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Dough for dumplings on kefir

Kefir Dough for Vareniki

Light, airy dough for delicious vareniki! This kefir dough for vareniki is a simple recipe that needs only five ingredients. It comes together quickly and is very easy to work with. The finished vareniki turn out tender, appetizing, and delicious.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Wheat flour

Kefir

Sugar

Salt

Baking soda (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 2 % 1 g

Carbohydrates 82 % 40 g

201 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 20 min

Step 1:

How do you make kefir dough for vareniki? Gather the ingredients. Use all-purpose flour. The kefir should be at least 2% fat. Take the kefir out of the fridge 1-1.5 hours before you start. For the dough to turn out well, it should be at room temperature. If you didn't manage that, just warm the kefir or dilute it with hot water. Just be careful and make sure the kefir doesn't curdle.
Step 2:

To knead the dough, take a deep bowl where it'll be convenient to mix the dry ingredients with the kefir. Sift the amount of flour called for in the recipe to remove any small debris and aerate it. For the dough to turn out well, add the liquid to the dry ingredients, not the other way around.
Step 3:

In a separate container, mix the kefir with the salt and sugar until they're completely dissolved. Add the baking soda and mix thoroughly.
Step 4:

Make a well in the flour and pour in the liquid - the kefir.
Step 5:

Gently start kneading the dough, working only the kefir and not touching the flour. That way the flour gets incorporated gradually and the dough comes out smooth.
Step 6:

Keep kneading. If you've used all the flour but the dough is still quite loose, add a bit more sifted flour. You may need more or less than the stated amount - go by the consistency of the dough.
Step 7:

Knead the dough thoroughly. When it gets hard to knead with a spoon, transfer the dough to a dry, clean work surface and continue by hand.
Step 8:

The dough should be slightly elastic but tender, and shouldn't stick to your hands. Don't make it too stiff, or you'll get rubbery vareniki. Knead the dough and let it rest so the gluten develops well. Meanwhile you can prepare the filling and put water on to boil for cooking the vareniki. I had a little flour left over, which I used while shaping the vareniki.

Since the dough is fairly tender, it can stick to the rolling pin and the surface when you roll it out, so keep that in mind and dust them generously with flour. Make the vareniki with floured hands too. The number you get depends on their size. Some people like big vareniki, some like very small ones. I got about 30 small vareniki with strawberry.
Kefir dough makes very tasty vareniki with all kinds of fillings. With this dough I love berry and farmer's cheese fillings.
If you make vareniki with berries, it's better to cook them right away. If the berries sit too long, they release juice, which can leak out of the varenik and stain the dough.
For whether you can replace baking powder with baking soda, how to add them correctly so your baking comes out fluffy, how to avoid an unpleasant soda taste, and much more, read the article "Baking powder or baking soda - which is better?"
Be prepared for the flour to be more or less than the recipe says. Go by the desired consistency of the dough, not the amount of flour. To avoid mistakes, read up on flour and its properties!