Pelmeni - classic recipe

Dumplings in our time are made with sauerkraut, fish and other fillings, but we still decided to remind you of the two most popular classic meat recipes.

Classic recipe for home-made dumplings

Ingredients:

• pork - 0.3 kg;
• beef - 0.3 kg;
• egg - 1 piece;
• onion - 2 onions;
• flour - 0.45 kg;
• water 250 ml;
• salt - 15 g;
• pepper.

Preparation

Meat should be selected very scrupulously, as this will directly depend on the final result of your culinary work. Wash meat carefully, remove the film and veins, beef fat is also better cut, but the lard is best left. After that, the meat should be cut into pieces with about a matchbox or a little more, and the onion is a few lobules. Then use minced meat to make minced meat. In consequence, it will be necessary to salt and pepper it, but only before the meat is put into the dough. If stuffing is so hard to say, then do not be afraid to use water, but do not overdo it.

The classic recipe for home-made dumplings is on the water, other recipes with the addition of milk, this is not classic at all. Combine the egg with water and salt, thoroughly mix, and pour flour on the mountain, making the crater in it, that's where you have to enter water with the egg. Kneading the dough tear off a piece about half a fist and blind the ball, if it does not lose shape for a few minutes, then the dough is good, but at the same time beware of making the dough very steep.

Roll it with a thickness of 2 mm, apply a glass to cut the pieces for dumplings. Put the minced meat on the dough, blind the dumpling and repeat these actions until you run out of ingredients. Semi-prepared dumplings put in a steep boiling salted water, and after ascending, reduce the temperature and wait 5-7 minutes, although the duration of cooking directly depends on the size of the dumplings.

Classic recipe of Siberian dumplings

Ingredients:

• Pork neck - 0.4 kg;
• beef - 0,7 kg;
• meat broth - 70 g;
• egg - 2 pieces;
• onion - 2 onions;
• flour - 0,75 kg;
• water 250 ml;
• parsley or nettle - 1 bunch;
• salt - 40 g;
• pepper.

Preparation

After pouring a mountain of flour and making a hollow in it, pour in pre-joined and carefully mixed water, eggs and a teaspoon of salt. When you get a good dace of the dough and it can hold the shape, shift it to a plate, and put it in a plastic bag, let it take at least half an hour. The classic recipe for minced meat, like a stuffing on Siberian pelmeni, is distinguished by the presence of broth and greens. Stuffing is best done finely chopped, adding broth, salt, pepper, finely chopped onions, tablespoon of flour, previously scalded with boiling water and chopped greens. And then everything as usual, roll out and sculpt. Cook these dumplings preferably in meat broth, and in the absence of it before boiling in boiling water, put chopped onions, greens and spices.