Advice 1: 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.
Delicious and mouth-watering dumplings can be molded manually
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
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.
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.

Advice 2: How to cook dumplings

For many people today the dumplings have become fast food, favorite food singles, students and busy Housewives. What could be easier - buy a bag of frozen semi-finished product in the store, cook and eat. But the old-fashioned way at the weekend to stick a whole family of wonderful dumplings. It is not difficult!
How to cook dumplings
You will need
    • For the dough:
    • 3 cups flour;
    • 1 egg;
    • 2/3 Cup water;
    • 1/2 h spoon of salt.
    • For stuffing:
    • 200 grams of meat (pork
    • beef);
    • bow;
    • salt;
    • pepper.
Prepare the dough. To do this, sift the flour on the table slide, make a recess, pour into it warm water and crack the egg. Add salt. Knead tight dough, cover with a cloth and let it stand for half an hour. At this time, prepare the stuffing. Loop through a meat grinder pork, or beef. Even better - if the ground beef there are both types of meat get even juicier and tastier. You can also take the finished meat. Add chopped small onion and salt.
Now take a rolling test. There are 2 ways. First method: take part of dough, roll out into thin (0.5-1 mm) layer and cut with a glass or a special notch in the circles. Trim the dough again, roll in com, lightly knead and re-roll. The second way: separate parts of the dough and roll into a bundle. Then cut off small pieces and roll out with a rolling pin into thin circles.
In each slice put a piece of meat, equal to about half a teaspoon. Then fold each circle in half and semipelite region. Connect the corners together. By the way, the dumplings can also be suscipiat so. With this method of fixation, neither the dumplings nor the dumplings do not fall apart when cooking.
The way to shape the dumplings , you can not only manually. Perhaps in some families remained popular in the Soviet year of pelmennitsa. Pelmennica - round plastic or metal Board with holes. This adaptation significantly speeds up the cooking process. Roll the dough out into a thin layer, lightly sprinkle with flour and lay on a pelmennica. Spread the stuffing over the notch and then cover with the second pastry sheet, slightly floured. Gently press on the balls of meat under the dough with your fingers and roll out the dough to rock. The dumplings themselves have to fall out of pelmennitsa.
Can send the dumplings for a couple of hours in the freezer, but you can cook them at once. Boil the dumplings in boiling salted water. After surfacing, check for availability and remove them from the broth with a slotted spoon. Condiments for the dumplings are varied. Some prefer to add to this dish ketchup or mayonnaise. No less a favorite option is sour cream or butter. You can sprinkle them with black or red pepper. The birthplace of dumplings - in the Urals and in Siberia it is customary to serve dumplings with broth in which they were boiled, and dip each dumpling in a Cup with vinegar.

Advice 3: How to sculpt dumplings at home

Dumplings has won recognition in many countries for a long time, the debate about their country of origin is not resolved to this day. In different countries the ravioli mold different shapes and sizes. Make a traditional Siberian dumplings, they will appeal to both adults and children.
How to sculpt dumplings at home
You will need
  • - unleavened dough for pelmeni;
  • - filling of meat.
Roll out the dough as thin as possible. Then a glass or a glass, depending on the desired size of dumplings, cut out circles of dough. The second way: divide the dough into small portion and roll them thin strands, which are cut into slices thickness of 0.5 cm and Then thinly roll out each piece, trying to give him the most correct form of the circle. The second way prefer experienced cooks, as it requires some skill.
Hold the circle of dough and with a teaspoon put in the center of it a little minced meat - so that when the moulding he did not get out of the dumpling over the edge. If meat juices get on the edge, when cooked, the dumpling will fall apart and the filling of it falls into the broth. Gently and evenly, at a uniform depth of about 0.5 cm, the shape of the edge of the future of the dumpling.
When you have a well cobbled together a half-circle with filling, combine the corners and blind them, pulling one to another. It was a real Siberian dumplings. Thus sculpt all the dumplings. Frequent dumpling making they are all the same, as one.
Put dumplings in a pot of boiling salted water and cook for 10-15 minutes depending on their size. Correctly molded dumplings do not fall apart. In Siberia, pelmeni are served without broth, with melted butter or oil and sprinkle with black or red ground pepper.
In a filling for ravioli, you can add vegetables - primarily onion and garlic, and radish, cabbage, potatoes, and others.

Pelmeni mold is not only with meat but also with cheese, potatoes, cabbage or other fillings in accordance with the tradition of the country.
Useful advice
Dumplings to store ice in the freezer on a Board or tray, and arrange the already frozen packages. Frozen homemade ravioli can be stored in the freezer for two to three weeks.

Dumplings can be served as a soup with meat broth and herbs.
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