Tomorrow is February 23rd, which means that a lot of us can say goodbye to this holiday of real severe men. On March 8, you ladies are preparing breakfast? Well, that means on the 23rd you can cook yourself absolutely forbidden, terribly harmful and fatty, but VERY TASTY dish. And here we will come in handy the famous heading "Recipes for the layman", it is also "Merry Gryuchevo", it is also "Eat Urcha"! Today we will fry dumplings!
To get it right, you first need to take a faithful alpenstock and cut out a pack of ravioli from the ice in the freezer, which my grandmother bought on the day of Brezhnev’s funeral. In fact, we don’t care what kind of dumplings it is, since the tradition of frying dumplings has its roots in the Soviet past, when they were sold in red and white cardboard bundles with one clump of lumps, and it was impossible to cook them, you could only fry them, and then they were served a table in a more or less similar appearance to dumplings. We will also need flavoring (or salt and pepper), vegetable oil (which is poured), a glass of boiling water and a frying pan with a very tight-fitting lid. Now you will understand why.
We put the pan on medium heat, heat oil in it, which must be poured so that it covers the bottom, but no more. While the oil is warming up, I will tell you that this recipe was told to me by the castelwoman of the second dormitory of the Faculty of Bashkir Philology Roza Ildarovna Tsoi. And she certainly knows a lot about decent food enjoyment.
As soon as the oil smokes, we immediately dump the dumplings out of the pack. Then you need to mix them so that the oil hugs them from all sides. We cover and wait until friendship happens in the pan.
While butter is trying to brown dumplings on the one hand, I’ll tell you that besides this, the right recipe, there are two main trends in frying dumplings. The first is the so-called "raw school." This is when frozen dumplings are fried in large quantities of oil. Unfortunately, it’s impossible to bring them to readiness - they burn out from the outside, raw inside. Although there are lovers of such a grunt. We’ll rather go to the next picture, I’ll talk about the second school.
Lift the lid, turn the dumplings. I usually at this moment begin to see individuals in each of them and give them names. Look how blushingly alky behaves, pushing Olesya and Marat from the center of the pan. By the way, at this moment it is necessary to add our friends, or pour universal seasoning. Taste.
So, about the second trend in dumplings. This school is called "Inner Tolstoy." According to its canons, dumplings are first boiled with roots and a hefty bunch of bay leaves until half ready, and then fried in melted Chukhon butter with celery chips. The taste is funny and pleasant, but the texture of the dumplings in the process of processing becomes unpleasant friability and loses points on the scales "oiliness", "rumbling" and "astringency".
We have a difficult moment, which our second halves definitely can’t look at. As soon as you understand that the dumplings are more or less evenly fried on all sides to a golden, pleasant crust, take a glass of boiling water and pour it into a frying pan. Water should cover our friends by half. There everything will hiss immediately, it will burr, and will begin to splatter. Sharp and clear, as in the eighties, cover the pan with a lid and wait until everything calms down there. While you wait, you can take paper towels and wipe greasy splashes from the surface of the stove, countertop, floor, walls and ceiling.
When the slurry calms down, you need to add fire to the maximum, remove the lid and periodically stir the dumplings so as not to burn. This is precisely the secret of Rosa Ildarovna - the dumplings fried from above in these few minutes reach readiness and become silky in this pleasant oil environment.
Beauty, huh? Now is the time to taste our delicious brew and understand whether it is necessary to add and doperivat. The liquid boils almost to the end, dumplings begin to stick to the surface of the pan, and this is a signal of the readiness of our festive meal.
Voila. Spread out! We take seasonings and sauces and "eat rumbling" (c). My favorite combination of fried dumplings is sour cream with adjika. Bon appetit, boys! Do not forget to cook according to my recipes for the profane and write to me about the results)
And don't forget to tell this great recipe to your friends! They will thank you, give a lot of money and honor! Happy holiday!)
There are many reasons to understand how dumplings are fried. Firstly, this is a very tasty and satisfying, albeit high-calorie dish. Secondly, this is an excellent treat for guests suddenly arriving, which is not difficult to do in haste. Finally, this is a great opportunity to realize culinary fantasies. In this article we will tell you how to fry dumplings correctly.
How to fry dumplings to get a delicious crust?
Ingredients
Dumplings 1 package Bay leaf 2 pieces) Butter 1 piece Peppercorns 2 pieces)
Dumplings are very high-calorie, and fried - doubly. Therefore, a hearty and mouth-watering dish should not be done with a daily dinner, leave it for a special occasion. To reduce the calorie content of the fried product, first place it on a paper towel: it absorbs excess oil.
If you are preparing frozen dumplings, let them thaw a little. To do this, lay them on the table for a quarter of an hour. Then squeeze each hand: this way the product is better fried.
The first option will turn out crispy, the second - soft. Which is better is a matter of taste.
Experienced chefs recommend frying the product for a quarter of an hour. Throw it in a hot pan with well-heated butter. Do not cover, set the fire to medium. Willingness is easy to determine by the appearance of a golden brown.
Fans of a delicious crust prefer to fry frozen dumplings. Let them thaw for 10-15 minutes, then heat the pan and pour the vegetable oil. When it warms up, slightly moderate the fire.
Throw the semi-finished product in the pan so that the dumplings do not lie too close to each other, otherwise they will stick together. Add salt and spices to your favorite seasonings. Fry for three minutes on each side. Then pour 150 ml of boiled water into a container, drop a bay leaf and a couple of allspice peas.
Cover the pan, make the flame stronger. Wait until the liquid evaporates and do not turn off the gas for another 2-3 minutes, so that the dumplings are dried and covered with a crust.
How to fry dumplings after cooking? To begin, boil the cake mix for 10-15 minutes with salt and spices. Then heat the pan and place a piece of butter on it. When it melts, add the dumplings. Fry them, stirring constantly, until a golden blush appears.
Fried dumplings is a tasty and simple dish that will be appreciated by both guests and household. They are good for everyday dinner, and for special occasions when guests came unexpectedly.
Disputes about dumplings ancestry never subside, because this product appears in many traditional cuisines of different nations.
Today it is the most popular semi-finished product, which can not only be cooked, but how to properly fry dumplings in a pan cooked and raw, we will discuss in this article.
This nourishing treat has a huge army of fans, however, before leaning on a tasty treat, it will not be out of place to find out all the facts about this dish.
Dumplings and their analogues from different cuisines of the world, we are more often accustomed to see boiled in broth (duchper, chuchvara, ravioli) or steamed, for example, manti, khinkali, baotza. However, in China, which is considered to be the ancestor of this dish, fried dumplings are a national treat. They are cooked on a high open fire in special pans with a bottom curved outward - woks with added oil.
However, today, even in our country, frying dumplings in a frying pan has become commonplace and is increasingly practiced in kitchens, but at home, and not on street fires, as in the Chinese.
To deliciously fry dumplings in a frying pan, you do not need to finish cooking courses or spend time watching educational videos and recipes with photos. With competent, detailed instructions and clarification of all the nuances of such a "high" cooking, such as fried semi-finished products, even schoolchildren obey.
A step-by-step recipe for cooking dumplings in miniature looks like this:
Dumplings are fried very quickly. Everything about everything takes about 10-20 minutes, depending on size.
The energy value of any dish primarily depends on its composition, as well as on the cooking technology. So:
If you are a fan of dumplings, but are happy about the figure, then take a closer look at the method of preparing semi-finished products for a couple or in water. And as a filling it is best to choose:
Do it yourself fast, hearty and most importantly - a delicious meal for lunch in just 20 minutes. This is the best option for those who have an all-minute schedule.
To surprise the household with the original presentation of an old familiar dish, it is not necessary to spend hours in the kitchen. Dumplings with classic Chinese spicy garlic and soy sauce are prepared quickly, and tasty foods such that additives will be requested repeatedly.
To serve, fried dumplings spread in a circle on a large dish, and in the center we set a bowl with sauce. Fans of spicy food will definitely like this treat.
Sour cream and cheese are two components that can make a real royal dish from the simplest treats. And it’s not in vain that dumplings in such a sauce are called “Royal Dumplings”.
Ingredients
You can also cook fried dumplings in a pan with sour cream and cheese in the oven. To do this, after sour cream is added to the dumplings with mushrooms and onions, we also sprinkle the dish with grated cheese immediately and remove for baking in the oven for 20 minutes. The cooking temperature should be at least 180 ° C.
Frozen or just glazed dumplings can not only be boiled, but also fried to a delicious golden color. There are several ways to fry dumplings in a pan. To do this, you can use an ordinary pan, preferably with a thickened bottom, or a deep fryer. The number of dumplings should correspond to the size of the dishes so that they fit in one layer at the bottom, and not too close to each other.
The frozen product must first be held on the table until the dough is softened, and then squeeze each dumpling lightly, then the forcemeat inside will fry evenly. If there is no time for this, you can put them directly from the freezer into a pan.
Pour vegetable oil on a well-heated pan or put a piece of butter, evenly distribute along the bottom and put the dumplings in one layer. Be careful, as hot fat is “sprayed” and can get into your hands. After a few minutes, when a brown crust forms on one side, turn each dumpling over and fry on the other side until golden brown. Arrange on plates and decorate to your taste with herbs, sprinkle with spices or pour the sauce that you use for meat dishes.
Small dumplings or those that were molded using a special form for ravioli are ideal: they do not have a thick "tail" of dough that is poorly fried. If the dumplings are large, first fry them on each side for 5 minutes, cover with a lid, and then bring to readiness by removing it.
Put dumplings into the heated oil and lightly fry, for 2-3 minutes on each side. Add 3-4 tablespoons of sour cream, cover with a lid and let them sweat for about 5 minutes, then remove the lid, wait until the sour cream has evaporated, and bring to readiness, also frying until golden on both sides. Absorbed sour cream will give dumplings an unusually mild taste. Season with fresh herbs and spices.
Gently place the dumplings on the bottom of the pan with heated oil and fry them until golden brown for 3 minutes from each side. Pour in boiling water so that it covers the dumplings halfway, cover the pan tightly with a lid and add heat. For flavor, you can add bay leaf, tomato paste, a few peas of pepper. After all the water has evaporated, continue to fry the dumplings until golden brown.
Cut two large onions in half rings and fry in butter until softened. You can do this under the lid so that the onion does not overcook much. Then put the dumplings on it, slightly salt and mix. Fry over low heat under a lid for 5-7 minutes until golden brown, turn over, add oil if necessary, and bring to readiness. Then immediately put on plates and sprinkle with fresh dill.
If you want the dough in dumplings to be soft after frying, pre-boil them in water with the addition of salt, parsley and peppercorns. After 5-7 minutes (it all depends on the size of the dumplings), discard in a colander and let the water drain. In heated oil, put the dumplings on the bottom of a regular pan and fry them on both sides so that the dough turns golden.
If you have cooked dumplings left over from dinner or lunch, instead of microwave, heat them in a pan and get an incredibly tasty dish that can be poured with sauce or sprinkled with fresh chopped herbs.
For this recipe, dumplings are best made at home, rather than using convenience stores.
If you add a little vodka to the dough when making dumplings, it will not absorb a lot of fat.
Pour oil into a deep frying pan to half the sides, heat it well and dip the dumplings into it in small portions so that the oil covers them all. Fry over low heat until golden brown (5-7 minutes to prepare both the dough and minced meat), take a slotted spoon and lay them on a paper towel. When the excess oil is absorbed into it, put the dumplings on plates and serve them with sauce. It can be prepared as follows: in carefully mixed mayonnaise and sour cream (two tablespoons each), add chopped dill and pickled finely grated gherkins.
Fried dumplings are served with sour cream (mustard can be added to it to reduce calories), ketchup, mayonnaise or meat sauce. They are decorated with herbs, sprinkled with spices or grated cheese. You can also serve them with vegetable sauce cooked in red dry wine from onions and bell peppers.
Put the dumplings in a frozen form on a hot frying pan, doused with sunflower oil, and fry - on medium heat on both sides, without covering, then under the lid with the addition of water, then over medium heat.
Fry boiled dumplings on each side until golden brown.
How to fry frozen dumplings in a pan
Heat the pan over high heat with a small amount of vegetable oil. Frozen semi-finished dumplings without defrosting put in a pan in one layer, not very tight: dumplings can touch each other, but not crush each other. Pepper dumplings and season with your favorite spices, fry first on one side, then on the other side for 3-4 minutes, the landmark is a ruddy hard surface. Cover the frying pan with a lid and simmer for another minute, so that the minced meat is completely fried.
How to fry boiled dumplings
Cooked dumplings after cooking until ready to put in a colander, drain the broth. Heat the pan over high heat, pour oil and put the dumplings - fry them for 2 minutes on one side until golden brown, then turn over and fry for 2 minutes on the other side. The fire should be large so that the dumplings grasped by rosy and crunch appetizingly.
How to fry homemade dumplings
Homemade dumplings, as a rule, are more than store dumplings, and there is more meat in them, therefore it is necessary to fry them longer. Fry homemade dumplings for at least 12 minutes.
How to stew dumplings in sour cream
Mix milk (200 milliliters) with sour cream (100 grams) and a teaspoon of flour, garlic (1 clove) and finely chop dill.
In a frying pan with oil, fry dumplings for 3 minutes over high heat, and then pour in the milk-sour cream mixture. Simmer dumplings in sour cream for 15 minutes over low heat with the lid open. Sprinkle with herbs after frying.
What dumplings are suitable for frying
For frying, dumplings that are flattened from 1 or 2 sides are most suitable - such dumplings will be more rosy and crispy. Dumplings with curled fields are difficult to fry so that the fields do not dry out. They can be put out with the addition of water or boiled and then fried, but then the dumplings will not be crispy.
Products
Dumplings - 400 grams
Carrots - 1 large
Cauliflower - 7-10 large inflorescences
Eggplant - half a small eggplant
Zucchini - half a small zucchini
Fresh champignons - 100 grams
Paprika - 1 tablespoon
Ground black pepper - 1 teaspoon
Fresh parsley - half a bunch
Salt to taste
Water - 1 cup
Vegetable oil - 3 tablespoons
How to stew dumplings with vegetables
1. Boil water, add salt and black pepper, mix.
2. Cauliflower divided into inflorescences.
3. Peel the zucchini and eggplant, cut into cubes with a side of 1 centimeter.
4. Wash the mushrooms, dry and cut into thin plates.
5. Wash, dry and finely chop the parsley.
6. Heat the pan for 1 minute, pour oil.
7. Put the mushrooms in a frying pan, fry for 3 minutes.
7. Put the cauliflower in a frying pan, fry for 5 minutes, stirring occasionally.
8. Put zucchini and eggplant in a frying pan, fry for 3 minutes.
9. Pour boiling water and put dumplings on the vegetables.
10. Stew dumplings with vegetables for 15 minutes.
Serve the stewed dumplings, sprinkled with chopped parsley.