Recipe for cooking ravioli for a friendly family

Here they are, real, not from the store, with homemade homemade minced meat from high-quality meat, with a thin, homemade, and therefore elastic dough, here they are, dumplings thick-cheeked, quickly popping up in boiling water, five minutes already ready, tasty, with butter creamy Or with sour cream, with horseradish or vinegar, with ketchup or mayonnaise, and most importantly - with the scent of happiness! They say that he does not have a prescription. But the recipe for cooking dumplings is!

How we did it

We bought two good pieces of meat. Or three. Or four. The more different, the Siberians say, the better. The taiga farmers add even elk and bear cub, minced goat and boar meat to stuffing ... Well, that's for sure in the old days, and then, it is likely that fairy tales. We bought pork for taste and beef for satiety. Lovers can add lamb for flavor. Those who are afraid of heavy food, chicken and turkey. In fact, the more different, the better, is the truth. The recipe for cooking dumplings in Siberia is most often recalled in the winter. This food in the stomach is long-playing, warming the body, giving warmth and energy.

Chopped meat

So, we have a piece of meat two. Fillet. Approximately the same, grams for five hundred or so each. This pork is not very fatty and beef - on the contrary, fatter. We'll peel two onions and a few cloves of garlic. And two times we'll skip this all through the meat grinder. Two times - always! We will throw in a forcemeat a full, with top, teaspoon of salt, black ground pepper - well, here to taste, half a glass of very cold milk. Stirring. We beat off: we raise a dagger for half a meter up above the table, take aim in a bowl and toss it into it with all our might. And so ten times. Otherwise it will not become homogeneous. And now cover and leave in the fridge, let onions, garlic, spices and meat pamper yourself.

Dough

The ways of cooking dumplings are described different, but the best recipe is only traditional: for a glass of cold boiled water we take 1 egg and a teaspoon of salt. We add a tablespoon of vegetable oil. We mix the flour - how much it will fit. The dough should be cool. To knead the Siberian grandmothers are forced to watch for a long time and strictly. At least three hundred times you need to wrap and forcefully press down the dough with both hands. Most often it turns out that three hundred times is not enough - it depends on the strength of your hands. Men's work, yes. But women usually perform it. Three hundred times, remember. This is a real, honest way of cooking dumplings in Siberian. Everything else that is written on the Internet, if not complete nonsense, is an absolute delusion. Or laziness. Have they got mixed up? Cover with a towel, let it rest for at least half an hour. We prepare a place for a labor feat: boards, skewers, knives, spoons, bowls.

Raskatka

Some roll out a sheet, and then cut out a so-called soak with a glass. We do not do that. We do not like it when a dumpling dough is rolled two or even ten times. Remain the same from manipulations with a glass of pruning - where are they? Our recipe for cooking ravioli does not allow the recycling of the dough. No glasses and pelmennits, only sausage, only hardcore!

Position one

Cut off about a piece of dough about a quarter and roll out this kind of sausage. Try to make it as flat as possible, so that among your dumplings there are no Lilliputians and giants.

Position two

Cut the sausage into these pieces:

Position third

Roll them in flour lightly. Spray the table with it. And do not forget to repeat this from time to time. Now, to make it easier and more smoothly to roll out, crush the fingers with these pieces like this:

And, finally, the main thing: the position of the fourth

While the rolling pin rolls, the waiters are already impatiently tapping on a bowl of minced meat, the components of which are not only married but are also thinking about breeding.

Modeling

Put minced meat in the middle of the juice (bread) and turn off. Properly fasten the edges together. It should look like this:

Now connect the tips of the ears and squeeze them to make the pelmen turn round. Here it is, handsome.

Now the above should be repeated many times, until something ends: minced meat or dough. Although craftsmen admit this rarely. Usually it ends at the same time. Here, almost the result.

Everybody can cook cooking dumplings, is not it?

Water (salt, throw a pea-other fragrant pepper, bay leaves) should boil with a key, we throw one at a time, stirring, so that they do not stick to the bottom. It is better to take a pan wide. Do not cook a lot, let the dumplings swim freely. Ready, when the dough begins to become covered with large folds. Do not digest! After 5-7 minutes after boiling, remove it and take it immediately. Well, how do you like the recipe for dumplings? After all a fairy tale, yes?