Dumplings and dumplings – the difference is not only instuffing!

Dumplings and dumplings - the difference is not only in stuffing!

Not all that is with meat, the dumpling. Dumpling is also possible
blind with meat filling and also cook in water. But he is dumpling
this will not be any way. What is the difference between these dishes? Can
dig a story. Dumplings – Russian dish, dumplings – traditional
Ukrainian food. But it’s better to look at the difference under another.
angle, there is something interesting.

Does form matter?

If you go to the store with semi-finished products, you might be surprised
variety of forms. More recently, dumplings were exclusively in the form
crescents, and dumplings had the shape of an ear.

Today you can meet triangles, squares,
ears of different types and even hexagons. But at home
more often adhere to classical forms.

The exception is the use of a special dumpling lattice, it
produces rounded polygons.

Since the dumplings are boiled in water longer because of the raw meat
fillings, they are trying to give a compact shape, which is close to
circle. If they are made in the form of crescents, then only
shortened.

Dough for ravioli and dumplings

Dumplings and dumplings are mostly made from unleavened dough, but not
is always. In the classic version, it is based on water, flour, salt.

Add egg and some vegetable oil for plasticity.
(not always).

Sometimes used custard types of unleavened dough, which
different strength and delicate taste. But for dumplings can
knead and other options.

What dough can be kneaded:

  • on kefir, yogurt;
  • on milk;
  • with soda, rippers;
  • on broth.

Dough for dumplings make softer, they cook faster, often
one or two minutes after boiling water.

For dumplings you need a steep and strong mass, because
boiling time on average ten minutes.

The filling should have time to prepare, and the shell is not
to fall apart.

Now very often they prepare unleavened dough with the addition of beets,
spinach, various spices and even activated carbon. it
allows you to get bright and unusual products. Such ingredients
You can lay in the dough and for dumplings, and for dumplings.

Boil, soar or fry?

Another difference between dumplings and dumplings – ways
cooking The classic version is cooking in salted water. She is
differs only in duration, but the essence does not change.
The only point is, dumplings need more water. If the filling is from
berries or juicy fruits, they are prepared for a few things, with
This is followed closely by the process.

What other cooking methods are:

  • Frying. Dumplings can be sent to the pan,
    pour a little water and oil, stew, and then fry. Vareniki
    do they cook only after pre-cooking and not all
    kinds.
  • Запекание. Dumplings can be cooked in the oven in
    pots, in the forms to make various casseroles with cheese, sauces and
    vegetables. Vareniki в духовке не готовят.
  • Quenching. Raw or finished
    semi-ready dumplings can be braised in red or white sauce.
    Vareniki просто заправляют сметаной, маслом, сахаром.
  • Cooking for a couple. Dumplings do not cook like that. BUT
    dumplings very often. Usually this method is used for products with
    berries or using a gentle test.

In general, dumplings are often an ingredient in other dishes. Their
add to soups, casseroles, served in pots and just with
broth. Vareniki исключительно самостоятельное блюдо, которое
rarely mixed with something.

Meat here, meat there or what is the difference

Vareniki тоже можно делать с мясом. But in dumplings always raw
filling. Stuffing never roast, do not stew. Rest
ingredients are also added exclusively raw.
The exception is mushrooms. Dumplings can be cooked with their addition. If a
mushrooms are collected in the forest, they must first be boiled not
less than half an hour in water, then chop and add to the meat stuffing.
But champignons, which are considered safe mushrooms, are sometimes
fried, then sent to the filling. it усиливает их слабый
aroma.

How toppings are prepared for dumplings:

  • Meat, if the dumplings with him, boil or twist. If a
    minced meat is used, it is fried or stewed in a pan under
    lid until half ready.
  • The vegetables and mushrooms to be used are also
    passer in oil.
  • The ingredients of the filling are combined, seasoned with spices.
  • For juiciness, sometimes fat is added. Its thermal processing is not
    it is necessary, it is enough to grind (twist, cut), connect with
    the remaining ingredients.

Another difference to the filling for dumplings with meat – crispness.
Only raw minced meat has a thick and sticky consistency. If a мясо
ready, it does not hold the form. Therefore often minced for dumplings
additionally introduced mashed potatoes. Also fasten the mass and
You can add juiciness by adding sour cream or mayonnaise.

Fellow ravioli and dumplings

Products from unleavened dough with meat a considerable amount. Despite
on the similarity of the main ingredients, the dishes are very different
taste, juicy stuffing, I have other forms.

What else can to cook:

  • Khinkali Famous Georgian dough bags
    with juicy stuffing. They are very juicy and fragrant minced
    as well as large size. 3-5 portions are enough per serving.
  • Chubupel. Modern prefabricated, which
    reminds dumplings. Differs in a variety of fillings, often it
    sausages, cheese, but also with meat options are also found.
    Chebupels are fried in a lot of oil.
  • Ravioli Italian analogues of dumplings and
    dumplings. At home, they somehow belong to pasta.
    They can be square or crescent-shaped. Inside lay
    minced vegetables, meat, poultry and even fish.
  • Wonton. Chinese dumplings that too
    do with meat, a bird, often add stalks of plants. In form
    they look like khinkali. Unlike classic dumplings, their
    served with noodles.
  • Manty. A well-known analogue of ravioli, but
    is cooked with a lot of onions, sometimes from vegetables, different
    shape and steaming.

Can вспомнить и знаменитые чебуреки, клецки с
stuffing, dumplings. bBUTналогов у пельменей и вареников действительно
lots of. All of them are somewhat different from each other, have their own
историю и особенности cooking

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