Ingredients

Features

Description

Cooking dumplings alone — it is pretty boring. The more people involved in the process, the more it moves. In Siberia and the Urals to sculpt dumplings whole family, young and old. Make several thousand frozen parts, as they become available, and pour in a linen bag. Store in the cold. It is believed that frozen dumplings only get better.

1. Sift flour through a fine sieve, pour a mound on the table. Make verushine slides in deepening and pour the eggs into it.

* For a large number of ravioli dough is best done in batches. The smaller the flour, the dough easier to knead well. In addition, a small amount of dough has no time to dry out. Do not think that it will take more time. Practice shows that, on the contrary, time will be saved.

*Taking, for example, a quarter of the required amount of flour, do not forget the rest of the ingredients are divided into four.

2. Knead the dough from the edges to the center, gradually adding water. It is important that the eggs and water is not poured from the recess made in the flour. For this purpose it is necessary to collect the flour with both hands to the foot of the hill and slowly pour into the crater, vymeshivaya her hands so that the liquid does not spread.

* Water for dumpling dough should be just ice. To do this, put it in advance for a few hours in the refrigerator.

3. When the flour will absorb all of the water, kneading the dough to continue until it becomes completely homogeneous and elastic. This operation is also easier to do with a small number of tests. Score a perfect homogeneity of the test — if it is unrolled without creases and cracks. The finished dough wrap in a damp towel and set aside for 30 minutes This is necessary to give it even greater flexibility.

* In some recipes the dough into dumplings added a pinch of salt. Classic dough for dumplings and so on. N. Is made without salt and sugar. It is called — fresh water. After his role — to emphasize the taste quality of the product to which it is subject, as it were.

Sweet dough should be kneaded as possible steeper. If it turned out watery, sprinkle the surface of the table with flour and knead it again. Repeat this until until the dough acquires the desired consistency.

4. While rasstaivaetsya dough, prepare the stuffing. Onion peel and coarsely chop. Beef, lamb and pork, rinse with cold water and cut into pieces of 5-6 cm. Turn all through a meat grinder. It is desirable to make it 2-3 — minced meat must be chopped finely.

5. Mince cabbage and add to the stuffing. Add salt and pepper to taste and mix thoroughly.

*Tradition dobavlkyat cabbage stuffing for ravioli came from Siberia. This vegetable stuffing gives juiciness and tenderness, no effect on its taste.

How blind dumplings

6. The dough for the dumplings, you can roll out a large cloth, cutting glass circles. In this case, many test emitted as secondary rolling significantly deteriorates its elasticity and taste. Try the following method.

a. The table surface sprinkle with flour. Hands roll the dough into a rope 2 cm thick. Cut into pieces zhgur 2 cm long. A rolling pin to roll each piece into a circle about 2 mm thick. Fissile 4-5 circles to the dough before it had zavetritsya.

b. Circle dough placed on the open palm of his left hand. Right to put a teaspoon of stuffing and fold the circle in half. We do not recommend doing this operation on the table — the excess flour prevents agglutination test.

c. Gently pinch the ends of pelmeni so as to obtain a crescent. Nachnka should be free to lie inside. In this case, the eye-catching when cooking meat juices remain in the dumplings. If the edges are connected poorly, spend on them a finger moistened with water.

Mr. Take Pelmo both hands the edges and connect them so as to obtain «ear.» Firmly press your fingers to the ends stuck together.

* Dumplings should immediately freeze or boil. To freeze the dumplings are laid out in a single layer on a floured board or tray. Boil, throwing small portions into boiling, slightly prisolennuyu water. To spice up the water, you can add 1-2 bay leaves. The pan should be wide to the dumplings from sticking. Once the dumplings float, they need to get the skimmer, dry them for a couple and serve with sour cream, oil or vinegar.

Translated by site: wday.ru