Dumplings will always be successful if you know the secret the right test. That it is the basis of a delicious dish, because the filling may be different. We suggest making dumplings with fish and cheese or sauerkraut.
The right dough recipe for dumplings
From such a test, the product never falls apart. You can even prepare the base for dumplings with closed eyes.
For cooking you will need:
- Flour only wheat premium 3 cups required
- Medium Chicken Egg 3 pcs
- Vegetable oil (olive can) 3-3.5 tbsp. l
- Salt without additives 1/2 tsp
- Water about 200 ml
Knead the dough for dumplings as follows:
Salt the prepared eggs and beat with vegetable oil. Better beat with a mixer. Bring the water to a boil and pour very thin stream into beaten eggs without turning off the unit for whipping.
Pour one and a half cups of flour into an enameled bowl or pan and pour whipped mixture of water and eggs. Mix thoroughly and put on fire. Keep stirring, bring flour the mixture is almost boiling. Remove the dishes from the stove, pour the remaining portion of flour, knead the dough. Hot mass cover cotton with a towel and set aside for 40-45 minutes.
On a table sprinkled with flour, put the cooled dough and roll thin layer. Squeeze the circles with a glass or cup. To the center lay the stuffing for everyone, blind the edges.
Boil dumplings after boiling water for 5-7 minutes, a little salted. Or prepare your favorite dumplings for the future.
Stuffing for dumplings with fish and cream cheese
For cooking you will need:
- Pike perch fillet 500-600 gr
- Lard fresh piece about 100 gr
- Cream cheese (you can “friendship” or “stall”) 100 gr
- Onion turnip 2 medium heads
- 2 cloves of garlic
- Dill greens, pepper and salt to your taste.
You can prepare a fish filling for dumplings as follows:
Thaw pike perch fillet at room temperature. Lard, garlic, grind onions, fish and cream cheese in a meat grinder or until smooth consistency in the combine.
Finely chop the dill, salt and pepper the minced fish. Blind the dumplings and freeze. When boiling dumplings, add to salted water, parsley and 2-3 drops of lemon. Serve with ketchup, sauces, homemade mayonnaise or with mustard.
Stuffing for sauerkraut dumplings
For cooking you will need:
- Cabbage 500-600 gr
- Red or silver onion (salad) 2-3 pcs
You can prepare the filling as follows:
Sauerkraut pour over boiling water and squeeze. Chop the onion in small pieces. Fry the prepared vegetables in a creamy oil until the color of wet sand.
From the dough that you managed to prepare in advance, roll sausage. She will need to be sent for half an hour to the refrigerator. Then cutting sausage from dough into pieces, focus on size about 2 cm
Stretch the dough with your hands, insert the filling and pinch the edges products.
Boil in the same way as in the previous recipe, but lemon juice do not add.
It is not recommended to freeze dumplings with cabbage. At boiling frozen cabbage may not be very pleasant smell. It turns out very tasty if the dumplings are not boiled, but fry. But, this is a matter of taste!
Tasty ideas:
Do you like to cook everything home? Cook your dumplings by old recipe. You just have to try them, at the store don’t look anymore. By the way, homemade dumplings are convenient to cook in a slow cooker. The site has an amazing recipe for dumplings steamed in a slow cooker.