My secrets of delicious dumplings

Description

"Vareniki HandMade s m the jar". So I got up to 150 recipe! And as the anniversary of the recipe I decided to cook dumplings. Why this name? Was just traveling with her husband by one of the Dnepropetrovsk restaurants and saw a huge sign: "HandMade Vareniki". So once ofopmleniya meat wanted! Dish, of course, far from diet, but quite healthy. So, if in moderation - you can eat varenichki. Ukrainian dumplings with meat dumplings are different from those that mince them are not prepared from raw and boiled meat. Well, as usual, will reveal all its secrets and trivia that will make the dumplings very delicious!

Ingredients

Pork

300 g
Chicken

250 g
Onion

3 piece
Broth
Black pepper
Salt
Flour

500 g
Water

300 g
Starch

2 Tbsp
Butter

30 g
Vegetable oil

Cooking

Boil the meat. I had two pieces of pork shank and half chicken breast.

Take out the meat to another pot, add to it two ladle of broth.

From the resulting after cooking meat broth, adding a simple set of products, I cooked soup.

The dumplings I cooked the next morning. The easiest, of course, the meat mince. But since I was cooking early in the morning, not to Wake anyone electric meat grinder, I went the other way. Maybe someone will be useful. The meat was well tenderized, so I had no trouble to take it apart into fibers.

Then small portions chop the meat with a knife in the stuffing.

To Tinker, of course, had, but the result came out not worse than in the meat grinder. So, full HandMade :)

Onion cut into cubes.

Fry in vegetable oil until transparent.

Potseluem and pepper.

Add the minced meat, fry a little together. Add a piece of butter. It will make the meat creamy touch.

Add in the beef broth, which was cast previously. The meat will become kind of creamy consistency, and when you press on the meat with a spoon to extract juice. If the stock was not enough, then you can add a little water. The butter and the broth is my secret to delicious stuffing for dumplings with meat. Try and if needed add salt. Black pepper I put quite a lot. Love that it is well chustvovat. It is desirable that the ground beef before making dumplings cold. It needs to be, if not cold, then at least warm. Warm filling will make the dough into a softy and even good with floured dumpling may not come unstuck from the Board.

Now a few words about the test. For me the dough into dumplings and dumplings - just a shell for stuffing. Therefore, I believe it is very important that the dough was very thinly rolled. Twice already I've posted, but again. Maybe someone haven't seen. The dough I kneaded in the breadmaker. Mode of unleavened dough I have. I download HP in 300 ml of water, 1 teaspoon salt, 500 g flour, 2 tbsp. spoons of starch, run it in dough mode and in about 10 minutes after the start of kneading, HP off and put the dough in the fridge for 15 minutes so that the flour gave gluten. Well, of course, if not HP, then you can knead the dough by hand.

As I wrote earlier, about my secret dumpling-VARENICHNA test the addition of starch - 2 tbsp per 500 gr of flour, more is not necessary, because the dough will begin to soft after boiling the heat treatment. The dough from starch goes extremely flexible, is rolled to the super-thin condition and are not torn. The only thing: in the beginning rolling the dough constantly "going" back into a ball, but then it still manages to very subtly roll. Expose this picture for the third time. Here is a photo of me holding a rolled up to the transparency of the dough at arm's length, and it is not torn! Almost all the cooks who prepared the dough, left him in delight. Given the amount of toppings I have left half the test. Turned 25 dumplings weighing 35-40 grams. The next day half of the remaining I made another 25 dumplings with cabbage. 50 sufficiently large dumplings made of 500 grams of flour! In my opinion, not bad! Again, thin crust makes the dish lower in calories.

I obyachno dumplings cooked with varenicline. It saves major time. The exceptions are dumplings with cabbage. The cabbage is pretty hard to put in this form. But today I decided that it would be full of HandMade :) Well, in General, was the desire to Tinker with the test.

To cut the circles out of the dough I took the lid from the oiler from the set diameter of about 11 cm. You can take any saucer.

Roll out the dough thinly, cut out circles. Spread the filling. One dumpling I have placed a full heaped dessert spoon of the filling.

Fasten dumplings "pigtail" and, sprinkling it with flour, lay out on the Board. Then they will have to wait a hour H.

For some time the dumplings prefer to do for a couple. Because of this, first, all the stuffing will remain inside the dumplings (when cooked in water the dumplings may break and the rest of the filling will fall out), and secondly, the dumplings to the max will retain its taste. For cooking I use this design. This is a common pan into which I pour the water, put "chamomile" with holes and cover with a lid. If You do not have such "daisies", you can use a colander. One more important point. The water in our makeshift steamer better salt. This will increase the boiling point of water and, consequently, the steam will be hot.

When the water boils, grease "Daisy" with oil, to dumplings are not stuck.

Lay out the dumplings.

Cover with a lid and cook for 7-10 minutes.

While the dumplings are cooking prepare the onion sauté. Well, as usual, fry onion in vegetable oil, in the end sprinkle with salt and pepper.

Here are our finished dumplings. Under the hood they are inflated.

But when remove the cover, they immediately shrink. But this does not become less delicious!

Gently remove dumplings, sprinkling them with onion zazharkoy.

Husband ate them just with zazharkoy

I "aggravated" the sour cream!

Meow!

By the way, my favorite love dumplings, which are already cooled and stood for a while in the fridge.

But incision. Here you can see how they thin the dough!

Well 5 drops for 150 prescription! Vodka - drink, of course, not without drawbacks, but under such varenichki it will go! Cook and enjoy! Photos naklatsal a lot! With great difficulty chose the best! Bon appetit!

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