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Meat snails in vegetable sauce

Meat snails in vegetable sauce

Category: Meat dishes
Meat snails in vegetable sauce

Ingredients

Dough:
Wheat flour 250 g
Salt 1/4 tsp
Egg 1 PC.
Steep boiling water 60 ml
Meat filling:
Minced pork 500 g
Onion 100 g
Salt 10 g
Garlic 2 cloves
Black pepper 1/4 tsp
Vegetable sauce:
Carrot 200 g
Onion 200 g
Bell pepper 200 g
Tomato puree 400 ml
Vegetable oil for frying 15 ml
Sugar 15 g
Salt, black pepper, bay leaf

Cooking method

  • I got a quick version of Saturday dinner.
  • When you want meat, but there is no bread at home, you have to invent something with dough. To fantasize, so to speak, in the name of feeding the family)))
  • This time, meat snails came out - a kind of lazy dumplings stewed in red vegetable sauce.
  • The dough absorbed the aroma of vegetables, and it turned out very well!
  • Dough:
  • Meat snails in vegetable sauceSift flour and salt into the bowl of the food processor.
  • Meat snails in vegetable saucePour out the slightly loosened egg and stir with a spatula at medium speed for 2 minutes. We leave to “rest” for 10 minutes.
  • Meat snails in vegetable sauceWe change the nozzle to the “hook” and, with the engine running at medium speed, pour in boiling water. The amount of water is determined by the "toughness" of the dough. As soon as the dough has gathered in a lump, we stop pouring water. Knead the dough for another 5 minutes. The finished dough is smooth and elastic, quite dense.
  • Vegetable sauce:
  • Meat snails in vegetable sauceCut the carrots into thin rings 2 mm thick. Cut the onion into half rings 2 mm thick. Cut the bell pepper into half rings 3-4 mm thick.
  • Meat snails in vegetable sauceHeat oil in a frying pan, put onions and carrots. Fry over medium heat for 10 minutes, stirring occasionally. Add salt, black pepper, sugar and tomato puree. We put the bay leaf. Cover with a lid and bring to a boil. Reduce heat to low and simmer the sauce for another 15 minutes.
  • Meat snails:
  • Meat snails in vegetable sauceFinely chop the onion and garlic. Mix the minced meat, vegetables, salt and black pepper until smooth.
  • Meat snails in vegetable sauceRoll out the dough thinly into a long and thin tape 10 cm wide (on Kenwood it is 8 - the penultimate division). Put the minced meat in the center of the tape.
  • Meat snails in vegetable sauceWe fasten the edges and roll the resulting tube.
  • Meat snails in vegetable sauceWe divide the workpiece into pieces 15 cm wide
  • Meat snails in vegetable sauce folding each piece into a snail and fastening the ends
  • Meat snails in vegetable saucePut the snails in the sauce, melt them, bring to a boil and cook in vegetable sauce for 10 minutes until tender.
  • Meat snails in vegetable sauceServe hot, sprinkle with parsley and sour cream


Bast1nda
What an interesting option for dumplings! The main thing is fast!))))) Very convenient, you need to implement it.
L-olga
Quote: Bast1nda

What an interesting option for dumplings! The main thing is fast!))))) Very convenient, you need to implement.
Aha, try it! Only you will have to eat such a dumpling with a knife
How I tried it, I thought: well, why do we cook dumplings in water?
kavmins
very nice and tasty, and I would add potatoes here - in general, beauty ..)))
Galleon-6
Stunned
velli
L-olga, Olga, that's exactly something I was looking for! And I was very happy. when I read your recipe! It will be just awesomely delicious! I tried to cook something like Khanum, from one minced meat without steamed vegetables. It turned out tasty, but lacked juiciness a little dry, and the dough turned out to be too hard. now I know how to cook properly. Thank you so much for the wonderful recipe and went to cook a treat for my friends.
L-olga
Quote: velli

L-olga, Olga, that's exactly something I was looking for! And I was very happy. when I read your recipe! It will be just awesome delicious! I tried to cook something like Khanum, from one minced meat without steamed vegetables. It turned out tasty, but lacked juiciness a little dry, and the dough turned out to be too hard. now I know how to cook properly.Thank you so much for the wonderful recipe and went to cook a treat for my friends.
Bon Appetit! Just keep the snails submerged in the sauce so that the dough is cooked on all sides.
Chef
Olga, they say that this recipe is one to one
Meat snails in vegetable sauceBublyashka - Kalabashka ... dumplings are
(Ivanych)


If so, let's take him out of the competition? Your fault is absolutely not, there is a completely different name
L-olga
Quote: Chef

Olga, they say that this recipe is one to one
Meat snails in vegetable sauceBublyashka - Kalabashka ... dumplings are
(Ivanych)


If so, let's take him out of the competition? Your fault is absolutely not, there is a completely different name
Of course I agree! For the recipe is really not under that name.
Excuse me!
Ekaterina2
I haven't seen that recipe. I'll bookmark this one. Thanks for the idea and implementation!
L-olga
Quote: Ekaterina2

I haven't seen that recipe. I'll bookmark this one. Thanks for the idea and implementation!
Use it to your health! Glad I came in handy
Marusya
L-olga, Olya, and I take the recipe in the bookmarks, I think it's very tasty
Thanks for the lazy dumpling idea
VGorn
L-olga,, and can I put a master class on rolling dough on a typewriter? I have a mechanical typewriter. I can't cope with her. She chews the dough around the edges and the ribbon comes out deformed, and even with black blotches from the iron rollers rubbing together. I understand that I am doing something wrong, but WHAT? Who would poke his nose ...
kil
Chef, Chef Ivanych's dough is completely different, here it is on boiling water, and there it is just on water: sorry: and the molding in the end is not at all like that, only the result is similar.
L-olga
Quote: VGorn

L-olga,, and can you lay out a master class on rolling dough on a typewriter? I have a mechanical typewriter. I can't cope with her. She chews the dough around the edges and the ribbon comes out deformed, and even with black blotches from the iron rollers rubbing together. I understand that I am doing something wrong, but WHAT? Who would poke his nose ...
It is better to make a video plot)
But I will give some tips:
1) if the edges come out torn, then it is better not to roll out across the entire width, but to make the tape a little narrower. It happens to me too, but as a rule, at the most delicate stage.
2) when the thickness becomes minimal, for example 8-9 (out of 9), then I stop the car and pour flour on the entire sheet, and abundantly.
3) some dough is really impossible to roll out as thin as possible, it just breaks at 9 in the place where the roller is. Then I stop at a thickness of 8, let the rolled dough rest for literally a minute. And then I stretch my arms wide. The dough is pliable and stretches well.
Well there you go, a few tips. Hope it helps.
 

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