Delicious homemade dumplings will never compare to those sold in stores. Simple at home, but at the same time, such appetizing and tasty dumplings are a real culinary hit. Making dumplings can become an exciting family tradition spanning generations, but the benefits of making dumplings at home don't end there. The following points can also be attributed to the advantages of self-preparation of dumplings - they will undoubtedly taste better than all purchased dumplings; you will have a full freezer of dumplings and the ability to repeatedly prepare a hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero looking at the abundance of adorable dumplings that you have prepared with your own hands. And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then go to the kitchen!

It should immediately be noted that making dumplings is not for the lazy. It will take time, patience and perseverance. But it's worth it. Dumplings can be formed by hand, making traditional "ears" - which, by the way, are considered real dumplings - or you can use for this a device familiar to many from Soviet times called a dumpling, which was also used by our mothers and grandmothers. The classic dumpling dough consists of flour, water and salt. However, there are many other options for dumplings dough - egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, you need to pour salt and pour water into a hill of sifted flour, then knead an elastic dough that will not stick to your hands. Do not make the dough too steep and tight - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from overcooking. If you are using eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature - thanks to this, the dough will become more pliable and tender. The finished dough must be rolled out as thinly as possible.

As for the filling, it can consist not only of pork, beef or lamb mince, as many mistakenly believe. The options here are endless - dumplings can be stuffed with minced turkey meat, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the topping you choose, use about 1 tablespoon of topping per dumpling. If you settled on minced meat filling, be sure to add a few tablespoons of water and onions for juiciness to it - about 2 large onions per 1 kilogram of minced meat. Ready stuffing should not stick to your hands and break into pieces if you form a lump out of it. Spices and herbs are a great way to diversify the filling. In addition to standard black pepper, you can use red pepper, ready-made mixtures for minced meat and adjika, suneli hops, as well as cilantro, basil, parsley and dill.

After cooking, dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once dumplings have hardened, store them in the freezer for up to three months. Dumplings should be boiled in a large amount of salted water, adding a few bay leaves for flavor. When dumplings float to the surface, they need to be boiled for 7 to 15 minutes, depending on the size. Alternatively, dumplings can be fried. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add dumplings and fry until golden brown on both sides under the lid. After that, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.

If you are making your first batch of dumplings, try some of our suggested recipes. Once you find a recipe that you like and meet your expectations, you can experiment with the ingredients and add your favorite spices.

Ingredients:
For test:
3 cups flour
1 glass of water
1 teaspoon of salt.
For filling:
500 g pork
500 g beef,
2 bulbs
salt and pepper to taste.

Cooking:
Sift flour on a table and make a well in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough with plastic wrap and leave for half an hour. In the meantime, work on the filling. Make minced meat and onions, put in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the dough (about a quarter) and roll it into a circle about 2 mm thick. Using a stack or a small glass, cut out circles - the basis of future dumplings. Put the minced meat in the middle of each circle, tightly fasten the edges of the dough with your fingers and connect the two ends to make an “eye”. Put the finished dumplings on a tray sprinkled with flour and send to freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.

Ural dumplings are not only a popular TV show, but also a very tasty dish. A distinctive feature of such dumplings is the filling made from three types of meat. For the preparation of such dumplings, it is imperative to use beef and pork, and the third meat component can be chosen at your discretion - it can be, for example, lamb, chicken or turkey.

Ural dumplings

Ingredients:
For filling:
300 g beef,
300 g pork
300 g lamb,
2 bulbs
1/2 cup milk
salt and spices to taste.
For test:
3 cups flour
150 ml of water
2 eggs,
salt to taste.

Cooking:
Sift the flour on the table with a slide. Make a well and add water, eggs and salt to it. Knead the dough and leave under cling film for 40 minutes. For the filling, roll three types of meat into minced meat along with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of "ears" without the use of a dumpling.

Dumplings with fish stuffing are just as popular a dish in Kamchatka (where they originated) as traditional dumplings with minced meat. To prepare such dumplings, it is best to take several types of fish fillets.

Dumplings with fish filling

Ingredients:
For test:
3 cups flour
1 glass of water
1 egg

1/2 teaspoon salt.

For filling:
1 kg fish fillet,
2 bulbs
salt and pepper to taste.

Cooking:
In the recess in the flour, poured into a slide on the table, add the egg, oil and salt mixed with water. Knead a soft elastic dough, which must be left for 30-40 minutes in a plastic bag. Grind the fish fillet along with the onion in a meat grinder or food processor. Add salt and pepper to taste. Divide the dough into several parts. Roll out each dough in turn into a thin layer and cut out circles. Fill the mugs with fish stuffing and form "ears". Prepare dumplings immediately or freeze.

Delicious homemade dumplings have not left anyone indifferent yet, and if you want to really surprise your family and guests, try sticking dumplings with very unusual fillings using cottage cheese, cheese, mushrooms and potatoes. You can be sure that both adults and children will appreciate such dumplings.

Pelmeni with cheese and curd filling

Ingredients:
For test:
3 cups flour
4 tablespoons of vegetable oil,
1 cup boiling water
1 teaspoon of salt.
For filling:
700 g cottage cheese,
300 g soft cheese, such as Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.

Cooking:
Grind cottage cheese and cheese with a meat grinder or food processor. Mix with chopped herbs and add salt and pepper to taste.
To prepare the custard dough, it is necessary to pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to act very quickly, as lumps can form in the dough if it is kneaded slowly. Immediately roll out the dough and form dumplings - either make "ears" or use a dumpling.

Pelmeni with cheese and mushroom filling

Ingredients:
For test:
350 g flour
200 ml of kefir,
1/2 teaspoon salt.
For filling:
500 g mushrooms
1 onion
150 g hard cheese,
butter,
salt and spices to taste.

Cooking:
Pour kefir into a bowl, add flour and knead the dough first with a fork and then with your hands. Let the covered dough stand for half an hour. Meanwhile, fry the finely chopped mushrooms and onions in butter. Allow to cool, mix with grated cheese, salt and add spices to taste. From the prepared dough and filling, form dumplings in any of the ways.

Dumplings with potatoes and mushrooms

Ingredients:
For test:
2 cups of flour,
2 large eggs
1 teaspoon vegetable oil
3 tablespoons of water
salt to taste.
For filling:
300 g potatoes
200 g mushrooms
1 large onion
100 g butter,
dill,
salt and pepper to taste.

Cooking:
Mix flour and salt in a large bowl. In a separate bowl, whisk together eggs, oil and water. Make a well in the center of the flour and pour the egg mixture into it. Mix all the ingredients together with your fingers. Alternatively, you can initially use a mixing fork. The finished dough should be smooth and uniform. Add extra flour if needed to keep the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, onions and mushrooms fry. Pass all the ingredients through a meat grinder or chop in a food processor. Mix with melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with stuffing and form “ears”.

Preparing dumplings definitely takes some time - we advise you to take an average of 2-3 hours for this business. At the same time, you can be sure that your determination and hard work will be rewarded, and delicious homemade dumplings will delight your household and guests.

Sokolova Svetlana

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How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the imagination of the hostess. The traditional main for dumplings is the usual dough for noodles.

The filling is more varied, including meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. Additionally, spices (pepper, ground ginger, nutmeg) and finely chopped raw onions are used.

Dumplings - boiled meat products with filling. They came to Russian cuisine approximately at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to a quick and easy cooking technique, combined with excellent taste and high nutritional value.

Cooking technologies also differ. Dumplings are boiled, fried in olive (sunflower) oil with the addition of water, baked in pots, stewed in a slow cooker, etc.

How many calories in dumplings

Average energy value

100 grams of boiled dumplings is 250-350 kilocalories

depending on the fat content of minced meat. Fried products have a more significant effect on the figure (400-500 kcal).

Pelmeni is a high-calorie but satisfying dish. Well satisfies hunger, great for the role of a nutritious lunch. The main thing is to cook homemade dumplings correctly and tasty, which are healthier and tastier than store-bought counterparts.

Homemade dumplings - a classic recipe

For juiciness, add 50-100 ml of water.

Ingredients

Servings: 6

• beef 300 g
• pork 300 g
• flour 500 g
• water 250 ml
• egg 1 PC
• bulb onions 2 pcs
• salt, spices to taste

per serving

Calories: 218 kcal

Proteins: 9.3 g

Fats: 7.3 g

Carbohydrates: 28.8 g

25 min. Video recipe Print

I'm cooking mince. I pass beef and pork together with onions through a meat grinder. I add pepper and salt. I mix thoroughly.

I turn to the preparation of a test base for dumplings based on flour, water, salt and eggs.

I knead a smooth dough. I roll out the layer. Using a glass (or other notch), I cut out small circles.

I spread the filling in the center. I pinch the edges.

I put water on the stove. Salt, pepper, add bay leaf. I put homemade dumplings in boiling water. Cooking time depends on the size of the products. On average, 5-10 minutes is enough.

Bon appetit!

How to make Siberian dumplings

Ingredients:

For filling

• Veal - 500 g,
• Pork - 500 g,
• Onion - 300 g,
• Milk - 100 ml,
• Salt - 10 g,
• Ground pepper - 3 g.

For the test

• Eggs - 2 pieces,
• Water - 200 ml,
• Wheat flour - 550-600 g,
• Salt - 10 g.

For the broth

• Water - 3 l,
• Onion - 1 head,
• Lavrushka - 2 things,
• Black pepper - 10 peas,
• Allspice - 2 peas,
• Coriander - 6 peas,
• Salt - 1 tablespoon,
• Vegetable oil - 1 g.

For sauce

• Garlic - 3 cloves,
• Sour cream - 100 g,
• Dill - 10 g,
• Salt - 10 g,
• Black ground pepper - 5 g.

Cooking:

1. I'm making dough. I mix eggs with warm water. Salt. Stir until the salt is completely dissolved.
2. I spread the flour (not all) on a wide and large saucer. I make a hole in the center. Spoon out some of the mixed egg mixture with a spoon and start kneading.
3. I make dumplings carefully, trying not to stain the kitchen table. Gradually add the rest of the liquid. I don't forget to spread the flour. In total, it takes about 550-600 g.

When kneading in a deep bowl, a flaky mass may form. Spread the dough on a surface (wide saucer or wooden kitchen board) sprinkled with flour and continue cooking.

1. The consistency of the dough should be tight and elastic, with a homogeneous structure.
2. I roll the ball. Transfer to a plate and cover tightly with cling film. I put it in a warm place for half an hour.
3. I'm preparing stuffing for dumplings. I clean my bow. I wash the meat several times in running water. I remove the veins and the film. I cut into pieces of medium size.
4. I send the pieces of meat and onions to the meat grinder. It is better to pass the vegetable heads through a fine grate.
5. Mince salt and pepper. I add milk for juiciness. I put the bowl of stuffing aside.

Helpful advice. To taste the minced meat to check the amount of salt and the quality of the meat, fry a small piece in a frying pan.

1. I'm moving on to making the sauce. My dill, dry and finely chop. I clean the garlic and pass it through a special crusher. I mix the ingredients with sour cream. Salt the sauce, add ground black pepper. I mix thoroughly.
2. I separate a large piece from the total mass (I cover the rest with cling film and set it in a warm place). I roll out the dough. I make juice with the help of an ordinary glass or a special device (dumplings).
3. I spread the filling on neat and thin cakes. I fold the edges, getting a crescent-shaped blank.

Helpful advice. If the edges are too dry and tight (badly stick together), moisten your fingers with water.

1. I check the quality of the cast. Only then do I wrap the dumpling. I connect one end to the other.
2. Blinded dumplings roll in flour. I spread some in a food container or substrate. I cover with cling film and send it to the freezer.
3. I put the water to boil. I add peas of peppers (allspice and ordinary black), coriander. Salt, spread the onion cut into rings and season with vegetable oil (1 drop is enough).
4. I put homemade Siberian dumplings into boiling water and cook for 5-8 minutes.
5. I catch dumplings and flavor with butter. Served with homemade sour cream sauce.

Delicious dumplings with lamb

Ingredients:

Filling

• Lamb - 1 kg,
• Butter - 2 large spoons,
• Onions - 2 things,
• Salt, black pepper - to taste.

Dough

• Wheat flour - 500 g,
• Eggs - 2 pieces,
• Water - 100 ml,
• Salt - to taste.

Cooking:

1. I cook the dough for dumplings in the traditional way. I sift the flour on a large wooden board. I form a small hill. At the top I make a hole where I pour the salted mixture of eggs with milk.
2. Gently knead the dough in a circular motion. For convenience, I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, use your hands.
3. I leave the dough on the board. Cover the top with cling film or paper towels.
4. I'm preparing the stuffing. Finely chop lamb with a knife. I connect the pieces with a finely chopped onion. I add melted butter. Salt and pepper the mixture. I mix thoroughly. It is necessary to obtain a homogeneous mass with a uniform distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Helpful advice. For a more juicy taste of dumplings, I do not recommend passing the meat through a meat grinder. It is better to chop finely (chopped).

1. I roll out the ripened dough into a layer. Thickness - 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug rather than a standard glass.
2. I spread the filling in the central part of the juicy. I blind carefully. Ready-made homemade lamb dumplings are sent to the freezer or thrown into boiling water. For flavor, add onions and your favorite spices while cooking.

Videos cooking

How to cook dumplings in a pot

A simple recipe for a delicious and satisfying dinner in pots. Favorite homemade dumplings in an amazing sour cream dressing with ham and cheese will certainly please the household. Be sure to try cooking!

Ingredients:

• Homemade dumplings - 1 kg,
• Sour cream - 350 g,
• Cheese - 50 g,
• Ham - 150 g,
• Greens (parsley, dill) - 1 bunch each,
• Onion - 1 piece,
• Butter - 1 large spoon,
• Salt, ground pepper - to taste.

Cooking:

1. I take ready-made dumplings. I send it to salt water after boiling. When the products pop up, I do not wait for complete cooking, but carefully take them out. I drain the excess water.
2. I clean the onion and chop finely. I send it to the pan with melted butter. I fry until light brown.
3. I take ham. I cut into strips or into small cubes.
4. I put the half-finished dumplings in a baking dish. Sprinkle with finely chopped ham on top, decorate with a golden onion.
5. I'm making sour cream. I dilute the fermented milk product with water (50-100 ml). I mix with chopped herbs. I season with salt and pepper. I mix thoroughly.
6. I add sour cream sauce to dumplings. I set the form in the oven, preheated to 200 degrees. Cooking time - 15-20 minutes.
7. I take out the dish 5 minutes before it's ready. Sprinkle dumplings with grated cheese. I'm sending it back to bake.

Bon appetit!

Recipe for fried dumplings with cheese

Ingredients:

• Pelmeni - 400 g,
• Water - 200 ml,
• Cheese - 70 g,
• Leek - 1 piece,
• Salt - half a teaspoon
• Vegetable oil - 3 large spoons.

Cooking:

1. Slightly defrosted dumplings spread in a pan. I pour vegetable oil and water. Enough 200-250 ml. The main thing is that the water level hides meat products by half.
2. Set the temperature of the burner to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until a golden crust appears), the same amount on the other. I add salt.
3. I rub the cheese on a large grater. I pour it into the pan. Cook over medium heat until the cheese is completely melted. At the end of cooking, I decorate the dumplings with chopped green onions.

How to make dough for dumplings

1. Be sure to sift the flour before making dumplings. Having spent a little time, you will save yourself from unpleasant incidents with the ingress of foreign objects into finished products.
2. Do not add baking powder and soda to the dumpling dough. Mix it thoroughly.
3. Be sure to let the mixed mass "ripen". Cover with cling film or a plate and leave for 30 minutes in a warm place.
4. Soften too stiff dough with milk, water or melted butter.

Classic water dough recipe

Ingredients:

• Flour (highest grade) - 500 g,
• Water - 200 g,
• Eggs - 2 pieces,
• Salt - half a teaspoon.

Cooking:

1. I'm sifting flour. I spread it on a wooden board in a slide. I make a hole at the top.
2. I break 2 eggs, gradually pour pre-salted warm water. I knead.

Video recipe

To make the dough for dumplings more tender, add a spoonful of vegetable oil. This is an optional preparation.

milk dough

Ingredients:

• Wheat flour - 500 g,
• Milk - 1 glass,
• Eggs - 2 pieces,
• Sunflower oil - 1 large spoon,
• Salt - 1 teaspoon.

Cooking:

1. I make a slide of sifted flour. I pour vegetable oil on top.
2. I break the eggs in a separate bowl. Mix with warm milk.
3. I pour the mixture of milk and eggs into the flour base. Stir with a spatula, then knead with your hands.
4. I form a dense lump from a shapeless mass. I cover the top with cling film. I leave the dough alone for 30-40 minutes.
5. When the test base "ripens", I roll it into a large and thin pancake. I make juice with an ordinary glass. To make cutting rounds easier, dip the edges of a glassware in flour.

Mineral water dough

Thanks to the use of mineral water, dumpling dough will knead faster. You will also need less flour when cooking.

Ingredients:

• Carbonated mineral water - 250 ml,
• Sugar - 2 teaspoons,
• Salt - 1 small spoon,
• Flour - 4 cups
• Salt - 1 teaspoon.

Cooking:

1. I beat the chicken eggs with salt and sugar until the last ingredients are completely dissolved.
2. I pour sparkling water to the beaten eggs.
3. I add flour bit by bit. I start mixing.
4. Before sculpting, leave the resulting dough alone for 20-40 minutes, covering with a towel or covering with cling film. Set the base for dumplings in a warm, draft-free place.

How to cook custard dough

Choux pastry is a great way to make the base for homemade dumplings. The consistency is dense, with excellent adhesive properties. Choux pastry dumplings boil faster and retain their natural taste longer when frozen.

Ingredients:

• Water - 200 ml,
• Wheat flour - 2.5 tablespoons,
• Chicken egg - 1 piece,
• Sunflower oil - 3 large spoons,
• Salt - 5 g.

Cooking:

1. I take deep glassware. I carefully sift the flour. Most, but not all. At the top I make a small hole where I pour the vegetable oil.
2. I add boiled water. I mix a little. I leave it alone so that the mixture cools to a warm state.
3. I crack an egg. I put salt and the rest of the flour.
4. I cover the dough with cling film. I leave it to stand for one hour. After 60 minutes of “ripening”, the dough is ready for rolling and sculpting dumplings.

Recipes for homemade minced dumplings

How to make minced chicken

Ingredients:

• Chicken fillet - 800 g,
• Garlic - 3 cloves,
• Onion - 2 pieces,
• Salt, pepper - to taste,
• Parsley - 1 bunch of medium size,
• Vegetable oil - for frying.

Cooking:

1. I'm peeling onions. I grind finely. I send it to a heated pan with vegetable oil. Fry until light golden brown.
2. Using a special garlic press, I chop the garlic. I send it to brown in the pan along with the onion. I take it off the stove after 50-80 seconds.
3. I wash the chicken fillet under running water. I remove the tape. I cut it into small pieces. Grind with a blender or in a meat grinder.
4. I mix the chopped fillet with garlic and onions. I add salt and spices to taste. At the end I add chopped fresh parsley. I mix. The mince is ready to use.

Juicy minced meat

Ingredients:

• Beef fillet - 700 g,
• Pork fillet - 400 g,
• Parsley - 1 bunch,
• Onions - 2 pieces,
• Flour - 1 large spoon
• Meat broth - 70 ml,
• Black ground pepper - 5 g,
• Water - 1 glass.
• Egg - 1 piece,
• Salt - 10 g.

Cooking:

1. My beef. I dry it with kitchen towels. I remove the film and veins. I grind in a meat grinder.
2. I'm moving on to pork. I remove excess fat. I’m not zealous, because it is a sufficient amount of fat that makes the filling juicy and tender. I send it to the meat grinder.
3. I spread the processed meat in a deep bowl.
4. Peel the onion and cut into small pieces. Use a sharp knife to speed up and ease the process. I send the chopped onion to beef and pork.
5. I remove the stems from the parsley. I douse it with boiling water. I let the water drain, and the greens cool a little. Finely shred.
6. I salt the meat, spread the chopped greens. I add ground black pepper.
7. I put a tablespoon of flour to improve the "viscosity" of the mixture.
8. Thoroughly mix the ingredients until smooth.
9. For tenderness and piquancy, I pour a little ready-made meat broth. I interfere again.

Mince is ready!

From standard recipes to culinary creativity

Pelmeni is a popular favorite dish. Nutritious, healthy and delicious. Each hostess prepares dough and fillings for homemade products in her own way, has brand secrets. Use one of the suggested recipes or make changes to the indicated ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

Try, experiment, "play" with flavors and products to get your signature recipe for homemade dumplings that your family will love.

This component should be treated with special attention: it is the filling that most affects the taste of dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe involves equal parts (it is better to take a fillet), onion, salt and pepper. So dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for stuffing for dumplings ...

Mushroom mince

Ingredients

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

Cooking

Clean the mushrooms and boil them until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Separately, fry the finely chopped onion until golden brown. Mix it with minced mushrooms, salt and pepper.

Cheese mince

Ingredients

• 800 g of cottage cheese;
• 200 g soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper - to taste.

Cooking

Pass cottage cheese and cheese through a meat grinder, mix with finely chopped greens. Salt the minced meat, pepper if desired.

How to make dough for dumplings

The dough for dumplings should be dense, steep. For its preparation, flour, water at room temperature and salt are enough. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.

To make the dough not so bland, you can add 1 egg or mix water with milk in equal proportions. A teaspoon of vegetable oil will prevent dumplings from cracking when frozen.

Cooking

Sift the flour, mix it with salt, make a hill with a recess and pour water into it. First, gently mix the flour with the water. When they bind, start kneading the dough, driving flour into it. The process may take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If desired consistency is not achieved, add more flour.

It is necessary to form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30–40 minutes.

Modeling dumplings begins with the creation of dough blanks. You choose the size yourself, but it is better to aim for a diameter of 6–8 cm.

Method 1

Cut off a piece of dough and roll it into a large layer. Using a clean glass, glass or other device of the diameter you need, cut out the blanks.

This method allows you to quickly make several blanks of the same size. But it is bad because not all the dough is consumed (however, the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (a large layer is more difficult to roll out).

If you like thin dough, the second method is suitable for you.

Method 2

Cut off a small part of the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out one by one.

calabasa.ru

This method is more time consuming, but the dough can be made as thin as you want.

Remember: in the process of working, the main part of the test must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

1. Place 1 teaspoon of filling in the center of the dough.
2. Connect the sides to make a crescent. Make sure there are no tears or holes.
3. Fasten the ends of the crescent.
4. The dumpling is ready. It remains only to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is with a special device - dumplings.

Roll out the dough and put it with the bottom side (the one with more flour) on a dumpling, also sprinkled with flour. The dough should lie freely, without tension.

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Put ½ teaspoon of the filling into the formed holes. Cover the workpiece with a second layer of dough on top with the sticky side to the minced meat.

nyamnyam63.ru

Then dust the rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings themselves will fall out of the mold.

nyamnyam63.ru

How to cook dumplings

Heat water in a large saucepan, salt, add bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stir so that they do not stick to the bottom. When the water with dumplings begins to boil again, reduce the heat and cook for 5-7 minutes.

If the dumplings were frozen, the cooking time can be increased by 1-2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Warm it up well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, take them out, dry them on paper towels and serve. You can fry dumplings in the same way.

How to cook dumplings in pots

Ingredients

• 15–20 boiled dumplings;
• 2-3 tablespoons of butter;
• 3-4 tablespoons of low-fat sour cream;
• 50 g grated cheese;
• salt, pepper, herbs - to taste.

Cooking

Lubricate the pot with oil, put dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, pour sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.

It would seem that it is impossible to prepare such a simple semi-finished product as homemade dumplings, the recipe for this dish is quite simple, but requires a number of recommendations. As a rule, unleavened dough and minced meat are taken as the basis. The most commonly used mixed minced meat, consisting of pork and beef, but you can work with fish, minced chicken.

Pelmeni are served with various sauces. The traditional addition will be sour cream, butter, mayonnaise and ketchup. A large amount of fresh herbs, black pepper and a little broth in which the semi-finished product was cooked will only make the dish tastier. If desired, dumplings can be deep-fried. So you can get an excellent snack with a delicious crispy crust!

Unleavened dough and minced meat - what could be easier? Knowing some tricks, it will be possible to achieve exceptional taste characteristics.

How to cook delicious dumplings:

• We keep proportions. The ratio of dough and minced meat should be equal, that is, 1: 1;
• Elastic dough. It is better to knead it with milk, so it will turn out more tender with a pleasant creamy aftertaste. The dough will be tight for a long time. Therefore, the liquid should be introduced gradually;
• The dough should rest. After kneading, it should be wrapped with cling film or covered with a towel. The base should lie down for 30-60 minutes. So the dough will become more elastic and it will be easier to work with it;
• Combined mince. You need to mix fatty and unleavened meat. For example, fatty pork with lean beef. In order for the minced meat to retain its juiciness, onion, garlic, and various spices should be added to its composition. It is important to remember the golden rule: 1 large onion is taken per 500 grams of minced meat. Minced meat also needs to be given time to rest. As a rule, 20-30 minutes is enough;
• Correct form. Ready dumplings will be the same size if you roll out the dough thinly and use a glass or a glass to prepare the blanks. The filling is laid out in the center, after which the workpiece is fixed in the shape of a crescent. The edges are connected by crossing.

Minced meat can be purchased at the store or in the market. Of course, it is much better if you twist it yourself. So you will be confident in its composition, quality and freshness!

Eggs are not added to minced dumplings. Otherwise, the mass will turn out to be very dense. As for onions and garlic, they should be passed through a meat grinder along with meat pieces.

Many chefs recommend paying special attention to the simmering of the broth. To do this, add a little sunflower and olive oil in equal proportions, black peppercorns and bay leaf to the water. We definitely use refined oil, as it is suitable for heat treatment.

Ingredients:

• Wheat flour - 500 grams;
• Chicken egg - 2 pieces;
• Water - 100 ml;
• Milk - 100 ml;
• Sunflower oil without taste and smell - 1 tablespoon;
• Salt - ½ teaspoon;
• Fatty pork - 300 grams;
• Lean beef - 300 grams;
• Onion - 1 head;
• Garlic - 2 cloves;
• Black pepper and salt are added to the minced meat to taste.

Cooking method:

1. Sift the flour on the table a couple of times. We make a recess in the hill;
2. Mix eggs with water, milk and salt;
3. Pour the resulting mixture into the recess;
4. We take the flour from the edges to the middle and knead the tight dough;
5. The more we mix the base, the better. Wrap the dough with cling film and put it in the refrigerator for 30-60 minutes. At this time, we will prepare minced meat;
6. We wash the meat under running water, dry it with a paper towel, cut into pieces with a side of 5 cm;
7. Chop the onion, peel the garlic;
8. We send pieces of pork, beef, onion and garlic alternately to the meat grinder;
9. Mix the minced meat well with a spoon, add salt and pepper, spices and pass through the meat grinder again;
10. We take out the dough, roll it out in a thin layer and use a glass to make round blanks;
11. Put minced meat in the center of each blank;
12. We make dumplings, as indicated above;
13. Boil water in a saucepan, add a little salt, vegetable oil, spices;
14. We send our dumplings to the boiling broth;
15. We cook until ready. Generally, it needs 10-15 minutes depending on the size. When the dumplings float to the surface, they are ready!;
16. We serve dumplings to the table hot along with your favorite dressings;

Now you know how to cook dumplings at home so that they turn out tasty and fragrant. After cooking, the semi-finished product can be frozen and taken out for cooking as needed!

Many people associate homemade dumplings with Saturday morning. The recipe for such a dish on the weekend to cook with the whole family is a pleasure. Pleasant conversations are held behind fascinating modeling, jokes are told, interesting stories of the past week. Lush, hearty boiled portions - a delight for young and old! Especially if you cook a homemade recipe for dumplings with kefir dough and stuffing with minced chicken.

Ingredients:

• 500 gr. lean pork;
• 1 large chicken fillet;
• 2 onions;
• Ground pepper, salt, a pinch of basil;
• 1 glass of standard (200 ml) kefir;
• 1 egg;
• 30-50 ml. sunflower oil;
• 1 tsp salt;
• 500 gr. flour.

Cooking method:

1. Use a large bowl for the test. Pour a glass of kefir into it, break the egg.
2. Mix the ingredients with a whisk into a homogeneous mass.
3. Sunflower oil is always added to recipes for delicious homemade dumplings for dough. With it, the dough is more elastic and soft.
4. Add oil, salt and stir.
5. Gradually add flour, knead the dough.
6. Add as much flour as needed to make an elastic, elastic dough.
7. Form a ball, wrap it with foil, leave it on the table.
8. Rinse the meat under running water, cut into pieces.
9. Pass the pieces of meat through a meat grinder.
10. Peel the onion, chop in the same way.
11. Add salt and spices, mix the filling ingredients for homemade dumplings. A recipe with a photo of step-by-step cooking will be needed for beginners in cooking.
12. Now the sculpting process remains. If you are using a mold for modeling, roll out a thin layer, put it on top of a mold, generously sprinkled with flour.
13. Press with your palms to better see the molds.
14. Put in each form 1-0.5 tsp. meat filling.
15. Roll out a thin layer of dough, completely cover the top of the dumpling.
16. Sprinkle with flour, roll out with a rolling pin so that the shapes of dumplings appear.
17. Turn the form over, remove the portions.
18. If the recipe for making dumplings at home is done manually, roll out a thin layer of dough and cut out identical circles with a glass.
19. Put a spoonful of filling in the center of each, blind the edges, wrap the ends and connect them.
20. Boil dumplings in salted water for 4-5 minutes, drain in a colander.
21. Drizzle with melted butter, serve.

If you like dumplings with thin dough, use this recipe. For it, you will need boiling water and simple, affordable ingredients. Having tried this dough once, many housewives also use it to make dumplings. But recipes for homemade dumplings with meat fillings are especially good with it.

Ingredients:

• 400 gr. flour;
• 200 ml. boiling water;
• 0.5-1 tsp salt (in the dough);
• 3 art. l. sunflower oil;
• 0.5 kg. beef pulp;
• 1 large onion;
• Salt, spices to taste (in the filling).
• Greens, sour cream, butter for serving.

Cooking method:

1. There is nothing difficult in preparing dough in boiling water. For convenience, we recommend using a car. If there isn't one, it's not a problem.
2. Measure flour into a bowl, add salt and sunflower oil.
3. If you are preparing the dough for a recipe for homemade dumplings in the machine, place the products in its bowl.
4. Pour in boiling water, turn on the kneading machine. If you are making your own, start kneading the dough with a wooden spatula. When it becomes uncomfortable to stir with a spatula, continue with your hands. By this time, the mass will cool slightly.
5. Form a soft, elastic dough. Cover with a towel and leave to stand at room temperature for 30 minutes.
6. Spend this time preparing minced meat for homemade dumplings. There is little that compares to classic recipes for combining beef and onions. After all, this lean meat is ideal for the whole family, including children.
7. Grind the pulp in a meat grinder using a fine sieve.
8. Peel the onion, chop in the same way.
9. Add salt, pepper, ground bay leaf or other spices.
10. Shape the dumplings using a mold or by hand as described in the recipe above.
11. Boil in salted water for 3-4 minutes after the dumplings boil and float to the top.
12. Serve with melted butter and sour cream, sprinkled with chopped dill.

This is a favorite dish of many families for more than one generation in a row. Sticking homemade dumplings is a great occasion to convene numerous relatives and, for example, play each other by putting hot peppers in dumplings so that love is passionate, or a coin to increase money. It is possible to revive such a tradition even now, because homemade dumplings according to an old grandmother's recipe will never compare with those offered by stores.

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Homemade dumplings: how to cook the dough

For the test you will need:

2 cups of flour

150 ml cold water

1 tablespoon vegetable oil

Start preparing homemade dumplings according to an old grandmother's recipe by adding a pinch of finely ground salt in a mortar and a yolk to two glasses of sifted flour and mix a little. Now you need to combine two-thirds of a glass of cold water with flour. To do this, make a hole in the flour and slowly pour water into it, constantly mixing with your hand so that lumps do not form.

Add a tablespoon of any vegetable oil and start kneading the dough. Place it on a generously floured table and knead it with your hands for a few minutes. Continually dust the dough with flour so that it grabs better and does not stick to your hands and the table. But do not make the dough too thick, it will crumble, it will be almost impossible to blind it.

The longer and better you knead and knead the dough, the softer and more elastic it will turn out.

Cover the finished dough with cling film and leave for 30-40 minutes in the refrigerator.

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Minced meat for homemade dumplings

For stuffing you need:

0.5 kilograms of pork

0.5 kilograms of beef

1 medium sized onion

2 tablespoons cold water

To prepare minced meat according to the classic recipe for homemade dumplings, scroll the meat through a meat grinder. You can skip the pork and beef separately, or you can alternate the pieces. For dumplings in Siberian style, not minced meat is put in the filling, but finely chopped meat.

Some recipes for homemade dumplings for minced meat also use chicken or turkey meat, to which mushrooms are added if desired. But champignons can also become an independent filling for dumplings.

Finely chop the onion or also chop it with a meat grinder. If desired, the onion can be fried in vegetable oil. Add the onion to the minced meat and then add salt and spices to taste. You can use ground pepper, but the meat will turn out much more aromatic if you choose peppercorns, which must be crushed in a mortar together with salt just before adding to the minced meat.

Add two tablespoons of very cold water. Mix the minced meat well, it should turn out homogeneous and not dry, after which you can start sculpting dumplings.

Water can be replaced with milk, then the minced meat will turn out more magnificent. And to make the meat spicy, squeeze 2-3 cloves of garlic into it.

How to make homemade dumplings

Roll out the dough well with a rolling pin to make a thin even sheet. He shouldn't break! Take a glass or cup with thin edges and start cutting circles. Each such cake needs to be stretched a little more with your fingers so that it becomes very thin. Put a sufficient amount of minced meat on it (about a teaspoon).

There should not be too much meat, otherwise the dumpling will break. Now just close the edges and then connect the corners. To prevent dumplings from sticking together on a plate, sprinkle them with a little flour. Put the rest of the dough together, roll it out again and repeat the whole process.

Before sealing the free edges of the dough, coat them with cold water. In this case, the dumpling will hold on very tightly.

Photo by Xu Hui/EyeEm/Getty Images

You can choose another option for sculpting homemade dumplings. Part of the dough needs to be rolled into a small sausage and just cut it with a knife. Then dip each piece on both sides in flour, roll it out with a rolling pin, put the minced meat on it and close it up. One sausage will make about 20 dumplings. The only disadvantage of this modeling method is that it is difficult to make dumplings of the same shape and size.

Homemade handmade dumplings are a classic option. However, you can use a special form. In this case, divide the dough into two parts. They should be thinly rolled out, and each sheet should be slightly larger than the form itself. After that, spread one sheet on a dry dumpling, previously sprinkled with flour, and press it well with your fingers.