Garlic Dumplings

Garlic pampushki

Soft, fluffy, and aromatic garlic dumplings pair well not only with borscht, but also with almost any soup. I wonder why I rarely make them?

Information

  • Total: 120 min
  • Active: 25 min
  • Serves 11
  • 283 kcal / 100g

Ingredients

  • Wheat flour
    400 g
  • Water
    100 g
  • Yeast
    15 g
  • Milk
    150 g
  • Vegetable oil
    6 tablespoon
  • Sugar
    1 teaspoon
  • Honey
    1 tablespoon
  • Salt
    1 teaspoon
  • Garlic
    4 clove
  • Greens
    1 tablespoon
  • Water
    50 g
  • Salt
    1 pinch
  • Wheat flour
    1 tablespoon

Directions

1
Done
Yeast calculation. Approximately 25 grams of fresh yeast is used for half a kilogram of flour. If you are using dry...

Yeast calculation. Approximately 25 grams of fresh yeast is used for half a kilogram of flour. If you are using dry, instant yeast from the Dr.Oetker brand, which I also sometimes use and trust, then you will need exactly 7 grams - one packet - per half a kilogram of flour. If fresh yeast needs to be activated (also to make sure of its quality), dry instant yeast, which works quickly, can be mixed directly with the flour. Therefore, if you are using instant yeast, mix it directly with the flour, add 100 grams of warm water + 150 grams of warm milk, and mix everything together with the other ingredients for the dough. You can use only water or only milk. In addition to instant yeast, there are also simply dry active yeast. You also need to activate them, just like fresh compressed yeast. If you don't have scales, I strongly recommend buying them, because after that you won't understand how you lived without them. So, 15 grams of fresh yeast is approximately slightly more than 1 teaspoon of dry yeast. Earlier I mentioned that 25 grams of fresh yeast is used for half a kilogram of flour, while I used only 15 grams for 400 grams of flour, which is significantly less. This is because our dough is not very rich, it does not contain butter or eggs, so it rises faster and easier. As a result, you can take slightly less yeast. Now that we have covered yeast to some extent, let's move on to making the dough for our buns, based on the use of fresh compressed yeast. I keep them in the freezer, so cut the required amount, put it in a bowl, and let it thaw at room temperature. Add 1 teaspoon of sugar and 100 grams of warm water to the yeast, mix well, and let it activate for 10-20 minutes. After this time, you will see active movement - the mixture will come alive with fine streams of bubbles. If you add about a tablespoon of flour to the yeast at the beginning (water, sugar, and mix well until smooth), the reaction will be somewhat different - instead of bubbles coming to the surface, a whole foam cap will rise. I often activate the yeast without flour and don't see much difference in the result. Slightly heat the milk and dissolve salt and honey in it. You can replace honey with a tablespoon of sugar, slightly heaped. Sift the flour into a bowl, add a couple of tablespoons of vegetable oil, milk, and the already activated yeast.

2
Done
Knead the dough. Since flour is different everywhere, the amount may vary slightly from mine. If your dough sticks too...

Knead the dough. Since flour is different everywhere, the amount may vary slightly from mine. If your dough sticks too much to your hands, add a couple more tablespoons of flour. With this amount of ingredients, my dough also becomes slightly sticky, but instead of adding more flour, I knead it for a little longer, then I simply throw it onto the work surface about 30 times or more. The dough becomes elastic and completely stops sticking.

3
Done
Put our dough back into the bowl, cover it with a towel, and place it in a warm place to rise. I put it in an electric...

Put our dough back into the bowl, cover it with a towel, and place it in a warm place to rise. I put it in an electric oven with a light on, which maintains a temperature of about 30 degrees. After about 45 minutes, my dough has doubled in size, at least. It may take an hour for your dough to rise, as it depends on the temperature. 30 degrees is the ideal option.

4
Done
Knead the dough again and let it rise again for about 30 minutes. It will rise beautifully. Preheat the oven to 20...

Knead the dough again and let it rise again for about 30 minutes. It will rise beautifully. Preheat the oven to 200 degrees. Sprinkle the table with flour, shape the dough into a sausage-like shape, and cut it into pieces. I have 11 pieces, so I will get 11 buns accordingly.

5
Done
Take a baking dish - I took a round ceramic one, 27 centimeters in diameter - lightly grease it with vegetable oil and...

Take a baking dish - I took a round ceramic one, 27 centimeters in diameter - lightly grease it with vegetable oil and place the slightly shaped dough pieces in it, shaped like balls.

6
Done
Let them rest for another 15 minutes. Just don't make the mistake I did - my dish is low, so I covered it with a towel...

Let them rest for another 15 minutes. Just don't make the mistake I did - my dish is low, so I covered it with a towel, and they grew and slightly stuck to it. No, the taste didn't suffer, but the appearance is no longer perfect. Brush the top with vegetable oil. Place the dish in a preheated oven. In this case, it will take 10-13 minutes to bake. Of course, the baking time depends on your oven.

7
Done
Meanwhile, let's quickly make our garlic dressing. Take any herbs - parsley, dill, green onion - I have scallions - and...

Meanwhile, let's quickly make our garlic dressing. Take any herbs - parsley, dill, green onion - I have scallions - and finely chop them. Peel the garlic and pass it through a press. In a bowl, mix 3 tablespoons of vegetable oil, 50 grams of cold boiled water, a pinch of salt, garlic, and herbs. Stir and the dressing is ready! Evenly pour our dressing over the hot dumplings and let them soak.

8
Done
Enjoy your meal!

Enjoy your meal!

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