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
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.
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.
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