Despite the fact that many are accustomed to consider the dumplings are not too refined food of semi-finished origin, in most countries there are separate technologies for preparing this dish..
Depending on the geographical location, you can find radically different recipes and the names of these delicious dough balls with filling.
For example, in Italy, they invented the name “ravioli”, the Czechs are happy to cook dumplings, complementing them with fruit filling, and in China there are as many as two kinds of dumplings, called “wonton” and “gyoza”. Residents of Central Asia cook manty, and juicy meat khinkali are popular with Georgians.
Sometimes you can stumble upon semi-finished products of the same name in supermarkets, but their taste is far from the reference, since manufacturers rarely follow the recipe.
|Flour –||500 g|
|Egg –||2 pcs.|
|Water –||1 cup (200 g)|
|Vegetable oil –||1 tablespoon|
|Salt –||1 teaspoon|
|Time for preparing: 30 minutes||Calories per 100 grams: 237 Kcal|
In a simple classic recipe, the dough consists of flour, eggs and water, sometimes a small amount of salt is added. There are other varieties: choux, sour cream, kefir, egg.
If you add melted milk, the dough becomes very tender, some still use buckwheat flour during cooking..
- First you need to pour all the flour on a table or board and make a small depression in the middle of the future dough..
- There eggs are broken and all other components are added (water, salt, oil). Not everyone uses the last ingredient while cooking according to the traditional recipe, but it will help to achieve a more tender texture..
- Gradually stir the resulting mass until smooth. Then wait a bit for the dough to soften – and you can roll it into dumplings.
- It is best to make the seams no more than two millimeters thick, then the further cooking process will be faster and easier..
We offer to view a video recipe for cooking dumplings on the choux pastry:
Easy to make choux pastry with egg
The first rule for making choux pastry for ravioli is the ideal ratio of flour and liquid, namely 10: 4. Not everyone understands that the concept of “liquid” means not only water, eggs and other liquid components are also calculated according to this principle..
Therefore, for one kilogram of flour you will need to take 400 grams of liquid – water, milk, eggs, kefir and other components, depending on the recipe. On this basis, for the preparation of dough with an egg will need such ingredients:
- 1 kg of flour;
- 3 eggs;
- 100 ml of water;
- 1 tsp vegetable oil;
- 2 tsp. salt.
This recipe is best suited for frozen dumplings, because the dough will not crack even with sudden temperature changes..
So, first you need to mix water and oil, bring the liquid to a boil. Meanwhile, about half of the prepared flour is laid out on the work surface..
After the water boils, “brew” flour with its help..
Then pour one egg into the substance..
Wait until the dough has cooled, then add two more eggs and the remaining flour..
You can roll a little thicker than usual, after cooking, the dough will become tender and soft.
It is best to twist small sausages from the dough, cut them into pieces and roll each dumpling individually, then the losses will be minimal and the consistency in each product will be the same..
Some initially knead the egg with salt, getting the consistency, like an omelet, and only then add this mixture to the dough. The final version can be finely chopped, you get tasty homemade noodles.
Universal recipe for choux pastry suitable for ravioli and dumplings
To prepare a universal choux dough, which is further suitable for ravioli and dumplings, you need to know some of the characteristics of its kneading. First of all, remember that this recipe does not contain salt, the billet must be fresh.
As a rule, dumplings do not need to roll out the dough so thin as for ravioli, but experienced chefs argue that this is only a matter of taste. If you are used to imposing more stuffing, it is better to roll it thicker, and vice versa.
The recipe of the universal test contains the following components:
- Flour – 1 kg;
- Water or milk – 400 g;
- Egg – 1 pc.
As in most recipes, you first need to lay out the flour on the board, making a small indentation in it.
The liquid (water or milk) is brought to a boil, after which it is added to the flour, the dough is brewed..
First you should prevent the contents with a fork, then finish the process manually. 15-20 minutes is usually enough to achieve the perfect consistency..
Beat the egg into the hot liquid before brewing the dough; further steps are described above. Salt in this recipe does not appear, but some housewives add a pinch of sugar during kneading.
This supplement is especially appropriate for sweet dumplings with fruit filling, but also for meat dumplings.
See the video recipe for the perfect choux pastry for dumplings and ravioli below:
How to cook delicious dumplings at home
After you have prepared an excellent choux pastry, it is time to proceed directly to the process of rolling and making delicious dumplings. To do this, you can use a simple recipe that is popular with housewives..
To make 80 dumplings, you need to take the following ingredients:
- Pre-prepared dough – 800 g;
- Ground beef – 700 g;
- Onions – 2 pcs .;
- Garlic – 4 cloves;
- Water (can be replaced with milk) – 150 g;
- Butter – 100 g;
- Salt, pepper and seasoning to taste.
Minced meat for ravioli is suitable for almost anyone, but the best-cooked products will be with a mixture of beef and pork in approximately equal proportions. Scroll through the meat grinder, adding onions, garlic and seasonings in the process. Salt, pepper, pour a little water or milk into ground meat..
Then proceed to modeling. It will be most convenient to divide the dough into small sausages, which are then cut into pieces and rolled out each dumpling individually.
Put the filling on the rolled balls, carefully blind all the edges. Boil dumplings need in boiling water no more than five minutes after they emerge.
At this time, put a small piece of butter in another container, where finished dumplings will be placed later..
Before serving, you can decorate the dish with herbs or pour the sauce.
Cooks often argue about dumplings sauce. Variants such as mayonnaise, ketchup or their mixture are generally accepted. Less commonly used sour cream or tartar. In khinkali, for example, sauce is traditionally not added, since they are already quite juicy.
Useful advice and conclusion
Experienced cooks share other secrets of cooking dumplings. If you know about these nuances, you can save a lot of time, because it is better to learn from the mistakes of others.
Always choose a well-sifted flour. Remember that the dough is kneaded in one direction along the circumference (as a rule, the hostesses knead it clockwise, but this is not fundamental).
After mixing, put a wet towel on top of the dough and wait about half an hour. Due to this, gluten swells, which contributes to the increase of elasticity, therefore, will help in further modeling of dumplings.
Stir the dough is always recommended with your hands, the only way to achieve the perfect soft consistency. Many were faced with ready dumplings, which most of all resemble rubber to taste and taste – this is due to machine kneading..
No less important is the preparation of minced meat. The classic dumpling recipe uses a mixture of pork, beef and lamb. Now, few adhere to this rule, applying pork or even chicken meat during cooking..
To make the meat easier to mold and be juicy, add a small amount of finely chopped or ground onion. Sometimes chefs experiment, in order to improve the taste, supplementing the stuffing with mushrooms, shrimps or garlic.
Some cooks choose rather strange, at first glance, components. For example, in the classic recipe sometimes add two spoons of orange juice, allegedly, it gives a special savory flavor.
It is also added to fish and ground beef for juiciness. Onion juice is also suitable for this purpose..
Remember that you need to cook with love and in a good mood, then even the most complex recipe can do it..