Pelmeni: recipe for a modern style

Welcome to the world of culinary delights,appetizing soups and second courses, delicate desserts and light salads, fruit drinks and a delicious gravy. On our site, everyone - both beginner and professional - will find what he is looking for. If you like to cook, then for sure pick up the original recipe for a delicious meal of Jewish, Ukrainian, Indian or Polish cuisines. Bachelors, students and those who are just learning the basics of cooking can get acquainted with a variety of instructions to help make breakfast, lunch and dinner quickly and without much financial expense. Everything is ridiculously simple - only once you try. Today, let's talk about a dish that every person on the planet Earth is familiar with. There are a lot of recipes for dumplings, and they are called differently in one or another nationality. Thus, the Buryats called their "poses", and one of the Armenian varieties of "open" products - "boraks". Azerbaijanis serve pelmeni with mutton in the form of the first dish with a fat spicy broth, and such a dish is called "dushpara". In Russia mistresses are molded by "sorcerers", and Italians have secrets of cooking ravioli. In general, there are a million options for traditional food, there is much to learn and what to work on. Of course, to master everything at once does not work, but with something else it is worth starting?

Pelmeni in the modern manner

If you first came to our site, besure, here are the best recipes. One is interested in the first dishes, the other is looking for an original dish for a festive feast - for each request we have an answer. For a true sweets, a special rubric has been developed, where real masterpieces of confectionery art are collected. And to know the subtleties of Indian, Jewish or, for example, Ukrainian cooking, you can in the section "Kitchens of the World". Now it is not necessary to buy expensive benefits for beginners, you do not need to spend a lot of time looking at specialized programs. Here you will find a lot of instructions for preparing various dishes, ranging from the simplest to the more complex ones. And right now it's about dumplings with double beef from beef and pork. This dish is familiar to almost everyone, especially it is popular with students. That you should buy a frozen product in a store, throw it into boiling water, pour sour cream - and voila, dinner is ready. Even many modern housewives prefer to act like a student of youth - to buy dumplings in supermarkets. After all, some of them believe that to make products - a continuous meal. However, we are ready to prove the opposite - just take the following recipe. Ingredients: Dough:

600 grams of white sifted flour
homemade egg
sea salt
170 milliliters of boiled water (be sure to cool it)

Filling:

three not too large bulbs
salt
250 grams of pork and ground beef
freshly ground pepper (meaning black)
two garlic cloves

Cooking method: Despite the fact that today there are several thousand recipes for appetizing dumplings in the world, all these types of dishes have several common characteristics. To be precise, the rules, from which in no case should not be retreated. Firstly, by all means, and no matter how lazy, always sift the flour. Even the product of the highest grade must undergo this procedure. This is due to the fact that in the process of sifting the flour is saturated with air, making the dough more lush, and the products - gentle. The second no less important nuance is the filling. Dumplings are made with meat, cabbage (of course, then they are more like vareniki), cheese, mushrooms. Traditional beef filling, pork or lamb is considered. Stuffing can be purchased at a nearby store, but it's better to do it yourself, especially since it's not at all difficult (as you will see later). Going to the market, choose fresh meat from a trusted seller, in the honesty of which you are sure. See that the product does not live, fat - only the flesh. The piece should be bright and juicy shade. Depending on the filling and the shape of the pelmeni, they bear different names. Here it's up to you to cut out the dough as a circle or make square products. And one more thing about which not everyone has heard about. Dumplings can not only be cooked, as do many, they are also deep-fried. In the latter case, during molding, you need to leave a small hole in the dumplings - then they are faster and better to be protruded. The course of the young fighter is passed, now is the time to move from theory to practice. So, first you need to knead the dough. This is done as follows: in a deep and wide dish sift the wheat flour, then collect it with a slide and make a funnel inside. Now, in a separate bowl, whip the egg with the whisk, and pour the cooled boiled water into the glass, slightly pouring it. Chicken egg combine with flour, here by adding two tablespoons of salted liquid. Collect the dry mixture from the edges to the middle and start gently kneading the dough. In doing so, do not forget to introduce the remaining water gradually in small portions. In the end, you should get an elastic, homogeneous, dense mass. As soon as the first stage is left behind, cover the dough with a slightly damp kitchen towel, and make the stuffing yourself. This is a fairly simple recipe, as for the preparation of the dish, it is used for minced meat. You do not have to waste time on twisting meat, it is enough to combine both types of product - beef and pork - in one bowl. Then peel off the onions and onions. First grate on a medium grater or grind in a meat grinder, and grate the second with small cubes. If possible, use a special press. Meat must be peppered and salt, the number of ingredients depends on your taste preferences. Stir mince and vegetables thoroughly. Keep all the lumps out. Remained a little: pour a small handful of flour on the work surface, distributing it around the table. Now roll the dough into a layer, the thickness of which should ideally not exceed one and a half millimeters. Take a glass, turn it upside down and, pressing the dough, cut out circles of the same size. Fill the products with minced meat, spreading on the middle of each one teaspoon of onion and meat mass. Protect the edges of the dumplings with your fingers and put the water to boil. As mentioned above, the dish can be cooked in two ways. The first is standard and known to many: boil the products in salted water. In the second case, raw dumplings are fried in olive or other vegetable oil. When they get a brownish-golden color, add 1/4 cup of water and squeeze them out for a few minutes. The dish can be sprinkled with fresh herbs and a mixture of ground paprika and black pepper. As a sauce sour cream, mayonnaise, and if you want, try to make a mouth-watering tomato sauce with spices. But about this in the next recipe.

Dumplings "in Chinese" with beef

Since so much has been said about the variousways of cooking a meat dish, it's a sin not to share a recipe for dumplings, fried in a pan. We suggest to master not too simple variant. Products will have to be made on their own, but this is not as difficult as it might seem at first glance. If you do not have enough time or spend it at the stove, do not have the slightest desire, buy frozen dumplings (500 grams) in the store. Then you just have to brown them in deep-fried and cook the sauce, which will take no more than seven minutes. So decide which way to give preference, and "engage in battle." Ingredients: For dumplings:

190 milliliters of ice water
four grams of table salt
sifted flour (buy wheat and only premium) - 500 grams
egg - one piece
1/3 cup refined sunflower oil

For stuffing:

salt
half a kilogram of juicy fresh beef
four bulb onions (if you get a big vegetable, take three pieces)
a couple of pinch peppercorns

For tomato sauce:

a pack of not too sour tomato paste
water
salt
a tablespoon of flour
20 grams of fresh dill
coriander - optional
dried marjoram
one clove of garlic

Cooking method: Please note that for mixing the dough, boiled water is required, which should be placed in the refrigerator in advance, in one to one and a half hours. Then sift the flour and sprinkle it in the form of a slide on the table. In the center, make a deeper hand and pour a chicken egg into it, previously whipped with a whisk. As for water, then throw a couple of pinch of salt into it and stir until completely dissolved. The resulting liquid is added to the flour. To prevent the formation of excess lumps, pour out water gradually, ten to fifteen milliliters at a time. In this case, carefully collect the flour from the edges closer to the middle, thus mixing the dough. Note that it should not stick to the work surface, nor to the hands. If this happens, it means that you have not taken enough flour. Add half of the handful and stir the dough several more times. After wrap it in a clean towel and clean for half an hour to proof. Ready to do stuffing? Then let's proceed to this procedure. If you make dumplings for your beloved husband or boyfriend, child or friends belonging to a strong half of humanity, it is recommended to buy beef for the filling, and it is better to buy lamb. After all, everyone knows that men prefer more nourishing and fatty meals. Girlfriends, by contrast, are likely to be pleased with products with chicken or pork. Whatever you do and whatever product you get, the procedure for making minced meat is the same for all four cases. So, chop the beef into large chunks and pass it through the meat grinder. The second time to do this should be, adding a peeled and diced onion. Double grinding of the ingredients will help make the stuffing more juicy and tender. Now put in it a little salt and spices - it can be black pepper, paprika or other condiments of your choice. Thoroughly mix the filling and make sure that there are no lumps in it. Let's go back to the test: lay it on the table so that it does not stick, sprinkle the surface with flour. Then intensely work with a rolling pin, rolling it into a thin layer. You will need a faceted glass or not too wide a cup: attach the neck of the dishes to the dough, press and cut the circles. Then in the middle of each of them lay on 1/2 tablespoon of juicy beef mince, wrapping the products from the edges. However, on the one hand leave a very small hole so that the filling is well-cut. Spread the saucepan, heat the oil in it; when it starts bubbling, put the dumplings and fry. You can add a little water and three minutes to put out the dish under the lid until ready. It is very simple to define it - the products will become golden in color. Once this happens, shift the dumplings into a deep saucer and make the sauce. For this, chop freshly fresh greens, remove garlic from the garlic and pass it through the press. In the absence of such, use an ordinary knife and cut the denticles into small pieces. It was the turn of the fragrant sauce. Preheat the water (about 1/3 cup) over a low heat, then put the tomato paste into it and stir well. Add marjoram, a pinch of salt, pour the parsley, cilantro and garlic. Cook, constantly working with a spoon until the liquid begins to bubble. On average, the preparation of refueling takes from five to eight minutes. Pour it into a separate bowl and serve it along with hot fried dumplings. Bon Appetit!

Dumplings "in Italian" with brynza and garlic

Would you like to have a party with your friends? Then we propose for a while to "come up" from reality and plunge into the study of the culture of modern Italy. It is a country of brutal men, incredibly beautiful landscapes, unforgettable architecture, impregnated with the spirit of antiquity, and, of course, exquisite cuisine. The skill of Italian chefs can be compared, perhaps, only with the skill of great connoisseurs of tasty and correct food - the French. In Italy, any dish, even the most uncomplicated and, it would seem, uninteresting, becomes a real masterpiece. Dumplings here are called "ravioli" - you will agree, it sounds very appetizing. So why do not you master their cooking? Surely friends will come to real delight. A bottle of good wine, small delicate items with a stuffed cheese and a warm company will do their thing - everyone's mood will be magnificent, we guarantee. Ingredients: For the dough:

salt - individually to taste
three glasses of flour (previously sifted)
100 milliliters of milk
two large eggs
red pepper (take only ground seasoning)

For filling:

200 grams of juicy and moderately salted brynza
garlic - one large denticle
eight grams of breadcrumbs
three small spoons of slightly sweetish tomato paste
Fresh parsley and dill - ten grams each

Cooking method: Despite the fact that we are preparing dumplings according to Italian traditions, the procedure starts the same way as in the first two recipes, that is, with the sifting of wheat flour. When finished, collect it in a bowl in the form of a slide, making a depression in the middle. Now heat the milk in the microwave (hold no more than 60 seconds at medium power) or on the stove at minimum heat. Remember that you can not bring it to a boil. Pour a little salt and red pepper into the liquid, stirring well, pour it into the flour. Add eggs beaten with a whisk. Knezhite hands a steep homogeneous dough, then cover it with a damp clean gauze and clean for an hour in a warm place. Now the turn of the filling has come. As you can see, unlike Russian dumplings, ravioli are cooked without meat. It is replaced by salted brynza, but there are many more varieties of this dish. After all, cooking does not stand still - the cooks regularly present their new masterpieces to the world. We have a cheese recipe, so we follow it: grate the cheese with thin strips and grind the garlic with a press. If the taste of cheese seems to you a bit insipid, add a few grams of salt. Combine in a bowl garlic and cheese, enter the breadcrumbs and tomato paste, sprinkle everything with ground pepper and freshly chopped herbs. As for the latter, then act on your own - you can use parsley, basil, coriander or dill. Stir all the ingredients and return to the test. It should be rolled as thin as possible - the height of the flat cake is ideally one millimeter. Cut the dough into squares. Then take one of them, put in the middle ½ tablespoon cheese-tomato paste, then cover with the second piece of dough and fasten the edges, pressing them with your fingers. Similarly, make the rest of the product. Ravioli can be prepared in advance - about a day - before a festive dinner. In this case, freeze them in the refrigerator, and before the arrival of guests, boil in a little salted water. The ways of serving the dish are different: spread ravioli on plate plates and pour melted butter, decorate with greens or sour cream. If there is a desire, choose a recipe for sauce - milk, spicy, tomato, vegetable or other - cook it and put it on the table as a dressing for ravioli. As you can see, ordinary dumplings turn into an original dish, you just need to want it. Even frozen store products, if you make a little effort and spend ten minutes of time, will appear before the eyes of hungry households in a completely different light - roasted golden and delicious. So choose recipes and create without thinking about the consequences. We offer only proven and tested in practice dishes that have already won the hearts of millions of housewives. We wish you pleasant appetite and culinary inspiration! We advise you to read: