When the cold wind outside the window, I want toonly one - warmly wrapped in a blanket and eat something nourishing and hot. You can make vareniki with potatoes or cabbage, pour on them with appetizing onion roast, season with homemade sour cream and enjoy a delicacy in your cozy kitchen. But lovers of meat dishes are sure to be delighted by hot aromatic dumplings from beef, pork or, for example, mutton. We suggest together with us to study the recipe for tasty food, and when it is time, try it in practice. 
Sour dumplings with meat and greens
Men are true judges of dumplings. And, as folk wisdom says, the way to their heart lies ... Correctly, through the stomach. Therefore, in the culinary use of each hostess should be at least one recipe for ravioli. Will you say that frozen products can be bought in any supermarket? However, your faithful can not be fooled, because home-made dumplings will always be better than store dumplings. Stitched with their own hands, and even stuffed with minced meat of their own production, they are incredibly juicy and tender. In addition, their cooking will take quite a bit of time, you'll see. Do you want to keep your lover next to you? Then let's start now to knead the dough. 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 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
Cooking method: Whichever dumplings you choose to make - with meat, cheese, greens or others, - remember one of the most important rules of appetizing food: the first thing is to sift the flour. When you manage, collect it in the form of a hill, inside which you need to make a depression. Now season with chilled boiled water, whisk the yolk in a separate bowl. First enter the egg mixture into the flour, and then gradually pour out a small jet of water. Vegetable oil is added at the very end, after which a steep dough is kneaded. Note that the mass must be crushed by hands for at least fifteen minutes to make it more elastic. If you notice that the dough sticks to your hands, it means that you put in enough flour. Cover the mass for future ravioli with a slightly damp towel and, while it "rests", prepare the stuffing. Chop the meat products - mutton and beef - in pieces and in turn, pass through the meat grinder. Then, peel the onion and cut into cubes, combine with the above ingredients and again use a kitchen appliance. Double grinding will help to make a gentle and soft uniform stuffing. After add to it two pinch of table salt, spices and pour in kefir. Here, pour finely chopped dill and mix thoroughly. The filling can also be made without a dairy product, however it gives the dish a juiciness. The recipe has almost come to an end, it remains only to form dumplings. To do this, place the dough on a flour-poured kitchen table and roll it as thin as possible. Using a glass, cut out the same size of the mug. At will, you can move away from the usual standards and make triangular pelmeni. To do this, simply cut the dough in the form of the above geometric figure. But we will follow the first option, so stuff each mug with minced meat, then fasten the dough with your fingers and roll the items with a crescent. In frozen form, dumplings are stored for a rather long time - on average no more than one month. When you have finished with modeling, lay them on a wooden board and send it to the freezer. Once they get a little grip, wrap them in a bag and send them back. The fact is that if you just put the newly manufactured products in a bag, they almost certainly stick together and lose all their beauty. Therefore, it is not recommended to take risks. Many housewives are accustomed to cooking dumplings and serve them with sour cream or mayonnaise. We will suggest one more recipe: throw crude products into a preheated sauté pan with vegetable oil and brown for four to five minutes. Then pour 1/4 cups of water into the dishes and squeeze out some more time. Fried meat dumplings turn out to be crispy and golden. It's very appetizing! 
Pork-beef dumplings with aromatic sauce
Preparation of dumplings for many housewivesseems to be 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 borne in mind that quality products will cost, respectively, and those that are sold at "junk" prices are often tasteless, with a dubious filling. Therefore, if your family loves pelmeni, we advise you to learn how to cook them. Moreover, they can be done with speed and ease. Here's a recipe for a note. 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)
Cooking method: The recipe for the dumplings is quite simple and simple: pour the flour into the bowl beforehand, then make a small funnel in it. Now dilute the water in table salt, and beat the raw chicken egg with a whisk. In turn, enter the ingredients in the dry wheat mixture, so that it does not take up lumps, constantly work with a spoon, gently stirring the food. The dough should be moderately elastic and dense enough. When you are done, cover it with a damp gauze folded several times, and set aside for 30 minutes. This promotes swelling of gluten. It's time to master the recipe for homemade meat. So, peeled and chopped onions combine with chopped meat cubes. Send the future stuffing to the meat grinder and crush it. Very well cope with this task a special food processor, so that if possible, you can use it. If desired, add the garlic, which will give the dish a special flavor and flavor. If you want to make mincemeat juicy, pour into it one or two tablespoons of kefir or broth. Carefully remember the product with your hands and proceed to molding the products. We will cook traditional meat dumplings, so, after you roll the dough into a very thin layer (no more than two millimeters), cut it out using a faceted glass. Proceed as follows: turn the dishes upside down, putting it on the dough, with a force push. Now stuff the products with minced meat and fasten the edges, then fold them into a crescent. Do not spoon too much of the filling, otherwise the dish will disintegrate. If you are going to immediately enjoy the taste of food, put the boil water. Cook the products in small portions on medium heat, before adding a little salt to the pan. The correct proportion is this: for 1000 grams of dumplings you will need four liters of liquid and 40 grams of salt. Periodically stir the food, after they have floated, hold them on the fire for three more minutes and get out with the help of noise. Then distribute the plates and serve in a separate bowl sauce. For its preparation, pour into the sour cream coriander, chopped into thin strips, and grinded with garlic press. 
Pelmeni "Chicken" with cheese
Meat dumplings stuffed with lamb orbeef are ideal for men, while beautiful and weak representatives of mankind prefer less nourishing and not very fatty dishes. Therefore, we offer a "light" recipe for chicken with minced chicken for girls. Juicy delicate taste is given to him cream, for lack of those add milk. Ingredients:
- 450 grams of flour
- glass of water
- egg
- 15 grams of olive oil
- 100 grams of any hard cheese
For stuffing:
- 125 milliliters of cream
- bulbous bulb
- seasonings and salt
- 700 grams of fillet
Cooking method: Start with the fact that pre-sifted flour collect 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, whip the egg with the whisk, and pour water slightly. Now enter the first product into the flour first, and only then the second. Knead a dense elastic mass, roll it into a bowl and cover with food film or polyethylene. The dough should lie a little. In order not to waste time, get busy with the stuffing. Raw fillet crush in a meat grinder, adding to it finely chopped onions. In the filling, enter the warmed cream, throw a few pinch of seasonings and salt and stir well. Now roll into a thin cake of dough and a glass with a wide neck cut out circles of the same size. In the middle of each, put a teaspoon (with a slide) of minced meat and form pelmeni, fixing the edges with your fingers and turning them half-moon. According to experts, the ideal ratio of the test and the filling in the products is the following: 53% of the meat product and 47% of the elastic elastic mass. However, note that the smaller the dumplings, the less minced meat should be added. In frozen form, the dish is stored in the refrigerator for no longer than 30 days. Boil the products as necessary in salted boiling water and serve, sprinkled with grated cheese. Each nationality has its own recipe for ravioli. For example, in the Urals, they put a small piece of ice, so they quickly "grasp" in the freezer. In addition, with such a secret in the storage process, the filling remains juicy. And there are no clear rules for serving food today. Each mistress arrives at her own discretion. As the sauce may suit mayonnaise, mixed with ketchup and herbs, you can cook an aromatic creamy dressing with garlic. In general, do not be lazy, but act. We advise you to read:
