The video discusses five different recipes for dumplings, focusing on various dough and filling options. The recipes include:
1. Custard dough with sauerkraut and cabbage filling: This is the author's favorite recipe, where the dumplings are boiled and then fried.
2. Custard dough with stewed cabbage and pumpkin filling: The author shares a new filling recipe they recently discovered and enjoy.
3. Yeast dough with stewed cabbage filling: The author showcases a recipe using yeast, warm water, and milk to create a soft and elastic dough.
4. Soda dough with young cabbage filling: This recipe uses a dough made with flour, soda, and citric acid, and is steamed instead of boiled.
5. Lazy dumplings with cabbage: A simplified recipe using pasta instead of traditional dough, cooked with sauerkraut and fresh cabbage.
The author shares various tips and techniques for preparing the dough and fillings, as well as cooking methods for each recipe.
Here are the key facts extracted from the text:
1. The author provides 5 dough recipes and 5 filling options for dumplings.
2. One of the favorite fillings is sauerkraut with stewed cabbage.
3. The author uses a cup with a volume of 250 milliliters to measure ingredients.
4. To make the dough, the author uses 1 egg, half a teaspoon of salt, and 3 tablespoons of vegetable oil.
5. The author mixes the dough with a fork and then kneads it carefully.
6. The dough is left to rest for about 15 minutes in a bag.
7. The author cuts the dough into identical pieces and rolls them out with a rolling pin.
8. The filling is made by stewing cabbage with pumpkin, and the author adds salt and black pepper to taste.
9. Another dough recipe uses warm water and milk, mixed in half, and adds an incomplete teaspoon of salt.
10. The author kneads the dough for about 5 minutes until it stops sticking to their hands.
11. The dough is left to rest for about half an hour, then cut into circles and rolled out with a rolling pin.
12. The author uses a recipe that involves steaming the dumplings instead of boiling them.
13. The dumplings are made with a dough that uses flour, soda, citric acid, salt, and kefir.
14. The author kneads the dough for about 20 minutes and then leaves it to rest for 20 minutes.
15. The filling can be made with young cabbage, which is not stewed first, and is mixed with fried onions and carrots.
16. The author uses a recipe that involves boiling pasta and then adding it to a saucepan with fried onions, carrots, and cabbage.
17. The dish is simmered for about 5 minutes over low heat and then left to brew for 15 minutes.