The classic form of dumplings is a plump crescent, the ends of which are connected to each other. To make this dish more appetizing, many housewives decorate dumplings with decorative weaving.
It is necessary
-
- 4 cups flour;
- 1 glass of liquid (milk and water);
- 1 egg;
- 250 g of beef;
- 250 g pork;
- 1 onion;
- salt
- pepper to taste.
Instructions
Step 1
Combine flour and salt in a bowl. Beat the egg in a glass with a fork. Add warm milk and water and stir. Pour this mixture into flour and knead the dough with your hands. Place the dough in a plastic bag and let it sit at room temperature for a couple of hours. After the dough has settled, it will become softer and more elastic.
Step 2
Remove the dough from the bag and knead it well again. The degree of doneness can be determined as follows: make a hole with your finger about one centimeter deep and wait a few seconds. If the dough straightens, it's done. Roll out a portion of the dough with a rolling pin into a thin sheet and cut out circles with a diameter of about 8-9 cm with a suitable glass. This increased size is necessary for sculpting "pigtails".
Step 3
Prepare the filling. To do this, pass the meat and onions through a meat grinder, salt and pepper, add a little water and stir. You can add a little soy sauce or a pinch of nutmeg, coriander and a little paprika. Be sure to add a clove of finely chopped garlic. For looseness and juiciness, you can add chopped cabbage, tomatoes, or a couple of tablespoons of semolina. Minced meat loves to be kneaded as long as the dough. Put the minced meat in the freezer for 10-15 minutes before sculpting.
Step 4
Now you need to pinch the dumplings beautifully. Place the filling on the dough roll, fold it in half and pinch the dumpling as usual. Then go over the tuft again, making it wider and thinner. This is necessary so that the pigtail does not turn out to be too thick and coarse. Then start to form a "pigtail" along the edge. Hold the dumpling in your left hand, and with the thumb of your right hand, wrap a small corner from the edge towards you and press it down, as if you were pinching. This is the first pinch.
Step 5
Now, with your right thumb, grab the next small corner of the edge of the dough and pinch it again. Perform the rest of the pintucks in the same way. "Pigtails" can be different, depending on the angle of the finger. The hand that holds the dumpling should move.
Step 6
Then connect the edges of the dumplings. Boil the dumplings straight away, or freeze them on a flat tray, then place in a bag and store in the freezer.
