Homemade dumplings. Homemade dumplings. You can prepare the dough for dumplings according to the traditional recipe, without adding milk, then the finished dumplings will have a denser dough consistency. Dumplings made with milk and water are more tender, but at the same time

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed on from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women are very busy. But, you must admit, sometimes it’s still worth setting aside a couple of hours to surprise and delight your family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to prepare the most delicious dumplings at home than to buy ready-made ones in the store:

• homemade dumplings are tastier (for example, they have more filling);
• you know exactly what they consist of;
• they are cheaper;
• always fresh (at least if they are in the freezer, you know how long they have been there);
• You can get the whole family together to make dumplings, and family work always brings you closer together.

Of course, the question involuntarily arises: aren’t homemade dumplings harmful, since their calorie content is quite high? Let's put it this way - if you eat them in the first half of the day and no more than 200 grams, then they will not harm your figure. How many calories are in dumplings depends on the ingredients: the number of eggs, type of flour, type and fat content of meat (for example, lamb is fattier than beef). Dumplings with minced chicken will be lower in calories than with pork.

Dough for dumplings

There are quite a few recipes for making dough for delicious dumplings, but we will look at the traditional one. In order for the dish to turn out tasty, you need to take into account a number of nuances.

• The first and main rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before preparing dumplings at home, close all the windows.
• Knead the dough only with warm water or heated milk, otherwise it will be more difficult for the ingredients to combine.
• After kneading, place the finished dough in a warm place for about 30 minutes so that the gluten “disperses” properly and the dough becomes elastic and sticky enough.
  The dough for dumplings can also be kneaded in a bread machine - this way you don’t have to waste energy (after all, this is a rather difficult task), and it will sit for the required time in the warmth, because the required temperature regime is created in the oven. Just pour all the liquid ingredients into the mold first, then the dry ones (or vice versa, if the instructions for your model require it) and set the “Dough” mode.
• Check the dough by pressing with your finger: if a dimple remains, then it is ready; if it springs back, it means it is not yet elastic enough (it is more difficult to work with immature dough - when rolling it constantly tends to shrink).

It is believed that the steeper the dough, the tastier it is in dumplings. But don't overdo it - if it turns out too steep, it will be very difficult to sculpt with. Watch the video.

How to properly knead dumplings. The best and simplest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to maintain the proportions and knead it properly. Dumplings are made quickly if you follow all the details of the recipe.

You will need:

• flour - 3 cups (depending on the variety - more may be required);
• water - ½ cup;
• milk - ½ cup;
• egg - 1 piece;
• vegetable oil - 1 teaspoon;
• salt - 1 teaspoon.

Cooking step by step

1. Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
2. Sift the flour onto the table or into a large bowl, make a depression in the slide and pour the previously prepared solution into it.
3. First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread machine, pour the oil directly onto the mixer (the flag that spins and kneads the dough).
4. Leave for 30–40 minutes in a warm place and start making minced meat.

Cooking minced meat

The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.

You will need:

• pork (fillet) - 500 g;
• beef (fillet) - 500 g;
• onions - 2 large heads;
• water (cold) - 1 glass;
• salt and spices - to taste.

Preparation

1. Rinse the meat under running water. You don’t need to drain it thoroughly - the water will still be useful in the minced meat.
2. Remove the films and veins (although many dumpling lovers do not mind the veins in the filling at all). If the meat doesn't seem fat enough to you, you can add a little lard.
3. Chop the meat by hand or grind it in a meat grinder (through the middle mesh). To make the minced meat more soft, you can skip it twice.
4. Grind the onion through a meat grinder (or cut into small cubes). Some housewives add a little finely shredded cabbage to the minced meat to add juiciness, but this is at your discretion.
5. Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave in the refrigerator for 30 minutes, covered with cling film (tightly so as not to dry out).
6. Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will add a special taste.

Cooking dumplings

There are several ways to deliciously cook homemade dumplings so that they are juicy.

• Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Place a portion of meat on each “pancake” and cover it in any way: with a pigtail, crescent, circle, etc.
• Using a glass. Roll out a large piece of dough and use a round glass to make circles of dough. Also spread out the filling and make dumplings in any way. Form the remaining dough into one lump again and roll out again. The disadvantage of this method is that each time it becomes more difficult to mix the scraps.
• With dumplings. To quickly prepare dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. Roll out a large piece of dough (not too thin, because you will have to stretch it a little later) and place it on the dumpling maker. Place the minced meat into the cells, pressing each portion a little (if you do not press, there may be too little filling). Place another sheet of dough on top and roll out with a rolling pin until the edges of the cells appear. Then knock the dumplings out of the mold by lightly tapping them with a rolling pin or just using your fingers.

Once you've made a couple hundred dumplings, it's time to put the pan on the stove. There should be approximately two-thirds of the total volume of water so that there is space for the dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything in at once, otherwise they will immediately stick together and become wrinkled) and stir gently with a slotted spoon. Until they boil, they need to be stirred periodically, but not too often. After boiling, cook the dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle them with green onions, season with garlic sauce, etc.

There are many options for making dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to use your imagination and, of course, take into account the wishes of your household.

How to cook dumplings at home? There are many recipes for making homemade dumplings, it all depends on the available ingredients and the imagination of the housewife. The traditional base for dumplings is regular noodle dough.

The filling is more varied, including meat (minced pork, beef, lamb or combinations of different meats), chicken, fish, etc. Additionally, spices (pepper, ground ginger, nutmeg) and finely chopped raw onion are used.

Dumplings are boiled meat products with filling. They came to Russian cuisine approximately at the beginning of the 15th century. Since then, they have won the hearts of millions thanks to their fast and simple cooking technology, combined with excellent taste and high nutritional value.

Cooking technologies also differ. Dumplings are boiled, fried in olive (sunflower) oil with added water, baked in pots, stewed in a slow cooker, etc.

How many calories are in dumplings

Average energy value 100 grams of boiled dumplings is 250-350 kilocalories depending on the fat content of the minced meat. Fried foods have a more significant effect on the figure (400-500 kcal).

Dumplings are a high-calorie but satisfying dish. It satisfies hunger well and is perfect as a nutritious lunch. The main thing is to prepare homemade dumplings correctly and tasty, which are healthier and tastier than store-bought counterparts.

Homemade dumplings - a classic recipe

Ingredients:

• Beef – 300 g,
• Pork – 300 g,
• Flour - 2 cups,
• Water – 250 ml,
• Egg – 1 piece,
• Onion – 2 heads,
• Spices - to taste.

Preparation:

Useful advice. For juiciness, add 50-100 ml of water.

1. I'm preparing minced meat. I pass the beef and pork together with onions through a meat grinder. I add pepper and salt. Mix thoroughly.
2. I move on to preparing a dough base for dumplings based on flour, water, salt and eggs.
3. I knead a homogeneous dough. I roll out the layer. Using a glass (or other recess) I cut out small circles.
4. I put the filling in the center. I pinch the edges.
5. I put water on the stove. Salt, pepper, add bay leaf. I put homemade dumplings into boiling water. Cooking time depends on the size of the products. On average, 5-10 minutes is enough.

Video recipe without a rolling pin

Bon appetit!

How to make Siberian dumplings

Ingredients:

For the filling

• Veal – 500 g,
• Pork – 500 g,
• Onions – 300 g,
• Milk – 100 ml,
• Salt – 10 g,
• Ground pepper – 3 g.

For the test

• Eggs – 2 pieces,
• Water – 200 ml,
• Wheat flour – 550-600 g,
• Salt – 10 g.

For the broth

• Water – 3 l,
• Onion – 1 head,
• Lavrushka – 2 pieces,
• Black pepper – 10 peas,
• Allspice – 2 peas,
• Coriander – 6 peas,
• Salt – 1 tablespoon,
• Vegetable oil – 1 g.

For the sauce

• Garlic – 3 cloves,
• Sour cream – 100 g,
• Dill – 10 g,
• Salt – 10 g,
• Ground black pepper – 5 g.

Preparation:

1. I'm preparing the dough. Mix eggs with warm water. Salt. Stir until the salt is completely dissolved.
2. I put the flour (not all) on a wide and large saucer. I make a depression in the center. I spoon out some of the mixed egg mixture and begin to knead.
3. I make the dumplings carefully, trying not to stain the kitchen table. Gradually add the remaining liquid. I don't forget to add flour. In total it takes approximately 550-600 g.

Useful advice. When kneading in a deep bowl, a flaky mass may form. Place the dough on a floured surface (a wide saucer or a wooden kitchen board) and continue cooking.

1. The consistency of the dough should be tight and elastic, with a homogeneous structure.
2. I'm rolling out the ball. Transfer to a plate and cover tightly with cling film. I put it in a warm place for half an hour.
3. I'm preparing the filling for dumplings. I wash and peel the onions. I wash the meat several times in running water. I remove the veins and film. I cut it into medium sized pieces.
4. I send the pieces of meat and onions into the meat grinder. It is better to pass the vegetable heads through a fine sieve.
5. I salt and pepper the minced meat. I add milk for juiciness. I put the plate with the filling aside.

Useful advice. To taste the minced meat to check the amount of salt and quality of the meat, fry a small piece in a frying pan.

1. I move on to preparing the sauce. I wash the dill, dry it and chop it finely. I peel the garlic and pass it through a special press. Mix the ingredients with sour cream. I salt the sauce and add ground black pepper. Mix thoroughly.
2. I separate a large piece from the total mass (I cover the rest with cling film and place it in a warm place). I roll out the dough. I make socni using a regular glass or a special device (dumpling maker).
3. I spread the filling onto neat and thin flatbreads. I fold the edges, getting a crescent-shaped piece.

Useful advice. If the edges are too dry and tight (does not stick well), wet your fingers with water.

1. I check the quality of the cast. Only then do I wrap the dumpling. I connect one edge to the other.
2. I roll the molded dumplings in flour. I put some of it in a food container or tray. I cover it with cling film and put it in the freezer.
3. I put the water to boil. I add peppercorns (allspice and regular black), coriander. Salt, add chopped onions and season with vegetable oil (1 drop is enough).
4. Place homemade Siberian dumplings in boiling water and cook for 5-8 minutes.
5. I catch the dumplings and season them with butter. Serve with homemade sour cream sauce.

Delicious dumplings with lamb

Ingredients:

Filling

• Lamb – 1 kg,
• Butter - 2 large spoons,
• Onions - 2 pieces,
• Salt, black pepper - to taste.

Dough

• Wheat flour – 500 g,
• Eggs – 2 pieces,
• Water – 100 ml,
• Salt - to taste.

Preparation:

1. I prepare the dough for dumplings in the traditional way. I sift the flour onto a large wooden board. I form a small slide. I make a hole at the top into which I pour the salted mixture of eggs and milk.
2. Gently knead the dough in a circular motion. For convenience, I use a fork. Gradually pour out all the liquid. When kneading with a kitchen appliance becomes problematic, I use my hands.
3. I leave the dough on the board. Cover the top with film or paper towel.
4. I'm preparing the filling. I chop the lamb finely with a knife. I combine the pieces with finely chopped onion. Add melted butter. Salt and pepper the mixture. Mix thoroughly. It is necessary to obtain a homogeneous mass with an even distribution of spices. I put the minced meat in the refrigerator for 20-30 minutes.

Useful advice. For a juicier taste of dumplings, I do not recommend passing the meat through a meat grinder. It is better to finely chop (chop).

1. I roll out the ripened dough into a layer. Thickness – 2-3 mm. I cut out circles of small diameter. If you want to make large dumplings, use a large mug rather than a standard glass.
2. I put the filling in the central part of the juice. I blind it carefully. I put the finished homemade lamb dumplings in the freezer or throw them into boiling water. For flavor, add onions and your favorite spices when cooking.

Video cooking

How to cook dumplings in a pot

A simple recipe for a delicious and satisfying lunch in pots. Your family will definitely like your favorite homemade dumplings in an amazing sour cream dressing with ham and cheese. Be sure to try it!

Ingredients:

• Homemade dumplings – 1 kg,
• Sour cream – 350 g,
• Cheese – 50 g,
• Ham – 150 g,
• Greens (parsley, dill) – 1 bunch each,
• Onions – 1 piece,
• Butter – 1 large spoon,
• Salt, ground pepper - to taste.

Preparation:

1. I take ready-made dumplings. I put it in salt water after boiling. When the products float to the surface, I don’t wait until they are completely cooked, but carefully take them out. I drain the excess water.
2. I peel the onion and chop it finely. I put it in a frying pan with melted butter. Fry until lightly browned.
3. I take the ham. I cut into strips or small cubes.
4. Place half-cooked dumplings in a baking dish. I sprinkle finely chopped ham on top and decorate with a golden onion.
5. I'm preparing sour cream dressing. I dilute the fermented milk product with water (50-100 ml). Mix with chopped herbs. Season with pepper and salt. Mix thoroughly.
6. I add sour cream sauce to the dumplings. Place the pan in the oven, preheated to 200 degrees. Cooking time – 15-20 minutes.
7. 5 minutes before it’s ready, I take out the dish. I sprinkle the dumplings with grated cheese. I'm sending it back to finish baking.

Bon appetit!

Recipe for fried dumplings with cheese

Ingredients:

• Dumplings – 400 g,
• Water – 200 ml,
• Cheese – 70 g,
• Leek – 1 piece,
• Salt - half a teaspoon,
• Vegetable oil – 3 large spoons.

Preparation:

1. I place the slightly defrosted dumplings in a frying pan. I pour in vegetable oil and water. 200-250 ml is enough. The main thing is that the water level hides the meat products by half.
2. I set the burner temperature to medium. I close the pan with a lid. I cook for 5-10 minutes on one side (until a golden brown crust appears), and the same on the other. I add salt.
3. I grate the cheese on a coarse grater. I pour it into the frying pan. Cook over medium heat until the cheese is completely melted. At the end of cooking, I decorate the dumplings with chopped green onions.

How to make dumpling dough

1. Be sure to sift the flour before preparing the dumplings. By spending a little time, you will save yourself from unpleasant incidents with foreign objects getting into finished products.
2. Do not add baking powder or soda to the dumpling dough. Knead it thoroughly.
3. Be sure to let the kneaded mass “ripen”. Cover with cling film or a plate and leave for 30 minutes in a warm place.
4. Soften dough that is too stiff with milk, water or melted butter.

Classic water dough recipe

Ingredients:

• Flour (premium grade) – 500 g,
• Water – 200 g,
• Eggs – 2 pieces,
• Salt - half a teaspoon.

Preparation:

1. I sift the flour. I put it on a wooden board in a heap. I make a recess in the upper part.
2. I break 2 eggs and gradually pour in pre-salted warm water. I knead.

Video recipe

To make the dumpling dough more tender, add a spoonful of vegetable oil. This is an optional cooking condition.

Milk dough

Ingredients:

• Wheat flour – 500 g,
• Milk – 1 glass,
• Eggs – 2 pieces,
• Sunflower oil – 1 large spoon,
• Salt – 1 teaspoon.

Preparation:

1. I make a mound of sifted flour. I pour vegetable oil on top.
2. I break the eggs in a separate bowl. Mix with warmed milk.
3. Pour the mixture of milk and eggs into the flour base. I stir with a spatula, then knead with my hands.
4. I form a dense lump from the shapeless mass. I cover the top with cling film. I leave the dough alone for 30-40 minutes.
5. When the dough base has “ripened”, I roll it into a large and thin pancake. I make juice using an ordinary glass. To make cutting out rounds easier, dip the edges of the glassware in flour.

Mineral water dough

Thanks to the use of mineral water, the dumpling dough will be kneaded faster. You will also need less flour when cooking.

Ingredients:

• Carbonated mineral water – 250 ml,
• Sugar – 2 teaspoons,
• Salt – 1 small spoon,
• Flour - 4 cups,
• Salt – 1 teaspoon.

Preparation:

1. Beat chicken eggs with salt and sugar until the last ingredients are completely dissolved.
2. I pour the sparkling water over the beaten eggs.
3. I add flour in portions. I start kneading.
4. Before modeling, leave the resulting dough alone for 20-40 minutes, covering it with a towel or covering it with cling film. Place the dumpling base in a warm, draft-free place.

How to prepare choux pastry

Choux pastry is a great way to prepare the base for homemade dumplings. The consistency is dense, with excellent adhesive properties. Dumplings made from choux pastry cook faster and retain their natural taste longer when frozen.

Ingredients:

• Water – 200 ml,
• Wheat flour - 2.5 tablespoons,
• Chicken egg – 1 piece,
• Sunflower oil – 3 large spoons,
• Salt – 5 g.

Preparation:

1. I take a deep glass dish. I carefully sift the flour. Most of it, but not all. I make a small hole in the top where I pour the vegetable oil.
2. I add boiled water. I stir a little. I leave it alone so that the mixture cools to a warm state.
3. I break a chicken egg. I add salt and the rest of the flour.
4. I cover the dough with cling film. I leave it to “simmer” for one hour. After 60 minutes of “ripening,” the dough is ready for rolling out and making dumplings.

Homemade minced meat recipes for dumplings

How to make minced chicken

Ingredients:

• Chicken fillet – 800 g,
• Garlic – 3 cloves,
• Onions – 2 pieces,
• Salt, pepper - to taste,
• Parsley – 1 bunch of medium size,
• Vegetable oil - for frying.

Preparation:

1. I peel the onions. I chop it finely and finely. I send it to a heated frying pan with vegetable oil. Fry until light golden brown.
2. Using a special garlic press I chop the garlic. I send it to brown in a frying pan along with the onion. I remove it from the stove after 50-80 seconds.
3. I wash the chicken fillet under running water. I remove the film. I cut it into small pieces. I grind it using a blender or in a meat grinder.
4. I mix the chopped fillet with garlic and onion. Add salt and spices to taste. At the end I add chopped fresh parsley. I stir. The minced meat is ready to use.

Juicy minced meat

Ingredients:

• Beef fillet – 700 g,
• Pork fillet – 400 g,
• Parsley – 1 bunch,
• Onions - 2 pieces,
• Flour - 1 large spoon,
• Meat broth – 70 ml,
• Ground black pepper – 5 g,
• Water – 1 glass.
• Egg – 1 piece,
• Salt – 10 g.

Preparation:

1. My beef. Dry with kitchen towels. I remove the film and veins. I grind it in a meat grinder.
2. I move on to the pork. I remove excess fat. I don’t overdo it, because just the right amount of fat makes the filling juicy and tender. I send it to the meat grinder.
3. I put the processed meat in a deep bowl.
4. I peel the onion and cut it into small pieces. Use a sharp knife to speed up and make the process easier. I send chopped onion to beef and pork.
5. I remove the stems from the parsley. I pour boiling water over it. I let the water drain and let the greens cool slightly. I chop it finely.
6. I salt the meat and add chopped herbs. I add ground black pepper.
7. I add a tablespoon of flour to improve the “viscosity” of the mixture.
8. Mix the ingredients thoroughly until smooth.
9. For tenderness and piquancy, I pour a little ready-made meat broth. I'm interfering again.

The minced meat is ready!

From standard recipes to culinary creativity

Dumplings are a popular dish. Nutritious, healthy and tasty. Each housewife prepares the dough and filling for homemade products in her own way and has her own secrets. Use one of the suggested recipes or make changes to the specified ratios of ingredients, add new ingredients, make an unusual sauce dressing, etc.

The secret of the popularity of dumplings, most likely, rests on three pillars: fast, tasty, satisfying. This is true if we have a treasured supply of homemade dumplings hidden in the freezer.

What are dumplings? This is the dough and filling. Usually the dough for dumplings is made on the basis of water with the addition of an egg, but you can also knead it with milk. The classic filling for dumplings is made from mixed minced meat: pork is combined with beef or lamb. Poultry meat is often added to the filling: chickens, ducks and geese. In some regions of our country, dumplings with venison, bear meat and elk are especially popular. But since we, residents of megacities, have absolutely no time and no one to hunt, we will limit ourselves to more familiar fillings from quite affordable meat. If you suddenly want to experiment, prepare the filling with mushrooms, cabbage or fish. The dumplings will turn out just as tasty, but at the same time unusual, just as you wanted.

Agree that eating “just” dumplings is tasty, but boring. Try adding to them delicate sour cream or yellow butter, which gently envelops each dumpling, spicy mayonnaise (it’s better if it’s homemade too) or spicy mustard, spicy tomato ketchup or sour vinegar with black pepper, but there are also an incredible number of sauces prepared with herbs, greens and garlic. Homemade dumplings with this accompaniment will sparkle with completely new tastes. In the recipes we offer you will find both classic dumpling recipes and a couple of original ones that can satisfy the taste delights of even the most capricious, true dumpling eaters, ready for any experiments.

Dumplings “Excellent”

Ingredients:
500 g flour,
2 eggs
1 tbsp. vegetable oil,
200 g pork,
200 g beef,
100 g lamb,
bay leaf, salt - to taste.

Preparation:
Sift the flour, pour it on the table in a mound and make a well in the center. Add salt, butter, scrambled eggs, warm milk and knead the dough. Let the finished dough stand for 20 minutes. To prepare the filling, pass the meat cut into pieces through a meat grinder, salt the resulting minced meat, add a little cold water to it and beat it. Form dumplings. Pour 1 liter of water into a saucepan, add salt and bay leaf, bring to a boil, let it simmer a little, add dumplings and cook for 8-10 minutes.

Dumplings with lamb, onions and potatoes, cooked in a double boiler

Ingredients:
For the test:
500 g wheat flour,
500 g buckwheat flour,
3 eggs
200 ml cold water,
10 g salt.
For the filling:
600 g fatty lamb,
200 g onions,
100 g potatoes,
50 g butter,
5 g ground black pepper,
5 g ground ginger,
salt - to taste.
To submit:
200 g sour cream,
50 g parsley.

Preparation:
Mix wheat and buckwheat flour and sift through a sieve. Beat water with eggs and salt, pour into flour and knead the dough. Leave it at room temperature for 10 minutes, covered with a damp towel. Rinse the lamb, peel off the films and pass through a meat grinder along with peeled potatoes and onions. Add butter, ginger to the prepared minced meat, salt and pepper to taste. Stir and refrigerate for 10 minutes. Roll out the prepared dough into a layer 2.5 mm thick, cut out circles with a glass and make dumplings. Cook them in a steamer for 30 minutes. Before serving, place them in a dish, top with sour cream and sprinkle with chopped parsley.

Dumplings with chicken meat “Tender”

Ingredients:
For the test:
300 g wheat flour,
300 g buckwheat flour,
1 egg and 1 egg white,
100 ml cold water,
5 g salt.
For the filling:
500 g chicken fillet,
100 g onions,
120 ml milk,
25 butter,
salt, spices - to taste.
To serve:
100 g butter,
100 mayonnaise,
1 liter of chicken broth,
100 g dill and parsley.

Preparation:
Mix wheat and buckwheat flour, sift this flour mixture through a sieve into a bowl, make a well in it. Beat water with egg, salt and pour into flour, knead the dough. Then add separately beaten egg white and mix everything again. Roll out the dough into a thin layer and make dumplings. Rinse the chicken fillet and mince it twice, add milk, salt, spices and mix. Finely chop the onion, fry in butter, cool and mix with minced chicken. Place the finished filling on the dough pieces and form dumplings. Cook in boiling salted water for 6-8 minutes, then transfer to a dish, season with butter and pour over mayonnaise. Separately, serve the dumplings with hot chicken broth, sprinkled with chopped parsley and dill.

Dumplings with turkey and pork

Ingredients:
For the test:
400 g flour,
1 egg,
150 g water,
50 g butter,
salt - to taste.
For the filling:
200 g turkey fillet,
200 g pork,
1 onion,
salt, pepper - to taste.

Preparation:
Sift the flour in a heap, make a well in the center and pour in the egg. Add soft butter, salt, a little water and carefully mix into the flour. Knead the dough, adding water, until it becomes elastic and stops sticking to your hands. Roll the finished dough into a ball, cover with a damp towel and leave for 30-40 minutes. Cut the prepared meat and onion into pieces and pass through a meat grinder. Season the minced meat with salt and pepper and mix well. Make dumplings and chill in the freezer for 30 minutes. Boil dumplings with turkey and pork in salted water or fry until cooked on both sides.

Dumplings with beef, pumpkin and carrots

Ingredients:
For the test:
½ cup flour,
3 eggs
⅓ stack. semolina,
½ cup beer.
For the filling:
1 stack ground beef,
2 onions,
1 carrot,
1 tbsp. pumpkins,
3 tbsp. dry white wine.

Preparation:
Sift the flour, mix it with semolina, heat the beer to a boil and quickly pour it into the flour and semolina and begin kneading the dough, gradually beating in the eggs. If the dough turns out liquid, add more flour and semolina. When the dough stops sticking, leave it for 1 hour at room temperature and start preparing the filling. Pass the meat with onions, pumpkin and carrots through a meat grinder, add dry wine to the filling and mix everything well. Roll out the dough into a thin layer, cut out circles using a glass, put a little filling in the center of each and pinch the edges, forming dumplings, which then boil, as usual, in salted boiling water for 8-10 minutes.

Dumplings with salted mushrooms

Ingredients:
For the test:
2-3 stacks. flour,
2 eggs.
For the filling:
500 g salted mushrooms,
6 onions,
1-2 eggs,
sour cream.

Preparation:
Pass the washed mushrooms and onions through a meat grinder, dilute the resulting minced meat with sour cream and add an egg. Prepare the dumpling dough, roll it out into a thin layer and cut into squares or rectangles. Place minced mushroom on each half of the square, brush the edges with milk or lightly beaten egg white. Then cover with the other half and pinch the edges, giving the blanks the shape of dumplings. Cook the finished dumplings in salted boiling water and serve with sour cream or mushroom sauce.

Dumplings with chicken breast and lard

Ingredients:
For the test:
1 egg,
250 ml boiled cold water,
salt - to taste,
flour - how much dough will take.
For the filling:
500 g chicken breast,
150 g lard,
3 onions,
½ tsp. black peppercorns,
½ tsp. dried basil,
¼ tsp. turmeric,
1.5 tsp. salt.

Preparation:
Beat the egg, add salt and cold boiled water and continue beating. Then gradually add flour in portions to form a soft, elastic dough. Cover the finished dough with a damp towel and leave for 15-20 minutes. Grind the peppercorns in a mortar, add salt, basil, turmeric and grind thoroughly again. Cut the chicken breast and onion into small pieces and pass through a meat grinder. Add pieces of lard to the prepared minced meat and pass everything through the meat grinder again. Then add the prepared seasoning to the minced meat and mix. Roll out the dough into a thin layer and cut out circles. Place the filling on the preparations, mold the dumplings and cook them in salted boiling water until tender (10 minutes).

Dumplings with porcini mushrooms, ham and onions

Ingredients:
For the test:
400 g rice flour,
150 ml cold water,
1 egg,
10 g salt.
For the filling:
100 g dried porcini mushrooms,
150 g ham,
100 g onions,
30 g butter,
1 boiled egg,
pepper and salt - to taste.
To serve:
150 g butter,
50 g parsley and dill.

Preparation:
Beat the water with the egg and salt, pour this mixture into the well in the flour, sifted in a heap onto the table, and knead the dough. Leave it for 10-15 minutes, then roll it into a layer and cut out round cakes from it. Boil the washed dried porcini mushrooms until half cooked, dry them, chop them and lightly fry them in a frying pan in butter along with finely chopped onions. At the end of frying, add finely chopped ham. Cool the prepared minced meat, add salt, pepper, finely chopped boiled egg and mix thoroughly. Place the minced meat on round dough cakes and form dumplings. Cook them in salted boiling water until tender, then place on a dish, pour over melted butter and sprinkle with chopped parsley and dill.

Russian dumplings with buckwheat and “Kundyumy” mushrooms, cooked in a pot

Ingredients:
2 stacks flour,
¾ stack. water,
4 tbsp. vegetable oil.
For the filling:
1 stack buckwheat porridge,
20 g dried mushrooms,
1 boiled egg,
1 onion,
4 tbsp. vegetable oil,
salt - to taste.
For the decoction:
500 ml mushroom broth,
3 bay leaves,
3 cloves of garlic,
5 black peppercorns,
1 stack sour cream,
salt - to taste.

Preparation:
Boil dry mushrooms, finely chop and fry along with finely chopped onion. Then mix with buckwheat porridge and chopped boiled egg and mash into a homogeneous mass. Pour boiling water into the vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Roll out the finished dough into a very thin layer, cut out circles from it and put a little filling on each one. Grease a baking sheet with oil, place kunduma on it in one layer and place in the oven for 15 minutes. When the time is up, transfer them to a clay pot, pour hot mushroom broth, salt, add bay leaf, pepper, garlic and put them back in the oven for 15 minutes. Then place the finished dumplings on plates and top with sour cream.

Fish dumplings with pink salmon

Ingredients:
500 g pink salmon fillet,
1 onion,
1-1.5 tbsp. starch,
½ lemon
1 stack water,
3-4 stacks. flour,
3-5 tbsp. olive oil,
salt, ground red pepper - to taste.

Preparation:
Pour water into a deep bowl, add olive oil and a pinch of salt, gradually add flour and knead the dough. It should be thick, elastic and soft. Finely chop half of the pink salmon fillet, and grind the other half together with the onion in a blender. Then combine, add lemon juice, starch, pepper and salt to taste. Divide the dough into several pieces, roll each into a thin layer and cut out circles. Place a little fish filling in the middle of each of them, bring the edges together and form dumplings. Place the cooked dumplings in lightly salted boiling water and cook until done. Serve with sour cream or sour cream sauce.

Dumplings with poultry liver, stewed with mushrooms

Ingredients:
For the test:
2 stacks flour,
1 egg,
1 stack water,
salt - to taste.
For the filling:
700 g poultry liver,
2 onions,
1 egg,
4 tbsp. butter,
salt, ground black pepper - to taste.
For the gravy:
500 g mushrooms (fresh),
4 onions,
2 stacks sour cream,
5 tbsp. butter.

Preparation:
Sift the flour, beat in the egg and pour in water, having previously dissolved the salt in it. Knead a tight dough, roll it into a ball and cover with a damp towel. Pass the poultry liver and onions through a meat grinder. Beat the egg into the prepared minced meat, pour in the melted butter, add salt and pepper to taste and mix. Sprinkle the surface of the table with flour, lay out the dough and roll it into a thin layer. Then cut out circles with a glass, put 1 tsp in the middle of each. cooked minced meat and seal the edges. To prepare the gravy, finely chop the onion. Rinse the mushrooms well, place them in boiling, salted water and cook for 30 minutes over low heat. Remove the finished mushrooms from the water, cool and chop. Heat the butter in a frying pan and fry the mushrooms and onions until golden brown. Place 10-15 raw dumplings in pots greased with butter, place fried mushrooms with onions on top of the dumplings and pour sour cream over everything. Place the pots in the oven and simmer at moderate temperature until fully cooked (25-30 minutes).

Don’t skimp on your health, cook the dumplings yourself, fill them with any of the fillings you like and treat yourself to homemade dumplings for your joy and for the benefit of your body.

Bon appetit!

Larisa Shuftaykina

I'm ready to fall on my knees Before the one who invented dumplings. (No matter how hard I Googled, I couldn’t find the author.)

Who, what, where, why, when - I suggest leaving questions about the “nationality” of dumplings, their origin and other controversial topics for later. If we now delve into the jungle of history, finding out in which country they first came up with the idea of ​​boiling minced meat wrapped in pieces of dough, the conversation will turn into a long, many-hour debate, as a result of which no one will change their opinion anyway, remaining confident that they are right.

Therefore, first, let’s cook homemade dumplings, set the table, and only then talk about controversial things. About fillings and modeling methods, size and dough for dumplings. And about who, where, how and with what. And even a little about the origin of dumplings.

WHAT IS THE ARTICLE ABOUT?

Filling for dumplings

Dumplings start with minced meat. 80% of success depends on it - if the products are of poor quality and the work is sloppy, the taste of the dumplings will not just deteriorate, but will become terrible. The filling is the heart of the dumpling, so let's prepare it with all our hearts, put into it a bunch of good thoughts and many, many wishes of happiness and health to everyone who sits at your table this evening.

The classic of the genre is homemade dumplings with minced meat, however, the classic, although invariably good, often becomes boring and boring. Let's remember what else can be hidden in dumplings.

Classic minced meat

• 0.5 kg pork tenderloin;
• 0.5 kg beef fillet;
• 2 large onions;
• salt and pepper to taste.

Wash the meat, peel off the films, and roll it into minced meat together with the onions. Mix well, add salt and pepper and leave for half an hour. After this time, add half a glass of water, mix the minced meat and begin making dumplings.

Minced fish

• 1 kg fish fillet;
• 2 onions;

Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
Grind the deboned fish in a meat grinder and mix with onions. Salt, pepper and start making dumplings.

Chicken mince

• 1 kg chicken fillet;
• 3 tbsp. l. sour cream;
• half a glass of milk;
• salt, pepper

Wash the meat and grind it in a meat grinder. Add salt, pepper, sour cream, milk and mix well. The minced meat is ready, you can start making dumplings.

Mushroom mince

• 1 kg of wild mushrooms;
• 3-4 onions;
• vegetable oil, salt, pepper.

Clean the mushrooms and boil until tender. Cut into arbitrary pieces and fry well in vegetable oil. Grind in a meat grinder.
Cut the onion into cubes and fry in vegetable oil until golden brown. Mix with twisted mushrooms, add salt and pepper. Done, you can start making dumplings.

Cheese mince

• 0.8 kg cottage cheese;
• 0.2 kg soft cheese (feta, feta cheese);
• 2 large bunches of greens (dill, parsley, cilantro);
• salt and pepper to taste.

Grind cottage cheese and cheese in a meat grinder, mix with finely chopped herbs and salt. If desired, you can add pepper. That's it, go ahead to the machine, let's start making dumplings.

In addition to the options listed, you can use any other minced meat. I ate homemade dumplings with tomatoes and cheese, seaweed and boiled eggs, potatoes and champignons, elk and horse meat, vegetarian dumplings with carrots, cabbage and celery, pumpkin and onions. I ate, but I can’t say that at least one of them resonated in my soul with tender awe and delight: after all, the only thing better than a plate of ordinary dumplings with minced meat is a bowl of the same dumplings!

Dough for dumplings

Housewives often argue about whose dough for dumplings is better. I think this: the one that has taken root in your kitchen is better. To which your family is accustomed, the recipe of which has been worked out to the smallest detail, and therefore we love it and are ready to pass it on to our daughter or daughter-in-law along with Chinese porcelain and great-grandmother’s silver earrings.

I’ll start, perhaps, with the classic version, with water dough without eggs. This is what my mother-in-law does. Below is her direct speech. And then I’ll tell you about my mother’s recipe - a recipe for dough for dumplings with eggs.

Dough for dumplings - recipe using water

“Flour and water. All. By mixing just two ingredients correctly (well, salt still helps, but it doesn't count), you can get a gorgeous, smooth, elastic dough that has no equal in the area!

Sharing their secrets of the “correct” dough, housewives advise adding a little vegetable oil, eggs, milk to the water - each has its own “zest”, I prefer the style of minimalism - it has been tested for decades and more than one generation of eaters in our family. Milk, in my opinion, does not make any taste changes; an egg is an excessive waste, which also leads to a roughening of the dough. I am ready to allow some more oil, but at the same time I am fully aware that it too is unnecessary. It’s just superfluous - that’s all, believe my experience.”

Regular dumpling dough
The classic version is the simplest, most accessible and most frequently used.

Ingredients:

• 1 glass of water;
• 3 cups flour;
• 1 tsp. salt.

How to make dumpling dough

Sift flour into a bowl, make a well on top, add salt and pour out water.

Knead the dough - as a result of your efforts you should get a smooth, pleasant ball that, when cut, does not leave marks on the knife, does not stick to it and gives a smooth, glossy surface when cut. In addition, the dough should not spread, but also not be too tight.

You may need a little more or a little less flour - a lot depends on its quality and gluten. Focus on your feelings and intuition - no one, not a single recipe will give you the exact ratio of flour and water.

The finished dough should be wrapped in a plastic bag (or closed in another way, see photo) and left at room temperature for 30-40 minutes - this simple manipulation will make it even smoother, more elastic and easier to work with.

What can you object to here?

It really makes a great dough. Pliable, tender. The correct ratio of water and flour gives extraordinary results. However, you need to know my mother. She disagrees:

“The dough is not interesting to work with, it tastes like rubber. How can you eat this? Unless with the total disappearance of chickens! Or does high cholesterol prohibit you from eating eggs? The classic recipe is my recipe, write it down:

Dough for dumplings with eggs

• 3 cups flour
• 1 glass of water (moderately warm)
• 1 egg
• 1 tsp vegetable oil (sometimes)
• ½ tsp. salt

Then - everything is as usual: I pour out the flour in a heap, make a hole in it in the form of a funnel and add water, oil, break an egg into the funnel. I knead gradually. I add flour until the dough begins to pull away from my hand, but I never make it stiff. The ingredients indicate fairly precise proportions; it is not necessary to have intuition, which is especially important for beginners - where do they get their intuition from?

I use vegetable oil if I’m sculpting “with a reserve” and I know that I’ll be freezing some of it - with oil the dough doesn’t dry out for a long time and doesn’t crack when frozen.”

Vegetarian dumpling dough made from “hard” flour

Which side am I on? I used to use my mother’s food, but since I became a vegetarian, I cook like my mother-in-law, only... I buy French durum wheat flour at Auchan, mix it with premium flour and knead the dough based on the ratio of 250 g of flour per 100 g of water. That's all: strict science, mathematics and perfect dough - no hint of “jelly”, rather “pasta from Italy”.

A few more popular dumpling dough recipes

Choux dumpling dough

The dough according to this recipe is easier to work with, it practically does not require additional flour for rolling out and cutting out circles, however, its taste is far from classic - it seems a little viscous, too tender, more “wet” or even raw. However, it’s worth a try, if only to understand how it’s more convenient and easier for you to work.

Ingredients:

• 2 cups flour;
• 1 glass of boiling water;
• 3 tbsp. l. vegetable oil;
• 0.5 tsp. salt.

How to prepare choux pastry for dumplings
Mix salt with flour, sift and pour into a bowl. Make a funnel, pour in oil and boiling water. Mix first with a fork, then with your hands. Knead the dough well on the table - it should not stick to surfaces at all and be very, very pleasant to your hands.

Kefir dumpling dough

Another simple recipe. Also two ingredients, but instead of water, kefir. Take 400 g of flour per glass of kefir and don’t rush anywhere. Pour the kefir into a bowl, add half a portion of flour there and gently knead with a spoon. Then gradually add the rest and knead the dough with your hands. This dough should also rest in the refrigerator for at least half an hour, or better yet, more.

The peculiarity of dumpling dough made with kefir is that you can’t roll it out too thin, but it turns out very soft.

Making dumplings

To make a mountain of homemade dumplings, you can roll out the dough into a thin layer and cut out circles from it using a glass. The remaining dough is again collected into a ball and kneaded again, then rolled out and again turned into blanks for dumplings. This is certainly the most correct and elegant option, but also labor-intensive.

You can go a simpler way - roll the finished dough into a “sausage” of small diameter,

cut it into pieces of relatively equal size,

Roll each piece into a small circle from which to make a dumpling.

First, spread the minced meat with a spoon (the required amount is clearly visible in the picture),

Fold the flatbread in half and pinch the edges together like a dumpling.

after which the dumpling should show gymnastics class, once again curling in half, and then into a ball with the edges connected.

The option, in general, is wonderful - provided that you can cut identical pieces of dough by eye: dumplings of different sizes look rather sloppy.

The third way is to use all kinds of dumpling makers.

Simple, fast, but the appearance...

If the illusion of store-bought gray dumplings with vague filling instead of minced meat doesn’t bother you, then pick up some useful devices and go ahead!

Size matters

But I don’t have a clear, consistent opinion about Siberian dumplings. They say that they were once huge, almost as big as the palm of your hand. But there is other evidence. My family has memories of my great-grandmother, who spent a significant part of her childhood in Siberia - from there she brought stories about milk, which grannies sell in winter wrapped in a rag (poured into bowls, frozen, taken out and carried to the markets without containers), about infants children laid down on a down pillow and covered with a duvet at night, and about homemade dumplings, of course. They say that the size of the finished dumpling should be no larger than the phalanx of the little finger. And better - less!

Of course, no one expects you to immediately rush to look for suitable decorations in order to practice making dumplings of the required size. Nevertheless, it’s still not worth sculpting thugs in XXXL size, since we’re talking about dumplings, not chebureks.

Cooking secrets

Remember the bearded joke about the “dormitory” way of life? If you want to be known as a gourmet, put a bay leaf in the water in which the dumplings will be cooked.

So, regardless of where you live and whether you plan to be known as a gourmet, I advise you not to forget about the “laurel leaf” - it, of course, will not radically change the taste of the finished dish, however, it will add an elusive subtle note to the overall aroma.

In addition to bay leaves, it’s a good idea to add a few peas of allspice to the water for cooking homemade dumplings.

Yes, and most importantly – salt! Don't forget to salt the water for dumplings - if you cook them in fresh water, it will be fresh, stingy, sad and dreary.

You need to take a large pan for cooking - gentlemen Dumplings should feel at ease, nothing should limit their freedom of movement. In addition, they love when no one invades their intimate area. Hey, calmly, without fanaticism: you shouldn’t lower the boiler into a bathtub filled with water, just a large saucepan is enough.

We take water to two-thirds of the volume, add salt, add bay leaf and pepper, cover with a lid and wait until the water boils. Only after this do we add the dumplings - no, no, not all in bulk, you shouldn’t pour them into the pan in bulk! Each one needs attention - so we take each one in our hand and throw it individually into the pan.

Stir occasionally. Don't overdo it! You still won’t get crumbly porridge, but it’s quite enough if the dumplings just don’t stick to the bottom.

Did the dumplings float? Great, another half a minute and... did the water boil? Reduce the heat and let the dumplings cook for 5-7 minutes, and then begin to remove them from the pan. If you cooked frozen dumplings, let them cook for a minute or two more, and then take them out anyway. If you feel really, really insecure, find the biggest dumpling in the pan, fish it out, put it on a plate and cut it in half. Is the dough cooked? Is the meat raw? Well, quickly get the rest of your comrades!

Innings

When removing dumplings from the water, do not be greedy and put a couple of tablespoons of butter in the bowl - it will significantly enrich the taste and will not allow your dinner to stick together into one larger “dumpling”.

And then creativity begins. What not to eat homemade dumplings with? Luxurious pearlescent sour cream - rustic, fatty, delicate... Yellow butter - soft, enveloping, rich... Unpopular and thoroughly offended by everyone mayonnaise - piquant, velvety, shiny. Sticky, aromatic mustard – sharp, fiery, proud. Bright tomato ketchup – rich, spicy, tender. Vinegar, even if it tastes flat, is incredibly sour, sharp, prickly vinegar - even it managed to gain thousands of supporters in the fight for dumpling accompaniment.

Don’t be lazy - if a large family gathers at the table, most likely there will be fans of yogurt sauce with garlic, and tomato mixture with herbs, and butter, sour cream, and mayonnaise. Bring everything you have! You won't regret it.

Dumplings are a rather heavy food, so some vegetable salad, herbs, and broth would not go amiss on the table. It is clear that hardly anyone will exchange the main dish for lighter options, however, even if you eat at least a little vegetables or drink just a little broth, your stomach will be easier. In general, your task is to try to make the dumpling “accompaniment” look as appetizing as the signature dish.

Options and variations of dumpling recipes

In addition to the traditional version of boiled dumplings, you can also find a bunch of non-standard ways to prepare this dish. Of course, the phrase “if you are tired of classic dumplings” sounds somewhat ironic and even mocking, but still - if you are tired of ordinary dumplings or if you want to try something new, use one of the recipes given - and you will not regret it!

Dumplings in a pot

Do you think dumplings can be made an even more luxurious dish? Quite! Bake them in pots - and you will get a holiday, celebration and delight.

Ingredients for 1 serving: 15-20 ready-made dumplings, 2-3 tbsp. l. butter, 3-4 tbsp. l. low-fat sour cream, 50 g of hard cheese, several sprigs of herbs, salt, pepper.

How to cook dumplings in pots. Boil the dumplings until ready, place them in a greased pot, add the remaining oil, sprinkle with chopped herbs and pour in sour cream. Sprinkle with grated hard cheese, cover with a lid and place in an oven preheated to 200 degrees for 15-20 minutes.

Fried dumplings

But here you can’t lie: after all, fried dumplings are a dish with Chinese-Asian roots. Tasty and rich - tender juicy minced meat hidden under a crispy dough crust. Amazing!

Ingredients for 1 serving: 15-20 dumplings, 1 glass of vegetable oil.

How to cook fried dumplings. Pour the oil into a small ladle or saucepan. Warm up well. Dip the dumplings into it and fry until golden brown. Remove with a slotted spoon and place on disposable paper towels. Serve hot.
Delicious with soy sauce.

Lazy dumplings

But what to do if you really want dumplings, but you’re just running out of time? Then you need to cook lazy dumplings!

Ingredients for the dough: 3 cups flour, 1 cup water, 1 tsp. salt.

Ingredients for minced meat: 400 g of meat (pork, beef or a combination of both), 1 onion, salt and pepper to taste.

Ingredients for the sauce: 1.5 cups low-fat sour cream, 0.5 cups water, 3 cloves of garlic, salt, dry herbs to taste.

How to cook lazy dumplings
Prepare the minced meat - twist the meat and onions, add salt, pepper and mix well.
From these ingredients, knead a soft, non-sticky dough, leave to “rest” for half an hour, then roll it into a rectangle, the length of which is much greater than its width.
Place the minced meat on the dough, distribute it evenly over the entire surface, leaving 2 cm at the wide edge. Roll it into a roll. Cut into portions and place in a baking dish.
Mix sour cream with water, garlic, salt and herbs, pour the resulting sauce over the lazy dumplings. Bake until done - temperature 180 degrees, time - 30 minutes.
Bon lazy appetit!

Did you know...

How many names do dumplings have?

Really, how much? Boraki, poses, dushbara, podkogylyo, jiao-tzu, kundums, sorcerers - all these are dumplings, and they all have their own “bearded” history. The conversation is endless, the argument is unconstructive, and yet I suggest we talk at least a little, the topic is very fertile!

Ravioli

Italians, eating pasta generously sprinkled with Parmesan, will smile broadly and emotionally cut off: the first was ravioli, and no nails... dumplings! Then they will pour themselves another glass of wine and, smiling again, simply move the conversation to another topic: why argue, if everything is already clear: in the beginning there was S... ravioli!

Khinkali

Georgians and Azerbaijanis will hospitably invite you to a table bursting with all kinds of food. They will pour thick wine and make a toast - of course, to those wonderful ancestors who came up with an amazingly tasty dish - khinkali. They will pour it again - both for themselves and for you, of course, and when you decide to insert a word about the equally wonderful ancestors who invented dumplings, they will quickly and very good-naturedly interrupt you and make a toast again - even more florid and confusing. You will get lost in the jungle of verbal intricacies and before you have time to come to your senses, you will almost believe that the Khinkali were the firstborn.

Wontons

The laconic Chinese will make tea and remain silent, but you will feel with your skin that there is nothing more ancient in this world than wontons. Except China itself.

Gedze

The Japanese, in response to this, will knead dough with rice flour, stick luxurious gyoza and, taking out a bottle of sake, start a long conversation about the Emperor, talk about the chrysanthemum festival and quote Basho. Not a word will be said about the dumplings, not a word about the dumpling dough, but you will leave the table with the persistent feeling that you have been convinced for two hours that all the salt is in the gyoza, the rest is dust.

Dumplings

Generous and cheerful Ukrainians will look at you in bewilderment and will not understand at all what kind of dumplings we are talking about, even if the great Gogol once and for all clearly and clearly described how dumplings should be eaten, with what and when. And the dumplings - well, they’re just homemade dumplings, nothing compared to homemade dumplings, to which they even erect monuments in Ukraine!

Manti

Tatars and Mongols, Kazakhs and Turks will chop minced meat from the shoulder, stick manti for the horde and say how they will cut it: there was nothing until they were there, but when sheep, onions and manti appeared, then maybe someone somewhere -I accidentally came up with some dumplings.

Etc., etc.

Homemade dumplings as a way to unite the family

Try to buy three or four kilograms of meat (don’t waste your time on trifles, less is not interesting, it’s not the same calico), twist it into minced meat. Make the dumpling dough. Gather the whole family - aunt, uncle, godmother, godfather, brother, matchmaker. Don’t forget about Grandma Olya - she, of course, is a hundred years old at lunchtime, but without her the family will not be so bright and cheerful.

And begin the ritual. Let someone roll out the dumpling dough, someone cut out circles, a third one collects the remaining dough into a ball and kneads it again, and a fourth one fills the dough with minced meat. The fifth person can be tasked with gluing the dumplings, and the sixth person can be tasked with laying them out on the board. After 10 minutes, as in the Mad Tea Party, change places, roles, tasks. And again - in a circle: roll out, cut, fill, assemble, glue...

While making homemade dumplings, you definitely need to talk - gossip about Katya, who ignored the family event because she fell in love with a “real goat” and rode off on a date with him. About Verka, Petka, Svetka. About the prices of dill and the best sauerkraut in the whole village. You can talk about feminine power and ancestral knowledge, fortune telling with eggs and ways to remove the evil eye. Discuss the new priest at the local church and talk about children acting up in church while waiting for communion. Talk about anything - the main thing is that the chatter is enjoyable and brings joy: otherwise the dumplings will not be tasty, tested a million times!

Don’t forget to hide a nut, a couple of black peppercorns or a slice of chocolate instead of minced meat in a few dumplings - and for the one who gets the “lucky ticket”, be sure to think of a prize or forfeit. An innocent prank, but it brings the family closer together! Believe me, you will remember for years to come how grandfather Sergei grimaced after eating a dumpling with carrots, and little Vitka grunted in disappointment after biting into a “lucky dumpling” with dough inside instead of minced meat.

Eh, I've been sitting at the computer for some reason. I’ll go cook myself a plate of dumplings - fortunately, there is always a supply of this wonderful invention of mankind in the freezer!