Homemade dumplings: a very tasty step-by-step recipe from A to Z. Methods for making dumplings: by hand and using special devices Quick making dumplings by hand

Due to their plasticity, dumplings provide their creators with real freedom to embody creative ideas. There are many ways to make dumplings, but only a few of them have earned real recognition among kitchen dwellers.

Correct sculpting with your own hands

First, let's look at the traditional method of making dumplings, which is probably familiar to everyone. To begin, roll the dough into an oblong rope and cut it into portions per dumpling. Roll out the pieces to about half a centimeter thick.

Important!!!

The technique of dividing the rope into parts will save time, since you will not have to collect the waste at the end, crush it again and roll it.

Place the filling in the center of the cake, making sure that there is no excess flour around the edges of the layer. Blind two opposite edges like a dumpling, then connect two more formed ends together. The result is a beautiful dumpling, completely ready to be dipped into boiled water.

Making dumplings in a dumpling maker

If you want to make neat dumplings of the same size and shape and save time, then buy yourself a dumpling maker. This is a very useful find for any housewife.

Important!!!

The dumpling maker makes it possible to make identical dumplings with minimal time.

Roll out a large piece of dough, which will be slightly larger in size than the size of the dumplings. Fill each cell with minced meat or other filling; when the dumpling bowl is completely filled, cover the top with another layer of dough. Next, take a rolling pin and roll it over the surface, pressing it firmly downwards. Then remove all excess dough from the top of the pan, turn it over and, using a light finger press, remove the dumplings. That's it!

Quickly making dumplings. Method No. 2

If you can’t or don’t like to use a dumpling maker, buy a small mold; it will allow you to make both dumplings and dumplings.

Take a piece of dough, maybe a large one, the main thing is that you have enough strength to roll it out to the required thickness. Using a jar or glass, squeeze circles into the layer with the neck. Place the circle in a miniature dumpling maker and add the filling. Then close the doors and lightly press down the handles to seal the edges tightly. You will get a dumpling; to get a dumpling you need to fasten the two ends together.

Advice

The disadvantage of an individual mold is that during modeling the dough often sticks to the wings. But this drawback can be avoided by sprinkling one part with flour and leaving the other clean. This way the edges will connect better.

Beautiful modeling of dumplings

This method eliminates unnecessary dough consumption, everything is done very simply. Roll out a piece of dough and cut it into portions. Roll out the resulting pieces and place the filling in the center of the flatbread.

Divide the entire circumference of the circle into three parts; the points of contact of the segments must be connected in the center of the dumpling to form a triangle. Then you need to feel the sides to “tie” them tightly.

Advice

Using a similar method, you can make square dumplings; in this case, instead of three corners, you need to assemble four.

Pigtail dumplings

This technology has been used for a long time to prepare manti and dumplings according to the Asian principle. The dough must first be divided into portions, then the filling should be placed in an oblong shape in the center. Starting from the base, start folding the dough from the edges with small grabs on top of each other and pin it along the center line. Having reached the opposite end, simply blind the two free edges.

Making Chinese dumplings

Gyoza is a fairly popular dish in China. Essentially these are our dumplings, made using a different method. Before borrowing this method of modeling for our dumplings, you need to make sure that the dough is sufficiently dense, this will help the product keep its shape.

Cut the dough into portions, roll out flat cakes for each dumpling. Brush the edge of the circle with water.

Important!!!

Do not overdo it with water when you grease the edges of the cake to prevent the dough from becoming soggy and not sticking together.

Now tuck along one edge. Place them on top of each other until you get a patterned half of the dumpling. Then, mold the smooth half along the folded edges. This is how the dumpling turned out!

Conclusion:

Every experienced housewife always strives to prepare a tasty and at the same time beautiful dish. After all, in addition to the taste of the dish, its aesthetic component is no less important. This statement also applies to dumplings; they can acquire a sophisticated look thanks to interesting modeling methods, which you now know about. Try them out today! Bon appetit!

It’s impossible not to love deliciously prepared homemade dumplings. What could be tastier than hot, deliciously smelling dumplings, sprinkled with black pepper, herbs and butter! I have a problem, I don’t like making dumplings by hand, it tires me to make every dumpling. That's why I became interested in how to make dumplings quickly.

The first way I found was sculpting with the help of an assistant. In this recipe I will show another way to quickly sculpt - using a stack, i.e. glasses. We will sculpt on the table, we will make the dough ourselves.

Ingredients

• For the test:
• flour - 3.5 cups (glass - 200 g);
• water - 1 glass;
• sunflower oil - 2 tbsp. l.;
• salt - 1/2 tsp.
• For the filling:
• minced pork and beef - 500 g;
• large onion - 1 pc.;
• salt;
• pepper - to taste.

Time - 1.5 hours.

How to cook homemade dumplings and quickly stick them

Sift the flour into a deep bowl and make a well in the flour. Pour 1 cup of ice water into the well. Add 2 tablespoons of sunflower oil and salt.

I knead the dough until it is smooth and elastic. The finished dough should not spread; it holds its ball shape well. After kneading the dough, cover it and leave for 30 minutes.

I put about half a teaspoon of minced meat in each circle. I prepare minced meat in advance from pork and beef. I grind the meat through a meat grinder along with the onions. Constantly stirring the minced meat, add ice water. I knead the minced meat until smooth so that there is no water left in the bowl, and then place the minced meat in the refrigerator for 30 minutes.

When there is minced meat in the middle of each circle, I carefully lift the edge of the layer with both hands and cover the minced meat (the minced meat is on the fold line of the dough).

Then I lightly press the dough around the minced meat.

These dumplings are lined up along the edge of the dough sheet.

All that remains is to separate each piece using a stack.

This manipulation must be done with each dumpling.

As a result, you will get small and neat dumplings.

Teaser network

I collect the remaining dough to knead it, and then use this dough again.

I connect the ends of the dumplings with my fingers, giving the dumplings a round shape, now few people will understand that you did not sculpt each dumpling by hand.

I put the finished dumplings in a flour-sprinkled pan and put them in the freezer.

Then I repeat it all over again until the dough runs out.

If the dough layer has dried out, I moisten it with water using a brush.

To cook the dumplings, I throw the frozen dumplings into boiling water and then stir them in the pan so they don't stick to the bottom. After the water boils, reduce the heat. When the dumplings float, cook them, stirring, for 2-3 minutes, remove them from the water with a slotted spoon. I put a small piece of homemade butter into the finished dumplings and mix.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Dumplings are everyone’s favorite delicacy. Unfortunately, the ancient dish has completely migrated from the home camp to store-bought ones. However, no factory-made product can compare with the taste of a homemade dish, carefully prepared by the hands of the housewife, which is why recipes for making dumplings have been and will remain popular.

Types of sculpting dumplings

There are two types of preparation - manual and mechanical. Mechanical is limited in shape: if you use a machine, then apart from square, products of any other shape will not work. You can make them round or semicircular with your hands, so if not only the taste, but also the appearance is important to you, then the options for making dumplings by hand will be a hundred times more varied and richer.

Housewives prepare the mass at their discretion, soft or hard, but roll it out very thinly with a rolling pin. Minced meat is mixed from different types of meat or mushrooms with the addition of pepper and fried onions, pepper and salt to taste, add ice water, oil, and herbs. Each housewife decides for herself how to make dumplings: family recipes are often used. If we talk about the types of cooking according to different recipes, we can conclude that they are all similar. The ingredients for the dough include:

• water;
• flour;
• a pinch of salt;
• egg.

Device for making dumplings

For those who want to save time, a device for making dumplings at home comes to the rescue. The mechanical one is a machine: we load minced meat and dough into it, and turn the handle. This device is good because it regulates the thickness of the sheet; you can make a large amount at once so that you can freeze half of it. The only negative is the high cost compared to other devices.

At home, they work manually, using a flat mold with honeycomb-shaped holes: in addition, you only need a rolling pin. This dumpling maker will help you make a whole batch at once. The most modern option is a manual cooking device from China: this is a plastic mold that makes only one piece at a time. One of the advantages is the openwork pattern, which is imprinted along the contour.

Technique for making dumplings

There are so many techniques for making dumplings for as many housewives as there are. The best way to properly make dumplings with your hands is Siberian. This is a simple recipe from a circle of dough folded in half: someone then glues the ends together to make an “ear”, someone cooks it unchanged, like a dumpling. There are many options for making dumplings in the world - these are Italians with ravioli, Chinese with “nests”, Georgians and khinkali, Indian modak and much more.

The most affordable, but unusual ways in which you can replenish your culinary collection are interesting: for example, “bags” - this option resembles manti, but they turn out to be more miniature. How to prepare “bags”? You need to roll out a circle of dough, put minced meat in the middle, and wrap it in the shape of a bag. A “star” method similar to this, but more elegant: for this shape we do everything the same as in the first case, but instead of a bag we form five even edges.

How to make dumplings by hand

Hand-made dumplings are increasingly fading into the background, but those housewives who want to pamper their family with a delicious dish must remember a few simple rules. How to make dumplings without hassle - the dough you prepare will answer. The main condition is to knead it well so that it does not stick to your hands, and to prevent the edges from coming apart, dip your fingers in flour more often and sprinkle it on the table.

How to quickly make dumplings

Most housewives are stopped from preparing a dish by the thought of how much time it takes to put it together. Experienced chefs know that quickly making dumplings is a matter of a little practice and a few secrets, and no machines are needed for this. The main thing is to learn how to quickly cut sheets and form products not one at a time, but in large batches. A pizza cutter will help solve the problem of reducing time. It is distinguished by a round blade that easily cuts the rolled out layer without collecting it:

• Cut the rolled out layer into long strips.
• Place the minced meat in a plastic bag, one corner of which is cut off.
• Squeeze out the minced meat to the entire length at once and cover it with a second strip.
• We cut into squares of the required size, then you can pinch them.

If you don't have a pizza cutter, you can speed up the task in another way:

• We fold the rolled sheet like an accordion and cut it into pieces of a suitable size.
• We lay the resulting strips on top of each other and cut them again. This will help you quickly get even squares from a piece of dough.
• We can make round, square or even triangular products from them.

How to make dumplings beautifully

Beautifully modeling dumplings will require some skill. One of the common cooking options is to form a “pigtail” along the edge. How to cook:

1. Give the dough a regular shape.
2. Then we wrap a small piece on the side that is already molded.
3. Press down lightly.
4. One step - one pinch.
5. Finally, glue the edges together to make a circle. The “pigtail” will be noticeable even after cooking.

“Flowers” ​​is another option for beautifully decorating dumplings. How to wrap dumplings to get a flower:

1. Roll out the circle.
2. We form 5 edges by bending the edges.
3. We turn the resulting pentagon over, put the minced meat in the middle, glue it together, again forming five edges based on the ones already obtained.
4. At the end, we turn away the edges and see a beautiful flower, as in the photo.

How to make small dumplings

Often, even with the most delicious dish, picky eaters complain that the volume is too big. During cooking, it is difficult to determine by eye what size to cut out the dough base, and as a result the size ends up being too large. Special molds with a diameter of 10 mm or more will help you make small dumplings. If you don’t have a mold, you can use a regular glass.

How to make Chinese dumplings

The Chinese version of the dish differs in fillings, shape, size, and side dishes with which it is served. The most famous dish is similar to manti, in the form of bags. There are options tied with green onion feathers. Every Russian knows one type of Chinese dumplings. The “bear ears” technique is also popular there, with which Russian people are very familiar. All these methods are complicated, so it’s better to watch a training video or photo on how to sculpt correctly so that everything works out. You can make Chinese dumplings in the following ways:

• Raise the edges up. Then glue along the edges.
• The edges are gathered at the top, glued together in the middle. The result is three sides, thanks to which the product looks like a neat triangle.
• The Sichuan province is famous for a dish shaped like an open envelope. To do this, fold a square piece of dough diagonally. The edges of the triangle are fastened, and the corners at the base are folded towards the center.

How to make dumplings on a dumpling maker

Making dumplings using a dumpling maker greatly simplifies the task of housewives during cooking. The kitchen device helps you make about 40 neat identical products at the same time. If we are talking about a simple dumpling maker, which consists of a mold with holes, then you will need two sheets of dough, kneaded in the usual way, and minced meat. We also prepare it to your taste. The rest of the technology is simple.

Dough and filling for dumplings

First I prepare for making dumplings. While the dough is rising for 30-40 minutes, I prepare the filling. Traditionally, the filling for dumplings is made from meat, but options with fish, mushrooms, and vegetables are also possible.

Rolling out dough for dumplings

Here dough And filling ready. Now you need to roll out the dough on the table surface. Wipe the table clean and dry. Lightly sprinkle the surface with flour to prevent the dough from sticking. We separate a piece smaller than a fist from the total mass of unleavened dough. Place on the table and roll out into a thin layer with a rolling pin. It is worth noting that the size of the rolled dough can be increased if several people are involved in modeling and the size of the table allows. Otherwise, the rolled out dough will dry out faster than you can sculpt.

How to make dumplings

Take a glass and cut out circles with a diameter of 4-5 cm. In this case, you will get dumplings that fit entirely in your mouth. If you like large dumplings, cut out circles with a larger diameter cup.

The remaining trimmings in the form of rounded triangles can be put back into use. Or you can fold it in one layer in a tray or on a board. Place in a warm place and dry. Then use it as pasta when making soup.

If you don’t have a glass or cup of the required diameter, which is a rarity these days, you can do otherwise. Roll out a piece of dough into a sausage with a diameter of 1-2 cm, which is cut with a knife into pieces 1 cm thick. And roll out each piece with a rolling pin on a table sprinkled with flour.

Finally we got to the most crucial moment. Take a circle of dough in your hand. Place a teaspoon of minced meat in the middle of the circle and fold the circle in half. Carefully pinch the edges to form a crescent. Now we connect the ends of the crescent and pinch it. The raw dumpling is ready. We repeat the process many times until we run out of dough and/or minced meat.

As you can see, making dumplings is not that difficult.

How to cook dumplings

Ready dumplings Boil in boiling salted water for several minutes. As a rule, dumplings that float to the surface are a sign of readiness.

Dumplings are boiled in plenty of water. So take a larger pan and don’t skimp on water.

Dumplings are served with butter, sour cream, mayonnaise, mustard, various sauces and just broth. Sprinkle with herbs. It's a matter of taste.

Storing dumplings

We freeze the remaining dumplings (we made a lot for future use). To do this, lightly dust the trays or cutting board with flour, lay out the dumplings in one layer so that they do not touch each other. And put it in the freezer. Well-frozen dumplings can be portioned into plastic bags and stored again in the freezer. In this form they will fit compactly and take up less space.

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages ​​of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

1. flour - 500 grams;
2. drinking water - 1 glass (200 ml);
3. salt - half a teaspoon.

How to cook:

1. Sift the flour well to enrich it with air.
2. Make a mound of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in a thin stream of water.
4. Knead the dough until it is smooth and elastic.
5. Cover the finished dough with cling film or a towel to prevent it from airing.
6. Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with the addition of chicken eggs comes out tender and elastic.

You will need:

1. flour - 500 grams;
2. eggs - 2 pcs.;
3. salt - 1 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the well in a thin stream.
6. Knead the dough until it becomes homogeneous and no longer sticks to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

1. pork - 1 kilogram;
2. onions - 4 pcs.;
3. garlic - 3 cloves;
4. drinking water - half a glass (100 ml);
5. salt - to taste;
6. ground pepper - to taste.

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir the meat with onions, add pepper.
6. Gently knead the minced meat, adding salted water to it.
7. Place the finished minced meat in the freezer for a short time.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

1. beef - 1 kilogram;
2. onions - 6 pieces;
3. milk 2.5% fat - half a glass (100 ml);
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder using a large mesh.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the finished minced meat in the freezer so that it freezes a little.
6. Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

1. chicken meat - 1 kilogram;
2. onions - 2 pcs.;
3. drinking water - 2 tablespoons;
4. salt - to taste;
5. ground pepper - to taste.

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to the minced meat.
4. Stir the minced meat.
5. Place the finished minced meat in the freezer to freeze slightly.
6. Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

• high speed of work - 10-12 kilograms of dumplings per hour;
• all dumplings are of the same regular shape;
• has several attachments - for preparing dumplings/ravioli, for rolling out dough.
• easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

1. Sprinkle the pan with a little flour to prevent the dough from sticking.
2. Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
3. Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
4. Place the filling in them.
5. Place the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim excess dough from edges of pan.
8. Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:

1. Dust the work surface with flour to prevent the dough from sticking.
2. Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
7. Flour a large flat dish or cutting board.
8. Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
5. Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
6. Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

1. sour cream 15% fat - 250 grams;
2. fresh herbs (dill, parsley) - 1 small bunch;
3. garlic - 2 cloves;
4. ground pepper (black or red) - to taste.

How to cook:

1. Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
2. Chop the greens.
3. Place herbs and garlic in sour cream.
4. Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

1. To prepare dumpling dough, use premium flour.
2. Knead the dough well until it becomes elastic and pliable.
3. For minced meat, choose fresh, chilled meat without bones, veins or fat.
4. Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!