How to cook delicious dumplings at home. Dough recipes for homemade dumplings: step by step and with photos

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

Collect the flour from the edges to the middle so that the water and egg do not spill out of the recess. Knead the dough by adding the remaining water in small portions. * Water for dumplings dough should be ice cold. To do this, put 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 onion and garlic, finely chop. 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 2 cm thick rope. Cut it into pieces 1.5 cm wide.

Roll out each piece of dough into a thin circle on a floured surface.

Put 1.5 tsp in the center of each cake. fillings, 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 so that the ends stick together. Put the dumplings on a tray, sprinkle with flour and refrigerate. Also prepare dumplings from the remaining dough. Pelmeni should be boiled or frozen immediately. For freezing, they are laid out in a single layer on a tray sprinkled with flour and put into the freezer. When frozen, they can be transferred to bags.
Dumplings are boiled, putting them in small portions in boiling, slightly salted water. As soon as the dumplings float to the surface, take them out with a slotted spoon, hold them a little over the steam and serve with sour cream, butter or vinegar.

cooking secrets

Dumplings, which, according to V.V. Pokhlebkin, came to Russian cuisine from the Urals, we already perceive as our national dish. And this is not surprising, because they began to cook at the end of the XIV century. During this time, the chefs have adapted dumpling recipes to local conditions and delicious dough products with meat, vegetable or fish filling have become a familiar dish on our table. Although at first dumplings were prepared only on holidays, and only in our time have they become a completely everyday dish. Ready-made frozen semi-finished products are sold in stores, 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 family, try making pelnyan (bread ear) - this is what dumplings are called in the Finno-Ugric languages.

What should be the dough for dumplings

At first glance, the homemade recipe seems easy - I rolled out circles of dough, put the filling inside, pinched the edges and cooked. But not everything is so simple. Cooking dumplings requires skill, experience and knowledge of some tricks.

For dumplings dough, the flour must be sifted so that it is saturated with oxygen. Then a hill is made of flour with a small depression in the middle, an egg is driven into it, water is poured in and salt is added. Some housewives add a pinch of semolina to the flour, claiming that thanks to it, dumplings will never boil in water. A tablespoon of odorless sunflower oil will give the dough elasticity and softness. It is necessary to knead the dough in a circle in one direction, gradually collecting flour along the edges and moving it to the middle.

The longer you knead the dough, the more supple 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 sculpt dumplings - let the dough rest a little and “breathe”. Cover it with a towel and let it sit 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 stuffing 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 is 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 onion, garlic and a variety of spices, the most popular of which are ground black pepper, paprika, zira and coriander. Onion makes the minced meat more juicy and tender, but you should not grind it to a puree state, otherwise the minced meat will “flow” and the onion will lose its aroma and taste. For piquancy, onions can be pre-fried in a small amount of oil.

Some housewives put soy or tomato sauce, others - finely chopped 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 with a glass or dumplings. Some housewives form a sausage from the dough, cut off pieces and roll each one out. Do what you are used to and comfortable with!

Then a filling is placed in the middle of each cake, the product is folded in half and carefully connected along the edges. Make sure that there is not even the slightest crack left through which the meat juice can flow. And now connect the ends of the resulting crescent so that the dumpling becomes round - in this form it really looks like an ear.

Cook dumplings in boiling water for 8-15 minutes, depending on their size. Add bay leaf and a few tablespoons to the water vegetable oil so that the products 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 an egg, and only then pour this mixture into a recess in the flour, always in a thin stream. This makes it easier to knead the dough and make it homogeneous. The quality of the kneading is checked with a finger - press on the dough and, if the hole does not disappear anywhere, stop kneading, the dough is ready! If the hole 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 it will be problematic to make dumplings. If you are kneading and the dough is still 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. Feel the earlobe - the dough should feel like this to the touch.

Be sure to keep the eggs out of the refrigerator before kneading the dough, as all products must be at the same temperature, while the water in the dough can be replaced with slightly warmed milk. If you take a decoction with bay leaves instead of ordinary water, the minced meat will win in taste.

For juiciness and tenderness, you can add chopped ice to the filling, however, you will have to sculpt and cook dumplings right away until the ice has melted. However, if you are preparing products for the future, they can be stored in the freezer. It is better to mix the chopped onion first 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 photo

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. Send the dough to rest for half an hour, but for now take care of the filling.

Scroll through a meat grinder for 300 g of beef and pork 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, put them in bowls and serve with sour cream and herbs.

Dumplings with chicken

Among the recipes, this dish is most suitable for children and diet food. Dumplings with chicken are very tender and appetizing. For the test, dissolve in a glass cold water a pinch of salt, add 2 eggs and beat well. Form a hill of 0.5 kg of flour and pour eggs into it, and then knead the dough and cover it with a towel, leaving for half an hour.

Make minced meat from 900 g of chicken fillet and 2 onions, scrolled through a meat grinder, add chopped garlic, salt and black pepper to the filling.

Blind dumplings and boil them for 5-10 minutes in water with salt and bay leaf. Serve with hot broth, sour cream and herbs.

Dumplings with fish

In the top dumpling recipes, they occupy one of the first places. The most suitable fish for minced dumplings is salmon, pink salmon, catfish and trout, because 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 bacon (no more than a fifth of the volume of fish) or onion fried in oil to the minced meat.

Dough for fish dumplings usually cooked without butter and eggs - enough 0.5 kg of flour, a glass of water and 1 tsp. salt. Knead the dough well, let it lie down and prepare the filling. If you do not want to bother with butchering fish, buy 1 kg of ready-made fillet, chop it in a meat grinder or chop finely with a knife. Add 2 finely chopped onions, 2 cloves of minced garlic, pepper and salt to taste to the filling, and then sprinkle a little lemon juice - for spice.

Blind 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

Pelmeni with potatoes and Adyghe cheese will appeal to lovers of oriental cuisine. The dough is prepared according to a standard recipe - 400 g of flour is mixed with 2 eggs, then 3 tbsp. 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 some 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. Blind dumplings, cook them for 5 minutes, pour over sour cream and sprinkle with dill.

Dumplings with radish

Radish dumplings are popular among vegetarians, daikon radish is especially good for this purpose, as it does not taste bitter and has a milder taste. The filling with radish always turns out tasty and juicy.

For the test, 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 stew it in 3 tbsp. l. butter. Roll out the dough, cut out circles and place in the middle of each 1 tsp. fillings. Make dumplings and boil them in water for 10 minutes or cook in a double boiler for 20 minutes. This dish is amazingly combined with sour cream and dill.

Chinese dumplings

Jiaozi is translated from Chinese as "gentle 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 ginger grated on a fine grater. Add 50 g of finely chopped fresh dill, salt and black pepper to the filling.

Pinch off pieces from the dough, roll out round cakes, put the minced meat in the center, and then lift the edges and pinch the dumplings so that they look like a flower.

Boil 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 seasoned with lemon juice. Can also be served with soy sauce.

Ukrainian dumplings with pork

Ukrainian dumplings are very unusual, but you will certainly like them. They are good to cook when you get tired of the usual tastes and combinations of products. 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 drive 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 kneading the minced meat, pour in 3 tbsp. l. hot broth.

When the dough settles, make dumplings, boil them and serve with broth, sour cream and garlic.

Kundums with mushrooms

Pelmeni with mushroom filling are among the oldest Russian dishes of the 16th century. Buckwheat or rice, seasoned with spices, was also usually added to the mushroom filling.

Recipes that include meat in dough can be found in almost any cuisine in the world. Manti and khinkali - in the countries of Central Asia, buuzy - in Buryatia and Mongolia, ravioli and tortellini - in Italy. And in Russian cuisine, such a dish is called dumplings. This name comes from the Udmurt “pelyan”, which means “bread ear”. Indeed, in shape it resembles this human organ.

Cooking homemade dumplings

Due to the ease of manufacture, this semi-finished product of meat and dough is often made independently at home. And although there are dozens of varieties of this product in stores, for some reason homemade ones always turn out tastier. How to make dumplings at home has been known since ancient times. For many years, the technology of their preparation has not changed.

What to make the filling

As a filling, you can take any available meat. This is traditionally used for:

• beef;
• pork;
• mutton.

You can also use "wild" meat: elk, wild boar, bear meat and others. Often minced fish, poultry meat, lard, cabbage are wrapped in dough. There were also more exotic options, such as fruits. This is mentioned by V. Gilyarovsky in his book “Moscow and Muscovites”, describing the dinner of Siberian gold miners:

... and 2,500 dumplings were prepared for twelve diners: meat, fish, and fruit dumplings in pink champagne ...

To prepare the filling, the meat is passed through a meat grinder or finely chopped. Onion, a little garlic, salt and pepper are also put in minced meat. You can add one a raw egg. After adding all the ingredients, you need to mix everything well. Then you can do the test.

How to knead the dough

There is nothing difficult in preparing the dough for this dish. It is yeast-free and cooks very quickly. Its ingredients:

• wheat flour;
• water;
• salt.

Slowly, with constant stirring, sifted wheat flour is poured into a bowl of hot salted water. The resulting dough is laid out on a board, also sprinkled with flour, and kneaded well. The finished dough should not stick to your hands. After bringing it to the desired state, you can close it with a clean towel and start preparing the table for the sculpting process.

Hand molding dumplings

If dumplings are prepared for the future, it is best to do it on the table. Sprinkle a clean table with flour. Put the finished dough on it. Roll it with a rolling pin into a pancake about a millimeter thick. Cut down with an inverted two-hundred-gram glass maximum amount circles. Put the filling in the center of each circle with a teaspoon, then fold the circle in half and pinch the edges tightly. Bring the corners together and pinch too. Roll the dough scraps back into a ball. and re-roll. Repeat the process until the dough is finished.

You can roll circles and one at a time. To do this, the dough is divided into parts, rolled up with sausage and then cut into equal pieces. Each piece is then rolled into its own blank. It's a little longer in time.

And you can significantly speed up the process with the help of a special device - dumplings. This is a metal cellular form, on which a layer of rolled dough is laid out. Then recesses are made in the cells, the filling is laid in them. From above, everything is covered with another layer of thin dough and rolled with a rolling pin. In each cell, dumplings are obtained. It remains only to shake them out of the mold.

Finished products are lightly sprinkled with flour and laid out on a cutting board. They can be frozen for long term storage. IN Soviet times dumplings were usually made by the whole family.

They were made immediately for the whole winter and stored on the balcony. So that they do not dry out, they must be covered with a piece of clean matter. And to eat them, it remains only to cook them.

Several delicious recipes

A step-by-step recipe for making delicious homemade dumplings will not be radically different from the one described above. The taste of the finished dish strongly depends on its filling and on the broth in which the semi-finished product is cooked. Classic dumplings are boiled for several minutes in salted water with the addition of peppercorns and bay leaves.

After they emerge, you need to wait another two minutes, and then fish them out of the broth with a slotted spoon. Ready dumplings are laid out on a flat plate. You can put a piece of butter on top and sprinkle with finely chopped parsley. They are eaten with sour cream or mayonnaise. You can eat them directly with the broth.

In addition to classic cooking, i.e. cooking, many more dishes can be made from this semi-finished product. All of them are delicious and nutritious. You can cook delicious homemade dumplings, for example, according to the following recipes:

1. Dumplings in the oven with cheese. To prepare this delicious dish, you need to finely chop the onion and fry it in oil until golden brown. Separately, grate a piece of hard cheese on a fine grater. Then mix mayonnaise with spices, add fried onions there. Put the frozen dumplings on a greased baking dish, pour over the sauce and sprinkle with grated cheese on top. Put the form in an oven preheated to 200 degrees. Cook for about 40 minutes until golden brown.
2. Dumplings in pots. Boil dumplings until half cooked, fish out of the water with a slotted spoon. Saute onions and carrots in oil until golden brown. Whip sour cream with spices and herbs. Put the dumplings in a pot, cover with roasted meat and pour over with sour cream sauce. Cover the pots with food foil and put in a preheated oven for about half an hour.

All recipes for homemade dumplings are very simple and do not require much time to cook. Even store-bought dumplings are easy to cook deliciously. But the best taste will still be those that are made by hand.

Attention, only TODAY!

Often there is not enough time to cook something special, in such cases dumplings come to the rescue. They are easy to buy in the store, even easier to cook, and almost everyone likes the taste of the dish. Homemade food is more enjoyable, so knowing how to cook dumplings can please both yourself and your guests. The recipes below will help you in this matter.

Features of cooking

What elements are the basis in the recipe of the dish? This is minced meat and dough for dumplings, which must be properly cooked. The first one has several requirements:

1. In the process of cooking, it is necessary to control the proportions of liquid and flour, checking the dough for elasticity.
2. The dough should not be thick - so the dumplings will turn out tastier and will not boil soft.
3. Milk or water for kneading should not be cold, the recommended temperature is 35-40°C.

How to knead the dough

Before starting, the flour must be sifted to separate possible large particles and enrich it with oxygen for the splendor of the future product. How to make dough for dumplings? The main process is kneading, for which you will have to allocate a sufficient amount of time, i.e. 10 to 15 minutes. It is not necessary to use cling film to rest the dough - a wet towel is also a great option.

The classic recipe for custard dough on water

For the classic version, you need a few simple ingredients:

• boiling water - 1 tbsp.;
• flour - 0.5 kg;
• vegetable oil - 2 tbsp. l.;
• salt - 1 tsp

1. Pour the flour in a heap onto a clean table or into a deep saucepan. Make a small well in the middle where add the oil and salt.
2. Gently pour half a cup of boiling water into the recess, stir with a spoon. Gradually add the rest of the water, stirring constantly.
3. Knead the soft dough, and then leave it to lie down for half an hour under a slightly damp cloth.

On milk

Products required:

• milk - 1 tbsp.;
• flour - 0.5 kg;
• sunflower oil - 1 tbsp. l.;
• egg - 2 pcs.;
• salt - 1 tsp

The recipe is a little different from the previous one:

1. Slide flour onto the table, add salt.
2. Make a well, fill with oil.
3. In a separate container, beat the eggs, mix them with warmed milk.
4. Gradually pour the mixture into the flour.
5. Knead the dough, watching its consistency so that it does not stick to your hands.
6. Leave it to rest for half an hour under a damp towel.

On kefir without eggs

If you didn’t find eggs in the assortment of homemade products, don’t be discouraged, but try making the dough without them, because you only need 2 ingredients:

• flour - 0.4 kg;
• kefir - 1 tbsp.

The cooking process is as follows:

1. Pour kefir into a deep saucepan, gradually pour out half of the flour.
2. Stir the mixture until smooth, gradually add the rest of the flour.
3. Knead the dough, place it on the shelf of the refrigerator for about an hour.

Elastic dough for dumplings and dumplings in a bread machine

If your household appliances have a bread maker in your arsenal, then use it to prepare the dough. First, collect the necessary products:

• wheat flour - 0.5 kg;
• water - 1 tbsp.;
• salt - 1 tsp;
• egg - 1 pc.

1. Pour the liquid ingredients into the bread machine bowl first, i.e. egg and water.
2. Then add flour and salt.
3. Set the "Dumplings" mode, turn on the device for half an hour.
4. After cooking, leave the dough in the bread machine itself for an hour.

How to cook minced meat

Another important element dumplings is minced meat. In this case, meat is used in a variety of types - beef, pork, venison, bear meat, but there is general recommendations so that the filling for dumplings is delicious. To prepare minced meat you need:

• meat - 0.5 kg;
• onions - 2 pcs.;
• garlic - 1 clove.
• egg - 1 pc.

Prepare minced meat for dumplings according to the recipe:

1. Remove from the meat films, excess fat. Rinse thoroughly, cut into medium pieces.
2. Take 2 onions per 500 g of meat, cut them into pieces too.
3. Scroll the meat with onions through a meat grinder. You can add another clove of garlic.
4. Mix thoroughly the resulting mass, beat in the egg.
5. Stir the minced meat until smooth, preferably with a blender, because a thoroughly whipped filling will make homemade dumplings much tastier.

How to sculpt

When the components for making dumplings are ready, you can start sculpting them. To do this, follow these instructions:

1. Place the dough on a clean floured board.
2. Roll out small pieces into thin layers.
3. Take a suitable shot glass or glass so that the diameter of the cut out circles is about 4-5 cm, although you can sculpt the dumplings in any size you need. Noodles are what can be made from dumpling dough if there is too much left. Just freeze leftovers and use them in soups.
4. Take one circle in your hand, put 1 tsp in its center. fillings.
5. Fold the circle in half, pinch the edges. Should be a crescent.
6. Connect the ends of the crescent, pinch them. The dumpling is ready.
7. To speed up the process, use a special device - a dumpling.

Step by step recipes for making dumplings at home

Due to the variety of household appliances, the question of how to cook homemade dumplings has several ways using a microwave, multicooker or oven. Interestingly, dumplings are allowed not only to cook - they turn out delicious even when fried in an ordinary frying pan. Below you can find original recipes and choose for yourself the one you like in order to know how to cook dumplings at home.

How to make mushrooms in the microwave

You will need ingredients from following list:

• flour - 2 tbsp.;
• beef, pork - 300 g each;
• onions - 3 pcs.;
• water - 1 tbsp.;
• egg - 1 pc.;
• butter- 20 g;
• fresh mushrooms - 250 g;
• pepper, salt - to taste.

The recipe for homemade dumplings is as follows:

1. Cut the cleaned and washed meat with onions into pieces.
2. Pass the ingredients through a meat grinder, not forgetting to salt and pepper. Add finely chopped mushrooms to the mixed mass.
3. Beat the salt with the egg, pour in the water, pour the sifted flour. Let the kneaded dough rest for half an hour under a napkin.
4. Cut out circles from the rolled dough. When adding the filling, make dumplings.

How to cook dumplings at home using a microwave? Use the following method:

1. Take a special container for microwave ovens, pour boiling water into it.
2. Throw frozen dumplings in a 1:2 ratio with liquid.
3. Cover with a lid and place in the microwave.
4. Stir after 2-3 minutes. Cooking time - 10 minutes.

With chicken stuffing in a slow cooker

For the filling you need the following components:

• chicken fillet - 0.5 kg;
• garlic - 2 cloves;
• salt - to taste.

The dough requires the following products:

• water - 1.5 tbsp.;
• flour - 4 tbsp.;
• salt - to taste;
• egg - 2 pcs.

First prepare the filling:

1. Together with garlic chicken fillet process with a meat grinder.
2. Make the mixture homogeneous.

Then grab the dough:

1. Sprinkle flour on the board. Pour pre-beaten eggs with water into the central recess.
2. Knead the dough, leave to approach for half an hour under a towel.

Here's how to cook delicious dumplings in a slow cooker:

1. Roll out the dough, make circles out of it.
2. Using the instructions above, make dumplings.
3. Pour water into the container of the multicooker almost to half.
4. Spread the steaming basket with butter, place the dumplings there.
5. Put the basket in the multicooker, close the lid. Select "Steam" and set the temperature to 100°C. The dish will be ready 25 minutes after boiling water.

With minced beef in pots

The test includes:

• wheat flour - 2 tbsp.;
• low-fat milk or water - 1 tbsp.;
• egg - 1 pc.;
• salt - a pinch.

• minced beef - 0.4 kg;
• salt, pepper - to taste;
• bulb - 1 pc.

The dumpling recipe looks like this:

1. Sift the flour, pour it in a slide on clean surface table.
2. Make a well in the middle and add the beaten egg and warmed water or milk.
3. IN Ground beef add the onion cut into small cubes, salt and pepper.
4. Roll out layers of dough, make circles and make dumplings. Boil them for 3 minutes until half cooked in a saucepan.
5. Grease the inside of the pots with butter, sprinkle with breadcrumbs.
6. Add a little broth left after cooking the dumplings. A piece of butter wouldn't hurt either.
7. Close the pots, put in the oven. The temperature should be 220°C. Record 15 minutes. Before baking, you can add grated cheese or vegetables for flavor.

With cheese in the oven on a baking sheet

For this dish you will need:

• store-bought or hand-made dumplings - 0.5 kg;
• hard cheese - 300 g;
• sour cream 25% - 500 g;
• onion - 1 pc.;
• pepper, salt, fresh or dry herbs - to taste.

Recipe for making dumplings in the oven:

1. Finely chop the peeled onion, fry in a pan, after heating the oil.
2. Season the sour cream with salt and pepper, grate the cheese on a coarse grater, chop the washed greens.
3. Grease a deep baking sheet with butter, arrange dumplings in rows.
4. Spread the fried onions on top, pour in the sour cream, and then cover with cheese.
5. Preheat the oven to 180 ° C, put the dumplings in it for 45 minutes.
6. Do not take out the dish right away, leave it in the oven for another 10 minutes. Cut the finished dish into portions, sprinkle with herbs.

With potatoes and lard

Even such an unexpected combination of ingredients is very tasty, while the dumplings have a two-chamber structure. Prepare the dough according to any of the above recipes using milk, water or kefir. The filling will take you a little more time. It will require:

• raw potatoes - 300 g;
• lard - 300 g;
• garlic - 2 cloves;
• salt, pepper, dill - to taste.

Prepare the filling as follows:

1. Boil mashed potatoes. Add chopped dill, mix thoroughly.
2. Process lard with garlic with a meat grinder, add salt and pepper.
3. Having finished with the filling, start sculpting dumplings using step by step instructions on the picture.
4. Roll out layers of dough, make circles.
5. Before putting the filling, make a thin low partition from the dough - it will separate the potatoes and lard.
6. Then put some bacon and puree on opposite sides of this partition.
7. Bend one edge of the circle, pinch it together with the partition. Repeat the same with the other edge.
8. Connect the edges of the crescent, pinch them.
9. Drop dumplings into salted boiling water. Don't forget to stir. As soon as the dumplings have surfaced, cook them for another 10 minutes, drain the water.

Lazy dumplings fried in a pan

If guests suddenly appeared and there is absolutely no time to cook, then try not to cook, but to fry dumplings. The dish turns out no less tasty, but you will need the following for it:

• frozen dumplings, homemade or from a package - 8-10 pcs. for one serving;
• seasonings, sauce - to taste;
• sunflower oil - 2 tbsp. l.

Recipe for lazy dumplings:

1. Take a deep frying pan, heat oil on it.
2. Put the frozen dumplings in the pan.
3. Roast them for about 15 minutes. To prevent dumplings from burning, stir constantly.
4. Remove from heat after browning.
5. Serve with a vinegar sauce or mayonnaise.

Video

Pelmeni is a dish not only of Russian cuisine. It has analogues in almost every nation, only the manufacturing features of a particular nation differ from others. Even if some country has not come across such a delicacy, it will certainly borrow the experience of its neighbors, but will remake the way how to cook dumplings in its own way. For example, the secret of the Chinese is the use of rice flour for dough.

It so happened that the most delicious dumplings of our state are prepared in Siberia, so they are considered a local national dish there. Do you want to know how to cook Siberian dumplings And what toppings do you use? Then be sure to watch useful videos about cooking dishes not only with filling meat products but also fish.

Minced pork recipe

Juicy Siberian dumplings with meat

With zander and salmon

Surely, before the holidays or on weekends, every family had a tradition of cooking homemade dumplings. For each of us, homemade delicious, juicy, fragrant dumplings are the taste of childhood and the comfort of the parental home.

In the real world, few people will take it like this and gather on a quiet evening to cook tasty dish for households. And you, take and gather the family together and stick delicious dumplings. Time spent with family is priceless.

Let's recall a little background, where the first dumplings came from and who started cooking them. Since ancient times, it was customary to cook dumplings among the Ural and Siberian peoples, dumplings came to Russian cuisine only in the 15th century, when the eastern lands joined Russia.

The word dumpling is taken from the languages ​​of the Ural peoples of the Komi and Udmurts, where it means ‘ears of dough’ (pel - ear, nyan - bread, dough).

Dumplings are made from unleavened, thinly rolled dough. They are usually made in a round or square shape. Minced meat is applied in the middle of each circle or square, pinching the edges well. The best minced meat is a combination of beef, lamb and pork. You can also add onions and spices to the minced meat.

Dumplings are boiled for several minutes in slightly salty boiling water or in meat broth. Hot dumplings are served to the table, if this is a second dish, then with butter, sour cream, vinegar; if, as the first course, it is served in broth.

Siberian dumplings, before being cooked, must be frozen, this makes their taste better. It is also convenient in the climate of Siberia.

Step-by-step recipes for homemade dumplings with classic dough and minced meat recipes

If you decide to cook homemade dumplings, then you have come to the right page, we will tell you and give you recommendations on how to make the dough perfect, minced meat juicy and some simple and tasty cooking variations.

Menu:

1. Dough recipe for dumplings

To prepare the dough for dumplings, we need to a greater extent only two components - flour and water. By mixing just two ingredients and adding a little salt, we get an excellent elastic dough.
Some hostesses advise supplementing with sunflower oil, eggs and even cow's milk. But we will not do this.

Ingredients:

• Water 250 gr.
• Flour 750 gr.
• Salt 1 tsp

Cooking:

1. Pour the flour into a deep container in a slide, make a recess in the top in the middle, add salt and pour in water.

2. Knead and knead the dough with enough effort. We should get a nice smooth, elastic ball.

3. The finished dough must be wrapped in a plastic bag or cling film and left at room temperature for 30 minutes - this will make it more elastic when rolling out.

The filling is the most feature, first of all, the percentage of delicious dumplings depends on the filling.

Classics are classics , but frequent monotony becomes boring and boring . Let's see what else you can add minced meat to make dumplings even tastier.

Ingredients:

• pork tenderloin 0.5 kg;
• beef tenderloin 0.5 kg;
• onion turnip 2 pcs;
• salt, pepper to taste.
• Water half a glass

Cooking:

We clean the meat from the films, wash it. We clean the onion and twist it together with the meat in a meat grinder. Mix well, add salt and pepper. leave the finished stuffing to rest for 30 minutes. After the time has elapsed, add half a glass of water to it, mix the minced meat again and begin to sculpt dumplings.

3. Recipe for dumplings with meat at home

Oh, these homemade dumplings, as you think, you immediately want to eat. Cooked with your own hands, with all your heart and soul, they are so tasty and juicy that they jump into your mouth one after another.

Ingredients:

• Flour 3 cups
• Water 1 glass
• Turnip onion 2 pieces
• Sunflower oil 2 tbsp. l.
• Salt, Pepper to taste
• Pork 500 gr

Cooking:

1 . We knead the dough from water and flour as we did in the first recipe. While the finished dough is resting, let's deal with minced meat for dumplings, we chose pork meat.

2 . Wash the meat and cut it into small pieces and pass it through a meat grinder. Peel the onion and grate it on a coarse grater or also pass it through a meat grinder. Mix meat with onions, adding sunflower oil, salt and pepper to taste. Add a little water to the minced meat. And knead the stuffing well.

3 . We take not a very large piece of dough, make a round ball out of it and roll it out with a rolling pin in a very thin layer.

4 . Cut out with a glass or whatever is convenient for you circles of dough. We have a small glass with sharp edges. Put a little stuffing in the middle of the circle. The amount of stuffing to be applied depends on the size of the cut out circle.

5 . We fold the edges of the dough and pinch the edge carefully. Next, we connect opposite dumpling tips.

6. There will be a lot of dumplings. But so that they do not dry, sprinkle the board with flour, put ready-made dumplings on it and cover with a towel or napkin.

7. In a large saucepan, bring the water to a boil, salt and put the dumplings into the water, stirring constantly, so as not to stick together. As the dumplings begin to float, bring to a boil and cook over medium heat for about 5 minutes.

8. Put the prepared dumplings on plates and serve hot with sour cream or vinegar. Bon appetit!

4. Homemade dumplings recipe

Ingredients:

• flour 750 gr
• water 1 tbsp
• chicken eggs 1 pc
• salt, pepper, herbs
• minced beef+pork

Cooking:

1. Knead the dough. Sift the flour, make a small depression in the resulting slide, pour the egg into it, sprinkle salt and pour in warm water. Knead the dough. It should turn out elastic and not stick to your hands and countertop.

We put the resulting dough in a warm deep plate, cover and let it rest for 30 minutes, this will give the dough additional elasticity.

2. Cut the onion and greens. And mix all the ingredients (minced meat, onions, herbs, salt and pepper to taste).

3. After 30 minutes, remove the dough from the plate. Roll out the dough into a thin layer. Next, cut out circles from the dough. We take the cut out circle and put the minced meat in them, bend the rounds in half and pinch the edges. Connect the corners together.

4. We throw the blinded dumplings into boiling slightly salty water and cook after surfacing for about 10 minutes. Put on plates and serve with vinegar, sour cream, herbs. Bon appetit!

5. Dumplings in pots

Dumplings can also be made a festive dish, just bake in pots. Beautiful look, taste and aroma will delight you and your guests.

Ingredients:

• dumplings self-molded 20 pieces
• butter 3 tbsp.
• sour cream 4 tbsp
• hard cheese 60 gr.
• salt, pepper, herbs to taste.

Cooking:

1 . Boil the required number of dumplings until cooked.
2. We spread the boiled dumplings in a greased pot, add butter, fill everything with finely chopped greens, and pour sour cream on top.
3 . Grate hard cheese to the very top, close the lid and send it to a preheated oven to 180-200 degrees until the cheese is browned.
Bon appetit !

6. Siberian dumplings

Secrets of delicious Siberian dumplings

1. Take different types of meat for minced meat. The filling will be tender and juicy. The main meat is beef.
2.Cold. Ready dough and minced meat should be pre - chilled . This will make it easier to mold and improve the taste of the dish.
3. Water balance. It is necessary to observe both when preparing minced meat and when cooking.

Ingredients:

• beef - 0.4 kg
• lamb - 0.3 kg
• pork - 0.2 kg
• turnip onion - 3 pcs
• flour - 1 kg
• chicken eggs - 3 sh
• water - 400 ml.

Cooking:

1. Water must first be cooled in the freezer, but so that the water does not freeze.
2. Sift the flour on the table, beat the eggs in a bowl, make a recess on top of the resulting slide and pour the egg.
3. Knead the dough. Pour chilled water a little bit. Gradually, the flour will take in the water, and the dough will become more and more pliable and homogeneous. Knead the dough until elastic.
4. As the dough is kneaded, wrap it in a plastic bag or cling film and let it “rest” at room temperature for 30 minutes.
5. Cooking minced meat. In a meat grinder, scroll through all 3 types of meat and onions. Salt and add a little water. Put in the refrigerator for 10 minutes.
6. The dough rested, let's start modeling. Separate a small piece from the dough. Roll into a sausage. We cut the resulting sausage from the dough into pieces of 1.5-2 cm long.
7. Roll out each piece with a rolling pin. Put the stuffing in the center of each circle. We bend the pieces of dough in half and pinch the edges, you should get a semicircle. We connect the lower corners with each other and get a round dumpling.

The "Soviet" tradition of storing dumplings on the balcony in winter makes sense not only for preserving semi-finished products. It has long been noticed that frozen dumplings release juice much better when cooked. In the old days, crushed ice was even added to minced meat for these purposes. So, even if you plan to immediately cook everything that you have stuck, put the dumplings on the balcony for a short time (if it is winter outside) or cool in the freezer.

Bon appetit!

7. Video - Homemade dumplings

Bon appetit!