“When there are no consolations in life,
So what to do? Eat dumplings!”
M. V. Blinov, "Songs about dumplings."

What a pleasure it is to make homemade dumplings with your own hands. Especially when the whole family takes up this business and the modeling of dumplings turns into a kind of ritual, and eventually becomes a good family tradition. And if you approach this with pleasure and with soul, then the dish will turn out to be incredibly tasty. They are homemade dumplings: how they are treated, they will come out like that! Almost every national cuisine has its own "version" of dumplings. And there is nothing to be surprised here - even pasties and pies are considered distant relatives of "ears with meat". And for example, do not manti, khinkali or ravioli resemble dumplings? All these culinary products differ only in the thickness of the test shell.

The classic dumpling dough recipe consists, as everyone knows, of flour, eggs and water, but minced meat can be almost anything! Homemade dumplings are prepared not only with minced pork, beef or lamb. There are dumplings with eggs and mushrooms, with fish, radish, peas, tomatoes and cheese, shrimp and squid, with ham, rice, zucchini, lentils, cheese and greens. Onion, garlic, pepper, and other spices are put into the filling, hence this dish has a different taste and aroma. Dumplings, which can also contain cottage cheese, potatoes, and peas, still differ from dumplings in the shape, size and thickness of the dough. Real homemade dumplings are shaped like ears, and the dough for them is rolled out very thinly. By the way, after kneading the dough must be kept for 20-30 minutes, so it will become more elastic.

Connoisseurs say that the most delicious dumplings are very small, they boil faster and turn out more tender and juicy. It turns out that in order to feel the true taste of dumplings, you need to put it entirely in your mouth, and not bite off a piece. So that homemade dumplings can please your family much more often, you can stick more of them and freeze them. Put the dumplings in the freezer laid out on a board and sprinkled with flour, and after a couple of hours transfer them to a bag, plastic bag or any other container with a tight lid.

Dumplings are boiled in boiling salted water with onions (can be in the husk) and bay leaves or in broth. And to make the cooked dumplings look appetizing and have a pleasant yellowish tint, you can add a little turmeric during cooking. By the way, dumplings can not only be boiled, but also fried, baked with cheese in the oven, simmered in pots and even put in soup. Homemade dumplings are served to the table with sour cream, butter, mayonnaise, cream, vinegar, ketchup or mustard or in broth.

Ingredients:
For test:
2 stack flour,
½ stack water,
1 egg
½ tsp salt.
For filling:
200 g beef,
200 g pork
1 onion
2 cloves of garlic
3 tbsp milk,
½ tsp salt,

Cooking:
Knead the dough from the above ingredients and let it stand for 30-40 minutes. Pass beef and pork with garlic, onion through a meat grinder, add milk, salt, black pepper and mix. Form the dough with flagella, which are then cut into pieces. Roll them into thin circles. Put minced meat in the middle of each, wrap in the shape of a crescent, pinch the edges and connect the corners. Boil the finished dumplings in boiling salted water. Serve with oil and vinegar.

Ingredients:
For test:
250 g flour
100 g of water
1 egg
salt.
For filling:
200 g liver,
10-15 g dried mushrooms,
4 boiled egg yolks,

Cooking:
Soak dried mushrooms in cold water overnight. Rinse the liver thoroughly, free from veins and film, and also hold the night in cold water. In the morning, knead the dough and leave it for 30 minutes. Boil mushrooms until tender. Fry the liver cut into pieces in lard and simmer until soft. Pass mushrooms, liver and boiled yolks through a meat grinder. Salt and pepper to taste. Knead the mince. Form dumplings into ears and boil in salted water.

Homemade dumplings with chicken and mushrooms

Ingredients:
500 g flour
200 g of water
2 eggs,
1 tbsp vegetable oil,
½ tsp salt.
For filling:
500 g chicken meat,
500 g fresh champignons,
½ stack cream,
salt - to taste.

Cooking:
Prepare the dough, let it "rest" for 30-40 minutes. Pass chicken meat through a meat grinder. Finely chop the washed champignons and fry in butter. Then mix them with minced chicken, add cream, salt, knead and let lie for 20 minutes. Shape the finished dough into circles, put 1 tsp in the middle of each. mince and make dumplings. Boil as usual.

Ingredients:
For test:
3 stack. flour,
1 egg
⅔ stack. water,
1 tsp salt.
For filling:
150 g duck meat,
250 g beef,
1 onion
½ stack milk,
salt, pepper - to taste.

Cooking:
Knead the dough and leave it for 30 minutes. Pass duck meat, beef and onion 2 times through a meat grinder. Pepper, salt, add milk and mix well. Form dumplings and boil them in salted water. Serve with butter or sour cream.

Ingredients:
For test:
3 stack. flour,
1 stack warm water
½ tsp salt.
For filling:
400 g fish fillet,
1 onion
2 tbsp vegetable oil,
1 tsp salt,
ground black pepper - to taste.

Cooking:
Sift the flour, pour it on the table, make a recess in it, pour warm water into it, salt and knead the dough. Let the finished dough stand for 20 minutes, covering it with a napkin. Fish fillet, cut into pieces, and pass the onion through a meat grinder. Salt, pepper the resulting mass and mix thoroughly. Make dumplings and put on a table sprinkled with flour. Boil water in a saucepan, salt, add bay leaf and black peppercorns. Put the dumplings and cook for 7-10 minutes.

Ingredients:
For test:
300 g flour
1 egg
½ stack water,
salt - to taste.
For filling:
500 g squid,
1 egg
1 onion
1 tbsp vegetable oil,
salt, pepper - to taste.

Cooking:
Peel the squids, wash, cut into pieces and pass through a meat grinder together with the onion, add the egg, vegetable oil, salt, pepper and mix well. Make a well in the sifted flour, pour warm water into it, add the egg, salt and knead the dough. Roll it into a thin layer, cut out circles and put small balls of cooked minced meat on each of them. Make dumplings and boil them in boiling salted water, and before serving, pour over them with melted butter.

Ingredients:
For test:
2 stack flour,
½ stack water,
1 egg
1 tbsp vegetable oil,
salt, pepper - to taste.
For filling:
1 medium zucchini
1 onion
½ stack milk,
2 tbsp vegetable oil,
salt - to taste.

Cooking:
Prepare the dough by mixing all the ingredients and let it rest for 20-30 minutes. Zucchini, peeled and seeds, grate on a coarse grater. Add milk to the grated zucchini, mix, put on fire and bring the resulting mass to a boil. Finely chop the onion and fry it in hot vegetable oil, then add the zucchini to it, mix well and cool. Roll out the dough into a layer and cut circles out of it. Blind dumplings and boil them in salted water. Dumplings can also be prepared with minced radish. To do this, grate 450 g of radish on a coarse grater, stew with sour cream and butter, salt to taste and cool. Dumplings with minced vegetables are a great lean dish, only the dough needs to be cooked without eggs.

Ingredients:
For test:
500 g flour
2 eggs,
100 g of water
salt - to taste.
For filling:
300 g boiled potatoes,
50 g canned beans,
1 onion
2 tbsp butter,
salt, sugar, citric acid, ground black pepper - all to taste.

Cooking:
Cut the boiled potatoes into small pieces, chop the onion. Prepare dressing from oil, pepper, salt, sugar and citric acid. Pour the mixture of onions, canned beans and potatoes with this dressing and refrigerate for 2 hours. Knead the dough and make dumplings out of it using the chilled filling. Transfer the dumplings boiled in salted water to a deep dish, season with butter and sprinkle with chopped herbs.

Green onions and eggs also make an excellent filling for dumplings. To do this, chop 500 g of green onions, mix with 5 chopped boiled eggs, add melted butter and salt. Prepare the dough according to any recipe, roll it thinly, make dumplings and boil in boiling salted water. Serve with sour cream.

Homemade dumplings with sauerkraut and walnuts

Ingredients:
For test:
700 g flour
2 stack water,
2 eggs,
1 tbsp melted butter,
salt - to taste.
For filling:
500 g sauerkraut,
1 stack peeled walnuts,
2 boiled eggs
salt, sugar, red ground pepper - to taste.

Cooking:
Knead a stiff dough and let it rest for 30 minutes. Put the sauerkraut in a pan and, adding a little red ground pepper, simmer under the lid. When the cabbage becomes soft and turns brown, mince it along with hard-boiled eggs and walnuts. Knead the minced meat, add sugar to taste and stuff the dumplings.

Pelmeni fried with garlic and carrots

Ingredients:
For test:
3 stack. flour,
½ stack water,
2 eggs.
For filling:
200 g pork
200 g beef,
1 large carrot
4 garlic cloves,
salt - to taste.

Cooking:
Knead the dumpling dough and let it stand for 10-15 minutes, then knead well again. Pass pork and beef through a meat grinder 2 times. Grate the carrots on a medium grater, finely chop the garlic with a knife and add these ingredients to the minced meat, salt, pepper, mix and fry the resulting filling a little. Boil dumplings in boiling salted water for 5-7 minutes, and then fry in a pan until golden brown.

Homemade dumplings baked with cheese

Ingredients:
For test:
4 stack flour,
1 stack water,
2 eggs,
salt - to taste.
For filling:
300 g pork
300 g beef,
1 onion
salt, black and red ground pepper - to taste.
For baking in the oven:
50 g melted butter,
200 g hard cheese.

Cooking:
Knead the dough from flour, eggs, water and leave for 30 minutes. Pass beef and pork twice through a meat grinder. Add finely chopped onion, season with pepper, salt. Mix everything well. Roll out the finished dough into a thin layer. Cut out mugs with a glass, put 1 tsp on them. stuffing and pinch the edges. Boil the dumplings for 5-7 minutes, then place them on a baking sheet greased with ghee and sprinkle thickly with grated cheese on a coarse grater. Bake at 200°C until cheese is melted and golden brown.

Dumplings stewed with vegetables

Ingredients:
20 homemade dumplings
1 carrot
100 g cauliflower,
100 g eggplant,
100 zucchini,
100 g champignons,
100 g paprika,
1 bouillon meat cube,
salt, dried parsley, black peppercorns - to taste.

Cooking:
Dilute the bouillon cube, add salt, black pepper and dried parsley. Simmer the vegetables in the broth until almost done. Then add dumplings to the mixture of vegetables and simmer the resulting mass until tender. Serve in a deep bowl with broth and vegetables, sprinkled with fresh dill and parsley.

Ingredients:
500 g dumplings,
2 eggs,
2 stack milk,
3 tbsp melted butter,
sour cream - to taste,
salt, black ground pepper - to taste.

Cooking:
Boil dumplings in boiling salted water until tender. Then transfer them with a slotted spoon to ceramic pots, fill with a mixture of raw eggs and salted milk, add sour cream and butter. Place the pots in the oven and bake the dumplings in an oven preheated to 160°C for 25 minutes.

It is always satisfying, tasty and sincere, because homemade food is always prepared with soul.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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.

Making homemade dumplings is a family process and loved by many. We have collected the best recipes for you!

• Wheat flour of the highest grade 450-500 g
• Water 250 ml
• Chicken egg 1 pc
• 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 flour.

Add salt and egg.

Pour in water.

Knead elastic dough.

Divide the dough into three parts.

Roll into a rope.

Cut into pieces, 1 cm thick.

Form "coins".

Roll out cakes.

Put a little stuffing on each cake.

Pinch the dumplings in the shape you are used to.

Recipe 2: Delicious Homemade Pork Dumplings

• Wheat flour 3 cups
• Water 1 glass
• Onion 2 pcs.
• Vegetable oil 2 tbsp. l.
• Salt to taste
• Ground black pepper to taste
• Pork 600 gr

Sift flour and place 2.5 cups on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough becomes thick, switch 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 to knead. I do not add eggs or salt to the dough.

Cover the finished dough with cling film and let it acquire gluten.

During this time, prepare minced meat for dumplings. Cut the meat into small pieces and scroll through the meat grinder.

Rub the onion on a grater or scroll 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 a fragrant liquid separately from meat.

Then mix the meat and onion, add vegetable oil, salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. Add a little water to the minced meat. Thoroughly knead the minced meat.

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. In order to prevent the formation of an accordion during 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 with very sharp edges for this. All the proposed devices for making dumplings did not take root with me, so I switched to the old tried and tested method. Put a little oval-shaped minced meat in the middle of the circle. The amount of stuffing depends on the size of the cut out 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.

There are a lot of dumplings. So that they do not dry out, sprinkle a wooden board with plenty of flour, put ready-made dumplings on it and cover with a napkin.

Boil a large amount of water, salt and place the dumplings in boiling water, stirring constantly so that the dumplings do not stick together. As soon as the dumplings begin to float, cover and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings cook quickly. It is better to cook a small amount in several stages.

Put the finished dumplings with a slotted spoon on portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many lovers of dumplings with vinegar. There are many options, take your pick. Bon Appetit! I wish you all good health!

Recipe 3: how to cook dumplings at home

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.

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 on the table - any additives with which you like to eat dumplings - and call everyone to the table. Bon Appetit!

Recipe 4, step by step: delicious homemade dumplings

For 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 pieces;
• peppercorns - 3-4 pcs.

Sift a glass of flour with a slide into a spacious bowl. In the center of the flour mass we form a recess and drive in a large egg, throw in fine salt.

Lightly shake the egg with a fork and gradually add kefir at room temperature. Instead of a fermented milk product, plain drinking water is also suitable, however, the dough for dumplings on kefir turns out to be much more tender and tastier than usual, so we recommend trying this option!

Gradually add flour, knead a pliable and homogeneous dough. Flour may need a little more or less than indicated in the recipe. It all depends on its quality, as well as on the density of the kefir used, so we focus on the consistency of the dough. It should come out moderately steep and not sticky, but you should not oversaturate it with flour.

We cover the prepared dough for dumplings on kefir with a napkin and leave for 20-30 minutes to rest. In the meantime, prepare the meat filling. After cleaning, grind with a blender or chop the onion with the smallest possible cubes - load it with minced meat. The more onions, the juicier the dumplings filling will be, but don't overdo it! We throw salt, ground pepper and carefully knead the mass, achieving uniformity.

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 the same size.

Lightly dip each piece in flour and roll into a thin cake. In the center we place a portion of minced meat.

We carefully fasten the edges of the cake, hiding the filling inside.

We connect the two ends of the formed "crescent", giving the dumplings their characteristic shape. We lay the blanks 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. We store the formed raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For flavor, throw in a bay leaf and large peppercorns. After surfacing, we keep the dumplings in the broth for about 5 minutes. The most elementary way to make sure that it is ready is to try one dumpling.

Homemade dumplings can be served as a second course with sour cream, a stick of butter or 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 to a steep state - the dough easily lags behind the hands (when the dough is cut, it should be homogeneous, like plasticine).

We spread the finished dumplings on a surface sprinkled with flour and send them to the freezer - after the dumplings freeze, they must be transferred to 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

Minced meat can be made by yourself, but, due to the absence of a meat grinder in the house, ready-made minced meat was used.

Cooking dough. Sift the flour, make a depression in the hill, break the egg into it, pour in the salt and pour out the warm water.

We knead the dough.

The dough should be elastic and easy to knead, while not sticking to your hands and the table.

We place the dough in a warm bowl, cover with cling film and let it stand for 30 minutes, this will give the dough additional elasticity.

And at this time you can do the filling.

Chop the onion and herbs. I used a miracle machine blender. You can scroll everything in a meat grinder, along with meat.

Mix all the ingredients (meat, onion, herbs, salt and pepper to taste).

Here's what happened.

I put more onions so that the filling would be juicier, otherwise the minced meat was a bit dry. for the same purpose, many add a little water or milk to the minced meat.

When the prescribed 30 minutes have passed, we take out the dough.

Roll out the dough into a thin layer. Rolling should be carried out from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling needs to be changed. Then, with a special device or improvised means such as a glass, we cut out circles. We roll the scraps into a lump, knead and roll out again.

We make dumplings.

We take a circle in our hands, pick up a little minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. Connect the corners together.

It is interesting when the whole family gathers to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone sculpts the dumplings themselves, the dough does not have time to wind up.

We put the finished dumplings on a board, plate or baking sheet (you can lay it with baking paper) and send it to the freezer.

We throw it into boiling salted water (you can add spices, carrots, onions there and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.

Recipe 7, simple: homemade dumplings, dough on the water

• Flour - 3.5 cups (+ for rolling)
• Egg - 5 Pieces
• Salt - 2 teaspoons (in the filling and dough)
• Pepper - to taste
• Meat - 1 Gram (in half: pork and beef)
• Onion - 500 Grams

Measure out 3 cups of flour, sift it into a deep bowl.

This component should be treated with special attention: it is the filling that most affects the taste of dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe involves equal parts (it is better to take a fillet), onion, salt and pepper. So dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for stuffing for dumplings ...

Mushroom mince

Ingredients

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

Cooking

Clean the mushrooms and boil them until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Separately, fry the finely chopped onion until golden brown. Mix it with minced mushrooms, salt and pepper.

Cheese mince

Ingredients

• 800 g of cottage cheese;
• 200 g soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper - to taste.

Cooking

Pass cottage cheese and cheese through a meat grinder, mix with finely chopped greens. Salt the minced meat, pepper if desired.

How to make dough for dumplings

The dough for dumplings should be dense, steep. For its preparation, flour, water at room temperature and salt are enough. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.

To make the dough not so bland, you can add 1 egg or mix water with milk in equal proportions. A teaspoon of vegetable oil will prevent dumplings from cracking when frozen.

Cooking

Sift the flour, mix it with salt, make a hill with a recess and pour water into it. First, gently mix the flour with the water. When they bind, start kneading the dough, driving flour into it. The process may take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If desired consistency is not achieved, add more flour.

It is necessary to form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30-40 minutes.

Modeling dumplings begins with the creation of dough blanks. You choose the size yourself, but it is better to aim for a diameter of 6–8 cm.

Method 1

Cut off a piece of dough and roll it into a large layer. Using a clean glass, glass or other device of the diameter you need, cut out the blanks.

This method allows you to quickly make several blanks of the same size. But it is bad because not all the dough is consumed (although the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (a large layer is more difficult to roll out).

If you like thin dough, the second method is suitable for you.

Method 2

Cut off a small part of the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out one by one.

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This method is more time consuming, but the dough can be made as thin as you want.

Remember: in the process of working, the main part of the test must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

1. Place 1 teaspoon of filling in the center of the dough.
2. Connect the sides to make a crescent. Make sure there are no tears or holes.
3. Fasten the ends of the crescent.
4. The dumpling is ready. It remains only to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is with a special device - dumplings.

Roll out the dough and put it with the bottom side (the one with more flour) on a dumpling, also sprinkled with flour. The dough should lie freely, without tension.

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Put ½ teaspoon of the filling into the formed holes. Cover the workpiece with a second layer of dough on top with the sticky side to the minced meat.

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Then dust the rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings themselves will fall out of the mold.

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How to cook dumplings

Heat water in a large saucepan, salt, add bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stir so that they do not stick to the bottom. When the water with dumplings begins to boil again, reduce the heat and cook for 5-7 minutes.

If the dumplings were frozen, the cooking time can be increased by 1-2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Warm it up well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, take them out, dry them on paper towels and serve. You can fry dumplings in the same way.

How to cook dumplings in pots

Ingredients

• 15–20 boiled dumplings;
• 2-3 tablespoons of butter;
• 3-4 tablespoons of low-fat sour cream;
• 50 g grated cheese;
• salt, pepper, herbs - to taste.

Cooking

Lubricate the pot with oil, put dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, pour sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.

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!