Classic dumplings: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Of course, the easiest way is to buy ready-made classic dumplings in the store and just cook them when you are too lazy or have no time to cook. They will undoubtedly taste different from homemade ones. We offer a classic recipe for dough and dumplings themselves and some cooking tips.

What should be the dough for dumplings?

It does not stick to a rolling pin and hands, and it only takes three ingredients to make it: milk or water, s alt and flour. To prepare a classic dumpling dough, you need 3 cups of flour, a glass of water or milk and half a teaspoon of s alt. The dough for dumplings according to this recipe is snow-white.

Add water to the dough at room temperature or a little warmer - the finished dough will be tender, and roll out well when cooking.

Often, in the recipe for classic dumplings, eggs are also included in the dough. Their use is justified: they help the dough to become denser and not fall apart during the cooking process and not lose the minced meat. Butat the same time such a dough is more rigid. Whether or not to use eggs is a personal decision and depends on the preferences of the chef.

Cooking Tips

First of all, you need to knead the dough well so that the gluten of the flour comes out and it rolls out well. Such a dough will be very thin, but will not tear. If it is not vented well enough, then when it is rolled out, it will gather back, shrink, and when cooked, the dish will lose its fragrant broth. After kneading the dough, it is necessary to leave it for about half an hour, covering it with a film or towel so that the flour disperses well in it and it becomes smoother and more elastic. Then the dough can simply be divided into several parts, rolled into bundles, cut into small pieces and, sprinkled with flour, rolled out.

But if you want to get the same and neat dumplings, it is best to roll the dough into a large layer and cut it out using a circle-shaped mold or a simple glass. Roll out the remaining dough again and cut out circles in the same way until the dough runs out.

What to cook dumplings in?

There are a few more secrets to making good and tasty dumplings. The meat must be taken good, without veins and films, high-quality pulp. The main secret of good dumplings is the mood with which you cook them. Dumplings do not tolerate irritability and haste. It's good when there is an opportunity to involve the whole family in modeling - nothing brings people together like cooking together.

Very important is alsoone detail. What do you cook dumplings in? Of course, you can cook them in ordinary water, but good real dumplings in the Urals are cooked in meat or, as an option, mushroom broth. If it is not possible, then you can at least add a bay leaf, a quarter of an onion, a few black peppercorns, herbs and a little butter to s alt water. If there is not enough broth, then the dumplings will be boiled, slippery from flour and shapeless, so there should be four times more broth than the dumplings themselves.

Recipe for classic dumplings

Recipe for 4 servings.

Ingredients:

• half a kilo of pork;
• half a kilo of beef;
• one onion;
• s alt and ground black pepper - to taste;
• two bay leaves;
• half a kilo of premium wheat flour;
• two chicken eggs;
• 200 milliliters of room temperature water.

Cooking dumplings

A step-by-step recipe for classic dumplings will help you prepare them. Using a meat grinder, prepare minced meat and onions, s alt and pepper it, add a tablespoon of ice water and mix well until a homogeneous mass is obtained. Be sure to add water to the stuffing. She will not let him become liquid, greatly cooling the fat, but when cooking, each dumpling will contain a fragrant broth.

Now prepare the dough. Sift flour on a work surface in a slide, make a good hole in the center of this slide, sprinkle with s alt and break two eggs into it. Add water little by little and knead the dough. Knead it well before it becomeselastic and will no longer stick to your hands.

Shape it into a ball, place in a bowl and cover with plastic wrap or a towel. Let it sit for about half an hour. From the finished dough, take a piece and roll it out to a thickness of about two millimeters (it can be thinner). Use a glass or a cookie cutter to cut circles with a diameter of four to five centimeters.

In the center of each circle, place a teaspoon of minced meat and blind both halves together. You can pinch the edges to make round dumplings.

And you can pinch the glued edge beautifully with a flagellum. Put the finished dumplings on a board sprinkled with flour, do not forget to roll each dumpling a little in flour so that they do not stick together.

Now you can freeze ready-made dumplings or cook them right away. S alt the boiling water and put two bay leaves and the required number of dumplings. At the beginning of cooking, try to stir quite often, otherwise they will quickly stick to the bottom of the pan. When the dumplings float to the top, cook them for another minute or two until they puff up a little. When the stuffing begins to lag behind the dough, and the dumplings become pot-bellied, you can take them out. Classic dumplings can be served with any sauce or ketchup, sour cream with herbs, or with vinegar diluted with water.