Delicious homemade dumplings will never be compared to those sold in stores. Simple home-style, but at the same time such mouth-watering and delicious dumplings are a real culinary hit. Making dumplings can be fun family tradition, uniting several generations, but the advantages of making dumplings at home do not end there. The pluses of self-preparation of dumplings also include the following points - they will undoubtedly taste better than all purchased dumplings; you will have a full freezer of dumplings and the ability to cook repeatedly hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero looking at the abundance of adorable dumplings that you have prepared with your own with my own hands... And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then go to the kitchen!
Immediately it should be stipulated that sculpting dumplings is not an activity for the lazy. It will take time, patience and perseverance. But it's worth it. You can shape dumplings with your hands, making traditional "ears" - which, by the way, are considered real dumplings - or you can use a device familiar to many from Soviet times called a dumpling maker, which our mothers and grandmothers used to use. The classic dumplings dough consists of flour, water and salt. However, there are many other options for dumplings dough - egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, pour salt and water into a heap of sifted flour, and then knead an elastic dough that will not stick to your hands. Don't make the dough too steep and tight - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from overcooking. If using eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature- this will make the dough more pliable and tender. The finished dough must be rolled out as thin as possible.
As for the filling, it may not only consist of minced pork, beef or lamb, as many mistakenly believe. The options are endless - dumplings can be stuffed with minced turkey meat, minced chicken, mushrooms, fish, ham, shrimps, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you settled on a minced meat filling, you must definitely add a few tablespoons of water and an onion to it for juiciness - about 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and disintegrate into pieces if you form a lump out of it. Spices and herbs are a great way to add variety to your toppings. Red pepper can be used in addition to the standard black pepper, ready mix for minced meat and adjika, hops-suneli, as well as cilantro, basil, parsley and dill.
After cooking, the dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once the dumplings have hardened, store them in the freezer for up to three months. Boil dumplings in a large number salted water, adding a few bay leaves for flavor. When the dumplings come to the surface, cook them for 7 to 15 minutes, depending on size. Alternatively, dumplings can be fried. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After that, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.
If you're making your first batch of dumplings, try some of our suggested recipes. Once you find a recipe that you like and meet your expectations, you can experiment with the ingredients and add your favorite spices.
Ingredients:
For the test:
3 cups flour
1 glass of water
1 teaspoon of salt.
For filling:
500 g pork
500 g of beef
2 onions
salt and pepper to taste.
Preparation:
Sift flour with a slide on the table and make a depression in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough with plastic wrap and leave for half an hour. In the meantime, do the stuffing. Make minced meat and onions, put in a bowl, season with salt, pepper and add a few tablespoons of water for elasticity.
Cut off a part of the dough (about a quarter) and roll it out into a circle about 2 mm thick. Using a stack or a small glass, cut out circles - the basis of future dumplings. Put minced meat in the middle of each circle, firmly fasten the edges of the dough with your fingers and connect the two ends to make an "eyelet". Put the finished dumplings on a floured tray and send to freeze in the refrigerator. When the dumplings are frozen, put them in a bag and tie tightly.
Ural dumplings are not only a popular TV show, but also a very tasty dish. Distinctive feature Such dumplings are filled with three types of meat. To prepare such dumplings, you should definitely use beef and pork, and the third meat component can be chosen at your discretion - it can be, for example, lamb, chicken or turkey.
Ural dumplings
Ingredients:
For filling:
300 g of beef
300 g pork
300 g lamb
2 onions
1/2 cup milk
salt and spices to taste.
For the test:
3 cups flour
150 ml of water,
2 eggs,
salt to taste.
Preparation:
Sift flour on the table with a slide. Make a well and add water, eggs and salt to it. Knead the dough and leave under cling film for 40 minutes. For the filling, roll three types of meat into the minced meat along with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of "ears" without using a dumpling maker.
Dumplings with fish filling are just as popular a dish in Kamchatka (where they appeared) as dumplings with minced meat, which are traditional for us. To prepare such dumplings, it is best to take several types of fish fillets.
Dumplings with fish filling
Ingredients:
For the test:
3 cups flour
1 glass of water
1 egg,
1/2 teaspoon salt.
For filling:
1 kg fish fillet,
2 onions
salt and pepper to taste.
Preparation:
Add the egg, oil and salt mixed with water to the well in the flour poured on the table. Knead a soft elastic dough, which should be left in a plastic bag for 30-40 minutes. Grind fish fillet together with onions in a meat grinder or food processor. Season with salt and pepper to taste. Divide the dough into several parts. Roll out a thin layer of each dough in turn and cut out circles. Fill the circles with fish filling and form the "ears". Cook ready-made dumplings immediately or freeze.
Delicious homemade dumplings have never left anyone indifferent, and if you want to really surprise your family and guests, try to stick dumplings with very uncommon fillings using cottage cheese, cheese, mushrooms and potatoes. You can rest assured that such dumplings will be appreciated by both adults and children.
Dumplings with cheese and curd filling
Ingredients:
For the test:
3 cups flour
4 tablespoons vegetable oil,
1 cup boiling water
1 teaspoon of salt.
For filling:
700 g of cottage cheese,
300 g soft cheese, for example, Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.
Preparation:
Grind cottage cheese and cheese with a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To make choux pastry, pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to act very quickly, as lumps can form in the dough when kneading slowly. Roll out the dough immediately and form dumplings - either make "ears", or use a dumpling maker.
Dumplings with cheese and mushroom filling
Ingredients:
For the test:
350 g flour
200 ml of kefir,
1/2 teaspoon salt.
For filling:
500 g of mushrooms
1 onion
150 g hard cheese,
butter,
salt and spices to taste.
Preparation:
Pour kefir into a bowl, add flour and knead the dough first with a fork and then with your hands. Let the covered dough stand for half an hour. Meanwhile, fry the finely chopped mushrooms and onions in butter. Let cool, stir with grated cheese, salt and season to taste. Form dumplings from the prepared dough and filling in any of the ways.
Dumplings with potatoes and mushrooms
Ingredients:
For the test:
2 cups of flour,
2 large eggs,
1 teaspoon vegetable oil
3 tablespoons of water
salt to taste.
For filling:
300 g potatoes
200 g of mushrooms
1 large onion
100 g butter
Dill,
salt and pepper to taste.
Preparation:
Combine flour and salt in a large bowl. Whisk eggs, butter and water in a separate bowl. Make a hole in the center of the flour and pour the egg mixture into it. Use your fingers to mix all the ingredients together. Alternatively, you can initially use a mixing fork. The finished dough should be smooth and smooth. Add extra flour if necessary to keep the dough from being overly sticky. Wrap the dough in plastic wrap and set aside for half an hour.
Boil potatoes, onions and mushrooms, fry. Pass all ingredients through a meat grinder or chop in a food processor. Mix with melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with filling and form "ears".
Cooking dumplings definitely takes some time - we advise you to take an average of 2-3 hours for this. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your household and guests.
I don’t know about you, but I personally have long ceased to trust almost all store semi-finished products. And one of these products is dumplings, where you can mix anything from soybeans to expired minced meat. Real homemade dumplings made from fresh meat will not only cost less, but will also be much tastier. I hope I managed to convince you and I am starting the process of preparing this wonderful dish.
Prepare minced meat from 2 types of veal and pork in equal proportions by scrolling it through a meat grinder. I advise you to do it yourself, and not buy a ready-made one.
Add to minced meat egg, salt, black pepper and finely chopped in a blender: onion, dill and garlic.
After thoroughly mixing all the ingredients, we get the filling for homemade dumplings, as in the photo.
Now let's start making dough for our future dumplings. To do this, add 3 cups of flour, add salt, make a dimple in the middle of the slide and break a chicken egg into it.
Gradually, we begin to introduce 2 cups of water into the flour, while not forgetting to stir. As a result, we will get a batter like in the photo. Now we will add a little flour and mix it all well with a whisk or fork.
When the dough becomes a little harder and stops sticking to your hands, you can proceed to manual processing. Rub a small amount of flour in your palms and begin kneading the dough. If it gets stuck on your hands, just add a little more flour until you get a lump of non-sticky dough.
Next, we proceed to one of the most important points in making homemade dumplings, rolling out dough. The table where we will roll it out must be sprinkled with flour. Then we tear off a piece slightly larger than a fist from the main dough and knead it properly in our hands.
Again, form a cake with our hands and start rolling it out with a rolling pin. During the rolling process, you can turn the dough over so that it does not stick to the rolling pin.
As a result, we get a rolled sheet of dough, as in the photo.
Using a glass with thin edges, cut out circles on the dough, collect the remaining dough and return it to the main piece to use for preparing the next batch of dumplings.
Put 1 teaspoon of minced meat prepared earlier on each circle.
We pinch the edges of the dough and get a dumpling in the form of a crescent.
We connect the corners and get a dumpling.
From the ingredients that are described in this recipe, I got about 120 dumplings (2 such boards, as in the photo).
Cook dumplings with minced meat very simple. Place a pot of water on the stove and bring to a boil, add salt to taste, put Bay leaf and the dumplings themselves. 2-3 minutes after boiling water with dumplings, they can be taken out and served with butter, sour cream or ketchup.
Bon Appetit!
I'm ready to fall on my knees Before the one who invented the dumplings. (The author, no matter how I googled, did not find it.)
Who, what, where, why, when - I suggest leaving questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, finding out in which country they first thought of boiling minced meat wrapped in pieces of dough, the conversation will turn into long hours of debate, as a result of which no one will change their minds anyway, remaining confident that they are right.
Therefore, first we cook homemade dumplings, set the table, and only then talk about the controversial one. About fillings and methods of modeling, size and dough for dumplings. And about who, where, how and with what gives. And even a little about the origin of dumplings.
WHAT IS THE ARTICLE ABOUT?
Filling for dumplings
The dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only deteriorate, but become terrible. The filling is the heart of the dumplings, so let's cook it with soul, put a bunch of good thoughts in it and many wishes of happiness and health to everyone who sits at your table this evening.
The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else you can hide in the dumplings.
Classic minced meat
- 0.5 kg pork tenderloin;
- 0.5 kg beef fillet;
- 2 large onions;
- salt and pepper to taste.
Wash the meat, clean it from the films, twist it into the minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and start sculpting dumplings.
Minced fish
- 1 kg fish fillet;
- 2 onions;
Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
We twist the boneless fish in a meat grinder and mix with onions. Salt, pepper and start sculpting dumplings.
Chicken mince
- 1 kg of chicken fillet;
- 3 tbsp. l. sour cream;
- half a glass of milk;
- salt pepper.
Wash the meat and twist it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.
Mushroom stuffing
- 1 kg of forest mushrooms;
- 3-4 onions;
- vegetable oil, salt, pepper.
We clean the mushrooms, boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.
Cheese mince
- 0.8 kg of cottage cheese;
- 0.2 kg of soft cheese (feta, feta cheese);
- 2 large bunches of greens (dill, parsley, cilantro);
- salt and pepper to taste.
Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. Add pepper if desired. Everything, forward, to the machine, we begin to sculpt dumplings.
In addition to the options listed, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can't say that at least one of them responded in my soul with tender trepidation and delight: nevertheless, better than a plate of ordinary dumplings with minced meat can only be a bowl with the same dumplings!
Dough for dumplings
The remaining 20% of the success of the prepared dumplings will be given to the dough. No, of course, a hundred other factors are also important (the hands of the hostess, mood, water, serving, table, company ...), but, speaking of discarding emotions, the remaining 20% are still taken by flour and water - the basic components of dumplings. test. Plus eggs and butter if you add them.Housewives often argue over whose dumplings dough is better. I think this: the best is the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and is ready to be inherited by a daughter or daughter-in-law along with Chinese porcelain and silver earrings of great-grandmother.
Perhaps I'll start with classic version, with water dough without eggs. This is what my mother-in-law does. Below is her direct speech. And then I'll tell you about my mom's recipe - a recipe for dumplings on eggs.
Dough for dumplings - recipe on water
“Flour and water. Everything. By mixing just two ingredients correctly (well, salt doesn't hurt yet, but it doesn't count), you can get a gorgeous, smooth, elastic dough like no other around!
Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalism style - it has been tested for decades and by more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, an egg is an excessive wastefulness, which also leads to a roughening of the dough. I am still ready to allow oil, but at the same time I am fully aware that it is too much. That's just unnecessary - that's all, believe my experience. "
Plain dumplings dough
The classic version is the simplest, most affordable and most frequently used one.
Ingredients:
- 1 glass of water;
- 3 cups flour;
- 1 tsp salt.
How to make dumplings dough
Sift flour into a bowl with a slide, make a depression on top, add salt and pour water.
We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it and gives an even glossy surface when cut. In addition, the dough should not flow, but also not be too tight.
You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, no recipe will give you the exact ratio of flour to water.
The finished dough must be wrapped in plastic bag(or close it in another way, see photo) and leave at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easy to work with.
What is there to object?
Indeed, the dough is excellent. Compliant, gentle. The correct ratio of water to flour gives extraordinary results. However, you need to know my mother. She disagrees:
“The dough is not interesting at work, it tastes like rubber. How can you eat it? Perhaps with the total disappearance of chickens! Or does high cholesterol prohibit eating eggs? Classic recipe- this is my recipe, write down:
Egg dumplings dough
Ingredients:- 3 cups flour
- 1 glass of water (moderately warm)
- 1 egg
- 1 tsp vegetable oil (sometimes)
- ½ tsp salt
Then - everything is as usual: I pour the flour in a slide, make a depression in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead it gradually. I add flour until the dough begins to lag behind my hand, but I never make it steep. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where did they get their intuition from?
I use vegetable oil, if I make a "reserve" and I know that I will freeze a part - with butter, the dough does not dry for a long time and does not crack when frozen. "
Vegetarian dumplings made from "hard" flour
Which side am I on? I used to visit my mother's, but since I became a vegetarian, I cook like a mother-in-law, only ... I buy French flour from hard varieties wheat, mix with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: the rigorous science of mathematics and the perfect dough - no hint of "jelly", rather "pasta from Italy."
Several Yet popular recipes dumplings dough
Choux dumplings dough
The dough according to this recipe is simpler to work with, it practically does not require additional flour for rolling and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more "wet" or even raw. However, it's worth a try - at least in order to understand how it is more convenient and easier for you to work.
Ingredients:
- 2 cups of flour;
- 1 cup boiling water;
- 3 tbsp. l. vegetable oil;
- 0.5 tsp salt.
How to make choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. We knead first with a fork, then with our hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.
Dough for dumplings with kefir
Another simple recipe. Also two ingredients, but kefir instead of water. We take 400 g of flour into a glass of kefir and do not rush anywhere. Pour the kefir into a bowl, add half of the flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also lie in the refrigerator for at least half an hour, and preferably more.
The peculiarity of the kefir dumplings dough is that you cannot roll it out too thin, but it turns out to be very soft.
Dumplings
To stick a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected into a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time consuming.
You can go an easier way - ready dough roll into a "sausage" of small diameter,
cut it into pieces of relatively equal size,
Roll each piece into a small circle, from which to sculpt a dumpling.
First, spread the minced meat with a spoon (you can clearly see the required amount in the picture),
Fold the cake in half, pinch the edges like a dumpling,
after which the dumpling must show the gymnastic class, once again curled in half, and then in a ball with joined edges.
The option, in general, is wonderful - provided that you can cut the same dough pieces by eye: dumplings of different sizes look rather sloppy.
The third way is to use all kinds of dumplings.
Simple, fast, but the appearance ...
If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then take useful devices in your hands and go!
Size matters
Have you ever heard of Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototype of dumplings - in their kitchen there is a dish called "hamur-dolma" - miniature pieces of dough are served in a rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should be placed in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite mistress cuts dough circles ... with her wedding ring.But about Siberian dumplings, I do not have a clear consistent opinion. They say that once they were huge, almost from the palm of your hand. But there is other evidence as well. My family retains memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grandmothers sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to bazaars without a container), about breastfeeding children, laid on a down pillow and covered with a duvet for the night, and homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Less is better!
Of course, no one expects you to immediately rush to search matching jewelry to practice making dumplings of the right size. Nevertheless, it's not worth sculpting thugs in XXXL size, after all, we are talking about dumplings, not about pasties.
Cooking secrets
Remember the bearded joke about the "common" way of life? If you want to be known as a gourmet, put bay leaves in the water in which the dumplings will be boiled.
So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the "lavrushka" - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.
In addition to bay leaves, it is a good idea to add a few peas of allspice to the water for cooking homemade dumplings.
Yes, and most importantly - salt! Do not forget to add salt water for the dumplings - if you cook them in fresh water, will be insipid, stingy, sad and dreary.
You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love when in their intimate area nobody invades. Hey, calmly, without fanaticism: it is not worth lowering the boiler in a bathtub filled with water, just a large saucepan is quite enough.
We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we put dumplings - no, no, not all in bulk, do not pour them into the pan in bulk! Everyone needs attention - that's why we take each one in hand and put it in a saucepan separately.
Stir occasionally. Do not overdo it! Loose porridge you still will not succeed, it is quite enough if the dumplings simply do not stick to the bottom.
Have the dumplings surfaced? Great, half a minute more and…. did the water boil? Reduce the heat and let the dumplings simmer for 5-7 minutes, and then begin to remove them from the pan. If you've cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, catch it, put it on a plate and cut it in half. Is the dough boiled? Is the meat raw? Well, get out the rest of your comrades quickly!
Innings
Taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and will not allow your dinner to become one big dumplings.
And then creativity begins. Homemade dumplings are not eaten with anything! Luxurious pearl sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by everyone mayonnaise - spicy, velvety, shiny. A viscous, aromatic mustard - spicy, pungent, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even a flat taste, but incredibly sour, pungent, prickly vinegar - even he managed to gain thousands of supporters in the struggle for dumplings accompaniment.
Do not be lazy - if the table is going big family, most likely, there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.
Dumplings are quite heavy food, so some vegetable salad, herbs, broth. It is clear that hardly anyone will exchange the main course for lighter options, however, even if you eat at least a little vegetables or drink a little broth, the stomach will already be easier. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.
Variants and variations of dumplings recipes
In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard methods of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!
Dumplings in a pot
Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.
Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.
How to cook dumplings in pots. Boil the dumplings until tender, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover and put in an oven preheated to 200 degrees for 15-20 minutes.
Fried dumplings
But here you are no longer cheating: after all, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - delicate juicy minced meat hidden under the crisp crust of the dough. Delightful!
Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.
How to make fried dumplings... Pour the oil into a small saucepan or saucepan. Warm up well. Dip dumplings into it and fry until golden crust... We take out with a slotted spoon and put it on disposable paper towels. Serve hot.
Delicious with soy sauce.
Lazy dumplings
And what to do if dumplings fear as you want, but time is just barely enough? Then you need to cook lazy dumplings!
Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.
Ingredients for minced meat: 400 g of meat (pork, beef or a combination thereof), 1 onion, salt, pepper to taste.
Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.
How to make lazy dumplings
Cooking minced meat - twist the meat and onions, salt, pepper and knead well.
Knead a soft, non-sticky dough from the indicated ingredients, leave it to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Put the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge.Fold it into a roll. Cut into portions, transfer to a baking dish.
Mix sour cream with water, garlic, salt and herbs, fill the lazy dumplings with the resulting sauce. We bake until tender - temperature 180 degrees, time - 30 minutes.
Enjoy your lazy appetit!
Did you know ...
How many names do dumplings have?
Indeed, how much? Boraks, poses, dushbara, podkogilyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and all have their own "bearded" history. The conversation is endless, the dispute is unconstructive, and yet I propose to talk at least a little, the topic is very gracious!
Ravioli
Italians, eating pasta abundantly sprinkled with parmesan, will smile broadly and emotionally cut off: the first were ravioli, and no nails ... dumplings! Then they will pour themselves another glass of wine and, smiling again, they will simply turn the conversation to another topic: why argue, if everything is clear anyway: in the beginning it was S ... ravioli!
Khinkali
Georgians and Azerbaijanis will hospitably invite you to a table full of all kinds of food. They will pour thick wine, make a toast - of course, to those wonderful ancestors who invented an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more florid and confusing. You will get lost in the jungle of verbal intricacies and do not have time to come to your senses, as you almost believe that the firstborn was still khinkali.
Wontons
The few Chinese people will brew tea and remain silent, but with your skin you will feel that there is nothing more ancient than the wontons in this world. Perhaps China itself.
Gedze
In response, the Japanese will knead the dough with rice flour, put on luxurious gedze and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basho. Not a word will be said about dumplings, not a word about dumplings dough, but you will leave the table with a persistent feeling that for two hours you have been convinced that all the salt is in gedza, the rest is dust.
Vareniki
Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings can be discussed, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, it's just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!
Manty
Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: nothing happened until they were there, but when rams, onions and manti appeared, then maybe someone where I accidentally came up with some dumplings.
Etc.
Homemade dumplings as a way to unite the family
Try to buy three or four kilograms of meat (do not waste time on trifles, less is not interesting, the wrong calico), twist it into minced meat. Make dumplings dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Granny Olya - she is, of course, a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.
And start the rite. Let someone roll the dumplings dough, someone cuts out the circles, the third collects the rest of the dough into a lump and kneads it again, and the fourth fills the blanks with minced meat. The fifth can be entrusted with gluing the dumplings, and the sixth - laying them on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, assemble, glue ...
While sculpting homemade dumplings, you certainly need to talk - gossip about Katka, who ignored family event because I fell in love with a "real goat" and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut throughout the village. Can you talk about female power and ancestral knowledge, fortune-telling on eggs and ways to remove the evil eye. Discuss a new priest at your local temple, and talk about children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, it has been tested a million times!
Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - but for the one who pulls out “ happy ticket", Be sure to think over a prize or a fant. An innocent prank, but it brings the family so close! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and young Vitka grunted in disappointment, having bored a “happy dumpling” with dough inside instead of minced meat.
Eh, something I sat at the computer. I'm going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!
Thin, soft dough and juicy, aromatic filling inside. But sculpting by hand takes a very long time, and dumplings are eaten so quickly that soon you have to start cooking them again. Therefore, it is much more convenient in this case to use a special device - a dumpling maker.
What are the dumplings
The dumpling maker is a very simple device for making dumplings at home. it small form with holes cut out on it, the edges of which protrude several millimeters above the plane. The dumpling maker can be manual or electric. The latter option is more suitable for making dumplings in factories, and not for home modeling.
Manual dumplings can be made of plastic or metal. The shape of the fixture is round or rectangular. A plastic dumpling maker has a number of advantages over a metal one made of aluminum. In it, dumplings do not stick to the mold during the cooking process, and thanks to the legs, it does not slip on the table.
Delicious dumpling dough recipe
The most important part of any dumpling recipe is making the dough. It seems to be not difficult to knead it, but if you do not observe the proportions of the ingredients, then it turns out to be either too tight, or vice versa, such that it breaks during cooking. To prevent this, it is important to learn how to make dumplings in a dumpling machine correctly.
The cooking recipe is as follows:
1) Drive one egg into a deep bowl.
2) Add 1 teaspoon of salt.
3) Mix the egg and salt well.
4) Add 400 grams of sifted flour.
5) Pour in one tablespoon of vegetable oil. Stir in flour.
6) Add 200 ml of boiling water. Stir with a spoon.
7) Knead the dough with your hands. Add flour if necessary.
8) Let the dough "rest" on the table for 15 minutes.
9) Sprinkle the dumplings with flour.
10) Roll out a thin slab of dough. Place it on the mold so that the edges protrude slightly.
11) Put the filling in the grooves. Cover with a second layer of dough. Go over the top with a rolling pin.
12) Remove dough scraps.
13) Shake the dumplings out of the mold on a tray or table. They can now be sent to a pot of boiling water or to the freezer for freezing.
The dough according to this recipe is soft and tender. It rolls out easily, but does not break during cooking. It can be used not only for dumplings, but also for dumplings, manti and even pasties.
Simple dumplings dough recipe
The simplest is made from cold water, eggs, flour and salt. The cooking sequence is as follows:
1) Sift 3 cups of flour (200 ml each) into a deep bowl.
2) Add a pinch of salt.
3) Make a depression in the flour and drive one egg into it.
4) Knead the dough, gradually adding cold water... The approximate volume of water is 220-240 ml.
5) Knead the dough well first in a bowl and then on the table. It should be soft and not sticky to your hands.
6) Let the dough rest in the refrigerator for half an hour so that the gluten swells. Then it rolls out better.
Can be prepared from any minced meat. Traditionally, pork and beef are taken in equal proportions. In addition, salt, pepper and onions minced through a meat grinder are added to the meat. Mix the minced meat well and set aside for now.
This is the easiest with a dumpling maker. Now it remains to learn how to work with this device.
How to make dumplings using a metal dumpling machine
The prepared dough must be rolled out so that a thin layer protrudes beyond the edges of the mold. It will be enough to add 2 centimeters on each side. Unlike plastic molds, dough often sticks to metal molds. Therefore, before making dumplings using a dumpling maker, sprinkle it with flour.
Put fresh minced meat on a layer of dough, falling into the recesses from the holes. The approximate amount of the filling is 1 teaspoon. Top with a second layer of thinly rolled dough. Gently walk over the shape with the rolling pin. At this point, the excess dough will be trimmed off the sharp edges around the holes. It must be carefully removed, and then the shape must be turned over. The finished dumplings will end up on the table. In a standard metal dumpling maker, 37 of them are obtained.
Ready-made dumplings can be boiled or fried. In the first case, they are dipped in boiling salted water for 10 minutes. 5 minutes after the dumplings float, they should be removed with a slotted spoon onto a plate. Serve with butter and sour cream.
Method of preparing dumplings in a plastic dumpling machine
A simple alternative to a metal dumpling maker is a plastic one. Products molded with it are no worse than when working with an aluminum fixture. How to make dumplings using plastic dumplings?
The dough layer, after rolling with a rolling pin, is laid out on the plane of the device, right on the holes. Further, the sequence of operations is the same as when sculpting with a metal dumpling machine. The main advantage is that the dough never sticks to it, so it is not necessary to sprinkle it with additional flour.
How to make dumplings using a mechanical dumpling machine
In addition to the simplest, manual dumplings, on Russian market a more modern device is presented - a machine for making dumplings. This is a fixture with mechanical type management. The dough in it is still rolled by hand, and the dumplings are molded, passing through a special press.
The dumpling machine consists of two blocks. One is for rolling out the dough, the other is for forming products. To understand how you can make dumplings using a dumpling machine, you need to imagine the principle of operation. This apparatus is also screwed to the edge of the table, and the dough is rolled out by rotating the handle by hand.
First, a small piece of dough is passed through the first block about 20 times. Here it rolls out very thinly, becomes resilient and elastic. Then it is necessary to rearrange the handle from the first block to the second. Arrange the dough so that the minced meat is in the middle of the entire length of the layer, and turn the handle of the dumplings several times. The first dumplings will appear right there. The number of products depends on the size of the dough piece, on average about 20 pieces at a time.
The dumpling machine is an easy-to-use device. It greatly facilitates the work of the hostess in the preparation of dumplings. And yet, in the sculpting process, you should heed the following recommendations:
- To prevent the dough from sticking to the metal mold, before making dumplings with the help of a dumpling machine, it must be well sprinkled with flour.
- The dough must be sure to lie down. Otherwise, it will not turn out so elastic and may tear during the molding of dumplings or their cooking.
- If the dumplings are prepared for future use, that is, they are frozen, then nothing but salt and pepper need to be added to the minced meat.
- There should not be too much filling. Otherwise, the edges of the products will not stick well together, and the minced meat will end up in water during cooking.
- The dough scraps that remain after the dumplings can be used to roll out the next layer. But they are already dusted with flour, so such products will not turn out as soft as from the previous batch.
Adhering to the cooking technology, there is no doubt that homemade dumplings from the dumplings will turn out to be very tasty. They can even be served at the festive table.
Output. Which dumpling maker is more suitable for making dumplings
Anyone who loves to feast on dumplings so much, but does not want to spend a lot of time preparing them, must definitely purchase a dumpling maker. With the help of it, you can mold at least 100 products in half an hour. Most the best option when choosing - a plastic dumplings made of high quality polymer. And the dumplings do not stick to it, and the edges stick together just fine. In addition, it does not slide on the table, and it is a pleasure to work with it.
For those who do not like working with a rolling pin, is a machine suitable? How to make dumplings using this type of dumpling machine? She rolls out the dough very thinly, while it never breaks during cooking. But you still have to work hard, since one operation needs to be repeated 15-30 times.
The market offers different types of dumplings, and which one to choose is up to the buyers.
Often there is not enough time to cook something special, in such cases dumplings come to the rescue. They are easy to buy in the store, even easier to cook, and almost everyone likes the taste of the dish. Homemade food is more enjoyable, so knowing how to make dumplings can delight both yourself and your guests. The recipes below will help you in this matter.
Features of cooking
What elements are the basis for a recipe? This is minced meat and dumplings dough that must be cooked properly. The first has several requirements:
- During the cooking process, it is necessary to control the proportions of liquid and flour, checking the dough for elasticity.
- The dough should not be thick - so the dumplings will be tastier and will not boil over.
- Milk or water for kneading should not be cold, the recommended temperature is 35-40 ° C.
How to knead the dough
Before starting, the flour must be sieved in order to separate possible large particles and enrich it with oxygen for the splendor of the future product. How to make dumplings dough? The main process is kneading, for which you will have to allocate a sufficient amount of time, i.e. from 10 to 15 minutes. It is not necessary to use cling film to rest the dough - a wet napkin too great option.
The classic recipe for choux pastry in water
For the classic version, you need a few simple ingredients:
- boiling water - 1 tbsp.;
- flour - 0.5 kg;
- vegetable oil - 2 tbsp. l .;
- salt - 1 tsp
- Place the flour in a heap on a clean table or in a deep saucepan. Make a small indentation in the middle where add the oil and salt.
- Gently pour half a glass of boiling water into the recess, stir with a spoon. Add the remaining water gradually, stirring continuously.
- Knead a soft dough, and then leave it to lie for half an hour under a slightly damp cloth.
Milk
Products required:
- milk - 1 tbsp.;
- flour - 0.5 kg;
- sunflower oil - 1 tbsp. l .;
- egg - 2 pcs.;
- salt - 1 tsp
The cooking recipe differs little from the previous one:
- Pour flour on the table, add salt.
- Make a depression, fill in the oil.
- Beat eggs in a separate container, mix them with warmed milk.
- Pour the mixture into the flour gradually.
- Knead the dough, taking care of its consistency so that it does not stick to your hands.
- Leave it to rest for half an hour under a damp towel.
On kefir without eggs
If you did not find eggs in the assortment of homemade products, do not be discouraged, but try to make the dough without them, because you only need 2 ingredients:
- flour - 0.4 kg;
- kefir - 1 tbsp.
The cooking process is as follows:
- Pour kefir into a deep saucepan, gradually pour in half of the flour.
- Stir the mixture until smooth, gradually add the remaining flour.
- Knead the dough, place it on the refrigerator shelf for about an hour.
Elastic dough for dumplings and dumplings in a bread machine
If in your arsenal household appliances there is a bread maker, then use it to make dough. First collect the right products:
- Wheat flour- 0.5 kg;
- water - 1 tbsp.;
- salt - 1 tsp;
- egg - 1 pc.
- Pour the liquid components into the bowl of the bread maker first, i.e. egg and water.
- Then add flour and salt.
- Set the "Pelmeni" mode, turn on the device for half an hour.
- At the end of cooking, leave the dough in the bread maker for an hour.
How to cook minced meat
Another important element of dumplings is minced meat. At the same time, meat is used the most different types- beef, pork, venison, bear meat, but there are general recommendations that the filling for dumplings is tasty. To prepare minced meat you need:
- meat - 0.5 kg;
- onions - 2 pcs.;
- garlic - 1 clove.
- egg - 1 pc.
Prepare minced meat for dumplings according to the recipe:
- Remove the films from the meat, excess fat... Rinse thoroughly, cut into medium slices.
- Take 2 onions per 500 g of meat, cut them into pieces too.
- Scroll the meat and onions through a meat grinder. You can add another clove of garlic.
- Mix the resulting mass thoroughly, beat in an egg.
- Stir the minced meat until smooth, preferably with a blender, because the thoroughly whipped filling will make homemade dumplings much tastier.
How to sculpt
When the components for making dumplings are ready, you can start sculpting them. To do this, follow these instructions:
- Place the dough on a clean, floured table.
- Roll small pieces into thin layers.
- Take a suitable glass or glass so that the diameter of the cut out circles is about 4-5 cm, although you can sculpt dumplings in any size you need. Noodles are something that can be made from dumplings dough if there is too much left over. Just freeze the leftovers and add them to soups.
- Take one circle in your hand, put 1 tsp in its center. fillings.
- Fold the circle in half, pinch the edges. You should get a crescent moon.
- Connect the ends of the crescent, pinch them. The dumpling is ready.
- To speed up the process, use a special device - a dumpling machine.
Step-by-step recipes for making dumplings at home
Due to the variety of household appliances, the question of how to cook homemade dumplings has several ways using a microwave, multicooker or oven. Interestingly, dumplings are allowed not only to cook - they turn out delicious even when frying in a regular pan. Below you can see original recipes and choose the one you like to know how to make dumplings at home.
How to do with mushrooms in the microwave
You will need ingredients from following list:
- flour - 2 tbsp.;
- beef, pork - 300 g each;
- onions - 3 pcs.;
- water - 1 tbsp.;
- egg - 1 pc.;
- butter - 20 g;
- fresh mushrooms- 250 g;
- pepper, salt - to taste.
The recipe for homemade dumplings is as follows:
- Cut the peeled and washed meat with onions into pieces.
- Pass the ingredients through a meat grinder, not forgetting to salt and pepper. Add finely chopped mushrooms to the mixed mass.
- Beat the salt with the egg, pour in the water, add the sifted flour. Let the kneaded dough rest for half an hour under a napkin.
- Cut out circles from the rolled out dough. When adding the filling, mold the dumplings.
How to cook dumplings at home using a microwave? Take advantage of in the following way:
- Take a special container for microwave ovens, pour boiling water into it.
- Toss in frozen dumplings in a 1: 2 liquid ratio.
- Cover with a lid and place in the microwave.
- Stir after 2-3 minutes. Cooking time - 10 minutes.
With chicken filling in a slow cooker
For the filling you need the following components:
- chicken fillet - 0.5 kg;
- garlic - 2 cloves;
- salt to taste.
The dough requires such products:
- water - 1.5 tbsp.;
- flour - 4 tbsp.;
- salt to taste;
- egg - 2 pcs.
First, prepare the filling:
- Together with garlic chicken fillet process with a meat grinder.
- Make the mixture smooth.
Then grab the dough:
- Pour flour on the board. Pour the pre-beaten eggs and water into the central recess.
- Knead the dough, leave to rise for half an hour under a towel.
Here's how to make delicious dumplings in a slow cooker:
- Roll out the dough, make circles out of it.
- Using the instructions above, mold the dumplings.
- Pour half the water into the multicooker container.
- Grease the steaming basket with butter, place the dumplings there.
- Place the basket in the multicooker, close the lid. Selecting "Steam cooking", set the temperature to 100 ° C. The dish will be ready 25 minutes after the water boils.
With minced beef in pots
The test includes:
- wheat flour - 2 tbsp.;
- low-fat milk or water - 1 tbsp.;
- egg - 1 pc.;
- salt - a pinch.
- minced beef - 0.4 kg;
- salt, pepper - to taste;
- onion - 1 pc.
The dumplings recipe looks like this:
- Sift flour, sprinkle it on a clean table surface.
- In the middle, make a depression where add the beaten egg and preheated water or milk.
- Add the onion, cut into small cubes, to the ground beef, salt and pepper.
- Roll out the dough, make circles and mold the dumplings. Boil them for 3 minutes until half cooked in a saucepan.
- Lubricate the pots inside with butter, sprinkle with bread crumbs.
- Add a little of the broth left over after cooking the dumplings there. A piece of butter will also do the trick.
- Close the pots, put in the oven. The temperature should be 220 ° C. Timed 15 minutes. You can add grated cheese or vegetables for flavor before baking.
With cheese in the oven on a baking sheet
For this dish you will need:
- store-bought or hand-made dumplings - 0.5 kg;
- hard cheese - 300 g;
- sour cream 25% - 500 g;
- onion - 1 pc .;
- pepper, salt, fresh or dry herbs - to taste.
Oven recipe for dumplings:
- Finely chop the peeled onion, fry in a pan, after heating the oil.
- Season the sour cream with salt and pepper, grind the cheese on a coarse grater, chop the washed greens.
- Grease a deep baking sheet with butter, arrange the dumplings in rows.
- Spread the fried onions on top, pour the sour cream and then cover with the cheese.
- Preheat the oven to 180 ° С, put the dumplings casserole in it for 45 minutes.
- Do not take out the dish right away, leave it in the oven for another 10 minutes. Ready dish cut into portions, sprinkle with herbs.
With potatoes and bacon
Even such an unexpected combination of ingredients is very tasty, while the dumplings have a two-chamber structure. Prepare the dough according to any of the above recipe using milk, water or kefir. The filling will take you a little longer. It will require:
- raw potatoes - 300 g;
- lard - 300 g;
- garlic - 2 cloves;
- salt, pepper, dill - to taste.
Prepare the filling as follows:
- Boil the potatoes for mashed potatoes. Add chopped dill and mix thoroughly.
- Process the lard with garlic with a meat grinder, add salt and pepper.
- When finished with the filling, start sculpting dumplings using step by step instructions on the picture.
- Roll out the layers of dough, make circles.
- Before putting the filling, make a thin, low partition out of the dough - it will separate the potatoes and lard.
- Then put some lard and puree over different sides this partition.
- Bend one edge of the circle, pinch it together with the partition. Repeat the same with the other edge.
- Connect the edges of the crescent, pinch them.
- Place the dumplings in salted boiling water. Remember to stir. As soon as the dumplings surfaced, cook them for another 10 minutes, drain the water.
Lazy dumplings fried in a pan
If guests suddenly come and there is no time to cook at all, then try not to cook, but to fry the dumplings. The dish turns out to be no less tasty, but you will need the following for it:
- frozen dumplings, homemade or from a bag - 8-10 pcs. for one serving;
- seasonings, sauce - to taste;
- sunflower oil- 2 tbsp. l.
Recipe for making lazy dumplings:
- Take a deep frying pan and heat the oil on it.
- Place the frozen dumplings in the skillet.
- Cook them for about 15 minutes. Stir constantly to prevent the dumplings from burning.
- Remove from heat when golden brown appears.
- Serve to guests with a vinegar sauce or mayonnaise.
Video
Pelmeni is a dish not only for Russian cuisine. It has analogues for almost every nation, only the manufacturing features of a particular people differ from others. Even if some country has not come across such a delicacy, it will certainly borrow the experience of its neighbors, but will remake the way of making dumplings in its own way. For example, the secret of the Chinese is to use rice flour for the test.
It so happened that the most delicious dumplings of our state are prepared in Siberia, therefore they are considered a local national dish there. Do you want to know how to make Siberian dumplings and what fillings to use in general? Then be sure to watch useful videos about preparing a dish not only with filling with meat products, but also with fish.
Ground Pork Beef Recipe
Juicy Siberian dumplings with meat
With pike perch and salmon
