How to cook homemade dumplings in a saucepan. How to make mushrooms in the microwave. Delicious and juicy dumplings

How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the imagination of the housewife. The traditional base for dumplings is regular noodle dough.

The filling is more varied, including meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. Additionally, spices (pepper, ground ginger, nutmeg) and finely chopped raw onion are used.

Dumplings are boiled meat products with filling. They came to Russian cuisine approximately at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to their fast and simple cooking technology, combined with excellent taste and high nutritional value.

Cooking technologies also differ. Dumplings are boiled, fried in olive (sunflower) oil with added water, baked in pots, stewed in a slow cooker, etc.

How many calories are in dumplings

Average energy value 100 grams of boiled dumplings is 250-350 kilocalories depending on the fat content of the minced meat. Fried foods have a more significant effect on the figure (400-500 kcal).

Dumplings are a high-calorie but satisfying dish. It satisfies hunger well and is perfect as a nutritious lunch. The main thing is to prepare homemade dumplings correctly and tasty, which are healthier and tastier than store-bought counterparts.

Homemade dumplings - a classic recipe

Ingredients:

Beef – 300 g,
Pork – 300 g,
Flour - 2 cups,
Water – 250 ml,
Egg – 1 piece,
Onion – 2 heads,
Spices - to taste.

Preparation:

Helpful advice. For juiciness, add 50-100 ml of water.

I'm preparing minced meat. I pass the beef and pork together with onions through a meat grinder. I add pepper and salt. Mix thoroughly.
I move on to preparing a dough base for dumplings based on flour, water, salt and eggs.
I knead a homogeneous dough. I roll out the layer. Using a glass (or other recess) I cut out small circles.
I put the filling in the center. I pinch the edges.
I put water on the stove. Salt, pepper, add bay leaf. I put homemade dumplings into boiling water. Cooking time depends on the size of the products. On average, 5-10 minutes is enough.

Video recipe without a rolling pin

Bon appetit!

How to make Siberian dumplings

Ingredients:

For filling

Veal – 500 g,
Pork – 500 g,
Onions – 300 g,
Milk – 100 ml,
Salt – 10 g,
Ground pepper – 3 g.

For the test

Eggs – 2 pieces,
Water – 200 ml,
Wheat flour – 550-600 g,
Salt – 10 g.

For the broth

Water – 3 l,
Onion – 1 head,
Lavrushka – 2 pieces,
Black pepper – 10 peas,
Allspice – 2 peas,
Coriander – 6 peas,
Salt – 1 tablespoon,
Vegetable oil – 1 g.

For the sauce

Garlic – 3 cloves,
Sour cream – 100 g,
Dill – 10 g,
Salt – 10 g,
Ground black pepper – 5 g.

Preparation:

I'm preparing the dough. Mix eggs with warm water. Salt. Stir until the salt is completely dissolved.
I put the flour (not all) on a wide and large saucer. I make a depression in the center. I spoon out some of the mixed egg mixture and begin to knead.
I make the dumplings carefully, trying not to stain the kitchen table. Gradually add the remaining liquid. I don't forget to add flour. In total it takes approximately 550-600 g.

Helpful advice. When kneading in a deep bowl, a flaky mass may form. Place the dough on a floured surface (a wide saucer or a wooden kitchen board) and continue cooking.

The consistency of the dough should be tight and elastic, with a homogeneous structure.
I'm rolling out the ball. Transfer to a plate and cover tightly with cling film. I put it in a warm place for half an hour.
I'm preparing the filling for dumplings. I wash and peel the onion. I wash the meat several times in running water. I remove the veins and film. I cut it into medium sized pieces.
I send the pieces of meat and onions into the meat grinder. It is better to pass the vegetable heads through a fine sieve.
I salt and pepper the minced meat. I add milk for juiciness. I put the plate with the filling aside.

Helpful advice. To taste the minced meat to check the amount of salt and quality of the meat, fry a small piece in a frying pan.

I move on to preparing the sauce. I wash the dill, dry it and chop it finely. I peel the garlic and pass it through a special press. Mix the ingredients with sour cream. I salt the sauce and add ground black pepper. Mix thoroughly.
I separate a large piece from the total mass (I cover the rest with cling film and place it in a warm place). I roll out the dough. I make socni using a regular glass or a special device (dumpling maker).
I spread the filling onto neat and thin flatbreads. I fold the edges, getting a crescent-shaped piece.

Helpful advice. If the edges are too dry and tight (does not stick well), wet your fingers with water.

I check the quality of the cast. Only then do I wrap the dumpling. I connect one edge to the other.
I roll the molded dumplings in flour. I put some of it in a food container or tray. I cover it with cling film and put it in the freezer.
I put the water to boil. I add peppercorns (allspice and regular black), coriander. Salt, add chopped onions and season with vegetable oil (1 drop is enough).
Place homemade Siberian dumplings in boiling water and cook for 5-8 minutes.
I catch the dumplings and season them with butter. Serve with homemade sour cream sauce.

Delicious dumplings with lamb

Ingredients:

Filling

Lamb – 1 kg,
Butter - 2 large spoons,
Onions - 2 pieces,
Salt, black pepper - to taste.

Dough

Wheat flour – 500 g,
Eggs – 2 pieces,
Water – 100 ml,
Salt - to taste.

Preparation:

I prepare the dough for dumplings in the traditional way. I sift the flour onto a large wooden board. I form a small slide. I make a hole at the top into which I pour the salted mixture of eggs and milk.
Gently knead the dough in a circular motion. For convenience, I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, I use my hands.
I leave the dough on the board. Cover the top with film or paper towel.
I'm preparing the filling. I chop the lamb finely with a knife. I combine the pieces with finely chopped onion. Add melted butter. Salt and pepper the mixture. Mix thoroughly. It is necessary to obtain a homogeneous mass with an even distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Helpful advice. For a more juicy taste of dumplings, I do not recommend passing the meat through a meat grinder. It is better to finely chop (chop).

I roll out the ripened dough into a layer. Thickness – 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug rather than a standard glass.
I put the filling in the central part of the juice. I blind it carefully. I put the finished homemade lamb dumplings in the freezer or throw them into boiling water. For flavor, add onions and your favorite spices when cooking.

Video cooking

How to cook dumplings in a pot

A simple recipe for a delicious and satisfying lunch in pots. Your family will definitely like your favorite homemade dumplings in an amazing sour cream dressing with ham and cheese. Be sure to try it!

Ingredients:

Homemade dumplings – 1 kg,
Sour cream – 350 g,
Cheese – 50 g,
Ham – 150 g,
Greens (parsley, dill) – 1 bunch each,
Onions – 1 piece,
Butter – 1 large spoon,
Salt, ground pepper - to taste.

Preparation:

I take ready-made dumplings. I put it in salt water after boiling. When the products float to the surface, I don’t wait until they are completely cooked, but carefully take them out. I drain the excess water.
I peel the onion and chop it finely. I put it in a frying pan with melted butter. Fry until lightly browned.
I take the ham. I cut into strips or small cubes.
Place half-cooked dumplings in a baking dish. I sprinkle finely chopped ham on top and decorate with a golden onion.
I'm preparing sour cream dressing. I dilute the fermented milk product with water (50-100 ml). Mix with chopped herbs. Season with pepper and salt. Mix thoroughly.
I add sour cream sauce to the dumplings. Place the pan in the oven, preheated to 200 degrees. Cooking time – 15-20 minutes.
5 minutes before it’s ready, I take out the dish. I sprinkle the dumplings with grated cheese. I'm sending it back to finish baking.

Bon appetit!

Recipe for fried dumplings with cheese

Ingredients:

Dumplings – 400 g,
Water – 200 ml,
Cheese – 70 g,
Leek – 1 piece,
Salt - half a teaspoon,
Vegetable oil – 3 large spoons.

Preparation:

I place the slightly defrosted dumplings in a frying pan. I pour in vegetable oil and water. 200-250 ml is enough. The main thing is that the water level hides the meat products by half.
I set the burner temperature to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until a golden brown crust appears), the same on the other. I add salt.
I grate the cheese on a coarse grater. I pour it into the frying pan. Cook over medium heat until the cheese is completely melted. At the end of cooking, I decorate the dumplings with chopped green onions.

How to make dumpling dough

Be sure to sift the flour before preparing the dumplings. By spending a little time, you will save yourself from unpleasant incidents with foreign objects getting into finished products.
Do not add baking powder or soda to the dumpling dough. Knead it thoroughly.
Be sure to let the kneaded mass “ripen”. Cover with cling film or a plate and leave for 30 minutes in a warm place.
Soften dough that is too stiff with milk, water or melted butter.

Classic water dough recipe

Ingredients:

Flour (premium grade) – 500 g,
Water – 200 g,
Eggs – 2 pieces,
Salt - half a teaspoon.

Preparation:

I sift the flour. I put it on a wooden board in a heap. I make a recess in the upper part.
I break 2 eggs and gradually pour in pre-salted warm water. I knead.

Video recipe

To make the dumpling dough more tender, add a spoonful of vegetable oil. This is an optional cooking condition.

Milk dough

Ingredients:

Wheat flour – 500 g,
Milk – 1 glass,
Eggs – 2 pieces,
Sunflower oil – 1 large spoon,
Salt – 1 teaspoon.

Preparation:

I make a mound of sifted flour. I pour vegetable oil on top.
I break the eggs in a separate bowl. Mix with warmed milk.
Pour the mixture of milk and eggs into the flour base. I stir with a spatula, then knead with my hands.
I form a dense lump from the shapeless mass. I cover the top with cling film. I leave the dough alone for 30-40 minutes.
When the dough base has “ripened”, I roll it into a large and thin pancake. I make juice using an ordinary glass. To make cutting out rounds easier, dip the edges of the glassware in flour.

Mineral water dough

Thanks to the use of mineral water, the dumpling dough will be kneaded faster. You will also need less flour when cooking.

Ingredients:

Carbonated mineral water – 250 ml,
Sugar – 2 teaspoons,
Salt – 1 small spoon,
Flour - 4 cups,
Salt – 1 teaspoon.

Preparation:

Beat chicken eggs with salt and sugar until the last ingredients are completely dissolved.
I pour the sparkling water over the beaten eggs.
Add flour in portions. I start kneading.
Before modeling, leave the resulting dough alone for 20-40 minutes, covering it with a towel or covering it with cling film. Place the dumpling base in a warm, draft-free place.

How to prepare choux pastry

Choux pastry is a great way to prepare the base for homemade dumplings. The consistency is dense, with excellent adhesive properties. Dumplings made from choux pastry cook faster and retain their natural taste longer when frozen.

Ingredients:

Water – 200 ml,
Wheat flour - 2.5 tablespoons,
Chicken egg – 1 piece,
Sunflower oil – 3 large spoons,
Salt – 5 g.

Preparation:

I take a deep glass dish. I carefully sift the flour. Most of it, but not all. I make a small hole in the top where I pour the vegetable oil.
I add boiled water. I stir a little. I leave it alone so that the mixture cools to a warm state.
I break a chicken egg. I add salt and the rest of the flour.
I cover the dough with cling film. I leave it to “simmer” for one hour. After 60 minutes of “ripening,” the dough is ready for rolling out and making dumplings.

Homemade minced meat recipes for dumplings

How to make minced chicken

Ingredients:

Chicken fillet – 800 g,
Garlic – 3 cloves,
Onions – 2 pieces,
Salt, pepper - to taste,
Parsley – 1 bunch of medium size,
Vegetable oil - for frying.

Preparation:

I peel the onions. I chop it finely and finely. I send it to a heated frying pan with vegetable oil. Fry until light golden brown.
Using a special garlic press I chop the garlic. I send it to brown in a frying pan along with the onion. I remove it from the stove after 50-80 seconds.
I wash the chicken fillet under running water. I remove the film. I cut it into small pieces. I grind it using a blender or in a meat grinder.
I mix the chopped fillet with garlic and onion. Add salt and spices to taste. At the end I add chopped fresh parsley. I stir. The minced meat is ready to use.

Juicy minced meat

Ingredients:

Beef fillet – 700 g,
Pork fillet – 400 g,
Parsley – 1 bunch,
Onions - 2 pieces,
Flour – 1 large spoon,
Meat broth – 70 ml,
Ground black pepper – 5 g,
Water – 1 glass.
Egg – 1 piece,
Salt – 10 g.

Preparation:

My beef. Dry with kitchen towels. I remove the film and veins. I grind it in a meat grinder.
I move on to the pork. I remove excess fat. I don’t overdo it, because just the right amount of fat makes the filling juicy and tender. I send it to the meat grinder.
I put the processed meat in a deep bowl.
I peel the onion and cut it into small pieces. Use a sharp knife to speed up and make the process easier. I send chopped onions to beef and pork.
I remove the stems from the parsley. I pour boiling water over it. I let the water drain and let the greens cool slightly. I chop it finely.
I salt the meat and add chopped herbs. I add ground black pepper.
I add a tablespoon of flour to improve the “viscosity” of the mixture.
Mix the ingredients thoroughly until smooth.
For tenderness and piquancy, I pour a little ready-made meat broth. I'm interfering again.

The minced meat is ready!

From standard recipes to culinary creativity

Dumplings are a popular dish. Nutritious, healthy and tasty. Each housewife prepares the dough and filling for homemade products in her own way and has her own secrets. Use one of the suggested recipes or make changes to the specified ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

What do dumplings and Homer have in common?

The history of “bread ears” - and this is how, according to one version, the word “dumpling” should be translated - is rooted in such an impenetrable depth of centuries that it is not possible to trace its beginning. If only 11 Greek cities competed for the right to be called the birthplace of Homer, then entire nations could compete for the honor of being considered the inventors of dumplings! And there would be many more of them. Japan, Italy, Germany, Georgia, Uzbekistan, Mongolia, Israel have their own national dish, consisting of pieces of thinly rolled dough with a juicy meat filling inside... True experts find descriptions of delicious “dough bags” even in ancient Greek treatises and Roman writers!

However, according to the most common version, the Chinese were the discoverers of this dish. And they laid the foundation for the victorious march of their creation around the world, sharing the idea of an appetizing and easy-to-store dish with neighboring peoples. Soon dumplings were eaten by both cheeks in Siberia, then in the western part of Russia, in Europe...

They say that the dashing ataman Ermak Timofeevich loved to feast on dumplings

True, not everyone agrees with this version. There are culinary historians who have traced the path of the meat delicacy to Rus' from the Komi people, the Don Cossacks, the Tatars, Great Bukharia and even the Scythian vagabonds. However, is it really important who made the first dumpling? The main thing is that today nothing prevents us from going to the kitchen (or to the store), taking a pack of frozen pieces of dough dully tapping against each other and turning them into a mind-blowing treat, the smell of which will quickly attract the entire household. Shall we try?

A few words about the filling

Let's spend a couple more minutes to talk about what filling is considered the most successful for dumplings. True, this will not be easy to do - the choice is very rich.

In Russia, for example, this dish has long been prepared with different types of meat. Moreover, not only traditional beef, pork, lamb or chicken and turkey were used, but also elk, bear, and 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: pork will add juiciness to dry and tough beef, and that, in turn, will make pork less fatty. Well, if you’re not afraid of calories, mix minced lamb with a piece of fat tail fat: both the aroma and taste will be finger-licking good. Add fried onions, slices of vegetables, and herbs to the meat filling.

Onions and garlic will make the filling taste rich and spicy

Don't like meat? Take the example of the Siberians and Chinese, who often stuff dumplings with fish. Or from the Japanese, whose menu includes original fried dumplings stuffed with shrimp.

Are you a staunch vegetarian? Don't worry, there will be a suitable treat for you. Try, for example, dumplings with potatoes, sauerkraut, mushrooms, spinach or cottage cheese mixed with tomato slices. Unusual? But how delicious!

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

Usually in cookbooks it says: bring water to a boil, throw dumplings into it and cook until done. It’s a pity that an inexperienced housewife, armed with such instructions, can easily end up with either tightly stuck together or boiled lumps of dough, the filling of which will float freely around the saucepan. And then what does this mean - until ready? And when is it better to salt the water - at the beginning or at the end of cooking? And why do we need to limit ourselves to a stove and a bulky vessel, if technological progress has given us so many convenient new products?

Store

If you decide not to bother yourself with modeling and just brought a pack of dumplings you liked from the nearest supermarket, you can start cooking right away. A special beauty of this dish is that it does not need to be defrosted: you don’t have to drown out the hungry rumbling in your 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;
salt.

Preparation.

Pour water into a deep saucepan. On average, it should be 3-4 times more than the dumplings 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, follow the salt with a few black peppercorns, bay leaves and other spices you like.
If the filling contains salt, skip this step.
Let the water boil.
The fire should be neither big nor small - medium
One at a time, but as quickly as possible, place the dumplings into the pan. If you delay this process too long, the first ones to go into the water 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 soggy.
The finished dumplings begin to float to the surface
Bring the water to a boil again, stirring the dumplings occasionally with a spoon or slotted spoon to prevent them from sticking to the bottom of the pan or to each other. And then all you have to do is wait another 3-5 minutes (depending on the size of the semi-finished products and the thickness of the dough) so that the dumplings begin to float to the surface. Catch them with a slotted spoon, place on a dish, top with sour cream, melted butter or tomato sauce and serve.
Bon appetit!

Homemade

It is better to use special microwave-safe dishes

Pour boiling water into a plate. The dumplings should be about 2/3 immersed in it. However, there are cooks who vigilantly ensure that the future dish is completely covered with water - they say, this way there is no chance for it to turn out too harsh. In a word, it's a matter of taste.

A lot of water is not scary, the main thing is not too little

Cover the dish 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 onions.

You can add dill, parsley and other greens to the onions

Wait until the microwave beeps, take out the bowl of dumplings, stir them with a spoon, add salt and spices and sprinkle with herbs.

And additional flavor notes and vitamins

Place the covered dish back into 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 with oil and serve with sour cream or any sauce.

It will be delicious!

Please note that dumplings can only be cooked in the microwave in small portions: enough to place them on the bottom of the plate in one layer. The second, and especially the third, will stick together tightly.

In a slow cooker

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

You will need:

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

Preparation.

Place dumplings on the bottom of the multicooker bowl.
It's better if the dumplings are frozen
Make a mixture of 1 part sour cream with 2 parts water, add salt and pepper and pour over the 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 using a slotted spoon. Add oil to the finished dish, sprinkle with grated cheese and start eating.
On hot dumplings, the cheese will have time to melt slightly

In a steamer

If you want your dumplings to keep their perfect shape and not get overcooked, 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 rather dry treat.

You will need:

dumplings - 400 g;
water - 150 ml;
salt, spices.

Pour water into the steamer.
The beginning is quite standard
Grease the bottom of the bowl with oil.
Oil will prevent dumplings from sticking
Place the dumplings along the bottom, being careful not to let their sides touch, place the bowl with all the contents in its proper place and turn on the steamer.
If you have a “multi-level” steamer, remember: on the first level the dumplings will cook faster
Wait 25–30 minutes if you are preparing freshly made dumplings, and 40–45 if you used frozen ones.
The time depends not only on the condition of the dumplings, but also on their size
Immediately place the finished dish on a plate (the dumplings will dry out quickly in a cooled steamer), pour over oil, salt and pepper. Serve with any sauce.
These dumplings are salted already in the plate

How to prevent dumplings from sticking together

It’s terribly unpleasant when, instead of a pile of smooth, shiny, as if dumplings matched one to one, you get something stuck together 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 this?

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 more crowded 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 the fire. So you definitely won’t get the perfect treat. Take your time, wait until it boils.
Most often, dumplings stick to the bottom immediately after being immersed in water. Take preventative measures by stirring them gently with a spoon.
Each time, pour melted butter over the prepared food placed on the dish. Or just put a piece of butter on a hot, steamy slide - it will melt on its own.

What to cook with?

When cooking dumplings, most housewives make do with the “minimum cook's kit” - black pepper and bay leaf, and sometimes just salt. But this is not our method. To be considered the best cook in the world, adopt a couple of new fillers for the pan with the future delicacy. Believe me, it will greatly benefit from this.

It turns out that cooking and serving dumplings is 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 oil mixed with garlic passed through a press over the finished dish and sprinkle with chopped dill.

There are also very simple methods. Try to find packets 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 flavor bouquet to suit your tastes.

What to serve with?

Ketchup and sour cream are considered traditional seasonings for dumplings. 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 aromatic pieces of dough, 1-2 scoops of rich broth, a little herbs - and the result will exceed all expectations.
Some people eat dumplings with... salad! Thinly chop the cucumber and cabbage, add chopped green onions, dill, sprinkle with salt and spices. A little mayonnaise or sour cream, and the original snack is ready.
Spicy lovers will love dumplings with adjika, mustard or vinegar, into which ground black pepper has previously been sprinkled.
Even butter can be made more piquant if you season it with grated horseradish and herbs.
And of course, don’t forget about soy sauce - the easiest way to diversify the taste of a familiar dish.

Photo gallery: submission methods

Many people love soy sauce An old recipe advises filling dumplings with duck and serving with cranberries The fragrant broth will make the dumplings even juicier and tastier. The classic will appeal to almost everyone This is a truly 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?! Try it!

Tasty Bonus: Fried Japanese Gyoza

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

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

Preparation.

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

What do we imagine when we hear the word “dumplings”? Small, round and fragrant “ears” made of dough with a juicy spicy meat filling. Now you can buy these frozen semi-finished products in any grocery store or supermarket.

But you can’t compare factory dumplings with homemade dumplings, lovingly prepared by a skilled housewife?

Russian people consider dumplings their national dish. But besides the original Siberian ones, there are also Mordovian cemors, Lithuanian sorcerer, Chinese jiaozi, Azerbaijani dushbara, Georgian khinkali, Uzbek khanum and manti, Turkmen etli borek, Tajik khushany and shama, ravioli and tortellini from Italy.

From so many types of dumplings, you can choose the best one for yourself only by cooking and trying. But whatever you say, the closest thing to us is ordinary dumplings.

Types of dumpling dough

Any dumplings start with dough. There are many recipes for such dough, but most often a simple, classic recipe is flour and water.

Downtime on the water

Flour (about 3 cups);
1 glass of cold boiled water;
1 tsp. salt.

There are several basic rules for kneading dumpling dough. Initially, you need to sift the flour into a large, deep container, make a hole in the resulting mound, add salt and, adding water a little at a time, knead.

This must be done by collecting the flour from the base with both hands and adding it to the liquid. The main thing here is that the water does not spread over the flour.

If the dough rolls out into a perfectly even and smooth layer, then it is kneaded correctly.

Wrap the finished bun in a damp cotton napkin (or cover with a deep bowl) and set aside for half an hour so that the gluten contained in the flour “works” and the dumpling dough becomes even more elastic.

Egg whey

Flour (approximately 4 cups);
1 cup whey (use either very cold whey, or add 1 tbsp grated ice);
3 egg yolks;
1 tbsp. l. sunflower oil;
Salt.

Sift the flour to form a mound. Mix all the other ingredients well, pour the resulting liquid into the hole in the flour, and knead.

The dough must be thoroughly kneaded and beaten on the work surface. Cover the thoroughly kneaded dough with a wet napkin or deep bowl and leave for about half an hour to “ripen.”

Choux pastry recipe

Required Products:

Boil water, add salt, gradually add flour to the boiling water, stirring constantly.

The structure of the dough should resemble thick sour cream; beat an egg into the dough.

Place the dough in the sifted flour and knead until the bun becomes completely even and smooth.

Another dough recipe for dumplings can be seen in the video attached below:

Homemade pork dumplings recipe

It's time to prepare delicious homemade dumplings using a recipe with photos.

To prepare the dough you will need:

Required ingredients for filling:

Step-by-step recipe for homemade dumplings with photos:

First you need to prepare the minced meat. To do this, you need to grind the pork: the easiest way is to grind it in a meat grinder, but for the “correct” minced dumplings, the meat must be chopped finely with a knife;
Add chopped onion to the prepared pork: if you grind the meat in a meat grinder, grind the onion too, you can grind it in a blender. The more onions in the filling, the juicier it will be. Salt and pepper the minced meat well, you can add other spices (there are even special spice mixtures);
Prepare the dough: beat the egg in salted water, pour the mixture into the flour, knead the dough until smooth;
For the gluten to work, set the dough aside for half an hour, covered with a napkin or cling film;
Make your own homemade dumplings. There are different ways of sculpting: by hand and using a dumpling maker. If you make it by hand, roll out the dough thinly, cut out circles with a mold, spoon the filling onto them, carefully seal them, and bring the ends together so that the dumpling takes on a round shape. This method is the most correct, since the dumplings are the same in size. True, it is the most labor-intensive, and even from the leftover dough, if you knead it again, the products end up being hard. There is another method: cut the dough into several parts, roll each into a sausage, and cut. Dip each piece of dough into flour, crush it with your palm and roll it out thinly with a rolling pin. Place the minced meat on the resulting flatbreads and mold as usual;
To cook, boil water. For a kilogram of semi-finished products, you need to pour 4 liters of water into the pan and add about 1.5 tbsp. l. salt. You need to cook the dumplings in small batches in salted water; when they float to the surface, boil for about a couple of minutes (no more), remove from the water with a slotted spoon, lay out, season with oil and serve immediately;
With dumplings you can serve vinegar, various sauces (tomato or mayonnaise), sour cream and the like.

Below is a video recipe for making dumplings. Only the minced meat according to the recipe will be mixed.

Cooking with a dumpling maker

Following the classic recipe, dumplings must be sculpted by hand. But if you need to prepare a large quantity in a short time, and there are not enough workers, a dumpling maker comes to the aid of savvy housewives.

A dumpling maker is a special device for making a large number of dumplings at once (about 30 pieces).

It looks like a metal (or plastic) circle on small legs, in which identical small hexagons are cut out.

To prepare dumplings using a device such as a dumpling maker, you need to take two identical pieces of dough and roll them into a circle slightly larger in diameter than the dumpling maker itself.

Place one layer of dough on top of the dumpling maker, pressing down slightly with your hand so that the boundaries of the hexagons protrude.

Place filling in the center of each hexagon. Cover the minced meat with a second circle of dough, press it lightly with your palm, and then roll it out with a rolling pin so that the dumplings fall out from below.

Dumplings made using a dumpling maker are not as neat as those prepared by hand, but they are made much faster.

Watch all the stages of working with the dumpling maker in the video:

Filling: bold experiments

The most important component of dumplings is the filling.

Classic dumplings are with meat, but they also come with fish, mushrooms, herbs, nettles, potatoes, cabbage and even buckwheat and cottage cheese.

Classic minced meat for Ural ravioli

Grind the meat very finely, mix, mix softened butter into the minced meat, add salt and pepper, mix thoroughly. Add onions (very finely chopped), gradually pour in the cream, stirring well.

Filling for original Siberian dumplings

400 g venison pulp;
200 g ham (raw);
1 onion;
200 g cooking fat;
1 tbsp. l. butter;
Salt pepper.

Finely chop the onion, cut the ham and venison without veins into small cubes, chop the fat, combine everything, add soft butter, salt and pepper.

Minced mushroom dumplings

300 g of fresh forest mushrooms (you can also use store-bought champignons);
1-2 onions;
4 tbsp. l. melted butter;
Salt.

Wash the mushrooms thoroughly, peel, chop finely, add salt, simmer in a frying pan until all the liquid has evaporated, then fry in oil. Fry the finely chopped onion separately, add to the mushrooms, and add salt. Mushroom sauce with sour cream goes very well with these dumplings.

Maybe you can cook some manti? This is something between dumplings and dumplings. See recipes here. There you will also find various tips for preparing this dish.

In this article you will find ways to prepare delicious dough for crispy pasties. They are so tasty that it’s hard to put down, although people who are watching their weight should not get carried away with flour dishes.

The water for kneading must be taken literally ice-cold;
If you need a large number of dumplings, it is best to knead the dough several times: the smaller the portion, the easier it is to knead, and besides, it will not have time to dry out;
Regular dumpling dough is made without salt, only from water and flour. After all, its main role is to emphasize the taste of the filling;
The dumpling dough must be perfectly kneaded - when cut, it does not remain on the knife, and the cut itself is smooth and shiny;
To make the filling juicier, add a piece of crushed ice, as much onion or cream as possible;
It is better to eat dumplings with a spoon, as when pierced with a fork, juice flows out of them.

Homemade dumplings prepared by a skilled housewife are an incredibly tasty and satisfying dish. In most cases, dumplings are prepared with meat. But they are no less tasty with fish and mushroom fillings, which even the most discerning gourmets will appreciate.

Maybe someone will find my advice useful, my husband helps me mix the dough and he does it with a drill. Quickly and without much effort, otherwise the girl was so out of breath in the video.

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed on from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women are very busy. But, you must admit, sometimes it’s still worth setting aside a couple of hours to surprise and delight your family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to prepare the most delicious dumplings at home than to buy ready-made ones in the store:

homemade dumplings are tastier (for example, they have more filling);
you know exactly what they consist of;
they are cheaper;
always fresh (at least if they are in the freezer, you know how long they have been there);
You can get the whole family together to make dumplings, and family work always brings you closer together.

Of course, the question involuntarily arises: aren’t homemade dumplings harmful, since their calorie content is quite high? Let's put it this way - if you eat them in the first half of the day and no more than 200 grams, then they will not harm your figure. How many calories are in dumplings depends on the ingredients: the number of eggs, type of flour, type and fat content of meat (for example, lamb is fattier than beef). Dumplings with minced chicken will be lower in calories than with pork.

Dumpling dough

There are quite a few recipes for making dough for delicious dumplings, but we will look at the traditional one. In order for the dish to turn out tasty, you need to take into account a number of nuances.

The first and main rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before preparing dumplings at home, close all the windows.
Knead the dough only with warm water or heated milk, otherwise it will be more difficult for the ingredients to combine.
After kneading, place the finished dough in a warm place for about 30 minutes so that the gluten “disperses” properly and the dough becomes elastic and sticky enough.
The dough for dumplings can also be kneaded in a bread machine - this way you don’t have to waste energy (after all, this is a rather difficult task), and it will sit for the required time in the warmth, because the required temperature regime is created in the oven. Just pour all the liquid ingredients into the mold first, then the dry ones (or vice versa, if the instructions for your model require it) and set the “Dough” mode.
Check the dough by pressing with your finger: if a dimple remains, then it is ready; if it springs back, it means it is not yet elastic enough (it is more difficult to work with unripe dough - when rolling it constantly tends to shrink).

It is believed that the steeper the dough, the tastier it is in dumplings. But don't overdo it - if it turns out too steep, it will be very difficult to sculpt with. Watch the video.

How to properly knead dumplings. The best and simplest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to maintain the proportions and knead it properly. Dumplings are made quickly if you follow all the details of the recipe.

You will need:

flour - 3 cups (depending on the variety - more may be required);
water - ½ cup;
milk - ½ cup;
egg - 1 piece;
vegetable oil - 1 teaspoon;
salt - 1 teaspoon.

Cooking step by step

Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
Sift the flour onto the table or into a large bowl, make a depression in the slide and pour the previously prepared solution into it.
First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread machine, pour the oil directly onto the mixer (the flag that spins and kneads the dough).
Leave for 30–40 minutes in a warm place and start making minced meat.

Cooking minced meat

The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.

You will need:

pork (fillet) - 500 g;
beef (fillet) - 500 g;
onions - 2 large heads;
water (cold) - 1 glass;
salt and spices - to taste.

Preparation

Rinse the meat under running water. You don’t need to drain it thoroughly - the water will still be useful in the minced meat.
Remove the films and veins (although many dumpling lovers do not mind the veins in the filling). If the meat doesn't seem fat enough to you, you can add a little lard.
Chop the meat by hand or grind it in a meat grinder (through the middle mesh). To make the minced meat more soft, you can skip it twice.
Grind the onion through a meat grinder (or cut into small cubes). Some housewives add a little finely chopped cabbage to the minced meat to add juiciness, but this is at your discretion.
Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave in the refrigerator for 30 minutes, covered with film (tightly so as not to dry out).
Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will add a special taste.

Cooking dumplings

There are several ways to deliciously cook homemade dumplings so that they are juicy.

Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Place a portion of meat on each “pancake” and cover it in any way: with a pigtail, crescent, circle, etc.
Using a glass. Roll out a large piece of dough and use a round glass to make circles of dough. Also spread out the filling and make dumplings in any way. Form the remaining dough into one lump again and roll out again. The disadvantage of this method is that each time it becomes more difficult to mix the scraps.
With dumplings. To quickly prepare dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. Roll out a large piece of dough (not too thin, because you will have to stretch it a little later) and place it on the dumpling maker. Place the minced meat into the cells, pressing each portion a little (if you do not press, there may be too little filling). Place another sheet of dough on top and roll out with a rolling pin until the edges of the cells appear. Then knock the dumplings out of the mold by lightly tapping them with a rolling pin or just using your fingers.

Once you've made a couple hundred dumplings, it's time to put the pan on the stove. There should be approximately two-thirds of the total volume of water so that there is space for the dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything in at once, otherwise they will immediately stick together and become wrinkled) and stir gently with a slotted spoon. Until they boil, they need to be stirred periodically, but not too often. After boiling, cook the dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle them with green onions, season with garlic sauce, etc.

There are many options for making dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to use your imagination and, of course, take into account the wishes of your household.

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions of the Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This is a classic dumpling dough recipe. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

flour - 500 grams;
drinking water - 1 glass (200 ml);
salt - half a teaspoon.

How to cook:

Sift the flour well to enrich it with air.
Make a mound of flour on the table or in a deep bowl.
Make a small well in the flour and pour in a thin stream of water.
Knead the dough until it is smooth and elastic.
Cover the finished dough with cling film or a towel to prevent it from airing.
Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with the addition of chicken eggs comes out tender and elastic.

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 level teaspoon.

How to cook:

Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
Lightly beat the eggs with a fork in a separate bowl.
Make a small well in the flour and pour the eggs into it.
Stir the salt in warm water until it is completely dissolved.
Pour water into the well in a thin stream.
Knead the dough until it becomes homogeneous and no longer sticks to your hands.
Cover the finished dough with cling film or a towel.
Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Minced meat, prepared yourself, is the main secret of delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

pork - 1 kilogram;
onions - 4 pcs.;
garlic - 3 cloves;
drinking water - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the meat into small pieces.
Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
Mix salt and water in a glass.
Stir the meat with onions, add pepper.
Gently knead the minced meat, adding salted water to it.
Place the finished minced meat in the freezer for a short time.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

beef - 1 kilogram;
onions - 6 pieces;
milk 2.5% fat - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Clean the pieces of meat from tendons and films. Cut it into small pieces.
Pass the meat and onions through a meat grinder using a large mesh.
Mix milk, salt and pepper.
Pour the mixture into the minced meat and mix it well with your hands.
Place the finished minced meat in the freezer so that it freezes a little.
Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

chicken meat - 1 kilogram;
onions - 2 pcs.;
drinking water - 2 tablespoons;
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the chicken fillet into small strips.
Pass the chicken fillet and onion through a meat grinder.
Mix salt with water. Add salt water and pepper to the minced meat.
Stir the minced meat.
Place the finished minced meat in the freezer to freeze slightly.
Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable in the manufacture of a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

high speed of work - 10-12 kilograms of dumplings per hour;
all dumplings are of the same regular shape;
has several attachments - for preparing dumplings/ravioli, for rolling out dough.
easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

Sprinkle the pan with a little flour to prevent the dough from sticking.
Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
Place the filling in them.
Place the second layer of dough on top.
Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
Trim excess dough from edges of pan.
Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about the traditional method of making dumplings by hand:

Dust the work surface with flour to prevent the dough from sticking.
Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
Using a glass, cut out circles from the dough.
Remove excess dough. Then it can be rolled out again and the procedure repeated.
Place some filling in the middle of each circle.
Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
Flour a large flat dish or cutting board.
Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
Add half a bay leaf and 2-3 allspice peas.
As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

sour cream 15% fat - 250 grams;
fresh herbs (dill, parsley) - 1 small bunch;
garlic - 2 cloves;
ground pepper (black or red) - to taste.

How to cook:

Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
Chop the greens.
Place herbs and garlic in sour cream.
Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

To prepare dumpling dough, use premium flour.
Knead the dough well until it becomes elastic and pliable.
For minced meat, choose fresh, chilled meat without bones, veins or fat.
Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!