Dumplings, baked with sour cream and herbs

Description

I have long wanted to put their dumplings and the recipe for my perfect dough for ravioli. But I was afraid that I "send gotovsya heroy diaries". But in the diaries, not all drop by, and share well, very much with all. Finally found a way out. Saw in the Internet the recipe for the casserole of dumplings (the author said that the recipe from Julia Vysotsky). The recipe is pretty successful. Of those that are quickly prepared in the presence of the dumplings in the fridge. So I decided to use found the recipe in order to share your little secret!

Ingredients

Minced meat

500 g
Water

400 ml
Flour

500 g
Starch

4 Tbsp
Salt

1 tsp
Sour cream

200 g
Greens
Green onions
Cheese

50 g
Black pepper

Cooking

Let's start with what I recipe, in fact, exhibited with the test. For me the dough into dumplings and dumplings - it's just a shell for the filling. It is important that the dough securely holds the stuffing together during cooking and it was thin enough so that its taste does not interrupt the taste of the filling. So I don't see much point to cook the dough on yogurt, or add in the eggs. Always made of three ingredients: water, flour and salt. And then everything depended on the quality of flour. Good flour and it will work, bad - at slim rolling will break or disintegrate during cooking. But once after watching my favorite show "La Spezia" (issue about Chinese food), I learned about the dumplings something interesting.

China - the birthplace of dumplings. The Chinese have raznoobraznoe amount recipes such as stuffing and dough for dumplings. The dough for Chinese dumplings has a large number of ingredients, but they always include a starch. Leading strongly encouraged to add to the dough starch at the rate of 1 tablespoon per Cup of flour, to assess what happens. I tried it and was ecstatic! In my experience, that lack 3 tablespoons for 500 grams of flour (about 4 cups), but if with starch to overdo it, the dumplings will be soft after boiling when cooking. So knead the dough from 300 ml of water, 500 g flour, 1 tsp salt and 3 tbsp corn starch. Put in the fridge for 15 minutes so that the flour gave gluten. In the first photo of the dough to the refrigerator, the second - after. It is clearly seen that it has become more smooth. And the starch made it incredibly plastic!

It is possible to stretch and roll out to very thin condition. Here on the pictures I keep the dough at arm's length. It is clearly seen that it is so thinly rolled that even prosvechivaet the light and NOT TORN!

Now for the meat. I have his signature minced chicken, beef and pork with onions, garlic and spices. Here I have laid out: http://www.povarenok .ru/recipes/show/603 42/ (for some reason when you save the recipe in the link appears a few spaces if you want to see "beat" them) manually. Maybe someone come in handy. In General, You can prepare your favorite stuffing.

Once my little stated that store-bought ravioli tastes better because my meat is "solid". She meant that the meat is too dense, and she wanted meat filling was more loose. I turned my brains and found out - the same starch. In 100 ml of cold water (preferably milk) dissolve 1 tablespoon of starch.

Add to the minced meat and mix thoroughly.

They say that the dumplings need to sculpt exclusively by hand, without pelimannit. But I'm such feats are not able to use pelmennica 37 dumplings.

The formed dumplings covered with flour.

Boil in salted water.

I've tried to take pictures ready, so you can see that the filling is visible through the dough. Of course, the picture doesn't show very well, but still slightly noticeable.