough has cooled to a comfortable temperature, you can switch to hand kneading. Once the elastic ball is gathered together, let the dough rest for about 15 minutes before rolling out.

For lovers of the softest dumpling dough, we have prepared this recipe with kefir as a base.

Ingredients:

Preparation

Beat the egg with a pinch of salt, then pour in the kefir and repeat beating. Pour in the butter, having previously melted it, and add the liquid dough base to the flour. Begin kneading until the mixture is as elastic as possible and adding more flour if necessary. The finished dough can be rolled out and shaped 20 minutes after kneading.

Dumplings with strawberries are a summer dish that is usually remembered when a couple of buckets of fresh strawberries have already been eaten, pies and muffins have been baked, jam, marmalade, confiture have been prepared and compote has been brewed for the winter. And strawberries continue to ripen in the garden beds, without caring about the peace of mind of gardeners. This is where the time for culinary delights comes. And the simpler they are, the better. The main thing is that they are not common. To make successful strawberry dumplings, I use a time-tested dough recipe. It is very elastic, does not tear or become soft, does not become soggy and perfectly “holds” the juicy berry filling. You can make not only strawberry, but also cherry dumplings with this dough. All the juice will remain inside, the dough walls will turn out thin. The dumplings cook instantly, so the strawberries inside retain their freshness and shape.

Ingredients:

strawberries – 300 grams
hot water - 100 ml
flour – 200-300 grams
salt – ½ teaspoon
sugar – 1 tbsp. spoon (for filling), 1 teaspoon (in dough)
potato starch - 1 tbsp. spoon
vegetable oil – 2 tbsp. spoons

Cooking method

Sift the flour. Pour hot water, vegetable oil into a deep bowl, add one teaspoon of sugar and half a teaspoon of salt, then gradually add flour. Knead first with a spoon, and when the dough reaches a comfortable temperature, we begin to knead with our hands, adding flour until the dough stops sticking and becomes firm and elastic. Those who find it difficult to decide what the dough should be like add 250 grams of flour. Over time, you will be able to tell offhand when there is enough flour. Roll the finished dough into a ball, cover with cling film and leave to rest for half an hour.

In the meantime, let's make the filling. Sort the strawberries, separate them from the stems, wash them thoroughly and dry them. Cut the berries into pieces.

Roll out the dough thinly on a floured surface, but not until transparent - so that the filling does not leak out during cooking. Use a glass to squeeze out circles.

Sprinkle each circle a little with starch, then with sugar and add chopped strawberries on top.

Seal the edges of the dumplings and pinch. If necessary, lightly moisten the inside of the circle with water along the edges so that the dough sticks together more easily and the filling is securely preserved inside the dumpling.

Dip the finished dumplings in portions into slightly salted boiling water (just add a pinch of salt). Do not throw all the dumplings into the pan at once so that they do not stick together. During the cooking process, it is important to gently stir the dumplings to prevent them from sticking. After they float to the surface, cook them for three to five minutes, remove them to a dish with a slotted spoon and immediately add the next portion to the pan.

Serve the dumplings hot, putting a piece of butter on a plate and sprinkling with sugar, also with sour cream, whipped cream, yogurt or condensed milk. It is important that dumplings with strawberries can be prepared for future use. To do this, do not cook the finished dumplings, but place them in a row on a cutting board, place them in the freezer for half an hour, and then transfer them to a freezer bag and put them in the freezer again. Bon appetit!

Making the dough for dumplings with strawberries correctly means getting the most authentic summer dish. All this will not take much time, and the result is amazing.

Usually, to make delicious dumpling dough, you use plain flour from ground wheat, but you can try making them using rye or buckwheat flour. The taste will be very interesting, non-standard.

For strawberries, the dough should be quite dense, because the berry releases juice. If the dough splits during cooking, the filling will all leak out.

The classic dough recipe includes a minimum of ingredients. The main thing is sifted flour and cool water. Moreover, the colder it is, the better the result will be. The density of the dough that will be obtained after kneading depends on this.

Required Products:

Wheat flour - about two glasses;
Medium egg;
A small spoon of vegetable oil and salt to taste;
About three tablespoons of cold water

Cooking process:

Take a suitable bowl, pour the specified amount of flour into it and break the egg there. Mix all this well and pour in water. Now add salt, water and oil. Knead the dough and it will come out soft.

Choux pastry for dumplings with strawberries

How to make dough for dumplings so that it does not tear, fall apart or become soft? The recipe described below always works.

Ingredients:

4 cups flour;
About 300 milliliters of water;
Refined oil - two large spoons;
A little salt.

Cooking process:

Take half the flour from the total volume, pour it into a bowl.
Separately, bring the water to a boil and add salt.
Pour flour into any bowl and add water and salt. Mix well by hand or with a mixer. Pour in vegetable oil.
Add the remaining flour to the resulting mass. Afterwards, mix everything. The result should be a smooth lump.
Wrap it in something, preferably plastic wrap, and put it in the refrigerator for 20 minutes. After this time, it is completely ready for modeling.

Do not make thick layers, you need to roll out thinly - no more than 4-5 mm.
The dough can be stored in the refrigerator for about one day, then it begins to change color.
To achieve maximum plasticity of the dough, you need to knead it for about twenty minutes.

Dough on water

Ingredients:

Clean water - about a glass;
Salt at your discretion;
Three to four cups of flour.

Preparation:

Dissolve the salt in the water and place the glass in the refrigerator for about 40 minutes.
Pour the flour into a bowl and pour cooled water into it.
Mix the dough. It should turn out homogeneous. Add a little more water or flour if necessary. Let it rest for about twenty minutes and start sculpting.

Delicious kefir dough

This recipe is considered almost universal - the dough rolls out well and every housewife can make it.

Ingredients:

Half a liter of low-fat kefir;
About five hundred grams of flour;
Salt, soda, a teaspoon;
Sugar - a large spoon;
One egg.

Preparation:

Mix salt and soda with flour.
Mix sugar and egg separately. Add the resulting mixture to the flour.
Heat the kefir a little so that it is slightly warm and add it to the rest of the products.
Mix the mixture well until it forms a homogeneous lump. If necessary, add more flour.

Recipe for yeast dough for dumplings

Delicious dough, ideal for berries, as it turns out very dense.

Ingredients:

About half a kilogram of flour;
Half a liter of liquid. It can be water, kefir or milk;
A little salt and soda;
Large spoon of sugar;
Ten grams of live yeast or a packet of dry yeast.

Preparation:

Lightly heat the liquid you chose for the recipe, add sugar, yeast, baking soda and salt. Stir.
Start adding flour little by little. When it's finished, knead everything well with your hands. You should get a ball that does not float in different directions.
Cover the dough with something and let it rest for about forty minutes.

Dough recipe with mineral water

Have you tried making dough in mineral water yet? But in vain, it comes out perfect, soft, not sticky.

A simple dough, suitable not only for dumplings, but also for dumplings and pasties.

Ingredients:

Flour - about four glasses;
A glass of mineral water;
Small spoon of sugar;
A little salt;
Four large spoons of vegetable oil;
Two eggs.

Preparation:

Combine together: flour, eggs, salt, sugar.
Add vegetable oil and water to the mixture. Stir everything well and knead until smooth. Somewhere around three minutes.
Leave for half an hour and start cooking.

The dough prepared according to this recipe will allow you to roll it out as thinly as possible without fear that it will tear during cooking.

If you don’t have potato starch, you can replace it with corn starch and water with milk.

You can also use it for making dumplings.

Required Products:

A small spoon of salt;
A couple of glasses of flour
Vegetable oil - about three tablespoons;
Potato starch - glass;
About 250 ml of water.

Cooking process:

First, prepare a suitable container - a bowl or pan. Pour water into it and salt it. Now, the liquid needs to be brought to a boil and then removed from the stove.
While the water has not cooled down, start pouring in the sifted wheat flour a little at a time, while not forgetting to stir the mixture with a spoon or spatula.
Leave the dough for a while until it becomes warm. After it has cooled, add starch and mix everything thoroughly.
Pour vegetable oil into it and stir for about five more minutes. All the fat from the butter should be absorbed into the mass.
Collect a lump from the resulting mixture, wrap it in plastic, special cling film, or simply leave it under a towel for about twenty-five minutes. This is done so that the starchy gluten swells.
After the allotted time, the dough is completely ready for making dumplings.

So we waited for our favorite summer berry - strawberries. Agree, this is the only berry that is especially eagerly awaited in central and central Russia. It is our first, largest and most delicious. I'm opening the strawberry season with strawberry dumplings!

Why dumplings? They are eaten hot with sour cream, warm, and even chilled for dessert. Some kind of universal option. The dish turns out economical, satisfying, juicy and aromatic. For a large family that is picky about food, this is just the thing. For those who are preparing dumplings for the first time and do not know how to properly knead dumpling dough, we will make the simplest option - using water.

In the classic recipe for traditional Ukrainian dumplings, the dough is based on milk. I believe that milk dough is more suitable for unsweetened potato, cabbage and meat fillings, but in general - as you like. Cool, right? One dish has many variations in preparation of both dough and filling.

Shall we go to the kitchen? We will prepare dumplings with strawberries in water in three steps. You will need products from the list.

STEP 1. Dough for dumplings in water.

Take a deep bowl. Pour in cold drinking water. Break a chicken egg into the water. Add salt and sugar.

Stir the ingredients with a fork. There is no need to beat anything. Sugar and salt should dissolve.

Now you can add flour. I choose premium flour. I sift in advance.

Quickly knead the dough. First using a spoon, gradually moving to manual kneading.

The dough for dumplings made with water is quite elastic. It should not be too soft and sticky. If you need an additional portion of flour, use it for rolling.

Place the bun in a bag and then in the freezer for 10 minutes.

STEP 2. Filling for dumplings.

The shortest step in preparation. We take berries. Wash and remove stems. Cut into pieces. Place in a bowl.

Sprinkle with sugar. Mix carefully.

STEP 3. Modeling dumplings and cooking.

Divide the chilled dough into four parts, forming into balls. No flour is needed at this stage.

Roll each ball into a rope.

We cut the bundles into small rounds. Cover with film to prevent it from airing. You can roll out the dough gradually, removing the balls from the bag.

Dip in flour.

Roll out into thin circles.

Place strawberries and sugar in the center.

ADVICE. Make the filling just before rolling out the circles. Why? The berries give juice, and a minimum of it is needed during the modeling process. We need juicy dumplings with strawberries at the exit.

Close the circles in the shape of a crescent. If desired, decorate with a braid. It is more convenient to make a pigtail when the dumpling is already molded.