Unacceptable mistakes in the preparation of dumplings

A triumphal procession in the European part of Russia, where dumplings were practically unknown until the XIX century, this dish began with the snowy expanses of Siberia and the Urals. Their name dumplings owe to the form, translated from Komi-Permyak "pel" is the ear, and "nanny" - bread.





Here is what the writer and publicist Nikolai Yadrintsev wrote about the Siberian fame of dumplings: “Dumplings make up the whole essence of Siberian food, the perfection of culinary art, the object of awe and worship according to the local taste. When dumplings are served, all dishes are panicked and do not dare to appear on the table, those present do not dare to refuse, no matter how much they are served.”





It would seem easy to prepare meat "ears": wrapped a piece of minced meat in dough, dipped in boiling water - and ready. However, if you know some tricks, which we will discuss below, this “perfection of culinary art” will turn out even more interesting and tastier.

How to prepare homemade dumplings

1. Proportions of the test
   Many people think that the main thing in dumplings is filling, but even the most delicious filling will not help dumplings with an unsuccessful test. If you put too much flour or add too much water, the dough will not be elastic, it will be difficult to roll, it will break when cooked and will not keep valuable meat broth inside. Best dough for dumplings It has more than a dozen cooking options. It is made with water, milk, kefir, added butter, even brewed with boiling water. Earlier we have already told how to make dough for dumplings soft and elastic, so that it is well sculpted and not boiled.
   
   To prepare a classic dumpling dough, you will need 3 glasses of flour, 0.5-0.75 glasses of chilled water, 1 egg and 0.5 teaspoon of salt. Stir it with your hands until it is uniform and elastic. Check readiness by pressing your finger from above - the dough should rise back.
   
   
   
   
   
2. Water: warm or cold?
   Room temperature water makes the dough tight and stiff. It is best to cool the water in the refrigerator, then the dough will be softer and more elastic.
3. High-quality rollout
   Dough for dumplings should be kept in the refrigerator for at least an hour. In the process of aging, the flour produces gluten, the dough becomes more elastic and will not tear.
   
   
   
   Try to use as little flour as possible. This affects the tenderness of the dish, and whether you can sculpt dumplings. The thickness of the layer should not be less than 2 mm, and it is desirable to make the layer itself small. The dough dries quickly, so roll it out as you sculpt the dumplings.
   
   
   
   
   
4. Juicy minced meat
   The main condition for juicy dumplings is the famous chef Ilya Latherson considers boiled cabbage. In his opinion, the ideal mince should contain 4 times less boiled cabbage than meat, and the same amount of onions. In Siberia, dumplings were originally made on three meats: beef, pork, sochatin. A prerequisite - the mince had to be finely chopped. Onions and spices, and especially cabbage, are usually not put in minced Siberian dumplings.
   
   Later, the Tatars completely replaced the filling with lamb, the Russians began to prepare the filling of beef and pork. Fatty pork and unleavened beef required more pepper and garlic, and lamb - onions, as a result, the recipe for dumplings began to differ from Siberian.
   
   Today, there are many recipes for mincemeat for dumplings. As a rule, for him in equal shares take fatty pork and lean beef. For greater juiciness, milk is sometimes added to minced meat (150-200 ml per 1 kg of meat).
   
   And mince It turned out tasty and juicy, it is better to grind it, using the nozzle-grating with the largest holes. Cover the ground ground with food film and put in the refrigerator for at least an hour. It is necessary that all the ingredients are soaked in the aromas and juices of each other.
   
   
   
   
   
5. The more mince, the better?
   When you sculpt the dumplings, apply the mince and evenly distribute it over the surface of the mug of dough, leaving the edges free so that they can be pinched. When cooking, a large amount of minced meat can tear the dough, the broth will leak out, the filling will be dry and tasteless.
   
   
   
6. So they don't boil.
   In the process of cooking dumplings should not be boiled, and the dough should not tear, losing the most delicious - appetizing meat broth! The dough can break because you didn't stick to the right proportions, didn't let the dough stand, rolled too thinly.
7. Is it possible to cook dumplings unfrozen
   Put frozen dumplings in a pan with plenty (4 liters per 1 kilogram of dumplings) of boiling salted water. Add the spices and cook for 7 minutes until the boiled dumplings start to pop up. After that, cook them for another 3-4 minutes. In unfrozen dumplings, the dough is very tender, it can break if the dumplings touch each other. Do not throw frozen dumplings into cold water, as a result - they will stick together. To accurately avoid sticking dumplings, you can add a little vegetable oil to the water.
   
   
   
   
   
8. How many dumplings should be in the pan
   Too many frozen dumplings will greatly cool the water, which, again, can cause them to stick together.
   
   
   
9. Take the dumplings out of the water.
   Extracted from water dumplings must be cast on a sieve, let them settle, and excess water drain. Next, there are options: eat them with vinegar, mayonnaise, mustard or sour cream. The choice is not as simple as it may seem. As the author of the favorite children’s book “Wild Dog Dingo, or A Tale of First Love” Reuben Isayevich Fraerman writes about it: “Oh, of course, they are damn delicious, these pieces of boiled dough stuffed with pink meat, which these fools water with vinegar.” Do they give them vinegar, crazy people? They are eaten with milk and sprinkled on top with pepper, and swallowed, like a magical fire that instantly revives the blood.
   
   
   
   
   

Editorial board Boiled dumplings can be baked. Put them in a baking mold lubricated with butter. Pour sour cream, sprinkle with greens, paprika or red pepper, grated on fine grater cheese. Bake in the oven, heated to 180 degrees, until there is a ruddy crust (about 15-20 minutes).



Dumplings are cooked and loved all over the world from China to Argentina. Editorial "Site" I have collected for you 21 variants of unusual dumplings that you need not only to see, but also be sure to try at least once in your life!

It is believed that 80% of the success of dumplings is mince. What about the test? We offer you the best dough for dumplings, the authors of which creatively modified these 20%, unpampered by the attention of cooks.

Pelmeni, as we have already found out, everyone loves, but not everyone loves sculpting them! Especially for the hostess, who appreciate the speed of cooking with a consistently successful result, prepared a recipe for very lazy and unusually tasty dumplings.