Dumplings and dumplings recipe: very easy, fast and tasty

Dumplings - a round or hexagonal frame with curly holes resembling a honeycomb - can be metal (aluminum) or plastic. You should not ask which one is better, since the principle of preparing dumplings with the help of any dumplings is the same, and the rest is a matter of habit and personal experience of each housewife. For many housewives, hand sculpting is not a problem.

We cook the dough and the filling correctly at home

We offer two simple ways to prepare dough, as well as fillings for homemade dumplings - recipes with dumplings are not complicated, there is no difference when cooking. Try and choose the most suitable for yourself.

Plain dough

You will need:

• eggs - 3 pieces;
• water - 150 ml;
• vegetable oil - 2 tablespoons;
• vodka - 2 tablespoons (it will completely evaporate during cooking);
• flour of the first or highest grade - 3 cups or as much as “take” the dough.

Cooking

1. Break the eggs into the bowl, shake lightly with a fork.
2. Add water and oil to the mixture, pour vodka.
3. Pour the prepared mixture into the sifted flour, and knead the dough of dense consistency.

Choux pastry as in video and photo

You will need:

• wheat flour - 3 cups;
• boiling water - 1.5 cups;
• egg - 1 piece;
• sunflower oil - 3 tablespoons;
• salt - 0.5 teaspoon.

Cooking step by step

1. Sift half the flour with salt, pour into a bowl with a slide, deepen and pour in vegetable oil, then boiling water. Stir until smooth and let cool for 5 minutes.
2. Beat the egg in a separate bowl, pour into a hot dough, mix until smooth. You get a “custard” billet.
3. Sift the other half of the flour onto the work surface, make a recess, lay out the workpiece and start kneading with it.
4. Put the dough in a bowl, cover with a damp towel for at least half an hour.

Dumpling stuffing

Having prepared the dough for dumplings for dumplings, we will take care of the filling.

You will need:

• ground beef - 1 kg;
• onions - 300 g;
• pure water or meat broth - 150 ml;
• salt, pepper (or spices for minced meat) - to taste.

Cooking

1. Put ground beef in a bowl, mix it with carefully chopped onions.
2. Add meat broth (or water).
3. Sprinkle with salt, add pepper or your favorite minced meat seasonings.

We use a dumpling

Now it's time to learn how to make dumplings in a dumpling.

1. Sprinkle flour on the table, divide the dough in half. Leave one half under a towel, roll out the other - the thickness of the sheet should be no more than 2 mm, the diameter should be slightly larger than the dumplings.
2. Spread the dough sheet in a dry, clean form sprinkled with flour (or greased with vegetable oil). Press the sheet well with your hands without pulling it.
3. Gently push the recesses in the dumplings cells with your fingers or a teaspoon.Using a teaspoon or fork, place the minced meat in these recesses.
4. Prepare a second sheet of dough and cover the workpiece on top. Press lightly with your hands. Flour this leaf with no need.
5. Using a rolling pin, carefully roll it along the surface of the mold so that the borders of the cells appear through the dough - at first it is easy, then harder to divide the workpiece into separate pieces. At this time, future dumplings are “sold” on the reverse side.
6. Remove excess dough, turn the dumpling upside down and shake it sharply or tap it several times on the table with the edge - the finished dumplings will fall out of the recesses.
7. Put the dumplings on a flour-sprinkled baking sheet, board or plate.

As you can see, making dumplings in a dumpling is simple. You need to get used to this device a little if you have not used it before.

Few secrets

It remains to share some of the secrets of preparing a delicious dish, which may be useful to you both in the cooking process and after.

• What to do so that the dough is not sticky? While mixing, feel free to add flour: while the dough “takes” it, you won’t be mistaken. But in the beginning it is better to put exactly as much as indicated in the recipe for dumplings with dumplings.
• How long should the dough “ripen” under the towel? Ideally, at least half an hour, you can stand an hour (the main thing is that the wet towel does not dry). At this time, gluten swells in the flour, in addition, moisture passes from the towel.
• How to sculpt dumplings in dumplings so that the seams are strong and do not break through? Most likely, this will not happen, but you can moisten with water the first sheet of dough around the cells with minced meat. Then the dough will be more sticky. Make sure that the layer next to the recesses is not stained with minced meat, otherwise the dumplings will be poorly dazzled.
• What to do if dumplings are poorly removed from the mold? Check if you have sprinkled flour on the dumplings well. Make sure that you do not put too much stuffing in the cells (the lighter the weight of your dumplings, the easier it is to remove them from the mold).
• What to do so that frozen dumplings do not stick together and hold tight toppings well? The egg is used in the choux pastry recipe, and half the flour is not brewed - thanks to this the dough is more dense, and when frozen, dumplings do not stick together.

Here is such a simple recipe for homemade dumplings on a dumpling, like dumplings on a dumpling can be prepared quickly. One batch can be from 35 pieces, it all depends on the size of the dumplings. A little practice - and with the help of this wonderful tool, you can very easily and quickly cook dumplings for a large family and a group of friends, and just to freeze for the future.