I don’t know about you, but I personally have long ceased to trust almost all store semi-finished products. And one of these products is dumplings, where you can mix anything from soybeans to expired minced meat. Real homemade dumplings made from fresh meat Not only will they be cheaper, but they will also be much tastier. I hope I managed to convince you and I start the process of preparing this wonderful dish.

Prepare minced meat from 2 types of veal and pork meat in equal proportions by scrolling it through a meat grinder. I advise you to make it yourself, and not buy ready-made.

Add to stuffing egg, salt, black ground pepper and finely chopped in a blender: onion, dill and garlic.

Mixing all the ingredients thoroughly, we get the filling for homemade dumplings, as in the photo.

Now let's start preparing the dough for our future dumplings. To do this, pour 3 cups of flour, add salt, make a hole in the middle of the hill and break a chicken egg into it.

Gradually, we begin to introduce 2 cups of water into the flour, while not forgetting to stir. In the end, we will be able to batter as in the photo. Now we will add a little flour and mix it all well with a whisk or fork.

When the dough becomes a little harder and stops sticking to your hands, you can move on to hand-processing it. Rub a small amount of flour into your palms and start kneading the dough. If it starts to stick to your hands, just add a little more flour until you get a wad of non-sticky dough.

Next, we proceed to one of the most important moments in the preparation of homemade dumplings, rolling out the dough. The table where we will roll it out must be sprinkled with flour. Then we tear off a piece a little more than a fist from the main dough and knead it properly in our hands.

Again, we will form a cake with our hands and proceed to roll it out with a rolling pin. In the process of rolling out, you can turn the dough over so that it does not stick to the rolling pin.

As a result, we get a rolled sheet of dough, as in the photo.

Using a glass with thin edges, cut out mugs on the dough, collect the remaining dough and return it to the main piece to use in the preparation of the next batch of dumplings.

For each circle lay out 1 teaspoon of minced meat prepared earlier.

We pinch the edges of the dough and get a dumpling in the form of a crescent.

We connect the corners and get a dumpling.

Of the ingredients that are described in this recipe, I got about 120 dumplings (2 such boards as in the photo).

Cooking dumplings with minced meat is very simple. Put a pot of water on the stove and bring to a boil, add salt to taste, put the bay leaf and the dumplings themselves. After 2-3 minutes after boiling water with dumplings, they can be taken out and served with butter, sour cream or ketchup.

Enjoy your meal!

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed down from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women are very busy. But, you see, sometimes it’s still worth allocating a couple of hours to surprise and please the family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to cook homemade most delicious dumplings than buy ready-made in the store:

  • homemade dumplings are tastier (for example, they have more toppings);
  • you know exactly what they consist of;
  • they are cheaper;
  • always fresh (at least if they are in the freezer, you know how long they have been there);
  • You can bring the whole family together to make dumplings, and family work always brings people together.

Of course, the question involuntarily arises: are homemade dumplings harmful, because their calorie content is quite high? Let's just say - if they are in the morning and not more than 200 grams, then they will not harm your figure. How many calories in dumplings depends on the ingredients: the number of eggs, the type of flour, the type and fat content of meat (for example, lamb is fatter than beef). Dumplings with minced chicken will be less high-calorie than with pork.

Dough for dumplings

There are quite a few recipes for making dough for delicious dumplings, but we will consider the traditional one. In order for the dish to turn out delicious, you need to take into account a number of nuances.

  • The first and most important rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before cooking dumplings at home, close all the windows.
  • Knead the dough only with warm water or warm milk, otherwise the ingredients will be more difficult to combine.
  • After kneading ready dough put in a warm place for about 30 minutes, so that the gluten “disperses” properly, and the dough becomes elastic and sticky enough.
    The dough for dumplings can also be kneaded in a bread machine - so you don’t have to waste your energy (after all, this is a rather difficult task), and it will settle for the right time in the warmth, because the right temperature is created in the oven. Just pour all the liquid ingredients into the mold first, then the dry ones (or vice versa, if the instructions for your model require it) and set the “Dough” mode.
  • Check the dough by pressing with your finger: if a dimple remains, then it is ready, if it springs back, then it is not yet elastic enough (it is more difficult to work with unripe dough - it strives to shrink all the time when rolling out).

It is believed that the steeper the dough, the tastier it is in dumplings. But do not overdo it - if it turns out too steep, it will be very difficult to sculpt from it. Watch the video.

How to properly knead dumplings. The best and easiest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to observe the proportions and knead it properly. Dumplings are made quickly if you follow all the subtleties of the recipe.

You will need:

  • flour - 3 cups (depending on the variety - more may be required);
  • water - ½ cup;
  • milk - ½ cup;
  • egg - 1 piece;
  • vegetable oil- 1 teaspoon;
  • salt - 1 teaspoon.

Cooking step by step

  1. Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
  2. Sift the flour on the table or into a large bowl, make a recess in the slide and pour the previously prepared solution into it.
  3. First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread maker, pour the butter directly onto the mixer (the flag that spins and kneads the dough).
  4. Leave for 30-40 minutes in a warm place and start making minced meat.

Cooking minced meat

The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.

You will need:

  • pork (fillet) - 500 g;
  • beef (fillet) - 500 g;
  • onion - 2 large heads;
  • water (cold) - 1 glass;
  • salt and spices - to taste.

Cooking

  1. Rinse the meat under running water. You can not drain it thoroughly - water is still useful in minced meat.
  2. Remove the films and veins (although the veins in the filling are not at all embarrassing for many lovers of dumplings). If the meat seems to you not fat enough, you can add a little lard.
  3. Chop the meat by hand or scroll through the meat grinder (through the middle grid). To give greater softness, minced meat can be skipped twice.
  4. Scroll the onion through a meat grinder (or cut into small cubes). Some housewives add some finely chopped cabbage to minced meat to add juiciness, but this is up to you.
  5. Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave for 30 minutes in the refrigerator, covered with cling film (tightly so as not to dry out).
  6. Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will give a special taste.

Cooking dumplings

There are several ways to cook homemade dumplings deliciously so that they are juicy.

  • Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Put a portion of meat on each “pancake” and close it in any way: with a pigtail, crescent, circle, etc.
  • With the help of a glass. Roll out a large sheet of dough and use a round glass to make circles of dough. Also lay out the filling and blind the dumplings in any way. Roll the remaining dough into one ball again and roll out again. The disadvantage of this method is that it becomes more and more difficult to mix the "trimmings" each time.
  • With a dumpling. For fast food dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. Roll out a large sheet of dough (not too thin, because it will then have to be stretched a little) and put it on a dumpling. Arrange the minced meat in the cells, pushing each portion a little (if you do not push, then the filling may be too small). Lay another sheet of dough on top and roll out with a rolling pin until the edges of the cells show through. Then knock the dumplings out shape easy by tapping a rolling pin or just with your fingers.


After you've made a couple of hundred dumplings, it's time to put the pot on the stove. There should be about two-thirds of the total volume of water in it, so that there is space for dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything at once, otherwise they will immediately stick together and wrinkle) and gently stir with a slotted spoon. Until the moment of boiling, they need to be stirred periodically, but not too often. After boiling, cook dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle them green onions, season garlic sauce etc.

There are many options for how to cook dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to connect your imagination and, of course, take into account the wishes of your household.

This component should be treated with special attention: it is the filling that most affects the taste of dumplings. Therefore, it is wiser to make minced meat yourself, and not buy ready-made.

The classic recipe involves equal parts (it is better to take a fillet), onion, salt and pepper. So dumplings are juicy and moderately fatty.

However, you can experiment as you like: mix minced meat with chicken or turkey, make dumplings only from poultry, or cook minced fish.

Here are a few more options for stuffing for dumplings ...

Mushroom mince

Ingredients

  • 1 kg of forest mushrooms;
  • 3-4 bulbs;
  • vegetable oil;
  • salt, pepper - to taste.

Cooking

Clean the mushrooms and boil them until tender. Then cut, fry in vegetable oil and pass through a meat grinder. Separately, fry the finely chopped onion until golden brown. Mix it with minced mushrooms, salt and pepper.

Cheese mince

Ingredients

  • 800 g of cottage cheese;
  • 200 g soft cheese (feta, cheese);
  • 2 large bunches of herbs (dill, parsley, cilantro);
  • salt, pepper - to taste.

Cooking

Pass cottage cheese and cheese through a meat grinder, mix with finely chopped greens. Salt the minced meat, pepper if desired.

How to make dough for dumplings

The dough for dumplings should be dense, steep. To prepare it, enough flour, water room temperature and salt. Approximate ratio: 3 cups flour, 1 cup water and 1 teaspoon salt.

To make the dough not so bland, you can add 1 egg or mix water with milk in equal proportions. A teaspoon of vegetable oil will prevent dumplings from cracking when frozen.

Cooking

Sift the flour, mix it with salt, make a hill with a recess and pour water into it. First, gently mix the flour with the water. When they bind, start kneading the dough, driving flour into it. The process may take 10-15 minutes or more.

The finished dough should not stick to your hands and spread. If desired consistency is not achieved, add more flour.

It is necessary to form a ball from the finished dough, sprinkle with flour and let it rest under a bowl or in cling film for 30-40 minutes.

Modeling dumplings begins with the creation of dough blanks. You choose the size yourself, but it is better to aim for a diameter of 6–8 cm.

Method 1

Cut off a piece of dough and roll it into a large layer. Using a clean glass, glass or other device of the diameter you need, cut out the blanks.

This method allows you to quickly make several blanks of the same size. But it is bad because not all the dough is consumed (although the leftovers can be rolled up and used for a new layer), and also because the dough may not be thin enough (a large layer is more difficult to roll out).

if you love thin dough, the second method will suit you.

Method 2

Cut off a small part of the dough, roll a sausage out of it and cut into equal pieces. Dip them in flour and roll them out one by one.


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This method is more time consuming, but the dough can be made as thin as you want.

Remember: in the process of working, the main part of the test must be kept closed so that it does not dry out.

After the blanks are prepared, you can proceed directly to the formation of dumplings.

  1. Place 1 teaspoon of filling in the center of the dough.
  2. Connect the sides to make a crescent. Make sure there are no tears or holes.
  3. Fasten the ends of the crescent.
  4. The dumpling is ready. It remains only to remove it on a floured tray, board or baking sheet.

Method 3

The easiest way to make dumplings is with a special device - dumplings.

Roll out the dough and put it with the bottom side (the one with more flour) on a dumpling, also sprinkled with flour. The dough should lie freely, without tension.


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Put ½ teaspoon of the filling into the formed holes. Cover the workpiece with a second layer of dough on top with the sticky side to the minced meat.


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Then dust the rolling pin with flour and roll out the workpiece. The more effort you put in, the better. If everything is done correctly, the dumplings themselves will fall out of the mold.


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How to cook dumplings

Heat water in a large saucepan, salt, add bay leaf and allspice. When the water boils, carefully lower the dumplings into it, stir so that they do not stick to the bottom. When the water with dumplings begins to boil again, reduce the heat and cook for 5-7 minutes.

If the dumplings were frozen, the cooking time can be increased by 1-2 minutes.

How to fry dumplings

Pour a glass of vegetable oil into a saucepan or small saucepan. Warm it up well and then carefully lower 15-20 dumplings inside. When the dumplings are fried until golden brown, take them out, dry them on paper towels and serve. You can fry dumplings in the same way.

How to cook dumplings in pots

Ingredients

  • 15–20 boiled dumplings;
  • 2-3 tablespoons butter;
  • 3-4 tablespoons of low-fat sour cream;
  • 50 g grated cheese;
  • salt, pepper, herbs - to taste.

Cooking

Lubricate the pot with oil, put dumplings inside and add the rest of the oil. Sprinkle with chopped herbs, pour over sour cream, add grated cheese and cover the pot with a lid. Cook in an oven preheated to 200 degrees for 15-20 minutes.

Making homemade dumplings is a family process and loved by many. We have collected the best recipes for you!

  • Wheat flour premium 450-500 g
  • Water 250 ml
  • Chicken egg 1 pc
  • Minced meat 500 g
  • Onion 150 g
  • Salt to taste
  • Ground black pepper to taste

Prepare minced meat. For homemade dumplings, it is better to take mixed minced meat - from beef and pork.

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift flour.

Add salt and egg.

Pour in water.

Knead elastic dough.

Divide the dough into three parts.

Roll into a rope.

Cut into pieces, 1 cm thick.

Form "coins".

Roll out cakes.

Put a little stuffing on each cake.

Pinch the dumplings in the shape you are used to.

Recipe 2: Delicious Homemade Pork Dumplings

  • Wheat flour 3 cups
  • Water 1 glass
  • Onion 2 pcs.
  • Vegetable oil 2 tbsp. l.
  • Salt to taste
  • Ground black pepper to taste
  • Pork 600 gr

Sift flour and place 2.5 cups on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough becomes thick, switch to hand kneading. Knead the dough thoroughly. It should be elastic and not stick to your hands. If the dough is sticky, add a little flour and continue to knead. I do not add eggs or salt to the dough.

Cover the finished dough with cling film and let it acquire gluten.

During this time, prepare minced meat for dumplings. Cut the meat into small pieces and scroll through the meat grinder.

Rub the onion on a grater or scroll separately in a meat grinder. This is done so that the meat does not absorb the onion juice. After all, dumplings are very tasty when they contain a fragrant liquid separately from meat.

Then mix the meat and onion, add vegetable oil, salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. Add a little water to the minced meat. Thoroughly knead the minced meat.

Take a small piece of dough, make a round ball out of it and roll out a fairly thin layer of cake with a rolling pin. In order to prevent the formation of an accordion during rolling, the dough is rolled out from the center to the edges with translational movements.

Cut the dough into desired circles. I have a special glass with very sharp edges for this. All the proposed devices for making dumplings did not take root with me, so I switched to the old tried and tested method. Put a little oval-shaped minced meat in the middle of the circle. The amount of stuffing depends on the size of the cut out circle.

Fold the opposite edges of the dough and, as if scrolling a little, carefully pinch the edges. Then connect the opposite ends of the product.

There are a lot of dumplings. So that they do not dry out, sprinkle a wooden board with plenty of flour, put ready-made dumplings on it and cover with a napkin.

Boil a large amount of water, salt and place the dumplings in boiling water, stirring constantly so that the dumplings do not stick together. As soon as the dumplings begin to float, cover and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings cook quickly. It is better to cook a small amount in several stages.

Put the finished dumplings with a slotted spoon on portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many lovers of dumplings with vinegar. There are many options, take your pick. Enjoy your meal! I wish you all good health!

Recipe 3: how to cook dumplings at home

for the test:

  • water - 250 ml (faceted glass);
  • salt - 1 teaspoon;
  • wheat flour - 3 cups;
  • egg - 1 pc.;

for stuffing:

  • lean pork - 1 kg;
  • ground black pepper - 1-1.5 teaspoons (to taste);
  • salt - 1 teaspoon (to taste);
  • garlic - 3 large cloves;
  • water - 3-4 tbsp. spoons;
  • onions - 1-2 pcs.

Any dough after kneading needs to lie down a bit, so it is more rational to start preparing dumplings by preparing the dough. Mix the egg with water, beat with a whisk until a lush foam begins to appear on the surface. Add salt, dissolve in water.

Add the flour in parts, sifting a glass into a bowl with water and an egg.

Flour may need a little less or more, depending on its quality, gluten, humidity and many more factors. Therefore, the third glass of flour is divided into approximately three parts. Pour two thirds into the dough, sift a third on a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it gathers into a rough, loose lump. We spread it on the sifted flour, we begin to knead with our hands.

At first, the dough will turn out to be lumpy, uneven, but as you knead it, it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. Well kneaded dough will spring under the palms, it will become smooth, uniform. We collect it in a bun, cover it so that the top does not dry out. We leave for half an hour.

At this time, we are engaged in meat, preparing minced meat for dumplings from it. Cut the pork into pieces, clean the onion and garlic. We turn the meat in a meat grinder, after it we scroll through the vegetables. With onions and garlic, minced meat will be juicier and tastier, but choose the amount to taste. If you do not like garlic, then add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to undersalt the minced meat a little. In any case, the broth will be salty, it is easy to straighten it for salt, slightly oversalting the broth. And excess salt can not be removed. After adding salt and pepper, pour in cold water to make the minced meat easier to knead.

It is better to knead it with your hands, then the onion and pepper will be evenly distributed throughout the mass. Ready minced meat, even after adding water, will be steep, dense in consistency.

We divide the dough into several parts, so it is more convenient to roll out and the circles will not dry out. Roll out with a rolling pin to a thickness of about 2 mm.

Cut out circles for dumplings in the size that suits you - someone likes miniature dumplings, and someone likes larger ones. Put the cut out circles aside, gather the dough scraps into a lump, send them to the bowl with the dough.

Put minced meat on each circle. The quantity is up to you, but since we did not roll out the dough very thinly, you can not spare the minced meat, when forming dumplings, the dough can be stretched if it is not enough to blind the edges.

Fold the circle in half, covering the stuffing with dough. We fasten the edges with our fingers, pressing the dough tighter. Then we fold again, connecting the ends of the dumplings. You will get a round billet, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not open during cooking.

We put the sticky dumplings on a board sprinkled with flour, or on flat plates and put them in the freezer. As they freeze, we pack them in bags with the expectation of welding at one time.

To cook dumplings, pour water into a spacious pot or cauldron. Salt to taste, throw lavrushka and allspice. As soon as the water boils, pour the dumplings (if not frozen, then dip into the water one at a time). Stir gently, not letting it stick to the bottom.

As soon as the water boils again, the dumplings will gradually begin to rise to the surface. Cook them for 7-8 minutes until cooked.

We take it out of the broth with a slotted spoon, put it on plates or in portioned tureens (if served with broth). We put butter, sour cream, mustard, vinegar, black pepper on the table - any additives with which you like to eat dumplings - and call everyone to the table. Enjoy your meal!

Recipe 4, step by step: delicious homemade dumplings

For test:

  • kefir - 350 ml;
  • flour - 600-700 g;
  • fine salt - 1 teaspoon;
  • egg - 1 pc.

For filling:

  • minced meat (pork + beef) - 800-900 g;
  • onion - 1 large;
  • salt, pepper - to taste.

For cooking dumplings:

  • bay leaf - 1-2 pieces;
  • peppercorns - 3-4 pcs.

Sift a glass of flour with a slide into a spacious bowl. In the center of the flour mass we form a recess and drive in a large egg, throw in fine salt.

Lightly shake the egg with a fork and gradually add kefir at room temperature. Instead of fermented milk product Plain drinking water is also suitable, but the dough for dumplings on kefir turns out to be much softer and tastier than usual, so we recommend trying this option!

Gradually add flour, knead a pliable and homogeneous dough. Flour may need a little more or less than indicated in the recipe. It all depends on its quality, as well as on the density of the kefir used, so we focus on the consistency of the dough. It should come out moderately steep and not sticky, but you should not oversaturate it with flour.

We cover the prepared dough for dumplings on kefir with a napkin and leave for 20-30 minutes to rest. In the meantime, prepare meat stuffing. After cleaning, grind with a blender or chop the onion with the smallest possible cubes - load it with minced meat. The more onions, the juicier the dumplings filling will be, but don't overdo it! We throw salt, ground pepper and carefully knead the mass, achieving uniformity.

Knead the “rested” dough again, and then divide it into several parts. We form oblong "sausages", each of which is cut into small pieces of the same size.

Lightly dip each piece in flour and roll into a thin cake. In the center we place a portion of minced meat.

We carefully fasten the edges of the cake, hiding the filling inside.

We connect the two ends of the formed "crescent", giving the dumplings their characteristic shape. We lay the blanks in one layer on a kitchen board sprinkled with flour. We keep a distance between our semi-finished products so that they do not stick together. We store the formed raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For flavor, throw in a bay leaf and large peppercorns. After surfacing, we keep the dumplings in the broth for about 5 minutes. The most elementary way to make sure that it is ready is to try one dumpling.

Homemade dumplings can be served as a second course with sour cream, a stick of butter or your favorite sauces, or as a soup along with the broth in which they were cooked.

Recipe 5: how to make minced pork dumplings at home

  • Boiled water 1 tbsp.
  • Wheat flour 5 tbsp.
  • Salt 1 tsp
  • Chicken eggs 1 pc.
  • Onion 1 pc.
  • Ground black pepper 0.5 tsp.
  • minced pork 500 g
  • Salt 1 pinch

Gradually adding flour, knead the dough to a steep state - the dough easily lags behind the hands (when the dough is cut, it should be homogeneous, like plasticine).

We spread the finished dumplings on a surface sprinkled with flour and send them to the freezer - after the dumplings freeze, they must be transferred to a bag and tied tightly. If you plan to cook everything at once, then there is no need to freeze.

Recipe 6: how to make homemade dumplings (with photo)

  • 3 tbsp flour
  • 1 tbsp water
  • 1 egg
  • 1 tsp salt
  • pepper
  • greens

Minced meat can be made by yourself, but, due to the absence of a meat grinder in the house, ready-made minced meat was used.

Cooking dough. Sift the flour, make a depression in the hill, break the egg into it, pour in the salt and pour out the warm water.

We knead the dough.

The dough should be elastic and easy to knead, while not sticking to your hands and the table.

We place the dough in a warm bowl, cover with cling film and let it stand for 30 minutes, this will give the dough additional elasticity.

And at this time you can do the filling.

Chop the onion and herbs. I used a miracle machine blender. You can scroll everything in a meat grinder, along with meat.

Mix all the ingredients (meat, onion, herbs, salt and pepper to taste).

Here's what happened.

I put more onions so that the filling would be juicier, otherwise the minced meat was a bit dry. for the same purpose, many add a little water or milk to the minced meat.

When the prescribed 30 minutes have passed, we take out the dough.

Roll out the dough into a thin layer. Rolling should be carried out from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling needs to be changed. Then, with a special device or improvised means such as a glass, we cut out circles. We roll the scraps into a lump, knead and roll out again.

We make dumplings.

We take a circle in our hands, pick up a little minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. Connect the corners together.

It is interesting when the whole family gathers to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone sculpts the dumplings themselves, the dough does not have time to wind up.

We put the finished dumplings on a board, plate or baking sheet (you can lay it with baking paper) and send it to the freezer.

We throw it into boiling salted water (you can add spices, carrots, onions there and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.

Recipe 7, simple: homemade dumplings, dough on the water

  • Flour - 3.5 cups (+ for rolling)
  • Egg - 5 Pieces
  • Salt - 2 teaspoons (in the filling and dough)
  • Pepper - to taste
  • Meat - 1 Gram (in half: pork and beef)
  • Onion - 500 Grams

Measure out 3 cups of flour, sift it into a deep bowl.

In the same glass, beat the eggs and add salt.

Add water to the top of the glass, mix thoroughly.

Pour the egg mixture into the flour bowl.

Mix everything to make a homogeneous dough. Leave it for 15 minutes.

Transfer the dough to the table, add more flour if necessary, knead it for at least 7-10 minutes. Then wrap it in a bag and send it to the refrigerator.

Wash the beef and pork, dry and pass through a meat grinder. You can take already prepared stuffing.

Peel the onion, pass it through a meat grinder or chop in a blender. Add to mince along with salt and pepper. Mix thoroughly.

When the filling is ready, you can proceed directly to the modeling of dumplings. Roll the flagellum out of the dough, cut it into small pieces.

Roll out a piece of dough into a thin cake on a floured table.

Place a teaspoon of filling in the center.

Close the edges of the dough tightly.

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