How to cook delicious homemade dumplings. How to cook store-bought dumplings

Food prepared with your own hands with love and care is certainly beyond competition, and satisfying your hunger with them is much healthier and more enjoyable. But in the absence of time for home cooking, it would be good to learn how to cook store-bought dumplings tasty and satisfying, how long to cook them and how to serve them. For a semi-finished product to turn into a culinary masterpiece worthy of admiration, you need more than a liter of water, a few peppercorns and a bunch of herbs.

Any student living in a dormitory and an “experienced” bachelor knows how to prepare store-bought dumplings at home. However, it is not always that what ends up on the plate as a result of cooking stimulates the appetite.

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

Secrets of delicious store-bought dumplings

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

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

And now we offer several universal ways to deliciously prepare store-bought dumplings at home.

How to cook store-bought dumplings in broth

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

Ingredients

• Frozen dumplings “ears” – 500 g.
• Meat broth – 1.5-2 l.
• Laurel leaf – 1 pc.
• Black pepper – 2-3 peas.
• Garlic – 2 small cloves.
• Sour cream – 2-3 tbsp.
• Dill or parsley - 1 tbsp.
• Salt – 1 tsp.

How to cook delicious dumplings from the store at home

1. The broth remaining after cooking meat (chicken, beef fillet, pork legs) can be used as the basis for another hearty dish - boiled ears. So, pour it into a small saucepan and put it on high heat.
2. As soon as the liquid boils, season it with bay, pepper and peeled garlic.

• In the absence of broth, it is quite possible to use the same amount of ordinary water as a liquid base, but the taste of the finished “ears”, of course, will not be so rich;
• Garlic can be put either in whole cloves or in the form of a paste;
• If the meat was cooked with spices, the amount of seasonings when cooking the ears should be reduced, or you may not add them at all.

1. It's time to put in the dumplings. Keep them over high heat until the liquid boils again, then reduce it by half and cook, stirring, until the products float to the surface.
2. How long to cook store-bought dumplings is determined individually. How exactly is indicated at the beginning of the post. We catch the finished “ears” with a slotted spoon, let the liquid drain, and place the food on plates.
3. Fill with rich broth, add chopped herbs (from the freezer or garden). You can flavor the contents of the plates with sour cream - 1 tbsp. per serving.

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

How to cook dumplings in tomato juice: original recipe

We offer another noteworthy way to deliciously prepare store-bought semi-finished dumplings. You can replace the water with tomato juice and season it hotly. It will turn out unusual!

Ingredients

• Store-bought ice cream “ears” – 500 g.
• Tomato juice – 1 l.
• Garlic – 2 large cloves.
• Chili powder – ¼ tsp.
• Black pepper (ground) – ¼ tsp.
• Salt – 1 tsp.

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

In this case, you need to boil not water, but juice. Otherwise, the principle of cooking “ears” is the same. True, before putting the dumplings in it, the tomato juice needs to be seasoned with crushed garlic and a pepper mixture with salt.

This original treat can be served with either sour cream or any hot sauce. Ketchup is irrelevant in this case.

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

Pour a glass of flour onto a cutting board or table. Make a funnel out of flour, crack a chicken egg into it, pour in 2 tablespoons of water and add salt.

Now knead the dough very quickly, being careful not to allow water to flow out of the well.

You need to take flour from the bottom of the hill and pour it into the recess, as if pressing it with your hands, and not just sprinkle it. This is done to ensure that the dough is homogeneous and without lumps.

That's why I often ask my husband to help me with this. After all, he is a man and his hands are stronger, so this stage takes him about 5 minutes, and if I knead the dough, I won’t even do it in 15 minutes.

When we have kneaded the dough well, we need it to rest, so we need to wrap it in cling film or a plastic bag and put it in the refrigerator for 40 minutes. During the time that the dough spends in the refrigerator, it will become completely homogeneous and elastic, and therefore easier to roll out.

Now you can start preparing the filling for the dumplings. To do this, you need to pass the meat through a meat grinder or, as I did, grind everything in a food processor.

Peel the onion and two cloves of garlic and chop them too.

Now you need to separate the yolk from the white. We only need the yolk, and the white can be put in a tightly closed glass jar and put in the refrigerator, then you can make meringue from it.

Place the minced meat in a bowl, add onion, garlic and yolk, salt and pepper.

Mix the minced meat well with other ingredients.

Now you can start preparing the dumplings. Remove the dough from the refrigerator and roll it out as thin as possible.

There is no need to sprinkle flour on either the cutting board or the rolling pin, because if you have prepared the right dough, it will not stick at all to your hands, or to the rolling pin, or to the cutting board. Look at the photo you can see how elastic it is.

Just keep in mind that you need to work with the dough very quickly, since it contains practically no water and dries quickly.

Now, using a glass, cut out circles from the dough.

Place one spoonful of minced meat in the center of each circle.

Fold the circle in half and pinch the edges of the dough, like dumplings.

All that remains is to connect the ends of the dumplings. That's all, we have a dumpling.

That's it, you can start cooking dumplings. To do this, put a saucepan of water on the fire and bring it to a boil. The water must be salted.

As soon as the water starts to boil, pour in the dumplings, mix well and, to prevent the dumplings from sticking, repeat this procedure periodically. As soon as the water boils again and the dumplings float, they will only need to cook for 5 - 7 minutes.

Properly cooked dumplings never become overcooked and the edges of the dough do not stick. Remove them with a slotted spoon to drain excess water, place them in a plate, add butter. You can also add finely chopped herbs and sprinkle with lemon juice, it all depends on your preferences. My husband, for example, always eats dumplings with vinegar.

That's it, the dish can be served, bon appetit!!!

I'm ready to fall on my knees Before the one who invented dumplings. (No matter how hard I Googled, I couldn’t find the author.)

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, finding out in which country they first came up with the idea of ​​boiling minced meat wrapped in pieces of dough, the conversation will turn into a long, many-hour debate, as a result of which no one will change their opinion anyway, remaining confident that they are right.

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

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. 80% of success depends on it - if the products are of poor quality and the work is sloppy, the taste of the dumplings will not just deteriorate, but will become terrible. The filling is the heart of the dumpling, so let's prepare it with all our hearts, put into it a bunch of good thoughts and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classic of the genre is homemade dumplings with minced meat, however, the classic, although invariably good, often becomes boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

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

Wash the meat, peel off the films, and roll it into minced meat together with the onions. Mix well, add salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and begin making dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

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

Chicken mince

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

Wash the meat and grind it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. The minced meat is ready, you can start making dumplings.

Mushroom mince

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

Clean the mushrooms and boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. Grind 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 making dumplings.

Cheese mince

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

Grind cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. If desired, you can add pepper. That's it, go ahead to the machine, let's start making 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 champignons, 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 resonated in my soul with tender awe and delight: after all, the only thing better than a plate of ordinary dumplings with minced meat is a bowl of 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 important (the hands of the hostess, mood, water, serving, table, company...), but, if we speak, putting emotions aside, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Housewives often argue about whose dough for dumplings is better. I think this: the one that has taken root in your kitchen is better. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and are ready to pass it on to our daughter or daughter-in-law along with Chinese porcelain and great-grandmother’s silver earrings.

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

Dough for dumplings - recipe using water

“Flour and water. All. By mixing just two ingredients correctly (well, salt still helps, but it doesn’t count), you can get a magnificent, smooth, elastic dough that has no equal in the area!

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 style of minimalism - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any changes in taste; an egg is an excessive waste, which also leads to a roughening of the dough. I am ready to allow some more oil, but at the same time I am fully aware that it too is unnecessary. It’s just superfluous - that’s all, believe my experience.”

Regular dumpling dough
The classic version is the simplest, most accessible and most frequently used.

Ingredients:

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

How to make dumpling dough

Sift flour into a bowl, make a well on top, add salt and pour out water.

Knead the dough - as a result of your efforts you should get a smooth, pleasant ball that, when cut, does not leave marks on the knife, does not stick to it and gives a smooth, 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, not a single recipe will give you the exact ratio of flour and water.

The finished dough should 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 can you object to here?

It really makes a great dough. Pliable, tender. The correct ratio of water and flour gives extraordinary results. However, you need to know my mother. She disagrees:

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

Dough for dumplings with eggs

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 out the flour in a heap, make a hole in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead gradually. I add flour until the dough begins to pull away from my hand, but I never make it hard. The ingredients indicate fairly precise proportions; it is not necessary to have intuition, which is especially important for beginners - where do they get their intuition from?

I use vegetable oil if I’m sculpting “with a reserve” and I know that I’ll be freezing some of it - with oil the dough doesn’t dry out for a long time and doesn’t crack when frozen.”

Vegetarian dumpling dough made from “hard” flour

Which side am I on? I used to use my mother’s food, but since I became a vegetarian, I cook like my 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 per 100 g of water. That's all: strict science, mathematics and perfect dough - no hint of “jelly”, rather “pasta from Italy”.

A few more popular dumpling dough recipes

Choux dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling out 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, if only to understand how it’s more convenient and easier for you to work.

Ingredients:

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

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

Kefir dumpling dough

Another simple recipe. Also two ingredients, but instead of water, kefir. Take 400 g of flour per glass of kefir and don’t rush anywhere. Pour the kefir into a bowl, add half a portion of flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, or better yet, more.

The peculiarity of dumpling dough made with kefir is that you can’t roll it out too thin, but it turns out very soft.

Making dumplings

To make a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut out circles from it using a glass. The remains of the dough are again collected into a ball and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also labor-intensive.

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 make a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Fold the flatbread in half and pinch the edges together like a dumpling.

after which the dumpling should show gymnastics class, once again curling in half, and then into a ball with the edges connected.

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

The third way is to use all kinds of dumpling makers.

Simple, fast, but the appearance...

If the illusion of store-bought gray dumplings with vague filling instead of minced meat doesn’t bother you, then pick up some useful devices and go ahead!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called “khamur-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 a standard tablespoon should hold at least 8 small dumplings. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite housewife cuts out dough circles... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that they were once huge, almost as big as the palm of your hand. But there is other evidence. My family has memories of my great-grandmother, who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell in winter wrapped in a rag (poured into bowls, frozen, taken out and carried to the markets without containers), about infants children laid down at night on a down pillow and covered with a duvet, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. And better - less!

Of course, no one expects you to immediately rush to look for suitable decorations in order to practice making dumplings of the required size. Nevertheless, it’s still not worth making XXXL-sized thugs, since we’re talking about dumplings, not chebureks.

Cooking secrets

Remember the bearded joke about the “dormitory” way of life? If you want to be known as a gourmet, put a bay leaf in the water in which the dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the “laurel leaf” - 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 the bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly – salt! Don't forget to salt the water for dumplings - if you cook them in fresh water, it will be fresh, stingy, sad and dreary.

You need to take a large pan for cooking - gentlemen Dumplings should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: you shouldn’t lower the boiler into a bathtub filled with water, just a large saucepan is enough.

We take water to two-thirds of the volume, add salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after this do we add the dumplings - no, no, not all in bulk, you shouldn’t pour them into the pan in bulk! Each one needs attention - so we take each one in our hand and throw it individually into the pan.

Stir occasionally. Do not overdo it! You still won’t get crumbly porridge, but it’s quite enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Great, another half a minute and... did the water boil? Reduce the heat and let the dumplings cook for 5-7 minutes, and then begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two longer, and then take them out anyway. If you feel really, really insecure, find the biggest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, quickly get the rest of your comrades!

Innings

When removing dumplings from the water, do not be greedy and put a couple of tablespoons of butter in the bowl - it will significantly enrich the taste and will not allow your dinner to stick together into one larger “dumpling”.

And then creativity begins. What not to eat homemade dumplings with? Luxurious pearlescent sour cream - rustic, fatty, delicate... Yellow butter - soft, enveloping, rich... Unpopular and thoroughly offended by everyone mayonnaise - piquant, velvety, shiny. Sticky, aromatic mustard - sharp, fiery, proud. Bright tomato ketchup – rich, spicy, tender. Vinegar, even if it tastes flat, is incredibly sour, sharp, prickly vinegar - even it managed to gain thousands of supporters in the fight for dumpling accompaniment.

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

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

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways to prepare 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 an even more luxurious dish? 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, several sprigs of herbs, salt, pepper.

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

Fried dumplings

But here you can’t lie: after all, fried dumplings are a dish with Chinese-Asian roots. Tasty and rich - tender juicy minced meat hidden under a crispy dough crust. Amazing!

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

How to cook fried dumplings. Pour the oil into a small ladle or saucepan. Warm up well. Dip the dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

But what to do if you really want dumplings, but you’re just running out of time? 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 of both), 1 onion, salt and 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 cook lazy dumplings
Prepare the minced meat - twist the meat and onions, add salt, pepper and mix well.
From these ingredients, knead a soft, non-sticky dough, leave to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Place the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm at the wide edge. Roll it into a roll. Cut into portions and place in a baking dish.
Mix sour cream with water, garlic, salt and herbs, pour the resulting sauce over the lazy dumplings. Bake until done - temperature 180 degrees, time - 30 minutes.
Bon lazy appetit!

Did you know...

How many names do dumplings have?

Really, how much? Boraki, poses, dushbara, podkogylyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and they all have their own “bearded” history. The conversation is endless, the argument is unconstructive, and yet I suggest we talk at least a little, the topic is very fertile!

Ravioli

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

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine and make a toast - of course, to those wonderful ancestors who came up with 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 the equally wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt you and make a toast again - even more florid and confusing. You will get lost in the jungle of verbal intricacies and before you have time to come to your senses, you will almost believe that the first-born were the Khinkali.

Wontons

The laconic Chinese will make tea and remain silent, but you will feel with your skin that there is nothing more ancient in this world than wontons. Except China itself.

Gedze

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

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we are talking about, even if the great Gogol once and for all clearly and clearly described how dumplings should be eaten, with what and when. And the dumplings - well, they’re just homemade dumplings, nothing compared to homemade dumplings, to which they even erect monuments in Ukraine!

Manti

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: there was nothing until they were there, but when sheep, onions and manti appeared, then maybe someone somewhere -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 (don’t waste your time on trifles, less is not interesting, it’s not the same calico), twist it into minced meat. Make the dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Don’t forget about Grandma Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And begin the ritual. Let someone roll out the dumpling dough, someone cut out circles, a third one collects the remaining dough into a ball and kneads it again, and a fourth one fills the dough with minced meat. The fifth person can be tasked with gluing the dumplings, and the sixth person can be tasked with laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll out, cut, fill, assemble, glue...

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

Don’t 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 gets the “lucky ticket”, be sure to think of a prize or forfeit. An innocent prank, but it brings the family closer together! Believe me, you will remember for years to come how grandfather Sergei grimaced after eating a dumpling with carrots, and little Vitka grunted in disappointment after biting into a “lucky dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for some reason. I’ll go cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages ​​of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

1. flour - 500 grams;
2. drinking water - 1 glass (200 ml);
3. salt - half a teaspoon.

How to cook:

1. Sift the flour well to enrich it with air.
2. Make a mound of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in a thin stream of water.
4. Knead the dough until it is smooth and elastic.
5. Cover the finished dough with cling film or a towel to prevent it from airing.
6. Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with the addition of chicken eggs comes out tender and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the well in a thin stream.
6. Knead the dough until it becomes homogeneous and no longer sticks to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

1. pork - 1 kilogram;
2. onions - 4 pcs.;
3. garlic - 3 cloves;
4. drinking water - half a glass (100 ml);
5. salt - to taste;
6. ground pepper - to taste.

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir the meat with onions, add pepper.
6. Gently knead the minced meat, adding salted water to it.
7. Place the finished minced meat in the freezer for a short time.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onions - 6 pieces;
3. milk 2.5% fat - half a glass (100 ml);
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder using a large mesh.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the finished minced meat in the freezer so that it freezes a little.
6. Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

1. chicken meat - 1 kilogram;
2. onions - 2 pcs.;
3. drinking water - 2 tablespoons;
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the finished minced meat in the freezer until it freezes a little.
6. Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings are of the same regular shape;
• has several attachments - for preparing dumplings/ravioli, for rolling out dough.
• easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

1. Sprinkle the pan with a little flour to prevent the dough from sticking.
2. Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
3. Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
4. Place the filling in them.
5. Place the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim excess dough from edges of pan.
8. Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:

1. Dust the work surface with flour to prevent the dough from sticking.
2. Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
7. Flour a large flat dish or cutting board.
8. Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
5. Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
6. Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

1. sour cream 15% fat - 250 grams;
2. fresh herbs (dill, parsley) - 1 small bunch;
3. garlic - 2 cloves;
4. ground pepper (black or red) - to taste.

How to cook:

1. Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
2. Chop the greens.
3. Place herbs and garlic in sour cream.
4. Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

1. To prepare dumpling dough, use premium flour.
2. Knead the dough well until it becomes elastic and pliable.
3. For minced meat, choose fresh, chilled meat without bones, veins or fat.
4. Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

Sokolova Svetlana

Reading time: 1 minute

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How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the imagination of the housewife. The traditional base for dumplings is regular noodle dough.

The filling is more varied, including meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. Additionally, spices (pepper, ground ginger, nutmeg) and finely chopped raw onion are used.

Dumplings are boiled meat products with filling. They came to Russian cuisine approximately at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to their fast and simple cooking technology, combined with excellent taste and high nutritional value.

Cooking technologies also differ. Dumplings are boiled, fried in olive (sunflower) oil with added water, baked in pots, stewed in a slow cooker, etc.

How many calories are in dumplings

Average energy value

100 grams of boiled dumplings is 250-350 kilocalories

depending on the fat content of the minced meat. Fried foods have a more significant effect on the figure (400-500 kcal).

Dumplings are a high-calorie but satisfying dish. It satisfies hunger well and is perfect as a nutritious lunch. The main thing is to prepare homemade dumplings correctly and tasty, which are healthier and tastier than store-bought counterparts.

Homemade dumplings - a classic recipe

For juiciness, add 50-100 ml of water.

Ingredients

Servings: 6

• beef 300 g
• pork 300 g
• flour 500 g
• water 250 ml
• egg 1 PC
• bulb onions 2 pcs
• salt, spices to taste

Per serving

Calories: 218 kcal

Proteins: 9.3 g

Fats: 7.3 g

Carbohydrates: 28.8 g

25 min. Video recipe Print

I'm preparing minced meat. I pass the beef and pork together with onions through a meat grinder. I add pepper and salt. Mix thoroughly.

I move on to preparing a dough base for dumplings based on flour, water, salt and eggs.

I knead a homogeneous dough. I roll out the layer. Using a glass (or other recess) I cut out small circles.

I put the filling in the center. I pinch the edges.

I put water on the stove. Salt, pepper, add bay leaf. I put homemade dumplings into boiling water. Cooking time depends on the size of the products. On average, 5-10 minutes is enough.

Bon appetit!

How to make Siberian dumplings

Ingredients:

For filling

• Veal – 500 g,
• Pork – 500 g,
• Onions – 300 g,
• Milk – 100 ml,
• Salt – 10 g,
• Ground pepper – 3 g.

For the test

• Eggs – 2 pieces,
• Water – 200 ml,
• Wheat flour – 550-600 g,
• Salt – 10 g.

For the broth

• Water – 3 l,
• Onion – 1 head,
• Lavrushka – 2 pieces,
• Black pepper – 10 peas,
• Allspice – 2 peas,
• Coriander – 6 peas,
• Salt – 1 tablespoon,
• Vegetable oil – 1 g.

For the sauce

• Garlic – 3 cloves,
• Sour cream – 100 g,
• Dill – 10 g,
• Salt – 10 g,
• Ground black pepper – 5 g.

Preparation:

1. I'm preparing the dough. Mix eggs with warm water. Salt. Stir until the salt is completely dissolved.
2. I put the flour (not all) on a wide and large saucer. I make a depression in the center. I spoon out some of the mixed egg mixture and begin to knead.
3. I make the dumplings carefully, trying not to stain the kitchen table. Gradually add the remaining liquid. I don't forget to add flour. In total it takes approximately 550-600 g.

When kneading in a deep bowl, a flaky mass may form. Place the dough on a floured surface (a wide saucer or a wooden kitchen board) and continue cooking.

1. The consistency of the dough should be tight and elastic, with a homogeneous structure.
2. I'm rolling out the ball. Transfer to a plate and cover tightly with cling film. I put it in a warm place for half an hour.
3. I'm preparing the filling for dumplings. I wash and peel the onion. I wash the meat several times in running water. I remove the veins and film. I cut it into medium sized pieces.
4. I send the pieces of meat and onions into the meat grinder. It is better to pass the vegetable heads through a fine sieve.
5. I salt and pepper the minced meat. I add milk for juiciness. I put the plate with the filling aside.

Helpful advice. To taste the minced meat to check the amount of salt and quality of the meat, fry a small piece in a frying pan.

1. I move on to preparing the sauce. I wash the dill, dry it and chop it finely. I peel the garlic and pass it through a special press. Mix the ingredients with sour cream. I salt the sauce and add ground black pepper. Mix thoroughly.
2. I separate a large piece from the total mass (I cover the rest with cling film and place it in a warm place). I roll out the dough. I make socni using a regular glass or a special device (dumpling maker).
3. I spread the filling onto neat and thin flatbreads. I fold the edges, getting a crescent-shaped piece.

Helpful advice. If the edges are too dry and tight (does not stick well), wet your fingers with water.

1. I check the quality of the cast. Only then do I wrap the dumpling. I connect one edge to the other.
2. I roll the molded dumplings in flour. I put some of it in a food container or tray. I cover it with cling film and put it in the freezer.
3. I put the water to boil. I add peppercorns (allspice and regular black), coriander. Salt, add chopped onions and season with vegetable oil (1 drop is enough).
4. Place homemade Siberian dumplings in boiling water and cook for 5-8 minutes.
5. I catch the dumplings and season them with butter. Serve with homemade sour cream sauce.

Delicious dumplings with lamb

Ingredients:

Filling

• Lamb – 1 kg,
• Butter - 2 large spoons,
• Onions - 2 pieces,
• Salt, black pepper - to taste.

Dough

• Wheat flour – 500 g,
• Eggs – 2 pieces,
• Water – 100 ml,
• Salt - to taste.

Preparation:

1. I prepare the dough for dumplings in the traditional way. I sift the flour onto a large wooden board. I form a small slide. I make a hole at the top into which I pour the salted mixture of eggs and milk.
2. Gently knead the dough in a circular motion. For convenience, I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, I use my hands.
3. I leave the dough on the board. Cover the top with film or paper towel.
4. I'm preparing the filling. I chop the lamb finely with a knife. I combine the pieces with finely chopped onion. Add melted butter. Salt and pepper the mixture. Mix thoroughly. It is necessary to obtain a homogeneous mass with an even distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Helpful advice. For a more juicy taste of dumplings, I do not recommend passing the meat through a meat grinder. It is better to finely chop (chop).

1. I roll out the ripened dough into a layer. Thickness – 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug rather than a standard glass.
2. I put the filling in the central part of the juice. I blind it carefully. I put the finished homemade lamb dumplings in the freezer or throw them into boiling water. For flavor, add onions and your favorite spices when cooking.

Video cooking

How to cook dumplings in a pot

A simple recipe for a delicious and satisfying lunch in pots. Your family will definitely like your favorite homemade dumplings in an amazing sour cream dressing with ham and cheese. Be sure to try it!

Ingredients:

• Homemade dumplings – 1 kg,
• Sour cream – 350 g,
• Cheese – 50 g,
• Ham – 150 g,
• Greens (parsley, dill) – 1 bunch each,
• Onions – 1 piece,
• Butter – 1 large spoon,
• Salt, ground pepper - to taste.

Preparation:

1. I take ready-made dumplings. I put it in salt water after boiling. When the products float to the surface, I don’t wait until they are completely cooked, but carefully take them out. I drain the excess water.
2. I peel the onion and chop it finely. I put it in a frying pan with melted butter. Fry until lightly browned.
3. I take the ham. I cut into strips or small cubes.
4. Place half-cooked dumplings in a baking dish. I sprinkle finely chopped ham on top and decorate with a golden onion.
5. I'm preparing sour cream dressing. I dilute the fermented milk product with water (50-100 ml). Mix with chopped herbs. Season with pepper and salt. Mix thoroughly.
6. I add sour cream sauce to the dumplings. Place the pan in the oven, preheated to 200 degrees. Cooking time – 15-20 minutes.
7. 5 minutes before it’s ready, I take out the dish. I sprinkle the dumplings with grated cheese. I'm sending it back to finish baking.

Bon appetit!

Recipe for fried dumplings with cheese

Ingredients:

• Dumplings – 400 g,
• Water – 200 ml,
• Cheese – 70 g,
• Leek – 1 piece,
• Salt - half a teaspoon,
• Vegetable oil – 3 large spoons.

Preparation:

1. I place the slightly defrosted dumplings in a frying pan. I pour in vegetable oil and water. 200-250 ml is enough. The main thing is that the water level hides the meat products by half.
2. I set the burner temperature to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until a golden brown crust appears), the same on the other. I add salt.
3. I grate the cheese on a coarse grater. I pour it into the frying pan. Cook over medium heat until the cheese is completely melted. At the end of cooking, I decorate the dumplings with chopped green onions.

How to make dumpling dough

1. Be sure to sift the flour before preparing the dumplings. By spending a little time, you will save yourself from unpleasant incidents with foreign objects getting into finished products.
2. Do not add baking powder or soda to the dumpling dough. Knead it thoroughly.
3. Be sure to let the kneaded mass “ripen”. Cover with cling film or a plate and leave for 30 minutes in a warm place.
4. Soften dough that is too stiff with milk, water or melted butter.

Classic water dough recipe

Ingredients:

• Flour (premium grade) – 500 g,
• Water – 200 g,
• Eggs – 2 pieces,
• Salt - half a teaspoon.

Preparation:

1. I sift the flour. I put it on a wooden board in a heap. I make a recess in the upper part.
2. I break 2 eggs and gradually pour in pre-salted warm water. I knead.

Video recipe

To make the dumpling dough more tender, add a spoonful of vegetable oil. This is an optional cooking condition.

Milk dough

Ingredients:

• Wheat flour – 500 g,
• Milk – 1 glass,
• Eggs – 2 pieces,
• Sunflower oil – 1 large spoon,
• Salt – 1 teaspoon.

Preparation:

1. I make a mound of sifted flour. I pour vegetable oil on top.
2. I break the eggs in a separate bowl. Mix with warmed milk.
3. Pour the mixture of milk and eggs into the flour base. I stir with a spatula, then knead with my hands.
4. I form a dense lump from the shapeless mass. I cover the top with cling film. I leave the dough alone for 30-40 minutes.
5. When the dough base has “ripened”, I roll it into a large and thin pancake. I make juice using an ordinary glass. To make cutting out rounds easier, dip the edges of the glassware in flour.

Mineral water dough

Thanks to the use of mineral water, the dumpling dough will be kneaded faster. You will also need less flour when cooking.

Ingredients:

• Carbonated mineral water – 250 ml,
• Sugar – 2 teaspoons,
• Salt – 1 small spoon,
• Flour - 4 cups,
• Salt – 1 teaspoon.

Preparation:

1. Beat chicken eggs with salt and sugar until the last ingredients are completely dissolved.
2. I pour the sparkling water over the beaten eggs.
3. I add flour in portions. I start kneading.
4. Before modeling, leave the resulting dough alone for 20-40 minutes, covering it with a towel or covering it with cling film. Place the dumpling base in a warm, draft-free place.

How to prepare choux pastry

Choux pastry is a great way to prepare the base for homemade dumplings. The consistency is dense, with excellent adhesive properties. Dumplings made from choux pastry cook faster and retain their natural taste longer when frozen.

Ingredients:

• Water – 200 ml,
• Wheat flour - 2.5 tablespoons,
• Chicken egg – 1 piece,
• Sunflower oil – 3 large spoons,
• Salt – 5 g.

Preparation:

1. I take a deep glass dish. I carefully sift the flour. Most of it, but not all. I make a small hole in the top where I pour the vegetable oil.
2. I add boiled water. I stir a little. I leave it alone so that the mixture cools to a warm state.
3. I break a chicken egg. I add salt and the rest of the flour.
4. I cover the dough with cling film. I leave it to “simmer” for one hour. After 60 minutes of “ripening,” the dough is ready for rolling out and making dumplings.

Homemade minced meat recipes for dumplings

How to make minced chicken

Ingredients:

• Chicken fillet – 800 g,
• Garlic – 3 cloves,
• Onions – 2 pieces,
• Salt, pepper - to taste,
• Parsley – 1 bunch of medium size,
• Vegetable oil - for frying.

Preparation:

1. I peel the onions. I chop it finely and finely. I send it to a heated frying pan with vegetable oil. Fry until light golden brown.
2. Using a special garlic press I chop the garlic. I send it to brown in a frying pan along with the onion. I remove it from the stove after 50-80 seconds.
3. I wash the chicken fillet under running water. I remove the film. I cut it into small pieces. I grind it using a blender or in a meat grinder.
4. I mix the chopped fillet with garlic and onion. Add salt and spices to taste. At the end I add chopped fresh parsley. I stir. The minced meat is ready to use.

Juicy minced meat

Ingredients:

• Beef fillet – 700 g,
• Pork fillet – 400 g,
• Parsley – 1 bunch,
• Onions - 2 pieces,
• Flour - 1 large spoon,
• Meat broth – 70 ml,
• Ground black pepper – 5 g,
• Water – 1 glass.
• Egg – 1 piece,
• Salt – 10 g.

Preparation:

1. My beef. Dry with kitchen towels. I remove the film and veins. I grind it in a meat grinder.
2. I move on to the pork. I remove excess fat. I don’t overdo it, because just the right amount of fat makes the filling juicy and tender. I send it to the meat grinder.
3. I put the processed meat in a deep bowl.
4. I peel the onion and cut it into small pieces. Use a sharp knife to speed up and make the process easier. I send chopped onions to beef and pork.
5. I remove the stems from the parsley. I pour boiling water over it. I let the water drain and let the greens cool slightly. I chop it finely.
6. I salt the meat and add chopped herbs. I add ground black pepper.
7. I add a tablespoon of flour to improve the “viscosity” of the mixture.
8. Mix the ingredients thoroughly until smooth.
9. For tenderness and piquancy, I pour a little ready-made meat broth. I'm interfering again.

The minced meat is ready!

From standard recipes to culinary creativity

Dumplings are a popular dish. Nutritious, healthy and tasty. Each housewife prepares the dough and filling for homemade products in her own way and has her own secrets. Use one of the suggested recipes or make changes to the specified ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

Try, experiment, “play” with flavors and products to get your own signature recipe for homemade dumplings that your family will love.