Delicious homemade dumplings. The most delicious homemade dumplings recipe Delicious homemade dumplings

I don’t know about you, but I personally have long ceased to trust almost all store semi-finished products. And one of these products is dumplings, where you can mix anything from soybeans to expired minced meat. Real homemade dumplings made from fresh meat will not only be cheaper, but will also be much tastier. I hope I managed to convince you and I start the process of preparing this wonderful dish.

Prepare minced meat from 2 types of veal and pork meat in equal proportions by scrolling it through a meat grinder. I advise you to make it yourself, and not buy ready-made.

Add a chicken egg, salt, ground black pepper and finely chopped in a blender: onion, dill and garlic.

Mixing all the ingredients thoroughly, we get the filling for homemade dumplings, as in the photo.

Now let's start preparing the dough for our future dumplings. To do this, pour 3 cups of flour, add salt, make a hole in the middle of the hill and break a chicken egg into it.

Gradually, we begin to introduce 2 cups of water into the flour, while not forgetting to stir. As a result, we will get batter as in the photo. Now we will add a little flour and mix it all well with a whisk or fork.

When the dough becomes a little harder and stops sticking to your hands, you can move on to hand-processing it. Rub a small amount of flour into your palms and start kneading the dough. If it starts to stick to your hands, just add a little more flour until you get a wad of non-sticky dough.

Next, we proceed to one of the most important moments in the preparation of homemade dumplings, rolling out the dough. The table where we will roll it out must be sprinkled with flour. Then we tear off a piece a little more than a fist from the main dough and knead it properly in our hands.

Again, we will form a cake with our hands and proceed to roll it out with a rolling pin. In the process of rolling out, you can turn the dough over so that it does not stick to the rolling pin.

As a result, we get a rolled sheet of dough, as in the photo.

Using a glass with thin edges, cut out mugs on the dough, collect the remaining dough and return it to the main piece to use in the preparation of the next batch of dumplings.

For each circle lay out 1 teaspoon of minced meat prepared earlier.

We pinch the edges of the dough and get a dumpling in the form of a crescent.

We connect the corners and get a dumpling.

Of the ingredients that are described in this recipe, I got about 120 dumplings (2 such boards as in the photo).

Cooking dumplings with minced meat is very simple. Put a pot of water on the stove and bring to a boil, add salt to taste, put the bay leaf and the dumplings themselves. After 2-3 minutes after boiling water with dumplings, they can be taken out and served with butter, sour cream or ketchup.

Bon appetit!

They are considered an international dish, which in each national cuisine has its own cooking characteristics. The Chinese eat wontons, Buryats and Mongols love poses, triangular meat dumplings kreplach are cooked in Israel, khinkali are popular in Georgia, and sorcerers are popular in Belarus. The Italians make minced meat for ravioli not only with meat, but also with cheese, the Tibetans respect momo vegetable dumplings, and the Germans prepare maultaschen, which differ from dumplings in the presence of spinach in minced meat. Even in Russia, this dish is prepared in different ways: in cookbooks you can find Siberian, Ural, Amur, Far Eastern, Moscow and Little Russian dumplings.

Shop-bought or homemade dumplings?

Homemade dumplings are now rare. Due to being busy, we sometimes get by with semi-finished products, but sometimes we really want to arrange a holiday for our loved ones and treat them to delicious dumplings stuffed with real meat. Homemade dumplings made from selected products are a real treat, and you can sculpt them with the whole family. There are many recipes, you just need to find the most suitable option and adapt it for yourself.

"Correct" minced meat for dumplings

In the Siberian recipe for minced meat, it is recommended to take pork and beef (better veal), and the pork should be fatty enough so that the dumplings do not turn out dry. If the minced meat is prepared only from beef, it is advisable to dilute it with ground lard. It is believed that the more different types of meat in minced meat, the tastier it is, so lamb and poultry are suitable for dumplings, and in some recipes you can also see forest exotics - elk, venison and bear meat. It is better to take meat fresh, without streaks and film. If you buy beef, take the brisket and shoulder, and when choosing pork, opt for the shoulder or neck.

Any fish is suitable for fish dumplings - both sea and river, the main thing is that there are few bones. You can add a little bacon or butter to dry fish. And dumplings can be made with vegetables, mushrooms and fruits.

By tradition, chopped onion in a blender is added to the minced meat, and the more it is, the juicier and tastier the filling will be. In Siberian villages, the filling necessarily included crushed ice or frozen juice of cranberries, blueberries and cloudberries. For tenderness and piquancy, some housewives add ground cabbage, potatoes or zucchini to the meat. Should I add eggs, milk or cream to minced meat? It depends on culinary habits, while garlic, salt and pepper are added to taste. Sometimes minced meat is flavored with nutmeg and other spices.

Secrets of making dumplings dough

Before kneading the dough, the flour must be sifted so that it is saturated with oxygen and the finished products turn out to be more magnificent, because baking powder is not provided in the recipe. The technology for making unleavened dough boils down to the fact that flour is poured into a bowl or on a table and a recess is made in it, into which an egg is broken, and then water and salt are added. In some cases, water is replaced with milk, kefir and vegetable oil, while eggs are not present in all recipes.

There is a very interesting way to prepare the dough, when the milk is heated, then combined with eggs, salt and a small amount of flour. Next, the “dough” is heated until thickened in a water bath and mixed with the remaining flour. The dough made according to this recipe is very tender, soft and tasty. Choux pastry can also be prepared - for this flour is poured with boiling water and all other products are added to the resulting mass. Choux pastry does not stick to hands and does not tear, so sculpting is much more pleasant. The addition of food coloring and some coloring products changes the color of the dough, and the finished products are fun and colorful. Turmeric gives a rich yellow hue, spinach puree green, and tomato paste makes the dumplings red-orange.

The dough is well kneaded, sparing no effort and time, and then wrapped in a damp cotton cloth and covered with a bowl, leaving for half an hour. This important step should not be skipped, because during the “rest” the gluten of the flour swells, the dough turns out to be more elastic and durable, it does not tear during modeling and cooking, even if it is rolled out in a thin layer.

Blanks for dumplings are made in two ways. The first way - the dough is rolled out in a thin layer (no more than 2 mm thick), circles are cut out of it with a mold or a glass, in the middle of which the minced meat is placed. The second way - a tourniquet is formed from the dough, which is cut into pieces, each of which is rolled out separately. How to sculpt dumplings - with your hands or in a dumpling? In fact, the shape does not matter, just a dumpling will save time, and you will get neat, beautiful and similar dumplings. However, if the “correct” shape is a matter of honor for you to preserve family culinary traditions, make dumplings the old fashioned way and pinch the edges well.

How to properly and tasty cook dumplings

Cook for no more than 15 minutes in boiling salted water, vegetable, meat or fish broth, to which bay leaves and onions are usually added. When dumplings float to the surface, let them boil for a few minutes and then remove from heat. Homemade dumplings are served either with the broth in which they were boiled, or with mayonnaise, sour cream, mustard, horseradish, 3% vinegar, ketchup and any sauce you like. Be sure to put black or red pepper, sliced ​​\u200b\u200bbutter and a plate of chopped herbs next to the plate.

Dumplings are also cooked in the oven or steamed, fried in a pan (raw or cooked), the crispy golden crust makes them especially appetizing. Fried dumplings are poured with sour cream and served with herbs and spices.

If you plan to freeze dumplings, do it right away, otherwise the minced meat will give juice and the products will turn out to be unaesthetic. For the same reason, it is recommended not to delay the cooking of dumplings, and why put off the pleasure? If you understand how to cook dumplings at home, your household will stop buying store-bought dumplings, because homemade food is always out of competition!

Calories: Not specified
Cooking time: Not indicated

When the freezer is filled with sachets, life is much easier! The problem of an everyday dinner has been solved, you have a strategic reserve in case of a sudden arrival of relatives or friends, and in general - at any time you can arrange “dumplings” gatherings in a pleasant company or even together with your husband.
But, of course, before dumplings appear in the freezer, they need to be stuck on, and more. At least from a kilogram of good meat, so that there is something to freeze. Nothing that it will take more than one hour to cook, but you will be sure that your dumplings are made from real meat, and not from minced meat of dubious quality, that the fillings are put in them from the heart, and not purely symbolically, well, the main thing is that dumplings will be delicious, just the way you like them. So, without delay, let's make delicious homemade dumplings. A step-by-step photo recipe has been waiting for you for a long time)

Ingredients:
for the test:
- water - 250 ml (faceted glass);
- salt - 1 teaspoon;
- wheat flour - 3 cups;
- egg - 1 pc.;
for stuffing:
- lean pork - 1 kg;
- ground black pepper - 1-1.5 teaspoons (to taste);
- salt - 1 teaspoon (to taste);
- garlic - 3 large cloves;
- water - 3-4 tbsp. spoons;
- onions - 1-2 pcs.

Recipe with photo step by step:

Any dough after kneading needs to lie down a bit, so it is more rational to start preparing dumplings by preparing the dough. Mix the egg with water, beat with a whisk until a lush foam begins to appear on the surface. Add salt, dissolve in water.

Add the flour in parts, sifting a glass into a bowl with water and an egg.

Flour may need a little less or more, depending on its quality, gluten, humidity and many more factors. Therefore, the third glass of flour is divided into approximately three parts. Pour two thirds into the dough, sift a third on a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it gathers into a rough, loose lump. We spread it on the sifted flour, we begin to knead with our hands.

At first, the dough will turn out to be lumpy, uneven, but as you knead it, it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. Well kneaded dough will spring under the palms, it will become smooth, uniform. We collect it in a bun, cover it so that the top does not dry out. We leave for half an hour.

At this time, we are engaged in meat, preparing minced meat for dumplings from it. Cut the pork into pieces, clean the onion and garlic. We turn the meat in a meat grinder, after it we scroll through the vegetables. With onions and garlic, minced meat will be juicier and tastier, but choose the amount to taste. If you do not like garlic, then add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to undersalt the minced meat a little. In any case, the broth will be salty, it is easy to straighten it for salt, slightly oversalting the broth. And excess salt can not be removed. After adding salt and pepper, pour in cold water to make the minced meat easier to knead. It is better to knead it with your hands, then the onion and pepper will be evenly distributed throughout the mass. Ready minced meat, even after adding water, will be steep, dense in consistency.

We divide the dough into several parts, so it is more convenient to roll out and the circles will not dry out. Roll out with a rolling pin to a thickness of about 2 mm.

Cut out circles for dumplings in the size that suits you - someone likes miniature dumplings, while others like larger ones. Put the cut out circles aside, collect the dough scraps into a lump, send them to a bowl with dough.

Put minced meat on each circle. The quantity is up to you, but since we did not roll out the dough very thinly, you can not spare the minced meat, when forming dumplings, the dough can be stretched if it is not enough to blind the edges.

Fold the circle in half, covering the stuffing with dough. We fasten the edges with our fingers, pressing the dough tighter. Then we fold again, connecting the ends of the dumplings. You will get a round billet, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not open during cooking. We put the sticky dumplings on a board sprinkled with flour, or on flat plates and put them in the freezer. As they freeze, we pack them in bags with the expectation of welding at one time.

To cook dumplings, pour water into a spacious pot or cauldron. Salt to taste, throw lavrushka and allspice. As soon as the water boils, pour the dumplings (if not frozen, then dip into the water one at a time). Stir gently, not letting it stick to the bottom.

As soon as the water boils again, the dumplings will gradually begin to rise to the surface. Cook them for 7-8 minutes until cooked.

We take it out of the broth with a slotted spoon, put it on plates or in portioned tureens (if served with broth). We put butter, sour cream, mustard, vinegar, black pepper or any additives with which you like to eat dumplings on the table and call everyone to the table. Bon appetit!

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:

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

How to cook:

1. Sift the flour well so that it is enriched with air.
2. Make a slide out of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in the water in a thin stream.
4. Knead the dough until it is homogeneous and elastic.
5. Cover the finished dough with cling film or a towel so that it does not wind.
6. 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:

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

How to cook:

1. Sift the flour so that it is enriched with air, and make a slide out of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the recess in a thin stream.
6. Knead the dough until it is smooth and no longer sticky to your hands.
7. Cover the finished dough with cling film or a towel.
8. 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:

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

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or scroll through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onion, add pepper.
6. Gently knead the minced meat by adding salt water to it.
7. 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:

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

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder on a large grid.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. 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:

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

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to minced meat.
4. Stir the mince.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. 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:

1. Sprinkle the mold with a little flour so that the dough does not stick.
2. Roll out two layers of dough with a rolling pin 3-4 mm thick and slightly larger than a dumpling.
3. 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.
4. Put some stuffing in them.
5. Lay the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim off excess dough from the edges of the mold.
8. 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:

1. Dust your work surface with flour to prevent the dough from sticking.
2. 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.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumpling.
7. Dust a large, flat dish or cutting board with flour.
8. 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:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. The calculation of salt is approximately 1 teaspoon without a slide per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. 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.
5. After the water boils and the dumplings float to the surface, cook them for about 5 more minutes.
6. 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:

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

How to cook:

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

What to remember

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

See you in the next article!

Sokolova Svetlana

Reading time: 1 minute

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How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the imagination of the hostess. The traditional main for dumplings is the usual dough for noodles.

The filling is more varied, including meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. Additionally, spices (pepper, ground ginger, nutmeg) and finely chopped raw onions are used.

Dumplings - boiled meat products with filling. They came to Russian cuisine approximately at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to a quick and easy cooking technique, combined with excellent taste and high nutritional value.

Cooking technologies also differ. Dumplings are boiled, fried in olive (sunflower) oil with the addition of water, baked in pots, stewed in a slow cooker, etc.

How many calories in dumplings

Average energy value

100 grams of boiled dumplings is 250-350 kilocalories

depending on the fat content of minced meat. Fried products have a more significant effect on the figure (400-500 kcal).

Pelmeni is a high-calorie but satisfying dish. Well satisfies hunger, great for the role of a nutritious lunch. The main thing is to cook homemade dumplings correctly and tasty, which are healthier and tastier than store-bought counterparts.

Homemade dumplings - a classic recipe

For juiciness, add 50-100 ml of water.

Ingredients

Servings: 6

• beef 300 g
• pork 300 g
• flour 500 g
• water 250 ml
• egg 1 PC
• bulb onions 2 pcs
• salt, spices to taste

per serving

Calories: 218 kcal

Proteins: 9.3 g

Fats: 7.3 g

Carbohydrates: 28.8 g

25 min. Video recipe Print

I'm cooking mince. I pass beef and pork together with onions through a meat grinder. I add pepper and salt. I mix thoroughly.

I turn to the preparation of a test base for dumplings based on flour, water, salt and eggs.

I knead a smooth dough. I roll out the layer. Using a glass (or other notch), I cut out small circles.

I spread the filling in the center. I pinch the edges.

I put water on the stove. Salt, pepper, add bay leaf. I put homemade dumplings in boiling water. Cooking time depends on the size of the products. On average, 5-10 minutes is enough.

Bon appetit!

How to make Siberian dumplings

Ingredients:

For filling

• Veal - 500 g,
• Pork - 500 g,
• Onion - 300 g,
• Milk - 100 ml,
• Salt - 10 g,
• Ground pepper - 3 g.

For the test

• Eggs - 2 pieces,
• Water - 200 ml,
• Wheat flour - 550-600 g,
• Salt - 10 g.

For the broth

• Water - 3 l,
• Onion - 1 head,
• Lavrushka - 2 things,
• Black pepper - 10 peas,
• Allspice - 2 peas,
• Coriander - 6 peas,
• Salt - 1 tablespoon,
• Vegetable oil - 1 g.

For sauce

• Garlic - 3 cloves,
• Sour cream - 100 g,
• Dill - 10 g,
• Salt - 10 g,
• Black ground pepper - 5 g.

Cooking:

1. I'm making dough. I mix eggs with warm water. Salt. Stir until the salt is completely dissolved.
2. I spread the flour (not all) on a wide and large saucer. I make a hole in the center. Spoon out some of the mixed egg mixture with a spoon and start kneading.
3. I make dumplings carefully, trying not to stain the kitchen table. Gradually add the rest of the liquid. I don't forget to spread the flour. In total, it takes about 550-600 g.

When kneading in a deep bowl, a flaky mass may form. Spread the dough on a surface (wide saucer or wooden kitchen board) sprinkled with flour and continue cooking.

1. The consistency of the dough should be tight and elastic, with a homogeneous structure.
2. I roll the ball. Transfer to a plate and cover tightly with cling film. I put it in a warm place for half an hour.
3. I'm preparing stuffing for dumplings. I clean my bow. I wash the meat several times in running water. I remove the veins and the film. I cut into pieces of medium size.
4. I send the pieces of meat and onions to the meat grinder. It is better to pass the vegetable heads through a fine grate.
5. Mince salt and pepper. I add milk for juiciness. I put the bowl of stuffing aside.

Helpful advice. To taste the minced meat to check the amount of salt and the quality of the meat, fry a small piece in a frying pan.

1. I'm moving on to making the sauce. My dill, dry and finely chop. I clean the garlic and pass it through a special crusher. I mix the ingredients with sour cream. Salt the sauce, add ground black pepper. I mix thoroughly.
2. I separate a large piece from the total mass (I cover the rest with cling film and set it in a warm place). I roll out the dough. I make juice with the help of an ordinary glass or a special device (dumplings).
3. I spread the filling on neat and thin cakes. I fold the edges, getting a crescent-shaped blank.

Helpful advice. If the edges are too dry and tight (badly stick together), moisten your fingers with water.

1. I check the quality of the cast. Only then do I wrap the dumpling. I connect one end to the other.
2. Blinded dumplings roll in flour. I spread some in a food container or substrate. I cover with cling film and send it to the freezer.
3. I put the water to boil. I add peas of peppers (allspice and ordinary black), coriander. Salt, spread the onion cut into rings and season with vegetable oil (1 drop is enough).
4. I put homemade Siberian dumplings into boiling water and cook for 5-8 minutes.
5. I catch dumplings and flavor with butter. Served with homemade sour cream sauce.

Delicious dumplings with lamb

Ingredients:

Filling

• Lamb - 1 kg,
• Butter - 2 large spoons,
• Onions - 2 things,
• Salt, black pepper - to taste.

Dough

• Wheat flour - 500 g,
• Eggs - 2 pieces,
• Water - 100 ml,
• Salt - to taste.

Cooking:

1. I cook the dough for dumplings in the traditional way. I sift the flour on a large wooden board. I form a small hill. At the top I make a hole where I pour the salted mixture of eggs with milk.
2. Gently knead the dough in a circular motion. For convenience, I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, use your hands.
3. I leave the dough on the board. Cover the top with cling film or paper towels.
4. I'm preparing the stuffing. Finely chop lamb with a knife. I connect the pieces with a finely chopped onion. I add melted butter. Salt and pepper the mixture. I mix thoroughly. It is necessary to obtain a homogeneous mass with a uniform distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Helpful advice. For a more juicy taste of dumplings, I do not recommend passing the meat through a meat grinder. It is better to chop finely (chopped).

1. I roll out the ripened dough into a layer. Thickness - 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug rather than a standard glass.
2. I spread the filling in the central part of the juicy. I blind carefully. Ready-made homemade lamb dumplings are sent to the freezer or thrown into boiling water. For flavor, add onions and your favorite spices while cooking.

Videos cooking

How to cook dumplings in a pot

A simple recipe for a delicious and hearty lunch in pots. Favorite homemade dumplings in an amazing sour cream dressing with ham and cheese will certainly please the household. Be sure to try cooking!

Ingredients:

• Homemade dumplings - 1 kg,
• Sour cream - 350 g,
• Cheese - 50 g,
• Ham - 150 g,
• Greens (parsley, dill) - 1 bunch each,
• Onion - 1 piece,
• Butter - 1 large spoon,
• Salt, ground pepper - to taste.

Cooking:

1. I take ready-made dumplings. I send it to salt water after boiling. When the products pop up, I do not wait for complete cooking, but carefully take them out. I drain the excess water.
2. I clean the onion and chop finely. I send it to the pan with melted butter. I fry until light brown.
3. I take ham. I cut into strips or into small cubes.
4. I put the half-finished dumplings in a baking dish. Sprinkle with finely chopped ham on top, decorate with a golden onion.
5. I'm making sour cream. I dilute the fermented milk product with water (50-100 ml). I mix with chopped herbs. I season with salt and pepper. I mix thoroughly.
6. I add sour cream sauce to dumplings. I set the form in the oven, preheated to 200 degrees. Cooking time - 15-20 minutes.
7. I take out the dish 5 minutes before it's ready. Sprinkle dumplings with grated cheese. I'm sending it back to bake.

Bon appetit!

Recipe for fried dumplings with cheese

Ingredients:

• Pelmeni - 400 g,
• Water - 200 ml,
• Cheese - 70 g,
• Leek - 1 piece,
• Salt - half a teaspoon
• Vegetable oil - 3 large spoons.

Cooking:

1. Slightly defrosted dumplings spread in a pan. I pour vegetable oil and water. Enough 200-250 ml. The main thing is that the water level hides meat products by half.
2. Set the temperature of the burner to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until a golden crust appears), the same amount on the other. I add salt.
3. I rub the cheese on a large grater. I pour it into the pan. Cook over medium heat until the cheese is completely melted. At the end of cooking, I decorate the dumplings with chopped green onions.

How to make dough for dumplings

1. Be sure to sift the flour before making dumplings. Having spent a little time, you will save yourself from unpleasant incidents with the ingress of foreign objects into finished products.
2. Do not add baking powder and soda to the dumpling dough. Mix it thoroughly.
3. Be sure to let the mixed mass "ripen". Cover with cling film or a plate and leave for 30 minutes in a warm place.
4. Soften too stiff dough with milk, water or melted butter.

Classic water dough recipe

Ingredients:

• Flour (highest grade) - 500 g,
• Water - 200 g,
• Eggs - 2 pieces,
• Salt - half a teaspoon.

Cooking:

1. I'm sifting flour. I spread it on a wooden board in a slide. I make a hole at the top.
2. I break 2 eggs, gradually pour pre-salted warm water. I knead.

Video recipe

To make the dough for dumplings more tender, add a spoonful of vegetable oil. This is an optional preparation.

milk dough

Ingredients:

• Wheat flour - 500 g,
• Milk - 1 glass,
• Eggs - 2 pieces,
• Sunflower oil - 1 large spoon,
• Salt - 1 teaspoon.

Cooking:

1. I make a slide of sifted flour. I pour vegetable oil on top.
2. I break the eggs in a separate bowl. Mix with warm milk.
3. I pour the mixture of milk and eggs into the flour base. Stir with a spatula, then knead with your hands.
4. I form a dense lump from a shapeless mass. I cover the top with cling film. I leave the dough alone for 30-40 minutes.
5. When the test base "ripens", I roll it into a large and thin pancake. I make juice with an ordinary glass. To make cutting rounds easier, dip the edges of a glassware in flour.

Mineral water dough

Thanks to the use of mineral water, dumpling dough will knead faster. You will also need less flour when cooking.

Ingredients:

• Carbonated mineral water - 250 ml,
• Sugar - 2 teaspoons,
• Salt - 1 small spoon,
• Flour - 4 cups
• Salt - 1 teaspoon.

Cooking:

1. I beat the chicken eggs with salt and sugar until the last ingredients are completely dissolved.
2. I pour sparkling water to the beaten eggs.
3. I add flour bit by bit. I start mixing.
4. Before sculpting, leave the resulting dough alone for 20-40 minutes, covering with a towel or covering with cling film. Set the base for dumplings in a warm, draft-free place.

How to cook custard dough

Choux pastry is a great way to make the base for homemade dumplings. The consistency is dense, with excellent adhesive properties. Choux pastry dumplings boil faster and retain their natural taste longer when frozen.

Ingredients:

• Water - 200 ml,
• Wheat flour - 2.5 tablespoons,
• Chicken egg - 1 piece,
• Sunflower oil - 3 large spoons,
• Salt - 5 g.

Cooking:

1. I take deep glassware. I carefully sift the flour. Most, but not all. At the top I make a small hole where I pour the vegetable oil.
2. I add boiled water. I mix a little. I leave it alone so that the mixture cools to a warm state.
3. I crack an egg. I put salt and the rest of the flour.
4. I cover the dough with cling film. I leave it to stand for one hour. After 60 minutes of “ripening”, the dough is ready for rolling and sculpting dumplings.

Recipes for homemade minced dumplings

How to make minced chicken

Ingredients:

• Chicken fillet - 800 g,
• Garlic - 3 cloves,
• Onion - 2 pieces,
• Salt, pepper - to taste,
• Parsley - 1 bunch of medium size,
• Vegetable oil - for frying.

Cooking:

1. I'm peeling onions. I grind finely. I send it to a heated pan with vegetable oil. Fry until light golden brown.
2. Using a special garlic press, I chop the garlic. I send it to brown in the pan along with the onion. I take it off the stove after 50-80 seconds.
3. I wash the chicken fillet under running water. I remove the tape. I cut it into small pieces. Grind with a blender or in a meat grinder.
4. I mix the chopped fillet with garlic and onions. I add salt and spices to taste. At the end I add chopped fresh parsley. I mix. The mince is ready to use.

Juicy minced meat

Ingredients:

• Beef fillet - 700 g,
• Pork fillet - 400 g,
• Parsley - 1 bunch,
• Onions - 2 pieces,
• Flour - 1 large spoon
• Meat broth - 70 ml,
• Black ground pepper - 5 g,
• Water - 1 glass.
• Egg - 1 piece,
• Salt - 10 g.

Cooking:

1. My beef. I dry it with kitchen towels. I remove the film and veins. I grind in a meat grinder.
2. I'm moving on to pork. I remove excess fat. I’m not zealous, because it is a sufficient amount of fat that makes the filling juicy and tender. I send it to the meat grinder.
3. I spread the processed meat in a deep dish.
4. Peel the onion and cut into small pieces. Use a sharp knife to speed up and ease the process. I send the chopped onion to beef and pork.
5. I remove the stems from the parsley. I douse it with boiling water. I let the water drain, and the greens cool a little. Finely shred.
6. I salt the meat, spread the chopped greens. I add ground black pepper.
7. I put a tablespoon of flour to improve the "viscosity" of the mixture.
8. Thoroughly mix the ingredients until smooth.
9. For tenderness and piquancy, I pour a little ready-made meat broth. I interfere again.

Mince is ready!

From standard recipes to culinary creativity

Pelmeni is a popular favorite dish. Nutritious, healthy and delicious. Each hostess prepares dough and fillings for homemade products in her own way, has brand secrets. Use one of the suggested recipes or make changes to the indicated ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

Try, experiment, "play" with flavors and products to get your signature recipe for homemade dumplings that your family will love.