5
Prepared by: Dasha Petrova
01/21/2015 Cooking time: 1 hour 0 minutes
| Save | I cooked) | Estimate |
If anyone doesn’t know, let me tell you that homemade dumplings are always tastier and juicier! So it’s worth making classic dumplings at home at least once so you don’t have to go back to the store again!
What should the dough for dumplings be like?
At first glance, the recipe for homemade dumplings seems easy - roll out circles of dough, put the filling inside, pinch the edges and cook. But it's not that simple. Cooking dumplings requires skill, experience and knowledge of some tricks.
For dumpling dough, the flour must be sifted so that it is saturated with oxygen. Then make a mound of flour with a small depression in the middle, beat an egg into it, pour in water and salt. Some housewives add a pinch of semolina to the flour, claiming that thanks to it the dumplings will never boil in water. A tablespoon of odorless sunflower oil will give the dough elasticity and softness. Knead the dough around the circumference in one direction, gradually collecting flour around the edges and moving it to the middle.
The longer you knead the dough, the more pliable and elastic it will become; by the way, if you have a bread machine, it will knead the dough faster and better. After kneading, do not rush to make dumplings - let the dough rest and “breathe” a little. Cover it with a towel and let it stand for 30 minutes or wrap it in a plastic bag for an hour. If you are in a hurry, you can skip this step, but it is during the resting process that the gluten of the flour swells, which has a positive effect on the texture of the dough.
What's inside? Traditional and unusual filling for dumplings
What could be tastier than dumplings with different fillings? However, the classic filling is meat of different varieties, mainly beef, pork and lamb, taken in equal quantities. Minced pork and beef are familiar to most Russians, although many housewives prepare the filling with the addition of turkey, chicken and goose. The filling with bear meat, venison and elk meat is popular among northern peoples, but lamb is more often used in the Caucasus. The combined filling is considered more tasty, juicy and rich. And if you chop the meat with a knife, and not in a meat grinder or blender, the dumplings will be juicier and tastier. And one more important point - buy selected and high-quality meat, you should not save on this.
To improve the taste, finely chopped onions, garlic and various spices are added to the minced meat, the most popular of which are ground black pepper, paprika, cumin and coriander. Onions make the minced meat more juicy and tender, but you should not grind it to a puree state, otherwise the minced meat will “leak” and the onions will lose their aroma and taste. For added piquancy, the onions can be pre-fried in a small amount of oil.
Some housewives add soy or tomato sauce to the filling, others add finely shredded cabbage or grated raw potatoes. Experiments are welcome!
Dumplings: sculpt, cook, season
Roll out the dough into a layer 1–2 mm thick and cut out circles using a glass or dumpling maker. Some housewives form the dough into a sausage, cut off pieces and roll each one out. Do what is most familiar and comfortable for you!
Then the filling is placed in the middle of each flatbread, the product is folded in half and carefully joined at the edges. Make sure that there is not even the slightest crack left through which meat juice can leak. Now connect the ends of the resulting crescent so that the dumpling becomes round - in this form it really looks like an ear.
Cook the dumplings in boiling water for 8–15 minutes, depending on their size. Add a bay leaf and a few tablespoons of vegetable oil to the water so that the dumplings do not stick together during cooking; when the dumplings float, wait a few more minutes, catch them with a slotted spoon and season with butter. Dumplings can be poured with broth and eaten like soup, adding chopped raw garlic, herbs and sour cream to the plate.
Secrets of making delicious dumplings
Some housewives first mix water with salt and egg and only then pour this mixture into a hole in the flour, always in a thin stream. This makes the dough easier to knead and homogeneous. The quality of the knead is checked with your finger - press on the dough and, if the hole does not disappear, stop kneading, the dough is ready! If the pit rises, add a little more flour, but do not overdo it, otherwise the dough will be difficult to roll out. The main thing is that it does not stick to your hands, otherwise making dumplings will be problematic. If you knead and the dough remains sticky, grease your hands with vegetable oil and continue kneading. As a rule, the texture of the dough in this case changes and you can do without adding extra flour. Touch your earlobe - this is how the dough should feel to the touch.
Be sure to keep the eggs out of the refrigerator before kneading the dough, since all products must be at the same temperature, and the water in the dough can be replaced with slightly warmed milk. If you take a decoction with bay leaves instead of regular water, the minced meat will improve in taste.
For juiciness and tenderness, you can add chopped ice to the filling, however, you will have to sculpt and cook the dumplings right away, until the ice melts. However, if you are preparing products for future use, they can be stored in the freezer. It is better to first mix the chopped onion in a separate bowl with salt and spices and only then add it to the minced meat - it will turn out tastier and juicier!
Homemade beef dumplings recipe
I remember as a child in the winter, when it was frosty outside and the stove was on in the house, the whole family together made dumplings in the kitchen. A whole barrel of frozen semi-finished products stood in the cold entryway, and mom didn’t have to think long about how to quickly feed the unexpected guests. Since that distant time, I have been making such preparations, not a barrel, of course, but a box in the freezer.)
As the most dietary, I offer a recipe with minced beef.
For the test:
- Flour - 450-500 gr.
- Egg - 1 pc.
- Warm water - 1 glass
- Olive or vegetable oil - 1-2 tbsp. l
- Salt - to taste
For filling:
- Minced beef – 300 gr
- Onion - 1 pc.
- Garlic - 2 cloves
- Vegetable oil - 1 tbsp. l.
- Water - 1-2 tbsp. l
- Black pepper, salt - to taste
Cooking method:
1. We start by kneading the dough. Break the egg into a deep bowl, pour in the oil and warm water, mix.
2. Then add salt and gradually add flour, stirring at the same time.
3. Knead on the table sprinkled with flour until it sticks to your hands, it becomes elastic. Cover the top with a kitchen towel and start filling.
4. Three garlic on a fine grater, and onions on a coarse grater, pour into the meat.
5. Add salt, pepper, oil, water to the minced meat and mix it well until smooth.
6. Sprinkle the table with flour, cut off part of the dough and roll it into a thin layer. And with a special knife we cut it into squares.
7. Place minced meat in each piece. Take one square with filling in your hand and fold it in half.
8. Then we pull the upper corners down, overlapping each other, and pinch them together.
9. It turns out to be a dumpling. As soon as everything is put together, we start cooking.
10. We put a bay leaf into boiling salted water; if you don’t like it, don’t put it, and lower our creations one by one. Cook for five minutes after they float to the surface.
Bon appetit!
Classic dumplings: recipe with photos
This recipe is considered the simplest; it is better to learn how to cook dumplings from it, using the above recommendations. Knead the dough from 0.5 kg of flour, 2 eggs, 200 ml of water, 0.5 tsp. salt and 1 tbsp. l. vegetable oil. Let the dough rest for half an hour while you get on with the filling.
Grind 300 g of beef and pork through a meat grinder or buy ready-made minced meat. Finely chop one onion, add it to the filling and season it to taste with salt and black pepper.
Roll out the dough, cut out circles and make medium-sized dumplings. Boil them for 10–15 minutes, place on plates and serve with sour cream and herbs.
Dumplings stuffed with buckwheat porridge and liver
You will need : 300 g beef or chicken liver, 1/2 cup buckwheat, 1 medium onion, 1 tsp. salt, 4 tbsp. vegetable oil, ground black pepper, sour cream for dressing.
Cooking . Prepare the dough according to the recipe described above and put it in the refrigerator. At this time, rinse, remove all films and finely chop the liver. Peel and cut the onion into medium cubes.
Fry the onion and liver in vegetable oil. This may take about 17-20 minutes, but it is important to be careful not to dry out the liver.
Wash and boil the buckwheat (take 1 cup of liquid for 1/2 cup of cereal). In a separate container, mix buckwheat, liver and the sauce that was obtained when frying it, add salt and pepper. Then grind the filling in a meat grinder and stuff the dumplings with it. Serve the prepared dish with sour cream or butter.
Dumplings with chicken
Among the recipes for dumplings with different fillings, this dish is most suitable for children's and diet food. Chicken dumplings turn out very tender and appetizing. For the dough, dissolve a pinch of salt in a glass of cold water, add 2 eggs and beat well. Form a slide of 0.5 kg of flour and pour in the eggs, then knead the dough and cover it with a towel, leaving for half an hour.
Make minced meat from 900 g chicken fillet and 2 onions, minced through a meat grinder, add chopped garlic, salt and black pepper to the filling.
Make dumplings and cook them for 5-10 minutes in water with salt and bay leaf. Serve with hot broth, sour cream and herbs.
Dumplings with seaweed and fish
You will need : 500 g of minced lean fish (cod, haddock, pollock, pollock, pike, pangasius, flounder, etc. to taste), 300 g of seaweed, one medium onion, salt, ingredients for the dough.
Cooking . Rinse and boil the seaweed for 30 minutes. Then drain it in a colander, rinse thoroughly and dry. Pass the seaweed and chopped fish and onions through a meat grinder. Roll out the dough and make dumplings.
- 7 recipes with seaweed
We all know the product obtained from brown seaweed kelp as sea kale. What can you cook from it?
Dumplings with fish
They occupy one of the first places in the top dumpling recipes. The most suitable fish for minced dumplings are salmon, pink salmon, catfish and trout, since they are fatty and the filling is very juicy and tasty. If you take pike perch, chum salmon or pike, then add a little chopped lard (no more than a fifth of the volume of the fish) or fried onion in oil to the minced meat.
Dough for fish dumplings is usually prepared without butter and eggs - just 0.5 kg of flour, a glass of water and 1 tsp. salt. Knead the dough well, let it rest and prepare the filling. If you don’t want to bother with cutting the fish, buy 1 kg of ready-made fillet, grind it in a meat grinder or finely chop it with a knife. Add 2 finely chopped onions, 2 cloves of chopped garlic, pepper and salt to taste to the filling, and then sprinkle a little lemon juice for some piquancy.
Make dumplings using our tips and boil them for 5-7 minutes. Serve the dish with sour cream sauce or pesto.
Dumplings with potatoes, cabbage and Adyghe cheese
Dumplings with potatoes and Adyghe cheese will appeal to lovers of oriental cuisine. The dough is prepared according to the standard recipe - 400 g of flour is mixed with 2 eggs, then 3 tbsp is added to the mixture. l. salted boiled water. Knead the dough according to the classical scheme, leave it under a towel and prepare the filling from 600 g of boiled potatoes, mashed, adding 1 tbsp. l. butter and a little black pepper.
Finely chop 400 g of white cabbage, pour boiling water over it for 3 minutes, strain and mix with potatoes, and then add 350 g of chopped Adyghe cheese to the filling. Make dumplings, cook them for 5 minutes, pour sour cream and sprinkle with dill.
Dumplings with cheese and tomatoes
You will need : 200 g soft cheese (ricotta, feta, mozzarella, Adyghe, to your taste), 4 medium tomatoes, 1/2 bunch of tarragon, 4 tbsp. butter, dough ingredients.
Cooking . While the dough is infusing in the refrigerator, chop or grate the cheese and finely chop the tarragon. Pour boiling water over the tomatoes, peel them, cut into cubes and simmer in butter over low heat. Season with salt and pepper.
Roll out the dough thinly, then cut out 48-50 squares with a side of 6 cm. Place the filling on half of the squares. Place the remaining squares on top and seal the edges.
These dumplings are served with cherry tomatoes cut into quarters and basil.
Dumplings with radish
Dumplings with radish are popular among vegetarians; daikon radish is especially good for this purpose, since it is not bitter and has a milder taste. The radish filling always turns out tasty and juicy.
For the dough, combine 220 ml of water, 1.5 tbsp. l. olive oil, a pinch of salt and 1 tsp. honey Pour oil water into 0.5 kg of flour and knead an elastic dough, then form a bun, cover with a cloth and leave it to rest for 30–40 minutes.
Grate 450 g of radish and simmer it in 3 tbsp. l. butter. Roll out the dough, cut out circles and place 1 tsp in the middle of each circle. fillings. Form dumplings and boil them in water for 10 minutes or steam them in a steamer for 20 minutes. This dish goes amazingly with sour cream and dill.
Delicious sorcerers with minced chicken
Sorcerers are a dish of traditional Belarusian, Lithuanian and Polish cuisines. These are the same dumplings of small or medium size. They are the main dish, they are eaten for lunch and dinner, some for breakfast.
If you put a sweet filling in such dumplings, such as cottage cheese, berries, fruits, you will get a delicious dessert. I offer you incredibly wonderful sorcerers with minced chicken.
For the test:
- Flour - 3-4 cups
- Egg - 1 pc.
- Water - 1 glass
- Salt - 0.5 tsp
For filling:
- Chicken meat - 600 g
- Onion - 300 g
- Salt - to taste
- Ground black pepper - to taste
Cooking method:
1. Sift flour into a bowl, add salt, make a dimple and break the egg.
2. Stir, then add water while continuing to stir. Place the dough on a floured surface and knead well.
Place the dough in a plastic bag for half an hour. Let's start filling.
3. I cut up the chicken, pass the meat and fat through a meat grinder with onions. Add salt and pepper to taste. Mix until smooth.
4. Separate one part from the dough, roll out the sausage and cut into equal small pieces.
5. Press each piece into the flour on both sides with your finger and roll it into round pieces with a rolling pin.
Place some minced meat in the middle of the circle and close it, pinching the edges well, then connect the two ends together.
6. While we are preparing the sorcerers, put a pan of water on the fire, add some salt, and after it boils, put the dumplings to cook. After the sorcerers emerge, cook for 3-5 minutes and remove with a slotted spoon.
Bon appetit!
Chinese dumplings
Jiaozi is translated from Chinese as “tender ear.” Chinese dumplings, spicy and unusual in taste, will certainly appeal to you if you are a connoisseur of oriental cuisine.
The dough is prepared from 320 g of flour, 50 g of starch and a glass of cold water. The filling is made from 400 g of minced pork, finely chopped large onion and 50 g of finely grated ginger. Add 50 g of finely chopped fresh dill, salt and black pepper to the filling.
Pinch off pieces of dough, roll out round cakes, place minced meat in the center, and then lift the edges and pinch the dumplings so that they look like a flower.
Boil the jiaozi in water like regular dumplings or place them in a steamer for 25 minutes. Chinese dumplings are served with cucumber and green onion salad dressed with lemon juice. Can also be served with soy sauce.
Dumplings with beets
You will need : 200 g of raw beets, 100 g of minced meat, 320 g of flour, one medium onion, salt.
Cooking . Grate the raw beets on a fine grater or mince them. Strain it through cheesecloth, collecting the juice in a separate container. Finely chop the onion and add minced meat and beets to it.
Knead the dough from flour and 1/2 cup of beet juice, add salt, cover with cling film and let sit for 20-25 minutes. The dough and filling are ready for it!
- 10 simple and healthy beet dishes
Do you have a good beet harvest? Wonderful! You can prepare many simple and delicious dishes from it.
Ukrainian dumplings with pork
Ukrainian dumplings are very unusual, but you will definitely like them. They are good to cook when you get tired of the usual tastes and food combinations. The dough for Ukrainian dumplings is prepared from 160 g of wheat and 160 g of buckwheat flour - you need to sift it, collect it in a slide and beat 2 eggs into it, and then knead the dough with 1 tsp. salt and half a glass of cold water.
For the filling, grind 600 g of fatty pork and 2 onions in a meat grinder, add salt, black pepper and any spices to taste, and at the very end of mixing the minced meat, pour in 3 tbsp. l. hot broth.
When the dough has settled, form dumplings, boil them and serve with broth, sour cream and garlic.
Kundums with mushrooms
Dumplings with mushroom filling are an old Russian dish from the 16th century. Buckwheat or rice, seasoned with spices, were usually added to the mushroom filling.
If you want to prepare kundums, then knead the dough from 0.5 kg of flour, a glass of water, 8 tbsp. l. vegetable oil and salt. Wrap the dough in cellophane while you prepare the filling.
Fry a finely chopped onion in vegetable oil, add 160 g of dry porcini mushrooms to the pan and fry for 5 minutes. Next, add 8 tbsp to the filling. l. boiled buckwheat, 4 diced eggs, finely chopped herbs, salt, pepper and a couple of tablespoons of vegetable oil.
Roll out the dough, cut out squares, put the filling on them, fold in half diagonally, connect the edges and pinch them, as when making dumplings.
Bake the kundums until golden brown, and then boil them in mushroom broth. Serve with sour cream and herbs.
