First, a little history. It is believed that the first to wrap chopped meat in pieces unleavened dough invented by the Chinese. In China, indeed, steamed dumplings are ubiquitous and are the most common street food. However, other nations also have variations on the theme of dumplings - Italian ravioli, Uzbek manti.
There is a version that the main trade route from China to Russia passed along the Siberian Highway. Along with the goods, enterprising merchants brought to Siberia the recipe for their favorite dish. It, as usual, has changed, acquired national features and turned into a modern version of Siberian dumplings, similar to a bear's ear.
Dumplings - canned food for hunters
Siberia does not indulge in warmth. The main way to preserve food there, especially in the old days, is freezing. The meat was literally buried in the snow, and there it was stored until spring. In fact, dumplings are a great way to cook a compact and easy-to-prepare semi-finished product that can be stored. for a long time in the cold Bags with frozen dumplings were taken with them for hunting, for logging.
Some other features of the preparation of the Siberian delicacy are also associated with the climate. Ice water is necessarily added to the dough, and crushed ice is added to the minced meat for juiciness and ease of processing. Ready dumplings also need to be frozen immediately after cooking. This is an indispensable condition. Only then they are easy to get, boil or bake and start dinner. Modeling dumplings is the lot of housewives. Often in the old days, the whole family gathered at the table and sculpted hundreds of dumplings for conversations and jokes.
The sacred meaning of the filling for dumplings
The classic filling for dumplings consists of three types of meat. Ideally, minced meat should contain a little less than half of beef, about a third of lamb and a fifth of pork. However, there is an opinion that lamb is not very popular with harsh Siberians. Rather, instead of it, it is supposed to put sakhatina in minced meat - elk meat, venison or even bear meat. In a word, meat obtained by hunting. In modern conditions, you can add a little chicken breast or turkey meat for juiciness.
It is believed that in ancient times, Permians brought gifts to their gods in the form of dumplings with the meat of sacrificial animals. And there must have been at least three varieties of meat. Only then could one count on successful hunting and success in agriculture. Did you know about it? One way or another, the echoes of these ancient beliefs today allow us to enjoy delicious dumplings.
Some housewives add not only ice to minced meat, but also frozen juices of cloudberries, cranberries, and lingonberries. This gives especially spicy taste dish. You can put garlic, wild garlic. It is better if the minced meat is not minced through a meat grinder, but finely chopped. This is not an easy task - in the old days men were engaged in it. Do not put an egg in minced meat - you are not making cutlets. This will make the filling tough, and our goal is to ensure that there is fragrant juice inside.
Bear's ear, honeycomb or glass
And now we will talk about the method of sculpting traditional Siberian dumplings. Of course, the most preferable, but also the most time-consuming is to manually cut off the unleavened sausages. elastic dough pieces, roll them thinly or knead them and sculpt dumplings in the form of a crescent, pinching the edges and connecting the tips in the form of an ear.
Many devices have been invented to facilitate the work of the hostess. Look for special dumplings in the form of a shell with a wavy edge. It is enough just to put the filling on a piece of dough and connect the edges. Frames in the form of honeycombs are also very popular with housewives. And if you don’t have anything like that, a small glass or a glass will do, with which you can cut circles from the rolled dough and sculpt dumplings.
Secrets of Siberian dumplings
In order for the dish to succeed, try to adhere to the following tips.
- Salt should not be added to the dough.
- It is better to knead the dough in small portions so that it does not dry out. Use ice water and knead the mass thoroughly - this is the only way you will get a smooth, homogeneous dough.
- If you leave the dough for half an hour on the table, wrapping it with a damp towel, it will be easier to roll out.
- It is good to add a little fresh cabbage, finely chopped, to the minced meat. It will give juiciness, and the taste of the filling will hardly change.
- Put in some toppings. The dough must not be too tight when pinching or it will tear.
- It is better if there are layers of fat in the pork - this will add juiciness.
- Don't forget that in classic recipe chopped years were added to minced meat immediately before cooking. Try to add - you will not regret it.
- Do not overdo it with seasonings - it will be enough to salt and pepper the minced meat. Don't skimp on the onions.
And finally, an interesting fact. It is estimated that approximately 70% of all ready-made frozen semi-finished products bought in stores are dumplings. And if you are desperate to find really tasty ones, then it's time to cook dumplings yourself. Good luck!
Today, homemade dumplings are a rarity and an embodied civil feat of a modern woman. Why a feat? Because, they say, the work is long and monotonous. As long as you stick it on the family and for the future ....
And in the store - there are just no! And the most.
The main secret
And I really, although I myself eat them infrequently and without fanaticism. But! My husband loves them, and when we do start with them, we only sculpt together. Sometimes friends join us. And this is great! For some reason, it is during the making of dumplings that the funniest and most hilarious stories are told, the best school tricks are remembered, everyone is so sincerely happy with each other ... Maybe that's why dumplings always come out excellent?
Dumpling tricks
The peoples of Siberia, especially the nomadic ones, often put crushed ice in minced meat. This made the meat more juicy, besides, the chilled minced meat was easier to sculpt. Sometimes the ice from the water was replaced by frozen juice of cranberries, lingonberries, blueberries or cloudberries, which made the taste more complex and unusual.
Some of the chicken breast broth, it gives juiciness to dry meat.
Lovers of spicy taste put garlic in minced meat.
In Soviet canteens, semolina was sometimes added to minced meat: firstly, to increase its quantity, and secondly, to add tenderness to it. This method will appeal to those who love soft, diet minced meat. Just do not overdo it with cereals: 1-2 tablespoons per 500 g of minced meat is enough.
Recipe for real Siberian dumplings
Required for 10 servings (130-150 pieces): 1 kg wheat flour, premium; two eggs; two glasses of cold water; 300 g of beef, lamb and pork; 300 g cabbage; three large onions; salt and pepper - to taste.
Dough: sift through a fine sieve and pour a slide on the desktop. Make a small hole in the middle of the hill and crack two eggs into it. The dough for a large number of dumplings is easier to knead in small portions, so that it kneads better and does not dry out.
Knead the dough from the edge to the middle, gradually adding water. It is necessary that water and eggs are not smeared all over the table, but completely interfere with the flour. It is easier to do this if you pick up the flour with both hands, starting from the foot of the hill and towards the top, gradually mixing it into a funnel with water and eggs.
Yes, forgot important detail, the water for the dough needs really ice, from the refrigerator. Gradually, the flour will be saturated with water, and then you can knead the dough. This must be done diligently and for a long time, until the dough becomes completely homogeneous and elastic.
You can understand by the way it rolls out - if folds and cracks do not appear on it, then everything is OK.
Wrap the finished dough with a damp towel and set aside for half an hour. After resting a little, it will become even more pliable and elastic.
Ground meat: Peel and coarsely chop three onions. Rinse the meat (pork, lamb and beef) under the tap and cut into pieces 4-6 cm in size. Scroll in a meat grinder. It is possible that you will have to do this twice - the meat should be ground as finely as possible.
Grind the cabbage in a meat grinder, and add it to the minced meat. Salt, pepper and mix well. Minced cabbage is needed to give it juiciness, it is good because it does not affect the taste of dumplings at all, and at the same time makes their filling much more tender.
Modeling: Sprinkle the table with flour. Roll the dough with your hands into a sausage shape 2-2.5 cm thick. Cut the resulting sausage into pieces of the same length (2-2.5 cm). And then, roll out each piece separately with a rolling pin. It is necessary that each blank is rounded and 2 mm thick. At one time, roll out up to 10 circles, then the dough will not have time to “weather”.
Remember that the minced meat must lie freely in the dough, otherwise the juice that is released from the meat during cooking will break the dough and flow out, and dumplings without it are no longer dumplings.
Sauce for dumplings
And there are no less sauces for them. True, from the whole variety, the main ingredients can be distinguished
Sour cream;
Fresh greens;
Mayonnaise;
Black pepper;
Mustard;
Butter.
From them you can make combinations of sauces for different tastes.
Do you have your own recipe for dumplings? We wait!
How to cook homemade dumplings
From this article you will learn everything about Siberian dumplings: recipe, tips and tricks. Interesting Facts, the history of the origin of the dish and the secrets of delicious minced meat and test!
2 h
250 kcal
4/5 (4)
Today, making homemade dumplings is becoming something outstanding. It seems to many that this process is difficult, dreary and takes too much free time. Actually this is not true. The preparation of this dish is an interesting, creative and simple process. And now we will make sure of this.
History of Siberian dumplings
Most likely, the birthplace of this dish is China, where they have been cooked for more than two thousand years. The names of Chinese dumplings are baozi, wontons. In this country, it is considered festive and is often prepared on the eve of important events.
Russia is considered to be the second homeland. When the Siberian highway passed through the border of Udmurtia, people got acquainted with the culture and cuisine of the local peoples. It was thanks to the Siberian tract that the dish came to Siberia, where it became very popular and was called "Siberian dumplings". There is not one, but today we will focus on the most interesting.
What is the advantage of homemade Siberian dumplings?
Recipe
For stuffing we need:
Advice: instead of broth, you can use water, but on the broth, the minced meat will turn out tender and juicy.
Dough Ingredients:
Cooking the dough
This recipe is the easiest and most successful. If in the future you want to try to cook manti or dumplings, it is also suitable for these dishes.
- Take a deep plastic bowl and pour a glass into it cold water, add a spoonful of salt.
- Breaking down chicken eggs and mix thoroughly.
- Pour 4 cups of flour into another container and make a depression in the center (with the shape of a crater). Pour the prepared mixture into the center.
Advice: Be sure, before working with flour, it must be carefully sifted through a sieve.
- We take a spoon and begin to knead the dough in a circular motion from the center to the edge until a homogeneous mass is obtained.
- Start kneading the dough with your hands.
Advice: So that the dough does not stick to your hands, you can moisten them with a little cold water.
- Next, knead the dough on the table. To do this, take a glass of flour and pour some of it on the table. While working, pay attention to the consistency of the dough. Sprinkle flour if necessary. The dough should be kneaded tightly.
Advice: to check if the dough is ready, make a ball out of it and leave it for a few minutes. It should completely hold its shape and not spread.
- Lightly dust the finished dough with flour, put in a plastic bag (or cover with a towel) so that it does not dry out and does not become weathered. Let it sit for 30 minutes. Then mix thoroughly again to make it soft.
If you decide to add hot water, then it will be already - no less tasty and easy to prepare.
Cooking minced meat
Interesting fact! In the north, sakhatin or venison meat was also used to make dumplings. In our lane, not everyone can afford this meat. But, if you want to try the original recipe of the northern peoples, try to buy it one day and add it to the minced meat. The proportions are approximately the following: beef 50%, pork 20%, venison 30%.
- First, the meat is washed, dried with a towel, the veins are cut off. From these veins we will boil the meat broth, so you can not save.
Advice: try not to remove layers of fat from the pork, because they will give the meat juiciness, softness and tenderness.
- Meat is scrolled through a meat grinder.
Advice: since the goal of our work is to cook easily and quickly, you can replace the pieces of meat with purchased minced meat. This will save time.
- Put the minced meat in a deep bowl and start chopping the onion. Then we cut a bunch of parsley (sometimes nettle leaves are put in minced meat).
Advice: before cutting the parsley, it is better to douse it thoroughly with boiling water.
- Mix meat, onion, parsley, add salt, a pinch of black pepper and a spoonful of flour. We mix the ingredients.
- Then add 70 ml of meat broth (which we boiled first). To save time, you can replace the broth with plain water. Mix again.
Advice: do not overdo it with the broth (or water), as the minced meat will become too thin.
We make dumplings
As you can see, so far there is nothing complicated in preparing our dish. Now it's time to move on to the most interesting and creative process - we will sculpt our dumplings!
- A little flour is poured onto the table, a small piece of dough is placed and rolled out with a rolling pin to make a large thin round layer.
- Next, we take an ordinary faceted glass and use it to cut the layer into circles.
- In the middle of each round, put a teaspoon of minced meat and fasten the dough around the edges. We put the finished products on a plate or a large tray, sprinkled with flour on top (so as not to stick).
- When everything is ready, you need to put them in the freezer.
Interesting fact! The main "trick" of these dumplings lies in the fact that they must be frozen before cooking. This is how they improve their properties and taste.
Cooking process
How to cook Siberian dumplings? You can boil the finished product in meat broth or in the water (as you like). To improve the taste, you can add bay leaves, a couple of black peppercorns, and green onions to the water.
Advice: it is important to boil dumplings in a low and wide pan, not in large portions, so that they do not stick together during cooking.
You need to put them in boiling water when the water boils again, after about 7-10 minutes the dish is ready. Bon Appetit!
Secrets of successful preparation of dumplings
- Some recipes use milk to make dumplings. In fact, this should not be done, since the broth will turn out to be cloudy (many people like to serve dumplings in the broth at the table), and the products can boil soft.
- To make the dough more elastic and roll out well, it is recommended not only to leave it in a plastic bag, but to put it in the refrigerator for an hour.
- For delicious dumplings choose good, fresh, quality ingredients. This applies to meat, eggs and flour (first or highest grade).
- If you are serving a dish in broth, you should first remove the dumplings from the pan and strain the broth. Then dumplings are put on a plate and dressed with pure broth.
- The pan must be taken low and wide, so that the dumplings are not cramped in it. The water should fill it three-quarters or two-thirds, not to the brim.
What to serve and how to decorate
- The easiest way is to put dumplings on a plate, add a piece of butter (or sour cream) and serve with fresh herbs.
- Can be served in broth, adding butter or greens. Some housewives, when cooking, add small pieces of carrots and onions to the broth.
That's all the secrets of making simple and very tasty Siberian dumplings. We wish you Bon appetit and easy creative cooking process!
Frozen lumps of minced meat in dough, almost frozen into a stone, fit perfectly into the life of the inhabitants of Siberia. In the taiga, local residents got a lot of meat, and the climate allowed storing semi-finished products for months. Far from home, the hunters melted snow in pots, boiled water and cooked dumplings, which they always had with them. Of course, initially the recipe for Siberian dumplings included the meat of wild animals - a bear, an elk, a roe deer, a hare. Today, such dish options can only be found in restaurants, and for home cooking beef, pork, lamb and poultry are used.
3 secrets of delicious Siberian dumplings
- Use of several types of meat. The filling becomes softer and juicier if different types meat. The base, of course, is beef. If pork or lamb is added to it, then the proportion of minced meat is approximately 60:40. If the minced meat consists of three types of meat, then the optimal combination is: 45% beef, 35% pork and 20% lamb.
- Cold. Both the dough and minced meat must be chilled. This makes molding easier and improves the taste of the dish.
- Water balance. It must be observed both when preparing minced meat and when cooking. Water is added to the meat for juiciness, but if there is too much of it, when frozen, the ice will “burst” the dumpling from the inside, and the dough will crack. When cooking - on the contrary, the more water, the better.
Cooking dumplings "from scratch": dough, minced meat and modeling with a photo
How to properly and tasty cook dumplings with your own hands. You can take into account all the nuances only by constantly practicing, so we present step by step recipe Siberian dumplings.
You will need:
- beef - 400 g;
- lamb - 300 g;
- pork - 200 g;
- onions - 3 pieces;
- wheat flour - 1 kg;
- eggs - 3 pieces;
- water - 400 ml.
Cooking
- Place a container of water in the freezer. By the time you follow the next steps of the recipe, it should be very cold, but not frozen.
- Sift the flour on the table or into a large bowl so that you get a slide.
- Crack the eggs into a separate bowl and stir lightly with a fork.
- Make a small hole in the flour and pour in the eggs.
- Start kneading the dough, using your hands to collect the flour from the edges to the center.
- Add chilled water little by little. Gradually, the flour will absorb water into itself, and the dough will become more and more pliable and uniform.
- Turn the dough out onto a floured board and continue kneading until elastic.
- Wrap the dough in a plastic bag or cling film and let it "rest" when room temperature 15-20 minutes.
- Scroll all three types of meat and onions in a meat grinder.
- Mix the minced meat well in a bowl, salt, add a little water and refrigerate for 5-10 minutes.
- Sprinkle the table with flour. Prepare boards or plates - they also need to be generously sprinkled with flour so that the dumplings do not stick.
- Separate a small piece from the dough. Roll it into a sausage with a diameter of about 2 cm.
- Cut the sausage into pieces 1.5-2 cm long.
- Roll out each piece with a rolling pin. Put the minced meat in the center of the circle so that there is enough dough left to pinch the edges.
- Fold the pieces of dough in half and crimp all edges to form a semi-circle. Connect the lower corners with each other - you get a beautiful round dumpling.
In some sources, one can come across the opinion that the appearance of the dish is directly related to the name - for example, that round dumplings are considered Ural, and Siberian ones are those that have a scallop or “pigtail” molded on top. In fact, these are just habits that each family has its own. The recipe for homemade Siberian dumplings allows any kind of modeling. You can use a special machine that folds the dough and meat in half and forms a patterned “seam” at the place of the pinch. In many families, it is customary to leave dumplings semi-circular, like dumplings. And so that your workpieces are even as a selection, you can roll the dough into a single layer and cut the circles with a glass.
The "Soviet" tradition of storing dumplings on the balcony in winter makes sense not only for preserving semi-finished products. It has long been noticed that frozen dumplings release juice much better when cooked. In the old days, crushed ice was even added to minced meat for these purposes. So, even if you plan to immediately cook everything that you have stuck, put the dumplings on the balcony for a short time (if it is winter outside) or cool in the freezer.
Secrets of proper cooking. Cooking classic dumplings step by step
Siberian dumplings need to be boiled in plenty of water so that they float freely and do not stick to each other. Water is usually taken at the rate of 4-5 liters per kilogram of frozen product. At the same time, the blanks are not cooked all at once, but in batches of 20-30 pieces. For cooking, a special slotted spoon or strainer with a long handle is very useful.
You will need:
- dumplings - 1 kg;
- water - 5 l;
- salt - 25 g;
- peppercorns, bay leaf - to taste.
Cooking:
- Boil water in a large saucepan.
- Add salt and spices.
- Throw dumplings into boiling water and immediately mix with a slotted spoon so that they do not stick to the bottom of the pan.
- Wait until the water boils again and the dumplings float.
- Hold them for 3-4 minutes in boiling water, let them "puff up" a little.
- Get it ready meal slotted spoon, put on plates.
To avoid burns, when throwing semi-finished products into boiling water, adhere to the following rule: do not drop them all at once and do not push them off the board. It is best to gently lower the dumplings into the pan one by one, bringing your hand as close to the water as possible so that there is no splashing.
Serving to the table
For a family dinner, dumplings can simply be arranged on plates. For receiving guests, the option with large dish in the center of the table. "Real" dumplings go well with a variety of sauces. They can be served with sour cream, mayonnaise, mustard, adjika, ketchup, melted butter, water with vinegar, and even soy sauce.
The recipe for making Siberian dumplings is simple, but requires accuracy and accuracy, then the result will be on top. Involve family and friends in the preparation of this wonderful dish: the most interesting stories are told while modeling. interesting stories. Such moments are remembered for a lifetime!
Wrap meat stuffing into the dough and then cook - a technique characteristic of many national cuisines. Georgian khinkali, Italian ravioli, Chinese jiaozi are made according to the same general technological rules as the main Siberian delicacy. Pelmeni are considered a native Russian dish, although their name is of Finnish-Ugric origin (from the words "pel" - ear and "nyan" - dough). Well, the Russians have never considered it shameful to learn something good from neighboring peoples. Today, there are few who want to challenge the domestic origin of dumplings, but there are more than enough to taste their hunters. Especially when they are made according to all the rules, with soul and love, with the addition of important ingredients.
The role of semi-finished products in history
Cooking semi-finished products people came up with a long time ago. Every day, to perform many labor-intensive operations in order to eat deliciously, and in the past, people considered it unnecessary, therefore, as a rule, everyday table there were simple dishes: porridge, cabbage soup, bread. Exquisite dishes were served on holidays and in special occasions. But hunters have always needed high-calorie food, walking through the taiga in search of game is not an easy task. Such a culinary contradiction has arisen among local residents and migrants of the harsh Siberian region. There was a need for hearty meal which can be prepared quickly.
What is the difference between Siberian dumplings
For Siberians in winter, there was no problem with the safety of food: they were simply buried in the snow, and they did not deteriorate in frost. So, once upon a time, someone had the idea to bury bags of blanks near the house, and if necessary, get as much as needed and cook. The combination of meat and flour provided a sufficient level of calories. Siberian dumplings differ from all others precisely in that they must be frozen before cooking.
The sacred meaning of dumplings
Our ancient ancestors, who did not know the saving teachings of Christ, professed pagan beliefs. Their sacrifices, however, were mostly harmless enough. The hunter, who wanted to enlist the support of non-material forces and protect himself from dangers, included the meat of those animals that he wanted to get into the recipe for prepared ritual meals. The cattle breeder, also not alien to idolatry, preferred to see on holiday table the fruits of his labors and, tasting them, mentally thanked the gods for the success of his own labor. In the same aspect, Siberian dumplings can be considered, the recipe for which involves the use of meat from several species of animals. This tradition continues today.
A little about store products
Our time is characterized by two important factors that determine the lifestyle of a modern person: a total lack of time and technological omnipotence. Today you can do anything, and in any quantity, the main thing is that they buy it. Today, we are given only a few minutes to do things that our great-grandmothers and great-grandfathers could do all day long. Not everyone and not always can afford to sit down and stick a whole mountain of masterpieces of culinary art.
Industrial-made Siberian dumplings help solve the problem of time and eat a dish that is somewhat reminiscent of a prototype. It seems that everything is in place - dough, minced meat, but the taste is big. What's the matter?
And the point is in the dough, and in minced meat. To reduce the cost, few eggs are added to the dough (or they are replaced with powder), the flour is of insufficient quality (gluten, that is, the protein content is below the usual norm). Now about the main thing, that is minced meat. Inexpensive brands suffer from the presence of vegetable (soy) components, which, from a nutritional point of view, may be useful, but from a gastronomic point of view they are clearly harmful. Other manufacturing companies try to maintain the classic recipe (for example, Siberian Caesar dumplings are quite edible), but the price worries the consumer (200 rubles per pack is expensive).
In any case, the buyer of semi-finished store products should be prepared for the fact that he pays not for tasty and healthy food, but for the time saved.
For those who are ready to spend part of the day off cooking a dish called “Siberian dumplings” in the family circle, the tips below may come in handy.
Where to begin
When starting a business, you need to prepare everything you need, otherwise you will have to interrupt work, look for or buy one or the other. It is clear to everyone that in order to sculpt Siberian dumplings, two main components are required - minced meat and dough. In turn, both consist of their own ingredients. They are simple and unpretentious, there are not many of them. Of course, if the hostess has such delicacies as venison, bear meat or other types of rare meat, you can cook a real Siberian delicacy. Dumplings, which are made and eaten by other citizens, with more modest opportunities, contain, as a rule, pork and beef. This meat can be purchased both in the market and in the supermarket, but you also need to know how to choose it. As for flour, it is best to give preference to well-known in the region trademarks, as a rule, coinciding with the name of the nearest elevators and mills responsible for the compliance of their products with state standards.
To prepare a standard portion of dumplings, you will need 300 grams of beef and pork (total meat 600 g), a pound of flour (otherwise - two glasses), an egg (1 pc.), A couple of good large onions and a little salt and pepper. Water for the test can be taken tap.
tili tili dough
The dough is not the “trick” that distinguishes Siberian dumplings. The most common recipe. The flour needs to be sifted (it seems to “come to life”) and poured into a slide on a sheet of plywood or other substrate, which will become a temporary workplace. You can work on the table, but it is more difficult to put it in order after the work is completed. At the top of this mountain, a kind of volcanic crater should be arranged into which an egg must be broken. A glass of water is also poured there and salt is added - a little, a pinch. Now you have to work hard, kneading the dough until soft, but elastic, adding water if necessary. All the time you need to remember that you will have to sculpt dumplings from it, of course, after rolling. In the meantime, it, already seemingly ready, should be aged for half an hour on the sidelines. It's time for the minced meat.
Meat for stuffing
The filling has at least a two-component composition. Siberian dumplings made by residents of the European part of Russia contain beef and pork. Now the question is what qualities the meat chosen for such a responsible function should have. The rule that less fat is better doesn't work here. The complete absence of fat will lead to the fact that the minced meat will become dry, and eating the dish will not be as pleasant as we would like. Of pork, brisket is best, in which strips of fat, although not thick, alternate with meat. The requirements for beef are not so strict, but lighter veal should be preferred. In case of a successful combination, it will be possible to make real dumplings, a Siberian delicacy. Reviews of households and guests, laudatory and expressing pleasure, will be a worthy reward, crowning the forehead of a skilled chef.
How to cook minced meat
Minced meat is very simple, it consists of ground meat, onions and peppers. Grinding of ingredients is carried out by means of a conventional meat grinder, while they need to be skipped only once. You need to cut into medium-sized pieces across the fibers, then the work will go easier, and the cores will not be wound on the cutting knife.
Too fine grinding of meat will give the dish an unflattering resemblance to a store-bought counterpart. In no case should you add an egg to the minced meat, these are not cutlets. For ease of mixing, you can alternate pork, beef and onions, then add salt and pepper. If there is a broth, then you can add it a little, and in case of absence, water is also suitable - to temporarily hold the lumps together during subsequent modeling.
dumpling
So, the stuffing is ready, the dough lay down for the allotted time, and the right moment comes to start the most creative stage of the whole work. There are two main methods for forming dumplings - manual and rolling-matrix. Each of them has its adherents.
In the seventies, miracle devices went on sale, which immediately won a huge number of fans. These round cast dies with hexagonal sides and through holes are designed for small-scale production of dumplings. The principle of their work is simple. You should sprinkle the dumpling with flour, roll out two round pancakes of dough, lay one of them on a ribbed plane and then calmly put the required amount of minced meat into each cell with a teaspoon. When they are all filled, the second pancake is placed on top and the whole thing is rolled with a rolling pin. Then the pelmeni is turned over, and ready dumplings, similar to each other like twin brothers, fall on the table. The process is fast, the labor intensity is reduced, the taste remains the same as with hand molding. But real gourmets and aesthetes are still dissatisfied with something. They believe that homemade Siberian dumplings should be more beautiful, molded exclusively by hand. And nothing else.
Luxurious hand sculpting
Sculpting can also be done in different ways. You can proceed with the method welcomed by the most sophisticated gourmets, that is, divide the dough into separate portioned pieces (cutting them from a long “sausage”), then flatten each of them into the most regular circle possible. Then put a bit of filling and close up in the form of a small crescent, which, in turn, should be rolled up, achieving resemblance to a miniature ear. Such preparation of Siberian dumplings can be called impeccable, it demonstrates skill, diligence, thoroughness and, in general, can serve as an example of perfectionism.
The dough is not wasted for nothing (in fact, it does not disappear with other methods), and aesthetically, such a dish looks like a real masterpiece. There is only one drawback, but a serious one. Justify excessive time spending with some better appearance dumplings can only be a selfish husband (and dumplings are still mostly made by wives), who does not care about his beloved wife at all and is ready to sacrifice her free time to the joy of his own whims.
The second method of hand molding
For some, matrix dumplings seem not appetizing enough, others do not want to sit in the kitchen for hours doing laborious work. And there is a third “assembly” method that reduces cooking time, but preserves strength and good spirits. It is called "glass" or "glass" (depending on the size of the resulting "ears"). Using it, you can make real Siberian dumplings. The recipe is essentially the same, but the dough is rolled out in a single layer, and then cut into circles with the rim of a glass (if you want to make very small ones) or a glass (when a larger one fits). Further, all work is done in the same order as with the most time-consuming method. The special attraction of the "glass" method is that you can work with the whole family, combining this activity with a pleasant conversation, jokes and fun. It is also not forbidden to help children, this is a great way to teach them to do what they can to help their parents. You can even arrange a competition in which the winner will be the one who manages to make more dumplings without sacrificing quality. A delicious dinner- a great reward for all participants.
