Many chefs call this dish a family dish, as adults and children alike like it. It is very tasty and tender, hearty and mouth-watering in appearance and smell. Of course, these are wonderful dumplings, the preparation of which is very quick and easy, and the result always exceeds even the wildest expectations.
It is not known what miracle the cook (and in which country) first came up with how to cook dumplings. At different times, mentions of such a delicacy were found in different countries. In the Urals, it was called “dumplings”, formed from the words “dum” - “ear” and “nanny” - dough, and it was from these territories that dumplings got into traditional Russian cuisine and stayed here forever. At the same time, medieval China always knew how to cook dumplings (or almost dumplings) - an original dish called “jiao tzu” - a tortilla-wrapped mixture of pork, Chinese cabbage, as well as sesame oil, ginger and red wine. Central Asia and its culinary science have a recipe for making dumplings - "chuchvara", Caucasian and Korean cuisine - "dyushbara", manti, poses, pedega, mandu. Italians enjoy a kind of analogue of dumplings, which they call ravioli and tortellini. The inhabitants of Israel - kreplah.
In our country, as already mentioned, dumplings began to spread from the north and northeast. Here they always knew how to cook dumplings so that they turned into the most delicious dish worthy of attention and reverence. An additional advantage - and for this given dish is especially appreciated by students and constantly busy people - is that dumplings are prepared extremely quickly and tasty.
For example, Ural dumplings, for which it is necessary to take flour (1 kg.), An egg (1 pc.), Water (450 ml.). For the filling you will need pork and beef (300 gr. Each), onion (2 pcs.), Salt and black pepper. First of all, you should do the filling - grind the meat twice with a meat grinder, add onion and spices to the minced meat for the second time, then pour water and mix thoroughly. It is necessary to sift the flour thoroughly before boiling the dumplings, then gently mix with water, whipped with the egg and salt. Knead the dough until it becomes uniform and sticks to the fingers. The finished mass can be divided into two parts, to form several “buns” of them and, having covered with a towel, set aside. After half an hour, the dough is rolled out and divided into small “spots” - in the middle of each, you need to lay out a small amount of minced meat, then carefully combine and press the edges. Put ready dumplings on a hard surface sprinkled with flour, from which they will be sent to a pot with boiling salted water. Dumplings are cooked for about five minutes, but only after they “emerge” in water as a result of heating and thorough, albeit careful stirring. After five minutes, the dish is considered ready: it can be taken out with a spoon or slotted spoon and served with sour cream, ketchup, diluted lemon juice or natural apple or grape vinegar.
Many people try to cook dumplings in the microwave to speed up the cooking process . This method is universal and uncomplicated - the required amount of frozen dumplings is laid out on a special plate and filled with water - preferably boiled. If desired, dishes can be filled with seasonings and spices, and then put the plate in the microwave. Depending on the power of the appliance, cooking can take from a quarter of an hour to half an hour. Thus, you can reheat a product purchased in a store or hand-molded. In any case, the dumplings will be very tasty and tender, and their fabulous aroma will make any person feel hunger and the desire to taste them.