Homemade dumplings have been a favorite dish of many families for generations. Making dumplings was an excellent occasion to convene numerous relatives and, for example, play tricks on each other by putting hot peppers in dumplings so that love was passionate, or a coin to increase money. It is possible to revive such a tradition even now, because dumplings are homemade in the old way. grandma's recipe never compare to what the stores offer.
List of recipes in the article:
Homemade dumplings. How is the dough prepared?
For the test you will need:
- 2 cups of flour
- 150 grams of cold water
- 1 egg
- 1 tablespoon vegetable oil
Start preparing homemade dumplings according to an old grandmother's recipe by adding a pinch of salt, finely ground in a mortar and yolk to two glasses of sifted flour and mix a little. Now it is necessary to combine two-thirds of a glass of cold water with flour. To do this, make a hole in the flour and slowly pour water into it, constantly mixing with your hand so that lumps do not form.
Add a tablespoon of any vegetable oil and start kneading the dough. Place it on a generously floured table and knead it with your hands for a few minutes. Continually dust the dough with flour so that it grabs better and does not stick to your hands and the table. But do not make the dough too thick, it will crumble, it will be almost impossible to blind it.
The longer and better you knead and knead the dough, the softer and more elastic it will turn out.
Cover the finished dough with cling film and leave for 30-40 minutes in the refrigerator.
Minced meat for homemade dumplings
For stuffing you need:
- 0.5 kilograms of pork
- 0.5 kilograms of beef
- 1 medium sized onion
- 2 tablespoons cold water
- pepper
To prepare minced meat according to the classic recipe for homemade dumplings, scroll the meat through a meat grinder. You can skip the pork and beef separately, or you can alternate the pieces. For Siberian dumplings, not minced meat is used, but finely chopped meat.
Some recipes for homemade dumplings for minced meat also use chicken or turkey meat, to which mushrooms are added if desired. But champignons can also become an independent filling for dumplings.
Finely chop the onion or also chop it with a meat grinder. If desired, the onion can be fried in vegetable oil. Add the onion to the minced meat and then add salt and spices to taste. You can use ground pepper, but the meat will turn out much more aromatic if you choose peppercorns, which must be crushed in a mortar together with salt just before adding to the minced meat.
Add two tablespoons of very cold water. Mix the minced meat well, it should turn out homogeneous and not dry, after which you can start sculpting dumplings.
Water can be replaced with milk, then the minced meat will turn out more magnificent. And to make the meat spicy, squeeze 2-3 cloves of garlic into it
How to make homemade dumplings?
Roll out the dough well with a rolling pin to make a thin even sheet. It should not tear! Take a glass or a cup with thin edges and start cutting circles. Each such cake needs to be stretched a little more with your fingers so that it becomes very thin. Put a sufficient amount of minced meat on it (about a teaspoon).
There should not be too much meat, otherwise the dumpling will break. Now just close the edges and then connect the corners. To prevent dumplings from sticking together on a plate, sprinkle them with a little flour. Put the rest of the dough together, roll it out again and repeat the whole process.
Before sealing the free edges of the dough, coat them with cold water. In this case, the dumpling will hold on very tightly
To avoid dough residue, you can choose a different sculpting option. In some recipes for homemade dumplings, it is proposed to roll up part of the dough into a small sausage and simply cut it with a knife. Then dip each piece on both sides in flour, roll it out with a rolling pin, put the minced meat on it and close it up. One sausage will make about 20 dumplings. The only disadvantage of this modeling method is that it is difficult to make dumplings of the same shape and size.
Homemade handmade dumplings - classic version. However, you can use a special form. In this case, divide the dough into two parts. They should be thinly rolled out, and each sheet should be slightly larger than the form itself. After that, spread one sheet on a dry dumpling, previously sprinkled with flour, and press it well with your fingers.
Now spread the meat, slightly pushing it with a spoon into the cells of the mold, and cover with a second layer of dough. Again, press it well with your fingers, and then roll it out with a rolling pin from above so that the dumpling cells become clearly visible. Remove excess dough from the edges and turn the mold over. Tap the board or table several times with the edge of the dumpling to make the finished dumplings fall out.
Options for making dumplings
You can cook dumplings right away. If they turned out to be a large number, then the rest can be sent directly on a plate (or put in a bag) to the freezer.
Dumplings are thrown into boiling salted water or broth and until they float to the top, stir occasionally so that they do not stick to the bottom of the pan.
Once the dumplings have surfaced, wait three to five minutes and dinner is ready! They can be served with or without broth. butter, sour cream or mayonnaise.
What other ways are there to make dumplings? You can simply fry them in butter or pour them with eggs during frying. Or you can bake it in the oven. To do this, put dumplings boiled until half cooked in pots, pour a mixture of flour with a beaten egg on top and sprinkle generously with grated cheese. Now put the pots in an oven preheated to 180 ° C for 20–30 minutes, then sprinkle with finely chopped dill or parsley and serve.
Pelmeni is a delicious dish from unleavened dough and meat. And there is probably no person who would be indifferent to them. They are loved by everyone from young to old. And proof of this are store shelves, where you can see their numerous varieties from different manufacturers.
And those who buy them in the store are always well versed which are worth taking and which are not. Moreover, in addition to the filling, they always pay attention to the dough, and you can often hear that in certain dumplings it is tastier than in others.
But probably everyone will agree that it is better than homemade dumplings, and dough prepared at home, cannot be found anywhere else. Despite the most expensive store-bought dumplings, they will never be tastier than those made by hand.
And all because almost every housewife knows how to cook this dish, and each has its own signature recipe dough preparation. There are a lot of such recipes, and every housewife believes that her recipe is the best.
Today I propose to deal with all famous recipes, and find out how they differ from each other and from which option it is best to cook dumplings. And also learn more about the features and some secrets of its preparation.
Dumpling dough - secrets and general principles of cooking
Dumpling dough (unleavened), although they are called such, they use it not only for their preparation, but also for cooking various pasta, dumplings, chebureks, manti. And although the former are boiled, the latter are steamed, and pasties are fried in oil at all, the basis for all these second courses of flour is made in almost the same way.
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And for those who cook dumplings today - Bon appetit!
What could be tastier than homemade dumplings?! Delicious, fragrant, with or without broth - they are good in any form. Although many people love dumplings, not everyone likes to sculpt them. But this can also have its advantages. You can gather the whole family for making dumplings. With a friendly company, the process will go faster and more fun. Agree, because it is not often possible to get together with the whole family for a common cause. After that, waiting for you delicious dinner, which all the "workers" were looking forward to.
In our family, dumplings are one of the most favorite dishes. We cook them often. And in New Year they become the main dish that guests look forward to most.
It would seem that it could be easier than making dumplings?! After all, the principle is simple - the minced meat is wrapped in dough, the edges are carefully fastened together. And anyone can cook them. This is partly true. But, if you have never kneaded the dough for dumplings, have not prepared minced meat and do not know the intricacies of cooking, it is better not to meddle in this matter.
In this article, I will show you some delicious and simple recipes homemade dumplings, which even a novice cook can handle. Cook with us!
Dough recipe with vegetable oil for dumplings
The taste of dumplings depends not only on minced meat, but also on the dough. It needs to be mixed properly. It is not at all difficult to do this. The main thing is to know some rules. If vegetable oil is included in the dough, it will be pliable and more elastic. With such a test it is more pleasant and more convenient to work with. Try it!
Ingredients:
For test:
- 650 grams of flour + 150 grams for kneading;
- 60 milliliters of vegetable oil;
- a teaspoon of fine salt;
- 2 raw eggs;
- 180-200 grams of clean hot water.
- 600 grams of minced meat from any meat (you can use mixed);
- 70 milliliters of water;
- 2 medium onions;
- a teaspoon of salt;
- crushed pepper to taste;
- 3-4 garlic cloves (depending on size)
- Water;
- salt;
- small bulb;
- a couple of laurels.
Cooking:
1. Water for making dough should be hot, but not boiling. Mix it with vegetable oil.
2. Sift the flour into a wide bowl. Make a hole in the middle and crack the eggs into it. Mix lightly and add water and oil. It will be more convenient to mix first with a fork. Then transfer to a table or cutting board, sprinkle with flour and knead with your hands.
During kneading the dough, you need to constantly add flour. In total, you may need about another 150-200 grams.
3. The dough should not be too hard and tight. You need to knead it for a long time and diligently. Only then will it become elastic, elastic and pliable. Place the bun in a bag or wrap it with cling film. Leave for half an hour. During this time, the components of the dough will seize and it will better keep its shape without delamination.
4. If you cook minced meat yourself, then onion and garlic can be passed through a meat grinder along with meat. If the minced meat is already ready, then the onion and garlic need to be peeled, cut into pieces and smashed in a blender. Add to mince.
5. Add salt and ground pepper here. Mix and pour in water. This moment will add juiciness and your dumplings will be even tastier. Mix again and then mash with a potato masher. This will make the filling even more airy.
We make dumplings
6. In the meantime, the dough has also arrived. Cut off a small part from it, and put the remaining mass back into the bag. Roll up a flagellum, 1 centimeter in diameter and cut it into pieces, about half a centimeter wide.
7. Knead these stripes with your fingers in the form of a circle, and then roll them out with a rolling pin. Put a little minced meat in each circle and blind the edges. Once you have a semicircle, blind two of its edges to make a "bear's ear". Do this with the entire volume of dough and filling. Spread dumplings on a floured tray or board.
From this amount of ingredients and the size of the juicy, approximately 150 dumplings are obtained.
8. Put a pot of water on the stove. Add salt and parsley. Peel the onion and make an X-shaped incision on it. Also send to the boil. A cut onion will better release its aromatic properties into the broth.
9. As soon as the broth boils, send dumplings there and, stirring constantly, bring to a boil. As soon as they boil again, reduce the power to medium and cook for about 5 minutes.
10. Dumplings can be served with sour cream or butter. You can also eat them with broth - very tasty!
Freeze the remaining dumplings on the board, and then pack them into bags.
Homemade dumplings for the festive table - a delicious recipe and original weaving
It is very easy to make very beautiful dumplings. The dough is perfect for dumplings and manti. You can also fry chebureks from this dough. If the filling remains, then it will not disappear. From it you can fry juicy meatballs.
Ingredients:
- half a kilo of minced meat, of your choice;
- 4 medium sized garlic cloves;
- 2 medium onions;
- fresh or frozen herbs to taste;
- salt, ground pepper and other seasonings for meat to taste.
- one egg;
- a tablespoon of vegetable oil;
- 400 grams of flour;
- a glass of boiling water;
- salt - about one full teaspoon.
- a little butter;
- sweet paprika.
- 3 tablespoons of sour cream;
- some salt;
- 3 cloves of garlic;
- greenery.
Cooking:
1. Onion, garlic and herbs are smashed in a blender until smooth. Mix with minced meat. If you also cook minced meat immediately before making dumplings, then you can skip these ingredients along with the meat through a meat grinder.
2. Add vegetables and herbs to minced meat, salt and season to taste. Mix thoroughly so that all ingredients are evenly distributed.
3. Sift the flour into a deep bowl and make a well for adding other ingredients. Mix the egg with salt, add to the flour. Pour in the oil, boiling water and immediately mix with a spoon. Once all the ingredients have set, move the kneading to the table. Add flour as needed and knead until the dough is elastic and no longer sticky to the palms.
4. Knead the dough vigorously for at least 5 minutes. Then put it in a plastic bag and put it aside for half an hour.
5. Cut off part of the dough, and return the remaining mass to the bag. Roll out a flat thin cake.
6. With a round glass or dish, with a diameter of 10 centimeters (approximately), divide the dough into circles.
7. Stuff each circle with minced meat. The first stitch needs to be wrapped inward, and then weave a pigtail with two fingers on both sides, on top of each other. The extreme side will remain pointed.
8. Thus, mold dumplings from the entire amount of dough and filling. Place them on a tray dusted with flour.
9. Put the broth for dumplings on the stove. It needs to be salted. Optionally, you can add lavrushka or peeled onion. Send the dumplings to the boiling broth and cook them after boiling for about 7-10 minutes.
10. Melt the butter, add paprika to taste and stir.
11. Peel the garlic and pass through a press. Add sour cream, chopped herbs and, if desired, salt.
12. Drizzle dumplings with butter sauce. Serve with sour cream sauce.
Bon Appetit!
Lazy lavash dumplings on a vegetable pillow
Some housewives simply do not have enough time for long-term modeling of dumplings. And, of course, you want delicious dumplings. What to do in this case? Really buy them in the store or just get off more light dinner? I suggest you try this easy way dumplings. They turn out very tasty and fragrant.
Ingredients:
- 2 sheets of pita bread;
- carrot;
- 600 grams of minced meat of your choice;
- bulb;
- 100 grams of sour cream;
- 100 milliliters of pure water;
- salt, pepper to taste;
- fresh or dried herbs to taste.
Cooking:
1. Peel and cut the onion into small cubes. Fry it for vegetable oil to transparency. Meanwhile, peel and grate the carrot on the middle side of the grater. Add to a frying pan and sauté over medium heat until soft.
2. Salt mince, pepper and, if desired, add spices. Mix thoroughly and leave aside for 10 minutes.
3. Expand the sheet of pita bread and evenly distribute the filling over it, about 3 millimeters thick. Don't forget the edges. It is convenient to distribute minced meat with an ordinary tablespoon. Roll not very tight, but not loose roll. Do the same with other pita bread. Leave the rolls for 10 minutes to infuse.
4. Cut the rolls into pieces, 3 centimeters thick.
5. Mix sour cream and water. Salt, add finely chopped greens. Mix thoroughly. Filling for dumplings is ready.
6. Level the sautéed vegetables in a single layer in a pan. Lay the roll pieces on this pillow. Pour evenly sour cream filling. Turn on a strong fire and wait for it to boil. Then simmer covered for 25 minutes until done.
7. Ready meal serve on the same vegetable pad. Can be topped with fresh vegetables and sour cream. It turns out very tasty and juicy!
Bon Appetit!
Dumplings with lentils - a vegetarian option
If for some reason you do not eat meat, then this is not a reason to deny yourself dumplings. According to this recipe, they are very tasty and juicy, no worse than meat ones.
Ingredients:
For test:
- 250 grams of flour;
- a tablespoon of vegetable oil;
- 100 milliliters of boiling water (not strong);
- half a teaspoon of salt;
- a glass of lentils;
- bulb of medium size;
- paprika, coriander, zira and basil - to taste;
- a teaspoon of salt.
Cooking:
1. Sift flour into a bowl, make a dimple in the middle. Pour in the oil, boiling water and add salt. Stir with a spoon. Then manually knead the elastic dough. Wrap it in cling film and remove for half an hour.
2. Rinse the lentils and pour warm water over them. Leave overnight. Then drain the water, if it remains, and grind with a blender.
If you forgot to soak the lentils, and you need to cook the dumplings now, then you can simply boil them until cooked in salted water until they become mashed.
3. Also grind the onion with a blender or chop finely. Combine with minced lentils. Season, salt and stir.
4. Roll out the dough into a thin layer and cut out circles with an ordinary glass. Remove excess.
5. Fill each circle with stuffing and roll them in the shape of a bear's ear.
6. Boil dumplings in boiling salted water for 3-5 minutes after boiling.
Three ways to sculpt beautiful dumplings - video
So, we learned how to make dumplings. Now let's look at 3 original ways to sculpt them to make the process even more interesting.
Delicious homemade dumplings will never compare to those sold in stores. Simple at home, but at the same time, such appetizing and tasty dumplings are a real culinary hit. Making dumplings can become an exciting family tradition that spans generations, but the benefits of making dumplings at home don't end there. The following points can also be attributed to the advantages of self-preparation of dumplings - they will undoubtedly taste better than all purchased dumplings; you will have a full freezer of dumplings and the opportunity to repeatedly cook hearty meal within 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 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!
It should immediately be noted that making dumplings is not for the lazy. It will take time, patience and perseverance. But it's worth it. Dumplings can be formed by hand, making traditional "ears" - which, by the way, are considered real dumplings - or you can use for this a device familiar to many from Soviet times called a dumpling, which was also used by our mothers and grandmothers. classic dough for dumplings consists of flour, water and salt. However, there are many other options for dumplings - egg dough, choux pastry, milk dough, sour cream dough and dough on kefir. To prepare the dough classic recipe, in a hill of sifted flour, you need to pour salt and pour in water, then knead elastic dough that won't stick to your hands. Do not 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 flour premium with a high content of gluten - it will give the dumplings a snow-white color and prevent the dough from overcooking. If you are 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 thinly as possible.
As for the filling, it can consist not only of pork, beef or lamb mince, as many mistakenly believe. The options here are endless - dumplings can be stuffed with minced turkey meat, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and sea kale, lentils, rice and even kimchi. Regardless of the topping you choose, use about 1 tablespoon of topping per dumpling. If you settled on minced meat filling, be sure to add a few tablespoons of water and onions for juiciness to it - about 2 large onions per 1 kilogram of minced meat. Ready stuffing should not stick to hands and break into pieces if a lump is formed from it. Spices and herbs are a great way to diversify the filling. Red pepper can be used in addition to standard black pepper, ready mixes for minced meat and adjika, suneli hops, as well as cilantro, basil, parsley and dill.
After cooking, 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 dumplings have hardened, store them in the freezer for up to three months. Dumplings should be boiled in a large amount of salted water, adding a few bay leaves for flavor. When dumplings float to the surface, they need to be boiled for 7 to 15 minutes, depending on the 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 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 are 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 test:
3 cups flour
1 glass of water
1 teaspoon of salt.
For filling:
500 g pork
500 g beef,
2 bulbs
salt and pepper to taste.
Cooking:
Sift flour on a table and make a well 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, work on the filling. Make minced meat and onions, put in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the dough (about a quarter) and roll it into a circle about 2 mm thick. Using a stack or a small glass, cut out circles - the basis of future dumplings. Put the minced meat in the middle of each circle, tightly fasten the edges of the dough with your fingers and connect the two ends to make an “eye”. Put the finished dumplings on a tray sprinkled with flour and send to freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.
Ural dumplings are not only a popular television show, but also very tasty dish. A distinctive feature of such dumplings is the filling made from three types of meat. For the preparation of such dumplings, beef and pork must be used, 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 beef,
300 g pork
300 g lamb,
2 bulbs
1/2 cup milk
salt and spices to taste.
For test:
3 cups flour
150 ml of water
2 eggs,
salt to taste.
Cooking:
Sift the 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 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 the use of a dumpling.
dumplings with fish filling- just as popular a dish in Kamchatka (where they appeared), as well as dumplings with minced meat, traditional for us. To prepare such dumplings, it is best to take several types of fish fillets.
Dumplings with fish filling
Ingredients:
For test:
3 cups flour
1 glass of water
1 egg
1/2 teaspoon salt.
For filling:
1 kg fish fillet,
2 bulbs
salt and pepper to taste.
Cooking:
In the recess in the flour, poured into a slide on the table, add the egg, oil and salt mixed with water. Knead a soft elastic dough, which must be left for 30-40 minutes in a plastic bag. grind fish fillet together with onions in a meat grinder or food processor. Add salt and pepper to taste. Divide the dough into several parts. Roll out each dough in turn into a thin layer and cut out circles. Fill the mugs with fish stuffing and form "ears". Prepare dumplings immediately or freeze.
Delicious homemade dumplings have not left anyone indifferent yet, and if you want to really surprise your family and guests, try sticking dumplings with very unusual fillings using cottage cheese, cheese, mushrooms and potatoes. You can be sure that such dumplings will be appreciated by both adults and children.
Pelmeni with cheese and curd filling
Ingredients:
For test:
3 cups flour
4 tablespoons of vegetable oil,
1 cup boiling water
1 teaspoon of salt.
For filling:
700 g cottage cheese,
300 g soft cheese, for example, Feta or Cheese,
greens (dill or parsley),
salt and pepper to taste.
Cooking:
Grind cottage cheese and cheese with a meat grinder or food processor. Mix with chopped herbs and add salt and pepper to taste.
To prepare the custard dough, it is necessary to 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 if it is kneaded slowly. Immediately roll out the dough and form dumplings - either make "ears" or use a dumpling.
Pelmeni with cheese and mushroom filling
Ingredients:
For test:
350 g flour
200 ml of kefir,
1/2 teaspoon salt.
For filling:
500 g mushrooms
1 onion
150 g hard cheese,
butter,
salt and spices to taste.
Cooking:
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. Allow to cool, mix with grated cheese, salt and add spices to taste. From the prepared dough and filling, form dumplings in any of the ways.
Dumplings with potatoes and mushrooms
Ingredients:
For 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 mushrooms
1 large onion
100 g butter,
Dill,
salt and pepper to taste.
Cooking:
Mix flour and salt in a large bowl. In a separate bowl, whisk together eggs, oil and water. Make a well in the center of the flour and pour the egg mixture into it. Mix all the ingredients together with your fingers. Alternatively, you can initially use a mixing fork. The finished dough should be smooth and uniform. Add extra flour if needed to keep the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, onions and mushrooms fry. Pass all the 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 stuffing and form “ears”.
Preparing dumplings definitely takes some time - we advise you to take an average of 2-3 hours for this business. At the same time, you can be sure that your determination and hard work will be rewarded, and delicious homemade dumplings will delight your household and guests.
Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed down from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women are very busy. But, you see, sometimes it’s still worth allocating a couple of hours to surprise and please the family.
Why homemade dumplings are better than store-bought ones
There are several reasons why it is better to make homemade dumplings than to buy ready-made dumplings in the store:
- homemade dumplings are tastier (for example, they have more toppings);
- you know exactly what they consist of;
- they are cheaper;
- always fresh (at least if they are in the freezer, you know how long they have been there);
- You can bring the whole family together to make dumplings, and family work always brings people together.
Of course, the question involuntarily arises: are homemade dumplings harmful, because their calorie content is quite high? Let's just say - if they are in the morning and not more than 200 grams, then they will not harm your figure. How many calories in dumplings depends on the ingredients: the number of eggs, the type of flour, the type and fat content of meat (for example, lamb is fatter than beef). Dumplings with minced chicken will be less high-calorie than with pork.
Dough for dumplings
Dough recipes for delicious dumplings quite a lot, but we'll take a look at the traditional one. In order for the dish to turn out delicious, you need to take into account a number of nuances.
- The first and most important rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before cooking dumplings at home, close all the windows.
- Knead the dough only with warm water or warm milk, otherwise the ingredients will be more difficult to combine.
- After kneading ready dough put in a warm place for about 30 minutes, so that the gluten “disperses” properly, and the dough becomes elastic and sticky enough.
The dough for dumplings can also be kneaded in a bread machine - so you don’t have to waste your energy (after all, this is a rather difficult task), and it will settle for the right time in the warmth, because the right temperature is created in the oven. Just pour all the liquid ingredients into the mold first, then the dry ones (or vice versa, if the instructions for your model require it) and set the “Dough” mode. - Check the dough by pressing with your finger: if a dimple remains, then it is ready, if it springs back, then it is not yet elastic enough (it is more difficult to work with unripe dough - it strives to shrink all the time when rolling out).
It is believed that the steeper the dough, the tastier it is in dumplings. But do not overdo it - if it turns out too steep, it will be very difficult to sculpt from it.
How to knead
In order for the dough to turn out “correct”, it is necessary to observe the proportions and knead it properly.
You will need:
- flour - 3 cups (depending on the variety - more may be required);
- water - ½ cup;
- milk - ½ cup;
- egg - 1 piece;
- vegetable oil - 1 teaspoon;
- salt - 1 teaspoon.
Cooking
- Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
- Sift the flour on the table or into a large bowl, make a recess in the slide and pour the previously prepared solution into it.
- First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread maker, pour the butter directly onto the mixer (the flag that spins and kneads the dough).
- Leave for 30-40 minutes in a warm place and start making minced meat.
Cooking minced meat
The recipe for making dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.
You will need:
- pork (fillet) - 500 g;
- beef (fillet) - 500 g;
- onion - 2 large heads;
- water (cold) - 1 glass;
- salt and spices - to taste.
Cooking
- Rinse the meat under running water. You can not drain it thoroughly - water is still useful in minced meat.
- Remove the films and veins (although the veins in the filling are not at all embarrassing for many lovers of dumplings). If the meat seems to you not fat enough, you can add a little lard.
- Chop the meat by hand or scroll through the meat grinder (through the middle grid). To give greater softness, minced meat can be skipped twice.
- Scroll the onion through a meat grinder (or cut into small cubes). Some housewives add to chopped meat some finely shredded cabbage for extra juiciness, but that's up to you.
- Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave for 30 minutes in the refrigerator, covered with cling film (tightly so as not to dry out).
- Remove mince from fridge and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. Instead of water, you can add milk - it will give a special taste.
Cooking dumplings
There are several ways to make delicious homemade dumplings.
- Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Put a portion of meat on each “pancake” and close it in any way: with a pigtail, crescent, circle, etc.
- With the help of a glass. Roll out a large sheet of dough and use a round glass to make circles of dough. Also lay out the filling and blind the dumplings in any way. Roll the remaining dough into one ball again and roll out again. The disadvantage of this method is that it becomes more and more difficult to mix the "trimmings" each time.
- With a dumpling. For fast food dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. Roll out a large sheet of dough (not too thin, because it will then have to be stretched a little) and put it on a dumpling. Arrange the minced meat in the cells, pushing each portion a little (if you do not push, then there may be too little filling). Lay another sheet of dough on top and roll out with a rolling pin until the edges of the cells show through. Then knock the dumplings out of the mold with a light tap of the rolling pin or just with your fingers.
After you've made a couple of hundred dumplings, it's time to put the pot on the stove. There should be about two-thirds of the total volume of water in it, so that there is space for dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything at once, otherwise they will immediately stick together and wrinkle) and gently stir with a slotted spoon. Until the moment of boiling, they need to be stirred periodically, but not too often. After boiling, cook dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon.
You can serve homemade dumplings with broth, sour cream, butter, sprinkle them green onions, season garlic sauce etc.
There are many options for how to cook dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to connect your imagination and, of course, take into account the wishes of your household.
