Pelmeni is a folk dish that everyone has tried and even cooked on their own. Their taste is unique and store products will never even match it.

This dish has its own rules and cooking methods, which we will discuss in this material.

Without knowing the basic rules of sculpting and cooking, there is a great chance to get a lump of dough and meat.

Rule # 1: kneading the dough

The basis of this dish is properly made dough. It should be cool, but the main thing is not to overdo it with the amount of flour, otherwise it will turn out too tight and not tasty.

1. The flour must be sifted through a sieve, so it is enriched with oxygen and becomes airy.
2. Having decided on the amount, sift it on the table or into a deep bowl. Mix water, egg and salt in one container. Then make a depression in the center and pour it into the hill in a small stream.
3. Then, using a spoon, gradually stir the liquid clockwise, constantly taking a small amount of flour.
4. At this stage, you should not rush, stirring the dough evenly, you can avoid coarse lumps.

Rule # 2

After the dough is formed and has a soft, but elastic consistency, leave it on the table to “rest” for 30 minutes. To prevent the surface from chapping, but at the same time the dough has the opportunity to be saturated with oxygen, cover with a clean towel.

This stage is necessary when preparing the dough. During this time, all the components are connected to each other, the gluten swells and the dough is elastic and airy.

Rule # 3

Often, meat is used as a filling, sometimes, for an amateur, fish meat.

Depending on taste preferences, minced meat is prepared from several options: beef, pork and lamb mince are mixed in equal proportions. Usually it is made in half - pork and beef. More dietary ones are obtained from turkey (chicken) and beef.

This dish is popular in many countries of the world, and they are prepared to your taste. So you can find it with meat: salmon, deer, bear, geese, etc.

Onions, garlic and spices give the minced meat saturation and taste.

Rule # 4

The next step in cooking is sculpting. There are also subtleties to which you should listen.

1. The rested dough is rolled out into a layer of the same thickness, and circles are made with the help of a small glass or glass.
2. A small amount of minced meat is placed inside each mug.
3. The dough is folded in two, the meat remains in the center and the edges are pinched. The main thing is to connect them tightly, then the product will not boil down and will be juicy.
4. And it remains to give the shape of a circle, to do this, connect the two edges of the "crescent" together.

Rule # 5

After the laborious sculpting process, you can start cooking. Water should be put on the stove in advance and salted. Dumplings should be immersed in already boiling water, otherwise they will simply unstick and turn into one huge lump. Once the water has boiled, gently place them in the water and stir well with a wooden spoon. Cook until the dough and minced meat are ready for 5-10 minutes, depending on the amount.

Choosing meat and preparing minced meat

Features of the preparation of minced meat for homemade dumplings, a traditional recipe.

Meat selection

Pork meat is one of the main ingredients in the filling. Pork belly will be more juicy and satisfying. It contains a sufficient amount of meat and lard, which gives such a rich taste. The leg or neck is the leaner part of the carcass.

Before choosing meat, you need to carefully examine it. Avoid parts with small bones, especially with fragments, they cannot always be seen and not easy to remove. A piece of bone can significantly damage the teeth and spoil the impression of the dish.

Shredding

Several options have been invented for chopping meat. To make more textured minced meat, use a kitchen ax or sharp knives. First cut into small pieces and then chopped on a board until smooth. A simpler and more time-saving option is a meat grinder. Grinds ingredients in minutes. Depending on the taste, minced meat is passed on a large or small net. And for lovers of meat soufflé, you can skip it several times, then you get meat paste.

Additional components

The onions and garlic will greatly enhance the flavor of the filling. If the minced meat is processed using a meat grinder, then the onion should also be passed through the net. After all the components are processed, a small amount of cold water is added to the finished mass. Then mix thoroughly.

Seasoning

If desired, add fresh herbs to the filling: green onions, dill, parsley (any to taste). Also, various spices: ground pepper, coriander, etc. Only everything should be in moderation, an excessive amount of seasonings can interrupt the taste of meat and dishes, in general.

The final stage of minced meat preparation

All the ingredients are ready, it remains to thoroughly mix the whole mass, this will add softness and juiciness. Better yet, beat it off, for this you need to form it into small balls and beat it on the board for at least 10 minutes.

Homemade minced meat recipe

For a classic pork and beef recipe, you need the following ingredients:

• 250 g of beef;
• 250 g pork;
• 1 large onion
• 1 bunch of fresh onions;
• 3 tooth. garlic;
• salt;
• spices to taste.

Minced meat should not differ from cutlet. You should not add unnecessary ingredients to it: bread, potatoes, products that give airiness. The filling should have a rich meaty taste without bright additives.

Unusual fillings

After browsing the Internet and various cookbooks, you can find a variety of recipes and cooking technologies. Even in different regions, recipes for making dumplings may differ from each other.

Recipe number 1: Dumplings with squid

For cooking, you need the following ingredients:

• 650 g squid;
• onion - 1 pc.;
• egg - 1 pc.;
• salt - 1/2 tsp.

• egg - 3 pcs.;
• flour - 3 cups;
• salt 1 tsp;
• water.

Refueling:

• butter - 100 g.

First you need to knead the dough. Combine water, eggs and salt in one glass, with which you will measure flour in the future. Now pour everything into a deep saucepan and beat until smooth. Then add the sifted flour and mix everything thoroughly. After mixing, refrigerate for 20-30 minutes.

For the filling, peel the squid and onion, then mince with a large mesh. Minced meat will give a lot of moisture, so you should place it in a colander. Then add the rest of the ingredients and spices. Stir the minced meat until smooth.

After sculpting, place in boiling water and cook for 2-3 minutes after all the dumplings come up.

Serve hot with butter.

Recipe number 2: Dumplings with cod

• cod (fillet) - 400 g;
• lard - 100 g;
• eggs - 1 pc.;
• green onions - 1 bunch;
• salt - 1 tsp

Dough:

• eggs - 3 pcs.;
• flour - 3 tbsp.;
• salt - 1 tsp;
• water.

Refueling:

• sour cream.

The dough is made standard, as for dumplings. To prepare the filling, finely chop the green onion. Fish fillet and lard are passed through a meat grinder mesh. Add egg, onion and salt to the minced meat. Mix everything thoroughly and form dumplings. Cook for 5 minutes after everything floats to the surface. Serve hot with sour cream.

Recipe number 3: Dumplings with ham and cheese

• eggs - 3 pcs.;
• flour -3 tbsp.;
• salt - 1 tsp

• Adyghe cheese - 200 g;
• ham -300 g;
• garlic - 2 teeth.

Refueling:

• homemade cream - 4 tbsp. l.

The dough is prepared classic, then it should be placed in the refrigerator for 20-30 minutes. During this time, the filling is being prepared. Cut the cheese and ham into small cubes, add garlic for flavor. Mix the filling thoroughly and mold the dumplings. Cook for 3-4 minutes after everything comes to the surface. Serve hot with homemade heavy cream.

What you need to sculpt dumplings and how to sculpt them

Dumplings are molded in two ways: manually and with the help of a special device - dumplings. If manual work is rather laborious and takes a lot of time, then using this device you can cook them very quickly.

The dumpling maker has many holes in which the minced meat is placed, but first it is necessary to cover it with a layer of rolled dough. Another layer of thinly rolled dough is placed on top of the filling. Then, using a rolling pin, roll out the entire surface. Thus, each dumpling is formed.

This way they get the same size and significantly save cooking time.

The classic recipe for homemade dumplings

For homemade dumplings, you need the following ingredients:

• eggs - 1 pc;
• water - 1 tbsp.;
• salt - 1 tsp;
• wheat flour - 600 g.

• minced beef - 250 g;
• minced pork - 250 g;
• onion - 1 pc. (large);
• garlic -1 tooth;
• spices to taste.

Stage 1

Sift the flour onto the table and form a slide. Make a depression in the center and add an egg with salt and 1 tablespoon of water there.

Stage 2

Stir gradually and collect the flour from the edges, knead the dough, adding the water that remains in the glass. It should be homogeneous and not sticky, leave in the refrigerator for 30 minutes.

Stage 3

During this time, it will become elastic, and all the gluten will swell. In the meantime, start preparing the filling. Mix the processed minced meat and add all the spices and chopped onions, mix everything thoroughly.

Stage 4

The dough is divided into several parts, what is not yet involved, it is better to cover or put back in the refrigerator, otherwise it may become chapped. Roll a small part into a sausage and cut into pieces. Sprinkle the work surface with flour and roll out all the parts individually.

Stage 5

Place the minced meat in the center of each circle, distribute it by size, it should not be too much or too little. Then fold in half, the minced meat remains in the center, pinch the ends with your fingers. It turns out a crescent moon, then the two edges are connected together, and a dumpling is obtained.

Stage 6

Having used all the filling, sprinkle the finished products with flour and place in the refrigerator until the water boils. Cook should be 5-7 minutes after all the dumplings float.

Serve with sour cream or vinegar water.

Is grandma's old recipe different from modern

Previously, making dumplings was a kind of tradition. When stable frosts set in, the whole family gathered at a large table and actively made dumplings, sometimes even for several days. We stocked up with whole bags that would be enough for a long winter time.

Today, such a tradition is no longer relevant, every house already has good freezers in which food and preparations are stored all year round. Yes, and now you can buy such a delicious dish in every store.

The recipe itself does not differ much from the modern one, because the tradition of making dumplings is independently passed on from generation to generation, which is why, probably, it has survived.

The technology is the same, only it was customary to make minced meat from 3 types of meat, the taste is richer. And they chopped it by hand, and not in a meat grinder.

For a beginner in this business, the cooking process seems difficult and sometimes even impossible. But after carefully studying the technology and technique of sculpting, everything turns out to be much easier. With a little patience and time, a delicious homemade meal is provided.

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

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

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

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

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

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

Classic minced meat

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

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

Minced fish

• 1 kg fish fillet;
• 2 onions;

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

Chicken mince

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

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

Mushroom stuffing

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

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

Cheese mince

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

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

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

Dough for dumplings

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

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

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

Dough for dumplings - recipe on water

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

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

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

Ingredients:

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

How to make dumplings dough

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

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

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

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

What is there to object?

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

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

Egg dumplings dough

Ingredients:

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

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

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

Vegetarian dumplings made from "hard" flour

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

A few more popular dumplings dough recipes

Choux dumplings dough

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

Ingredients:

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

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

Dough for dumplings with kefir

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

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

Dumplings

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

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

cut it into pieces of relatively equal size,

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

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

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

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

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

The third way is to use all kinds of dumplings.

Simple, fast, but the appearance ...

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

Size matters

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

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

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

Cooking secrets

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

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

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

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

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

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

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

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

Innings

Taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and will not allow your dinner to become one big dumplings.

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

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

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

Variants and variations of dumplings recipes

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

Dumplings in a pot

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

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

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

Fried dumplings

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

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

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

Lazy dumplings

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

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

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

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

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

Did you know ...

How many names do dumplings have?

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

Ravioli

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

Khinkali

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

Wontons

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

Gedze

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

Vareniki

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

Manty

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

Etc.

Homemade dumplings as a way to unite the family

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

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

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

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

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

Prepare the ingredients for the dumplings.

Prepare the dough. The dough is simple and consists of flour, water, milk and salt. In this recipe, some of the water is replaced with milk. The dough is tender, but firm and elastic.
Sift flour in a heap into a bowl or on a large cutting board and make a depression in the center.
Crack the egg, add a pinch of salt and loosen the egg with a fork.
Pouring in milk and water in small portions, knead the dough.
Roll the dough into a ball, wrap in plastic wrap and leave for 40-60 minutes at room temperature.

Prepare the filling ( ground meat) for dumplings.
Wash, dry and cut the meat into large cubes.
Peel the onion and cut the onions into 2-4 pieces.
Pass the meat together with the onion through a meat grinder (if desired, the onion can be chopped in a blender).
Add salt, freshly ground pepper and mix the minced meat well.

Pork for dumplings should be fatty, then the dumplings will turn out delicious and juicy. If you have a lean piece of pork, you can add about 200-300 g of lard to the minced meat (also mince it with the meat).
Also, onions will add juiciness to the minced meat - the more onions, the juicier the dumplings.

Divide the dough into several parts.
Roll out a part of the dough into a thin layer, dusting the dough with flour if necessary.

Cut out circles with a thin glass or other convenient recess (collect the dough cuttings, knead again and roll them into a layer).

Put about a teaspoon of minced meat in the center of the dough.

Connect the edges of the circle and pinch so that the filling is inside (you get blanks that look like crescents or dumplings).

Connect the opposite ends of the crescent, giving the dumplings their characteristic shape.

Arrange the dumplings on a cutting board (do not stack the dumplings on top of each other so that they do not stick together), freeze in the freezer, then put the frozen dumplings in bags and store in the freezer.

Cooking dumplings.
Pour water into a saucepan, add salt, add bay leaves, peppercorns, bring to a boil and, if desired, let it simmer for 5 minutes (to flavor the water for the dumplings).
Put dumplings in boiling water, stir quickly with a spoon so that the dumplings do not stick together and do not stick to the bottom of the pan.
Bring to a boil and after the dumplings float, cook for about 7-10 minutes, until tender.
Remove the dumplings with a slotted spoon, put on a dish, and spread the pieces of butter on top.
WITH advice. Dumplings can be served with different sauces, seasonings, and each sauce makes the dish delicious in its own way.
You can serve dumplings with a bite (this is how they are served in Siberia). Broth is poured into a cup and a little vinegar is added, plus salt and pepper, to taste (for 5 parts of broth, 1 part of vinegar or to taste). Dumplings are dipped in a vinegar mixture and immediately sent to the mouth of the eater :)
Also, sour cream or sour cream with ketchup can be served with dumplings.
In any case, the dumplings are flavored with butter, which in no way will harm the dumplings :))

Good appetite!

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

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

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

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift flour.

Add salt and egg.

Pour in water.

Knead an elastic dough.

Divide the dough into three portions.

Roll out into a tourniquet.

Cut into pieces, 1 cm thick.

Form "coins".

Roll out the tortillas.

Put some minced meat on each cake.

Pinch the dumplings of the usual shape for you.

Recipe 2: delicious homemade pork dumplings

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 3: how to make dumplings at home

for the test:

• water - 250 ml (faceted glass);
• salt - 1 tsp;
• wheat flour - 3 glasses;
• egg - 1 pc.;

for minced meat:

• lean pork - 1 kg;
• ground black pepper - 1-1.5 tsp (to taste);
• salt - 1 tsp (to taste);
• garlic - 3 large cloves;
• water - 3-4 tbsp. spoons;
• onions - 1-2 pcs.

Any dough after kneading needs to lie down a little, so it is more rational to start preparing dumplings by making the dough. Mix the egg with water, beat with a whisk until a lush foam begins to appear on the surface. Add salt, dissolve in water.

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

You may need a little less or more flour, depending on its quality, gluten, moisture and many more factors. Therefore, we divide the third glass of flour into 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 on the table - any additives you like to eat dumplings with - and invite everyone to the table. Bon Appetit!

Recipe 4, step by step: delicious homemade dumplings

For the test:

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

For filling:

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

For cooking dumplings:

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

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

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

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

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

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

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

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

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

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

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

Recipe 5: how to make minced pork dumplings at home

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

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

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

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

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

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

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

We knead the dough.

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

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

In the meantime, you can do the stuffing.

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

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

Here's what happened.

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

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

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

We make dumplings.

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

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

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

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

Recipe 7, simple: homemade dumplings, dough in water

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

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

Delicious homemade dumplings. Awesome dough recipe

Ingredients:

(128 dumplings)

• delicious dumplings dough:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• filling for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dumplings dough recipe

• The classic dough for dumplings and dumplings is usually kneaded without eggs or milk, but if you want to make real homemade dumplings, I recommend this recipe.
• So, pour the flour onto the table in a heap. Add salt immediately. In the center of the flour slide we make a small depression. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• Beat two eggs in a large cup and add warm milk.
• You can knead the dumplings dough on a cutting board, but if you are making dumplings for the first time, it is better to knead the dough in a large bowl so as not to stain the entire kitchen. When the dough forms a lump and begins to move away from the walls of the bowl, put it on the table and continue to knead on the table.
• Knead the dough very well. The dough for dumplings should be elastic and pliable at the same time, not stick to the table and to your hands.
• When it seems to you that the dough on the dumplings is already ready, moisten your hands with sunflower oil and knead well again.
• If you feel that the dough is too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more oil. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. And in the meantime, we are preparing the filling for the dumplings.

  Filling for homemade dumplings

  
• I usually use either minced pork for dumplings, or a mixture of 50% pork and 50% beef. I will not open America if I say that the quality of the minced meat depends on how delicious the dumplings will turn out. And if you add good dough to good minced meat, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add toasted onion, salt and black pepper to the minced meat. We mix everything well and taste.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. The cooled fat, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough on the dumplings are ready. Only one hundred or two dumplings remained to be made. To do this, take our dough, form a thick sausage from it, which we divide into four parts.
• Then you can do it in two ways. First, we take one part of the dumplings dough, roll it out thinly, then use a glass with sharp edges to cut out the circles. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to sculpt dumplings of the same size.
• The second method for making dumplings is quicker and takes a little practice. We take one part of the dough for dumplings, make a thin sausage from it, which we cut into small pieces.
• Dip each piece lightly in flour, roll it out to make a circle.
• We put a teaspoon of the filling, and then we make a dumpling. We do this until all the dough and filling for the dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and resemble an ear in shape.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, the dumplings may stick together. If there is too much, then the taste and aroma of the dumplings "go" into the water, which is also not desirable.
• We put the pan on fire. Salt, put a few leaves of bay leaves.
• As soon as the water boils, throw in the dumplings. When the water boils again, we time it. Cook for exactly five minutes and remove. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, without it, with sour cream or with mayonnaise. Also, don't forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and elastic dough at the same time.
• Pour the milk-egg mixture into a depression in the flour. We knead the dough.
• A source