Of course, the easiest way to buy ready-made classic dumplings in the store and just cook them when laziness or no time to cook. Taste, they will undoubtedly be different from home. 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 the rolling pin and hands, and for its preparation you will need only three ingredients: milk or water, salt and flour. To prepare a classic dumpling dumpling, you need 3 cups of flour, a glass of water or milk and half a teaspoon of salt. The dumpling dough for 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 well during cooking.
Often, in the recipe for classic dumplings, eggs are also indicated in the dough. Their use is justified: they help the dough to become denser and during cooking not to fall apart and not to lose the stuffing. But at the same time, this dough is also tougher. To use or not to use eggs - the decision is purely individual and depends on the preferences of the cook.
Cooking Tips
First of all, it is necessary 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 break. If it is not pulled out well enough, then when it is rolled it will gather back, shrink, and when cooking, the dish will lose its aromatic broth. After kneading the dough, you need to leave it for about half an hour, covering it with a film or a towel so that the flour is well dispersed in it and it becomes smoother and more elastic. Further, 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 shape or a simple glass. We roll out the remaining dough again and cut out circles in the same way until the dough is over.
What to cook dumplings?
There are some more secrets to making good and tasty dumplings. Meat should 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 is good when there is the opportunity to connect the whole family to the molding - nothing brings so much closer together than cooking together.
Another detail is very important. 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 this is not possible, then you can add at least salt water to a bay leaf, a quarter of an onion, a few peas of black pepper, herbs and a little butter. If there is not enough broth, then the dumplings will be boiled, slippery from flour and shapeless, so the broth should be four times more than the dumplings themselves.
Classic Dumpling Recipe
The recipe is designed for 4 servings.
Ingredients:
- a pound of pork;
- a pound of beef;
- one onion;
- black ground salt and pepper - to taste;
- two bay leaves;
- a pound of premium wheat flour;
- two chicken eggs;
- 200 milliliters of water at room temperature.
Cooking dumplings
A step-by-step recipe for classic dumplings will help you cook them. Using a meat grinder, prepare minced meat from onions and onions, salt 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. It will not allow it to become liquid, having cooled the fat very much, but during cooking, each dumpling will have a fragrant broth.
Now prepare the dough. Sift the flour on a work surface with a slide, in the center of this slide make a good hole, sprinkle with salt and break two eggs into it. Add a little water and knead the dough. Knead it well before it becomes elastic and will no longer stick to your hands.
Form a ball out of it, put in a bowl and cover with polyethylene or a towel. Let it stand for about half an hour. From the finished dough, take a piece and roll it about two millimeters thick (thinner as possible). Cut a glass or tin of mug with a diameter of four to five centimeters.
In the center of each mug, put a teaspoon of minced meat and blind both halves together. The edges can be plucked, and then you get round dumplings.
And you can pinch the glued edge nicely with a flagellum. Put ready dumplings on a board sprinkled with flour, not forgetting to roll each dumpling in a little flour so that they do not stick together.
Now you can freeze the finished dumplings or immediately cook. Salt boiling water and put two bay leaves and the required number of dumplings. At the beginning of cooking, try stirring quite often, otherwise they quickly stick to the bottom of the pan. When the dumplings pop up, cook them for another minute or two, until they inflate a little. When the stuffing starts to lag behind the dough, and the dumplings become pot-bellied, you can take them out. Serve classic dumplings with any sauce or ketchup, sour cream with herbs, or with vinegar diluted with water.