How to flatten a thin waist. Hourglass: exercises for a thin waist, flat stomach and sides at home and in the gym. II. How to make the waist thin: special diet

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

What determines the success of this dish? The final result is equally affected 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 dumplings from falling apart during cooking. In the filling, not only taste is valued, but also juiciness. If the stuffing for dumplings turns out to be “rubber”, it means that the hostess did something wrong.

Minced meat preparation

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

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

Lean meat in dumplings will simply boil into a dense, dry lump and will not taste good, while the addition of fat will make the filling more juicy and soft.

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

Mince Additives:

In addition to minced meat, you can add spices, seasonings, vegetables to the dumplings at your discretion. But the time for experimentation will come later, when you have already worked out the basic recipe. And for the first time, use the classic (and win-win) option - a little chopped onion, salt, black pepper.

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

Ingredients for minced meat (for 50 dumplings):

• pork fat - 50 g;
• salt - 0.5 tsp;
• small onion - 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.

Making 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 experiments, select the dough to your taste. The egg gives the dough an appetizing yellowish tint, and vegetable oil - 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 a little more flour is poured than water is ready to take. The dough first breaks up into separate 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 - at first it will turn out to be very dense, but then it will rise during the rest. If you introduce flour gradually, you will have to mix the dough for a long time until it reaches the desired density.

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

Council number 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 dumplings will be tough.

Formation of dumplings

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

Cut with a glass of a suitable shape blanks for dumplings. You can also use dumplings for cutting, if you have one.

Council number 3. You can roll out the dough not quite thinly, but cut circles of a smaller diameter from it. In this case, before sculpting the dumpling, run your fingers along the circle, slightly pressing and stretching the dough (this tip is useful if the dough has not had time to soften and rolls poorly, or if you do not have a glass of the desired diameter).

Put 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 make such a small hat.

Council number 4. If you have more than 20 rounds of dumplings waiting in line, cover them with a napkin so that the surface of the dough does not dry out.

Freeze

From raw dumplings, wonderful semi-finished products are obtained, which practically do not lose their taste properties when frozen, so dumplings are very convenient to make for the future.

To freeze the dumplings, generously sprinkle a cutting board with flour and place the raw dumplings on it so that they do not touch each other. In no case do not put dumplings in several layers.

Put the board in the chamber and wait for the dumplings to completely freeze (become hard as pebbles).

After that, they can be transferred to the package.

Cooking homemade dumplings

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

Pour water into the pan to 2/3 of its height, put a bay leaf, a few peas of allspice, salt.

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

Council number 5. Do not overcook the dumplings - they will become sticky!

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

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

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

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

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

The classic proportion for minced dumplings is an equal amount of pork and beef. At the same time, pork should be fatty: on dumplings you can buy a neck, the upper part of the shoulder blade, a loin.

It is best if the meat is chilled, but one that has already been frozen is also suitable. It must be bought in those stores where the correct storage conditions are provided - you must be sure that the meat storage temperature has been observed and it has not been thawed. Meat that has already been defrosted once loses most of the natural juices it contains.

Purchased frozen, meat should be properly thawed. You can’t put it in water for this and it’s better not to use the “Defrost” mode in the microwave. You can use the microwave only if you don’t have time to thaw the meat at all. In normal mode, the meat should be taken out of the freezer and transferred to the lower 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 of fatty pork;
- 500 g 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 teaspoon of salt with a slide

How to cook juicy minced meat for dumplings:

Rinse the meat in cold running water to remove bone fragments that may have remained after cutting it. Blot the surface of the pieces with a paper kitchen towel to remove the 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 dumplings minced tasty and juicy, it is better to grind it using a grate attachment for a meat grinder, which has large holes. Grind onion, garlic and meat in a meat grinder. Put everything in a large bowl, add pepper and salt, mix. Pour milk into the minced meat, knead it well again until a homogeneous consistency. Milk should be completely absorbed into the meat. Cover the bowl with minced meat with a lid or cling film and refrigerate for at least half an hour or an hour. This is necessary so that all the minced meat ingredients are saturated with each other's flavors and juices.

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

Pelmeni is a family dish. Maybe, many people remember as in childhood the whole family gathered at the table. One of the family members kneaded the dough for homemade dumplings, the other prepared the filling, and then everyone together sculpted 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, manti in Central Asia, zao-tzu in China, etc.

After all, what is easier to prepare the dough and put the filling inside.Dumplings are good because they can be frozen, and taken out of the freezer as needed. Convenient for unexpected guests or when there is no time to cook dinner. Once - and you're done!

The content of the article:

To– useful tips

How to sculpt dumplings - video

But it turns out that there are a great many recipes for dough, no less recipes for different fillings, and cooking methods are different. Agree that no store-bought dumplings will be as tasty as those prepared with your own hands at home. And if the whole family is involved in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

Tohow to make dough for dumplings at home– useful tips

To make 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 test for dumplings.

I will share with you the secrets to get a soft and tasty dough for homemade dumplings. And dumplings can also be made from dumpling dough.

• Firstly, I treat the test as an animated 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 is more tender and airy.
• Thirdly, for any dough when kneading, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourth, for greater dough strength, you can add a pinch of semolina.
• Fifth, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for quite some 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, dumplings will be tastier if the dough is rolled out thinly. But do not overdo it here - if the dough is too thin, then when you put it on itstuffing may break.
• 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 dumpling dough recipe has been known to us for a long time, but 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. Crack an 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 absorbs all the flour and the dough becomes dense, put it on a floured work surface and knead the dough with your hands.

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

Choux pastry for dumplings

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

Ingredients:

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

First, put the kettle on to boil. While the water is boiling, beat the egg into the bowl, salt and pour in the vegetable oil. We stir. Sift the flour and pour the eggs with oil into the recess, stir 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. Add flour if necessary.

The exact amount of flour depends on its type and quality. Therefore, if it seems to you that the dough is watery, you will have to add flour. Just do not 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 sculpt dumplings.

Milk dumpling dough

Ingredients:

• sifted flour - 3 cups
• Warm milk - 1 cup
• Egg - 1 pc.
• Vegetable oil - 1 tsp.
• Salt - ½ tsp

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

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

The dough for dumplings in milk is softer and softer than in water. I've been making dumplings with this recipe lately. Milk can be diluted with water in a ratio of 1:1.

Dough for dumplings and dumplings on kefir

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

Ingredients:

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

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

We extinguish 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.

Put the dough on the table with flour and mix for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and so that the dough does not get weathered on top, cover with a glass bowl.

Mineral water dumpling dough

The dough for dumplings and dumplings on mineral water turns out to be soft and friable due to the carbon dioxide bubbles in the mineral water.

Ingredients:

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

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

Dough for dumplings without eggs

Ingredients:

• Water - 1.5 cups
• Flour - 3 cups
• Salt - 1 tsp

Such a simple dough recipe for dumplings and dumplings is good during fasting, as it does not contain eggs and milk.

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

Dumpling dough recipes are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will analyze this in a separate blog topic.

How to make dumplings

But in order to learn how to sculpt dumplings,with your hands or with the help of a dumpling, 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 for centuries, 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 middle of the 19th century did they become widespread throughout the country.

In confirmation of the Asian origin of this dish, the peculiarities of its preparation, which consist in rather long and laborious cooking, fast heat treatment and the use of spices, speak. Dishes of early Russian cuisine were not typical of this.

The very word "dumpling" is borrowed from the Finno-Ugric dictionary and means "bread ear". Agree, the name is speaking, clearly reflects the essence of the product. Having started their journey from China, "bread ears" settled not only on our tables, but were spread all over the world in various variations. In Italy they are called ravioli, in China they are called wonton, the peoples of the Caucasus and Central Asia call them manti, khinkali, chuchvara, choshura, maultaschen are popular in Germany, 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, with all your desire, it is difficult to classify them as a dietary cuisine. Depending on the recipe, the calorie content of 100 g of the finished dish is 200-400 kcal, and if it is served abundantly poured with homemade sour cream, then even more.

Pelmeni: step by step recipe with photo

In order for homemade dumplings to turn out really tasty, you need, firstly, a desire, and secondly, a sufficient amount of time to cook them.

Of course, given today's variety of products in supermarkets, you can buy them, but the taste will already be completely different than that of dumplings cooked with soul with your own hands. And so that the modeling process is not boring, you can simply involve the whole family in this business and then the time will pass merrily and unnoticed, and as a result you will get mouth-watering homemade dumplings.

Time for preparing: 2 hours 30 minutes

Quantity: 6 servings

Ingredients

• Minced meat (pork and beef): 1 kg
• Mushrooms (chanterelles): 300 g
• Onion: 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 a simple, but no less tasty recipe. After kneading, we place the prepared dough under the film for at least a quarter of an hour so that it can stand, reach and, when boiled, delight you with its tenderness and softness. We advise you to fashion homemade dumplings that are not very large, then they will be more juicy and cook in a matter of minutes.

List of dough ingredients:

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

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

Cooking process:

1. Let's start with kneading the dough. In a convenient clean and dry container, develop the egg, beat them a little with a fork.
2. Add water and salt to the egg, mix thoroughly.
3. Separately, using a fine-mesh sieve, sift the flour. Gradually pour in the egg mixture in small portions.
4. Knead not too tight dough. If necessary, add a little flour.
5. We shift 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. We tear off a small piece from the finished dough, roll it out on a table sprinkled with flour. Try not to make it too thin, otherwise your dumplings may tear during the cooking process.
8. From the rolled out dough, cut out circles of approximately equal size. It is convenient to do this with a suitable size glass.
9. Place about a teaspoon of filling in the center of each circle. Roll up and pinch the edges.
10. Throw a single portion of dumplings into boiling salted water and cook until they float to the top, then immediately remove them. 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 in the nearest store and boiling them when the soul asks, or just too lazy to cook. However, you understand that no one can vouch for the taste and quality of the final result. Whether it's homemade, fragrant dumplings. We want to introduce you to the classic recipe for dumplings, its main features:

1. Doesn't stick to 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 subsequently rolls out thinly enough. After all, the less dough, the tastier dumplings.
2. Divide the finished dough into equal parts. For example, for 3, of which we roll thin bundles, cut into portioned pieces of 5 cm in diameter.
3. We roll them out, cut out mugs with a glass (you can use it to create the same portioned pieces, and roll out the scraps again.), Lay the filling and seal the edges. The filling can be used from the previous recipe.

Dumplings in the oven - cooking recipe

From ready-made, but still raw dumplings, you can cook a tasty and nutritious decoration for the 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 that you do not have to run to the store at the most crucial moment:

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

Procedure:

1. Boil dumplings in lightly salted, boiling water, bay leaf will enhance the taste.
2. We prepare the sauce, for this we mix sour cream with mayonnaise and cream, add garlic to them, previously passed through a press.
3. We wash and cut the mushrooms, instead of raw, you can take pickled ones.
4. Peel and chop the onion in half rings.
5. Put dumplings, mushrooms and onions in a clean, suitable volume form, pour sauce on top. To make it easier for yourself to wash dishes later, you can lay out the bottom of the mold with foil.
6. Estimated 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.

Recipe for dumplings in a pan - fried dumplings

If dumplings are too frequent guests on your table, then they can get bored and become 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 pan. And it’s not just about warming up what you didn’t have time to eat yesterday, but about an independent and complete recipe.

In order to cook fried homemade dumplings in a fragrant sour cream sauce, prepare:

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

Procedure:

1. Put dumplings on a greased hot frying pan and fry them. The more oil you add, the more golden they will be.
2. While the dumplings are ready, let's get on with the sauce. To do this, mix sour cream with milk, adding spices and flour to them. Mix by hand or with a whisk 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 fire, to increase the aroma of the dish, we fill it with chopped herbs.

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 do not cancel the laboriousness of the cooking process. The recipe below, although not completely “lazy”, saves busy hostesses from the long and tedious fashioning of each dumpling. The finished result will please you with its taste and very presentable appearance.

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

• 3 art. wheat flour;
• 1 st. water;
• 1 egg;
• ½ tsp rock salt;
• 0.5 kg of minced meat of a mixed type;
• 1 large onion;
• spices;

For sauce:

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

Procedure:

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

Dumplings in pots

The recipe, which is not particularly difficult, is perfect for surprising and amazing guests and household members to the core.

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

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

Procedure:

1. Cook dumplings in boiling water until half cooked. We take them out about 2 minutes after boiling. Let cool slightly.
2. In a separate saucepan, boil 0.7 liters of drinking water, along with bay leaves, salt and spices;
3. Finely chop the onion, saute it in a pan until transparent, then add the carrots grated on a fine grater to it. Simmer for about 5 more minutes.
4. Mixing dumplings with frying, lay them out in pots.
5. Having previously filtered from the greens and bay leaf, fill the pots with the broth that has already boiled.
6. Put sour cream on top of each pot, cover with a lid and put in a cold oven. We set the temperature in it to 180 degrees. Cooking dumplings for about 40 minutes.
7. 5 minutes before the expiration of the specified time, pour dumplings with grated cheese.

If desired, mushrooms can be added to vegetables, and mustard, ketchup or another sauce you like added to sour cream will add extra piquancy.

Dumplings in a slow cooker

If you are the proud owner of a kitchen lifesaver - a multicooker, you can only be happy for you. After all, in it you can cook a lot of delicious and healthy dishes without spending 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 is poured into the multicooker bowl. Raw dumplings in one layer are evenly laid out in a plastic container, pre-lubricated with oil. The timer is set to 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 in about half an hour). In the process of cooking, so that the dumplings do not stick together, they must be mixed.
3. "Bakery products". 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 must be mixed and salted. If desired, then you can add 2 cups of water. If this is not done, then your dumplings will become the owners of a crispy golden crust.

How to cook Siberian dumplings at home?

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

To prepare real Siberian dumplings at home, you will need:

• 1 kg of flour (about 150 dumplings can be fashioned from this amount);
• 2 chicken eggs;
• 2 cups cold water (from fridge)
• 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. Through a sieve, we sift the flour directly onto a clean and dry desktop, forming a slide out of it;
2. In the center of the flour mountain we make a recess, 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 and folds. Let it brew for about half an hour.
4. 1-2 times we pass the meat through a meat grinder. The goal is to make it as small as possible. Together with meat, we pass cabbage through a meat grinder. It will help to give minced meat juiciness.
5. Add finely chopped onion, spices to minced meat. Mix thoroughly.
6. We roll out the dough with a thin layer, cut out round blanks with a cup. Place a teaspoon of ground beef in the center of each. We seal the edges, trying to keep the minced meat lying freely, otherwise the juice that stands out will simply tear the dumplings apart during the cooking process.

Chicken dumplings - a tender and tasty recipe

Classic 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 to the liking of children.

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

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

Cooking:

1. Pass the peeled onion, along with the fillet cut into portions, through a meat grinder. It is advisable to do this twice with a finer grind. For such an 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 blanks with the help of a glass, in which we spread the minced meat. Boil in salted water or send to wait in the freezer.

Homemade dumplings with beef or veal

Wanting to reduce calories, 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 delicious, fragrant 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 of carbonated mineral water;
• 70 ml of non-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 with mineral water and a beaten egg into it;
3. Knead the dough, when it is almost ready, add vegetable oil. If as a result the dough turned out to be too tight, add mineral water to it.
4. Let the dumplings brew, for this we place it under a bowl or wrap it in a bag for an hour.
5. Meat, along with onions, scroll through a meat grinder using a fine grate. Add spices, salt and water to it. Knead until smooth.
6. We roll out the finished dough in a thin layer, sculpt dumplings manually or using a special form.

Pork dumplings recipe

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

Prepare the dough according to any recipe, most importantly, knead it well and let it brew for at least half an hour so that the gluten disperses.

For dumplings you will need:

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

Procedure:

1. Scroll the pork in a meat grinder along with onions. If you want to get more juicy and fatty dumplings, give preference to the brisket, dumplings from the neck or ham will be less high-calorie.
2. Squeeze the garlic to 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 with a glass into circles 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 jiao tzu. They do not require specific ingredients, so it will not be difficult at all to please your household with such an unusual and tasty dish.

To prepare Jiao Tzu, you will need:

• 400 g minced pork;
• 100 g 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. Pour the cold water into the flour. We knead the dough. If necessary, the amount of flour and water can be reduced / increased.
3. We are preparing the stuffing. Grind pork for minced meat. Finely chop the greens and onions, rub the ginger on a fine grater. Salt and pepper minced meat for jiao-tzu.
4. Cut off small pieces from the dough, roll them out with a rolling pin.
5. In the center of each blank we put a spoonful of minced meat.
6. We lift the edges of each cake and pinch. Outwardly, they will resemble small flowers.
7. Lubricate the bottom of the steamer bowl with oil and lay out the finished jiao-tzu.
8. They will be ready in 12-15 minutes.

Soup with dumplings - step by step recipe

Nutritionists are unanimous in their opinion: first courses are an indispensable element of a healthy diet and it is advisable to use them every day. We invite you to break the circle formed over the years of family life, consisting of chicken soup, borscht and cabbage soup and add an original recipe for homemade dumpling soup to it.

A three-liter pot of soup will take:

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

Procedure:

1. Pass the 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 the roast and spices to it.
4. After 15 minutes, throw the dumplings into the boiling soup. When they are ready, turn off the fire.

Bonus - recipe with dumplings "Lazy wife"

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

Prepare the following ingredients:

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

Procedure:

1. Fry finely chopped onion until golden brown.
2. With a whisk or an ordinary fork, beat the egg with salt and spices selected at our own discretion.
3. Add mayonnaise to the egg mass, bring the mixture to homogeneity.
4. We rub the cheese on a grater.
5. We heat the form in a hot oven, after which we grease it with vegetable oil and spread 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. Do not be lazy to sift the flour, thereby saturating it with oxygen, speeding up the fermentation process and ensuring the best result. This should be done after weighing, immediately before kneading the dough.

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

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

Do you believe? Then let's go!

Form is as important as content

How to make the waist thin and remove the stomach? Many people dream about it. But are there standards to be adjusted to?

There is a misconception that the ideal chest/waist/hip measurements are 90/60/90. But there are not so many people who are perfectly tailored according to one measure. There are at least five female body types alone:

• pear-shaped or "triangle", when the shoulders are narrow and the pelvis is wide;
• an inverted triangle, if the shoulders are wider than the hips (try to achieve the above-mentioned standard with such a figure);
• in the form 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 (just with this form it is easier to achieve a standard).

Remember medical rules:

• 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 into body calculators to compare these numbers with.

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

How to make a waist thin, three sources

Psychology

Imagine that your body is a beloved animal. You don’t want to poison it with bad food, you don’t want it to choke on fat or fall 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 do not return to such "promises".

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

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

• lateral stretch - rest the right foot on the jamb or the base of the column, with the left hand we stretch to the jamb (or column) above the head, take the left leg as far as possible, repeat with the other leg;
• deep tilts forward and backward with a delay at the lowest point for a few seconds;
• pulling the knees to the chest, standing, in turn, helping yourself with your hands;
• we rest the bent leg with the sole against the column at the level of the belt, with our hands we pull ourselves to the column, then we try to completely straighten the leg, pressing with one hand / elbow on the knee;
• we pull the leg forward, backward, left and right, laying it on the table or the crossbar of the "Swedish wall";
• “ring” - we catch the leg bent back with our hand, linger in this position for 10-15 seconds;
• Standing, we fold in half, trying to clasp our knees with our hands.

We also do other stretch marks that can be found with photos and pictures for clarity.

1. Is it possible to do without twisting the body, working on the most mobile part of your body? Of course not! So take your pick:

• 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 to the left and right, without lifting the shoulder blades from the floor;
• sitting on the floor, legs as far as possible to the sides, we stretch our hands alternately to the left and right toes;
• breathing technique on the transverse abdominal muscles - lying or standing, holding on to a chair, draw in the stomach as much as possible while inhaling, hold for 10 seconds, relax while exhaling, repeat at least 8 times;
• we twist the hula hoop if there is a tendency to it and we are not afraid of bruises on the skin.

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

• plank;
• side plank;
• download the press in any of the available ways;
• lifting legs from a position lying on your back, then back - lying on your stomach;

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

Afterword

Speaking about how to make the waist thin, I cannot but emphasize that the main thing here is to bring all the muscles into tone and overall weight loss. It is necessary to lose weight not with the help of diets, but by achieving a balance between physical activity, nutrition and psychological attitude. For men, all my advice will work the same way as for women.

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

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

Eating delicious food, maintaining a good mood and at the same time regaining your health, making your waist thin, and reducing weight to your physiological norm is not a fantasy. This is a simple reality that you can get to know, make friends with and make your way of life.

That's all for today.
Thank you for reading my post to the end. Share this article with your friends. Subscribe to my blog.
And drove on!