How are Siberian dumplings different? Secrets of proper cooking. Cooking classic dumplings step by step

Step-by-step recipe with photos

In my opinion, Siberian dumplings are the most delicious. The minced meat for Siberian dumplings includes beef and pork in equal proportions, as well as a little sugar to give them a piquant taste. Don’t be afraid to add it to the minced meat, it won’t be sweet, you won’t need a lot of sugar, but you will see how the taste of the minced meat will sparkle in the finished dumplings. The dough here is classic - made with water, egg and vegetable oil. You will get a lot of dumplings, so you can safely freeze them.

So, for the dough, prepare flour, water, egg, salt, vegetable oil, and for minced meat, pork, beef, onion, water, salt, ground pepper, sugar. First prepare the dough. Pour wheat flour into a bowl, make a depression in the center, pour salt into it, beat in an egg and pour in cold water with vegetable oil.

Knead all these ingredients into a dough and leave for 15-20 minutes.

While the dough is resting, prepare the filling for the Siberian dumplings. Chop the pork and beef and chop the onion.

Grind the meat and onions in a meat grinder.

Pour salt, sugar and ground pepper into the resulting minced meat, and also pour in cold water. Mix the minced meat until smooth.

Knead the rested dough, divide it into three or four parts, roll out the first part of the dough and use a glass to make round blanks for future dumplings.

Place a teaspoon or a little more minced meat onto the dough circles.

Bring the edges of the dough together to make dumplings like these.

Then connect the ends to make dumplings like this. Do the rest of the dumplings in the same way. In total you will get about 80-100 dumplings.

Now they can be boiled or frozen. Serve the finished Siberian dumplings with butter, sour cream, tomato sauce or as you personally like.

Thin dough, juicy filling - these dumplings are simply wonderful!

Cooking: 1 hour 20 minutes

This time I decided to cook not just homemade dumplings with meat, but Siberian dumplings.

I took as a basis a recipe for Siberian dumplings from an old and, as for me, very interesting book “Modern Home Cooking”, published in 1979, by I. P. Cholcheva and Ts. S. Kalaydzhiev.

Literally the recipe looks like this:

“Make a firm dough with 1 1/2 cups flour, 1 egg, 1 coffee cup of water and a pinch of salt. Roll out the well-kneaded dough into a thin layer and cut out circles with a glass.

Prepare the filling from 300 g of ground meat (a mixture of veal and pork), 2 finely chopped onions, salt and black pepper.

Recipe

For minced meat we need:

Advice:

You can use water instead of broth, but broth will make the minced meat tender and juicy.

Ingredients for the dough:

Preparing the dough

This recipe is the simplest and most successful. If in the future you want to try making manti or dumplings, it will also be suitable for these dishes.

Take a deep plastic bowl and pour a glass of cold water into it, add a spoonful of salt.
Break the chicken eggs and mix thoroughly.
Pour 4 cups of flour into another container and make a depression in the center (with a crater shape). Pour the prepared mixture into the center.
Advice:
Be sure, before working with flour, it must be thoroughly sifted through a sieve.
Take a spoon and begin to knead the dough in a circular motion from the center to the edge until a homogeneous mass is obtained.
Let's start kneading the dough with our hands.
Advice:
To prevent the dough from sticking to your hands, you can moisten them with a little cold water.
Read also: Beans and peas recipe
Next, knead the dough on the table. To do this, take a glass of flour and pour some of it onto the table. As you work, pay attention to the consistency of the dough. Add flour if necessary. The dough should be kneaded cool.
Advice:
To check if the dough is ready, shape it into a ball and leave it for a few minutes. It should completely hold its shape and not spread.
Lightly dust the finished dough with flour and place it in a plastic bag (or cover with a towel) so that it does not dry out or become weathered. Let it sit for 30 minutes. Then mix thoroughly again until it is soft.

If you decide to add hot water, then it will be no less tasty and easy to prepare.

Cooking minced meat

Interesting fact!

In the north, sakhatin or venison meat was also used to make dumplings. In our region, not everyone can afford to purchase this meat. But, if you want to try the original recipe of the northern peoples, try purchasing it one day and adding it to the minced meat. The proportions are approximately as follows: beef 50%, pork 20%, venison 30%.

First, the meat is washed, dried with a towel, and the veins are trimmed. We will boil meat broth from these veins, so there is no need to skimp.
Advice
: try not to remove layers of fat from the pork, because they will give the meat juiciness, softness and tenderness.
The meat is scrolled through a meat grinder.
Advice:
Since the goal of our work is to cook easily and quickly, you can replace the pieces of meat with purchased minced meat. This will save time.
Place the minced meat in a deep bowl and begin chopping the onion. Then chop a bunch of parsley (sometimes nettle leaves are added to the minced meat).
Advice
: before cutting parsley, it is better to pour boiling water over it thoroughly.
Mix meat, onion, parsley, add salt, a pinch of black pepper and a spoonful of flour. Mix the ingredients.
Then add 70 ml of meat broth (which we boiled first). To save time, you can replace the broth with plain water. Mix again.

Advice:

Do not overdo it with broth (or water), as the minced meat will become too liquid.

Making dumplings

As you can see, there is nothing complicated in preparing our dish so far. Now it's time to move on to the most interesting and creative process - we will make our dumplings!

Pour a little flour onto the table, place a small piece of dough and roll it out with a rolling pin to form a large thin round layer.
Next, we take an ordinary faceted glass and use it to cut the layer into circles.
Place a teaspoon of minced meat in the middle of each round and seal the dough around the edges. Place the finished products on a plate or large tray, sprinkled with flour on top (so as not to stick).
When everything is ready, you need to put them in the freezer.

Interesting fact! The main feature of these dumplings is that they must be frozen before cooking. This is how they improve their properties and taste.

Cooking process

How to cook dumplings the Siberian way? You can boil the finished product in meat broth or water (whichever you prefer). To improve the taste, you can add bay leaves, a couple of black peppercorns, and green onions to the water.

Advice:

It is important to boil the dumplings in a low and wide pan, not in large portions, so that they do not stick together during cooking.

You need to put them in boiling water, when the water boils again, after about 7-10 minutes the dish is ready. Bon appetit!

Siberian dumplings recipe

Combine salt, eggs and water for dough in a separate container.

To knead the dough for dumplings, I always use warm water (35-40ºС).

Lightly beat the eggs with water until the salt is completely dissolved.

Pour some of the flour onto the table and make a well in the center.

To knead the dough I needed 567 g of flour. Depending on the quality of flour, you may need from 450-600 g of flour. Do not pour all the flour into the dough at once. Add it in several stages.

From my experience, I will say that it is best to start kneading the dough in a convenient container, and not on the table - the kitchen is cleaner, and the result is no worse.

Pour some of our egg mixture into the center of the depression and begin to knead the dough.

Gradually add the remaining liquid and add flour if necessary.

If you knead the dough in a bowl, then once it has turned into flakes, you can turn it out onto a floured surface and continue kneading there.

The finished dough is quite tight and elastic, has a uniform structure and does not stick to your hands.

Classic Siberian dumplings recipe

To prepare the Siberian-style dumplings recipe, you need to prepare the ingredients in advance.

READ: Oven dumplings with cheese and mayonnaise

To prepare the filling you will need:

500 grams of pork neck;
700 grams of beef pulp;
2 onions;
parsley (small bunch);
a pinch of flour;
salt and spices;
50 ml meat, chicken or vegetable broth.

Required components for the test:

2 chicken eggs;
5 glasses of flour;
a pinch of salt;
a glass of purified water.

If desired, the broth can be replaced with milk or water, however, the taste of dinner will be less juicy and aromatic.

Cooking step by step with photos:

You should start preparing the dish with the dough. It’s worth noting right away that it is suitable not only for preparing Siberian-style dumplings, but also manti, dumplings and khinkali.

Pour water into a small bowl, add a pinch of salt and mix thoroughly.
Then break the eggs into the water and stir thoroughly again.
Sift the flour into a separate container and make a small depression on top of the resulting mound. Pour the pre-prepared mixture into it.
Using a spoon, begin to gently knead the dough from the center to the edge. The result should be a homogeneous mass. As soon as all the flour has been “collected”, place the dough on a flat surface (table, large board) and continue mixing - only in this case it must be done with your hands.
Important: to prevent the mixture from sticking to your hands, wet them in cool water. Knead the dough by hand for at least 10 minutes. As a result, the lump should be elastic and tough. You can easily check whether the dough is ready or not: roll it into a ball and place it on a flat surface. If it begins to sag and lose shape, the product needs to be “corrected”.
Place the finished lump in a bag or cover with film and leave on the table to rest for 20-30 minutes. As a result, after time the mass will turn out softer. If you replace the water with hot water, you will get a soft choux pastry, which is also perfect for Siberian-style dumplings.
The next step required by the recipe is preparing the filling. Interesting fact: in the Urals, deer meat is used instead of beef and pork. If you want to try the traditional recipe, try adding 200 grams of pulp to the filling. It is worth noting that the taste of the dish will change dramatically.
The first step is to thoroughly rinse the meat. Then dry it with a towel, trim off the fat and veins. You can make a rich soup from the scraps, so you don’t have to skimp.
Important: you should not remove fat from pork, as it can add additional juiciness to the finished dish.
We cut the meat into medium bars and run through a meat grinder. If you don’t want to spend a lot of time preparing the filling, you can use ready-made minced meat.
Transfer the resulting mass to a plate and begin dicing the onion.
The next step the recipe calls for is preparing the parsley. Wash the greens, pour boiling water over them and chop finely.
Mix onions with meat and parsley, add spices, salt and flour. Then pour the broth into the mass and mix it thoroughly. The main thing is not to add too much broth, which will make the filling liquid.
The last stage of preparation involves modeling the products. Pour some flour onto the table, take 1/3 of the dough and start rolling it out. The result should be a thin layer. Using a glass or small mug, cut out circles.
We spread the minced meat and cover the dough. Place the finished Siberian-style dumplings on a large tray sprinkled with flour. After completion of work, the products must be placed in the freezer.

Important: the Ural-style dish will turn out much tastier if you cook the dumplings frozen.
Siberian products should be boiled in meat broth or water. To improve the taste of the dish, you can add a little oil, peppercorns and a few bay leaves to the pan.
To prevent the products from sticking together during cooking, cook the dish in small portions in a wide saucepan. You need to put the Ural dumplings in the water after boiling. In 7-10 minutes the food will be ready.

READ: Dumplings in a pot in the oven

As you can see, the recipe for Siberian dumplings is simple and quick to prepare, but it turns out extremely tasty and nutritious. Be sure to try making it yourself and write in the reviews how it turned out!

Step-by-step cooking recipe

1. Prepare the minced meat.

Grind the onion using a meat grinder or blender.

Add it to the minced meat.

Season with salt and pepper, add cold water and mix well.

2. Prepare the choux pastry.

Add the egg and salt to the flour and mix with a fork.

Then add boiling water and mix.

Add vegetable oil.

Knead the dough on the table and let it stand covered for 10-15 minutes.

The dough turns out elastic and easy to work with.

3. Divide the dough into 4 parts.

Form a rope from each part and cut into circles 1 cm thick.

Place minced meat in the center of each flatbread and form a dumpling.

4. Boil water, add salt and, if desired, 1 onion.

When they float, cook them for 5 minutes.

Place on a plate and add butter or sour cream to the dumplings.

Siberian dumplings with choux pastry are ready!

Bon Appetit everyone!

Siberian dumplings

Natalya Alekseevna, it’s better to add more pepper to the minced meat in addition to the pumpkin and curry. All the best. One Siberian friend of mine told me that they made real dumplings from seven types of meat. I don’t remember exactly which one it came from, but there was definitely bear meat in there. Zoya Ivanovna They fried fresh lard, made lard and poured it over the freshly cooked dumplings. Siberian dumplings The debate continues about the existence of real Siberian dumplings.

Other dumpling recipes:. Recipes by ingredients meat fish eggs potatoes vegetables pasta rice mushrooms table of weights and measures.

Other dumpling recipes: Ingredients: dumplings dumplings dough: gr. We measure gr. Sift the flour. Dissolve salt in water. Add egg, milk and water to the dough, add tbsp.

Mix the dough. Wrap the well-kneaded dough in plastic so that the dough on the dumplings does not dry out, and leave for minutes at room temperature. Deep enameled saucepan with glass lid “Oliva” 3.0 l. Silicone mat Apollo genio “Tarte” 40×50 cm light pink. Add a photo. In full screen. Add the egg, salt to the water and whisk, then gradually add the sifted flour.

Knead the dough thoroughly so that it remains elastic.

Let it sit for an hour and cover with a towel. Make minced meat by twisting the meat with onions, adding salt and pepper. Cut off a small portion of the dough, roll out the dough into a thin layer with a rolling pin, and squeeze out circles with a glass or shot glass. Forming dumplings. Boil dumplings in salted water for 7 minutes.

Grease dumplings with butter and pepper. Serve with sour cream.

Siberian dumplings are more than a homemade recipe - they are a family tradition. My grandmother had a large family, seven children, they lived in Siberia, and the whole family sat down to make dumplings because they needed to make them for more than one dinner.

Reset everything. Recipes by Yulia Vysotskaya.

Step-by-step cooking recipe

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