There is more than one recipe for dumplings,Each nationality calls them differently. Italians call them ravioli, adding cheese, spinach, and raw fish as a filling. In Azerbaijan, the dish is served with hot broth seasoned with spices, and in Slavic cuisine there is another variety - dumplings with cabbage, cottage cheese, and feta cheese. Naturally, depending on the place of their origin, pelmeni have individual characteristics. So, in Siberia, housewives put small pieces of ice in the minced meat, thanks to which the products freeze better and subsequently retain their juiciness. In the Urals, the filling is made not from one, as Ukrainians are used to, but from three types of meat: pork, beef, and lamb. There are also baked and boiled pelmeni. Each version of the dish has a right to exist, and only you can decide which one to try in your kitchen.
Dumplings "In a hurry"
To make delicious dumplings, you will needminimum time. We offer a "lazy" recipe for which you need to buy a package of store-bought frozen products. Thanks to the sprinkling of grated hard cheese, the dish turns out with a crispy golden crust, and sour cream gives it a delicate juicy taste. By the way, if you wish, you can replace the dairy product with high-fat cream. Ingredients:
- 100 milliliters of sour cream
- salt
- vegetable oil - two tablespoons (can take creamy)
- half a kilo of frozen dumplings
- 150 grams of Russian cheese
- ground black pepper
- two large spoons of flour
- a glass of boiled, slightly chilled water
- 15 grams of fresh parsley
Method of preparation:If you have the desire and time, of course, you can make dumplings yourself. In addition, the dough recipe for them is very simple: water, flour, homemade eggs and a little salt. Everything must be combined and mixed well until a dense, homogeneous mass is formed. Then roll out the dough, cut out circles with a glass and stuff them with minced meat. Beef, chicken, pork and lamb are suitable for this. Pass the ingredient through a meat grinder together with peeled onions. That's it, small appetizing products are ready for baking. However, it is not always possible to do dough molding, and this universal recipe for a quick dish will come in handy for such cases. So, treat the baking sheet with vegetable or butter and place the raw dumplings at a small distance from each other. In a separate bowl, dilute the sour cream with cooled boiled water, add salt here and gradually pour in the flour. To prevent the mixture from forming lumps, work vigorously with a spoon, adding the ingredient. Mix the ingredients thoroughly and pour the resulting solution over the dumplings, then sprinkle them with ground pepper. Now preheat the oven to 190 degrees and place the baking tray in it. The dish is cooked in the oven for half an hour. After 20 minutes of baking, open the door, take out the dishes and sprinkle the products with Russian cheese grated in medium strips. Then put the dish back and keep it there until ready. Before serving, arrange the dumplings on portioned plates, pour the resulting sauce and garnish with chopped herbs. Enjoy your meal!
Dumplings in pots with greens
We offer another recipe for “quick” dumplings,baked in pots. Surely, students and bachelors will appreciate the dish, because most of them do not like to cook. Always busy, working and studying people prefer simple and uncomplicated cooking. In order not to poison yourself with fast food, remember how to stew dumplings in the oven. This dish is suitable even for a festive table, not to mention a family dinner. Various dressings and sauces will help make its taste brighter and richer. It is enough to choose a recipe at your discretion. Ingredients (for four servings):
- bulbous bulb
- slightly less than a kilo of dumplings
- one large carrot
- a few peas of sweet pepper
- hard cheese - 120 grams
- a glass of sour cream
- two leaves of laurel
- salt - to taste
- fresh or dried herbs
- condiments - if desired
- 30 milliliters of sunflower oil
Method of preparation:Naturally, homemade dumplings, made by yourself, are beyond any competition. However, you can bake any dumplings in the oven, even frozen ones. Which is what we are going to do right now. To prevent the products from sticking together, they should first be boiled for a while. Bring slightly salted water to a boil and pour the dumplings into it, keep them on the stove, stirring regularly, for no longer than four minutes. Then take them out with a slotted spoon and let them drain. There is another way: heat vegetable oil in a frying pan and fry the dumplings in it until they are golden brown. At the same time, do not forget to turn them over with a spatula so that they are evenly browned on all sides. While the dish is cooling, put a small bowl of water (about 750 milliliters) on medium heat. When the liquid begins to bubble, pour in table salt, chopped fresh or dried herbs. Add spices to your liking, basil, rosemary or marjoram are ideal. Boil the mixture for about five minutes, then set it aside to cool. Meanwhile, peel the vegetables, grate the carrots on a coarse grater, and finely chop the onion. Place the ingredients in a heated saucepan with oil and fry. The ingredients should be semi-soft and golden brown; mix them with the aromatic broth. By the way, it should be strained in advance, removing the herbs and spices. Now place the dumplings in clay pots and pour the sauce over them so that it does not reach the very top of the dish. Add sour cream here and place the products in an oven preheated to 200 degrees. Dumplings baked according to this recipe are cooked in a little less than an hour. After about 40 minutes, take the dish out and pour half a handful of grated cheese into each pot, then cover the dishes with lids and put them back in the oven. If you want a crispy crust, bake the dish uncovered. This is just another possible option for a quick and tasty lunch, but each recipe is an individual combination of certain ingredients. So you can cook dumplings with tomato-garlic dressing, creamy or, for example, mushroom. We recommend adding seasonings, they give a richer aroma and whet the appetite.
Dumplings "at home"
We suggest baking homemade dumplings in the oven,prepared by hand. For this, you can choose a dough recipe with milk, but we will save a little by mixing it with the addition of eggs and water. For the filling, you will need a piece of fresh beef, but if you want to get a more satisfying and tasty dish, dare to experiment - make "double" mince with pork or lamb. In this case, take 250 grams of each type of meat. A delicate tomato sauce will give a special piquancy to the dish. Ingredients: For the dough:
- 1/3 tablespoon salt
- 180 milliliters of chilled boiled water
- egg
- vegetable oil
For the filling:
- 0.5 kg of raw beef
- onions - 400 grams
- two pinches of black pepper (add ground)
- salt
For the sauce:
- a glass of hot water
- 20 grams of non-acid tomato paste
- dried seasonings (we used marjoram and basil)
- some salt
- 15 grams of fresh dill
- the same amount of parsley
- three cloves of garlic
Method of preparation:If you want to make baked dumplings, you will have to mold them first. Of course, you can buy them in a store, but this is a completely different recipe. In addition, the product bought in a supermarket is not always of high quality. Some manufacturers save on gullible consumers, which is why the latter often suffer from food poisoning and intestinal disorders. You should be especially scrupulous when buying if you are going to make dumplings for your child. So we do not recommend taking risks. To make the dough tender, be sure to sift the flour; then make a funnel in the center of the mound. Boil the water and cool it, then dissolve the table salt in it and break the egg into it. Mix the ingredients well, and when you achieve homogeneity, pour the mixture into the flour. Gathering it from the edges to the middle, knead the dense dough with your hands. Then cover it with clean gauze and set it aside for half an hour to rise. Homemade minced meat can never be compared with store-bought, especially since its preparation takes very little time. Cut the meat into small pieces and mince it or use a special food processor. Then add diced onions and grind the ingredients again. Salt and lightly pepper the filling to your taste. There is little left: roll out the dough on a table sprinkled with flour and cut out identical circles with an ordinary faceted glass, applying it with the edges down and pressing slightly. Then put the minced meat in the middle of each of the circles and fasten the edges of the products, pinching them with your fingers. Roll the dumplings into a crescent shape and pour them into salted boiling water, boiling them for no longer than three minutes. Grease clay pots with vegetable oil and put the dumplings in them. Now you need to prepare the sauce: heat the water and dissolve the tomato paste in it. Put the liquid on low heat, then add some pepper, salt and seasonings. Add crushed garlic and chopped herbs. When the sauce boils, pour it over the items in the pots and put them in the oven. The dish is cooked for at least half an hour at 200 degrees. Baked dumplings are a great option for a hearty and juicy lunch or dinner. It can be cooked in any heat-resistant dish: glass, clay or on a baking sheet. So choose a recipe and practice boldly. We wish you success! We recommend reading:
