Dumplings in the pot with tomato paste

Description

Many people like to sculpt the dumplings, not only is it extremely profitable in terms of money, and the process is exciting for the whole family. Unfortunately, few people know how to cook dumplings, in addition to standard options (cooking, cooking with broth and frying), this recipe was created precisely in order to expand your culinary boundaries and surprise the loved ones is not only standard, but also incredibly tasty variation of the ordinary dishes. And so! Homemade ravioli in the pot with tomato paste and mushrooms.

Ingredients

Dumplings

15 piece
Tomato paste

360 g
Mushrooms

6 piece
Garlic

6 tooth
Chili

0.3 piece
Carrots

0.3 piece
Dutch cheese
Greens

Cooking

Start with the dumplings, we were home modeling and quite large, so make adjustments to your size and preference. Actually at home palmese simple recipe, the dough the stuffing from svinina-beef in the ratio 50: 50, onion, garlic, salt and pepper, think for themselves dough-meatballs recipe not need.

So, down to pots and filling. For starters, make a roast (in my case, I made two pot) to do this, cut one-third of a large carrot, chop it into small cubes and throw into the hot oil (home use maize, but also sunflower will do), at this time, similarly chop onion, I suddenly bow over and had to use dried.

Add the onions once the oil pharangeal and carrots will start to "wrinkle". Stir fry carefully for another 2-3 minutes on low heat.

Then pour the tomato paste and leave to languish, not forgetting once again to mix. *Pasta I used the simplest and cheapest from the "clover". Weight 360 gr. Prepare additional ingredients in the face of a hot chili pepper and garlic.

Chili can be used and dried/ground, but I prefer to use fresh, the more it almost indefinitely stored in the refrigerator. Finely chop a small piece of pepper (note, God forbid you then to RUB the eyes, well, or some sensitive places... Better to hand wash), throws it in the pasta, stir, and turn the garlic.

Better to press it with a garlic press, but if not, you can just slice. 4 large cloves into two portions at the time, but if there are fans of garlic, you can all 6, they do not taste spoiled. Mix more carefully than all the times before left on very slow fire, and proceed to the next phase of cooking.

Namely, the pots, palmachim and mushrooms. To begin, turn on the oven and let it heated to 180-190 degrees. We'll get him (finally!) the main heroes of the occasion out of the freezer.

As the dumplings came out big, then I put five pieces in each pot and put them aside, let them warm up a little mocking after storage in the freezer. While the dumplings are heated, we only get the mushrooms.

Managed to grab a gorgeous mushrooms (thanks to Masha that ran into the store while I did the roasting), fresh young mushrooms, as for me, even brushing is not necessary, let the water drench to the ground to wash off and eat raw though. What I actually did, not eaten raw, and immediately began to cut.

Here it is to each their number, I had four pieces who want more not mind, though all cut. Cut into big pieces, so delicious, and filled them Pelosi, in General, everything is almost ready.

Try our pasta, to taste add salt/pepper (I add nothing, and so there everything is already there) and pour it in the pot, pre-filling them for 100-150 grams of warm (not hot!) water.

And then, put them in a preheated oven, you can forget about them for the next 20-25 minutes, let it languish and give a delicious broth.

About 15 minutes after we dropped the pots into the oven, it is necessary to do not mandatory, but highly desirable bonus procedure. Firstly, take the cheese and grate it (in this case we used quite a tolerable domestic Parmesan production, but you can replace it with any hard cheese, but even soft, still, tasty, importantly, not too salty was).

Get the pots out of the oven and separatim their cheese (don't worry if the broth and got a lot of cheese drowning beautiful "cap" does not always work, but the taste is not particularly affected). After that, return them back into the heat, let them stand the stove for another 5-10 minutes, lid pots close it is not necessary, the cheese needs to brown (this time depends, some people like that crust-crust, and who give softer, easier on the eye to follow).

To make a donation pots, wash dill, parsley and green onions and chop them nicely (no green anywhere, the greens around the head!)

Someone who loves greenery and less...

Well, we want more! P. S. There is a recommend with a spoon.

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