Calorie content: Not specified
Cooking time: Not specified

When the freezer is filled with tea bags, life is so much easier! The problem of an everyday dinner has been solved, you have a strategic reserve in case of a sudden arrival of relatives or friends, and in general - at any time, 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 from a kilogram of good meat, so that there is 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 with filling 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. A step-by-step photo recipe has been waiting for you for a long time)

Ingredients:
for the test:
- water - 250 ml (faceted glass);
- salt - 1 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 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 about 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 dumplings circles 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 or - any additives with which you like to eat dumplings on the table - and invite everyone to the table. Bon Appetit!

“When there is no consolation in life,
So what do you do? Eat dumplings! "
M. V. Blinov, "Songs about dumplings".

What a pleasure it is to make homemade dumplings with your own hands. Especially when the whole family takes over this business and the molding of dumplings turns into a kind of ritual, and over time it becomes a good family tradition. And if you approach this with pleasure and soul, then the dish will turn out to be incredibly tasty. They are homemade dumplings: how they will treat them, so they will come out! Almost every national cuisine has its own version of dumplings. And there is nothing to be surprised at - even pasties and pies are considered distant relatives of "ears with meat". And for example, manti, khinkali or ravioli do not resemble dumplings? All these culinary products differ only in the thickness of the dough shell.

The classic recipe for dumplings dough, as everyone knows, consists of flour, eggs and water, but minced meat can be almost anything! Homemade dumplings are prepared not only with minced pork, beef or lamb. There are dumplings with eggs and mushrooms, with fish, radish, peas, tomatoes and cheese, shrimp and squid, with ham, rice, zucchini, lentils, feta cheese and herbs. Onions, garlic, peppers, and other spices are put in the filling, hence this dish has a different taste and aroma. Dumplings, which can also contain cottage cheese, potatoes, and peas, still differ from dumplings in the shape, size and thickness of the dough. Real homemade dumplings have the shape of ears, and the dough rolls out very thinly for them. By the way, after kneading, the dough must be kept for 20-30 minutes, so it will become more elastic.

Experts say that the most delicious dumplings are very small, they boil faster and are softer and juicier. It turns out that in order to feel the true taste of dumplings, you need to put it whole in your mouth, and not bite off. So that homemade dumplings can delight your family much more often, you can stick more of them and freeze them. Put the dumplings in the freezer, spread out on a board and sprinkled with flour, and after a couple of hours transfer to a bag, plastic bag or any other container with a tight lid.

Dumplings are boiled in boiling salted water with onions (possible in husks) and bay leaves or in broth. And to make the cooked dumplings look delicious and have a pleasant yellowish tint, you can add a little turmeric during cooking. By the way, dumplings can not only be boiled, but also fried, baked with cheese in the oven, simmered in pots and even put in soup. Homemade dumplings are served to the table with sour cream, butter, mayonnaise, cream, vinegar, ketchup or mustard or in broth.

Ingredients:
For the test:
2 stacks flour,
½ stack. water,
1 egg,
½ tsp salt.
For filling:
200 g of beef
200 g pork
1 onion
2 cloves of garlic
3 tbsp milk,
½ tsp salt,

Preparation:
Use the above ingredients to knead the dough and let it rest for 30-40 minutes. Pass the beef and pork with garlic, onion through a meat grinder, add milk, salt, black pepper and stir. Shape the dough with flagella, which are then cut into pieces. Roll them into thin circles. Put minced meat in the middle of each, wrap in a crescent shape, pinch the edges and connect the corners. Boil the finished dumplings in boiling salted water. Serve with oil and vinegar.

Ingredients:
For the test:
250 g flour
100 g of water
1 egg,
salt.
For filling:
200 g liver
10-15 g dried mushrooms,
4 boiled egg yolks

Preparation:
Soak dried mushrooms in cold water overnight. Rinse the liver thoroughly, free from veins and film and also keep it in cold water overnight. In the morning, knead the dough and let it sit for 30 minutes. Boil mushrooms until tender. Fry the chopped liver in lard and simmer until soft. Pass the mushrooms, liver and boiled yolks through a meat grinder. Season with salt and pepper to taste. Knead the minced meat. Shape the dumplings into ears and boil in salted water.

Homemade dumplings with chicken and mushrooms

Ingredients:
500 g flour
200 g of water
2 eggs,
1 tbsp vegetable oil,
½ tsp salt.
For filling:
500 g of chicken meat
500 g fresh champignons,
½ stack. cream,
salt to taste.

Preparation:
Prepare the dough, let it "rest" for 30-40 minutes. Pass the chicken meat through a meat grinder. Finely chop the washed champignons and fry in butter. Then mix them with the minced chicken, add cream, salt, knead and let sit for 20 minutes. Arrange the finished dough in circles, put 1 tsp in the middle of each. mince and make dumplings. Boil as usual.

Ingredients:
For the test:
3 stacks flour,
1 egg,
⅔ stack. water,
1 tsp salt.
For filling:
150 g of duck meat,
250 g of beef
1 onion
½ stack. milk,
salt, pepper - to taste.

Preparation:
Knead the dough and let it sit for 30 minutes. Pass duck, beef and onion 2 times through a meat grinder. Season with pepper, salt, add milk and mix well. Form the dumplings and boil them in salted water. Serve with butter or sour cream.

Ingredients:
For the test:
3 stacks flour,
1 stack warm water
½ tsp salt.
For filling:
400 g fish fillet,
1 onion
2 tbsp vegetable oil,
1 tsp salt,
ground black pepper to taste.

Preparation:
Sift flour, pour it on the table, make a depression in it, pour warm water into it, salt and knead the dough. Let the finished dough stand for 20 minutes, covering it with a napkin. Fish fillet, cut into pieces, and onion pass through a meat grinder. Season with salt and pepper and mix thoroughly. Make dumplings and place on a floured table. Boil water in a saucepan, salt, add bay leaves and black peppercorns. Place the dumplings and cook for 7-10 minutes.

Ingredients:
For the test:
300 g flour
1 egg,
½ stack. water,
salt to taste.
For filling:
500 g squid
1 egg,
1 onion
1 tbsp vegetable oil,
salt, pepper - to taste.

Preparation:
Peel the squid, wash, cut into pieces and mince together with the onion, add the egg, vegetable oil, salt, pepper and mix well. Make a depression in the sifted flour, pour warm water into it, add an egg, salt and knead a tough dough. Roll it out in a thin layer, cut out the circles and place small balls of the cooked minced meat on each of them. Make dumplings and simmer in boiling salted water and drizzle with melted butter before serving.

Ingredients:
For the test:
2 stacks flour,
½ stack. water,
1 egg,
1 tbsp vegetable oil,
salt, pepper - to taste.
For filling:
1 medium zucchini
1 onion
½ stack. milk,
2 tbsp vegetable oil,
salt to taste.

Preparation:
Prepare the dough by mixing all the ingredients and let sit for 20-30 minutes. Zucchini, peeled and seeds, grate on a coarse grater. Add milk to the grated zucchini, stir, put on fire and bring the resulting mass to a boil. Chop the onion finely and fry it in hot vegetable oil, then add the zucchini to it, mix well and cool. Roll out the dough into a layer and cut circles out of it. Make dumplings and boil them in salted water. Dumplings can also be made with minced radish. To do this, grate 450 g of radish on a coarse grater, stew with sour cream and butter, salt to taste and cool. Dumplings with minced vegetables are a wonderful lean dish, only the dough needs to be cooked without eggs.

Ingredients:
For the test:
500 g flour
2 eggs,
100 g of water
salt to taste.
For filling:
300 g boiled potatoes,
50 g canned beans
1 onion
2 tbsp butter,
salt, sugar, citric acid, black pepper - everything to taste.

Preparation:
Cut the boiled potatoes into small pieces, chop the onion. Prepare a dressing with oil, pepper, salt, sugar and citric acid. Pour this dressing over a mixture of onions, canned beans and potatoes and refrigerate for 2 hours. Knead the dough and make dumplings using the chilled filling. Put the dumplings boiled in salted water into a deep dish, season with butter and sprinkle with chopped herbs.

Green onions and eggs also make an excellent filling for dumplings. To do this, chop 500 g of green onions, mix with 5 chopped boiled eggs, add melted butter and salt. Prepare the dough according to any recipe, roll it out thinly, mold the dumplings and boil in boiling salted water. Serve with sour cream.

Homemade dumplings with sauerkraut and walnuts

Ingredients:
For the test:
700 g flour
2 stacks water,
2 eggs,
1 tbsp melted butter
salt to taste.
For filling:
500 g sauerkraut,
1 stack shelled walnuts,
2 boiled eggs
salt, sugar, red ground pepper - to taste.

Preparation:
Knead a tough dough and let stand for 30 minutes. Put the sauerkraut in a frying pan and, adding a little red pepper, simmer under the lid. When the cabbage is soft and brown in color, mince it along with the hard-boiled eggs and walnuts. Knead the minced meat, add sugar to taste and fill the dumplings.

Pfried spruce with garlic and carrots

Ingredients:
For the test:
3 stacks flour,
½ stack. water,
2 eggs.
For filling:
200 g pork
200 g of beef
1 large carrot,
4 cloves of garlic
salt to taste.

Preparation:
Knead the dumplings dough and let it stand for 10-15 minutes, then knead well again. Pass the pork and beef through a meat grinder 2 times. Grate the carrots on a medium grater, finely chop the garlic with a knife and add these ingredients to the minced meat, salt and pepper, mix and fry the resulting filling a little. Boil the dumplings in boiling salted water for 5-7 minutes, and then fry in a pan until golden brown.

Homemade dumplings baked with cheese

Ingredients:
For the test:
4 stacks flour,
1 stack water,
2 eggs,
salt to taste.
For filling:
300 g pork
300 g of beef
1 onion
salt, black and red ground pepper - to taste.
For baking in the oven:
50 g ghee
200 g of hard cheese.

Preparation:
Knead flour, eggs, water and leave for 30 minutes. Mince the beef and pork twice. Add finely chopped onion, season with pepper and salt. Mix everything well. Roll out the finished dough into a thin layer. Cut out the mugs with a glass, put 1 tsp on them. minced meat and pinch the edges. Boil the dumplings for 5-7 minutes, then place them on a baking sheet greased with ghee and sprinkle thickly with cheese grated on a coarse grater. Bake at 200 ° C until the cheese is melted and golden brown.

Stewed dumplings with vegetables

Ingredients:
20 homemade dumplings,
1 carrot,
100 g cauliflower
100 g eggplant
100 zucchini,
100 g champignons,
100 g paprika
1 stock meat cube
salt, dried parsley, black peppercorns - to taste.

Preparation:
Dissolve the bouillon cube, add salt, black pepper and dried parsley. Simmer vegetables in broth until almost cooked. Then add dumplings to the mixture of vegetables and simmer the resulting mass until tender. Serve in a deep plate along with the broth and vegetables, sprinkled with fresh dill and parsley.

Ingredients:
500 g dumplings
2 eggs,
2 stacks milk,
3 tbsp melted butter
sour cream - to taste,
salt, black pepper - to taste.

Preparation:
Boil the dumplings in boiling salted water until tender. Then transfer them with a slotted spoon to ceramic pots, fill with a mixture of raw eggs and salted milk, add sour cream and butter. Place the pots in the oven and bake the dumplings in an oven preheated to 160 ° C for 25 minutes.

It is always satisfying, tasty and sincere, because homemade food is always prepared with soul.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

This is a favorite dish of many families for more than one generation in a row. Sticking homemade dumplings is a great reason to call together numerous relatives and, for example, play each other by putting hot peppers in the 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 according to the old grandmother's recipe will never compare with those offered by stores.

Photo freeskyline / iStock / Getty Images Plus / Getty Images

Homemade dumplings: how to make dough

For the test you will need:

2 cups of flour

150 ml cold water

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.

Photo yulkapopkova / E + / Getty Images

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

To prepare minced meat according to the classic recipe for homemade dumplings, scroll the meat through a meat grinder. You can skip the pork and beef separately, or you can alternate the pieces. For Siberian dumplings, they do not put minced meat in the filling, 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 fluffy. And squeeze 2-3 cloves of garlic into the meat to spice it up.

How to make homemade dumplings

Roll out the dough well with a rolling pin to make a thin, even sheet. He shouldn't be torn! 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.

Spread cold water over the free edges of the dough before sealing. In this case, the dumpling will hold very tightly.

Photo by Xu Hui / EyeEm / Getty Images

You can choose another option for sculpting homemade dumplings. Part of the dough should be rolled into a small sausage and simply cut 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 disadvantage of this sculpting method is that it is difficult to make dumplings of the same shape and size.

Handmade homemade dumplings are a classic option. 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 dumplings, previously sprinkled with flour, and press it well with your fingers.

This component must be treated with special attention: it is the filling that most of all affects the taste of the dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe assumes equal parts (fillet is better), onion, salt and pepper. So the dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for filling for dumplings ...

Mushroom stuffing

Ingredients

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

Preparation

Peel the mushrooms and boil until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Sauté the finely chopped onion separately until golden brown. Mix it with minced mushroom, salt and pepper.

Cheese mince

Ingredients

• 800 g of cottage cheese;
• 200 g soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt, pepper - to taste.

Preparation

Pass the cottage cheese and cheese through a meat grinder, mix with finely chopped herbs. Salt the minced meat, pepper if desired.

How to make dumplings dough

The dough for dumplings should be firm, tough. To prepare it, flour, room temperature water and salt are enough. Approximate ratio: 3 glasses of flour, 1 glass of water and 1 teaspoon of salt.

To make the dough not so 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.

Preparation

Sift flour, mix it with salt, make a slide with a depression and pour water into it. First, gently stir the flour and water. When they connect, start kneading the dough, hammering flour into it. The process can take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If the desired consistency is not achieved, add more flour.

Form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30-40 minutes.

Making dumplings begins with making dough pieces. You choose the size yourself, but it is better to strive for a diameter of 6–8 cm.

Method 1

Cut a piece from the dough and roll it into a large layer. Using a clean glass, shot glass, or other device of the diameter you need, 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 consumed (however, the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (it is more difficult to roll out a large layer).

If you like thin dough, the second method will suit you.

Method 2

Cut a small part from the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out individually.

This method is more time consuming, but the dough can be made as thin as you want.

Remember: during the work, the main part of the dough must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

1. Place 1 teaspoon of the filling in the center of the dough.
2. Connect the sides to form a crescent moon. Make sure there are no gaps or holes.
3. Clip the ends of the crescent together.
4. The dumpling is ready. All that remains is to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is using a special device - a dumpling machine.

Roll out the dough and place it with the bottom side (the one with more flour) on the dumplings, also sprinkled with flour. The dough should lie loosely, without tension.

Put ½ teaspoon of the filling into the holes. Cover the dough on top with a second layer of dough, sticky side to the minced meat.

Then dust a rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings will fall out of shape by themselves.

How to cook dumplings

Heat water in a large saucepan, season with salt, add bay leaves and allspice. When the water boils, carefully dip the dumplings in it, stir so that they do not stick to the bottom. When the water with dumplings starts to boil again, reduce heat and cook for 5-7 minutes.

If the dumplings have been frozen, the cooking time can be increased by 1–2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Preheat it well and then carefully dip 15-20 dumplings inside. When the dumplings are fried until golden brown, remove them, dry on paper towels and serve. Similarly, you can fry dumplings in.

How to make potted dumplings

Ingredients

• 15–20 boiled dumplings;
• 2-3 tablespoons of butter;
• 3-4 tablespoons of low-fat sour cream;
• 50 g grated cheese;
• salt, pepper, herbs - to taste.

Preparation

Lubricate the pot with oil, put the dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, top with sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.

There is nothing more traditional than dumplings. It seems that they have been present at our tables from time immemorial, but this is not at all the case. Dumplings came to Russian cuisine from distant China and for a long time were a regional dish of Siberian peoples. Only in the middle of the 19th century they became widespread throughout the country.

In confirmation of the Asian origin of this dish, the peculiarities of its preparation also speak, consisting in a rather long and laborious cooking, quick heat treatment and the use of spices. This was not typical of early Russian cuisine.

The word "dumpling" itself is borrowed from the Finno-Ugric dictionary and means "ear of bread". Agree, the name is self-explanatory, clearly reflects the essence of the product. Having started their journey from China, "ears of bread" have settled not only on our tables, but have spread throughout the world in various variations. In Italy they are called ravioli, in China - wonton, the peoples of the Caucasus and Central Asia call them manti, khinkali, chuchvara, choshura, in Germany, maultashen are popular, and Belarusians call them “sorcerers”.

You can enumerate the traditions of making homemade dumplings as much as you like, but it should be noted that, with all the desire, it is difficult to classify them as dietary cuisine. Depending on the recipe, the calorie content of 100 g of the finished dish is 200-400 kcal, and if it is served, abundantly watered with homemade sour cream, then even more.

Dumplings: a step by step recipe with a photo

In order for homemade dumplings to turn out really tasty, you need, firstly, desire, and secondly, a sufficient amount of time to cook them.

Of course, given the current variety of products in supermarkets, you can buy them, but the taste will already be completely different than that of dumplings cooked with your own hands. And so that the sculpting process is not boring, you can simply involve the whole family in this business and then the time will pass cheerfully and imperceptibly, and the result will be delicious homemade dumplings.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 6 servings

Ingredients

• Minced meat (pork and beef): 1 kg
• Mushrooms (chanterelles): 300 g
• Onions: 3 pcs.
• Egg: 2 pcs.
• Wheat flour: 800-900 g
• Salt, ground black pepper: taste

Cooking instructions

Break 2 eggs into a bowl and pour a flat tablespoon of salt, mix thoroughly.



Pour 2 cups of water (400 ml) into beaten eggs, stir.



Pour flour into the resulting mixture and mix.



When the dough acquires a thicker consistency, put it on a special rolling board, sprinkled with flour and knead until smooth.



Put the kneaded dough in a bowl and close the lid, leave for half an hour.



While the dough comes up, you need to start cooking the minced meat, finely chop the onion.



Pepper and salt the minced meat to taste, add chopped onion and half a glass (100 ml) water for juiciness.



After half an hour, cut off a small piece from the dough and use a rolling pin to roll out a sheet about 2 mm thick.



Cut juicy dough out of the dough in a small pile or glass.



Place a small amount of minced meat on each juicer.



Fold the sock in half and seal the edges tightly.



Join the edges together.



Do the same with the remaining dough and minced meat.



Put the pan with water to warm up, place the mushrooms there and salt to taste.

If the mushrooms are frozen, as in this recipe, then they should be defrosted first, and if fresh, then pre-processed.



Throw dumplings into boiling water, after surfacing, boil for 5-7 minutes.



After a while, the dumplings are ready, serve with the resulting mushroom broth and sour cream.

Recipe for delicious homemade dumplings

Let's start the "dumplings marathon" with a simple, but no less delicious recipe. After kneading, we place the prepared dough under the film for at least a quarter of an hour, so that it stands, reaches and, in boiled form, pleases you with its tenderness and softness. We advise you to sculpt homemade dumplings of a small size, then they will be more juicy and cooked in a matter of minutes.

List of ingredients for the dough:

• wheat flour - 0.5 kg;
• purified water - 1 tbsp.;
• chicken egg - 1 pc.;
• rock salt - ½ tsp.

We make the filling from minced meat of a mixed type, 0.5 kg is enough. Several large onions, spices and garlic to taste. If the minced meat seems too dry to you, you can add a few tablespoons of water to it.

Cooking process:

1. Let's start by kneading the dough. In a convenient, clean and dry container, we develop the egg, beat them a little with a fork.
2. Add water and salt to the egg, stir thoroughly.
3. Separately, using a fine mesh sieve, sift the flour. Gradually pour in the egg mixture in small portions.
4. Knead not too tight dough. If necessary, add a little flour.
5. We shift the dumplings dough into a bag and let it brew.
6. Add finely chopped onion, spices and garlic to the minced meat. Knead thoroughly.
7. Tear off a small piece from the finished dough, roll it out on a table sprinkled with flour. Try not to do this too thinly, otherwise your dumplings may tear during the cooking process.
8. Cut out circles of approximately equal size from the rolled dough. It is convenient to do this with a glass of a suitable size.
9. Place about a teaspoon of the filling in the center of each mug. Roll up and pinch the edges.
10. Throw a single portion of dumplings into boiling salted water and cook until they float, then remove immediately. Serve with homemade sour cream or any suitable sauce.

How to make dumplings - a classic recipe

There is nothing easier than buying a pack of ready-made dumplings at the nearest store and boiling them when your soul asks or just too lazy to cook. However, you understand that no one will vouch for the taste and quality of the final result. Whether it's homemade, aromatic dumplings. We would like to introduce you to the classic recipe for dumplings, its main features:

1. Does not stick to hands or rolling pin.
2. Requires only three main ingredients: flour, water (milk) and salt. Classic proportions: flour - 3 cups, water (milk) - 1 cup, salt - half a teaspoon.
3. The color of the classic dough for Russian dumplings is snow-white.

Cooking features

1. It is necessary to knead the dough so that it subsequently rolls out quite thinly. After all, the less dough, the tastier the dumplings.
2. Divide the finished dough into equal parts. For example, into 3 pieces, of which we roll thin strands, we cut them into portioned pieces of 5 cm in diameter.
3. We roll them out, cut out the mugs with a glass (with its help, you can create the same portioned pieces, and roll out the cuttings again.), Lay the filling and fill up the edges. The filling can be used from the previous recipe.

Dumplings in the oven - recipe

From ready-made, but still raw dumplings, you can prepare a delicious and nutritious decoration for the festive table. Homemade dumplings under a mushroom coat are baked in the oven, the result will delight you with its taste and aroma

Prepare in advance so that you do not have to run to the store at the most crucial moment:

• 0.8-1 kg of frozen or fresh, only glued, but not yet boiled, homemade dumplings, made according to your favorite recipe;
• 0.5 kg of fresh or frozen mushrooms;
• 200 ml heavy cream;
• 100 g of sour cream and mayonnaise;
• 4 garlic prongs;
• 1 onion;
• salt and pepper.

Procedure:

1. Boil the dumplings in lightly salted boiling water, the bay leaf will enhance the taste.
2. We prepare the sauce, for this we mix sour cream with mayonnaise and cream, to which we also add garlic, previously passed through a press.
3. We wash and chop the mushrooms; instead of raw, you can take pickled ones.
4. Peel and chop the onion in half rings.
5. Put dumplings, mushrooms and onions in layers in a clean, form of a suitable volume, pour the sauce on top. To make it easier for yourself later to wash the dishes, the bottom of the form can be laid out with foil.
6. The approximate cooking time is 20-25 minutes.

If desired, dumplings under a mushroom coat can be supplemented with a delicious cheese crust. To do this, 5 minutes before the end of cooking, sprinkle our dish with grated cheese.

Pan dumplings recipe - fried dumplings

If dumplings are too frequent guests on your table, then they can get bored and boring. But this is not yet a reason to give up your favorite dish. After all, moving away from culinary clichés and stereotypes, you can fry them in a pan. Moreover, we are not just talking about warming up what you didn’t have time to finish yesterday, but about an independent and complete recipe.

To prepare fried homemade dumplings in a fragrant sour cream sauce, prepare:

• 0.8 -1 kg raw dumplings;
• milk and sour cream in a 2: 1 ratio, that is, 100 g of sour cream per glass of milk.
• for the sauce you need ½ tbsp. l. flour;
• frying oil;
• spices.

Procedure:

1. Put the dumplings in a greased hot frying pan and fry them. The more oil you add, the goldenier the crust will be.
2. While the dumplings are cooked through, let's turn to the sauce. To do this, mix sour cream with milk, adding spices and flour to them. Bring the mixture to homogeneity manually or with a whisk.
3. After the dumplings are fried, fill them with sour cream sauce and simmer under the lid for about a quarter of an hour.
4. Turning off the fire, to increase the aroma of the dish, fill it with chopped herbs.

How to make lazy dumplings - a very simple recipe

We have already described the indisputable advantages of everyone's favorite dumplings, but all of them in no way negate the laboriousness of the cooking process. The recipe below, although not completely "lazy", saves busy hostesses from the long and tedious fashioning of each dumpling. The finished result will delight you with its taste and very presentable appearance.

To prepare the joy of any culinary specialist - lazy homemade dumplings, prepare:

• 3 tbsp. wheat flour;
• 1 tbsp. water;
• 1 egg;
• ½ tsp rock salt;
• 0.5 kg of mixed minced meat;
• 1 large onion;
• spices;

For the sauce:

• 1 large onion;
• 100 g sour cream;
• a little butter;
• vegetable oil for frying;
• herbs, salt and spices.

Procedure:

1. We are preparing a classic dumplings dough, into which you can add an egg if you wish. To do this, beat the egg with water and salt in a separate container, add it to the sifted flour. Knead the dough not tight, but not sticky to your hands. If necessary, the amount of flour can be increased (decreased).
2. We wrap the finished dough in polyethylene and let it brew for at least a quarter of an hour, ideally all 40 minutes.
3. Cooking minced meat, passing the meat through a meat grinder, add finely chopped onion, garlic and spices to it if desired. Knead until smooth.
4. Divide the dough into two approximately equal parts. We roll one of them into a thin layer, the thickness of which should not exceed 1 mm.
5. We spread half of the minced meat on our rolled dough, distribute it evenly over the surface.
6. Gently holding the edges, roll up a roll of dough covered with meat filling.
7. Using a sharp knife blade, cut our roll into portioned pieces, about 3 cm thick. Put the resulting semi-finished product on a plate or board sprinkled with flour. We do the same with the second half of the minced meat and dough.
8. We will cook our lazy dumplings in a frying pan with a thick bottom. To do this, put it on fire and pour a few tablespoons of vegetable oil.
9. Shred the onion and fry it in hot oil in a frying pan until transparent.
10. Put semi-finished dumplings on top of the onion, outwardly similar to roses.
11. Mix sour cream with a glass of warm water and add to the dumplings. The liquid should cover 2/3 of them.
12. Sprinkle with spices on top, salt. Put a small piece of butter on each "rose".
13. The further cooking process will take place under a closed lid over low heat. When there is practically no liquid left, turn off and sprinkle with herbs.

Dumplings in pots

The recipe, which is not particularly complex, is perfect for surprising and impressing guests and households to the depths of the soul.

To prepare homemade dumplings with vegetables baked in a pot, you will need:

• 1 kg of dumplings prepared according to your favorite recipe;
• 1 medium onion and 1 carrot;
• a few bay leaves;
• 220 g sour cream;
• 5 perk peas;
• 140 g of grated hard cheese;
• salt and herbs to taste.

Procedure:

1. Cook dumplings in boiling water until half cooked. We take them out about 2 minutes after boiling. Let cool slightly.
2. In a separate saucepan, boil 0.7 liters of drinking water, along with bay leaves, salt and spices;
3. Finely chop the onion, sauté it in a frying pan until transparent, then add the carrots grated on a fine grater to it. Simmer for about 5 minutes more.
4. After mixing the dumplings with frying, put them in pots.
5. Having previously filtered from greens and bay leaves, fill the pots with the broth that has already boiled.
6. Put sour cream on top of each pot, cover with a lid and put in a cold oven. We set the temperature in it to 180 degrees. Cooking dumplings for about 40 minutes.
7. 5 minutes before the expiration of the specified time, fill the dumplings with grated cheese.

If desired, mushrooms can be added to vegetables, and mustard, ketchup or other favorite sauce added to sour cream will add additional piquancy.

Dumplings in a multicooker

If you are the proud owner of a kitchen lifesaver - a multicooker, you can only be glad for you. Indeed, in it you can cook many tasty and healthy dishes without wasting time and effort. Homemade dumplings are no exception. In a multicooker, they are cooked in several modes.

1. "For a couple." About 1.5 liters of water are poured into the multicooker bowl. Raw dumplings in one layer are evenly laid out in a plastic container, pre-oiled. The timer is set for 30 minutes.
2. "Soup". The multicooker bowl is filled with water, its volume depends on the amount of dumplings. We set the mode, wait for the water to boil, salt it and add raw dumplings. Stir, close the lid of the device and wait for the timer signal (usually it sounds after about half an hour). In the process of cooking, so that the dumplings do not stick together, they must be mixed.
3. "Bakery products". We set the required mode for 40 minutes, put a piece of butter in the bowl of the multicooker, when it melts, add the frozen dumplings, close the lid of the multicooker. After a quarter of an hour, the dumplings must be mixed and salted. If desired, then you can add 2 glasses of water. If you do not do this, then your dumplings will become the owners of a crispy golden crust.

How to cook Siberian dumplings at home?

For a long time, dumplings were only a dish of the regional cuisine of the peoples of Siberia. They were harvested in large quantities, buried in the snow near the house, where they were safely stored for quite a long time. Minced meat with spices sealed in a dough is less attractive to wild animals. One of the features of truly Siberian dumplings is the addition to the minced meat, in addition to the usual onions, such ingredients as crushed ice, chopped cabbage or radish.

To make real Siberian dumplings at home, you will need:

• 1 kg of flour (about 150 dumplings can be molded from this amount);
• 2 chicken eggs;
• 2 glasses of cold water (from the refrigerator);
• 900 g minced meat from 2-3 types of meat, ideally - beef, pork and lamb;
• 3 large onions;
• 250 g cabbage;
• spices, salt.

Procedure:

1. Sift flour through a sieve directly onto a clean and dry work table, forming a slide from it;
2. In the center of the flour mountain we make a depression, drive eggs into it.
3. Gradually, from edge to middle, we begin to knead the dough, gradually adding water to it. To simplify this process, the dough can be kneaded in portions. The finished dough is not tight, elastic, without cracks or folds. Let it brew for about half an hour.
4. We pass the meat through a meat grinder 1-2 times. The goal is to make it as small as possible. Together with the meat, we pass the cabbage through a meat grinder. It will help to add juiciness to the minced meat.
5. Add finely chopped onions and spices to the minced meat. Mix thoroughly.
6. Roll out the dough in a thin layer, cut out round blanks with a cup. Put a teaspoon of minced meat in the center of each. We seal the edges, trying to keep the minced meat free, otherwise the juice that stands out will simply break the dumplings during the cooking process.

Chicken dumplings - a delicate and delicious recipe

Classic minced dumplings are made from pork and beef mixed in equal proportions. But other options are also possible. For example, with chicken they turn out to be soft, tender and tasty, which is especially to the liking of children.

Prepare the dough for homemade dumplings according to your favorite recipe, and for minced meat you will need:

• 2 chicken fillets (about 800 g);
• 1 large onion or 2 smaller ones;
• salt pepper.

Preparation:

1. Pass the peeled onion together with the fillet cut into portions through a meat grinder. It is advisable to do this twice with a finer grind. For such an amount of minced meat, 1 tsp will be enough. salt and half the amount of pepper. Mix thoroughly.
2. Next, we roll out the dough, cut out the blanks with a glass, into which we spread the minced meat. We boil it in salted water or send it to wait in the wings in the freezer.

Homemade dumplings with beef or veal

If you want to reduce calories, homemade dumplings can be made without pork, replacing it with beef or young veal. After all, the fat in such meat is much less, and the calorie content of the finished dish will be about 250 kcal per 100 g. The recipe below will certainly appeal to all lovers of delicious, aromatic and juicy homemade dumplings.

You will need:

• minced veal - 600 g;
• 1 large onion or 2 smaller ones;
• 2 tbsp boiling water;
• 460 g wheat flour;
• 120 ml of carbonated mineral water;
• 70 ml of non-fat milk;
• 1 chicken egg;
• 1 tsp salt and pepper to taste;
• 2 tbsp sunflower oil

Procedure:

1. Mix the sifted flour with salt.
2. Pour milk with mineral water and a beaten egg into it;
3. Knead the dough, when it is almost ready, add vegetable oil. If as a result the dough is too tight, add mineral water to it.
4. Let the dumplings brew, for this we place it under a bowl or wrap it in a bag for an hour.
5. Scroll the meat together with onions through a meat grinder using a fine wire rack. Add spices, salt and water to it. Knead until smooth.
6. Roll out the finished dough in a thin layer, sculpt dumplings by hand or using a special form.

Pork dumplings recipe

Homemade pork dumplings are juicy and aromatic. For juiciness, add a little onion and water to the minced meat. Garlic and spices will add aroma and some piquancy.

Prepare the dough according to any recipe, the main thing is to knead it well and let it brew for at least half an hour so that the gluten disperses.

For minced dumplings you will need:

• pork - 0.5 kg;
• 1 large onion;
• 2-3 cloves of garlic;
• 100 ml of cold water;
• salt, pepper, spices.

Procedure:

1. Scroll the pork in a meat grinder along with the onions. If you want to get more juicy and fatty dumplings, give preference to brisket, less high-calorie dumplings from the neck or ham.
2. Squeeze the garlic to the minced meat, add salt and spices to taste.
3. Knead thoroughly to make the minced meat more juicy, add cold water to it.
4. Roll out the finished dough into a thin layer, divide it into circles with a glass and mold the dumplings.

How to make Chinese dumplings?

In Chinese cuisine, there are several dishes associated with homemade dumplings, the closest in taste and appearance are jiao-tzu. They do not require specific ingredients, so it will not be at all difficult to please your household with such an unusual and tasty dish.

To prepare jiao tzu, you will need:

• 400 g minced pork;
• 100 g of dill and parsley;
• 1 onion larger than medium
• ginger root (about 5 cm)
• 2 tbsp. wheat flour;
• a third of a glass of starch;
• a glass of cold water;
• salt pepper.

Procedure:

1. Mix flour with starch and sift through a fine mesh sieve.
2. Pour chilled water into the flour in parts. We knead the dough. If necessary, the amount of flour and water can be reduced / increased.
3. Cooking the filling. Grind pork for minced meat. Finely chop the herbs and onions, rub the ginger on a fine grater. Salt and pepper the minced meat for jiao-tzu.
4. Cut off small pieces from the dough, roll them out with a rolling pin.
5. Put a spoonful of minced meat in the center of each piece.
6. Raise the edges of each cake and pinch. Outwardly, they will resemble small flowers.
7. Grease the bottom of the steamer bowl with oil and lay out the finished jiao-tzu.
8. They will be ready in 12-15 minutes.

Dumplings soup - step by step recipe

Nutritionists are unanimous in their opinion: first courses are an indispensable element of a healthy diet and it is advisable to use them every day. We suggest you break the circle formed over the years of family life, consisting of chicken soup, borscht and cabbage soup, and add to it the original recipe for homemade dumplings soup.

A three-liter pot of soup will take:

• 0.5 kg of dumplings;
• 4-5 medium potatoes;
• 1 medium onion and 1 carrot;
• salt pepper.

Procedure:

1. Saute finely chopped onions and grated carrots in a frying pan.
2. Add peeled and finely chopped potatoes to boiling water.
3. When the potatoes are almost done, add the frying and spices to the potatoes.
4. After 15 minutes, toss the dumplings into the boiling soup. When ready, turn off the heat.

Bonus - recipe with "Lazy wife" dumplings

And finally, we offer you a delicious and quick recipe for homemade dumplings casserole, perfect for a hearty family dinner.

Prepare the following ingredients:

• 300 g frozen dumplings;
• 2 chicken eggs;
• 1 onion;
• 120 g of hard cheese;
• 3 tbsp mayonnaise;
• salt, spices.

Procedure:

1. Fry finely chopped onions until golden brown.
2. Beat the egg with salt and spices selected at your own discretion with a whisk or ordinary fork.
3. Add mayonnaise to the egg mass, bring the mixture to homogeneity.
4. Grate the cheese.
5. In a hot oven, heat the mold, then grease it with vegetable oil and put the dumplings in one layer.
6. Onion frying is the second layer, after which we fill the dumplings with egg-mayonnaise dressing and sprinkle with grated cheese.
7. Cook the casserole for 35-40 minutes in the oven.

How to make dumplings at home: tips and tricks

1. Do not be lazy to sift the flour, thereby you saturate it with oxygen, speed up the fermentation process and provide the best result. This should be done after weighing, just before kneading the dough.
2. Flour is used exclusively of the highest grade.
3. The dumplings dough must be given time to infuse.
4. Minced meat does not have to be passed through a meat grinder, if desired, it can be finely chopped with a hatchet.
5. Long-term kneading and beating of the minced meat on the board makes it softer and more tender.
6. Adding ingredients such as coriander, green onions, garlic, hot peppers to the minced meat will add spice to the finished dish.

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