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How to cook homemade dumplings. Homemade dumplings. Sauce for dumplings at home

The secret of the popularity of dumplings, most likely, rests on three pillars: fast, tasty, satisfying. This is true if we have a cherished stock of self-made dumplings hidden in our freezer.

What are dumplings? This is dough and filling. Usually the dough for dumplings is made on the basis of water with the addition of an egg, but you can also knead it with milk. The classic filling for dumplings is made from mixed minced meat: pork is combined with beef or lamb. Bird meat is often added to the filling: chickens, ducks and geese. In some regions of our country, dumplings with venison, bear meat and elk are especially popular. But since we, the inhabitants of megacities, have absolutely no time and no one to hunt, we will limit ourselves to more familiar fillings from quite affordable meat. If you suddenly want to experiment, prepare the filling with mushrooms, cabbage or fish. Dumplings will turn out just as tasty, but at the same time unusual, as you would like.

Agree that eating “just” dumplings is delicious, but boring. Try adding to them tender sour cream or yellow butter, gently enveloping each dumpling, spicy mayonnaise (it is better if it is also homemade) or spicy mustard, spicy tomato ketchup or sour vinegar with black pepper, and there are still an incredible number of sauces prepared with herbs, herbs and garlic. Homemade dumplings in such an accompaniment will sparkle with completely new tastes. In the recipes we offer, you will find both classic recipes for dumplings and a couple of original ones that can satisfy the tastes of even the most capricious, ready for any experiments, true dumplings.

Pelmeni "Excellent"

Ingredients:
500 g flour
2 eggs,
1 tbsp vegetable oil,
200 g pork
200 g beef,
100 g lamb,
bay leaf, salt - to taste.

Cooking:
Sift the flour, pour it on the table in a slide and make a depression in the center. Add salt, butter, loose eggs, warm milk there and knead the dough. Let the finished dough rest for 20 minutes. To prepare the filling, pass the meat cut into pieces through a meat grinder, salt the resulting minced meat, add a little cold water to it and beat it out. Form dumplings. Pour 1 liter of water into the pan, add salt and bay leaf, bring to a boil, let it boil a little, put the dumplings and cook them for 8-10 minutes.

Dumplings with lamb, onions and potatoes cooked in a double boiler

Ingredients:
For test:
500 g wheat flour,
500 g buckwheat flour
3 eggs,
200 ml cold water
10 g salt.
For filling:
600 g fatty lamb,
200 g onion,
100 g potatoes
50 g butter,
5 g black ground pepper,
5 g ground ginger,
salt - to taste.
For submission:
200 g sour cream
50 g parsley.

Cooking:
Mix wheat and buckwheat flour and sift through a sieve. Whisk water with eggs and salt, pour into flour and knead the dough. Leave it at room temperature for 10 minutes, covered with a damp towel. Rinse the lamb, remove the films and pass through a meat grinder along with peeled potatoes and onions. Add butter, ginger, salt and pepper to the cooked minced meat to taste. Stir and refrigerate for 10 minutes. Roll out the prepared dough into a layer 2.5 mm thick, cut circles with a glass and make dumplings. Cook them in a double boiler for 30 minutes. Before serving, transfer them to a dish, pour over sour cream and sprinkle with chopped parsley.

Dumplings with chicken meat "Gentle"

Ingredients:
For test:
300 g wheat flour,
300 g buckwheat flour
1 egg and 1 egg white,
100 ml cold water
5 g salt.
For filling:
500 g chicken fillet,
100 g onion,
120 ml milk
25 butter,
salt, spices - to taste.
To serve to the table:
100 g butter,
100 mayonnaise,
1 liter chicken broth
100 g of dill and parsley.

Cooking:
Mix wheat and buckwheat flour, sift this flour mixture through a sieve into a bowl with a slide, make a recess in it. Beat the water with the egg, salt and pour into the flour, knead the dough. Then add separately beaten egg white and mix everything again. Roll out the dough into a thin layer and make blanks for dumplings. Rinse the chicken fillet and pass it through a meat grinder twice, add milk, salt, spices and mix. Finely chop the onion, fry in butter, cool and mix with minced chicken. Put the finished filling on the dough blanks and blind the dumplings. Cook in boiling salted water for 6-8 minutes, then transfer to a dish, season with butter and pour with mayonnaise. Separately, serve dumplings with hot chicken broth sprinkled with chopped parsley and dill.

Dumplings with turkey and pork

Ingredients:
For test:
400 g flour
1 egg
150 g water
50 g butter,
salt - to taste.
For filling:
200 g turkey fillet,
200 g pork
1 onion
salt, pepper - to taste.

Cooking:
Sift the flour with a slide, make a well in the center and pour in the egg. Add soft butter, salt, some water and mix gently with flour. Knead the dough, adding water, until it becomes elastic and stops sticking to your hands. Roll the finished dough into a ball, cover with a damp towel and leave for 30-40 minutes. Cut the prepared meat and onion into pieces and pass through a meat grinder. Season the minced meat with salt, pepper and mix well. Blind the dumplings and chill in the freezer for 30 minutes. Boil dumplings with turkey and pork in salted water or fry until cooked on both sides.

Dumplings with beef, pumpkin and carrots

Ingredients:
For test:
½ stack flour,
3 eggs,
⅓ stack. semolina,
½ stack beer.
For filling:
1 stack ground beef,
2 bulbs
1 carrot
1 tbsp pumpkins,
3 tbsp dry white wine.

Cooking:
Sift the flour, mix it with semolina, heat the beer to a boil and quickly pour it into the flour with cereal and start kneading the dough, gradually beating in the eggs. If the dough turns out to be liquid, add more flour and semolina. When the dough stops sticking, leave it for 1 hour at room temperature and start preparing the filling. Pass meat with onions, pumpkin and carrots through a meat grinder, add dry wine to the filling and mix everything well. Roll out the dough into a thin layer, cut out circles with a glass, put a little filling in the center of each and pinch the edges, forming dumplings, which then boil, as usual, in salted boiling water for 8-10 minutes.

Dumplings with salted mushrooms

Ingredients:
For test:
2-3 stack. flour,
2 eggs.
For filling:
500 g salted mushrooms,
6 bulbs
1-2 eggs
sour cream.

Cooking:
Pass the washed mushrooms through a meat grinder along with onions, dilute the resulting minced meat with sour cream and add the egg. Prepare dumpling dough, roll it into a thin layer and cut into squares or rectangles. Put the minced mushroom on each half of the square, grease the edges with milk or lightly beaten egg white. Then cover with the second half and pinch the edges, giving the blanks the shape of dumplings. Boil ready-made dumplings in salted boiling water and serve with sour cream or mushroom sauce.

Dumplings with chicken breast and pork fat

Ingredients:
For test:
1 egg
250 ml boiled cold water,
salt - to taste,
flour - how much dough will take.
For filling:
500 g chicken breast,
150 g pork fat,
3 bulbs
½ tsp black peppercorns,
½ tsp dried basil,
¼ tsp turmeric,
1.5 tsp salt.

Cooking:
Beat the egg, add salt and cold boiled water and continue beating. Then gradually add flour in portions to make a soft, elastic dough. Cover the finished dough with a damp towel and leave for 15-20 minutes. In a mortar, grind peppercorns, add salt, basil, turmeric and rub again thoroughly. Cut the chicken breast and onion into small pieces and pass through a meat grinder. Add pieces of lard to the prepared minced meat and once again pass everything through a meat grinder. Then add the prepared seasoning to the minced meat and mix. Roll out the dough into a thin layer and cut out circles. Spread the filling over the blanks, mold the dumplings and cook them in salted boiling water until tender (10 minutes).

Dumplings with porcini mushrooms, ham and onions

Ingredients:
For test:
400 g rice flour
150 ml cold water
1 egg
10 g salt.
For filling:
100 g dried porcini mushrooms,
150 g ham
100 g onion,
30 g butter,
1 boiled egg
pepper and salt - to taste.
To serve to the table:
150 g butter,
50 g of parsley and dill.

Cooking:
Beat the water with the egg and salt, pour this mass into the recess in the flour, sifted in a pile on the table, and knead the dough. Leave it for 10-15 minutes, then roll it into a layer and cut out round cakes from it. Boil the washed dried porcini mushrooms until half cooked, dry them, chop and lightly fry in a pan in butter, along with finely chopped onions. At the end of frying, add finely chopped ham. Cool the cooked minced meat, add salt, pepper, finely chopped boiled egg and mix thoroughly. Put the minced meat on round cakes of dough and form dumplings. Boil them in salted boiling water until cooked, then put them on a dish, pour with melted butter and sprinkle with chopped parsley and dill.

Russian dumplings with buckwheat and mushrooms "Kundyumy", cooked in a pot

Ingredients:
2 stack flour,
¾ stack. water,
4 tbsp vegetable oil.
For filling:
1 stack buckwheat porridge,
20 g dried mushrooms
1 boiled egg
1 onion
4 tbsp vegetable oil,
salt - to taste.
For decoction:
500 ml mushroom broth
3 bay leaves,
3 garlic cloves,
5 black peppercorns,
1 stack sour cream
salt - to taste.

Cooking:
Boil dry mushrooms, finely chop and fry together with finely chopped onions. Then mix with buckwheat porridge and chopped boiled egg and knead into a homogeneous mass. Pour boiling water into vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Roll out the finished dough into a very thin layer, cut out circles from it and put a little stuffing on each. Lubricate a baking sheet with oil, place one layer of kundyuma on it and place in the oven for 15 minutes. When the time is up, transfer them to a clay pot, pour hot mushroom broth, salt, add bay leaf, pepper, garlic and put back in the oven for 15 minutes. Then spread the finished dumplings on plates and pour sour cream.

Fish dumplings with salmon

Ingredients:
500 g pink salmon fillet,
1 onion
1-1.5 tbsp starch,
½ lemon
1 stack water,
3-4 stack. flour,
3-5 tbsp olive oil,
salt, red ground pepper - to taste.

Cooking:
Pour water into a deep bowl, add olive oil and a pinch of salt, gradually add flour and knead the dough. It should be thick, elastic and soft. Finely chop half of the pink salmon fillet, and chop the other half together with onions in a blender. Then combine, add lemon juice, starch, pepper and salt to taste. Divide the dough into several pieces, roll each into a thin layer and cut out circles. In the middle of each of them, put a little fish stuffing, connect the edges and form dumplings. Dip the cooked dumplings into lightly salted boiling water and cook until tender. Serve with sour cream or sour cream sauce.

Dumplings with poultry liver, stewed with mushrooms

Ingredients:
For test:
2 stack flour,
1 egg
1 stack water,
salt - to taste.
For filling:
700 g poultry liver,
2 bulbs
1 egg
4 tbsp butter,
salt, black ground pepper - to taste.
For gravy:
500 g mushrooms (fresh)
4 bulbs
2 stack sour cream
5 tbsp butter.

Cooking:
Sift the flour, beat in the egg and pour in the water, after dissolving the salt in it. Knead a tight dough, roll it into a ball and cover with a damp towel. Pass the bird's liver together with onions through a meat grinder. Beat the egg into the minced meat, pour in the melted butter, add salt, pepper to taste and mix. Sprinkle the surface of the table with flour, lay out the dough and roll it into a thin layer. Then cut circles with a glass, put 1 tsp in the middle of each. minced meat and pinch the edges. To prepare the gravy, finely chop the onion. Rinse the mushrooms well, dip them in boiling, salted water and cook for 30 minutes over low heat. Ready mushrooms, removing from the water, cool and chop. Heat the butter in a frying pan and fry the mushrooms in it with the onion until golden brown. Put 10-15 pieces of raw dumplings in pots greased with butter, put mushrooms fried with onions on top of the dumplings and pour everything with sour cream. Put the pots in the oven and simmer at a moderate temperature until cooked through (25-30 minutes).

Do not save on your health, cook dumplings yourself, fill them with any of the fillings you like and treat yourself to homemade dumplings for your own joy and good for your body.

Enjoy your meal!

Larisa Shuftaykina

cooking secrets

Dumplings, which, according to V.V. Pokhlebkin, came to Russian cuisine from the Urals, we already perceive as our national dish. And this is not surprising, because they began to cook at the end of the XIV century. During this time, the chefs have adapted dumpling recipes to local conditions and delicious dough products with meat, vegetable or fish filling have become a familiar dish on our table. Although at first dumplings were prepared only on holidays, and only in our time have they become a completely everyday dish. Ready-made frozen semi-finished products are sold in stores, but homemade dumplings according to a family recipe are much tastier, even in the photo they look more appetizing. If you have a little time, energy and desire to pamper your family, try making pelnyan (bread ear) - this is what dumplings are called in the Finno-Ugric languages.

What should be the dough for dumplings

At first glance, the homemade recipe seems easy - I rolled out circles of dough, put the filling inside, pinched the edges and cooked. But not everything is so simple. Cooking dumplings requires skill, experience and knowledge of some tricks.

For dumplings dough, the flour must be sifted so that it is saturated with oxygen. Then a hill is made of flour with a small depression in the middle, an egg is driven into it, water is poured in and salt is added. Some housewives add a pinch of semolina to the flour, claiming that thanks to it, dumplings will never boil in water. A tablespoon of odorless sunflower oil will give the dough elasticity and softness. It is necessary to knead the dough in a circle in one direction, gradually collecting flour along the edges and moving it to the middle.

The longer you knead the dough, the more supple and elastic it will become, by the way, if you have a bread machine, it will knead the dough faster and better. After kneading, do not rush to sculpt dumplings - let the dough rest a little and “breathe”. Cover it with a towel and let it sit for 30 minutes, or wrap it in a plastic bag for an hour. If you are in a hurry, you can skip this step, but it is during the resting process that the gluten of the flour swells, which has a positive effect on the texture of the dough.

What's inside? Traditional and unusual stuffing for dumplings

What could be tastier than dumplings with different fillings? However, the classic filling is meat of different varieties, mainly beef, pork and lamb, taken in equal quantities. Minced pork and beef is familiar to most Russians, although many housewives prepare the filling with the addition of turkey, chicken and goose. The filling with bear meat, venison and elk meat is popular among northern peoples, but lamb is more often used in the Caucasus. The combined filling is considered more tasty, juicy and rich. And if you chop the meat with a knife, and not in a meat grinder or blender, the dumplings will be juicier and tastier. And one more important point - buy selected and high-quality meat, you should not save on this.

To improve the taste, finely chopped onions, garlic and various spices are added to the minced meat, the most popular of which are ground black pepper, paprika, cumin and coriander. Onion makes the minced meat more juicy and tender, but you should not grind it to a puree state, otherwise the minced meat will “flow” and the onion will lose its aroma and taste. For piquancy, onions can be pre-fried in a small amount of oil.

Some housewives put soy or tomato sauce in the filling, others - finely chopped cabbage or grated raw potatoes. Experiments are welcome!

Dumplings: sculpt, cook, season

Roll out the dough into a layer 1-2 mm thick and cut out circles with a glass or dumplings. Some housewives form a sausage from the dough, cut off pieces and roll each one out. Do what you are used to and comfortable with!

Then a filling is placed in the middle of each cake, the product is folded in half and carefully connected along the edges. Make sure that there is not even the slightest crack left through which the meat juice can flow. And now connect the ends of the resulting crescent so that the dumpling becomes round - in this form it really looks like an ear.

Cook dumplings in boiling water for 8-15 minutes, depending on their size. Add bay leaf and a few tablespoons of vegetable oil to the water so that the products do not stick together during cooking, when the dumplings float, wait a few more minutes, catch them with a slotted spoon and season with butter. Dumplings can be poured with broth and eaten like soup, adding chopped raw garlic, herbs and sour cream to the plate.

Secrets of making delicious dumplings

Some housewives first mix water with salt and an egg, and only then pour this mixture into a recess in the flour, always in a thin stream. This makes it easier to knead the dough and make it homogeneous. The quality of the kneading is checked with a finger - press on the dough and, if the hole does not disappear anywhere, stop kneading, the dough is ready! If the hole rises, add a little more flour, but do not overdo it, otherwise the dough will be difficult to roll out. The main thing is that it does not stick to your hands, otherwise it will be problematic to make dumplings. If you are kneading and the dough is still sticky, grease your hands with vegetable oil and continue kneading. As a rule, the texture of the dough in this case changes and you can do without adding extra flour. Feel the earlobe - the dough should feel like this to the touch.

Be sure to keep the eggs out of the refrigerator before kneading the dough, as all products must be at the same temperature, while the water in the dough can be replaced with slightly warmed milk. If you take a decoction with bay leaves instead of ordinary water, the minced meat will win in taste.

For juiciness and tenderness, you can add chopped ice to the filling, however, you will have to sculpt and cook dumplings right away until the ice has melted. However, if you are preparing products for the future, they can be stored in the freezer. It is better to mix the chopped onion first in a separate bowl with salt and spices, and only then add it to the minced meat - it will turn out tastier and juicier!

Classic dumplings: recipe with photo

This recipe is considered the simplest, it is better to learn how to cook dumplings from it, using the above recommendations. Knead the dough from 0.5 kg of flour, 2 eggs, 200 ml of water, 0.5 tsp. salt and 1 tbsp. l. vegetable oil. Send the dough to rest for half an hour, but for now take care of the filling.

Scroll through a meat grinder for 300 g of beef and pork or buy ready-made minced meat. Finely chop one onion, add it to the filling and season it to taste with salt and black pepper.

Roll out the dough, cut out circles and make medium-sized dumplings. Boil them for 10-15 minutes, put them in bowls and serve with sour cream and herbs.

Dumplings with chicken

Among the recipes, this dish is most suitable for children's and diet food. Dumplings with chicken are very tender and appetizing. For the dough, dissolve a pinch of salt in a glass of cold water, add 2 eggs and beat well. Form a hill of 0.5 kg of flour and pour eggs into it, and then knead the dough and cover it with a towel, leaving for half an hour.

Make minced meat from 900 g of chicken fillet and 2 onions, scrolled through a meat grinder, add chopped garlic, salt and black pepper to the filling.

Blind dumplings and boil them for 5-10 minutes in water with salt and bay leaf. Serve with hot broth, sour cream and herbs.

Dumplings with fish

In the top dumpling recipes, they occupy one of the first places. The most suitable fish for minced dumplings is salmon, pink salmon, catfish and trout, because they are fatty and the filling is very juicy and tasty. If you take pike perch, chum salmon or pike, then add a little chopped bacon (no more than a fifth of the volume of fish) or onion fried in oil to the minced meat.

The dough for fish dumplings is usually prepared without butter and eggs - 0.5 kg of flour, a glass of water and 1 tsp are enough. salt. Knead the dough well, let it lie down and prepare the filling. If you do not want to bother with butchering fish, buy 1 kg of ready-made fillet, chop it in a meat grinder or chop finely with a knife. Add 2 finely chopped onions, 2 cloves of minced garlic, pepper and salt to taste to the filling, and then sprinkle a little lemon juice - for spice.

Blind dumplings using our tips and boil them for 5-7 minutes. Serve with sour cream sauce or pesto.

Dumplings with potatoes, cabbage and Adyghe cheese

Pelmeni with potatoes and Adyghe cheese will appeal to lovers of oriental cuisine. The dough is prepared according to a standard recipe - 400 g of flour is mixed with 2 eggs, then 3 tbsp. l. salted boiled water. Knead the dough according to the classical scheme, leave it under a towel and prepare the filling from 600 g of boiled potatoes, mashed, adding 1 tbsp. l. butter and some black pepper.

Finely chop 400 g of white cabbage, pour boiling water over it for 3 minutes, strain and mix with potatoes, and then add 350 g of chopped Adyghe cheese to the filling. Blind dumplings, cook them for 5 minutes, pour over sour cream and sprinkle with dill.

Dumplings with radish

Radish dumplings are popular among vegetarians, daikon radish is especially good for this purpose, as it does not taste bitter and has a milder taste. The filling with radish always turns out tasty and juicy.

For the test, combine 220 ml of water, 1.5 tbsp. l. olive oil, a pinch of salt and 1 tsp. honey. Pour oil water into 0.5 kg of flour and knead an elastic dough, then form a bun, cover with a cloth and leave it to rest for 30-40 minutes.

Grate 450 g of radish and stew it in 3 tbsp. l. butter. Roll out the dough, cut out circles and place in the middle of each 1 tsp. fillings. Make dumplings and boil them in water for 10 minutes or cook in a double boiler for 20 minutes. This dish is amazingly combined with sour cream and dill.

Chinese dumplings

Jiaozi is translated from Chinese as "gentle ear". Chinese dumplings, spicy and unusual in taste, will certainly appeal to you if you are a connoisseur of oriental cuisine.

The dough is prepared from 320 g of flour, 50 g of starch and a glass of cold water. The filling is made from 400 g of minced pork, finely chopped large onion and 50 g of ginger grated on a fine grater. Add 50 g of finely chopped fresh dill, salt and black pepper to the filling.

Pinch off pieces from the dough, roll out round cakes, put the minced meat in the center, and then lift the edges and pinch the dumplings so that they look like a flower.

Boil jiaozi in water like regular dumplings, or place them in a steamer for 25 minutes. Chinese dumplings are served with cucumber and green onion salad seasoned with lemon juice. Can also be served with soy sauce.

Ukrainian dumplings with pork

Ukrainian dumplings are very unusual, but you will certainly like them. They are good to cook when you get tired of the usual tastes and combinations of products. The dough for Ukrainian dumplings is prepared from 160 g of wheat and 160 g of buckwheat flour - you need to sift it, collect it in a slide and drive 2 eggs into it, and then knead the dough with 1 tsp. salt and half a glass of cold water.

For the filling, grind 600 g of fatty pork and 2 onions in a meat grinder, add salt, black pepper and any spices to taste, and at the very end of kneading the minced meat, pour in 3 tbsp. l. hot broth.

When the dough settles, make dumplings, boil them and serve with broth, sour cream and garlic.

Kundums with mushrooms

Pelmeni with mushroom filling are among the oldest Russian dishes of the 16th century. Buckwheat or rice, seasoned with spices, was also usually added to the mushroom filling.

This component should be treated with special attention: it is the filling that most affects the taste of dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe involves equal parts (it is better to take a fillet), onion, salt and pepper. So dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for stuffing for dumplings ...

Mushroom mince

Ingredients

  • 1 kg of forest mushrooms;
  • 3-4 bulbs;
  • vegetable oil;
  • salt, pepper - to taste.

Cooking

Clean the mushrooms and boil them until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Separately, fry the finely chopped onion until golden brown. Mix it with minced mushrooms, salt and pepper.

Cheese mince

Ingredients

  • 800 g of cottage cheese;
  • 200 g soft cheese (feta, cheese);
  • 2 large bunches of herbs (dill, parsley, cilantro);
  • salt, pepper - to taste.

Cooking

Pass cottage cheese and cheese through a meat grinder, mix with finely chopped greens. Salt the minced meat, pepper if desired.

How to make dough for dumplings

The dough for dumplings should be dense, steep. For its preparation, flour, water at room temperature and salt are enough. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.

To make the dough not so bland, you can add 1 egg or mix water with milk in equal proportions. A teaspoon of vegetable oil will prevent dumplings from cracking when frozen.

Cooking

Sift the flour, mix it with salt, make a hill with a recess and pour water into it. First, gently mix the flour with the water. When they bind, start kneading the dough, driving flour into it. The process may take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If desired consistency is not achieved, add more flour.

It is necessary to form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30–40 minutes.

Modeling dumplings begins with the creation of dough blanks. You choose the size yourself, but it is better to aim for a diameter of 6–8 cm.

Method 1

Cut off a piece of dough and roll it into a large layer. Using a clean glass, glass or other device of the diameter you need, cut out the blanks.

This method allows you to quickly make several blanks of the same size. But it is bad because not all the dough is consumed (however, the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (a large layer is more difficult to roll out).

If you like thin dough, the second method is suitable for you.

Method 2

Cut off a small part of the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out one by one.


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This method is more time consuming, but the dough can be made as thin as you want.

Remember: in the process of working, the main part of the test must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

  1. Place 1 teaspoon of filling in the center of the dough.
  2. Connect the sides to make a crescent. Make sure there are no tears or holes.
  3. Fasten the ends of the crescent.
  4. The dumpling is ready. It remains only to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is with a special device - dumplings.

Roll out the dough and put it with the bottom side (the one with more flour) on a dumpling, also sprinkled with flour. The dough should lie freely, without tension.


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Put ½ teaspoon of the filling into the formed holes. Cover the workpiece with a second layer of dough on top with the sticky side to the minced meat.


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Then dust the rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings themselves will fall out of the mold.


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How to cook dumplings

Heat water in a large saucepan, salt, add bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stir so that they do not stick to the bottom. When the water with dumplings begins to boil again, reduce the heat and cook for 5-7 minutes.

If the dumplings were frozen, the cooking time can be increased by 1-2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Warm it up well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, take them out, dry them on paper towels and serve. You can fry dumplings in the same way.

How to cook dumplings in pots

Ingredients

  • 15–20 boiled dumplings;
  • 2-3 tablespoons of butter;
  • 3-4 tablespoons of low-fat sour cream;
  • 50 g grated cheese;
  • salt, pepper, herbs - to taste.

Cooking

Lubricate the pot with oil, put dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, pour sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.