Dumplings and dumplings- dishes of Russian and Ukrainian cuisines, respectively, with similar principles of preparation. The basis of one and the other - unleavened dough. However, for dumplings and dumplings, the recipe for its preparation is still different. The main difference between the two dishes is the filling. In dumplings, it is usually meat or fish, but in dumplings it is most often vegetable or fruit. However, more about these two delicious dishes will go further.
Pelmeni began to be cooked everywhere in the fourteenth-fifteenth centuries of our century, and until then it was common only in the northeastern part of Russia (meaning the European part of the country). Presumably, the appearance of dumplings in this territory was influenced by the culture and culinary traditions of the countries of Central Asia.
Siberian or Ural dumplings are considered real dumplings. They are invariably prepared from simple unleavened dough, as for homemade noodles. Minced meat is used as a filling. various kinds meat: beef (45%), lamb (35%), pork (20%). Also, the following products may be present in the filling: onions, seasonal greens, black ground pepper, salt, wheat flour, meat broth.
Making dumplings at home seems to be quite laborious and complex process. But actually it is not! Of course, our grandmothers spent a lot of time making dumplings, but today, in the age of technology, everything is much simpler. There are many devices and devices that will simplify the manufacturing process. Therefore, do not rush to the store for semi-finished products. Homemade dumplings will turn out much tastier! Here are some tips to help you prepare them correctly:
- The dough for dumplings should turn out pretty steep, but at the same time it should still be elastic. To do this, you must strictly use the amount of ingredients that is indicated in the recipe. Flour before kneading should be sifted several times in order to enrich it with oxygen. Knead the dough from the edges to the center. The more thoroughly the kneading procedure is carried out, the better the dough for dumplings will turn out. So no rush at this stage!
- Be sure to let the finished dough rest when room temperature. This will take about half an hour. This period of time is necessary so that the gluten in the dough swells well, and the dough itself becomes sufficiently elastic.
- The filling for dumplings can be any. However, it is most often used as chopped meat. At the same time, dumplings will turn out tastier if the filling combines different types meat. As a rule, the best combination for a particular variety of dumplings is indicated in the corresponding recipe. To make the filling more juicy, you can add a little meat broth. It will become more tender due to the addition of semolina, denser due to wheat flour. In addition, do not forget about adding chopped onions, ground black pepper, and salt to the minced meat. These components greatly enrich taste qualities fillings.
- You need to roll out the dough for dumplings in one large layer, so its thickness for each dumpling will be the same.
- You can sculpt dumplings the old fashioned way by hand, using a glass to cut each dumpling. You will also have to pinch the edges and connect them with your own hands. However, this stage of making dumplings at home can be accelerated by such a device as a dumpling.
- If dumplings are prepared for the future, then after the modeling stage they should be frozen immediately. By the way, frozen dumplings turn out to be tastier, and not their just-made version.
- Dumplings should be boiled in boiling water, about 10 minutes after surfacing. During the cooking process, they need to be stirred periodically. Otherwise, dumplings can stick tightly to the bottom of the pan.
- Ready dumplings are seasoned with butter or sour cream, sprinkled with herbs. Suppose the option of serving in the broth.
Here, perhaps, are all the main features of manufacturing delicious dumplings at home. All other nuances and recommendations, depending on the type of dish, can be found in recipes with step by step photos this section of the site.
Secrets of recipes for making dumplings
Vareniki is a traditional Ukrainian dish. However, in the territory of countries neighboring Ukraine, it is also considered quite common. Dumplings are cooked, like dumplings from lean test. However, test options for milk and sour-milk products are also allowed.
It is very important that the dough for dumplings is well boiled, but at the same time remains strong enough. To do this, cook it in a cool room, away from heat sources. Knead the dough should be on ice water, or on another chilled liquid basis.
In each recipe, you can see a note that the dough for dumplings should turn out to be cool and elastic. Only in this case it will be possible to sculpt from it. In addition, the dough only with such characteristics will not tear during cooking.
The filling for dumplings is usually vegetable or fruit and berry. However, the use of meat and fish products is acceptable. main feature dumplings in that whatever the filling, it should already be ready when sculpting. At the same time, the juicy filling should be squeezed well before laying.
Dumplings are made by hand, as in the case of dumplings, but the dumplings are shaped like a crescent moon. The seam must be pinched carefully. In the case of fruit berry filling it can even be made into a flagellum. So the seam will be much stronger.
Ready dumplings are sent to boiling water, stir them until they float. It is then boiled for the required amount of time according to the recipe, usually about three to four minutes.
This homemade Ukrainian dish is served in combination with the appropriate dressing: sour cream, butter, syrup based on fruits or berries, honey, fried onions or lard, and some other dressings. 
You can store dumplings by freezing.
In custody…
Dumplings and dumplings - incredible delicious food, the haste in the preparation of which is simply unacceptable! Each stage of cooking requires a scrupulous attitude. However, all the labors will return a hundredfold. There will be no limit to the enthusiastic reviews of your household!
Cook with pleasure, and our recipes with step-by-step photos for making dumplings and dumplings at home will become your faithful helpers!
The dough for dumplings can be prepared in two ways: cold and warm. With the warm method, part of the flour is poured with boiling water, and then mixed with the rest of the flour so that the dough falls behind the hands. Thus, the gluten swells faster. However, if you are preparing a lot of dough, it is better to use cold milk or water to retain moisture. It is necessary to ensure that the dough is soft, as it will be difficult to roll out. Well-kneaded dough (it should not be sticky, elastic) should be left for 20 minutes, covered with a towel, so that it "rests", ripens.
The recipe for the dough for making dumplings is also important. For example, dumplings on egg and kefir are especially fluffy and tender. Lenten dough from water, flour and salt is rolled out very thinly, the best stuffing vegetables, liver, mushrooms will become them.
The traditional shape of dumplings is semicircular. You can roll a plait with a diameter of 3-4 cm from the dough, then cut it into pieces of the same size and roll each thinly into a cake. Or you can roll out the dough in one large layer and cut circles with a glass.
Then in the middle of each circle we put a pre-prepared filling and connect the edges. This can be done manually or using a special device for sculpting dumplings. The main thing is that the edges should be stuck together tightly so that the juice does not leak out and the integrity is not broken during cooking.
Dumplings should be boiled in a wide low dish, in salted boiling water, until they float, and then stand for another couple of minutes (depending on the size of the products), it turns out about 5-7 minutes. So that they do not boil soft during cooking, they need to be cooked on low heat, avoiding a rapid boil.
Ready dumplings must be carefully removed with a slotted spoon and put on a dish. Or discard the entire contents in a colander. So that the dumplings do not stick to each other, they need to be poured with melted butter. Perfect for sweet dumplings with fruit or berry filling sweet sauce or sour cream. Salted ones are more appropriate to serve by pouring onions fried in vegetable or butter.
Steamed dumplings are more tender and fluffier than those cooked in a saucepan. The most suitable filling for them is berry (strawberry, cherry, blueberry). Steamed dumplings with berry filling do not boil soft, remain juicy. Although in this way you can cook dumplings with meat, cottage cheese or potato filling.
It is better to cook the dough for steamed dumplings on kefir with the addition of baking powder (for 300 ml of kefir 1 tsp of baking powder) and one egg.
In the presence of a double boiler, the process of making steam dumplings is simple: 10-15 minutes in the unit - and the dumplings are ready. If there is no double boiler, you can take an ordinary pan, tie it on top with a piece of clean gauze, put it on fire, bring the water to a boil. Dumplings can be laid out on gauze, the products should not touch each other. Cover with a deep plate on top (the water should boil well), and after 5 minutes remove the plate, take a sample from the dumplings and, if necessary, adjust the time for the second batch.
Vareniki - very tasty and hearty meal which is loved by everyone from young to old. Dumplings with potatoes, cabbage, liver and mushrooms are served as a second course, and sweet delicious dumplings with apples, poppy seeds, cherries, cottage cheese and plums are eaten for dessert. Sauces and gravies are served with dumplings. They are eaten with sour cream, melted bacon, fried onions, melted butter, as well as honey and sugar syrup. Mine signature recipe delicious dumplings, probably, is in every family. And we have collected for you the most popular ways of preparing this favorite dish of all to inspire you to new experiments.
Dough for dumplings
Everyone knows how to make a simple dough for dumplings. There is nothing difficult in this. You just need to mix water, eggs and flour. But how to make the dough soft and elastic so that it does not swell during cooking, so that the dumplings stick well and do not stick out? To do this, you need to know a few secrets.
- Dough for dumplings on the water
Dough for dumplings with potatoes and other salty fillings can be made on water (or milk) with the addition of eggs and flour. For 1 cup of water, 4 cups of flour and 1 egg are used. In order for the dough to be more elastic, you can add a few spoons to it. vegetable oil. And for a better taste, you can pour into it not only salt, but also a little sugar. The dough must be well kneaded. In order to make it easier to sculpt dumplings, you need to let the dough stand for about half an hour. During this time, flour with water forms gluten, which will make the dough more pliable. Then you need to put the dough on the table and roll out a thin layer. Circles for dumplings can be cut with a glass or a glass, depending on the size you need. Often, modern housewives like to make dumplings small and neat.
Some women prefer to do choux pastry for dumplings. There is nothing complicated in its preparation. The ingredients are the same as for the water test. Only water you bring to a boil and pour into the flour with butter. We beat the egg in a separate bowl so that it does not curdle from boiling water. When the dough has cooled down a bit, add the egg to it and mix thoroughly.
- Lenten dough for dumplings
During you can treat yourself to something like dumplings with cabbage or potatoes. To prepare them, you will have to remove the egg and butter from the dough. And in order for it to turn out elastic, just salt the water well and cool it in the refrigerator. To knead the dough, form a hill of flour, and start adding salt water to a small depression. The dough should be smooth and not very tough. Cover it with cling film and let it rest for about half an hour. Then you can roll out and start sculpting. You can use this dough for dumplings and dumplings with liver. It will turn out very thin and a little dry, which will be quite appropriate for a juicy filling.
- Dough for dumplings on kefir
Many experienced housewives they like to add kefir or sour cream to the dough for dumplings with cottage cheese and other sweet fillings. These fatty ingredients make the dough softer and more tender. As a result, juicy dumplings just melt in your mouth. To prepare such a dough, you need to take: kefir, flour and an egg. For a glass of kefir there are 2 glasses of flour and 1 egg. There is no special mix here. Just mix all the ingredients and knead the dough well. Salt can be pre-dissolved in kefir.
In order to make a delicious dough for dumplings, you can mix different recipes. For example, you can take water and kefir at the same time. You can either cool them down or heat them up. Depending on this, you will get either custard or plain dough. You can also add different dumplings to dumplings - olive, sunflower, walnut or linseed.
Stuffing for dumplings
The most popular filling for dumplings in Russia is sauerkraut or cabbage fried with onions, as well as potatoes. Although if you are tired of traditional recipes, You can easily make dumplings with meat and champignons, chicken liver, onions and greens, with beans and porcini mushrooms, with chicken and cheese, as well as sweet dumplings with various fruits. When choosing a filling for dumplings, you need to take not too juicy products that will not flow during the cooking process. Otherwise, your dumplings will simply fall apart.
For example, the filling for cottage cheese dumplings is not very convenient in this regard. If you could not buy dry cottage cheese, we recommend that you boil it in boiling water (2-3 minutes), then squeeze it well and mix with the yolk. The filling for dumplings with potatoes is made without adding milk. The potatoes are well kneaded with an egg and fried onions with butter are added to it. The stuffing for dumplings with cabbage should settle in a sieve so that sauerkraut all the brine came out. Then the cabbage is fried with onions. If you want to put cherries or other juicy berries in dumplings, mix them with sugar and let stand for several hours. When the juice drains completely, squeeze the berries and boldly put them in dumplings. Roll out the dough into a layer 1.5-3 mm thick. How juicier stuffing, the thicker the layer. And always try to close the edges well so that the dumplings do not fall apart in boiling water.
Delicious lazy dumplings
"Lazy" dumplings are called because they cook much faster than usual. Two parts of cottage cheese are added with one part of flour. To prevent the dough from falling apart, an egg is placed in it. Lazy dumplings do not roll out traditional way. Sausages are formed from the dough, which are cut into pieces 3 cm long. They are boiled in salted water and served with sour cream. Some housewives transfer the dumplings to the pan and add a piece of butter. So delicious lazy dumplings do not stick together and become more tender. Good appetite!
INGREDIENTS
| For the test | |
|---|---|
| flour | 5-6 glasses |
| egg whites | 3 pcs |
| water | 0.5 cup |
| milk | 0.5 cup |
| salt | 0.5 tsp |
| For curd filling | |
| fat cottage cheese | 250 g |
| egg yolk | 1 PC |
| sugar | 1-2 tbsp |
| butter | 1 tbsp |
Cooking
1. First, knead the dough. It is better to combine the ingredients in a bowl, and then knead the dough on the table. But I decided to do everything at once on the table. Pour 2.5 cups of flour and make a recess in it, into which beat the egg, add 1 tablespoon of sugar, a pinch of salt and immediately pour half a glass of water.
2. Knead the dough and, if necessary, add a little more water. The dough should be well kneaded, be moderately soft, not too rubbery. Roll up and set aside covered with a towel for 20 minutes.
3. Cooking sweet curd filling for dumplings. Put 250 grams of cottage cheese into a bowl, beat in two eggs, add one tablespoon of sugar and a bag of vanilla.
4. Rub everything well with a spoon until a homogeneous mass is obtained.
5. It is desirable to roll out the dough in two approaches, since flour is added when rolling out, and the remains will be rubber. Sprinkle the board with flour and roll it out thinly. Cut out circles with a cup.
Some are faced with a problem of a similar nature: “I can’t roll out the dough, it is rubbery and it turns out very thick.” Tip: moisten the dough with water and knead it again to the desired consistency.
6. Put about one teaspoon of cottage cheese in each circle.
7. Blind the edges of the dumplings. Before gluing them, the edges of the circles and hands can be moistened with water or smeared with an egg. So the gluing will be more dense, and they will not scatter during cooking.
8. Cooking dumplings with cottage cheese is easy. Put them in boiling water and bring to a boil again. Then make the fire smaller, but so that they gurgle and continue to cook for 5–7 minutes, as a rule, they are ready to float to the top.
When serving on a plate, be sure to add a piece of butter, and then to taste - sour cream, jam, or just sprinkle with sugar. But I love them with sour cream.
Bon Appetit!
How to make dumplings? Cooking delicious dumplings on your own
