Amur dumplings

Amur dumplings

Category: Dishes from cereals and flour products

Ingredients
dough:
flour	450gr.
salt	1 / 2h l.
water	210ml
vegetable oil	2st. l.
filling:
chopped meat
sauce:
liver
bulb onions
tomato paste
sour cream
tomato sauce

Cooking method

• For the dough, put all the ingredients in a bucket of HP and 20 minutes in the "Pelmeni" mode
• The filling is ordinary, meat, who likes what.
• The dumplings are made small.
• The most important thing is the dumplings sauce.
• To prepare it, you need to take the liver and cut into cubes 3 - 4 cm long, fry a little. Saute the onion and add it to the liver, add tomato paste to it. Pour all this with either water or meat broth and bring to a boil. Then add sour cream and season with southern sauce (Kuban or Shashlik), you can also without sauce.
• Put the prepared dumplings in a pot, pour the sauce we have prepared, cover everything with a dumpling cake and put in the oven for 10-15 minutes. When serving, the dough is rubbed with garlic.
• 

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I can eat dumplings day and night! 🔗
I don't mind eating cookies either! 🔗
And in this combination! It's just a shock!
Ready to cleanly lick the pot! 🔗

I just didn't get it: put dumplings in the sauce raw, or boil them first? If they are raw, will they not turn into one big dumpling in a pot?

[Amur dumplings]

You are not the first to ask a similar question.
I answer - they will not turn. This sauce with the liver must first be well heated, pour almost boiling into pots, and immediately there either raw or even frozen dumplings and cover with a previously prepared cake.
If the dough is made according to the recipe and the pots are not overexposed in the oven - max 15 minutes - I myself put in my oven first a hot air blow at the temp. 200, then, after 8 minutes, blowing with the grill - 7 minutes - everything is OK!
This dish is traditionally served in restaurants in Belogorsk - it was served at least 30 years ago.
I did it at home, and when we lived in Germany, the Germans gladly went to visit "dumplings."
Then she stopped this business - there was no time, but now, with the purchase of HP, such a wonderful dough turned out for dumplings and so easy!
And again she pulled out the forgotten pots, and, to the great joy of the household, again prepared Amur dumplings!

Need for 2 pots:
liver - 250 g (I took chicken, but you can use any)
onion - 1 pc (medium)
dumplings (can be fresh, I had from the freezer)
dough (any)
hot broth

Cut liver (preferably frozen) and onion into thin strips and fry in oil until tender (2-3 minutes), put in a pot. Put dumplings on top, pour hot broth and cover with a dough lid. We send to a hot (200 - 220 *) oven for 30 minutes
Bon Appetit.

[Katyushka]

Katyushka, thanks for the recipe!

Made these dumplings. The result is unusually gentle. My husband really liked it. Only I didn't cover the pot with dough, I just covered it with a lid. And when the dish was almost ready, sprinkled with cheese and put it back in the oven under the grill.



The recipe is good: fast and tasty!

Interestingly, and in a cartoon, you can try on stewing? No pots ...

I was lucky to live for a couple of years in the same town in the Amur Region. In a local cafe, these dumplings were also a specialty. We went there after work to sit and ordered them. We celebrated all the holidays there. And almost always these dumplings were present. I did them several times, only a very long time ago.In my opinion, there were also carrots in the sauce. And she cooked them until half cooked, and only then laid them in pots. But the dumplings themselves were made according to their own "recipe", that is, as my mother taught.

This recipe has its own characteristics - putting sauce with liver in pots, put in the oven - you can with a lid, you can without. When it starts to boil, throw the dumplings and then sculpt a dough cake on top. This is a very dangerous activity, and it is better to get by with just a pot lid for a start.

My way is safer

[MariV]

MariV, thanks for the delicious dumplings! I baked, though not in a portion pot, but in a ceramic saucepan, but I think the taste did not suffer from this.

To health and joy in the house!

[MariV]

I remembered these dumplings ... they were made by one of my friends, she herself was from Belarus, and lived in a God-forgotten small military town near Ussuriysk.
She called them "Amur dumplings (Amurchiki)".
Since then, I sometimes thought about them, but I didn't know how to cook.
Thank you, MariV, for the memories!

Yes, a specialty in the Tom restaurant in the city of Belogorsk! If I suddenly start to howl at night, it means that I dreamed that my husband was being transferred there again!

I dreamed that my husband was being transferred there again!

And we so wanted to get to serve in the Far East, but not destiny ...

Amur Region and the Far East - this is a very big difference!

But it was still good ... wherever they served

And now nothing.

Amur Region and the Far East - this is a very big difference!
[/ quote
Well, in general, the Amur Region is located in the Far East, as they say for the State, it's a shame, although it's true, we live in a "hole".
Well, if on the subject, then carrots are added to the sauce, which are sauteed with onions, then sour cream and tomato. And for mushroom lovers, I propose to replace the liver with champignons, lightly fry with carrots and onions, plus tomato and sour cream, you can grass, spices, broth and slightly boiled dumplings, close the pot with a "lid" of dough and into the oven as soon as the dough is browned-cupids ready. And without a lid made of dough, children, when they were little, said they were not cupids.

Yes, I think it's also delicious with mushrooms, but this will be a different recipe.

Amur Region and the Far East - this is a very big difference!
[/ quote
Well, in general, the Amur Region is located in the Far East, as they say for the State, it's a shame, although it's true, we live in a "hole".
Well, if on the subject, then carrots are added to the sauce, which are sauteed with onions, then sour cream and tomato. And for mushroom lovers, I propose to replace the liver with champignons, lightly fry with carrots and onions, plus tomato and sour cream, you can grass, spices, broth and slightly boiled dumplings, close the pot with a "lid" of dough and into the oven as soon as the dough is browned-cupids ready. And without a lid made of dough, children, when they were little, said they were not cupids.

Please tell me, if there are fish dumplings, is this mushroom filling suitable? or one component will kill another - for example, mushrooms, fish?

Tell me, what is the thickness of the dough lid?

As for dumplings.

If I suddenly start to howl at night, it means that I dreamed that my husband was being transferred there again!

And I remember with great warmth those 11 years that we lived in a small military town in the Amur Region.
And, like you, Olga, I often see the same dream: that my husband is being transferred there again. Although he has been in stock for a long time.
Yet it was a good time - the time of our youth!

11 years in the Amur Region! Heroes!

It should be delicious.

Delicious!

Today I pleased mine with Cupids' dumplings
a few photos.
pots before putting in the oven, put in a cold oven for 30 minutes at 200 degrees.

the crust is browned - then the dumplings are ready!

but they are ready-made, thick rich broth, dumplings and a ruddy lid / crust instead of bread

[Olekma]

Olekma, Katya, beauty! I wanted to repeat it myself!

[Olekma]

Olekma, Katya, beauty! I wanted to repeat it myself!

Thank you! And how delicious it was. My children especially love Cupids, because there:
1. dumplings.
2. brown crust of the dough.

[Katerina]

Katerina, yes, very tasty!