Dumplings with lean pork

Dumplings with lean pork

Category: Culinary recipes

Ingredients
Dough:
Wheat flour, premium	450 g
Boiled and warm water	210 ml
Egg	1 PC.
Butter	10 g
Salt
Minced meat:
Lean pork	550-600 g
Bulb
Ground pepper
Salt
Broth (or water)	50 g

Cooking method

• The dough turns out 750 g
• Minced meat turns out 650 g
• The dough was kneaded in cotton. Due to the fact that cotton dough makes a little sticky,
• lightly stir with hands with a small portion of flour.
• Grind the meat and onions twice, add salt, broth, pepper and mix well.
• If there is not enough meat (this happens), you can add a leaf of boiled cabbage to the minced meat.
• I roll out thin sausages from the dough, cut into slices, roll each one.
• I put minced meat on each circle of dough and sculpt it carefully.
• It turns out 100 or more not tiny pieces.
• I do not regret the meat, I put a lot of minced meat in each.
• I cook for 10 minutes in boiling salted water with lavrushka and peppercorns.
• We eat as we like. Some with sour cream, some with butter, etc.

Note

Photo brendabaker

It's a good idea to add boiled cabbage leaf to the minced meat!
Sometimes I add a little cottage cheese to the minced meat, now I'll have to try it with cabbage. I think it will be juicy ..

[brendabaker]

brendabaker,

And I liked adding tomatoes and greens to the minced meat. A very bright taste is obtained.

And I liked adding tomatoes and greens to the minced meat. A very bright taste is obtained.

Khinkali is called. But this is a slightly different dish ...

cotton dough makes a little sticky,

the dough from hp is the most perfect, take it out of the hpeshki and immediately cut-roll-lepy

a little flour, you probably lack until it is sticky
or time of mixing

[Irsha]

IrshaIf I give more flour, the kolobok sausages in cotton.

Khinkali is called. But this is a slightly different dish ...

Rather, kurze. These are such Caucasian dumplings. Khinkali is not the topic here.

Rather, kurze. These are such Caucasian dumplings. Khinkali is not the topic here.

Curze is more like dumplings: they are molded in a different way, and the contents of the filling are often pre-stewed or fried, that is, they are subjected to preliminary heat treatment. And the severity varies in different ways ...

In principle, any something wrapped in dough and boiled in water can be called whatever you like: dumplings, khinkali, kurze, chuchvara, ravioli, wontons, etc. As well as a similar steamed one: manti, steam khinkali, hunon, Bao tzu, etc.

However, if you want to somehow uniquely identify the dish, then in the filling of dumplings, apart from meat, onions, salt, pepper, there should be nothing more superfluous. Variations, of course, are allowed, however, how the resulting dish will be called, and whose cuisine it is, you will have to ask Google, and then sort out such culinary incest ...

The filling of dumplings or manti, made from meat and onions, is very self-sufficient. Any other herbal or vegetable additives are extremely necessary, but only if it is necessary to somehow veil the gustatory or olfactory deficiency of the meat used in the dish. Or for you, such a composition of the filling - the taste of childhood and the tradition of a halo of living - you cannot argue here, because it is almost like at the genetic level ...

However, this is only IMHO.

[Kapet]

Kapet, I agree that curze is molded differently. And just do, every nation has its own recipes. I will not say anything about how different the recipes for each housewife. To fry or not to fry the filling, everyone decides for himself, based on his own preferences. I don’t think it’s worth arguing about that. And, if I shared that it tastes better for me personally to add tomato and greens to dumplings, this is my personal right.
And dumplings, by the way, come with fish and vegetarian and whatever.

[Caprice]

Caprice,
And to your health! This is probably not a dispute, but rather an exchange of views. The main thing is that what gets inside us first pleases our eyes and nose, and then our mouth and stomach ...

Shl. As for fish, vegetarian, vegetable dumplings, etc., why not ... Recently I pampered my granddaughter with black dumplings (with cuttlefish ink), stuffed with shrimps ...

Sculpt whatever you want and whatever you want, but don't ignore my recipe, plz.

[DonnaRosa]

DonnaRosa, No way, Donna! And thank you very much!

[Caprice]

Caprice,
And to your health! This is probably not a dispute, but rather an exchange of views. The main thing is that what gets inside us first pleases our eyes and nose, and then our mouth and stomach ...

Shl. As for fish, vegetarian, vegetable dumplings, etc., why not ... Recently I pampered my granddaughter with black dumplings (with cuttlefish ink) stuffed with shrimps ...

I hope my granddaughter liked it
My men categorically refuse to eat anything black.

kolobok sausage in x / p.

quick tads in harvester twist, the dumplings dough hash, yes, it breaks, although it is very beautiful from the dough

quick tads in harvester twist, the dumplings dough hashku, yes, it breaks, although it is very beautiful from hpeshki

No harvester. Rather, there is, but in the pantry on the top shelf, I don't use it, somehow I cook everything without it. Too much technology has been divorced in the kitchen, it has become cramped for me in the kitchen.

[DonnaRosa]

DonnaRosa,

The dough really turns out to be sticky, I also had to add flour and knead with my hands
. (for my flour, you need the proportions of 3.5 cups of flour, 1 glass of water, 1 egg, 10 g of butter, 0.5 tsp of salt)
After boiling, the dough is slightly tougher than the dough with boiling water and without an egg, to which I am used to.
These dumplings were made by my mother, the taste is nostalgic.
With the help of a dumpling machine, I rolled them very quickly, it rolls out easily and to a thin one, does not tear.
Dumplings tolerated freezing perfectly.

As for fish, vegetarian, vegetable dumplings, etc., why not ... Recently I pampered my granddaughter with black dumplings (with cuttlefish ink) stuffed with shrimps ...

In our city there is a restaurant called Charleston, which serves shrimp dumplings, but they are so tiny that you are amazed. One shrimp in a dumpling 1.2X1.2cm. I can't imagine how the cooks make them.
But the dish is amazingly tasty. Served with broth.