Cooking secrets

We already perceive dumplings, which, according to V.V. Pokhlebkin, came to Russian cuisine from the Urals as our national dish. And this is not surprising, because they began to be prepared at the end of the 14th century. During this time, chefs adapted dumpling recipes to local conditions and delicious dough products with meat, vegetable or fish filling became a common dish on our table. Although at first dumplings were prepared only on holidays, it is only in our time that they have become a completely everyday dish. Stores sell ready-made frozen semi-finished products, but homemade dumplings according to a family recipe are much tastier, even in the photo they look more appetizing. If you have a little time, energy and desire to pamper your household, try making pelnyan (bread ear) - this is what dumplings are called in Finno-Ugric languages.

What should the dough for dumplings be like?

At first glance, the homemade recipe 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!

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 with chicken

Among the recipes, 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 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 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.

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.

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.

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

• Premium wheat flour 450-500 g
• Water 250 ml
• Chicken egg 1 piece
• Minced meat 500 g
• Onion 150 g
• Salt to taste
• Ground black pepper to taste

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

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift the flour.

Add salt and egg.

Pour in water.

Knead elastic dough.

Divide the dough into three parts.

Roll out into a rope.

Cut into pieces 1 cm thick.

Form “coins”.

Roll out the flatbreads.

Place a little minced meat on each flatbread.

Pinch the dumplings into your usual shape.

Recipe 2: Delicious Homemade Pork Dumplings

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

Sift the flour and place 2.5 cups on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough reaches a thick consistency, proceed to hand kneading. Knead the dough thoroughly. It should be elastic and not stick to your hands. If the dough is sticky, add a little flour and continue kneading. I don't add any eggs or salt to the dough.

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

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

Grate the onion or grind it separately in a meat grinder. This is done so that the meat does not absorb the onion juice. After all, dumplings are very tasty when they contain aromatic liquid separate from the meat.

Then mix the meat and onions, add vegetable oil, salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. 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 a fairly thin layer of cake with a rolling pin. To prevent an accordion from forming when rolling, the dough is rolled out from the center to the edges with translational movements.

Cut the dough into desired circles. I have a special glass for this with very sharp edges. All the proposed devices for preparing dumplings did not work for me, so I switched to the old, proven method. Place some oval-shaped minced meat in the middle of the circle. The amount of minced meat depends on the size of the cut 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.

You get a lot of dumplings. To prevent them from drying out, sprinkle a wooden board generously with flour, place the finished 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 with a lid 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. It is better to cook a small amount in several batches.

Place the finished dumplings with a slotted spoon onto 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 everyone good health!

Recipe 3: how to cook dumplings at home

for test:

• water – 250 ml (faceted glass);
• salt – 1 teaspoon;
• wheat flour – 3 cups;
• egg – 1 pc.;

for minced meat:

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

Any dough needs to rest a little after kneading, so it’s more rational to start preparing dumplings by preparing the dough. Mix the egg with water and beat with a whisk until fluffy foam begins to appear on the surface. Add salt and dissolve in water.

Add flour in parts, sifting one glass at a time into a bowl of water and egg.

You may need a little less or more flour, depending on its quality, gluten, humidity and many other factors. Therefore, we divide the third glass of flour into approximately three parts. Pour two thirds into the dough, sift a third onto a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it comes together into a rough, loose lump. Place it on the sifted flour and begin kneading with your hands.

At first the dough will turn out lumpy and uneven, but as you knead it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. A well-kneaded dough will spring back under your palms and become smooth and homogeneous. We collect it into a bun and cover it so that the top does not dry out. Leave for half an hour.

At this time we are working on meat, preparing minced meat for dumplings. Cut the pork into pieces, peel the onion and garlic. We turn the meat in a meat grinder, followed by the vegetables. With onions and garlic, the minced meat will be juicier and tastier, but adjust the quantity to taste. If you don't like garlic, add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to under-salt the minced meat a little. In any case, the broth will be salty; it’s easy to adjust the salt by adding a little salt to the broth. But excess salt cannot be removed. After adding salt and pepper, add cold water to make the minced meat easier to knead.

It is better to knead it with your hands, then the onions and peppers will be evenly distributed throughout the entire mass. The finished minced meat, even after adding water, will be tough and dense in consistency.

We divide the dough into several parts, this makes it easier to roll out and the circles will not dry out. Roll out with a rolling pin into a layer about 2 mm thick.

Cut out the dumpling circles to the size that suits you - some people like miniature dumplings, while others like larger ones. Set the cut circles aside, gather the dough scraps into a ball, and place them in a bowl with the dough.

Place minced meat on each circle. The quantity is at your discretion, but since we did not roll out the dough very thin, you don’t have to spare the minced meat; when shaping the dumplings, the dough can be stretched if there is not enough to mold the edges.

Fold the circle in half, covering the minced meat with dough. Seal the edges with your fingers, pressing the dough more tightly. Then we roll it up again, connecting the ends of the dumpling. You will get a round piece, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not come apart during cooking.

Place the stuck 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 into bags with the intention of cooking them at once.

To cook dumplings, pour water into a spacious saucepan or cauldron. Salt to taste, add bay leaf and allspice. As soon as the water boils, pour out the dumplings (if not frozen, then drop them into the water one at a time). Stir carefully, not allowing it to stick 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 done.

Remove from the broth with a slotted spoon, place on plates or in portioned tureens (if serving 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 teaspoon;
• 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 into a large bowl. In the center of the flour mass we form a depression and beat in a large egg, throw in fine salt.

Lightly beat the egg with a fork and gradually add room temperature kefir. Instead of a fermented milk product, plain drinking water is also suitable, but the dough for dumplings made with kefir turns out much more tender and tastier than usual, so we recommend trying this option!

Gradually add flour, knead pliable and homogeneous dough. You may need a little more 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 stiff and not sticky, but you shouldn’t oversaturate it with flour.

Cover the prepared dough for kefir dumplings with a napkin and leave for 20-30 minutes to rest. Meanwhile, prepare the meat filling. After peeling, grind with a blender or chop the onion into as small cubes as possible and add to the minced meat. The more onions, the juicier the dumpling filling will be, but don’t overdo it! Throw in salt and ground pepper and mix the mass thoroughly, achieving homogeneity.

Knead the “rested” dough again and then divide it into several parts. We form oblong “sausages”, each of which is cut into small pieces of equal size.

Lightly dip each piece in flour and roll into a thin flat cake. Place a portion of minced meat in the center.

Carefully seal the edges of the cake, hiding the filling inside.

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

We load our semi-finished products into salted boiling water. For flavor, add bay leaves and large peppercorns. After floating to the surface, soak the dumplings in the broth for about 5 minutes. The most basic way to ensure readiness 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 along with the broth in which they were boiled.

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.
• Onion 1 pc.
• Ground black pepper 0.5 tsp.
• Minced pork 500 g
• Salt 1 pinch

Gradually adding flour, knead the dough until stiff - the dough easily comes away from your hands (when we cut the dough, it should be homogeneous, like plasticine).

We place the finished dumplings on a surface sprinkled with flour and put them in the freezer - after the dumplings are frozen, they should be put into 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 water
• 1 egg
• 1 tsp salt
• pepper
• greenery

You can make the minced meat yourself, but due to the lack of a meat grinder in the house, ready-made minced meat was used.

Prepare the dough. Sift the flour, make a hole in the mound, break an egg into it, add salt and pour out warm water.

Mix the dough.

The dough should be elastic and easy to knead, without sticking to your hands or the table.

Place the dough in a warm bowl, cover with cling film and let it rest for 30 minutes, this will give the dough additional elasticity.

And at this time you can start filling.

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

Mix all ingredients (meat, onion, herbs, salt and pepper to taste).

This is what happened.

I added more onions to make the filling juicier, otherwise the minced meat was a bit dry. For the same purpose, many people add a little water or milk to the minced meat.

When the required 30 minutes have passed, take out the dough.

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

We make dumplings.

We take the circle in our hands, scoop up some 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’s interesting when the whole family gets together to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone makes the dumplings themselves, the dough does not have time to dry out.

Place the finished dumplings on a board, plate or baking sheet (you can line it with baking paper) and put them in the freezer.

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

Recipe 7, simple: homemade dumplings, water dough

• Flour - 3.5 Cups (+ for rolling)
• Egg - 5 pieces
• Salt - 2 teaspoons (for filling and dough)
• Pepper - To taste
• Meat - 1 Gram (half: pork and beef)
• Onion - 500 grams

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

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages ​​of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

1. flour - 500 grams;
2. drinking water - 1 glass (200 ml);
3. salt - half a teaspoon.

How to cook:

1. Sift the flour well to enrich it with air.
2. Make a mound of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in a thin stream of water.
4. Knead the dough until it is smooth and elastic.
5. Cover the finished dough with cling film or a towel to prevent it from airing.
6. Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with the addition of chicken eggs comes out tender and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the well in a thin stream.
6. Knead the dough until it becomes homogeneous and no longer sticks to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

1. pork - 1 kilogram;
2. onions - 4 pcs.;
3. garlic - 3 cloves;
4. drinking water - half a glass (100 ml);
5. salt - to taste;
6. ground pepper - to taste.

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir the meat with onions, add pepper.
6. Gently knead the minced meat, adding salted water to it.
7. Place the finished minced meat in the freezer for a short time.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onions - 6 pieces;
3. milk 2.5% fat - half a glass (100 ml);
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder using a large mesh.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the finished minced meat in the freezer so that it freezes a little.
6. Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

1. chicken meat - 1 kilogram;
2. onions - 2 pcs.;
3. drinking water - 2 tablespoons;
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the finished minced meat in the freezer until it freezes a little.
6. Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings are of the same regular shape;
• has several attachments - for preparing dumplings/ravioli, for rolling out dough.
• easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

1. Sprinkle the pan with a little flour to prevent the dough from sticking.
2. Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
3. Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
4. Place the filling in them.
5. Place the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim excess dough from edges of pan.
8. Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:

1. Dust the work surface with flour to prevent the dough from sticking.
2. Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
7. Flour a large flat dish or cutting board.
8. Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
5. Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
6. Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

1. sour cream 15% fat - 250 grams;
2. fresh herbs (dill, parsley) - 1 small bunch;
3. garlic - 2 cloves;
4. ground pepper (black or red) - to taste.

How to cook:

1. Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
2. Chop the greens.
3. Place herbs and garlic in sour cream.
4. Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

1. To prepare dumpling dough, use premium flour.
2. Knead the dough well until it becomes elastic and pliable.
3. For minced meat, choose fresh, chilled meat without bones, veins or fat.
4. Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

If you are tired of racking your brains over what to cook, we present to your attention homemade dumplings. Very tasty! A photo recipe with a detailed description of the cooking steps guarantees you an excellent result, even if you are preparing them for the first time. Well, experienced housewives may discover an unusual dough recipe or learn new secrets of preparing a long-familiar dish.

There is an opinion that a good housewife has no waste in the kitchen; everything has a use. Perhaps this statement is indeed true. After all, with experience, a woman accumulates so many different recipes in her piggy bank that she can prepare a delicious dish from almost everything that is at hand.

When preparing homemade cottage cheese, a large amount of whey remains. Many people simply throw it away, but there are many ways to use it. Most often, it is used to make dough for pancakes, fried pies, etc. Today we invite you to replenish your collection of recipes with homemade dumplings made from whey dough. So let's get started...

Recipe for homemade meat dumplings with photos step by step

For the test:

• serum - 300 ml;
• flour - 4 tbsp;
• vegetable oil -3 tbsp;
• salt.
• For minced meat:
• pork – 400g;
• medium-sized onions - 3 pcs;
• bunch of greens to taste
• salt and spices;
• water -1/3 cup;
• soy sauce - 2 tbsp. (optional).

Preparing the dough

Cooking minced meat

It is better to take fattier pork for minced meat. If the meat is dry, add a little lard.

Mixed minced pork, beef and even chicken are also good for these dumplings.

Making dumplings

All that remains is to cook our homemade dumplings in salted water and you can invite your family to the table. Very tasty! They are eaten hot, with or without broth. You can serve sour cream, butter or adjika as a sauce. As you can see, there is nothing complicated. We bring to your attention several more original recipes for preparing this dish with photos and step-by-step instructions.

Fish dumplings

If you are tired of traditional meat dumplings, or just want to surprise your friends and family with something unusual, try making fish dumplings. You can take any fish. But the most delicious ones come from fatty varieties. If the fish is a little dry, just add more onion.

To prepare we will need:

• flour – 2.5-3 tbsp;
• water – 1 tbsp.;
• egg – 1 pc.;
• fish fillet – 0.5 kg;
• onion (not large) – 1 head;
• lemon – 1/4 pcs.;
• greenery;
• spices;
• salt.

Recipe for homemade dumplings with fish

1. We start, as always, by kneading the dough. For fish dumplings, any one will do; today we will use the classic one.
2. To do this, mix flour with egg and water. The water can be salted first. It is better to add flour gradually, so you can adjust its volume. It is necessary that the dough be elastic, stretch well, but at the same time be sufficiently elastic and quickly return to shape when pressed.
3. Now set the dough aside and start filling.
4. Boil the fish fillet in salted water for literally 10-15 minutes. When cooking, you can add bay leaves and peppercorns.
5. Let the fillet cool and grind to the desired consistency. Add finely chopped onion, spices, and herbs. The onion can be lightly fried if desired. To reduce the fishy smell, sprinkle the fish with the juice of a quarter of a lemon. Now mix everything well.
6. Divide the rested dough in half and roll out each part as thinly as possible. Place minced fish slices on one of the layers, at a distance of 2.5-3 cm.
7. Next, cover the whole thing with a second layer and press the dough with a mug (or glass) and cut out round dumplings.
8. You can, of course, sculpt it by hand. But this method will save a significant amount of time.

Now we boil our fish dumplings in the traditional way. Best served with sour cream or tartar sauce. Hot, fragrant... Believe me, your loved ones will definitely appreciate your efforts!

Mushroom dumplings

The only downside to this recipe is that mushrooms should not be eaten by small children. Overall, this is an incredibly tasty variation on the dumplings theme. This recipe is also good to use during Lent, when meat dishes are prohibited. The main thing is not to add eggs to the dough.

Ingredients:

• flour – 400 gr.;
• water – 200 ml;
• mushrooms – 700 gr.;
• onion – 1 head;
• vegetable oil – 2 tbsp. (for dough) + for frying;
• salt and spices.

Cooking method

1. Using water and flour, knead the dough in the traditional way so that it becomes more manageable and does not stick to your hands, add butter.
2. Let the dough rest. Meanwhile, fry finely chopped mushrooms and onions, salt and pepper everything to taste.
3. If the mushrooms are wild, they must first be boiled.
4. If desired, you can add chopped fresh herbs to the mushroom mince.
5. Roll out the dough thinly and make circles in it. Take the filling with a teaspoon, place it in the center of the circle and seal the edges. It turns out to be a crescent moon. Now we connect the corners and get beautiful neat dumplings.
6. Boil them in salted water and serve with sour cream, garnished with herbs.

What other types of dumplings are there?

It is not possible to cover all varieties of dumplings. This dish is found in every cuisine, every country. But today we are talking about recipes for homemade dumplings, common in our country. Therefore, I will not touch Southeast Asia, which is famous for its culinary imagination. For most of us, their dumplings will be more exotic than traditional homemade food. Instead, I will mention only one type of dumplings - ravioli. This is an Italian dish.

Most often, ravioli are filled with ricotta and herbs.

Homemade dumplings: serving

Most often, dumplings are, of course, simply boiled in water, then the finished ones are removed with a slotted spoon and served as a hot dish.

Fried dumplings are very tasty. It is better to consider how to fry them in detail and separately, because this is a whole story.

It is good to serve dumplings in broth.

Chicken broth is ideal for cooking them. The process looks like this:

1. Place the chicken in cold water (for the broth, you can use the bones left over from preparing some chicken dish).
2. Wait until it boils, remove the foam, reduce the heat and cook for about an hour at a low simmer.
3. Then remove the chicken, salt the broth to taste and place the dumplings in the boiling broth. Then cook as usual until done.
4. Serve in deep soup bowls, sprinkled with herbs.

Those who agree to move on cook soup with dumplings. There cannot be a single recipe here, since everyone brings something of their own to this soup.

Sauces and seasonings for homemade dumplings

What sauces can be served with? Some ideas, photos and recipes:

What could be better than homemade dumplings? Unlike store-bought counterparts, they always turn out very tasty. In our article we introduced you to the best variations of recipes for this dish. A detailed description and photos of the cooking stages, tips and secrets of experienced housewives - all this will help you easily cope with this task.