Dumplings have won recognition in many countries of the world for a long time, disputes about their country of origin have not been resolved to this day. In different countries, dumplings are molded in various shapes and sizes. Make traditional Siberian dumplings, they will appeal to both adults and children.
It is necessary
- - unleavened dough for dumplings;
- - meat filling.
Instructions
Step 1
Roll out the dough as thin as possible. Then, with a glass or a glass, depending on the desired size of dumplings, cut out circles from the dough. The second method: divide the dough into small pieces and roll thin strands out of them, which are cut into pieces up to 0.5 cm thick. Then roll each piece thinly, trying to give it the most correct circle shape. The second method is preferred by experienced chefs, as it requires some skills.
Step 2
Take a circle of dough in your hand and with a teaspoon put a little minced meat in the center of it - so that when sculpting it does not come out of the dumplings over the edge. If the meat juice gets on the edges, then during cooking the dumpling will unstick and the filling will fall out of it into the broth. Gently and evenly, to the same depth of about 0.5 cm, blind the edges of the future dumplings.
Step 3
When you have a well-molded semicircle with a filling, connect the corners and blind them by pulling one on top of the other. It turned out to be a real Siberian dumpling. In this way, sculpt all the dumplings. With frequent sculpting of dumplings, they will turn out beautiful and all the same, as one.
Step 4
Place the dumplings in a pot of boiling salted water and cook for 10-15 minutes, depending on their size. Properly molded dumplings do not fall apart. In Siberia, dumplings are served without broth, with ghee or butter and sprinkled with black or red ground pepper.
