The most delicious homemade dumplings
The good thing about homemade dumplings is that after spending just an hour or two, they can be prepared for future use, frozen and cooked as needed. In a good freezer they can be stored for quite a long time without loss of quality. Although food experts recommend storing frozen dumplings for 30 days, the optimal shelf life for homemade dumplings should not exceed three weeks.
The undeniable advantages of homemade dumplings are that when making minced meat, only meat seasoned with garlic, pepper, salt and onion is used. It does not contain any vegetable proteins, thickeners, flavors or other additives designated by the letter E.
To make homemade dumplings you need:
1. Dough for dumplings is quite simple to prepare. Sift half a kilo of flour into a large bowl, add salt, pour in milk, and break one large or two small eggs. Knead the dough. Add flour as needed. The dough is kneaded until it acquires an elastic texture.
Cover the bowl with the dough with a lid or film. Leave it on the table for about an hour. During this time, the dough will rest and become even more elastic.
2. While the dough is resting, you need to prepare the minced meat for the dumplings. To do this, you need a meat grinder of any type, mechanical or electric. All components of the minced meat are turned through a meat grinder. It is advisable to alternate beef, pork, onion and garlic.
The minced meat will be more homogeneous and easier to mix.
Ready minced meat is salted to taste. Add ground black pepper to it. It is enough to add half or a whole teaspoon. Mix everything well. When the dough and minced meat are ready, start making homemade dumplings.
3. First roll out the dough quite thin. Important! The remaining flour will be needed as you roll out and cut the dough.
The optimal thickness of the layer should be 2-3 mm. Use a glass or shot glass to cut the dough into circles.
4. Place a teaspoon of minced meat in each circle.
Pinch the edges of the dough and connect the opposite ends. Place the dumplings on a board or baking sheet, after sprinkling their surface with flour.
Important! If dumplings are prepared for future use, they need to be placed in the freezer for two hours. If it happens in winter, then the dumplings are simply taken out onto the balcony or loggia. When the dumplings are thoroughly frozen, they are placed in a bag. Frozen dumplings are stored in the freezer.
5. To cook dumplings, water, with the addition of salt, bay leaf, and pepper, is heated to a boil in a spacious saucepan.
In order to cook 0.5 - 0.6 kg of dumplings you need 2.5 liters of water.
6. Dip the dumplings into the water.
Gently stir them from bottom to top.
7. When the dumplings float to the top and boil, they are removed from the boiling water. They do this with a slotted spoon.
Homemade dumplings are served with various fillings:
You can serve them as dumplings with meat broth and herbs.
The undeniable advantages of homemade dumplings are that when making minced meat, only meat seasoned with garlic, pepper, salt and onion is used. It does not contain any vegetable proteins, thickeners, flavors or other additives designated by the letter E.
To make homemade dumplings you need:
- beef 0.5 kg;
- lean pork 0.3 kg;
- lard 0.2 kg;
- onion 0.2 kg;
- garlic 5-6 cloves;
- salt;
- black pepper, ground:
- flour 0.7 kg;
- milk 0.4 l;
- eggs 1-2 pcs.
1. Dough for dumplings is quite simple to prepare. Sift half a kilo of flour into a large bowl, add salt, pour in milk, and break one large or two small eggs. Knead the dough. Add flour as needed. The dough is kneaded until it acquires an elastic texture.
Cover the bowl with the dough with a lid or film. Leave it on the table for about an hour. During this time, the dough will rest and become even more elastic.
2. While the dough is resting, you need to prepare the minced meat for the dumplings. To do this, you need a meat grinder of any type, mechanical or electric. All components of the minced meat are turned through a meat grinder. It is advisable to alternate beef, pork, onion and garlic.
The minced meat will be more homogeneous and easier to mix.
Ready minced meat is salted to taste. Add ground black pepper to it. It is enough to add half or a whole teaspoon. Mix everything well. When the dough and minced meat are ready, start making homemade dumplings.
3. First roll out the dough quite thin. Important! The remaining flour will be needed as you roll out and cut the dough.
The optimal thickness of the layer should be 2-3 mm. Use a glass or shot glass to cut the dough into circles.
4. Place a teaspoon of minced meat in each circle.
Pinch the edges of the dough and connect the opposite ends. Place the dumplings on a board or baking sheet, after sprinkling their surface with flour.
Important! If dumplings are prepared for future use, they need to be placed in the freezer for two hours. If it happens in winter, then the dumplings are simply taken out onto the balcony or loggia. When the dumplings are thoroughly frozen, they are placed in a bag. Frozen dumplings are stored in the freezer.
5. To cook dumplings, water, with the addition of salt, bay leaf, and pepper, is heated to a boil in a spacious saucepan.
In order to cook 0.5 - 0.6 kg of dumplings you need 2.5 liters of water.
6. Dip the dumplings into the water.
Gently stir them from bottom to top.
7. When the dumplings float to the top and boil, they are removed from the boiling water. They do this with a slotted spoon.
Homemade dumplings are served with various fillings:
- oil;
- sour cream;
- mayonnaise;
- mustard.
You can serve them as dumplings with meat broth and herbs.
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