Siberian dumplings: recipe for mince and dough

Dumplings are considered traditional Russian dish, although historians believe that he invented this dish by the Chinese. The filling can be everything that you cook, it’s a matter of taste and imagination. But on top, of course, the classic Siberian dumplings with meat.



3 hours. 10 particletree complexity

Almost frozen in the stone lumps of beef in pastry is the best fit into the life of the inhabitants of Siberia. In the forest the locals had plenty of meat, and the climate allowed storage of semi-finished for months. Away from home, the hunters were drowned in the pots snow, boiled the water and cooked the dumplings, which have always been with me. Of course, the original recipe of pelmeni Siberian included the meat of wild animals — bear, moose, ROE deer, hare. Today, these dishes can be found only in restaurants and for home cooking beef, pork, lamb and poultry.

3 secrets of delicious pelmeni Siberian

  • The use of several types of meat. The filling becomes softer and juicier if it mixed different kinds of meat. The basis, of course, beef. If it is added to pork or lamb, the ratio of meat is about 60:40. If the stuffing will consist of three types of meat, the best combination is: 45% beef, 35% pork and 20% lamb.
  • Cold. And the dough, and the stuffing should be chilled. This simplifies modeling and improves the taste of food.
  • The balance of the water. It needs to be followed as in the preparation of meat and when cooking. Water is added to the meat for juiciness, but if it’s too much, freeze the ice will be “bursting” from inside the dumpling, and the dough will crack. When cooking, on the contrary, the more water the better.
  • Cooking of meat dumplings from scratch: dough, stuffing and modeling

    Consider all the nuances can only be constantly practicing, so we give step-by-step recipe for Siberian pelmeni.

    You will need:

    • beef — 400 g;
    • mutton — 300 g;
    • pork — 200 g;
    • onions — 3 pieces;
    • wheat flour — 1 kg;
    • eggs — 3 pieces;
    • water — 400 ml.

    Cooking

  • Put a container of water in the freezer. While you perform the next steps of the recipe, it needs to cool, but don’t have time to freeze.
  • Sift the flour on the table or in a big bowl to make a slide.
  • Beat eggs in a separate bowl and stir gently with a fork.
  • In flour make a small hole and pour the eggs.
  • Start to knead the dough, by hand collecting flour from the edges to the center.
  • Slowly pour chilled water. Gradually the flour will absorb the water into themselves, and the dough will become more malleable and homogeneous.
  • Turn the dough out onto the floured table and continue to knead it until elastic state.
  • Wrap the dough in plastic bag or plastic wrap and let it “rest” at room temperature for 15-20 minutes.
  • Roll grinder all three kinds of meat and onions.
  • Mix well minced meat in the bowl, the sunflower, add a little water and put in the refrigerator for 5-10 minutes.
  • Sprinkle the table with flour. Prepare a Board or plate — they also need to generously dust with flour so the dumplings do not stick.
  • Separate from test a small piece. Roll it into a sausage with a diameter of approximately 2 cm.
  • Cut the sausage into slices 1.5-2 cm long.
  • Roll each piece with a rolling pin. Put the stuffing in the center of the circle so that there is quite a lot of dough for zasypaniya edges.
  • Fold the dough in half and zasypnica all the edges to make a semicircle. Connect with each other, the lower corners — you will get a nice round dumpling.
  • In some sources it is possible to meet opinion that the appearance of the dish is directly connected with the name — for example, that the round dumplings are considered to be the Ural and Siberian — those that have a top fashioned scallop or “pigtail”. Actually, it’s just habit that every family has its own. Recipe homemade Siberian pelmeni allows for any kind of modeling. You can use a special machine, which folds the blank of dough and meat in half and forms at the place of pockets patterned “seam”. In many families it is customary to leave a semicircular dumplings, dumplings. And to your billet was smooth as the selection, you can roll the dough in a single layer and cut circles with a glass.

    “Soviet” tradition to keep the dumplings on the balcony in the winter makes sense not only for the preservation of semi-finished products. It has long been observed that the frozen dumplings when cooked much better allocate juice. In the old days in the stuffing for these purposes, even added crushed ice. So, even if you plan to immediately cook everything Nalepa, set the dumplings briefly on the balcony (in the winter) or chill in the freezer.The secrets of proper cooking

    Siberian dumplings should be cooked in plenty of water, so they floated freely and do not stick together with each other. Water usually comes from the calculation of 4-5 liters per kilogram of frozen product. The blanks are cooked all at once, and parties of 20-30 pieces. Cooking is very useful, the special slotted spoon or a strainer with a long handle.

    You will need:

    • dumplings — 1 kg;
    • water — 5 liters;
    • salt — 25 g;
    • pepper, Bay leaves — to taste.

    Preparation:

  • Boil water in a large saucepan.
  • Add salt and spices.
  • In boiling water throw dumplings and stir once with a slotted spoon to avoid sticking to the bottom of the pan.
  • Wait until the water boils again and the dumplings float.
  • Soak them for 3-4 minutes in boiling water, give a little “inflated”.
  • Remove the finished dish with a slotted spoon, put on a plate.
  • Not to get burns, throwing semi-finished products in boiling water, stick to the following rules: do not dump them all at once and face the Board. It is best to gently lower into the pot the dumplings one by one, as close as possible, bringing a hand to the water to avoid splashing.Serving

    Family dinner dumplings you can just put it on plates. For the reception appropriate option with a large dish in the center of the table. The “real” dumplings go well with a variety of sauces. They can submit sour cream, mayonnaise, mustard, adjika sauce, ketchup, melted butter, vinegar, water, and even soy sauce.

    Recipe Siberian dumplings is simple, but requires precision and accuracy then the result will be high. Connect to cook this wonderful dish family and friends: for modeling tells the most interesting stories. Such moments are remembered for a lifetime!

    Siberian dumplings: recipe for mince and dough





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