Dumplings are one of the boiled dough dishes with various fillings. Usually they are cooked with meat filling, but lean dumplings are stuffed with fish, vegetables or mixtures with spices.
Many peoples have their own dumplings. The Chinese have jiaozi, the Europeans get stronger, the Italians have tortellini and ravioli, the Caucasians have khinkali, manty, chebureks, and the Uzbeks have samsa and chuchvara. Despite the fact that they have different names, sizes, shapes and fillings, they are all relatives.
Common in such dishes is lean dough, in which the filling is wrapped. The most important thing in dumplings is a rather thin shell of dough. There is a historical explanation for this. The popularity of dumplings was quite high in those places where it was much easier to get meat than eggs and flour.
And in our time, dumplings are considered the "pearl" of home cooking. Therefore, every housewife simply must be able to cook them for their family and guests.
So, lean dumplings, for example, with mushroom filling , are quite tasty . To do this, boil 1 cup of dried mushrooms or 300 grams of mushrooms. Pass them once through a meat grinder. Sauté, salt and pepper, along with one large finely chopped onion until golden on low heat. Cool.
Knead the dough from three glasses of flour and water, salt it a little. Let it brew for about 20 minutes, covering with a bowl. Make lean dumplings with minced meat in the way that you like best.
In a pan with water, dip the peeled onion and bay leaf. Boil and wait for the bulb to pop up. Then cook the dumplings in this water for about 7 minutes after they “pop up”.
Put the prepared dumplings on a large deep dish and season with vinegar, vegetable oil and mustard. Sprinkle with pepper and chopped herbs.
In the same way, you can cook dumplings with sauerkraut, which should first be stewed with bay leaves, parsley or dill and pepper. During fasting - this is a great hearty and healthy dish.
If you like seafood and fish, then you will surely like fish dumplings, the recipe of which is quite easy. The dough is prepared in the same way as in the previous recipe. And as a filling, take 1 kilogram of fish, whose fillet (without bones and skin), pass through a meat grinder. Add lightly fried one large onion and egg. Pepper and salt.
Mix the mass thoroughly and form dumplings.
Also for dumplings, as an option, you can cook a special custard dough. In the process of brewing, the starch in the flour turns into a paste, and this fundamentally changes the structure, properties, and quality of the dough. Since the paste holds much more water in comparison with flour, the dough is soft, it is molded and rolled very well.
To prepare lean dumplings from custard dough, you will need 2 cups of flour with a small pot, vegetable oil (2 tablespoons), half a teaspoon of salt and a glass of boiling water.
Sift the flour and mix it with salt. In the center, make a hole and add oil and boiling water there. After you stir it, you should get a kind of flour lumps of different sizes.
When the dough cools down a little, mix it thoroughly to a uniformly smooth consistency. Knead in a bowl first, and then, when all the lumps come together, put the mass on the table and continue to knead the dough in the same way until it becomes homogeneous and quite smooth.
To prevent the dough from sticking to the table, sprinkle it with flour first.
Put the finished dough back in a bowl and cover with either a lid or a plate so that it rests for about 20 minutes.
After that, cook the dumplings with the filling that you like best.