Delicious dumplings. Recipes for delicious homemade dumplings with photos

I'm ready to fall on my knees Before the one who invented dumplings. (I couldn't find the author, no matter how I googled it.)

Who, what, where, why, when - I propose to leave questions about the "nationality" of dumplings, their origin and other controversial topics for later. If we now delve into the wilds of history, finding out in which country they first came up with the idea of ​​​​boiling minced meat wrapped in pieces of dough, the conversation will turn into long, many hours of debate, as a result of which no one will change their mind anyway, remaining confident in their rightness.

Therefore, first we will cook homemade dumplings, set the table, and only then we will talk about the controversial one. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what serves. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. It is on him that 80% of success depends - if the products are of poor quality, and the work is sloppy, the taste of dumplings will not only worsen, but become terrible. The filling is the heart of the dumpling, so let's cook it with soul, put a bunch of good thoughts into it and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classics of the genre are homemade dumplings with minced meat, however, the classics, although invariably good, often become boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg of beef fillet;
• 2 large onions;
• salt, pepper to taste.

Wash the meat, clean it from the films, twist it into minced meat together with the onion. Mix well, salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and proceed to sculpt dumplings.

minced fish

• 1 kg of fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Twist the boned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

minced chicken

• 1 kg chicken fillet;
• 3 art. l. sour cream;
• half a glass of milk;
• salt pepper.

My meat and twist in a meat grinder. Add salt, pepper, sour cream, milk and mix well. Minced meat is ready, you can start sculpting dumplings.

Mushroom mince

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

We clean the mushrooms, boil until tender. Cut into random pieces and fry well in vegetable oil. We twist in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start sculpting dumplings.

Cheese mince

• 0.8 kg of cottage cheese;
• 0.2 kg of soft cheese (feta, cheese);
• 2 large bunches of herbs (dill, parsley, cilantro);
• salt, pepper to taste.

Twist cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. You can add pepper if you like. Everything, forward, to the machine, we begin to sculpt dumplings.

In addition to the options listed, you can use any other stuffing. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and mushrooms, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them responded in my soul with gentle awe and delight: nevertheless, only a bowl with the same dumplings can be better than a plate of ordinary dumplings with minced meat!

Dough for dumplings

Mistresses often argue over whose dumpling dough is better. I think this is better than the one that has taken root in your kitchen. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love and are ready to be inherited by our daughter or daughter-in-law, along with Chinese porcelain and great-grandmother's silver earrings.

I'll start, perhaps, with the classic version, with a test on water without eggs. That's what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mom’s recipe - a recipe for dumplings on eggs.

Dough for dumplings - a recipe on the water

“Flour and water. All. By properly mixing just two ingredients (well, it’s true, salt still doesn’t hurt, but it doesn’t count), you can get a great, smooth, elastic dough that no one else in the area has equal!

Sharing their secrets of the “correct” test, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the minimalist style - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes, the egg is an excessive wastefulness, which also leads to coarsening of the dough. I am ready to allow more oil, but at the same time I fully realize that it is also superfluous. That's just superfluous - that's all, believe my experience.

Regular dumpling dough
The classic version is the simplest, most affordable and most commonly used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp salt.

How to cook dumpling dough

Sift the flour into a bowl, make a well in the top, add the salt and pour out the water.

We knead the dough - as a result of your efforts, you should get a smooth, pleasant ball, which, when cut, does not leave marks on the knife, does not stick to it, and gives a smooth glossy surface on the cut. In addition, the dough should not be blurry, but not too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough must be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What do you object?

It really does make a great dough. Flexible, gentle. The correct ratio of water and flour gives an extraordinary result. However, you need to know my mother. She disagrees:

“The dough in the work is uninteresting, it tastes like rubber. How can you eat it? Unless with the total disappearance of chickens! Or high cholesterol forbids eating eggs? The classic recipe is my recipe, write down:

Dough for dumplings with eggs

• 3 cups flour
• 1 cup water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp salt

Then everything is as usual: I pour out the flour in a slide, make a recess in it in the form of a funnel and add water, oil, break an egg into the funnel. Gradually knead. I add flour until the dough starts to lag behind my hand, but I never make it cool. The ingredients indicate fairly accurate proportions, it is not necessary to have intuition, which is especially important for beginners - where does their intuition come from?

I use vegetable oil if I sculpt “with a margin” and I know that I will freeze a part - with oil, the dough does not dry for a long time and does not crack when frozen.

Vegetarian dumplings dough made from "hard" flour

Which side am I on? I used to be on my mother’s, but since I became a vegetarian, I’ve been cooking like a mother-in-law, that’s just ... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough, based on the ratio of 250 g of flour per 100 g of water. That's all: strict science of mathematics and perfect dough - no hint of "kissel", rather "pasta from Italy".

A few more popular dumpling dough recipes

Custard dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling and cutting circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it is worth a try - at least in order to understand how it is more convenient and easier for you to work.

Ingredients:

• 2 cups of flour;
• 1 cup boiling water;
• 3 art. l. vegetable oil;
• 0.5 tsp salt.

How to cook custard dough for dumplings
Mix salt with flour, sift and pour into a bowl. We make a funnel, pour in oil and boiling water. Knead first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to the hands.

Dough for dumplings on kefir

Another easy recipe. Also two ingredients, but instead of water, kefir. We take 400 g of flour for a glass of kefir and we are not in a hurry. Pour the kefir into a bowl, add half a serving of flour there and gently knead with a spoon. Then gradually pour in the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, and preferably more.

The peculiarity of kefir dumplings is that you don’t roll it out too thin, but it turns out to be very soft.

Modeling dumplings

To stick a mountain of homemade dumplings, you can roll the dough into a thin layer and cut circles out of it with a glass. The rest of the dough is again collected in a lump and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also time-consuming.

You can go a simpler way - roll the finished dough into a "sausage" of small diameter,

cut it into pieces of relatively the same size,

roll each piece into a small circle, from which to sculpt a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Having folded the cake in half, pinch the edges like a dumpling,

after which the dumpling should show a gymnastic class, once again curled in half, and then a ball with joined edges.

The option, in general, is wonderful - provided that you can cut the same pieces of dough by eye: different-sized dumplings look rather messy.

The third way is to use all kinds of dumplings.

Simple, fast, but the look...

If the illusion of store-bought gray dumplings with an indistinct filling instead of minced meat does not bother you, then pick up useful devices and go!

Size matters

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that once they were huge, almost the size of a palm. But there is other evidence as well. My family has preserved memories of a great-grandmother who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell wrapped in a rag in winter (they pour it into bowls, freeze it, take it out and carry it to the bazaars already without containers), about breastfeeding children laid down on a down pillow and covered with a down blanket at night, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. Better yet, less!

Of course, no one expects you to immediately rush to look for suitable decorations to practice making dumplings of the right size. Nevertheless, it’s still not worth sculpting thugs in the size of XXXL, because we are talking about dumplings, not about pasties.

Cooking secrets

Remember the bearded joke about the "common" way? If you want to be known as a gourmet, put a bay leaf in the water in which dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about “lavrushka” - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaf, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly - salt! Do not forget to salt the water for dumplings - if you boil them in fresh water, it will be insipid, mean, sad and dreary.

You need to take a large pot for cooking - gentlemen Pelmeni should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: it’s not worth lowering the boiler into a bathtub filled with water, just a large pot is enough.

We collect water - two-thirds of the volume, salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after that we lay the dumplings - no, no, not all in a crowd, you should not pour them into the pan in bulk! Everyone needs attention - so we take each one in our hand and separately throw it into the pan.

We stir occasionally. Do not overdo it! You still won’t succeed with crumbly porridge, it’s enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Alright, just a minute more and…. did the water boil? We reduce the heat and let the dumplings boil for 5-7 minutes, and then we begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel very, very insecure, find the largest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, so quickly get the rest of the comrades!

Innings

When taking dumplings out of the water, do not be greedy and put a couple of tablespoons of butter in a bowl - it will significantly enrich the taste and prevent your dinner from sticking into one big “dumpling”.

And then creativity begins. Why don't they eat homemade dumplings! Luxurious mother-of-pearl sour cream - rustic, fatty, tender ... Yellow butter - soft, enveloping, rich ... Unpopular and thoroughly offended by all mayonnaise - spicy, velvety, shiny. Viscous, fragrant mustard - sharp, burning, proud. Bright tomato ketchup - rich, spicy, tender. Vinegar, even flat in taste, but incredibly sour, sharp, prickly vinegar - even he managed to win thousands of supporters in the fight for dumplings accompaniment.

Do not be lazy - if a large family gathers at the table, most likely there will be lovers of yoghurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, mayonnaise. Carry everything you have! You will not regret.

Dumplings are a rather heavy meal, so some vegetable salad, greens, broth will not hurt on the table. It is clear that it is unlikely that anyone will exchange the main course for lighter options, however, even if you eat at least a little bit of vegetables or drink just a little broth, the stomach will already feel better. In general, your task is to try to make the dumplings "accompaniment" look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways of preparing this dish. Of course, the phrase "if you are tired of classic dumplings" sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the above recipes - and you will not regret it!

dumplings in a pot

Do you think dumplings can be made even more luxurious? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, a few sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil dumplings until cooked, put in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour sour cream. Sprinkle with grated hard cheese, cover with a lid and put in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t be cunning anymore: nevertheless, fried dumplings are a dish with Chinese-Asian roots. Delicious and rich - tender juicy minced meat is hidden under a crispy crust of dough. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small bowl or saucepan. Warm up well. Dip dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

lazy dumplings

And what to do if the dumplings are fearful as you want, but time is just running out? Then you need to cook lazy dumplings!

Dough Ingredients: 3 cups flour, 1 cup water, 1 tsp. salt.

Minced meat ingredients: 400 g of meat (pork, beef or a combination), 1 onion, salt, pepper to taste.

Sauce Ingredients: 1.5 cups of low-fat sour cream, 0.5 cups of water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Cooking minced meat - we twist the meat and onions, salt, pepper and knead well.
From these ingredients, we knead a soft, non-sticky dough, leave it to “rest” for half an hour, after which we roll it into a rectangle, the length of which is much greater than its width.
We spread the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm from the wide edge. Roll up into a roll. Cut into portions, transfer to a baking dish.
We mix sour cream with water, garlic, salt and herbs, pour lazy dumplings with the resulting sauce. Bake until tender - temperature 180 degrees, time - 30 minutes.
Bon lazy appetite!

Do you know...

How many names do dumplings have?

Indeed, how much? Boraki, poses, dyushbara, podkogylo, jiao-tzu, kundums, sorcerers - all these are dumplings, and everyone has their own "bearded" story. The conversation is insane, the argument is not constructive, and yet I propose to talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta richly sprinkled with parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails ... dumplings! Then they pour themselves another glass of wine and, smiling again, simply turn the conversation to another topic: why argue, if everything is clear: in the beginning it was C ... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine, make a toast - of course, for those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour again - both for themselves and for you, of course, and when you decide to insert a word about no less wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt and again make a toast - even more ornate and confusing. You will get lost in the wilds of verbal intricacies and before you have time to recover, you will almost believe that khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and keep silent, but you will feel with your skin that there is nothing in this world older than wontons. Except China itself.

Gedze

In response, the Japanese will knead the dough on rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basa. Not a word will be said about dumplings, not a half a word about dumpling dough, but you will leave the table with a strong feeling that you have been convinced for two hours that all the salt is in the gedza, the rest is dust.

Vareniki

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we can talk about, even if the great Gogol once and for all clearly and clearly described how to eat dumplings, with what and when. And dumplings - well, then just homemade dumplings, where do they care about homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it off: there was nothing until they were there, but when sheep, onions and manti appeared, then, maybe, someone where I accidentally came up with some dumplings.

Etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (do not waste time, less is not interesting, not that calico), twist it into minced meat. Make dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Do not forget about Baba Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And start worship. Let someone roll out the dumpling dough, someone cut out circles, the third one collects the rest of the dough into a lump and knead it again, and the fourth one fills the blanks with minced meat. The fifth can be entrusted with gluing dumplings, and the sixth - laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll, cut, fill, collect, glue ...

Under the molding of homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event, because she fell in love with a "real goat" and rode off with him on a date. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about female strength and ancestral knowledge, fortune telling on eggs and ways to remove the evil eye. Discuss the new priest at your local temple and talk about the children who are acting up in church while waiting for the sacrament. Talk about anything - the main thing is that the chatter gives pleasure and brings joy: otherwise the dumplings will not be tasty, it has been checked a million times!

Do not forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who pulls out the “lucky ticket”, be sure to think over a prize or a forfeit. An innocent prank, but it brings the family together so much! Believe me, you will remember for more than one year in a row how grandfather Sergei grimaced after eating a dumpling with carrots, and the young Vitka grunted in disappointment, biting through the “happy dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for a while. I’m going to cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!

Making homemade dumplings is a family process and loved by many. We have collected the best recipes for you!

• Wheat flour of the highest grade 450-500 g
• Water 250 ml
• Chicken egg 1 pc
• Minced meat 500 g
• Onion 150 g
• Salt to taste
• Ground black pepper to taste

Prepare minced meat. For homemade dumplings, it is better to take mixed minced meat - from beef and pork.

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift flour.

Add salt and egg.

Pour in water.

Knead elastic dough.

Divide the dough into three parts.

Roll into a rope.

Cut into pieces, 1 cm thick.

Form "coins".

Roll out cakes.

Put a little stuffing on each cake.

Pinch the dumplings in the shape you are used to.

Recipe 2: Delicious Homemade Pork Dumplings

• Wheat flour 3 cups
• Water 1 glass
• Onion 2 pcs.
• Vegetable oil 2 tbsp. l.
• Salt to taste
• Ground black pepper to taste
• Pork 600 gr

Sift flour and place 2.5 cups on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough becomes thick, switch to hand kneading. Knead the dough thoroughly. It should be elastic and not stick to your hands. If the dough is sticky, add a little flour and continue to knead. I do not add eggs or salt to the dough.

Cover the finished dough with cling film and let it acquire gluten.

During this time, prepare minced meat for dumplings. Cut the meat into small pieces and scroll through the meat grinder.

Rub the onion on a grater or scroll separately in a meat grinder. This is done so that the meat does not absorb the onion juice. After all, dumplings are very tasty when they contain a fragrant liquid separately from meat.

Then mix the meat and onion, add vegetable oil, salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. Add a little water to the minced meat. Thoroughly knead the minced meat.

Take a small piece of dough, make a round ball out of it and roll out a fairly thin layer of cake with a rolling pin. In order to prevent the formation of an accordion during rolling, the dough is rolled out from the center to the edges with translational movements.

Cut the dough into desired circles. I have a special glass with very sharp edges for this. All the proposed devices for making dumplings did not take root with me, so I switched to the old tried and tested method. Put a little oval-shaped minced meat in the middle of the circle. The amount of stuffing depends on the size of the cut out circle.

Fold the opposite edges of the dough and, as if scrolling a little, carefully pinch the edges. Then connect the opposite ends of the product.

There are a lot of dumplings. So that they do not dry out, sprinkle a wooden board with plenty of flour, put ready-made dumplings on it and cover with a napkin.

Boil a large amount of water, salt and place the dumplings in boiling water, stirring constantly so that the dumplings do not stick together. As soon as the dumplings begin to float, cover and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings cook quickly. It is better to cook a small amount in several stages.

Put the finished dumplings with a slotted spoon on portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many lovers of dumplings with vinegar. There are many options, take your pick. Bon appetit! I wish you all good health!

Recipe 3: how to cook dumplings at home

for the test:

• water - 250 ml (faceted glass);
• salt - 1 teaspoon;
• wheat flour - 3 cups;
• egg - 1 pc.;

for stuffing:

• lean pork - 1 kg;
• ground black pepper - 1-1.5 teaspoons (to taste);
• salt - 1 teaspoon (to taste);
• garlic - 3 large cloves;
• water - 3-4 tbsp. spoons;
• onions - 1-2 pcs.

Any dough after kneading needs to lie down a bit, so it is more rational to start preparing dumplings by preparing the dough. Mix the egg with water, beat with a whisk until a lush foam begins to appear on the surface. Add salt, dissolve in water.

Add the flour in parts, sifting a glass into a bowl with water and an egg.

Flour may need a little less or more, depending on its quality, gluten, humidity and many more factors. Therefore, the third glass of flour is divided into approximately three parts. Pour two thirds into the dough, sift a third on a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it gathers into a rough, loose lump. We spread it on the sifted flour, we begin to knead with our hands.

At first, the dough will turn out to be lumpy, uneven, but as you knead it, it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. Well kneaded dough will spring under the palms, it will become smooth, uniform. We collect it in a bun, cover it so that the top does not dry out. We leave for half an hour.

At this time, we are engaged in meat, preparing minced meat for dumplings from it. Cut the pork into pieces, clean the onion and garlic. We turn the meat in a meat grinder, after it we scroll through the vegetables. With onions and garlic, minced meat will be juicier and tastier, but choose the amount to taste. If you do not like garlic, then add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to undersalt the minced meat a little. In any case, the broth will be salty, it is easy to straighten it for salt, slightly oversalting the broth. And excess salt can not be removed. After adding salt and pepper, pour in cold water to make the minced meat easier to knead.

It is better to knead it with your hands, then the onion and pepper will be evenly distributed throughout the mass. Ready minced meat, even after adding water, will be steep, dense in consistency.

We divide the dough into several parts, so it is more convenient to roll out and the circles will not dry out. Roll out with a rolling pin to a thickness of about 2 mm.

Cut out circles for dumplings in the size that suits you - someone likes miniature dumplings, and someone likes larger ones. Put the cut out circles aside, gather the dough scraps into a lump, send them to the bowl with the dough.

Put minced meat on each circle. The quantity is up to you, but since we did not roll out the dough very thinly, you can not spare the minced meat, when forming dumplings, the dough can be stretched if it is not enough to blind the edges.

Fold the circle in half, covering the stuffing with dough. We fasten the edges with our fingers, pressing the dough tighter. Then we fold again, connecting the ends of the dumplings. You will get a round billet, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not open during cooking.

We put the sticky dumplings on a board sprinkled with flour, or on flat plates and put them in the freezer. As they freeze, we pack them in bags with the expectation of welding at one time.

To cook dumplings, pour water into a spacious pot or cauldron. Salt to taste, throw lavrushka and allspice. As soon as the water boils, pour the dumplings (if not frozen, then dip into the water one at a time). Stir gently, not letting it stick to the bottom.

As soon as the water boils again, the dumplings will gradually begin to rise to the surface. Cook them for 7-8 minutes until cooked.

We take it out of the broth with a slotted spoon, put it on plates or in portioned tureens (if served with broth). We put butter, sour cream, mustard, vinegar, black pepper on the table - any additives with which you like to eat dumplings - and call everyone to the table. Bon appetit!

Recipe 4, step by step: delicious homemade dumplings

For test:

• kefir - 350 ml;
• flour - 600-700 g;
• fine salt - 1 teaspoon;
• egg - 1 pc.

For filling:

• minced meat (pork + beef) - 800-900 g;
• onion - 1 large;
• salt, pepper - to taste.

For cooking dumplings:

• bay leaf - 1-2 pieces;
• peppercorns - 3-4 pcs.

Sift a glass of flour with a slide into a spacious bowl. In the center of the flour mass we form a recess and drive in a large egg, throw in fine salt.

Lightly shake the egg with a fork and gradually add kefir at room temperature. Instead of a fermented milk product, plain drinking water is also suitable, however, the dough for dumplings on kefir turns out to be much more tender and tastier than usual, so we recommend trying this option!

Gradually add flour, knead a pliable and homogeneous dough. Flour may need a little more or less than indicated in the recipe. It all depends on its quality, as well as on the density of the kefir used, so we focus on the consistency of the dough. It should come out moderately steep and not sticky, but you should not oversaturate it with flour.

We cover the prepared dough for dumplings on kefir with a napkin and leave for 20-30 minutes to rest. In the meantime, prepare the meat filling. After cleaning, grind with a blender or chop the onion with the smallest possible cubes - load it with minced meat. The more onions, the juicier the dumplings filling will be, but don't overdo it! We throw salt, ground pepper and carefully knead the mass, achieving uniformity.

Knead the “rested” dough again, and then divide it into several parts. We form oblong "sausages", each of which is cut into small pieces of the same size.

Lightly dip each piece in flour and roll into a thin cake. In the center we place a portion of minced meat.

We carefully fasten the edges of the cake, hiding the filling inside.

We connect the two ends of the formed "crescent", giving the dumplings their characteristic shape. We lay the blanks in one layer on a kitchen board sprinkled with flour. We keep a distance between our semi-finished products so that they do not stick together. We store the formed raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For flavor, throw in a bay leaf and large peppercorns. After surfacing, we keep the dumplings in the broth for about 5 minutes. The most elementary way to make sure that it is ready is to try one dumpling.

Homemade dumplings can be served as a second course with sour cream, a stick of butter or your favorite sauces, or as a soup along with the broth in which they were cooked.

Recipe 5: how to make minced pork dumplings at home

• Boiled water 1 tbsp.
• Wheat flour 5 tbsp.
• Salt 1 tsp
• Chicken eggs 1 pc.
• Onion 1 pc.
• Ground black pepper 0.5 tsp.
• Minced pork 500 g
• Salt 1 pinch

Gradually adding flour, knead the dough to a steep state - the dough easily lags behind the hands (when the dough is cut, it should be homogeneous, like plasticine).

We spread the finished dumplings on a surface sprinkled with flour and send them to the freezer - after the dumplings freeze, they must be transferred to a bag and tied tightly. If you plan to cook everything at once, then there is no need to freeze.

Recipe 6: how to make homemade dumplings (with photo)

• 3 tbsp flour
• 1 tbsp water
• 1 egg
• 1 tsp salt
• pepper
• greenery

Minced meat can be made by yourself, but, due to the absence of a meat grinder in the house, ready-made minced meat was used.

Cooking dough. Sift the flour, make a depression in the hill, break the egg into it, pour in the salt and pour out the warm water.

We knead the dough.

The dough should be elastic and easy to knead, while not sticking to your hands and the table.

We place the dough in a warm bowl, cover with cling film and let it stand for 30 minutes, this will give the dough additional elasticity.

And at this time you can do the filling.

Chop the onion and herbs. I used a miracle machine blender. You can scroll everything in a meat grinder, along with meat.

Mix all the ingredients (meat, onion, herbs, salt and pepper to taste).

Here's what happened.

I put more onions so that the filling would be juicier, otherwise the minced meat was a bit dry. for the same purpose, many add a little water or milk to the minced meat.

When the prescribed 30 minutes have passed, we take out the dough.

Roll out the dough into a thin layer. Rolling should be carried out from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling needs to be changed. Then, with a special device or improvised means such as a glass, we cut out circles. We roll the scraps into a lump, knead and roll out again.

We make dumplings.

We take a circle in our hands, pick up a little minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. Connect the corners together.

It is interesting when the whole family gathers to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone sculpts the dumplings themselves, the dough does not have time to wind up.

We put the finished dumplings on a board, plate or baking sheet (you can lay it with baking paper) and send it to the freezer.

We throw it into boiling salted water (you can add spices, carrots, onions there and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.

Recipe 7, simple: homemade dumplings, dough on the water

• Flour - 3.5 cups (+ for rolling)
• Egg - 5 Pieces
• Salt - 2 teaspoons (in the filling and dough)
• Pepper - to taste
• Meat - 1 Gram (in half: pork and beef)
• Onion - 500 Grams

Measure out 3 cups of flour, sift it into a deep bowl.

In the same glass, beat the eggs and add salt.

Add water to the top of the glass, mix thoroughly.

Pour the egg mixture into the flour bowl.

Mix everything to make a homogeneous dough. Leave it for 15 minutes.

Transfer the dough to the table, add more flour if necessary, knead it for at least 7-10 minutes. Then wrap it in a bag and send it to the refrigerator.

Wash the beef and pork, dry and pass through a meat grinder. You can take already prepared stuffing.

Peel the onion, pass it through a meat grinder or chop in a blender. Add to mince along with salt and pepper. Mix thoroughly.

When the filling is ready, you can proceed directly to the modeling of dumplings. Roll the flagellum out of the dough, cut it into small pieces.

Cook dumplings in salted water. You can add bay leaf for flavor.

Bon appetit!

Pelmeni is a real lifesaver. Prepared for the future, they will save you time preparing lunch or dinner, which will appeal to everyone without exception. Currently, there are many different recipes not only for the filling, but also for the dough. How not to get lost in this variety for a novice hostess, and what kind of dough to choose for homemade dumplings? A step-by-step recipe with a photo will help you navigate this issue and please your family with a delicious traditional dish.

Homemade dumplings cannot be called primordially Russian. They appeared in our cooking a long time ago, around the 19th century, and at first did not cause much enthusiasm. But during this time, the recipes for both dough and fillings were constantly changing, each housewife added her secrets, passing them on from generation to generation. Gradually, this dish became so fond of that it became traditional on our table and rightfully won the status of the most comfortable family dish. For many, it is associated with the New Year. When, on the eve of the holidays, the whole family gathers at a large table and, at first, sculpts together, and then also eats them together on both cheeks. Without a doubt, dumplings are loved by everyone, both children and adults.

Of course, 90% of the success of this dish depends on the delicious and juicy filling. But the role of the test should not be underestimated. As mentioned above, there are a huge variety of different ways to cook it, for example: classic, with and without eggs; custard; on milk, on kefir, etc.

For those who are new to the culinary business and do not have an experienced adviser nearby, our step-by-step recipes with photos. It will help you not to get confused and prepare the perfect dough for homemade dumplings. In this article, we will go into detail about several recipes, but first I would like to note a few points that are considered mandatory, regardless of the recipe:

1. In order for the dumpling dough to be plastic, not to darken and not fall apart during cooking, you need premium white flour. If you managed to find flour from durum wheat - this is a great success. It has more gluten, so its amount will need a little less, which means that the dough will turn out more tender;
2. Do not be lazy and ignore the advice to sift the flour before kneading the dough. This saturates it with oxygen, which will allow the dough to breathe, it will be more airy and docile; The water should be warm, boiled, this will speed up the process of separating gluten from the flour and speed up the maturation process of the dough;
3. Some experienced housewives recommend not using salt at all in the dough, because they are boiled in salted water. But if you still decide that it is needed, then it is better to add it to the water. So the salt is more evenly distributed over the dough;
4. If you chose a recipe without eggs, vegetable oil will help replace their function;
5. Loose dough loses its shape during cooking, so that this does not happen, it must be sufficiently dense. To achieve greater density, it is kneaded slowly, gradually adding flour, and after kneading they beat it on the table, expelling the remaining air from the voids;
6. When the dough is ready, it must be allowed to rest. To do this, place it in a plastic bag or film for 30-40 minutes.

So let's get straight to the recipes...

Dough for homemade dumplings without eggs: a step by step recipe with a photo

The benefits of this recipe are obvious. Firstly, it is economical, and all the ingredients are always at hand. Secondly, it is great for meatless dumplings, using the appropriate filling (for example, fish or vegetables). The dough is soft and stretchy well. And, contrary to fears, it does not lose its shape and does not boil in water!

Of the products we need only:

• water - 300 ml;
• wheat flour - 450 gr;
• salt - 1/2 tsp

1. Pour 300 ml of warm boiled water into a deep plate, pour salt (optional) and stir until it is completely dissolved;
   Then, sift the flour and begin to gradually combine it with water. When the dough is already thick enough, it can be transferred to a floured board and continue kneading by hand.
   
   
   
   
   
   
   
2. The result should be a dense, but plastic dough that does not stick to your hands. If the dough is still sticky, try adding a couple of tablespoons of butter and knead thoroughly again.
   
   
   
   
3. Cover the dough with a damp cloth or place in a bag and leave for 20-30 minutes. After that, you can start sculpting.
   
   

Classic dumpling dough

The most common recipe, it is equally suitable for dumplings and dumplings, and even for egg noodles. Plus, the dough keeps well in the fridge for up to 48 hours.

Ingredients:

• flour - 0.5 kg;
• water -250 ml;
• chicken egg - 1 pc.;
• salt - 1⁄2 tsp
• sunflower oil - 1 tbsp.

1. Sift the flour into a large bowl. We make a recess in the center, it looks like a volcano crater;
2. Pour salted water into this hole and drive in an egg;
3. Now we slowly begin to mix with our hands, gradually taking the flour along the edges of the “crater”.
4. As it thickens, add oil and knead a tight elastic dough.
5. We lightly beat it on the table and, covering it with a film, leave it to rest. After half an hour, you can start cooking dumplings.

Kefir dough

Such a dough for homemade dumplings can be prepared on any sour-milk basis. Kefir is easily replaced with curdled milk or sour cream. The dough is strong, does not boil soft and has a more pronounced taste. But in order for the result to please you, pay attention to some nuances: Firstly, all ingredients must be at room temperature; Secondly, soda and salt are necessarily added to the liquid, but not to the flour; For a liquid of a thicker consistency (for example, sour cream), the amount of flour may differ significantly from the indicated amount.

Grocery list:

• kefir - 500 ml;
• flour - 3.5 tbsp.;
• chicken egg - 1 pc.;
• salt and soda - 1⁄2 tsp each;
• sunflower oil - 1 tbsp.

1. Mix kefir with salt, soda, egg and butter.
2. We sift the flour, and in small parts we begin to add to the liquid mass, kneading first with a spoon, and then with our hands.
3. If necessary, add flour to the desired consistency, the dough should not stick to your hands, but should be soft and docile.
4. Let stand 15-30 min. and you can cook.

Notes:

If you use this version of the dough, but without eggs, you should take about half a cup less flour.

If you use sour cream or thick natural yogurt instead of kefir, then the amount of flour also decreases.

Choux pastry for dumplings

If you have already mastered all the previous recipe options, we suggest you try the acrobatic culinary art - choux pastry for dumplings. Made from the same products, but in a special way, it will open up a new taste of such a familiar dish for you.

So, we will need:

• water - 1.5 tbsp.;
• wheat flour - 3 tbsp.;
• chicken egg - 1 pc.;
• salt - 1⁄2 tsp;
• vegetable oil - 1 tbsp.

1. In boiling water, put salt, oil and pour half the flour in a thin stream, stirring vigorously;
2. Remove from heat, transfer to a larger bowl, let the dough cool slightly (so that you can knead by hand);
3. When the dough has cooled down a little, we drive in the egg and carefully knead;
4. Add the rest of the flour and knead into a tight dough.
5. Let stand at room temperature for 20 minutes.

Choux pastry, like the classic one, can be prepared without eggs. You can replace water with milk. In these cases, only the amount of flour will change, and the algorithm of actions will remain the same.

As you can see, there are a lot of options for making dough for homemade dumplings. The article presents only a few basic recipes, with a step-by-step description and photos. Perhaps among them is your signature recipe for this incredibly delicious dish.

1. Pour flour into a mixing bowl.

Advice: if you don’t have such a dumpling, then roll out the dough, squeeze out circles with a glass, which you fill with minced meat. Fasten them like dumplings, and then connect both ends to make a round dumpling, like a production dumpling.

See also the video recipe on how to cook dumplings.