Dumplings with meat and fried onions with kneading dough in a Panasonic SD-2501 bread maker

[1st option:]

Dumplings with meat and fried onions with kneading dough in a Panasonic SD-2501 bread maker

Category: Meat dishes

Kitchen: ukrainian

Ingredients
beef (or whatever you like)	500 g
onion	3 pcs
garlic	3 - 4 teeth
wheat flour	450g
eggs	1 PC
kefir	220 g
salt in dough	1/2 tsp
soda	1/4 tsp
sunflower oil in dough	1 tbsp. l.
black pepper, marjoram in minced meat
onions, sunflower butter for ready-made dumplings
sour cream

Cooking method

• First, let's prepare the minced meat. There are 2 options. I did the former here, although, in truth, I like the latter more. So:
• 1st option: Grind the beef in a meat grinder. Heat the frying pan, pour in a bit of sunflower oil and over high heat, stirring constantly, fry the minced meat for 3 minutes until whitening (or rather, even scalded, liquid immediately begins to stand out). Add diced onion and continue to fry for 5 minutes, stirring occasionally over medium heat. Then add ground pepper, salt and spices (I had marjoram), cover with a lid, reduce the heat a little more and simmer for 10-15 minutes. Watch for liquid evaporation. Minced meat should not be fried. If there is no liquid, then add quite a bit. Then, after these 15 minutes, open the lid, wait until the liquid has almost evaporated, stirring the minced meat, add finely chopped garlic, stir and turn off immediately. Cover loosely and let cool.
• 2nd option: Boil the beef in advance. Grind in a meat grinder. Fry the diced onion until golden brown, add ground boiled beef + pepper, salt and spices, mix, cover and for 3 - 5 minutes on the smallest fire, simmer under the lid. Then put finely chopped garlic there, stir and turn off immediately. Cover loosely to cool.
• Dough:
• Break an egg into a bowl, add salt, soda and sunflower oil (you can do without it). Mixes with a fork without fanaticism, just to mix. We weigh 220 g of kefir there on a scale. Mixed up.
• We insert a spatula into the bread maker, pour 450 g of wheat flour (I have the highest grade), we also use scales. Pour the kefir-egg mixture on top and turn on the Pelmeni mode (mode No. 19, its time is 20 minutes). At the end of the regime, we leave the dough for half an hour in the HP. Then we take it out and cut the dumplings using the usual method. The dough turns out in such a way that it is not necessary to additionally mix it on the table with flour. When rolling, keep in mind that boiled dumplings will be slightly larger in size due to the presence of soda (although we put just a drop of it) than when cooking from dough without soda.
• They are boiled in salted water. After surfacing and boiling, cooked for 5 - 7 minutes. If the minced meat is made according to the 2nd option, then after boiling 3 minutes of boiling is enough for readiness.
• Separately, I fried the onion in sunflower oil and added it to the dumplings. She also put a piece of butter there.
• Serve sour cream with dumplings, as is customary in Ukraine.
• Bon Appetit!

The dish is designed for

About 40 medium sized dumplings

Time for preparing:

1,5 hour

How delicious .. took it to your bookmarks.

Tanyushenka! What beauty and deliciousness! I will definitely do it - according to the 2nd option and I make minced meat, though in pancakes. Interesting dumplings should turn out! Thanks for the delicious recipe!

You know, this is the first time I've made dumplings with meat. The taste is something between pancakes with meat and dumplings. Even closer to pancakes.

Oh, how delicious and I'll try

Yes, worth a try.By the way, I use this dough recipe with both cottage cheese and potatoes. Only now I put butter in the dough for the first time, heard about this option, decided to try it, I liked it. And so I usually put everything the same and it comes out great, HP kneads well, you can't do it with your hands. By the way, I bought HP three years ago just for dumpling dough. Having just bought it, I appreciated it as a bread maker.

What a wonderful recipe))) Thank you very much and a deep bow to the author of the recipe. Today was my debut with this dough, I made dumplings with fresh cherries, it's a pity the filling ended quickly, so I would have molded it until the evening. Pure pleasure. The dough is soft, does not stick to hands, does not break and, most importantly, not a single dumpling opened during cooking, although the cherry was very juicy and all the juice remained inside. I will do it again and again. I've tried a lot of recipes, but this one is the simplest and easiest to mix. In general, I made dumplings without getting my hands dirty in flour)))

[Tanya]

Tanya, well, finally, I got my thanks for the dumplings. We had no time for onions, they quickly boiled them off the train and with sour cream. Well, very tasty
I got 48 dumplings with this portion

[BOILING VARENIKOV IN A MULTIPOOKER ON BAKING MODE:]

Luda, I'm glad I liked it. Did you make them in advance and did they wait in the freezer or did they do it after the train? I just, if I have no time to mess around, I cook the pre-made and stored in the bag in the freezer. And then I just cook them in a multicooker on the Baking mode, and not on the stove. So finally it can be faster and easier and you can calmly do your other things. Here, maybe you or someone else will come in handy:

BOILING VARENIKOV IN A MULTIPOOKER ON BAKING MODE:
I have a Dex60 multicooker, but you can do it in any one that has the Baking mode. I pour two or three tablespoons of sunflower oil on the bottom, put the dumplings straight out of the freezer in two or three layers and fill it with cold (you can use warm water) so that it only covers the dumplings. I add and turn on the Baking mode. It is 1 hour by default, but we usually need 15-16 minutes to cook dumplings (maybe a little less or more depending on the power of the multicooker and how hard the dumplings are frozen. Then you need to turn it off manually. Here you need to focus on how the steam is already went well from the valve, that is, it boiled there. So we wait a couple of minutes and open to check. If ready, take out with a silicone slotted spoon or drain everything through a drushlag. It also depends on the number of dumplings and on whether we lay frozen or just stuck together (they can also be Non-ice creams will boil faster, maybe 10 - 12 minutes will be enough. In general, you need to track the boiling point when the steam from the valve has gone. Wait a couple more minutes and open the lid. And in the process the lid does not open.
I saw this recipe for cooking dumplings, but decided to experiment with dumplings, it is very clean and fast. There is no need to wait for a large amount of water to boil on the stove, then while the dumplings float up and control the foam so that it does not run away. And here's a nice thing. I threw everything and was free for 15 minutes. (well, or less than minutes, follow up for the first time).

[Tanechka]

Tanechka, thanks for one more cooking method. Dumplings, I sculpted and frozen yesterday, and today I have already tried. I will try this method as well, since the amount of cooked allows
I liked the dough very much, not a single dumpling opened during cooking. So I will definitely repeat. Inside, the filling is according to the second option, so it seemed to me tastier.

Oh, Tanya, darling, how am I such beauty, but looked ?! Immediately nostalgia tormented, Lvov remembered ... There are similar dumplings, only with potatoes and onions for each holiday was made by our barmaid in the 1st surgery of the emergency hospital. All the staff were eating cracklings and onions on both cheeks. They called them pies ... (Read pyrogi.)
I promise to slap off soon!

Oh, how much time has passed, and I have lived in Lviv for 15 years. Now you can try with potatoes

Yes, girls, try this dough with different fillings, it suits any, I think.Only I don’t know if steamed dumplings, whether this dough is suitable. I didn't do steam with him, somehow I don't like steam rooms.

marinastom, Marisha, let's make dumplings urgently, since you overlooked it. And then right now I'll pour the penalty. Do not get out.

I am happy! Budmo!
From the iPad only kefir, does not see other emoticons.

Do you remember the Soviet film Guest from the Future, as the Innocent says there: Have you tried local kefir ?. So it is, according to the author's idea, he came from the future at that time. And now we have already reached this future, and sometimes I feel sad for that kefir. And how could the author then know that in the future kefirs will be no-nonsense, that's the question.

I grew up on dumplings with meat, these are my favorites, and also with liver and cherries))) well, with cottage cheese and sauerkraut fried in lard, and I also love with potatoes))))
In general, I just love dumplings, but I don't like pancakes and dumplings.
I always make dumplings according to the second option from boiled meat, only without garlic, and add broth to the minced meat for juiciness. Only I have never tried the dough with soda, it will be necessary, Tanechka, to make your recipe, I haven't eaten dumplings for a long time.
As I saw the photo of your dumplings, it choked with saliva, such a thin dough, such a filling is juicy and appetizing

Lizochka, try this dough, you won't regret it. Only when you sculpt, then keep in mind that during cooking they will be a little more due to soda than when you make ordinary ones without soda. Only a little soda is needed, if only it was.
And also, when I used to make dumplings without soda, the dough was heavier on the stomach, or something. After a hearty dinner with dumplings, in the stomach - like some kind of lump. And with this test - such lightness in the stomach, it is quickly digested and therefore much more of them are eaten than with the usual dough (although this may not be a plus, but a minus if the eaters are gluttonous)))

therefore, they are eaten much more than with the usual dough (although maybe this is not a plus, but a minus if the eaters are gluttonous)))

oh, this is definitely a minus, because even when the stomach is lumpy, it is very difficult to stop with dumplings))) but it's great that they are easier for the stomach! Thank you!

Oh, Tatiana! Thank you very much for the dough recipe! I'm in nirvana from him! I made dumplings with potatoes and cottage cheese! Just super !!!!!

Glasha, and thank you for trying. I am very pleased that I liked it!

Tanya, tell me will this dough go under the dough sheeter? It should be soft because of the kefir, will it not stick to the machine?

Elena, I'm sorry I didn't answer right away, just saw the message. I won't tell you about the dough sheeter. I do not have it and I do not know if the dough fits or not. Maybe from those who have already tried someone will tell you.

Friends, I, of course, am not a cook at all, but my hands are growing out of the right place. Today I made dumplings according to this recipe (in a bread machine). I just fancied rolling out the dough (mom sculpted). Maybe it's not so difficult for everyone to roll out, but I'm just clumsy?
The dough tends to take its original shape, piled on it with all its weight. The advantage of this test is that it just doesn't stick to anything. Until cooked, I froze the dumplings.

[tascha]

tascha, I do not know what to say. Apparently, you've got a lot of flour. Do you use scales or glasses? Or maybe your flour is drier than ours, or the egg was quite small. In general, it feels like a bit too much flour (or not enough liquid). The dough does not stick, in addition, after kneading on the table, it does not need to be mixed with flour, you can immediately roll it out and cut it, but it rolls out normally, in any case, it didn’t have to pile up with all the weight, it rolls easily. It is difficult to advise, judging by your impressions, you will not want to risk any more. Well, that means not your recipe, it's a pity of course.
I wonder how it will seem to you when you cook it, it is also interesting. Write at least a couple of words, if not difficult.

Thank you for the dough recipe, very easy to work with, and with the help of the dough rolling machine, you can catch a song in half an hour to feed a family delicious
Varenichki, as I noticed, everything depends on the flour, if the flour does not float, then it is a pleasure to work with the dough.

[puncher_lady]

puncher_ladyThank you very much for your feedback! Have you done a dough roll or just guess what is possible? I just don't have it, I ride it manually.
By the way, plus this test (here for me personally), it is not heavy for the stomach. Perhaps that drop of soda plays a role. But you can eat a lot of dumplings and there is no feeling that there is some kind of lump in the stomach. Although the fact that you can eat a lot of them, maybe this is a minus for those who want to lose weight.

So, the dumplings tasted exactly what you need. Made with cherries and cottage cheese. Cooked for 3 minutes after boiling. The tooth dough is elastic, I just love it so that it is not sluggish. I don’t know, maybe because of the steepness of the dough. maybe according to the rules you need to cook more, well, 5 minutes, for example. I accurately measure everything on the scales, the egg was average, the flour did not dust.
The dough itself is very, very pleasant in my hands, does not stick, but it was very difficult for me to roll it out. Having barely rolled out the layer and shaped the circles, I then rolled each circle, because they were thick. Yes, also, I have all glasses with a blunt rounding, I still have trouble forming these mugs.
After all, I thought about the dough sheeter, now I will be tormented by the choice.

And someone steamed these dumplings?

rolling it was very difficult for me. Having barely rolled out the layer and shaped the circles, I then rolled each circle, because they were thick.

I cut dumplings differently. It may be difficult to roll out the dough using your method of rolling into a layer. It is quite dense and therefore does not stick. I make a sausage, then I cut it into pieces, then roll each one with a rolling pin. The little one rolls, of course, easier than the layer. Maybe it's true, you should look after the dough sheeter.
I steamed it, I didn't like it.

I would never have guessed to make dumplings with boiled meat, usually I wrap them in pancakes. Tanya, how delicious it is, we really liked it. I will do it often now. I liked the dough too. It was very plastic, rolled on a typewriter. The dough remained, lay in the refrigerator for 2 days, today I stuck dumplings with potatoes.

Luda, how cool, me too, I like to use boiled meat much more in minced meat. Eh, I haven’t made dumplings for a long time, there’s time trouble at work, so for now my husband mostly cooks. But tomorrow I have a day off at my work on the occasion of February 23rd, so I'll do it. Thank you for your feedback and for reminding me how delicious dumplings are. And not only with meat. I also adore with potatoes, and in the summer - with cherries, apricots. Yes, and cottage cheese.
Wanted to ask. Luda, and what kind of dough rolling machine do you have, expensive or not? What a firm. I still dream of such a unit.

Tanya, I have an Atlas 150 with a motor. Not cheap, but I bought when there was no fuss with currency. I am very pleased with her, very direct. Before her, there was a cheap Chinese one. So she rolled badly, and cut noodles badly. But maybe I was so unlucky. Some girls are happy and not expensive. Whoever is lucky. You go to the topic on dough rollers

Yes, it's cool with a motor. I'm not a particularly physically strong girl, it's probably hard to roll by hand, I would have it so that the devices would do everything themselves, so that they would not be with me, but I would be with them.)))

It’s not difficult to twist, but .. With the motor, both hands are free and you don’t have to think about where to screw the machine. I can only have on the dining table, but you need to remove everything from it, remove the tablecloth, in general, I am not comfortable

[Mona1]

Mona1, Tanyusha, thank you very much for the recipe for the filling with boiled meat. I liked it very much. The dough was its own (left over from dumplings). Next time I will definitely try your dough.

Tanya, thank you very much for writing, and be sure to try the dough, it goes well with any dumplings, with any filling. The most valuable thing for me in it is that after eating a mountain of dumplings there is no feeling of heaviness in the stomach, as usual when you get carried away with boiled dough. I think that a drop of soda plays a role here, it can be seen easier to digest.

Thank you for recalling a recipe from childhood!
It was a Sunday winter lunch dish, on the table among the homemade pickles - a large bowl of such steaming dumplings. Mom and grandmother stuck it on.

Yes, our mothers and grandmothers are magicians. My grandmother has not been with us for many years, and I even remember the smells of her dishes, as I do not try to repeat, but it does not come out. Although I put everything the same. Riddle.