Greetings to you, dear friends! Admit it honestly: do you know how to cook homemade dumplings - very tasty, with a thin dough and juicy stuffing, which do not boil soft? I wouldn’t be surprised if most of you answer me no, because I know from personal experience that it’s much more difficult to make real home-made dumplings than, for example. My grandmother taught me how to cook classic dough for ravioli, as well as sculpt dumplings. And for me there is no tastier dumplings and dumplings in the world!
When my little daughter grows up, I will also teach her how to cook dumplings at home, as my grandmother taught me in due time. Well, if you also want to learn how to sculpt homemade dumplings, and learn all the secrets of cooking tasty dough for dumplings, then welcome to my kitchen. So, go homemade dumplings with a thin dough and juicy filling - photo recipe at your service.
Ingredients:
To test dumplings:
- 150 ml. water
- 150 ml. of milk
- 500 gr. high-grade flour
- 1 egg
- 1 pinch of salt
For filling:
- 500 gr. minced pork / beef
- ½ onion
- salt and black pepper
Dough for dumplings: a classic recipe
In order to prepare the classic dough for dumplings: elastic, soft, which is convenient and pleasant to work with, I strongly recommend using high-grade flour, it is also called "strong flour", with a high content of gluten. I am 100% sure that an experienced hostess will be able to make homemade dumplings from any flour, even with a pancake.
But if you are cooking dumplings at home for the first time, look for flour of the highest grade marked "for dumplings and pasta." From domestic brands I can recommend: “French thing”, “White Queen”, “Zernosvit”. Flour is desirable to sift.
Cooking dough for dumplings:
Heat water and milk to 30-35 degrees. Pour half of the flour into a spacious bowl, pour in milk and water, drive in an egg and do not forget about salt.
Stir our future dough into dumplings first with a spoon. Gradually add the rest of the flour until you see that the dough is beginning to knead.
Then you need to work with your hands, because only with your hands you can feel the dough. We begin to knead the dough on the dumplings with your hands right in the bowl, if the dough sticks to your hands, add more flour. When you see that the dough no longer wants flour, divide it into two parts, cover with a towel, and leave it alone for at least 30 minutes.
Cooking stuffing for homemade ravioli:
In a bowl, combine the minced meat, finely chopped onion, salt and pepper.
Thoroughly mix the stuffing for dumplings until smooth. Ideally, use fresh, not frozen minced meat.
Next - the most difficult part, we need to properly roll out the dough for dumplings. Flush the work surface with flour, take half of the dough, and begin to knead. During the time that the dough will stick under the towel, it will float a little, so we need to knead it a little to get rid of stickiness.
In the process of rolling it is necessary to constantly sprinkle the dough on top of the flour, and rub the flour into the dough in a circular motion over the entire surface. You will see how the dough will absorb the flour during rolling.
If during the rolling, the dough returns to its original position, it means that there is not enough flour, and you should continue to sprinkle the table top and rub the flour into the dough in a circular motion. So roll out the dough to a thickness of 3 mm.
Remove the remains of the dough back to the bowl with the dough.
We decompose the meat filling on the dough. I have about 1 tsp for each circle. There should be enough toppings so that you can easily pinch the edges of the ravioli.
Next, make homemade dumplings: if you roll out the dough correctly, then with the modeling of dumplings, there should be no problems at all. The dough on the dumplings will be smooth on top and juicy inside. Fold the circles of dough with minced meat in half in the left hand, and with the right we pinch the edges. We roll up the pelmeni into a ball, and form a tuft of free edges, as in my photo.
Put the dumplings on a plate sprinkled with flour, and send them to the fridge or freezer. If you send dumplings to the refrigerator, do not forget to cover them with a clean towel so that homemade dumplings do not dry out.
How to cook dumplings in the pan:
So, we have blinded dumplings, and it's time to go to the last stage - how to cook the dumplings in the pan. We collect in the pan cold water, at the rate of 1 liter per 10 pcs. dumplings, but the more water the better. Salt water and bring to a boil. Using the skimmer, we put dumplings into boiling water, stirring constantly, so that the dumplings are not stuck to the bottom of the pan.
Then we wait for the dumplings to begin to boil and completely float. In the case of frozen dumplings, it happens that the dumplings in the pan begin to boil, but do not float, so you must wait until the dumplings float, and it is from this point that you can count down the time.
So, the dumplings surfaced, and they boil merrily in a saucepan, wait for 5 minutes, and then quickly reach the dumplings with the help of a skimmer in a plate. Now you know how much to cook dumplings after boiling. Even if you are late for 1-2 minutes, then nothing will happen to the dumplings in my recipe - they will not boil down and turn into pasta with minced meat.
Serve homemade ravioli with a piece of butter. As a supplement, you can serve soy sauce, water with lemon, and sprinkle with black pepper.
On this cooking homemade ravioli is over. Friends, I am very interested to know: how do you cook dumplings? Or do not cook? Write in the comments, and the group of Home Restaurant Vkontakte!
"When there is no consolation in life,
So what to do? Eat dumplings! ”
M. V. Blinov, “Songs about dumplings”.
What a pleasure to cook homemade dumplings with your own hands. Especially when the whole family undertakes this work, and the molding of the dumplings turns into a sort of ritual, and over time becomes a good family tradition. And if you approach this with pleasure and with the soul, then the dish will turn out incredibly tasty. They are homemade dumplings: how they will be treated, they will come out like that! Virtually every national cuisine has its own "version" of ravioli. And there is nothing to be surprised at here - even chebureks and pies are considered to be distant relatives of “ears with meat”. And for example, do not manti, khinkali or ravioli remind dumplings? All of these culinary products are distinguished except for the thickness of the dough shell.
The classic recipe for dough dumplings is, as everyone knows, from flour, eggs and water, but the stuffing can be almost anything! Home-made dumplings are cooked not only with minced pork, beef or lamb. There are dumplings with eggs and mushrooms, with fish, radish, peas, tomatoes and cheese, shrimps and squid, with ham, rice, zucchini, lentils, cheese and greens. Onions, garlic, pepper, other spices are put in the stuffing, hence this dish has a different taste and aroma. Dumplings, which can also contain cottage cheese, and potatoes, and peas, still differ from dumplings in the shape, size and thickness of the dough. Real homemade dumplings have the shape of ears, and the dough for them is rolled out very thinly. By the way, the dough after mixing must be kept for 20-30 minutes, so it becomes more elastic.
Connoisseurs claim that the most delicious dumplings - very small, they boil faster and turn out more tender and juicier. It turns out that to feel the true taste of dumplings, you need to put it entirely in your mouth, and not bite off a piece. So that homemade dumplings could make your family happy more often, you can stick them up a little more and freeze them. Put the dumplings in the freezer laid out on the board and sprinkled with flour, and after a couple of hours, put it in a bag, plastic bag or any other container with a tight lid.
Dumplings are boiled in boiling salted water with onions (possible in the husk) and bay leaf or in broth. And so that the cooked dumplings look appetizing and have a pleasant yellowish tint, you can add a little bit of turmeric during cooking. By the way, the dumplings can not only be cooked, but also roasted, baked with cheese in the oven, stewed in pots and even put in soup. Homemade dumplings are served to the table with sour cream, butter, mayonnaise, cream, vinegar, ketchup or mustard or in broth.
Ingredients:
For the test:
2 stack flour,
½ stack water,
1 egg,
½ tsp salt.
For filling:
200g of beef
200 grams of pork,
1 onion,
2 cloves of garlic,
3 tbsp. milk
½ tsp salt,
Cooking:
From the above ingredients, knead the dough and let it stand for 30-40 minutes. Mince beef and pork with garlic, onion, add milk, salt, black pepper and mix. Form the dough flagella, which are then cut into pieces. Roll them into thin circles. In the middle of each place the stuffing, wrap in a crescent, pinch the edges and connect the corners. Boil the finished ravioli in boiling salted water. Serve with oil and vinegar.
Ingredients:
For the test:
250 g of flour,
100 g of water
1 egg,
salt.
For filling:
200 g of liver
10-15 g of dried mushrooms,
4 boiled egg yolks,
Cooking:
Soak dried mushrooms at cold water for the night. Liver thoroughly rinse, free from the veins and film, and also hold the night in cold water. In the morning, knead the dough and leave it for 30 minutes. Boil the mushrooms until tender. Fry the sliced liver in Smaltsea and stew until soft. Mushrooms, liver and boiled yolks through a meat grinder. Salt and pepper to taste. Knead minced meat. Form dumplings in the form of ears and boil in salted water.
Homemade dumplings with chicken and mushrooms
Ingredients:
500 g flour,
200 g of water
2 eggs,
1 tbsp. vegetable oil,
½ tsp salt.
For filling:
500 grams of chicken meat
500 g fresh champignons,
½ stack cream
salt - to taste.
Cooking:
Prepare the dough, give it a "rest" 30-40 minutes. Chicken meat mince. Washed champignons finely chop and fry in butter. Then mix them with minced chicken, add cream, salt, knead and let it soak for 20 minutes. Ready dough arrange in circles, in the middle of each place 1 tsp. mince and make dumplings. Boil as usual.
Ingredients:
For the test:
3 stack flour,
1 egg,
⅔ stack water,
1 tsp salt.
For filling:
150 grams of duck meat,
250 grams of beef
1 onion,
½ stack milk
salt, pepper - to taste.
Cooking:
Knead the dough and leave it for 30 minutes. Duck meat, beef and onions skip 2 times through a meat grinder. Pepper, salt, add milk and mix well. Form dumplings and boil them in salted water. Serve with butter or sour cream.
Ingredients:
For the test:
3 stack flour,
1 stack warm water
½ tsp salt.
For filling:
400 g fish fillets,
1 onion,
2 tbsp. vegetable oil,
1 tsp salt,
ground black pepper - to taste.
Cooking:
Sift flour, pour it onto the table, make a well in it, pour warm water into it, salt and knead the dough. Let it stand ready dough 20 minutes covered with a napkin. Fillet of fish, cut into pieces, and onions, skip through a meat grinder. Salt, pepper the resulting mass and mix thoroughly. Make the dumplings and place on a floured table. In a saucepan, boil water, salt, add bay leaf and black peppercorns. Put the dumplings and cook for 7-10 minutes.
Ingredients:
For the test:
300 g flour,
1 egg,
½ stack water,
salt - to taste.
For filling:
500 g squid,
1 egg,
1 onion,
1 tbsp. vegetable oil,
salt, pepper - to taste.
Cooking:
Peel squid, wash, cut into slices and mince with onion, add egg, vegetable oil, salt, pepper and mix well. Make a well in the sifted flour, pour warm water into it, add an egg, salt and knead the stiff dough. Roll it out in a thin layer, cut out circles and place small balls of cooked mince on each of them. Make dumplings and boil in boiling salted water, and before serving, pour them with melted butter.
Ingredients:
For the test:
2 stack flour,
½ stack water,
1 egg,
1 tbsp. vegetable oil,
salt, pepper - to taste.
For filling:
1 medium zucchini,
1 onion,
½ stack milk
2 tbsp. vegetable oil,
salt - to taste.
Cooking:
Prepare the dough by mixing all the ingredients and let it stand for 20-30 minutes. Zucchini, peeled from the skin and seeds, rub on a large grater. Add the milk to the grated zucchini, stir, put on the fire and bring the resulting mass to a boil. Finely chop the onion and fry it in the heated vegetable oil, then add zucchini to it, mix well and cool. Roll out the dough into a layer and cut out the mugs. Blind dumplings and boil them in salted water. Dumplings can be cooked with radish minced meat. To do this, rub 450 g of radish on a large grater, stew with sour cream and butter, salt to taste and cool. Dumplings with minced vegetables - a great lenten dish, only the dough must be cooked without eggs.
Ingredients:
For the test:
500 g flour,
2 eggs,
100 g of water
salt - to taste.
For filling:
300 g boiled potatoes,
50 g canned beans
1 onion,
2 tbsp. butter,
salt, sugar, citric acid, black pepper - all to taste.
Cooking:
Boiled potatoes cut into small pieces, chop the onion. Prepare a dressing from butter, pepper, salt, sugar and citric acid. Pour this mixture of onion, canned beans and potatoes with this dressing and refrigerate for 2 hours. Knead the dough and make dumplings out of it using chilled filling. Boiled in salted water dumplings shift into a deep dish, season with butter and sprinkle with chopped herbs.
Green onions and eggs also make a great filling for dumplings. To do this, chop 500 g of green onions, mix with 5 chopped boiled eggs, add melted butter and salt. Prepare the dough according to any recipe, thinly roll it, make dumplings and boil it in boiling salted water. Serve with sour cream.
Homemade ravioli with sauerkraut and walnuts
Ingredients:
For the test:
700 g flour,
2 stack water,
2 eggs,
1 tbsp. melted butter,
salt - to taste.
For filling:
500 g sauerkraut,
1 stack peeled walnuts,
2 boiled eggs,
salt, sugar, red pepper - to taste.
Cooking:
Knead the dough and let it stand for 30 minutes. Sauerkraut Put in a frying pan and, adding a little red pepper, simmer under the lid. When the cabbage becomes soft and gets brown color, pass it through a meat grinder together with abrupt eggs and walnuts. Knead minced meat, add sugar to taste and fill dumplings.
Pfried garlic and carrots
Ingredients:
For the test:
3 stack flour,
½ stack water,
2 eggs.
For filling:
200 grams of pork,
200g of beef
1 large carrot,
4 cloves of garlic,
salt - to taste.
Cooking:
Knead the dumplings dough and let it stand for 10-15 minutes, then knead well again. Mince pork and beef 2 times. Grate the carrots, finely chop the garlic with a knife and add these ingredients to ground beef, salt, pepper, mix and fry the resulting stuffing a little. Boil the dumplings in boiling salted water for 5-7 minutes, and then fry in a frying pan until golden brown.
Homemade dumplings baked with cheese
Ingredients:
For the test:
4 stack flour,
1 stack water,
2 eggs,
salt - to taste.
For filling:
300 grams of pork,
300 g of beef
1 onion,
salt, black and red pepper - to taste.
For roasting in the oven:
50 g of ghee,
200 g of hard cheese.
Cooking:
Knead the dough from flour, eggs, water and leave for 30 minutes. Mince beef and pork twice in a meat grinder. Add finely chopped onion, season with pepper and salt. Mix well. Roll out the dough into a thin layer. Cut out the cups with a glass, put 1 tsp on them. mince and pinch the edges. Boil the dumplings for 5-7 minutes, then put them on a baking sheet greased with melted butter and sprinkle with cheese grated on a large grater. Bake at 200 ° C until the cheese melts and a brown crust forms.
Stew dumplings with vegetables
Ingredients:
20 homemade ravioli,
1 carrot,
100 g of cauliflower,
100 g of eggplants,
100 zucchini,
100 g of champignons,
100 g paprika,
1 bouillon meat cube,
salt, dried parsley, black peppercorns - to taste.
Cooking:
Dilute bouillon cubeadd salt, black pepper and dried parsley. Simmer the vegetables in the broth almost until tender. Then add to the mixture of vegetables, dumplings and simmer the resulting mass until ready. Serve in a deep plate with broth and vegetables, sprinkled with fresh dill and parsley.
Ingredients:
500 g dumplings,
2 eggs,
2 stack milk
3 tbsp. melted butter,
sour cream - to taste,
salt, black pepper - to taste.
Cooking:
Boil dumplings in boiling salted water until tender. Then transfer them with a slotted spoon to the ceramic pots, pour them with a mixture of raw eggs and salted milk, add sour cream and butter. Put the pots in the oven and bake the dumplings in the preheated 160 ° C oven for 25 minutes.
It is always satisfying, tasty and sincere, because homemade food is always prepared with soul.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
When I was a child, I remember how the whole family was going to make dumplings at the table. They were made a lot, laid out on boards, sprinkled with flour, lightly dried and put in the freezer, for future use in order to reach it when they wanted, and to cook real Siberian dumplings. My mother is a Siberian, and dumplings have always been excellent. How many different kinds I tried, homemade dumplings can not be compared with anything. I will tell you how they are made, and you will understand why any store varieties “were not lying next to”.
How to make dough for ravioli
The dumplings dough recipe is simple, but it is not as easy to make as it seems. Take 1 cup of water, 1 egg or white without yolk, a tablespoon of vegetable oil, flour - as much as is required (usually about 3 glasses of flour per glass of water).
Flour should take the usual wheat, NOT pancake, without any additives. Sift is a must! This is not from lumps and not from bugs - sifted flour gives the dough exactly the consistency that is needed for dumplings.
Flour (2 cups), pour on the table in a slide, make a recess in it, pour in some water and begin to knead. Water is poured gradually, as it absorbs the flour. When the dough is still watery, gradually add vegetable oil. Then add the egg and continue to knead. Knead the dough until the water takes in all the flour. Then sprinkle flour on the table and continue to knead the dumpling dough until it stops sticking to your hands.
But do not rejoice ahead of time, that's not all. Knead the dough until flour is poured until it absorbs the third glass of flour. To do this, he mnemy with all his strength and pounding "with all the dope," some weakened hostesses beat a lump of dough on the table. The dough for ravioli is considered ready when, if you pinch the ball with your fingers (as if trying to pinch a piece) and release, the stretched piece will be pulled back. This means that the dough turned out quite elastic.
Lightly sprinkle a lump of dough with flour, cover with a clean towel and set aside for at least half an hour. And we still do minced meat.
How to make stuffing for ravioli
Stuffing for dumplings is much easier than dough. Meat, onion, salt, spices, liquid. Meat for dumplings take a two-component. It can be beef plus pork, or veal plus chicken fillet. You can take minced meat and ready, then to mix them, but if you doubt that the stuffing is 100% natural, scroll through the meat in a meat grinder.
For 1 kg of minced meat you need to take at least two onions, and even better, three. The fact is that soaked bread is added to the mince patty for juiciness, but the dumplings will be boiled in water and no bread will be added to the ground meat dumplings. Therefore, in order to make the meat in the dumplings juicy, put more onion into it. Onions can be finely chopped first, and then skipped with minced meat and minced meat so that there are no large onion pieces in the minced meat.
Thoroughly knead the stuffing for dumplings, salt it. Add your favorite spices. It can only be black pepper, or a mixture of peppers, or coriander or any other mixture of spices that you like to add to meat dishes.
The final touch to the stuffing - the addition of liquid. It is best to add milk or broth to dumplings, about a third or half glass. But here we must look, depending on how dense the minced meat was originally made. When pouring liquid, make sure that the stuffing is soft, but not liquid.
So, the dough is infused, the stuffing is ready, you can start making dumplings.
There are two different ways.
1. Pour some flour on the table in front of us, put a bowl of water nearby. We cut off a small piece of dough, roll it with a palm into a sausage. We cut a small piece of dough from the sausage, roll it thinly into a circle with a diameter of about 4-5 cm, put minced meat with a teaspoon in the center of the circle, wet fingers in a bowl with water, draw it along the edge of the dough, fold it in half, pinch it. You can also connect the ends of the dumplings so that they turn out to be round.
2. We divide the whole lump of dough in half and roll out a thin layer. The thinner the dough is, the more tasty the dumplings will be. Roll out the first pancake, sprinkle it with flour and cut out circles from the dough with an inverted glass. Next we make dumplings, as indicated above. Sticking dumplings from the first part of the test, repeat the whole process with the second part.
If you have an extra dough, you can cut it out.
It remains to cook dumplings
Spread dumplings on a wooden board, sprinkled with flour. Boil water, add salt, throw dumplings in boiling hot water. After they pop up, cook for a few more minutes. Depending on how thinly the dough is rolled, the cooking time varies from 2 to 5 minutes.
Serve homemade ravioli hot with sour cream or butter or horseradish. Yummy indescribable!
The remaining dumplings are poured with flour, so as not to stick together, and put in the freezer.
Our favorite magic wand, homemade dumplings, always very tasty, juicy, with chicken or beef, on mineral water or classic. Your recipe, step by step with a photo, in detail today I will give, but not one. For us, Siberians, this is a special dish, and there are many recipes for each hostess.
- The dough can be prepared very differently, on water, mineral water, milk, with and without an egg. But, most importantly, it must be well mixed. If it is a lot to knead hard, divide it into several portions.
- Knead the dough must necessarily lie covered with a film or towel. So all the ingredients will have time to enter into interaction with each other.
- Some like to sculpt with the help of dumplings, convenient form. It turns out much faster, although the type of stucco ears disappears. For ravioli knead the dough tight.
- Mince, like the dough for ravioli, is used differently, maybe chicken, beef, pork, or their mixture, make minced fish, with the addition of rice, with mushrooms and exotic types of meat for us.
- To make the stuffing juicy, you need to add more onions. If you are not an amateur, then put a piece of ice inside the dumpling.
- We always sculpt dumplings ahead of time to last for a long time. Put the ready-made pelmeni on chopping boards and freeze them in batches, then put them in storage bags.
Very, very tasty home-made dumplings, step-by-step recipe with photos
The recipe can be called a classic, but I add a lot of onion to the mince, if you like, add garlic. The filling is juicy and very tasty.
We need:
- Six hundred grams top grade flour
- Big spoon of vegetable oil
- 2/3 cup milk
- 1/3 cup water
For minced meat:
- Half a kilo of ground meat
- Two medium sized bulbs
- Egg
- Cooking salt and freshly ground pepper
Cooking process:
Flour it is desirable to sift into a volumetric bowl.
Immediately add salt and add milk with water, without ceasing to stir.
Immediately add sunflower oil.
Knead the dough on the board.
We will cover the finished dough with food film and leave to lie.
In the minced meat we will cut very finely onions and we will divide the egg.
Salt and pepper to your taste.
Mix well.
Roll out the dough with a rolling pin.
Using a glass squeeze sotni.
Wrap the stuffing in the dough and pinch the dumplings.
The water for the dumplings is salted, if desired we add Lavrushka.
Ready-made dumplings can be served with butter, soy sauce or ketchup.
Sculpt dumplings on mineral water
Have you tried the dumplings dough on mineral water? The most delicate, but working with him is simply lovely, supple and elastic. The taste, respectively, is also good.
We take:
- Half a kilo top grade sifted flour
- Two big spoons of fresh milk
- Half a glass of carbonated mineral water
- Egg
- Tea at the expense of a spoonful of salt
- Two large spoons of sunflower oil
For minced meat:
- Half a kilo of pig and ground beef
- A piece of unsalted bacon
- Two medium bulbs
- Salt and freshly ground pepper
Cooking process:
Sift the flour immediately with salt into a wide bowl or on a table. Pour mineral water with milk and vobem egg. Stir, add oil and start kneading. It is better to do it on the table, sprinkled with flour, the dough should take flour so much to be moderately elastic.
Cover the dough with a bowl or towel and proceed to the stuffing. We twist the onion and lard into it, if the pork is fat, then the fat is not needed. You can also scroll Lavrushka and garlic, well, it's optional. Pepper, salt and knead the stuffing.
Roll the dough into a sausage and cut into pieces so that they are the same. Then roll out the juice from them and spread the mince in the center. We pin the edges. Cook for ten minutes in salted water with seasoning. Serve with balsamic vinegar and pepper.
Sculpting dumplings with dumplings
This is a real buzz when the whole family of eight people gathers at the table and together sculpts. Well, we used to have it this way, now there is no such a family, we have once and twice obchilsya. And yet, when everything is at work and there is absolutely no time at all, it is here that she comes to the rescue, a miracle of the Soviet era, a dumpling. By the way, when you buy this necessary tool, do not take the Chinese one, it fell apart in half, after the second molding.
We take:
- Seven hundred grams of wheat sifted flour
- A glass of ordinary water
- Two eggs
- A big spoon of powdered milk (good, not Chinese powdered cream)
- Cook salt to individual taste
For minced meat:
- Half a kilo of any minced meat
- Freshly ground pepper
- Three cloves of garlic
- Average bow head
Cooking process:
It is better to sift the flour immediately with powdered milk and salt. Powdered milk gives a special taste to the dough, just choose the present, which is poorly soluble in water and has a natural milk-creamy smell.
Add water and beat the eggs. Knead the dough tighter than for manual molding. Cover it with something for fifteen minutes.
In the mince twist the garlic with onion and mix with spices.
Roll out the dough into a thin and even layer to the size of the dumpling, the lower layer is better to make a little thicker than the top one so that it does not explode. We cover it on the honey dumplings and gently, lay out the mince with your finger.
Top cover with another layer of dough and roll well with a rolling pin. If the dough is successful, the dumplings can be easily removed, it is enough to turn the dumpling and shake slightly, you can help with a finger.
Cook the dumplings as usual, can be served with homemade crap or.
Homemade ravioli with chicken
Chicken in dumplings sometimes seems dryish, so add a little lard, I twist it in the mince with the skin.
We will take:
- Four cups top grade flour
- Glass of water
- Chicken Fresh Egg
- Teaspoon cook salt
For minced meat:
- A pound of chicken fillet
- One hundred grams of fresh pork fat
- Three medium onions
- Salt and pepper as needed
Cooking process:
It is best to sift the flour, so the dough will be easier, break an egg into it and pour in water, salt and knead. We put the finished dough into a bag and put it in the fridge for a while.
While cooking mince, we twist the chicken and bacon along with the onions. Mix everything, add spices. Let us stand, but for now let's roll out the juices for the test. In the middle of each put a piece of minced meat and close up the edges.
Boil chicken dumplings enough for about seven minutes. Tasty to serve them with soy sauce or sour cream, you can with butter and sprinkle with fresh dill.
Delicious Ural dumplings
Ural dumplings have a rich taste and filling with fat. Meat for the filling is better not to grind, and finely chop, then there will be what you need.
We take:
- Seven hundred grams of white flour
- A glass of milk
- Plain salt
For filling:
- Seven hundred grams of minced meat in equal proportions of pork, lamb and beef
- Big spoonful of butter
- Two large turnip bulbs
- Two large spoons of heavy cream
- Salt, pepper, milled lavrushka
Cooking process:
Sift the flour into a bowl, pour milk into the well, it is necessary that it is cold, salt and break the egg. All mix and pour vegetable oil, knead elastic dough. Let's leave it under the film for about fifteen minutes.
The meat is finely chopped, you can use a meat grinder with large holes. Onions, too, cut very finely with a sharp knife. Add butter, spices and cream, stir until a homogeneous substance.
Roll out the dough into a layer and cut into a glass of juicy. Lay out the stuffing and sculpt the dumplings. Mince put more to be plump. Cook for ten minutes in salted water with spices and lavrushka. Such tasty served with broth, as the first dish.
Homemade ravioli on choux pastry
What i like choux pastry, so it is its elasticity and the fact that the dumplings, even if they lie down, will remain white, they will not wind. Although with him, with the dough, you have to tinker.
We take:
- Four glasses of the highest grade of pre-sifted flour
- Two glasses of water
- Big spoon of sunflower oil
- Piece of butter
- Two eggs
- Plain salt
- Half a kilo of minced pork and beef
- Small bulb
- Two cloves of garlic
- Salt with pepper
Cooking process:
Salt the water, add the oil and begin to bring to a boil. Measure out half of all the flour and fall asleep in boiling water with intensive stirring. Remove the dough from the heat, cover and let cool. Next, drive eggs, stir well.
Pour the remaining flour on the table and start kneading, the dough should take all the flour and turn out to be soft and pliable. We need to give him a little lie down under the film.
In the ready stuffing we twist the onion with garlic, season and stir. You can use the dumpling for modeling. Cook dumplings traditionally, served with any sauce or just with butter.
Homemade Siberian dumplings, very tasty
These Siberian dumplings are big for one to eat. They mold such things to freeze for future use. They are tasty with all sauces, fried and in broth.
We take:
- Two glasses of sifted flour
- A half glass of cold water
- Pinch of regular salt
For filling:
- On two hundred grams of meat of pork, beef and chicken
- Two small onion heads
- Two large spoons of cold water
- Pepper and salt at the discretion
Cooking process:
Pour water into the pre-sifted flour, it should be as cold as possible, add an egg, salt it and knead the dough. It should rest for half an hour under a towel.
The meat for mince is not completely defrosted, it will spin better, we twist the onion too. All mix, season and add water.
Roll out the dough into a juice and cut round cakes, put a piece of minced meat in the center of each one and sculpt the dumplings.
Boil for at least ten minutes. Tasty with vinegar and pepper.
Homemade ravioli with minced fish
Those who have not tried the dumplings with minced fish do not even believe in their existence. But it is worth trying once and it will be one of the favorite dishes. At least I was exactly like that.
We will take:
- Four hundred grams of pollock fillet or any other sea fish with white meat
- Two hundred grams of pre-cooked rice
- Medium onion
- Ordinary salt
- White pepper
For the test:
- Four glasses of sifted flour
- Glass of water
- Large spoonful of lean oil
Cooking process:
Scroll the fish fillets in a meat grinder together with boiled rice and onions, salt, pepper and knead the minced meat.
Knead the dough from flour, water, eggs and butter. We give about fifteen minutes to lie down, covered with a film. Then roll out a little juicy and lay out the stuffing. Sculpt in the form of dumplings. Boil for about seven minutes. Serve with soy sauce.
These are my delicious homemade ravioli recipes. If you have any special, please share in the comments.
1. Pour the flour in a bowl for kneading dough.
2. Sprinkle salt and beat the eggs.
3. Add half a serving of drinking water and start kneading the dough.
4. After gradually pour in the water and continue kneading the dough so that you have a smooth and elastic dough. Since the flour is different for everyone, drinking water may need more or less. That is why at once do not add the entire volume of liquid.
5. Wrap the dough cling film and leave to lie down for half an hour.
6. Then cut the dough into equal 8 pieces. At the same time, cover the whole dough with plastic wrap so that while you work with one piece, the rest will not be weathered.
7. Now start making minced meat. Wash and twist the meat. Peel the onion and pass it through the meat grinder. Remove the husks from garlic and pass through the press. Add salt and black pepper.
8. Mix the ingredients well and pour in cold drinking water.
9. Mix the mince again until smooth.
10. Next, proceed to the molding of ravioli. To speed up and simplify the work, take the dumpling, which is powdered with flour.
11. Divide a piece of dough into two parts and thinly roll each of them with a rolling pin, about 3 mm. Put one sheet of dough on the form.
16. When it will be necessary to cook the dumplings, put drinking water in a saucepan, boil and lower 20-30 pcs. Boil them until they float to the surface of the water. Then remove them with a slotted spoon and put them on a plate.
17. Serve the dumplings hot, immediately after cooking with sour cream, butter, mustard, vinegar and other favorite sauces.
Tip: if you do not have such a dumpling, then roll out the dough, squeeze a glass with a glass, which fill with minced meat. Fasten them as dumplings, and then connect both ends, to get a round dumpling, as a production.
See also video recipe how to cook dumplings.
