Cooking steamed dumplings allows you to give them wonderful properties. If you have never tried it, you should experiment. The apparent complexity is more than compensated by the merits, and although they are few, they are very significant.
First of all, the quality of the resulting dish. Dumplings stuffed with tender berries for a couple are obtained airy, fluffy,
Since there is no boiling water around, the probability of boiling is much lower. Accordingly, the risk of leakage is also reduced.
The exquisite recipe, in which a large amount of cottage cheese interferes with the dough, is also more suitable for steamers. Due to the immobility of the semi-finished products in the steam grill, the tender, whimsical dough splits less and the dumplings turn out “like an exhibition”.
Steamed Dumplings with Strawberries - General Cooking Principles
• Boil dumplings with steamed strawberries in special steamers or a slow cooker. If the kitchen does not have such “tricky” saucepans, you can use the simplest fixture - a large wide saucepan, the top of which is tied with at least two layers of gauze. Only surely in this case the gauze will need to be fixed well so that the dumplings do not fall into the pan with water.
• Recipe dough, suitable for dumplings with strawberries a lot. It can be kneaded with kefir, yogurt, milk, water, cottage cheese, boiled water, with and without eggs. There is a recipe for cooking lazy dumplings with strawberries from cottage cheese. They are prepared in just minutes, without losing time for kneading dough.
• For dumplings better to take dense ripe strawberries. Such berries when boiling for a couple will not turn into porridge. Fresh can be replaced with frozen, but then the berries will need to be properly thawed. They are taken out of the freeze in advance and kept at room temperature, not overflowing with water, until thawing.
• You can put strawberries in the filling as a whole berry or cut into large plates. If the berry needs to be crushed, it is done before the molding itself, otherwise it will give juice. • To the strawberries must add sugar and starch. It prevents leakage of juice from the dumplings.
• The special grill for steam cooking is set in the tank only after the water in it boils, and immediately begin to count the cooking time.
• Stew dumplings with steamed strawberries, usually up to a quarter of an hour, cover the container with a lid.
• Steam dumplings with strawberries are released with sour cream, honey, specially prepared strawberry filling or just watering well with butter.
Dumplings with steamed strawberries in a slow cooker
Ingredients:
• wheat flour with high gluten - 4.5-5 glasses;
• half a liter of 2.5% kefir;
• two spoons of potato starch;
• medium-sized strawberries - 700 gr .;
• 300 gr. sugar, white.
Cooking Method:
1. To make steam dumplings soft and airy, you need to properly prepare kefir dough.
2. First of all, dissolve soda in a warm (not hot) kefir with a small pinch of salt and leave to stand for 12-15 minutes. Kefir at this time will well extinguish the ripper and the mixture will not only slightly increase, but will also be covered with a multitude of air bubbles.
3. Then start gradually introducing flour, pouring it in small portions (half a glass). The dough should be homogeneous, without impurities of poorly mixed flour. Therefore, after each addition, try not only to mix it well with kefir, but also to break all the formed lumps. It is convenient to do a whisk or spoon.
4. When the dough becomes thick, pour the flour in it and knead well. The mass should be soft and not stick to the bowl and hands. Flour can take a little more, depends on the gluten contained in it.
5. Cover the bowl with the cloth and leave it on for the preparation of the filling.
6. Sort out the strawberries and remove the tails from the berries. Rinse under water and dry well in a colander. When all the water is gone, sprinkle the berries with starch, sifting it through a sieve.
7. Before you start making dumplings, pour half a liter of water into the slow cooker and insert the steam container. Set the “Steam” option for the longest time and turn on the processor. 8. Take a small piece of kefir dough and roll out a not very thick “sausage”. Then divide it into pieces and from each sculpt a thin, 3 mm thick cake. At its center, put 1-2 strawberries, add sugar (slightly less than a teaspoon) and glue the edges well with your fingers, forming a dumpling.
9. When water boils in the multicooker bowl, place the dumplings on the steam container and close the lid. Cook each batch of not more than 4 minutes and watch the water. When boiling pour only hot water.
Dumplings with steamed strawberries in a double boiler
Ingredients:
• 700 gr. wheat flour;
• one egg;
• 250 ml of homemade fat yogurt;
• two spoons of refined sugar;
• soda - 1 tsp.
In the filling:
• white refined sugar - 4 tbsp. l .;
• dry starch - 2 tbsp. l .;
• Half a kilo of ripe strawberries.
Cooking Method:
1. Break the egg into a large, wide enamelled container, add salt with sugar and whisk it. Do not bring to the foam, you need to achieve only uniformity.
2. Pour the sour milk, add the soda and mix everything with a spoon. The better you do it, the more evenly the soda will disperse.
3. Pour about a third of the flour and stir everything well again. When the mass becomes homogeneous, add the rest of the flour and knead the soft, stiff dough. The amount of flour varies depending on the quality of gluten and the thickness of yogurt.
4. Shape the dough into a ball, place in a bowl and leave to rest for half an hour, cover with a lid or towel.
5. Rinse the strawberries, tear off the tails and put in a colander or in a sieve. In a separate plate, mix the sugar with the potato starch.
6. Not too thin roll the pieces of dough and squeeze out of it the circles of a suitable size. Dump the remains into a solid piece and place back in the bowl.
7. On each billet put about 0.5 teaspoon of starch mixed with sugar, and one berry on it and make a dumpling of arbitrary shape.
8. Fill the steamer a third with water, set the cooking grid and boil. When the water begins to boil, put the dumplings in a double boiler, leaving a small distance between them, and cook for 5 minutes. 9. Serve hot, always with cream or butter.
Dumplings with steamed strawberries, from dough on water
Ingredients:
• two spoons of vegetable oil;
• 3-4 pinches of salt;
• one chicken egg;
• four glasses of white flour, v / s.
Cooking Method:
1. 250 ml of boiling water cool to 50 degrees. Salt, break the egg and beat well until foam is obtained.
2. Add a cup of flour and stir well. After the batter is smooth, add another glass of flour and mix again. Then, gradually pouring flour, knead plastic dough. Put it in a bag and set it aside.
3. After forty minutes, remove the dough and roll out a large, not very thin layer. Squeeze the cup with a glass.
4. Pre-washed and well-dried strawberries spread out two berries in one such circle and add some sugar. If you put more, the filling will float, and all the juice when steaming will flow out. It is better to add less sugar.
5. Form dumplings from the blanks and close the edges tightly pressing the dough with your fingers.
6. Steam for about 10 minutes.
7. Serve, watering with thick cream, you can decorate with strawberries.
Dumplings with steamed strawberries, test version for milk
Ingredients:
• pasteurized or homemade milk - 150 ml;
• 400 gr. white baking flour;
• a tablespoon of homemade thickened cream;
• a glass of sugar;
• dry starch - 2 tbsp. l .;
• 300 gr. not too big strawberries.
Cooking Method:
1. Strawberries well rinse in a colander. Remove the tails from the berries and cut each crosswise into four pieces. Pour sugar and leave for half an hour.
2. Pound eggs in a white bowl with butter. Add a small pinch of salt and milk, mix. Pour the sifted flour at least twice and knead the dough, the density of the dumplings. Cover with a linen cloth and let it “stand” for 20 minutes.
3. Strain strawberry juice into a glass, add a tablespoon of starch to the berries and mix the filling very carefully. 4. Roll out the dough thinly, a large rectangular layer, and cut into squares. The size depends on the desired proportions of the dumplings.
5. At the center of each place a little strawberry filling, fold the square diagonally and pinch the edges, and then fasten the bottom two corners tightly together. You can leave the dumplings triangular.
6. Transfer the “blanks” to the steamer grill, immediately after boiling, and cook for up to 10 minutes with a slight heat under the lid.
7. While the dumplings are boiling, prepare the strawberry filling. Take a glass of juice drained from the berries and supplement it with water. Pour the liquid into a small saucepan, add half a cup of sugar and boil.
8. Dissolve starch in 120 ml of cold water and pour the mixture into the boiling syrup. Pour in a thin stream, without stopping to stir. Boil over low heat until the pot thickens.
9. Put the finished dumplings in a deep plate and sprinkle well with melted butter. Shake the plate gently.
10. Serve with sour cream and strawberry filling.
Dumplings with steamed strawberries from dough on boiling water, without eggs
Ingredients:
• medium-sized fresh strawberries - 400 gr .;
• white baking flour - 4 glasses;
• two spoons of lean non-aromatic oil;
• granulated sugar, refined - 2 tbsp. l .;
• two glasses of boiling water.
Cooking Method:
1. In a large large bowl cross over the flour and make a small depression in it.
2. In the “funnel” pour a teaspoon of sugar, salt, pour vegetable oil and pour all boiling water.
3. Knead the dough, first stirring with a spoon and then with your hands. A well-kneaded dough brewed with boiling water is soft, non-sticky and very elastic.
4. Before using it, it is necessary to stand for about half an hour.
5. Wash the berries under the tap, tear off the leaves and cut the strawberries into small-sized slices - “slices”. Add a half spoon of sugar and mix. So that when cooking from the dumplings did not run out the juice, you can put starch (two spoons) in the berries along with the sugar. 6. Rolled dough with a rolling pin into a 2 mm layer and squeeze out a billet for the dumplings.
7. Put a little filling on each circle (2 “slices”) and blind the edges, forming dumplings.
8. Boil for a couple of 8-10 minutes.
Cottage cheese dumplings with steamed strawberries
Ingredients:
• 200 gr. elastic 9% cottage cheese;
• two glasses of white, high-quality flour;
• half a glass of sugar;
• half a teaspoon of quick soda;
• two chicken eggs;
• fresh strawberries:
Cooking Method:
1. Break eggs into a bowl, add cottage cheese and sugar, rub well with a spoon.
2. Mix the flour with quick soda and add it to the cottage cheese mixture. The amount of flour specified in the recipe may vary depending on the quality of the curd, so it should be added gradually. Initially pour a little over half. Then add only a little, constantly pouring and well mixing flour. As a result, the dough will be plastic and very soft.
3. To make it easier to sculpt the dumplings, roll it out a little thicker than for regular dumplings. The thickness of the layer should be about 4 mm, then squeeze out the mugs with a thin glass.
4. Take well-washed berries without leaves. Roll each on all sides in sugar and place one on the circles. Pin the edges together, giving the dumplings the desired shape.
5. At a short distance, place the “blanks” on the steamer tray and cook for 6 minutes.
Lazy cottage cheese dumplings with steamed strawberries (recipe for the multicooker)
Ingredients:
• four tablespoons of flour;
• tablespoon unsalted butter 72% oil;
• 50 grams of sugar;
• 270 gr. homemade crumbly curd;
• 1 egg;
• 100 gr. medium-sized strawberries;
• liquid honey for serving.
Cooking Method:
1. Rinse the berries thoroughly and put on a sieve to dry.
2. Mash slightly with a crush or fork cottage cheese. Add egg, salt, take a sample and add sugar. Kill until homogeneous kitchen processor.
3. Add flour and mix well with a spoon. 4. Take a small silicone molds for baking cupcakes. Moisten with butter and fill with curd mass to half. Do not lay out all, leave half. Approximately in the middle place, place the strawberries and lightly press them. Then top with the remaining curd mixture, brushing the top with butter.
5. Fill the multicooker bowl with water to half. Insert the steaming container and place the filled molds on it.
6. On the panel, set the “Steam” mode, time 20 minutes, and turn on the slow cooker.
7. When ready, take out the molds, put the curd dumplings with strawberries out of them and pour with honey.
Steamed Dumplings with Steamed Strawberries - Tricks and Tips
• In order to get the dumplings out of the dough on kefir, it is advisable to quench the ripper (soda) in any acidic medium (citric acid or lemon juice).
• Let any kind of dough for dumplings stand before cutting. It will become more resilient, it will roll out well and be easier to mold.
• Wash fresh strawberries well and only then separate the “tails”. Do not forget to dry the berries.
• Be sure to add starch to the berries. It will absorb the juice released from them and the risk that the dumplings will flow will decrease.
• Do not stack the dumplings close. When steaming, they increase well in size and can stick together.
