Dumplings are known and loved by our compatriots since the 14th century. Their first "consumers" were residents of the north-eastern part of Russia. Most likely, this dish was brought from Central Asian states by Ural settlers. No wonder it is believed that the real homeland of ravioli is China. This dish was very fond of us and quickly took root with us, because it is not only tasty and satisfying, but you can also harvest it for the future. How to cook dumplings, you will learn right now.
So, six cups of sifted flour is taken one and a half cups of warm salted (one tablespoon of table salt) water. All this must be kneaded with a spatula in a circular motion. The mass should be homogeneous. And now you need more flour, which will need to be slightly mixed in the dough until it becomes steep enough to make something from it.
When the lump is ready, lay it on a floured kitchen board or table, and mash it, knead until it is elastic. Before preparing dumplings, the finished dough needs a little, about 15-20 minutes, to stand covered with a clean waffle towel or other cloth. After that, you need to knead it again, adding a little flour. Now it is completely ready.
Making dumplings takes the most time, so many do not want to with them
mess around and buy a ready-made semi-finished product in a store. But we all know that
homemade dumplings are much tastier, because they do not contain any GMOs or other unnecessary additives. Therefore, we take our dough, cut off a piece from it, which we twist with a long sausage about 3-4 cm thick.
The next step, how to cook dumplings, will be cutting this sausage into identical pieces, also about 3-4 cm wide. Roll each of them in flour so that it does not stick, and roll out with a rolling pin, forming thin circles. Of course, it can be done easier: roll a cut piece of dough into a pancake, from which cut even circles with the neck of a thin glass cup. But here the minus is that not all the dough will be consumed, some will remain, and it will have to be kneaded again, and excess flour will simply spoil the dough, making it “wooden”. From this it will already be difficult to blind something. In any case, the choice is yours.
Now that the circles are ready, you can start modeling dumplings. Before
cooking dumplings, you need to make a filling for them. It will require any mincemeat, about half a kilogram. You can add onion twisted in a meat grinder to it, as well as salt, pepper and squeezed clove of garlic. All this is added to taste. Now we are preparing the first dumpling: we take a circle of dough and put a little mincemeat in its middle with a teaspoon. We turn the “pancake” in half, and with fingers, previously dipped in flour, tightly pinch the edges. In the same way we sculpt the remaining dumplings.
The final stage is the cooking of dumplings. Everything is simple here: take a larger pan, three liters, pour water into it (taking into account the Archimedes law on the displacement of liquids by a body immersed in it), bring to a boil, add salt and pour dumplings into it. Too “overload” the pan is not necessary, the product must float in it quite freely. Cook for about five minutes, sometimes stir so as not to stick to the bottom. The main indicator that the dumplings are ready is their ascent to the surface.