All about Siberian dumplings: a recipe for dumplings, cooking stuffing, modeling, cooking

There are few people who do not like pelmeni: this is a very satisfying and incredibly tasty dish is equally popular with adults and children alike. Speech, of course, not about the store frozen - despite the wide range, choose in the store more or less acceptable dumplings still quite difficult, but about real home-made dumplings. Of course, cooking dumplings at home is a rather troublesome business, but the result is worth it: no purchased dumplings will be as juicy and fragrant as home-made. In principle, dumplings can be made with any filling, from fish to fruit, but the most popular is naturally meat.

For home-made dumplings we need any minced meat, best of all from a mixture of beef and pork, and dough. First you need to prepare a dumpling test, and then fillings, as the dough needs to lie down a little to "rest" or "reach" - the flour entering it must be soaked with liquid, otherwise it will not be as plastic as it is needed . Test by weight should be about twice as large as minced meat.

How to make dough for dumplings

The recipe for dumplings is simple enough: it is a common unleavened dough, which includes an egg. It should be dense, but plastic. Nevertheless, there is more than one recipe for dumplings: it can vary the number of eggs and liquids, which can be water, milk, or dairy products. Eggs in the dumpling test must necessarily be included, otherwise it can spread during cooking. The classic recipe for dumplings is as follows: for 200 g of flour, two eggs are taken, a little salt and a half kilo of flour. In the flour poured over the hill, eggs are poured in, water is added, salt is added, and a sufficiently steep dough is mixed, and the flour is added gradually from the middle to the edges - in this case it will be possible to achieve exactly the plasticity that is necessary. Also, the recipe test for dumplings allows the addition of a small amount of vegetable oil and the use of milk instead of water.

How to make stuffing for dumplings

As a stuffing for dumplings, any minced meat, mixed with a sufficient amount of onion, will do. Classic Russian dumplings assume the use of a mixture of three types of meat: beef, lamb and pork, but recently used mainly a combination of beef and pork taken in equal parts. Half a kilogram of meat is taken about 100 g of onions, everything is twisted through a meat grinder, after which spices, salt and a little water, milk or broth are added to make the filling juicy. You can also add minced lard. Traditionally, ground beef is added with ground black pepper and sometimes garlic.

Preparation of dumplings

From the test, circles are made about 4 centimeters in diameter with a thickness of 1-2 millimeters. In the center of each put a small, about 2/3 of a teaspoon, the amount of filling. It is necessary to choose the amount of meat that the pelmen were tight enough, but the edges remained free: in order to tighten them well, it is necessary to leave a strip of at least 5-7 millimeters. The edges are carefully plastered. In order for the edges to connect faster and more reliably, they can be moistened from the inside with water. Dumplings are cooked in a lot of salted water, which is added bay leaf and pepper peas, brought to a strong boil. After the pelmeni has been laid, wait until they boil again, then reduce the heat and mix the dumplings properly so that they do not stick together and stick to the bottom of the dishes. Cook the dumplings you need 8 - 10 minutes. Dumplings are usually served with sour cream and sliced greens, dressed with oil. Some people like pelmeni with broth - in this case they can be served in a soup plate sprinkled with greens.