[показать]
Homemade dumplings are good because having spent just an hour or two, they can be cooked for future use, frozen and cooked as needed. In a good freezer they can be stored without loss of quality long enough. Although food experts recommend storing frozen pelmeni for 30 days, the optimal shelf life for home-made dumplings should not exceed three weeks.
The indisputable advantages of home-made dumplings are that in the manufacture of minced meat for them only meat, seasoned with garlic, pepper, salt and onions is used. There are no vegetable proteins, thickeners, flavors and other additives indicated by the letter E.
For cooking dumplings you need:
-
beef 0,5 kg;
-
lean pork 0.3 kg;
-
lard fat 0.2 kg;
-
onions 0,2 kg;
-
garlic 5-6 teeth;
-
salt;
-
black pepper, ground:
-
flour 0.7 kg;
-
milk 0.4 liters;
-
eggs 1-2 pcs.
1. Dumplings for dumplings are prepared quite simply. In a large bowl, sift half a kilo of flour, add salt, pour in milk, break one or two small eggs.Knead the dough. Add flour as needed. The dough is kneaded until it acquires an elastic texture.
I cover the dishes with the test lid or film. Leave it on the table for about an hour. During this time, the dough loops and becomes even more elastic.
2. While the dough is resting, it is necessary to prepare a minced meat for dumplings. To do this, you need a meat grinder of any type, mechanical or electrical. All components of minced meat are crushed through a meat grinder. It is desirable to alternate beef, pork, onions and garlic.
Minced meat will be more homogeneous, it will be easier to mix.
Ready minced salt for taste. Add the ground black pepper. It is enough to put half or a whole teaspoon. All mix well. When the dough and mincemeat are ready, begin to sculpt the homemade dumplings.
3. The dough is first rolled thinly. Important! In the process of rolling and cutting the dough, the remaining flour is needed.
The optimal thickness of the formation should be 2-3 mm. A glass of wine or a glass is cut into dough.
4. Put a teaspoon of ground meat in each circle.
Protect the edges of the dough, connect the opposite ends. Fold the dumplings on a board or baking sheet, previously sprinkling their surface with flour.
Important! If dumplings are prepared for future use, then they should be put in the freezer for two hours. If it happens in the winter, the pelmeni are simply carried to the balcony, the loggia. When the dumplings are well frozen, they are put in a bag. Frozen dumplings are stored in the freezer.
5. For cooking dumplings, water, with the addition of salt, bay leaf, pepper, is heated to a boil in a large saucepan.
In order to weld 0,5 - 0,6 kg pelmeni you need 2.5 liters of water.
6. Lower the dumplings into the water.
Gently, from below up stir them.
7. When dumplings rise up and boil, they are taken out of boiling water.Make it a noise.
Homemade dumplings are served with various fillers:
-
oil;
-
sour cream;
-
mayonnaise;
-
mustard.
You can serve them dumplings with meat broth, greens.