Classic dumplings - cooking secrets in a step-by-step recipe

Kitchen appliances and utensils: meat grinder, knife, pan with a lid, cutting board, work surface.

Ingredients

Step cooking

1. Cut a small piece of cabbage, about 200 g. We put a saucepan on the fire, pour water. We let it boil, add salt and send the cabbage to cook until ready.
   
2. We wash one onion together with the last layer of husk, cut it arbitrarily, and send it to a blender.
   
3. There we add a teaspoon of salt, 0.5 cups of water, grind with a blender.
   
4. Throw the onion in a colander, we will need the resulting liquid.
   
5. Knead the dough. Take 7-8 tbsp. l flour, add the egg, onion water and knead. Add flour gradually, as long as it takes. About 500 g will be needed, but each may take a different amount.
   
6. Then we cover the finished dough, let it rest for 30 minutes.
   
7. At this time, cook the stuffing. Take 300 g of pulp of pork and beef. You can use one type of meat, but the assortment is tastier. After all, pork is a little fatter, and beef leaner. A mixture of these types of meat is ideal for dumplings and not only. We cut out the tendons from the meat, if any, and cut it in portions.
   
8. Peel 1-2 large onions, rinse. cut into portions. Onions need to take a quarter of the total amount of meat. Therefore, if you use meat 600 grams, onions should be 150 g.
   
9. The cabbage has already been cooked, we take it out, soak it in cold water, let it cool slightly.
   
10. Then we get out of the water and pass meat, onions and cabbage through a meat grinder. Cabbage in relation to meat also occupies a quarter of minced meat. After cooking, it will not give much taste, but will make the filling more juicy.
    
11. In the prepared meat, add salt, pepper to taste, 0.5 cups of cold water, mix thoroughly and beat several times.
    
12. Now we can sculpt dumplings. Knead the dough with your hands, sprinkle flour on the work surface, spread a ball of dough, roll it out with a thin layer. The finished layer is completely lifted from the surface and put again.
    
13. Using a special form or glass we make portioned mugs.
    
14. Then we turn the mugs over with the back side, because it is more sticky and we apply the minced meat about a teaspoon.
    
15. Dip the fingers of the hands with flour, squeeze the filling a little and glue the edges of the dumplings, then connect the ends to give the workpieces the desired shape. We are doing these manipulations with all the dough and minced meat. We lay out the semi-finished products on a tray sprinkled with flour or a cotton, clean towel.
    
16. We send a pot of water to the fire, cover with a lid, let it boil. After that we send dumplings to cook. It is important to put them in strongly boiling water, while fire is not necessary to do less. So the dumplings will rise up and not stick to the walls of the pan. Boil them for 3-5 minutes, get out of the water with a slotted spoon. If desired, you can recline on a sieve so that excess water drains.
    
17. Then put in portioned plates, add a little butter, sprinkle with black pepper and can serve.
    

Video recipe

Filling for dumplings can be any.But to make them whole, not to fall apart during cooking and to be tasty, it is necessary to understand the basic principles of their preparation. Therefore, we recommend that you watch the video from the cook Ilya Lazerson, where he demonstrates the whole process of cooking dumplings according to the classic recipe and shows and explains the basic principles that must be followed in order to make the finished dish very tasty.