Delicious dumplings house dough and minced meat respectively. The best dough recipes for homemade dumplings

Ingredients:

(128 dumplings)

• delicious dough for dumplings:
• 500 gr. wheat flour
• 2 eggs
• 1 glass of milk
• 1 tbsp sunflower oil
• 1 tsp salt
• stuffing for homemade dumplings:
• 500-600 gr. minced meat
• 1 large onion
• freshly ground black pepper
• vegetable oil

• Dough recipe for dumplings

• The classic dough for dumplings and dumplings is usually kneaded without eggs and milk, but if you want to make real homemade dumplings, then I recommend this recipe.
• So, we pour flour on the table with a slide. Add salt immediately. Make a small indentation in the center of the flour mound. Add a tablespoon of sunflower oil. It is thanks to the presence of oil that the dough acquires softness and plasticity.
• In a large bowl, beat two eggs, add warm milk.
• You can knead the dough for dumplings on a cutting board, but if you are cooking dumplings for the first time, then in order not to mess up the whole kitchen, it is better to knead the dough in a large bowl. When the dough forms a lump and starts to move away from the walls of the bowl, put it on the table and continue to knead already on the table.
• Knead the dough very well. The dough for dumplings should be both elastic and pliable, not stick to the table and hands.
• When it seems to you that the dumpling dough is ready, we moisten our hands with sunflower oil and knead well again.
• If you feel that the dough turned out too steep (sometimes this happens if you put a lot of flour and little liquid), then add a little more butter. From this, the dough for dumplings will only improve.
• 

• Cover the dough with a clean towel and leave for half an hour. In the meantime, we prepare the stuffing for dumplings.

  Stuffing for homemade dumplings

  
• Usually for dumplings I take either ground pork or a mixture of 50% pork and 50% beef. I will not discover America if I say that the quality of minced meat determines how tasty the dumplings will turn out. And if you add to good stuffing good dough, then dumplings are simply doomed to be eaten in the blink of an eye))).
• So, finely chop the onion, and then fry it over low heat until it becomes soft and transparent.
• Add to chopped meat fried onion, salt and black pepper. Mix well and taste everything.
• In principle, the filling is ready, but there is one secret, thanks to which the filling turns out to be generally unusual. To do this, boil two or three bay leaves in a small amount of water. Cooled broth, one hundred grams, add to the filling for dumplings. Try it, you yourself will notice how tender and tasty the minced meat turns out.

  Cooking dumplings

  

• That's all, the filling and dough for dumplings are ready. It only remains to make a hundred or two dumplings. To do this, we take our dough, form a thick sausage out of it, which we divide into four parts.
• Then you can proceed in two ways. First, take one part dumpling dough, roll out thinly, then use a glass with sharp edges to cut out circles. We put the filling in each circle and sculpt the dumpling itself. With this method, all our "blanks" are equally round, so it is easier to mold dumplings of the same size.
• The second method of making dumplings is faster and requires a little practice. We take one part of the dough for dumplings, make a thin sausage out of it, which we cut into small pieces.
• Dip each piece lightly in flour, roll out to make a circle.
• We put a teaspoon of the filling, and then we sculpt a dumpling. We do this until all the dough and stuffing for dumplings are over.
• With any method of sculpting dumplings, do not forget that a real dumpling should be round and shaped like an ear.
  
• Take a large wide saucepan and pour enough water into it. If there is not enough water, then dumplings can stick together. If there is too much, then the taste and aroma of dumplings will "leave" into the water, which is also not desirable.
• We put the pot on the fire. Salt, put a few leaves bay leaf.
• As soon as the water boils, throw in the dumplings. When the water boils again, note the time. Cook for exactly five minutes and take out. If necessary, cook the next batch of dumplings.
• Homemade dumplings are served hot. It is possible with broth, it is possible without, with sour cream or with mayonnaise. Also, do not forget to put salt and freshly ground black pepper on the table.
• As a result, we should get a fairly soft and at the same time elastic dough.
• Pour the milk-egg mixture into the well in the flour. We knead the dough.
• Source

Tasty homemade dumplings are impossible not to love. What could be tastier than hot, appetizing-smelling dumplings, sprinkled with black pepper, herbs and poured with butter! I have a problem, I don't like to sculpt dumplings by hand, it makes me tired to mold each dumpling. Therefore, I became interested in how to stick 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.

Taste Info Vareniki, dumplings

Ingredients

• For test:
• flour - 3.5 cups (glass - 200 g);
• water - 1 glass;
• sunflower oil - 2 tbsp. l.;
• salt - 1/2 tsp
• For 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 stick them quickly

I sift the flour into a deep bowl, make a recess in the flour. Pour 1 cup of ice water into the hole. I add 2 tablespoons of sunflower oil and salt.

I knead the dough, achieving a smooth, elastic state. Ready dough should not blur, it keeps the shape of the ball well. After kneading the dough, cover it and leave it for 30 minutes.

In each circle I spread about half a teaspoon of minced meat. Minced meat is prepared in advance from pork and beef. I twist the meat through a meat grinder along with 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 I place the minced meat in the refrigerator for 30 minutes.

When the minced meat lies in the middle of each circle, gently 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 lightly press the dough around the stuffing.

Such dumplings are lined up along the edge of the dough layer.

It remains to separate each little thing, using a stack for this.

This manipulation must be done with each dumpling.

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

teaser network

I collect the rest of the dough to knead them, and then put this dough back into business.

I connect the tips 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 form sprinkled with flour, send them to the freezer.

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

If the dough layer is dry, then I moisten it with water with a brush.

To cook dumplings, I throw frozen dumplings into boiling water and then stir them in a pot so that they don't stick to the bottom. After the water boils, reduce the fire. 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 in the finished dumplings, mix.

Surely, before the holidays or on weekends, every family had a tradition of cooking homemade dumplings. For each of us, homemade delicious, juicy, fragrant dumplings are the taste of childhood and the comfort of the parental home.

In the real world, few people will take it like this and gather on a quiet evening to cook tasty dish for households. And you, take and gather the family together and stick delicious dumplings. Time spent with family is priceless.

Let's recall a little background, where the first dumplings came from and who started cooking them. Since ancient times, it was customary to cook dumplings among the Ural and Siberian peoples, dumplings came to Russian cuisine only in the 15th century, when the eastern lands joined Russia.

The word dumpling is taken from the languages ​​of the Ural peoples of the Komi and Udmurts, where it means ‘ears of dough’ (pel - ear, nyan - bread, dough).

Dumplings are made from unleavened, thinly rolled dough. They are usually made round or square shape. Minced meat is applied in the middle of each circle or square, pinching the edges well. The best minced meat is a combination of beef, lamb and pork. You can also add onions and spices to the minced meat.

Dumplings are boiled for several minutes in slightly salted boiling water or on meat broth. Hot dumplings are served to the table, if this is a second dish, then with butter, sour cream, vinegar; if, as the first course, it is served in broth.

Siberian dumplings, before being cooked, must be frozen, this makes their taste better. It is also convenient in the climate of Siberia.

Step-by-step recipes for homemade dumplings with classic dough and minced meat recipes

If you decide to cook homemade dumplings, then you have come to the right page, we will tell you and give you recommendations on how to make the dough perfect, minced meat juicy and some simple and tasty cooking variations.

Menu:

1. Dough recipe for dumplings

To prepare the dough for dumplings, we need to a greater extent only two components - flour and water. By mixing just two ingredients and adding a little salt, we get an excellent elastic dough.
Some hostesses advise supplementing with sunflower oil, eggs and even cow's milk. But we will not do this.

Ingredients:

• Water 250 gr.
• Flour 750 gr.
• Salt 1 tsp

Cooking:

1. Pour the flour into a deep container in a slide, make a recess in the top in the middle, add salt and pour in water.

2. Knead and knead the dough with enough effort. We should get a nice smooth, elastic ball.

3. The finished dough must be wrapped in plastic bag or cling film and leave at room temperature for 30 minutes - this will make it more elastic when rolling out.

The filling is the most feature, first of all, the percentage of delicious dumplings depends on the filling.

Classics are classics , but frequent monotony becomes boring and annoying . Let's see what else you can add minced meat to make dumplings even tastier.

Ingredients:

• pork tenderloin 0.5 kg;
• beef tenderloin 0.5 kg;
• onion turnip 2 pcs;
• salt, pepper to taste.
• Water half a glass

Cooking:

We clean the meat from the films, wash it. We clean the onion and twist it together with the meat in a meat grinder. Mix well, add salt and pepper. leave the finished stuffing to rest for 30 minutes. After the time has elapsed, add half a glass of water to it, mix the minced meat again and begin to sculpt dumplings.

3. Recipe for dumplings with meat at home

Oh, these homemade dumplings, as you think, you immediately want to eat. Cooked with your own hands, with all your heart and soul, they are so tasty and juicy that they jump into your mouth one after another.

Ingredients:

• Flour 3 cups
• Water 1 glass
• Turnip onion 2 pieces
• Sunflower oil 2 tbsp. l.
• Salt, Pepper to taste
• Pork 500 gr

Cooking:

one . We knead the dough from water and flour as we did in the first recipe. While the finished dough is resting, let's deal with minced meat for dumplings, we chose pork meat.

2 . Wash the meat and cut it into small pieces and pass it through a meat grinder. Peel the onion and grate it on a coarse grater or also pass it through a meat grinder. Mix meat with onions, adding sunflower oil, salt and pepper to taste. Add a little water to the minced meat. And knead the stuffing well.

3 . We take not a very large piece of dough, make a round ball out of it and roll it out with a rolling pin in a very thin layer.

4 . Cut out with a glass or whatever is convenient for you circles of dough. We have a small glass with sharp edges. Put a little stuffing in the middle of the circle. The amount of stuffing to be applied depends on the size of the cut out circle.

5 . We fold the edges of the dough and pinch the edge carefully. Next, we connect opposite dumpling tips.

6. There will be a lot of dumplings. But so that they do not dry, sprinkle the board with flour, put ready-made dumplings on it and cover with a towel or napkin.

7. In a large saucepan, bring the water to a boil, salt and put the dumplings into the water, stirring constantly, so as not to stick together. As the dumplings begin to float, bring to a boil and cook over medium heat for about 5 minutes.

8. Put the prepared dumplings on plates and serve hot with sour cream or vinegar. Enjoy your meal!

4. Homemade dumplings recipe

Ingredients:

• flour 750 gr
• water 1 tbsp
• chicken eggs 1 pc
• salt, pepper, herbs
• minced beef+pork

Cooking:

1. Knead the dough. Sift the flour, make a small depression in the resulting slide, pour the egg into it, add salt and pour in warm water. Knead the dough. It should turn out elastic and not stick to your hands and countertop.

We put the resulting dough in a warm deep plate, cover and let it rest for 30 minutes, this will give the dough additional elasticity.

2. Cut the onion and greens. And mix all the ingredients (minced meat, onions, herbs, salt and pepper to taste).

3. After 30 minutes, remove the dough from the plate. Roll out the dough into a thin layer. Next, cut out circles from the dough. We take the cut out circle and put the minced meat in them, bend the rounds in half and pinch the edges. Connect the corners together.

4. Blinded dumplings are thrown into a slightly boiling salt water and cook after surfacing for about 10 minutes. Put on plates and serve with vinegar, sour cream, herbs. Enjoy your meal!

5. Dumplings in pots

Dumplings can be made festive dish, just bake in pots. Beautiful view, taste and aroma, will delight you and your guests.

Ingredients:

• dumplings self-molded 20 pieces
• butter 3 tbsp.
• sour cream 4 tbsp
• cheese durum varieties 60 gr.
• salt, pepper, herbs to taste.

Cooking:

one . Boil the required number of dumplings until cooked.
2. We spread the boiled dumplings in a greased pot, add butter, fill everything with finely chopped greens, and pour sour cream on top.
3 . Grate hard cheese to the very top, close the lid and send it to a preheated oven to 180-200 degrees until the cheese is browned.
Enjoy your meal !

6. Siberian dumplings

Secrets of delicious Siberian dumplings

1. Take different types of meat for minced meat. The filling will be tender and juicy. The main meat is beef.
2.Cold. Ready dough and minced meat should be pre - chilled . This will make it easier to mold and improve the taste of the dish.
3. Water balance. It is necessary to observe both when preparing minced meat and when cooking.

Ingredients:

• beef - 0.4 kg
• lamb - 0.3 kg
• pork - 0.2 kg
• turnip onion - 3 pcs
• flour - 1 kg
• chicken eggs - 3 sh
• water - 400 ml.

Cooking:

1. Water must first be cooled in the freezer, but so that the water does not freeze.
2. Sift the flour on the table, beat the eggs in a bowl, make a recess on top of the resulting slide and pour the egg.
3. Knead the dough. Pour chilled water a little bit. Gradually, the flour will take in the water, and the dough will become more and more pliable and homogeneous. Knead the dough until elastic.
4. As the dough is kneaded, wrap it in a plastic bag or cling film and let it “rest” at room temperature for 30 minutes.
5. Cooking minced meat. In a meat grinder, scroll through all 3 types of meat and onions. Salt and add a little water. Put in the refrigerator for 10 minutes.
6. The dough rested, let's start modeling. Separate a small piece from the dough. Roll into a sausage. We cut the resulting sausage from the dough into pieces of 1.5-2 cm long.
7. Roll out each piece with a rolling pin. Put the stuffing in the center of each circle. We bend the pieces of dough in half and pinch the edges, you should get a semicircle. We connect the lower corners with each other and get a round dumpling.

The "Soviet" tradition of storing dumplings on the balcony in winter makes sense not only for preserving semi-finished products. It has long been noticed that frozen dumplings release juice much better when cooked. In the old days, crushed ice was even added to minced meat for these purposes. So, even if you plan to immediately cook everything that you have stuck, put the dumplings on the balcony for a short time (if it is winter outside) or cool in the freezer.

Enjoy your meal!

7. Video - Homemade dumplings

Enjoy your meal!

Many would gladly agree to dine and dine with delicious dumplings, but what is offered for sale in retail chains is not often suitable for human consumption, because at factories everything is used that is not a pity, but not solid raw materials.

Where can you get delicious dumplings, juicy, fragrant, the mere contemplation of which awakens an appetite, such as you remember from a distant childhood, which you treated caring mom and grandma? - Cook them at home, on your own, albeit not often, because some time ago they were considered not a simple, everyday dish, but a festive one and were prepared according to recipes kept for years, it was good family tradition to which all members of the family were involved. So, how to cook dumplings ...

Ingredients

• beef pulp (about 4 kg)
• pork pulp (0.4 kg)
• pork fresh fat or lard (0.1 kg)
• onion large (1 pc.)
• garlic (2-3 cloves), optional
• salt pepper
• premium wheat flour (1.5-2 kg)
• chicken eggs (1 pc.)
• water (2 tbsp.)

*** at the exit - 2-2.5 kg of ready-made dumplings

How to cook homemade dumplings

Let's start the test

1. Let's start with preparing the dough - it's easier for many to start kneading in a deep bowl, I prefer to do it right on the kitchen table. Let's prepare the simplest dough at home, but it seems to me the most suitable, at least for this option.

Pay attention to flour quality without fail top grade. We sift wheat flour (1 kg) with a strainer, in a circular motion we make room in the hill with flour, pour 2 cups of water into it, break egg and a little salty. If you prefer more soft dough- Don't lay an egg.

We continue kneading

2. We take the flour from the walls and gently mix it with water and an egg, when the dough no longer spreads, we break the hill of flour, continuing to stir and add flour.

kneading the dough

3. Knead with your hands, in a circle, adding flour, the dough needs to acquire sufficient elasticity, but do not overdo it, otherwise it will be difficult to roll out the dough later. Wrap it with a ball, sprinkle with flour, wrap with cling film, the dough should be infused - rest for about an hour, then continue kneading.

Dough for dumplings

4. We mix the dough until smooth, elastic, at the same time we monitor the consistency. If it’s watery, add more flour, continuing to knead further, the dough is completely ready, when it doesn’t stick to your hands, put it in a bag, sprinkled with flour.

Prepare minced meat

5. Minced meat is a very important component, if the minced meat is of poor quality, then homemade dumplings will not be tasty, no matter how hard you try. Meat and lard cut into pieces, chop into. We will do the same with onion-garlic, that is, twist it, add garlic if desired, do not forget salt and pepper to taste, I advise you to splash half a glass of water into the minced meat for juiciness.

Roll out the dough thinly

6. Cut off a piece from the dough, dust it with flour, begin to roll it out, periodically sprinkling the surface with flour, turning it over several times. Usually it rolls out faster in the middle, and the edges are thicker, so try to roll it evenly, the layer after rolling should be about 2-3 mm thick.

Cutting dough for dumplings

7. It is required to prepare circles for dumplings - for this we take a small stack, with thin edges and cut circles, combine the remaining pieces from cutting with the main piece, knead well, sprinkle with flour, wrap in a bag.

Spread the stuffing on the circles of dough

8. Usually, minced meat is put on a circle with a spoon and immediately sculpted, I have a slightly different option - I lay out the minced meat with my hands, immediately into all the circles, and then sculpt it - try it, maybe this option will also seem to you more convenient and faster. Take a piece of minced meat, as for a large cutlet, squeeze out a piece, pinch off, put on a circle.

How to make dumplings

9. We take a circle of dough with minced meat, pinch it in the middle, push the minced meat inward, pinching the edges of the circle, move from the middle to the edge, then turn over and sculpt the dumpling on the other side. How to cook dumplings.

Making homemade dumplings

10. We wrap the dough, connecting the ends together, pinch them - you're done. You can cover the circles with minced meat with cellophane, so they do not have time to dry. We send the first batch of dumplings to the freezer. We sculpt until we use all the minced meat, or dough for dumplings, lay out the dumplings loosely enough so that they do not stick together. How to cook dumplings recipe with photo.

- do not cut a lot of circles at once, especially if you are making dumplings for the first time, otherwise they may dry out, then it will be difficult to sculpt, and the dumplings will come out ugly

- spread cellophane on the bottom of the freezer - put dumplings on it in rows

- when the bottom of the freezer is completely occupied - put the next layer on top directly on the first, but do not forget to lay another bag between them

- dumplings will freeze properly during the day and you can pack them in separate bags, you can store home-cooked semi-finished products in the freezer for several months

Serve dumplings

11. We throw dumplings into pre-salted boiling water, with the addition of bay leaf, when they rise, cook for a couple more minutes, take them out with a slotted spoon. Serve them well with sour cream or mayonnaise, with another family favorite sauce, even with tomato ketchup and garlic, as you like. Now we know how to cook homemade dumplings.

If there is minced meat or dough left, where can they be used?

If there is minced meat left, make cutlets or meat zrazy with stuffing from it, or cook a simple and tasty soup with meatballs. There is extra dough left - we will stick dumplings, you can make pacifiers out of it, folding the dough in the form of neat little bagels, children eat them with great pleasure, boil and serve the bagels like dumplings.

Enjoy your meal!