Recipe for delicious meat dumplings. Homemade dumplings recipe with photo

Considered an international dish that in every national cuisine has its own characteristics of preparation. The Chinese eat wontons, Buryats and Mongols love poses, in Israel they prepare triangular meat dumplings kreplach, khinkali are popular in Georgia, and sorcerers are popular in Belarus. Italians make minced meat for ravioli not only with meat, but also with cheese, Tibetans respect vegetable momo dumplings, and Germans prepare multashen, which differs from dumplings by the presence of spinach in the 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 or homemade dumplings?

Homemade dumplings are now rare. Because of our busyness, we sometimes get by with semi-finished products, but sometimes we really want to arrange a holiday for our loved ones and pamper them with mouth-watering dumplings stuffed with real meat. Homemade dumplings made from selected products are a real delight, and you can make 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 (or preferably veal), and the pork should be fatty enough so that the dumplings do not turn out to be dry. If minced meat is prepared only from beef, it is advisable to dilute it with ground lard... It is believed that the more different varieties minced meat, the tastier it is, so lamb and poultry are suitable for dumplings, and in some recipes you can also see forest exoticism - 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 lard to dry fish or butter... You can also make dumplings with vegetables, mushrooms and fruits.

Traditionally, minced meat is added to the minced meat in a blender. onion, and the more it is, the juicier and tastier the filling will be. In Siberian villages, the filling always 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 you add eggs, milk or cream to the minced meat? It depends on cooking habits, while garlic, salt and pepper are added to taste. Sometimes minced meat is flavored with nutmeg and other spices.

Secrets of making dumplings

Before kneading the dough, the flour must be sieved so that it is saturated with oxygen and the finished products turn out more magnificent, because baking powder is not provided in the recipe. Cooking technology unleavened dough boils down to the fact that flour is poured into a bowl or on a table with a slide and a depression 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 very interesting way dough preparation, 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 turns out to be very tender, soft and tasty. You can also make choux pastry - for this, the 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. Adding food colors and some coloring products, the dough color changes, and the finished products turn out to be cheerful and colorful. Turmeric gives a rich yellow hue, spinach puree green, and tomato paste makes dumplings red-orange.

The dough is kneaded well, 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 stage should not be skipped, because during the "rest" flour gluten swells, the dough is more elastic and durable, does not break during molding and cooking, even if rolled out in a thin layer.

Blanks for dumplings are made in two ways. The first method - 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 glass, in the middle of which minced meat is placed. The second method - a tourniquet is formed from the dough, which is cut into pieces, each of which is rolled out separately. How to sculpt dumplings correctly - with your hands or in a dumpling maker? In fact, the shape does not matter, just a dumpling maker 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, sculpt dumplings the old fashioned way and pinch the edges well.

How to cook dumplings correctly and tasty

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 the dumplings float to the surface, let them boil for a few minutes and then remove from the heat. Homemade dumplings are served either with the broth in which they were cooked, or with mayonnaise, sour cream, mustard, horseradish, 3% vinegar, ketchup and any sauce you like. Be sure to place black or red pepper, diced butter and a plate of chopped herbs next to the plate.

Dumplings are also cooked in the oven or steamed, pan-fried (raw or cooked), crispy golden brown makes them especially appetizing. Fried dumplings pour sour cream and serve with herbs and spices.

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

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

Dumplings- this is a dish made from boiled products from unleavened yeast-free 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 versatile dish- dumplings are good both for 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 cooking dumplings were united in one kitchen for several generations. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten afterwards for a long time.

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

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th - early 15th centuries. 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 tract to the central part of Russia and to the Northern regions.

Today, buy dumplings in supermarkets in the form of a frozen semi-finished product with variety different fillings It is not difficult, however, homemade dumplings are still considered delicious. You yourself choose the meat for the filling and prepare the dough, sculpt 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 your homemade dish.

Dough for homemade dumplings

To cook dumplings at home is simple enough. Take flour for the dough top grade... 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.

Egg-free water dumplings dough recipe

This is a classic recipe for dumplings. 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 molding.

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 to enrich it with air.
2. Place the flour on a table or in a deep bowl.
3. Make a small indentation in the flour and pour in the water in a thin stream.
4. Knead the dough until smooth and elastic.
5. Cover up ready dough cling film or a towel to keep it dry.
6. Let the dough rest for 15-20 minutes, then you can start sculpting dumplings.

Recipe for dumplings dumplings on water with eggs

Dumplings dough with the addition chicken eggs comes out soft and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a slide of it on a table or bowl.
2. Beat the eggs slightly with a fork in a separate bowl.
3. Make a small indentation in the flour and pour the eggs into it.
4. Stir the salt into warm water until it is completely dissolved.
5. Pour water in a thin stream into the recess.
6. Knead the dough until smooth and no longer sticking 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. Watch one of the options for dumplings on the video:

Minced meat for homemade dumplings

Minced meat cooked by yourself is main secret delicious homemade dumplings. To keep the minced meat juicy and fresh, choose chilled fresh meat rather than frozen. Before cooking minced meat, be sure to rinse the meat in cool running water and dry it with a paper towel or napkin. Place the minced meat in the freezer for 20-30 minutes. It will be easier to cook dumplings 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 you wish, you can remove the streaks of fat from the piece of meat.

You will need:

1. pork - 1 kilogram;
2. onions - 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 coarse mesh. The meat can also be chopped finely with a knife or a kitchen hatchet.
3. Finely chop the onion and garlic with a knife, or scroll through a meat grinder and add to chopped meat.
4. Mix salt and water in a glass.
5. Stir meat with onions, add pepper.
6. Knead the minced meat gently by adding salt water to it.
7. Place the minced meat in the freezer for a short time.

Minced beef

Beef is a rather stringy and dryish meat. For minced meat, a rump, edge trim or spatula is suitable. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onions - 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. Remove sinews and films from cuts of meat. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder on a coarse mesh.
3. Combine milk, salt and pepper.
4. Pour the mixture into the minced meat and stir it well with your hands.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. Get the minced meat, you can cook.

Minced chicken

Chicken is a low-calorie dietary product. Dumplings stuffed with minced chicken turn out juicy and tender. Use chicken breast to prepare it.

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. Mince the chicken fillet and onion.
3. Mix salt with water. Add salted water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the minced meat in the freezer so that it freezes a little.
6. Get the minced meat, you can cook.

Making dumplings at home

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

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

Homemade dumplings

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 are of the same regular shape;
• has several attachments - for making ravioli / ravioli, for rolling the dough.
• easy to use.

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

The principle of operation of a mechanical and electric dumplings is the same. How to make dumplings using a dumpling machine, watch the video:

Mold for making dumplings

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

Using a dumpling mold is quite simple:

1. Sprinkle a little flour on the baking pan to prevent the dough from sticking.
2. Roll out with a rolling pin two layers of dough 3-4 mm thick and slightly larger than a dumplings.
3. Place the first layer of dough on top of the dumpling maker. Use your fingers to make small, neat indentations in the molds so that the dough does not break.
4. Spread the filling in them.
5. Place the second slice of dough on top.
6. Roll it out, pressing on it with a rolling pin so that the second layer of dough sticks tightly to the edges of the cells.
7. Cut off excess dough from the edges of the mold.
8. Gently remove the finished dumplings from the trays and place them on a floured surface.

Hand sculpting

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

1. Sprinkle flour on the counter to prevent the dough from sticking.
2. Roll out the dough with a rolling pin approximately 3-4 mm thick. Flip the layer periodically so that the thickness of the dough is uniform.
3. Use a glass to cut circles out of the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Spread some of the 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 dumplings.
7. Sprinkle the flour over a large flat dish or cutting board.
8. Spread the finished dumplings on it so that they do not touch and place 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 over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Season with salt until boiling. Calculation of salt is about 1 level teaspoon 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 stir them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the sides of the pan.
5. After the water boils and the dumplings float to the surface, cook them for about 5 minutes more.
6. Remove the dumplings immediately after cooking and place on plates. You can serve meat dumplings with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings from minced pork- about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise eating pork too often, especially in combination with a test if you are overweight.

Lean beef dumplings are lower in calories - about 245-250 kcal per 100 grams of product.

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

Dumplings sauce 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. Chop the garlic finely with a knife, lightly press down on the flat side of the knife to release the juice.
2. Chop the herbs.
3. Place the herbs and garlic in the sour cream.
4. Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

1. Use premium flour to make dumplings.
2. Knead the dough well until it becomes elastic and pliable.
3. For minced meat, choose fresh, chilled meat without bones, veins and fat.
4. Before cooking minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

Calorie content: Not specified
Cooking time: Not specified

When the freezer is filled with sachets, life is so much easier! The everyday dinner problem is solved, you have strategic reserve in case of a sudden arrival of relatives or friends, and indeed - at any time, according to your mood, you can arrange "dumplings" gatherings in a pleasant company or even together with your husband.
But, of course, before the dumplings appear in the freezer, you need to stick them on, and more. At least one kilogram good meat to have something to freeze. It's okay 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 they are filled from the heart, and not purely symbolically, well, the main thing is that the dumplings will be delicious, just the way you like it. So, without delay, let's make delicious homemade dumplings. Step by step photo the recipe has been waiting for you for a long time)

Ingredients:
for the test:
- water - 250 ml (faceted glass);
- salt - 1 tsp;
- wheat flour - 3 glasses;
- egg - 1 pc .;
for minced meat:
- lean pork - 1 kg;
- ground black pepper - 1-1.5 tsp (to taste);
- salt - 1 tsp (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 little, so it is more rational to start preparing dumplings by making 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 flour in portions, sifting a glass into a bowl with water and an egg.

You may need a little less flour or more, depending on its quality, gluten, moisture and many more factors. Therefore, we divide the third glass of flour into approximately three parts. Pour two thirds into the dough, sift one 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 sifted flour, begin to knead with our hands.

At first, the dough will turn out to be lumpy, uneven, but as it is kneaded, it will begin to become softer, more tender, but it should remain dense. Feels denser than dumplings. A well-kneaded dough will spring under the palms, become smooth, homogeneous. 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, we prepare minced meat for dumplings from it. Cut the pork into pieces, peel the onion and garlic. We turn the meat in a meat grinder, after which we scroll through the vegetables. Minced meat will be juicier and tastier with onions and garlic, but choose the amount to taste. If you don't like garlic, add a small onion instead.

Add salt and pepper to taste. But do not forget that salt interrupts the taste of the 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 with salt, slightly salting the broth. And you won't be able to remove the excess salt. After adding salt and pepper, pour in cold water so that the minced meat is easier to mix. It is better to knead it with your hands, then the onions and peppers will be evenly distributed throughout the mass. The finished 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 into a layer about 2 mm thick.

Cut the circles for dumplings to a suitable size for you - someone loves miniature dumplings, and someone likes larger ones. Set aside the cut circles, collect the dough scraps into a lump, send them to the bowl with the dough.

Place the minced meat on each circle. The quantity is at your discretion, but since we did not roll out the dough very thinly, the minced meat can not be spared, when molding the dumplings, the dough can be stretched if not enough to blind the edges.

Fold the circle in half, covering the minced meat with dough. Fasten the edges with your fingers, pressing the dough more tightly. Then we fold again, connecting the ends of the dumplings. You will get a round blank, along the edges of which you need to walk with your fingers again, pressing the dough so that the seam does not come apart during cooking. Put the glued dumplings on a board sprinkled with flour, or on flat plates and put them in the freezer. As soon as they freeze, we pack them in packages with the expectation of boiling at a time.

To cook dumplings, pour water into a spacious saucepan or cauldron. Salt to taste, toss in lavrushka and allspice. As soon as the water boils, pour the dumplings (if not frozen, then put them in the water one at a time). Stir gently, preventing it from sticking 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 tender.

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 invite everyone to the table. Bon Appetit!

Homemade dumplings have been a favorite dish of many families for generations. Making dumplings was a great occasion to call together numerous relatives and, for example, play each other by putting hot peppers in dumplings so that love is passionate, or a coin to add more money. It is possible to revive such a tradition even now, because homemade dumplings as before grandma's recipe will never be compared to those offered by the stores.

List of recipes in the article:

Homemade dumplings. How is the dough made?

For the test you will need:

• 2 cups of flour
• 150 grams of cold water
• 1 egg
• 1 tablespoon vegetable oil

To make homemade dumplings according to an old grandmother's recipe, start by adding a pinch of finely ground salt in a mortar, yolk to two glasses of sifted flour and stirring a little. Now you need to combine two-thirds of a glass of cold water with flour. To do this, make a hole in the flour and slowly pour water into it, stirring constantly with your hand so that no lumps form.

Add a tablespoon of any vegetable oil and start kneading the dough. Place it on a richly floured table and rinse it with your hands for a few minutes. Sprinkle flour on the dough constantly so that it sets better and does not stick to your hands and table. But do not make the dough too thick, it will crumble, it will be almost impossible to mold it.

The longer and better to knead and knead the dough, the softer and more elastic it will be.

Cover the finished dough with cling film and leave in the refrigerator for 30-40 minutes.

Minced meat for homemade dumplings

For minced meat you need:

• 0.5 kilograms of pork
• 0.5 kilograms of beef
• 1 medium onion
• 2 tablespoons cold water
• pepper

To prepare minced meat according to the classic recipe for homemade dumplings, scroll the meat through a meat grinder. You can skip pork and beef separately, or you can alternate pieces. For Siberian dumplings, not minced meat is used, but finely chopped meat.

Some homemade dumplings for minced meat also use chicken or turkey meat, to which mushrooms are added if desired. But champignons can also become an independent filling for dumplings.

Chop the onion finely or chop it with a meat grinder too. If desired, onions can be fried in vegetable oil. Add the onion to the minced meat and then add salt and spices to taste. You can use ground pepper, but the meat will turn out to be much more aromatic if you choose peppercorns, which must be crushed in a mortar along with salt just before adding to the minced meat.

Add two tablespoons of very cold water. Mix the minced meat well, it should be homogeneous and not dry, after which you can start sculpting the dumplings.

Water can be replaced with milk, then the minced meat will turn out to be more magnificent. And to add spice to the meat, squeeze 2-3 cloves of garlic into it

How to make homemade dumplings?

Roll out the dough well with a rolling pin to make a thin, even sheet. It shouldn't tear! Take a glass or cup with thin edges and start cutting out the circles. Each such cake needs to be stretched a little more with your fingers so that it becomes very thin. Put a sufficient amount of minced meat on it (about a teaspoon).

There should not be too much meat, otherwise the dumpling will break. Now just close the edges and then join the corners. Sprinkle a little flour on the dumplings to prevent them from sticking together on the plate. Combine the rest of the dough, roll it out again and repeat the whole process.

Before sealing the free edges of the dough, brush over them cold water... In this case, the dumpling will hold on very tightly.

To avoid dough residues, you can choose another sculpting option. In part of homemade dumplings recipes, it is proposed to roll part of the dough into a small sausage and simply cut it with a knife. Then dip each piece in flour on both sides, roll it out with a rolling pin, put the minced meat on it and cover it. One sausage will make about 20 dumplings. The only drawback of this sculpting method is that it is difficult to make dumplings of the same shape and size.

Homemade dumplings hand sculpting – classic version... However, you can also use a special form. If this is the case, divide the dough in two. They should be rolled out thinly, and each sheet should be slightly larger than the shape itself. After that, spread one sheet on a dry dumpling machine, previously sprinkled with flour, and press it well with your fingers.

Now spread the meat, lightly pressing it with a spoon into the cells of the form, and cover with a second layer of dough. Press it well with your fingers again, and then roll it out on top with a rolling pin so that the cells of the dumplings are clearly visible. Peel off excess dough from the edges and turn over. Tap the board or table several times with the edge of the dumplings so that the finished dumplings fall out.

Cooking secrets

Pelmeni, which, according to V.V.Pokhlebkin, came to Russian cuisine from the Urals, we already perceive as our the National dish... And this is not surprising, because they began to be prepared at the end of the XIV century. During this time, the chefs have adapted the recipes for dumplings to local conditions and delicious dough products with meat, vegetable or fish fillings have become a familiar dish on our table. Although at first dumplings were prepared only on holidays, and only in our time have they become quite everyday dish... The stores sell ready-made frozen semi-finished products, but homemade dumplings for family recipe much tastier, even in the photo they look more appetizing. If you have a little time, energy and desire to pamper your household, try making pelmeni (bread ear) - this is what dumplings are called in Finno-Ugric languages.

What should be the dough for dumplings

At first glance, the homemade recipe seems easy - rolled out dough circles, put the filling inside, pinched the edges and cooked. But not everything is so simple. Making dumplings requires skill, experience and knowledge of some tricks.

For dumplings, the flour must be sifted so that it is saturated with oxygen. Then a slide is made of flour with a small depression in the middle, an egg is driven in there, water is poured in and salted. Some housewives add a pinch of semolina to the flour, claiming that thanks to it, dumplings will never boil in water. A tablespoon sunflower oil odorless will give the dough elasticity and softness. It is necessary to knead the dough around the circumference in one direction, gradually collecting the flour along the edges and moving it to the middle.

The longer you knead the dough, the more pliable and elastic it will become, by the way, if you have a bread maker, it will knead the dough faster and better. After kneading, do not rush to sculpt dumplings - let the dough rest a little and "breathe". Cover it with a towel and let it stand for 30 minutes, or wrap it in a plastic bag for an hour. If you are in a hurry, you can skip this step, but it is during the rest process that the gluten of the flour swells, which has a positive effect on the texture of the dough.

What's inside? Traditional and unusual filling for dumplings

What could be tastier than dumplings with different fillings? However, classic filling- different types of meat, mainly beef, pork and lamb, taken from equal amounts... Minced pork and beef are familiar to most Russians, although many housewives prepare the filling with the addition of turkey, chicken and goose. Filling with bear, venison and elk meat is popular among northern peoples, but mutton is more often used in the Caucasus. The combined filling is considered to be tastier, juicier and richer. And if you chop the meat with a knife, and not in a meat grinder or blender, the dumplings will be juicier and tastier. And one more important point - buy selected and high-quality meat, you should not save on this.

To improve the taste, finely chopped onions, garlic and various spices are added to the minced meat, the most popular of which are black pepper, paprika, cumin and coriander. The onion makes the minced meat more juicy and tender, but you should not grind it to a puree-like state, otherwise the minced meat will "flow" and the onion will lose its aroma and taste. For piquancy, onions can be pre-fried in a small amount of oil.

Some housewives put soy or tomato sauce, others - finely chopped cabbage or grated raw potatoes... Experiments are welcome!

Dumplings: sculpt, cook, season

Roll out the dough into a layer 1-2 mm thick and cut out the circles using a glass or dumplings. Some housewives form a sausage from the dough, cut off pieces and roll each one out. Do as you are familiar and comfortable!

Then a filling is placed in the middle of each cake, the product is folded in half and carefully joined at the edges. Make sure that not even the slightest crack is left through which the meat juice can flow out. Now connect the ends of the resulting crescent to make the dumpling round - in this form it really looks like an ear.

Cook the dumplings in boiling water for 8-15 minutes, depending on their size. Add bay leaf and a few tablespoons of vegetable oil to the water so that the products do not stick together during cooking, when the dumplings float, wait a few more minutes, catch them with a slotted spoon and fill with butter. Dumplings can be poured over with broth and eaten like soup by adding chopped raw garlic, greens and sour cream.

Secrets of making delicious dumplings

Some housewives first mix water with salt and an egg and only then pour this mixture into a depression in the flour, always in a thin stream. This makes the dough easier to knead and smooth. The quality of the kneading is checked with your finger - press on the dough and, if the hole does not disappear anywhere, stop kneading, the dough is ready! If the hole rises, add a little more flour, but do not overdo it, otherwise the dough will be difficult to roll out. The main thing is that it does not stick to your hands, otherwise it will be problematic to sculpt dumplings. If you are kneading, and the dough remains sticky, grease your hands with vegetable oil and continue kneading. As a rule, the texture of the dough in this case changes and you can do without adding excess flour. Feel your earlobe - the dough should feel like this.

Be sure to keep the eggs out of the refrigerator before kneading the dough, as all food should be at the same temperature, and the water in the dough can be replaced with slightly warmed milk. If you take a decoction with bay leaf instead of ordinary water, the minced meat will benefit in taste.

For juiciness and tenderness, chopped ice can be added to the filling, however, you will have to sculpt and cook dumplings right away, until the ice melts. However, if you are preparing products for future use, they can be stored in the freezer. Chopped onion is best mixed in a separate bowl with salt and spices and only then added to the minced meat - it will turn out tastier and juicier!

Classic dumplings: recipe with photo

This recipe is considered the simplest, it is better to learn how to cook dumplings from it, using the above recommendations. Knead the dough with 0.5 kg of flour, 2 eggs, 200 ml of water, 0.5 tsp. salt and 1 tbsp. l. vegetable oil. Let the dough rest for half an hour, but for now, get busy with the filling.

Scroll through a meat grinder 300 g of beef and pork or buy ready-made minced meat. Chop one onion finely, add it to the filling and season with salt and black pepper to taste.

Roll out the dough, cut out circles, and mold medium-sized dumplings. Boil them for 10-15 minutes, put them on plates and serve with sour cream and herbs.

Chicken dumplings

Among the recipes, this dish is most suitable for children and diet food... Chicken dumplings are very tender and appetizing. For the test, dissolve a pinch of salt in a glass of cold water, add 2 eggs and beat well. Form a slide of 0.5 kg of flour and pour in the eggs, and then knead the dough and cover it with a towel, leaving it for half an hour.

Make minced meat with 900g chicken fillet and 2 onions, minced through a meat grinder, add chopped garlic, salt and black pepper to the filling.

Blind the dumplings and boil them for 5-10 minutes in water with salt and bay leaves. Serve with hot broth, sour cream and herbs.

Dumplings with fish

In the top of dumplings recipes, they occupy one of the first places. The most suitable fish for minced dumplings are salmon, pink salmon, catfish and trout, since they are fatty and the filling is very juicy and tasty. If you take pike perch, chum or pike, then add a little chopped bacon (no more than a fifth of the volume of fish) or onions fried in oil to the minced meat.

Dough for fish dumplings is usually prepared without oil and eggs - 0.5 kg of flour, a glass of water and 1 tsp are enough. salt. Knead the dough well, let it sit and prepare the filling. If you don't want to mess around with butchering fish, buy 1 kg of ready-made fillet, chop it in a meat grinder or chop it finely with a knife. Add 2 finely chopped onions, 2 cloves of minced garlic, pepper and salt to taste to the filling, then drizzle with a little lemon juice for zest.

Make dumplings using our tips and boil them for 5-7 minutes. Serve the dish with sour cream sauce or pesto.

Dumplings with potatoes, cabbage and Adyghe cheese

Dumplings with potatoes and Adyghe cheese will appeal to fans of oriental cuisine. The dough is prepared by standard recipe- 400 g of flour is mixed with 2 eggs, then 3 tbsp is added to the mixture. l. salted boiled water. Knead the dough according to the classic scheme, leave it under a towel and prepare the filling from 600 g of mashed boiled potatoes, adding 1 tbsp. l. butter and a little black pepper.

Chop finely 400 g white cabbage, pour boiling water over it for 3 minutes, strain and mix with potatoes, and then add 350 g of chopped Adyghe cheese... Blind the dumplings, cook them for 5 minutes, pour over sour cream and sprinkle with dill.

Dumplings with radish

Radish dumplings are popular among vegetarians; daikon radish is especially good for this purpose, since it is not bitter and has a milder taste. The filling with radish always turns out tasty and juicy.

For the test, combine 220 ml of water, 1.5 tbsp. l. olive oil, a pinch of salt and 1 tsp. honey. Pour oil water into 0.5 kg flour and knead elastic dough, then form a bun, cover with a cloth and leave it to rest for 30-40 minutes.

Grate 450 g of radish and simmer in 3 tbsp. l. butter. Roll out the dough, cut out circles and place in the middle of each 1 tsp. fillings. Blind the dumplings and boil them in water for 10 minutes, or cook in a double boiler for 20 minutes. This dish is amazingly combined with sour cream and dill.

Chinese dumplings

Jiaozi is translated from Chinese as "tender ear". Chinese dumplings, spicy and unusual in taste, will certainly appeal to you if you are a connoisseur of oriental cuisine.

The dough is made from 320 g flour, 50 g starch and a glass of cold water. The filling is made from 400 g of minced pork, finely chopped large onions and 50 g of ginger grated on a fine grater. Add 50 g of finely chopped fresh dill, salt and black pepper to the filling.

Pinch off pieces of dough, roll out round tortillas, put minced meat in the center, and then lift the edges and pinch the dumplings so that they look like a flower.

Boil the jiaozi in water like regular dumplings, or place them in a double boiler for 25 minutes. Chinese dumplings are served with cucumber and green onion salad seasoned with lemon juice... Can also be served with soy sauce.

Ukrainian dumplings with pork

Ukrainian dumplings are very unusual, but you will certainly love them. They are good to cook when you get bored with the familiar tastes and food combinations. The dough for Ukrainian dumplings is prepared from 160 g of wheat and 160 g of buckwheat flour - you need to sift it, collect it in a slide and drive 2 eggs into it, and then knead the dough with 1 tsp. salt and half a glass of cold water.

For the filling, grind 600 g of fatty pork and 2 onions in a meat grinder, add salt, black pepper and any spices to taste, and at the very end of kneading the minced meat, pour 3 tbsp. l. hot broth.

When the dough has settled, mold the dumplings, boil them and serve with broth, sour cream and garlic.

Kundyums with mushrooms

Dumplings with mushroom filling belong to the old Russian dishes of the 16th century. Buckwheat or rice, seasoned with spices, was usually added to the mushroom filling.