As if the producers of pel'menis did not praise their products, they are beyond any doubt much inferior in all respects to the home product. And any hostess, having free time, tries to pamper her family with real delicious home-made dumplings.
We offer two variants of preparing this originally Russian dish, each of which guarantees an excellent result.
Delicious homemade dumplings - the easiest recipe
Ingredients:
For the test:
- wheat flour - 700-750 g;
- vegetable oil - 20 ml;
- filtered water - 350 ml;
- large chicken eggs - 2 pcs .;
- salt - 10 g;
For filling:
- pork - 400 g;
- beef - 400 g;
- onion - 250 g;
- garlic - 2-3 teeth;
- ice water - 100 ml;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Preparation of home-made dumplings begins with the filling. Pork and beef are washed, wiped dry, cut into pieces and passed through a meat grinder along with pre-peeled onion and garlic. We add salt to the mince, ground black pepper, pour in ice water, mix thoroughly and leave to be infused in the refrigerator, covered with a lid.
In the meantime, we take the dough . Sift the wheat flour in a large bowl and make a groove in the center of the crater. In another container, mix eggs with a warm filtered water, add salt and begin to pour a little into the flour deepening, while mixing. First, we knead in a bowl, and then transfer to a flat surface, pre-dusted with flour, and knead carefully with your hands. If necessary, add more flour. As a result, you should get a tight not floating and not sticking dough. Now we add vegetable oil without a smell and once again we mix well. We cover the flour coma with food film and leave the minutes for forty-fifty.
After the time has passed, we divide the dough into parts, from which we roll sausages about 2.5-3 centimeters thick. In turn, cut them into fragments one centimeter and roll them out until you get thin round cakes. At the center of each we put a teaspoon of stuffing, fold a crescent, we patch the edges, tightly pressing, and then close the ends, getting a round pelmenek.
In order to cook fresh homemade dumplings, it's enough to throw them into boiling salted water and after boiling boil another two or three minutes. After that, take them out with a noise on the dish, season with melted butter and serve it to the table.
Recipe for cooking Siberian dumplings at home
Ingredients:
For the test:
- wheat flour - 480-620 g;
- filtered water - 220 ml;
- large chicken eggs - 2 pcs .;
- salt - 10 g;
For filling:
- pork - 350 g;
- beef - 350 g;
- onion - 350 g;
- milk - 140 ml;
- ground black pepper - 1/4 tsp. or to taste;
- salt - 10 g or to taste.
Preparation
True Siberian dumplings, of course, are far from the proposed recipe. But it is unlikely that modern housewives will find in the refrigerator the meat of an elk, a bear or wild birds, from which the Siberians once cooked a filling for an authentic dish. Therefore, this option is most adapted to our taste and capabilities and involves the preparation of minced meat from pork and beef.
Meat grind with a grinder with a large grate, and peeled onions with shallow. Stir the resulting stuffing, previously seasoned with salt, ground with black pepper and milk and leave to infuse in the refrigerator.
The dough is kneaded, as in the previous recipe, just take for this not warm water, but ice. Having obtained a dense, smooth and plastic texture of flour coma, leave it for aging for forty minutes.
After that, we form sausages from the dough, cut them into medallions, roll them out with a rolling pin to get the flat cakes, apply a stuffing to each teaspoon of minced meat, patch the edges with a crescent and close the ends, forming round pel'meshki.
We send pelmenki to boiling salted water and after the ascent we cook two or three minutes. We remove them with a noise on the dish, season with oil and serve it to the table.