Ukrainian dumplings with garlic for borscht in the oven on yeast

Step-by-step cooking

1. Step 1:

   

   How to make dumplings with garlic? To begin with, prepare the products, they should all be at room temperature. Wash the eggs thoroughly, wash and dry the dill, peel the garlic. Please note that you may have more or less flour than me - so focus on the consistency of the dough.

2. Step 2:

   

   Set aside the ingredients for making sourdough. As you can see, I take fresh yeast, but you can replace them with dry ones. I have 21 grams of fresh, so dry will need 7 grams.

3. Step 3:

   

   Crumble fresh yeast into a bowl, add sugar, rub, pour in warm water and milk, stir in a spoonful of flour. Leave to rise for 30 minutes in the heat. As soon as the "cap" appears, the sourdough is ready. If the "cap" does not appear, the yeast must be replaced, they are inactive (always check the expiration date and take only fresh ones).

4. Step 4:

   

   While the sourdough is coming, prepare the garlic filling so that it has time to brew. To do this, finely chop the washed and dried dill, add salt (1 tsp or to taste), garlic crushed through a press. Mix the mass, then pour vegetable oil into it. And leave to infuse.

5. Step 5:

   

   Sift flour into a deep bowl, add salt, stir, make a recess in the center. In a bowl, break the eggs, stir and part of the egg mass, 2/3, pour into flour, and leave 1/3 to lubricate the finished pampushki. Add the risen sourdough to the flour and knead the dough with a spoon. At the end of the kneading, add 2 tablespoons of vegetable oil and start kneading with your hands, gradually adding the remaining oil. Dust the table with flour and knead the dough for 7-10 minutes.

7. Step 6:

   

   The dough will become smooth and will not stick to your hands. Round it up and transfer it to a clean, lightly greased with vegetable oil bowl. Cover with cling film and a napkin, leave in the heat to rise for an hour.

8. Step 7:

   

   The dough rises well, increases almost 2.5 times. Lubricate the table and hands a little with vegetable oil. Shape the dough into a loaf and divide into 15-16 pieces of 50-55g each. I made several pieces of 60 g each and they seemed big to me.

9. Step 8:

   

   Form the dumplings by rounding the dough. Spread them on a greased baking sheet or on parchment, a baking mat. Cover with a film and leave to proofing for 30 minutes. Pampushki will rise strongly, leave a distance between them. In the left egg, add a teaspoon of milk and gently, so as not to precipitate the pampushki, lubricate them. Let the grease dry for 1-2 minutes, then the baking will have a beautiful shine.

10. Step 9:

    

    Bake Ukrainian dumplings on yeast in a preheated oven at 190 degrees for about 30 minutes until blush. Determine the exact temperature and baking time according to your oven. Lubricate hot pampushki with garlic filling using a silicone brush.

11. Step 10:

    

    Serve the dumplings with garlic to the borscht hot. Bon appetit!