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Dumplings "baby"


Ingredients for making baby dumplings

Ingredients for making Baby Dumplings:

  1. Purified water 1 liter
  2. Butter to taste
  3. Salt to taste

For the test:

  1. Premium wheat flour 600 grams
  2. Chicken egg 1 piece
  3. Purified water 200 milliliters

For filling:

  1. Fresh pork pulp 300 grams
  2. Fresh beef pulp 300 grams
  3. Onions medium size 2-3 pieces
  4. Salt to taste
  5. Ground black pepper to taste
  • Main ingredients: Beef, Pork, Flour
  • Serving 5 servings
  • World Cuisine

Inventory:

Sieve, Kitchen table, Knife, Rolling pin, Cup, Cloth towel, Deep bowl, Cutting board, Meat grinder, Deep pan, Tablespoon, Teaspoon, Deep plate, Colander, Skimmer, Kitchen stove, Refrigerator

Cooking dumplings "baby":

Step 1: prepare minced meat for dumplings.

Well washed pork and beef meat under running water. We clean the ingredients from excess fat and veins with a knife on a cutting board. And now we cut the meat into small pieces so that it is convenient to work with them. After - peel the onion from the husk, rinse it under running water and also cut it into small pieces. If you like small onion cubes to come across in dumplings, then you can finely chop the onion on a cutting board with a knife. If not, then it's time to use a meat grinder. Grind our ingredients alternately through a finely-minced meat grinder into a bowl. Salt and pepper to taste. And with the help of a tablespoon, mix the meat and onions well until a homogeneous mass is formed. In the meantime, we will make the dough, put the minced meat in the refrigerator on the lower shelf.

Step 2: prepare the dough.

Now the most interesting process begins. After all, the taste of dumplings depends not only on the filling, but also on what the dough will be. First of all, we sift flour through a sieve onto a prepared kitchen table. This is necessary so that the flour is saturated with oxygen, and the dough breathes. Then the dish turns out more tender and, accordingly, tasty. After that, with our hands we make a depression on the hill of flour and drive an egg there. It is necessary in advance to dissolve the salt to taste in a glass of purified water, constantly stirring with a teaspoon until the salt is completely dissolved. In order for the salt to dissolve faster, the water can be slightly warmed up in a saucepan over medium heat. But then you will need to wait until the saline has cooled to room temperature. Pour water into the egg into the flour and, mixing the ingredients with your hands, knead the steep dough. Knead the dough until it stops sticking to your hands. The quality of the dough depends on the quality of the flour. Therefore, use only trusted brands and premium products in the dish. If the test component is not flexible enough, then you can add a little more flour with a spoon. After kneading the dough we give the form of a "bun" and cover it with a cloth towel, allowing to brew 30 minutes.

Step 3: form the basis for the "baby" dumplings.

The smaller the dumplings, the tastier they are. And this is no longer a secret! Moreover, for different peoples, such a dish is called differently. For example, in Azerbaijan, the real mistress is the one who can stick so small Dushbara dumplings that 11 pieces can fit in one tablespoon. And in Italy such dumplings are called Tortellini. They are made from unleavened dough with parmesan, cream and other ingredients. In a word, in the kitchen of the peoples of the world this dish is considered a real work of art, as it not only takes up enough time, but it is also a very painstaking work. Yes, this dish is worth it! So, the dough has already rested. Knead it several times with his hands on the kitchen table, slightly dusting the surface with flour. And with the help of a rolling pin, we roll it into a large layer. Also, the dough can be divided into several parts with a knife so that it is more convenient to work with it. Attention: it is necessary to roll out the dough into a thin layer and at the same time so that it does not tear during the formation of dumplings. Dough thickness approx 1-2 mm. We take a cup of your choice with a small diagonal, so that the dumplings turn out small. Aside, near the dough on the kitchen table, pour a little flour with a spoon to dip a cup into it. This is necessary so that the ingredient does not stick to the container. And now, one by one, we dip the cup into the flour and with our hands we press the test layer with it, making small circles. We take the remaining dough between the circles with the hands from the table and again form the "bun." We perform this procedure until the dough is over.

Step 4: prepare the baby dumplings.

We get minced meat from the refrigerator. We spread it on test mugs or a teaspoon or hands. Attention: minced meat is needed a little, as we cook small dumplings. And in the process of cooking raw minced meat can swell and, if there is a lot of it in dumplings, it will tear the dough. And then came that creative moment! Carefully form the dumplings themselves in the shape of ears. First, hold the edges of the dough with your hands, making a month. And we lay the sharp edges with our hands for each other, pressing them with our fingers. In general, the process is very painstaking, so it is not necessary to make dumplings in the form of ears. After all, the taste of this will not change, the more they are very small and in size are obtained, for example, as weighted sucking candies "Lemon Slices". the main thing - firmly fix the dough with your hands so that it does not disperse later!

Step 5: serve the baby dumplings.

Already eager to try such a delicious dish! And for this we put on fire necessarily a large pot of purified water. Be sure to salt it to taste, but do not overload, since dumplings during the cooking process absorb the saline solution, and because of this the dish will deteriorate! When the water boils, make a medium heat and throw pelmeni with our hands. Attention: carefully spread the dumplings so that you can not burn yourself on the body with splashes of hot drops! Now you need to wait until the water boils again. And then we cook the dish 4-5 minutesby gently stirring it with a tablespoon or slotted spoon. When all the dumplings pop up, turn off the fire and pour water into our “work of art” through a colander. We shake a colander several times over the washbasin to make water with dumplings. We shift the dish into a deep plate or back into the pan and add at your discretion a few tablespoons of butter so that the dish does not stick together. And you can serve "baby" dumplings to the table with different sauces, ketchups and sour cream, sprinkled with fresh herbs. But this is a matter of taste! Good appetite!

Recipe Tips:

- - When choosing a pan for cooking "dumplings" dumplings, be sure to take a wide, large container so that it is not crowded in the dish.

- - If you do not want to cook all the dumplings, then put the rest of the dish either on a cutting board or on a large flat plate, pre-powdered with flour, and put in the freezer of the refrigerator, covering the dumplings with cling film.

- - So that boiled dumplings do not stick together, they do not have to be oiled. You can just rinse them several times in a colander under cold water. And before serving, pour oil or some kind of sauce.