How to make dough for ravioli, dumplings and manti

About how to make a dough for ravioli, vareniki and manti I would like to tell for those who do not know, as it is quite unique and delicious dishes that are loved by both children and adults around the world. So, dumplings are usually considered a national dish of Siberians, since they learned to deftly handle them. Although many peoples of the world have their own special names, among the Uzbeks it is a chuvara, Italians are ravioli, Chinese are Jiaozi. But the essence of this does not change, they are all a boiled dish of dough stuffed with meat, fish, vegetables.

How to make dough for ravioli? One of the main features of this dish is its delicate dough. Therefore, before cooking, you need to pass one kilogram of flour through a sieve and put it on the board in the form of a slide, make a groove in the middle, drive in two eggs and pour two glasses of water, which must be pre-salt. Then you need to gently and gently knead the dough, first you can use the fork, and then trust only your hands, constantly pour the flour until the dough becomes elastic. After that, put it in a bowl, cover with a towel and let stand for about half an hour in the refrigerator, so that it becomes even more homogeneous and elastic. That's all the basic rules of how to make dough for pelmeni.

Now go to the stuffing, for this it is best to take three varieties of meat, for example, chicken, pork and beef. In total, this should be about 900 grams. Meat should be thoroughly rinsed under running water and passed twice through a meat grinder with three large heads of onions, so that the mince was tender and juicy. Pepper and salt it. And now we begin to make pelmeni. To do this, divide the dough into small pieces and roll them into sausages, which need to be cut with a 2 centimeter knife. Formed circles gently roll out a rolling pin, and until they have had time to dry out, spread them on a teaspoon of minced meat and mold the dumplings. To do this, you need to fold the dough in half, pinch your fingers well and connect the resulting crescent with two tips. Cook them in boiling salted water for three minutes until they rise up. Then put in a plate, add butter and pepper if necessary, and sprinkle with a small amount of vinegar.

How to make dough for manti? This dish is considered one of the varieties of dumplings. But their size is much larger and they are prepared for a couple. So, to prepare the dough, you need one kilogram of flour, which must be carefully kneaded together with 1.5 glasses of salted water. When the dough becomes sufficiently elastic it needs to be rolled out into several sausages, the diameter of which should be about three centimeters. Then divide them into separate pieces so that their thickness is also about 3 cm. Then carefully roll out each circle thinly enough, somewhere up to 2 mm. For minced meat, you will need 700 grams of lamb, veal or pork and two kilograms of onions. These ingredients are scrolled in a meat grinder, add pepper and salt to taste, as well as a little water and mix. Then, on top of the cake, we put a tablespoon of minced meat and tear the dough crosswise, and finally carefully patch the neighboring tips. Then the mantles are sent to the steamer for 40 minutes, and served to the table with your favorite seasonings or sauces.

How to make dough for vareniki? But this dish is a real national dish of Ukrainians. To prepare the dough, you need to lay out three glasses of flour in the form of a slide and add three eggs to the made groove, as well as 2/3 cups of slightly salted water. Then these ingredients should be carefully mixed, but so that it is not too steep, as it will be very difficult to mold vareniki. The resulting dough should stand under the towel for about half an hour. The filling for this dish can be varied - sweet, made from cottage cheese, berries and fruits. This kind of vareniki is served with sour cream, butter. Also, cabbage, potatoes, liver, mushrooms, kidney beans and everything possible can serve as a filling for this dish, which is enough for fantasy. A good addition for such vareniki is a roast made of lard and onion.

Now dear readers, you know how to make dough for ravioli, manti and vareniki. Having prepared them yourself, you will never want to buy them in the store. Bon Appetit!