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)

• Servings Per Container:1
• Time for preparing:10 minutes

How much to fry dumplings and how to do it right

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.

How to fry dumplings

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.

Is it possible to fry dumplings in a pan?

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.

How to fry dumplings in a pan?

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.

How to deliciously fry frozen dumplings in a pan

• If you are going to fry raw frozen dumplings, then you must NOT thaw them first! This is an important point in the recipe, because thawed dumplings will stick to the bottom of the pan, tear and as a result will not look so hot.
• We send the semi-finished products to the oil, heated over a large fire, and fry on a strong flame on each side, so that a dense, brownish crust appears. This very crust will allow us to keep all meat juice inside the dumpling.
• Dumplings should lie in a dish in one layer and it is advisable not to allow the “ears” to contact each other so that they do not stick together and manage to bake well.
• Then the cooking temperature should be reduced to medium or slightly less than average. Pour 50-80 grams of water into the pan and, closing the container with a lid, simmer the dumplings until the moisture is ready and evaporates.
• As soon as the water evaporates, add a little oil to the bowl and fry the dumplings to the crunch bilaterally.

How to fry boiled dumplings in a pan

• Pre-cooked dumplings should be kept in a colander before frying to remove all the liquid from them, otherwise drops of water will splash very much upon contact with hot oil.
• If the boiled dumplings remained from yesterday's dinner and have already managed to dry, then you can start their frying immediately.
• Pour oil into a thick-walled pan and heat it over high heat. It is necessary to prepare dumplings at a high temperature so that the dough does not have time to absorb a lot of fat, and the products themselves are covered with a beautiful reddish-brown, appetizing-crispy crust.
• So, as soon as the oil starts to smoke, put the dumplings one next to the bottom of the pan and fry them for 3-5 minutes. Then we turn over and cook the same amount.
• We put the finished mini-cheburechki on a paper blotter, and then on a serving dish.

How to fry deliciously small dumplings in a pan

A step-by-step recipe for cooking dumplings in miniature looks like this:

1. We take a large, thick-bottomed and preferably cast-iron frying pan, set it to heat on medium or slightly above medium heat.
2. Throw in a hot bowl 50 g of butter and wait until it melts and squeaks, warning about the desired heat.
3. Now we put small dumplings into the container and fry them, under the closed lid, without adding fire for 8 minutes, stirring regularly.
4. Salt, spices, eggs or grated cheese according to taste preferences can be added a couple of minutes before the end of cooking.

How long does it take to fry dumplings in a pan?

Dumplings are fried very quickly. Everything about everything takes about 10-20 minutes, depending on size.

1. Frozen dumplings need to be fried in 3 stages, each of which takes 5-7 minutes for products of a standard average size:
   • First, over high heat we fry the semi-finished products for 2-3 minutes from one barrel, then turn over and fry the same amount.
   • After the formation of a dense ruddy “shell”, the fire under the pan decreases and for 5-7 minutes the dumplings are steamed under the lid on a medium flame with the addition of water.
   • When the dumplings are steamed from the inside, the temperature under the pan should be added again and at this stage the dumplings just need to be brought to the crunch for 2 minutes on each side.
2. Boiled dumplings are fried for only 7-10 minutes at maximum heat.
3. Small dumplings will be ready even faster in 5-8 minutes.

What calorie content have fried dumplings in a pan?

The energy value of any dish primarily depends on its composition, as well as on the cooking technology. So:

• Fried chicken dumplings have a calorie content of 550 kcal per 100 g, subject to frying in vegetable oil. If you prefer butter for heat treatment of products, then in this case, the energy intensity indicator increases to 660 kcal.
• The fried semi-finished products with ground beef in caloric equivalent weigh 690 kcal.
• Fried pork dumplings are the fattest and hardest to digest - 750 kcal in vegetable oil and over 850 kcal in butter.

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:

• Chicken white meat. Such dumplings will have a total of 106 kcal per 100 g.
• Dumplings with turkey or fish - 200-250 kcal.
• Dumplings with rabbit meat - 170 kcal.

Fried dumplings in a pan with onions

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.

Ingredients

• Any dumplings - 0.4 kg;
• Onion-perk - 0.2 kg;
• Stone table salt - 1 / 3-1 / 2 tsp;
• Any vegetable oil - 25-40 ml.

How to cook fried dumplings in a pan

1. In a skillet heated over high heat, spread the butter in it with an even layer of dumplings and fry them for 6 minutes so that the semi-finished products are completely covered with a crispy crust.
2. Now we reduce the flame under the pan, pour in some water so that the bottom is just covered. Under a tight lid, simmer the cake mix for 7 minutes.
3. After the indicated time, the cooking temperature is raised again, as soon as the remaining liquid evaporates, add a little more oil, salt the dish and pour the onion, cut into thin quarter rings, into the bowl.
4. Fry while stirring the dumplings with onions for 5-7 minutes. This time is enough for the onion and dumplings to become appetizingly guzzling.

Fried dumplings in a pan with sauce

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.

Ingredients

• Dumplings - 1 pack;
• Non-aromatic vegetable oil 1 stack;
• Universal seasoning - 1-2 tsp;
• Soy sauce - 80 ml;
• Chilled water - 1 stack;
• Wine vinegar - 30 ml;
• Olive oil - 15 ml;
• Chili pepper, finely chopped - 1 tsp;
• Finely ground dark pepper - ½ tsp;
• Tobasco sauce - ½ - 1 tsp;
• Small garlic cloves - 2 pcs.;
• Fresh green cilantro - ¼ bunch;
• Onions - ¼ heads;

How to cook fried dumplings with sauce

1. Pelmeni fall asleep in a red-hot oil. For frying semi-finished products, you should choose a thick-bottom steel, ceramic, granite or cast-iron pan, and the cooking temperature - maximum so that the oil does not have time to soak into the dough and the dumplings themselves do not stick to the bottom of the container.
2. Fry the semi-finished products on one side and the other for 3 minutes. Then we reduce the fire, pour a little water in the speed of about 50 ml, also pour in a universal seasoning and prepare the dumplings under the lid for 7 minutes.
3. During this time, the water will evaporate, and then pour a bit of oil on the bottom of the dishes and, adding fire, fry the dumplings to a crunch and blush. We remove the finished dumplings on a dish.
4. Now make the sauce. Garlic, cilantro and chili peppers are very finely chopped. Grind the onion in a puree. Mix all the ingredients (except cilantro) with Tobasco sauce and leave aside.
5. Pour water (50 ml), vinegar, olive oil and soy sauce into the stewpan, heat until boiling, cook for a minute, then transfer the hot dressing with pepper, garlic and Tobasko sauce to the sauce, mix everything and boil for another 1 minute.
6. Remove the stewpan from the heat and add black pepper and crushed cilantro to the sauce, mix everything again and insist until it cools completely.

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.

Fried dumplings with sour cream and cheese in a pan

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

• Frozen dumplings - 0.5 kg;
• Fresh mushrooms - 0.2 kg;
• Onion-turnip - 1 head;
• Sour cream of any fat content - 0.2 kg;
• Parmesan cheese - 0.15 kg;
• Ghee - 100 g;
• Dill green finely chopped - 3 tbsp.

How to make fried dumplings in a pan

1. On a high fire, heat the pan, melt and heat the oil in it and lay the dumplings in a single layer for roasting. In this temperature regime, fry the semi-finished products to a dense crust on both sides.
2. Then we reduce the fire by half and send the onion finely diced into cubes into the pan, and after 3-5 minutes, when the onion becomes transparent-golden, we send mushrooms cut into small slices into the container.
3. Fry all the components that are in the pan for another 5 minutes, then pour a stack of water, sour cream, salt and any spices you like to your taste, mix everything, cover the container with a lid and reduce the heat to the smallest.
4. As soon as the sauce under the lid boils, simmer the dumplings for a couple of minutes and add finely chopped dill and small cheese crumbs to them. Mix everything and again simmer the dish under the lid for another 3-4 minutes.

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.

How to fry dumplings in a pan

The usual way to fry dumplings

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.

Fried dumplings in sour cream

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.

Dumplings fried with added water

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.

Dumplings with fried onions in a pan

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.

Fried boiled dumplings

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.

Deep-Fried Dumplings

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.

Fry delicious dumplings

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.

How to stew dumplings with vegetables

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.