Dumplings with garlic for borscht

Cookinero 27 January 2023

Dumplings with garlic - a brilliant accompaniment to hot borscht! And if you have not tried this combination yet, by all means do it, especially since it will not be difficult to cook such buns. To implement the idea, you will need the simplest yeast dough that does not require long proofing - it will take no more than an hour and a half from kneading to serving donuts on the table. That is, to accompany borscht with hot buns, start cooking both dishes almost simultaneously. Combining these two classes is not at all difficult: the dough does not require constant attention to itself. But then, when you pour the borscht on plates and put a pie plate with fragrant donuts with garlic in front of each family member, you will immediately understand that all the efforts were not in vain!

How to cook Dumplings with garlic for borscht

Step 1

Dumplings with garlic for borscht

Prepare dough for donuts with garlic for borscht. Sift flour with salt through a fine sieve. Heat the milk in a large bowl to 36°C. Add yeast, stir and leave for 15 minutes.

Step 2

Dumplings with garlic for borscht

Melt the butter for the pampushka dough and let cool slightly. Pour the flour into the milk-yeast mixture. Add sugar and melted butter. Knead the dough thoroughly.

Step 3

Dumplings with garlic for borscht

Shape the dough into a ball and place in a bowl. Cover the top with cling film. Leave the dough for 30 minutes in a warm place to rise. Heat the oven to 190°C.

Step 4

Dumplings with garlic for borscht

Put the dough for donuts on the work surface, sprinkled with flour. Break into small, palm-sized pieces and shape into balls. Place on a baking sheet lined with parchment paper and let rest for 30 minutes, covered with a towel.

Step 5

Dumplings with garlic for borscht

Lightly beat the egg with a fork in a small bowl. Use small scissors to make two small cuts on each ball of dough. Brush with egg and sprinkle with sesame seeds.

Step 6

Dumplings with garlic for borscht

Bake donuts for 20 minutes. While they are cooking, peel the garlic and put it through a press. Mix with vegetable oil. Lubricate hot dumplings with the resulting mixture and serve with borscht.

Dumplings with garlic for borscht - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour is recommended, you can use bread flour for a chewier texture. Gluten-free flour blends can also be used, but may require adjustments to the liquid content and rising time. Ensure the blend you use is designed for yeast-based doughs.
Store leftover garlic dumplings in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat before serving for the best flavor and texture.
Yes! This recipe is already vegetarian. Just ensure the borscht you serve it with is also vegetarian, often made with vegetable broth instead of meat broth.
Poppy seeds, dried herbs (like dill or parsley), or even a sprinkle of flaky sea salt make great alternatives to sesame seeds.
Yes, you can freeze both. For unbaked dumplings, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Baked dumplings can be frozen after cooling completely. Reheat in a low oven until warmed through.
Yes, you can use a plant-based milk alternative like almond milk, soy milk, or oat milk. Make sure it's warmed to around 36°C before adding the yeast. You can also use water for a simpler dough, though the texture might be slightly different.
If you like a stronger garlic flavor, add more minced garlic to the oil mixture. For a milder flavor, use roasted garlic or reduce the amount of raw garlic.
Yes, after kneading, place the dough in a lightly oiled bowl, cover it tightly, and refrigerate for up to 24 hours. Allow the dough to come to room temperature for about 1 hour before shaping and baking.

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