Sang men. Homemade dumplings on the recipe of my grandmother. How to make minced meat on beef dumplings

Hello dear readers! The article discusses the recipes of home dumplings and the features of their preparation. You will learn how to prepare the dough and mince for dumplings, how to sculpt dumplings and how to cook them correctly.

Pelmeni - This is a disharge of boiled wood-free-free dough with a filling of meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to submit a diet of any Russian family. This is a universal dish - dumplings are good for everyday use and for a festive feast.

Minced stuffing is prepared from lean beef, pork, lamb, chicken, horse races and rabbit. Pelmeni is prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, home preparation of dumplings combined several generations in one kitchen. Lepi dumplings with the whole family on weekends in large quantities, about the reserve. They were immediately frozen and drose later for a long time.

However, dumplings are not an original Russian dish. A reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread through the territory of Central Asia.

The word "Pelmeni" is borrowed from the languages \u200b\u200bof the Finno-Ugric group. It happened from the word "Pelnyan" - Bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings in Russian cuisine appeared at the end of the 14th and early 15th century. Thanks to the development of economic and cultural ties with distant regions of the Russian Empire, in the mid-19th century, delmeni has spread from the Urals in the Siberian tract to the central part of Russia and to the northern regions.

Today, to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings is not difficult, but still, dumplings are considered dumplings, cooked at home independently. You choose meat for the filling and cook the dough, sculpt the dumplings in the form and the size that you like correctly store the semi-finished product and you can be 100% sure as homemade dishes.

Dough for home dumplings

Prepare dumplings dough at home quite simple. Take a top grade flour test. It contains a lot of gluten, which gives the test uniformity and elasticity. Mix the dough for at least 15 minutes. So it will be easier to roll the rolling pin and sculpt the dumplings from it.

Recipe test for dumplings on water without eggs

This is a classic dumplings recipe. For its preparation, use warm water (35-40 degrees). The main thing is not to do the dough very cool, otherwise it will be badly rolled by the rolling pin and rushes during the modeling.

You will need:

1. flour - 500 grams;
2. drinking water is 1 cup (200 ml);
3. salt is half a teaspoon.

How to cook:

1. Well, ask for flour so that she is enriched with air.
2. Make out of flour slide on the table or in a deep bowl.
3. Make a small deepening in flour and pour the water with a thin jet.
4. Mix the dough until it is homogeneous and elastic.
5. Blank the finished dough with a food film or a towel in order for it not to be taught.
6. Give the test to relax 15-20 minutes, then you can start the dumplings.

Recipe test for dumplings on water with eggs

The dumplings with the addition of chicken eggs is delicate and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 teaspoon without a slide.

How to cook:

1. Squake the flour to enriched with air, and make a slide on the table or in a bowl.
2. Take the eggs with a fork in a separate dish.
3. Make a small deepening in flour, pour eggs into it.
4. Stir the salt in warm water to its complete dissolution.
5. Pour into the deepening of the water with a thin flowing.
6. Mix the dough until it becomes homogeneous and will not stop sticking to the hands.
7. Cover the finished dough with a food film or towel.
8. Give the test to relax for 15-20 minutes, you can cook.

Recipes for cooking dumplings are quite a lot. See one of the options for dumplings on video:

Stuffing for home dumplings

Farm, prepared on its own, is the main secret of delicious home dumplings. In order for mince to get juicy and fresh, choose the cooled fresh meat, and not frozen. Before preparing the minced meat, be sure to rinse the meat in the flowing cool water and dried with a paper towel or napkins. Finished minced meat in the freezer for 20-30 minutes. Cooking dumplings will be easier made of frozen stuffing.

Minced pork

In order for minced pork from the pork is very fat, choose to prepare a blade unit or rear chock. If you wish, you can remove fatty bodies from a piece of meat.

You will need:

1. pork - 1 kilogram;
2. onion - 4 pieces;
3. garlic - 3 teeth;
4. drinking water - half of the glass (100 ml);
5. salt to taste;
6. ground pepper - to taste.

How to cook:

1. Cut meat into small pieces.
2. Skip them through the meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen topor.
3. Finely chop onion and garlic with a knife or scroll through the meat grinder and add to the meat minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onions, add pepper.
6. Gently wash the stuffing, adding salt water into it.
7. Place the finished mince in the freezer.

Minced beef

Beef is a fairly fatty and dry meat. For cooking, the stuffing is suitable, the edge of the edge or blade. The main thing - the meat should not contain fragmented bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onion - 6 pieces;
3. milk 2.5% fat content - half of the glass (100 ml);
4. salt to taste;
5. ground pepper - to taste.

How to cook:

1. Clean the pieces of meat from the tendons and films. Cut it into small pieces.
2. Skip meat and onions through a meat grinder on a large grid.
3. Mix milk, salt and pepper.
4. Pour the mixture into mince and mix it well with your hands.
5. Place the finished mince in the freezer in order for it a little froms.
6. Remove minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings with chicken minced filling are solid and gentle. For its preparation, use chicken breasts.

You will need:

1. chicken meat - 1 kilogram;
2. onions - 2 pcs.;
3. drinking water - 2 tablespoons;
4. salt to taste;
5. ground pepper - to taste.

How to cook:

1. Cut the chicken fillet into small stripes.
2. Skip chicken fillet and onions through a meat grinder.
3. Mix salt with water. Add salt water and pepper to mince.
4. Mix mince.
5. Place the finished mince in the freezer so that it is a little froms.
6. Remove minced meat, you can cook.

Lumping dumplings at home

Traditionally, the dumplings always sculpted with their hands. In Soviet times, among the owners, a special form for the preparation of dumplings was popular, which increased the velocity of the modeling and was indispensable in the manufacture of a large amount of products.

Recently, comfortable kitchen appliances for dumplings are appeared at home - a mechanical home dumplings or machine (machine) for pellement modeling and automatic home domestic dumplings.

Homemade dumplings

This is a household appliance for the manufacture of dumplings at home. Home dumplings has a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings are the same correct shape;
• it has several nozzles - for the preparation of dumplings / ravioli, for rolling the dough.
• easy to use.

Home dumplings are electrical and mechanical. The main drawback of the electric home dumplings is the price - from 12 thousand rubles. Mechanical dumplings are significantly cheaper than electric. For example, the cost of the machine for the manufacture of dumplings Bekker is 2-3 thousand rubles.

The principle of operation in a mechanical and electrical dumplings is the same. How to make dumplings with a dumplings, look at the video:

Pelmeni

A simpler and no less convenient device for making dumplings. She is also called a manual dumplings. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Molds for dumplings from metal or durable plastic.

Use the shape for laying dumplings is quite simple:

1. Push the shape with a small amount of flour so that the dough does not stick.
2. Roll up with a rolling pin two-layer 3-4 mm thick and slightly more dumplings.
3. Put the first dough layer from above on the dumplings. Make your fingers small neat recesses in the shape cells so that the dough does not break.
4. Spread the stuffing in them.
5. Put the second dough layer from above.
6. Roll down, pressing on it with a rolling pin so that the second layer of the test is tightly adhesive to the ribs of the cells.
7. Cut extra dough from the edges of the form.
8. Gently remove the finished dumplings from the cells and lay them on the flour spoiled surface.

Manual layer

Each family has its own way to model and its shape of dumplings. We will tell you about the traditional method of laying dumplings manually:

1. Plush the working surface of the table flour to do not stick the dough.
2. Roll the dough with a rolling pin with a thickness of about 3-4 mm. Periodically turn the reservoir so that the test thickness is uniform.
3. With a glass cut out the circles from the dough.
4. Remove the excess dough. Then it will be possible to roll over and repeat the procedure.
5. Spread a little filling in the middle of each circle.
6. Carefully fold the circle in half and tightly press the edges to each other. Then connect the opposite ends of the dumplings.
7. Sprinkle a large flat dish or a cutting board.
8. Spread ready-made dumplings on it so that they do not come into contact and put in the freezing chamber.

How much and how to cook home dumplings

Swim dumplings with minced meat quickly and simple:

1. Pour water into the pan and put it on the middle fire. On 15 dumplings there will be enough 500 ml of water.
2. Save the water before boiling. Salt calculation of about 1 teaspoon without a slide on a liter of water.
3. Add half of the laurel sheet and 2-3 peas of fragrant pepper.
4. As soon as the water boils, put dumplings into it and immediately mix them right away. Periodically stir the dumplings until the water is re-boiling so that they do not stick to each other and to the walls of the pan.
5. After the water boils, and the dumplings will pop up to the surface, boil them for about 5 minutes.
6. Immediately after cooking, get dumplings and decompose on plates. You can feed meat dumplings together with the broth.

Calorie home dumplings

The leader in calorieness is homemade pork minced dumplings - about 295 kcal per 100 grams of the product (approximately 10 boiled dumplings). Nutritionists do not advise the pork too often, especially in combination with the test if there is an overweight.

Pelmeni from lean beef less calorie - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use for the preparation of minced meat and remove excess fat strata carefully.

Homemade dumplings from chicken are considered more dietary - approximately 175-180 kcal per 100 grams.

Sauce for dumplings at home

To home dumplings you can quickly prepare a simple sauce from products that will be found in the refrigerator from any hostess.

You will need:

1. sour cream 15% fat - 250 grams;
2. fresh greens (dill, parsley) - 1 small beam;
3. garlic - 2 teeth;
4. ground pepper (black or red) - to taste.

How to cook:

1. Finely chop garlic with a knife, slightly presate it with a flat side of the knife, so that the juice stood out.
2. Grind greens.
3. Put the greens and garlic in sour cream.
4. Add ground pepper and mix the ingredients well. Sauce is ready.

What to remember

1. For the preparation of dumplings, use the flour of the highest grade.
2. Mix the dough well so that it becomes elastic and pliable.
3. For minced meal, choose fresh chilled meat without bones, veins and fat.
4. Before cooking, stuffing thoroughly rinse meat in pure running water.

See you in the next article!

Capture secrets

Pelmeni, which, according to V. V. Pokhlebkin, came to Russian cuisine from the Urals, we perceive as our national dish. And it is not surprising, because they began to be prepared at the end of the XIV century. During this time, the cook adapted the recipes of dumplings to local conditions and delicious products from the dough with meat, vegetable or fish fishes became a familiar dish on our table. Although at first, the dumplings were prepared only on holidays, and only in our time they became quite a casual dish. Finished frozen semi-finished products are sold in stores, but home dumplings on a family recipe are much tastling, even in the photo they look appetizing. If you have a little time, the strength and desire to pour households, try to cook Pelnyan (Bread Ear) - this is exactly what dumplings are called in Finno-Ugric languages.

What should be the dough for dumplings

At first glance, the domestic recipe seems easy - rolled the dough circles, laid the stuffing inside, the edges retracted and welded. But not everything is so simple. Cooking by dumplings requires the skill, experience and knowledge of some tricks.

For a dumplings, flour must be sifted to be satisfied with oxygen. Then make a slide out of flour with a small deepening in the middle, rush the egg there, pour water and salt. Some hostesses add a pinch of Manki to the flour, arguing that thanks to her, the dumplings would never be confused in the water. And the tablespoon of sunflower oil without smell will give the test of elasticity and softness. The knead the dough is necessary around the circumference in one direction, gradually collecting flour around the edges and moving it to the middle.

The longer the dough, the more supple and elastic it becomes, by the way, if you have a bread maker, it will sweat the dough faster and better. After kneading, do not hurry to sculpt dumplings - let the dough break a little and "ride." Cover it with a towel and let it stand for 30 minutes or wrap an hour in a plastic bag. If you are in a hurry, you can skip this stage, but it is during the recreation process gluten flour swell that it has a positive effect on the texture of the test.

What inside? Traditional and unusual filling for dumplings

What can be tastier with dumplings with different fillings? However, the classic stuffing - meat of different varieties, mostly beef, pork and lamb, taken in equal amounts. Minced pork and beef are accustomed to most Russians, although many hostesses are preparing a filling with the addition of turkey, chicken and housing. Northern Peoples have a popular filling with Messenger, Velenina and Losyatina, and the lamb is more often used in the Caucasus. The combined filling is considered more delicious, juicy and rich. And if you grind meat with a knife, not in a meat grinder or blender, dumplings will be more juicy and tastier. And one more important point is to buy selected and high-quality meat, you should not save on this.

To improve the taste in the minced, finely chopped onions, garlic and a variety of spices, the most popular of which are black ground pepper, paprika, zira and coriander are considered. The bow makes the minced room more juicy and gentle, but it is not necessary to change it to a puree state, otherwise the mince "will flock", and the bow will lose its fragrance and taste. For piquancy, the onions can be preheated in a small amount of oil.

Some hostesses are put into filling soybeans or tomato sauce, others are finely chopped cabbage or grated raw potatoes. Experiments are welcome!

Pelmeni: Lepim, cook, refuel

Roll the dough into a layer with a thickness of 1-2 mm and cut the mug with a glass or dumplings. Some hostesses form a sausage from the dough, cut pieces and each rolling. Do the way you are more familiar and more comfortable!

Then the filling is placed in the middle of each cake, the product is folded in half and is carefully connected along the edges. Watch that there is not even the slightest cracks, through which meat juice can fond. And now connect the ends of the received crescent, so that the dumplings become round - in this kind he is really similar to the ear.

Boil dumplings in boiling water 8-15 minutes, depending on their size. Add a bay leaf to the water and several spoons of vegetable oil so that the products do not stick through during cooking when the dumplings will pop up, wait a few more minutes, caught them noise and fill with creamy oil. Pelmeni can be pouring the broth and eat like a soup, adding crushed crude garlic to the plate, greens and sour cream.

Secrets of cooking delicious dumplings

Some hostesses first mix water with salt and egg and only then pour this mixture into a deepening in flour, without fail. So the dough is easier to knead and make homogeneous. The quality of the kneader is checked with a finger - push the dough and, if the fossa does not disappear anywhere, stop kneading, the dough is ready! If the fossa rises, add some more flour, but do not overdo it, otherwise the dough will be difficult to roll out. The main thing is that it does not stick to the hands, otherwise the dumplings will be problematic. If you place, and the dough remains sticky, lubricate your hands with vegetable oil and continue to be kneaded. As a rule, the texture of the test in this case changes and you can do without adding unnecessary flour. Turn the uh's lobe - the dough to the touch should be exactly the same.

Be sure to hold the eggs outside the refrigerator before kneading the test, since all products must be the same temperature, while water in the test can be replaced by slightly heated milk. If you instead of ordinary water take a decoction with a laurel sheet, mince will win in taste.

For juiciness and tenderness, it is possible to add chopped ice, however, to sculpt and cook dumplings will have to immediately, until the ice is melted. However, if you are preparing the items, they can be stored in the freezer. The chuckled onion is better to first mix in a separate bowl with salt and spices and only then add to mince - it turns out to be more tastier and juicy!

Classic dumplings: recipe with photos

This recipe is considered the easiest, learn to prepare dumplings best with it using the above recommendations. Check the dough from 0.5 kg of flour, 2 eggs, 200 ml of water, 0.5 h. Salts and 1 tbsp. l. vegetable oil. Send the dough for half an hour to relax, but while do the stuffing.

Scroll through the meat grinder 300 g of beef and pork or buy ready-made mince. Finely chop one bully, add it to the filling and season it to taste with salt and black pepper.

Roll the dough, cut the mugs and blind medium-sized dumplings. Boil them for 10-15 minutes, lay out in plates and serve with sour cream and greens.

Dumplings with chicken

Among the recipes, this dish is most suitable for children's and diet food. Dumplings with chicken are obtained very gentle and appetizing. For the test, dissolve in a glass of cold water a pinch of salt, add 2 eggs and sweat well. Form the hill of 0.5 kg of flour and pour eggs there, and then knead the dough and cover it with a towel, leaving half an hour.

Make minced 900 g chicken fillet and 2 bulbs scrolled through a meat grinder, add chopped garlic, salt and black pepper to the filling.

Take the dumplings and boil them for 5-10 minutes in water with the addition of salt and laurel sheet. Serve on a table with hot broth, sour cream and greens.

Pelmeni with fish

In the top of the recipes of dumplings, they occupy one of the first places. The most suitable fish for dumpling minced meat is salmon, pink salmon, catfish and trout, because they are fatty and filling it turns out very juicy and tasty. If you take pike perch, ketu or pike, then add a little crushed sludge to the mince (no fifth part from the volume of fish) or roasted onion oil.

Dough for fish dumplings is usually prepared without oil and eggs - enough 0.5 kg of flour, glass of water and 1 tsp. Salt. Well wash the dough, let him lie down and prepare the filling. If you do not want to mess around with the separation of fish, buy 1 kg of finished fillet, grind it in a meat grinder or finely cut into a knife. Add in stuffing 2 fine chopped bulbs, 2 cloves of crushed garlic, pepper and salt to taste, and then sprinkle a little lemon juice - for piquancy.

Take the dumplings using our tips, and boil them for 5-7 minutes. Serve a dish with sour cream sauce or pesto.

Pelmeni with potatoes, cabbage and Adygei cheese

Pelmeni with potatoes and Adyghe cheese will like Eastern cuisine lovers. The dough is prepared according to the standard recipe - 400 g of flour is mixed with 2 eggs, then 3 tbsp into the mixture. l. Salted boiled water. Check the dough on the classic scheme, leave it under a towel and prepare a stuffing from 600 g of a cooked potato shredded in a puree by adding 1 tbsp. l. Butter and a little black pepper.

Finely charge 400 g of white cabbage, pour it on 3 minutes by boiling water, strain and mix with potatoes, and then add 350 g of crushed Adygei cheese to the filling. Take the dumplings, weld them for 5 minutes, pour the sour cream and sprinkle with dill.

Delmeni with radish

Radish dumplings are popular among vegetarians, especially good for this purpose Daikon's radish, as it does not care and has a softer taste. Radish filling always turns tasty and juicy.

For the test, connect 220 ml of water, 1.5 tbsp. l. Olive oil, pinch of salt and 1 tsp. Honey. Pour oil water in 0.5 kg of flour and knead the elastic dough, then form a knob, cover the cloth and leave it to rest for 30-40 minutes.

Stit on the grater of 450 g of radish and put it in 3 tbsp. l. Butter. Roll the dough, cut the circles and place in the middle of each 1 tsp. filling. Take the dumplings and boil them in water for 10 minutes or prepare in a double boiler for 20 minutes. This dish is amazingly combined with sour cream and dill.

Chinese dumplings

Jiaocezia is translated from Chinese as a "gentle ushko". Chinese dumplings, spicy and unusual taste, will certainly like you if you are a connoisseur of oriental cuisine.

The dough is prepared from 320 g of flour, 50 g of starch and a glass of cold water. The stuffing is made of 400 g of pork mince, a finely chopped large bulb and 50 g of grated on the shallow grater of ginger. Add to the stuffing 50 g of finely chopped fresh dill, salt and black pepper.

Plush pieces from the dough, roll round cakes, put into the center of the mince, and then raise the edges and cover the dumplings so that they look like a flower.

Boil Jiaoces in the water as ordinary dumplings or place them in a double boiler for 25 minutes. Chinese dumplings are served with a salad of cucumber and a green bow, refilled by lemon juice. You can also serve with soy sauce.

Ukrainian dumplings with pork

Ukrainian dumplings are very unusual, but they will definitely like them. They are good to cook when you get bored with the usual tastes and combinations of products. The dough for Ukrainian dumplings is prepared from 160 g of wheat and 160 g of buckwheat flour - it must be sifted, collecting a slide and drive 2 eggs into it, and then knead the dough from 1 t. L. Salt and a half cup of cold water.

For filling, grind 600 g of fatty pork in the meat grinder, add salt, black pepper and any spices to taste, and at the very end of the stuffing, pour 3 tbsp. l. Hot broth.

When the dough is disappeared, blind dumplings, weld them and serve with a broth, with sour cream and garlic.

Kundyums with mushrooms

Pelmeni with mushroom filling belongs to the old Russian XVI century dishes. A buckwheat or rice, seasoned with spices, was usually added to the mushroom filling.

Pelmeni is a real chopping stick. Prepared by the future, they save you time to prepare lunch or dinner, which will have to taste everything without exception. Currently, there are many different recipes not only filling, but also the test. How not to get lost in this diversity beginner hostess, and what to choose dough for home dumplings? Step-by-step recipe with photos will help you navigate in this matter and please your seven delicious traditional dish.

Home dumplings can not be called original Russians. They appeared in our cooking quite a long time ago, in about the 19th century, and at first did not cause much delight. But during this time, the recipes and test, and the stages constantly changed, each hostess added their secrets by passing them from generation to generation. Gradually, this dish loved so much that it became traditional on our table and rightfully won the status of the most cozy family dishes. Many it is associated with the New Year. When on the eve of the holidays, the whole family is going on a large table and, first, and then, and then together blends them together for both cheeks. No doubt, the dumplings love all, both children and adults.

Of course, 90% of the success of this dish depends on the delicious and juicy stuff. But it is impossible to underestimate the role of the test. As mentioned above, there are a huge variety of different ways to prepare, for example: classical, with eggs and without; custard; On milk, in kefir, etc.

For those who are new to the culinary business, and does not have a nearby adviser, our step-by-step recipes with photos. It will help not be lost and prepare the perfect dough for home dumplings. In this article we will tell in detail about several recipes, but first I would like to note a few moments that are considered mandatory, regardless of the recipe:

1. In order for the dumplings to be plastic, not darkened and did not fall asleep during cooking, the wheat white flour of the highest grade is needed. If you managed to find flour from solid wheat varieties - it is a big luck. There are more gluten in it, respectively, its quantity will need a little less, which means that the dough will turn out to be more tender;
2. Do not be lazy and ignore the Council to sift flour before kneading the test. It saturates it with oxygen, which will allow the test to breathe, it will be more air and obedient; water should be warm boiled, it will accelerate the process of plating gluten from flour and accelerate the process of ripening test;
3. Some experienced hostesses recommend not to use salt at all in the dough, because it is boiled in salted water. But if you still decided that she was needed, it is better to add it to the water. So salt is more evenly distributed over the test;
4. If you have chosen a recipe without eggs, vegetable oil will help to replace their function;
5. The loose dough during cooking loses its shape so that this does not happen it should be sufficiently dense. To achieve a greater density, it is smelted slowly, gradually adding flour, and after the kneading beaten about the table, kicking out the remnants of air from voids;
6. When the dough is ready, it will definitely need to take a rest. To do this, place it in a cellophane package or a film for 30-40 minutes.

So, proceed directly to the recipes ...

Dough for home dumplings without eggs: step-by-step recipe with photos

The advantages of this recipe are obvious. First, it is economical, and all the ingredients are always at hand. Secondly, it is remarkably suitable for I have a laundry dumplings using the appropriate stuffing (for example, fish or vegetables). The dough is soft, well stretched. And, contrary to fears, does not lose the form and is not welded in the water!

Of the products we need only:

• water - 300 ml;
• wheat flour - 450 gr;
• salt - 1/2 C.L.

1. In a deep plate, we pour 300 ml of warm boiled water, we smell salt (optional) and interfere until it is completely dissolved;
   Then, sift the flour and begin to gradually connect it with water. When the dough becomes already sufficiently thick, it can be moved to the board sprused by flour and continue to place manually.
   
   
   
   
   
   
   
2. As a result, a dense, but plastic dough, not adherent to the hands. If the dough is still lipot, try adding a couple of tablespoons of oil and slow down carefully.
   
   
   
   
3. Cover the dough with a wet cloth or place in the package and leave for 20-30 minutes. After that, you can proceed to the modeling.
   
   

Classic dumplings

The most common recipe, it will be suitable for both dumplings and dumplings, and even for egg noodles. And also, the dough is wonderful in the refrigerator up to 48 hours.

Ingredients:

• flour - 0,5kg;
• water -250 ml;
• chicken Egg - 1 pc.;
• salt - 1/2 C.L.
• sunflower oil - 1 tbsp.

1. We sift flour into a large container with a slide. Making the center in the center, it looks like a volcanic crater;
2. Pour salted water into this hole and drive the egg;
3. Now we begin to mix slowly with your hand, we gradually take flour along the edges of the "crater".
4. As thickening, add butter and wash the tight elastic dough.
5. Slightly beat him about the table and, covering the film, leave to relax. In half an hour, you can start cooking by dumplings.

Dough on kefir

Such dough for home dumplings can be prepared on any milk basis. Kefir is easily replaced by robust, or sour cream. The dough is durable, does not boil and has a more pronounced taste. But that the result would certainly please you, pay attention to some nuances: first, all ingredients must be room temperature; Secondly, soda and salt is necessarily added to the liquid, but not in flour; For a liquid of a more thick consistency (for example, sour cream), the amount of flour can differ significantly from the specified number.

Grocery list:

• kefir - 500 ml;
• flour - 3.5 tbsp.;
• chicken Egg - 1 pc.;
• salt and soda - 1/2 C.L.;
• sunflower oil - 1 tbsp.

1. Kefir mix with salt, soda, egg and butter.
2. We sift the flour, and in small parts we begin to add to the liquid mass, kneading first with a spoon, and then with your hands.
3. If necessary, add flour to the desired consistency, the dough should not stick to the hand, but should be soft and obedient.
4. Give to stand 15-30 minutes. And you can cook.

Notes:

If you use this test option, but without eggs, it is worth getting flour approximately half a cup less.

If instead of kefir use sour cream or thick natural yogurt, then the amount of flour decreases too.

Custard dough for dumplings

If you have already mastered all previous options for recipes, we suggest you try the highest windows of culinary art - custard dough for dumplings. Cooked from the same products, but in a special way, it will open for you a new taste of such a familiar dish.

So, we will need:

• water - 1.5 tbsp.;
• wheat flour - 3 tbsp.;
• chicken Egg - 1 pc.;
• salt - 1/2 C.L.;
• vegetable oil - 1 tbsp.

1. In the boiling water we put salt, butter and a thin weaving, half of the flour, intensely stirring;
2. Remove from the fire, shut up into a more spacious bowl, give the test slightly cool (so that you can place manually);
3. When the dough is slightly cooled, drive the egg and diligently wash;
4. We introduce the remaining flour and smear the tight dough.
5. Let it stand at room temperature for 20 minutes.

Custard dough, as well as classic, can be prepared without eggs. You can replace water for milk. In these cases, only the amount of flour will change, and the actions algorithm will remain the same.

As you can see, the preparation of the dough for home dumplings is a great set. The article presents only a few basic recipes, with a step-by-step description and photo. Perhaps among them there are your corona recipe for this incredibly delicious dish.

Cooking homely dumplings - the process is family and loved by many. We have collected for you the best recipes!

• Wheat flour of higher grade 450-500 g
• Water 250 ml
• Chicken egg 1 pc
• Minced 500 g
• Onion 050 g
• Salt to taste
• Pepper black ground to taste

Prepare mince. For home dumplings, it is better to take a mixed minced meat - from beef and pork.

Add finely chopped onions.

Sell \u200b\u200bsalt and pepper.

Mix well.

Fly to sift.

Add salt and egg.

Pour water.

To knead the elastic dough.

Split the dough into three parts.

Roll into the harness.

Cut into pieces, 1 cm thick.

Form "coins".

Roll over pellets.

Put on each pellet a little minced meat.

Turn the dumplings to the usual shape for you.

Recipe 2: Delicious home dumplings with pork

• Wheat flour 3 cups
• Water 1 cup
• Onions on 2 pcs.
• Vegetable oil 2 tbsp. l.
• Salt to taste
• Pepper black ground to taste
• Pork 600 gr

Sake flour and 2, 5 glasses to put in a plate. Polovakan leave in reserve. In the flour pour gradually water, stirring with a spoon. When the dough becomes a thick consistency, go to the manual substitute. Thoroughly knead the dough. It must be elastic and do not stick to the hands. Print the stickiness of the test to add a little flour and continue to mix. I do not add either eggs or salt into the dough.

Finished dough cover with a food film and give to acquire gluten.

During this time, we prepare mince for dumplings. Cut meat into small pieces and scroll on the meat grinder.

Bow to lose on the grater or separately scrolling on the meat grinder. This is done so that the meat does not absorb onion juice. After all, dumplings are very tasty when they are contained separately from meat fragrant liquid.

Then mix meat and onions, add vegetable oil, salt and pepper. Instead of fat from meat, I prefer vegetable oil. Little to minced water. Thoroughly knead the minced meat.

Take a small piece of dough, make a round ball out of it and roll out the rolling pin with a rather thin layer of the root. In order for the harmonica to not formed when rolling, the dough is rolled from the center to the edges of translational movements.

Cut the desired dough circles. I have a special glass with very sharp edges. All the proposed fixtures for the preparation of dumplings did not fit me, so I switched to the old tested method. On the middle of the mug put a little minced oval shape. The amount of minced meal depends on the size of the cut circle.

Fold the opposite edges of the test and, as if a little scrolling, take the stepted carefully. Then connect the opposite ends of the product.

Pelmeni is a lot. In order for them not to float, sprinkle a wooden plate with plenty of flour, add ready-made dumplings on it and cover with a napkin.

Boil a large amount of water, salt and put the dumplings into boiling water, continuously stirring so that the dumplings do not glue. As soon as the dumplings begin to pop up, cover with a lid and bring to a boil. Cook over medium heat about 3-4-5 minutes. The dough is very thin and dumplings will quickly prepare. It is better to boil a small amount in several techniques.

Finished dumplings shovel put on the portion plates and serve hot with sour cream. You can sprinkle them with melted creamy oil. There are many lovers to eat dumplings with vinegar. There are many options, choose your taste. Bon Appetit! I wish everyone health!

Recipe 3: how to cook dumplings at home

for dough:

• water - 250 ml (faceted glass);
• salt - 1 h. spoon;
• wheat flour - 3 glasses;
• egg - 1 pc.;

for minced meat:

• pork is low-fat - 1 kg;
• black ground pepper - 1-1.5 h. spoons (to taste);
• salt - 1 h. Spoon (to taste);
• garlic - 3 large slices;
• water - 3-4 tbsp. spoons;
• onions - 1-2 pieces.

Any test after the kneading need to spit a little, so the preparation of dumplings is more rational to start with the preparation of the test. The egg is mixed with water, a wedge with a vanity until a lush foam appears on the surface. Add salt, soluble in water.

Flour add parts, sieving on a glass into a bowl with water and egg.

Flour may need a little less or more depends on its quality, gluten, humidity, and many more factors. Therefore, the third glass of flour divide about three parts. Two thirds pour into the dough, a third sifting on the table or the board. The dough in the bowl is mixed with a spoon until all the flour moisturizes, and it does not get together in a rough, loose lump. We lay it out on sifted flour, start to mix with your hands.

At first, the dough will turn out to be a mercury, uneven, but as it is mixed, it will begin to become softer, gentle, but it must remain dense. Feels like - more dense than on dumplings. Well-smeared dough will spring under the palms, it will become smooth, uniform. We collect it in a kolobok, covering the top not swept. We leave for half an hour.

At this time we are engaged in meat, cooking minced meat out from it. Pork cut into pieces, clean the bow and garlic. We turn the meat on the meat grinder, after him scroll through vegetables. With bow and garlic, mince will be more juicy and tastier, but choose the quantity. If garlic do not like, then add a small bulb instead.

Salt and pepper also add to taste. But do not forget that the salt interrupts the taste of meat, and it is better to imagine a mince. In any case, the broth will be salty, easy to straighten on the salt, a slightly resolon the broth. And the excess salt will not be able to remove. After adding salts and pepper, we pour cold water so that the mince is easier to wash.

It is better to knead his hands, then the onions and peppers will be evenly distributed all over the entire mass. Ready minced stuffing even after adding water will be steep, tight on consistency.

Dough is divided into several parts, it is more convenient to roll up and the circles will not be filled. Rolling with a plox with a thickness of about 2 mm.

Circles for dumplings cut out the size suitable for you - someone loves miniature dumplings, and someone like bigger. Cut Circles Back to the side, Tough trimming Collect lumps, send to a bowl with a dough.

Put meat minced meat on each circle. The amount is at your discretion, but since the dough we rolled not very thin, then the minced meat can not be sorry, when the dumplings are molding, the dough can be stretched if it is not enough to make edges.

We fold the circle in half, covering the stuffing dough. The edges fasten with her fingers, pressing the dough floppy. Then we fold again, connecting the tips of the dumplings. It turns out a round billet, on the edges of which you need to walk with your fingers again, pressing the dough so that with the cooking seam it did not split.

Riding dumplings fold on the board, sprinkled with flour, or on flat plates and remove into the freezer. How to frozen - we are packaged by packages with the calculation to cook at once.

For cooking, dumplings pour water into a spacious pan or Kazan. Solim to taste, throw a laurel and fragrant pepper. As soon as the water boils, pour the dumplings (if not frozen, then omit in the water in one thing). Carefully stir, not letting stick to the bottom.

As soon as the water again boiled, the dumplings will gradually start climbing the surface. Cook their minutes 7-8 until ready.

We take a shovel from the broth, lay out on plates or in portion soup (if we apply with broth). We put the oil on the table, sour cream, mustard, vinegar, black pepper - any additives with which you like to eat dumplings - and call everyone to the table. Bon Appetit!

Recipe 4, step-by-step: very tasty dumplings

For dough:

• kefir - 350 ml;
• flour - 600-700 g;
• small salt - 1 h. spoon;
• egg - 1 pc.

For filling:

• minced meat (pork + beef) - 800-900 g;
• bulb - 1 large;
• salt, pepper - to taste.

For cooking by dumplings:

• bay sheet - 1-2 pieces;
• pepper peas - 3-4 pcs.

A glass of flour sifted slide into a spacious bowl. In the center of the flour mass we form a deepening and drive a large egg, throwing a small salt.

We take a slightly egg with a fork and gradually pour kefir room temperature. Instead of the milk product, simple drinking water is suitable, however, the dough for dumplings on the kefir is much more gentle and tastier than usual, so we recommend trying such an option!

Gradually, we suck the flour, we knead the militant 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 from the thickness of the kefir used, so focusing on the consistency of the test. It should come out with steep and not sticking, but it is not worth it to overstat it.

Prepared dough for dumplings on the kefir cover the napkin and leave for 20-30 minutes to relax. In the meantime, we prepare meat stuffing. Cleaning, grinding with a blender or bleach the maximum in bulk cubes - load to mince. The greater the onions - the juicier will be the filling of the dumplings, but do not overdo it! Throw salt, ground pepper and carefully wash the mass, seeking homogeneity.

"Rested" dough once again kneading, and then divide into several parts. We form oblong "sausages", each of which cut into the same small pieces in size.

Slightly dry up every piece in flour and roll in a thin cake. In the center put a portion of minced meat.

Diligently fasten the edges of the pellet, hiding the filling inside.

We connect the two ends of the formed "crescent", giving the dumplings characteristic of them for them. We put the workpiece with one layer on the kitchen board, sprinkled with flour. We observe the distance between our semi-finished products so that they do not stick. Store the shaped raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For aroma, throw the bay leaf and large pepper peas. After flashing to the surface withstanding dumplings in the brave of about 5 minutes. The most elementary way will be readily readily - try one dumplings.

Homemade dumplings can be supplied as a second dish with sour cream, butter panel or favorite sauces, or as a cloud soup with a broth in which they were cooked.

Recipe 5: how to make dumplings from pork minced houses at home

• Water boiled 1 tbsp.
• Wheat flour 5 tbsp.
• Salt 1 tsp.
• Chicken eggs 1 pc.
• Onions on 1 pc.
• Black pepper 30.5 h. L.
• Pork minced 500 g
• Salt 1 pinch

Gradually adding flour, wash the dough to a steep state - the dough is easily behind the hands (when the dough is cut, it should be homogeneous as plasticine).

We lay out ready-made dumplings onto the surface, sprinkled with flour and send to the freezer - after the dumplings freeze them, they must be shifted into the bag and tie tightly. If you plan to cook everything at once, it is not necessary to frost.

Recipe 6: how to make home dumplings (with photo)

• 3 st fluck
• 1 job of water
• 1 egg
• 1 tsp Sololi.
• pepper
• greens

Farsh can be done by himself, but, for the disappearance in the house of the meat grinder, the finished mince was used.

Preparing the dough. I sift the flour, we make a deepening in a hill, break the egg there, we pour salt and pour warm water.

We mix the dough.

The dough must be elastic and easy to face, while not adhere to hand and table.

We put the dough in a warm bowl, close the food film and let him stand for 30 minutes, it will give the test additional elasticity.

And at this time you can do filling.

Bow and greens are crushing. I used a miracle blender. You can scroll into the meat grinder, together with meat.

We mix all the ingredients (meat, onions, greens, salt and pepper to taste).

That's what happened.

I put a bigger onion, so that the filling was inextinguity, and then the mince was dry. For the same purpose, many are added to mince some water or milk.

When the last 30 minutes passed, get the dough.

Roll over the dough into a subtle layer. Rolling should be done from the middle to the edges, periodically turning over (twist) dough. The direction of rolling needs to be changed. Then a special device or girlfriend type of glass, cut the circle. Trimming roll in com, wash and roll over again.

Lepim the dumplings.

We take a circle in your hands, a fork or a spoon we pick up a little minced meat, put in the center, bend the circle in half and take the edges. Corners connect together.

Interestingly, when the whole family is going for laying dumplings. And the conversations are interesting, and when someone rolls the dough and makes the circles, and someone sculpts the dumplings themselves, then the dough does not have time to take hold.

Finished dumplings fold on the board, a plate or a baking sheet (it can be laid with baking paper) and send it into the freezer.

We throw in boiling salted water (you can add spices, carrots, on beaten and eat dumplings with broth) and, after the float, cook 7-10 minutes.

Recipe 7, simple: dumplings home, dough on water

• Flour - 3.5 cups (+ for rolling)
• Egg - 5 pieces
• Salt - 2 teaspoons (in filling and dough)
• Pepper - to taste
• Meat - 1 gram (in half: pork and beef)
• Onions - 500 grams

Measure 3 cups of flour, ask her in a deep bowl.

In the same glass, lean the eggs and add salt.

Before the top of the glass, we draw water thoroughly.

Pour the egg mass into a bowl with flour.

Stir everything to get homogeneous dough. Leave it for 15 minutes.

Put the dough on the table, add more flour as needed, put it up at least 7-10 minutes. After wrap in the package and send to the refrigerator.

Beef and pork Wash, dry and skip through a meat grinder. You can take ready-made mince.

Clean the bow, skip it through the meat grinder or grind in a blender. Add to the minced me together with salt and pepper. Mix thoroughly.

When the filling is ready, you can proceed directly to the dumplings. Shot out of the tough flasher, cut it with small pieces.

On the spoiled flour table, roll a piece of dough into a thin squeeze.

In the center lay out a teaspoon of the filling.

Tightly secure the edges of the test.

And connect the corners. That's the beauty turned out!

Put the finished dumplings on the surface, sprinkled with flour.

Boil dumplings in salted water. For fragrance, you can add a bay leaf.

Bon Appetit!

Frozen dumplings put in a saucepan with a large amount (4 liters / 1 kilogram of dumplings) boiling salted water.

Add spices, cook minutes until boiled dumplings start to pop up. After that, cooking more minutes.

How to cook dumplings

1. Pour water into a pan (for 1 portion 15-20 dumplings - half of the liter of water), put a saucepan on a strong fire.

2. Add black peas and salt to the water. If the dumplings are fed with the broth, then the pepper can use ground so as not to catch the polka dot in the turbid broth.

3. Wait for water boiling.

4. Lay out frozen dumplings in a saucepan.

5. After the water boils again, reduce the fire and mix the dumplings so that they do not stick through between themselves and do not stick to the bottom and the walls of the pan.
6. Cook the dumplings for 10 minutes, catch dumplings from water using a noise or tablespoon.
7. Serve dumplings with sour cream and dumplings, sprinkled with greens.

Your dumplings are welded!

How to cook dumplings in gadgets

How to cook dumplings in a double boiler
In the steamer, cook dumplings for 30 minutes.

How to cook dumplings in a pressure cooker
In the pressure cooker, cook dumplings for 20 minutes.

How to cook dumplings in the microwave
Frozen dumplings (200-250 grams) Stay in a deep dish, add a glass of water, salt, pepper and bay leaf. Close the dish plate and put in the microwave for minutes (with a power of 800 W). Dish is ready, pleasant appetite!

Fumofacts

About dough for dumplings
It is believed that the classic dough for dumplings is prepared without eggs and milk. However, such a dough when eating is dense, like pasta, and sculpt from it with a manual way too hard, while the risk is preserved that the dumplings will persuade unevenly and break off during cooking. Milk will soften the taste of dumplings, but will make it less bright. A compromise option will split milk and water in half, and instead of the egg add extra 50 milliliters of the liquid.

If it turned out too tight dough or trimming, it is recommended to interfere with 1 extra tablespoon of vegetable oil in the dough.

If a no rink, It can be used to rolling a dumplings glass beer or wine bottle. It will not be so comfortable and fast, but the quality of the rolling will remain good.

If with dumplings edges turned out to be very wide, It is possible to cut them with scissors or knife. You can also enroll with screwback (which fastens the ends of the dumplings).

About mince in dumplings
- To taste in the minced, you can add onions in fried form, but then the dumplings will be less juicy. In order to prepare juicy dumplings with a fried onion, you should increase the portion of the bow twice, or add to the stool of water.
- For juiciness, you can add to the mince 3 tablespoons of water or the crushed ice.
- Solve dumplings follows with a margin so that the salt is enough for the dumplings.
- Machine for dumplings It is customary to use from fatty pork and ordinary beef equally, however, options are possible: only low-fat pork, only beef with the addition of pork sala, only beef with the addition of water.
- when cooking minced can add Green meat: dill, parsley, cutting green onions stems. You can also add crushed broth cubes - they will give a bright taste and broth when cooking dumplings.

Pelian arithmetic
- From the presented number of products when cooking at home it turned out 32 Pelmenia Medium size, weight - 850 grams.
- Cost of products for cooking 850 grams of dumplings - 115 rub. (on average in Moscow for May 2016).
- On the preparation of 2 portions of home dumplings you need 1.5 hours, it is recommended to cook immediately and freeze.

How to store dumplings
1. You can cook at once a large number of dumplings and freeze them. The shelf life of frozen dumplings is 4 months.
2. In order to store dumplings in the freezer and they did not stick together, it is better to sprinkle a flat surface with flour, put the dumplings on it and send to the freezing chamber for 1 hour.
An hour later, get the dumplings, gently collect with a flat surface and folded into plastic bags. Bags to tie and omit in a freezer box.

Dumplings traditions

A rare tradition was the preparation of dumplings in a close family circle. According to this tradition, every member of the family, which performs a specific function is involved in the modeling process. One rolls the dough, the second cuts the circles from the dough, the third fills the blanks of the minced meat, and the rest helps to sculpt. Thus, when preparing the dumplings, it is necessary to work even the smallest one - for example, pressing a glass to rolled dough so that there are circles. Or overlapping minced mug. - Sculpt dumplings on its own very useful for health: small engine work helps to strengthen the nervous system, saved money will allow you to buy useful vegetables or fruits, and the absence in the product of synthetic taste amplifiers will retain freedom from food dependency.

Traditionally, dumplings are pushed in December-January, when it's cold on the street and want to do without leaving the house. This is the most relevant, since in general the products in winter are becoming more expensive. By the way, to cook dumplings, you can do without waste without waste of electricity: all products can be treated with your hands.

Traditionally, mince for dumplings is preparing from different types of meat: lamb, beef and pork. In the Far East, dumplings from fish minced me most often. In the northern regions of Russia they love dumplings from meat moose, and mushroom dumplings are more often prepared in the central regions. The south of the Urals is famous for potato dumplings. Their difference from dumplings is that in the dumplings the filling is placed raw. Lovers of dietary food to taste will come up with dumplings from cabbage or radish, both fresh and sauer. It is not to be surprised that with cooking, home dumplings lightly yellow - so make themselves felt eggs.

How to make dumplings

How to make dumplings at home
1. Measure the sieve lying above the mission, 1.25 standard 200-millilitone glass of flour.

2. Add to flour 1 teaspoon salt.

3. Slightly shaking sieve, sift flour into a bowl.

4. Add 1 tablespoon of sunflower oil to flour.

5. Pour water into the mug and warm in the microwave to a temperature of 40 degrees (to the touch a little warmer than body temperature).
5. To split 1 chicken egg in a bowl, add half a cup of heated water and beat with a whisk.

6. Pour the egg mixture into flour.

7. Mix the products right in the bowl with a spoon, and then with your hands until the dough starts to slow down.

8. Because The quality of flour may differ from the standard, flour may need a little more - then add flour at half a tablespoon and continue to knead the dough, only 15 minutes.

9. Roll the dough into the ball, remove into the package and leave at room temperature for half an hour.
10. Farm lay out in a bowl, mix the spoon.

11. The onion onion cleaned, finely chop, can also be chopped by grater or meat grinder.

12. Add to mince onions, salt and pepper, interfere with them into stuffing hands.



13. Get the dough.
14. Pour 1 tablespoon of flour and dissolve on the working surface.
15. Put the dough, challenge so that it becomes slightly land.

16. Start the dough in a sausage with a length of 20 centimeters, then cut across in half.
17. 1 Half to remove into the package so that it does not dry out (the dough does not roll in any way).
18. Start the half of the test to start rolling on the work surface by the flour rolling pin (as an option is a bottle).

19. Roll the dough into the reservoir 2-3 millimeters, a can of 6.5-7 centimeters with a glass with a diameter of 6.5-7 centimeters.

20. Trimming to knead, roll out (it will be harder due to the fact that the dough has become more dense), again squeeze the circles.
21. Fold the dough dough circles.

22. One by one laying the circles to the working surface, lay out on the dough mince with a teaspoon: on 1 dumplings there will be a small piece of stuffing about half a teaspoon.

23. Farm post on the middle of the dough, then 1 half lift and cover it 2 half.

24. Finger tips to protect the edges of the dumplings so that the edges are not very wide.
25. Pull the corners of the dumplings and make it for a smooth part, in the same place to gently twist the dough.

26. Pelmets lay out on the plate and remove into the freezer.


27. Similarly, to blind dumplings from the second part of the test and the remaining minced meat: everything is 30-35 medium-sized dumplings.
28. Remove the second plate into the freezer, building the design so that the dumplings do not come into contact. If there are plastic plates, you can safely put on top immediately on dumplings.


29. Wait 1 hour when dumplings are fastened.

30. Transfer dumplings to the package - they will be stored until six months.

31. Swim dumplings - they do not break off during cooking and give broth bright taste.

Author / Editor -