In the very recent past, dumplings were rarely prepared on weekdays.
As a rule, they decorated the table Sunday or holiday.
Today, you can cook dumplings at least every day, using a variety of fillings and dough recipes.
Despite its simplicity, this dish appealed to many, and not only here, but also in other countries. Cafes and restaurants have long included them in their menu.
But the most delicious dumplings, as many say, was prepared by grandmother.
Therefore, even if they are not included in our diet today, the technology of their cooking is worth remembering. It is too likely that this knowledge will become relevant in the future. But this is only for those who have the desire and dream that someday your grandchildren will also consider your dumplings the best in the world.
Homemade Dumplings - General Cooking Principles
Dumplings love everything, even those who deny it. Simply, many have to give up this dish, because it is flour, which means - high-calorie.
Yes, flour is the main ingredient of homemade dumplings. You can not save on it, use only the highest quality.
Flour must be sieved. Her companions are eggs and milk or water. Indeed, without these compound dough is not kneaded. It is recommended to cook it a little longer: carefully rub it with your hands and lightly pick it up.
Salt, sugar, pumpkin, turmeric can be added to the flour. And if you mix it with cocoa powder, you get chocolate dumpling. This dough is suitable if there are fruits inside the dish.
Filling in dumplings can be varied: from meat, liver, mushrooms, potatoes, cabbage, cottage cheese, fruit. Onions and carrots are also added. Most often, the filling is prepared combined. The most popular dish with potatoes or cottage cheese.
Dumplings are best cooked in a wide saucepan filled with water for 2/3. It is desirable that at the same time preparing small portions. Then the dumplings do not stick together. Cooking time in this way is three minutes from the moment of ascent and the start of boiling.
Cooked dumplings and steamed. Then they become more magnificent.
After cooking, dry the dumplings in a wide pan or dry pan.
1. Home-made dumplings with steamed cherries
• 400 gr. flour;
• a pound of fresh cherry;
• 300 gr. Sahara;
• 45 gr. yeast;
• 15 gr. soda;
• 230 ml of water;
• 150 gr. cream;
• 15 gr. cinnamon;
Take out the bone from each cherry. Pour sugar, let stand.
Cherry juice drain.
Dissolve the yeast in cold water, add flour, some sugar and knead the dough. Do not touch it for about an hour. After mixing a bowl of dough, be sure to cover with a towel.
Slaked soda diluted in water.
After the dough fits, spread it with soda solution and knead again.
Roll out no more than five millimeters thick. Cut shapes of the same size.
For each circle, carefully put the cherry filling and close up the dumplings. Put them in a double boiler.
The cooking time of homemade dumplings with cherries is no more than twenty-five minutes.
Bring to a boil the juice of cherries. Add sugar, cinnamon and cream.
Let cook, until thickened and the sauce does not turn out.
Dumplings pour sweet and aromatic cherry liquid.
2. Homemade Pumpkin Dumplings
• one and a half glasses of flour;
• 300 gr. pumpkin peeled;
• pinch of turmeric;
• 80 gr. butter;
• 300 gr. cottage cheese;
• Art. l raisins;
• one egg;
• two apples;
• 100 gr. sugar sand;
• 0.5 liters of milk;
• 50 gr. sugar;
• five yolks;
• 10 gr. sugar vanilla.
Boil the pieces of pumpkin and put on a plate to cool.
Then grind them with a blender, turning into a puree. Add egg and half butter to pumpkin.
Turmeric, flour and salt mix. Pour into the pumpkin mass. Knead the dough and set aside capacity for about twenty minutes in a quiet and peaceful place in the kitchen.
Melt the remaining butter in a skillet, add sugar and make caramel.
Apples cut into cubes and pour them into caramel. After a minute, add the raisins and cinnamon.
Mix the contents of the griddle with cottage cheese.
Pumpkin dough roll out and cook circles for dumplings.
Place the cooled filling and make dumplings.
You need to cook them in a little salted boiling water. Throw dumplings at it and gently pull out after three minutes.
To prepare the sauce, add milk and vanilla sugar to the saucepan. Let it boil and cool slightly.
Beat the prepared yolks with sugar into a foamy mass. Combine them with milk and cook until a thick mixture. In this sauce you need to intensively stir the whisk.
Pour the milky-yolk mixture into the sauceboat and water the dumplings.
3. Classical home-made dumplings: with potatoes and mushrooms
• five potatoes;
• small onion;
• 0.150 kg of mushrooms;
• half a cup of milk;
• 0.350 kg of flour;
• Sugar and salt - pinch.
Dumplings begin to cook with the filling. Boil whole peeled potatoes. Pound it in mashed potatoes.
Diced mushrooms and onions. Fry them in oil and add to the saucepan with hot potatoes. All mix and leave to cool.
We now turn to the preparation of dough. Milk is poured into a dipper and slightly heated. Pour it into the bowl.
Stir the egg with a fork and add to the milk. Here we throw a pinch of sugar and as much salt.
Add a little sifted flour to the milk mixture. Knead soft and nekrutoy dough. Let him stand for about fifteen minutes.
Roll out the dough sausage and cut into equal pieces. With each make a ball and squeeze it with his palm to the table. Form a round pancake.
Put the stuffing in the middle. We pinch it inside the dough and get the dumpling. The dish is cooked in salted water in the usual way.
The most pronounced is the taste of home-made dumplings with potatoes and mushrooms, if you eat them with bacon.
4. Homemade dumplings with cheese
• 200 gr. flour;
• two yolks;
• half a cup of milk;
• 150 gr. sheep cheese;
• tsp. salts;
• green bunch.
Salt the sifted flour. Inside it make a hollow. Add one yolk, milk (a little) to this crater and mix. Knead the dough well and set aside for about fifteen minutes.
Shred greens. Add to the cheese yolk, salt. Pour greens and mix the filling.
Roll out the dough and prepare tins. Fill them with stuffing, pin the dumplings.
Dish cook in water, slightly salty.
5. Home-made dumplings with curd and carrot
• a cup of incomplete flour;
• two l. Art. turmeric;
• 50 ml of water;
• tsp. salts;
• 150 gr. cottage cheese;
Mix flour with salt and turmeric. Add egg and mix.
Pour a spoonful of water and knead the dough.
Peel carrots and leeks, cut into small pieces. Fry until soft.
Mix grated cottage cheese with vegetables. The filling should be completely cooled.
Prepare dough circles for the dumplings, put the stuffing and close the flour product.
Cooking is better for a couple of twenty minutes.
6. Home-made dumplings with potatoes
• 0.9 kg of flour;
• 150 ml of water;
• one kg of potatoes;
• 30 ml of olive oil;
• two eggs;
• 50 gr. butter;
• 0.150 kg sour cream;
• salt and pepper - to taste;
• eight sprigs of parsley.
Peel the potatoes and stew. Cutting it is not necessary, except that the tuber is too big.
In a bowl, drive eggs. Pour water and salt, mix very thoroughly with a whisk.
Gradually pour the liquid mixture into the flour bowl and knead the dough. You need to cook it for a long time and patiently. Bowl cover the bun and leave for five minutes. Chop the onion into small pieces and fry in olive oil until golden.
Stir the dough once more, and after five minutes - the third time.
Put the cooked potatoes in a large bowl and lightly dry.
Add butter, salt and pepper. Turn potatoes into smooth and tender mashed potatoes.
Pour onion from the pan and mix the filling.
From the piece of dough, cut off the third part and roll out thinly (two mm). Cut pancakes 5 cm in diameter.
Put the stuffing in the middle and close it inside the dumpling.
Do the same operation with the rest of the dough.
Dip in boiling water and cook for no more than four minutes.
Prepare the dish take out skimmer and even hot fill with sour cream and butter. Dumplings are already sprinkled with chopped parsley in a platter.
7. Home-made dumplings with cabbage and meat
• 0.7 kg of dough;
• 350 g pork
• two bulbs;
• 200 g sauerkraut;
• for tsp. fine salt and pepper.
Cut the meat and onions into medium pieces. Make of them stuffing.
Cabbage squeeze the brine and additionally grind with a sharp knife. Then we shift it to the stuffing.
Salt and pepper the filling. All mix with a wooden spoon.
Prepare the dough in the same way as in the previous recipe.
We roll it with a cord and remember. Then cut into identical pieces. Each small part of the dough is flattened on both sides. Then roll out a rolling pin up to two millimeters thick.
At the middle lay out the stuffing, the edges of the dumpling nip. We put semi-finished products on a flour dusted dish.
When the water in the saucepan boils, throw back the workpiece and cook as usual.
8. Home-made dumplings “Strawberry in chocolate”
• three cups of flour;
• two l. Art. cocoa powder;
• 0.25 l kefir;
• two pinches of soda;
• vegetable oil;
• 0.1 liters of water;
• 300 gr. strawberries;
• granulated sugar.
Dissolve cocoa in hot boiled water. We add soda to kefir, it will be extinguished there. Pour cocoa here, a tablespoon of vegetable oil and stir well.
Add flour to the liquid mass slightly and prepare the dough. It should not be cool.
Cut the strawberries into four pieces.
With the help of a rocking chair, we turn the dough into a layer three mm thick. Cut out the circles.
For each, we put some sugar, and on top - strawberry filling. Blind circles crescent.
Prepare steamed dumplings. It will take five or seven minutes.
The dish can be served with ice cream balls.
Homemade Dumplings - Tricks and Tips & Tricks
- To prevent the dumplings from being solid, warm liquid is used to knead the dough.
- You can add sunflower oil to the dish. Then the dumplings will be lush.
- Before making the dough, you need to set aside for about fifteen minutes in a cozy place. It also contributes to the pomp of the dumplings.
- The dish is tastier the more stuffing it is. Therefore, you need to put it at least a teaspoon.
- Filling for dumplings should be at room temperature, then they will not be boiled soft.
- The optimum ratio of water and dumplings to keep their shape during cooking is 3: 0.5.