It’s impossible not to love deliciously prepared homemade dumplings. What could be tastier than hot, deliciously smelling dumplings, sprinkled with black pepper, herbs and butter! I have a problem, I don’t like making dumplings by hand, it tires me to make every dumpling. That's why I became interested in how to make dumplings quickly.
The first way I found was sculpting with the help of an assistant. In this recipe I will show you another way to quickly sculpt - using a stack, i.e. glasses. We will sculpt on the table, we will make the dough ourselves.
Ingredients
Time - 1.5 hours.
Sift the flour into a deep bowl and make a well in the flour. Pour 1 glass of ice water into the well. Add 2 tablespoons of sunflower oil and salt.
I knead the dough until it is smooth and elastic. The finished dough should not spread; it holds its ball shape well. After kneading the dough, cover it and leave it for 30 minutes.
I put about half a teaspoon of minced meat in each circle. I prepare minced meat in advance from pork and beef. I grind the meat through a meat grinder along with the onions. Constantly stirring the minced meat, add ice water. I knead the minced meat until smooth so that there is no water left in the bowl, and then place the minced meat in the refrigerator for 30 minutes.
When there is minced meat in the middle of each circle, I carefully lift the edge of the layer with both hands and cover the minced meat (the minced meat is on the fold line of the dough).
Then I lightly press the dough around the minced meat.
These dumplings are lined up along the edge of the dough sheet.
All that remains is to separate each piece using a stack.
This manipulation must be done with each dumpling.
As a result, you will get small and neat dumplings.
Teaser network
I collect the remaining dough to knead it, and then use this dough again.
I connect the ends of the dumplings with my fingers, giving the dumplings a round shape, now few people will understand that you did not sculpt each dumpling by hand.
I put the finished dumplings in a flour-sprinkled form and put them in the freezer.
Then I repeat it all over again until the dough runs out.
If the dough layer has dried out, I moisten it with water using a brush.
To cook dumplings, I add frozen dumplings to boiling water and then stir them in the pan so they don't stick to the bottom. After the water boils, reduce the heat. When the dumplings float, cook them, stirring, for 2-3 minutes, remove them from the water with a slotted spoon. I put a small piece of homemade butter into the finished dumplings and mix.
Previously, making dumplings was a whole ritual. The whole family gathered at the table: someone kneaded the dough, someone twisted the meat into minced meat, and then everyone together made homemade dumplings.
Now everything has become much simpler - buy it in the store, and you're done! But very often such dumplings are not tasty. Pamper yourself, gather around the table and prepare dumplings according to the recipes prepared by "AiF in Omsk".
Siberian dumplings should be eaten with sour cream. Photo: Shutterstock.com Ingredients
How to cook
Twist the meat and onions, mix in one plate. Add spices to the minced meat, a little water and stir. Add one egg at a time to the sifted flour, pour water into the mixture and knead the dough. Make dumplings. Next, sprinkle the board with flour, place the dumplings on it and put it in the freezer. Once frozen, place them in a bag and store them in the freezer. You need to cook the dumplings for about 5-7 minutes after the water boils. Serve with sour cream.
Make dumplings, freeze them, and then fry them until crispy. Photo: pixabay.com Ingredients
How to cook
Heat a frying pan and melt the butter in it. By the way, you can also use vegetable oil for frying. Place undefrosted dumplings in a frying pan and fry on medium for about 10-15 minutes, stirring constantly. When a flat line appears golden crust, add sour cream, salt and pepper to the dumplings and fry for about 3 more minutes.
Both tasty and satisfying. Photo: pixabay.com Ingredients
How to cook
Peel and chop the onion. Fry it in oil in a frying pan until golden brown. Beat the eggs in a bowl, add mayonnaise, salt and seasoning. Slice the champignons. Take the pots, grease them inside with vegetable oil, put dumplings, mushrooms, onions on top and fill with egg-mayonnaise mixture. Cover with foil and leave in the oven at 180 degrees for 40 minutes. Then sprinkle the dumplings with cheese and leave in the oven for another 10 minutes. To enhance the taste ready-made dish you can add a little sour cream.
You can eat these dumplings with or without broth. Photo: pixabay.com Ingredients
For the test:
For minced meat:
How to cook
Make minced meat from onions, meat, fat and spices. For the dough, whisk the egg, water and salt, add flour. Knead the dough and make dumplings.
Take a cauldron or thick-walled pan, pour in vegetable oil and fry the onion, cut into half rings, in it. Then add chopped carrots and tomato paste. Fry the mixture, and then add a lot of water and bring this broth to a boil, adding salt and pepper. As soon as the water boils, add dumplings to it and cook until done. This dish can be eaten with or without broth.
You can give the dumplings any shape you want. Photo: pixabay.com Ingredients
For the filling:
For the test:
Separate the fish fillet and grind it to the consistency of minced meat. Add onions fried in butter and cream cheese and stir. For the dough, heat 50 ml of water in a saucepan and pour the starch diluted in water into it, stirring constantly. When this mass turns into a lump, take it out, roll out the dough and add some salt. You can sprinkle the table with flour, or you can sprinkle it with starch - the more of it, the more transparent the dough will be.
Cover the finished dough with cling film and put it in the freezer for an hour, then roll it out and make dumplings. Cook fish dumplings for 10-15 minutes.
Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed on from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women are very busy. But, you must admit, sometimes it’s still worth setting aside a couple of hours to surprise and delight your family.
There are several reasons why it is better to prepare the most delicious dumplings at home than to buy ready-made ones in the store:
Of course, the question involuntarily arises: aren’t homemade dumplings harmful, since their calorie content is quite high? Let's put it this way - if you eat them in the first half of the day and no more than 200 grams, then they will not harm your figure. How many calories are in dumplings depends on the ingredients: the number of eggs, type of flour, type and fat content of meat (for example, lamb is fattier than beef). Dumplings with minced chicken will be lower in calories than with pork.
There are quite a few recipes for making dough for delicious dumplings, but we will look at the traditional one. In order for the dish to turn out tasty, you need to take into account a number of nuances.
It is believed that the steeper the dough, the tastier it is in dumplings. But don't overdo it - if it turns out too steep, it will be very difficult to sculpt with. Watch the video.
In order for the dough to turn out “correct” as in the photo, it is necessary to maintain the proportions and knead it properly. Dumplings are made quickly if you follow all the details of the recipe.
You will need:
Cooking step by step
The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.
You will need:
Preparation
There are several ways to deliciously cook homemade dumplings so that they are juicy.
Once you've made a couple hundred dumplings, it's time to put the pan on the stove. There should be approximately two-thirds of the total volume of water so that there is space for the dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything in at once, otherwise they will immediately stick together and become wrinkled) and stir gently with a slotted spoon. Until they boil, they need to be stirred periodically, but not too often. After boiling, cook the dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.
You can serve homemade dumplings with broth, sour cream, butter, sprinkle them green onions, season garlic sauce etc.
There are many options for making dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to use your imagination and, of course, take into account the wishes of your household.
Pour a glass of flour onto a cutting board or table. Make a funnel out of a mound of flour and beat it into it. chicken egg, 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 correct dough it does 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 on 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!!!
Place frozen dumplings in a pan with a large number(4 liters/1 kilogram of dumplings) boiling salted water.
Add spices, cook for minutes until the boiled dumplings begin to float. After this, cook for another minute.
Your dumplings are cooked!
How to cook dumplings in a double boiler
Cook the dumplings in a double boiler for 30 minutes.
How to cook dumplings in a pressure cooker
Cook dumplings in a pressure cooker for 20 minutes.
How to cook dumplings in the microwave
Place frozen dumplings (200-250 grams) in a deep dish, add a glass of water, salt, pepper and bay leaf. Cover the dish with a plate and place in the microwave for minutes (at 800 W). The dish is ready, bon appetit!
About the dough for dumplings
It is believed that classic dough for dumplings it is prepared without eggs and milk. However, when eaten, such dough is dense, like pasta, and making dumplings from it manually is too labor-intensive, and there is still a risk that the dumplings will cook unevenly and fall apart during cooking. Milk will soften the taste of dumplings, but also make it less bright. A compromise would be to divide the milk and water in half and add an extra 50 milliliters of liquid instead of the egg.
If the dough is too dense or scraps are used, it is recommended to mix 1 additional tablespoon of vegetable oil into the dough.
If no rolling pin, can be used for rolling out dumpling dough glass beer or wine bottle. It will not be as convenient and fast, but the quality of rolling will remain good.
If when making dumplings the edges are very wide, you can cut them with scissors or a knife. You can do the same with the screw tuck (which holds the ends of the dumpling together).
About minced meat in dumplings
- To taste, you can add fried onions to the minced meat, but then the dumplings will be less juicy. In order to prepare juicy dumplings with fried onions, you should double the portion of onions or add water to the minced meat.
- For juiciness, you can add 3 tablespoons of water or crushed ice to the minced meat.
- The dumplings should be salted generously so that there is enough salt for the dumpling broth.
- Minced meat for dumplings is usually used from fatty pork and regular beef in equal parts, but options are possible: only lean pork, only beef with the addition of lard, only beef with the addition of water.
- When preparing minced meat you can add greens for the meat: dill, parsley, chopped green onion stalks. You can also add chopped bouillon cubes- they will give bright taste and broth when cooking dumplings.
Dumpling arithmetic
- From the given amount of food when cooking at home it turned out 32 dumplings medium size, weight - 850 grams.
- Cost of ingredients for preparing 850 grams of dumplings - 115 rub.(average for Moscow as of May 2016).
- It takes 1.5 hours to prepare 2 servings of homemade dumplings; it is recommended to cook a lot at once and freeze.
How to store dumplings
1. You can cook a large number of dumplings at once and freeze them. The shelf life of frozen dumplings is 4 months.
2. In order to store dumplings in the freezer and prevent them from sticking together, it is better to sprinkle a flat surface with flour, place the dumplings on it and put them in the freezer for 1 hour.
After an hour, take out the dumplings, carefully collect them from a flat surface and put them in plastic bags. Tie the bags and place them in the freezer drawer.
Cooking dumplings in a close family circle has become a rare tradition. According to this tradition, each family member is involved in the sculpting process and performs a specific function. One rolls out the dough, the second cuts out circles from the dough, the third fills the blanks with minced meat, and the rest help sculpt. Thus, when preparing dumplings, even the smallest will find something to do - for example, pressing a glass on the rolled out dough to make circles. Or putting minced meat on circles. - Making dumplings yourself is very good for health: fine motor work helps strengthen the nervous system, the money saved will allow you to buy healthy vegetables or fruits, and the absence of synthetic flavor enhancers in the product will preserve freedom from food addiction.
Traditionally, dumplings are made in December-January, when it’s cold outside and you want to do something without leaving home. This is all the more relevant since, in general, food prices become more expensive in winter. By the way, to prepare dumplings, you can do without wasting electricity at all: all products can be processed by hand.
Traditionally, minced meat for dumplings is prepared from different types of meat: lamb, beef and pork. In the Far East, dumplings are most often prepared from minced fish. In the northern regions of Russia they love dumplings made from elk meat, and in the central regions mushroom dumplings are more often prepared. The south of the Urals is famous for potato dumplings. Their difference from dumplings is that the filling in the dumplings is raw. For lovers dietary nutrition Dumplings made from cabbage or radish, both fresh and pickled, will appeal to your taste. You should not be surprised that when cooked, homemade dumplings will turn slightly yellow - this is how the eggs make themselves known.
How to make dumplings at home
1. Measure 1.25 standard 200 ml cups of flour into a sieve placed over a bowl. 
2. Add 1 teaspoon of salt to the flour. 
3. Lightly shake the sieve and sift the flour into a bowl. 
4. Add 1 tablespoon of sunflower oil to the flour. 
5. Pour water into a mug and heat it in the microwave to a temperature of 40 degrees (it feels a little warmer than body temperature).
5. Break 1 chicken egg into a bowl, add half a glass of heated water and beat with a whisk. 
6. Pour in egg mixture into flour. 
7. Mix the ingredients directly in the bowl with a spoon and then with your hands until the dough begins to stick to your hands. 
8. Because the quality of flour may differ from standard, you may need a little more flour - then add half a tablespoon of flour and continue kneading the dough, just 15 minutes. 
9. Roll the dough into a ball, put it in a bag and leave it at room temperature leave for half an hour.
10. Place the minced meat in a bowl, mix with a spoon. 
11. Peel the onions, chop finely, you can also chop them using a grater or a meat grinder. 
12. Add onion, salt and pepper to the minced meat, mix them into the minced meat with your hands. 
13. Take out the dough.
14. Sprinkle 1 tablespoon of flour onto the work surface and smooth it out.
15. Lay out the dough, knead it so that it becomes a little drier. 
16. Roll the dough into a sausage 20 centimeters long, then cut it in half crosswise.
17. Place 1 half in a bag so that it does not dry out (it’s almost impossible to roll out dried dough).
18. Start rolling out the remaining half of the dough on a work surface with a floured rolling pin (or, alternatively, a bottle). 
19. Roll out the dough into a layer of 2-3 millimeters, squeeze out circles with a jar or glass with a diameter of 6.5-7 centimeters. 
20. Knead the scraps, roll them out (this will be harder because the dough has become denser), squeeze out the circles again.
21. Place the dough circles on a plate. 
22. Place the circles one at a time on the work surface, place the minced meat on the dough using a teaspoon: for 1 dumpling you will need a small piece of minced meat, about half a teaspoon. 
23. Place the minced meat in the middle of the dough, then lift 1 half and cover the 2nd half with it. 
24. Using your fingertips, pinch the edges of the dumpling so that the edges are not very wide.
25. Pull the corners of the dumpling and place it behind the flat part, and carefully roll the dough there. 
26. Place the dumplings on a plate and put them in the freezer. 
27. Similarly, make dumplings from the second part of the dough and the remaining minced meat: in total you will get 30-35 medium-sized dumplings.
28. Place the second plate in the freezer, constructing the structure so that the dumplings do not touch. If you have plastic plates, you can safely place them directly on top of the dumplings. 
29. Wait 1 hour for the dumplings to freeze. 
30. Place the dumplings in a bag - they will be stored for up to six months.
31. Boil the dumplings - they will not fall apart during cooking and will give the broth a bright taste. 
