"Navels" with vegetable filling

"Navels" with vegetable filling

Category: Vegetable and fruit dishes

Ingredients
Potatoes
Butter (in post - vegetable)
Ground pepper
Mushrooms
Cabbage
Carrot
Tomato
Salt
Sugar
Condiments

Cooking method

• Make the dough, as on dumplings (do not put an egg in fasting), give it a little rest (lie down).
• Then we make 3 fillings (the filling can be made in advance, even a day before cooking):
• 1. Boil potatoes, crush, put butter (in post - vegetable), add ground pepper (do not add water or milk).
• 2. Lightly fry the mushrooms (I take mushrooms, but you can do any).
• 3. Stew cabbage (white cabbage) with carrots (grated) and tomato (I add a little sugar and, of course, salt for taste). I put spices in cabbage (mostly natural dried herbs).
• When the dough has lain down, we divide it into koloboks, roll each kolobok into a dumpling in thickness, like into dumplings, and in size - like a small plate for main courses, about 15-16 cm in diameter.But it can be smaller, then there will be smaller navels , also very good at it. In general, as you like.
• First put potatoes in the center of each dumpling, mushrooms on top, and then cabbage. Collect the edges of the dumplings at the top to make it look like a "bag" and press it with your thumb and forefinger. For beauty, I take a piece of dough and make an impromptu rope and, as it were, tie it in the place where I pressed it. Bake in the oven for about 10-15 minutes, in fact, so that the dough is baked, because the filling is ready. I do not grease the surface before baking.
• I make a sauce for Navels: in MIXI I beat sunflower oil with garlic (previously passed through a garlic press), add salt to taste, you can ground pepper and all sorts of dry herbs (everything is optional, it is possible without herbs). Whipping the sauce turns out to be cloudy white.
• Then we sit down at the table, take the Navels, take a bite, pour the sauce with a teaspoon and ... YYM-YYM. Bon Appetit!!!!! I wrote for a very long time, but do it very quickly !!!
• One more detail: I have a noodle cutter and there are rollers for rolling the dough, so I pass the dough through these rollers, and then roll it out with a rolling pin.

Note

This vegetable dish can be used during fasting. I saw this recipe once on TV. My family and all our friends love it very much and always ask to cook it. I think you will like it too.

Try it, you will like it !!!

But I'm thinking, the dough is unleavened, it just dries up in the oven ... maybe it will be tastier with yeast.

But I'm thinking, the dough is unleavened, it just dries up in the oven ... maybe it will be tastier with yeast.

By the way, I also rush about in doubts :) and it is not smeared with anything ...

Girls, thank you for being interested in my dish, but I advise you to do everything the first time as I wrote, and then experiment, to your health !!! This is why we are here! I will try to prepare this dish in the near future and will definitely post a photo!
Yes, here's another little clarification: once the first batch is baked, place it in a saucepan and cover with a lid. And on the bottom of the saucepan, put a paper towel. Then they are so me-I-I-I-I-geni-turned out !!! It seems to me that on yeast dough it will be very intrusive and will just look like pies ... And here the charm is completely different!

[Natusichka]

Natusichka , very interesting recipe, thanks !!!
For a long time I wanted to try to put the custard dough for dumplings in the oven, but my hands did not reach it.And here is the reason! I have a rich culinary imagination and without a photo I am sure that it will be delicious! 🔗

Stеrn, what kind of dough is this: custard for dumplings ??? I do not know this. And I haven't tried it with such a test ...

Natusichka, I said about yeast because I made fresh in the oven, but I will try your recipe anyway, I love with garlic

[Suslya,]

Suslya, I will look forward to the feedback !!!
I want you to like my recipe, so I will say again that you do not bake in the oven !!!!! 10-15 minutes, no more, because everything is ready there, just dry the dough! And always in a saucepan.
I once poured a little garlic sauce into a saucepan with "navels" and went to visit with a saucepan! So when I went to them, I opened the saucepan .... no one else waited until the table was served, everyone began to eat their navels together !!!

I, too, have something a little tight with imagination ... It turns out that three fillings are put on one piece of dough at the same time, one on top of the other and made in the form of a bag? Did I understand correctly?

[Natusichka]

Stеrn, what kind of dough is this: custard for dumplings ??? I do not know this. And I haven't tried it with such a test ...

Natusichka,HERE this is dough.

Did I understand correctly?

Absolutely correct! A sort of baked dumpling with a triple filling.

Here, as I promised, I decided to make Navels today. I don’t know if it’s so or not, but these beauties went to the oven.

Wort, well done !!!! Such, of course, such! Only it seems to me that the dough is somewhat thick, I made it thinner! I look forward to hearing about the taste!

Toast, right? ... Here are the Christmas trees, needles, but I didn’t roll it thinly on purpose, I thought it would break again .... And one more thing, but at what temperature to bake? At first I put 180, but then I raised it to 200. And I don’t understand how to define readiness, they are bright ... ready, not ready ...
In general, I pulled it out already and put it in a saucepan, wait, I'll add the sauce

Significantly so, I hasten to inform you, the navels are opuque. Next time it will be necessary to sculpt the top-ryushechku without fanaticism, the dough there turned out to be toast, but in general, I liked it very much, this is what I love, mushrooms, potatoes, garlic. I ate one bag as it was written, poured the sauce inside with a spoon, but poured this one on top .... it smells like kaaaak. Everything, I will next sentence.

[Suslya]

Suslya and the dough. What does the dough taste like?

Nuuuuu fresh dough .... I don't even know how to compare.
ABOUT! Like a biscuit. It looks like "Maria".

But I'm thinking: can I cook these same navels in a mantle? Something seems to me with a triple filling, boiled, they will also be mega-cool. I really liked the shape and the idea with fillings

What? The idea is great! It's a pity I don't have a mantle, but I have a double boiler!

Gopher, what a fine fellow you are !!!!! So appetizing, I really wanted to ... drooling ... I even wanted to try them myself !!! Well, all the same, try to cook the same thing, just roll it thinly (the main thing is not to break), then the top will be thin and very tasty - crispy !!! Regarding the baking temperature, I can't say, my stove is antediluvian (now the kitchen is being renovated), but I put the empty oven to the maximum and while I'm sculpting the navels, it warms up, I put it in a hot oven, and then I see if it's getting very fried, then I reduce the gas a little, and if not, then I leave it that way. But I get them more fried, then on the second day I slightly heat them up in microvolt and ... again, we bastard !!!
Girls, what are you good fellows, they came up with a bunch of innovations at once (about a double boiler). You can and should try, but the taste will be completely different, I can even imagine. It is oven-baked that they have a certain charm! And the steamer will have the same dumplings! Well, all the same, you can try! GOOD LUCK !!! And as I cook, I will put a photo!

Well, finally, with the help of my son, I learned how to take pictures and post pictures on the site. I am attaching my full report to my prescription (see.at the beginning of the topic)

Well, I made the dough in cotton, made the filling in advance, rolled out the dough, cut it out in the shape of a plate. Now I put the filling, make it in the form of a "bag", pinch it, make an impromptu dough tie, put it on a baking sheet with baking paper and ... in the oven!

And that's what I get. Please note that I roll out the dough very thinly, then it turns out very tasty!

And how do you do the dough, because each housewife has her own recipe, I make it with whey and without an egg, and then I steam it

I had exactly those, well, the dough turned out thicker, but the taste is still excellent. My husband approved, said to do more.

Skate! For dough and cooking details, see the beginning of the recipe (answer # 1)!
Wort! I saw your navels - they are lovely! Mine, too, pester me, so that I do them more often!

Natusichka, I read the recipe and took it away a long time ago, but I haven't done it yet. It says: "we make dough like for dumplings", Shtern gave a link to choux dough for dumplings, and I wanted to know your recipe for dumplings dough. Maybe the first time I expressed my question badly

I want to warn you right away:
1. my oven is nervous and lives its own independent life. the temperature is set for Lazarus obum :)
2. Dimochka - the husband of my friend - pounded us with manti, khanum, dumplings and dumplings. it turns out simply divinely. that's why I'm a hefty baluvan on this score
3. maybe I have both left hands.
4.maybe it wasn't my day ...
Sobsno, about the dish. it turned out pretty tasty, but ...
Do you love to rip off the navels from the parchment, as I do ?! (see point 1) the soles of the navels remained on the paper and had to be greatly perverted in order to put the "bottomless" navels into the pan.
dough ... well, not bad dough. reminded me of dumplings that are on the trail. fry in a frying pan. the navels turned out to be soft, but not tender. (see point 2)
it took a lot of time to cook. I hate shredding cabbage! it does not come out quickly and efficiently. (see point 3)
in general, I will probably give the recipe to Dima, maybe he will succeed divinely. since I didn’t divinely work out (see point 4)

SKATE! The dough is ordinary: water, flour, salt, an egg (far from necessary). I have not tried to make from the test that I recommended, so I can't say anything! After buying cotton, I make the dough according to the cotton recipe, everything turns out the same!

Sweetka! I have been making this recipe for more than one year and have not yet succeeded in anything like that (as you describe). Otherwise, my friends and my family would never have asked to do them again and again ... I recommend trying again ... what if it was really not your day ... I read somewhere on the site that it can harass because of poor quality paper, you need to know which one to buy. In general, go for it! And I always shred cabbage with a shredder (I don't like it with my hands either) - well, no problem! Well, if you really don't want to ... give it to Dima - I'm sure that then you will appreciate them! I think he will succeed! O-o-o-o-o-o-chen want! The proof of this is my photo with a detailed description .. well, and the final appearance of the product in the photo.

[Natusichka]

Natusichka , thanks for the support! otherwise I was really upset ... maybe it's true to repeat the experiment in a month.
PS: what do you shred cabbage with? in the sense of a shredder of what shape?

Please tell me, is it necessary to use cabbage in the filling?
My husband really doesn't like fried (stewed) cabbage (as I understood him as a child, my grandmother forced the hodgepodge to eat, and cooked it often). I once made pies with cabbage, of course he ate a couple, but since then I only use cabbage or cabbage in cabbage soup.

Sweetka! My shredder is ordinary, chops into small straws. But you can also use your hands, i.e.hold a regular knife with your hands and chop! Be sure to try again! Moreover, now everything can be seen very clearly!
Katyushka! I think that you can improvise with the filling, but since all my homemade ones and I really love stewed cabbage (more precisely, fried; by the way, I don’t eat cabbage in borscht at all, I don’t like boiled cabbage!), Then I do it with such a set of products. And you try what your family likes, just so that the products are combined - and you will have something new !!! And your husband will definitely love cabbage, the main thing is to cook it correctly, with love: put it in the melted plant. oil, fry a little, add salt, sugar and seasonings: pepper and others (to taste), you can slightly acidify with lemon juice. And at the end add a delicious tomato or pasta. A lot depends on the tomato. And be sure to try and try ... and add the ingredients to your liking to enjoy!
Go for it !!! Just be sure to make the SAUCE (which I first wrote in the recipe: grow oil and garlic). It seems to me that the sauce gives this dish a complete idea and complete delight !!!