The process of cooking dumplings is comparable to skillful and painstaking work, today we will learn only the basics. After putting the recipes into practice, you will comprehend the secret of how to cook dumplings at home. You will learn how to turn them into an upscale masterpiece that can be put on the table for a family dinner or served as a treat for a festive feast.

The main role in the meal is played by the choice of meat for ideal minced meat, it should not be dry and fragrant, but the quality of the dough is not in last place. Many housewives come out with rigorous minced meat, but it is wrapped in a sticky, sticky and grayish mass that bears little resemblance to ideal dough. Because of this, the appearance and taste of dumplings suffer. In order not to get into an awkward situation in front of relatives and guests, learn how to knead the right and tasty dumpling dough, it is suitable for use when sculpting dumplings with completely different fillings.

You will need:

• 150 ml of cold water;
• A couple of chicken eggs;
• A couple of glasses of wheat flour;
• A teaspoon of table salt.

Algorithm for working with ingredients:

1. Mix the dry ingredients and make a small well in the center.
2. Break the chicken eggs into the hole, gently and slowly, whisking with a fork.
3. Gradually start adding water, kneading the mass with your hands.
4. When it becomes elastic, form a ball and knead it for 10-15 minutes.
5. Transfer the finished dough to a bowl, cover with a towel or lid on top, let it stand for an hour.

After the allotted time, you can immediately proceed to sculpting. Now you know how to make the right dough for dumplings at home. Your guests will be delighted with the fragrant, delicious and attractive dish, it will not be a shame to serve it to guests as a hot dish.

Let's look at the most popular recipes for dumplings with interesting fillings.

Classic recipe for Russian dumplings

In the modern world, there are a myriad of varieties of dumplings, they are prepared with many sweet and savory fillings, but a Russian dish cooked in the traditional way is considered an established classic. Every self-respecting woman should be able to sculpt delicious dumplings on her own, and not buy a semi-finished store product.

For the meat filler, prepare:

• Half a kilo of lean beef;
• 300 grams of lamb;
• 200 grams of pork;
• Medium bulb;
• Salt and spices according to your taste preferences.

How to cook delicious:

1. For the right minced meat, scroll three types of meat in a meat grinder, cut the onion into a small cube and send it to the scrolled meat, add salt and the desired spices to it.
2. Knead the resulting mass thoroughly, at the exit it should remain viscous, but not liquid.
3. At the next stage, prepare the dough according to the recipe that was described above, and turn it into a thin layer with a rolling pin.
4. Cut out blanks for wrapping the filling with a round cutter.
5. The dough and meat filling are ready, you can proceed to the laborious process of modeling. Put a little minced meat in a circle and fold it in half, carefully pinch along the edge and connect both ends together.

This is the simplest recipe for a delicious and mouth-watering dish that every Russian person loves. But if you are tired of the banal classics, and your heart wants something unusual "with a twist", do not disregard the following recipe.

Now we will tell you how to cook Siberian dumplings at home, they do not lose in taste to their classic counterpart. Try to mold such a dish for your family, it is guaranteed to become a frequent guest on your family table.

You will need:

• 300 grams of beef tenderloin;
• 300 grams of pork;
• Large bulb;
• 100 grams of ice;
• Salt and spices according to your taste sensations.

Cooking:

1. Do not be lazy and cook both the dough and the meat filling yourself. Twist the meat in a meat grinder, and then the onion, it is recommended to chop it twice.
2. Add salt and spices to the minced meat and mix thoroughly.
3. Knead the dough and turn it with a rolling pin into a large thin layer, from which cut out the blanks in the shape of circles.
4. Place a little twisted meat and grated ice on each circle, it is thanks to this simple component that the taste will turn out to be very unusual, close up the dough and roll it up to make a dumpling.

Please note that dumplings cannot be cooked immediately, they must be frozen for at least 24 hours.

Properly prepared dumplings according to a recipe from Siberia will definitely make a strong impression on those who manage to try them.

Not everyone knows about this variation of Russian food, but this does not prevent Yakut dumplings from becoming an increasingly popular dish all over the globe. You can taste this delicacy at home, especially since we will give you a step-by-step recipe.

You will need:

• 400 grams of any fish;
• 200 grams of beef tenderloin;
• 200 grams of deer meat;
• Salt and spices according to your individual wishes.

How to cook:

1. Remove the bones from the fish and scroll the fillet in a meat grinder, perform the same manipulation with the meat.
2. Add salt and spices to the minced meat and gently knead it.
3. An interesting fish and meat filling is ready, then you just have to knead the dough according to the classic recipe and you can start modeling.

The Yakut recipe will appeal to even the most picky gourmets in food, such dumplings will only confirm the culinary skills of the hostess.

Video: how to cook delicious homemade dumplings

Now you know how to cook various types of dumplings at home. Using our recipes and step-by-step cooking instructions, you will definitely not spoil the dish, it will turn out delicious. Experiment in the kitchen and pamper your household with hearty and delicious dumplings.

There is nothing more traditional than dumplings. It seems that they have been present on our tables for centuries, but this is not at all the case. Dumplings came to Russian cuisine from distant China and for a long time were a regional dish of the Siberian peoples. Only in the middle of the 19th century did they become widespread throughout the country.

In confirmation of the Asian origin of this dish, the peculiarities of its preparation, which consist in rather long and laborious cooking, fast heat treatment and the use of spices, speak. Dishes of early Russian cuisine were not typical of this.

The very word "dumpling" is borrowed from the Finno-Ugric dictionary and means "bread ear". Agree, the name is speaking, clearly reflects the essence of the product. Having started their journey from China, "bread ears" settled not only on our tables, but were spread all over the world in various variations. In Italy they are called ravioli, in China - wonton, the peoples of the Caucasus and Central Asia call them manti, khinkali, chuchvara, choshura, in Germany maultashen are popular, and Belarusians call them "sorcerers".

You can enumerate the traditions of making homemade dumplings as much as you like, but it should be noted that, with all the desire, it is difficult to classify them as a dietary cuisine. Depending on the recipe, the calorie content of 100 g of the finished dish is 200-400 kcal, and if it is served abundantly poured with homemade sour cream, then even more.

Pelmeni: step by step recipe with photo

In order for homemade dumplings to turn out really tasty, you need, firstly, a desire, and secondly, a sufficient amount of time to cook them.

Of course, given today's variety of products in supermarkets, you can buy them, but the taste will already be completely different than that of dumplings prepared with soul with your own hands. And so that the modeling process is not boring, you can simply involve the whole family in this business and then the time will pass merrily and unnoticed, and the result will be delicious homemade dumplings.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 6 servings

Ingredients

• Minced meat (pork and beef): 1 kg
• Mushrooms (chanterelles): 300 g
• Onion: 3 pcs.
• Egg: 2 pcs.
• Wheat flour: 800-900 g
• Salt, ground black pepper: taste

Cooking instructions

Break 2 eggs into a bowl and pour a tablespoon of salt without a slide, mix thoroughly.



Pour 2 cups of water (400 ml) into beaten eggs, mix.



Gradually add flour to the resulting mixture and mix.



When the dough gets a thicker consistency, put it on a special board for rolling out sprinkled with flour and knead until smooth.



Put the kneaded dough in a bowl and close the lid, leave for half an hour.



While the dough is rising, it is necessary to start preparing the minced meat, finely chop the onion.



Pepper and salt the minced meat to taste, add chopped onion and half a glass (100 ml) of water for juiciness.



After half an hour, cut off a small piece from the dough and use a rolling pin to roll out a sheet about 2 mm thick from it.



Cut out the succhi from the dough with a small stack or glass.



Put a small amount of cooked minced meat on each juicy.



Fold in half and close the edges tightly.



Connect the edges together.



Do the same with the remaining dough and minced meat.



Bring a pot of water to a boil, add mushrooms and salt to taste.

If the mushrooms are frozen, as in this recipe, then they should be thawed first, and if fresh, then pre-processed.



Throw dumplings into boiling water, boil for 5-7 minutes after surfacing.



After a while, the dumplings are ready, serve with the resulting mushroom broth and sour cream.

Recipe for delicious homemade dumplings

Let's start the "dumpling marathon" with a simple, but no less tasty recipe. After kneading, we place the prepared dough under the film for at least a quarter of an hour so that it can stand, reach and, when boiled, delight you with its tenderness and softness. We advise you to fashion homemade dumplings that are not very large, then they will be more juicy and cook in a matter of minutes.

List of dough ingredients:

• wheat flour - 0.5 kg;
• purified water - 1 tbsp.;
• chicken egg - 1 pc.;
• rock salt - ½ tsp

We make the filling from minced meat of a mixed type, 0.5 kg is enough. A few large onions, spices and garlic to taste. If the minced meat seems too dry to you, you can add a few tablespoons of water to it.

Cooking process:

1. Let's start with kneading the dough. In a convenient clean and dry container, develop the egg, beat them a little with a fork.
2. Add water and salt to the egg, mix thoroughly.
3. Separately, using a fine-mesh sieve, sift the flour. Gradually pour in the egg mixture in small portions.
4. Knead not too tight dough. If necessary, add a little flour.
5. We shift the dumpling dough into a bag and let it brew.
6. Add finely chopped onion, spices and garlic to the minced meat. Mix thoroughly.
7. We tear off a small piece from the finished dough, roll it out on a table sprinkled with flour. Try not to make it too thin, otherwise your dumplings may tear during the cooking process.
8. From the rolled out dough, cut out circles of approximately equal size. It is convenient to do this with a suitable size glass.
9. Place about a teaspoon of filling in the center of each circle. Roll up and pinch the edges.
10. Throw a single portion of dumplings into boiling salted water and cook until they float to the top, then immediately remove them. Serve with homemade sour cream or any suitable sauce.

How to cook dumplings - a classic recipe

There is nothing easier than buying a pack of ready-made dumplings in the nearest store and boiling them when the soul asks, or just too lazy to cook. However, you understand that no one can vouch for the taste and quality of the final result. Whether it's homemade, fragrant dumplings. We want to introduce you to the classic recipe for dumplings, its main features:

1. Doesn't stick to hands or rolling pin.
2. Requires only three main ingredients: flour, water (milk) and salt. Classic proportions: flour - 3 cups, water (milk) - 1 cup, salt - half a teaspoon.
3. The color of the classic dough for Russian dumplings is snow-white.

Cooking features

1. It is necessary to knead the dough so that it subsequently rolls out thinly enough. After all, the less dough, the tastier dumplings.
2. Divide the finished dough into equal parts. For example, for 3, of which we roll thin bundles, cut into portioned pieces of 5 cm in diameter.
3. We roll them out, cut out mugs with a glass (you can use it to create the same portioned pieces, and roll out the scraps again.), Lay the filling and seal the edges. The filling can be used from the previous recipe.

Dumplings in the oven - cooking recipe

From ready-made, but still raw dumplings, you can cook a tasty and nutritious decoration for the festive table. Homemade dumplings under a mushroom coat are baked in the oven, the result will delight you with its taste and aroma

Prepare in advance so that you do not have to run to the store at the most crucial moment:

• 0.8-1 kg of frozen or fresh, only stuck, but not yet boiled, homemade dumplings made according to your favorite recipe;
• 0.5 kg of fresh or frozen champignons;
• 200 ml of heavy cream;
• 100 g of sour cream and mayonnaise;
• 4 garlic cloves;
• 1 onion;
• salt and pepper.

Procedure:

1. Boil dumplings in lightly salted, boiling water, bay leaf will enhance the taste.
2. We prepare the sauce, for this we mix sour cream with mayonnaise and cream, add garlic to them, previously passed through a press.
3. We wash and cut the mushrooms, instead of raw, you can take pickled ones.
4. Peel and chop the onion in half rings.
5. Put dumplings, mushrooms and onions in a clean, suitable volume form, pour sauce on top. To make it easier for yourself to wash dishes later, you can lay out the bottom of the mold with foil.
6. Estimated cooking time is 20-25 minutes.

If desired, dumplings under a mushroom coat can be supplemented with a delicious cheese crust. To do this, 5 minutes before the end of cooking, sprinkle our dish with grated cheese.

Recipe for dumplings in a pan - fried dumplings

If dumplings are too frequent guests on your table, then they can get bored and become boring. But this is not a reason to give up your favorite dish. After all, moving away from culinary clichés and stereotypes, you can fry them in a pan. And it’s not just about warming up what you didn’t have time to eat yesterday, but about an independent and complete recipe.

In order to cook fried homemade dumplings in a fragrant sour cream sauce, prepare:

• 0.8 -1 kg of raw dumplings;
• milk and sour cream in a ratio of 2: 1, that is, for a glass of milk 100 g of sour cream.
• for the sauce you need ½ tbsp. l. flour;
• oil for frying;
• spices.

Procedure:

1. Put dumplings on a greased hot frying pan and fry them. The more oil you add, the more golden they will be.
2. While the dumplings are ready, let's get on with the sauce. To do this, mix sour cream with milk, adding spices and flour to them. Mix by hand or with a whisk until smooth.
3. After the dumplings are fried, pour them with sour cream sauce and simmer under the lid for about a quarter of an hour.
4. Turning off the fire, to increase the aroma of the dish, we fill it with chopped herbs.

How to cook lazy dumplings - a very simple recipe

We have already described the undeniable advantages of everyone's favorite dumplings, but all of them do not cancel the laboriousness of the cooking process. The recipe below, although not completely “lazy”, saves busy hostesses from the long and tedious fashioning of each dumpling. The finished result will please you with its taste and very presentable appearance.

To prepare the joy of any cook - lazy homemade dumplings, prepare:

• 3 art. wheat flour;
• 1 st. water;
• 1 egg;
• ½ tsp rock salt;
• 0.5 kg of minced meat of a mixed type;
• 1 large onion;
• spices;

For sauce:

• 1 large onion;
• 100 g sour cream;
• a little butter;
• vegetable oil for frying;
• herbs, salt and spices.

Procedure:

1. We are preparing a classic dumpling dough, in which, if desired, you can add an egg. To do this, in a separate container, beat the egg with water and salt, add it to the sifted flour. Knead the dough not tight, but not sticky to the hands. If necessary, the amount of flour can be increased (reduced).
2. We wrap the finished dough in polyethylene and let it brew for at least a quarter of an hour, ideally all 40 minutes.
3. We prepare the minced meat, passing the meat through a meat grinder, add finely chopped onion, garlic and spices to it as desired. Knead until smooth.
4. Divide the dough into two approximately equal parts. We roll one of them into a thin layer, the thickness of which should not exceed 1 mm.
5. We spread half of the minced meat on our rolled out dough, evenly distributing it over the surface.
6. Gently holding the edges, roll up a roll of dough covered with meat filling.
7. With a sharp knife blade, we cut our roll into portioned pieces, about 3 cm thick. Put the resulting semi-finished product on a plate or board sprinkled with flour. We do the same with the second half of minced meat and dough.
8. We will cook our lazy dumplings in a pan with a thick bottom. To do this, put it on fire and pour a few tablespoons of vegetable oil.
9. Chop the onion and sauté it in a frying pan in hot oil until translucent.
10. On top of the onion we lay out semi-finished dumplings that look like roses.
11. Mix sour cream with a glass of warm water and add to dumplings. The liquid should cover them by 2/3.
12. Sprinkle spices on top, salt. For each "rose" spread a small piece of butter.
13. The further cooking process will take place under a closed lid over low heat. When there is practically no liquid left, turn off and sprinkle with herbs.

Dumplings in pots

The recipe, which is not particularly difficult, is perfect for surprising and amazing guests and household members to the core.

To prepare homemade dumplings baked in a pot with vegetables, you will need:

• 1 kg dumplings prepared according to your favorite recipe;
• 1 medium onion and carrot;
• a few bay leaves;
• 220 g sour cream;
• 5 peas of perk;
• 140 g grated hard cheese;
• salt and herbs to taste.

Procedure:

1. Cook dumplings in boiling water until half cooked. We take them out about 2 minutes after boiling. Let cool slightly.
2. In a separate saucepan, boil 0.7 liters of drinking water, along with bay leaves, salt and spices;
3. Finely chop the onion, saute it in a pan until transparent, then add the carrots grated on a fine grater to it. Simmer for about 5 more minutes.
4. Mixing dumplings with frying, lay them out in pots.
5. Having previously filtered from the greens and bay leaf, fill the pots with the broth that has already boiled.
6. Put sour cream on top of each pot, cover with a lid and put in a cold oven. We set the temperature in it to 180 degrees. Cooking dumplings for about 40 minutes.
7. 5 minutes before the expiration of the specified time, pour dumplings with grated cheese.

If desired, mushrooms can be added to vegetables, and mustard, ketchup or another sauce you like added to sour cream will add extra piquancy.

Dumplings in a slow cooker

If you are the proud owner of a kitchen lifesaver - a multicooker, you can only be happy for you. After all, in it you can cook a lot of delicious and healthy dishes without spending extra time and effort. Homemade dumplings are no exception. In a slow cooker, they are cooked in several modes.

1. "For a couple." About 1.5 liters of water is poured into the multicooker bowl. Raw dumplings in one layer are evenly laid out in a plastic container, pre-lubricated with oil. The timer is set to 30 minutes.
2. "Soup". The multicooker bowl is filled with water, its volume depends on the number of dumplings. We set the mode, wait for the water to boil, salt it and add raw dumplings. Stir, close the lid of the device and wait for the timer signal (usually it sounds in about half an hour). In the process of cooking, so that the dumplings do not stick together, they must be mixed.
3. "Bakery products". We set the required mode for 40 minutes, put a piece of butter in the multicooker bowl, when it melts, add frozen dumplings, close the multicooker lid. After a quarter of an hour, the dumplings must be mixed and salted. If desired, then you can add 2 cups of water. If this is not done, then your dumplings will become the owners of a crispy golden crust.

How to cook Siberian dumplings at home?

For a long time, dumplings were only a dish of the regional cuisine of the peoples of Siberia. They were harvested in large quantities, buried in the snow near the house, where they were safely stored for quite a long time. Stuffed minced meat with spices is less attractive to wild animals. One of the features of true Siberian dumplings is the addition of ingredients such as crushed ice, chopped cabbage or radish to minced meat, in addition to the usual onion.

To prepare real Siberian dumplings at home, you will need:

• 1 kg of flour (about 150 dumplings can be fashioned from this amount);
• 2 chicken eggs;
• 2 cups cold water (from fridge)
• 900 g of minced meat from 2-3 types of meat, ideally - beef, pork and lamb;
• 3 large onions;
• 250 g cabbage;
• spices, salt.

Procedure:

1. Through a sieve, we sift the flour directly onto a clean and dry desktop, forming a slide out of it;
2. In the center of the flour mountain we make a recess, drive the eggs into it.
3. Gradually, from the edge to the middle, we begin to knead the dough, gradually adding water to it. To simplify this process, the dough can be kneaded in parts. The finished dough is not tight, elastic, without cracks and folds. Let it brew for about half an hour.
4. 1-2 times we pass the meat through a meat grinder. The goal is to make it as small as possible. Together with meat, we pass cabbage through a meat grinder. It will help to give minced meat juiciness.
5. Add finely chopped onion, spices to minced meat. Mix thoroughly.
6. We roll out the dough with a thin layer, cut out round blanks with a cup. Place a teaspoon of ground beef in the center of each. We seal the edges, trying to keep the minced meat lying freely, otherwise the juice that stands out will simply tear the dumplings apart during the cooking process.

Chicken dumplings - a tender and tasty recipe

Classic dumplings are made from pork and beef mixed in equal proportions. But other options are also possible. For example, with chicken they turn out soft, tender and tasty, which is especially to the liking of children.

Prepare the dough for homemade dumplings according to your favorite recipe, and for minced meat you will need:

• 2 chicken fillets (about 800 g);
• 1 large onion or 2 smaller ones;
• salt pepper.

Cooking:

1. Pass the peeled onion, along with the fillet cut into portions, through a meat grinder. It is advisable to do this twice with a finer grind. For such an amount of minced meat, 1 tsp will be enough. salt and half as much pepper. Mix thoroughly.
2. Next, roll out the dough, cut out blanks with the help of a glass, in which we spread the minced meat. Boil in salted water or send to wait in the freezer.

Homemade dumplings with beef or veal

Wanting to reduce calories, homemade dumplings can be prepared without pork, replacing it with beef or young veal. After all, there is much less fat in such meat, and the calorie content of the finished dish will be about 250 kcal per 100 g. The recipe below will definitely appeal to all lovers of delicious, fragrant and juicy homemade dumplings.

You will need:

• minced veal - 600 g;
• 1 large onion or 2 smaller ones;
• 2 tbsp boiling water;
• 460 g wheat flour;
• 120 ml of carbonated mineral water;
• 70 ml of non-fat milk;
• 1 chicken egg;
• 1 tsp salt and pepper to taste;
• 2 tbsp sunflower oil

Procedure:

1. Mix the sifted flour with salt.
2. Pour milk with mineral water and a beaten egg into it;
3. Knead the dough, when it is almost ready, add vegetable oil. If as a result the dough turned out to be too tight, add mineral water to it.
4. Let the dumplings brew, for this we place it under a bowl or wrap it in a bag for an hour.
5. Meat, along with onions, scroll through a meat grinder using a fine grate. Add spices, salt and water to it. Knead until smooth.
6. We roll out the finished dough in a thin layer, sculpt dumplings manually or using a special form.

Pork dumplings recipe

Homemade pork dumplings are juicy and fragrant. For juiciness, add a little onion and water to the minced meat. Garlic and spices will give aroma and some piquancy.

Prepare the dough according to any recipe, most importantly, knead it well and let it brew for at least half an hour so that the gluten disperses.

For dumplings you will need:

• pork - 0.5 kg;
• 1 large onion;
• 2-3 garlic cloves;
• 100 ml of cold water;
• salt, pepper, spices.

Procedure:

1. Scroll the pork in a meat grinder along with onions. If you want to get more juicy and fatty dumplings, give preference to the brisket, dumplings from the neck or ham will be less high-calorie.
2. Squeeze the garlic to the minced meat, add salt and spices to taste.
3. Knead thoroughly to make the minced meat more juicy, add cold water to it.
4. Roll out the finished dough into a thin layer, divide it with a glass into circles and make dumplings.

How to cook Chinese dumplings?

In Chinese cuisine, there are several dishes that are associated with homemade dumplings, the closest in taste and appearance are jiao tzu. They do not require specific ingredients, so it will not be difficult at all to please your household with such an unusual and tasty dish.

To prepare Jiao Tzu, you will need:

• 400 g minced pork;
• 100 g of dill and parsley;
• 1 onion larger than average;
• ginger root (about 5 cm)
• 2 tbsp. wheat flour;
• a third of a glass of starch;
• a glass of cold water;
• salt pepper.

Procedure:

1. Mix flour with starch and sift through a fine-mesh sieve.
2. Pour the cold water into the flour. We knead the dough. If necessary, the amount of flour and water can be reduced / increased.
3. We are preparing the stuffing. Grind pork for minced meat. Finely chop the greens and onions, rub the ginger on a fine grater. Salt and pepper minced meat for jiao-tzu.
4. Cut off small pieces from the dough, roll them out with a rolling pin.
5. In the center of each blank we put a spoonful of minced meat.
6. We lift the edges of each cake and pinch. Outwardly, they will resemble small flowers.
7. Lubricate the bottom of the steamer bowl with oil and lay out the finished jiao-tzu.
8. They will be ready in 12-15 minutes.

Soup with dumplings - step by step recipe

Nutritionists are unanimous in their opinion: first courses are an indispensable element of a healthy diet and it is advisable to use them every day. We invite you to break the circle formed over the years of family life, consisting of chicken soup, borscht and cabbage soup and add an original recipe for homemade dumpling soup to it.

A three-liter pot of soup will take:

• 0.5 kg dumplings;
• 4-5 medium potatoes;
• 1 medium onion and carrots;
• salt pepper.

Procedure:

1. Pass the finely chopped onion and grated carrots in a frying pan.
2. Add peeled and finely chopped potatoes to boiling water.
3. When the potatoes are almost ready, add the roast and spices to it.
4. After 15 minutes, throw the dumplings into the boiling soup. When they are ready, turn off the fire.

Bonus - recipe with dumplings "Lazy wife"

And finally, we offer you a delicious and quick recipe for homemade dumplings casserole, perfect for a hearty family dinner.

Prepare the following ingredients:

• 300 g frozen dumplings;
• 2 chicken eggs;
• 1 onion;
• 120 g of hard cheese;
• 3 tbsp mayonnaise;
• salt, spices.

Procedure:

1. Fry finely chopped onion until golden brown.
2. With a whisk or an ordinary fork, beat the egg with salt and spices selected at our own discretion.
3. Add mayonnaise to the egg mass, bring the mixture to homogeneity.
4. We rub the cheese on a grater.
5. We heat the form in a hot oven, after which we grease it with vegetable oil and spread the dumplings in one layer.
6. The second layer is onion frying, after which we fill the dumplings with egg-mayonnaise dressing and sprinkle with grated cheese.
7. Cook the casserole for 35-40 minutes in the oven.

How to cook dumplings at home: tips and tricks

1. Do not be lazy to sift the flour, thereby saturating it with oxygen, speeding up the fermentation process and ensuring the best result. This should be done after weighing, immediately before kneading the dough.
2. Flour is used exclusively of the highest grade.
3. Pelmeni dough must be given time to infuse.
4. Minced meat does not have to be passed through a meat grinder, if desired, it can be finely chopped with a hatchet.
5. Prolonged kneading and beating the minced meat on the board makes it softer and more tender.
6. Adding ingredients such as coriander, green onions, garlic, hot peppers to minced meat will add piquancy to the finished dish.

We are waiting for your comments and ratings - this is very important for us!

They are considered an international dish, which in each national cuisine has its own cooking characteristics. The Chinese eat wontons, Buryats and Mongols love poses, triangular meat dumplings kreplach are cooked in Israel, khinkali are popular in Georgia, and sorcerers are popular in Belarus. The Italians make minced meat for ravioli not only with meat, but also with cheese, the Tibetans respect momo vegetable dumplings, and the Germans prepare maultaschen, which differ from dumplings in the presence of spinach in minced meat. Even in Russia, this dish is prepared in different ways: in cookbooks you can find Siberian, Ural, Amur, Far Eastern, Moscow and Little Russian dumplings.

Shop-bought or homemade dumplings?

Homemade dumplings are now rare. Due to being busy, we sometimes get by with semi-finished products, but sometimes we really want to arrange a holiday for our loved ones and treat them to delicious dumplings stuffed with real meat. Homemade dumplings made from selected products are a real treat, and you can sculpt them with the whole family. There are many recipes, you just need to find the most suitable option and adapt it for yourself.

"Correct" minced meat for dumplings

In the Siberian recipe for minced meat, it is recommended to take pork and beef (better veal), and the pork should be fatty enough so that the dumplings do not turn out dry. If the minced meat is prepared only from beef, it is advisable to dilute it with ground lard. It is believed that the more different types of meat in minced meat, the tastier it is, so lamb and poultry are suitable for dumplings, and in some recipes you can also see forest exotics - elk, venison and bear meat. It is better to take meat fresh, without streaks and film. If you buy beef, take the brisket and shoulder, and when choosing pork, opt for the shoulder or neck.

Any fish is suitable for fish dumplings - both sea and river, the main thing is that there are few bones. You can add a little bacon or butter to dry fish. And dumplings can be made with vegetables, mushrooms and fruits.

By tradition, chopped onion in a blender is added to the minced meat, and the more it is, the juicier and tastier the filling will be. In Siberian villages, the filling necessarily included crushed ice or frozen juice of cranberries, blueberries and cloudberries. For tenderness and piquancy, some housewives add ground cabbage, potatoes or zucchini to the meat. Should I add eggs, milk or cream to minced meat? It depends on culinary habits, while garlic, salt and pepper are added to taste. Sometimes minced meat is flavored with nutmeg and other spices.

Secrets of making dumplings dough

Before kneading the dough, the flour must be sifted so that it is saturated with oxygen and the finished products turn out to be more magnificent, because baking powder is not provided in the recipe. The technology for making unleavened dough comes down to the fact that flour is poured into a bowl or on a table and a recess is made in it, into which an egg is broken, and then water and salt are added. In some cases, water is replaced with milk, kefir and vegetable oil, while eggs are not present in all recipes.

There is a very interesting way of preparing the dough, when milk is heated, then combined with eggs, salt and a small amount of flour. Next, the “dough” is heated until thickened in a water bath and mixed with the remaining flour. The dough made according to this recipe is very tender, soft and tasty. Choux pastry can also be prepared - for this flour is poured with boiling water and all other products are added to the resulting mass. Choux pastry does not stick to hands and does not tear, so sculpting is much more pleasant. The addition of food coloring and some coloring products changes the color of the dough, and the finished products are fun and colorful. Turmeric gives a rich yellow hue, spinach puree green, and tomato paste makes the dumplings red-orange.

The dough is well kneaded, sparing no effort and time, and then wrapped in a damp cotton cloth and covered with a bowl, leaving for half an hour. This important step should not be skipped, because during the “rest” the gluten of the flour swells, the dough turns out to be more elastic and durable, it does not tear during modeling and cooking, even if it is rolled out in a thin layer.

Blanks for dumplings are made in two ways. The first way - the dough is rolled out in a thin layer (no more than 2 mm thick), circles are cut out of it with a mold or a glass, in the middle of which the minced meat is placed. The second way - a tourniquet is formed from the dough, which is cut into pieces, each of which is rolled out separately. How to sculpt dumplings - with your hands or in a dumpling? In fact, the shape does not matter, just a dumpling will save time, and you will get neat, beautiful and similar dumplings. However, if the “correct” shape is a matter of honor for you to preserve family culinary traditions, make dumplings the old fashioned way and pinch the edges well.

How to properly and tasty cook dumplings

Cook for no more than 15 minutes in boiling salted water, vegetable, meat or fish broth, to which bay leaves and onions are usually added. When dumplings float to the surface, let them boil for a few minutes and then remove from heat. Homemade dumplings are served either with the broth in which they were boiled, or with mayonnaise, sour cream, mustard, horseradish, 3% vinegar, ketchup and any sauce you like. Be sure to put black or red pepper, sliced ​​\u200b\u200bbutter and a plate of chopped herbs next to the plate.

Dumplings are also cooked in the oven or steamed, fried in a pan (raw or cooked), the crispy golden crust makes them especially appetizing. Fried dumplings are poured with sour cream and served with herbs and spices.

If you plan to freeze dumplings, do it right away, otherwise the minced meat will give juice and the products will turn out to be unaesthetic. For the same reason, it is recommended not to delay the cooking of dumplings, and why put off the pleasure? If you understand how to cook dumplings at home, your household will stop buying store-bought dumplings, because homemade food is always out of competition!

Ingredients:

(128 dumplings)

• delicious dough for dumplings:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• stuffing for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dough recipe for dumplings

• The classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, then I recommend this recipe.
• So, we pour flour on the table with a slide. Add salt immediately. Make a small indentation in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• In a large bowl, beat two eggs, add warm milk.
• You can knead the dough for dumplings on a cutting board, but if you are cooking dumplings for the first time, then in order not to mess up the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and starts to move away from the walls of the bowl, put it on the table and continue to knead already on the table.
• Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table and hands.
• When it seems to you that the dumpling dough is ready, we moisten our hands with sunflower oil and knead well again.
• If you feel that the dough turned out too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more butter. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. In the meantime, we prepare the stuffing for dumplings.

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either ground pork or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add the fried onion, salt and black pepper to the minced meat. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough for dumplings are ready. It only remains to make a hundred or two dumplings. To do this, we take our dough, form a thick sausage out of it, which we divide into four parts.
• Then you can proceed in two ways. First, we take one part of the dumplings dough, roll it thinly, then cut out circles using a glass with sharp edges. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to mold dumplings of the same size.
• The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
• Dip each piece lightly in flour, roll out to make a circle.
• We put a teaspoon of the filling, and then we sculpt a dumpling. We do this until all the dough and stuffing for dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, then dumplings can stick together. If there is too much, then the taste and aroma of dumplings will "leave" into the water, which is also not desirable.
• We put the pot on the fire. Salt, put a few bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and take out. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, it is possible without, with sour cream or with mayonnaise. Also, do not forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and at the same time elastic dough.
• Pour the milk-egg mixture into the well in the flour. We knead the dough.
• A source

Calories: Not specified
Cooking time: Not specified

When the freezer is filled with sachets, life is much easier! The problem of an everyday dinner has been solved, you have a strategic reserve in case of a sudden arrival of relatives or friends, and indeed, at any time, you can arrange “dumplings” gatherings in a pleasant company or even together with your husband.
But, of course, before dumplings appear in the freezer, they need to be stuck on, and more. At least from a kilogram of good meat, so that there is something to freeze. Nothing that it will take more than one hour to cook, but you will be sure that your dumplings are made from real meat, and not from minced meat of dubious quality, that the fillings are put in them from the heart, and not purely symbolically, well, the main thing is that dumplings will be delicious, just the way you like them. So, without delay, let's make delicious homemade dumplings. A step-by-step photo recipe has been waiting for you for a long time)

Ingredients:
for the test:
- water - 250 ml (faceted glass);
- salt - 1 teaspoon;
- wheat flour - 3 cups;
- egg - 1 pc.;
for stuffing:
- lean pork - 1 kg;
- ground black pepper - 1-1.5 teaspoons (to taste);
- salt - 1 teaspoon (to taste);
- garlic - 3 large cloves;
- water - 3-4 tbsp. spoons;
- onions - 1-2 pcs.

Recipe with photo step by step:

Any dough after kneading needs to lie down a bit, so it is more rational to start preparing dumplings by preparing the dough. Mix the egg with water, beat with a whisk until a lush foam begins to appear on the surface. Add salt, dissolve in water.

Add the flour in parts, sifting a glass into a bowl with water and an egg.

Flour may need a little less or more, depending on its quality, gluten, humidity and many more factors. Therefore, the third glass of flour is divided into approximately three parts. Pour two thirds into the dough, sift a third on a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it gathers into a rough, loose lump. We spread it on the sifted flour, we begin to knead with our hands.

At first, the dough will turn out to be lumpy, uneven, but as you knead it, it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. Well kneaded dough will spring under the palms, it will become smooth, uniform. We collect it in a bun, cover it so that the top does not dry out. We leave for half an hour.

At this time, we are engaged in meat, preparing minced meat for dumplings from it. Cut the pork into pieces, clean the onion and garlic. We turn the meat in a meat grinder, after it we scroll through the vegetables. With onions and garlic, minced meat will be juicier and tastier, but choose the amount to taste. If you do not like garlic, then add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to undersalt the minced meat a little. In any case, the broth will be salty, it is easy to straighten it for salt, slightly oversalting the broth. And excess salt can not be removed. After adding salt and pepper, pour in cold water to make the minced meat easier to knead. It is better to knead it with your hands, then the onion and pepper will be evenly distributed throughout the mass. Ready minced meat, even after adding water, will be steep, dense in consistency.

We divide the dough into several parts, so it is more convenient to roll out and the circles will not dry out. Roll out with a rolling pin to a thickness of about 2 mm.

Cut out circles for dumplings in the size that suits you - someone likes miniature dumplings, and someone likes larger ones. Put the cut out circles aside, gather the dough scraps into a lump, send them to the bowl with the dough.

Put minced meat on each circle. The quantity is up to you, but since we did not roll out the dough very thinly, you can not spare the minced meat, when forming dumplings, the dough can be stretched if it is not enough to blind the edges.

Fold the circle in half, covering the stuffing with dough. We fasten the edges with our fingers, pressing the dough tighter. Then we fold again, connecting the ends of the dumplings. You will get a round billet, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not open during cooking. We put the sticky dumplings on a board sprinkled with flour, or on flat plates and put them in the freezer. As they freeze, we pack them in bags with the expectation of welding at one time.

To cook dumplings, pour water into a spacious pot or cauldron. Salt to taste, throw lavrushka and allspice. As soon as the water boils, pour the dumplings (if not frozen, then dip into the water one at a time). Stir gently, not letting it stick to the bottom.

As soon as the water boils again, the dumplings will gradually begin to rise to the surface. Cook them for 7-8 minutes until cooked.

We take it out of the broth with a slotted spoon, put it on plates or in portioned tureens (if served with broth). We put butter, sour cream, mustard, vinegar, black pepper or any additives with which you like to eat dumplings on the table and call everyone to the table. Bon Appetit!