“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

I'm ready to fall on my knees Before the one who invented dumplings. (I couldn't find the author, no matter how I googled it.)

Who, what, where, why, when - I propose to leave questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the wilds of history, finding out in which country they first came up with the idea of ​​​​boiling minced meat wrapped in pieces of dough, the conversation will turn into long, many hours of debate, as a result of which no one will change their mind anyway, remaining confident in their rightness.

Therefore, first we will cook homemade dumplings, set the table, and only then we will talk about the controversial one. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what serves. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only worsen, but become terrible. The filling is the heart of the dumpling, so let's cook it with soul, put a lot of good thoughts into it and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg of beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, clean it from the films, twist it into minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and proceed to sculpt dumplings.

minced fish

• 1 kg of fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Twist the boned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

minced chicken

• 1 kg chicken fillet;
• 3 art. l. sour cream;
• half a glass of milk;
• salt pepper.

My meat and twist in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom mince

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

We clean the mushrooms, boil until tender. Cut into random pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. You can add pepper if you like. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other stuffing. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them responded in my soul with gentle awe and delight: nevertheless, only a bowl with the same dumplings can be better than a plate of ordinary dumplings with minced meat!

Dough for dumplings

The remaining 20% ​​of the success of the cooked dumplings will be given to the test. No, of course, a hundred other factors are important (the hands of the hostess, mood, water, serving, table, company ....), but, speaking, discarding emotions, the remaining 20% ​​is still taken by flour and water - the basic components of dumplings test. Plus eggs and butter if you add them.

Mistresses often argue over whose dumpling dough is better. I think this is better than the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love and are ready to be inherited by our daughter or daughter-in-law, along with Chinese porcelain and great-grandmother's silver earrings.

I'll start, perhaps, with the classic version, with a test on water without eggs. That's what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mom’s recipe - a recipe for dumplings on eggs.

Dough for dumplings - a recipe on the water

“Flour and water. Everything. By properly mixing just two ingredients (well, it’s true, salt still doesn’t hurt, but it doesn’t count), you can get a great, smooth, elastic dough that no one else in the area has equal!

Sharing their secrets of the “correct” test, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalist style - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, the egg is excessive wastefulness, which also leads to coarsening of the dough. I am ready to allow more oil, but at the same time I fully realize that it is also superfluous. That's just superfluous - that's all, believe my experience.

Regular dumpling dough
The classic version is the simplest, most affordable and most commonly used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to cook dumpling dough

Sift the flour into a bowl, make a well in the top, add the salt and pour out the water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it, and gives a smooth glossy surface on the cut. In addition, the dough should not be blurry, but not too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What do you object?

It really does make a great dough. Flexible, gentle. The correct ratio of water and flour gives an extraordinary result. However, you need to know my mother. She disagrees:

“The dough in the work is uninteresting, it tastes like rubber. How can you eat it? Unless with the total disappearance of chickens! Or high cholesterol forbids eating eggs? The classic recipe is my recipe, write down:

Dough for dumplings with eggs

Ingredients:

• 3 cups flour
• 1 cup water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then everything is as usual: I pour out the flour in a slide, make a recess in it in the form of a funnel and add water, oil, break an egg into the funnel. Gradually knead. I add flour until the dough starts to lag behind my hand, but I never make it cool. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where does their intuition come from?

I use vegetable oil if I sculpt “with a margin” and I know that I will freeze a part - with oil, the dough does not dry for a long time and does not crack when frozen.

Vegetarian dumplings dough made from "hard" flour

Which side am I on? I used to be on my mother’s, but since I became a vegetarian, I’ve been cooking like my mother-in-law, that’s just ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: strict science of mathematics and perfect dough - no hint of "kissel", rather "pasta from Italy".

A few more popular dumpling dough recipes

Custard dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling and cutting circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it is worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 art. l. vegetable oil;
• 0.5 tsp salt.

How to cook custard dough for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. Knead first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another easy recipe. Also two ingredients, but instead of water, kefir. We take 400 g of flour for a glass of kefir and we are not in a hurry. Pour the kefir into a bowl, add half a serving of flour there and gently knead with a spoon. Then gradually pour in the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, and preferably more.

The peculiarity of kefir dumplings is that you don’t roll it out too thin, but it turns out to be very soft.

Modeling dumplings

To stick a mountain of homemade dumplings, you can roll the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected in a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time-consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively the same size,

roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Having folded the cake in half, pinch the edges like a dumpling,

after which the dumpling should show a gymnastic class, once again curled in half, and then a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same pieces of dough by eye: different-sized dumplings look rather messy.

The third way is to use all kinds of dumplings.

Simple, fast, but the look...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then pick up useful devices and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of the Crimea can also boast of their own prototypes of dumplings - in their cuisine there is a dish called "hamur-dolma" - miniature pieces of dough are served in rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should fit in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite hostess cuts circles from dough ... with her wedding ring.

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that once they were huge, almost the size of a palm. But there is other evidence as well. My family has preserved memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to the markets already without containers), about breastfeeding children laid down on a down pillow and covered with a down blanket at night, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Better yet, less!

Of course, no one expects you to immediately rush to look for suitable decorations to practice making dumplings of the right size. Nevertheless, it’s still not worth sculpting thugs in the size of XXXL, because we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way? If you want to be known as a gourmet, put a bay leaf in the water in which dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about “lavrushka” - of course, it will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to salt the water for dumplings - if you boil them in fresh water, it will be insipid, mean, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should restrict their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: it’s not worth lowering the boiler into a bathtub filled with water, just a large pot is enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we lay the dumplings - no, no, not all in a crowd, you should not pour them into the pan in bulk! Everyone needs attention - so we take each one in our hand and separately throw it into the pan.

We stir occasionally. Do not overdo it! You still won’t succeed with crumbly porridge, it’s enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Alright, just a minute more and…. did the water boil? We reduce the heat and let the dumplings boil for 5-7 minutes, and then we begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, so quickly get the rest of the comrades!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from sticking into one big “dumpling”.

And then creativity begins. Why don't they eat homemade dumplings! Luxurious mother-of-pearl sour cream - rustic, fatty, delicate ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by all mayonnaise - spicy, velvety, shiny. Viscous, fragrant mustard - sharp, burning, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even flat in taste, but incredibly sour, sharp, prickly vinegar - even he managed to win thousands of supporters in the fight for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy meal, so some vegetable salad, greens, broth will not hurt on the table. It is clear that it is unlikely that anyone will exchange the main course for lighter options, however, even if you eat at least a little bit of vegetables or drink just a little broth, the stomach will already feel better. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the above recipes - and you will not regret it!

dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil dumplings until cooked, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover with a lid and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t be cunning anymore: nevertheless, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under a crispy crust of dough. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small bowl or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

lazy dumplings

And what to do if the dumplings are fearful as you want, but time is just running out? Then you need to cook lazy dumplings!

Dough Ingredients: 3 cups flour, 1 cup water, 1 tsp. salt.

Minced meat ingredients: 400 g of meat (pork, beef or a combination), 1 onion, salt, pepper to taste.

Sauce Ingredients: 1.5 cups of low-fat sour cream, 0.5 cups of water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Cooking minced meat - we twist the meat and onions, salt, pepper and knead well.
From these ingredients, we knead a soft, non-sticky dough, leave it to “rest” for half an hour, after which we roll it into a rectangle, the length of which is much greater than its width.
We spread the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge. Roll up into a roll. Cut into portions, transfer to a baking dish.
We mix sour cream with water, garlic, salt and herbs, pour lazy dumplings with the resulting sauce. Bake until tender - temperature 180 degrees, time - 30 minutes.
Bon lazy appetite!

Do you know...

How many names do dumplings have?

Indeed, how much? Boraki, poses, dyushbara, podkogylo, jiao-tzu, kundums, sorcerers - all these are dumplings, and everyone has their own "bearded" story. The conversation is insane, the argument is not constructive, and yet I propose to talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta richly sprinkled with parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails ... dumplings! Then they pour themselves another glass of wine and, smiling again, simply turn the conversation to another topic: why argue, if everything is clear anyway: in the beginning it was C ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine, make a toast - of course, for those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more ornate and confusing. You will get lost in the wilds of verbal intricacies and before you have time to recover, you will almost believe that khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and keep silent, but you will feel with your skin that there is nothing in this world older than wontons. Except China itself.

Gedze

In response, the Japanese will knead the dough on rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basa. Not a word will be said about dumplings, not a half a word about dumpling dough, but you will leave the table with a strong feeling that you have been convinced for two hours that all the salt is in the gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we can talk about, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, then just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: there was nothing until they were there, but when sheep, onions and manti appeared, then, maybe, someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time, less is not interesting, not that calico), twist it into minced meat. Make dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Baba Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start worship. Let someone roll out the dumpling dough, someone cut out circles, the third one collects the rest of the dough into a lump and knead it again, and the fourth one fills the blanks with minced meat. The fifth can be entrusted with gluing dumplings, and the sixth - laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, collect, glue ...

Under the molding of homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event, because she fell in love with a “real goat” and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about female strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss the new priest at your local temple and talk about the children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter gives pleasure and brings joy: otherwise the dumplings will not be tasty, it has been checked a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who pulls out the “lucky ticket”, be sure to consider a prize or a forfeit. An innocent prank, but it brings the family together so much! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and the young Vitka grunted in disappointment, biting through the “happy dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for a while. I’m going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

I don’t know about you, but I personally have long ceased to trust almost all store semi-finished products. And one of these products is dumplings, where you can mix anything from soybeans to expired minced meat. Real homemade dumplings made from fresh meat will not only be cheaper, but will also be much tastier. I hope I managed to convince you and I start the process of preparing this wonderful dish.

Prepare minced meat from 2 types of veal and pork meat in equal proportions by scrolling it through a meat grinder. I advise you to make it yourself, and not buy ready-made.

Add a chicken egg, salt, ground black pepper and finely chopped in a blender: onion, dill and garlic.

Mixing all the ingredients thoroughly, we get the filling for homemade dumplings, as in the photo.

Now let's start preparing the dough for our future dumplings. To do this, pour 3 cups of flour, add salt, make a hole in the middle of the hill and break a chicken egg into it.

Gradually, we begin to introduce 2 cups of water into the flour, while not forgetting to stir. As a result, we will get 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 move on to hand-processing it. Rub a small amount of flour into 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 wad of non-sticky dough.

Next, we proceed to one of the most important moments in the preparation of homemade dumplings, rolling out the dough. The table where we will roll it out must be sprinkled with flour. Then we tear off a piece a little more than a fist from the main dough and knead it properly in our hands.

Again, we will form a cake with our hands and proceed to roll it out with a rolling pin. In the process of rolling out, you can turn the dough over so that it does not stick to the rolling pin.

As a result, we get a rolled sheet of dough, as in the photo.

Using a glass with thin edges, cut out mugs on the dough, collect the remaining dough and return it to the main piece to use in the preparation of the next batch of dumplings.

For each circle lay out 1 teaspoon of minced meat prepared earlier.

We pinch the edges of the dough and get a dumpling in the form of a crescent.

We connect the corners and get a dumpling.

Of the ingredients that are described in this recipe, I got about 120 dumplings (2 such boards as in the photo).

Cooking dumplings with minced meat is very simple. Put a pot of water on the stove and bring to a boil, add salt to taste, put the bay leaf and the dumplings themselves. After 2-3 minutes after boiling water with dumplings, they can be taken out and served with butter, sour cream or ketchup.

Bon Appetit!

Pelmeni is a folk dish that everyone has tried and even cooked on their own. Their taste is unique and store products will never even compare with it.

For this dish, there are rules and cooking methods, which we will discuss in this material.

Without knowing the basic rules of modeling and cooking, there is a big chance to get a lump of dough and meat.

Rule number 1: dough kneading

The basis of this dish is the right dough. It should be cool, but the main thing is not to overdo it with the amount of flour, otherwise it will turn out too tight and not tasty.

1. The flour must be sifted through a sieve, so it is enriched with oxygen and becomes airy.
2. Having decided on the amount, sift it on the table or in a deep bowl. Mix water, egg and salt in one container. Then make a well in the center and pour it into the hill in a small stream.
3. Then, using a spoon, gradually stir the liquid clockwise, constantly taking a small amount of flour.
4. At this stage, you should not rush, stirring the dough evenly can avoid rough lumps.

Rule #2

After the dough is formed and has a soft, but at the same time elastic consistency, leave it on the table to “rest” for 30 minutes. To prevent the surface from being weathered, but at the same time the dough has the opportunity to be saturated with oxygen, cover with a clean towel.

This step is necessary when preparing the dough. During this time, all the components are interconnected, the gluten swells and the dough is elastic and airy.

Rule #3

Often, meat is used as a filling, sometimes, for an amateur, fish meat.

Depending on taste preferences, minced meat is prepared from several options: minced beef, pork and mutton are mixed in equal proportions. It is standardly made in half - pork and beef. More dietary are obtained from turkey (chicken) and beef.

This dish is popular in many countries of the world, and they are cooked to your taste. So you can meet with meat: salmon, deer, bear, geese, etc.

Onion, garlic and spices add richness and taste to minced meat.

Rule #4

The next stage of preparation is molding. There are also subtleties that you should listen to.

1. The rested dough is rolled out into a layer of the same thickness, and circles are made using a small glass or glass.
2. A small amount of minced meat is placed inside each mug.
3. The dough is folded into two parts, the meat remains in the center, and the edges are pinched. The main thing is to connect them tightly, then the product will not boil soft and will be juicy.
4. And it remains to give the shape of a circle, for this the two edges of the "crescent" are connected to each other.

Rule #5

After the laborious process of modeling, you can start cooking. Water should be put in advance on the stove and salted. Dumplings should be immersed in already boiling water, otherwise they will simply unstick and turn into one huge lump. Once the water has boiled, gently place them in the water and stir thoroughly with a wooden spoon. Cook until the dough and minced meat are ready for 5-10 minutes, depending on the quantity.

Meat selection and minced meat preparation

Features of cooking minced meat for homemade dumplings, a traditional recipe.

Meat selection

Pork meat is one of the main components of the filling. More juicy and satisfying will be from pork belly. It contains a sufficient amount of meat and fat, which gives such a rich taste. The ham or neck are the leaner parts of the carcass.

Before choosing meat, it is necessary to inspect it carefully. Avoid parts with small bones, especially with fragments, they are not always visible and not so easy to remove. A piece of bone can significantly damage the teeth and spoil the impression of the dish.

Grinding

There are several options for chopping meat. For the manufacture of more textured minced meat, a kitchen ax or sharp knives are used. First cut into small pieces, and then chopped on a board until smooth. A simpler and more time-saving option is a meat grinder. Grinds ingredients in minutes. Depending on taste, minced meat is passed on a large or small grid. And for lovers of meat soufflé, you can skip it several times, then you get meat paste.

Additional components

Onion and garlic will greatly improve the taste of the filling. If the minced meat is processed using a meat grinder, then the onion should also be passed through the net. After all the components are processed, a small amount of cold water is added to the finished mass. Then mix thoroughly.

seasoning

Fresh herbs are added to the filling, if desired: green onions, dill, parsley (any to taste). There are also various spices: ground pepper, coriander, etc. Only everything should be in moderation, an excessive amount of seasonings can kill the taste of meat and dishes, in general.

The final stage of minced meat preparation

All the ingredients are ready, it remains to thoroughly knead the whole mass, this will give softness and juiciness. And it’s even better to beat it off, for this you need to form it into small balls and beat it on the board for at least 10 minutes.

Homemade minced meat recipe

For a classic pork and beef recipe, you will need the following ingredients:

• 250 g of beef;
• 250 g pork;
• 1 large onion;
• 1 bunch of fresh onions;
• 3 tooth garlic;
• salt;
• spices to taste.

Minced meat should not differ from cutlet. Do not add extra ingredients to it: bread, potatoes, foods that give airiness. The filling should have a rich meat flavor without bright additives.

Unusual toppings

Having looked through the Internet and various cookbooks, you can find a variety of recipes and cooking technologies. Even in different regions, recipes for making dumplings may differ from each other.

Recipe number 1: Dumplings with squid

For cooking you will need the following ingredients:

• 650 g squid;
• onion - 1 pc.;
• egg - 1 pc.;
• salt - 1/2 tsp

• egg - 3 pcs.;
• flour - 3 cups;
• salt 1 tsp;
• water.

Refueling:

• butter - 100 g.

First you need to knead the dough. Combine water, eggs and salt in one glass, with which you will measure the flour in the future. Now pour everything into a deep saucepan and beat until smooth. Then add the sifted flour and mix everything thoroughly. After kneading, place in the refrigerator for 20-30 minutes.

For the filling, peel the squid and onion, then mince with a large mesh. Minced meat will give a lot of moisture, so you should place it in a colander. Then add the rest of the ingredients and spices. Stir the mince until smooth.

After sculpting, place in boiling water and cook for 2-3 minutes after all the dumplings float to the top.

Serve hot with butter.

Recipe number 2: Cod dumplings

• cod (fillet) - 400 g;
• lard - 100 g;
• eggs - 1 pc.;
• green onion - 1 bunch;
• salt - 1 tsp

Dough:

• eggs - 3 pcs.;
• flour - 3 tbsp.;
• salt - 1 tsp;
• water.

Refueling:

• sour cream.

The dough is made standard, as for dumplings. To prepare the filling, you need to finely chop the green onion. Fish fillet and lard are passed through a meat grinder mesh. Add the egg, onion and salt to the chopped meat. Mix everything thoroughly and form dumplings. Boil for 5 minutes after everything floats to the surface. Serve hot with sour cream.

Recipe number 3: Dumplings with ham and cheese

• eggs - 3 pcs.;
• flour -3 tbsp.;
• salt - 1 tsp

• Adyghe cheese - 200 g;
• ham -300 g;
• garlic - 2 teeth

Refueling:

• homemade cream - 4 tbsp. l.

The dough is prepared classic, then it should be placed in the refrigerator for 20-30 minutes. During this time, the filling is being prepared. Cheese and ham are cut into small cubes, garlic is added for taste. Stuffing should be thoroughly mixed and blind dumplings. Cook for 3-4 minutes after everything floats to the surface. Serve hot with homemade heavy cream.

What you need to sculpt dumplings and how to sculpt them

Dumplings are molded in two ways: manually and with the help of a special device - dumplings. If manual work is quite laborious and takes a lot of time, then using this device to cook them very quickly.

The dumpling has many holes in which the minced meat is placed, but first it is necessary to cover it with a layer of rolled dough. Put another layer of thinly rolled dough on top of the filling. Then, using a rolling pin, roll out the entire surface. Thus, each dumpling is formed.

So they turn out to be the same size, and cooking time is significantly saved.

Classic recipe for homemade dumplings

For homemade dumplings, you will need the following ingredients:

• eggs - 1 pc;
• water - 1 tbsp.;
• salt - 1 tsp;
• wheat flour - 600 g.

• minced beef - 250 g;
• minced pork - 250 g;
• onion - 1 pc. (large);
• garlic -1 tooth;
• spices to taste.

Stage #1

Sift the flour on the table and form a slide. Make a well in the center and add the egg, salt and 1 tablespoon water.

Stage #2

Gradually stirring and collecting flour from the edges, knead the dough, adding the water that remained in the glass. It should be smooth and not sticky, leave for 30 minutes in the refrigerator.

Stage 3

During this time, it will become elastic, and all the gluten will swell. In the meantime, start preparing the filling. Mix the processed minced meat and add all the spices and chopped onions, mix everything thoroughly.

Stage 4

The dough is divided into several parts, what is not yet involved, it is better to cover or place back in the refrigerator, otherwise it may become weathered. Roll a small portion into a sausage and cut into pieces. Sprinkle the work surface with flour and roll out all the parts separately.

Stage number 5

Place minced meat in the center of each circle, distribute it in size, it should not be too much or too little. Then fold in half, minced meat remains in the center, pinch the ends with your fingers. It turns out a crescent, then the two edges are connected together, and a dumpling is obtained.

Stage #6

After using all the filling, sprinkle the finished products with flour and place in the refrigerator until the water boils. Cook for 5-7 minutes after all the dumplings float to the top.

Served with sour cream or vinegar water.

Is the old grandmother's recipe different from the modern one?

Previously, making dumplings was a kind of tradition. When stable frosts set in, the whole family gathered at a large table and actively made dumplings, sometimes even for several days. We stocked up with whole bags, which would be enough for a long winter time.

Today, this tradition is no longer relevant, in every house there are already good freezers in which food and preparations are stored all year round. Yes, and now you can buy such a delicious dish in every store.

The recipe itself does not differ much from the modern one, because the tradition of making dumplings is independently passed down from generation to generation, which is probably why it has been preserved.

The technology is the same, only minced meat was made from 3 types of meat, the taste is richer. And they chopped it by hand, and not in a meat grinder.

For a beginner in this business, the cooking process seems difficult and sometimes even impossible. But having carefully studied the technology and technique of modeling, everything turns out to be much simpler. A little patience and time, and a delicious homemade dinner is provided.

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.