What could be tastier than homemade dumplings?! Delicious, fragrant, with or without broth - they are good in any form. Although many people love dumplings, not everyone likes to sculpt them. But this can also have its advantages. You can gather the whole family for making dumplings. With a friendly company, the process will go faster and more fun. Agree, because it is not often possible to get together with the whole family for a common cause. After that, a delicious dinner awaits you, which all the "workers" were looking forward to.
In our family, dumplings are one of the most favorite dishes. We cook them often. And in the New Year, they become the main dish that guests are waiting for the most.
It would seem that it could be easier than making dumplings?! After all, the principle is simple - the minced meat is wrapped in dough, the edges are carefully fastened together. And anyone can cook them. This is partly true. But, if you have never kneaded the dough for dumplings, have not prepared minced meat and do not know the intricacies of cooking, it is better not to meddle in this matter.
In this article, I will show you some delicious and simple recipes for homemade dumplings, which even a novice cook can handle. Cook with us!
Dough recipe with vegetable oil for dumplings
The taste of dumplings depends not only on minced meat, but also on the dough. It needs to be mixed properly. It is not at all difficult to do this. The main thing is to know some rules. If vegetable oil is included in the dough, it will be pliable and more elastic. With such a test it is more pleasant and more convenient to work with. Try it!
Ingredients:
For test:
- 650 grams of flour + 150 grams for kneading;
- 60 milliliters of vegetable oil;
- a teaspoon of fine salt;
- 2 raw eggs;
- 180-200 grams of clean hot water.
- 600 grams of minced meat from any meat (you can use mixed);
- 70 milliliters of water;
- 2 medium onions;
- a teaspoon of salt;
- crushed pepper to taste;
- 3-4 garlic cloves (depending on size)
- Water;
- salt;
- small bulb;
- a couple of laurels.
Cooking:
1. Water for making dough should be hot, but not boiling. Mix it with vegetable oil.
2. Sift the flour into a wide bowl. Make a hole in the middle and crack the eggs into it. Mix lightly and add water and oil. It will be more convenient to mix first with a fork. Then transfer to a table or cutting board, sprinkle with flour and knead with your hands.
During kneading the dough, you need to constantly add flour. In total, you may need about another 150-200 grams.
3. The dough should not be too hard and tight. You need to knead it for a long time and diligently. Only then will it become elastic, elastic and pliable. Place the bun in a bag or wrap it with cling film. Leave for half an hour. During this time, the components of the dough will seize and it will better keep its shape without delamination.
4. If you cook minced meat yourself, then onion and garlic can be passed through a meat grinder along with meat. If the minced meat is already ready, then the onion and garlic need to be peeled, cut into pieces and smashed in a blender. Add to mince.
5. Add salt and ground pepper here. Mix and pour in water. This moment will add juiciness and your dumplings will be even tastier. Mix again and then mash with a potato masher. This will make the filling even more airy.
We make dumplings
6. In the meantime, the dough has also arrived. Cut off a small part from it, and put the remaining mass back into the bag. Roll up a flagellum, 1 centimeter in diameter and cut it into pieces, about half a centimeter wide.
7. Knead these stripes with your fingers in the form of a circle, and then roll them out with a rolling pin. Put a little minced meat in each circle and blind the edges. Once you have a semicircle, blind two of its edges to make a "bear's ear". Do this with the entire volume of dough and filling. Spread dumplings on a floured tray or board.
From this amount of ingredients and the size of the juicy, approximately 150 dumplings are obtained.
8. Put a pot of water on the stove. Add salt and parsley. Peel the onion and make an X-shaped incision on it. Also send to the boil. A cut onion will better release its aromatic properties into the broth.
9. As soon as the broth boils, send dumplings there and, stirring constantly, bring to a boil. As soon as they boil again, reduce the power to medium and cook for about 5 minutes.
10. Dumplings can be served with sour cream or butter. You can also eat them with broth - very tasty!
Freeze the remaining dumplings on the board, and then pack them into bags.
Homemade dumplings for the festive table - a delicious recipe and original weaving
It is very easy to make very beautiful dumplings. The dough is perfect for dumplings and manti. You can also fry chebureks from this dough. If the filling remains, then it will not disappear. From it you can fry juicy meatballs.
Ingredients:
- half a kilo of minced meat, of your choice;
- 4 medium sized garlic cloves;
- 2 medium onions;
- fresh or frozen herbs to taste;
- salt, ground pepper and other seasonings for meat to taste.
- one egg;
- a tablespoon of vegetable oil;
- 400 grams of flour;
- a glass of boiling water;
- salt - about one full teaspoon.
- a little butter;
- sweet paprika.
- 3 tablespoons of sour cream;
- some salt;
- 3 cloves of garlic;
- greenery.
Cooking:
1. Onion, garlic and herbs are smashed in a blender until smooth. Mix with minced meat. If you also cook minced meat immediately before making dumplings, then you can skip these ingredients along with the meat through a meat grinder.
2. Add vegetables and herbs to minced meat, salt and season to taste. Mix thoroughly so that all ingredients are evenly distributed.
3. Sift the flour into a deep bowl and make a well for adding other ingredients. Mix the egg with salt, add to the flour. Pour in the oil, boiling water and immediately mix with a spoon. Once all the ingredients have set, move the kneading to the table. Add flour as needed and knead until the dough is elastic and no longer sticky to the palms.
4. Knead the dough vigorously for at least 5 minutes. Then put it in a plastic bag and put it aside for half an hour.
5. Cut off part of the dough, and return the remaining mass to the bag. Roll out a flat thin cake.
6. With a round glass or dish, with a diameter of 10 centimeters (approximately), divide the dough into circles.
7. Stuff each circle with minced meat. The first stitch needs to be wrapped inward, and then weave a pigtail with two fingers on both sides, on top of each other. The extreme side will remain pointed.
8. Thus, mold dumplings from the entire amount of dough and filling. Place them on a tray dusted with flour.
9. Put the broth for dumplings on the stove. It needs to be salted. Optionally, you can add lavrushka or peeled onion. Send the dumplings to the boiling broth and cook them after boiling for about 7-10 minutes.
10. Melt the butter, add paprika to taste and stir.
11. Peel the garlic and pass through a press. Add sour cream, chopped herbs and, if desired, salt.
12. Drizzle dumplings with butter sauce. Serve with sour cream sauce.
Bon Appetit!
Lazy lavash dumplings on a vegetable pillow
Some housewives simply do not have enough time for long-term modeling of dumplings. And, of course, you want delicious dumplings. What to do in this case? Really buy them in the store or just get off with a lighter dinner? I suggest you try this easy way of dumplings. They turn out very tasty and fragrant.
Ingredients:
- 2 sheets of pita bread;
- carrot;
- 600 grams of minced meat of your choice;
- bulb;
- 100 grams of sour cream;
- 100 milliliters of pure water;
- salt, pepper to taste;
- fresh or dried herbs to taste.
Cooking:
1. Peel and cut the onion into small cubes. Fry it in vegetable oil until transparent. Meanwhile, peel and grate the carrot on the middle side of the grater. Add to a frying pan and sauté over medium heat until soft.
2. Salt mince, pepper and, if desired, add spices. Mix thoroughly and leave aside for 10 minutes.
3. Expand the sheet of pita bread and evenly distribute the filling over it, about 3 millimeters thick. Don't forget the edges. It is convenient to distribute minced meat with an ordinary tablespoon. Roll not very tight, but not loose roll. Do the same with other pita bread. Leave the rolls for 10 minutes to infuse.
4. Cut the rolls into pieces, 3 centimeters thick.
5. Mix sour cream and water. Salt, add finely chopped greens. Mix thoroughly. Filling for dumplings is ready.
6. Level the sautéed vegetables in a single layer in a pan. Lay the roll pieces on this pillow. Pour sour cream evenly over. Turn on a strong fire and wait for it to boil. Then simmer covered for 25 minutes until done.
7. Serve the finished dish on the same vegetable pillow. Can be topped with fresh vegetables and sour cream. It turns out very tasty and juicy!
Bon Appetit!
Dumplings with lentils - a vegetarian option
If for some reason you do not eat meat, then this is not a reason to deny yourself dumplings. According to this recipe, they are very tasty and juicy, no worse than meat ones.
Ingredients:
For test:
- 250 grams of flour;
- a tablespoon of vegetable oil;
- 100 milliliters of boiling water (not strong);
- half a teaspoon of salt;
- a glass of lentils;
- bulb of medium size;
- paprika, coriander, zira and basil - to taste;
- a teaspoon of salt.
Cooking:
1. Sift flour into a bowl, make a dimple in the middle. Pour in the oil, boiling water and add salt. Stir with a spoon. Then manually knead the elastic dough. Wrap it in cling film and remove for half an hour.
2. Rinse the lentils and pour warm water over them. Leave overnight. Then drain the water, if it remains, and grind with a blender.
If you forgot to soak the lentils, and you need to cook the dumplings now, then you can simply boil them until cooked in salted water until they become mashed.
3. Also grind the onion with a blender or chop finely. Combine with minced lentils. Season, salt and stir.
4. Roll out the dough into a thin layer and cut out circles with an ordinary glass. Remove excess.
5. Fill each circle with stuffing and roll them in the shape of a bear's ear.
6. Boil dumplings in boiling salted water for 3-5 minutes after boiling.
Three ways to sculpt beautiful dumplings - video
So, we learned how to make dumplings. Now let's look at 3 original ways to sculpt them to make the process even more interesting.
Sift flour, collect a slide. Make a well on top, pour in the egg and 1 tbsp. l. water, add a pinch of salt.
Collect the flour from the edges to the middle so that the water and egg do not spill out of the recess. Knead the dough by adding the remaining water in small portions. * Water for dumplings dough should be ice cold. To do this, put it in the refrigerator in advance. Knead the dough until it becomes elastic and homogeneous. Cover with a damp towel and leave for 30 minutes. At this time, prepare the filling. Peel onion and garlic, finely chop. Mix ground beef and pork, add onion and garlic, salt and pepper.
Mix thoroughly until smooth.
Divide the finished dough into 4 parts, cover three of them with a damp towel and set aside. Roll the remaining dough into a 2 cm thick rope. Cut it into pieces 1.5 cm wide.
Roll out each piece of dough into a thin circle on a floured surface.
Put 1.5 tsp in the center of each cake. fillings, fold the circle with the filling in half so that you get a "crescent".
Connect the ends of the "crescent" and fasten them. Press with your fingers so that the ends stick together. Put the dumplings on a tray, sprinkle with flour and refrigerate. Also prepare dumplings from the remaining dough. Pelmeni should be boiled or frozen immediately. For freezing, they are laid out in a single layer on a tray sprinkled with flour and put into the freezer. When frozen, they can be transferred to bags.
Dumplings are boiled, putting them in small portions in boiling, slightly salted water. As soon as the dumplings float to the surface, take them out with a slotted spoon, hold a little over the steam and serve with sour cream, butter or vinegar.
Dishes prepared with one's own hands with love and care are certainly unrivaled, and it is much more useful and pleasant to satisfy one's hunger with them. But in the absence of time for home cooking, it would be good to learn how tasty and satisfying to cook purchased dumplings from the store, how much to cook them and how to serve. To turn a semi-finished product into a culinary masterpiece worthy of admiration, you need something more than a liter of water, a few peppercorns and a bunch of greens.
Any student living in a hostel, and a bachelor "with experience" knows how to cook store-bought dumplings at home. However, what ends up on the plate as a result of cooking does not always excite the appetite.
In order not 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 boil dumplings from the store deliciously, so that you can enjoy yourself and treat your friends.
Secrets of delicious store-bought dumplings
- To make a semi-finished product from a supermarket even a little like homemade food, you should not look for the lowest price tag on the counter, because we are going to purchase a product in order to save time, and we are interested in quality.
- Before sending the contents of a pack or package into boiling water, we recommend that you familiarize yourself with how their manufacturer suggests preparing store-bought dumplings. They also usually write how much they need to cook. The indicated information for a novice cook is a valuable hint, and it should certainly be used.
- You need to throw dumplings only into boiled salted water - so they will remain whole.
- After getting into the water, we interfere with the "ears" so that they do not stick to the bottom and walls.
- To determine how much to cook purchased dumplings, we focus on this: after surfacing, we keep them in water for another 5-7 minutes. To make sure that it is ready, it is advisable to catch one dumpling and cut it: if the dough is whitish on the cut, then the batch of “ears” needs to be cooked for a few more minutes.
Attention: you need to focus on the state of the dough, and not the filling, because it takes less time to reach the condition.
And now we offer several universal ways on how to deliciously cook store-bought dumplings at home.
How to cook purchased dumplings in broth
Having chosen a fresher semi-finished product and bringing it home, we will immediately start cooking. A set of seasonings and their quantity is a matter of taste, so the addition of the proposed option for how to cook store dumplings is welcome.
Ingredients
- Dumplings-"ears" frozen - 500 g.
- Meat broth - 1.5-2 liters.
- Laurel leaf - 1 pc.
- Black pepper - 2-3 peas.
- Garlic - 2 small cloves.
- Sour cream - 2-3 tbsp.
- Dill or parsley greens - 1 tbsp.
- Salt - 1 tsp
How to cook delicious dumplings from the store at home
- The broth left 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 send it to an intense fire.
- As soon as the liquid boils, season it with laurel, pepper and peeled garlic.
- In the absence of a 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 saturated;
- Garlic can be put both whole cloves and in the form of gruel;
- If the meat was cooked with spices, the amount of seasonings when cooking ears "should be reduced, or you can not put it at all.
- It's time to put in the dumplings. We keep them on high heat until the liquid boils again, then reduce it by half and cook, stirring, until the products float.
- How much to cook store dumplings, we determine 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 lay out the food on plates.
- Fill with saturated broth, add chopped greens (from the freezer or garden). You can flavor the contents of the plates with sour cream - 1 tbsp each. per serving.
"Ears" in the broth are good only hot, so they need to be served, as they say, "hot, hot." Another way to serve the "ears" is to fish them out of the meat broth, let the liquid drain and fry hot in melted butter until golden crispy. They will be especially tasty with spicy ketchup or sour cream and garlic dressing seasoned with herbs.
How to cook dumplings in tomato juice: the original recipe
We offer another noteworthy way on how to deliciously cook store-bought semi-finished dumplings. Water can be replaced with tomato juice and seasoned spicy. Get unusual!
Ingredients
- Purchased ice cream "ears" - 500 g.
- Tomato juice - 1 l.
- Garlic - 2 large cloves.
- Powdered chili pepper - ¼ tsp
- Black pepper (ground) - ¼ tsp
- Salt - 1 tsp
How to cook delicious dumplings from the store in an original way
In this case, you need to boil not water, but juice. Otherwise, the principle of cooking "ears" is the same. True, the juice of tomatoes before laying dumplings in it must be seasoned with crushed garlic and a pepper mixture with salt.
This original treat can be served with 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 delicious it is to cook dumplings from the store at home, you can always add variety to the usual menu, spending the saved time on something really important and urgent.
Pelmeni is a delicious dish made from unleavened dough and meat. And there is probably no person who would be indifferent to them. They are loved by everyone from young to old. And proof of this are store shelves, where you can see their numerous varieties from different manufacturers.
And those who buy them in the store are always well versed which are worth taking and which are not. Moreover, in addition to the filling, they always pay attention to the dough, and you can often hear that in certain dumplings it is tastier than in others.
But probably everyone will agree that it is better than homemade dumplings, and dough prepared at home, cannot be found anywhere else. Despite the most expensive store-bought dumplings, they will never be tastier than those made by hand.
And all because almost every housewife knows how to cook this dish, and each has her own recipe for making dough. There are a lot of such recipes, and every housewife believes that her recipe is the best.
Today I propose to deal with all the known recipes, and find out how they differ from each other and from which option it is best to cook dumplings. And also learn more about the features and some secrets of its preparation.
Dumpling dough - secrets and general principles of cooking
Pelmeni dough (unleavened), although it is called such, is used not only for their preparation, but also for cooking various pasta, dumplings, chebureks, manti. And although the former are boiled, the latter are steamed, and pasties are fried in oil at all, the basis for all these second courses of flour is made in almost the same way.
If the article turned out to be useful for you, share it on social networks, the buttons of which are located at the beginning and end of the article. And also, if you have your own original recipes for making delicious dumplings, share them with us in the comments. Either way, it will be great!
And for those who cook dumplings today - Bon appetit!
Greetings, dear friends! Be honest: do you know how to cook homemade dumplings - very tasty, with thin dough and juicy filling that do not boil soft? I won’t be very surprised if most of you answer me no, because I know from personal experience that making real homemade dumplings is much more difficult than, for example,. My grandmother taught me how to cook classic dough for dumplings, as well as how to make dumplings. And for me there is no tastier dumplings and dumplings in the world!
When my little daughter grows up, I will also teach her how to cook dumplings at home, as my grandmother once taught me. Well, if you also want to learn how to make homemade dumplings and learn all the secrets of making delicious dumpling dough, then welcome to my kitchen. So, let's go homemade dumplings with thin dough and juicy filling - a photo recipe is at your service.
Ingredients:
For the dumpling test:
- 150 ml. water
- 150 ml. milk
- 500 gr. premium flour
- 1 egg
- 1 pinch of salt
For filling:
- 500 gr. minced pork/beef
- ½ onion
- salt and black pepper
Dumpling dough: classic recipe
In order to prepare the classic dough for dumplings: elastic, soft, which is convenient and pleasant to work with, I strongly recommend using the highest grade flour, also called "strong flour", with a high gluten content. I am 100% sure that an experienced hostess will be able to cook homemade dumplings from any flour, even with pancakes.
But if you are cooking dumplings at home for the first time, look for premium flour marked “for dumplings and pasta”. From domestic brands I can recommend: "French thing", "White Queen", "Zernosvit". It is desirable to sift the flour.
Cooking dough for dumplings:
We heat water and milk to 30-35 degrees. Pour half the flour into a spacious bowl, pour in milk and water, beat in an egg and do not forget about the salt.
We mix our future dough for dumplings first with a spoon. Gradually add the rest of the flour until you see that the dough begins to knead.
Then you need to work with your hands, because only with your hands you can feel the dough. We begin to knead the dough for dumplings with our hands right in the bowl, if the dough sticks to our hands, add more flour. When you see that the dough no longer “wants flour”, divide it into two parts, cover with a towel, and leave it alone for at least 30 minutes.
Preparing the filling for homemade dumplings:
In a bowl, combine minced meat, finely chopped onion, salt and pepper.
Thoroughly mix the minced meat for dumplings until smooth. Ideally, it is best to use fresh, not frozen minced meat.
Next is the most difficult part, we need to properly roll out the dough for dumplings. Dust the work surface with flour, take half the dough, and begin to knead. During the time that the dough will infuse under the towel, it will float a little, so we need to knead it a little to get rid of the stickiness.
In the process of rolling out, you need to constantly sprinkle the dough on top with flour, and rub the flour into the dough in a circular motion over the entire surface. You will see how the dough will absorb the flour as it rolls out.
If during rolling, the dough returns to its original position, then there is not enough flour, and you need to continue to sprinkle the countertop and rub the flour into the dough in a circular motion. Roll out the dough in this way to a thickness of 3 mm.
Put the rest of the dough back into the bowl with the dough.
We lay out the meat filling on the dough pieces. I use about 1 teaspoon for each circle. There should be enough filling so that you can easily pinch the edges of the dumplings.
Next, we sculpt homemade dumplings: if you rolled out the dough correctly, then there should be no problems at all with sculpting dumplings. The dumpling dough will be smooth on top and juicy on the inside. We fold the circles of dough with minced meat in half in the left hand, and pinch the edges with the right. We roll the dumplings into a ball, and form a pinch from the free edges, as in my photo.
We spread the dumplings on a plate sprinkled with flour, and send them to the refrigerator or freezer. If you send dumplings to the refrigerator, be sure to cover them with a clean towel so that homemade dumplings do not dry out.
How to cook dumplings in a pan:
So, we blinded dumplings, and it's time to move on to the last step - how to cook dumplings in a saucepan. We collect cold water in a saucepan, at the rate of 1 liter per 10 pcs. dumplings, but the more water the better. Salt the water and bring to a boil. Using a slotted spoon, lower the dumplings into boiling water, stirring constantly so that the dumplings do not stick to the bottom of the pan.