Dumplings in pots - an iconic recipe of Siberian cuisine. Dumplings in pots - bake an original and tasty dish

Step 1: cook dumplings.

Step 2: prepare the cheese.

Step 3: prepare the filling.

Step 4: bake dumplings in a pot with cheese.

Step 5: serve dumplings in a pot with cheese.

Using the same recipe, you can bake dumplings with potatoes and mushrooms in pots.

You can add a little fried food to the dumplings to taste onions or mushrooms.

For dumplings to be truly tasty, the minced meat must be... good quality. I don't buy in the store, I always make it myself, with good pieces meat. I have minced pork. You can also use pork, beef, chicken or turkey - rely on your taste.

So, grind the pieces of meat using a meat grinder along with a large onion. The onion can be fried first, then the specific onion smell will disappear.
Salt and pepper to your taste. I'm a fan of salty fillings. The meat can also be finely chopped with a knife along with the onion.

For lovers juicy minced meat I have some advice: add to ground minced meat A little cream, as well as the juiciness of the minced meat, will be added by adding ice-cold regular or sparkling water.

To prepare the dough, sift the flour onto a work surface (cutting board) and prepare a well.

In a measuring cup, shake sparkling water, salt, sunflower oil, sugar, chicken egg. Pour the liquid mixture into the flour funnel and knead the dough with your hands.

Dough in finished form It should turn out elastic, shiny and should not stick to the board, table or your hands.
Drape a clean kitchen towel over the dough or simply cover with a clean bowl to keep the dough ball from drying out and set aside for 20 minutes.

You can roll the dough into a sausage and cut it with a knife portioned pieces, roll each of them into a circle with a rolling pin. Do exactly what is most convenient for you or what you are used to. I like all the dumplings to be one, so I cut out circles of dough with a 5.5 cm shot glass.

Place a little minced meat on each flatbread, about a teaspoon, maybe a little less, depending on the diameter of the circle.

Let's start sculpting. You need to make an ordinary small dumpling, and then connect its two ends to form a dumpling. A correctly molded dumpling should resemble the shape of an ear or, as it seems to me, a cap.

Place the finished dumplings on a cutting board sprinkled with flour, remembering to cover them with a clean kitchen towel so that the edges do not dry out.
I got 125 pieces.

Next, you should fry the dumplings in butter so that they have a golden and golden brown crust. They need to be kept in before frying. freezer, literally 20 minutes for the dough to freeze a little. If you take frozen dumplings, then you do not need to defrost them and also boil them first.

Basically, dumplings are prepared in the usual way.

They are boiled, seasoned with oil and served with some sauce.

We invite you to learn how to cook dumplings in pots.

You will surprise your loved ones without spending a lot of time and effort.

Dumplings in pots baked in the oven - basic cooking principles

Dumplings in pots are prepared in two ways: by first boiling them until half cooked, or by placing them raw.

The first method significantly reduces the time spent in the oven. The second method takes more time.

Dumplings baked in pots in the oven are prepared with vegetables, mushrooms, meat or liver.

Pour dumplings with broth, sour cream, milk or sauce. Sprinkle cheese on top to make it delicious crust.

Vegetables or mushrooms are first fried separately, and only then put into pots. Also done with meat or liver.

Recipe 1. Dumplings in pots baked in the oven

Ingredients

400 g small dumplings;

onion - head;

200 g fresh champignons;

large carrots;

170 g sour cream;

greens - a bunch;

table salt.

Cooking method

1. Boil the dumplings until half cooked. Use a slotted spoon to place them in a separate plate, cool slightly, and place into pots.

2. Peel the champignons, rinse and finely chop. Sprinkle them with salt. Peel the vegetables, chop finely, and place in a frying pan. Place on the stove and simmer the vegetables for about five minutes. Spoon the fry onto the dumplings.

3. Whisk sour cream with seasonings, salt it, and pour the sauce into the pots. Sprinkle chopped herbs on top.

4. Cover the pots with lids and place in hot oven for half an hour. If there are no lids, cover the pots with foil. Serve the dumplings without removing them from the container in which they were cooked.

Recipe 2. Dumplings in pots with broth, baked in the oven

Ingredients

dumplings;

coarsely ground black pepper;

meat broth;

melted plum oil;

potato;

dill greens - a bunch.

Cooking method

1. Cook in the evening meat broth, with the addition of vegetables and herbs.

2. Place frozen dumplings in pots, filling a third of the container with them.

3. Peel and rinse the potatoes. Finely chop it and place a handful in each pot, directly on the dumplings.

4. Pour the broth into the pots, leaving at least two centimeters from the neck. Place the pots in a cold oven. From the moment the broth boils, keep it in the oven for about ten minutes, then turn off the oven. Do not remove the pots from the oven for the same amount of time.

5. Before serving, sprinkle the dumplings with chopped dill, add a little butter and pepper.

Recipe 3. Dumplings in a pot with cheese and vegetables

Ingredients

dumplings – kilogram;

table salt;

sour cream – 200 g;

a bunch of parsley and dill;

large onion;

cheese – 150 g;

large carrots;

a pinch of peppercorns and bay leaf.

Cooking method

1. Boil the dumplings until half cooked, remove them using a slotted spoon into a separate bowl, and cool slightly.

2. Pour water into a saucepan, add herbs and spices, boil it, and cook for five minutes. Remove from heat.

3. Peel, rinse and finely chop the vegetables. Fry the onion in a frying pan until transparent, then add the grated carrots and simmer for ten minutes. Place the fried meat in the dumplings and stir.

4. Place the dumplings in pots. Strain the broth from herbs and spices. Pour it into the pots, put sour cream on top, and, covering with lids, place them in the oven. We exhibit temperature regime at 200 C, and cook the dumplings for forty minutes.

5. Remove the lids, sprinkle with grated cheese, put back in the oven, and keep until it melts and browns.

Recipe 4. Dumplings in pots “Royally”

Ingredients

half a kilogram of dumplings;

per tsp. olive and butter;

any mushrooms – 300 g;

120 ml heavy cream;

240 g cheese;

seasonings and table salt;

two potatoes.

Cooking method

1. Boil the dumplings in salted water until half cooked. Place them in a separate bowl. Do not drain the broth.

2. In a frying pan with melted plums. Spread the dumplings with oil and fry them over moderate heat for two minutes until they are lightly crusted.

3. Clean the mushrooms, rinse, and dry on a disposable towel. Chop them finely. Peel the onion, rinse, and chop. Fry it until transparent olive oil, add mushrooms, and fry until all the moisture has evaporated.

4. Peel, wash and cut the potatoes into thin slices. Place them on the bottom of the pots, place the dumplings on top, and place the fried onions and mushrooms on them. Fill the pots with broth, cover with lids, and place in a hot oven.

5. Whip the cream with seasonings. Finely grate the cheese. After 20 minutes, pour into each pot cream sauce. Sprinkle cheese on top, close again, and put in the oven for another half hour.

Recipe 5. Dumplings in pots with mushrooms

Ingredients

350 g dumplings;

dried and fresh dill;

mushrooms – 250 g;

table salt, bay leaf and ground pepper;

onion – 1 pc.;

melted butter– 100 g;

sour cream - a glass.

Cooking method

1. Clean the mushroom caps from the film, wash them, and cut them into small pieces.

2. Peel the onion and finely chop it.

3. Place frozen dumplings in a frying pan with hot oil and fry them until golden brown. Place them on a plate.

4. Add a little oil to the same pan and fry the mushrooms and onions. Add flour and mix. Pour in mushroom broth, stir again and keep on fire until the sauce becomes thick. Add sour cream, season with dried dill, pepper and bay leaf, and salt.

5. Place fried dumplings in pots, place mushrooms on top, dumplings again. Place the pots in the preheated oven and cook for a quarter of an hour. Serve the dish hot, sprinkled with chopped dill.

Recipe 6. Dumplings in pots with smoked sausages

Ingredients

frozen or homemade dumplings – 900 g;

half tbsp. broth for each pot;

two onions;

olive oil;

200 g smoked sausage;

100 g cheese;

any mushrooms – 250 g;

mayonnaise – 100 g.

Cooking method

1. Place the dumplings on a table surface sprinkled with flour and defrost the semi-finished product. Finely chop the mushrooms and onions. We also chop the smoked sausage.

2. Fry the onion in olive oil until transparent. Add the mushrooms and continue frying for seven minutes. Then we put smoked sausage and fry for another three minutes. Salt and season with spices.

3. Place the dumplings in salted water and boil until half cooked. Place in a colander and leave until all the moisture has drained. Place a spoonful of fried mushrooms with onions and sausage on the bottom of the pots. Then we fill the pots up to the shoulders with dumplings, and add the sausage again. Pour in half a glass of broth, add mayonnaise, sprinkle with cheese, and put in a preheated oven for a quarter of an hour.

Recipe 7. Dumplings in pots in milk sauce

Ingredients

For 1 pot:

dumplings – 15 pcs.

100 g melted butter;

sour cream and milk - a glass each.

Cooking method

1. Grease the inside of the pots with oil and place frozen dumplings in them.

2. Beat the eggs, pour milk into them, mix and pour the milk mixture over the dumplings. Place sour cream on top. Place the pots, covered with lids, into a cold oven. Set the temperature to 200 C. Turn on the timer for half an hour.

Recipe 8. Dumplings in pots with liver

Ingredients

dumplings;

bay leaf, table salt and pepper;

bulb;

25 g tomato paste;

half a carrot;

half tbsp. broth.

Cooking method

1. Boil the dumplings until half cooked, based on 15 pcs. on the potty. Drain them in a colander.

2. Peel the onion, rinse and finely chop. Wash the liver and cut into strips. Fry the onion until transparent, add the liver to it and continue frying until done.

3. Place the dumplings in the pots and place the fried liver and onions on top.

4. Separately fry the onions and carrots, adding tomato paste. Pour in the meat broth, add sour cream, stir and boil. Add the fried flour, stirring constantly, add salt and pepper, add a bay leaf and simmer until thickened.

5. Fill sour cream and tomato sauce dumplings in pots. Cover the pots with lids and place them in the oven to simmer for 25 minutes.

Recipe 9. Dumplings in pots baked in the oven with bell peppers and tomatoes

Ingredients

600 g dumplings;

melted butter;

300 g full fat sour cream;

250 g cheese;

bay leaf, saffron and basil;

two bell peppers;

40 ml white wine;

3 large tomatoes.

Cooking method

1. Place the dumplings in boiling water, after a couple of minutes add the bay leaf and butter. Cook for about five minutes and remove them with a slotted spoon. Place into pots.

2. Clean bell pepper, remove the seeds and cut into small cubes. Pour boiling water over the tomatoes and remove the skin. Mash the pulp using a masher or fork. Add to tomato puree basil, pour into pepper and mix.

3. Finely chop the cheese. Pour the sour cream into a deep container and whisk with wine, gradually adding grated cheese and saffron.

4. Place a mixture of vegetables on the dumplings, pour over cheese and sour cream sauce, and place in an oven preheated to 180 C, covering with lids. Set the timer for 35 minutes. Serve the dish hot without removing it from the pots.

Recipe 10. Dumplings in pots baked in the oven in tomato sauce

Ingredients

seven tomatoes;

dumplings;

onions – 4 pcs.;

100 g melted butter;

table salt;

sour cream - 2 cups.

Cooking method

1. Wash the tomatoes, pour boiling water over them, and remove the skin. Mash with a fork. Fry the peeled and chopped onion until browned. Then pour in the tomato puree, stir and keep on the stove until it boils.

2. Place dumplings in pots and place on top tomato sauce, then another layer of dumplings and sauce.

3. Bring sour cream to a boil in a saucepan, pour it into the pots, and cover with lids. Bake in a preheated oven for about 20 minutes.

Recipe 11. Dumplings in pots with mushrooms and meat

Ingredients

130 pcs. dumplings;

liter of broth;

one and a half kg of pork pulp;

100 ml sunflower oil;

onions – 3 pcs.;

10 tbsp. l. fried mushrooms;

three each large carrots and onions;

pepper, salt and bay leaf;

10 tbsp. l. sour cream.

Cooking method

1. Peel the onion and finely chop it. Finely chop three carrots. Fry the vegetables in a small amount of oil until golden brown. Salt, add chopped mushrooms and simmer for low heat until all the liquid has evaporated.

2. Cut the pork into strips and lightly fry.

3. Place a tablespoon of fried mushrooms into the pots. Place meat on top.

4. Boil the dumplings until half cooked and place them in pots on top of the meat.

5. Place a spoonful of sour cream in each pot, add salt and pepper. Cover with lids and place in the oven for 15 minutes. We set the temperature to 200 C. Serve directly in the pots.

• To fill, you can mix sour cream with tomato paste, ketchup and add crushed garlic. This will add piquancy to the dish.
• If there are no lids, you can cover them with foil or unleavened dough.
• If you are using frozen dumplings, place the pots in a cold oven.
• Before placing them in pots, it is recommended to fry the dumplings for a couple of minutes in hot oil.
• It is better to fill the dumplings with vegetable or meat broth.

Ordinary dumplings cooked in pots become an elegant dish that can even be served on a festive table. To make it you will need dumplings: you can buy ready-made ones, or it’s better to cook them yourself.

Dumplings are pre-boiled or fried until half cooked, transferred to pots and filled with water or broth. If desired, auxiliary components are added. It can be mushrooms with onions, liver fried in oil, sour cream, cheese, aromatic herbs.

Dumplings baked with vegetables in sour cream sauce acquire an interesting taste.. For example, great addition The dumplings will be accompanied by tomatoes and bell peppers, which are pre-cut and placed in pots. Everything is poured with sour cream and spices, then goes into the oven.

Dumplings are baked in pots for about half an hour at a temperature not exceeding 180 0. It is important not to overcook the dish; it may burn, and the dumplings themselves may stick together and become boiled. An original and very tasty addition to the dish will be a dough cap that is used to cover the pots.

The dish prepared in this way looks very appetizing and attractive, and the dumplings themselves acquire a rich and pleasant taste.

Secrets of making perfect dumplings in pots

If you have any questions about how to cook dumplings in pots, then pay attention to the useful secrets that experienced chefs give:

Secret No. 1. Pots of dumplings should only be placed in a cold oven, otherwise due to temperature changes, the ceramic containers may burst.

Secret No. 2. To make dumplings in pots even tastier, prepare a rich dough cap. To do this, dissolve yeast (5 g) in 100 ml of milk. Knead the dough with the addition of yeast, eggs (1 pc.), sugar (2 tablespoons) and butter (50 g). Leave the dough to rise. From ready dough prepare small cakes with which to cover the pots.

Secret No. 3. You can also make hats from ready-made puff pastry or yeast-free dough. Simply cut out circles of suitable diameter from the dough and seal the pots.

Secret No. 4. To prevent dumplings from sticking together in pots, they can be boiled or fried until half cooked before baking.

Secret No. 5. Instead of chicken liver, you can use beef or pork offal.

Secret No. 6. To give the dish a pleasant aroma, rub the inside of the pots with chopped garlic cloves.

If you are pretty tired of the usual frozen dumplings, cook them in pots. And for variety, add mushrooms to the dish. These dumplings are good to serve on a holiday table. You can cook this dish in one large pot or arrange the dumplings in portions in small containers.

Ingredients:

• Dumplings - 500 g;
• Champignons - 300 g;
• Sour cream - 300 ml;
• Butter - 2 tablespoons;
• Onion - 1 pc.;
• Breadcrumbs - 100 g;
• Water - 200 ml;
• Pepper, salt;
• Vegetable oil - 2 tablespoons.

Cooking method:

1. Grease the inside of the pots with butter and sprinkle with breadcrumbs.
2. Boil the dumplings in boiling water until half cooked, cool slightly, and place in pots.
3. Peel the onions and mushrooms. Cut the onion into cubes, mushrooms into slices.
4. Fry mushrooms with onions in oil.
5. Add the fried mixture to the dumplings.
6. We dilute the sour cream with water, pepper and salt. There should be enough sauce for all the pots.
7. Pour the sauce over the contents of the pots. The dumplings are completely covered in liquid.
8. Cover the pots with lids and place in the oven. We set the temperature (180 0). We will cook for 30 minutes.
9. Serve in pots. You can sprinkle with chopped herbs.

Interesting from the network

An interesting and tasty dish with a pleasant cheese crust. You can prepare dumplings yourself or buy ready-made ones. A good option for a hearty lunch or dinner.

Ingredients:

• Dumplings - 500 g;
• Onion - 1 piece;
• Cheese - 150 g;
• Carrots - 1 pc.;
• Sour cream - 200 g;
• Greens - a bunch (dill, parsley);
• Vegetable oil - 2 tablespoons;
• Spices for dumplings;
• Salt, pepper.

Cooking method:

1. Fry the dumplings in oil until golden brown, pepper, salt, and sprinkle with spices.
2. Finely chop the greens and grate the cheese.
3. Grate the carrots and chop the onion. Fry the vegetables a little in oil.
4. Mix the dumplings with the fried vegetables and place them in pots. Pour boiling water over it, leave some space.
5. In each pot, put spoon of sour cream, sprinkle everything with cheese.
6. Place the pots in the oven. Set the temperature to 180 0. We'll cook for half an hour. 5 minutes before readiness, remove the lids from the pots and continue baking.
7. Serve the dish hot in pots, sprinkled with herbs.

If you want to cook something satisfying, delicious dish and at the same time surprise your guests, then prepare Amur-style dumplings, which are baked in pots. To make this unusual dish, you will need dumplings and some chicken liver - the oven will do the rest.

Ingredients:

• Flour - 3 cups;
• Egg - 1 pc.;
• Chicken liver - 500 g;
• Onion - 2 pcs.;
• Tomato paste - 1 tablespoon;
• Carrots - 1 pc.;
• Water - 150 ml;
• Minced meat - 500 g;
• Greens - a bunch;
• Garlic - 1 clove.

Cooking method:

1. Sift the flour onto the table, make a small hole in it, beat in the egg, pour in salted water. Knead the stiff dough.
2. Roll the dough into a ball, cover with a napkin, and leave for half an hour.
3. Peel the onion (1 pc.) and garlic, chop very finely.
4. Combine minced meat, onion and garlic, add salt and pepper. Mix well.
5. Roll out the dough into a sheet. Cut out small circles.
6. Place the minced meat filling on the mugs, seal the edges of the dough, and form a dumpling.
7. Boil the dumplings until half cooked in boiling water with added salt. Don't pour out the broth.
8. Remove the dumplings from the water using a slotted spoon and place them in pots.
9. We wash the liver, dry it, and fry it in a frying pan. Add tomato paste, salt and pepper. Mix everything well.
10. We send the liver to the dumplings.
11. Peel the carrots and remaining onions. Grate the carrots and finely chop the onion. Fry vegetables on vegetable oil, then put them in pots.
12. Pour the broth into the contents of the pots so that the liquid covers all the ingredients.
13. Place the pots in the oven. Set the temperature to 180 0. We will cook for 30 minutes.
14. When serving, add a spoonful of sour cream to each pot and sprinkle with herbs.

Now you know how to cook dumplings in pots according to a recipe with a photo. Bon appetit!

Description

Are you planning to cook dumplings again? Just cooking is boring and time-consuming! They must be guarded until they float, so that they do not get overcooked and fall apart; then chase them around the pan with a slotted spoon to catch them... Let's better bake dumplings in pots! Do you remember that we already prepared dumplings in a mold, with cheese and sour cream? And now I suggest you cook dumplings in the oven in pots! The recipe is simple and satisfying, just what the family needs for dinner.

And the dumplings turn out tastier than just boiled ones, because they contain spices, onions and herbs.

Ingredients:

For 2 pots with a volume of 800 ml:

• 0.5 kg frozen dumplings;
• Approximately 1 liter of water;
• 1 small onion;
• 1-2 small carrots;
• Sunflower or butter;
• 0.5 tablespoon of salt (or a little more to taste);
• 2 bay leaves;
• A few black peppercorns;
• Parsley, dill, basil;
• 50 ml sour cream;
• 50 g hard cheese;
• 1-2 garlic cloves.

Instructions:

You don't have to add cheese and garlic, it's up to you. Spices, seasonings and herbs can be varied by adding what you like.

If you immediately pour dumplings into a pot, they will stick together into one large dumpling. And for everything to turn out well, you must first either boil them a little (until half-cooked) or lightly fry them. Since we agreed that we won’t use a saucepan today, let’s use a frying pan. Frying dumplings is, in my opinion, very interesting. After heating the oil (butter or sunflower), pour in the frozen dumplings and, stirring, fry for a couple of minutes until slightly golden.

Then pour it into a bowl and let it cool a little.

And add a little oil to the frying pan and fry the onions and carrots, as for soup.

First, sauté the chopped onion for 1-2 minutes, then add the grated coarse grater carrots and fry for another minute. Ready!

Mix the frying with the dumplings.

While the frying is being prepared, at the same time we will make a fragrant filling for the dumplings. Pour 4 glasses of water into the pan, put it on the fire, and when it boils, throw in the spices: salt, peppercorns, bay leaf and finely chopped herbs. Let it boil for a couple of minutes and turn it off.

Now we put the dumplings in the pots - about half full, so that they don’t run away when they start to expand.

And fill it with aromatic broth - so that the water does not reach the shoulders of the pot. Don't pour it to the top - it will run away. Therefore, just in case, it is better to place the pots not on a wire rack, but on a baking sheet. Even if the broth starts to pour out during boiling, the baking sheet will “catch” it.

If you pour in a little broth so that the dumplings are only lightly covered with it, you will have a second dish. And if you pour more so that the dumplings float in the water, you will get something similar to dumpling soup in pots!

It is better to add sour cream later, when the dish is ready - otherwise, when baking, it may turn into cottage cheese.

Cover the pots with lids and place in a not very hot oven. Gradually raise the temperature to 200C and bake the dumplings in the oven for about 30-35 minutes.

Taking out the pots with thick oven mitts, remove the lids and sprinkle the dumplings with grated cheese. Put it in the oven again, or switch it off - the cheese will melt in the heat, and after 5 minutes you can serve hot dinner!

After placing the dumplings on plates, pour sour cream over them and sprinkle with herbs.