Who does not like homemade dumplings? Only those who have never tried them! This Siberian dish quickly became popular, and all thanks to its satiety, taste and excellent preservation.
The meat in the dough is very easy to freeze and wonderfully stored in this form for several months.
At any time you can get the right amount and boil. But the most delicious homemade dumplings are fresh.
Delicious home-made dumplings - general principles of cooking
Any dumplings consist of dough and filling.
Dough. The simplest bland option is prepared; it is made on water, milk, or a mixture of these. Be sure to add egg and salt. In any recipe indicates the approximate amount of flour, as its moisture is different. You just need to knead the dough to a tight state until it stops taking flour. No need to be intimidated if it has become unyielding and tough. When the piece lays a bit and the gluten swells, the dough will become softer and more elastic. On the "rest" it should be sent in a closed bowl or cellophane, so as not to dry out.
Stuffing. In the classic version of ravioli, meat is used with onions and spices. Everything is ground, mixed and used as a filling. The fresher the meat, the more tasty and juicy the dumplings will be. Better to mix 2-3 species. You can also cook dumplings with vegetables, mushrooms, or their mixture with meat. For juiciness add fat, fat.
How to sculpt dumplings?
Dumplings are made in three ways:
1. With the help of dumplings. Round polyhedrons are obtained, the method is fast, simple, but the dough trimmings remain, which each time become drier, tougher and more difficult to work.
2. Manually tenderloin. To do this, roll out a thin flat cake out of the dough, squeeze out the circles from which the dumplings are molded — the ears — with a glass or a mold. They turn out equal, beautiful, the same size. But there are also scraps that are recycled several times. 3. Manually from the harness. The dough is rolled out with a cord with a diameter of about 2 cm, then about 0.5 cm is cut into washers. Each such piece is dipped in flour, a flat cake is rolled out and pelmes are formed. The method is faster than the previous one, it does not leave scraps, but it takes a hand to get the dumplings to be the same.
How to cook and how to cook dumplings?
Meat dumplings are boiled in salted water for 7 to 15 minutes after full surfacing. The exact time depends on the size. Vegetable and mushroom dumplings can be cooked less, 2-4 minutes is enough. Cover the pan can not be closed, the contents of "run away" on the stove.
Also, dumplings can be baked in the oven with different sauces or cook in pots. You can cook a lot of interesting dishes. In this case, the time depends on the recipe, the type of filling and the need to adhere to the recipe.
Recipe 1: Delicious homemade Uralskie dumplings
Ural dumplings are not only a popular group, but also a wonderful dish. A special feature of these delicious homemade ravioli is minced meat made from three types of meat. Beef with pork is surely used, and as the third component you can take chicken, lamb, turkey and even elk meat. And do not try to cook the stuffing in your own way, it will not be the Ural dumplings.
For minced meat:
• 350 grams of beef;
• 200 grams of lamb;
• 200 grams of pork sternum;
• 2 bulbs;
• half a cup of milk;
For the test:
• 3 cups flour;
• 150 ml of water;
• 2 eggs;
1. Sift the flour on the table, but you can knead the dough in a cup. Add the eggs, salted water and knead the dough. Leave on the table, cover with an inverted bowl and let lie for 20 minutes to swell gluten. In the meantime, cook the stuffing.
2. We twist all types of meat, previously washed pieces. Add the finely chopped onion, salt, milk and black pepper. Mass knead. 3. Ural dumplings are always molded by hand, without the use of dumplings. From this amount of products you get about 1.5 kilograms of beautiful and tasty "ears".
4. Boil in salted water for 10-12 minutes, served with butter, sour cream, ketchup.
Recipe 2: Delicious Homemade “Classic” Dumplings with “Easy” Dough
A feature of this recipe is dough. It turns out easy in work, well rolled out, not tightened and not boiled soft. At the same time it is very tasty and soft. You can use any fillings, but we will prepare a classic version. About 100-120 medium sized pellets should come out of these ingredients.
In the dough:
• 200 grams of milk;
• a pound of flour;
• 2 eggs;
• 30 ml of vegetable oil;
• 1 tsp. salt.
• 600 grams of mixed meat;
• garlic clove;
1. Pour flour on the table, make a well, put salt in it, break eggs and pour milk in a thin stream, start mixing. In the process add vegetable oil. It will make a lot more flexible in work and more elastic. As soon as a piece of dough becomes homogeneous, soft, set it aside, covered with a napkin.
2. For minced meat we twist the meat with onions and garlic, add pepper, salt. You can use special spices designed for dumplings. Knead.
3. Sculpt dumplings in any convenient way, boil 10 minutes.
Recipe 3: Delicious homemade ravioli with mushrooms
Siberian dumplings recipe with wild mushrooms and meat. You can use aspen mushrooms, boletus boletus, chanterelles, mushrooms and other gifts, but if we don’t have them, then we take our usual champignons, it will also be tasty.
• 4.5-5 glasses of flour;
• 2 eggs;
• a glass of ice water;
• A small spoonful of salt.
• a pound of mushrooms;
• a pound of any meat, preferably with fat;
• 300 gr. Luke; • spices;
• 40-50 ml of oil.
For cooking, you will need an onion, bay leaf, a few peas of pepper.
1. Knead the dough of the above products. We give to lie down for 15 minutes, then we crush well and leave for another 10 minutes. At this time we are engaged in mushroom stuffing.
2. Chopped mushrooms should be fried with onions. If they are raw, then first throw in the pan, fry a little, then add the chopped onion. If the mushrooms were previously boiled, then add them to the slightly fried onions and cook together.
3. Mix the twisted meat with mushrooms, salt and pepper.
4. We make dumplings as usual with meat.
5. Put the water on the stove, boil, add the chopped onion, a couple of peas of pepper and bay leaf. Boil dumplings 5-7 minutes, take out. Served with sour cream, broth, tomato or garlic sauce.
Recipe 4: Delicious homemade ravioli in the oven with mushrooms and cheese
Option cooking a terrific dinner in the oven. Of course, the tastiest is obtained with homemade ravioli, but if they are not there, then the purchased ones will come off.
• half a kilo of raw dumplings;
• 300 grams of champignons;
• 100 grams of cheese;
• some oil;
• 220 ml of cream;
1. Mushrooms shred plates, onion cubes. Fry in a frying pan in oil for a few minutes, you do not need to bring it to full readiness. We salt, we pepper.
2. Put raw dumplings in a greased form, top with mushrooms and onions. At this stage, you can add a little green or chopped garlic.
3. Salt cream and shake well. If desired, they can be replaced with low-fat sour cream or a mixture of mayonnaise and water 1: 1. But the most delicious and tender is obtained with cream. Fill the contents of the molds.
4. Cheese three large, fall asleep on top.
5. Bake in the oven for half an hour at 200 ° C.
Recipe 5: Delicious homemade ravioli with sauerkraut
Pelmeski can be cooked with raw cabbage, pre-fried in a pan, but with fermented it turns out many times more tasty. And so that the dish was not entirely lean, lard is used.
• 700 grams of cabbage;
• 300 grams of fat;
• onion, spices.
• 600 grams of flour;
• 250 grams of water;
• A spoonful of salt.
1. Knead the dough from salted water, flour, eggs. We give otlezhatsya half an hour, while preparing the filling.
2. Sauerkraut otzhivaem hands with excess juice. Onion clean, cut into several pieces. Salo cut into arbitrary pieces, so that prolazili in a meat grinder. All together we grind. To taste we pepper. Salt, most likely, is not needed, it is enough in cabbage.
3. We make dumplings. They can be made of the classical form, but it is easier and faster to stick “crescents” like dumplings. Can be made large enough.
4. Boil in salted water for 3 minutes after boiling. Serve with sour cream, sprinkle with ground black pepper on top.
Recipe 6: Delicious homemade ravioli with mushroom broth and cheese
Dumplings can be boiled in plain salted water, and you can make a real first course with a rich and tasty broth. For its preparation we will use dried porcini mushrooms and processed cheese. Use meat dumplings made according to any recipe.
• a pound of ravioli;
• 1.2 liters of water;
• 50 grams of mushrooms;
• 2 processed cheese types of friendship, urban, etc .;
• salt, greens;
1. Dried mushrooms are soaked in cold water, boiled and cut into small cubes. Fry in butter with chopped onion.
2. Put water on the stove, add a glass of broth in which the mushrooms were boiled. All is not necessary. As soon as boils, add salt and dumplings. Cook for 5 minutes.
3. We spread roasted mushrooms, cook for another couple of minutes, add grated cheese or finely chopped. Better to keep them in the freezer before. 4. Boil a minute, fill with greens and serve on the table. It is necessary to consume immediately, while the dumplings are not limp.
Recipe 7: Delicious homemade dumplings "Royal" in a pot
Homemade dumplings are tasty in themselves, and if cooked in pots, it will be hard to break away from this dish. No need to worry that the dough will limp and become tasteless, this will not happen due to the preliminary roasting of the raw dough.
• 20-25 raw homemade ravioli;
• garlic clove;
• 0.2 kg of mushrooms;
• a glass of broth;
• half a cup of sour cream;
• 150 grams of cheese;
1. Shred the onions with the mushrooms, put in the pan with butter and fry at high heat for 4-5 minutes.
2. On the second pan fry raw dumplings. Put them in hot oil and fry until brownish crust, do not forget to turn.
3. Put the dumplings and mushroom stuffing in the pots, mixing them together.
4. Mix sour cream with broth, add minced garlic, salt and spices. Fill the dumplings.
5. Cheese three and generously sprinkle on top filling pots.
6. Cook in the oven for about 25 minutes at 200 degrees.
Recipe 8: Delicious Homemade Pumpkin Dumplings
Variant of cooking very juicy ravioli with a tender filling, to which a ripe pumpkin is added. But to taste no one would guess the presence of this vegetable.
• glass of water;
• how much flour will take.
For minced meat:
• 250 grams of pork and veal;
• 300 grams of pumpkin;
1. Knead the dough in the usual way and send it to rest in the fridge.
2. We pass veal through a meat grinder together with pork, it is better two times that meat was more gentle. Also scroll the peeled onion.
3. We clean the pumpkin from all the excess and rub it on a very fine grater. No need to drain the juice, even if it is formed a lot. Meat all absorb. 4. We mix both masses, we salt, we drive in a small egg and we pepper. Knead well.
5. We take out our dough and make dumplings of any shape and size.
6. Boil and serve the dumplings as usual with meat.
Recipe 9: Delicious homemade ravioli with fish
To say that fish dumplings are delicious means to say nothing. This dish comes from Kamchatka, it appears on the table as often as we have meat. Mince is better to cook from several types of fish. The recipe takes the number of finished fillets without bones, skin.
• 400 grams of salmon;
• 200 grams of hake;
• 2 eggs;
• some oil, any;
• 50-70 grams of cream;
Cooking dough according to any recipe, for this amount of filling we prepare for a large glass of liquid (250 ml).
1. Knead the dough and leave for a while.
2. Making the stuffing. The peculiarity of minced fish is that it turns out tastier. If you add chopped pieces. Therefore, half of the fish is passed through a meat grinder, and the second part is finely cut with a knife. We connect everything.
3. Boil the eggs, chop finely and send in stuffing.
4. Onion cut into cubes, fry in oil and also send to the fish, pour in the cream.
5. Mix the stuffing, salt, pepper.
6. We get the dough, sculpt dumplings. They can be made a little larger than meat.
7. Cook 2 minutes after boiling over high heat, then turn down and bring to readiness on a weak 4-5 minutes.
8. Serve such ravioli better with garlic sauces based on natural yogurt or sour cream.
Delicious Homemade Dumplings - Tips and Tricks
• Dumplings with vegetable fillings should be made larger than with minced meat. You can sculpt them in the form of dumplings.
• To make the minced meat juicy, you need to add some ice water to it and mix. In general, both the dough and the filling like cold, so they can be safely kept in the refrigerator before cooking.
• The dough for dumplings will be tastier if you mix the water with milk in half and add a little vegetable oil. Careful to be with the eggs, a large amount will make the dough hard, tight, complicate modeling. • How much dough should I knead? Until it begins to stick out of hands and will take a uniform shape. You can also check the quality of the dough by its reducing ability. To do this, press with a finger on a piece, if the hole has recovered, then it is ready. In general, it is believed that the dumpling dough will be docile and smooth, if it is kneaded for at least 15 minutes. Strong male hands will achieve the desired plasticity in 10 minutes.
• Condiments are a great way to make a taste different. In addition to standard black pepper, you can use dried paprika, ready-made mixtures for ravioli, meat, chicken, vegetables, dry adzhika, hops-suneli and aromatic herbs. You can simply add minced cilantro to the mince, basil, parsley and the dish will have a different taste.
• Minced meat is usually made from scraps, sinewy and unsuitable for other dishes slices. For dumplings, this is not the best option, the filling will be tasteless.