By EasyHow

How to sculpt dumplings

Dumplings — one of the favorite Russian dishes. Prepare them in different ways, and often use special pelmennitsa. However, manually sculpted dumplings still delicious all the others.

You will need

- Wheat flour -1kg
- 2 eggs
- 2 cups water
- 600g pork
- 600g beef
- 3 bulbs
- Sieve
- Round rolling pin
- Glass
- Chopper
- Utensils for cooking meat and dough
- Board to freeze the dumplings

Instruction

Prepare the dough. Sift the flour and pour it in a pile on the table. In the top of the hill make a well and pour in the 2 eggs. Start to knead the dough from the edges to the center. Gradually add the water. Make sure that the water and eggs flowed from the "volcano". Collect flour from the "foot" slides and put it in the hole. The flour should absorb all the water. Continue to knead the dough until homogeneous mass. Wrap the dough in a damp towel and let soak half an hour.

Prepare the stuffing. Peel and chop the onion. Meat rinse thoroughly and cut into pieces about 5 centimeters. Rotate through the meat grinder. The resulting minced scroll a couple more times. Onions also mince and mix with minced meat.

Sprinkle the table surface with flour. Roll out dough large plate with a thickness of 3-4 mm Cut into his glass in circles. The rest of the test mix again until smooth and repeat the operation.

Clear any excess flour. Prepare a Board where you will fold the dumplings. Sprinkle it with flour. Lay out a few circles on the table. Lay them in a teaspoon of mincemeat. Take one circle and fold it in half. Carefully glue the edges with each other firmly pressing them with your fingers. You have a semi-circle of dough stuffed with meat. The edges of the semicircle align and hold them tight to each other.

The finished dumplings should either immediately boil or freeze. In the winter it is recommended to do it in the cold. Sprinkle with flour a baking pan, put the dumplings, cover with a clean towel and move to the cold. In the presence of a capacious freezer can dumplings to put into it.

Note

A sieve is better to take small.

The table should be perfectly clean.

If you need a lot of dumplings, the dough is easier to do in chunks.

The water should be cold. No matter it is boiled or raw. It is better if you'll keep it a bit in the fridge.

The dough is ready when it is rolled out without folds

Useful advice

In forcemeat to add a little bit of cabbage. Then the calculation is 900g of meat 300g of cabbage.

You can make stuffing from three varieties of meat, it is necessary to take in 400g of pork, beef or lamb.

Store-bought mincemeat can also be used, but it is better to take several varieties and add a little onion.

Onion dumplings cut coarsely.

Easier to pass through a meat grinder onions and meat: 5-6 pieces of meat, a little onion. Then the ingredients will mix better.

Instead of a big plate to make a few test harnesses and a knife to cut them into pieces. Each piece in this scenario is rolled out with a rolling pin.

When you begin to sculpt dumplings, do not just lay the meat on all slices. So it will sovetnitsa.