If you “come from the USSR”, then you should remember Soviet dumplings. When I was a student, there was no dining room in our academic building, only a buffet. Sometimes fried dumplings were brought there and it was great - some kind of hot dish, not dry food. And then there was food shooting in the buffet. You take a fork, stick it into the dumpling, but it doesn’t pierce and flies out from under the fork in the only direction it understands, just without a whistle. So out of a dozen purchased, 3-4 flew away, and for each one. They were so fried. At home, this degree of frying can only be reproduced by deep frying. You can also fry raw dumplings in a frying pan; they turn out tasty, but differently. Let's take it in order and step by step.

Fried dumplings in a frying pan recipe with photos

Dumplings, of course, can be anything - homemade or store-bought. The technology is absolutely the same. I had . The number of pieces will be limited by the size of the frying pan, since they need to be laid out in one layer and so that they lie quite loosely. In the list of ingredients below, I give the quantity based on the diameter of the frying pan equal to 22-24 centimeters.

Ingredients:

• raw frozen dumplings – 20-22 pcs;
• vegetable oil – 3-4 tbsp;
• salt - to taste.

How to fry dumplings in a frying pan deliciously:

As you can see in the photo, they are fried, but not completely crispy.

Deep fried dumplings

To fry crispy fried dumplings that look like small whites, you need deep frying, i.e. you will need to fry either in a deep, thick-walled frying pan or in a special deep fryer in a large amount of hot oil. To fry two servings (maximum 20 pieces) you will need a lot of oil. If you fry in a frying pan, there will be a lot of fumes and splashes (less so in a deep fryer).

Let me emphasize right away that I am not capable of such a feat as deep-frying dumplings in a frying pan. I feel sorry for the kitchen... because no matter what you do, after dinner you’ll have to pick up a rag and thoroughly clean the kitchen. I don't need it. Moreover, I have a deep fryer. But below I will tell you in parallel how to do this correctly with and without a device.

Ingredients:

• frozen dumplings – 20 pcs;
• oil - approximately 1 liter.

How to properly deep-fry dumplings

Serve fried dumplings with any sauce to taste - sour cream, mayonnaise, ketchup, etc.

Well, if you suddenly don’t feel like frying and decide to cook it in a more traditional way, then take a look.

Dumplings are a popular dish that is prepared in almost every family.

Most often they are boiled, and not many people know that the most delicious dumplings are fried.

They turn out fragrant, juicy with a beautiful and appetizing crust. You can also bake fried dumplings or cook them with various sauces and vegetables.

Fried dumplings - general cooking principles

Dumplings can be fried frozen, thawed or already boiled. The products are poured into a frying pan with hot oil and brought to readiness. It is important that a golden brown crust forms, which is where the whole point of this cooking method lies. Vegetables, sauces, spices and cheese are often added to the pan. You can take any fats at your discretion.

If dumplings are baked in the oven, then they are also first fried in a frying pan without being fully cooked. Bake with vegetables, milk sauces, mushrooms. A frequent companion to such dishes is cheese, which goes well with dumplings and plays the role of a binder between the various ingredients.

In fried dumplings you can add any spices and herbs. You can serve with ketchup, sour cream, mustard, vinegar, garlic and soy sauce. You can also serve broths with them, but only in a separate bowl so that the crispy crust does not become soggy.

Recipe 1: Easy Fried Dumplings

For this recipe, you do not need to pre-boil or even defrost the dumplings. That is, we take it out of the freezer and immediately throw it into the frying pan, convenient and simple. At the same time, the dumplings turn out to be very juicy and retain their shape perfectly. You can use any butter, but it tastes better with butter. During the process, it is completely absorbed into the dough and gives it a pleasant taste.

Ingredients

0.5 kg dumplings;

80 grams of butter;

Salt, pepper.

Preparation

1. Put oil and oil in a frying pan and heat it up.

2. Place the frozen dumplings and cover with a lid. Cook for 3-4 minutes. During this time they will thaw, steam and a light crust will appear on one side.

3. Turn over, sprinkle with fine salt and peppers and cover again with a lid and cook for another 3 minutes over low heat.

4. Open, add heat and fry the crust. Don't forget to constantly monitor and stir.

Recipe 2: Fried dumplings in an omelet with cheese

Are there any boiled dumplings left? You can simply fry them in a frying pan in oil, or you can prepare a very tasty and complete dinner, although this dish is also suitable for a hearty breakfast. These fried dumplings will take a little longer to prepare, but the results are worth it. The dish is prepared in two stages: in a frying pan and in the oven.

Ingredients

300 grams of boiled dumplings;

100 grams of cheese;

50 ml milk or sour cream;

A little oil;

Herbs, spices.

Preparation

1. Heat a little oil in a frying pan and fry the finished dumplings over high heat until a crust appears.

2. Grease the baking dish and place the dumplings in it.

3. Beat eggs with milk (or sour cream), add salt, herbs and any spices to your taste.

4. Grate the cheese, divide it in half and add one part to the omelet.

5. Fill the dumplings with the prepared omelette, sprinkle with the remaining grated cheese.

6. Place in the oven, cook until the cheese crust is browned, about 15 minutes at 190 degrees.

Recipe 3: Deep-fried dumplings “Mini Chebureks”

These are very tasty dumplings with crispy dough that actually taste like pasties. There is no need to pre-boil anything, the products will be perfectly cooked. Deep frying involves cooking the product in a large amount of oil so that it does not touch the bottom and walls of the pan. But for fried dumplings, you can use a little less oil, a layer of 2 cm is enough. We will prepare the dish in small portions so that the products float freely and do not touch each other.

Ingredients

Dumplings;

Preparation

1. Place a frying pan on the stove and add oil. You can use just vegetable oil, but it tastes better with a mixture of fats or at least a small addition of butter. It adds a special taste and contributes to the appearance of a beautiful crust.

2. Take the dumplings out of the freezer and defrost them slightly, placing them on a board so that they do not stick together.

3. Take 10-15 dumplings and place them in hot, smoking hot oil.

4. Fry the dumplings until cooked, stir occasionally. Remove the dumplings using a slotted spoon and place on paper towels to absorb excess fat.

5. Serve mini pasties with any sauces, ketchup, sour cream.

Recipe 4: Fried dumplings in a slow cooker

The multivac has become an indispensable assistant for many housewives; you can cook a huge number of dishes in it, including frying dumplings. The advantage of this method is a small amount of oil, 2-3 spoons are enough. But if you wish, you can also make “fatty” dumplings. We use frozen products.

Ingredients

350 grams of dumplings;

3 tablespoons of oil;

3 cloves of garlic;

A sprig of rosemary.

Preparation

1. Peel the garlic cloves and cut them in half.

2. Pour oil into the multicooker, add garlic, a sprig of rosemary and fry for 1-2 minutes. Then take out the pieces and the aromatic oil for frying the dumplings is ready!

3. Place the dumplings in the multicooker bowl, trying not to let them touch each other.

4. Lightly sprinkle some fine salt on top; you can add seasonings at your discretion.

5. Turn on the frying mode for 10-15 minutes, look at the size of the products. Halfway through cooking, open the lid and turn the dumplings over to the other side.

Recipe 5: Julienne of fried dumplings with mushrooms

A very beautiful and tasty dish. It can be made in portioned cocotte makers or in general form.

Ingredients

200 grams of raw dumplings;

200 grams of champignons;

Bulb;

200 ml sour cream or cream;

150 grams of cheese;

Oil, spices.

Preparation

1. Fry the dumplings in a frying pan, first with the lid on, then fry until crusty. You don't have to bring it to full readiness.

2. Chop the mushrooms and onions, fry them together in another frying pan, at the end add spices and add sour cream, simmer for a minute and turn off.

3. Place fried dumplings in greased cocotte bowls and place fried mushrooms and sour cream among each other.

4. Sprinkle grated cheese on top, then send the cocotte makers to bake in the oven for 10-15 minutes.

Recipe 6: Chinese Fried Cabbage Dumplings

A traditional Chinese dish that is cooked exclusively in a frying pan. For fried dumplings, the Chinese make small curved products that save space and are quite compactly located. The filling includes Chinese cabbage, but you can also add white cabbage, just juicy cabbage.

Ingredients

For minced meat:

300 grams of pork;

300 grams of cabbage;

Bulb;

2 tablespoons starch.

For the test:

20 ml oil;

250 ml liquid (water and cabbage juice).

Oil for frying ready-made dumplings.

Preparation

1. Finely chop the cabbage and grind with salt. Set aside to separate the juice.

2. Twist the meat and peeled onion. Squeeze the cabbage from the juice and add it to the minced meat, add starch and mix. Add more salt, ground pepper and any spices to taste. Cover and put in the refrigerator.

3. Strain the cabbage juice through a strainer, add water to 250 ml, a little more salt, egg, butter and knead a stiff dough. It can be prepared using the custard method by bringing the liquid to a boil and then mixing with flour. In this case, you don’t have to put the egg. Let the dough rest for half an hour.

4. We form the dumplings in the form of small pies, but you can also use any other, more familiar method.

5. Pour oil into the frying pan, lay out the molded products and fry the bottom for 2-3 minutes, then pour in enough boiling water so that it reaches halfway to the dumplings.

6. Cook under the lid until the liquid has completely evaporated, then fry the bottom a little more. Chinese fried dumplings are served with vinegar and soy sauce, although it also turns out great with our usual sour cream.

Recipe 7: Fried dumplings with cheese in the microwave

An excellent recipe for fried dumplings for the microwave, which will especially help at work or if you don’t have a regular stove or oven. For dishes, it is better to use a special microwave-safe container.

Ingredients

300-400 grams of raw dumplings;

50 grams of butter;

100 grams of cheese;

Preparation

1. Lay out the dumplings in one layer, add about 150 ml of water, and add salt. Cover with a special microwave lid with a hole and set for 8 minutes at 800 W.

2. Take out the dumplings, drain the remaining liquid, add the butter cut into pieces and put them back in the oven on the grill, let them cook for 10 minutes.

3. Take out the dumplings, add cheese and bake for another 5 minutes.

Recipe 8: Fried dumplings with cheese and parsley in a cauldron

An amazing recipe for fried dumplings that allows you to prepare a delicious dish in 20 minutes that is perfect for breakfast, lunch or dinner. It will help you out if you want to cook something unusual, but don’t have an oven. Fast, simple, delicious!

Ingredients

0.5 kg dumplings;

A little oil;

A bunch of parsley;

2 spoons of sour cream;

0.15 kg cheese;

Preparation

1. Put a little oil in a cauldron, throw in frozen dumplings, mix. Fry covered for 3 minutes.

2. Open, stir, fry on all sides until golden brown.

3. Add sour cream, spices and mix.

4. Three cheese, chop parsley and put everything together in a cauldron.

5. Mix well, cover with a lid, reduce the heat to low and simmer for 2-3 minutes.

6. Fried dumplings in melted cheese are ready! Garlic lovers can add a few chopped cloves along with grated cheese.

Recipe 9: Fried dumplings on the grill

It turns out that you can cook not only barbecue on the grill. The dumplings turn out no worse. Fragrant, with a crispy crust and incredibly juicy filling. Frozen products are used.

Ingredients

1 kg dumplings;

0.1 kg ketchup;

2 spoons of mustard.

Preparation

1. Pour frozen dumplings into a cup, add ketchup, mayonnaise and mustard, mix everything thoroughly. Let stand for 15-20 minutes in a warm place so that the products melt slightly.

2. Place the dumplings on the grill and send them to the grill with coals prepared in advance.

3. As the dumplings fry, turn them over to the other side. As soon as they turn brown, you can remove them. Usually the whole process takes no more than 20 minutes.

Recipe 10: Fried dumplings with tomatoes

Another quick recipe for fried dumplings. Prepared with fresh tomatoes. The dish will help out if there are a few boiled dumplings left after dinner. Number of products per serving.

Ingredients

Dumplings 10 pieces;

1 tomato;

A little oil;

30 grams of cheese.

Preparation

1. Put a piece of oil in a frying pan and fry the dumplings.

2. Cut the tomato in half and chop into thin half rings. Place in a frying pan and fry along with the dumplings for 2 minutes, add salt.

3. Three cheeses and sprinkle on top of the dish, cover the pan with a lid and immediately turn off the heat. Let stand for 5 minutes.

4. Transfer to a plate, sprinkle with chopped herbs.

To fry dumplings, it is better to use a mixture of vegetable and butter. This way they will get a beautiful, fried crust, but there won’t be as much soot on the pan as from frying in pure butter.

To prevent fried dumplings from being very greasy, they should only be placed in hot oil.

If you need to defrost the dumplings before frying, lay them out one at a time on a wooden board. There is no need to sprinkle it with flour, otherwise the grains will burn and the dish will acquire a burnt aroma and an unsightly appearance.

You can freeze not only fresh dumplings, but also boiled ones. Therefore, if there is dinner left, put it in a bag or container and put it in the freezer. And you will always have a base on hand for frying or baking in the oven.

For his birthday, my son asked me to bake “a big chocolate cake with a strawberry on top.” I had to fulfill the wishes of the birthday boy. The choice fell on a recipe for a simple chocolate cake, it is also called “chocolate cake for one, two, three!” The advantage of this biscuit is that the set of necessary products for its preparation is almost always available in any refrigerator, and the result makes everyone gasp. Give free rein to your imagination in experiments with creams, fillings and impregnations, and then this sweetness will be suitable not only for everyday tea drinking, but can also become the highlight of the holiday table.

I found this recipe on Andrey Rudkov’s Instagram page @darkzip. Be sure to stop by and visit him and you won’t be disappointed: a treasure trove of proven, successful recipes!

Ingredients for chocolate sponge cake:

• Wheat flour - 250 gr.
• Baking soda - 1.5 tsp.
• Salt - 1 teaspoon
• Good quality cocoa powder - 55 g.
• Granulated sugar - 300 gr.
• Chicken eggs - 2 pcs.
• Butter - 60 gr.
• Vegetable oil (preferably corn, sunflower is possible) - 60 g.
• Vanilla extract - 2 teaspoons
• Milk - 280 ml.
• Wine vinegar - 1 tbsp. l.

"One two Three!" - and you're done

Set the oven to preheat at 175 C. The dough for chocolate sponge cake is kneaded very quickly, so it is better to take care of heating the oven in advance.

Take a deep bowl and sift all the dry ingredients into it: cocoa powder (55 g), flour (250 g), baking soda (1.5 teaspoons), salt (1 teaspoon), granulated sugar (300 gr.)

Remember that before sifting you need to actively mix all the dry ingredients with a whisk or spatula. Our goal is to distribute the baking soda evenly to ensure the chocolate cake rises well in the oven.

Add butter (60 g) in the next step. It should be at room temperature; if the oil is cold, heat it slightly in the microwave.

Break two eggs into the same bowl where the rest of the ingredients are. Pour in vegetable oil (60 g) and vanilla extract - 2 teaspoons. If there is no extract, you can use seeds from a fresh pod, or, in the absence of the latter, do not add anything.

Pour warm milk (280 ml) into the biscuit dough. If the milk is hot, the eggs will curdle, so check the temperature carefully before adding to the batter.

The main task of the next stage is to mix everything thoroughly until the lumps disappear. It is not recommended to beat the dough for chocolate cake according to this recipe, as gluten will begin to be produced and the sponge cake will be gummy and too dense when baked. We want a crumbly, airy and tender baked texture - right?

At the very end of cooking, add a secret ingredient - wine (or apple) vinegar. It's amazing to watch the chocolate dough fill with small bubbles - this process is started by vinegar (1 tbsp). Don’t worry, you won’t feel it in the finished cake, it will do its job and evaporate.

You can use any 6% vinegar in the recipe, but its taste should not be very rich (for example, you should not add balsamic.

The chocolate cake should turn out tall and beautiful, so we will use small-diameter molds for baking biscuits. My springform pan is 18 cm in diameter, I will use two identical pans. Before pouring the dough, make sure that the biscuits come out well. To do this, line the bottom with well-coated parchment paper.

I’ll tell you in more detail how to quickly close the bottom of the mold without cutting out circles of paper.

We remove the bottom.

Place the mold on the bottom, which is covered with a sheet of parchment.

We snap the form fastening: this way the paper is pinched between the bottom and the sides.

We tear off the excess paper. The biscuit baking pan is ready! Now you don’t have to worry about the sponge cake sticking, and you can also protect yourself in case of dough leaking into the gap between the bottom and sides of the pan.

I advise you to do all these steps before starting kneading, so that the dough does not stand waiting until it is finally sent to the oven. If you only have one suitable pan, then bake the cakes one at a time, but do not immediately add vinegar and baking soda to the total volume of the dough (they should not react while outside the oven). It is better to add these ingredients just before baking, or divide all the ingredients into three parts and knead a separate dough for each cake.

Chocolate sponge cake “one, two, three” is baked at a temperature of 175 C for 50-60 minutes. The sponge cake will rise well, but may crack in the center, don’t worry about this, this behavior is considered normal for chocolate dough according to this recipe.

Unfortunately, a dome or cracks in the center is a problem with most baked goods for which baking soda was added to the dough. In this case, it is impossible to replace soda with baking powder, since the composition contains a large number of acidic ingredients, for which baking powder alone is not enough to extinguish.

Check the readiness of the baked goods with a wooden stick (it should come out completely dry from the center of the biscuit). The chocolate color of the dough does not allow you to see the readiness by color and ruddy, so after 40 minutes of baking, pierce with a skewer every 5 minutes.

The finished cakes need to be removed from the mold and cooled on a wire rack. To ensure that the sponge cake leaves the mold easily, run a regular table knife along the walls, separating the crumb from the walls.

After the biscuit has cooled completely, you can pack it in cling film and put it in the refrigerator. Don't ignore Andy Chef's advice: an airtight package distributes moisture evenly throughout the crust, making it juicy and flavorful. It is ideal if you can leave the chocolate biscuit in film overnight (and the minimum infusion time is 6 hours).

It is convenient to cut cooled cakes, as they crumble less. To cut the biscuit, use a long saw or a special pastry thread. From this volume of dough I got two tall cake layers (about 4 cm each), after separating the biscuits I got 4 cake layers, each of which is 2 cm high.

You can assemble the chocolate cake right away using whatever cream you and your family like. Or use only two cakes, and freeze the rest of the preparations for future family tea parties or get-togethers with friends. Before placing in the freezer, wrap the baked goods in cling film and store for no more than one month.

This time I used whipped cream with powdered sugar. It turned out to be a delicious combination! The cakes are reminiscent of their juiciness, but their structure is even more airy. The chocolate cake is really prepared “in one, two, three”, but it is also eaten just as quickly!

Bon appetit! Be sure to share your impressions of the recipe. I will be pleased to see the results of your efforts (attach photos of cakes to the comments) or post them in our groups on social networks. If you have any questions about the recipe, don’t hesitate to ask, I’m happy to chat!

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