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!

Delicious homemade dumplings will never compare with those sold in stores. Homemade simple, but at the same time so appetizing and tasty dumplings are a real culinary hit. Making dumplings can be a fun family tradition that spans several generations, but the benefits of making dumplings at home don't end there. The advantages of making dumplings yourself also include the following points - they will undoubtedly taste better than all store-bought dumplings; you will have a freezer full 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 head to the kitchen!

It should be noted right away that making dumplings is not an activity for the lazy. It will require 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 maker, which was used by our mothers and grandmothers. Classic dumpling dough consists of flour, water and salt. However, there are many other options for dumpling dough - egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, add salt and water to a mound of sifted flour, then knead into an elastic dough that will not stick to your hands. Don't make the dough too stiff or too stiff - 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 boiling. If you use 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 - this will make the dough more pliable and tender. The finished dough must be rolled out as thin as possible.

As for the filling, it can consist not only of pork, beef or lamb, as many mistakenly believe. The options here are endless - dumplings can be filled with minced turkey, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you opt for minced meat filling, you must add a few tablespoons of water and onions for juiciness - approximately 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and fall apart into pieces if you form a lump out of it. Spices and herbs are a great way to add variety to your 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, the 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 the dumplings have hardened, store them in the freezer for up to three months. Boil the dumplings in plenty of salted water, adding a few bay leaves for flavor. When the dumplings float to the surface, they need to be cooked for 7 to 15 minutes, depending on the size. Alternatively, you can fry the dumplings. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After this, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.

If you're making your first batch of dumplings, try some of the recipes we've suggested. Once you find a recipe that you like and meets your expectations, you can experiment with the ingredients and add your favorite spices.

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

Preparation:
Sift the flour onto the table and make a well in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough in plastic wrap and leave for half an hour. Meanwhile, make the filling. Make minced meat and onions, place 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 out into a circle about 2 mm thick. Using a shot glass or a small glass, cut out circles - the basis of future dumplings. Place minced meat in the middle of each circle, tightly seal the edges of the dough with your fingers and connect the two ends to form an “ear”. Place the finished dumplings on a tray sprinkled with flour and freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.

Ural dumplings are not only a popular television show, but also a very tasty dish. A distinctive feature of these dumplings is the filling made from three types of meat. To prepare such dumplings, you should definitely use beef and pork, and you can choose the third meat component at your discretion - it could be, for example, lamb, chicken or turkey.

Ural dumplings

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

Preparation:
Sift the flour onto the table in a heap. Make a well and add water, eggs and salt. Knead the dough and leave under cling film for 40 minutes. For the filling, mince three types of meat together 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 maker.

Dumplings with fish filling are just as popular a dish in Kamchatka (where they originated) as our 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 the test:
3 cups flour,
1 glass of water,
1 egg

1/2 teaspoon salt.

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

Preparation:
Add the egg, butter and salt mixed with water into the well in the flour, poured in a heap on the table. Knead a soft elastic dough, which should 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. One by one, roll out each dough into a thin layer and cut out circles. Fill the mugs with fish filling and form “ears”. Cook the finished dumplings immediately or freeze them.

Delicious homemade dumplings have never left anyone indifferent, and if you want to truly surprise your family and guests, try making dumplings with very unusual fillings, using cottage cheese, cheese, mushrooms and potatoes. You can be sure that such dumplings will be appreciated by both adults and children.

Dumplings with cheese and curd filling

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

Preparation:
Grind cottage cheese and cheese using a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To prepare the choux pastry, you need to pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to work very quickly, as kneading the dough slowly may cause lumps to form. Immediately roll out the dough and form dumplings - either make “ears” or use a dumpling maker.

Dumplings with cheese and mushroom filling

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

Preparation:
Pour kefir into a bowl, add flour and knead the dough, first with a fork and then with your hands. Let the covered dough rest for half an hour. Meanwhile, fry finely chopped mushrooms and onions in butter. Let cool, mix with grated cheese, salt and add spices to taste. Form dumplings using the prepared dough and filling using any of the following methods.

Dumplings with potatoes and mushrooms

Ingredients:
For the 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.

Preparation:
Mix flour and salt in a large bowl. In a separate bowl, whisk the eggs, oil and water. Make a hole in the center of the flour and pour the egg mixture into it. Using your fingers, mix all ingredients together. Alternatively, you can use a mixing fork initially. The finished dough should be smooth and homogeneous. Add additional flour if necessary to prevent the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, fry onions and mushrooms. Pass all ingredients through a meat grinder or grind 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 filling and form “ears”.

Preparing dumplings definitely takes some time - we advise you to set aside an average of 2-3 hours for this task. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your family and guests.

Sift the flour and collect in a mound. Make a well on top, pour in the egg and 1 tbsp. l. water, add a pinch of salt.

Gather the flour from the edges to the middle so that the water and egg do not spill out of the recess. Knead the dough, adding the remaining water in small portions. *The water for dumpling dough should be ice cold. To do this, place it in the refrigerator in advance. Knead the dough until it becomes elastic and homogeneous. Cover with a damp towel and leave for 30 minutes. At this time, prepare the filling. Peel the onion and garlic, chop finely. Mix ground beef and pork, add onion and garlic, salt and pepper.
Mix thoroughly until smooth.

Divide the finished dough into 4 parts, cover three of them with a damp towel and set aside. Roll the remaining dough into a rope 2 cm thick. Cut it into pieces 1.5 cm wide.

On a floured surface, roll out each piece of dough into a thin cake.

Place 1.5 tsp in the center of each cake. filling, fold the circle with the filling in half so that you get a “crescent”.

Connect the ends of the “crescent” and fasten them. Press with your fingers to seal the ends. Place the dumplings on a tray, sprinkle with flour and place in the refrigerator. Also prepare dumplings from the remaining dough. Dumplings should be boiled or frozen immediately. To freeze, place them in a single layer on a floured tray and place in the freezer. When frozen, they can be put into bags.
Boil the dumplings by placing them in small portions in boiling, slightly salted water. As soon as the dumplings float, remove them with a slotted spoon, hold them over the steam for a while and serve with sour cream, oil or vinegar.

This component needs to be treated with special attention: it is the filling that most affects the taste of the dumplings. Therefore, it is wiser to make minced meat yourself rather than buy ready-made ones.

The classic recipe calls for equal parts (it’s better to take fillet), onion, salt and pepper. This way the dumplings turn out juicy and moderately fatty.

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

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

Mushroom mince

Ingredients

• 1 kg of wild mushrooms;
• 3–4 onions;
• vegetable oil;
• salt, pepper - to taste.

Preparation

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

Preparation

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

How to make dumpling dough

The dough for dumplings should be dense and stiff. To prepare it, all you need is flour, water at room temperature and salt. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.

To make the dough less bland, you can add 1 egg or mix water and milk in equal proportions. A teaspoon of vegetable oil will prevent the dumplings from cracking when frozen.

Preparation

Sift the flour, mix it with salt, make a mound with a depression and pour water into it. First, gently mix the flour and water. When they come together, start kneading the dough, beating the flour into it. The process may take 10–15 minutes or more.

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

Form the finished dough into a ball, sprinkle with flour and let rest under a bowl or in cling film for 30–40 minutes.

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

Method 1

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

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

If you like thin dough, the second method will suit you.

Method 2

Cut a small portion of the dough, roll it into a sausage and cut into equal pieces. Dip them in flour and roll each one out individually.

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

Remember: keep the main part of the dough covered while working so that it does not dry out.

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

1. Place 1 teaspoon of filling in the center of the dough.
2. Bring the sides together to form a crescent moon. Make sure there are no tears or holes.
3. Pin the ends of the crescent together.
4. The dumpling is ready. All that remains is to place it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is using a special device - a dumpling maker.

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

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Place ½ teaspoon of filling into the holes formed. Cover the top of the workpiece with a second layer of dough, sticky side facing the minced meat.

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Then flour your rolling pin and roll out the dough. The more effort you put in, the better. If everything is done correctly, the dumplings will fall out of the mold on their own.

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How to cook dumplings

Heat water in a large saucepan, add salt, bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stirring 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. Heat it well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, remove them, 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 butter;
• 3–4 tablespoons of low-fat sour cream;
• 50 g grated cheese;
• salt, pepper, herbs - to taste.

Preparation

Grease the pot with oil, place the dumplings inside and add the remaining oil. Sprinkle with chopped herbs, pour in sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15–20 minutes.