Dumplings — a classic recipe

Пельмени - классический рецепт

Dumplings in our time make with sauerkraut, fish and other fillings, but we decided to remind you about two of the most popular classic meat recipes.

The classic recipe of homemade dumplings

Ingredients:

  • pork – 0.3 kg;
  • beef – 0.3 kg;
  • egg – 1 PC.;
  • onion – 2 bulbs;
  • flour – 0.45 kg;
  • water – 250 ml;
  • salt – 15 g;
  • pepper.

Cooking

Meat should be selected very carefully, as this will directly affect the end result of your culinary labour. Meat carefully wash, remove the film and tendons, beef tallow, so it is better to cut, but pork fat is better to leave. Then the meat should be cut into pieces of about a matchbox or a little more, and the onions a few cloves. Then using a meat grinder to make the stuffing. In consequence it will be necessary to salt and pepper him, but just before laying the meat in the dough. If the stuffing so to speak, a bit tight, don’t be afraid to use water, but do not overdo it.

The classic recipe dough for homemade dumplings — on the water, other recipes with milk, this is not a classic. Connect the egg with water and salt, stirred thoroughly, and the flour pour the mountain, making hands in her crater, and that’s where you need to enter the water with the egg. After kneading the dough, tear off a piece about the sex of your fist and shape into a ball if it is within a few minutes, loses its shape, then the dough is good, but at the same time, beware to do much the dough cool.

Rolled it 2 mm, apply the glass cutting pieces for dumplings. Putting the stuffing on the dough, blind dumpling and repeat these steps until you run out of ingredients. Semi-finished dumplings put in boiling salted cool water, and upon surfacing will reduce the temperature and wait 5-7 minutes, although cooking time depends on size of dumplings.

A classic recipe for Siberian pelmeni

Ingredients:

  • pork neck – 0.4 kg;
  • beef – 0.7 kg;
  • broth, 70 g;
  • egg – 2 PCs.;
  • onion – 2 bulbs;
  • flour – 0.75 kg;
  • water – 250 ml;
  • parsley or nettles – 1 bunch;
  • salt – 40 g;
  • pepper.

Cooking

Poured a mountain of flour and making it hollow, pour in the pre-United water and thoroughly mixed, the eggs and Пельмени - классический рецептteaspoon of salt. When you kneaded the dough and it will keep the shape, place it on a plate, and put it in a plastic bag, let infuse for at least half an hour. Classic recipe of ground meat as toppings on Siberian pelmeni is characterized by the presence of broth and greens. The stuffing is better to make finely chopped, adding the broth, salt, pepper, chopped onion, tablespoon flour, previously scalded with boiling water and chopped parsley. And then as usual, roll out and sculpt. To cook these dumplings is preferable in the meat broth, and in the absence of his before cooking in boiling water, place the chopped onions, herbs and spices.

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