Homemade dumplings do not compare with the purchase
semi-finished products. A genuine Russian dish at least sometimes needed
cook, pay tribute to the traditions. However, it does not always work.
Dumplings boil soft, dry inside or just tasteless. because of
What is this happening? Disassemble common mistakes!
Contents
Error one: dough without eggs
Fresh dough without eggs can be made, it turns out more tender,
softer, the taste does not suffer much, especially when added
vegetable oil, milk and various spices. But for ravioli everything
you need to put at least one egg in a glass of liquid. Because
the filling of raw meat, the dish is cooked for about ten minutes. It’s for
A lot of dough, without eggs, it will fall.
Advice from professionals. If not at home
eggs, and dumplings need to be done, then you can knead the choux dough on
boiling water. It turns out strong, elastic, does not limp at
cooking but takes a little more time to
cooking
Error two: warm water
The dough for ravioli has nothing to do with the yeast fellow.
It does not need to be kneaded with warm water or room liquid.
temperature From this dough get tough, tight, arise
problems with modeling, the formation will take more time. Water (or
other liquids) take cold, even better ice.
Choux dough, which is mixed in boiling water, after
cooking must be placed in the fridge for half an hour
or more.
Error three: the dough did not lie down
Pelmeski do not like haste. This is not about
formation. Dough need to knead in advance. Wheat flour need
time to swell. On average, gluten takes 15 minutes, but
It is at high humidity. Because пельменное тесто обычно крутой
consistency, it is desirable to lie down for at least 30-50 minutes. Still
better after 20 minutes to knead it again on powdered flour
surface.
Helpful advice. Dumpling dough dries quickly,
crusted and then cracked. Therefore, it is necessary
cover. To do this, use an inverted bowl or film. Still
better to put the dough in a plastic bag.
Error four: dry meat
The most delicious dumplings are obtained using mixed
minced meat. The perfect combination of pork and beef. But these types are not all
use. Someone does not eat pork for various reasons or
religious reasons. Some people don’t like beef. Often in
minced poultry is used, sometimes lamb is twisted. In any
case, it is desirable to take two types of meat. To make the filling pleased
juicy, meat should be with fat.
What to do if the meat is dry:
- add a piece of twisted fat;
- grate a piece of butter;
- ввести больше Luke.
Instead of lard you can use beef tallow, chicken,
mutton or rump If you don’t want to grind a meat grinder because of him,
it’s just very finely chopped, after cooking such pieces are not strong
noticeable.
Helpful advice. In the stuffing for dumplings need to add
water or broth. On 1 kg it is possible to pour up to 150 ml. Important to do that
in small portions, often stir the filling. Meat all the water
necessarily absorb.
Error five: oh, these vegetables
Dumplings are not dumplings or dumplings. No need to add stuffing
carrot, pumpkin, cabbage or potatoes. Only onions and garlic. Abundance
vegetables will add juiciness to the dish, but the taste will change. Garlic
added in small quantities, 1-2 cloves enough
kilogram. But you can exclude it. Onions are added in the obligatory
okay Pure meat stuffing turns tough after
boiling.
Also, do not fry onions for ravioli on butter. Simply
finely chop or twist with meat. You can rub or
chop blender. Do not be afraid of excess juice, its meat
will absorb.
Council Only white should be used for the filling
or yellow onions. Bright purple and red varieties after
Cooking becomes blue, it is not very beautiful. Green onions for
dumplings are also not used. If you really want, then they can
Sprinkle the finished dish.
Error six: the big pan dumplings will not be happy
Dumplings should not be large, it is important to adhere
small size. Unlike manti, they are boiled in water. Than
the larger the product, the more time it will take
boil. Along with it increases the likelihood that the dough
unstuck, limp, the filling will go into the water.
Classic dumpling has the size of a small walnut.
It is possible to use a special board with holes for the formation.
Dumplings get smaller in size, but the same, quickly
brewed.
Helpful advice. If the dumplings are manually formed,
It is important to carefully pinch the stitches so that the meat broth is preserved.
inside, but the taste is not gone into the water.
Error Seven: cold water and no salt
Two errors that can be combined. It is important to throw dumplings
into the boiling water. At least three pounds per kilogram of product
liters. The faster the dumplings boil, the better. Especially if they
from the freezer.
Even the most delicious dumplings can be spoiled if you cook them in
unsalted water. And you need to add salt right before the bookmark
dumplings. For three liters of water is enough one tablespoon.
Helpful advice. In addition to salt, you can add to water
laurel and other greens, various seasonings, pieces of onion
Luke.
Error eight: water was drained?
Dumplings are taken out of the pan, usually with a skimmer. She’s with holes
but it doesn’t mean anything. No need to rush. Every time skimmer
you need to shake a little so that all the droplets are drained. Otherwise they
will remain on the dumplings, fall into the bowl, the dough will limp, and
look dumplings with water is not very attractive liquid
diluted sour cream or sauce, get tasteless.
Helpful advice. If time is short or just not
skimmers, you can simply pour the dumplings into a colander and also shake.
All the excess is sure to drain.
Error Nine: Invalid Submission
Dumplings do not need to be mixed with sour cream or mayonnaise, as it is
make many hostesses. Also, do not immediately put them on
portions of flat plates, the dish will quickly cool. Traditionally
Russian dish served water large bowl. Separately put to him
sour cream, ketchup, garlic sauce, you can offer greens. To each
a man is given an empty flat plate and fork for food.
Last tip. Dumplings always after cooking
lubricated with oil. But it is important not to use a lot of fat, as they
contained in sauces. A small amount is enough to
only prevent sticking.
