Cooking dumplings at home takes time, skill and some effort, but they are worth it. In no supermarket can you buy semi-finished products that could replace the home version of this dish. Not only does the quality of meat products, even for expensive varieties, leave much to be desired, most manufacturers, in search of ways to reduce costs, add soy protein to them , which gives a characteristic aftertaste. And the factory recipe for dumplings also contains completely redundant ingredients.
If you decide to cook this dish at home, then because of the two plates, of course, you should not start such an event. You need to make them at least two kilograms, so that later, when you want, get it out of the freezer and cook it. To make this convenient, it is best to pack them immediately in batches. But more on that later.
The optimal forcemeat for dumplings consists of beef and pork in equal proportions. At the same time, it is best to take the brisket so that it compensates with its fat for the insufficient fat content of the cow meat, otherwise the filling will come out dry. Both types of meat per 2 kg of output should be taken about half a kilo. In addition, you will need onions, three to four eggs, pepper, salt. That's all, nothing more, this is not ravioli for you - it is much tastier.
The dumplings dough recipe is as simple as its ingredients. On the kitchen table, you need to free up space, about half a square meter (or better and more) and remove all unnecessary so as not to stain. It is best for such purposes to have a large piece of thick plywood in the pantry: it is easy to wash, unlike countertops (sometimes expensive).
At the prepared place, some kind of Vesuvius should be built from flour - a mountain with a crater on top. A kilogram should be enough. The purpose of the recess is not decorative, but utilitarian. The recipe for dumplings involves the presence of eggs and salt in it, and that's where they need to be broken and sprinkled. As for the quantity, it’s a matter of taste, unsalted dough may turn out to be too soft and not elastic enough when cooking, a spoon or two will be just right. However, you can mix in a large bowl.
Now it's time to knead. Perform this procedure should be energetic and fun. Any dish “feels” the mood of the cook, and especially dumplings. By adding water, an elastic-plastic consistency should be achieved.
But the recipe for dumplings does not end there. The next technological procedure is maturation, and quite a long one. You don’t need to put dough in the refrigerator, let it be so.
In order not to lose time, you can do minced meat for now. In no case do you need to add eggs to it, otherwise everything can be ruined. You just need to grind beef and pork with chopped onions (a couple of large ones will be enough), mix, salt and pepper, as they say in the Navy, "on a convex naval eye."
While there was work with minced meat, the dough was already ripe. It must be cut into several pieces and give them an elongated or round shape. Having thrown out each of them in flour, they should be rolled out with a rolling pin to a thickness of about a millimeter.
Further, it’s a creative affair, you can cut circles with a glass, a glass or any other dishes of a suitable outer diameter, or cut squares with a knife, or you can not bother and use a special form for dumplings. Fans of "manual assembly" insist that it’s tastier like that, you don’t need to argue with them. With the amount of forcemeat, do not overdo it, it should be exactly enough so that each dumpling can be rolled up.
You can also sculpt in different ways, the main thing is quite strong. To achieve the strength of the joints, it is better to moisten them slightly, put the products on something flat and put them in the freezer so that they “seize” and become solid. After such preparation, they can safely be laid out in bags, they will not stick together.
Everything can be cooked. Repeated freezing is extremely undesirable, so you need to get the right amount from stocks. Cooking time - five to seven minutes after surfacing. Bon Appetit!