How to Make Chinese Dumplings (recipe) 饺子


How to make dumplings using dumplings

Siberian, Russian dumplings, in pots, fried, with poultry or fish meat, classic - just what kinds of these culinary masterpieces do not exist. But the most delicious are homemade dumplings. Of course, such creativity is not immediately given to a beginner, but if your family, as a rule, is her male half, often orders homemade dumplings, it is strongly recommended to master the skills of creating these products. The divine taste of the finished dish will bear fruit and the praise of loved ones will turn the head. Moreover, in the modern age of advanced technologies, many useful helpers are being created, including in the kitchen.

 

Step-by-step recipe dough

The whole trick of a perfectly delicate taste lies in the proper preparation of the dough for ravioli.

You will need the following products:

  • wheat flour - 500 grams plus 150 grams in addition;
  • milk - 250 ml;
  • homemade eggs - 2 pieces;
  • vegetable oil - 1 tablespoon;
  • salt.

Pour 500 grams of flour into a deep bowl, sift beforehand so that the flour is saturated with oxygen. You can immediately mix the flour and salt. Pour the milk into the pan (it is better to use aluminum) and heat to a temperature of 35 - 40 degrees. Beat eggs into milk and add vegetable oil, mix everything thoroughly. In a bowl of flour, make a well and pour in the heated mass by gently mixing the liquid with the flour. Knead the dough. At this stage it is important not to overdo it, so as not to beat the dough and it remains tender and elastic, as the recipe suggests. Cover it with cling film or kitchen towel and leave to warm for 1 hour.

During this time, you can cook the stuffing.

Staged minced meat recipe

Ingredients :

  • veal - 0.5 kg;
  • pork - 0.5 kg;
  • onions - 2 medium heads;
  • garlic - 4 - 5 cloves;
  • salt and pepper to taste.

Rinse the pork and veal well under running water, dry with a paper towel, remove all streaks and film, cut into portions, so that it is convenient to pass through the press. Peel the onion and garlic, cut the onion into slices. Meat, alternating with onions and garlic, mince.The resulting mass is again sent to a meat grinder, then pepper and salt. Add about 100 ml of water to the minced meat to make it juicier.

Advice:

1. You can add a decoction of bay leaf instead of water. To do this, throw 2-3 leaves in a small amount of cold water, bring to a boil and leave on the fire for another 3 minutes. Cool broth and add to stuffing.

2. In order to increase the fat content of the filling, you can add a little olive or regular vegetable oil.

3. The filling can be made from any meat, but it is not recommended to mix different varieties, except pork with veal. For example, it is not advised to mix turkey meat with rabbit or chicken.

4. In order to make the stuffing more pliable and tender, it is well to stretch your fingers and then how to beat on the countertop. And so that the meat particles do not scatter throughout the kitchen, it is recommended to put the mass in a plastic bag and carry out this procedure.

5. If you like a savory flavor, then you can add finely chopped fragrant herbs - coriander, dill, parsley - to someone that you prefer.

Use of dumplings

Such a device as a dumpling has almost every hostess.There are different - round and square, plastic and metal, electric and manual, but most often there are manual metal dumplings.

Dough and filling are ready. You can begin to make dumplings.

Take the dough out of the cup and put it on a large kitchen board to roll out the dough. Flour the board and rolling pin. Divide the dough into several identical balls. Take one ball and thinly roll it, the thickness of the layer should be no more than 3 - 5 mm. Put the finished layer on the pre-sprinkled with flour dumplings. If it turned out that some cells were left uncovered, then slightly stretch the dough on these cells, the main thing is not to tear it. Then moisten hands with water so that the meat does not stick, and spread the pieces of minced meat into each house. Take the next ball, roll out the same layer from it and cover the dumpling with the second layer of dough. First, walk a little with a rolling pin, pressing the meat into the grooves, then roll the layers strongly so that the dumplings are completely glued together, and excess dough can be easily removed. As a result, products on the dumpling should look like in the photo below.

Pull the dumplings out of the houses and spread them on a flour-covered cutting board. You can proceed to the production of the next batch.

Another important condition for high-quality cooked dumplings is that when cooking the pockets are not pasted and the whole juicy stuffing remains in their houses, therefore the use of dumplings can be considered the key to the success of the classic Russian dinner.

Before serving on the dumplings put a piece of butter, season with black pepper and sprinkle with chopped greens. Bon Appetit!

Tip: if you are engaged in the production of ravioli in the morning, and the dish will need to be served at the table only in the evening, you can put the finished products on a cutting board, sprinkled with flour, cover with cling film and send to the refrigerator until they are submerged in boiling water.Or if you decide to stock up on home-made semi-finished products for the occasion of the unexpected appearance of guests, you can simply freeze the dumplings by sending them on the cutting board in the freezer for an hour so that the products do not stick together, and then folded into a special package for freezing and leave to wait for their hour in the freezer.



Video: how to make delicious dumpling mix

Pork and Cabbage Chinese Dumplings Recipe
How to make dumplings using dumplings






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