When a cold wind rages outside the window, you wantjust one thing - wrap yourself up warmly in a blanket and eat something hearty and hot. You can make dumplings with potatoes or cabbage, pour them with delicious fried onions, season with homemade sour cream and enjoy the delicacy in your cozy kitchen. But lovers of meat dishes will certainly be delighted with hot aromatic dumplings made from beef, pork or, for example, lamb. We invite you to study the recipe for a delicious dish with us, and when you have time, try it out in practice.
Sour dumplings with meat and greens
Men are true connoisseurs of dumplings.And, as folk wisdom says, the way to their hearts is... That's right, through their stomach. Therefore, every housewife should have at least one recipe for pelmeni in her culinary routine. You might say that frozen products can be bought in any supermarket? However, you can't fool your beloved, because homemade pelmeni will always be better than store-bought ones. Made with your own hands, and even stuffed with homemade minced meat, they turn out incredibly juicy and tender. In addition, their preparation will take very little time, you'll see. Do you want to keep your beloved near you? Then let's start kneading the dough right now. Ingredients: For the dough:
- 2/3 cups of cold water
- salt put on your taste
- two glasses (without a slide) of sifted flour
- six milliliters of vegetable oil
- one yolk
For the filling:
- cumin - to taste
- 200 grams of beef
- the same amount of fresh lamb
- a pinch of black pepper
- ten grams of fresh dill
- three tablespoons kefir
Method of preparation:Whatever dumplings you decide to make – with meat, cheese, herbs or others – remember one of the most important rules of a delicious dish: first of all, you need to sift the flour. When you have done this, collect it in the form of a hill, inside which you need to make a depression. Now add salt to the cooled boiled water, and beat the yolk with a whisk in a separate bowl. First, add the egg mixture to the flour, and then gradually pour in a small stream of water. Vegetable oil is added at the very end, after which a tough dough is kneaded. Keep in mind that the mass needs to be kneaded with your hands for at least fifteen minutes so that it becomes more elastic. If you notice that the dough sticks to your hands, this means that you have not added enough flour. Cover the mass for future dumplings with a slightly damp towel and, while it is “resting”, start preparing the minced meat. Chop the meat products - lamb and beef - into pieces and put them through a meat grinder one by one. Then peel the onion and cut it into cubes, combine with the above ingredients and use the kitchen appliance again. Double grinding will help make tender and soft homogeneous mince. Then add two pinches of table salt, spices and pour in the kefir. Pour finely chopped dill here and mix thoroughly. The filling can be made without a dairy product, but it gives the dish juiciness. The recipe is almost finished, all that remains is to form the dumplings. To do this, put the dough on a floured kitchen table and roll it out as thin as possible. Using a glass, cut out circles of the same size. If desired, you can deviate from the usual standards and make triangular dumplings. To do this, simply cut the dough in the form of the mentioned geometric figure. But we will follow the first option, so fill each circle with minced meat, then secure the dough with your fingers and roll the products into a crescent. Frozen pelmeni are stored for quite a long time - on average, no more than a month. When you are done with sculpting, put them on a wooden board and put them in the freezer. As soon as they set a little, wrap them in a bag and put them back. The thing is that if you immediately put freshly made products in a bag, they will almost certainly stick together and lose all their beauty. Therefore, it is not recommended to take risks. Many housewives are used to boiling pelmeni and serving them with sour cream or mayonnaise. We will suggest another recipe: throw the raw products into a heated saucepan with vegetable oil and brown for four to five minutes. Then pour 1/4 cup of water into the dish and simmer for some more time. Fried dumplings with meat are crispy and golden. It's very appetizing!
Pork-beef dumplings with aromatic sauce
Cooking dumplings for many housewivesseems like an impossible task, so they solve it in the simplest way - they go to the store and buy a frozen product. However, it should be taken into account that high-quality products will cost accordingly, and those sold at "throwaway" prices are often tasteless, with questionable fillings. Therefore, if your family loves dumplings, we advise you to learn how to cook them. Moreover, they can be made quickly and easily. Here is a recipe for you to take note of. Ingredients: Dough:
- ice water - 180 milliliters
- 1/2 kilogram of white flour (necessarily sifted)
- homemade egg
- five grams of salt
Filling:
- beef - 250 grams
- 200-pound piece of pork
- 400 grams of regular onions
- Salt and ground pepper - to taste
- clove garlic - if desired
Sauce:
- 70 milliliters of sour cream
- two garlic cloves
- a few sprigs of fresh cilantro (in principle, any greenery will do)
Method of preparation:The recipe for dumpling dough is quite simple and straightforward: pour pre-sifted flour into a bowl in a heap, then make a small funnel in it. Now dissolve table salt in water and beat a raw chicken egg with a whisk. Add the ingredients one by one to the dry wheat mixture so that it does not form lumps, constantly work with a spoon, gently mixing the products. The dough should be moderately elastic and quite dense. When you are done, cover it with damp gauze folded several times and set aside for 30 minutes. This promotes swelling of the gluten. It's time to master the recipe for homemade minced meat. So, combine the peeled and chopped onion with the minced meat. Put the future filling in a meat grinder and grind it. A special food processor will cope with this task very well, so if possible, you can use it. Optionally, add garlic, which will give the dish a special aroma and flavor. If you want to make the mince juicy, pour one or two tablespoons of kefir or broth into it. Carefully knead the product with your hands and start sculpting the products. We will be making traditional meat dumplings, so after you roll out the dough into a very thin layer (no more than two millimeters thick), cut out circles from it using a faceted glass. Do the following: turn the dish upside down, placing it on the dough, press hard. Now fill the products with mince and secure the edges, then fold them into a crescent. Do not put too much filling on the spoon, otherwise the dish will fall apart. If you are going to enjoy the taste of the dish right away, put water to boil. Cook the products in small portions over medium heat, after adding a little salt to the pan. The correct proportion is as follows: for 1000 grams of dumplings you will need four liters of liquid and 40 grams of salt. Stir the products periodically, after they float to the surface, keep them on the fire for another three minutes and remove them with a slotted spoon. Then distribute them on plates and serve the sauce in a separate bowl. To prepare it, pour the cilantro, chopped into thin strips, and the garlic crushed with a press into the sour cream.
Pelmeni "Chicken" with cheese
Meat dumplings with lamb orbeef is ideal for men, while the beautiful and weak representatives of humanity prefer less filling and not very fatty dishes. Therefore, we offer a "light" recipe for a dish with minced chicken for girls. Cream gives it a juicy, delicate taste; if you don't have any, add milk. Ingredients:
- 450 grams of flour
- glass of water
- egg
- 15 grams of olive oil
- 100 grams of any hard cheese
For the minced meat:
- 125 milliliters of cream
- bulbous bulb
- seasonings and salt
- 700 grams of fillet
Method of preparation:Start by collecting the pre-sifted flour on the table in the form of a high hill. Then make a small depression on top. To make it easier to mix the ingredients, beat the egg with a whisk and add a little salt to the water. Now add the first product to the flour first, and then the second. Knead a dense elastic mass, roll it into a ball and cover with cling film or polyethylene. The dough should lie for a while. In order not to waste time, do the minced meat. Grind the raw fillet in a meat grinder, adding finely chopped onions to it. Add warm cream to the resulting filling, throw in a few pinches of spices and salt and mix well. Now roll the dough into a thin flat cake and cut out circles of the same size with a wide-necked shot glass. Put a heaping teaspoon of minced meat in the middle of each and form dumplings, fastening the edges with your fingers and rolling them into a crescent. According to experts, the ideal ratio of dough and filling in the products is as follows: 53% meat product and 47% elastic elastic mass. However, keep in mind that the smaller the dumplings, the less minced meat you need to add. In frozen form, the dish is stored in the refrigerator for no longer than 30 days. Boil the products as needed in salted boiling water and serve, sprinkled with grated cheese. Each nationality has its own recipe for dumplings. For example, in the Urals they put a small piece of ice in them, due to which they “set” faster in the freezer. In addition, with such a secret, the filling retains its juiciness during storage. And there are no clear rules for serving the dish today. Each housewife acts at her own discretion. Mayonnaise mixed with ketchup and herbs is suitable as a sauce, you can cook a fragrant creamy dressing with garlic. In general, don't be lazy, but act. We recommend reading:
