Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed on 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 must admit, sometimes it is still worthwhile to set aside a couple of hours to surprise and please the family.

Why homemade dumplings are better than purchased ones

There are several reasons why it is better to make the most delicious homemade dumplings than to buy ready-made ones in the store:

• Homemade dumplings are tastier (for example, they have more filling);
• you know exactly what they are made of;
• they are cheaper;
• always fresh (at least if they are in the freezer, you know how long they have been there);
• you can gather the whole family to make dumplings, and family work always brings you closer together.

Of course, the question involuntarily arises: are homemade dumplings harmful, because their calorie content is quite high? Let's just say - if you eat them in the morning and no more than 200 grams, then they will not harm your figure. How many calories are in dumplings depends on the ingredients: the amount 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 lower in calories than pork.

Dough for dumplings

There are quite a few recipes for making dough for delicious dumplings, but we will consider 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 foremost rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before preparing dumplings at home, close all the vents.
• Knead the dough only in warm water or warmed milk, otherwise it will be more difficult for the ingredients to combine.
• After kneading, place the finished dough in a warm place for 30 minutes, so that the gluten "disperses" properly, and the dough becomes elastic and sufficiently sticky.
  The dough for dumplings can also be kneaded in a bread maker - so you do not have to waste energy (after all, this is a rather difficult task), and it will stay warm for the right time, because the required temperature regime 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 of 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 still not elastic enough (it is more difficult to work with immature dough - it tends to shrink all the time when rolling).

It is believed that the steeper the dough, the tastier it is in dumplings. But do not overdo it - if it turns out to be too cool, it will be very difficult to sculpt from it. Watch the video.

How to knead dumplings correctly. The best and easiest recipe

In order for the dough to turn out "correct" as in the photo, it is necessary to observe the proportions and knead it properly. Dumplings are made quickly if you follow all the subtleties of the recipe.

You will need:

• flour - 3 glasses (depending on the variety - more may be required);
• water - ½ glass;
• milk - ½ cup;
• egg - 1 piece;
• vegetable oil - 1 teaspoon;
• salt - 1 teaspoon.

Cooking step by step

1. Pour warm water and milk into a bowl, crack an egg there and add salt. Stir until the salt dissolves.
2. Sift the flour onto a table or into a large bowl, make a depression in the slide and pour the previously prepared solution into it.
3. Mix everything with a spoon first, 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).
4. Leave it in a warm place for 30-40 minutes and start making minced meat.

Cooking minced meat

The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef is considered traditional.

You will need:

• pork (fillet) - 500 g;
• beef (fillet) - 500 g;
• onions - 2 large heads;
• water (cold) - 1 glass;
• salt and spices to taste.

Preparation

1. Rinse the meat under running water. You do not need to drain it thoroughly - water will still come in handy in minced meat.
2. Remove the films and veins (although many lovers of dumplings are not at all embarrassed by the veins in the filling). If the meat does not seem fat enough to you, you can add a little lard.
3. Chop the meat by hand or rotate it in a meat grinder (through the middle mesh). You can skip the minced meat twice to make it softer.
4. Scroll the onion through a meat grinder (or cut into small cubes). Some housewives add a little finely chopped cabbage to the minced meat to add juiciness, but this is at your discretion.
5. Mix everything, add spices and salt. If desired, you can finely chop a couple of garlic cloves. Leave in the refrigerator for 30 minutes, covered with plastic foil (tightly so as not to dry out).
6. Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will give a special taste.

Cooking dumplings

There are several ways how to cook homemade dumplings deliciously so that they are juicy.

• Traditional. Roll a sausage out of the dough 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 cover it up in any way: with a pigtail, a crescent moon, a circle, etc.
• With a glass. Roll out a large slab of dough and use a round glass to make circles out of the dough. Also spread out the filling and mold the dumplings in any way. Roll the remaining dough into one lump again and roll it out again. The disadvantage of this method is that it becomes more difficult to mix the trims each time.
• With a dumplings. For quick preparation of dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. Roll out a large slab of dough (not too thin, because then you will have to stretch it a little) and place it on the dumpling maker. Arrange the minced meat in the cells, pushing each portion a little (if you do not push it, then the filling may be too small). Place another sheet of dough on top and roll out with a rolling pin until the edges of the cells are visible. Then knock the dumplings out of the mold by lightly tapping a rolling pin or just using your fingers.

After you've put on a couple hundred dumplings, it's time to put the pot on the stove. There should be about two-thirds of the water in it, so that there is space for the 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 boiling, they need to be stirred periodically, but not too often. After boiling, cook the meat dumplings for 5-7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, it doesn't take too long to cook.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle with green onions, season with garlic sauce, etc.

There are many options for making 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.

I'm ready to fall on my knees Before the one who invented the dumplings. (The author, no matter how I googled, did not find it.)

Who, what, where, why, when - I suggest leaving questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, figuring out which country first thought of boiling minced meat wrapped in pieces of dough, the conversation will turn into long hours of debate, as a result of which no one will change their minds anyway, remaining confident that they are right.

Therefore, first we cook homemade dumplings, set the table, and only then talk about the controversial one. About fillings and methods of modeling, size and dough for dumplings. And about who, where, how and with what gives. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

The dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only deteriorate, but become terrible. The filling is the heart of the dumplings, so let's cook it with soul, put a bunch of good thoughts in it and many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else you can hide in the dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg beef fillet;
• 2 large onions;
• salt and pepper to taste.

Wash the meat, clean it from the films, twist it into the minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and start sculpting dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
We twist the boneless fish in a meat grinder and mix with onions. Salt, pepper and start sculpting dumplings.

Chicken mince

• 1 kg of chicken fillet;
• 3 tbsp. l. sour cream;
• half a glass of milk;
• salt pepper.

Wash the meat and twist it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom stuffing

• 1 kg of forest mushrooms;
• 3-4 onions;
• vegetable oil, salt, pepper.

We clean the mushrooms, boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt and pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. Add pepper if desired. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can't say that at least one of them responded in my soul with tender trepidation and delight: nevertheless, better than a plate of ordinary dumplings with minced meat can only be a bowl with the same dumplings!

Dough for dumplings

The remaining 20% ​​of the success of the prepared dumplings will be given to the dough. No, of course, a hundred other factors are also important (the hands of the hostess, mood, water, serving, table, company ...), but, speaking of discarding emotions, the remaining 20% ​​are still taken by flour and water - the basic components of dumplings. test. Plus eggs and butter if you add them.

Housewives often argue over whose dumplings dough is better. I think this: the best is the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and is ready to be inherited by a daughter or daughter-in-law along with Chinese porcelain and silver earrings of great-grandmother.

I'll start, perhaps, with the classic version, with a dough in water without eggs. This is what my mother-in-law does. Below is her direct speech. And then I'll tell you about my mom's recipe - a recipe for dumplings on eggs.

Dough for dumplings - recipe on water

“Flour and water. Everything. By mixing just two ingredients correctly (well, salt doesn't hurt yet, but it doesn't count), you can get a gorgeous, smooth, elastic dough like no other around!

Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalism style - it has been tested for decades and by more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, an egg is an excessive wastefulness, which also leads to a roughening of the dough. I am still ready to allow oil, but at the same time I am fully aware that it is too much. That's just unnecessary - that's all, believe my experience. "

Plain dumplings dough
The classic version is the simplest, most affordable and most frequently used one.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to make dumplings dough

Sift flour into a bowl with a slide, make a depression on top, add salt and pour water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it and gives an even glossy surface when cut. In addition, the dough should not spread, but also not be too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, no recipe will give you the exact ratio of flour to water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What is there to object?

Indeed, the dough is excellent. Compliant, gentle. The correct ratio of water to flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting at work, it tastes like rubber. How can you eat it? Perhaps with the total disappearance of chickens! Or does high cholesterol prohibit eating eggs? The classic recipe is my recipe, write:

Egg dumplings dough

Ingredients:

• 3 cups flour
• 1 glass of water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then - everything is as usual: I pour the flour in a slide, make a depression in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead it gradually. I add flour until the dough begins to lag behind my hand, but I never make it steep. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where did they get their intuition from?

I use vegetable oil, if I make a "reserve" and I know that I will freeze a part - with butter, the dough does not dry for a long time and does not crack when frozen. "

Vegetarian dumplings made from "hard" flour

Which side am I on? I used to be at my mother's, but since becoming a vegetarian, I cook like a mother-in-law, only ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough based on the ratio of 250 g of flour for 100 g of water. That's all: the rigorous science of mathematics and the perfect dough - no hint of "jelly", rather "pasta from Italy."

A few more popular dumplings dough recipes

Choux dumplings dough

The dough according to this recipe is simpler to work with, it practically does not require additional flour for rolling and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more "wet" or even raw. However, it's worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 tbsp. l. vegetable oil;
• 0.5 tsp salt.

How to make choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. We knead first with a fork, then with our hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings with kefir

Another simple recipe. Also two ingredients, but kefir instead of water. We take 400 g of flour into a glass of kefir and do not rush anywhere. Pour the kefir into a bowl, add half of the flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also lie in the refrigerator for at least half an hour, and preferably more.

The peculiarity of the kefir dumplings dough is that you cannot roll it out too thin, but it turns out to be very soft.

Dumplings

To stick a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected into a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively equal size,

Roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (you can clearly see the required amount in the picture),

Fold the cake in half, pinch the edges like a dumpling,

after which the dumpling must show the gymnastic class, once again curled in half, and then in a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same dough pieces by eye: dumplings of different sizes look rather sloppy.

The third way is to use all kinds of dumplings.

Simple, fast, but the appearance ...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then take useful devices in your hands and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototype of dumplings - in their kitchen there is a dish called "hamur-dolma" - miniature pieces of dough are served in a rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should be placed in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite mistress cuts dough circles ... with her wedding ring.

But about Siberian dumplings, I do not have a clear consistent opinion. They say that once they were huge, almost from the palm of your hand. But there is other evidence as well. My family retains memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grandmothers sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to bazaars without a container), about breastfeeding children, laid on a down pillow and covered with a duvet for the night, and homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Less is better!

Of course, no one expects that you will immediately rush to look for suitable decorations in order to practice sculpting dumplings of the right size. Nevertheless, it's not worth sculpting thugs in XXXL size, after all, we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way of life? If you want to be known as a gourmet, put bay leaves in the water in which the dumplings will be boiled.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the "lavrushka" - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaves, it is a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to add salt water for the dumplings - if you cook them in fresh water, it will be bland, stingy, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love it when no one invades their intimate area. Hey, calmly, without fanaticism: it is not worth lowering the boiler in a bathtub filled with water, just a large saucepan is quite enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we put dumplings - no, no, not all in bulk, do not pour them into the pan in bulk! Everyone needs attention - that's why we take each one in hand and put it in a saucepan separately.

Stir occasionally. Do not overdo it! Loose porridge you still will not work, it is quite enough if the dumplings simply do not stick to the bottom.

Have the dumplings surfaced? Great, half a minute more and…. did the water boil? Reduce the heat and let the dumplings simmer for 5-7 minutes, and then begin to remove them from the pan. If you've cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, catch it, put it on a plate and cut it in half. Is the dough boiled? Is the meat raw? Well, get out the rest of your comrades quickly!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from becoming one big dumplings.

And then creativity begins. Homemade dumplings are not eaten with anything! Luxurious pearlescent sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by everyone mayonnaise - spicy, velvety, shiny. A viscous, aromatic mustard - spicy, pungent, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even a flat taste, but incredibly sour, pungent, prickly vinegar - even he managed to gain thousands of supporters in the struggle for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yogurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy food, so some vegetable salad, herbs, broth will not hurt on the table. It is clear that hardly anyone will exchange the main course for lighter options, however, even if you eat at least a little vegetables or drink a little broth, the stomach will already be easier. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Variants and variations of dumplings recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard methods of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!

Dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil the dumplings until tender, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you are no longer cheating: after all, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under the crispy crust of the dough. Delightful!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to make fried dumplings... Pour the oil into a small saucepan or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. We take out with a slotted spoon and put it on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

And what to do if dumplings fear as you want, but time is just barely enough? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination thereof), 1 onion, salt, pepper to taste.

Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.

How to make lazy dumplings
Cooking minced meat - twist the meat and onions, salt, pepper and knead well.
Knead a soft, non-sticky dough from the indicated ingredients, leave it to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Put the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge.Fold it into a roll. Cut into portions, transfer to a baking dish.
Mix sour cream with water, garlic, salt and herbs, fill the lazy dumplings with the resulting sauce. We bake until tender - temperature 180 degrees, time - 30 minutes.
Enjoy your lazy appetite!

Did you know ...

How many names do dumplings have?

Indeed, how much? Boraks, poses, dushbara, podkogilyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and they all have their own "bearded" history. The conversation is endless, the dispute is unconstructive, and yet I propose to talk at least a little, the topic is very gracious!

Ravioli

Italians, eating pasta abundantly sprinkled with parmesan, will smile broadly and emotionally cut off: the first were ravioli, and no nails ... dumplings! Then they will pour themselves another glass of wine and, smiling again, will simply turn the conversation to another topic: why argue, if everything is clear anyway: in the beginning it was S ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table full of all kinds of food. They will pour thick wine, make a toast - of course, to those wonderful ancestors who invented an amazingly tasty dish - khinkali. They will pour it again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more florid and confusing. You will get lost in the jungle of verbal intricacies and do not have time to come to your senses, as you almost believe that the firstborn was still khinkali.

Wontons

The few Chinese people will brew tea and remain silent, but with your skin you will feel that there is nothing more ancient than the wontons in this world. Perhaps China itself.

Gedze

In response, the Japanese will knead the dough with rice flour, put on luxurious gedze and, taking out a bottle of sake, start a long conversation about the Emperor, tell about the chrysanthemum festival and quote Basho. Not a word will be said about dumplings, not a word about dumplings dough, but you will leave the table with a persistent feeling that for two hours you have been convinced that all the salt is in gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in perplexity and will not understand at all what kind of dumplings can be discussed, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, it's just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manty

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: nothing happened until they were there, but when rams, onions and manti appeared, then maybe someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time on trifles, less is not interesting, the wrong calico), twist it into minced meat. Make dumplings dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Granny Olya - she is, of course, a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start the rite. Let someone roll the dumplings dough, someone cuts out the circles, the third collects the rest of the dough into a lump and kneads it again, and the fourth fills the blanks with minced meat. The fifth can be entrusted with gluing the dumplings, and the sixth - laying them on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, assemble, glue ...

While making homemade dumplings, you certainly need to talk - gossip about Katka, who ignored the family event, because she fell in love with a "real goat" and rode off with him on a date. About Verka, Petka, Svetka. About the prices for dill and the best sauerkraut in the whole village. You can talk about feminine strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss a new priest at your local temple, and talk about children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, it has been tested a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who draws the "lucky ticket", be sure to think over a prize or a fant. An innocent prank, but it brings the family so close! Believe me, then for more than one year in a row, you will remember how grandfather Sergei grimaced after eating a dumpling with carrots, and young Vitka grunted in disappointment, having bitten through the "happy dumpling" with dough inside instead of minced meat.

Eh, something I sat at the computer. I'm going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Often there is not enough time to cook something special, in such cases dumplings come to the rescue. They are easy to buy in the store, even easier to cook, and almost everyone likes the taste of the dish. Homemade food is more enjoyable, so knowing how to make dumplings can delight both yourself and your guests. The recipes below will help you in this matter.

Features of cooking

What elements are the basis for a recipe? This is minced meat and dumplings dough that must be cooked properly. The first has several requirements:

1. During the cooking process, it is necessary to control the proportions of liquid and flour, checking the dough for elasticity.
2. The dough should not be thick - so the dumplings will be tastier and will not boil over.
3. Milk or water for kneading should not be cold, the recommended temperature is 35-40 ° C.

How to knead the dough

Before starting, the flour must be sieved in order to separate possible large particles and enrich it with oxygen for the splendor of the future product. How to make dumplings dough? The main process is kneading, for which you will have to allocate a sufficient amount of time, i.e. from 10 to 15 minutes. It is not necessary to use cling film to rest the dough - a wet napkin is also a great option.

The classic recipe for choux pastry in water

For the classic version, you need a few simple ingredients:

• boiling water - 1 tbsp.;
• flour - 0.5 kg;
• vegetable oil - 2 tbsp. l .;
• salt - 1 tsp

1. Place the flour in a heap on a clean table or in a deep saucepan. Make a small indentation in the middle where add the oil and salt.
2. Gently pour half a glass of boiling water into the recess, stir with a spoon. Add the remaining water gradually, stirring continuously.
3. Knead a soft dough, and then leave it to lie for half an hour under a slightly damp cloth.

Milk

Products required:

• milk - 1 tbsp.;
• flour - 0.5 kg;
• sunflower oil - 1 tbsp. l .;
• egg - 2 pcs.;
• salt - 1 tsp

The cooking recipe differs little from the previous one:

1. Pour flour on the table, add salt.
2. Make a depression, fill in the oil.
3. Beat eggs in a separate container, mix them with warmed milk.
4. Pour the mixture into the flour gradually.
5. Knead the dough, taking care of its consistency so that it does not stick to your hands.
6. Leave it to rest for half an hour under a damp towel.

On kefir without eggs

If you did not find eggs in the assortment of homemade products, do not be discouraged, but try to make the dough without them, because you only need 2 ingredients:

• flour - 0.4 kg;
• kefir - 1 tbsp.

The cooking process is as follows:

1. Pour kefir into a deep saucepan, gradually pour in half of the flour.
2. Stir the mixture until smooth, gradually add the remaining flour.
3. Knead the dough, place it on the refrigerator shelf for about an hour.

Elastic dough for dumplings and dumplings in a bread machine

If you have a bread maker in the arsenal of your household appliances, then use it to make dough. First, collect the products you need:

• wheat flour - 0.5 kg;
• water - 1 tbsp.;
• salt - 1 tsp;
• egg - 1 pc.

1. Pour the liquid components into the bowl of the bread maker first, i.e. egg and water.
2. Then add flour and salt.
3. Set the "Pelmeni" mode, turn on the device for half an hour.
4. At the end of cooking, leave the dough in the bread maker for an hour.

How to cook minced meat

Another important element of dumplings is minced meat. At the same time, meat is used of a wide variety of types - beef, pork, venison, bear meat, but there are general recommendations for the filling for dumplings to be tasty. To prepare minced meat you need:

• meat - 0.5 kg;
• onions - 2 pcs.;
• garlic - 1 clove.
• egg - 1 pc.

Prepare minced meat for dumplings according to the recipe:

1. Remove films and excess fat from the meat. Rinse thoroughly, cut into medium slices.
2. Take 2 onions per 500 g of meat, cut them into pieces too.
3. Scroll the meat and onions through a meat grinder. You can add another clove of garlic.
4. Mix the resulting mass thoroughly, beat in an egg.
5. Stir the minced meat until smooth, preferably with a blender, because the thoroughly whipped filling will make homemade dumplings much tastier.

How to sculpt

When the components for making dumplings are ready, you can start sculpting them. To do this, follow these instructions:

1. Place the dough on a clean, floured table.
2. Roll small pieces into thin layers.
3. Take a suitable glass or glass so that the diameter of the cut out circles is about 4-5 cm, although you can sculpt dumplings in any size you need. Noodles are something that can be made from dumplings dough if there is too much left over. Just freeze the leftovers and add them to soups.
4. Take one circle in your hand, put 1 tsp in its center. fillings.
5. Fold the circle in half, pinch the edges. You should get a crescent moon.
6. Connect the ends of the crescent, pinch them. The dumpling is ready.
7. To speed up the process, use a special device - a dumpling maker.

Step-by-step recipes for making dumplings at home

Due to the variety of household appliances, the question of how to cook homemade dumplings has several ways using a microwave, multicooker or oven. Interestingly, dumplings are allowed not only to cook - they turn out delicious even when frying in a regular pan. Below you can familiarize yourself with the original recipes and choose the one you like to know how to make dumplings at home.

How to do with mushrooms in the microwave

You will need ingredients from the following list:

• flour - 2 tbsp.;
• beef, pork - 300 g each;
• onions - 3 pcs.;
• water - 1 tbsp.;
• egg - 1 pc.;
• butter - 20 g;
• fresh mushrooms - 250 g;
• pepper, salt - to taste.

The recipe for homemade dumplings is as follows:

1. Cut the peeled and washed meat with onions into pieces.
2. Pass the ingredients through a meat grinder, not forgetting to salt and pepper. Add finely chopped mushrooms to the mixed mass.
3. Beat the salt with the egg, pour in the water, add the sifted flour. Let the kneaded dough rest for half an hour under a napkin.
4. Cut out circles from the rolled out dough. When adding the filling, mold the dumplings.

How to cook dumplings at home using a microwave? Use the following method:

1. Take a special container for microwave ovens, pour boiling water into it.
2. Toss in frozen dumplings in a 1: 2 liquid ratio.
3. Cover with a lid and place in the microwave.
4. Stir after 2-3 minutes. Cooking time - 10 minutes.

With chicken filling in a slow cooker

For the filling you need the following components:

• chicken fillet - 0.5 kg;
• garlic - 2 cloves;
• salt to taste.

The dough requires such products:

• water - 1.5 tbsp.;
• flour - 4 tbsp.;
• salt to taste;
• egg - 2 pcs.

First, prepare the filling:

1. Along with the garlic, process the chicken fillet with a meat grinder.
2. Make the mixture smooth.

Then grab the dough:

1. Pour flour on the board. Pour the pre-beaten eggs and water into the central recess.
2. Knead the dough, leave to rise for half an hour under a towel.

Here's how to make delicious dumplings in a slow cooker:

1. Roll out the dough, make circles out of it.
2. Using the instructions above, mold the dumplings.
3. Pour half the water into the multicooker container.
4. Grease the steaming basket with butter, place the dumplings there.
5. Place the basket in the multicooker, close the lid. Selecting "Steam cooking", set the temperature to 100 ° C. The dish will be ready 25 minutes after the water boils.

With minced beef in pots

The test includes:

• wheat flour - 2 tbsp.;
• low-fat milk or water - 1 tbsp.;
• egg - 1 pc.;
• salt - a pinch.

• minced beef - 0.4 kg;
• salt, pepper - to taste;
• onion - 1 pc.

The dumplings recipe looks like this:

1. Sift flour, sprinkle it on a clean table surface.
2. In the middle, make a depression where add the beaten egg and preheated water or milk.
3. Add the onion, cut into small cubes, to the ground beef, salt and pepper.
4. Roll out the dough, make circles and mold the dumplings. Boil them for 3 minutes until half cooked in a saucepan.
5. Lubricate the pots inside with butter, sprinkle with bread crumbs.
6. Add a little of the broth left over after cooking the dumplings there. A piece of butter will also do the trick.
7. Close the pots, put in the oven. The temperature should be 220 ° C. Timed 15 minutes. You can add grated cheese or vegetables for flavor before baking.

Check out another recipe for dumplings baked with mushrooms and cheese in pots.

With cheese in the oven on a baking sheet

For this dish you will need:

• store-bought or hand-made dumplings - 0.5 kg;
• hard cheese - 300 g;
• sour cream 25% - 500 g;
• onion - 1 pc .;
• pepper, salt, fresh or dry herbs - to taste.

Oven recipe for dumplings:

1. Finely chop the peeled onion, fry in a pan, after heating the oil.
2. Season the sour cream with salt and pepper, grind the cheese on a coarse grater, chop the washed greens.
3. Grease a deep baking sheet with butter, arrange the dumplings in rows.
4. Spread the fried onions on top, pour the sour cream and then cover with the cheese.
5. Preheat the oven to 180 ° С, put the dumplings casserole in it for 45 minutes.
6. Do not take out the dish immediately, leave it in the oven for another 10 minutes. Cut the finished dish into portions, sprinkle with herbs.

With potatoes and bacon

Even such an unexpected combination of ingredients is very tasty, while the dumplings have a two-chamber structure. Prepare the dough according to any of the above recipe using milk, water or kefir. The filling will take you a little longer. It will require:

• raw potatoes - 300 g;
• lard - 300 g;
• garlic - 2 cloves;
• salt, pepper, dill - to taste.

Prepare the filling as follows:

1. Boil the potatoes for mashed potatoes. Add chopped dill and mix thoroughly.
2. Process the lard with garlic with a meat grinder, add salt and pepper.
3. Having finished with the filling, start sculpting dumplings using the step-by-step instructions in the photo.
4. Roll out the layers of dough, make circles.
5. Before putting the filling, make a thin, low partition out of the dough - it will separate the potatoes and lard.
6. Then place some bacon and puree on opposite sides of this divider.
7. Bend one edge of the circle, pinch it together with the partition. Repeat the same with the other edge.
8. Connect the edges of the crescent, pinch them.
9. Place the dumplings in salted boiling water. Remember to stir. As soon as the dumplings surfaced, cook them for another 10 minutes, drain the water.

Lazy dumplings fried in a pan

If guests suddenly come and there is no time to cook at all, then try not to cook, but to fry the dumplings. The dish turns out to be no less tasty, but you will need the following for it:

• frozen dumplings, homemade or from a bag - 8-10 pcs. for one serving;
• seasonings, sauce - to taste;
• sunflower oil - 2 tbsp. l.

Recipe for making lazy dumplings:

1. Take a deep frying pan and heat the oil on it.
2. Place the frozen dumplings in the skillet.
3. Cook them for about 15 minutes. Stir constantly to prevent the dumplings from burning.
4. Remove from heat when golden brown appears.
5. Serve to guests with a vinegar sauce or mayonnaise.

Video

Pelmeni is a dish not only for Russian cuisine. It has analogues for almost every nation, only the manufacturing features of a particular people differ from others. Even if some country has not come across such a delicacy, it will certainly borrow the experience of its neighbors, but will remake the way of making dumplings in its own way. For example, the Chinese secret is to use rice flour for the dough.

It so happened that the most delicious dumplings of our state are prepared in Siberia, therefore they are considered a local national dish there. Do you want to know how to make Siberian dumplings and what fillings to use in general? Then be sure to watch useful videos about preparing a dish not only with filling with meat products, but also with fish.

Ground Pork Beef Recipe

Juicy Siberian dumplings with meat

With pike perch and salmon

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The secret of the popularity of dumplings, most likely, rests on three whales: fast, tasty, satisfying. This is true if we have a treasured supply of self-sculpted dumplings hidden in our freezer.

What are dumplings? This is the dough and filling. Usually dough for dumplings is made on the basis of water with the addition of eggs, but you can knead it in milk. The classic filling for dumplings is made from mixed minced meat: pork is combined with beef or lamb. Poultry meat is often added to the filling: chickens, ducks and geese. In some regions of our country, dumplings with venison, bear and elk meat are especially popular. But since we, the inhabitants of megalopolises, have absolutely no time and no one to hunt, we will restrict ourselves to more familiar fillings from quite affordable meat. If you suddenly want to experiment, prepare a filling with mushrooms, cabbage or fish. The dumplings will turn out to be as tasty, but at the same time, unusual, as you wanted.

Agree that eating "just" dumplings is tasty, but boring. Try adding to them tender sour cream or yellow butter, gently enveloping each dumpling, spicy mayonnaise (it is better if it is also homemade) or hot mustard, spicy tomato ketchup or sour vinegar with black pepper, and there are still an incredible amount of sauces prepared with herbs, herbs and garlic. Homemade dumplings in such an accompaniment will sparkle with completely new tastes. In the recipes we offer, you will find both classic recipes for dumplings, and a couple of original ones that can satisfy the taste delights of even the most capricious, ready for any experiments, true dumplings.

Dumplings "Excellent"

Ingredients:
500 g flour
2 eggs,
1 tbsp vegetable oil,
200 g pork
200 g of beef
100 g lamb
bay leaf, salt to taste.

Preparation:
Sift flour, sprinkle it on the table with a slide and make a depression in the center. Add salt, butter, loose eggs, warm milk and knead the dough. Let the finished dough stand for 20 minutes. To prepare the filling, pass the meat cut into pieces through a meat grinder, salt the resulting minced meat, add a little cold water to it and beat it out. Form dumplings. Pour 1 liter of water into a saucepan, add salt and bay leaf, bring to a boil, let it simmer a little, put the dumplings and cook them for 8-10 minutes.

Dumplings with lamb, onions and potatoes cooked in a double boiler

Ingredients:
For the test:
500 g wheat flour
500 g buckwheat flour
3 eggs,
200 ml of cold water
10 g of salt.
For filling:
600 g fatty lamb,
200 g onions
100 g potatoes
50 g butter
5 g ground black pepper,
5 g ground ginger
salt to taste.
For filing:
200 g sour cream
50 g parsley.

Preparation:
Combine wheat and buckwheat flour and sieve through a sieve. Beat water with eggs and salt, pour into flour and knead the dough. Leave it at room temperature for 10 minutes, covered with a damp towel. Rinse the lamb, peel off the films and pass through a meat grinder along with peeled potatoes and onions. Add butter, ginger to the minced meat, season with salt and pepper to taste. Stir and refrigerate for 10 minutes. Roll the prepared dough into a layer 2.5 mm thick, cut out circles with a glass and mold the dumplings. Cook them in a double boiler for 30 minutes. Before serving, transfer them to a dish, pour over sour cream and sprinkle with chopped parsley.

Dumplings with chicken "Tender"

Ingredients:
For the test:
300 g wheat flour
300 g buckwheat flour
1 egg and 1 egg white,
100 ml of cold water
5 g of salt.
For filling:
500 g chicken fillet,
100 g onions
120 ml of milk
25 butter
salt, spices - to taste.
For serving:
100 g butter
100 mayonnaise,
1 liter of chicken broth,
100 g of dill and parsley.

Preparation:
Mix wheat and buckwheat flour, sift this flour mixture through a sieve into a bowl with a slide, make a depression in it. Beat water with egg, salt and pour into flour, knead the dough. Then add separately the beaten egg white and mix again. Roll out the dough into a thin layer and make blanks for dumplings. Rinse the chicken fillet and pass through a meat grinder twice, add milk, salt, spices and mix. Finely chop the onions, fry in butter, cool and mix with the minced chicken. Put the finished filling on the dough pieces and mold the dumplings. Cook in boiling salted water for 6-8 minutes, then transfer to a dish, season with butter and top with mayonnaise. Serve hot chicken broth with chopped parsley and dill separately with the dumplings.

Dumplings with turkey and pork

Ingredients:
For the test:
400 g flour
1 egg,
150 g water
50 g butter
salt to taste.
For filling:
200 g turkey fillet,
200 g pork
1 onion
salt, pepper - to taste.

Preparation:
Sift the flour with a slide, make a depression in the center and pour in the egg. Add soft butter, salt, some water and mix gently with flour. Knead the dough, adding water, until it is firm and no longer sticky to your hands. Roll the finished dough into a ball, cover with a damp towel and leave for 30-40 minutes. Cut the prepared meat and onion into pieces and pass through a meat grinder. Season the minced meat with salt and pepper and mix well. Blind the dumplings and refrigerate in the freezer for 30 minutes. Boil the turkey and pork dumplings in salted water or fry on both sides until tender.

Dumplings with beef, pumpkin and carrots

Ingredients:
For the test:
½ stack. flour,
3 eggs,
⅓ stack. semolina
½ stack. beer.
For filling:
1 stack ground beef,
2 onions
1 carrot,
1 tbsp pumpkins,
3 tbsp dry white wine.

Preparation:
Sift the flour, mix it with semolina, heat the beer to a boil and quickly pour it into the flour with cereal and start kneading the dough, gradually driving in the eggs. If the dough turns out to be thin, add more flour and semolina. When the dough stops sticking, leave it at room temperature for 1 hour and start making the filling. Pass the meat with onions, pumpkin and carrots through a meat grinder, add dry wine to the filling and mix everything well. Roll out the dough into a thin layer, cut out circles using a glass, put a little filling in the center of each and pinch the edges, forming dumplings, which then boil, as usual, in salted boiling water for 8-10 minutes.

Dumplings with salted mushrooms

Ingredients:
For the test:
2-3 stacks flour,
2 eggs.
For filling:
500 g of salted mushrooms,
6 onions
1-2 eggs
sour cream.

Preparation:
Pass the washed mushrooms together with onions through a meat grinder, dilute the resulting minced meat with sour cream and add an egg. Prepare a dumpling dough, roll it into a thin layer and cut into squares or rectangles. Place mushroom mince on each half of the square, brush the edges with milk or lightly beaten egg white. Then cover with the other half and pinch the edges, giving the blanks the shape of dumplings. Cook the finished dumplings in salted boiling water and serve with sour cream or mushroom sauce.

Dumplings with chicken breast and lard

Ingredients:
For the test:
1 egg,
250 ml of boiled cold water
salt to taste
flour - how much dough will take.
For filling:
500 g chicken breast
150 g lard,
3 onions,
½ tsp black peppercorns,
½ tsp dried basil,
¼ tsp turmeric,
1.5 tsp salt.

Preparation:
Beat the egg, add salt and cold boiled water and continue whisking. Then gradually add flour in portions to form a soft, pliable dough. Cover the finished dough with a damp towel and leave for 15-20 minutes. In a mortar, grind the peppercorns, add salt, basil, turmeric and rub thoroughly again. Cut the chicken breast and onion into small pieces and mince. Add pieces of lard to the finished minced meat and pass everything through a meat grinder again. Then add the cooked seasoning to the minced meat and stir. Roll out the dough into a thin layer and cut out the circles. Spread the filling over the blanks, mold the dumplings and cook them in salted boiling water until tender (10 minutes).

Dumplings with porcini mushrooms, ham and onions

Ingredients:
For the test:
400 g rice flour
150 ml of cold water
1 egg,
10 g of salt.
For filling:
100 g dried porcini mushrooms,
150 g ham
100 g onions
30 g butter
1 boiled egg
pepper and salt to taste.
For serving:
150 g butter
50 g of parsley and dill.

Preparation:
Beat water, egg and salt, pour this mixture into a depression in flour, sifted in a slide on the table, and knead the dough. Leave it on for 10-15 minutes, then roll it into a layer and cut out round cakes from it. Boil the washed dried porcini mushrooms until half cooked, dry them, chop and lightly fry in a pan in butter along with finely chopped onions. Add finely chopped ham at the end of frying. Chill the minced meat, add salt, pepper, finely chopped boiled egg and mix thoroughly. Place the minced meat on the round dough and form into dumplings. Cook them in salted boiling water until tender, then put them on a dish, pour with melted butter and sprinkle with chopped parsley and dill.

Russian dumplings with buckwheat and mushrooms "Kundyumy", cooked in a pot

Ingredients:
2 stacks flour,
¾ stack. water,
4 tablespoons vegetable oil.
For filling:
1 stack buckwheat porridge,
20 g dried mushrooms
1 boiled egg
1 onion
4 tablespoons vegetable oil,
salt to taste.
For the broth:
500 ml of mushroom broth,
3 bay leaves,
3 cloves of garlic
5 black peppercorns,
1 stack sour cream,
salt to taste.

Preparation:
Boil dry mushrooms, chop finely and fry together with finely chopped onions. Then mix with buckwheat porridge and chopped boiled egg and mash into a homogeneous mass. Pour boiling water into vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Roll out the finished dough into a very thin layer, cut out circles from it and put a little filling on each. Grease a baking sheet with oil, place one layer of kundyum on it and put in the oven for 15 minutes. When the time is up, transfer them to an earthen pot, cover with hot mushroom broth, salt, add bay leaves, pepper, garlic and put in the oven again for 15 minutes. Then put the ready-made dumplings on plates and cover with sour cream.

Fish dumplings with pink salmon

Ingredients:
500 g pink salmon fillet,
1 onion
1-1.5 tbsp starch
½ lemon,
1 stack water,
3-4 stacks flour,
3-5 tbsp olive oil,
salt, red pepper - to taste.

Preparation:
Pour water into a deep bowl, add olive oil and a pinch of salt, gradually add flour and knead the dough. It should be thick, elastic and soft. Finely chop half of the pink salmon fillet, and chop the other half together with the onion in a blender. Then combine, add lemon juice, starch, pepper and salt to taste. Divide the dough into several pieces, roll each into a thin layer and cut out circles. Place some fish filling in the middle of each, join the edges and form dumplings. Dip the cooked dumplings in lightly salted boiling water and cook until tender. Serve with sour cream or sour cream sauce.

Dumplings with poultry liver, stewed with mushrooms

Ingredients:
For the test:
2 stacks flour,
1 egg,
1 stack water,
salt to taste.
For filling:
700 g poultry liver,
2 onions
1 egg,
4 tablespoons butter,
salt, black pepper - to taste.
For gravy:
500 g of mushrooms (fresh),
4 onions,
2 stacks sour cream,
5 tbsp butter.

Preparation:
Sift flour, beat in an egg and pour in water, after dissolving salt in it. Knead the dough tight, roll it into a ball and cover with a damp towel. Pass the poultry liver together with the onion through a meat grinder. Beat an egg into the minced meat, pour in the melted butter, add salt, pepper to taste and mix. Sprinkle the surface of the table with flour, lay out the dough and roll it into a thin layer. Then cut out the circles with a glass, put 1 tsp in the middle of each. minced meat and pinch the edges. Chop the onion finely to make the gravy. Rinse the mushrooms well, immerse them in boiling, salted water and simmer for 30 minutes over low heat. After removing the finished mushrooms from the water, cool and chop. Heat the butter in a frying pan and fry the mushrooms and onions in it until golden brown. Put 10-15 raw dumplings in pots, greased with butter, put mushrooms fried with onions on top of the dumplings and cover everything with sour cream. Place the pots in the oven and simmer at moderate temperature until cooked through (25-30 minutes).

Do not skimp on your health, cook dumplings yourself, fill them with any of the fillings you like and treat yourself to homemade dumplings for your joy and your body's good.

Bon Appetit!

Larisa Shuftaykina

This component must be treated with special attention: it is the filling that most of all affects the taste of the dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe assumes equal parts (fillet is better), onion, salt and pepper. So the dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for filling for dumplings ...

Mushroom stuffing

Ingredients

• 1 kg of forest mushrooms;
• 3-4 onions;
• vegetable oil;
• salt, pepper - to taste.

Preparation

Peel the mushrooms and boil until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Sauté the finely chopped onion separately until golden brown. Mix it with minced mushroom, salt and pepper.

Cheese mince

Ingredients

• 800 g of cottage cheese;
• 200 g soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt, pepper - to taste.

Preparation

Pass the cottage cheese and cheese through a meat grinder, mix with finely chopped herbs. Salt the minced meat, pepper if desired.

How to make dumplings dough

The dough for dumplings should be firm, tough. To prepare it, flour, room temperature water and salt are enough. Approximate ratio: 3 glasses of flour, 1 glass of water and 1 teaspoon of salt.

To make the dough not so bland, you can add 1 egg or mix water and milk in equal proportions. A teaspoon of vegetable oil will prevent the dumplings from cracking when frozen.

Preparation

Sift flour, mix it with salt, make a slide with a depression and pour water into it. First, gently stir the flour and water. When they connect, start kneading the dough, hammering flour into it. The process can take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If the desired consistency is not achieved, add more flour.

Form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30-40 minutes.

Making dumplings begins with making dough pieces. You choose the size yourself, but it is better to strive for a diameter of 6–8 cm.

Method 1

Cut a piece from the dough and roll it into a large layer. Using a clean glass, shot glass, or other device of the diameter you need, cut out the blanks.

This method allows you to quickly make several pieces of the same size. But it is bad because not all the dough is consumed (however, the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (a large layer is more difficult to roll out).

If you like thin dough, the second method will suit you.

Method 2

Cut a small part from the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out individually.

kalabasa.ru

This method is more time consuming, but the dough can be made as thin as you want.

Remember: during the work, the main part of the dough must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

1. Place 1 teaspoon of the filling in the center of the dough.
2. Connect the sides to form a crescent moon. Make sure there are no gaps or holes.
3. Clip the ends of the crescent together.
4. The dumpling is ready. All that remains is to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is using a special device - a dumpling machine.

Roll out the dough and place it with the bottom side (the one with more flour) on the dumplings, also sprinkled with flour. The dough should lie loosely, without tension.

nyamnyam63.ru

Put ½ teaspoon of the filling into the holes. Cover the dough on top with a second layer of dough, sticky side to the minced meat.

nyamnyam63.ru

Then dust a rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings will fall out of shape by themselves.

nyamnyam63.ru

How to cook dumplings

Heat water in a large saucepan, season with salt, add bay leaves and allspice. When the water boils, carefully dip the dumplings in it, stir so that they do not stick to the bottom. When the water with dumplings starts to boil again, reduce heat and cook for 5-7 minutes.

If the dumplings have been frozen, the cooking time can be increased by 1–2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Preheat it well and then carefully dip 15-20 dumplings inside. When the dumplings are fried until golden brown, remove them, dry on paper towels and serve. Similarly, you can fry dumplings in.

How to make potted dumplings

Ingredients

• 15–20 boiled dumplings;
• 2-3 tablespoons of butter;
• 3-4 tablespoons of low-fat sour cream;
• 50 g grated cheese;
• salt, pepper, herbs - to taste.

Preparation

Lubricate the pot with oil, put the dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, top with sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.