In what water should dumplings be cooked. How long do dumplings boil

Master class: cook the most delicious dumplings, step-by-step instructions for cooking in various ways with photos and videos.

How to cook delicious, fragrant and non-sticky dumplings is not an easy task. We will share the secrets of preparing this delicious dish.

A few words about the filling

What filling is considered the most successful for dumplings.

In Russia, for example, this dish has long been sculpted with different types of meat. Moreover, not only traditional beef, pork, lamb or chicken with turkey were used, but also elk, bear meat, as well as the meat of other wild forest animals. Of course, modern housewives may have understandable problems with bear meat. But the idea of making a juicy mix of beef and pork will be more than successful: the pork will add juiciness to dry and harsh beef, and that, in turn, will make the pork less fat. Mix minced lamb with a piece of tail fat: both aroma and taste will be exceptional. Add to the meat filling and fried onions, and slices of vegetables, and herbs.

Onions and garlic will make the taste of the filling rich and spicy

Don't like meat? Often start dumplings with fish. Or make original fried dumplings stuffed with shrimp.

If you are a vegetarian, try, for example, dumplings with potatoes, sauerkraut, mushrooms, spinach or curd cheese mixed with tomato slices. Unusual? But how delicious!

How to cook and how much to cook - 5 ways to cook perfect dumplings

Usually in cookbooks it says: bring water to a boil, throw dumplings into it and cook until tender. It’s a pity that an inexperienced hostess, armed with such instructions, can easily end up with either firmly stuck together or boiled lumps of dough, the filling of which will freely float around the saucepan. And then, what does it mean - until ready? And when would it be more correct to salt the water - at the beginning or at the end of cooking?

store dumplings

If you decide not to bother yourself with modeling and just brought the pack you liked dumplings from the nearest supermarket, you can immediately start cooking. A separate charm of this dish is that it does not need to be defrosted: you do not have to drown out the hungry rumbling in the stomach, waiting for the semi-finished products to thaw.

You will need:

1 kg dumplings
3-4 liters of water
butter - 1-2 tbsp. l.
black pepper, bay leaf and any other spices

Cooking

Pour water into a deep saucepan. On average, it should be 3-4 times more than the dumplings that you are going to cook.

A kilo of dumplings will require at least 3 liters of water.

Salt the water. And if you want to add flavor to the finished dish, throw in a few black peppercorns, bay leaves and other spices you like after salt.

If there is salt in the filling, skip this step.

Let the water boil.

The fire should not be big and not small - medium

One at a time, but as quickly as possible, send the dumplings to the pan. If you take this process too long, those that hit the water first will cook before the last ones are ready. And if you knock over the whole pack at once, you will have to wait until the cooled water heats up again and the dumplings have time to become sour.

Ready dumplings begin to float to the surface

Bring the water back to a boil, stirring the dumplings occasionally with a spoon or slotted spoon to keep them from sticking to the bottom of the pot or to each other. And after that, it remains only to wait another 3-5 minutes (depending on the size of the semi-finished products and the thickness of the dough) for the dumplings to begin to float to the surface. Catch them with a slotted spoon, put them on a dish, pour over sour cream, melted butter or tomato sauce and serve.

Enjoy your meal!

Homemade dumplings

Homemade dumplings they cook in the same way as store-bought ones, but with some nuances.

Since homemade dough is usually denser, and not every housewife knows how to roll it out in a factory way, the cooking time of frozen dumplings should be increased to 8-10 minutes after boiling.
But if you did not freeze your semi-finished products, but decided to cook them immediately after sculpting, the cooking time will be reduced to 2-3 minutes.
Dumplings cooked at home are usually stored sprinkled with flour. If you also do this, try to gently shake it off before boiling: this will make the dough less sticky.

Keep in mind: if you are making dumplings for the future, it is better not to salt the filling and not to add spicy-smelling spices to it. The more time passes, the more your “semi-finished products” will lose their presentation, darken and acquire an unpleasant smell.

in the microwave

If you don't have the time or inclination to fiddle around with a pot and boiling water, use a microwave. It's much more convenient. And don't forget to stock up on a few green onions, you'll need them!

You will need:

200 g dumplings
1-2 glasses of water
green onion
sour cream or butter - to taste
salt, spices

Cooking

Spread dumplings in an even layer on the bottom of a suitable plate.

It is better to use special utensils for the microwave.

Pour boiling water into a bowl. Dumplings should be immersed in it by about 2/3. However, there are cooks who vigilantly ensure that the future dish is completely covered with water - they say, so it will not have a chance to turn out to be harsh. In short, it's a matter of taste.

A lot of water is not scary, the main thing is not enough

Cover the bowl with a glass lid or saucer and place in the microwave. Set the timer first for 5 minutes at maximum power (at least 750 watts).

If you do not have a special saucepan, cover the container with a saucer

Chop the green onion.

You can add dill, parsley and other herbs to the onion

Wait for the microwave signal to sound, take out a bowl of dumplings, mix them with a spoon, add salt and spices and sprinkle with herbs.

And additional flavor notes, and vitamins

Put the lidded dish back in the microwave and start the timer again for the same time.

For small dumplings, 3 minutes is enough

Transfer the finished dumplings to a plate, pour over with butter and serve with sour cream or any sauce.

Please note in the microwave, dumplings can only be cooked in small portions: so as to put them on the bottom of the plate in one layer. The second, and even more so the third, stick together tightly.

In a slow cooker

Another convenient way to enjoy your favorite dish without any extra effort.

You will need:

dumplings - 400 g
water - 200 ml
sour cream - 100 ml
hard cheese - 60 g
butter
salt, spices

Cooking

Put the dumplings on the bottom of the multicooker bowl.

Better if dumplings are frozen

Make a mixture of 1 part sour cream with 2 parts water, salt and pepper and pour over prepared dumplings.

Spices can be anything, but be careful with salt - especially if your cheese is salty

Set the steam mode and start the multicooker.

Some housewives prefer the "Baking" mode

Grate the cheese on a fine grater.

The amount of cheese can be increased or decreased to taste.

After 10–20 minutes (depending on the multicooker model), open the lid and remove the dumplings from the water with a slotted spoon. Add butter to the finished dish, sprinkle with grated cheese and eat.

On hot dumplings, the cheese will have time to melt slightly

In a double boiler

If you want your dumplings to keep their perfect shape and not boil, use a double boiler. True, it is not suitable for those who like the most tender, soft food - steam, unlike water, can give you a dryish treat.

You will need:

dumplings - 400 g
water - 150 ml
salt, spices

Cooking

Pour water into the steamer.

The start is pretty standard.

Grease the bottom of the bowl with oil.

The oil will keep the dumplings from sticking.

Lay the dumplings on the bottom, trying not to touch the sides, place the bowl with all the contents in the right place and turn on the steamer.

If you have a “multi-story” double boiler, remember: dumplings will cook faster on the first level

Wait 25–30 minutes if you are making fresh dumplings, and 40–45 if you are using frozen ones.

Time depends not only on the condition of the dumplings, but also on their size.

Immediately put the finished dish on a plate (dumplings will dry quickly in a cooled double boiler), pour over with oil, salt and pepper. Serve with any sauce.

Such dumplings are salted already in a plate

How to prevent dumplings from sticking together

It is terribly unpleasant when, instead of a slide of smooth, shiny, as if one-to-one matched dumplings, you get something sticky and lumpy. And even if the shape of the finished product does not affect the taste, it will no longer deliver the expected pleasure. How to avoid it?

Add 1-2 tsp to the cooking water. vegetable oil.
If you are cooking for a large number of eaters, cook the dumplings in batches. The tighter it is in the pan, the more likely it is to stick together.
Do not try to put dumplings in cold water and only then put them on fire. So you definitely won’t get the perfect treat. Don't rush, wait for it to boil.
Most often, dumplings stick to the bottom immediately after they are immersed in water. Take preventive measures by stirring them gently with a spoon.
Drizzle melted butter over the prepared and laid out dish each time. Or just put a piece of butter on a hot, steaming mound - it will melt itself.

What to cook with?

When cooking dumplings, most housewives manage with a “minimal cook set” - black pepper and bay leaf, and sometimes even salt alone. But this is not our method. To be known as the best cook in the world, take on board a couple of new pot fillers with a future treat. Believe me, it will greatly benefit from this.

Turns out, cook and serve dumplings- an extremely exciting activity!

Dumplings can be made even tastier if:

instead of water, boil them in beef or chicken broth;
add a whole onion or roasted carrots and onions to the pan;
pour over the finished dish with oil mixed with garlic passed through a press and sprinkle with chopped dill.

There are also very simple methods. Try to find bags of ready-made seasoning for dumplings in the store, which you just need to add to the pan a few minutes before the end of cooking. Or create your own personal bouquet of spices to suit your tastes.

What to serve with?

Traditional seasoning for dumplings are ketchup and sour cream. But if you are a creative person, you will not stop there. Moreover, there are many other interesting options for serving "bread ears".

If you boiled dumplings in broth, put them on the table with it. A portion of fragrant pieces of dough, 1-2 scoops of rich broth, a little greens - and the result will exceed all expectations.
Some people eat dumplings with... salad! Finely chop cucumber and cabbage, add chopped green onions, dill, sprinkle with salt and spices. A little mayonnaise or sour cream, and the original appetizer is ready.
Spicy lovers will like dumplings with adjika, mustard or vinegar, in which ground black pepper was previously poured.
Even butter can be made spicier if you season it with grated horseradish and herbs.
And of course, do not forget about soy sauce - the easiest way to diversify the taste of a familiar dish.

Photo gallery: submission methods

Soy sauce loved by many

An old recipe advises stuffing dumplings with duck and serving with cranberries.

Fragrant broth will make dumplings even juicier and tastier

The classic will appeal to almost everyone

That's a really original way of presenting

The choice of sauce is entirely up to you.

An interesting option is to serve dumplings on lettuce leaves

Dumplings with vegetables?! And you try!

Delicious Bonus: Fried Japanese Gyoza

To surprise your loved ones with this extremely interesting and tasty dish, you you will need:

flour - 300 g
boiling water - 250 ml
pork or ground beef (or a mixture of both of these types of meat) - 200 g
young carrots - 2 pcs.
green onions - small bunch
garlic - 2-3 cloves
chili pepper - 2 pcs.
cilantro - bunch
fresh ginger - 1 tsp
vegetable oil for frying
soy sauce - optional

Cooking

Sift the flour into a bowl and add boiling water to it. Do this slowly, in portions, so as not to overdo it with water.

Watch the consistency of the dough, it should not turn out to be too liquid.

Knead the dough: first in a bowl, and then on a floured table.

You won’t have to mess around for a long time: 5-10 minutes, and you’re done

Transfer the dough to a cutting board, cover with a kitchen towel and let rest for 30-40 minutes.

Let the test rest

Roll out the dough into a layer and cut into circles using a cookie cutter.

No molds - take a glass

Cut the carrot into very thin strips.

The straw should be as thin as possible

Chop all other vegetables and herbs - cilantro, green onions, garlic, ginger and hot peppers as you please.

Vegetable mix may be different

Combine all prepared ingredients with minced meat and knead properly. If you don't plan on using soy sauce, which is quite salty on its own, you can add salt at this point.

Knead minced meat until smooth

Put a piece of minced meat on each circle of dough and make dumplings the way you usually do.

Make sure that the filling does not fall out over the edges!

Pour oil into a frying pan and heat it up.

The Japanese wok is the perfect choice.

Fry the dumplings until golden brown - an average of 2-3 minutes on each side - and then pour 100-150 ml of water into the pan. Cover with a lid and cook over medium heat until the water has completely evaporated.

If you lightly roll gyoza in flour, the crust will be more pronounced.

Serve hot gyoza sprinkled with chopped herbs. Ideal companion for oriental dumplings becomes, of course, soy sauce.

Serve gyoza with soy sauce

Video: dumplings baked in a pot

FROM

Cook dumplings really delicious- not as simple as it seems. Prepare dumplings fried, boiled, cooked with cheese. We are sure that you will cope with the task perfectly well.

Pelmeni is a dish that many associate with childhood, when the whole family gathered and cooked them together. I immediately remember the flour-stained hands, the first dumpling and the delight of finally making it. Many young housewives are starting to learn the basics of culinary arts.

Everything seems to be very simple: you need to fill the unleavened dough with meat or fish stuffing, pinch the edges and boil in water. But this dish also has its own little secrets, which we will talk about today.

Many nations have a traditional dish, which is boiled or, as they are also called, small pies with meat or other fillings: in Russia they are called dumplings, in Georgia -, in Central Asia -, in Italy - ravioli ... According to one of versions - this dish was invented in China, where it has been known since time immemorial. However, dumplings have taken root in Russia so much that calling them a dish of Chinese cuisine, really, does not turn your tongue.

In Russia, our Siberian dumplings are more loved. Small, with pressed “ears”, the very ones that are molded in hundreds and immediately frozen. The dough for them is kneaded in very cold water, and crushed ice is placed in the minced meat for juiciness. The filling combines beef (45%), lamb (35%) and pork (20%). However, today they also add bear or elk meat, mix fish fillet with meat; bone marrow is placed in Gerasimov-style dumplings. They also make fish dumplings in Russia, for example, in Kamchatka (Kamchatka dumplings).

How to cook dumplings

Dumplings with mushrooms

Ingredients

Filling

1 cup rice
20 dried porcini mushrooms
1 egg
1 bulb
1-2 tbsp. spoons of sunflower oil
Salt and ground black pepper

Dough

4 tbsp. tablespoons of vegetable oil
0.8 cups of boiling water
2 cups of flour

For extinguishing

A glass of mushroom broth

Cooking

Cook rice, cool. Boil the egg. Boil dried mushrooms until cooked, chop very finely and fry in sunflower oil with onion, grated on a coarse grater. Mix with rice, finely chopped egg, salt and pepper. Pour boiling water into sunflower oil, add flour and quickly knead the dough. Roll it into a thin layer, cut into small squares and fill each with mushroom filling. Blind dumplings, place on a well-oiled baking sheet and put in a hot oven for 10 minutes. Then put the dumplings in a pot, pour hot mushroom broth with spices and put back in the oven for 1.5-20 minutes. Serve with sour cream.

Meat dumplings

Ingredients

Dough

350 g flour + for dusting
130 ml warm water (35–40°C)
1 egg + 1 egg for brushing
1 tsp salt

Filling

500-600 g mixed minced meat (fatty pork (e.g. neck) and beef in equal parts)
50-100 g onions
50–100 ml water or milk
10–15 g salt
1 tsp ground black or allspice, or mixtures thereof
2-3 bay leaves

For filing

Chopped dill and/or parsley

Cooking

Pour the water into the flour, salt and egg mixture and knead into a smooth elastic dough. Put the dough in the refrigerator for 30-40 minutes to swell the gluten. Take out and roll out the dough on a floured work surface to a layer no thicker than 2 mm.

Finely chop the peeled onion and add minced meat. Salt minced meat, add pepper and pour in water or milk, mix thoroughly. Lubricate the dough around the minced meat, rolled into balls and successively laid out, with a lightly beaten egg. Cover the minced meat with the opposite edge of the dough.

Cut out the dumplings by pressing the dough around the filling. Boil dumplings in salted water with bay leaf for 4-5 minutes after surfacing. Serve sprinkled with herbs.

Feed option

Hot dumplings with meat can be served with butter, sour cream or a small amount of table vinegar.

Pelmeni with minced pork, lamb and beef

Ingredients

500 g flour
2 eggs
1 glass of milk
200 g pork
200 g beef
100 g lamb
1 head of onion
1 bay leaf

Cooking

Sift the flour, pour in a slide, make a recess. Add salt, butter, eggs stirred with a fork, warm milk. Prepare the dough. Let stand for 20 minutes, roll out sausages, cut into pieces, roll each into a cake. Pass the meat through a meat grinder with onions, salt, add 2 teaspoons of cold water, mix well. Spread the filling on the cakes, seal the edges of the dough, connect the ends and blind them together. Dip in boiling water with salt and bay leaf, cook for 8-10 minutes after boiling.

Dumplings in pots

Ingredients

400 g flour
2 eggs
120 ml milk
80 ml water
300 g pork
200 g beef
1 bulb
40 g butter
4 allspice peas
4 bay leaves
150 g sour cream

Cooking

Add a little salt, eggs, warm water mixed with milk to the flour. Knead the dough. Let the dough stand for 20 minutes, cut into several pieces, roll up the sausages and cut into small pieces. Roll each into a cake. Pass the meat and onion through a meat grinder, salt, add 2 teaspoons of cold water, mix. Spread the filling on the cakes, seal the edges, connect the ends and blind together. Dip dumplings in boiling water with salt and cook for 2 minutes after boiling. Remove with a slotted spoon, transfer to oiled pots, pour hot water with sour cream. Cook for 40 minutes in the oven at 180 ° C, salt and add peppercorns and bay leaves.

Gyoza - Japanese seafood dumplings

Ingredients

300 g seafood
200 g cabbage
1 carrot
50 g ginger
500 g flour
200 ml water
50 ml vinegar
1 st. l. starch
70 ml soy sauce

Cooking

Combine flour with salt and starch, dilute with water and vinegar, knead the dough. Finely chop the vegetables, salt and leave for 30 minutes. Fry seafood with vegetables, adding soy sauce and ginger. Roll out the dough. Put the finished filling on the dough pieces. Gyoza simmer for 7-9 minutes, then fry for 1 minute.

Siberian dumplings

Ingredients

500 g ready dough
250 g pork
200 g beef
1 head of onion
75 ml sour cream
1 egg
130 ml water
sugar
Pepper
Salt to taste

Cooking

Cut beef and pork meat into small pieces and chop lightly in a blender. Pour in water, add finely chopped and fried onion, sugar, pepper, salt. Mix everything well. Cut out circles from thinly rolled and egg-brushed dough. Put some stuffing in the center of each. Make dumplings. Boil in salted water. Serve with sour cream.

Lazy dumplings with vegetables

Ingredients

250g flour
2 eggs
100ml water
200g minced meat
3 potatoes
2 carrots
2 onions
2 bell peppers
3st. l. ketchup
3 art. l. sour cream or mayonnaise
3 art. l. vegetable oil

Cooking

Break the eggs into a bowl, add salt and water and shake well. Then in the flour (it is better to sift it into a bowl or on a flat surface), you need to make a recess, pour water with eggs into it and knead the dough. Knead it until a homogeneous thick consistency, cover with a towel and let stand for 30-40 minutes. Salt minced meat, add seasonings to taste. Next, roll out the dough, spread the minced meat on it in an even layer, press it, roll the dough into a roll, and then cut into pieces.

Peel carrots, onions and potatoes and cut into pieces. Remove the seeds from the peppers and cut them into strips. Pour a little oil into the slow cooker, put the chopped vegetables, add ketchup. Put lazy dumplings on the vegetables, you can sprinkle them with spices to taste, add water to half the height of the dumplings, grease them with sour cream or mayonnaise and cook on the Baking program for 1 hour.

Chinese dumplings (steamed)

Ingredients(4-6 servings):

For the test

400 g rice flour
150 ml water
1 egg
A pinch of salt

For filling

200 g lean pork mince
1 small carrot
1 bulb
3 art. spoons of sweet
canned corn
1 teaspoon sugar
1 st. a spoonful of soy sauce
1 st. a spoonful of starch and 30 ml of water
1 st. a spoonful of vegetable oil

Cooking

Prepare dough. Beat the egg with salt, add flour and knead the dough until smooth. Roll the dough into a ball, cover with cling film and leave for half an hour in a warm place. Prepare the filling. Pour oil into the multicooker bowl, put minced pork and finely chopped onion and turn on the Multicook program, set the temperature to 110 ° C for 25 minutes. Cook by stirring. When the juice from the minced meat has evaporated, pour in soy sauce, add sugar and corn, salt. Fry for 2-3 minutes. Dilute starch with cold water and pour into minced meat. Boil, stirring, until thickened. Transfer the filling to a deep bowl to cool. Punch down the dough and roll into a sausage, cut the sausage into equal pieces, roll each piece thinly into a circle. Put on each circle of dough 1 tbsp. spoons of filling and connect the edges. Pour 0.5 liters of water into the multicooker bowl. Place the dumplings on the steam rack and place the rack in the bowl. Close the lid and turn on the "Steam" program for 30 minutes. Serve hot.

Tip: To give a specific taste to the filling, you can add a few drops of sesame oil.

Pelmeni "Forest"

Ingredients

500 g fresh any mushrooms
3–5 st. l. vegetable oil
2 onions
1–1.5 st. l. finely chopped parsley
Ground black pepper
Salt to taste

For the test

1/4 cup water or milk
1 egg, salt to taste

Cooking method

Boil fresh mushrooms in salted water until tender. Pass several times through a meat grinder. Peel the onion, finely chop and fry until golden brown. Put the fried onion in the minced mushroom, fry everything together a little more, add salt, pepper, herbs, stir and leave. From water or milk, eggs and salt, knead a stiff dough. Roll it out to a thickness of 0.5 cm. Use a mold or use your hands to make dumplings. Boil in lightly salted boiling water and serve with sour cream or mushroom sauce.

Dumplings with cabbage

For the test

2 cups of flour
300 ml water
Salt to taste

For filling

500 g cabbage
15 g white mushroom flour
50 ml vegetable oil
50 g onion
Pepper to taste

Cooking

Sift flour, salt, pour in water and knead a stiff dough. Roll out a layer of dough 2 mm thick, cut round cakes with a glass. Put 1 tsp on each cake. toppings, pinch the edges, dip in boiling salted water and cook until the dumplings float to the surface.

Filling. Finely chop the cabbage, fry it in oil with finely chopped onion and mushroom flour. Then put on steam to steam out the mushroom flour, season with pepper and cool. Before serving, pour the dumplings with vegetable oil mixed with fried onions.

Dumplings with shrimp and pea sprouts in broth

Ingredients

30-35 wonton dough sheets, thaw if frozen
1.5 liters chicken or vegetable broth
200 g different vegetables and herbs, cut vegetables into pieces, chop greens
Soy sauce
Sesame oil

Filling for dumplings

300 g raw king prawns, finely chopped
2 tbsp. l. rice wine or dry sherry
1 st. l. peanut butter
1 st. l. soy sauce
1 garlic clove, finely chopped
2 handfuls of pea sprouts
Thumb-sized piece of ginger, peeled and finely grated
A pinch of fine sugar
A few drops of sesame oil

Cooking

Mix the ingredients for the filling. Save a few pea sprouts for serving. Place a couple of wonton sheets on a board (cover the rest with a damp towel to keep them from drying out) and place a teaspoon of filling in the middle of each. Brush the edges of the dough with water and fold into triangles, pressing the dough around the filling to release the air. Pinch the edges tightly. Thus blind all the dumplings.

Boil the broth in a large saucepan over high heat, put the dumplings in it and cook for 2 minutes. Add vegetables, herbs and cook for another 2 minutes until the dumplings float. Add some soy sauce and sesame oil. Pour the broth along with vegetables and dumplings into bowls. Garnish with the remaining pea sprouts and serve.

The final taste of dumplings depends not only on the meat that you chose and the dough with which it was wrapped. A well-chosen recipe is only half the battle, the other half is the ability to cook dumplings well without turning them into mealy porridge with meat. Of course, the final result also depends on what kind of dough the dumplings were made of: dense homemade dough, especially prepared with the addition of eggs, cooks a little longer and keeps its shape better. Read more about how to cook dumplings below.

How to make dumplings

Roll out the dough well with a rolling pin to make a thin even sheet. He shouldn't break! Take a glass or cup with thin edges and start cutting circles. Each such cake needs to be stretched a little more with your fingers so that it becomes very thin. Put a sufficient amount of minced meat on it (about a teaspoon).

There should not be too much meat, otherwise the dumpling will break. Now just close the edges and then connect the corners. To prevent dumplings from sticking together on a plate, sprinkle them with a little flour. Put the rest of the dough together, roll it out again and repeat the whole process.

Before sealing the free edges of the dough, coat them with cold water. In this case, the dumpling will hold on very tightly.

How to cook dumplings in a pan

Salt, bay leaf, peppercorns, oil are placed in a saucepan with cold water. Heat up on maximum heat. Dumplings (one at a time) are lowered into boiled water, without reducing the flame of the burner. This must be done carefully so as not to burn yourself with splashes of boiling water. Stir the contents of the pan for 2-3 minutes so that the dough does not stick to the walls and bottom. When the water boils again, the fire is reduced. After all the dumplings float to the surface of the water, they are left to boil for 5–7 minutes. Cooked products are taken out with a slotted spoon onto a dish. Served with sauce to taste. Boiled dumplings are not left in water for a long time: the dough swells and becomes inedible.

How long to cook dumplings after boiling water: to reduce the cooking time, water for dumplings can be boiled in an electric kettle. Ready boiling water should be poured into the pan, and then the semi-finished products should be lowered into it.

How to cook dumplings in a slow cooker

You can cook dumplings in the “Steaming” or “Baking” mode. Pour water, add a little salt and wait until it boils. We put the dumplings one at a time so that they do not stick together and mix. The cooking process may take 10-15 minutes, depending on the thickness of the dough in the dumplings. Drain the water and put a piece of oil.

With the development of technological progress, a person has received a huge variety of ways to quickly cook his own dinner, using only semi-finished products.

Despite the simplicity of their preparation, many novice cooks still experience cooking problems, so today we will tell you how to cook dumplings in a saucepan correctly. In addition, we will tell you about another unusual recipe using these semi-finished products, which will allow you to diversify an already rather boring dish.

How to cook dumplings in a pan: a step by step recipe

Ingredients

Frozen dumplings- 1 kg + -
— 3 l + -
- 1 tsp + -
— 4-5 pcs. + -
- 2-3 leaves + -
- 1 tbsp. + -

How to cook dumplings in a pan

The first thing to do is prepare a suitable pan. Anyone who has cooked dumplings at least once knows that during cooking they tend to rise up, which is why the boiling broth overflows over the edges and burns at the bottom of the vessel. Therefore, we take a pan with a volume of more than 4 liters.
We pour water. How delicious your dumplings will turn out depends largely on the proportions of water. It is believed that the ideal proportions are 3 parts of water to 1 part of frozen dumplings. But no one forbids pouring a little more or a little less, the dish will obviously not suffer from this.
Pour vegetable oil into our water, add salt, pepper, bay leaf. Cover with a lid and put on maximum heat. The water under the lid boils quickly, and therefore you should not leave the stove for a long time.
As soon as you notice signs of bubbling, remove the lid. At the same time, the fire does not need to be reduced, the water should “spring up”.
We get dumplings from the freezer. It is not worth defrosting them - they will stick together, and in the end you will get not beautiful dumplings, but a meat filling floating separately from the dough.

How do you get dumplings out of the water? That's right - with a slotted spoon, it is with this kitchen utensil that we will load our beauties into the seething abyss so as not to burn our hands. If you have enough skill or just don’t have a slotted spoon at hand, fall asleep directly from the pack, just beware of hot splashes!

With the same slotted spoon (or spoon) we mix the dumplings for 2-3 minutes - this is necessary so that our meat beauties do not stick to the bottom of the dish, thereby complicating the process of its future laundering.
Now you need to wait for the moment when the water boils again - frozen dumplings greatly reduce the temperature inside the pan, and therefore it needs time to warm up again.

By the way, that is why dumplings cannot be boiled in a small volume of liquid - it will immediately cool down, because of which the products will subsequently spread.

Reduce the heat to medium or slightly less - the water should boil, but not very much. Once again, we mix everything and watch our brew: as soon as all the dumplings have surfaced, it means it's time to detect 5-7 minutes.
After the specified time, we catch the dumplings with a slotted spoon and put them on a dish. If you don't have a slotted spoon, you can pour the contents of the pan into a colander.
If your kitchen does not have a colander or a slotted spoon, then simply remove the pan from the stove, cover with a lid so that it lies slightly skewed, leaving a gap less than the diameter of the dumpling.

Fold the towel several times, grab the handles with its opposite edges, and press the lid against the pan with the central part and carefully drain the water.

We spread the hot dumplings on a dish, let them stand for a minute or two and serve with sour cream, mayonnaise, ketchup, any sauce, or simply grease the dumplings with butter. You can also sprinkle this quick treat with fresh chopped herbs on top.

If you are fed up with dumplings, and you don’t have time for some culinary delights, then we suggest that you familiarize yourself with the following recipe, which will allow you not only to boil these semi-finished products in an original way, but also provide you with a pan of delicious rich soup. This dish is so easy to prepare that you don't even need to look for video instructions to understand its preparation.

Ingredients

Purified water - 2 l;
Frozen dumplings - 0.5 kg;
Potato - 3 medium tubers;
Carrots - 1 pc.;
Onion - 1 pc.;
Vegetable oil - 4 tablespoons;
Salt and pepper - to taste;
Spices - to taste;
Garlic - 1 clove.

We wash the vegetables under running water, peel them. We cut potatoes and onions into small cubes, three carrots on a grater.
Pour water into a saucepan, set to maximum heat. Pour the potatoes here and cover with a lid.
Pour vegetable oil into the pan, turn on the burner and heat it up. When the oil is hot enough, add the onions and carrots to it. Fry over medium heat until golden brown. Sprinkle with spices, pass the garlic through a press and fry for another minute.
By now, the water in the pot should be boiling. Open the lid, reduce the heat to medium and pour our frying here. Salt the broth and pepper it.
We wait until our vegetables are properly boiled, usually it takes no more than 15-20 minutes. You can check their readiness by trying to split a piece of potato in two with a spoon, if it turned out to be easy, then it's time to start our dumplings.
We take them out of the freezer and carefully lower them into boiling water - we first increase the fire to the maximum. If you are again wondering: how many minutes to cook meat beauties, then we recommend using the scheme from the previous recipe.
As soon as you see that the dumplings have surfaced, reduce the heat to medium and wait 5-7 minutes.

8. After this period of time, turn off our pan, cover with a lid and leave the soup to brew for 5 minutes.

After that, pour the fragrant soup into bowls, sprinkle with freshly chopped herbs and serve with a spoonful of fat sour cream.

People who often eat frozen convenience foods undoubtedly know not a single recipe for how to cook dumplings in a saucepan. This seemingly simple dish is not as banal as it is commonly believed. A little imagination and creativity - and now you have a full-fledged soup in front of you, which in terms of satiety can be compared with classic borscht.

There are several rules on how to cook dumplings in a saucepan so that they do not lose their appetizing appearance and juiciness. Interesting recipes will help to prepare a tasty and nutritious dish.

The process of cooking dumplings begins with the choice of dishes. A low wide pan is ideal. For 1 kg of semi-finished products, 3 liters of water are required. The volume of the dishes should be such that the liquid does not splash out when boiling.

How to cook dumplings according to the classic recipe?

For this you will need:

3 liters of water;
1 kg of frozen products;
5 g salt;
4 black peppercorns;
2 bay leaves;
20 ml vegetable oil.

Cooking steps.

Salt, bay leaf, peppercorns, oil are placed in a saucepan with cold water. Heat up on maximum heat.
Dumplings (one at a time) are lowered into boiled water, without reducing the flame of the burner. This must be done carefully so as not to burn yourself with splashes of boiling water.
Stir the contents of the pan for 2-3 minutes so that the dough does not stick to the walls and bottom.
When the water boils again, the fire is reduced.
After all the dumplings float to the surface of the water, they are left to boil for 5-7 minutes.
Cooked products are taken out with a slotted spoon onto a dish. Served with sauce to taste.
Boiled dumplings are not left in water for a long time: the dough swells and becomes inedible.

Helpful Hint: To shorten the cooking time, you can boil water for dumplings in an electric kettle. Ready boiling water should be poured into the pan, and then the semi-finished products should be lowered into it.

When cooking dumplings, you can add other seasonings.

Suitable Ingredients:

coriander;
nutmeg;
ground pepper;
mustard seeds;
fresh and dried herbs.

Cooking in broth

If you want variety in the diet, but there is no time to cook culinary masterpieces, you can make dumplings in vegetable broth. The dish is tasty and very satisfying.

Ingredients:

2 liters of water;
500 g frozen semi-finished products;
3 potatoes;
1 carrot;
1 onion;
80 ml of vegetable oil;
1 clove of garlic;
salt to taste;
dried celery root, parsley to taste.

Recipe.

Vegetables are washed and cleaned. Carrots are chopped on a medium grater, onions and potatoes are cut into small cubes.
Potatoes are poured into a saucepan in cold water. They put it on the stove.
Sliced onions and carrots are fried in a frying pan with heated vegetable oil. Browned vegetables are combined with a clove of garlic passed through a press and fried for another minute.
In boiled water with potatoes add frying, celery, parsley, salt. All boil over low heat under the lid for 15 minutes. Readiness is checked by potatoes: if the cube is easily divided into pieces with a fork, the vegetables are cooked.
Frozen dumplings are carefully lowered into the boiling broth, having previously increased the flame of the burner. After the products emerge, the dish is cooked for another 6-7 minutes.
The finished broth with dumplings is left to infuse for 5 minutes under the lid. Served with sour cream dressing.

How to cook frozen dumplings?

Before cooking dumplings, it is better not to defrost so that they do not stick together. Semi-finished products will not lose their shape and will not stick to the bottom of the pan if they are dipped in salted boiling water and stirred occasionally.

A little secret will help to make the dough of frozen dumplings more tasty, soft, tender. After the products in the boiled water emerge, you need to pour 250 ml of cold water into the pan and wait for it to boil again. After that, dumplings should be cooked for another 4 minutes.

How long do homemade, purchased dumplings boil?

On average, dumplings after surfacing are boiled for 4–7 minutes.

The readiness of the dish is determined by the softness of the dough. More exact duration of preparation of products depends on their size and composition. Large dumplings can be cooked for up to 12 minutes, small dumplings - 4-5 minutes.

Unlike store-bought, homemade semi-finished products have a denser dough, so they need to cook a little more. After boiling the water again, self-made dumplings should be boiled for 7-10 minutes.

The package with store-bought semi-finished products usually indicates how many minutes to cook dumplings in a saucepan. They should take about 5 minutes to cook after surfacing. Since minced meat in factory-made products is well salted, do not add a lot of salt to the water for cooking them.

What is the best way to serve the finished dish?

Properly selected sauce complements the taste of dumplings. Sour cream is considered a traditional addition to this dish. It is also served with ketchup, mayonnaise, butter, mustard, adjika. Compound seasonings for dumplings made from vegetables, berries, mushrooms, cheese, herbs, eggs, alcoholic beverages, which are easy to prepare at home, are gaining great popularity.

Very tasty homemade dumplings with sauce according to the following recipe:

cut 200 g of fresh mushrooms and 150 g of onions, fry in a pan;
add 0.5 l of meat broth, 20 g of flour, stew for 5 minutes;
mixed with 40 ml of sour cream, herbs and spices (to taste);
the sauce is served chilled.

Cooking plays an important role in the preparation of many dishes, since the final result of the applied culinary efforts depends on this process. How much to cook dumplings is one of the most important nuances in the preparation of the aforementioned product, and without knowing for sure what the time indicator depends on, it is impossible to determine it with absolute accuracy. So that from now on the issue of cooking time does not cause you difficulties and doubts, we suggest using simple tips that are described in the article to the smallest detail.

What affects the cooking time of dumplings

Before deciding on the cooking time for dumplings, you need to understand what influences this time. There are several factors that determine the duration of cooking, but the main ones are the following:

Test thickness.
Filling.
Store bought or homemade.
What will you cook them in: a saucepan, a double boiler, a pressure cooker, a microwave, a slow cooker.

The above factors directly determine how much time you spend preparing your favorite dumplings. To understand exactly how this or that feature affects the time, we will consider each item separately.

Dough thickness

If you cook homemade dumplings, then you know exactly how thin or thick they are in the test ratio. It is quite logical that the greater the thickness, the longer the cooking time for dumplings.

Types of filling

How you start the dough will also depend on how many minutes you spend cooking the product.

Most often, the filling for dumplings is meat and fish, but each of their varieties reduces or increases the cooking process by a few minutes.

For example, pork should be cooked for at least 10 minutes, chicken - 5-6 minutes, beef - 15 minutes. The dough with minced fish, on average, needs to be cooked for 5-6 minutes. If the fish dumplings are large in size, and the fish filling itself is made from a tough type of meat, then the cooking time must be increased.

How much to cook shop and homemade dumplings

Homemade and factory-made dumplings differ in cooking time. As a rule, the latter are always cooked faster than homemade ones. The average cooking time for store-bought semi-finished products is 5-7 minutes, while a home-made product cooks 2 times longer.

If you use purchased semi-finished products, then you do not have to calculate the exact cooking time, since manufacturers always indicate it on the package.

Cooking time for dumplings in different containers

Last but not least in the process of preparing a homemade / store-bought product is the technique with which you will cook it. The numbers that we cited in the article above refer to cooking dumplings in a saucepan. However, now many housewives, to help themselves, use more modern kitchen inventions, such as: a double boiler, microwave oven, slow cooker, pressure cooker.

It is in them that more and more often beginners and experienced housewives try to cook the favorite product of all bachelors. The cooking time for dumplings in fashionable culinary gadgets, at times, differs significantly. Therefore, we suggest that you familiarize yourself with the temporal features of cooking dumplings in various electrical appliances using a detailed table.

How much to cook dumplings (table)

How to cook dumplings

For an excellent result, you need to adhere not only to the exact cooking time, but also to its correct technology. In fact, this technology is very simple, it is only important to follow the necessary sequence of actions.

How dumplings should be cooked:

We put freshly molded or frozen “pies” in salted water (the ratio of water and dumplings is 4: 1).
If desired, put spices in water, bring it to a boil (for 7-10 minutes over medium heat). After boiling (that is, after the dumplings have surfaced), the dumplings must be boiled for 5-10 minutes. However, the cooking time after boiling may vary, depending on the factors that we described above.
After surfacing and directly cooking itself - we take the dumplings out of the water with a slotted spoon, transfer them to a plate, grease with sour cream / cream (you can pour the sauce), sprinkle with herbs - and you can try.

In general, this is all you need to know about how much to cook dumplings at home. All the above culinary secrets are easy to put into practice, so it will be a pleasure to cook your favorite product.

Good luck with your cooking!