I don’t know about you, but I personally stopped trusting almost everyone a long time ago store-bought semi-finished products. And one of these products is dumplings, where you can mix anything from soy to expired minced meat. Authentic homemade dumplings made from... fresh meat Not only will they cost less, but they will also be much tastier. I hope I managed to convince you and I will begin the process of preparing this wonderful dish.
Prepare minced meat from 2 types of veal and pork in equal proportions, mincing it through a meat grinder. I advise you to make it yourself rather than buy ready-made.
Add to minced meat egg, salt, black ground pepper and finely chopped in a blender: onions, dill and garlic.
By thoroughly mixing all the ingredients, we will get the filling for homemade dumplings, as in the photo.
Now let's start preparing the dough for our future dumplings. To do this, add 3 cups of flour, add salt, make a hole in the middle of the slide and break a chicken egg into it.
Gradually begin to add 2 cups of water to the flour, while not forgetting to stir. In the end we will succeed batter as in the photo. Now we will add a little flour and mix it all well with a whisk or fork.
When the dough becomes a little harder and stops sticking to your hands, you can proceed to processing it manually. Not a large number of Rub the flour in your palms and start kneading the dough. If it starts to stick to your hands, just add a little more flour until you get a lump of non-stick dough.
Next we proceed to one of the most important points in preparing homemade dumplings, rolling out dough. The table where we will roll it out needs to be sprinkled with flour. Then we tear off a piece of the main dough a little larger than a fist and knead it properly in our hands.
Again, form a cake with your hands and start rolling it out using a rolling pin. During the rolling process, you can turn the dough over so that it does not stick to the rolling pin.
As a result, we get a rolled out sheet of dough, as in the photo.
Using a glass with thin edges, cut out circles on the dough, collect the remaining dough and return it to the main piece for use in preparing the next batch of dumplings.
Place 1 teaspoon of previously prepared minced meat on each circle.
We pinch the edges of the dough and get a crescent-shaped dumpling.
We connect the corners and get a dumpling.
From the ingredients described in this recipe I got about 120 dumplings (2 boards like the one in the photo).
Cooking dumplings with minced meat is very simple. Place a pot of water on the stove and bring to a boil, add salt to taste, put Bay leaf and the dumplings themselves. 2-3 minutes after boiling the water with dumplings, you can take them out and serve them with butter, sour cream or ketchup.
Making homemade dumplings is a family process and loved by many. We have collected the best recipes for you!
- Wheat flour premium 450-500 g
- Water 250 ml
- Chicken egg 1 piece
- Minced meat 500 g
- Onion 150 g
- Salt to taste
- Ground black pepper to taste
Prepare minced meat. For homemade dumplings it is better to take mixed minced meat- from beef and pork.
Add finely chopped onion.
Season with salt and pepper.
Mix well.
Sift the flour.
Add salt and egg.
Pour in water.
Knead elastic dough.
Divide the dough into three parts.
Roll out into a rope.
Cut into pieces 1 cm thick.
Form “coins”.
Roll out the flatbreads.
Place a little minced meat on each flatbread.
Pinch the dumplings into your usual shape.
Recipe 2: Delicious Homemade Pork Dumplings
- Wheat flour 3 cups
- Water 1 glass
- Onions 2 pcs.
- Vegetable oil 2 tbsp. l.
- Salt to taste
- Ground black pepper to taste
- Pork 600 gr
Sift the flour and place 2.5 cups into a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough reaches a thick consistency, proceed to hand kneading. Knead the dough thoroughly. It should be elastic and not stick to your hands. If the dough is sticky, add a little flour and continue kneading. I don't add any eggs or salt to the dough.
Cover the finished dough cling film and let them buy gluten.
During this time, we will prepare the minced meat for the dumplings. Cut the meat into small pieces and grind in a meat grinder.
Grate the onion or grind it separately in a meat grinder. This is done so that the meat does not absorb the onion juice. After all, dumplings are very tasty when they contain aromatic liquid separate from the meat.
Then mix the meat and onion, add vegetable oil, Add salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. Add a little water to the minced meat. Knead the minced meat thoroughly.
Take a small piece of dough, make a round ball out of it and roll out a fairly thin layer of cake with a rolling pin. To prevent an accordion from forming when rolling, the dough is rolled out from the center to the edges with translational movements.
Cut the dough into desired circles. I have a special glass for this with very sharp edges. All the proposed devices for preparing dumplings did not work for me, so I switched to the old, proven method. Place some minced meat in the middle of the circle oval shape. The amount of minced meat depends on the size of the cut circle.
Fold the opposite edges of the dough and, as if scrolling a little, carefully pinch the edges. Then connect the opposite ends of the product.
You get a lot of dumplings. To prevent them from drying out, sprinkle a wooden board generously with flour, place the finished dumplings on it and cover with a napkin.
Boil a large amount of water, add salt and place the dumplings in boiling water, stirring continuously so that the dumplings do not stick together. As soon as the dumplings begin to float, cover with a lid and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings will cook quickly. It's better to cook a small amount of in several steps.
Place the finished dumplings with a slotted spoon onto portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many who like to eat dumplings with vinegar. There are many options, choose according to your taste. Bon appetit! I wish everyone good health!
Recipe 3: how to cook dumplings at home
for test:
- water – 250 ml (faceted glass);
- salt – 1 teaspoon;
- wheat flour – 3 cups;
- egg – 1 pc.;
for minced meat:
- 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.
Any dough needs to rest a little after kneading, so it’s more rational to start preparing dumplings by preparing the dough. Mix the egg with water and beat with a whisk until fluffy foam begins to appear on the surface. Add salt and dissolve in water.
Add flour in parts, sifting one glass at a time into a bowl of water and egg.
You may need a little less or more flour, depending on its quality, gluten, humidity and many other factors. Therefore, we divide the third glass of flour into approximately three parts. Pour two thirds into the dough, sift a third onto a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it comes together into a rough, loose lump. Place it on the sifted flour and begin kneading with your hands.
At first the dough will turn out lumpy and uneven, but as you knead it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. A well-kneaded dough will spring back under your palms and become smooth and homogeneous. We collect it into a bun and cover it so that the top does not dry out. Leave for half an hour.
At this time we are working on meat, preparing minced meat for dumplings. Cut the pork into pieces, peel the onion and garlic. We turn the meat in a meat grinder, followed by the vegetables. With onions and garlic, the minced meat will be juicier and tastier, but adjust the quantity to taste. If you don't like garlic, 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 under-salt the minced meat a little. In any case, the broth will be salty; it’s easy to adjust the salt by adding a little salt to the broth. But excess salt cannot be removed. After adding salt and pepper, pour in cold water, so that the minced meat is easier to knead.
It is better to knead it with your hands, then the onions and peppers will be evenly distributed throughout the entire mass. The finished minced meat, even after adding water, will be tough and dense in consistency.
We divide the dough into several parts, this makes it easier to roll out and the circles will not dry out. Roll out with a rolling pin into a layer about 2 mm thick.
Cut out the dumpling circles to the size that suits you - some people like miniature dumplings, while others like larger ones. Set the cut circles aside, gather the dough scraps into a ball, and place them in a bowl with the dough.
Place minced meat on each circle. The quantity is at your discretion, but since we did not roll out the dough very thin, you don’t have to spare the minced meat; when shaping the dumplings, the dough can be stretched if there is not enough to mold the edges.
Fold the circle in half, covering the minced meat with dough. Seal the edges with your fingers, pressing the dough more tightly. Then we roll it up again, connecting the ends of the dumpling. You will get a round piece, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not come apart during cooking.
Place the stuck dumplings on a board sprinkled with flour or on flat plates and put them in the freezer. As soon as they freeze, we pack them into bags with the intention of cooking them at once.
To cook dumplings, pour water into a spacious saucepan or cauldron. Salt to taste, add bay leaf and allspice. As soon as the water boils, pour out the dumplings (if not frozen, then drop them into the water one at a time). Stir carefully, not allowing it to 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 done.
Remove from the broth with a slotted spoon, place on plates or in portioned tureens (if serving with broth). We put butter, sour cream, mustard, vinegar, black pepper on the table - any additives you like to eat dumplings with - and invite everyone to the table. Bon appetit!
Recipe 4, step by step: delicious homemade dumplings
For the test:
- kefir - 350 ml;
- flour - 600-700 g;
- fine salt - 1 teaspoon;
- egg - 1 pc.
For filling:
- minced meat (pork + beef) - 800-900 g;
- onion - 1 large;
- salt, pepper - to taste.
For cooking dumplings:
- bay leaf - 1-2 pcs.;
- peppercorns - 3-4 pcs.
Sift a glass of flour into a large bowl. In the center of the flour mass we form a depression and beat in a large egg, throw in fine salt.
Lightly beat the egg with a fork and gradually add kefir room temperature. Instead of fermented milk product A simple one will do drinking water, however, the dough for dumplings made with kefir turns out much more tender and tastier than usual, so we recommend trying this option!
Gradually add flour, knead pliable and homogeneous dough. You may need a little more or less flour than indicated in the recipe. It all depends on its quality, as well as on the thickness of the kefir used, so we focus on the consistency of the dough. It should come out moderately stiff and not sticky, but you shouldn’t oversaturate it with flour.
Cover the prepared dough for kefir dumplings with a napkin and leave for 20-30 minutes to rest. In the meantime, let's prepare meat filling. After peeling, grind with a blender or chop the onion into as small cubes as possible and add to the minced meat. The more onions, the juicier the dumpling filling will be, but don’t overdo it! Throw in salt and ground pepper and mix the mass thoroughly, achieving homogeneity.
Knead the “rested” dough again and then divide it into several parts. We form oblong “sausages”, each of which is cut into small pieces of equal size.
Lightly dip each piece in flour and roll out thin flatbread. Place a portion of minced meat in the center.
Carefully seal the edges of the cake, hiding the filling inside.
We connect the two ends of the formed “crescent”, giving the dumplings their characteristic shape. Place the pieces in one layer on a kitchen board sprinkled with flour. We keep a distance between our semi-finished products so that they do not stick together. Store the formed raw dumplings in the freezer.
We load our semi-finished products into salted boiling water. For flavor, add bay leaves and large peppercorns. After floating to the surface, soak the dumplings in the broth for about 5 minutes. The most basic way to ensure readiness is to try one dumpling.
Homemade dumplings can be served as a second course with sour cream, cubes butter or with your favorite sauces, or as a soup along with the broth in which they were cooked.
Recipe 5: How to make minced pork dumplings at home
- Boiled water 1 tbsp.
- Wheat flour 5 tbsp.
- Salt 1 tsp.
- Chicken eggs 1 pc.
- Onion 1 pc.
- Ground black pepper 0.5 tsp.
- Minced pork 500 g
- Salt 1 pinch
Gradually adding flour, knead the dough until stiff - the dough easily comes away from your hands (when we cut the dough, it should be homogeneous, like plasticine).
We place the finished dumplings on a surface sprinkled with flour and put them in the freezer - after the dumplings are frozen, they should be put into a bag and tied tightly. If you plan to cook everything at once, then there is no need to freeze.
Recipe 6: how to make homemade dumplings (with photo)
- 3 tbsp flour
- 1 tbsp water
- 1 egg
- 1 tsp salt
- pepper
- greenery
You can make minced meat yourself, but due to the lack of a meat grinder in the house, I used ready minced meat.
Prepare the dough. Sift the flour, make a hole in the mound, break an egg into it, add salt and pour out warm water.
Mix the dough.
The dough should be elastic and easy to knead, without sticking to your hands or the table.
Place the dough in a warm bowl, cover with cling film and let it rest for 30 minutes, this will give the dough additional elasticity.
And at this time you can start filling.
Chop the onion and greens. I used a miracle blender machine. You can grind everything in a meat grinder, along with the meat.
Mix all ingredients (meat, onion, herbs, salt and pepper to taste).
This is what happened.
I added more onions to make the filling juicier, otherwise the minced meat was a bit dry. For the same purpose, many people add a little water or milk to the minced meat.
When the required 30 minutes have passed, take out the dough.
Roll out the dough into a thin layer. Rolling should be done from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling needs to be changed. Then, using a special device or improvised means such as a glass, we cut out circles. Roll the scraps into a ball, knead and roll out again.
We make dumplings.
We take the circle in our hands, scoop up some minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. We connect the corners together.
It’s interesting when the whole family gets together to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone makes the dumplings themselves, the dough does not have time to dry out.
Place the finished dumplings on a board, plate or baking sheet (you can line it with baking paper) and put them in the freezer.
We throw it into boiling salted water (you can add spices, carrots, onions and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.
Recipe 7, simple: homemade dumplings, water dough
- Flour - 3.5 Cups (+ for rolling)
- Egg - 5 pieces
- Salt - 2 teaspoons (for filling and dough)
- Pepper - To taste
- Meat - 1 Gram (half: pork and beef)
- Onion - 500 grams
Measure out 3 cups of flour and sift it into a deep bowl.
Beat the eggs into the same glass and add salt.
Add water to the top of the glass and mix thoroughly.
Pour the egg mixture into the bowl with flour.
Mix everything to form a homogeneous dough. Leave it for 15 minutes.
Transfer the dough to the table, add more flour as needed, knead it for at least 7-10 minutes. Then wrap it in a bag and put it in the refrigerator.
Wash the beef and pork, dry it and pass through a meat grinder. You can use ready-made minced meat.
Peel the onion, pass it through a meat grinder or chop it in a blender. Add to the minced meat along with salt and pepper. Mix thoroughly.
When the filling is ready, you can proceed directly to making dumplings. Roll the dough into a flagellum and cut it into small pieces.
Cook the dumplings in salted water. You can add bay leaf for flavor.
Bon appetit!
What do we imagine when we hear the word “dumplings”? Small, round and fragrant “ears” made of dough with juicy spicy filling from meat. Now you can buy these frozen semi-finished products in any grocery store or supermarket.
But you can’t compare factory-made with homemade, lovingly prepared skillful housewife, dumplings?
Russian people consider dumplings theirs national dish. But besides the original Siberian ones, there are also Mordovian cemors, Lithuanian sorcerers, Chinese jiaozi, Azerbaijani dushbaras, Georgian khinkali, Uzbek khanum and manti, Turkmen etli borek, Tajik khushany and shama, ravioli and tortellini from Italy.
From so many types of dumplings, you can choose the best one for yourself only by cooking and trying. But whatever you say, the closest thing to us is ordinary dumplings.
Types of dumpling dough
Any dumplings start with dough. There are many recipes for such dough, but most often a simple, classic recipe is flour and water.
Downtime on the water
- Flour (about 3 cups);
- 1 glass of cold boiled water;
- 1 tsp. salt.
There are several basic rules for kneading dumpling dough. Initially, the flour must be sifted into a large deep container, make a hole in the resulting mound, add salt and, adding water a little at a time, knead.
This must be done by collecting the flour from the base with both hands and adding it to the liquid. The main thing here is that the water does not spread over the flour.
If the dough rolls out into a perfectly even and smooth layer, then it is kneaded correctly.
Wrap the finished bun in a damp cotton napkin (or cover with a deep bowl) and set aside for half an hour so that the gluten contained in the flour “works” and the dumpling dough becomes even more elastic.
Egg whey
- Flour (approximately 4 cups);
- 1 cup whey (use either very cold whey, or add 1 tbsp grated ice);
- 3 egg yolks;
- 1 tbsp. l. sunflower oil;
- Salt.
Sift the flour to form a mound. Mix all the other ingredients well, pour the resulting liquid into the hole in the flour, and knead.
The dough must be thoroughly kneaded and beaten on the work surface. Cover the thoroughly kneaded dough with a wet napkin or deep bowl and leave for about half an hour to “ripen.”
Choux pastry recipe
Required Products:
Boil water, add salt, gradually add flour to the boiling water, stirring constantly.
The structure of the dough should resemble thick sour cream, beat an egg into the dough.
Place the dough in the sifted flour and knead until the bun becomes completely even and smooth.
Another dough recipe for dumplings can be seen in the video attached below:
Homemade pork dumplings recipe
It's time to prepare delicious homemade dumplings using a recipe with photos.
To prepare the dough you will need:
Required ingredients for filling:
Step-by-step recipe for homemade dumplings with photos:
- First you need to prepare the minced meat. To do this, you need to grind the pork: the easiest way is to grind it in a meat grinder, but for the “correct” minced dumplings, the meat must be chopped finely with a knife;
- Add chopped onion to the prepared pork: if you grind the meat in a meat grinder, grind the onion too, you can grind it in a blender. The more onions in the filling, the juicier it will be. Salt and pepper the minced meat well, you can add other spices (there are even special spice mixtures);
- Prepare the dough: beat the egg in salted water, pour the mixture into the flour, knead the dough until smooth;
- For the gluten to work, set the dough aside for half an hour, covered with a napkin or cling film;
- Make your own homemade dumplings. Eat various ways modeling: by hand and using a dumpling maker. If you sculpt by hand, then roll out the dough thinly, cut out circles with a mold, spoon the filling onto them, carefully seal, and bring the ends together so that the dumpling becomes round shape. This method is the most correct, since the dumplings are the same in size. True, it is the most labor-intensive, and even from the leftover dough, if you knead it again, the products end up being hard. There is another method: cut the dough into several parts, roll each into a sausage, and cut. Dip each piece of dough into flour, crush it with your palm and roll it out thinly with a rolling pin. Place the minced meat on the resulting flatbreads and mold as usual;
- To cook, boil water. For a kilogram of semi-finished products, you need to pour 4 liters of water into the pan and add about 1.5 tbsp. l. salt. You need to cook the dumplings in small batches in salted water; when they float to the surface, boil for about a couple of minutes (no more), remove from the water with a slotted spoon, lay out, season with oil and serve immediately;
- You can serve vinegar with dumplings, various sauces(tomato or mayonnaise), sour cream and the like.
Below is a video recipe for making dumplings. Only the minced meat according to the recipe will be mixed.
Cooking with a dumpling maker
Following classic recipe, dumplings must be made by hand. But if you need to cook a large quantity in a short time, and there are not enough workers, a dumpling maker comes to the aid of savvy housewives.
Diaper is special device for making a large number of dumplings at once (about 30 pieces).
It looks like a metal (or plastic) circle on small legs, in which identical small hexagons are cut out.
To prepare dumplings using a device such as a dumpling maker, you need to take two identical pieces of dough and roll them into a circle slightly larger in diameter than the dumpling maker itself.
Place one layer of dough on top of the dumpling maker, pressing down slightly with your hand so that the boundaries of the hexagons protrude.
Place filling in the center of each hexagon. Cover the minced meat with a second circle of dough, press it lightly with your palm, and then roll it out with a rolling pin so that the dumplings fall out from below.
Dumplings made using a dumpling maker are not as neat as those prepared by hand, but they are made much faster.
Watch all the stages of working with the dumpling maker in the video:
Filling: bold experiments
The most important component of dumplings is the filling.
Classic dumplings are with meat, but they also come with fish, mushrooms, herbs, nettles, potatoes, cabbage and even buckwheat and cottage cheese.
Classic minced meat for Ural ravioli
Grind the meat very finely, mix, mix softened butter into the minced meat, add salt and pepper, mix thoroughly. Add onions (very finely chopped), gradually pour in the cream, stirring well.
Filling for original Siberian dumplings
- 400 g venison pulp;
- 200 g ham (raw);
- 1 onion;
- 200 g cooking fat;
- 1 tbsp. l. butter;
- Salt pepper.
Finely chop the onion, cut the ham and venison without veins into small cubes, chop the fat, combine everything, add soft butter, salt pepper.
Minced mushroom dumplings
- 300 g fresh forest mushrooms(you can also use store-bought champignons);
- 1-2 onions;
- 4 tbsp. l. melted butter;
- Salt.
Wash the mushrooms thoroughly, peel, chop finely, add salt, simmer in a frying pan until all the liquid has evaporated, then fry in oil. Fry the finely chopped onion separately, add to the mushrooms, and add salt. Goes very well with these dumplings mushroom sauce on sour cream.
Maybe you can cook some manti? This is something between dumplings and dumplings. See recipes here. There you will also find various tips for preparing this dish.
In this article you will find cooking methods delicious dough for crispy pasties. They are so delicious that it is difficult to tear yourself away, although you get carried away flour dishes Not worth it for people watching their weight.
- The water for kneading must be taken literally ice-cold;
- If you need a large number of dumplings, it is best to knead the dough several times: the smaller the portion, the easier it is to knead, and besides, it will not have time to dry out;
- Normal dumpling dough made without salt, only from water and flour. After all, its main role is to emphasize the taste of the filling;
- The dumpling dough must be perfectly kneaded - when cut, it does not remain on the knife, and the cut itself is smooth and shiny;
- To make the filling juicier, add a piece of crushed ice, as much onion or cream as possible;
- It is better to eat dumplings with a spoon, as when pierced with a fork, juice flows out of them.
Homemade dumplings prepared by a skilled housewife are incredibly tasty and hearty dish. In most cases, dumplings are prepared with meat. But they are no less tasty with fish and... mushroom filling, which will be appreciated by even the most discerning gourmets.
Maybe someone will find my advice useful, my husband helps me mix the dough and he does it with a drill. Quickly and without special effort, otherwise the girl was so out of breath in the video.
After you cook delicious homemade dumplings several times, the process will be reduced to automation, and you will no longer think about the recipe, proportions, or time. But at first, in order to find and improve your own recipe preparing dumplings at home, you will need the advice of experienced chefs.
What determines the success of this dish? The final result is equally influenced by both the quality of the dough and the quality of the filling (minced meat). For the dough, it is important that it be tender, thin, elastic and at the same time strong enough to prevent the dumplings from falling apart during cooking. In the filling, not only taste is valued, but also juiciness. If the minced meat for dumplings turns out “rubbery”, it means the housewife did something wrong.
Preparation of minced meat
So, cooking begins with minced meat. Beef, pork, chicken or a mixture is suitable for it different types meat. If you have a meat grinder or food processor with a chopper function at home, it is better not to buy ready-made minced meat - not only for reasons of quality and freshness, but also in order to be able to independently regulate its fat content.
Tip #1 The minced meat for dumplings should be moderately fatty! If you took beef, chicken or lean pork, be sure to add a small piece to it lard(at the rate of 100 g of lard per 700-800 g of lean meat).
Lean meat in dumplings will simply be cooked into a dense, dry lump and will be tasteless, while adding fat will make the filling more juicy and soft.
On the other side, excess fat is also not needed - if the meat is very fatty, remove some of the fat layers from it before grinding.
Additives to minced meat:
Except minced meat, you can add spices, seasonings, and vegetables to the dumplings at your discretion. But the time for experimentation will come later, when you have already mastered the basic recipe. And for the first time, use the classic (and win-win) option - a little crushed onions, salt, ground black pepper.
You can grind the onion together with the meat in a meat grinder, or you can simply cut it into very small pieces. The presence of onions is necessary not only for the flavor, but also because they are very juicy. You can also put 1-2 tbsp in the minced meat. l. water.
Ingredients for minced meat (for 50 dumplings):
- pork lard – 50 g;
- salt – 0.5 teaspoon;
- small onion – 1 pc.;
- water – 1-2 tbsp. spoons;
- ground black pepper - to taste.
After preparing the meat and onions, mix all the ingredients for the minced meat and mix it well.
Preparing dough for homemade dumplings
Ingredients:
- water – 1 glass;
- salt – 1 teaspoon;
- flour - 2.5-3 cups.
In addition to water, salt and flour, you can add an egg and vegetable oil to the dough, but, again, it’s better to start with basic recipe, and then, through experimentation, select the dough to suit your taste. The egg gives the dough an appetizing yellowish tint, and vegetable oil gives it additional elasticity.
To prepare the dough, take a deep bowl, pour water into it, dissolve the salt and pour 2.5 tbsp. flour. Stir.
It is most convenient if you pour in a little more flour than the water is ready to take. The dough first breaks up into separate lumps, but they are easy to bring together and knead into a lump.
In this case, the dough will need to be kneaded for 1-2 minutes - it will first turn out very dense, but then it will rise while resting. If you introduce flour gradually, you will have to mix the dough for a long time until it reaches the desired thickness.
Cover the finished dough and leave for 20-30 minutes.
Tip #2. If you are going to make a lot of dumplings, do not let the dough rest for a long time, otherwise the last batches will soften too much, you will have to add flour to them and knead again, and this will make the dumplings tough.
Forming dumplings
Divide the rested dough into 3-4 parts. Take one of them and roll it out thinly, and cover the dough that is not being used with a towel.
Using a glass, cut out the dumplings into a suitable shape. You can also use a dumpling maker for cutting if you have one.
Tip #3. You can roll out the dough not quite thin, but cut out circles of a smaller diameter from it. In this case, before making the dumpling, walk your fingers around the circle, lightly pressing and stretching the dough (this advice will come in handy if the dough has not yet softened and is difficult to roll out, or if you do not have a glass of the required diameter).
Place half a teaspoon of minced meat in the center of the circle.
Fold the circle in half and pinch the edges of the dough, making a small dumpling.
Bring the ends of the dumpling together and press well to form a small hat.
Tip #4. If you have more than 20 dumpling circles waiting in line, cover them with a napkin so that the surface of the dough does not dry out.
Freezing
From raw dumplings The result is wonderful semi-finished products that practically do not lose taste properties when frozen, so dumplings are very convenient to make for future use.
To freeze dumplings, sprinkle generously cutting board flour and place the raw pieces on it so that they do not touch each other. Do not place dumplings in several layers under any circumstances.
Place the board in the chamber and wait until the dumplings are completely frozen (hard as pebbles).
After this, they can be transferred to a bag.
Cooking homemade dumplings
The pan for cooking dumplings should be large enough so that they boil quickly and do not stick to each other.
Pour water into a saucepan to 2/3 of its height, add a bay leaf and a few peas allspice, salt.
Place the dumplings in boiling water, stirring so that they do not stick to the bottom. After boiling, cook them for 5-7 minutes. The finished dumplings increase slightly in volume and turn slightly yellow.
Tip #5. Do not overcook the dumplings - they will become sticky!
At the end of cooking, add a glass of cold water to the pan.
Remove the dumplings with a slotted spoon and immediately add a piece of butter to them.
Be sure to serve this dish with sauce (sour cream, mayonnaise, mushroom, cheese - to your taste).
As you can see, the process of preparing dumplings at home is quite simple, although it has its own subtleties, but similar subtleties are present in the recipe of any dish.
Most important secret juicy minced meat for dumplings is making the right choice meat.
The classic proportion for minced dumplings is equal amounts of pork and beef. At the same time, the pork should be fatty: for dumplings you can buy the neck, the upper part of the shoulder blade, and the loin.
It is best if the meat is chilled, but meat that has already been frozen will also work. It must be purchased in stores that provide the right conditions storage - you must be sure that the storage temperature of the meat has been maintained and that it has not been defrosted. Meat that has already been thawed once loses most of the natural juices contained in it.
Meat purchased frozen should be properly defrosted. You cannot put it in water for this and it is better not to use the “Defrost” mode in microwave oven. You can use the microwave only if you don’t have any time to thaw the meat. In normal mode, the meat should be removed from freezer and transfer it to the bottom shelf of the refrigerator so that at a temperature of +4-5°C it slowly defrosts and the structure of its fibers is not disturbed. In this case meat juices will remain inside the pieces.
Ingredients (for 150-200 dumplings):
- 500 g fatty pork;
- 500 g lean beef or veal;
- 2 large onions;
- 5-6 cloves of garlic;
- 1 tsp. ground black pepper;
- ½ tsp. ground red pepper;
-150-200 g of milk;
- 1 heaped teaspoon of salt
How to prepare juicy minced meat for dumplings:
Rinse the meat in cold running water to remove any bone fragments that may remain after cutting. Pat the surface of the pieces with a paper kitchen towel to remove water. Cut the meat into small pieces so that they can be put into a meat grinder. Peel the onions and also cut into pieces.
To minced dumplings It turned out tasty and juicy, it is better to grind it using the grid attachment on a meat grinder, which has large holes. Grind onion, garlic and meat in a meat grinder. Place everything in a large bowl, add pepper and salt, stir. Pour the milk into the minced meat, knead it well again until it has a homogeneous consistency. The milk should be completely absorbed into the meat. Cover the bowl with the minced meat with a lid or cling film and place in the refrigerator for at least half an hour to an hour. This is necessary so that all the minced meat ingredients are saturated with each other’s aromas and juices.
When you make dumplings, add the minced meat and distribute it evenly over the surface of the circle of dough, leaving the edges free so that they can be pinched. Before cooking, it is better to freeze the dumplings slightly - then the dough will be denser when cooked. You need to cook the dumplings in broth or in salted water, to which you will need to add bay leaves and peppercorns.
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