Fried dumplings in a frying pan.

For the manufacture of pelmeni requires a minimum of products, but what turns out a delicious dish. For classic ravioli, minced beef, pork, lamb are used, with the obligatory addition of a variety of spices and onions.
Cook the dumplings in boiling water or meat broth until they float to the surface and then another couple of minutes. Serve ready dumplings with sour cream, sauce, mustard or butter. In addition to the classic method of preparation, there are many more varied and delicious recipes for pelmeni, for example, fried dumplings.

Fried dumplings

If suddenly guests have come, you can serve dumplings, fried in a frying pan, to the table. Such a dish is prepared in a matter of minutes and has a very original taste. For their preparation we will need: packing frozen dumplings (preferably, of course, domestic), a little vegetable oil, seasoning and sauce to taste.

Preparation: take a deep frying pan, put it on the fire and pour the vegetable oil. Too much oil is not required. The main thing is that the bottom of the pan is completely covered with oil, otherwise our dumplings can burn.
From the refrigerator we get pelmeni, which do not need to be defrosted and put on a heated frying pan. Fry the dumplings for about 15 minutes stirring constantly so that they do not stick to the frying pan.
Readiness of dumplings can be determined from a ruddy, even crust on the surface of dumplings. During the frying, it is advisable to try them on readiness, as different grades of pelmeni require different cooking times. Fried dumplings in oil should be served with sour cream, sauce or your favorite mayonnaise.

Dumplings in Georgian (khinkali).

Ingredients for the dough: three glasses of premium flour, a glass of water, one egg and a pinch of salt.

To make minced meat: 300 grams of pulp of fatty lamb, 200 grams of pork pulp, three heads of onions, meat broth, red and black pepper, fresh greens and salt.

Method of preparation: lamb and pork cut into large pieces and twist two times in a row through a meat grinder. We shred a small onion finely.
In the mince we pour broth so that it is juicy, sprinkle with red and black pepper, salt, add finely chopped greens and mix thoroughly with hands.

We cook the dough. Sifted sifted flour on a flat dish, we make from it a slide with a depression in the middle. We pour warm water into it, break the egg, salt and knead a fairly steep dough. Cover it with a cup and leave for half an hour.

Next, the dough is divided into pieces and rolled flat cakes, as thin as possible. In the center we put minced meat and collect the cake with small wrinkles in a knot, while tightly attaching them to the top.

In boiling and salted water we spread pelmeni and cook until they come to the surface. We take it out very carefully so that no juice will flow out of them.
According to the Georgian tradition, khinkali eat with their hands in a bundle.

Lazy dumplings.

For the test, we need: one egg, a glass of water, flour and salt.

For minced meat: half a kilogram of mixed stuffing, two onions, carrots.

For the sauce: half a glass of sour cream.

Preparation: mix the usual dumpling batter. In the mince we add one finely chopped onion, pepper, salt and mix thoroughly with hands. Carrots are cleaned and rubbed on a large grater, shred a second onion and fry in a frying pan. Cut the dough in half and thinly roll out two cakes. We spread out the minced meat and evenly distribute the cakes over the whole surface, turn into a roll and cut into pieces of a long three centimeters. We put the pieces into a frying pan, put on the carrot-onion roast on top. In sour cream add half a cup of water, pepper, salt and pour pelmeni in a frying pan. Cover the lid and put in a preheated to 200 degrees oven. We cook until ready. To the table we serve hot. Bon Appetit!