Delicious dumplings with your own hands recipes. Homemade dumplings. Homemade dumplings as a way to unite the family

Hello dear readers! In the article, we discuss recipes for homemade dumplings and the peculiarities of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to sculpt dumplings and how to cook them correctly.

Dumplings- this is a dish made from boiled products made from unleavened, yeast-free dough stuffed with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a versatile dish - dumplings are good both for everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit meat. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, home cooking of dumplings united several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and then eaten for a long time.

However, dumplings are not a primordially Russian dish. The reliable source of the origin of the dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word "dumpling" is borrowed from the languages ​​of the Finno-Ugric group. It came from the word "Pelnyan"- ear of bread.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions Russian Empire, in the middle of the 19th century, dumplings spread from the Urals along the Siberian tract to the central part of Russia and to the northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with various fillings, however, home-made dumplings are still considered tasty. You yourself choose the meat for the filling and prepare the dough, sculpt dumplings in the shape and size that you like, store the semi-finished product correctly and you can be 100% sure of the quality of your homemade dish.

Dough for homemade dumplings

Making dumplings at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. So it will be easier to roll it out with a rolling pin and sculpt dumplings from it.

Egg-free water dumplings dough recipe

This is a classic recipe for dumplings. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough very steep, otherwise it will not roll out well with a rolling pin and tear during molding.

You will need:

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

How to cook:

1. Sift the flour well to enrich it with air.
2. Place the flour on a table or in a deep bowl.
3. Make a small indentation in the flour and pour in the water in a thin stream.
4. Knead the dough until smooth and elastic.
5. Cover up ready dough cling film or a towel to keep it dry.
6. Let the dough rest for 15-20 minutes, then you can start sculpting dumplings.

Recipe for dumplings dumplings on water with eggs

Dumplings dough with the addition of chicken eggs comes out tender and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a slide of it on a table or bowl.
2. Beat the eggs slightly with a fork in a separate bowl.
3. Make a small indentation in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water in a thin stream into the recess.
6. Knead the dough until smooth and no longer sticking to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, you can cook.

There are a lot of recipes for making dumplings. Watch one of the options for dumplings on the video:

Minced meat for homemade dumplings

Minced meat cooked by yourself is main secret delicious homemade dumplings. To keep the minced meat juicy and fresh, choose chilled fresh meat rather than frozen. Before cooking minced meat, be sure to rinse the meat in cool running water and dry it with a paper towel or napkin. Place the prepared minced meat in the freezer for 20-30 minutes. It will be easier to cook dumplings from frozen minced meat.

Minced pork

In order for the minced pork not to turn out to be very fatty, choose the shoulder part or the back ham for its preparation. If you wish, you can remove the streaks of fat from the piece of meat.

You will need:

1. pork - 1 kilogram;
2. onions - 4 pcs.;
3. garlic - 3 cloves;
4. drinking water - half a glass (100 ml);
5. salt to taste;
6. ground pepper - to taste.

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a coarse mesh. The meat can also be chopped finely with a knife or a kitchen hatchet.
3. Chop the onion and garlic finely with a knife, or roll them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onions, add pepper.
6. Knead the minced meat gently by adding salt water to it.
7. Place the minced meat in the freezer for a short time.

Minced beef

Beef is a rather stringy and dryish meat. For minced meat, a rump, edge trim or spatula is suitable. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

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

How to cook:

1. Remove sinews and films from cuts of meat. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder on a coarse mesh.
3. Combine milk, salt and pepper.
4. Pour the mixture into the minced meat and mix well with your hands.
5. Place the minced meat in the freezer so that it freezes a little.
6. Get the minced meat, you can cook.

Minced chicken

Chicken is a low-calorie dietary product. Dumplings stuffed with minced chicken are juicy and tender. Use chicken breast to prepare it.

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 strips.
2. Mince the chicken fillet and onion.
3. Mix salt with water. Add salted water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the minced meat in the freezer to freeze slightly.
6. Get the minced meat, you can cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for making dumplings was popular among housewives, which increased the speed of molding and was indispensable in the manufacture of a large number of products.

Recently, convenient kitchen appliances for sculpting dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for sculpting dumplings and an automatic home dumpling maker.

Homemade dumplings

This is a household appliance for making dumplings at home. Homemade dumplings have a number of advantages:

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

Homemade dumplings are electrical and mechanical. The main disadvantage of an electric homemade dumplings is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a machine for making Bekker dumplings is 2-3 thousand rubles.

The principle of operation of a mechanical and electric dumplings is the same. How to make dumplings using a dumpling machine, watch the video:

Mold for modeling dumplings

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

Using a dumpling mold is quite simple:

1. Sprinkle a little flour on the baking pan to prevent the dough from sticking.
2. Roll out with a rolling pin two layers of dough 3-4 mm thick and slightly larger than a dumplings.
3. Place the first layer of dough on top of the dumpling maker. Use your fingers to make small, neat indentations in the molds so that the dough does not break.
4. Spread the filling in them.
5. Place the second slice of dough on top.
6. Roll it out, pressing on it with a rolling pin so that the second layer of dough sticks tightly to the edges of the cells.
7. Cut off excess dough from the edges of the mold.
8. Gently remove the finished dumplings from the trays and place them on a floured surface.

Hand sculpting

Each family has its own way of sculpting and its own form of dumplings. We will tell you about the traditional way of making dumplings by hand:

1. Sprinkle flour on the counter to prevent the dough from sticking.
2. Roll out the dough with a rolling pin approximately 3-4 mm thick. Turn the layer over from time to time so that the thickness of the dough is uniform.
3. Use a glass to cut circles out of the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Spread some of the filling in the middle of each circle.
6. Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumplings.
7. Sprinkle the flour on a large flat dish or cutting board.
8. Spread the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cook dumplings with minced meat quickly and easily:

1. Pour water into a saucepan and place over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Season with salt until boiling. Calculation of salt is about 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, put the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the sides of the pan.
5. After the water boils and the dumplings come to the surface, cook them for about 5 minutes more.
6. Remove the dumplings immediately after cooking and place on plates. You can serve meat dumplings with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade minced pork dumplings - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise eating pork too often, especially in combination with a dough if you are overweight.

Lean beef dumplings are lower in calories - about 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of pork or beef dumplings, use lean young meat (tenderloin) for minced meat and carefully remove excess fat layers.

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

Dumplings sauce at home

You can quickly prepare a simple sauce for homemade dumplings from products that can be found in the refrigerator of any housewife.

You will need:

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

How to cook:

1. Chop the garlic finely with a knife, lightly press down on the flat side of the knife to release the juice.
2. Chop the herbs.
3. Place the herbs and garlic in the sour cream.
4. Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

1. Use premium flour to make dumplings.
2. Knead the dough well until it becomes elastic and pliable.
3. For minced meat, choose fresh, chilled meat without bones, veins and fat.
4. Before cooking minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

What do we imagine when we hear the word "dumplings"? Small, round and fragrant dough "ears" with juicy spicy meat filling. Nowadays, you can buy these frozen convenience foods in any grocery store or supermarket.

But you can't compare factory dumplings with homemade dumplings, lovingly prepared by a skilled hostess?

Russian people consider dumplings to be their national dish. But in addition to the original Siberian ones, there are also Mordovian cemors, Lithuanian sorcerers, Chinese jiaozi, Azerbaijani dushbaras, Georgian khinkali, Uzbek khanum and manti, Turkmen etli borek, Tajik khushans and shama, ravioli and tortellini from Italy.

From so many types of dumplings, you can choose the best one for yourself only by preparing and trying. But, whatever you say, ordinary dumplings are closest to us.

Types of dumplings

Any dumplings begin with dough. There are many recipes for such a dough, but most often a simple, classic recipe is flour and water.

Simple on the water

• Flour (about 3 cups);
• 1 glass of cold boiled water;
• 1 tsp salt.

There are several basic rules for kneading dumplings. Initially, the flour must be sifted into a large deep container, make a hole in the resulting slide, add salt and, adding water a little bit, knead.

This should be done by collecting flour from the foot with both hands and adding to the liquid. The main thing here is that the water does not spread over the flour.

If the dough rolls out into a perfectly even and smooth layer, then it is mixed correctly.

Wrap the finished bun in a damp cotton napkin (or cover with a deep bowl) and set aside for half an hour so that the gluten contained in the flour "starts working" and the dough on the dumplings becomes even more elastic.

Whey Egg

• Flour (about 4 cups);
• 1 cup whey (use either very cold whey or add 1 tablespoon of crushed ice);
• 3 egg yolks;
• 1 tbsp. l. sunflower oil;
• Salt.

Sift flour to form a slide. Mix well all the other ingredients, pour the resulting liquid into a hole in the flour, knead.

The dough must be thoroughly kneaded and beaten against the work surface. Cover the thoroughly kneaded dough with a wet napkin or deep bowl, leave for about half an hour to “ripen”.

Choux pastry recipe

Required products:

Boil water, salt, gradually add flour to boiling water, stirring constantly.

The structure of the dough should resemble thick sour cream, drive an egg into the dough.

Put the dough into the flour sifted on the table and knead until the bun becomes absolutely even and smooth.

Another dumplings dough recipe can be seen in the video attached below:

Homemade pork dumplings recipe

It's time to cook delicious homemade dumplings according to the recipe with the photo.

To prepare the dough you will need:

Required filling products:

Step-by-step recipe for homemade dumplings with a photo:

1. First you need to cook the minced meat. To do this, you need to chop the pork: the easiest way is to twist it in a meat grinder, but for the "correct" minced dumplings, the meat must be chopped finely and finely with a knife;
2. Add chopped onion to the prepared pork: if you twist the meat in a meat grinder, twist the onion too, you can chop it in a blender. The more onion in the filling, the juicier it will be. Salt and pepper the minced meat, you can add other spices (there are even special mixtures of spices);
3. Prepare the dough: shake the egg in salted water, pour the mixture into flour, knead the dough until smooth;
4. To make the gluten work, put the dough aside for half an hour, covering with a napkin or cling film;
5. Make your homemade dumplings. There are various methods of sculpting: by hand and using a dumpling machine. If you sculpt by hand, roll out the dough thinly, cut out circles with a mold, put the filling on them with a spoon, close up carefully, and bring the ends together so that the dumpling takes on a round shape. This method is the most correct, since the dumplings are the same size. True, it is the most laborious, and even from the remnants of the dough, if you knead them again, the products end up being tough. There is another method: cut the dough into several pieces, roll each piece with a sausage, cut. Dip each piece of dough in flour, crush it with the palm of your hand and roll it out thinly with a rolling pin. Put the minced meat on the obtained cakes and mold as usual;
6. Boil the water for cooking. For a kilogram of semi-finished products, it is necessary to pour 4 liters of water into a saucepan and pour about 1.5 tbsp. l. salt. It is necessary to cook dumplings in small batches in salted water, when they float up, boil for about a couple of minutes (no more), pull out of the water with a slotted spoon, lay out, fill with oil and serve immediately;
7. With dumplings, you can serve vinegar, various sauces (tomato or mayonnaise), sour cream and the like.

We attach a video recipe for cooking dumplings below. Only the minced meat according to the recipe will be mixed.

Cooking with a dumpling machine

Following the classic recipe, dumplings must be sculpted by hand. But if you need to cook a large amount in a short time, and there are not enough working hands, a dumpling maker comes to the rescue for savvy housewives.

A dumpling machine is a special device for making a large number of dumplings at once (about 30 pieces).

It looks like a metal (or plastic) circle on small legs, in which the same small hexagons are carved.

To prepare dumplings using such a device as a dumpling maker, you need to take two identical pieces of dough, roll them into a circle slightly larger in diameter than the dumpling maker itself.

Put one layer of dough on top of the dumplings, pressing a little with your hand so that the borders of the hexagons protrude.

Place the filling in the center of each hexagon. Cover the minced meat with a second circle of dough, press it slightly with your palm, and then roll it out with a rolling pin so that the dumplings fall out from below.

Dumplings made with the help of a dumpling machine are not as neat as those made by hand, but they are made much faster.

All stages of working with a dumpling machine, see the video:

Filling: daring experiments

The most important component of dumplings is the filling.

Classic dumplings - with meat, but they also come with fish, mushrooms, herbs, nettles, potatoes, cabbage and even buckwheat and cottage cheese.

Classic minced meat for Ural ravioli

Grind the meat very finely, mix, mix softened butter into the minced meat, add salt and pepper, mix thoroughly. Add onions (very finely chopped), gradually pour in the cream, stirring well.

Filling for original Siberian dumplings

• 400 g of venison pulp;
• 200 g ham (raw);
• 1 onion;
• 200 g cooking oil
• 1 tbsp. l. butter;
• Salt pepper.

Finely chop the onion head, chop the ham and venison without veins into small cubes, chop the fat, combine everything, add soft butter, salt, pepper.

Mushroom minced dumplings

• 300 g of fresh forest mushrooms (you can also use store mushrooms);
• 1-2 onion heads;
• 4 tbsp. l. melted butter;
• Salt.

Rinse the mushrooms thoroughly, peel, chop finely, salt, darken in a pan until all the liquid has evaporated, then fry in oil. Fry the finely chopped onion separately, add to the mushrooms, salt. It will work very well with these dumplings mushroom sauce on sour cream.

Maybe cook manti? This is a cross between dumplings and dumplings. See recipes here. There you will also find various tips for preparing this dish.

In this article, you will find ways to make delicious crunchy pasties dough. They are so tasty that it is difficult to come off, although people who watch their weight should not get carried away with flour dishes.

1. Water for kneading must be taken literally ice cold;
2. If you need a large amount of dumplings, it is best to knead the dough several times: the smaller the portion, the easier it is to knead, besides, it will not have time to dry out;
3. Ordinary dumplings are made without salt, only from water and flour. After all, its main role is to emphasize the taste of the filling;
4. The dumplings must be perfectly mixed - when cut, it does not remain on the knife, and the cut itself is smooth and shiny;
5. To make the filling juicier, add a piece of crushed ice, as much onion or cream as possible;
6. It is better to eat dumplings with a spoon, since when pricked with a fork, juice flows out of them.

Homemade dumplings prepared by a skilled hostess are an incredibly tasty and satisfying dish. In most cases, dumplings are prepared with meat. But they are no less tasty with fish and mushroom fillings, which will be appreciated even by the most discerning gourmets.

Maybe someone will use my advice, my husband helps me to mix the dough and he does it with a drill. Quickly and effortlessly, otherwise the girl was so out of breath on the video.

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

Who, what, where, why, when - I suggest leaving questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, finding out in which country they first thought of boiling minced meat wrapped in pieces of dough, the conversation will turn into long hours of debate, as a result of which no one will change their minds anyway, remaining confident that they are right.

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

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

The 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 deteriorate, but become terrible. The filling is the heart of the dumplings, so let's cook it with soul, put a bunch of good thoughts in it and 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 you can hide in the dumplings.

Classic minced meat

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

Wash the meat, clean it from the films, twist it into the 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 start sculpting dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

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

Chicken mince

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

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

Mushroom stuffing

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

We clean the mushrooms, boil until tender. Cut into arbitrary 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, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt and pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. Add pepper if desired. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other minced meat. 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 tender trepidation and delight: nevertheless better than a plate ordinary dumplings with minced meat can only be a basin with the same dumplings!

Dough for dumplings

Housewives often argue over whose dumplings dough is better. I think this: the best is 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 it and is ready to be inherited by a daughter or daughter-in-law along with Chinese porcelain and silver earrings of great-grandmother.

I'll start, perhaps, with the classic version, with a dough in water without eggs. This is 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 - recipe on water

“Flour and water. Everything. By mixing just two ingredients correctly (well, salt doesn't hurt yet, but it doesn't count), you can get a gorgeous, smooth, elastic dough like no other around!

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

Plain dumplings dough
The classic version is the simplest, most affordable and most frequently used one.

Ingredients:

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

How to make dumplings dough

Sift flour into a bowl with a slide, make a depression on top, add salt and pour 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 an even glossy surface when cut. In addition, the dough should not spread, but also not be 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, no recipe will give you the exact ratio of flour to 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 is there to object?

Indeed, the dough is excellent. Compliant, gentle. The correct ratio of water to flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting at work, it tastes like rubber. How can you eat it? Perhaps with the total disappearance of chickens! Or does high cholesterol prohibit eating eggs? Classic recipe- this is my recipe, write down:

Egg dumplings dough

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

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

I use vegetable oil, if I make a "reserve" and I know that I will freeze a part - with butter, the dough does not dry for a long time and does not crack when frozen. "

Vegetarian dumplings made from "hard" flour

Which side am I on? I used to visit my mother's, but since I became a vegetarian, I cook like a mother-in-law, only ... I buy French flour from hard varieties wheat, mix with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: the rigorous science of mathematics and the perfect dough - no hint of "jelly", rather "pasta from Italy."

A few more popular dumplings dough recipes

Choux dumplings dough

The dough according to this recipe is simpler to work with, it practically does not require additional flour for rolling and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more "wet" or even raw. However, it's 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 tbsp. l. vegetable oil;
• 0.5 tsp salt.

How to cook choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. We knead first with a fork, then with our 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 with kefir

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

The peculiarity of the kefir dumplings dough is that you cannot roll it out too thin, but it turns out to be very soft.

Dumplings

To stick a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected into 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 equal size,

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

First, spread the minced meat with a spoon (you can clearly see the required amount in the picture),

Fold the cake in half, pinch the edges like a dumpling,

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

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

The third way is to use all kinds of dumplings.

Simple, fast, but the appearance ...

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

Size matters

But about Siberian dumplings, I do not have a clear consistent opinion. They say that once they were huge, almost from the palm of your hand. But there is other evidence as well. My family retains memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grandmothers sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to bazaars without a container), about breastfeeding children, laid on a down pillow and covered with a duvet for the night, and homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Less is better!

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

Cooking secrets

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

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the "lavrushka" - it, of course, 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 leaves, it is 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 add salt water for the dumplings - if you cook them in fresh water, it will be bland, stingy, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love it when no one invades their intimate area. Hey, calmly, without fanaticism: it is not worth lowering the boiler in a bathtub filled with water, just a large saucepan is quite 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 put dumplings - no, no, not all in bulk, do not pour them into the pan in bulk! Everyone needs attention - that's why we take each one in hand and put it in a saucepan separately.

Stir occasionally. Do not overdo it! Loose porridge you still will not work, it is quite enough if the dumplings simply do not stick to the bottom.

Have the dumplings surfaced? Great, half a minute more and…. did the water boil? Reduce the heat and let the dumplings simmer for 5-7 minutes, and then begin to remove them from the pan. If you've 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, catch it, put it on a plate and cut it in half. Is the dough boiled? Is the meat raw? Well, get out the rest of your comrades quickly!

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 becoming one big dumplings.

And then creativity begins. Homemade dumplings are not eaten with anything! Luxurious pearlescent sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by everyone mayonnaise - spicy, velvety, shiny. A viscous, aromatic mustard - spicy, pungent, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even a flat taste, but incredibly sour, pungent, prickly vinegar - even he managed to gain thousands of supporters in the struggle for dumplings accompaniment.

Do not be lazy - if the table is going big family, 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 food, so some vegetable salad, herbs, broth will not hurt on the table. It is clear that hardly anyone will exchange the main course for lighter options, however, even if you eat at least a little vegetables or drink a little broth, the stomach will already be easier. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Variants and variations of dumplings recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard methods 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 recipes given - 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-made 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 the dumplings until tender, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you are no longer cheating: after all, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under the crispy crust of the dough. Delightful!

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

How to make fried dumplings... Pour the oil into a small saucepan or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. We take out with a slotted spoon and put it on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

And what to do if dumplings fear as you want, but time is just barely enough? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination thereof), 1 onion, salt, pepper to taste.

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

How to make lazy dumplings
Cooking minced meat - twist the meat and onions, salt, pepper and knead well.
Knead a soft, non-sticky dough from the indicated ingredients, leave it to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Put the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge.Fold it into a roll. Cut into portions, transfer to a baking dish.
Mix sour cream with water, garlic, salt and herbs, fill the lazy dumplings with the resulting sauce. We bake until tender - temperature 180 degrees, time - 30 minutes.
Enjoy your lazy appetit!

Did you know ...

How many names do dumplings have?

Indeed, how much? Boraks, poses, dushbara, podkogilyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and all have their own "bearded" history. The conversation is endless, the dispute is unconstructive, and yet I propose to talk at least a little, the topic is very gracious!

Ravioli

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

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table full of all kinds of food. They will pour thick wine, make a toast - of course, to those wonderful ancestors who invented amazingly tasty dish- khinkali. They will pour it 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 florid and confusing. You will get lost in the jungle of verbal intricacies and do not have time to come to your senses, as you almost believe that the firstborn was still khinkali.

Wontons

The few Chinese people will brew tea and remain silent, but with your skin you will feel that there is nothing more ancient than the wontons in this world. Perhaps China itself.

Gedze

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

Vareniki

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

Manty

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: nothing happened until they were there, but when rams, 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 on trifles, less is not interesting, the wrong calico), twist it into minced meat. Make dumplings dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Granny Olya - she is, of course, a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

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

While making homemade dumplings, you certainly need to talk - gossip about Katka, 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 throughout the village. Can you talk about female power and ancestral knowledge, fortune-telling on eggs and ways to remove the evil eye. Discuss a new priest at your local temple, and talk about children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, it has been tested 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 draws the "lucky ticket", be sure to think over a prize or a fant. An innocent prank, but it brings the family so close! Believe me, then for more than one year in a row, you will remember how grandfather Sergei grimaced after eating a dumpling with carrots, and young Vitka grunted in disappointment, having bitten through the "happy dumpling" with dough inside instead of minced meat.

Eh, something I sat at the computer. 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!

Pour a glass of flour with a slide on a cutting board or on a table. In a hill of flour, make a funnel, drive a chicken egg into it, pour in 2 tablespoons of water and add salt.

Now knead the dough very quickly, being careful not to let water flow out of the cavity.

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

Therefore, I often ask my husband to help me with this. All the same, he is a man and his hands are stronger, so this stage takes about 5 minutes for him, and if I knead the dough, I won't be able to keep it in 15 minutes.

When we have kneaded the dough well, you need it to rest, so you need to wrap it in cling film or a plastic bag and refrigerate for 40 minutes. During the time that the dough will be in the refrigerator, it will become completely homogeneous and elastic, and therefore easier to roll out.

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

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

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

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

Mix the minced meat well with the other ingredients.

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

It is not necessary to sprinkle flour on either the cutting board or the rolling pin, since if you have prepared the correct dough, it does not stick at all to your hands, or to a rolling pin, or to a cutting board. Look at the photo you can see how elastic it is.

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

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

Put one spoonful of minced meat in the center of each mug.

Fold the mug in half and pinch the edges of the dough, like for dumplings.

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

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

As soon as the water starts to boil, pour out the dumplings, mix well and, so that the dumplings do not stick, repeat this procedure periodically. As soon as the water boils again and the dumplings float up, they will be cooked for 5 to 7 minutes.

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

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

Put the frozen dumplings in a saucepan with a large amount (4 liters / 1 kilogram of dumplings) of boiling salted water.

Add spices, cook for minutes until the boiled dumplings begin to float. After that, cook for another minute.

How to cook dumplings

1. Pour water into a saucepan (for 1 portion 15-20 dumplings - half a liter of water), put the saucepan over high heat.

2. Add black peppercorns and salt to the water. If the dumplings will be served with broth, then ground pepper can be used so that you do not have to catch the peas in a cloudy broth.

3. Wait for the water to boil.

4. Place frozen dumplings in a saucepan.

5. After the water boils again, reduce the heat and stir the dumplings so that they do not stick together and stick to the bottom and sides of the pan.
6. Cook the dumplings for 10 minutes, catch the dumplings out of the water using a slotted spoon or a tablespoon.
7. Serve dumplings with sour cream and dumplings broth, sprinkle with herbs to taste.

Your dumplings are cooked!

How to cook dumplings in gadgets

How to cook dumplings in a double boiler
Cook the dumplings in a double boiler for 30 minutes.

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

How to cook dumplings in the microwave
Put frozen dumplings (200-250 grams) in a deep dish, add a glass of water, salt, pepper and bay leaf. Cover the dish with a plate and put it in the microwave for minutes (at 800 W). The dish is ready, bon appetit!

Fusofacts

About dough for dumplings
It is believed that the classic dumplings dough is prepared without eggs and milk. However, such a dough, when eaten, is dense, like pasta, and it is too time-consuming to mold dumplings from it by hand, while there is a risk that the dumplings will cook unevenly and fall apart during cooking. Milk will soften the taste of the dumplings, but also make it less bright. A compromise would be to split milk and water in half, and add an additional 50 milliliters of liquid instead of an egg.

If the dough is too dense or trims are used, it is recommended to mix 1 additional tablespoon of vegetable oil into the dough.

If no rolling pin, you can use a glass beer or wine bottle to roll the dumplings. It will not be so convenient and fast, but the rolling quality will remain good.

If when sculpting dumplings the edges are very wide, you can trim them with scissors or a knife. You can do the same with a screw pinch (which holds the ends of the dumplings together).

About minced meat in dumplings
- To taste, you can add fried onions to the minced meat, but then the dumplings will be less juicy. In order to cook juicy dumplings with fried onions, you should double the portion of the onion, or add water to the minced meat.
- For juiciness, you can add 3 tablespoons of water or crushed ice to the minced meat.
- Salt the dumplings with a margin, so that there is enough salt for the dumplings broth.
- It is customary to use minced meat for dumplings from fatty pork and regular beef equally, however, options are possible: only lean pork, only beef with the addition of lard, only beef with the addition of water.
- When cooking minced meat can add greens for meat: dill, parsley, chopped stalks of green onions. You can also add crushed bouillon cubes - they will give a bright taste and broth when cooking dumplings.

Dumplings arithmetic
- From the given amount of products when cooking at home, it turned out 32 dumplings medium size, weight - 850 grams.
- The cost of products for the preparation of 850 grams of dumplings - RUB 115(on average in Moscow as of May 2016).
- It takes 1.5 hours to cook 2 servings of homemade dumplings, it is recommended to cook a lot at once and freeze.

How to store dumplings
1. You can cook a large amount of dumplings at once and freeze them. The shelf life of frozen dumplings is 4 months.
2. In order to keep the dumplings in the freezer and they do not stick together, it is better to sprinkle flour on a flat surface, put the dumplings on it and send them to the freezer for 1 hour.
After an hour, take out the dumplings, carefully collect from a flat surface and put in plastic bags. Tie the bags and put them in the freezer drawer.

Dumplings traditions

Cooking dumplings in a close family circle has become a rare tradition. According to this tradition, each member of the family is involved in the sculpting process, which performs a specific function. One rolls out the dough, the second cuts dough circles, the third fills the blanks with minced meat, and the rest help to sculpt. Thus, when preparing dumplings, even the smallest can find work - for example, press the rolled dough with a glass to make circles. Or putting minced meat on circles. - Making dumplings on your own is very good for your health: fine motor work helps to strengthen nervous system saved cash will allow you to buy healthy vegetables or fruit, and the absence of synthetic flavor enhancers in the product will keep it free from food addiction.

Traditionally, dumplings are made in December-January, when it is cold outside and you want to do something without leaving your home. This is all the more relevant, since, in general, food prices rise in winter. By the way, to make dumplings, you can do without wasting electricity at all: all products can be processed by hand.

Traditionally, minced meat for dumplings is made from different types meat: lamb, beef and pork. In the Far East, dumplings are most often made from minced fish. In the northern regions of Russia, they like dumplings made from elk meat, and in the central regions, mushroom dumplings are more often prepared. The south of the Urals is famous for its potato dumplings. Their difference from dumplings is that the filling is raw in the dumplings. Fans of diet food will like cabbage or radish dumplings, both fresh and sauerkraut. Do not be surprised that homemade dumplings turn slightly yellow during cooking - this is how eggs make themselves felt.

How to make dumplings

How to make dumplings at home
1. Measure 1.25 standard 200 ml cups of flour into a sieve over the bowl.

2. Add 1 teaspoon of salt to the flour.

3. While shaking the sieve lightly, sift the flour into a bowl.

4. Add 1 tablespoon of sunflower oil to the flour.

5. Pour water into a mug and heat it up in the microwave to a temperature of 40 degrees (slightly warmer to the touch than body temperature).
5. Break 1 chicken egg into a bowl, add half a glass of heated water and beat with a whisk.

6. Pour the egg mixture into the flour.

7. Stir the food directly in a bowl with a spoon, and then with your hands until the dough begins to stick off your hands.

8. Because the quality of flour may differ from the standard one, you may need a little more flour - then add flour in half a tablespoon and continue kneading the dough, only 15 minutes.

9. Roll the dough into a ball, put in a bag and leave at room temperature to infuse for half an hour.
10. Put the minced meat in a bowl, stir with a spoon.

11. Peel the onions, chop finely, you can also chop with a grater or meat grinder.

12. Add onion, salt and pepper to the minced meat, mix them in the minced meat with your hands.



13. Get the dough.
14. Pour 1 tablespoon of flour onto the work surface and smooth.
15. Put out the dough, knead so that it becomes a little drier.

16. Roll the dough into a 20 cm long sausage, then cut it in half across.
17. Put 1 half in a bag so that it does not dry out (there is practically no way to roll out the dried dough).
18. When half of the dough is left, start rolling it out on the working surface with a rolling pin sprinkled with flour (as an option - a bottle).

19. Roll out the dough into a layer of 2-3 millimeters, squeeze out circles with a jar or glass with a diameter of 6.5-7 centimeters.

20. Knead the cuttings, roll them out (this will be harder because the dough has become denser), squeeze out the circles again.
21. Place the dough circles on a plate.

22. Put the circles on the work surface one by one, put the minced meat on the dough using a teaspoon: for 1 dumpling, you will have a small piece of minced meat with about half a teaspoon.

23. Put the minced meat in the middle of the dough, then raise 1 half and cover the 2 half with it.

24. Pinch the edges of the dumplings with your fingertips so that the edges are not very wide.
25. Pull the corners of the dumplings and start over the flat part, in the same place, gently twist the dough.

26. Put the dumplings on a plate and put them in the freezer.


27. Similarly, make dumplings from the second part of the dough and the remaining minced meat: in total, you get 30-35 medium-sized dumplings.
28. Put the second plate into the freezer, making the structure so that the dumplings do not touch. If you have plastic plates, you can safely put them on top immediately on the dumplings.


29. Wait 1 hour for the dumplings to freeze.

30. Put the dumplings in a bag - they will be stored for up to six months.

31. Cook dumplings - they will not fall apart during cooking and will give the broth a bright taste.

Author / Editor -