These are your favorite dumplings. Cooking dough for dumplings

Despite the large number of versions that indicate the origin of this wonderful dish, in each of the countries you can find dishes similar to dumplings. In Italy, they have a romantic name for ravioli, the Chinese call them dim sum, in Central Asia they are called mantas, and the Georgians gave them a beautiful name khinkali. Americans and Europeans also eat a kind of pelmeni, which they call the familiar "pies" for us. Dumplings can differ not only in form and method of preparation. The most important thing in them is the correct dough for pelmeni.

A bit of history

Even in the sixteenth century, the notion of "pelmeni" appeared in Rus, which came from the Urals, where they were called "pelmyan" or "bread ear". Due to the fact that these products perfectly tolerate freezing, they became extremely popular in Eastern Siberia, where they could be stored all winter, without fear that the pastry dough cracked, and they themselves lose taste.

Delicious dumplings

The best dough for dumplings should be elastic, because the real "bread ear" should have a welt that fills the filling, around which there is an empty space, which does not allow ripening of the dumplings during cooking. That's why real dumplings are considered real, because in industrial production all these important little things are not always observed.

Competently prepared dough for dumplings, tasty and juicy minced meat - this is just the beginning. To make the dish flawless, it is better to cook not on water, a little salted, as it usually happens, but on a meat broth.

When preparing the dough for dumplings, remember that it should be such that the edges are firm, because the dumplings are ready only when the dough is completely cooked. Experts advise to lubricate the protection with cool water.

During the cooking of a miracle dish, the ascent of these small "ears" should occur two times.

The dough for pelmeni of classical composition consists of eggs, flour and water, it turns out to be elastic and allows you to roll yourself out quite thinly. From this dish only wins. This recipe guarantees the durability of the dough, which will last well until the end of cooking, without blurring. Sometimes dough for pelmeni is recommended to cook on milk, it will not only be elastic, but will also have a special tenderness of taste.

Having learned to prepare a dough for pelmeni, you can go directly to stuffing. Classics of the genre are minced meat, but in different countries a variety of fillings are used: mushrooms and vegetables, poultry and fish. Asians prefer to prepare this dish with a filling of a special herb with a minimal addition of meat.

To the table!

It is recommended to serve this delicious dish on a large tray that will not allow dumplings to stick together. Some peoples have a cheerful tradition: to hide in a dumpling small coin or pour pepper. It is believed that anyone who gets such a "happy" surprise, will be lucky.

Having learned to prepare the right dough for ravioli, you can serve this dish even on a festive table. And if you make a "bread ear" for every day - this is a great time saving, because frozen dumplings can be stored for up to three months.

The best dough for dumplings. Classic Recipe

Ideally, for each medium-sized egg, two glasses of flour should be taken. In order to obtain the required viscosity, water or milk, in which the salt is diluted, will be needed. More malleable and gentle makes dough for pelmeni the addition of a droplet of vegetable oil.

In the prepared groove in a hill of flour (better sifted) we beat eggs and add water / milk and salt. Well knead the dough, add the vegetable oil and mix it again.

In order for the dough to "rest", he needs to lie down under a towel for forty minutes. Dough for dumplings is ready!

It turns out that there are no special secrets in cooking this simple but very tasty dish. You just need to try to cook it, and your family will always be eating it for both cheeks. Be healthy!