This component needs to be treated with special attention: it is the filling that most affects the taste of the dumplings. Therefore, it is wiser to make minced meat yourself rather than buy ready-made ones.
The classic recipe calls for equal parts (it’s better to take fillet), onion, salt and pepper. This way the dumplings turn out juicy and moderately fatty.
However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or prepare minced fish.
Here are a few more filling options for dumplings...
Peel the mushrooms and boil them until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Separately, fry the finely chopped onion until golden brown. Mix it with minced mushrooms, salt and pepper.
Pass cottage cheese and cheese through a meat grinder, mix with finely chopped herbs. Salt the minced meat and pepper if desired.
The dough for dumplings should be dense and stiff. To prepare it, all you need is flour, water at room temperature and salt. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.
To make the dough less bland, you can add 1 egg or mix water and milk in equal proportions. A teaspoon of vegetable oil will prevent the dumplings from cracking when frozen.
Sift the flour, mix it with salt, make a mound with a depression and pour water into it. First, gently mix the flour and water. When they come together, start kneading the dough, beating the flour into it. The process may take 10–15 minutes or more.
The finished dough should not stick to your hands or spread. If the desired consistency is not achieved, add more flour.
Form the finished dough into a ball, sprinkle with flour and let rest under a bowl or in cling film for 30–40 minutes.
Making dumplings begins with creating dough pieces. You choose the size yourself, but it is better to aim for a diameter of 6–8 cm.
Cut a piece of dough and roll it into a large layer. Using a clean glass, shot glass or other device of the desired diameter, cut out the blanks.
This method allows you to quickly make several pieces of the same size. But it is bad because not all the dough is used up (however, the leftovers can be rolled out and used for a new layer), and also because the dough may not turn out thin enough (a large layer is more difficult to roll out).
If you like thin dough, the second method will suit you.
Cut a small portion of the dough, roll it into a sausage and cut into equal pieces. Dip them in flour and roll each one out individually.
kalabasa.ru This method is more labor intensive, but the dough can be made as thin as you want.
Remember: keep the main part of the dough covered while working so that it does not dry out.
After the preparations are prepared, you can proceed directly to the formation of dumplings.
The easiest way to make dumplings is using a special device - a dumpling maker.
Roll out the dough and place it on the bottom side (the one with the most flour) on a dumpling maker, also sprinkled with flour. The dough should lie freely, without tension.
nyamnyam63.ru Place ½ teaspoon of filling into the holes formed. Cover the top of the workpiece with a second layer of dough, sticky side facing the minced meat.
nyamnyam63.ru Then flour your rolling pin and roll out the dough. The more effort you put in, the better. If everything is done correctly, the dumplings will fall out of the mold on their own.
nyamnyam63.ru Heat water in a large saucepan, add salt, bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stirring so that they do not stick to the bottom. When the water with dumplings begins to boil again, reduce the heat and cook for 5-7 minutes.
If the dumplings were frozen, the cooking time can be increased by 1–2 minutes.
Pour a glass of vegetable oil into a saucepan or small saucepan. Heat it well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, remove them, dry them on paper towels and serve. You can fry dumplings in the same way.
Grease the pot with oil, place the dumplings inside and add the remaining oil. Sprinkle with chopped herbs, pour in sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15–20 minutes.
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 make dumplings and how to cook them correctly.
Dumplings is a dish made from boiled unleavened dough filled 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 universal 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. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.
In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.
However, dumplings are not a native Russian dish. The reliable source of 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 “pelnyan”- bread ear.
Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-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 purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.
Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.
This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.
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How to cook:
Dumpling dough with the addition of chicken eggs comes out tender and elastic.
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How to cook:
There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:
Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing 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. It will be easier to prepare dumplings using frozen minced meat.
To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.
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How to cook:
Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.
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How to cook:
Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.
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How to cook:
Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.
Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.
This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:
Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.
The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:
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. Dumpling molds are made from metal or durable plastic.
Using a mold for making dumplings is quite simple:
Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:
Cooking dumplings with minced meat is quick and easy:
The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.
Lean beef dumplings are lower in calories - 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) to prepare minced meat and carefully remove excess fat layers.
Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.
You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.
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How to cook:
See you in the next article!
Delicious homemade dumplings. Amazing dough recipe(128 dumplings)
To prepare dumplings, you need to take care of two components of the final product, because the recipe consists of minced meat and dough, and their combination will determine the taste of the finished dish. The filling must be fresh, prepared from selected varieties of meat or seafood; the fish component of the minced meat must not contain bones. Find out how to properly prepare minced meat for homemade dumplings, what types of fillings there are, what their highlight is - read about all this below. It’s easy to prepare unforgettable lunches and dinners for your family!
Meat is considered a classic of the genre in fillings for dumplings. However, in other countries the dish is prepared not only with it, but also with fish, seafood, vegetables and mushrooms. Russian dumplings include minced pork or others:
As a chef's highlight. and ordinary housewives can use a small piece of butter in the meat ball filling, ice water added to the minced meat, herbs and spices. It is known that every housewife makes her own dumplings; they often become a family specialty, whose recipe is carefully preserved and passed on, along with other knowledge, to their children and grandchildren.
There are many ways to prepare dumplings: from simple boiling to frying in a frying pan or deep-frying; the presentation of the product also depends on this - a portion of boiled dumplings on a plate, in a deep bowl with broth, a sticky mass reminiscent of a pie with cheese, etc. Many people think that there are no secrets in the process of preparing such a simple dish: you need to take the dough, put a lump of filling in it and wrap it up. But there are some points that you should pay close attention to in order to properly and tasty prepare minced meat for dumplings:
To prepare a tasty, tender, juicy product you need:
Some housewives use the so-called cutlet technology, or, more simply put, beat the minced meat. In dumplings, this leads to a loss of juiciness, so it is not recommended, but the most gentle handling of the meat mixture is encouraged. Try the options described below to choose your own, interesting and suitable for you and your family.
The minced meat for classic dumplings is made from two types of meat. The main ingredients are:
The recipe for this filling is simple:
Dumplings with minced chicken are a light, dietary dish loved by children. To prepare it you need to prepare:
Cooking steps:
The meat is fatty, so for the best result it is customary to choose parts of the carcass without fat. A spatula or neck piece will work, but you can also buy a piece from the back. So, you need to prepare:
The cooking process is simple:
To prepare ground beef, you will need:
The process of preparing beef filling looks like this:
Ingredients:
Minced lamb is prepared as follows:
I don’t know about you, but I personally have long stopped trusting almost all store-bought semi-finished products. And one of these products is dumplings, where you can mix anything from soy to expired minced meat. Real homemade dumplings made from fresh meat will not only cost less, but will also be much tastier. I hope I managed to convince you and I will begin the process of preparing this wonderful dish.
Prepare minced meat from 2 types of veal and pork in equal proportions, mincing it through a meat grinder. I advise you to make it yourself rather than buy ready-made.
Add a chicken egg, salt, ground black pepper to the minced meat and finely chopped onions, dill and garlic in a blender.
By thoroughly mixing all the ingredients, we will 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 in 3 cups of flour, add salt, make a hole in the middle of the slide and break a chicken egg into it.
Gradually begin to add 2 cups of water into the flour, while not forgetting to stir. As a result, we will get a batter like 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 proceed to processing it manually. 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 lump of non-stick dough.
Next, we proceed to one of the most important moments in preparing homemade dumplings, rolling out the dough. The table where we will roll it out needs to be sprinkled with flour. Then we tear off a piece of the main dough a little larger than a fist and knead it properly in our hands.
Again, form a cake with your hands and start rolling it out using a rolling pin. During the rolling process, you can turn the dough over so that it does not stick to the rolling pin.
As a result, we get a rolled out sheet of dough, as in the photo.
Using a glass with thin edges, cut out circles on the dough, collect the remaining dough and return it to the main piece for use in preparing the next batch of dumplings.
Place 1 teaspoon of previously prepared minced meat on each circle.
We pinch the edges of the dough and get a crescent-shaped dumpling.
We connect the corners and get a dumpling.
From the ingredients described in this recipe I got about 120 dumplings (2 boards like the one in the photo).
Cooking dumplings with minced meat is very simple. Place a pot of water on the stove and bring to a boil, add salt to taste, add bay leaf and the dumplings themselves. 2-3 minutes after boiling the water with dumplings, you can take them out and serve them with butter, sour cream or ketchup.
Bon appetit!
