It is impossible not to love deliciously prepared homemade dumplings. What could be tastier than hot, mouth-watering dumplings sprinkled with black pepper, herbs and butter! I have a problem, I do not like to manually sculpt dumplings, I get tired of sculpting every dumpling. Therefore, I became interested in how to stick dumplings quickly.

The first method that I found was sculpting with the help of an assistant. In this recipe, I will show another way to quickly sculpt - using a stack, i.e. glasses. We will sculpt on the table, we will make the dough ourselves.

Ingredients

• For the test:
• flour - 3.5 cups (glass - 200 g);
• water - 1 glass;
• sunflower oil - 2 tbsp. l .;
• salt - 1/2 tsp.
• For filling:
• minced pork and beef - 500 g;
• large onion - 1 pc .;
• salt;
• pepper to taste.

Time - 1.5 hours.

How to make homemade dumplings and make them quickly

Sift the flour into a deep bowl, make a depression in the flour. I pour 1 glass of ice water into the recess. I add 2 tablespoons of sunflower oil and salt.

I knead the dough, achieving a smooth, elastic state. The finished dough should not blur, it keeps the shape of a ball well. After kneading the dough, cover it and leave it for 30 minutes.

In each circle I spread about half a teaspoon of minced meat. I cook minced meat in advance from pork and beef. I twist the meat through a meat grinder along with onions. Constantly stirring the minced meat, add ice water. I knead the minced meat until smooth so that there is no water left in the bowl, and then I put the minced meat in the refrigerator for 30 minutes.

When there is minced meat in the middle of each circle, gently lift the edge of the layer with both hands and cover the minced meat (the minced meat is on the fold line of the dough).

Then I lightly press the dough around the minced meat.

Such dumplings are lined up along the edge of the dough layer.

It remains to separate each piece using a stack.

This manipulation must be done with each dumpling.

As a result, you will get small and neat dumplings.

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I collect the rest of the dough to knead, and then use this dough again.

I connect the ends of the dumplings with my fingers, giving the dumplings a round shape, now few people will understand that you did not sculpt each dumpling by hand.

I put the finished dumplings in a form sprinkled with flour, send them to the freezer.

Then I repeat all over again until the dough runs out.

If the layer of dough is dry, then I moisten it with water using a brush.

To make dumplings, I toss the frozen dumplings in boiling water and then stir them in a saucepan to prevent them from sticking to the bottom. After the water boils, I reduce the heat. When the dumplings come up, I cook them, stirring, for 2-3 minutes, take them out of the water with a slotted spoon. I put a small piece of homemade butter in the finished dumplings, mix.

The appearance of the dishes plays no less role than the taste, which is why many housewives treat the design of their culinary creations with such trepidation. Dumplings are no exception, and even more than that, they become a real expanse for creative thought due to their plasticity. We will tell you how to sculpt dumplings using a variety of techniques further.

How to properly sculpt dumplings with your hands?

Let's start with the classic method of making dumplings, which is very simple and known to everyone. Before sculpting, roll the dough itself into a rope and cut into medium-sized pieces. Roll each one then thinly. Such a technique will save you time due to its zero waste: you do not have to collect all the trimmings, re-crumple and roll them.

Place a portion of the filling in the center of the rolled out layer and remove excess flour from the edges.

Blade the edges together to create a crescent moon.

Then join both ends of this crescent moon in the center.

How to make dumplings on a dumpling machine?

If you want to save a lot of time and get neat dumplings at the exit, then get a dumpling maker.

Roll out the dough thinly and place it on top of the dumplings. Put the filling in the cells and cover everything with a second layer of dough.

Roll everything out, pressing the rolling pin firmly to the surface.

Gently remove the dumplings stuck to the mold by lightly pressing with your finger.

How to quickly sculpt dumplings?

If you do not like the shape that a standard dumpling maker gives to dumplings, then buy a device that allows you to sculpt each of the dumplings individually.

Roll out the dough into a thin layer and cut it into circles. Place the filled dough in the center of the open dumpling maker.

Close the flaps tightly, holding the edges together.

The disadvantage of this device may be that the outer side of the dough sticks to the dumplings, and therefore it is better to leave one side of the cake slightly dusted with flour, and completely clean the other side of it so that the edges are better connected to each other.

Another simple method of sculpting the dough also eliminates any unnecessary expense and minimizes manipulation. After cutting the dough into small portions, roll each portion into thin slices and place the filling in the center.

Gather the three sides of the dough together and join them in the center so that a triangle comes out. By analogy, you can give the dumplings the shape of a square, gathering together not three corners of the dough, but four.

How to sculpt dumplings with a pigtail?

This sculpting method has long been used for Asian dumplings and mantas. For him, pieces of dough are also rolled into a circle, then the filling is covered with one of the free edges.

When you reach the end, simply blind both free edges together.

How to sculpt Chinese dumplings?

The following sculpting technique is often used for the Chinese version of dumplings called gedza. This technique can be borrowed from our dumplings as well, just be sure to knead a dough that is tough enough to hold its shape well.

After cutting equal diameter circles from a thin layer of dough, brush the edges of each with a minimum amount of water. Do not be too zealous with the liquid, otherwise you will get the opposite effect - the dough will not stick together and begin to sour.

Now, starting to move along one of the edges, make the pintucks of equal size. Continue stacking them on top of each other until you blind half of the dumplings in this way.

Blind the second, smooth half with a folded edge.

Dough and filling for dumplings

First, I cook dumplings for sculpting. While the dough is allowed to stand for 30-40 minutes, I am preparing the filling. Traditionally, the stuffing for dumplings is made from meat, but options with fish, mushrooms, vegetables are also possible.

Rolling dough for dumplings

Here dough and filling ready. Now the dough needs to be rolled out on the table surface. We wipe the table clean and dry. Lightly sprinkle its surface with flour so that the dough does not stick. We separate a piece smaller than a fist from the total mass of unleavened dough. Place it on the table and roll it out with a rolling pin into a thin layer. It is worth noting that the size of the rolled dough can be increased if several people are involved in sculpting and the size of the table allows. Otherwise, the rolled dough will dry out faster than you will sculpt.

How to make dumplings

We take a glass and cut out circles with a diameter of 4-5 cm. In this case, we get dumplings that fit entirely into the mouth. If you like large dumplings, cut out the mugs with a larger cup.

The remaining scraps in the form of rounded triangles can be used again. Or it can be folded in one layer in a tray or on a board. Put in a warm place and dry. Then use as pasta when cooking soup.

If glasses or cups of the required diameter were not found, which is a rarity in our time, then you can do otherwise. Roll a piece of dough into a sausage with a diameter of 1-2 cm, which is cut with a knife into pieces 1 cm thick. And roll each piece with a rolling pin on a table sprinkled with flour.

Finally we got to the most crucial moment. We take a circle of dough in our hand. Put a teaspoon of minced meat in the middle of the mug and fold the circle in half. Gently pinch the edges so that you get a crescent moon. Now we connect the ends of the crescent and pinch. The raw dumpling is ready. We repeat the process many times until the dough and / or minced meat runs out.

As you can see, making dumplings is not so difficult.

How to cook dumplings

Ready dumplings boil in boiling salted water for several minutes. As a rule, floating dumplings are a sign of readiness.

The dumplings are boiled in plenty of water. So take a larger pan, do not spare the water.

Dumplings are served with butter, sour cream, mayonnaise, mustard, various sauces and just broth. Sprinkle with herbs. It's a matter of taste.

Storing dumplings

We freeze the remaining dumplings (we made a lot for the future). To do this, lightly dust the trays or a cutting board with flour, lay out the dumplings in one layer so that they do not come into contact with each other. And put it in the freezer. Well-frozen dumplings can be divided in portions into plastic bags and placed back in the freezer for storage. In this form, they will fit compactly and take up less space.

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

Dumplings- this is a dish made from boiled products made from unleavened, yeast-free dough stuffed with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a versatile dish - dumplings are good both for everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit meat. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, home cooking of dumplings united several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and then eaten for a long time.

However, dumplings are not a primordially Russian dish. The reliable source of the origin of the dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word "dumpling" is borrowed from the languages ​​of the Finno-Ugric group. It came from the word "Pelnyan"- ear of bread.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the middle of the 19th century, dumplings spread from the Urals along the Siberian tract to the central part of Russia and to the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with various fillings, however, home-made dumplings are still considered tasty. You choose the meat for the filling yourself and prepare the dough, sculpt dumplings in the shape and size that you like, store the semi-finished product correctly and you can be 100% sure of the quality of your homemade dish.

Dough for homemade dumplings

Making dumplings at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. So it will be easier to roll it out with a rolling pin and sculpt dumplings from it.

Egg-free water dumplings dough recipe

This is a classic recipe for dumplings. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough very steep, otherwise it will not roll out well with a rolling pin and tear during molding.

You will need:

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

How to cook:

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

Recipe for dumplings dumplings on water with eggs

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

You will need:

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

How to cook:

1. Sift the flour to enrich it with air and make a slide of it on a table or bowl.
2. Beat the eggs slightly with a fork in a separate bowl.
3. Make a small indentation in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water in a thin stream into the recess.
6. Knead the dough until smooth and no longer sticking to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, you can cook.

There are a lot of recipes for making dumplings. Watch one of the options for dumplings on the video:

Minced meat for homemade dumplings

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

Minced pork

In order for the minced pork not to turn out to be very fatty, choose the shoulder part or the back ham for its preparation. If you wish, you can remove the streaks of fat from the piece of meat.

You will need:

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

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a coarse mesh. The meat can also be chopped finely with a knife or a kitchen hatchet.
3. Chop the onion and garlic finely with a knife, or roll them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onions, add pepper.
6. Knead the minced meat gently by adding salt water to it.
7. Place the minced meat in the freezer for a short time.

Minced beef

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

You will need:

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

How to cook:

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

Minced chicken

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

You will need:

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

How to cook:

1. Cut the chicken fillet into small strips.
2. Mince the chicken fillet and onion.
3. Mix salt with water. Add salted water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the minced meat in the freezer to freeze slightly.
6. Get the minced meat, you can cook.

Making dumplings at home

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

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

Homemade dumplings

This is a household appliance for making dumplings at home. Homemade dumplings have a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings are of the same regular shape;
• has several attachments - for making ravioli / ravioli, for rolling the dough.
• easy to use.

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

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

Mold for modeling dumplings

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

Using a dumpling mold is quite simple:

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

Hand sculpting

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

1. Sprinkle flour on the counter to prevent the dough from sticking.
2. Roll out the dough with a rolling pin approximately 3-4 mm thick. Turn the layer over from time to time so that the thickness of the dough is uniform.
3. Use a glass to cut circles out of the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Spread some of the filling in the middle of each circle.
6. Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumplings.
7. Sprinkle the flour on a large flat dish or cutting board.
8. Spread the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cook dumplings with minced meat quickly and easily:

1. Pour water into a saucepan and place over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Season with salt until boiling. Calculation of salt is about 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, put the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the sides of the pan.
5. After the water boils and the dumplings come to the surface, cook them for about 5 minutes more.
6. Remove the dumplings immediately after cooking and place on plates. You can serve meat dumplings with broth.

Calorie content of homemade dumplings

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

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

In order to minimize the calorie content of pork or beef dumplings, use lean young meat (tenderloin) for minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - about 175-180 kcal per 100 grams.

Dumplings sauce at home

You can quickly prepare a simple sauce for homemade dumplings from products that can be found in the refrigerator of any housewife.

You will need:

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

How to cook:

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

What to remember

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

See you in the next article!