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After you cook delicious homemade dumplings several times, the process will be reduced to automation, and you will no longer think about the recipe, proportions, or time. But at first, in order to find and improve your own recipe preparing dumplings at home, you will need the advice of experienced chefs.

What determines the success of this dish? The final result is equally influenced by both the quality of the dough and the quality of the filling (minced meat). For the dough, it is important that it be tender, thin, elastic and at the same time strong enough to prevent the dumplings from falling apart during cooking. In the filling, not only taste is valued, but also juiciness. If the minced meat for dumplings turns out “rubbery”, it means the housewife did something wrong.

Preparation of minced meat

So, cooking begins with minced meat. Beef, pork, chicken or a mixture is suitable for it different types meat. If you have a meat grinder or food processor with a chopper function at home, it is better not to buy ready-made minced meat - not only for reasons of quality and freshness, but also in order to be able to independently regulate its fat content.

Tip #1 The minced meat for dumplings should be moderately fatty! If you take beef, chicken or lean pork, be sure to add a small piece of lard to it (at the rate of 100 g of lard per 700-800 g of lean meat).

Lean meat in dumplings will simply be cooked into a dense, dry lump and will be tasteless, while adding fat will make the filling more juicy and soft.

On the other side, excess fat is also not needed - if the meat is very fatty, remove some of the fat layers from it before grinding.

Additives to minced meat:

Except minced meat, you can add spices, seasonings, and vegetables to the dumplings at your discretion. But the time for experimentation will come later, when you have already mastered the basic recipe. And for the first time, use the classic (and win-win) option - a little crushed onions, salt, ground black pepper.

You can grind the onion together with the meat in a meat grinder, or you can simply cut it into very small pieces. The presence of onions is necessary not only for the flavor, but also because they are very juicy. You can also put 1-2 tbsp in the minced meat. l. water.

Ingredients for minced meat (for 50 dumplings):

• pork lard – 50 g;
• salt – 0.5 teaspoon;
• no onion big size- 1 PC.;
• water – 1-2 tbsp. spoons;
• ground black pepper - to taste.

After preparing the meat and onions, mix all the ingredients for the minced meat and mix it well.

Preparing dough for homemade dumplings

Ingredients:

• water – 1 glass;
• salt – 1 teaspoon;
• flour - 2.5-3 cups.

In addition to water, salt and flour, you can add an egg and vegetable oil to the dough, but, again, it is better to start with a basic recipe, and then, through experimentation, select the dough to your taste. The egg gives the dough an appetizing yellowish tint, and vegetable oil gives it additional elasticity.

To prepare the dough, take a deep bowl, pour water into it, dissolve the salt and pour 2.5 tbsp. flour. Stir.

It is most convenient if you pour in a little more flour than the water is ready to take. The dough first breaks up into individual lumps, but they are easy to bring together and knead into a lump.

In this case, the dough will need to be kneaded for 1-2 minutes - it will first turn out very dense, but then it will rise while resting. If you introduce flour gradually, you will have to mix the dough for a long time until it reaches the desired thickness.

Cover the finished dough and leave for 20-30 minutes.

Tip #2. If you are going to make a lot of dumplings, do not let the dough rest for a long time, otherwise the last batches will soften too much, you will have to add flour to them and knead again, and this will make the dumplings tough.

Forming dumplings

Divide the rested dough into 3-4 parts. Take one of them and roll it out thinly, and cover the dough that is not being used with a towel.

Using a glass, cut out the dumplings into a suitable shape. You can also use a dumpling maker for cutting if you have one.

Tip #3. You can roll out the dough not quite thin, but cut out circles of a smaller diameter from it. In this case, before making the dumpling, walk your fingers around the circle, lightly pressing and stretching the dough (this advice will come in handy if the dough has not yet softened and is difficult to roll out, or if you do not have a glass of the required diameter).

Place half a teaspoon of minced meat in the center of the circle.

Fold the circle in half and pinch the edges of the dough, making a small dumpling.

Bring the ends of the dumpling together and press well to form a small hat.

Tip #4. If you have more than 20 dumpling circles waiting in line, cover them with a napkin so that the surface of the dough does not dry out.

Freezing

Raw dumplings make wonderful semi-finished products that practically do not lose their taste when frozen, so dumplings are very convenient to make for future use.

To freeze dumplings, generously sprinkle a cutting board with flour and place the raw dumplings on it so that they do not touch each other. Do not place dumplings in several layers under any circumstances.

Place the board in the chamber and wait until the dumplings are completely frozen (hard as pebbles).

After this, they can be transferred to a bag.

Cooking homemade dumplings

The pan for cooking dumplings should be large enough so that they boil quickly and do not stick to each other.

Pour water into a saucepan to 2/3 of its height, add a bay leaf, a few peas of allspice, and salt.

Place the dumplings in boiling water, stirring so that they do not stick to the bottom. After boiling, cook them for 5-7 minutes. The finished dumplings increase slightly in volume and turn slightly yellow.

Tip #5. Do not overcook the dumplings - they will become sticky!

At the end of cooking, add a glass to the pan cold water.

Remove the dumplings with a slotted spoon and immediately add a piece to them. butter.

Be sure to serve this dish with sauce (sour cream, mayonnaise, mushroom, cheese - to your taste).

As you can see, the process of preparing dumplings at home is quite simple, although it has its own subtleties, but similar subtleties are present in the recipe of any dish.

The most important secret of juicy minced meat for dumplings is making the right choice meat.

The classic proportion for minced dumplings is equal amounts of pork and beef. At the same time, the pork should be fatty: for dumplings you can buy a neck, top part shoulder blades, loin.

It is best if the meat is chilled, but meat that has already been frozen will also work. It must be purchased in stores that provide the right conditions storage - you must be sure that the storage temperature of the meat has been maintained and that it has not been defrosted. Meat that has already been thawed once loses most natural juices contained in it.

Meat purchased frozen must be properly defrosted. You cannot put it in water for this and it is better not to use the “Defrost” mode in the microwave oven. You can use the microwave only if you don’t have any time to thaw the meat. In normal mode, the meat should be taken out of the freezer and transferred to the bottom shelf of the refrigerator so that at a temperature of +4-5°C it slowly defrosts and the structure of its fibers is not disturbed. In this case, the meat juices will remain inside the pieces.

Ingredients (for 150-200 dumplings):
- 500 g fatty pork;
- 500 g of lean beef or veal;
- 2 large onions;
- 5-6 cloves of garlic;
- 1 tsp. ground black pepper;
- ½ tsp. ground red pepper;
-150-200 g of milk;
- 1 heaped teaspoon of salt

How to prepare juicy minced meat for dumplings:

Rinse the meat in cold running water to remove any bone fragments that may remain after cutting. Pat the surface of the pieces with a paper kitchen towel to remove water. Cut the meat into small pieces so that they can be put into a meat grinder. Peel the onions and also cut into pieces.

To make the minced dumplings tasty and juicy, it is better to grind it using the grid attachment on a meat grinder, which has large holes. Grind onion, garlic and meat in a meat grinder. Place everything in a large bowl, add pepper and salt, stir. Pour the milk into the minced meat, knead it well again until it has a homogeneous consistency. The milk should be completely absorbed into the meat. Cover the bowl with the minced meat with a lid or cling film and put it in the refrigerator for at least half an hour to an hour. This is necessary so that all the minced meat ingredients are saturated with each other’s aromas and juices.

When you make dumplings, add the minced meat and distribute it evenly over the surface of the circle of dough, leaving the edges free so that they can be pinched. Before cooking, it is better to freeze the dumplings slightly - then the dough will be denser when cooked. You need to cook the dumplings in broth or in salted water, to which you will need to add bay leaves and peppercorns.

Dumplings - family dish. Maybe, many remember how in childhood the whole family gathered around the table. One of the family members kneaded the dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.

In the cuisine of almost any country you can find something similar to dumplings - tortellini. in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in central Asia and India, manta rays in Central Asia, Tzaozi in China, etc.

After all, what’s easier is to prepare the dough and put the filling inside.The good thing about dumplings is that they can be frozen and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to prepare dinner. Once - and you're done!

The content of the article:

TO– useful tips

How to make dumplings - video

But it turns out that there are a great many dough recipes, not fewer recipes There are different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as home-cooked dumplings. And if the whole family participates in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

TOHow to make dumpling dough at home– useful tips

To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we’ll talk in more detail about the dough for dumplings.

I will share with you the secrets to make it soft and delicious dough for homemade dumplings. You can also make dumplings from dumpling dough.

• Firstly, I treat the test as an animate object. I am sure that any dough dish should be prepared only in a good mood, with soul.
• Secondly, the flour must be sifted, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough turns out more tender and airy.
• Thirdly, when kneading any dough, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourthly, for greater strength of the dough, you can add a pinch of semolina.
• Fifthly, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for quite a long time until it stops sticking to your hands.
• Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic.
• Eighth, the dumplings will taste better if the dough is rolled out thinly. But don’t overdo it here - if the dough is too thin, when you put it on itfilling may tear.
• Ninth, you need to glue the ends of the dough for dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic dumpling dough recipe

The classic recipe for dumpling dough has been known to us for a long time, and it is perhaps the most common and simple.

Ingredients:

• Flour – 0.5 kg.
• Water – 1 glass.
• Egg – 1 pc.
• Semolina - a pinch
• Salt - 1 tbsp. l.
• Vegetable oil – 1 tsp.

Sift the flour into a bowl and make a well in it, add semolina. Beat the egg into the hole and add vegetable oil.

Stir the dough with a spoon. Add salt to warm water and pour into the dough.

When the water has absorbed all the flour and the dough has become dense, place it on a floured work surface and knead the dough with your hands.

Knead for about 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to rise for 20-30 minutes.

Choux pastry for dumplings

Choux pastry is good because, thanks to brewing with boiling water, it turns out to be very elastic and soft, and does not stick to either the rolling pin or your hands. This kind of dough is easier to roll out and mold than classic dough.

Ingredients:

• Flour – 3 cups
• Water (boiling water) – 1 glass
• Egg – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Salt – ½ tsp.

First, set the kettle to boil. While the water is boiling, beat the egg into a bowl, add salt and vegetable oil. Stir. Sift the flour and pour the eggs and butter into the well, stirring with a spoon.

Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. If necessary, add flour.

The exact amount of flour depends on its type and quality. Therefore, if you think that the dough is a little liquid, you will have to add more flour. Just be careful not to overdo it, as the dough may become too thick and the dumplings will be tough when cooked.

Let the dough rise for 20 minutes. Then we roll out and make dumplings.

Dough for dumplings with milk

Ingredients:

• Sifted flour - 3 cups
• Warm milk – 1 glass
• Egg – 1 pc.
• Vegetable oil – 1 tsp.
• Salt – ½ tsp.

Pour 2 cups of flour into a bowl, make a hole into which we beat the egg and add vegetable oil. Pour in warm milk and stir with a spoon.

Pour 1 cup of flour onto the table, place the still liquid dough on it and knead thoroughly.

Dough for dumplings made with milk is more tender and softer than with water. I'm in Lately I make dumplings according to this recipe. You can dilute milk with water in a 1:1 ratio.

Dough for dumplings and dumplings with kefir

A wonderful recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough a special softness and fluffiness.

Ingredients:

• Sifted flour – 5-6 cups
• Kefir – 0.5 l.
• Egg – 1 pc.
• Salt – ½ tsp.
• Sugar – 2 tbsp. l.
• Soda – 1 tsp.
• Vinegar – 1 tsp.

Mix egg, sugar, salt and kefir in a bowl.

Quench the soda in a glass with vinegar and pour the liquid into the dough.

Add 2 cups of flour, stir until we can stir with a spoon.

Place the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and to prevent the dough from getting chapped on top, cover with a glass bowl.

Dough for dumplings with mineral water

Dough for dumplings and dumplings made with mineral water turns out soft and loose due to bubbles carbon dioxide, located in mineral water.

Ingredients:

• Sparkling mineral water – 1 glass
• Flour – 4 cups
• Egg – 1 pc.
• Salt, sugar - ½ tsp each.
• Vegetable oil – 4 tbsp. l.

Beat the egg into a bowl and pour mineral water. Add salt, sugar and vegetable oil. Add sifted flour and stir. Knead well on the table, adding flour as needed.

Dough for dumplings no eggs

Ingredients:

• Water – 1.5 cups
• Flour – 3 cups
• Salt – 1 tsp.

This simple dough recipe for dumplings and dumplings is good during Lent, as it does not contain eggs or milk.

Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,send to rest for 30 minutes.

Dough recipes for dumplings are also suitable for making dumplings. But the fillings for dumplings and dumplings are: a large number of, that we will analyze this in a separate blog topic.

How to make dumplings

But in order to find out how to make dumplings,with your hands or with the help of a dumpling maker, what a variety of dumpling shapes have been invented, watch this video.

There is nothing more traditional than dumplings. It seems that they have been present on our tables from time immemorial, but this is not at all the case. Dumplings came to Russian cuisine from distant China and for a long time were a regional dish of the Siberian peoples. Only in the mid-19th century did they become widespread throughout the country.

The Asian origin of this dish is confirmed by the peculiarities of its preparation, which consist in rather long and labor-intensive cooking, quick cooking and the use of spices. This was not typical for dishes of early Russian cuisine.

The word “dumpling” itself is borrowed from the Finno-Ugric dictionary and means “ear of bread.” Agree, the name is telling and clearly reflects the essence of the product. Having started their journey from China, “bread ears” settled not only on our tables, but became widespread in various variations throughout the world. In Italy they are called ravioli, in China - wonton, the peoples of the Caucasus and Central Asia call them manti, khinkali, chuchvara, choshura, in Germany Maultaschen are popular, and Belarusians call them “sorcerers”.

You can list the traditions of making homemade dumplings as much as you like, but it should be noted that even if you want to, it’s hard to classify them as dietary cuisine. Depending on the recipe, calorie content 100 g ready-made dish is 200-400 kcal, and if served generously with homemade sour cream, even more.

Dumplings: step-by-step recipe with photos

In order for homemade dumplings to turn out really tasty, you first need desire, and secondly, enough time to prepare them.

Of course, given the variety of products in supermarkets today, you can buy them, but the taste will be completely different from dumplings prepared with your own hands. And so that the modeling process is not boring, you can simply involve the whole family in this matter and then time will pass fun and unnoticed, and the result will be delicious homemade dumplings.

Cooking time: 2 hours 30 minutes

Quantity: 6 servings

Ingredients

• Minced meat (pork and beef): 1 kg
• Mushrooms (chanterelles): 300 g
• Onions: 3 pcs.
• Egg: 2 pcs.
• Wheat flour: 800-900 g
• Salt, ground black pepper: taste

Cooking instructions

Recipe for delicious homemade dumplings

Let's start the “dumpling marathon” with something simple, but no less delicious recipe. After kneading, place the prepared dough under film for at least a quarter of an hour so that it can stand, rise and, when boiled, delight you with its tenderness and softness. We advise you to make homemade dumplings that are not very large in size, then they will be more juicy and will be cooked in a matter of minutes.

List of ingredients for the dough:

• wheat flour – 0.5 kg;
• purified water – 1 tbsp.;
• chicken egg – 1 pc.;
• rock salt – ½ tsp.

We make the filling from mixed minced meat, 0.5 kg is enough. Several large onions, spices and garlic to taste. If the minced meat seems too dry, you can add a few tablespoons of water to it.

Cooking process:

1. Let's start by kneading the dough. In a convenient clean and dry container, develop the egg and beat them a little with a fork.
2. Add water and salt to the egg, stir thoroughly.
3. Separately, using a fine mesh sieve, sift the flour. Gradually pour in the egg mixture in small portions.
4. Knead the dough, which is not too tight. If necessary, add a little flour.
5. Transfer the dumpling dough into a bag and let it brew.
6. Add finely chopped onion, spices and garlic to the minced meat. Mix thoroughly.
7. From ready dough tear off a small piece and roll it out on a floured table. Try not to do this too thinly, otherwise your dumplings may tear during the cooking process.
8. Cut out circles of approximately equal size from the rolled out dough. It is convenient to do this with a suitable sized glass.
9. Place about a teaspoon of filling in the center of each circle. Roll and pinch the edges.
10. Throw a single portion of dumplings into boiling salted water and cook until they float, then remove immediately. Serve with homemade sour cream or any suitable sauce.

How to cook dumplings - a classic recipe

There is nothing easier than buying a pack of ready-made dumplings from the nearest store and boiling them when your heart desires or you are just too lazy to cook. However, you understand that there is no one to vouch for the taste characteristics and quality of the final result. Either way, homemade, flavorful dumplings. We would like to introduce you classic recipe dumpling dough, its main features:

1. Doesn't stick to your hands or rolling pin.
2. Requires only three main ingredients: flour, water (milk) and salt. Classic proportions: flour - 3 cups, water (milk) - 1 cup, salt - half a teaspoon.
3. The color of the classic dough for Russian dumplings is snow-white.

Cooking features

1. It is necessary to knead the dough so that it can be rolled out thinly enough. After all, what less dough, the tastier the dumplings.
2. Divide the finished dough into equal parts. For example, into 3, from which we roll into thin ropes and cut into portions of 5 cm in diameter.
3. We roll them out, cut out circles with a glass (you can use it to create identical portioned pieces and roll out the scraps again), add the filling and seal the edges. The filling can be used from the previous recipe.

Dumplings in the oven - recipe

You can make a tasty and nutritious decoration from ready-made but still raw dumplings. festive table. Homemade dumplings under a mushroom coat are baked in the oven, the result will delight you with its taste and aroma

Prepare in advance so you don’t have to run to the store at the most crucial moment:

• 0.8-1 kg of frozen or fresh, just stuck on, but not yet boiled, homemade dumplings, made according to your favorite recipe;
• 0.5 kg of fresh or frozen champignons;
• 200 ml heavy cream;
• 100 g each of sour cream and mayonnaise;
• 4 garlic cloves;
• 1 onion;
• salt and pepper.

Procedure:

1. Boil the dumplings in lightly salted boiling water; the bay leaf will enhance the taste.
2. Prepare the sauce by mixing sour cream with mayonnaise and cream, adding garlic, previously passed through a press.
3. Wash and chop the mushrooms; you can use pickled ones instead of raw ones.
4. Peel and chop the onion into half rings.
5. Place dumplings, mushrooms and onions in a clean mold of suitable volume and pour sauce on top. To make washing dishes easier, you can line the bottom of the pan with foil.
6. Approximate cooking time is 20-25 minutes.

If desired, dumplings under a mushroom coat can be supplemented with a delicious cheese crust. To do this, 5 minutes before the end of cooking, sprinkle our dish with grated cheese.

Dumplings recipe in a frying pan - fried dumplings

If dumplings are too frequent guests on your table, then they may become boring and boring. But this is not a reason to give up your favorite dish. After all, moving away from culinary clichés and stereotypes, you can fry them in a frying pan. Moreover we're talking about It’s not just about reheating what you didn’t have time to finish yesterday, but about an independent and complete recipe.

To prepare fried homemade dumplings in aromatic sour cream sauce, prepare:

• 0.8 -1 kg of raw dumplings;
• milk and sour cream in a ratio of 2:1, that is, 100 g of sour cream per glass of milk.
• for the sauce you need ½ tbsp. l. flour;
• frying oil;
• spices.

Procedure:

1. Place the dumplings on a greased hot frying pan and fry them. The more oil you add, the more golden the crust will be.
2. While the dumplings are ready, let's make the sauce. To do this, mix sour cream with milk, adding spices and flour. By hand or using a whisk, whisk the mixture until smooth.
3. After the dumplings are fried, pour them with sour cream sauce and simmer under the lid for about a quarter of an hour.
4. Turning off the heat, add chopped herbs to increase the aroma of the dish.

How to cook lazy dumplings - a very simple recipe

We have already described the undeniable advantages of everyone’s favorite dumplings, but all of them in no way cancel out the labor-intensive preparation process. The recipe offered below, although not entirely “lazy”, saves busy housewives from the long and tedious process of fashioning each dumpling. The finished result will delight you with its taste and very presentable appearance.

To prepare the delight of any cook - lazy homemade dumplings, prepare:

• 3 tbsp. wheat flour;
• 1 tbsp. water;
• 1 egg;
• ½ tsp. rock salt;
• 0.5 kg mixed minced meat;
• 1 large onion;
• spices;

For the sauce:

• 1 large onion;
• 100 g sour cream;
• a little butter;
• vegetable oil for frying;
• herbs, salt and spices.

Procedure:

1. We prepare classic dumpling dough, to which you can add an egg if desired. To do this, beat the egg with water and salt in a separate container, add it to the sifted flour. Knead the dough so that it is not tight, but not sticky to your hands. If necessary, the amount of flour can be increased (reduced).
2. Wrapping it up ready dough in polyethylene and let it sit for at least a quarter of an hour, ideally all 40 minutes.
3. Prepare the minced meat by passing the meat through a meat grinder, adding finely chopped onion, garlic and spices to it as desired. Stir until smooth.
4. Divide the dough into two approximately equal parts. We roll one of them into a thin layer, the thickness of which should not exceed 1 mm.
5. Place half of the minced meat on our rolled out dough and distribute it evenly over the surface.
6. Carefully holding the edges, roll up a roll of dough covered with meat filling.
7. Using a sharp knife blade, cut our roll into portioned pieces, about 3 cm thick. Place the resulting semi-finished product on a plate or board sprinkled with flour. We do the same with the second half of the minced meat and dough.
8. We will cook our lazy dumplings in a frying pan with a thick bottom. To do this, put it on the fire and pour in a few tablespoons of vegetable oil.
9. Chop the onion and saute it in a frying pan in hot oil until transparent.
10. On top of the onion we place semi-finished dumplings that look like roses.
11. Mix sour cream with a glass warm water and add to dumplings. The liquid should cover them by 2/3.
12. Sprinkle spices and salt on top. Place a small piece of butter on each “rose”.
13. The further cooking process will take place under closed lid on low heat. When there is practically no liquid left, turn it off and sprinkle with herbs.

Dumplings in pots

The recipe, which is not particularly complicated, is perfect for surprising and impressing guests and family members to the core.

To prepare homemade dumplings with vegetables baked in a pot, you will need:

• 1 kg of dumplings prepared according to your favorite recipe;
• 1 medium onion and carrot each;
• several bay leaves;
• 220 g sour cream;
• 5 peas of perk;
• 140 g grated hard cheese;
• salt and herbs to taste.

Procedure:

1. Cook the dumplings in boiling water until half cooked. We take them out about 2 minutes after boiling. Let cool slightly.
2. Boil 0.7 l in a separate saucepan drinking water, along with bay leaf, salt and spices;
3. Finely chop the onion, sauté it in a frying pan until transparent, then add finely grated carrots to it. Simmer for about 5 more minutes.
4. After mixing the dumplings with the frying mixture, place them in pots.
5. Having previously strained from the greens and bay leaf, fill the pots with the broth that has already boiled.
6. Place sour cream on top of each pot, cover with a lid and place in a cold oven. We set the temperature in it to 180 degrees. Cook the dumplings for about 40 minutes.
7. 5 minutes before the end of the specified time, fill the dumplings with grated cheese.

If desired, you can add mushrooms to the vegetables, and additional piquancy will be added to the sour cream with mustard, ketchup or other sauce you like.

Dumplings in a slow cooker

If you are the happy owner of a kitchen lifesaver - a multicooker, we can only be happy for you. After all, you can cook a lot of delicious and healthy dishes without wasting extra time and effort. Homemade dumplings are no exception. In a slow cooker they are cooked in several modes.

1. "For a couple." About 1.5 liters of water are poured into the multicooker bowl. Raw dumplings are placed evenly in one layer in plastic container, pre-lubricated with oil. The timer is set for 30 minutes.
2. "Soup". The multicooker bowl is filled with water, its volume depends on the number of dumplings. We set the mode, wait for the water to boil, salt it and add raw dumplings. Stir, close the lid of the device and wait for the timer signal (usually it sounds after about half an hour). During the cooking process, to prevent the dumplings from sticking together, they must be stirred.
3. "Bakery". We set the required mode for 40 minutes, put a piece of butter in the multicooker bowl, when it melts, add frozen dumplings, close the multicooker lid. After a quarter of an hour, the dumplings need to be mixed and salted. If desired, you can add 2 glasses of water at the same time. If you don’t do this, your dumplings will have a crispy golden crust.

How to cook Siberian dumplings at home?

For a long time, dumplings were only a dish of regional cuisine of the peoples of Siberia. They were prepared in large quantities, were buried in the snow near the house, where they were safely stored for quite a long time. Minced meat with spices baked into dough is less attractive to wild beast. One of the features of truly Siberian dumplings is the addition of ingredients such as crushed ice, chopped cabbage or radish to the minced meat, in addition to the usual onions.

To prepare real Siberian dumplings at home you will need:

• 1 kg of flour (from this amount you can make about 150 dumplings);
• 2 chicken eggs;
• 2 glasses of cold water (from the refrigerator);
• 900 g of minced meat from 2-3 types of meat, ideally beef, pork and lamb;
• 3 large onions;
• 250 g cabbage;
• spices, salt.

Procedure:

1. Sift the flour through a sieve directly onto a clean and dry work surface, forming a mound of it;
2. Make a hole in the center of the flour mountain and drive the eggs into it.
3. Gradually, from the edge to the middle, we begin to knead the dough, gradually adding water to it. To simplify this process, the dough can be kneaded in parts. The finished dough is not tight, elastic, without cracks or folds. Let it brew for about half an hour.
4. We pass the meat through a meat grinder 1-2 times. The goal is to make it as small as possible. Together with the meat, we pass the cabbage through a meat grinder. It will help add juiciness to the minced meat.
5. Add finely chopped onion and spices to the minced meat. Mix thoroughly.
6. Roll out the dough into a thin layer, cut out round pieces using a cup. Place a teaspoon of minced meat in the center of each. We seal the edges, trying to keep the minced meat loose, otherwise the released juice will simply tear the dumplings apart during cooking.

Chicken dumplings - tender and tasty recipe

Classic minced dumplings are made from pork and beef mixed in equal proportions. But other options are also possible. For example, with chicken they turn out soft, tender and tasty, which is especially popular with children.

Prepare the dough for homemade dumplings according to your favorite recipe, and for minced meat you will need:

• 2 chicken fillets(approximately 800 g);
• 1 large onion or 2 smaller ones;
• salt pepper.

Preparation:

1. Pass the peeled onion and the fillet cut into portions through a meat grinder. It is advisable to do this twice with finer grinding. For this amount of minced meat, 1 tsp will be enough. salt and half as much pepper. Mix thoroughly.
2. Next, roll out the dough, cut out pieces using a glass, into which we place the minced meat. Boil it in salted water or put it in the freezer to wait in the wings.

Homemade dumplings with beef or veal

If you want to reduce calorie content, homemade dumplings can be prepared without pork, replacing it with beef or young veal. After all, there is much less fat in such meat, and the calorie content of the finished dish will be about 250 kcal per 100 g. The recipe below will definitely appeal to all lovers of tasty, aromatic and juicy homemade dumplings.

You will need:

• minced veal – 600 g;
• 1 large onion or 2 smaller ones;
• 2 tbsp. boiling water;
• 460 g wheat flour;
• 120 ml carbonated mineral water;
• 70 ml low-fat milk;
• 1 chicken egg;
• 1 tsp salt and pepper to taste;
• 2 tbsp. sunflower oil

Procedure:

1. Mix the sifted flour with salt.
2. Pour milk into it mineral water and beaten egg;
3. Knead the dough; when it is almost ready, add vegetable oil. If the resulting dough is too tight, add mineral water to it.
4. Let the dumpling dough brew; to do this, place it under a bowl or wrap it in a bag for an hour.
5. Grind the meat and onions through a meat grinder using a fine sieve. Add spices, salt and water to it. Stir until smooth.
6. Roll out the finished dough into a thin layer, manually or using special form making dumplings.

Pork dumplings recipe

Homemade pork dumplings are juicy and flavorful. For juiciness, add a little onion and water to the minced meat. Garlic and spices will add aroma and some piquancy.

Prepare the dough according to any recipe, the main thing is to knead it well and let it sit for at least half an hour so that the gluten dissolves.

For minced dumplings you will need:

• pork – 0.5 kg;
• 1 large onion;
• 2-3 cloves of garlic;
• 100 ml cold water;
• salt, pepper, spices.

Procedure:

1. Grind the pork together with the onion. If you want to get more juicy and fatty dumplings, give preference to brisket; dumplings from the neck or ham will be lower in calories.
2. Squeeze the garlic into the minced meat, add salt and spices to taste.
3. Knead thoroughly to make the minced meat more juicy, add cold water to it.
4. Roll out the finished dough into a thin layer, divide it into circles using a glass and make dumplings.

How to cook Chinese dumplings?

IN Chinese cuisine There are several dishes that are associated with homemade dumplings, the closest in taste and appearance are jiaozi. They do not require specific ingredients, so please your household with such an unusual and delicious dish it won't be difficult at all.

To prepare jiaozi you will need:

• 400 g minced pork;
• 100 g each of dill and parsley;
• 1 onion larger than average;
• ginger root (about 5 cm)
• 2 tbsp. wheat flour;
• a third of a glass of starch;
• a glass of cold water;
• salt pepper.

Procedure:

1. Mix flour with starch and sift through a fine-mesh sieve.
2. Add cold water to the flour little by little. Mix the dough. If necessary, the amount of flour and water can be reduced/increased.
3. Let's prepare the filling. Grind the pork for minced meat. Finely chop the greens and onions, grate the ginger on a fine grater. Salt and pepper the minced meat for jiaozi.
4. Cut small pieces from the dough and roll them out with a rolling pin.
5. Place a spoonful of minced meat in the center of each piece.
6. We lift the edges of each cake and pinch it. Outwardly, they will resemble small flowers.
7. Grease the bottom of the steamer bowl with oil and place the prepared jiaozi.
8. They will be ready in 12-15 minutes.

Soup with dumplings - step by step recipe

Nutritionists are unanimous in their opinion: first courses - required element systems healthy eating and it is advisable to use them every day. We invite you to break the formation that has formed over the years. family life a circle consisting of chicken soup, borscht and cabbage soup and add to it original recipe homemade soup from dumplings.

For a three-liter pot of soup it will take:

• 0.5 kg dumplings;
• 4-5 medium potatoes;
• 1 medium onion and 1 carrot each;
• salt pepper.

Procedure:

1. Sauté finely chopped onion and grated carrots in a frying pan.
2. Add peeled and finely chopped potatoes to boiling water.
3. When the potatoes are almost ready, add frying and spices to them.
4. After 15 minutes, throw the dumplings into the boiling soup. When they are ready, turn off the heat.

Bonus - recipe with dumplings “Lazy Wife”

And finally, we offer you delicious and quick recipe homemade dumpling casserole, perfect for a hearty family dinner.

Prepare the following ingredients:

• 300 g frozen dumplings;
• 2 chicken eggs;
• 1 onion;
• 120 g hard cheese;
• 3 tbsp. mayonnaise;
• salt, spices.

Procedure:

1. Fry finely chopped onion until golden brown.
2. Using a whisk or a regular fork, beat the egg with salt and spices selected at your own discretion.
3. Add mayonnaise to the egg mixture and bring the mixture until smooth.
4. Grate the cheese.
5. In a hot oven, heat the pan, then grease it with vegetable oil and lay out the dumplings in one layer.
6. The second layer is onion frying, after which we fill the dumplings with egg-mayonnaise dressing and sprinkle with grated cheese.
7. Cook the casserole for 35-40 minutes in the oven.

How to cook dumplings at home: tips and tricks

1. Don’t be lazy to sift the flour, thereby saturating it with oxygen, speeding up the fermentation process and ensuring best result. This should be done after weighing, immediately before kneading the dough.

My story is about how to make your waist thin. I will tell you what exercises you can do at home and in the gym, what diet to follow, write out your training schedule and touch on mistakes that you should not make.

Hello friends! Everyone, both men and women, wants to look slim. Let's make your waist thin, your torso toned and your entire figure elegant! This is not fantasy, but a necessity for our health and self-esteem. And there is nothing impossible about this.

Do you believe it? Then let's go!

Form is as important as content

How to make your waist thin and remove your belly? Many people dream about this. But are there standards to which we need to adjust ourselves?

There is a misconception that the ideal measurements for “chest/waist/hips” are: 90/60/90. But there are not many people who are perfectly tailored by one standard. There are at least five female body types alone:

• pear-shaped or “triangle”, when the shoulders are narrow and the pelvis is wide;
• inverted triangle if your shoulders are wider than your hips (try to achieve the above standard with such a figure);
• in the shape of a banana, when you are thin, but all your parameters are approximately equal;
• like an apple or a ball - if you have a penchant for;
• in the form of an hourglass flask (it is with this shape that it is easier to achieve the standard).

Remember medical standards:

• for a man - a belt no wider than 95 cm;
• for a girl - the standard is no more than 78 cm.

If more, you need to think about obesity. But it’s better to solve this issue by looking additionally at body calculators to compare these numbers with.

Now let's talk about how to make your waist thin and your hips wide.

How to make your waist thin, three sources

Psychology

Imagine that your body is your favorite animal. You don’t want to poison it with bad food, you don’t want it to choke on fat or die from hunger. Love yourself, and then start working with yourself to make yourself even better.

Believe that you will succeed, but approach any method of gaining harmony critically. They will promise you: “Do this, and at home in a week you will become like a wasp!” And after 7 days, when you say that nothing is working out, you will be reproached: “You did it wrong, you didn’t follow all the recommendations.” Spit and don’t go back to such “promisers.”

Cardio - three times a week, at least 45 minutes.

1. Nothing softens fat in the area above and below the waist like stretch marks. Within a week you can already get the first results if you use the following techniques:

• side stretch - rest right leg into the jamb or the base of the post, with our left hand we reach to the jamb (or post) above our head, pull it away left leg repeat as far as possible on the other leg;
• deep bends forward and backward with a delay at the lowest point for several seconds;
• pulling your knees to your chest while standing, alternately, helping yourself with your hands;
• We rest the bent leg with the sole of the foot against the column at waist level, with our hands we pull ourselves towards the column, then we try to fully straighten the leg, pressing with one hand/elbow on the knee;
• we pull the leg forward, backward, left and right, placing it on the table or crossbar of the “Wall Bar”;
• “ring” - we catch the leg bent back with our hand, hold in this position for 10-15 seconds;
• standing, we fold in half, trying to clasp our knees with our hands.

We also do other stretches, which can be found with photos and pictures for clarity.

1. Is it possible to do without twisting the body while working on the most mobile part of your body? Of course not! Therefore, choose methods:

• standing, arms to the sides, clench fists, slowly turn with maximum amplitude to the right and left;
• lying on your back, legs bent at the knees, lower them left and right without lifting your shoulder blades from the floor;
• sitting on the floor, legs as far apart as possible, we stretch our hands alternately to the left and right toes;
• breathing technique for the transverse abdominal muscles - lying or standing, holding onto a chair, draw in the stomach as much as possible while inhaling, hold for 10 seconds, relax as you exhale, repeat at least 8 times;
• We hula hoop if we have a penchant for it and are not afraid of bruises on the skin.

1. To lose fat and remove the sides, you need to use exercises that develop the muscle corset - the so-called core muscles. For example:

• bar;
• side bar;
• pump up the press using any of the available methods;
• lifting the legs from a position lying on your back, then back - lying on your stomach;

On how to make your waist thin using strength training equipment, it is better to consult with an experienced trainer who will take into account your individuality and show you how to achieve a slender torso without pumping up your side muscles. They can visually widen your waist.

Afterword

Speaking about how to make your waist thin, I can’t help but emphasize that the main thing here is toning all the muscles and overall weight loss. You need to lose weight not through diets, but by achieving a balance between physical activity, nutrition and psychological attitude. For men, all my advice is the same as for women.

Some people do liposuction and even remove ribs to get very thin waist, but it is better to move in a natural way, because only it leads to health.

From now on, you can download my guide anywhere in the world, as long as you have access to the Internet. And you have it, since you are reading this article.

Delicious to eat, preserve good mood and at the same time regain your health, make your waist thin, and reduce your weight to your physiological norm - this is not fantasy. This is a simple reality that you can get acquainted with, make friends with and make your way of life.

That's all for today.
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And let's move on!