Dumplings: the pearl of home cooking

Dumplings are one of the boiled dough dishes with a variety of fillings. Usually they are cooked with meat stuffing, but lean dumplings are stuffed with fish, vegetables or spice mixes.

Many peoples have their own dumplings. Chinese have Jiaozi, Europeans have braces, Italians have tortellini and ravioli, Caucasians have khinkali, mantas, chebureks, pose, Uzbeks have Samsa and Chuchvara. Despite the fact that they have different names, sizes, shapes and fillings, they are all relatives.

Common in these dishes is a lean dough, in which the filling is wrapped. The most important thing in dumplings is a rather thin shell of dough. There is a historical explanation for this. The popularity of dumplings was quite high in those places where it was much easier to get meat than eggs and flour.

And in our time pelmeni are considered a "pearl" of home cooking. Therefore, each hostess is simply obliged to be able to prepare them for her family and guests.

Thus, lean dumplings, for example, with mushroom filling , are quite delicious . To do this, boil 1 cup of dried mushrooms or 300 grams of champignons. Pass them one time through the meat grinder. Fry, season and pepper, along with one large finely chopped onion until golden brown over low heat. Cool down.

Knead the dough from three glasses of flour and water, a little it is salted. Let it brew for about 20 minutes, with a bowl. Mold the lean dumplings with mushrooms in the way that you like best.

In a pot of water, lower the peeled bulb and bay leaf. Boil and wait until the bulb emerges. Then cook in this water dumplings about 7 minutes after they "float".

Put ready dumplings on a large deep dish and season with vinegar, vegetable oil and mustard. Sprinkle top with pepper and chopped greens.

In the same way, you can cook dumplings with sauerkraut, which must first be extinguished with a laurel leaf, parsley or dill and pepper. During the fasting - this is an excellent nutritious and healthy dish.

If you like seafood and fish, then for sure you will like the taste of fish dumplings, the recipe of which is quite easy. The dough is prepared in the same way as in the previous recipe. And as a filling, take 1 kilogram of fish, which fillets (without bones and skin), pass through the meat grinder. Add a lightly fried one large onion and egg. Pepper and salt.

Mix the mixture thoroughly and form pelmeni.

Also for dumplings, as an option, you can prepare a special brewed dough. During the brewing process, the starch in the flour turns into a paste, and this changes the structure, properties, and quality of the dough. Since the paste in comparison with flour retains much more water, the dough turns out to be soft, molded and rolled very well.

To cook lean dumplings from a brewed dough, you will need 2 glasses of flour with a small pea, vegetable oil (2 table spoons), half a teaspoon of salt and a glass of boiling water.

Sift the flour and mix it with salt. In the center make lunochku and add there oil and boiling water. After you stir it, you should get flour-like clumps of different sizes.

When the dough is slightly cool, stir it thoroughly until smoothly smooth consistency. First, knead in a bowl, and then, when all the lumps are assembled into one, lay the mass on the table and continue to mix the dough until it becomes smooth and smooth.

To dough does not stick to the table, sprinkle it with flour beforehand.

The finished dough is put back in a bowl and cover with either a lid or a plate, so that it rests for about 20 minutes.

After that, cook the dumplings with the filling that you like best.