Homemade dumplings: grandma’s recipe. Video

For the test will require:

• 2 cups flour

• 150 ml of cold water

• 1 egg

• 1 tablespoon vegetable oil

• salt

To make homemade dumplings according to an old grandmother’s recipe, start by adding a pinch of finely ground salt in a mortar, yolk to two glasses of sifted flour and stirring a little. Now you need to combine two-thirds of a glass of cold water with flour. To do this, make a hole in the flour and slowly pour water into it, stirring constantly with your hand so that no lumps form.

Add a tablespoon of any vegetable oil and start kneading the dough. Place it on a richly floured table and rinse it with your hands for a few minutes. Sprinkle flour on the dough constantly so that it sets better and does not stick to your hands and table. But do not make the dough too thick, it will crumble, it will be almost impossible to mold it.

The longer and better to knead and knead the dough, the softer and more elastic it will be.

For minced meat you need:

• 0,5 kilograms of pork

• 0,5 kilograms of beef

• 1 medium onion

• 2 tablespoons cold water

• salt

• pepper

To prepare minced meat according to the classic recipe for homemade dumplings, scroll the meat through a meat grinder. You can skip pork and beef separately, or you can alternate pieces. For Siberian dumplings, they do not put minced meat in the filling, but finely chopped meat.

Some homemade dumplings for minced meat also use chicken or turkey meat, to which mushrooms are added if desired. But champignons can also become an independent filling for dumplings.

Chop the onion finely or chop it with a meat grinder too. If desired, onions can be fried in vegetable oil. Add the onion to the minced meat and then add salt and spices to taste. You can use ground pepper, but the meat will turn out to be much more aromatic if you choose peppercorns, which must be crushed in a mortar along with salt just before adding to the minced meat.

Add two tablespoons of very cold water. Mix the minced meat well, it should be homogeneous and not dry, after which you can start sculpting the dumplings.

Water can be replaced with milk, then the minced meat will turn out to be more magnificent. Squeeze 2-3 cloves of garlic into the meat to spice it up.

Roll out the dough well with a rolling pin to make a thin, even sheet. He shouldn’t be torn! Take a glass or cup with thin edges and start cutting out the circles. Each such cake needs to be stretched a little more with your fingers so that it becomes very thin. Put enough minced meat on it (about a teaspoon).

There should not be too much meat, otherwise the dumpling will break. Now just close the edges and then join the corners. Sprinkle a little flour on the dumplings to prevent them from sticking together on the plate. Combine the rest of the dough, roll it out again and repeat the whole process.

You can choose another option for sculpting homemade dumplings. Part of the dough needs to be rolled into a small sausage and simply cut with a knife. Then dip each piece in flour on both sides, roll it out with a rolling pin, put the minced meat on it and cover it. One sausage will make about 20 dumplings. The only drawback of this sculpting method is that it is difficult to make dumplings of the same shape and size.

Homemade handmade dumplings are a classic option. However, you can also use a special form. If this is the case, divide the dough in two. They should be rolled out thinly, and each sheet should be slightly larger than the shape itself. After that, spread one sheet on a dry dumpling machine, previously sprinkled with flour, and press it well with your fingers.

Now spread the meat, lightly pressing it with a spoon into the cells of the form, and cover with a second layer of dough. Press it well with your fingers again, and then roll it out on top with a rolling pin so that the cells of the dumplings are clearly visible. Peel off excess dough from the edges and turn over. Tap the board or table several times with the edge of the dumplings so that the finished dumplings fall out.

You can cook dumplings right away. If there are a large number of them, then the rest can be sent to the freezer directly on a plate or cutting board.

The dumplings are thrown into boiling salted water or broth and, until they float, stir periodically so that they do not stick to the bottom of the pan.

As soon as the dumplings surfaced, wait three to five minutes – and lunch is ready! They can be served with or without broth, with butter, sour cream or mayonnaise.

How else to make dumplings

You can simply fry them in butter or pour them over with eggs during frying. Or you can bake it in the oven. To do this, put the dumplings, boiled until half cooked, in pots, pour the mixture of flour with a beaten egg on top and sprinkle generously with grated cheese. Now place the pots in an oven preheated to 180 ° C for 20-30 minutes, then sprinkle with finely chopped dill or parsley and serve.