I'm ready to fall on my knees Before the one who invented the dumplings. (The author, no matter how I googled, did not find it.)

Who, what, where, why, when - I suggest leaving questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, figuring out which country first thought of boiling minced meat wrapped in pieces of dough, the conversation will turn into long hours of debate, as a result of which no one will change their minds anyway, remaining confident that they are right.

Therefore, first we cook homemade dumplings, set the table, and only then talk about the controversial one. About fillings and methods of modeling, size and dough for dumplings. And about who, where, how and with what gives. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

The dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only deteriorate, but become terrible. The filling is the heart of the dumplings, so let's cook it with soul, put a bunch of good thoughts in it and many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else you can hide in the dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg beef fillet;
• 2 large onions;
• salt and pepper to taste.

Wash the meat, clean it from the films, twist it into the minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and start sculpting dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
We twist the boneless fish in a meat grinder and mix with onions. Salt, pepper and start sculpting dumplings.

Chicken mince

• 1 kg of chicken fillet;
• 3 tbsp. l. sour cream;
• half a glass of milk;
• salt pepper.

Wash the meat and twist it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom stuffing

• 1 kg of forest mushrooms;
• 3-4 onions;
• vegetable oil, salt, pepper.

We clean the mushrooms, boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt and pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. Add pepper if desired. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the listed options, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can't say that at least one of them responded in my soul with tender trepidation and delight: nevertheless, better than a plate of ordinary dumplings with minced meat can only be a bowl with the same dumplings!

Dough for dumplings

The remaining 20% ​​of the success of the prepared dumplings will be given to the dough. No, of course, a hundred other factors are also important (the hands of the hostess, mood, water, serving, table, company ...), but, speaking of discarding emotions, the remaining 20% ​​are still taken by flour and water - the basic components of dumplings. test. Plus eggs and butter if you add them.

Housewives often argue over whose dumplings dough is better. I think this: the best is the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and is ready to be inherited by a daughter or daughter-in-law along with Chinese porcelain and silver earrings of great-grandmother.

I'll start, perhaps, with the classic version, with a dough in water without eggs. This is what my mother-in-law does. Below is her direct speech. And then I'll tell you about my mom's recipe - a recipe for dumplings on eggs.

Dough for dumplings - recipe on water

“Flour and water. Everything. By mixing just two ingredients correctly (well, salt doesn't hurt yet, but it doesn't count), you can get a gorgeous, smooth, elastic dough like no other around!

Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalism style - it has been tested for decades and by more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, an egg is an excessive wastefulness, which also leads to a roughening of the dough. I am still ready to allow oil, but at the same time I am fully aware that it is too much. That's just unnecessary - that's all, believe my experience. "

Plain dumplings dough
The classic version is the simplest, most affordable and most frequently used one.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to make dumplings dough

Sift flour into a bowl with a slide, make a depression on top, add salt and pour water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it and gives an even glossy surface when cut. In addition, the dough should not flow, but also not be too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, no recipe will give you the exact ratio of flour to water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What is there to object?

Indeed, the dough is excellent. Compliant, gentle. The correct ratio of water to flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting at work, it tastes like rubber. How can you eat it? Perhaps with the total disappearance of chickens! Or does high cholesterol prohibit eating eggs? The classic recipe is my recipe, write:

Egg dumplings dough

Ingredients:

• 3 cups flour
• 1 glass of water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then - everything is as usual: I pour the flour in a slide, make a depression in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead it gradually. I add flour until the dough begins to lag behind my hand, but I never make it steep. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where did they get their intuition from?

I use vegetable oil, if I make a "reserve" and I know that I will freeze a part - with butter, the dough does not dry for a long time and does not crack when frozen. "

Vegetarian dumplings made from "hard" flour

Which side am I on? I used to be at my mother's, but since becoming a vegetarian, I cook like a mother-in-law, only ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough based on the ratio of 250 g of flour for 100 g of water. That's all: the rigorous science of mathematics and the perfect dough - no hint of "jelly", rather "pasta from Italy."

A few more popular dumplings dough recipes

Choux dumplings dough

The dough according to this recipe is simpler to work with, it practically does not require additional flour for rolling and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more "wet" or even raw. However, it's worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 tbsp. l. vegetable oil;
• 0.5 tsp salt.

How to make choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. We knead first with a fork, then with our hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings with kefir

Another simple recipe. Also two ingredients, but kefir instead of water. We take 400 g of flour into a glass of kefir and do not rush anywhere. Pour the kefir into a bowl, add half of the flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also lie in the refrigerator for at least half an hour, and preferably more.

The peculiarity of the kefir dumplings dough is that you cannot roll it out too thin, but it turns out to be very soft.

Dumplings

To stick a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected into a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively equal size,

Roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (you can clearly see the required amount in the picture),

Fold the cake in half, pinch the edges like a dumpling,

after which the dumpling must show the gymnastic class, once again curled in half, and then in a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same dough pieces by eye: dumplings of different sizes look rather sloppy.

The third way is to use all kinds of dumplings.

Simple, fast, but the appearance ...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then take useful devices in your hands and go!

Size matters

Have you ever heard about the Crimean Karaites? The indigenous inhabitants of Crimea can also boast of their own prototype of dumplings - in their kitchen there is a dish called "hamur-dolma" - miniature pieces of dough are served in a rich broth, in which tiny portions of minced meat are hidden. So, the Karaites still believe that at least 8 small dumplings should be placed in a standard tablespoon. Eight, can you imagine? This is not a typo or hyperbole - a real Karaite mistress cuts dough circles ... with her wedding ring.

But about Siberian dumplings, I do not have a clear consistent opinion. They say that once they were huge, almost from the palm of your hand. But there is other evidence as well. My family retains memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grandmothers sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to bazaars without a container), about breastfeeding children, laid on a down pillow and covered with a duvet for the night, and homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Less is better!

Of course, no one expects that you will immediately rush to look for suitable decorations in order to practice sculpting dumplings of the right size. Nevertheless, it's not worth sculpting thugs in XXXL size, after all, we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way of life? If you want to be known as a gourmet, put bay leaves in the water in which the dumplings will be boiled.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the "lavrushka" - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaves, it is a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to add salt water for the dumplings - if you cook them in fresh water, it will be bland, stingy, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love it when no one invades their intimate area. Hey, calmly, without fanaticism: it is not worth lowering the boiler in a bathtub filled with water, just a large saucepan is quite enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we put dumplings - no, no, not all in bulk, do not pour them into the pan in bulk! Everyone needs attention - that's why we take each one in hand and put it in a saucepan separately.

Stir occasionally. Do not overdo it! Loose porridge you still will not work, it is quite enough if the dumplings simply do not stick to the bottom.

Have the dumplings surfaced? Great, half a minute more and…. did the water boil? Reduce the heat and let the dumplings simmer for 5-7 minutes, and then begin to remove them from the pan. If you've cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, catch it, put it on a plate and cut it in half. Is the dough boiled? Is the meat raw? Well, get out the rest of your comrades quickly!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from becoming one big dumplings.

And then creativity begins. Homemade dumplings are not eaten with anything! Luxurious pearlescent sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by everyone mayonnaise - spicy, velvety, shiny. A viscous, aromatic mustard - spicy, pungent, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even a flat taste, but incredibly sour, pungent, prickly vinegar - even he managed to gain thousands of supporters in the struggle for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yogurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy food, so some vegetable salad, herbs, broth will not hurt on the table. It is clear that hardly anyone will exchange the main course for lighter options, however, even if you eat at least a little vegetables or drink a little broth, the stomach will already be easier. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Variants and variations of dumplings recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard methods of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!

Dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil the dumplings until tender, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you are no longer cheating: after all, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under the crispy crust of the dough. Delightful!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to make fried dumplings... Pour the oil into a small saucepan or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. We take out with a slotted spoon and put it on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

And what to do if dumplings fear as you want, but time is just barely enough? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination thereof), 1 onion, salt, pepper to taste.

Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.

How to make lazy dumplings
Cooking minced meat - twist the meat and onions, salt, pepper and knead well.
Knead a soft, non-sticky dough from the indicated ingredients, leave it to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Put the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge.Fold it into a roll. Cut into portions, transfer to a baking dish.
Mix sour cream with water, garlic, salt and herbs, fill the lazy dumplings with the resulting sauce. We bake until tender - temperature 180 degrees, time - 30 minutes.
Enjoy your lazy appetit!

Did you know ...

How many names do dumplings have?

Indeed, how much? Boraks, poses, dushbara, podkogilyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and all have their own "bearded" history. The conversation is endless, the dispute is unconstructive, and yet I propose to talk at least a little, the topic is very gracious!

Ravioli

Italians, eating pasta abundantly sprinkled with parmesan, will smile broadly and emotionally cut off: the first were ravioli, and no nails ... dumplings! Then they will pour themselves another glass of wine and, smiling again, they will simply turn the conversation to another topic: why argue, if everything is clear anyway: in the beginning it was S ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table full of all kinds of food. They will pour thick wine, make a toast - of course, to those wonderful ancestors who invented an amazingly tasty dish - khinkali. They will pour it again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more florid and confusing. You will get lost in the jungle of verbal intricacies and do not have time to come to your senses, as you almost believe that the firstborn was still khinkali.

Wontons

The few Chinese people will brew tea and remain silent, but with your skin you will feel that there is nothing more ancient than the wontons in this world. Perhaps China itself.

Gedze

In response, the Japanese will knead the dough with rice flour, put on luxurious gedze and, taking out a bottle of sake, start a long conversation about the Emperor, tell about the chrysanthemum festival and quote Basho. Not a word will be said about dumplings, not a word about dumplings dough, but you will leave the table with a persistent feeling that for two hours you have been convinced that all the salt is in gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in perplexity and will not understand at all what kind of dumplings can be discussed, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, it's just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manty

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: nothing happened until they were there, but when rams, onions and manti appeared, then maybe someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time on trifles, less is not interesting, the wrong calico), twist it into minced meat. Make dumplings dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Granny Olya - she is, of course, a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start the rite. Let someone roll the dumplings dough, someone cuts out the circles, the third collects the rest of the dough into a lump and kneads it again, and the fourth fills the blanks with minced meat. The fifth can be entrusted with gluing the dumplings, and the sixth - laying them on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, assemble, glue ...

While making homemade dumplings, you certainly need to talk - gossip about Katka, who ignored the family event, because she fell in love with a "real goat" and rode off with him on a date. About Verka, Petka, Svetka. About the prices for dill and the best sauerkraut in the whole village. You can talk about feminine strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss a new priest at your local temple, and talk about children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, it has been tested a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who draws the "lucky ticket", be sure to think over a prize or a fant. An innocent prank, but it brings the family so close! Believe me, then for more than one year in a row, you will remember how grandfather Sergei grimaced after eating a dumpling with carrots, and young Vitka grunted in disappointment, having bitten through the "happy dumpling" with dough inside instead of minced meat.

Eh, something I sat at the computer. I'm going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Making homemade dumplings is a family process and is loved by many. We have collected the best recipes for you!

• Wheat flour of the highest grade 450-500 g
• Water 250 ml
• Chicken egg 1 pc
• Minced meat 500 g
• Bulb onions 150 g
• Salt to taste
• Ground black pepper to taste

Prepare minced meat. For homemade dumplings, it is better to take mixed minced meat - from beef and pork.

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift flour.

Add salt and egg.

Pour in water.

Knead an elastic dough.

Divide the dough into three portions.

Roll out into a tourniquet.

Cut into pieces, 1 cm thick.

Form "coins".

Roll out the tortillas.

Put some minced meat on each cake.

Pinch the dumplings of the usual shape for you.

Recipe 2: delicious homemade pork dumplings

• Wheat flour 3 cups
• Water 1 glass
• Bulb onions 2 pcs.
• Vegetable oil 2 tbsp. l.
• Salt to taste
• Ground black pepper to taste
• Pork 600 gr

Sift flour and place 2, 5 glasses on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough becomes thick, proceed to hand kneading. Knead the dough thoroughly. It should be firm and not stick to your hands. If the dough is sticky, add a little flour and continue to knead. I do not add eggs or salt to the dough.

Cover the finished dough with cling film and let it get gluten.

During this time, we will prepare minced meat for dumplings. Cut the meat into small pieces and scroll in a meat grinder.

Grate the onion or separately also scroll it in a meat grinder. This is done to prevent the meat from absorbing the onion juice. After all, dumplings are very tasty when they contain a fragrant liquid separately from meat.

Then mix the meat and onions, add vegetable oil, salt and pepper to taste. I prefer vegetable oil instead of meat fat. Add a little water to the minced meat. Knead the minced meat thoroughly.

Take a small piece of dough, make a round ball out of it and roll out the cake with a rolling pin with a fairly thin layer. In order to prevent an accordion from forming during rolling, the dough is rolled out from the center to the edges with translational movements.

Cut out the dough in the desired circles. For this I have a special glass with very sharp edges. All the proposed devices for making dumplings did not take root for me, so I switched to the old proven method. Put a little oval minced meat in the middle of the circle. The amount of minced meat depends on the size of the cut out circle.

Fold the opposite edges of the dough and, as if scrolling a little, carefully pinch the edges. Then connect the opposite ends of the product.

There are a lot of dumplings. To prevent them from drying out, sprinkle a wooden plank with plenty of flour, put ready-made dumplings on it and cover with a napkin.

Boil a large amount of water, add salt and place the dumplings in boiling water, stirring continuously so that the dumplings do not stick together. As soon as the dumplings begin to float, cover and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings will cook quickly. Better to cook a small amount in several steps.

Put the finished dumplings with a slotted spoon on portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many who like to eat dumplings with vinegar. There are many options, choose according to your taste. Bon Appetit! I wish you all good health!

Recipe 3: how to make dumplings at home

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.

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 parts, sifting one glass into a bowl with water and an egg.

You may need a little less or more flour, 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 and 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 as well. 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 oversalting 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. We fasten the edges with our 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 bags 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 on the table - any additives you like to eat dumplings with - and invite everyone to the table. Bon Appetit!

Recipe 4, step by step: delicious homemade dumplings

For the test:

• kefir - 350 ml;
• flour - 600-700 g;
• fine salt - 1 tsp;
• egg - 1 pc.

For filling:

• minced meat (pork + beef) - 800-900 g;
• onion - 1 large;
• salt, pepper - to taste.

For cooking dumplings:

• bay leaf - 1-2 pcs.;
• peppercorns - 3-4 pcs.

Sift a glass of flour with a slide into a spacious bowl. In the center of the flour mass, form a depression and drive in a large egg, throw in fine salt.

Shake the egg lightly with a fork and gradually add room temperature kefir. Instead of a fermented milk product, simple drinking water is also suitable, however, the dough for dumplings on kefir turns out to be much softer and tastier than usual, so we recommend trying this option!

Gradually add flour, knead a pliable and homogeneous dough. You may need a little more flour or less flour than indicated in the recipe. It all depends on its quality, as well as on the thickness of the kefir used, so we focus on the consistency of the dough. It should come out moderately steep and not sticky, but you should not oversaturate it with flour.

Cover the prepared dough for kefir dumplings with a napkin and leave for 20-30 minutes to rest. In the meantime, let's prepare the meat filling. After cleaning, grind with a blender or chop the onion as small as possible - load it with the minced meat. The more onions, the juicier the filling of the dumplings will be, but don't overdo it! Throw in salt, ground pepper and knead the mass thoroughly, achieving uniformity.

Knead the "rested" dough again, and then divide into several parts. We form oblong "sausages", each of which we cut into small pieces of the same size.

Dip each piece lightly in flour and roll into a thin cake. Place a portion of minced meat in the center.

We carefully fasten the edges of the cake, hiding the filling inside.

We connect the two ends of the formed "crescent", giving the dumplings their characteristic shape. We put the blanks in one layer on a kitchen board sprinkled with flour. We keep the distance between our semi-finished products so that they do not stick together. We store the formed raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For flavor, throw in bay leaves and large peppercorns. After ascending to the surface, we keep the dumplings in the broth for about 5 minutes. The most elementary way to make sure you are ready is to try one dumpling.

Homemade dumplings can be served as a second course with sour cream, a stick of butter or your favorite sauces, or as a soup with the broth in which they were cooked.

Recipe 5: how to make minced pork dumplings at home

• Boiled water 1 tbsp.
• Wheat flour 5 tbsp.
• Salt 1 tsp
• Chicken eggs 1 pc.
• Bulb onion 1 pc.
• Ground black pepper 0.5 tsp
• Minced pork 500 g
• Salt 1 pinch

Gradually adding flour, knead the dough until steep - the dough easily falls behind the hands (when we cut the dough, it should be homogeneous, like plasticine).

We spread the finished dumplings on a surface sprinkled with flour and send them to the freezer - after the dumplings are frozen, they must be transferred to a bag and tied tightly. If you plan to cook everything at once, then there is no need to freeze.

Recipe 6: how to make homemade dumplings (with photo)

• 3 tbsp flour
• 1 tbsp of water
• 1 egg
• 1 tsp salt
• pepper
• greenery

Minced meat can be made by yourself, but, in the absence of a meat grinder in the house, ready-made minced meat was used.

Cooking the dough. Sift the flour, make a depression in the hill, break an egg there, add salt and pour out warm water.

We knead the dough.

The dough should be elastic and easy to knead, while not sticking to your hands and table.

We place the dough in a warm bowl, cover with cling film and let it stand for 30 minutes, this will give the dough extra elasticity.

In the meantime, you can do the stuffing.

Chop the onion and herbs. I used the miracle machine blender. You can scroll everything in a meat grinder, along with meat.

We mix all the ingredients (meat, onions, herbs, salt and pepper to taste).

Here's what happened.

I put more onions so that the filling would be more rich, otherwise the minced meat was rather dry. for the same purpose, many add a little water or milk to the minced meat.

When the prescribed 30 minutes have passed, we take out the dough.

Roll out the dough into a thin layer. Rolling should be carried out from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling must be changed. Then, with a special device or improvised means such as a glass, we cut out the circles. Roll the cuttings into a lump, knead and roll out again.

We make dumplings.

We take the circle in our hands, pick up a little minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. We connect the corners together.

It is interesting when the whole family gathers to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone sculpts the dumplings themselves, the dough does not have time to wind up.

We put the finished dumplings on a board, plate or baking sheet (it can be lined with baking paper) and send to the freezer.

We throw in boiling salted water (you can add spices, carrots, onions there and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.

Recipe 7, simple: homemade dumplings, dough in water

• Flour - 3.5 Glasses (+ for rolling)
• Egg - 5 Pieces
• Salt - 2 Teaspoons (for filling and dough)
• Pepper - To taste
• Meat - 1 Gram (halved: pork and beef)
• Bow - 500 Grams

Measure out 3 cups of flour, sift it into a deep bowl.

Delicious homemade dumplings will never be compared to those sold in stores. Simple home-style, but at the same time such mouth-watering and delicious dumplings are a real culinary hit. Making dumplings can be a fun family tradition spanning generations, but the benefits of making dumplings at home don't end there. The pluses of self-preparation of dumplings also include the following points - they will undoubtedly taste better than all purchased dumplings; you will have a full freezer of dumplings and the ability to repeatedly cook a hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero looking at the abundance of adorable dumplings that you have made with your own hands. And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then go to the kitchen!

Immediately it should be stipulated that sculpting dumplings is not an activity for the lazy. It will take time, patience and perseverance. But it's worth it. You can shape dumplings with your hands, making traditional "ears" - which, by the way, are considered real dumplings - or you can use a device familiar to many from Soviet times called a dumpling maker, which our mothers and grandmothers used to use. The classic dumplings dough consists of flour, water and salt. Nevertheless, there are many other options for dumplings - egg dough, choux dough, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, pour salt and water into a heap of sifted flour, and then knead an elastic dough that will not stick to your hands. Don't make the dough too steep and tight - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from overcooking. If using eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature - this will make the dough more pliable and tender. The finished dough must be rolled out as thin as possible.

As for the filling, it may not only consist of minced pork, beef or lamb, as many mistakenly believe. The options are endless - dumplings can be stuffed with minced turkey meat, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you settled on a minced meat filling, you must definitely add a few tablespoons of water and an onion to it for juiciness - about 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and disintegrate into pieces if you form a lump out of it. Spices and herbs are a great way to add variety to your toppings. In addition to the standard black pepper, you can use red pepper, ready-made mince and adjika mixes, suneli hops, as well as cilantro, basil, parsley and dill.

After cooking, the dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once the dumplings have hardened, store them in the freezer for up to three months. Boil the dumplings in plenty of salted water, adding a few bay leaves for flavor. When the dumplings come to the surface, cook them for 7 to 15 minutes, depending on size. Alternatively, dumplings can be fried. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After that, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.

If you're making your first batch of dumplings, try some of our suggested recipes. Once you find a recipe that you like and meet your expectations, you can experiment with the ingredients and add your favorite spices.

Ingredients:
For the test:
3 cups flour
1 glass of water
1 teaspoon of salt.
For filling:
500 g pork
500 g of beef
2 onions
salt and pepper to taste.

Preparation:
Sift flour with a slide on the table and make a depression in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough with plastic wrap and leave for half an hour. In the meantime, do the stuffing. Make minced meat and onions, put in a bowl, season with salt, pepper and add a few tablespoons of water for elasticity.
Cut off a part of the dough (about a quarter) and roll it out into a circle about 2 mm thick. Using a stack or a small glass, cut out circles - the basis of future dumplings. Put minced meat in the middle of each circle, firmly fasten the edges of the dough with your fingers and connect the two ends to make an "eyelet". Put the finished dumplings on a floured tray and send to freeze in the refrigerator. When the dumplings are frozen, put them in a bag and tie tightly.

Ural dumplings are not only a popular TV show, but also a very tasty dish. A distinctive feature of such dumplings is the filling made from three types of meat. To prepare such dumplings, you should definitely use beef and pork, and the third meat component can be chosen at your discretion - it can be, for example, lamb, chicken or turkey.

Ural dumplings

Ingredients:
For filling:
300 g of beef
300 g pork
300 g lamb
2 onions
1/2 cup milk
salt and spices to taste.
For the test:
3 cups flour
150 ml of water,
2 eggs,
salt to taste.

Preparation:
Sift flour on the table with a slide. Make a well and add water, eggs and salt to it. Knead the dough and leave under cling film for 40 minutes. For the filling, roll three types of meat into the minced meat along with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of "ears" without using a dumpling maker.

Dumplings with fish filling are just as popular a dish in Kamchatka (where they appeared), as traditional dumplings with minced meat are for us. To prepare such dumplings, it is best to take several types of fish fillets.

Dumplings with fish filling

Ingredients:
For the test:
3 cups flour
1 glass of water
1 egg,

1/2 teaspoon salt.

For filling:
1 kg fish fillet,
2 onions
salt and pepper to taste.

Preparation:
Add the egg, oil and salt mixed with water to the well in the flour poured on the table. Knead a soft elastic dough, which should be left in a plastic bag for 30-40 minutes. Grind the fish fillets with the onions in a meat grinder or food processor. Season with salt and pepper to taste. Divide the dough into several parts. Roll out a thin layer of each dough in turn and cut out circles. Fill the circles with fish filling and form the "ears". Cook ready-made dumplings immediately or freeze.

Delicious homemade dumplings have never left anyone indifferent, and if you want to really surprise your family and guests, try to stick dumplings with very uncommon fillings using cottage cheese, cheese, mushrooms and potatoes. You can rest assured that such dumplings will be appreciated by both adults and children.

Dumplings with cheese and curd filling

Ingredients:
For the test:
3 cups flour
4 tablespoons of vegetable oil
1 cup boiling water
1 teaspoon of salt.
For filling:
700 g of cottage cheese,
300 g of soft cheese, such as Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.

Preparation:
Grind cottage cheese and cheese with a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To make choux pastry, pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to act very quickly, as lumps can form in the dough when kneading slowly. Roll out the dough immediately and form dumplings - either make "ears", or use a dumpling maker.

Dumplings with cheese and mushroom filling

Ingredients:
For the test:
350 g flour
200 ml of kefir,
1/2 teaspoon salt.
For filling:
500 g of mushrooms
1 onion
150 g of hard cheese
butter,
salt and spices to taste.

Preparation:
Pour kefir into a bowl, add flour and knead the dough first with a fork and then with your hands. Let the covered dough stand for half an hour. Meanwhile, fry the finely chopped mushrooms and onions in butter. Let cool, stir with grated cheese, salt and season to taste. Form dumplings from the prepared dough and filling in any of the ways.

Dumplings with potatoes and mushrooms

Ingredients:
For the test:
2 cups of flour,
2 large eggs,
1 teaspoon vegetable oil
3 tablespoons of water
salt to taste.
For filling:
300 g potatoes
200 g of mushrooms
1 large onion
100 g butter
Dill,
salt and pepper to taste.

Preparation:
Combine flour and salt in a large bowl. Whisk eggs, butter and water in a separate bowl. Make a hole in the center of the flour and pour the egg mixture into it. Use your fingers to mix all the ingredients together. Alternatively, you can initially use a mixing fork. The finished dough should be smooth and smooth. Add extra flour if necessary to keep the dough from being overly sticky. Wrap the dough in plastic wrap and set aside for half an hour.
Boil potatoes, onions, and fry mushrooms. Pass all ingredients through a meat grinder or chop in a food processor. Stir in melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with filling and form "ears".

Cooking dumplings definitely takes some time - we advise you to take an average of 2-3 hours for this. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your household and guests.

The secret of the popularity of dumplings, most likely, rests on three whales: fast, tasty, satisfying. This is true if we have a treasured supply of self-sculpted dumplings hidden in our freezer.

What are dumplings? This is the dough and filling. Usually dough for dumplings is made on the basis of water with the addition of eggs, but you can knead it in milk. The classic filling for dumplings is made from mixed minced meat: pork is combined with beef or lamb. Poultry meat is often added to the filling: chickens, ducks and geese. In some regions of our country, dumplings with venison, bear and elk meat are especially popular. But since we, the inhabitants of megalopolises, have absolutely no time and no one to hunt, we will restrict ourselves to more familiar fillings from quite affordable meat. If you suddenly want to experiment, prepare a filling with mushrooms, cabbage or fish. The dumplings will turn out to be as tasty, but at the same time, unusual, as you wanted.

Agree that eating "just" dumplings is tasty, but boring. Try adding to them tender sour cream or yellow butter, gently enveloping each dumpling, spicy mayonnaise (it is better if it is also homemade) or hot mustard, spicy tomato ketchup or sour vinegar with black pepper, and there are still an incredible amount of sauces prepared with herbs, herbs and garlic. Homemade dumplings in such an accompaniment will sparkle with completely new tastes. In the recipes we offer, you will find both classic recipes for dumplings, and a couple of original ones that can satisfy the taste delights of even the most capricious, ready for any experiments, true dumplings.

Dumplings "Excellent"

Ingredients:
500 g flour
2 eggs,
1 tbsp vegetable oil,
200 g pork
200 g of beef
100 g lamb
bay leaf, salt to taste.

Preparation:
Sift flour, sprinkle it on the table with a slide and make a depression in the center. Add salt, butter, loose eggs, warm milk and knead the dough. Let the finished dough stand for 20 minutes. To prepare the filling, pass the meat cut into pieces through a meat grinder, salt the resulting minced meat, add a little cold water to it and beat it out. Form dumplings. Pour 1 liter of water into a saucepan, add salt and bay leaf, bring to a boil, let it simmer a little, put the dumplings and cook them for 8-10 minutes.

Dumplings with lamb, onions and potatoes cooked in a double boiler

Ingredients:
For the test:
500 g wheat flour
500 g buckwheat flour
3 eggs,
200 ml of cold water
10 g of salt.
For filling:
600 g fatty lamb,
200 g onions
100 g potatoes
50 g butter
5 g ground black pepper,
5 g ground ginger
salt to taste.
For filing:
200 g sour cream
50 g parsley.

Preparation:
Combine wheat and buckwheat flour and sieve through a sieve. Beat water with eggs and salt, pour into flour and knead the dough. Leave it at room temperature for 10 minutes, covered with a damp towel. Rinse the lamb, peel off the films and pass through a meat grinder along with peeled potatoes and onions. Add butter, ginger to the minced meat, season with salt and pepper to taste. Stir and refrigerate for 10 minutes. Roll the prepared dough into a layer 2.5 mm thick, cut out circles with a glass and mold the dumplings. Cook them in a double boiler for 30 minutes. Before serving, transfer them to a dish, pour over sour cream and sprinkle with chopped parsley.

Dumplings with chicken "Tender"

Ingredients:
For the test:
300 g wheat flour
300 g buckwheat flour
1 egg and 1 egg white,
100 ml of cold water
5 g of salt.
For filling:
500 g chicken fillet,
100 g onions
120 ml of milk
25 butter
salt, spices - to taste.
For serving:
100 g butter
100 mayonnaise,
1 liter of chicken broth,
100 g of dill and parsley.

Preparation:
Mix wheat and buckwheat flour, sift this flour mixture through a sieve into a bowl with a slide, make a depression in it. Beat water with egg, salt and pour into flour, knead the dough. Then add separately the beaten egg white and mix again. Roll out the dough into a thin layer and make blanks for dumplings. Rinse the chicken fillet and pass through a meat grinder twice, add milk, salt, spices and mix. Finely chop the onions, fry in butter, cool and mix with the minced chicken. Put the finished filling on the dough pieces and mold the dumplings. Cook in boiling salted water for 6-8 minutes, then transfer to a dish, season with butter and top with mayonnaise. Serve hot chicken broth with chopped parsley and dill separately with the dumplings.

Dumplings with turkey and pork

Ingredients:
For the test:
400 g flour
1 egg,
150 g water
50 g butter
salt to taste.
For filling:
200 g turkey fillet,
200 g pork
1 onion
salt, pepper - to taste.

Preparation:
Sift the flour with a slide, make a depression in the center and pour in the egg. Add soft butter, salt, some water and mix gently with flour. Knead the dough, adding water, until it is firm and no longer sticky to your hands. Roll the finished dough into a ball, cover with a damp towel and leave for 30-40 minutes. Cut the prepared meat and onion into pieces and pass through a meat grinder. Season the minced meat with salt and pepper and mix well. Blind the dumplings and refrigerate in the freezer for 30 minutes. Boil the turkey and pork dumplings in salted water or fry on both sides until tender.

Dumplings with beef, pumpkin and carrots

Ingredients:
For the test:
½ stack. flour,
3 eggs,
⅓ stack. semolina
½ stack. beer.
For filling:
1 stack ground beef,
2 onions
1 carrot,
1 tbsp pumpkins,
3 tbsp dry white wine.

Preparation:
Sift the flour, mix it with semolina, heat the beer to a boil and quickly pour it into the flour with cereal and start kneading the dough, gradually driving in the eggs. If the dough turns out to be thin, add more flour and semolina. When the dough stops sticking, leave it at room temperature for 1 hour and start making the filling. Pass the meat with onions, pumpkin and carrots through a meat grinder, add dry wine to the filling and mix everything well. Roll out the dough into a thin layer, cut out circles using a glass, put some filling in the center of each and pinch the edges, forming dumplings, which then boil, as usual, in salted boiling water for 8-10 minutes.

Dumplings with salted mushrooms

Ingredients:
For the test:
2-3 stacks flour,
2 eggs.
For filling:
500 g of salted mushrooms,
6 onions
1-2 eggs
sour cream.

Preparation:
Pass the washed mushrooms together with onions through a meat grinder, dilute the resulting minced meat with sour cream and add an egg. Prepare a dumpling dough, roll it into a thin layer and cut into squares or rectangles. Place mushroom mince on each half of the square, brush the edges with milk or lightly beaten egg white. Then cover with the other half and pinch the edges, giving the blanks the shape of dumplings. Cook the finished dumplings in salted boiling water and serve with sour cream or mushroom sauce.

Dumplings with chicken breast and lard

Ingredients:
For the test:
1 egg,
250 ml of boiled cold water
salt to taste
flour - how much dough will take.
For filling:
500 g chicken breast
150 g lard,
3 onions,
½ tsp black peppercorns,
½ tsp dried basil,
¼ tsp turmeric,
1.5 tsp salt.

Preparation:
Beat the egg, add salt and cold boiled water and continue whisking. Then gradually add flour in portions to form a soft, pliable dough. Cover the finished dough with a damp towel and leave for 15-20 minutes. In a mortar, grind the peppercorns, add salt, basil, turmeric and rub thoroughly again. Cut the chicken breast and onion into small pieces and mince. Add pieces of lard to the finished minced meat and pass everything through a meat grinder again. Then add the cooked seasoning to the minced meat and stir. Roll out the dough into a thin layer and cut out the circles. Spread the filling over the blanks, mold the dumplings and cook them in salted boiling water until tender (10 minutes).

Dumplings with porcini mushrooms, ham and onions

Ingredients:
For the test:
400 g rice flour
150 ml of cold water
1 egg,
10 g of salt.
For filling:
100 g dried porcini mushrooms,
150 g ham
100 g onions
30 g butter
1 boiled egg
pepper and salt to taste.
For serving:
150 g butter
50 g of parsley and dill.

Preparation:
Beat water, egg and salt, pour this mixture into a depression in flour, sifted in a slide on the table, and knead the dough. Leave it on for 10-15 minutes, then roll it into a layer and cut out round cakes from it. Boil the washed dried porcini mushrooms until half cooked, dry them, chop and lightly fry in a pan in butter along with finely chopped onions. Add finely chopped ham at the end of frying. Chill the minced meat, add salt, pepper, finely chopped boiled egg and mix thoroughly. Place the minced meat on the round dough and form into dumplings. Cook them in salted boiling water until tender, then put them on a dish, pour with melted butter and sprinkle with chopped parsley and dill.

Russian dumplings with buckwheat and mushrooms "Kundyumy", cooked in a pot

Ingredients:
2 stacks flour,
¾ stack. water,
4 tablespoons vegetable oil.
For filling:
1 stack buckwheat porridge,
20 g dried mushrooms
1 boiled egg
1 onion
4 tablespoons vegetable oil,
salt to taste.
For the broth:
500 ml of mushroom broth,
3 bay leaves,
3 cloves of garlic
5 black peppercorns,
1 stack sour cream,
salt to taste.

Preparation:
Boil dry mushrooms, chop finely and fry together with finely chopped onions. Then mix with buckwheat porridge and chopped boiled egg and mash into a homogeneous mass. Pour boiling water into vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Roll out the finished dough into a very thin layer, cut out circles from it and put a little filling on each. Grease a baking sheet with oil, place one layer of kundyum on it and put in the oven for 15 minutes. When the time is up, transfer them to an earthen pot, cover with hot mushroom broth, salt, add bay leaves, pepper, garlic and put in the oven again for 15 minutes. Then put the ready-made dumplings on plates and cover with sour cream.

Fish dumplings with pink salmon

Ingredients:
500 g pink salmon fillet,
1 onion
1-1.5 tbsp starch
½ lemon,
1 stack water,
3-4 stacks flour,
3-5 tbsp olive oil,
salt, red pepper - to taste.

Preparation:
Pour water into a deep bowl, add olive oil and a pinch of salt, gradually add flour and knead the dough. It should be thick, elastic and soft. Finely chop half of the pink salmon fillet, and chop the other half together with the onion in a blender. Then combine, add lemon juice, starch, pepper and salt to taste. Divide the dough into several pieces, roll each into a thin layer and cut out circles. Place some fish filling in the middle of each, join the edges and form dumplings. Dip the cooked dumplings in lightly salted boiling water and cook until tender. Serve with sour cream or sour cream sauce.

Dumplings with poultry liver, stewed with mushrooms

Ingredients:
For the test:
2 stacks flour,
1 egg,
1 stack water,
salt to taste.
For filling:
700 g poultry liver,
2 onions
1 egg,
4 tablespoons butter,
salt, black pepper - to taste.
For gravy:
500 g of mushrooms (fresh),
4 onions,
2 stacks sour cream,
5 tbsp butter.

Preparation:
Sift flour, beat in an egg and pour in water, after dissolving salt in it. Knead the dough tight, roll it into a ball and cover with a damp towel. Pass the poultry liver together with the onion through a meat grinder. Beat an egg into the minced meat, pour in the melted butter, add salt, pepper to taste and mix. Sprinkle the surface of the table with flour, lay out the dough and roll it into a thin layer. Then cut out the circles with a glass, put 1 tsp in the middle of each. minced meat and pinch the edges. Chop the onion finely to make the gravy. Rinse the mushrooms well, immerse them in boiling, salted water and simmer for 30 minutes over low heat. After removing the finished mushrooms from the water, cool and chop. Heat the butter in a frying pan and fry the mushrooms and onions in it until golden brown. Put 10-15 raw dumplings in pots greased with butter, put mushrooms fried with onions on top of the dumplings and pour sour cream over everything. Place the pots in the oven and simmer at moderate temperature until cooked through (25-30 minutes).

Do not skimp on your health, cook dumplings yourself, fill them with any of the fillings you like and treat yourself to homemade dumplings for your joy and your body's good.

Bon Appetit!

Larisa Shuftaykina