Dumpling is a flour meal, which also includes eggs, butter, milk.
How to make dumplings has long been known. Even our great-grandmothers served them to the table.
Dumplings were made in much the same way as dumplings: the dough was cut into small pieces (about 2 cm each), rounded in the palms of your hands, and after some time they stood and dried, cooked. Such dumplings were called "rolled."
Today, the most famous of dumplings are "dumplings with souls", i.e. with the filling. At first it was pieces of bacon that were pushed neatly into the dumpling. Now the proposed variety of fillings is amazing. A peculiar consistency of dumplings is obtained with the help of milk, and not water, cream and butter, which makes the dough more flexible and tender. Important in the preparation of dough dumplings is the grinding, whipping of both the dough itself and its components.
Simmer in a saucepan with the lid of the dumpling closed . The recipe suggests just such a method of cooking so that the dumplings increase in size, “grow”, but do not fall apart.
Dumplings can be choux and simple. Regarding the first type - it is necessary to brew the flour and observe somewhat different proportions than in preparing simple dumplings.
Simple dumplings. Recipe
Ghee, about 20 g (you can butter, cream in the same amount) should be ground to white with two egg yolks, gradually introducing water and flour into the mass. Salt the dough a little, add seasoning to taste. Then again add two egg yolks, which have already been beaten, thoroughly grind to obtain a single mass. After the dough - gruel - is ready, pinch off a piece of it with a teaspoon, rolling in balls in your palms, put it on a board or plate. Let stand for about fifteen minutes, dry. Then you can cook. Cooking lasts about five to seven minutes over low heat with the lid closed.
Dumplings can be either an independent dish or a side dish and just a complement to almost any second or first dish, depending on the method of their preparation.
Flour dumplings. Recipe
Ingredients: 150-200 g of flour, 120-150 ml of skim milk or cream, 20 g of a mixture of milk powder, two eggs, 15 g of butter (ghee), a little finely chopped onions (green feathers can be). Such dumplings can be made only from buckwheat flour, it is not at all necessary to add barley or some else.
How to make dumplings? The cooking algorithm involves the same steps as for simple dumplings. Grind butter and milk with egg yolks, gradually adding water and flour. Add salt and spices to taste. Grind the dough with egg yolks again. After the dough is ready, separate small pieces with a teaspoon and roll into balls in your hands. Simmer for five to seven minutes with the lid closed. Dumplings will say about their readiness by floating to the surface of the water.
Potato dumplings. Recipe
Ingredients: one and a half cups of mashed potatoes, half a cup of flour (you can either wheat or rye), 50-70 g of melted lard (you can butter), two eggs, salt, caraway seeds, onions (a small onion).
Finely chop the onion and fry in oil or fat in a pan. Beat egg yolks gently and well. In the mashed potatoes add oil or ghee and fried onions, and mix thoroughly. Then add the yolks, carefully introduce the flour and grind until a whole mass is obtained. Add spices to taste, salt and pepper the mass. Then it is possible to accurately form small balls, separating a little dough with a teaspoon.
Cook in the same way as the others: on low heat, about five to seven minutes with the lid closed. Finished dumplings will surface.
In Europe, dumplings are known by the name "dumplings" and differ in cooking in that they also necessarily include cheese. Czech dumplings are especially famous; dumplings of Austrian, German, Jewish, Slovenian, Tatar, Ukrainian, Latvian, Polish, Belarusian, Norwegian and Canadian cuisine can also be noted.