Homemade dumplings with meat. Homemade dumplings according to grandma's old recipe. Dumplings fried in a frying pan in a simple way

There are several rules for how to cook dumplings in a pan so that they do not lose their appetizing appearance and juiciness. Interesting recipes will help you prepare a tasty and nutritious dish.

The process of cooking dumplings begins with the selection of utensils. A low, wide saucepan is ideal. 1 kg of semi-finished products requires 3 liters of water. The volume of the container should be such that the liquid does not splash out when boiling.

How to cook dumplings according to the classic recipe?

For this you will need:

• 3 liters of water;
• 1 kg of frozen products;
• 5 g salt;
• 4 black peppercorns;
• 2 bay leaves;
• 20 ml vegetable oil.

Cooking steps.

1. Place salt, bay leaf, peppercorns, and oil in a saucepan with cold water. Heat on maximum heat.
2. Dip dumplings (one at a time) into boiling water, without turning down the burner flame. This must be done carefully so as not to get burned by splashes of boiling water.
3. Stir the contents of the pan for 2-3 minutes so that the dough does not stick to the walls and bottom.
4. When the water begins to boil again, turn down the fire.
5. After all the dumplings float to the surface of the water, they are left to cook for 5-7 minutes.
6. The cooked products are removed onto a dish using a slotted spoon. Serve with sauce to taste.
7. Boiled dumplings are not left in water for a long time: the dough swells and becomes inedible.

Helpful tip: to shorten the cooking time, you can boil the water for the dumplings in an electric kettle. You should pour the prepared boiling water into the pan, and then put the semi-finished products into it.

When cooking dumplings, you can add other seasonings.

Suitable Ingredients:

• coriander;
• nutmeg;
• ground pepper;
• mustard seeds;
• fresh and dried herbs.

Cooking with broth

If you want variety in your diet, but don’t have time to prepare culinary masterpieces, you can make dumplings in vegetable broth. The dish turns out tasty and very filling.

Ingredients:

• 2 liters of water;
• 500 g frozen semi-finished products;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 80 ml vegetable oil;
• 1 clove of garlic;
• salt to taste;
• dried celery root, parsley to taste.

Recipe.

1. Vegetables are washed and peeled. The carrots are chopped on a medium grater, the onions and potatoes are cut into small cubes.
2. Potatoes are poured into a pan in cold water. Place it on the stove.
3. Fry chopped onions and carrots in a frying pan with heated vegetable oil. The browned vegetables are combined with a clove of garlic passed through a press and fried for another minute.
4. Add frying, celery, parsley, and salt to boiled water with potatoes. Boil everything over low heat, covered, for 15 minutes. Check the readiness by checking the potatoes: if the cube is easily divided into pieces with a fork, the vegetables are cooked.
5. Frozen dumplings are carefully lowered into the boiling broth, after increasing the burner flame. After the products float to the surface, the dish is cooked for another 6–7 minutes.
6. The finished broth with dumplings is left to infuse for 5 minutes under the lid. Served with sour cream dressing.

How to cook frozen dumplings?

It is better not to defrost the dumplings before cooking so that they do not stick together. Semi-finished products will not lose their shape and will not stick to the bottom of the pan if you lower them into salted boiling water and stir occasionally.

A little secret will help you make the dough of frozen dumplings more tasty, soft, and tender. After the products float to the boil, you need to pour 250 ml of cold water into the pan and wait for it to boil again. After this, the dumplings should be cooked for another 4 minutes.

How long does it take to cook homemade or store-bought dumplings?

On average, dumplings cook for 4–7 minutes after floating.

The readiness of the dish is determined by the softness of the dough. The more precise duration of cooking of products depends on their size and composition. Large dumplings can be cooked for up to 12 minutes, small ones - 4–5 minutes.

Unlike store-bought ones, homemade semi-finished products have a denser dough, so they require a little more cooking. After the water boils again, self-prepared dumplings should be cooked for 7–10 minutes.

The packaging with store-bought semi-finished products usually indicates how many minutes to cook the dumplings in the pan. Cooking them after surfacing should take about 5 minutes. Since the minced meat in factory-made products is well salted, you should not add a lot of salt to the water for cooking them.

What is best to serve the finished dish with?

A properly selected sauce complements the taste of dumplings. Sour cream is considered a traditional addition to this dish. It is also served with ketchup, mayonnaise, butter, mustard, and adjika. Composite seasonings for dumplings made from vegetables, berries, mushrooms, cheese, herbs, eggs, and alcoholic beverages, which are easy to prepare at home, are becoming increasingly popular.

Homemade dumplings with sauce according to the following recipe are very tasty:

• chop 200 g of fresh mushrooms and 150 g of onions, fry in a frying pan;
• add 0.5 liters of meat broth, 20 g of flour, simmer for 5 minutes;
• mix with 40 ml of sour cream, herbs and spices (to taste);
• The sauce is served cooled.

Place the frozen dumplings in a pan with a large amount (4 liters/1 kilogram of dumplings) of boiling salted water.

Add spices, cook for minutes until the boiled dumplings begin to float. After this, cook for another minute.

How to cook dumplings

1. Pour water into a pan (for 1 serving 15-20 dumplings - half a liter of water), put the pan on high heat.

2. Add black peppercorns and salt to the water. If the dumplings are served with broth, then ground pepper can be used so that you don’t have to fish out the peas in the cloudy broth.

3. Wait for the water to boil.

4. Place frozen dumplings in a pan.

5. After the water boils again, reduce the heat and stir the dumplings so that they do not stick to each other or stick to the bottom and walls of the pan.
6. Cook the dumplings for 10 minutes, remove the dumplings from the water using a slotted spoon or a tablespoon.
7. Serve dumplings with sour cream and dumpling broth, sprinkled with herbs to taste.

Your dumplings are cooked!

How to cook dumplings in gadgets

How to cook dumplings in a slow cooker
Place the dumplings on the bottom of the multicooker, pour in sour cream mixed with water in a ratio of 1:4. Cook the dumplings for 20 minutes on the multicooker “baking” mode. Before serving, sprinkle dumplings with grated cheese.

How to cook dumplings in a double boiler
Cook the dumplings in a double boiler for 30 minutes.

How to cook dumplings in a pressure cooker
Cook dumplings in a pressure cooker for 20 minutes.

How to cook dumplings in the microwave
Place frozen dumplings (200-250 grams) in a deep dish, add a glass of water, salt, pepper and bay leaf. Cover the dish with a plate and place in the microwave for minutes (at 800 W). The dish is ready, bon appetit!

Fkusnofacts

1. When cooking dumplings, you can add herbs, black pepper, and bay leaf.
2. A favorite “economical” and quick snack dish is dumplings served with sour cream.
3. Dumpling broth is also very tasty. Therefore, it is believed that boiled dumplings are a universal dish. Suitable for lunch if served with broth, and for dinner.
4. If you cook dumplings yourself at home, you can save up to half the cost of store-bought dumplings. :)
5. To quickly prepare dumplings, you should boil water not in a saucepan, but in an electric kettle.
6. You can store already cooked dumplings in the refrigerator, after draining the broth (so that the dumplings do not fall apart) and cooling. The shelf life of boiled dumplings is 2-3 days. Boiled dumplings should be stored covered with a lid.
7. You need 3 times more water for dumplings: for example, for 0.5 kg of dumplings - 1.5 liters of water.
8. Cook dumplings in a double boiler for 30 minutes.
9. Calorie content of 100 grams of dumplings - 280 kcal.
10. The cost of store-bought dumplings is 200-800 rubles/1 kg. (average for Moscow as of July 2019).

About the dough for dumplings
It is believed that classic dumpling dough is prepared without eggs and milk. However, when eaten, such dough is dense, like pasta, and making dumplings from it manually is too labor-intensive, and there is still a risk that the dumplings will cook unevenly and fall apart during cooking. Milk will soften the taste of dumplings, but also make it less bright. A compromise would be to divide the milk and water in half and add an extra 50 milliliters of liquid instead of the egg.

If the dough is too dense or scraps are used, it is recommended to mix 1 additional tablespoon of vegetable oil into the dough.

If no rolling pin, you can use a glass beer or wine bottle to roll out the dumpling dough. It will not be as convenient and fast, but the quality of rolling will remain good.

If when making dumplings the edges are very wide, you can cut them with scissors or a knife. You can do the same with the screw tuck (which holds the ends of the dumpling together).

About minced meat in dumplings
- To taste, you can add fried onions to the minced meat, but then the dumplings will be less juicy. In order to prepare juicy dumplings with fried onions, you should double the portion of onions or add water to the minced meat.
- For juiciness, you can add 3 tablespoons of water or crushed ice to the minced meat.
- The dumplings should be salted generously so that there is enough salt for the dumpling broth.
- Minced meat for dumplings is usually used from fatty pork and regular beef in equal parts, but options are possible: only lean pork, only beef with the addition of lard, only beef with the addition of water.
- When preparing minced meat can add greens for the meat: dill, parsley, chopped green onion stalks. You can also add chopped bouillon cubes - they will add a bright taste to the broth when cooking dumplings.

Dumpling arithmetic
- From the given amount of food when cooking at home it turned out 32 dumplings medium size, weight - 850 grams.
- Cost of ingredients for preparing 850 grams of dumplings - 115 rub.(average for Moscow as of May 2016).
- It takes 1.5 hours to prepare 2 servings of homemade dumplings; it is recommended to cook a lot at once and freeze.

How to store dumplings
1. You can cook a large number of dumplings at once and freeze them. The shelf life of frozen dumplings is 4 months.
2. In order to store dumplings in the freezer and prevent them from sticking together, it is better to sprinkle a flat surface with flour, place the dumplings on it and place in the freezer for 1 hour.
After an hour, take out the dumplings, carefully collect them from a flat surface and put them in plastic bags. Tie the bags and place them in the freezer drawer.

Dumpling traditions

- The main tradition in making dumplings is to create a “lucky dumpling”. Usually, during the modeling process, a coin, salt or pepper are placed in a randomly selected dumpling instead of filling (it happens that the dumpling is simply left empty). It is believed that the lucky person who comes across such an unusual dumpling will have good luck and luck.

Cooking dumplings in a close family circle has become a rare tradition. According to this tradition, each family member is involved in the sculpting process and performs a specific function. One rolls out the dough, the second cuts out circles from the dough, the third fills the blanks with minced meat, and the rest help sculpt. Thus, when preparing dumplings, even the smallest will find something to do - for example, pressing a glass on the rolled out dough to make circles. Or putting minced meat on circles. - Making dumplings yourself is very good for health: fine motor work helps strengthen the nervous system, the money saved will allow you to buy healthy vegetables or fruits, and the absence of synthetic flavor enhancers in the product will preserve freedom from food addiction.

Traditionally, dumplings are made in December-January, when it’s cold outside and you want to do something without leaving home. This is all the more relevant since, in general, food prices become more expensive in winter. By the way, to prepare dumplings, you can do without wasting electricity at all: all products can be processed by hand.

Traditionally, minced meat for dumplings is prepared from different types of meat: lamb, beef and pork. In the Far East, dumplings are most often prepared from minced fish. In the northern regions of Russia they love dumplings made from elk meat, and in the central regions mushroom dumplings are more often prepared. The south of the Urals is famous for potato dumplings. Their difference from dumplings is that the filling in the dumplings is raw. Diet food lovers will enjoy dumplings made from cabbage or radish, both fresh and pickled. You should not be surprised that when cooked, homemade dumplings will turn slightly yellow - this is how the eggs make themselves known.

How to make dumplings

Products
Makes 32 medium-sized dumplings (2 servings)
Flour for dough - 300 grams (1.4-1.5 cups or 14.5 heaped tablespoons)
Flour for rolling - 2 level tablespoons
Chicken egg - 1 piece
Water - half a glass (100 milliliters)
Minced meat - 300 grams
Onion - 1 small head
Black pepper - 1 pinch
Sunflower oil - 1 tablespoon
Salt - 2 level teaspoons

How to make dumplings at home
1. Measure 1.25 standard 200 ml cups of flour into a sieve placed over a bowl.

2. Add 1 teaspoon of salt to the flour.

3. Lightly shake the sieve and sift the flour into a bowl.

4. Add 1 tablespoon of sunflower oil to the flour.

5. Pour water into a mug and heat it in the microwave to a temperature of 40 degrees (it feels a little warmer than body temperature).
5. Break 1 chicken egg into a bowl, add half a glass of heated water and beat with a whisk.

6. Pour the egg mixture into the flour.

7. Mix the ingredients directly in the bowl with a spoon and then with your hands until the dough begins to stick to your hands.

8. Because the quality of flour may differ from standard, you may need a little more flour - then add half a tablespoon of flour and continue kneading the dough, just 15 minutes.

9. Roll the dough into a ball, put it in a bag and leave it at room temperature for half an hour.
10. Place the minced meat in a bowl, mix with a spoon.

11. Peel the onions, chop finely, you can also chop them using a grater or a meat grinder.

12. Add onion, salt and pepper to the minced meat, mix them into the minced meat with your hands.



13. Take out the dough.
14. Sprinkle 1 tablespoon of flour onto the work surface and smooth it out.
15. Lay out the dough, knead it so that it becomes a little drier.

16. Roll the dough into a sausage 20 centimeters long, then cut it in half crosswise.
17. Place 1 half in a bag so that it does not dry out (it’s almost impossible to roll out dried dough).
18. Start rolling out the remaining half of the dough on a work surface with a floured rolling pin (or, alternatively, a bottle).

19. Roll out the dough into a layer of 2-3 millimeters, squeeze out circles with a jar or glass with a diameter of 6.5-7 centimeters.

20. Knead the scraps, roll them out (this will be harder because the dough has become denser), squeeze out the circles again.
21. Place the dough circles on a plate.

22. Place the circles one at a time on the work surface, place the minced meat on the dough using a teaspoon: for 1 dumpling you will need a small piece of minced meat, about half a teaspoon.

23. Place the minced meat in the middle of the dough, then lift 1 half and cover the 2nd half with it.

24. Using your fingertips, pinch the edges of the dumpling so that the edges are not very wide.
25. Pull the corners of the dumpling and place it behind the flat part, and carefully roll the dough there.

26. Place the dumplings on a plate and put them in the freezer.


27. Similarly, make dumplings from the second part of the dough and the remaining minced meat: in total you will get 30-35 medium-sized dumplings.
28. Place the second plate in the freezer, constructing the structure so that the dumplings do not touch. If you have plastic plates, you can safely place them directly on top of the dumplings.


29. Wait 1 hour for the dumplings to freeze.

30. Place the dumplings in a bag - they will be stored for up to six months.

31. Boil the dumplings - they will not fall apart during cooking and will give the broth a bright taste.

Author/editor -

Delicious homemade dumplings will never compare with those sold in stores. Homemade simple, but at the same time so appetizing and tasty dumplings are a real culinary hit. Making dumplings can be a fun family tradition that spans several generations, but the benefits of making dumplings at home don't end there. The advantages of making dumplings yourself also include the following points - they will undoubtedly taste better than all store-bought dumplings; you will have a freezer full of dumplings and the ability to repeatedly prepare a hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero, looking at the abundance of adorable dumplings that you have prepared with your own hands. And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then head to the kitchen!

It should be noted right away that making dumplings is not an activity for the lazy. It will require time, patience and perseverance. But it's worth it. Dumplings can be formed by hand, making traditional “ears” - which, by the way, are considered real dumplings - or you can use for this a device familiar to many from Soviet times called a dumpling maker, which was used by our mothers and grandmothers. Classic dumpling dough consists of flour, water and salt. However, there are many other options for dumpling dough - egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, add salt and water to a mound of sifted flour, then knead into an elastic dough that will not stick to your hands. Don't make the dough too stiff or too stiff - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from boiling. If you use eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature - this will make the dough more pliable and tender. The finished dough must be rolled out as thin as possible.

As for the filling, it can consist not only of pork, beef or lamb, as many mistakenly believe. The options here are endless - dumplings can be filled with minced turkey, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you opt for minced meat filling, you must add a few tablespoons of water and onions for juiciness - approximately 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and fall apart into pieces if you form a lump out of it. Spices and herbs are a great way to add variety to your filling. In addition to standard black pepper, you can use red pepper, ready-made mixtures for minced meat and adjika, suneli hops, as well as cilantro, basil, parsley and dill.

After cooking, the dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once the dumplings have hardened, store them in the freezer for up to three months. Boil the dumplings in plenty of salted water, adding a few bay leaves for flavor. When the dumplings float to the surface, they need to be cooked for 7 to 15 minutes, depending on the size. Alternatively, you can fry the dumplings. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After this, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.

If you're making your first batch of dumplings, try some of the recipes we've suggested. Once you find a recipe that you like and meets your expectations, you can experiment with the ingredients and add your favorite spices.

Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 teaspoon salt.
For filling:
500 g pork,
500 g beef,
2 onions,
salt and pepper to taste.

Preparation:
Sift the flour onto the table and make a well in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough in plastic wrap and leave for half an hour. Meanwhile, make the filling. Make minced meat and onions, place in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the dough (about a quarter) and roll out into a circle about 2 mm thick. Using a shot glass or a small glass, cut out circles - the basis of future dumplings. Place minced meat in the middle of each circle, tightly seal the edges of the dough with your fingers and connect the two ends to form an “ear”. Place the finished dumplings on a tray sprinkled with flour and freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.

Ural dumplings are not only a popular television show, but also a very tasty dish. A distinctive feature of these dumplings is the filling made from three types of meat. To prepare such dumplings, you should definitely use beef and pork, and you can choose the third meat component at your discretion - it could be, for example, lamb, chicken or turkey.

Ural dumplings

Ingredients:
For filling:
300 g beef,
300 g pork,
300 g lamb,
2 onions,
1/2 cup milk,
salt and spices to taste.
For the test:
3 cups flour,
150 ml water,
2 eggs,
salt to taste.

Preparation:
Sift the flour onto the table in a heap. Make a well and add water, eggs and salt. Knead the dough and leave under cling film for 40 minutes. For the filling, mince three types of meat together with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of “ears” without the use of a dumpling maker.

Dumplings with fish filling are just as popular a dish in Kamchatka (where they originated) as our traditional dumplings with minced meat. To prepare such dumplings, it is best to take several types of fish fillets.

Dumplings with fish filling

Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 egg,

1/2 teaspoon salt.

For filling:
1 kg fish fillet,
2 onions,
salt and pepper to taste.

Preparation:
Add the egg, butter and salt mixed with water into the well in the flour, poured in a heap on the table. Knead a soft elastic dough, which should be left for 30-40 minutes in a plastic bag. Grind the fish fillet along with the onion in a meat grinder or food processor. Add salt and pepper to taste. Divide the dough into several parts. One by one, roll out each dough into a thin layer and cut out circles. Fill the mugs with fish filling and form “ears”. Cook the finished dumplings immediately or freeze them.

Delicious homemade dumplings have never left anyone indifferent, and if you want to truly surprise your family and guests, try making dumplings with very unusual fillings, using cottage cheese, cheese, mushrooms and potatoes. You can be sure that such dumplings will be appreciated by both adults and children.

Dumplings with cheese and curd filling

Ingredients:
For the test:
3 cups flour,
4 tablespoons vegetable oil,
1 glass of boiling water,
1 teaspoon salt.
For filling:
700 g cottage cheese,
300 g soft cheese, for example Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.

Preparation:
Grind cottage cheese and cheese using a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To prepare the choux pastry, you need to pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to work very quickly, as kneading the dough slowly may cause lumps to form. Immediately roll out the dough and form dumplings - either make “ears” or use a dumpling maker.

Dumplings with cheese and mushroom filling

Ingredients:
For the test:
350 g flour,
200 ml kefir,
1/2 teaspoon salt.
For filling:
500 g mushrooms,
1 onion,
150 g hard cheese,
butter,
salt and spices to taste.

Preparation:
Pour kefir into a bowl, add flour and knead the dough, first with a fork and then with your hands. Let the covered dough rest for half an hour. Meanwhile, fry finely chopped mushrooms and onions in butter. Let cool, mix with grated cheese, salt and add spices to taste. Form dumplings using the prepared dough and filling using any of the following methods.

Dumplings with potatoes and mushrooms

Ingredients:
For the test:
2 cups of flour,
2 large eggs,
1 teaspoon vegetable oil,
3 tablespoons of water,
salt to taste.
For filling:
300 g potatoes,
200 g mushrooms,
1 large onion,
100 g butter,
dill,
salt and pepper to taste.

Preparation:
Mix flour and salt in a large bowl. In a separate bowl, whisk the eggs, oil and water. Make a hole in the center of the flour and pour the egg mixture into it. Using your fingers, mix all ingredients together. Alternatively, you can use a mixing fork initially. The finished dough should be smooth and homogeneous. Add additional flour if necessary to prevent the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, fry onions and mushrooms. Pass all ingredients through a meat grinder or grind in a food processor. Mix with melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with filling and form “ears”.

Preparing dumplings definitely takes some time - we advise you to set aside an average of 2-3 hours for this task. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your family and guests.

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