Do you often buy store dumplings? Let's learn how to sculpt tasty dumplings at home! Purchased - it is convenient, I do not argue: bought - cooked - ate. Quick and easy - but not useful and even risky. In small shops often trade in all sorts of things. I do not advise you to buy semi-finished products. Yes, cooking homemade ravioli will have to be tricky, but the result is worth it.
Because:
- in homemade dumplings you put real meat, not minced meat of suspicious origin - you can safely eat the poem yourself and give it to children;
- and you put a lot of stuffing, and not the floor of a coffee spoon;
- joint modeling of dumplings, and then their equally friendly eating is an excellent activity for the whole family on the weekend.
Homemade dumplings are natural, tasty, satisfying and fun. In addition, they can stick a full freezer for the future, and then you will not have the hassle with a quick dinner: you got it and cooked it.
Ingredients for Homemade Dumplings
For the test:
- 2 cups of flour;
- 1 cup boiling water;
- pinch of salt;
- you can add 1 tbsp. l sunflower oil for greater elasticity of the dough.
For the filling:
- 300-400 g of minced meat or a piece of meat;
- 1 onion;
- 2-3 tbsp. l water (adjust the amount of water given the consistency of minced meat);
- salt, ground black pepper.
Method of cooking homemade ravioli
Preparing the filling
First make the filling. If you bought meat, we twist it in a meat grinder. Suitable beef, pork, chicken. If the meat is lean, you can add a piece of bacon. Ready stuffing can be used as is or additionally twist in a meat grinder.
Salt, pepper mince, mix with chopped onion. To make the filling juicy, add a little water, milk or broth. Even for juiciness, you can add raw potato or cabbage, chopped greens, twisted in a meat grinder.
Cooking dough
We prepare choux pastry for ravioli, simple and pleasant in work: it is easy to knead, thinly rolled, in finished products it is not coarse and hard, but gentle, soft.
Pour flour in a bowl, salt, pour in boiling water and immediately knead: first with a spoon, and when it becomes not so hot - with your hands. Knead the dough until homogeneous, put it in a sprinkled with flour bowl, cover with a towel so as not to dry out.
Sculpt dumplings
There are two ways to make homemade dumplings: manually and with the help of dumplings.
1. Cooking homemade ravioli with dumplings
If you have such a device on the farm, you can stick more than three dozen dumplings in one fell swoop!
Sprinkle the table with flour, separate the part of the dough and roll it into a circle with a diameter slightly more than a dumpling, 1-2 mm thick. The thinner the dough, the more delicious the dumplings, but be careful - too thin dough can tear.
It is convenient to do this: roll out a little, turn the dough over, roll out another, until you get the right size.
We put a circle of dough on the dumpling, press it down with a hand so that the grooves are visible, and put the mince in each. Then we roll out the second same circle of dough, cover the dumpling with it and roll it with a rolling pin: first with a little pressure (see how the dumplings loom?), And then - pressing strongly so that the dumplings separate from one another. Then turn over the dumpling and shake out the dumplings on the board, sprinkled with flour.
2. Handmade homemade ravioli
Dumpling - high-speed option, but the dumplings, fashioned hands, turn out much more beautiful (and bigger!). To make “handmade dumplings”, we roll sausage with a diameter of dough like a sausage. Cut the sausage into pieces 1, 5 cm wide. Roll each piece into a circle, put the filling in the center. And then quickly close up, until the dough had time to dry and easily molded.
First we fold the circle in half and mold the edges together like a dumpling. And then we combine the “ears” together - it turns out to be a dumpling!
We spread the dumplings in rows on a floured board. You can send them in the freezer in reserve - or immediately cook!
Dishes from homemade ravioli
Now that you have a large supply of homemade ravioli, it's time to find out how to make them. You can not only boil the dumplings and serve with butter and sour cream, but also bake them in the oven under the egg and cheese, cook in pots and cook the dumplings soup!
The classic way of cooking dumplings
Dumplings dipped in boiling salted water (about 1 tablespoon. Salt per 2, 5-3 liters of water). Cook on medium heat until float, and after that another 5 minutes with a slight boil.
Then we catch the dumplings with a skimmer in a bowl or on plates, be sure to put a piece of butter, so as not to stick together. And if you are a culinary virtuoso, you can try to mix the dumplings right in the bowl, throwing them up aloft! Just see that dinner doesn't scatter in the kitchen!
Homemade ravioli casserole
500 g dumplings; 2 cups sour cream; 2 onions; 30 g butter and 1 tbsp. l vegetable; 100 g of hard cheese; greens, spices.
A convenient way of cooking dumplings without cooking - great helps out if you have turned off the water. The dish is tasty and original.
Put the dumplings in one layer in a greased with sunflower oil form. Fill with sour cream mixed with spices and onions browned in butter. Sprinkle with grated cheese and bake for 30 minutes at 200 ° C.
Soup with homemade dumplings
On 2-2, 5 l - 3 potatoes; 1 carrot; 1 onion; 200 g dumplings; 1-2 bay leaves, salt, pepper, greens.
Boil cubes of potatoes and carrot circles for about 15 minutes, then pour dumplings, chopped onion into a saucepan, salt the soup to taste. When the dumplings pop up, wait a couple of minutes and add the bay leaf, chopped dill, parsley. After another 2 minutes the soup is ready. When serving, put in each plate a spoonful of sour cream and a piece of butter.
