Pelmeni is an incredibly ancient dish thatcan be found in every cuisine in the world. According to one historical version, dumplings were brought to Russia by the Tatar-Mongols. And already at the end of the 19th century, we received truly Russian varieties of this dish - "Siberian", "Ural", "Moscow". The minced meat for dumplings can be absolutely varied: meat, fish, mushroom, egg and vegetable, and so on. Everyone will find a recipe to their taste in this variety. Unfortunately, now we are used to buying frozen dumplings in packs. But they are in no way comparable to a homemade product, molded by hand, with love. Each housewife probably has her own proven recipe for this dish, but we suggest paying attention to the cooking methods below, because even experienced craftswomen can learn something new for themselves. And those who are cooking for the first time will be able to prepare a delicious hearty dish without any extra hassle. Before you cook the dumplings, decide on their shape. Depending on it, you can place more or less minced meat inside:
Well, it’s time to move from words to deeds and prepare a magnificent dish for your household.
Pelmeni in siberian style
The recipe is designed for approximately 130-150 dumplings.You can reduce or increase the amount of ingredients as needed. To preserve the attractive shape of the finished product, quickly freeze the molded dumplings. Ingredients:
- Wheat Flour Extra Class - 1 kilogram
- two large eggs
- two glasses of cold water
- 300 grams of pork, beef, mutton
- three large bulbs
- 300 grams of white cabbage
- salt and pepper ground
Method of preparation:To make the dough correctly, the water should be really ice-cold, from the refrigerator. Sift the wheat flour through a sieve mug and pour it into a hill on the work surface of the table. Make a small depression in the middle of the hill and beat two eggs into it. You need to knead the dough from the edge to the middle, picking up the flour with both hands from the bottom up and adding water little by little. Try to ensure that the water and eggs do not flow out of the depression, but are completely mixed into the flour. When the flour is saturated with water, you can start kneading the lump. You need to do this for a long time and carefully, until the dough becomes completely homogeneous and elastic. The quality of kneading the dough can be determined by how it rolls out with a rolling pin - there should be no cracks or folds. Wrap the finished dough completely in a damp towel and set aside for half an hour. During this time, it will become even more elastic and pliable. Recipe for minced meat: peel and coarsely chop three onions. Rinse the meat mixture under the tap and cut into 4-5 cm pieces. Mince it twice. Then chop the cabbage and onion in the same way, mix the vegetables into the minced meat. This little trick will make the filling more tender. Add salt and ground black pepper to your taste - the delicious minced meat for real Siberian dumplings is ready! It's time to sculpt. Sprinkle the work surface with flour. Manually roll a piece of dough into a sausage shape 3 cm thick. Cut the resulting sausage into pieces of the same length and start rolling each of them separately, using a rolling pin. Each flat cake should be round and about 2 mm thick. To prevent the dough from drying out, it is better to roll out up to 10 circles at a time. Having prepared the dough, start sculpting dumplings of a convenient shape for you. The minced meat in the dough should be at an indent from the edge, otherwise the juice released from the meat during cooking will break the seam, flow out, and the pelmeni will lose their special flavor. So, you have done a great job with the task and delicious Siberian pelmeni are waiting in the wings to please your family and guests. Enjoy your meal!
Pelmeni with chicken meat
If you have a small amount of chicken fillet and you don'tknow what to do with it, make dumplings! Poultry breast is a bit dry for frying, but in minced meat it will show itself in the best possible way. In addition, even a small piece of meat will make a hearty dinner for the whole family. The recipe for delicious juicy chicken dumplings contains lard - so that the filling is more tender. If you do not have lard on hand, you can replace it with raw grated potatoes. Ingredients: For the dough:
- 2 chicken eggs
- 3-3.5 cups of wheat sifted flour
- 1 tablespoon butter
- glass of water
- a pinch of salt
For the minced meat:
- 500-600 grams of chicken fillet
- 2 onion heads
- 2-3 cloves of garlic
- 200 grams of fresh fat
- ground black pepper
- salt
Method of preparation:Grind the chicken fillet, garlic, onion and lard in a meat grinder. Add salt and pepper to taste and mix the mince thoroughly. Now it's time to make the dough. Beat 2 eggs into a deep bowl, add a pinch of salt, butter and mix everything thoroughly. Now gradually, slowly add flour. You may need a little more or less than the specified amount. The correct consistency of the dough is soft, quite tight, not sticky to your hands. When you're done, wrap the lump in film and put it in the refrigerator for 20 minutes. So, everything is ready, it's time to start sculpting. You can roll out a large layer of dough and cut out circles with a shot glass, or you can roll out pieces of dough with a rolling pin into flat cakes. Place about 1 teaspoon of minced chicken on each piece. First, mold the dumpling, then connect the opposite edges - the dumpling is ready. You need to boil them for 7-10 minutes in boiling water. The recipe will only gain in originality if you add aromatic roots, bay leaf and parsley to the water. Enjoy your meal!
Mushroom dumplings from custard pastry
Dumplings made from choux pastry,are especially tasty and very tender. To properly prepare the mince, soak the dried mushrooms for an hour in 1.5 cups of cold water. This way, the sand that remains in the caps will fall to the bottom, and the filling will taste much better. You can use the infusion for mushroom broth, but do not drain it completely. If you replace the rice with a dozen boiled eggs, you will get a completely new, surprisingly tasty dish. Ingredients: For the dough:
- a glass of boiling water
- 100 grams of butter
- 2 cups of flour sifted
- chicken egg
For the minced meat:
- 80 grams of dried mushrooms
- 300 grams of pre-cooked rice
- 2 onion heads
- 4 tablespoons melted butter
- salt - pinch
- greens chopped
Method of preparation:Pour a glass of boiling water into a saucepan, dissolve butter there and, gradually adding flour, knead the dough thoroughly. When it cools down a little, add 1 beaten egg. Let the mixture "rest" a little, and in the meantime, start preparing the mince - its recipe is very simple. Mix the soaked and boiled mushrooms with boiled rice, sautéed onions, butter, salt and herbs. The original dumpling mince is ready - start rolling out the dough flatbreads and directly to sculpting. Boil the dumplings in salted, spiced water and serve hot with sour cream - bon appetit!
Preparation of homemade dumplings in the form of
Those housewives who have a form formaking dumplings, know that it significantly simplifies and speeds up the molding process. If you don’t have such a mold yet, be sure to buy it — it’s cheap, and with it you’ll be able to pamper your loved ones with homemade products much more often. Ingredients: For the dough:
- 4-5 glasses of sifted flour
- 1.5 cups (350 milliliters) of warm water
- 2 eggs
- 1-1.5 tablespoons vegetable oil
For the minced meat:
- 750-800 grams of pork-beef minced meat
- 3-5 cloves of garlic
- onions - 2 heads
- salt
- freshly ground pepper
Method of preparation:The dough recipe requires proofing for half an hour, so start making delicious homemade dumplings a little before your planned lunch or dinner. Sift the flour into a deep bowl and make a depression in the middle. In a separate bowl, mix the eggs with vegetable oil, warm water and salt. Pour the resulting mixture into the depression and gently mix the dough with a spoon. Put it on the table and knead a dense lump, not forgetting to actively knead it with your hands. Now cover it with a clean towel and let it stand for 30-40 minutes. While the dough is "resting", get busy with the minced meat: salt and pepper the ready-made homemade pork and beef mince and add chopped onion and garlic. Be sure to pour in some milk or water so that a tasty broth forms during cooking. The recipe closely approaches the description of the sculpting process. Grease the mold with vegetable oil, roll out a thin layer of dough on the table and carefully transfer it to the cells. Lightly pressing the rolling pin, go over the entire surface so that the "honeycombs" appear. Now carefully lay out the minced meat, retreating 3-4 mm from the edge. Cover with a second layer of dough and, pressing hard on the rolling pin, roll it several times so that the edges of the cells are cut through the top layer. Turn the mold over, shake out the dumplings. Done! It will be better if you immediately send them to the freezer, since sometimes minced meat gets on the edge of the seam, and such a dumpling at room temperature will quickly "flow". Enjoy your meal!
Preparation of meat dumplings in a microwave oven
The result of this method of preparationyou will be pleasantly surprised by the dumplings: the dough will remain elastic, soft, and soaked in the aromatic meat broth. You can make ravioli and vareniki in a similar way. Ingredients:
- ready dumplings - 15 pieces
- water - 1 glass
- salt - a pinch
Method of preparation:Place frozen dumplings in a deep bowl, pour a glass of salted water, cover with a lid or a flat plate and cook at 800 W for 8-9 minutes. Serve with sour cream, ketchup or another favorite sauce. If you sprinkle the cooked dumplings with grated cheese and hold them in the microwave for a couple of minutes, you will get an unforgettable original dish. Enjoy your meal! There are many ways to cook delicious dumplings. You can even fry them: pour the frozen dumplings into a frying pan with heated oil and quickly fry until golden brown. You can pre-boil them for 2-3 minutes and only then fry, draining all the liquid first. As you can see, there is no more popular dish than delicious homemade dumplings! There are many ways to cook dough and minced meat, but the beauty is that any recipe can be adjusted to suit yourself by adding your favorite spices and herbs. And every time you will have a tasty, aromatic, filling meal on your table. Cook with imagination, and your daily lunch or dinner will be a joyful family event! We recommend reading:
