Homemade dumplings recipe with photo how to cook delicious pastry step by step

Recipes were not needed for our grandmothers 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 must admit, sometimes it’s worth allotting a couple of hours to surprise and please the family.

Than homemade dumplings are better than purchased

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

• homemade dumplings are tastier (for example, they have more toppings);
• You know exactly what they are made of;
• they are cheaper;
• always fresh (at least if they are in the freezer, you know how long they lie there);
• the whole family can be gathered for cooking dumplings, and family work always brings together.

Of course, the question involuntarily arises: are home-made 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 damage 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 the meat (for example, lamb is fatter than beef). Dumplings with minced chicken will be less high in calories than with pork.

Dumplings dough

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

Cooking Tips

• 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 in warm water or warmed milk, otherwise the ingredients will be more difficult to combine.
• After kneading, put the finished dough in a warm place for 30 minutes, so that the gluten “disperses” properly, and the dough becomes elastic and sufficiently sticky.
  The dumpling for dumplings can also be kneaded in a bread maker - so you don’t have to waste strength (after all, this is a rather difficult task), and it will stand for the right time in the heat, because the right temperature regime is created in the oven. Just pour all the liquid ingredients into the form, then dry (or vice versa, if the instructions of your model require it) and set the “Dough” mode.
• Check the dough by pressing it with your finger: if the dimple remains, then it is ready, if it springs back, it is still not flexible enough (it is more difficult to work with immature dough - when rolling, it strives to tighten all the time).

How to knead dumplings. The best and easiest recipe

In order to make the dough “right” as in the photo, it is necessary to observe the proportions and how to knead it. 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 there and add salt. Stir until the salt dissolves.
2. Sift the flour on a table or in a large bowl, make a depression in the slide and pour the previously prepared solution there.
3. Mix everything with a spoon first, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread machine, pour the oil directly onto the mixer (a flag that spins and kneads the dough).
4. Leave for 30–40 minutes in a warm place and start making mincemeat.

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;
• onions - 2 large heads;
• water (cold) - 1 cup;
• salt and spices to taste.

Cooking

1. Rinse the meat under running water. Thoroughly you can not drain it - the water is still useful in minced meat.
2. Remove the films and veins (although many fans of dumplings do not bother the veins in the filling at all). If the meat does not seem oily to you, you can add a little lard.
3. Chop the meat by hand or scroll in a meat grinder (through the middle grid). To give more softness, mincemeat can be skipped twice.
4. Scroll the onion through the meat grinder (or cut into a small dice). Some housewives add a little finely chopped cabbage to the minced meat to give juiciness, but this is at your discretion.
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, covering with a 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. 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 so that they are juicy.

• Traditional. Roll the sausage from the dough and cut it into identical pieces. Dip them in flour and roll them with a rolling pin. Put a portion of meat on each “pancake” and cover it with any method: pigtail, crescent, circle, etc.
• Using a glass. Roll out a large layer of dough and use a round glass to make dough circles. Also, spread the filling and mold the dumplings in any way. Blind the remaining dough into one lump again and roll it out again. The disadvantage of this method is that it is more and more difficult to mix “trimmings” each time.
• With dumplings. For quick preparation of dumplings for a large family, a special round fixture with hexagonal cells may be indispensable. Roll out a large layer of dough (not too thin, because then you will have to stretch it a little) and put it on a dumpling. Arrange the minced meat in cells, squeezing each portion a little (if you do not squeeze, then the fillings may be too small). Put another sheet of dough on top and roll out with a rolling pin until the edges of the cells appear. Then knock out the dumplings from the mold by lightly tapping the rolling pin or simply with your fingers.

After you have made a couple of hundred dumplings, it’s time to put the pot on the stove. The water in it should be about two-thirds of the total volume so that there is space for dumplings and they do not stick together. Throw products into the water one or two (you do not need to throw everything at once, otherwise they will immediately stick together and rumple) and gently stir with a slotted spoon. Before boiling, they need to be periodically mixed, but not too often. After boiling, cook dumplings with meat for 5-7 minutes (if they are small, 3 minutes are 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 with green onions, season with garlic sauce, etc.

There are many options for making dumplings at home.Here we examined 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.