Dishes cooked with your own hands with love and care are certainly beyond competition, and it is much more useful and pleasant to satisfy your hunger. But in the absence of time for home cooking, it would be good to learn how to cook deliciously and satisfyingly purchased dumplings from the store, how much to cook and how to serve. To turn a semi-finished product into a culinary masterpiece worthy of admiration, you need more than a liter of water, a few peas and a bunch of greens.

Any student living in a hostel and an experienced bachelor knows how to make store-bought dumplings at home. However, what appears on the plate as a result of cooking does not always whet the appetite.

So that you do not have to once again drown out the feeling of hunger with a shapeless mess meat filling and overcooked (or undercooked) dough, we offer some practical advice on how to boil dumplings from the store deliciously, so that you can enjoy yourself with pleasure and treat your friends.

Secrets of delicious store dumplings

1. To make a semi-finished product from a supermarket at least a little like homemade food, you should not look for the lowest price tag on the counter, because we are going to purchase a product in order to save time, and we are interested in quality.
2. Before sending the contents of a pack or bag into boiling water, we recommend that you familiarize yourself with how their manufacturer offers to prepare purchased store-bought dumplings. They usually write there how much they need to be cooked. The specified information for a novice cook is a valuable tip, and you should definitely use it.
3. You need to throw dumplings only into boiled salted water - this way they will remain intact.
4. After getting into the water, we interfere with the "ears" so that they do not stick to the bottom and walls.
5. To determine how much to cook purchased dumplings, we orient ourselves like this: after surfacing, keep them in water for another 5-7 minutes. To make sure it is ready, it is advisable to catch one dumpling and cut it: if the dough is whitish on the cut, it means that the batch of "ears" needs to be cooked for a few more minutes.

Attention: you need to focus on the state of the dough, and not on the filling, because it takes less time to get to the condition.

And now we offer several universal ways of how to deliciously cook purchased dumplings from the store at home.

How to cook purchased dumplings in broth

Having chosen a fresher semi-finished product and brought it home, we will immediately start cooking. The set of seasonings and their quantity is a matter of taste, so the addition of the proposed version of how to cook store-bought dumplings is welcome.

Ingredients

• Frozen dumplings - "ears" - 500 g.
• Meat broth - 1.5-2 liters.
• Laurel leaf - 1 pc.
• Black pepper - 2-3 peas.
• Garlic - 2 small cloves.
• Sour cream - 2-3 tbsp.
• Dill or parsley greens - 1 tablespoon
• Salt - 1 tsp

How to make homemade dumplings from the store

1. Remaining after cooking meat (chicken, beef fillet, pork "legs") broth can be used as the basis of another hearty dish - boiled "ears". So, pour it into a small saucepan and put it on an intense fire.
2. As soon as the liquid boils, season it with laurel, pepper and peeled garlic.

• In the absence of broth as a liquid base, it is quite possible to use the same amount plain water, but the taste of ready-made "ears", of course, will not be so rich;
• Garlic can be put in whole cloves or in the form of gruel;
• If the meat was cooked with spices, the amount of seasoning when cooking ears should be reduced, or you may not put it at all.

1. It's time to put in the dumplings. We keep them on high fire until the liquid boils again, then we reduce it by half and cook, stirring, until the products float up.
2. How much to cook store dumplings, we determine on an individual basis. How exactly is indicated at the beginning of the post. We catch the finished "ears" with a slotted spoon, let the liquid drain, and put the food on the plates.
3. Fill with saturated broth, add chopped herbs (from the freezer or garden bed). You can flavor the contents of the plates with sour cream - 1 tablespoon each. per serving.

"Ears" in the broth are good only hot, so they need to be served, as they say, "hot, hot." Another way to serve "ears" is to catch them from the meat broth, drain the liquid and fry hot in melted butter until golden crisp. They will be especially tasty with spicy ketchup or sour cream and garlic dressing, seasoned with herbs.

How to cook dumplings in tomato juice: an original recipe

We offer another noteworthy way of how to cook deliciously a store-bought semi-finished dumplings. Water can be replaced tomato juice and spice it up. It turns out unusual!

Ingredients

• Purchased frozen "ears" - 500 g.
• Tomato juice - 1 l.
• Garlic - 2 large cloves.
• Powdered chili pepper - ¼ tsp
• Black pepper (ground) - ¼ tsp
• Salt - 1 tsp

How to cook delicious dumplings from the store in an original way

In this case, you need to boil not water, but juice. The rest of the principle of cooking "ears" is the same. True, tomato juice must be seasoned with crushed garlic and pepper mixture with salt before placing dumplings in it.

You can serve this original treat both with sour cream and with any hot sauce... Ketchup is irrelevant in this case.

As you can see, even an ordinary semi-finished product from the nearest supermarket can be turned into a real culinary masterpiece, from which even ardent opponents of "government" food will be delighted. Knowing how to cook delicious dumplings from the store at home, you can always add variety to your usual menu, spending the saved time on something really important and urgent.

Put frozen dumplings in a saucepan with big amount(4 liters / 1 kilogram of dumplings) of boiling salted water.

Add spices, cook for minutes until the boiled dumplings begin to float. After that, cook for another minute.

How to cook dumplings

1. Pour water into a saucepan (for 1 portion of 15-20 dumplings - half a liter of water), put the pan on high heat.

2. Add black peppercorns and salt to the water. If the dumplings will be served with broth, then ground pepper can be used so that you do not have to catch the peas in a cloudy broth.

3. Wait for the water to boil.

4. Place frozen dumplings in a saucepan.

5. After the water boils again, reduce the heat and stir the dumplings so that they do not stick together and do not stick to the bottom and sides of the pan.
6. Cook the dumplings for 10 minutes, catch the dumplings out of the water using a slotted spoon or a tablespoon.
7. Serve dumplings with sour cream and dumplings broth, sprinkle with herbs to taste.

Your dumplings are cooked!

How to cook dumplings in gadgets

How to cook dumplings in a slow cooker
Put the dumplings on the bottom of the multicooker, pour sour cream mixed with water in a ratio of 1: 4. Cook the dumplings for 20 minutes on the "baking" multicooker mode. Sprinkle dumplings with grated cheese before serving.

How to cook dumplings in a double boiler
Cook dumplings in a double boiler for 30 minutes.

How to cook dumplings in a pressure cooker
Cook the dumplings in a pressure cooker for 20 minutes.

How to cook dumplings in the microwave
Put frozen dumplings (200-250 grams) in a deep dish, add a glass of water, salt, pepper and Bay leaf... Cover the dish with a plate and put it in the microwave for minutes (at 800 W). The dish is ready, bon appetit!

Fusofacts

1. When cooking dumplings, you can add herbs, black pepper, bay leaf.
2. Favorite "economical" and quick meal for a snack - dumplings served with sour cream.
3. The dumplings broth is also very tasty. Therefore, it is believed that boiled dumplings are a versatile dish. Suitable for lunch, if served with broth, and for dinner.
4. If you make dumplings yourself at home, you can save up to half the cost of store dumplings. :)
5. To quickly prepare dumplings, it is worth boiling water not in a saucepan, but in an electric kettle.
6. You can store already cooked dumplings in the refrigerator, after draining the broth (so that the dumplings do not fall apart) and cool. The shelf life of boiled dumplings is 2-3 days. Keep boiled dumplings follows, covered with a lid.
7. Water needs 3 times more dumplings: for example, for 0.5 kg of dumplings - 1.5 liters of water.
8. Cook dumplings in a double boiler for 30 minutes.
9. Caloric content of 100 grams of dumplings - 280 kcal.
10. The cost of store dumplings is 200-800 rubles / 1 kg. (on average in Moscow for July 2019).

About dough for dumplings
It is believed that the classic dumpling dough is prepared without eggs and milk. However, such a dough, when eaten, is dense, like pasta, and it is too time-consuming to mold dumplings from it by hand, while there is a risk that the dumplings will cook unevenly and fall apart during cooking. Milk will soften the taste of the dumplings, but also make it less bright. A compromise would be to split milk and water in half, and add an additional 50 milliliters of liquid instead of an egg.

If the dough is too dense or trims are used, it is recommended to mix 1 additional tablespoon of vegetable oil into the dough.

If no rolling pin, you can use a glass beer or wine bottle to roll the dumplings dough. It will not be so convenient and fast, but the rolling quality will remain good.

If when sculpting dumplings the edges are very wide, you can cut them with scissors or a knife. You can do the same with a screw pinch (which holds the ends of the dumplings together).

About minced meat in dumplings
- To taste, you can add fried onions to the minced meat, but then the dumplings will be less juicy. In order to cook juicy dumplings with fried onions, you should double the portion of onions, or add water to the minced meat.
- For juiciness, you can add 3 tablespoons of water or crushed ice to the minced meat.
- Salt the dumplings with a reserve so that there is enough salt for the dumplings broth.
- It is customary to use minced meat for dumplings from fatty pork and regular beef equally, however, options are possible: only lean pork, only beef with the addition lard, only beef with added water.
- When cooking minced meat can add greens for meat: dill, parsley, chopped stalks of green onions. You can also add crushed bouillon cubes - they will give a bright taste and broth when cooking dumplings.

Dumplings arithmetic
- From the given amount of products when cooking at home, it turned out 32 dumplings medium size, weight - 850 grams.
- The cost of products for the preparation of 850 grams of dumplings - RUB 115(on average in Moscow as of May 2016).
- It takes 1.5 hours to cook 2 servings of homemade dumplings, it is recommended to cook a lot at once and freeze.

How to store dumplings
1. Can be cooked immediately a large number of dumplings and freeze them. The shelf life of frozen dumplings is 4 months.
2. In order to store the dumplings in the freezer and they do not stick together, it is better to sprinkle flour on a flat surface, put the dumplings on it and send them to the freezer for 1 hour.
After an hour, take out the dumplings, carefully collect them from a flat surface and put them in plastic bags. Tie the bags and put them in the freezer drawer.

Dumplings traditions

- The main tradition in making dumplings is the creation of "happy dumplings". Usually, during the sculpting process, instead of the filling, a coin, salt or pepper is put into a randomly selected dumpling (it happens that the dumpling is simply left empty). It is believed that the lucky one who comes across such an unusual dumpling will be lucky and lucky.

Cooking dumplings in a close family circle has become a rare tradition. According to this tradition, each member of the family is involved in the sculpting process, which performs a specific function. One rolls out the dough, the second cuts circles out of the dough, the third fills the blanks with minced meat, and the rest help to sculpt. Thus, when preparing dumplings, even the smallest will find work - for example, press the rolled dough with a glass to make circles. Or putting minced meat on circles. - Making dumplings on your own is very good for your health: fine motor work helps to strengthen the nervous system, the money saved will allow you to buy healthy vegetables or fruit, and the absence of synthetic flavor enhancers in the product will preserve freedom from food addiction.

Traditionally, dumplings are made in December-January, when it is cold outside and you want to do something without leaving your home. This is all the more relevant, since, in general, food prices rise in winter. By the way, to make dumplings, you can do without wasting electricity at all: all products can be handled.

Traditionally, minced meat for dumplings is made from different types meat: lamb, beef and pork. In the Far East, dumplings are most often made from minced fish... In the northern regions of Russia, they like dumplings made from elk meat, and in the central regions they often cook mushroom dumplings... The south of the Urals is famous for potato dumplings. Their difference from dumplings is that the filling is raw in the dumplings. For lovers diet food you will like cabbage or radish dumplings, both fresh and sauerkraut. Do not be surprised that homemade dumplings turn slightly yellow during cooking - this is how eggs make themselves felt.

How to make dumplings

Products
For 32 medium dumplings (2 servings)
Flour for dough - 300 grams (1.4-1.5 cups or 14.5 rounded tablespoons)
Flour for rolling - 2 level tablespoons
Chicken egg - 1 piece
Water - half a glass (100 milliliters)
Minced meat - 300 grams
Onions - 1 small head
Black pepper - 1 pinch
Sunflower oil - 1 tablespoon
Salt - 2 level teaspoons

How to make dumplings at home
1. Measure 1.25 standard 200 ml cups of flour into a sieve over the bowl.

2. Add 1 teaspoon of salt to the flour.

3. While shaking the sieve lightly, sift the flour into a bowl.

4. Add 1 tablespoon of sunflower oil to the flour.

5. Pour water into a mug and heat it up in the microwave to a temperature of 40 degrees (slightly warmer to the touch than body temperature).
5. Break into a bowl 1 egg, add half a glass of heated water and beat with a whisk.

6. Infuse egg mixture into flour.

7. Stir the food directly in a bowl with a spoon, and then with your hands until the dough begins to peel off from your hands.

8. Because the quality of flour may differ from the standard one, you may need a little more flour - then add flour in half a tablespoon and continue kneading the dough, for only 15 minutes.

9. Roll the dough into a ball, put in a bag and leave at room temperature to infuse for half an hour.
10. Put the minced meat in a bowl, stir with a spoon.

11. Peel onions, chop finely, you can also chop with a grater or meat grinder.

12. Add onion, salt and pepper to the minced meat, mix them into the minced meat with your hands.



13. Get the dough.
14. Pour 1 tablespoon of flour onto the work surface and smooth.
15. Put out the dough, knead so that it becomes a little drier.

16. Roll the dough into a 20 cm long sausage, then cut it in half across.
17. Put 1 half in a bag so that it does not dry out (the dried dough can hardly be rolled out in any way).
18. When half of the dough is left, start rolling it out on the working surface with a rolling pin sprinkled with flour (as an option - a bottle).

19. Roll out the dough into a layer of 2-3 millimeters, squeeze out circles with a jar or glass with a diameter of 6.5-7 centimeters.

20. Knead the cuttings, roll them out (this will be harder because the dough has become denser), squeeze out the circles again.
21. Place the dough circles on a plate.

22. Put the circles on the work surface one by one, put the minced meat on the dough using a teaspoon: for 1 dumpling, you will have a small piece of minced meat with about half a teaspoon.

23. Put the minced meat in the middle of the dough, then raise 1 half and cover the 2 half with it.

24. Pinch the edges of the dumplings with your fingertips so that the edges are not very wide.
25. Pull the corners of the dumplings and start over the flat part, in the same place, gently twist the dough.

26. Put the dumplings on a plate and put them in the freezer.


27. Similarly, mold dumplings from the second part of the dough and the remaining minced meat: in total, you get 30-35 medium-sized dumplings.
28. Put the second plate into the freezer, making the structure so that the dumplings do not touch. If there are plastic plates, you can safely put them on top immediately on the dumplings.


29. Wait 1 hour for the dumplings to freeze.

30. Put the dumplings in a bag - they will be stored for up to six months.

31. Cook dumplings - they will not fall apart during cooking and will give the broth a bright taste.

Author / Editor -

Delicious homemade dumplings can 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 an exciting family tradition spanning several generations, but the benefits of making dumplings at home don't 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 repeatedly cook 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 made 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!

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 for this a device known to many from Soviet times called a dumpling maker, which was used by our mothers and grandmothers. Classic dough for dumplings 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 make the dough by classic recipe, salt and water should be poured into a pile of sifted flour, 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 flour top grade with a high content of gluten - 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. Ready dough it is necessary to roll out as thinly 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. Ready minced meat should not stick to your hands and disintegrate into pieces if a lump is formed from it. Spices and herbs are a great way to add variety to your fillings. In addition to the standard black pepper, you can use red pepper, ready-made mince and adjika mixes, suneli hops, 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 the dumplings in plenty of 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 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 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, salt and pepper and add a few tablespoons of water for elasticity.
Cut off a 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 minced meat in the middle of each circle, fasten the edges of the dough tightly 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 television show, but also a very tasty dish. Distinctive feature such dumplings are a filling made from 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 - the same popular dish in Kamchatka (where they appeared), as well as traditional for us dumplings with minced meat. 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 the finished dumplings immediately or freeze.

Delicious homemade dumplings have not 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 be sure 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 of 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 the dumplings.

Dumplings with cheese 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 of 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, mix 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, a mixing fork can be used initially. 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 cling film and set aside for half an hour.
Boil potatoes, onions, and fry mushrooms. 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 circles out of 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.

There are several rules on how to cook dumplings in a saucepan so that they do not lose their appetizing appearance and juiciness. Interesting recipes help you prepare a delicious and nutritious meal.

The process of cooking dumplings begins with the choice of dishes. A low, wide saucepan is ideal. 1 kg of semi-finished products requires 3 liters of water. The volume of the dishes should be such that the liquid does not spill out during boiling.

How to cook dumplings according to the classic recipe?

For this you will need:

• 3 liters of water;
• 1 kg of frozen products;
• 5 g salt;
• 4 black peppercorns;
• 2 bay leaves;
• 20 ml of vegetable oil.

Cooking steps.

1. Put salt, bay leaf, peppercorns, oil in a saucepan with cold water. Heat over maximum heat.
2. Dumplings (one at a time) are dipped into boiled water, without reducing the flame of the burner. This must be done carefully so as not to burn yourself with spray of boiling water.
3. Stir the contents of the pot for 2-3 minutes to prevent the dough from sticking to the sides and bottom.
4. When the water boils again, the fire is reduced.
5. After all the dumplings float to the surface of the water, they are left to cook for 5-7 minutes.
6. The cooked products are taken out with a slotted spoon on the dish. Served with sauce to taste.
7. Boiled dumplings are not left in water for a long time: the dough swells and becomes inedible.

Helpful Hint: To shorten the cooking time, you can boil the water for the dumplings in an electric kettle. Pour the prepared boiling water into a saucepan, and then lower the semi-finished products into it.

When cooking dumplings, you can add other seasonings.

Suitable ingredients:

• coriander;
• nutmeg;
• ground pepper;
• mustard seeds;
• fresh and dried herbs.

Cooking in broth

If you want variety in the diet, but time to cook culinary masterpieces no, you can make dumplings in vegetable broth. The dish turns out to be delicious and very satisfying.

Ingredients:

• 2 liters of water;
• 500 g frozen convenience foods;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 80 ml of vegetable oil;
• 1 clove of garlic;
• salt to taste;
• dried celery root, parsley to taste.

Recipe.

1. Vegetables are washed and peeled. Chop the carrots on a medium grater, cut the onion and potatoes into small cubes.
2. Potatoes are poured into a saucepan in cold water. They put it on the stove.
3. In a pan with preheated vegetable oil fried chopped onions and carrots. The browned vegetables are combined with a clove of garlic passed through a press and fried for another minute.
4. Frying, celery, parsley, salt are added to boiled water with potatoes. All are simmered under the lid for 15 minutes. Readiness is checked for potatoes: if the cube is easily divided into parts with a fork, the vegetables are cooked.
5. Frozen dumplings are gently dipped into the boiling broth, after increasing the flame of the burner. After the products float up, the dish is cooked for another 6–7 minutes.
6. The finished broth with dumplings is left to infuse for 5 minutes under the lid. Served with sour cream dressing.

How to make frozen dumplings?

Before cooking, it is better not to defrost the dumplings so that they do not stick together. Semi-finished foods will not lose their shape or stick to the bottom of the pot if they are dipped in salted boiling water and stir occasionally.

A little secret will help to make the dough of frozen dumplings more tasty, soft, tender. After the products float in boiling water, pour 250 ml into the pan cold water and wait until it boils again. After this, the dumplings should be cooked for another 4 minutes.

How long are homemade, purchased dumplings cooked?

On average, dumplings are cooked after surfacing for 4-7 minutes.

The readiness of the dish is determined by the softness of the dough. The more accurate cooking time for products depends on their size and composition. Large dumplings can be cooked for up to 12 minutes, small dumplings - 4–5 minutes.

Unlike store-bought products, homemade semi-finished products have a denser dough, so they require a little more cooking. After boiling water again, self-prepared dumplings should be boiled for 7-10 minutes.

The packaging with store-bought semi-finished products usually indicates how many minutes to cook dumplings in a saucepan. It should take about 5 minutes to cook them after surfacing. Since the minced meat in factory products is well salted, you should not add a lot of salt to the water for cooking them.

What is the best way to serve the finished dish?

The right sauce complements the taste of the dumplings. Sour cream is considered a traditional addition to this dish. It is also served with ketchup, mayonnaise, butter, mustard, adjika. Compound seasonings for dumplings made from vegetables, berries, mushrooms, cheese, herbs, eggs, alcoholic beverages, which are easy to cook at home.

Homemade dumplings with sauce are very tasty according to the following recipe:

• cut 200 g fresh mushrooms and 150 g of onions, fried in a pan;
• add 0.5 l meat broth, 20 g flour, stew for 5 minutes;
• mixed with 40 ml of sour cream, herbs and spices (to taste);
• the sauce is served cooled.

What do we imagine when we hear the word "dumplings"? Small, round and fragrant dough "ears" with juicy spicy meat filling. Nowadays, you can buy these frozen convenience foods in any grocery store or supermarket.

But you can't compare factory dumplings with homemade dumplings, lovingly prepared by a skilled hostess?

Russian people consider dumplings to be theirs national dish... But besides the original Siberian ones, there are also Mordovian cemors, Lithuanian sorcerers, Chinese jiaozi, Azerbaijani dushbaras, Georgian khinkali, Uzbek khanum and manti, Turkmen etli borek, Tajik khushans and shama, ravioli and tortellini from Italy.

From so many types of dumplings, you can choose the best one for yourself only by preparing and trying. But, whatever you say, ordinary dumplings are closest to us.

Types of dumplings

Any dumplings begin with dough. There are many recipes for such a dough, but most often a simple, classic recipe is flour and water.

Simple on the water

• Flour (about 3 cups);
• 1 glass of cold boiled water;
• 1 tsp salt.

There are several basic rules for kneading dumplings. Initially, the flour must be sifted into a large deep container, make a hole in the resulting slide, add salt and, adding water a little bit, knead.

This should be done by collecting flour from the base with both hands and adding to the liquid. The main thing here is that the water does not spread over the flour.

If the dough rolls out into a perfectly even and smooth layer, then it is mixed correctly.

Wrap the finished bun in a damp cotton napkin (or cover with a deep bowl) and set aside for half an hour so that the gluten contained in the flour “starts working” and the dough on the dumplings becomes even more elastic.

Whey Egg

• Flour (approximately 4 cups);
• 1 cup whey (use or very cold whey, or add 1 tbsp. l grated ice);
• 3 egg yolks;
• 1 tbsp. l. sunflower oil;
• Salt.

Sift flour to form a slide. Mix well all the other ingredients, pour the resulting liquid into a hole in the flour, knead.

The dough must be thoroughly kneaded and beaten against the work surface. Cover the thoroughly kneaded dough with a wet napkin or deep bowl, leave for about half an hour to “ripen”.

Choux pastry recipe

Required products:

Boil water, salt, gradually add flour to boiling water, stirring constantly.

The structure of the dough should resemble thick sour cream, drive an egg into the dough.

Put the dough into the flour sifted on the table and knead until the bun becomes absolutely even and smooth.

Another dumpling dough recipe can be seen in the video attached below:

Homemade pork dumplings recipe

It's time to cook delicious homemade dumplings according to the recipe with a photo.

To prepare the dough you will need:

Required filling products:

Step-by-step recipe for homemade dumplings with a photo:

1. First you need to cook the minced meat. To do this, you need to grind pork: the easiest way is to twist it in a meat grinder, but for the "right" minced dumplings the meat must be finely chopped with a knife;
2. Add chopped onions to the prepared pork: if you twist the meat in a meat grinder, twist the onion too, you can chop it in a blender. The more onion in the filling, the juicier it will be. Salt and pepper the minced meat, you can add other spices (there are even special mixtures of spices);
3. Prepare the dough: shake an egg in salted water, pour the mixture into flour, knead the dough until smooth;
4. To make the gluten work, put the dough aside for half an hour, covered with a napkin or cling film;
5. Make your homemade dumplings. There is different ways sculpting: by hand and with the help of a dumpling machine. If you sculpt by hand, roll out the dough thinly, cut out circles with a mold, put the filling on them with a spoon, close up carefully, and bring the ends together so that the dumpling takes on a round shape. This method is the most correct, since the dumplings are the same size. True, it is the most laborious, and even from the remnants of the dough, if you knead them again, the products end up being tough. There is another method: cut the dough into several pieces, roll each piece with a sausage, cut. Dip each piece of dough in flour, crush it with the palm of your hand and roll it out thinly with a rolling pin. Put the minced meat on the obtained cakes and mold as usual;
6. Boil the water for cooking. For a kilogram of semi-finished products, it is necessary to pour 4 liters of water into a saucepan and pour about 1.5 tbsp. l. salt. It is necessary to cook dumplings in small batches in salted water, when they float up, boil for about a couple of minutes (no more), pull out of the water with a slotted spoon, lay out, fill with oil and serve immediately;
7. With dumplings, you can serve vinegar, various sauces (tomato or mayonnaise), sour cream, and the like.

We attach a video recipe for cooking dumplings below. Only the minced meat according to the recipe will be mixed.

Cooking with a dumpling machine

Following the classic recipe, dumplings must be sculpted by hand. But if you need to cook a large amount for a short time, and there are not enough working hands, a dumpling maker comes to the rescue for savvy housewives.

A dumpling machine is a special device for making a large number of dumplings at once (about 30 pieces).

It looks like a metal (or plastic) circle on small legs, in which the same small hexagons are carved.

To prepare dumplings using such a device as a dumpling maker, you need to take two identical pieces of dough, roll them into a circle slightly larger in diameter than the dumpling maker itself.

Put one layer of dough on top of the dumplings, pressing a little with your hand so that the borders of the hexagons protrude.

Place the filling in the center of each hexagon. Cover the minced meat with a second circle of dough, press it slightly with your palm, and then roll it out with a rolling pin so that the dumplings fall out from below.

Dumplings made with a dumpling machine are not as neat as hand-made, but they are made much faster.

All stages of working with a dumpling maker, see the video:

Filling: daring experiments

The most important component of dumplings is the filling.

Classic dumplings - with meat, but they also come with fish, mushrooms, herbs, nettles, potatoes, cabbage and even buckwheat and cottage cheese.

Classic minced meat for Ural ravioli

Grind the meat very finely, mix, mix softened butter into the minced meat, add salt and pepper, mix thoroughly. Add onion(very finely chopped), gradually pour in the cream, stirring well.

Filling for original Siberian dumplings

• 400 g of venison pulp;
• 200 g ham (raw);
• 1 onion;
• 200 g cooking oil
• 1 tbsp. l. butter;
• Salt pepper.

Finely chop the onion head, cut the ham and venison without veins into small cubes, chop the fat, combine everything, add soft butter, salt, pepper.

Mushroom minced dumplings

• 300 g fresh forest mushrooms(you can also use store mushrooms);
• 1-2 onion heads;
• 4 tbsp. l. melted butter;
• Salt.

Rinse the mushrooms thoroughly, peel, chop finely, salt, darken in a pan until all the liquid has evaporated, then fry in oil. Fry the finely chopped onion separately, add to the mushrooms, salt. It will work very well with these dumplings mushroom sauce on sour cream.

Can you cook some manti? This is something between dumplings and dumplings. See the recipes here. There you will also find various tips for preparing this dish.

In this article, you will find ways to cook delicious dough for crispy pasties. They are so tasty that it is difficult to come off, although people who watch their weight should not get carried away with flour dishes.

1. Water for kneading must be taken literally ice cold;
2. If you need a large amount of dumplings, it is best to knead the dough several times: the smaller the portion, the easier it is to knead, besides, it will not have time to dry out;
3. Common dumplings made without salt, only from water and flour. After all, its main role is to emphasize the taste of the filling;
4. The dumplings must be perfectly mixed - when cut, it does not remain on the knife, and the cut itself is smooth and shiny;
5. To make the filling juicier, add a piece of crushed ice, as much onion or cream as possible;
6. It is better to eat dumplings with a spoon, since when pricked with a fork, juice flows out of them.

Homemade dumplings prepared by a skilled hostess are an incredibly tasty and satisfying dish. In most cases, dumplings are prepared with meat. But they are no less tasty with fish and mushroom fillings, which will be appreciated even by the most discerning gourmets.

Maybe someone will use my advice, my husband helps me to mix the dough and he does it with a drill. Fast and without special efforts, and then the girl is so out of breath in the video.