Russian dumplings. Recipe

Pelmeni is one of the most famous Russian dishes, which, nevertheless, was invented by Siberian Tatars and has many analogues in other world cuisines, for example, Italian and Chinese. However, no one likes them as much as we do, and this is vividly evidenced by the large number of original recipes of pelmeni in almost every province and region. What kind of stuffing, types of dough and ways of cooking this dish does not exist in our large country. In many families there is a wonderful tradition to gather for all household members and to make pelmeni before a big holiday and a New Year. And dumplings? Only our individual catering enterprises specialize exclusively in preparing this dish in different versions.

How to make dumplings? A classic recipe involves the use of minced beef, lamb and pork. In the Siberian regions minced meat is added to the meat of an elk or a bear, in the Far East ravioli is cooked with fish. There are fillings of mushrooms and rice, squid and other seafood. But the most popular are still classic Russian dumplings. The recipe for their preparation is passed on from generation to generation, from the older members of the family to the younger ones. It's quite simple. Minced meat is harvested from beef, pork and mutton in the same proportion. It is ground twice through a meat grinder with onion, salt and pepper and add a little cold water. The dough is prepared from a half cup of flour, eggs and a quarter of a glass of water. All products are well kneaded and add a little salt, the dough should turn out to be steep and soft. It is very thinly rolled out, cut out mugs, put a bead of mince for each and patch the edges. Cook these "ears" from the dough in salted boiling water with spices for no more than ten minutes.

Non-traditional dumplings. Recipe with broth

In the boiling meat broth, lower the dumplings and cook for about ten minutes on a moderate fire until they appear on the surface. To keep the broth with dumplings transparent, they are brewed in hot water for a few seconds to wash the flour, and then it is placed into broth for further cooking.

Unusual dumplings. The recipe for cooking in Old Russian style

The dough for this dish is kneaded from a glass of buckwheat flour, one yolk, a fifth of a glass of water and a small pinch of salt. For the filling take a garden or forest berry or plum and knead with sugar in a thick mashed potatoes. Small balls of dough rolled in flat cakes, put stuffing on each and well, tightly tied. Finished dumplings pour sour cream, lovers can sprinkle them with a small amount of cinnamon.

Non-traditional fillings added in dumplings. Recipe for fish, mushroom and stuffing from squid

Fish minced meat for dumplings is prepared from any white fish turned into fillets (cod, pollock, pike, burbot, etc.). The fillet is ground through a meat grinder with the addition of onions. After that minced salt and pepper, pour with melted butter and mix everything.

Fresh mushrooms for filling are stewed in oil until the liquid disappears from them. Then, separately fried onions, butter, salt and pepper are added to the mushroom mixture, mixed until homogeneous. To mushrooms you can add as a filler boiled rice or finely crushed boiled egg.

The filling for pelmeni from squid is done like this. Raw washed and peeled squids are cut into pieces and ground. To the received forcemeat add finely chopped onion, crumbled boiled egg and vegetable oil, salt and pepper. This mixture is filled with pelmeni and boiled as usual in salted water.

Non-traditional fillings are also made from cabbage, brynza, zucchini. Dumplings are made with lentils, with greens, etc.