I already laid out, it was more of a student version for dumplings from the store. For fried dumplings, homemade dumplings with vodka added to the dough are better suited. Dough with vodka does not absorb vegetable oil when frying. Whether you make dumplings or using it does not matter.

Ingredients for fried dumplings:

vegetable oil for deep fat

Making dumplings fries:

You can use frozen dumplings for frying, or freshly molded. I have frozen ones. Heat deep fat over medium-high heat.

Try the deep fat temperature on one or two dumplings. The time for frying the dumplings should be 5-7 minutes, until a beautiful golden brown crust. At high temperatures, the dumplings will quickly burn out, but inside they will remain moist, at low temperatures they will simply cook. Dip the dumplings in deep fat one at a time, do not let them stick to the bottom until the dough is slightly cooked. When the next dumpling stops sticking, you can lay the next one. Fry the dumplings until tender, then put them on a sieve to make the oil glass. You can put a paper napkin in a sieve.

Dumplings fries, this great dish for a friendly or family dinner and also they will great snack for beer. Bon Appetit!!!

Indeed, they can be called a national product that has gained immense popularity throughout the post-Soviet space. And some, probably, remember their stuck together "domestic" version, sealed in large paper boxes of incomprehensible colors. Now times have changed, and the product looks presentable and attractive - it is easy and quick to prepare, it does not fall apart into "spare parts". However, few housewives know that these "ears of bread" are supposed not only to cook. You can also make deep-fried dumplings. They are delicious and original and are just as quick to prepare as boiled water. All in all, it's worth a try!

A few words about the main product

"Bread ears" (this is what the word "pelnian" means in the Perm languages) is also different. For deep-fried dumplings, it is best to choose small varieties of the product. And all for purely practical reasons: large "sandals" can be perfectly fried on the outside, but remain moist on the inside. This fact is depressing for a novice cook, unless you are a lover of raw meat. Therefore, the shell of deep-fried dumplings should not be too thick, but preferably made from flour from hard varieties cereals. This prevents the food from falling apart during the cooking process. However, you yourself can prepare a semi-finished product by rolling out the dough with your own hands and filling it with delicious homemade minced meat. But this article is not about that.

Deep frying

So, we figured out the main product - here we have it, laid out on a board generously sprinkled with a layer of flour. Now it's up to the little (oil). What is it supposed to use for deep-fried dumplings? After all, for it, you can also use various components containing fat.

Earlier, several centuries ago, they used to cook rendered fat animals. But we will not do this for various reasons: nutritional, ethical and others. For a modern composition, vegetable oil is best suited as a base. Which one to choose? Some people use ordinary sunflower (but not for salads, but intended specifically for frying). Some are corn (it is now widely available). And some gourmets advise using even grape seed oil for deep-frying - it supposedly has an optimal boiling point. But we will not, because then we will get insanely expensive dumplings. Deep-fried them, of course, can be fried on such an exotic product, and they will, of course, come out delicious, but we are inclined to believe that this should be a quick and budget dish, right?

As an additive to vegetable oil you can use a little creamy (ratio of about 1 to 5). But it should be borne in mind that animal fat burns faster than vegetable fat.

We prepare deep fat as follows. Pour sunflower or corn oil generously at the bottom of the container (so that the fried product can be completely immersed). Warm up to a high temperature and add a piece of butter (you can also take a spread). When this ingredient has melted in the base, make the fire on the smaller stove. Now you can start cooking.

Deep-frying with us should cheerfully squirt, and not quietly gurgle. And the product is to be covered with a ruddy crust, and not sadly swim in not completely heated oil, absorbing fats.

If you don't have a deep fat fryer on hand, you can use an ordinary saucepan or deep frying pan plus a metal sieve. We spread dumplings on it and immerse them in boiling oil.

The product must be immersed completely (or at least most) in deep fat. Then the dish will turn out "right".

Deep-fried dumplings: a recipe, actually ...

Well, here we come to the very process of frying. Everything is very simple. We spread the dumplings on the grid so that they do not come into contact with each other, and immerse them in boiling deep fat. How long does it take to cook? Knowledgeable sources say: to a golden blush. This usually takes 5 to 10 minutes depending on the size of the dumplings and the temperature of the oil. The finished dish is like seeds: crunchy and eaten instantly, goes well as a snack. Bon appetit, everyone!

Despite the observance proper nutrition Many have various convenience foods in the freezer. After all, there are times when there is neither time nor energy to cook something refined, pretentious. The most favorite semi-finished product comes to the rescue - dumplings. We are all used to boiling them. But, few people know that this product is baked in the oven, fried in a pan. How to fry dumplings so that they are no worse than boiled ones?

How to fry dumplings in a pan?

What kind of dumplings need to be fried: fresh or frozen? So that the dough does not break and the filling does not flow out, it is better to fry the product frozen. But, it is important to know the frying period. After all, dumplings can be badly fried. And the dough will turn out to be ready, fried, and the meat filling will remain raw. There are several options for frying a semi-finished product.

The most common and simplest option is frying in sunflower or. The amount of dumplings is determined by the size of the pan. It is necessary that the bottom of the dish is completely covered with a semi-finished product in one row. At the same time, the dumplings should feel free. Otherwise, they will stick together during cooking.

So, for frying you need the following ingredients:

• Frozen dumplings - 22 pieces;
• Salt to taste;
• Pepper to taste.

Frying process

The whole frying process does not take much time. In addition, there is no need to wait until the dumplings are thawed. They are cooked straight from the freezer. If the pan is 24 cm in diameter, you will need 22 dumplings. But, the dimensions of the product itself are also taken into account. At the first stage, the pan is sent to the fire for heating, where oil is poured.

Dumplings are placed on hot dishes so that they do not come into contact with each other. After laying out, the product must be mixed so that it is covered with oil on all sides. At this time, you need to boil some water. The dumplings are fried until a fried, golden crust forms on the surface. To prevent the semi-finished product from sticking to the bottom of the pan, stir it constantly.

Cooking dumplings in a multicooker

You can also fry a semi-finished product in such a modern kitchen device as a multicooker. This device perfectly replaces a simple frying pan... In this case, a frozen product is also used. You won't get a golden crust, but the dish will come out rich and juicy. In this case, it is used minimal amount oils, fat.

Read also How much to fry chicken liver with onion

For 500 grams of product you will need:

• 1/2 glass of water
• 1/2 cup vegetable oil
• 3 tablespoons sour cream;
• Spices, salt to taste.

So, the multicooker bowl is oiled, and the “Baking” mode is set on the device. Let the bowl warm up for minutes after which the frozen semi-finished product is poured into it, the lid is closed. After 10 minutes have passed, the dumplings are mixed, water is added to them. The dish is being prepared for another half hour. In this case, the semi-finished product will turn out juicy, but without the crust. After complete cooking the dish is poured with sour cream with spices.

Delicious recipes

Just fry dumplings is trivial. Despite the fact that dumplings are not considered the most useful product, culinary experts have developed a large number of variations of their preparation. Are used different sauces, seasonings, spices.

Dumplings in egg with soy sauce

You will need the following components:

• Vegetable oil - 4 tablespoons;
• Homemade mayonnaise - 2 tablespoons;
• Chicken egg - 2 pieces;
• Dumplings - 400 grams;
• Salt to taste;
• Green peas - 100 grams;
• Greens to taste;
• Hard cheese - 120 grams;
• Soy sauce - 1.5 tablespoons.

In the first step, the dumplings are fried in a pan as described earlier. Next, the baking dish is oiled. Fried semi-finished product fits into it. In another dish, the following ingredients are mixed: eggs, salt, peas, mayonnaise, herbs. This mixture is poured into a dish and sent to a preheated oven for 15 minutes. 3-5 minutes before cooking, the dish is sprinkled with grated cheese and cooked. Having taken out of the oven, dumplings are poured over with soy sauce and served on the table.

Dumplings are considered to be a primordially Russian dish, but deep-fried dumplings are a traditional dish for a festive Uzbek table. In addition to their pleasant taste, such dumplings have other undeniable advantages, they can be prepared in advance, and they can be stored for a long time. Such dumplings go off the table. Like seeds. They are no less good at a buffet, and at a picnic, and as a "snack" taken with you on the road.

The technology is simple - stick dumplings. Heat the vegetable oil and fry the dumplings in batches. In extreme cases, you can also fry ready-made, purchased, dumplings. However, when fried, they are very demanding on the thickness of the dough and the quality of the minced meat. So, if you use ready-made dumplings, choose them meticulously. How thinner dough, the more delicate the fried dumplings will turn out.

Cooking recipes

Dumplings with white sauce

Ingredients

• 1 kg. dumplings;
• 700 g of odorless vegetable oil.

For the sauce

• 2 tbsp sour cream;
• 2 tbsp mayonnaise;
• 3 pcs. pickled gherkin;
• dill to taste.

Recipe

1. Prepare dumplings. You can pre-freeze them. You can also take ready-made dumplings from the store.
2. Heat in a deep saucepan for high fire vegetable oil.
3. Note to the hostess: The degree of heating of the oil can be checked as follows - dip the edge of the dumplings in the oil and if boiling bubbles appear around it, then the oil is well warmed up and ready to fry the dumplings.
4. Dip dumplings in boiling oil in portions, they should be completely immersed in oil and not touch each other.
5. Stir to prevent the dumplings from sticking to the bottom.
6. When the dumplings are deep golden in color, remove them from the oil with a slotted spoon and spread them on a paper towel to get rid of excess oil.
7. After the dumplings have lain on a paper towel for a few minutes, you can transfer them to a dish.

Deep-fried dumplings are ready! I recommend to cook for dumplings white sauce: mix mayonnaise with sour cream, add cucumbers and finely chopped dill, grated on a very fine grater. Mix everything and serve with fried dumplings. Bon Appetit!

Fried dumplings with potatoes

Make your dumplings special by fried with potato filling, they will surely surprise and delight you with their unforgettable taste.

Ingredients:

• Potatoes 2 pcs.
• Butter 50 g
• Dill m to taste
• Salt to taste
• Chicken egg 1 pc.
• Olive oil 1 tsp
• Wheat flour 100 g
• Olive oil to taste

Preparation

And so to begin with, we clean and boil the potatoes. Drain the water, add salt, butter and chopped dill. We make mashed potatoes. From flour, eggs, salt and olive oil knead the dough. We form dumplings by putting inside mashed potatoes... Fry in a large amount of vegetable oil. Bon Appetit!

Dumplings with cranberry sauce

Ingredients

• Minced meat (beef) - 150 g
• Sauce ("Cranberry") - 50 g
• Rice paper - 7 pieces
• Soy sauce - 2 tbsp l.
• Ginger (finely grated) - 2 tsp
• Vegetable oil (for deep fat) - 300 g
• Nori - 1 piece
• Salt (to taste in minced meat)
• Hot red pepper (pinch to taste in minced meat)

Preparation

First you need to take 50 g of Cranberry sauce, add 2 tablespoons to it. l. boiled water, stir and strain through a sieve. Put the strained berries in Ground beef... From the leftover sauce, we'll make the sauce for our dumplings a little later. Salt a little and add a pinch of ground red hot pepper, stir. This will be the mince for our dumplings.

Cut a leaf of nori into strips about 5-7 mm and 10 cm long. Take rice paper. Cut them into four equal segments.

Each leaf must be lowered into cold water for 5-8 sec. Pull out and put half a teaspoon of minced meat in the middle, carefully wrap the corners with an envelope and wrap with a thin strip of nori. Moisten the end of the nori strip with water and glue our dumpling. Do this with every dumpling.

After that, heat up the vegetable oil and deep-fry the dumplings. Place them on a plate lined with paper napkin to allow the glass to excess oil.

To make the sauce, you need to take Cranberry Sauce, which we have left, add 2 tbsp. l soy sauce and 1h. l. ginger juice. In general, here you can not hesitate and add a little of the ingredients to your taste.

You can serve in an Asian manner with Chinese chopsticks, or serve as a regular European meal with forks. You can pour the sauce over all the dumplings in a plate at once, or serve the sauce separately and dip each dumpling.

Uzbek fried dumplings

Every nation has its own unique recipe preparation of dumplings: Siberian dumplings, Georgian dumplings - khinkali, Italian dumplings - tortellini, Uzbek dumplings - chuchvara, Russian dumplings - dumplings, "Ural dumplings" - for laughter and various other dumplings. We offer you a recipe for delicious Uzbek dumplings, deep-fried.

Ingredients

For the test:

• water - 180 milliliters
• salt - 1 teaspoon
• egg - 1 piece
• flour - 500 grams

For minced meat:

• lamb or beef meat - 500 grams
• onions - 400 grams
• salt -1 teaspoon
• ground black pepper - 0.5 teaspoon

Preparation

Dissolve a teaspoon of salt in 180 milliliters of warm water, add 1 egg and mix well. Pour 500 grams of flour into a mixer bowl, pour the resulting liquid into it, knead the tough dough at low speed for 10 minutes or knead the tough dough by hand.

Leave the kneaded dough under a bowl for 30-40 minutes for proofing. While the dough is brewing, prepare the minced meat. We pass meat and onions through a meat grinder. Add a teaspoon of salt and half a teaspoon of pepper and knead the minced meat well. Roll out the dough into a layer 1-1.5 mm thick.

Cut into squares with a side of 5 centimeters. Put half a teaspoon of minced meat on each square. Fold in half and fold by connecting two corners. You can, of course, boil the recipe for Uzbek dumplings on our website, but today we are preparing special dumplings - deep fried. Fry dumplings in small portions in a large amount of well-heated oil until golden brown. We serve as hot appetizer, with curdled milk or, as a main course, with broth or shurpa.

Deep-fried dumplings

Ingredients

• 400 g Flour
• 1 tsp no slide Salt
• 1 tbsp. l. Cognac
• 1 tbsp. l. Vegetable oil
• 200 ml Hot water
• 450 g Meat
• 100 g Onions
• To taste Salt and black pepper

Preparation

Add salt to the sifted flour, hot water and mix. Add oil, brandy and knead the dough. Put it in a bag and leave for an hour. Scroll the meat with onions through a meat grinder, add salt, black pepper and mix. Roll out the dough, cut out the circles, lay out the filling and mold the dumplings and pasties. Fry in boiling oil for about 1 minute.

Fried kundyums

Kundyumy - an old dish of Russian cuisine, dumplings, but made from a special dough in vegetable oil, and with a special mushroom filling... Kundyums are usually baked and then simmered in the oven, but, like dumplings, you can fry the kundyums in oil.

Products

• Dried mushrooms (best white) - 10 g
• Buckwheat - 80 g
• Egg - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 1 clove
• Bay leaf- 1 PC.
• Peppercorns - 3 pcs.
• Salt - 15 g
• Flour - 300 g
• Vegetable oil - 5 tbsp. spoons + 150 ml for frying kundyum
• Sour cream - 80 g

Preparation

Boil buckwheat (in the ratio of cereals and water 1: 2, respectively). Hard boil the egg.

Pour boiling water over the mushrooms for 10 minutes. Then rinse them and put them to boil in 80 ml of water with the addition of garlic clove, crushed right in the peel, lavrushka, pepper and a small amount of salt. Turn off the fire after 15 minutes. Sift flour.

Heat 100 ml of water vigorously, add 1 tbsp. a spoonful of oil. Pour the mixture into a well made in flour. Knead a plastic dough that does not stick to your hands. Pour the mushroom broth into another bowl, and finely chop the mushrooms. Finely chop the onion. Mix the finely chopped egg with buckwheat.

Fry the onions and mushrooms in heated oil (4 tablespoons). Add buckwheat and egg to the mushrooms. Hold everything in the pan a little more. The filling for kundyum is ready. Roll out the dough thinly (brewed, it does not tear and is very elastic). Cut the dough into 5 cm squares. Place the filling in the middle of each square.

Connect the edges of the dough to form a triangle. Along the edge, you can make a securing pigtail. While the kundyums are resting on a cutting board, heat the vegetable oil for frying in a cauldron. Carefully dip the candies in hot oil. Fry them until beautiful golden brown.

Put ready-made fried kundyums on a dish and you can serve them to the table. Put some of the finished kundyums in a fireproof form, pour mushroom broth with the addition of a few tablespoons of sour cream and put in an oven preheated to 200 degrees for 10-15 minutes.

Serve fried kundyums with fresh sour cream. Bon Appetit!

Dumplings in a spicy vegetable curry sauce

Crispy dumplings cooked in a deep fryer in just a couple of minutes are widely represented in thai cuisine... You can enrich such a recipe vegetable sauce with curry. This dish will be ready very quickly. It has its own fragrant bouquet. The recipe can also be used for dumplings, boiled or toasted.

Ingredients:

• dumplings with chicken, 400g
• coconut milk, 200 ml
• fryer oil
• Curry sauce
• tomatoes, canned, 400 ml
• onion, ½ piece
• garlic, 4 cloves
• lime, 1 pc (juice and zest)
• paprika, small, 1 piece
• chili, 1 piece
• brown sugar, 1 tablespoon
• salt, to taste
• ginger, grated, 2 tablespoons
• cilantro, 1 bunch

Preparation

To prepare the sauce, cut the onion and garlic, as well as slices - paprika and rings - chili. Rub the lime zest and squeeze the juice out of the lime. Peel the ginger and grate it. Mix all the ingredients in a food processor or blender.

Pour oil into the deep-frying kettle, it should warm up well, then put the dumplings there, wait for the golden hue.

Tip: This recipe can also be used for dumplings, boiled or toasted.

On the hot skillet pour out our sauce and simmer it for 4-5 minutes, stirring occasionally, then pour in the coconut milk. Bring the sauce to a boil. If you don't like coconut milk, you can substitute it for cream, plain yogurt, or place it on the table in a separate bowl for guests to decide whether or not to use.

The sauce is served with dumplings; to enhance the taste, we offer chili and finely chopped greens.

If guests unexpectedly dropped by, fry dumplings is ideal. It will take very little time. The outside is crispy and the meat is juicy on the inside.

• Do not forget that dumplings are very high in calories, and especially fried ones. Therefore, it should not be overused. This a good option for some rare occasions. But not every day. The calorie content of 100 grams of the dish, depending on the minced meat, is 200-300 kcal.
• To make fried dumplings less nutritious. Before eating, place the finished product first on a paper towel. This will drain excess fat.
• If you are frying frozen food, let it thaw slightly. Spread the dumplings on the table and leave for 10-15 minutes. When the dough has softened a little, squeeze them lightly with your hands so that they flatten a little. Then the product will cook very well.
• I also advise you to try frying dumplings in a deep fryer. They look like pasties or belyasha in miniature. Very original and tasty.
• When buying dumplings in a store, pay attention to their category. It is indicated on the packaging. It is best to choose category "A", this product contains 80% meat. Category “B” is also not bad - from 60% to 80% of meat.

Dumplings fried to a crisp crust remind someone of pies, some see them as small pasties, but there is simply no one indifferent to the dish! Adults love them, children adore them. They are appropriate at home and outdoors. The most important thing is to learn how to fry them correctly, achieving uniform golden crust from all sides of the dumplings.

Boiled dumplings and fried dumplings are two fundamentally different dishes. Roasting automatically turns dumplings into a kind of fast food - if desired, they are easy to eat even on the run, throwing them into your mouth, like seeds.

The biggest difficulty is not to overcook the product, achieve a uniform texture, cook it the same on all sides, without overdrying the filling. This is easy to do if you follow a few tips.

The classic frying technology includes several steps:

1. Preheat a skillet over high heat.
2. Pour the vegetable oil into it, so that it is two fingers higher than the bottom of your dish.
3. Wait for light bubbles to appear on the oil.
4. Throw in dumplings.
5. Reduce heat to medium.
6. Fry them, stirring constantly.
7. Take out the finished dumplings as soon as they are ready.
8. Ready sign - golden brown golden honey color.

Immediately after frying, it is important to lay the dumplings on a paper towel - it will absorb the excess oil. You can serve the dish with a sauce of tomatoes and herbs, mayonnaise, garlic and sour cream, and outdoors - with barbecue sauce or ketchup.

Remember! Dumplings are a fairly high-calorie product in themselves: 100 grams of a ready-made dish contains up to 300 kcal, depending on the composition. Frying increases many times, because in the process they absorb a large amount of vegetable oil.

How to fry frozen dumplings in a pan?

A frozen pack of dumplings always lies in the refrigerator of a bachelor and thrifty large housewives. It happens that guests are on the doorstep, or a picnic is outlined unexpectedly, but there is nothing to take with you. It doesn't matter - frozen dumplings will quickly come to the rescue. But there are some subtleties - the product is very easy not to fry, leaving some sides raw, the other - "smoked".

Try to follow these rules:

1. Preheat skillet over medium heat.
2. Add half a glass of water there (based on a standard 0.9 kg packet of dumplings).
3. Wait for the water to warm up.
4. Pour the dumplings into it.
5. Stir and cover.
6. Stir again after 2-3 minutes.
7. When the dumplings have thawed a little, add 30-40 ml to them. oils.
8. Continue frying, stirring constantly.
9. The finished dumplings are golden, you need to take them out carefully, taking them out one by one with a slotted spoon.

Make sure that the dishes for frying are roomy, and the dumplings do not stick together. In a small frying pan, you can fry them in portions, pouring 7-8 pieces into the pan. Remove as needed, adding new ones. Do not think that the process is complicated - the total cooking time will not exceed 15 minutes per kilogram of dumplings.

Serve ready meal especially good with hot sweet mint tea.

It is interesting! Some housewives advise, before cooking, to let the dumplings thaw slightly for 10 minutes, and then slightly “flatten” each one with your hands. It is believed that this way they are fried more evenly, they become tastier. But remember: they must thaw on a board sprinkled with flour: otherwise meat ears may stick and tear even before frying begins.

Frying in oil and water

Frying in oil and water is somewhat different from classic recipes. Here it is important to first warm up the oil over medium heat, and then, as soon as the dumplings are fried a little, add a little water and cover the pan with a lid.

For a satisfying result, follow these steps when roasting:

1. Heat a frying pan over medium heat: if you turn on a strong one right away, they can burn.
2. Add oil there and heat it properly.
3. Add dumplings in portions, optimally: 8-9 pieces at a time.
4. Stir constantly to keep them from sticking together.
5. Add water as soon as you see that the dumplings have become transparent: this means they are slightly thawed, and the steam will only speed up the cooking process.
6. When the dish is almost ready, you can add half a glass of sour cream. The sauce permeates the dumplings, and they literally melt in your mouth.

Facts! The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking. So the dumplings quickly thaw, and the added vegetable oil on time allows you to achieve a pleasant golden crust.

Boiled dumplings in a pan

Ready-made boiled dumplings can also be fried a little: this variation is very popular with children who love a crust that is crispy in butter. But here it is very important to cook the dumplings correctly and not bring them to readiness, otherwise they will fall apart during the frying process.

To achieve the correct result is simple: pre-boil the dumplings until half cooked, taking them out of the pan 1-2 minutes after surfacing. While they are cooking, preheat the skillet, add a large piece to it butter and let it melt. Put the dumplings on a hot frying pan, let them "grab" at the bottom, and then turn them over. Roasting should be quick, then the meat "ears" will not have time to lose their shape, retain their elastic attractive appearance.

What to serve the dish with? It is very unusual and tasty to eat dumplings with water to which a weak solution of vinegar and black pepper are added. Children are best treated by seasoning the dish with sour cream.

Advice! When buying dumplings for frying, pay attention to the product category. Category "A" is considered the best: such dumplings contain 80% natural meat... In category "B" this figure decreases to 60%, and the least amount of meat is added in dumplings marked "C", "D", "D". In such a product, there will always be more dough; even manufacturers do not regret adding semolina, soy and trimmings to the minced meat. In order not to risk it, it is better to stick the dumplings ourselves and freeze them for future use.

How to fry dumplings with cheese?

The cheese crust gives a festive taste, so such dumplings are easy to prepare for buffet tables, for example, for children's birthday parties.

For cooking you will need:

• Ready-made dumplings (frozen) - 0.9 kg.
• Vegetable oil - 3 tablespoons
• Soft cheese of any kind - 150 g.

Fry the dumplings, according to classic recipe... Put them in a baking dish, sprinkle with grated cheese. Preheat the oven. We bake the food until the cheese melts. We take out and serve in portions.

Accent! Best of all for the dish is "Mozzarella": it instantly melts, and its creamy taste goes well with any meat filling- from poultry to beef.

How long does it take to fry dumplings?

From a habit, it may seem like frying dumplings is a rather troublesome task. But every housewife with experience will dissuade you in the opposite: in fact, the process takes about 15 minutes.

You can fry dumplings in a deep fryer: this way they cook instantly, and the taste exceeds all expectations, resembling a mixture of pasties and mini-whites.

Do not be afraid to experiment, diversify your diet, indulge loved ones with fresh home cooking.