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

Shop-bought or homemade dumplings?

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

"Correct" minced meat for dumplings

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

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

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

Secrets of making dumplings dough

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

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

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

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

How to properly and tasty cook dumplings

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

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

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

Calories: Not specified
Cooking time: Not specified

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

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

Recipe with photo step by step:

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

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

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

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

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

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

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

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

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

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

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

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

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

Prepare the ingredients for dumplings.

Prepare dough. The dough is simple, consists of flour, water, milk and salt. This recipe replaces some of the water with milk. The dough is tender, but strong and elastic.
Sift the flour into a bowl or large cutting board and make a well in the center.
Break the egg, add a pinch of salt and fluff the egg with a fork.
In small portions, pouring in, milk with water, knead the dough.
Roll the dough into a ball, wrap in cling film and leave for 40-60 minutes at room temperature.

Prepare the stuffing ground meat) for dumplings.
Wash the meat, pat dry and cut into large cubes.
Peel the onion and cut the onions into 2-4 pieces.
Skip the meat along with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix well.

Pork for dumplings should be fatty, then the dumplings will turn out tasty and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also pass through a meat grinder along with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out part of the dough into a thin layer, dusting the dough with flour if necessary.

Cut out circles with a thin glass or other convenient notch (collect the scraps of dough, knead again and roll into a layer).

Put about a teaspoon of minced meat in the center of the circle of dough.

Connect the edges of the circle and pinch so that the filling is inside (you will get blanks similar to crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Spread the dumplings on a cutting board (do not stack dumplings on top of each other so that they do not stick together), freeze in the freezer, then transfer the frozen dumplings to bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, salt, add bay leaf, peppercorns, bring to a boil and, if desired, let it boil for 5 minutes (to flavor the water for dumplings).
Put dumplings into boiling water, mix quickly with a spoon so that the dumplings do not stick together and stick to the bottom of the pan.
Bring to a boil and after the dumplings float, cook for about 7-10 minutes, until tender.
Remove the dumplings with a slotted spoon, put on a dish, and spread pieces of butter on top.
WITH advice. Dumplings can be served with different sauces, seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). Broth is poured into a cup and a little vinegar is added, plus salt and pepper, to taste (for 5 parts of broth 1 part of vinegar or to taste). Dumplings are dipped in vinegar mixture and immediately sent to the mouth of the eater :)
Also, dumplings can be served with sour cream or sour cream with ketchup.
In any case, the dumplings are flavored with butter, which in no way will harm the dumplings :))

Good appetite!

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed down 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 see, sometimes it’s still worth allocating a couple of hours to surprise and please the family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to cook the most delicious dumplings at home than to buy ready-made dumplings in the store:

• homemade dumplings are tastier (for example, they have more toppings);
• you know exactly what they consist of;
• they are cheaper;
• always fresh (at least if they are in the freezer, you know how long they have been there);
• You can bring the whole family together to make dumplings, and family work always brings people together.

Of course, the question involuntarily arises: are homemade dumplings harmful, because their calorie content is quite high? Let's just say - if they are in the morning and not more than 200 grams, then they will not harm your figure. How many calories in dumplings depends on the ingredients: the number of eggs, the type of flour, the type and fat content of the meat (for example, lamb is fatter than beef). Dumplings with minced chicken will be less high-calorie than with pork.

Dough for dumplings

There are quite a few recipes for making dough for delicious dumplings, but we will consider the traditional one. In order for the dish to turn out delicious, you need to take into account a number of nuances.

• The first and most important rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before cooking dumplings at home, close all the windows.
• Knead the dough only with warm water or warm milk, otherwise the ingredients will be more difficult to combine.
• After kneading, put the finished dough in a warm place for 30 minutes so that the gluten “disperses” properly and the dough becomes elastic and sticky enough.
  The dough for dumplings can also be kneaded in a bread machine - so you don’t have to waste your energy (after all, this is a rather difficult task), and it will settle for the right time in the warmth, because the right temperature is created in the oven. Just pour all the liquid ingredients into the mold first, then dry (or vice versa, if required by the instructions for your model) and set the “Dough” mode.
• Check the dough by pressing with your finger: if a dimple remains, then it is ready, if it springs back, then it is not yet elastic enough (it is more difficult to work with unripe dough - it strives to shrink all the time when rolling out).

It is believed that the steeper the dough, the tastier it is in dumplings. But do not overdo it - if it turns out too steep, it will be very difficult to sculpt from it. Watch the video.

How to properly knead dumplings. The best and easiest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to observe the proportions and knead it properly. Dumplings are made quickly if you follow all the subtleties of the recipe.

You will need:

• flour - 3 cups (depending on the variety - more may be required);
• water - ½ cup;
• milk - ½ cup;
• egg - 1 piece;
• vegetable oil - 1 teaspoon;
• salt - 1 teaspoon.

Cooking step by step

1. Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
2. Sift the flour on the table or into a large bowl, make a recess in the slide and pour the previously prepared solution into it.
3. First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread maker, pour the butter directly onto the mixer (the flag that spins and kneads the dough).
4. Leave for 30-40 minutes in a warm place and start making minced meat.

Cooking minced meat

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:

• pork (fillet) - 500 g;
• beef (fillet) - 500 g;
• onion - 2 large heads;
• water (cold) - 1 glass;
• salt and spices - to taste.

Cooking

1. Rinse the meat under running water. You can not drain it thoroughly - water is still useful in minced meat.
2. Remove the films and veins (although the veins in the filling are not at all embarrassing for many lovers of dumplings). If the meat seems to you not fat enough, you can add a little lard.
3. Chop the meat by hand or scroll through the meat grinder (through the middle grid). To give greater softness, minced meat can be skipped twice.
4. Scroll the onion through a meat grinder (or cut into small cubes). Some housewives add some finely chopped cabbage to minced meat to add juiciness, but this is up to you.
5. Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave for 30 minutes in the refrigerator, covered with cling film (tightly so as not to dry out).
6. Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will give a special taste.

Cooking dumplings

There are several ways to cook homemade dumplings deliciously so that they are juicy.

• Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Put a portion of meat on each “pancake” and close it in any way: with a pigtail, crescent, circle, etc.
• With the help of a glass. Roll out a large sheet of dough and use a round glass to make circles of dough. Also lay out the filling and blind the dumplings in any way. Roll the remaining dough into one ball again and roll out again. The disadvantage of this method is that it becomes more and more difficult to mix the "trimmings" each time.
• With a dumpling. For quick preparation of dumplings for a large family, a special round device with hexagonal cells may be indispensable. Roll out a large sheet of dough (not too thin, because it will then have to be stretched a little) and put it on a dumpling. Arrange the minced meat in the cells, pushing each portion a little (if you do not push, then the filling may be too small). Lay another sheet of dough on top and roll out with a rolling pin until the edges of the cells show through. Then knock the dumplings out of the mold with a light tap of the rolling pin or just with your fingers.

After you've made a couple of hundred dumplings, it's time to put the pot on the stove. There should be about two-thirds of the total volume of water in it, so that there is space for 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 at once, otherwise they will immediately stick together and wrinkle) and gently stir with a slotted spoon. Until the moment of boiling, they need to be stirred periodically, but not too often. After boiling, cook 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 with green onions, season with garlic sauce, etc.

There are many options for how to cook dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to connect your imagination and, of course, take into account the wishes of your household.

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

Now knead the dough very quickly, trying not to let the water flow out of the recess.

It is necessary to take flour from the foot of the hill and pour it into the recess, as if pressing it with your hands, and not just sprinkle it. This is done so that the dough is homogeneous and without lumps.

Therefore, I often ask my husband to help me with this. All the same, 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 fit in 15 minutes.

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

Now you can start preparing the stuffing for dumplings. To do this, the meat must be passed through a meat grinder or, as I did, grind everything in a food processor.

Onion head and two cloves of garlic, peeled from the husk, also chop.

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

Put minced meat in a bowl, add onion, garlic and yolk to it, salt and pepper.

Mix well with the other ingredients.

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

It is not necessary to sprinkle flour on the cutting board or rolling pin, because if you have prepared the right dough, it does not stick at all to your hands, nor to the rolling pin, nor to the cutting board. Look at the photo you can see how flexible it is.

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

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

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

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

It remains only to connect the ends of the dumpling. That's all, we got a dumpling.

Well, everything, you can start cooking dumplings. To do this, put a saucepan of water on the fire and bring it to a boil. The water needs to be salted.

As soon as the water begins to boil, pour the dumplings, mix well and, so that the dumplings do not stick, periodically repeat this procedure. As soon as the water boils again and the dumplings float to the surface, it will take 5 to 7 minutes to cook them.

Properly cooked dumplings never boil and the edges of the dough do not come apart. Pull them out with a slotted spoon to drain excess water, put them on a plate, add butter. You can also add finely chopped greens and sprinkle with lemon juice, it all depends on your preferences. The husband, for example, always eats dumplings with vinegar.

Everything, the dish can be served at the table, bon appetit !!!