What could be tastier than homemade pork dumplings? Juicy filling and soft thin dough are the key to success. Cook this dish with us.
Recipe content:
- Ingredients
- Step-by-step preparation of homemade dumplings with a photo
- Video recipes
We want to cook homemade pork dumplings - a dish that rarely anyone refuses at the table. Knead the dough for them in water. There are many options for making dumplings dough, this one seems to us the most optimal; it turns out to be tender and elastic, sticks well and does not creep in water. You can experiment and dilute the water 50x50 with raw milk, you can diversify the taste of the filling by combining different types of meat. One thing will remain unchanged: the taste of homemade dumplings is always better than those bought in the store. And it's not just that you are confident in the quality of the products and the conditions in which the dumplings are prepared - homemade dishes are always prepared with love!
- Calorie content per 100 g - 250 kcal kcal.
- Servings - 6
- Cooking time - 40 minutes
Ingredients:
- Flour - 450 g
- Water - 200 ml
- Egg - 1 pc.
- Salt - a pinch
- Pork pulp - 400-500 g
- Bulb onions - 2-3 pcs.
- Salt, pepper - to taste
Step by step preparation of homemade pork dumplings - recipe with photo
1. Prepare the dough for dumplings in water. To do this, pour water into the sifted flour, break the egg and add salt. Knead the soft dough, wrap it in plastic wrap and let it stand for about an hour. This will make the dough more elastic and mold better.
2. Prepare minced meat from meat and onions. Try not to interrupt the minced meat too finely. If using a meat grinder, choose a grid with larger holes, if you grind meat in a blender bowl, do not turn on high revolutions. If the minced meat is very fine, like a paste, the meat fibers will lose their juice and the filling will be dryish. And one more thing: in order for the dumplings not to seem empty, the volume of minced meat must be equal to the volume of the dough. With these proportions, your dumplings will be satisfying.
3. You can make dumplings by hand, but we decided to save time and used the dumplings. The dough was divided into 4 parts, one of which was rolled out in a thin layer and placed on a dumpling maker.
4. In each "honeycomb" we put an incomplete teaspoon of minced meat, slightly sinking it into the dumplings holes.
5. Close the minced meat with another rolled out layer of dough and roll it over with a rolling pin, pushing the edges and forming dumplings.
6. Lay out the finished dumplings on a chopping board sprinkled with flour, expect your fate: a freezer or a saucepan. We continue to sculpt dumplings until the dough and minced meat run out.
7. If you are going to cook dumplings right away, without sending them to the freezer, put the water. Put a few grains of black and allspice and a bay leaf into a saucepan to taste. Gently lower the dumplings into boiling water, stir, preventing them from sticking together or sticking to the bottom. Let it boil for a few minutes, and then reduce the heat and cook the dumplings until tender, until they float.
In the photo there are ready-made homemade dumplings in a yushka
8. Serve homemade pork dumplings made from dough in water, flavored with a piece of butter. Juicy and aromatic, homemade dumplings are delicious. Forward to the table!
See also video recipes:
1. How to make delicious homemade dumplings
2. Pork dumplings
