The fastest way to make dumplings. Methods for sculpting dumplings: manually and with the help of special devices

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to cook dough and stuffing for dumplings on your own, how to make dumplings and how to cook them properly.

Dumplings- This is a dish of boiled products from unleavened 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 for both 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-made dumplings united several generations in one kitchen. They sculpted dumplings with the whole family on weekends in large quantities, in reserve. They were immediately frozen and then eaten for a long time.

However, dumplings are not a native Russian dish. The reliable source of the origin of 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 comes from the word "pelnian"- bread ear

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine at the end of the 14th - beginning of the 15th century. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the middle of the 19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to buy dumplings in the form of a frozen semi-finished product with various fillings in supermarkets, but dumplings cooked at home are still considered delicious. You yourself choose the meat for the filling and prepare the dough, mold 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 the homemade dish.

Dough for homemade dumplings

Making dumplings at home is quite simple. Take the highest grade flour for the test. 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.

Recipe for dumplings on water without eggs

This is a classic dumplings recipe. 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 modeling.

You will need:

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

How to cook:

Sift the flour well so that it is enriched with air.
Make a slide out of flour on the table or in a deep bowl.
Make a small well in the flour and pour in the water in a thin stream.
Knead the dough until it is homogeneous and elastic.
Cover the finished dough with cling film or a towel so that it does not wind.
Let the dough rest for 15-20 minutes, then you can start making dumplings.

Recipe for dumplings on water with eggs

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

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 teaspoon without a slide.

How to cook:

Sift the flour so that it is enriched with air, and make a slide out of it on the table or in a bowl.
Lightly beat the eggs with a fork in a separate bowl.
Make a small well in the flour and pour the eggs into it.
Stir the salt in warm water until it is completely dissolved.
Pour water into the recess in a thin stream.
Knead the dough until it is smooth and no longer sticky to your hands.
Cover the finished dough with cling film or a towel.
Let the dough rest for 15-20 minutes, you can cook.

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

Minced meat for homemade dumplings

Homemade minced meat is the main secret of delicious homemade dumplings. For a juicy and fresh mince, choose chilled fresh meat rather than frozen. Before cooking minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. Cooking dumplings will be easier 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 desired, you can remove fatty streaks from a piece of meat.

You will need:

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

How to cook:

Cut the meat into small pieces.
Pass them through a meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen hatchet.
Finely chop the onion and garlic with a knife or scroll through a meat grinder and add to the minced meat.
Mix salt and water in a glass.
Stir meat with onion, add pepper.
Gently knead the minced meat by adding salt water to it.
Place the minced meat in the freezer for a short time.

Minced beef

Beef is a fairly stringy and dry meat. For the preparation of minced meat, a rump, edge trim or shoulder blade is suitable. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

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

How to cook:

Clean the pieces of meat from tendons and films. Cut it into small pieces.
Pass the meat and onions through a meat grinder on a large grid.
Mix milk, salt and pepper.
Pour the mixture into the minced meat and mix it well with your hands.
Place the prepared minced meat in the freezer so that it freezes a little.
Take out the minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

chicken meat - 1 kilogram;
onions - 2 pcs.;
drinking water - 2 tablespoons;
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the chicken fillet into small strips.
Pass the chicken fillet and onion through a meat grinder.
Mix salt with water. Add salt water and pepper to minced meat.
Stir the mince.
Place the prepared minced meat in the freezer so that it freezes a little.
Take out the minced meat, you can cook.

Modeling dumplings at home

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

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

Homemade dumpling

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 of the same regular shape;
has several nozzles - for making dumplings / ravioli, for rolling out dough.
easy to use.

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

The principle of operation for a mechanical and electric dumplings is the same. How to make dumplings using dumplings, look at the video:

Form for modeling dumplings

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

Using a dumpling mold is quite simple:

Sprinkle the mold with a little flour so that the dough does not stick.
Roll out two layers of dough with a rolling pin 3-4 mm thick and slightly larger than a dumpling.
Put the first layer of dough on top of the dumpling. Use your fingers to make small, neat indentations in the cells of the mold so that the dough does not tear.
Put some stuffing in them.
Lay the second layer of dough on top.
Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
Trim off excess dough from the edges of the mold.
Carefully remove the finished dumplings from the cells and place them on a floured surface.

hand sculpting

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

Dust your work surface with flour to prevent the dough from sticking.
Roll out the dough with a rolling pin about 3-4 mm thick. Turn the sheet periodically so that the thickness of the dough is uniform.
Using a glass, cut out circles from the dough.
Remove excess dough. Then it can be rolled out again and the procedure repeated.
Place some filling in the middle of each circle.
Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumpling.
Dust a large, flat dish or cutting board with flour.
Spread the finished dumplings on it so that they do not touch and put in the freezer.

How much and how to cook homemade dumplings

Cook dumplings with minced meat quickly and easily:

Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
Salt the water until it boils. The calculation of salt is approximately 1 teaspoon without a slide per liter of water.
Add half a bay leaf and 2-3 allspice peas.
As soon as the water boils, put the dumplings in it and immediately mix them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the walls of the pan.
After the water boils and the dumplings float to the surface, cook them for about 5 more minutes.
Immediately after cooking, remove the dumplings and arrange on plates. Meat dumplings can be served with broth.

Calorie homemade dumplings

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

Lean beef dumplings are less caloric - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, 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.

Sauce for dumplings at home

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

You will need:

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

How to cook:

Finely chop the garlic with a knife, lightly press down on it with the flat side of the knife to release the juice.
Chop up the greens.
Put greens and garlic in sour cream.
Add ground pepper and mix ingredients well. The sauce is ready.

What to remember

For the preparation of dumplings, use premium flour.
Knead the dough well so that it becomes elastic and pliable.
For minced meat, choose fresh chilled meat without bones, veins and fat.
Rinse the meat thoroughly in clean running water before cooking minced meat.

See you in the next article!

Why do some dumplings turn out tender, soft, carefully storing all the stuffing inside, while others turn into hard lumps or torn lumps? What about dough rolling? Sometimes, instead of becoming an elastic, smooth ball, which, without sticking to the table and hands, obediently turns into even circles-blanks, the dough sticks and acts up, categorically refusing to keep its shape and leaving traces of its stay on all surfaces within a radius of several meters. Apparently, some housewives have their own “secret ingredients” and they are a little cunning, saying: “dumpling dough recipe? Yes, what to cook there, flour and water. In principle, even from these two ingredients you can make a decent dumpling dough, it is important to know the necessary proportions.

The amount of flour in recipes is always approximate, a lot depends on its quality and variety, as well as on other ingredients. Do you know how to correctly determine the right consistency? The ideal dough for dumplings and dumplings should feel like an earlobe to the touch: soft, but elastic.

In the dough for dumplings and dumplings, the main ingredients are really water and flour, but for ravioli, a dough consisting only of flour and eggs is often recommended (1 egg per 100 g of flour). It turns out much more dense and holds its shape well. The Italians use for this purpose flour from durum wheat, which almost does not grow in our country. The same egg dough is suitable for homemade noodles, but now we are not talking about it.

Here I want to give a couple more recipes for dumplings dough: obedient, tender and tasty. I myself have tried each of them and now I use them with pleasure. These are basic recipes, each of which can be varied by adding beetroot or carrot puree, tomato or spinach paste, or finely chopped greens for color (get pink, yellow, orange, green or variegated dumplings).

These dough recipes for dumplings and dumplings are my personal choice, which does not claim to be the ultimate truth.

Soft dough for dumplings

The secret ingredients for this recipe are butter and egg yolk. Thanks to them, the dough becomes soft, it is very elastic and tender, it rolls out easily and does not stick, and the dumplings do not fall apart during cooking.

Ingredients:

Preparation of dough for dumplings:

The butter should be at room temperature, very soft, and the water should be ice cold.
Sift the flour with a slide on a board or a clean table, make a recess in the middle. We put butter and yolks there, pierce them, mix with butter and, gradually grabbing the flour, begin to knead the dough. Add water from time to time.
Depending on the size of the yolks and the type of flour, you may need more or less water, so add it in small amounts.
When all the ingredients are mixed, the dough must be kneaded intensively for about 10 minutes. It is undesirable to add flour at the same time, since it should not become too steep.
Wrap the finished dough in a film or plastic bag and place in the refrigerator. At least 30 minutes, preferably 2-3 hours.

Kefir dough

The secret of this recipe lies in the use of kefir instead of water. The dough comes out soft, but not sticky, dumplings and dumplings stick together very well, which is important in the case of a capricious filling. I also love this dough because it does not stick to the table when rolling out, so cleaning the work surface after the dumplings are molded takes just a couple of seconds.

Ingredients:

300 g flour

200 g kefir (from 0 to 2% fat)

How to cook dough on kefir:

Pour cold kefir into a bowl, gradually add flour there and knead the dough. Depending on how you plan to use it, you can add salt or omit it.
Place the dough in the refrigerator for several hours before using.

Dumpling dough with sour cream

Here it turns out not just a secret ingredient, but a whole conspiracy to create the perfect dough, which is equally well suited for both dumplings and sweet dumplings. When rolling out, it almost does not require flour, which is very convenient.

Ingredients:

700 g flour	200 ml water
200 g sour cream
a pinch of salt

How to make dough for dumplings:

Beat eggs, water and sour cream well with a whisk or mixer. Gradually adding flour, knead a fairly stiff dough. Cover with a towel and let rest for an hour at room temperature or in the refrigerator.

Delicious dough for dumplings on sparkling water

Another version of the "obedient" dough, which makes delicious ravioli, dumplings, dumplings, both boiled and fried. The highlight of this recipe is the use of mineral water instead of ordinary water, the dough is shiny and smooth.

Ingredients:

250 ml sparkling water	650 g flour
1 egg	4 tbsp vegetable oil
1/2 tsp salt

Test preparation:

Break the egg into a bowl and beat lightly. Add oil, water and salt to the same place, continuing to beat. Gradually add the sifted flour until the dough becomes the desired consistency. First, you can mix it with a whisk, and then, when it becomes steeper, knead with your hands.

Why do some dumplings turn out tender, soft, carefully storing all the stuffing inside, while others turn into hard lumps or torn pieces? What about dough rolling? Sometimes, instead of becoming an elastic smooth ball, which, without sticking to the table and hands, obediently turns into even circles-blanks, the dough sticks and acts up, categorically refusing to keep its shape and leaving traces of its stay on all surfaces within a radius of several meters.

Apparently, some housewives have their own “secret ingredients” and they are a little cunning, saying: “dumpling dough recipe? Yes, what to cook there, flour and water. In principle, even from these two ingredients you can make a decent dumpling dough, it is important to know the necessary proportions.

In the dough for dumplings and dumplings, the main ingredients are really water and flour, but for ravioli, a dough consisting only of flour and eggs is often recommended (1 egg per 100 g of flour). It turns out much more dense and holds its shape well. The Italians use for these purposes flour from durum wheat, which almost does not grow in our country. The same egg dough is suitable for homemade noodles.

Here are a couple of recipes for dumplings dough: obedient, tender and tasty. Every recipe has been tested. These are basic recipes, each of which can be varied by adding beetroot or carrot puree, tomato or spinach paste, or finely chopped greens for color (get pink, yellow, orange, green or variegated dumplings).

GENTLE DOUGH FOR Dumplings

Ingredients:

400 g flour 2 egg yolks

30 g butter 150 ml water

PREPARING THE Dumpling Dough:

Depending on the size of the yolks and the type of flour, more or less water may be needed, so it should be added in small portions.

When all the ingredients are mixed, the dough must be kneaded intensively for about 10 minutes. It is undesirable to add flour at the same time, since it should not become too steep. Wrap the finished dough in a film or a plastic bag and place in the refrigerator for at least 30 minutes, and preferably for 2-3 hours.

Dough on kefir

The secret of this recipe lies in the use of kefir instead of water. The dough comes out soft, but not sticky, dumplings and dumplings stick together very well, which is important in the case of a capricious filling. This dough does not stick to the table when rolling, so cleaning the work surface after the dumplings are molded takes just a couple of seconds.

Ingredients:

300 g flour 200 g kefir (from 0 to 2% fat)

HOW TO PREPARE DOUGH ON KEFIR:

Pour cold kefir into a bowl, gradually add flour there and knead the dough. Depending on how you plan to use it, you can add salt or do without it. Place the dough in the refrigerator for several hours before using.

PELMENA DOUGH WITH SOUR CREAM

Ingredients:

700 g flour 200 ml water 200 g sour cream

2 eggs a pinch of salt

HOW TO PREPARE DOUGH FOR Dumplings:

Beat eggs, water and sour cream well with a whisk or mixer. Gradually adding flour, knead a fairly stiff dough. Cover with a towel and let rest for an hour at room temperature or in the refrigerator.

DELICIOUS DOUGH FOR Dumplings ON Sparkling Water

Another version of the “obedient” dough, from which delicious ravioli, dumplings, dumplings are obtained, moreover, both boiled and fried. The highlight of this recipe is the use of mineral water instead of ordinary water, the dough is shiny and smooth.

Ingredients:

250 ml sparkling water 650 g flour 1 egg

The fastest way to make dumplings. Methods for sculpting dumplings: manually and with the help of special devices

Dough for homemade dumplings