How to cook dumplings. detailed instructions

Pelmeni are known and loved by our compatriots since the 14th century. Their first "consumers" were residents of the north-eastern part of Russia. Most likely, this dish was brought from the Central Asian states by Ural settlers. It is not for nothing that it is believed that the real birthplace of pelmeni is China. This dish is very fond of and quickly caught on with us, because it is not only tasty and satisfying, but it can be harvested for future use. How to cook dumplings, you will learn right now.

So, six glasses of sifted flour is taken one and a half cup warm salted (one tablespoon table salt) water. All this must be kneaded with a shovel in circular motions. The mass should be homogeneous. And now you will need more flour, which will need to be gradually mixed in the dough until it becomes steep enough to make it possible to mold something from it.

When the com is ready, place it on the flour-poured kitchen board or table, and knead it, knead it until it is elastic. Before cooking dumplings, ready-made dough needs a little, about 15-20 minutes, to stand with a clean waffle towel or other cloth. After that, you need to knead it again, adding a little flour. Now it's completely ready.

Most of the time it takes the modeling of ravioli, so many do not want them Bother and buy ready-made semi-finished products in the store. But we know something with you, that homemade dumplings are much tastier, as they do not contain any GMOs and other unnecessary additives. Therefore, take our dough, cut off from it a piece, which is twisted with a long sausage about 3-4 cm thick.

The next step, how to cook dumplings, will be cutting this sausage into the same pieces, also about 3-4 cm wide. Each of them is crumbled in flour so that it does not stick, and we roll it out with a rolling pin, forming thin circles. Of course, you can make it easier: cut a piece of dough into a pancake, from which a smooth glass mug is cut with a neck of a thin glass glass. But here the downside is that not all the dough will be consumed, some will remain, and it will have to be kneaded again, and excessive flour will simply spoil the dough, making it "wooden." From such it is already difficult to blind something. In any case, the choice is yours.

Now, when the circles are ready, you can start modeling the ravioli. Before preparing dumplings, you need to make a filling for them. It will require any minced meat, about half a kilogram. In it you can add a crusted onion grinder, also salt, pepper and a squeezed clove of garlic. All this is added to taste. Now we are preparing the first pelmenke: take a dough round and put a teaspoon in the middle of it with a bit of minced meat. Fold the "pancake" in half, and fingers, pre-dipped in flour, tightly tear the edges. In the same way we make the rest of the pel'menki.

The final stage is cooking dumplings. Here everything is simple: take a large pot, a liter for three, pour water into it (taking into account Archimedes' law of displacement of liquid immersed in her body), bring to a boil, add salt and pellet dumplings into it. Too "overload" the pan is not necessary, the product must float freely in it. Cook for about five minutes, sometimes stirring, so as not to stick to the bottom. The main indicator that dumplings are ready is their ascent to the surface.