AT classic recipe The test for plmeny necessarily includes flour, eggs and a little water or milk. The rest of the ingredients are to taste. But a real Russian dumpling should still be white. The dough must be kneaded so that it can later be rolled out as thinly as possible. Dumplings in a thin dough - the most delicious.
Recipes for dumplings
A classic cookie, which is traditionally used at home, when you want to cook light and quickly roasted. Swollen pastel, especially suitable for vegetables. The taste is very specific only because of the beer, so you need to be careful about the doses.
How to cook a custard batter for dumplings
Ingredients 100 g of flour 200 ml of cold and cold refrigerator. Preparation Sift the flour and add all the remaining ingredients, mixing well with the kitchen whisk to get a smooth mixture. Leave it for 30 minutes before use. Japanese frying pan is great for fish, as it is light and unclean. The peculiarity is that the dough is more liquid than usual, and lumps should not be completely eliminated. Fried foods should be stored in the refrigerator, as well as the dough until they dip.
Real dumplings should be round, so the best tool for molding ravioli is still a good old glass with sharp edges. With it, we easily divide the dough into equal, equal in size circles, and the trimming can be re-rolled and make a few more ravioli.
Let's consider some more ways of the reference with the test for pel'menis. The simplest, classical, does not require any foreign objects, except, of course, rolling pin and knife.
Ingredients 100 ml of ice water 100 ml of flour 1 egg yolk Prepare the yolk in a frozen bowl, add cold water, then add the flour and mix to remove only the most important pieces. Place in the refrigerator for at least 1 hour, and then until you use a dough that, while cold, will allow you to fry crispy and slightly greasy due to heat stroke when in contact with hot oil.
The basic rules of the ideal frying test
With the exception of tempura, which has a fast frying time, all pastels require that the ingredients be at room temperature when immersed in oil, so that the fibers do not break; Never use less than 1 liter of cooking oil, but pay attention to the amount of food that is fried at the same time, because the dough may burst. As mentioned above, never add salt to the dough to prevent it from coming out of the water. The oil is ready for frying when it reaches 180 °.
Ready dough for pelmeni is divided into several equal pieces (usually 3) and make long bundles of them. These flagella must be cut into equal pieces of small size and rolled into pancakes with a diameter of about 5 cm.
As already mentioned above, for the speed, the rolled dough can simply be cut into squares, at the angle of which the minced meat is laid out. The convenience of the method in its speed and wastelessness.
Recipe for dumplings on mineral water
Dumplings are one of the typical dishes of the culinary tradition. I must say that the variations on the topic from each other, that preparing their home is really very simple, just reach of anyone, even those who do not have any acquaintance with the plates. In this culinary guide, we offer three different recipes for home-made dumplings.
How to cook dumplings, the main recipe
A simple version of the version without potatoes without eggs. . A simple recipe The gnocchi's cooking is that with the potatoes, which over time replaced all the different versions and became the main and perhaps most valuable. These doses are ideal for dumplings for about 4 people: in case of lunch for two, you can either halve the amount or freeze dumplings by placing them first on a plate in the freezer and then, after freezing, you can also put them in a food envelope to optimize the space.
Recipes for dumplings:
Pelmeni dough classic
Ingredients:
Wheat flour - 500 g
Eggs - 2 pcs.
Water - 200 g
Salt - 1/2 tsp.
Pour the flour on the table with a slide and make a small depression in it. Gently pour in eggs, salted water and vegetable oil. Stir, gradually collecting flour from all sides, until you get a steep dough. Then knead the dough with your hands until it becomes homogeneous.
Here are the ingredients for cooking. In a saucepan filled with salt water, put the potatoes on fire when they are ready, play them and transfer them to potato chips, prepare the fondue flour on the slope, add potatoes with potatoes and a pinch of salt to the center. The egg is whipped until you will not have a soft elastic joint at this moment, make so many tubular "serpentines", cut them with not very large pieces, if you like the dotted effect of the dumpling, you can transfer them gently to the blade knife at this moment, let the gnocchi rest you for four Stop the hour, and then be ready to cook. These gnocchi are ideal or baked in the oven: delight!
Egg dumpling dumplings
Ingredients:
Flour 400g
Eggs - 2 pcs.
Water - 1/2 cup
Salt - 1 tsp.
One egg and one yolk to mix with water, add salt. Sift the flour, make a groove in it, pour in the finished mixture and beaten egg white. Carefully, gathering flour from all sides, knead the dough. Finish the dough with flour, cover with a towel and leave for 15 minutes.
How to make dumplings without eggs
But be careful: someone is inclined to mix simple dumplings with those that are in the novel, but these are two completely different recipes! For those who have special needs for food, here is a recipe for pelmeni without eggs. As you can see, the ingredients are completely identical to the ingredients of the simple version, the same discourse for the process. In fact, even without eggs, you can prepare an excellent mixture, taking care only of the preference of potatoes with red flour.
How to make gnocchi without potatoes
If you need more quick recipe, you can try to cook potato gnocchi. It is a very simple preparation and includes the following ingredients. Water and flour should always have the same proportion. Boil the water in the pan, add a pinch of salt when the water is boiling, turn off the fire and pour the flour as far as possible, mix it as soon as the water is absorbed, pour the mix over the stack and work as soon as the correct texture and elasticity are achieved, divide dough into test tubes and cut them into pieces, ready for cooking. Pumpkin dumplings are a delicious and very simple dish, ready or flavored, simple melted butter and sage - his death.
Pelmeni pastry dough
Ingredients:
Flour - 2 cups
Water (boiling water) - 3/4 cup
Vegetable oil - 2-3 tbsp. spoons
Salt - 1 tsp.
Pour boiling water into the vegetable oil, pour in the flour and quickly knead the dough. Ready to cut the dough immediately.
Dough for ravioli
Ingredients:
Flour - 700 g
Water - 1,5 cups
Eggs - 2 pcs.
Melted butter - 1 tbsp. a spoon
Salt - 1 pinch
The recipe for making pumpkin dumplings is quick and easy, the only thing to do is take a couple of key steps and choose the right pumpkin. Which pumpkins prefer to cook dumplings? The best pumpkin is a greenish, less watery skin and more compact than a yellow-orange peel. After cooking, it will not be too soft, but compact and consistent.
Milk ice cream dough
One of the two main steps for making excellent pumpkin dumplings is to get pure puree, and secrets - two. Cook it using drying technology, then well fry the pumpkin in the oven to release as much water as possible. The cooking is important, the oven boils and dries, but steaming can be a viable alternative, as boiling the pumpkin means that it is even more watery and wet and not good for getting soft but thick dumplings.
Sift flour, pour in water with eggs and salt placed in it. Add the melted butter and knead the soft dough. Leave the dough for half an hour, then carefully knead, pour a little flour, and cut the dough into billets.
Pelmeni dough with vegetables
Ingredients:
Wheat flour - 3 cups
Carrots (grated on a fine grater) - 1 teaspoon
Beetroot (grated on a fine grater) - 1 teaspoon
Dried raspberry leaves - 1 tsp.
Eggs - 6 pcs.
Vegetable oil - 1 tbsp. a spoon
Salt - to taste
It is also very important to dribble cooked pumpkin is very important, after cooking you need to remove the remaining water in it, and classic crushed potatoes are ideal. To crush the pumpkin pulp, just press the potato crusher without pulling the pulp, turn the crusher in the opposite direction, when crush it, so that excess water disappears from the top of the crushed potatoes.
Repeat this operation 2-3 times, mixing the pumpkin pulp with a spoon and crushing again. Once you have received the mashed potatoes with a minimum amount of water, you rub it on the minipimer to remove the threads. Also do this, you're ready to mix the pumpkin puree with the rest of the ingredients and, finally, prepare as many round home-made pumpkin dumplings.
Sift flour, mix with raw finely grated vegetables and powdered raspberry leaves. Knead the dough to the viscosity of thick sour cream. Constantly stirring the mass, add small amounts of water. Then put the dough in a saucepan and boil it with constant stirring as brewed dough. Cook the dough, add eggs, add flour. Thoroughly knead the dough, periodically wetting the hands with vegetable oil ( ready-made dough should not stick to the hands and the board). Then put the dough in the dishes, cover with a towel and leave for a day at room temperature, after which it will be ready for use.
How to cook Chinese dumplings?
How to make pumpkin gnocchi soft. The secret is not to add flour more than the dose specified in the recipe. The way to do this is to remove as much water as possible into the pumpkin, so it's good to crush it, and if it's still smooth, pour it into a mid-range frying pan to dry it again.
How to save dumplings
After cooking, dumplings can be frozen by placing them in a flake flask. Once hard, dumplings can be poured into freezing bags suitable for freezing and always available for baking in abundant slightly salty boiling water. If you add another flour, your pumpkin cloves will not be soft and soft, once cooked will be hard, and the taste will be very different, so you need to add less flour as possible during cooking.
May 20, 2015 286
Today, there are a lot of recipes for cooking a wonderful hot meat dish - pelmeni or, as they are also called, ravioli.
And as they are not prepared, it is a delicious and hearty dish, which is enjoyed by both adults and children.
Dumplings on the table - today the usual thing.
They are eaten for dinner, for supper, in boiled or fried form.
Also, keeping in mind the recipe of the letter, you will notice that the dough is not pliable, like potato dumplings, you can not make classic snake dough to cut the pieces to form dumplings, the balls will serve you 2 teaspoons, but it will be easy, you will see!
How to Cook Pumpkin Dumplings
From frozen it is enough to throw them in bubbling water and freshly cook them in the same way after they have rested for half an hour. When dumplings are dumped in boiling water, pumpkin dumplings will be cooked when they boil, it usually takes more or less about 1 minute, but try it before bailing it out, because it can take several seconds.
However, in order to fulfill not only the main task of satisfying hunger, but also delivering aesthetic pleasure, it is necessary to know the special secrets and rules for their preparation.
Some historical data
Dumplings prepared in various ways are a truly unique dish.
They can be served to the table as with broth, and without it, with sour cream, with butter, with vinegar and with greens.
Mops with perforated and slotted bucket directly into the skillet where you cooked cooked melted butter and some sage leaves. Add some Parmesan cheese and serve. For cooking pumpkin dumplings, first prepare 450 g of pumpkin with peel in the oven 180 degrees for about 40 minutes. When the pulp pulp is soft, let it cool slightly and remove the peel from the still hot pumpkin. Pour the pumpkin pulp into a shredded pot and remove the water by pressing and rotating the potato crusher so it can go on top without removing the mashed potatoes from the holes. Repeat the operation two more times, mixing the pumpkin pulp with a fork, and then transfer it to the minipimer. Pour the mashed potatoes into a bowl and let it cool completely, so that you do not sing the eggs that you will walk around. When the pumpkin has come to an ambient temperature, add the egg slightly slap, salt and flour. Mix everything with a spoon to completely mix everything. Form a pelmeni with 2 teaspoons, take small pieces of dough and with two teaspoons try to form a kind of ball. Throw the ball into a small pile of flour, covered with flour dough, and pass it between the palms of the hands of the balls. Pour the pumpkin dumplings onto a flaky dish and leave for 30 minutes. Homemade potato gnocchi is a typical preparation of Italian cuisine, the first dish prepared by grandmothers for Sunday lunch.
However, each people has its own specificity of preparation.
Recipes are tailored to local customs and tastes.
Today, there is a lot of controversy about who really is the true "creator" of pelmeni, which of the peoples and tribes was the first to invent to pack tasty pieces of fragrant mince in a dough.
Unfortunately, the true truth today is not established, and the history of their occurrence and spread is rather confusing.
In any case, this is a simple drug, as they serve several ingredients: potatoes, flour, egg and salt, but it hides the traps: you must use certain tricks to make the gnots to perfection. The drug is also very fast, no more than half now, but it is not very important to have the right tools, such as a cookie and potato press or food mill. Pelmeni can then be cooked in different options. Flour and potato flour and water, "Without flour, then season them with your favorite sauce.
Origin of potato gnocchi
But here's how to make perfect homemade potato gnocchi! The Roman tradition wants them to be a dish to prepare on Thursday, as in every city Italy prepares in different ways, for example, as in Campania with the recipe of the Gnocchi Sorrentina with fresh tomato, mozzarella and basil. Boil the potatoes with the entire crust for 30 minutes, starting with cold water and add a pinch of salt. Test the plug to make sure they are cooked. After cook them still hot and crush in a bowl with chopped potatoes.
However, it is precisely established: the myth that pelmeni are a "native" ancient Russian dish is false.
In reality, this is not the case.
According to one of the established versions, they were introduced into the Russian cuisine by the northern nomadic tribes - Finno-Ugrians.
And that's when they stayed for a while in the Urals, local residents learned the recipe for cooking fragrant meat wrapped in a thin layer of dough.
Permians began to call this dish "pel'yan."
In translation, it sounded like "ear from the test."
And it is understandable why.
This name is directly related to the apparent similarity of the raviola with the human ear.
Features of the dough preparation
Whatever the ingredients for the dumpling test: with eggs, milk or water - the process of preparing it requires special care and accuracy.
Usually the recipe invariably contains an egg.
However, there is an opinion that the present dough for these products should be white, hence the addition of eggs is in question.
The peculiarities of how to prepare dough for pelmeni are also its specificity, which complicates the process.
It is very difficult to catch the state when it will be supple and it can be rolled out into a very thin, but strong layer.
Highly important rule delicious dumplings - the thinner the dough sheet, the higher the art of cooking this dish.
Classic homemade ravioli
The recipe is quite simple.
It is important to treat each stage of preparation responsibly.
Ingredients for the dough:
- wheat sifted flour 2-3 cups;
- 1 homemade egg (if small factory, then 2 pieces);
- vegetable oil 1 tbsp. l;
- purified water, 200 ml;
- salt and black ground pepper are added to the dough to taste.
It is mixed as follows:
For stuffing it is necessary:
- meat 800 gr;
- 1 onion;
- 1-2 eggs;
- 3-4 cloves of garlic;
- pepper ground and salt.
The direct process of modeling dumplings is carried out in this way:
Recipe for ravioli in milk with mushrooms
Ingredients for the dough:
- flour (2-3 glasses depending on the variety);
- milk (warm, half glass);
- 1-2 eggs (depending on the size);
- salt to taste.
Preparation: the required amount of milk is poured into the container, whipped eggs are poured into it and salted, gradually added flour (if necessary, it can be added) until a tight, malleable dough is obtained.
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For stuffing it is necessary:
- 800 gr of meat;
- 150-200 g of canned mushrooms or 50 g of dried mushrooms;
- 1 onion;
- 3-4 cloves of garlic;
- 1 egg;
- ground pepper;
- salt.
Meat minced through the meat grinder with all other ingredients is added finely chopped or crushed blender mushrooms: boletus, champignons or any other.
In case if minced meat is added dried mushrooms, then they must be pre-soaked, boiled and grated in a meat grinder or cut into small pieces.
The dough is rolled out in a thin layer, slightly poured with flour.
Cut circles of the same size, which are wrapped in a classic minced manner.
Ready-made ravioli are placed in freezer or boiled in broth: water, salt, bay leaf, bell pepper.
The cooking time is 5-7 minutes.
Served to the table with broth or without, with butter or sour cream, sprinkled with herbs.
To prepare the dough, it is better to take milk that is lean.
It makes the dough more tender.
In the case of milk with a high percentage of fat, it can simply be diluted with chilled boiled water.
Another version of the test for milk, but without the use of eggs:
Preparation of dough without eggs for chicken dumplings
Ingredients for the dough:
- half a kilogram of flour;
- vegetable oil 1 tbsp. l;
- 200 ml of purified water;
- salt and pepper are added to taste.
It is mixed on the table, or in a wide capacious container.
The necessary amount of flour is poured out, in the middle of which a small hole is made.
In it, water and oil are gradually introduced in small portions.
The mixture is then kneaded to obtain an elastic consistency.
In this case, the dough is prepared without adding eggs, so before rolling it should be placed in a cold place for 30-40 minutes.
Ingredients for chicken minced meat: 
- chicken meat 600-700 gr;
- 2 eggs;
- salt pepper;
- 1 onion;
- 3-4 cloves of garlic.
Meat is passed through a meat grinder or crushed in a blender.
After it, the rest of the crushed ingredients are added.
Dough rolls out, from which the same circles are cut.
In them, the classic method is to place minced meat, after which they are twisted.
Finished products boil 5-7 minutes in boiling broth: water, salt to taste, peppercorns, 1 onion, pinch of cumin.
The whole process of kneading the test can be seen in the following video:
Secrets of cooking and serving a dish
- The standard way of cooking ravioli is in salted water, with the addition of bay leaf and pepper.
- Also in the broth add to taste the onion, cut into two halves or entirely.
- Some cooks boil dumplings in meat broth, from this they become more fragrant, and their taste is even more saturated.
- Sometimes the housewives use the following method to ensure that the stuffing is tender and juicy: they add to it pieces of crushed ice.
- Served ravioli, usually in the same broth in which they are boiled, or, if desired, the broth merges. In this case, put a piece of dumplings butter or sour cream, and on top they sprinkle with greens.
It is very important in the preparation of the test to catch the line of its greatest elasticity.
Therefore, closer to completing its mixing, flour should be introduced in minimal portions, since it has the property of swelling.
To make minced meat rich and fragrant, it is better to use three kinds of meat for its preparation: pork, beef, lamb.
It must be fresh.
Frozen meat loses its flavor and aromatic qualities.
The main rule among all the variety of recipes presented is to put positive emotions into their cooking, and then during the reception of this dish all the households or guests will have a good mood, and the dish itself will become not only nutritious, but will also charge with positive energy and mental strength.
