Hello!
Each national cuisine has dishes, the preparation of which is a ritual. For their preparation are prepared in advance, postpone all things to nothing distracted, and entirely given to culinary magic, because the final result depends on many factors.
This and the quality of water and taste of ingredients and season and even properties tableware. There are many tricks that are passed down from generation to generation. Family recipes of minced meat, dough, spice sets-all this gives rise to a huge variety of flavors that we enjoy.
Difficulty: 5/10
Cooking time: 35 min.
Number of servings: 8-10
Ingredients:
- Minced meat (here 500 gr. — 250 250 beef and pork)
- Flour, 500 gr.
- Bread, 70 gr.
- Onion, 100 gr.
- Egg
- Garlic
- Water, 2/3 cup
- Salt, black pepper to taste
Pour water into the flour, add the egg and salt:
Knead the dough to easily lag behind the hands, but it was soft and elastic:
Wrap in a plastic bag or plastic wrap and leave alone for forty minutes:
If you noticed, among the ingredients is bread. I add it to minced meat for tenderness, but it's not necessary.
With bread cut the crust and soak in water. Skip onions, garlic, pepper, salt and minced meat through a meat grinder or kitchen processor:
Add the bread and carefully stir the mixture:
Pinch off a little dough and roll out thinly:
If there are no devices for modeling dumplings nearby, and you do not know how to do it with your hands, you can use the old-fashioned way. Put a little filling on the edge of the sheet:
Wrap the edge so that it covers the filling:
And any suitable round object just stamped dumplings:
Thus, they will already be sealed and formed as it should:
We have a good old Soviet dumpling-device. With it all quite simply. Lay out one layer of dough:
..fill all the cells filling:
Cover with another layer:
And roll the rolling pin until the ribs between the cells:
Remove the excess dough (of course, use it in the next run):
And shakes out nice and neat:
The remaining dough is used again and so until it is over:
Ready-made dumplings (I have this number of products was about 130 pcs) lightly dried and put into the freezer:
To cook dumplings boil water, add Bay leaf, black pepper and salt:
Load the right amount of dumplings and cook until ready (as will emerge, another five to seven minutes):
Serve with sour cream/butter/pepper/vinegar/herbs / broth and even mayonnaise. In General, as You likes:
Bon apetit!
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