Fried dumplings and baked dumplings

Description

Have you tried fried dumplings? No? Then come visit, I'll treat you. And along with baked dumplings from the same dough + bonus and I's dotted.

Ingredients

Water, carbonated

250 ml
Chicken egg

1 piece
Salt

0.5 tsp
Sugar

0.5 tsp
Vegetable oil

4 Tbsp
Flour

4 cup
Ready stuffing

Cooking

We will need 1 egg and 0.5 tsp sugar and salt. Mix well.

Pour in 1 ( 250ml) glass of water silnogazirovannoy. Mix well.

Pour 4 tablespoons of vegetable oil.

And gradually introduce the sifted flour.

Flour is all different, so the flour may need 3-4 cups. The dough should be soft, elastic, does not stick to hands, not cool.

Dumplings we love mashed potatoes and boiled egg. I must say, with zazharkoy my daughter does not like, so I do so.

Or with stewed cabbage, which I stew in potato broth.

Dumplings fry in hot oil on both sides until Golden brown over medium heat.

Unusual, beautiful and very original. All of my friends and our family dumplings only fried.

Very tasty and crisp. A must try and you'll love the fried dumplings as we love them.

And from this dough I'm making dumplings. In this case, I have 500 g minced pork to which I added sauteed onion ( skipped through a meat grinder), salt and herbes de Provence to taste, and 30 ml of ice water. Mince well repulsed to density and uniformity. The stuffing I make to test. And he's resting in the fridge until I do the test.

Dumplings we love bigger, so blanks I cut 100 grams of faceted glass. Stuffing should be two times more than test. Shape the dumplings. Spread them on a baking sheet or, like me, into a frying pan without a handle.

Pour the boiling gravy: 3-4 tablespoons of vegetable oil I fried 1 onion, roughly chopped 1 large carrot, grated on a coarse grater. Pour 350-400 ml of cold water, bring to a boil, salt to taste ( 0.5 - 0.75 teaspoon of salt). Sprinkled on top Provencal herbs.

Bake in preheated oven at 220 degrees for about 30 minutes until the liquid is evaporated ( but not full on the bottom has a little to stay).

Baked dumplings are delicious and tender, even in the morning. They stiffen and don't wither.

Like boiled dumplings in the morning. In the morning they are tender and silky, as immediately after preparation.

And for comparison, steamed and baked dumplings.

Here you razrezik. Very tender and very tasty. I can tell you that this is the only dough that dumplings is eating my daughter. Before when I did other delicious recipes of dumplings, my daughter ate only meat, and the dough is always left. Now, on the plate there's nothing left and my daughter always uses for more. So the recipe for this test I recommend to try everything!

You can also just roll the dough, cut into strips and shapes and fry in hot oil. And eat so. Can hot sprinkle with powdered sugar and eat as a dessert with tea. And you can make even the pasties, but then from the test to remove the egg.

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