The secret of making Siberian dumplings

Step-by-step recipe with photos

In my opinion, Siberian dumplings are the most delicious. The minced meat for Siberian dumplings includes beef and pork in equal proportions, as well as a little sugar to give them a piquant taste. Don’t be afraid to add it to the minced meat, it won’t be sweet, you won’t need a lot of sugar, but you will see how the taste of the minced meat will sparkle in the finished dumplings. The dough here is classic - made with water, egg and vegetable oil. You will get a lot of dumplings, so you can safely freeze them.

So, for the dough, prepare flour, water, egg, salt, vegetable oil, and for minced meat, pork, beef, onion, water, salt, ground pepper, sugar. First prepare the dough. Pour wheat flour into a bowl, make a depression in the center, pour salt into it, beat in an egg and pour in cold water with vegetable oil.

Knead all these ingredients into a dough and leave for 15-20 minutes.

While the dough is resting, prepare the filling for the Siberian dumplings. Chop the pork and beef and chop the onion.

Grind the meat and onions in a meat grinder.

Pour salt, sugar and ground pepper into the resulting minced meat, and also pour in cold water. Mix the minced meat until smooth.

Knead the rested dough, divide it into three or four parts, roll out the first part of the dough and use a glass to make round blanks for future dumplings.

Place a teaspoon or a little more minced meat onto the dough circles.

Bring the edges of the dough together to make dumplings like these.

Then connect the ends to make dumplings like this. Do the rest of the dumplings in the same way. In total you will get about 80-100 dumplings.

Now they can be boiled or frozen. Serve the finished Siberian dumplings with butter, sour cream, tomato sauce or as you personally like.

Thin dough, juicy filling - these dumplings are simply wonderful!

Cooking: 1 hour 20 minutes

This time I decided to cook not just homemade dumplings with meat, but Siberian dumplings.

I took as a basis a recipe for Siberian dumplings from an old and, as for me, very interesting book “Modern Home Cooking”, published in 1979, by I. P. Cholcheva and Ts. S. Kalaydzhiev.

Literally the recipe looks like this:

“Make a firm dough with 1 1/2 cups flour, 1 egg, 1 coffee cup of water and a pinch of salt. Roll out the well-kneaded dough into a thin layer and cut out circles with a glass.

Prepare the filling from 300 g of ground meat (a mixture of veal and pork), 2 finely chopped onions, salt and black pepper.

“Dumplings with chicken” – No. 4

Dumplings can be prepared not only according to classic recipes, filled with beef and/or pork. The recipe can be varied by preparing dumplings with chicken meat. Dumplings with chicken can be called dietary food, since there will be much less animal fat in such dumplings. We bring to your attention a recipe for how to prepare dumplings with chicken filling.

Ingredients:

For the chicken dumpling dough:

Chicken egg – 1 piece.
Water (boiled, cold) – 250 milliliters.
Salt - to taste (1-2 pinches).
Flour – ½ kilogram.

For the filling of dumplings with chicken:

Chilled chicken breast without skin – 1/2 kilogram.
Chicken egg – 1 piece.
Chicken fat (pork lard) – 100-150 grams.
Onions - 1-2 medium onions.
Turmeric or Curry (optional) – 2-3 pinches.
Ground black pepper - to taste.
Salt – 1-2 level teaspoons (to taste).

Preparation:

Preparing the dough for dumplings with chicken.

Siberian dumplings recipe

Combine salt, eggs and water for dough in a separate container.

To knead the dough for dumplings, I always use warm water (35-40ºС).

Lightly beat the eggs with water until the salt is completely dissolved.

Pour some of the flour onto the table and make a well in the center.

To knead the dough I needed 567 g of flour. Depending on the quality of flour, you may need from 450-600 g of flour. Do not pour all the flour into the dough at once. Add it in several stages.

From my experience, I will say that it is best to start kneading the dough in a convenient container, and not on the table - the kitchen is cleaner, and the result is no worse.

Pour some of our egg mixture into the center of the depression and begin to knead the dough.

Gradually add the remaining liquid and add flour if necessary.

If you knead the dough in a bowl, then once it has turned into flakes, you can turn it out onto a floured surface and continue kneading there.

The finished dough is quite tight and elastic, has a uniform structure and does not stick to your hands.

Add flour to the dough according to the “as much as you need” principle.

Dough for dumplings (dough recipe)

To prepare any dough, first of all, you need, of course, flour. Be sure to sift the flour. Where and how it was stored is not known. Sift in any case, even if you purchased the flour beautifully and seemingly hygienically packaged. In addition to removing possible debris that accidentally got into the packaging, sifting the flour will saturate it with oxygen and break up lumps if the flour was caked or overly moistened during storage. Sifting the flour will give elasticity and fluffiness to the dough. For dough prepared for dumplings, this is important, because such dough does not use any baking powder or soda.

Be sure to mix the dough you prepare for dumplings well. Achieve a uniform dough consistency, without lumps or inclusions, and a uniform color of the mass. When the dumpling dough is mixed, it should “come through.” Wrap the dough in a damp cloth, preferably cotton or cling film, and leave for 30 minutes or more. If you start making dumplings right away, the dough will not be elastic, not sticky and will tear when rolling and molding. Ideally, as has already been tried, wrap the dough in a wet towel and cover it with a deep plate; if the dough turns out to be steep, then while it reaches it, it will itself take the required amount of moisture from the towel.

Classic dumpling dough recipe

The simplest dumpling dough that is used in many recipes. The dough is prepared from unsweetened wheat flour and water. Below we will look at another dough recipe, a little more complicated, with the addition of eggs.

Dumpling dough ingredients:

Cold water, preferably boiled – 1/4 cup.
Salt - to taste, usually 1-2 pinches for this amount of dough.
Flour – 1 cup.

Preparation:

Sift the previously measured flour. Pour into the bowl in which you will knead the dough or pour it onto the table in a heap, after laying down parchment paper. If you knead on the table, then make a small depression in the heap of flour, and slowly add water to the flour, knead the dough further. Add salt and continue kneading. It should be a stiff dough.

Recipe for dumpling dough with eggs

This recipe for dumpling dough will yield more dough, so calculate the amount of filling in advance. Let's look at how to prepare dough for dumplings with eggs in this simple recipe.

Sift the flour. Break one egg into a bowl and beat it a little, add salt. Now, slowly adding water, beat the egg, water and salt with a whisk until a homogeneous consistency is formed.

Pour the sifted flour, as in the previous case, into a bowl or pour it onto the table. And also adding the whipped solution, knead the dough. While stirring, bring the dough to a homogeneous thick mass. Wrap in a towel or film and let the dough rise for 30 minutes.

Dough ingredients with egg for dumplings:

Unsifted flour - 2 cups.
Chicken egg – 1 piece.
Water at room temperature (preferably boiled) – half a glass.
Salt – 1/4 teaspoon.

Instead of boiled water, you can use unsalted mineral water without gases.

Now you have two whole recipes for making dumpling dough. Below we will look at preparing dumplings according to different recipes. We will not describe the preparation of the dough. We will only indicate additives in the dough, if any.

The history of the origin of dumplings. Etymology of the word dumpling, Geography of distribution.

Step-by-step cooking recipe

1. Prepare the minced meat.

Grind the onion using a meat grinder or blender.

Add it to the minced meat.

Season with salt and pepper, add cold water and mix well.

2. Prepare the choux pastry.

Add the egg and salt to the flour and mix with a fork.

Then add boiling water and mix.

Add vegetable oil.

Knead the dough on the table and let it stand covered for 10-15 minutes.

The dough turns out elastic and easy to work with.

3. Divide the dough into 4 parts.

Form a rope from each part and cut into circles 1 cm thick.

Place minced meat in the center of each flatbread and form a dumpling.

4. Boil water, add salt and, if desired, 1 onion.

When they float, cook them for 5 minutes.

Place on a plate and add butter or sour cream to the dumplings.

Siberian dumplings with choux pastry are ready!

Bon Appetit everyone!

“Dumplings with fish and cheese” - recipe No. 8

Fish dumplings are, of course, a tasty, nutritious and dietary dish. But let's diversify it a little. Let's make dumplings with inexpensive and affordable fish - "pangasius" and cream cheese. How to cook dumplings with fish and cheese, detailed recipe.

Ingredients for dumplings with fish:

For filling:

Fish “Pangasius” or “sea tongue” - 50 grams.
Onions – 1-2 bulbs.
Cream cheese – 20-30 grams.
Butter - 10 grams.
Grana Padano cheese - 5 grams.
Spices - to taste.
Pepper - to taste.
Greens - to taste.

For the test:

For the test:
Flour - 150 grams (not a full glass).
Salt - to taste.
Water - 50 milliliters.

Preparation:

Let's start with the test. You can cook any that you know how to make or try one of our recipes. The dough is prepared, arrives and is waiting in the wings. Let's start with the filling.

Thaw the fish fillet, wash it and finely chop it with a knife. Pangasius is a soft and juicy fish; you shouldn’t put it through a meat grinder, otherwise you’ll end up with a watery porridge and you won’t be able to make anything useful out of it. Finely chop the onion and fry in a frying pan in butter until golden brown. Cool the fried onion and add it to the chopped fish fillet.

We grate the cheese and mix it with the spices into the filling mixture. Mix the filling thoroughly.

Now we make dumplings with fish and cheese. Roll out the dough, cut into pieces using a glass. Place the filling in the middle of the circle and roll up the dumpling.

Fish cooks quickly, so 5-6 minutes of cooking after floating is enough to cook fish dumplings.

Before serving, garnish the fish dumplings with ground black pepper and chopped herbs.

“Dumplings in Old Russian style” - recipe No. 12

Ingredients:

For the test:

Premium flour – 500 grams.
Boiled water, warm - 100 milliliters (1/2 cup).
Egg – 1 piece.
Salt - to taste.

For filling:

Potatoes – 600 grams.
Onions – 200 grams.
Butter – 150 grams.
Dried (forest) mushrooms – 25 grams or fresh, you can use champignons – 250 grams.
Salt - to taste.
Pepper - to taste.
Dill - to taste.

Preparation:

As always, let's start by kneading the dough. When the dough is ready, proceed to the filling.

Wash the potatoes and boil them in their skins. Peel the boiled potatoes and pass them through a meat grinder. We do the same with mushrooms. Boil the mushrooms until tender, and then fry in a frying pan along with the onions in vegetable oil. Let it cool a little and pass through a meat grinder. If someone likes the mushrooms to be pieces, you can chop them finely with a knife.

Combine all filling ingredients and mix thoroughly. Salt, add chopped dill and a little heated butter. Mix again and make dumplings.

Cook the dumplings for 5-8 minutes after surfacing.

You can serve sour cream, butter or ketchup as a sauce.

Khinkali. 4 recipes for making khinkali.

“Chinese dumplings in hot broth” - recipe No. 10

Ingredients:

Meat broth - 3 liters.
Vinegar - to taste.
Mustard - to taste.
Soy ketchup - to taste.

For the test:

Premium wheat flour – 100 grams (1/2 cup).
Boiled water, cold – 50-100 milliliters.

For filling:

Chilled pork, pulp – 200 grams.
Garlic – 2-3 cloves.
Soy paste – 10 grams.
Green onions – 2-4 branches.
Cabbage – 40 grams.
Soy sauce – 30 grams.
Sesame oil – 5 grams.
Ground ginger - to taste.
Salt - to taste.

Preparation of “Chinese dumplings in broth”:

Prepare the dough and put it aside, let it come out and start preparing the filling.

Pass the pork and garlic through a meat grinder. You can skip the pork twice or use the smallest knife possible. Mix the resulting mass and add soy sauce and sesame oil with soy paste to it. Mix the mass thoroughly. Finely chop the cabbage, ginger and onion, add it all to the minced meat and mix thoroughly again. Add salt and stir again.

We make dumplings. Once again we will not describe the sculpting process.

These dumplings, made according to a Chinese recipe, need to be cooked in meat broth for 10-15 minutes after surfacing.

The finished dumplings are placed in a deep plate and filled with meat broth, in which the dumplings were cooked before.

As a sauce for dumplings, mustard, ketchup and vinegar are served in a separate bowl.

Cooking minced meat

Dumplings in Siberia are made from three types of meat: beef, pork and sokhatina. As a rule, the preparation of dumplings directly depended on successful hunting - during the first severe frosts, Siberians hunted elk. This influenced the composition of the minced meat. Nowadays, it is almost impossible to get a moose, except perhaps in a zoo, so we replace elk meat with lamb.

So - beef, lamb, pork, and again no salt. The ratio of meat types is equal, one third each. Pork must be selected so that the fat makes up no more than ten percent of the total weight.

A mandatory, no, just an ironclad condition - the minced meat must be chopped. No meat grinders! Chopping minced meat for dumplings is a difficult task, usually done by men. The pieces of meat should be quite small and approximately the same in size - this is the main secret of real Siberian-style dumplings. Siberian dumplings - a recipe that does not include onions or any spices in the minced meat. This is a modern invention that has a detrimental effect on the taste of dumplings. Onions will appear on the table a little later, as an ingredient in the dressing.