How to cook dumplings - 5 step by step recipes and 4 test recipes

How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the hostess's imagination. The traditional main one for dumplings is ordinary noodle dough.

The filling is more diverse, includes meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. In addition, spices (pepper, ground ginger, nutmeg) and finely chopped raw onions are used.

Dumplings - boiled meat products with filling. They came to Russian cuisine at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to the quick and easy cooking technology, combined with excellent taste and high nutritional value.

Cooking technologies also vary. Dumplings are boiled, fried in olive (sunflower) oil with added water, baked in pots, stewed in a slow cooker, etc.

How many calories in dumplings

Average energy value

depending on the fat content of minced meat. Fried products have a more significant effect on the figure (400-500 kcal).

Dumplings - a high-calorie, but satisfying dish. It satisfies hunger, perfectly suits the role of nutritious dinner. The main thing is to cook homemade dumplings correctly and tasty, which are healthier and tastier than store counterparts.

Homemade dumplings - a classic recipe

For juiciness, add 50-100 ml of water.

• I'm cooking minced meat. I pass beef and pork with onions through a meat grinder. Add pepper and salt. Mix thoroughly.
• I turn to the preparation of a test base for dumplings based on flour, water, salt and eggs.
• I knead a homogeneous dough. I'm rolling out a layer. Using a glass (or other recess) I cut out small circles.
• I spread the filling in the center. I pluck the edges.
• I put water on the stove. Salt, pepper, add bay leaf. I spread homemade dumplings in boiling water. Cooking time depends on the size of the product. On average, 5-10 minutes are enough.

Bon Appetit!

How to make Siberian Dumplings

For filling

• Veal - 500 g
• Pork - 500 g
• Onions - 300 g,
• Milk - 100 ml
• Salt - 10 g
• Ground pepper - 3 g.

For the test

• Eggs - 2 pieces
• Water - 200 ml
• Wheat flour - 550-600 g,
• Salt - 10 g.

For broth

• Water - 3 L
• Onions - 1 head,
• Lavrushka - 2 things,
• Black pepper - 10 peas,
• Allspice - 2 peas,
• Coriander - 6 peas,
• Salt - 1 tablespoon,
• Vegetable oil - 1 g.

For the sauce

• Garlic - 3 cloves,
• Sour cream - 100 g,
• Dill - 10 g
• Salt - 10 g
• Ground black pepper - 5 g.

1. I'm making the dough. I mix eggs with warm water. To the salt. Mix until complete dissolution of the salt.
2. I spread flour (not all) on a wide and large saucer. In the center, I make a deepening. I spread a portion of the mixed egg mixture with a spoon and begin to knead.
3. I make dumplings carefully, trying not to stain the kitchen table. Gradually add the remaining liquid. Do not forget to spread the flour. It takes about 550-600 g.

When kneeling in a deep dish, a flocculent mass may form. Spread the dough on a surface (a wide saucer or a wooden kitchen board) sprinkled with flour, and continue cooking.

4. The consistency of the dough should be taut and elastic, with a homogeneous structure.
5. I'm rolling the ball. I shift to a plate and tightly cover with cling film. I put it in a warm place for half an hour.
6. I am preparing a filling for dumplings. I clean my bow. I wash the meat several times in running water. I remove the veins and the film. Cut into medium sized pieces.
7. Send pieces of meat and onions to a meat grinder. Heads of vegetables are best passed through a fine wire rack.
8. Stuffing salt and pepper. Add milk for juiciness. Putting the plate aside to the side.

Useful advice. To taste the minced meat to check the amount of salt and meat quality, fry a small piece in a skillet.

9. I turn to cooking the sauce. My dill, dry and chop finely. I clean the garlic and pass through a special crush. I mix the ingredients with sour cream. Salt the sauce, add ground black pepper. Mix thoroughly.
10. Separate a large piece from the total mass (cover the remaining with cling film and install in a warm place). Roll out the dough. I make it with the help of an ordinary glass or a special device (dumplings).
11. On neat and thin cakes I spread the filling. I curl the edges to get a crescent-shaped blank.

Useful advice. If the edges are too dry and tight (they do not form well), moisten your fingers with water.

12. I check the quality of the cast. Only then I wrap a dumpling. I connect one edge to the other.
13. Blinded dumplings roll in flour. Spread some in a food container or substrate. I close it with cling film and send it to the freezer.
14. I put the water to boil. Add peppercorns (allspice and plain black), coriander. Salt, spread the chopped onion rings and season with vegetable oil (1 drop is enough).
15. I put home Siberian dumplings in boiling water and cook for 5-8 minutes.
16. I catch dumplings and flavored with butter. Serve with homemade sour cream sauce.

Delicious lamb dumplings

Filling

• Lamb - 1 kg,
• Butter - 2 large spoons,
• Onion - 2 things,
• Salt, black pepper - to taste.

Dough

• Wheat flour - 500 g
• Eggs - 2 pieces
• Water - 100 ml
• Salt to taste.

1. I cook dough for dumplings in the traditional way. Sift flour onto a large wooden board. I form a small hill. At the top I make a hole where I pour a salted mixture of eggs with milk.
2. Gently knead the dough in a circular motion. For convenience I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, I use my hands.
3. I leave the dough on the board. I cover it with a film or a paper towel.
4. I’m preparing the filling. Finely chop the lamb with a knife. I connect the pieces with a finely crumbled onion. Add melted butter. Salt and pepper mixture. Mix thoroughly. It is necessary to obtain a homogeneous mass with a uniform distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Useful advice. For a more juicy taste of dumplings, I do not recommend passing meat through a meat grinder. It is better to finely chop (chop).

5. I roll the dough into a layer. Thickness - 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug, not a standard glass.
6. In the central part I put the stuffing stuffing. Gently blind. Ready home-made mutton dumplings are sent to the freezer or thrown into boiling water. For flavor, add onions and favorite spices when cooking.

How to cook dumplings in a pot

A simple recipe for a delicious and hearty dinner in pots. Favorite home-made dumplings in an amazing sour cream dressing with ham and cheese will certainly please the household. Be sure to try cooking!

• Homemade dumplings - 1 kg,
• Sour cream - 350 g,
• Cheese - 50 g
• Ham - 150 g
• Greens (parsley, dill) - 1 bunch,
• Onions - 1 piece,
• Butter - 1 large spoon,
• Salt, ground pepper - to taste.

1. I take ready dumplings. I send it to salt water after boiling. When the products come up, I do not wait for the complete preparation, but carefully I get it out. I drain the excess water.
2. I clean the onion and chop finely. Sending in a frying pan with melted butter. Fry until a slight blush.
3. Take the ham. Cut into strips or into small cubes.
4. In a baking dish I spread half-finished dumplings. Sprinkle with finely chopped ham on top, decorate with a golden beam.
5. Cooking sour cream dressing. I dilute the fermented milk product with water (50-100 ml). Mix with chopped herbs. Season with pepper and salt. Mix thoroughly.
6. Add sour cream sauce to dumplings. I set the form in the oven, preheated to 200 degrees. Cooking time - 15-20 minutes.
7. 5 minutes before cooking, I take out a dish. Sprinkle dumplings with grated cheese. Sending back to be bribed.

Bon Appetit!

Fried Dumplings with Cheese Recipe

• Dumplings - 400 g,
• Water - 200 ml
• Cheese - 70 g
• Leek - 1 piece,
• Salt - half a teaspoon,
• Vegetable oil - 3 large spoons.

1. Slightly thawed dumplings spread in a pan. I pour vegetable oil and water. 200-250 ml is enough. The main thing is that the water level hides meat products by half.
2. I set the temperature of the burner to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until golden brown appears), the same amount on the other. Add salt.
3. I rub cheese on a coarse grater. I pour it into the pan. I cook on medium heat until the cheese spreads completely. At the end of cooking, decorate the dumplings with chopped green onions.

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How to make dumplings dough

General recommendations

1. Be sure to sift the flour before making dumplings. After spending a little time, you will save yourself from unpleasant incidents with the ingress of foreign objects into the finished product.
2. Do not add baking powder and soda to the dumplings. Knead it thoroughly.
3. Be sure to let the mixed mass ripen. Cover with cling film or plate and leave for 30 minutes in a warm place.
4. Too cool dough soften with milk, water or melted butter.

Classic Water Dough Recipe

• Flour (premium) - 500 g,
• Water - 200 g
• Eggs - 2 pieces
• Salt is half a teaspoon.

1. Sifting flour. Spread on a wooden board with a slide. In the upper part I make a recess.
2. I break 2 eggs, gradually pour the pre-salted warm water. Kneading.

To make the dumplings dough more tender, add a spoonful of vegetable oil. This is an optional cooking condition.

Milk dough

• Wheat flour - 500 g
• Milk - 1 cup
• Eggs - 2 pieces
• Sunflower oil - 1 large spoon,
• Salt - 1 teaspoon.

1. I make a hill of sifted flour. I pour vegetable oil on top.
2. I break eggs in a separate bowl. Mix with warmed milk.
3. I pour the mixture of milk and eggs into a flour base. I stir with a spatula, then knead with my hands.
4. I form a dense lump from a shapeless mass. Cover on top with cling film. I leave the dough alone for 30-40 minutes.
5. When the test base "ripens", I roll it into a large and thin pancake. I make it with the help of an ordinary glass. To make it easier to cut round, dip the edges of the glassware in the flour.

Mineral Water Dough

Thanks to the use of mineral water, dumplings dough will knead faster. Still need less flour when cooking.

• Sparkling mineral water - 250 ml,
• Sugar - 2 teaspoons,
• Salt - 1 small spoon
• Flour - 4 cups
• Salt - 1 teaspoon.

1. Beat eggs with salt and sugar until the last ingredients are completely dissolved.
2. I pour sparkling water to beaten eggs.
3. Add flour in portions. I start kneading.
4. Before sculpting, leave the resulting dough alone for 20-40 minutes, covering with a towel or covering with cling film. Put the base for the dumplings in a warm place without drafts.

How to make Choux pastry

Choux pastry is a great way to make homemade dumplings. The consistency is dense, with excellent adhesive properties. Dumplings from custard dough cook faster and longer retain their natural taste in frozen form.

• Water - 200 ml
• Wheat flour - 2.5 tablespoons,
• Chicken egg - 1 piece,
• Sunflower oil - 3 large spoons,
• Salt - 5 g.

1. I take a deep glass dish. Gently sift the flour. Most, but not all. At the top I make a small hole where I pour the vegetable oil.
2. Add boiled water. I mix a little. I leave it alone so that the mixture cools to a warm state.
3. I’m breaking a chicken egg. I put salt and the rest of the flour.
4. I close the dough with cling film. I leave it for one hour. After a 60-minute “ripening”, the dough is ready for rolling and molding dumplings.

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Homemade minced meat dumplings recipes

How to make minced chicken

• Chicken fillet - 800 g,
• Garlic - 3 cloves,
• Onion - 2 things,
• Salt, pepper - to taste,
• Parsley - 1 bunch of medium size,
• Vegetable oil - for frying.

1. I clean the onion from the husk. Finely finely shredded. Sending to a preheated pan with vegetable oil. Fry until light golden color.
2. Using a special garlic crusher, chop the garlic. Sending to brown on a frying pan with a onion. I take off after 50-80 seconds from the stove.
3. I wash the chicken fillet under running water. I remove the film. Cut into small pieces. Grind with a blender or in a meat grinder.
4. I mix the chopped fillet with garlic and onions. I put salt and spices to taste. At the end, add chopped fresh parsley. I am mixing. Stuffing is ready to use.

Juicy minced meat

• Beef fillet - 700 g,
• Pork fillet - 400 g,
• Parsley - 1 bunch,
• Onion - 2 pieces,
• Flour - 1 large spoon,
• Meat broth - 70 ml,
• Ground black pepper - 5 g,
• Water - 1 cup.
• Egg - 1 piece
• Salt - 10 g.

1. My beef. Drying with kitchen towels. I remove the film and veins. Grind in a meat grinder.
2. I turn to pork. I remove the excess fat. I’m not zealous, because it is a sufficient amount of fat that makes the filling juicy and tender. Sending to a meat grinder.
3. I spread the processed meat in a deep bowl.
4. I peel the onion and cut it into small pieces. Use a sharp knife to speed up and facilitate the process. Send chopped onion to beef and pork.
5. I remove the stems from the parsley. I douse with boiling water. I let the water drain, and the greens cool slightly. Finely chopped.
6. I salt the meat, spread the chopped greens. Add ground black pepper.
7. I put a tablespoon of flour to improve the “viscosity” of the mixture.
8. Thoroughly mix the ingredients until smooth.
9. For tenderness and piquancy I pour a little finished meat broth. Once again, I interfere.

Stuffing is ready!

From standard recipes to culinary creativity

Dumplings - a popularly beloved dish.Nutritious, healthy and tasty. Each hostess prepares dough and filling for home products in her own way, has company secrets. Use one of the suggested recipes or make changes to the indicated ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

Try, experiment, “play” with tastes and products to get your signature recipe for homemade dumplings that your family will love.

Good luck!