- 1 3 secret of delicious dumplings on the Siberian
- 2 Cooking ravioli "from scratch": the dough, stuffing and molding
- 3 Secrets of proper cooking
- 4 Serve
Frozen almost stone lumps of mince in the test is the best fit into the life of the inhabitants of Siberia.In the forest the locals extracted a lot of meat, and the climate allows you to store semi-finished products for months.Away from home hunters drowned in bowler hats snow, boiled water and boiled dumplings, which were always with him.Of course, the original recipe for the dumplings Siberian included the meat of wild animals - bears, elk, roe deer, hare.Today, these options dishes you can find only in restaurants and home cooking uses beef, pork, lamb and poultry.
3 secret of delicious dumplings on the Siberian
- use of several types of meat. filling becomes more tender and juicy, if there are mixed different kinds of meat.The basis, of course, beef.If it is added to the pork or lamb, the proportion of stuffing around 60:40.If the stuffing is made up of three kinds of meat, the best combination is: 45% beef, 35% pork and 20% - lamb.
- cold.And dough and stuffing should be refrigerated.This facilitates molding and improves the taste of the dish.
- water balance. It should be observed as in the preparation of meat, and when cooked.Water is added to the meat for juiciness, but if it is too much, freeze the ice is "bursting" dumpling from the inside, and the dough will crack.When cooking - on the contrary, the more water the better.
Cooking ravioli "from scratch": the dough, stuffing and molding
Take into account all the nuances can only be constantly practicing, so we give a step by step recipe Siberian pelmeni.
You will need:
- beef - 400 g;
- lamb - 300 g;
- pork - 200 g;
- onions - 3 pieces;
- wheat flour - 1 kg;
- eggs - 3 pieces;
- water - 400 ml.
- Put a bowl of water in the freezer.As long as you perform the following recipe steps must be very cool, but do not have time to freeze.
- Sift the flour on the table, or in a large cup so as to obtain a slide.
- hammer eggs in a separate bowl and stir gently with a fork.
- in flour make a small hole and pour in the eggs.
- Start kneading the dough, hand collecting flour from the edges toward the center.Gradually
- just blow chilled water.Gradually, the flour will absorb water in itself, and the dough will become more pliable and homogeneous.
- Put the dough on a floured table and knead it to keep the elastic state.
- Wrap the dough in a plastic bag or plastic wrap and let it "rest" at room temperature for 15-20 minutes.
- Scroll in a meat grinder, all three kinds of meat and onions.
- Mix well beef in a bowl, podsolite, add a little water and put in the refrigerator for 5-10 minutes.
- table sprinkle with flour.Prepare the boards or plates - they should also be generously sprinkled with flour, so dumplings do not stick.
- Separate from a small piece of dough.Roll it into a sausage with a diameter of about 2 cm.
- Cut sausage into slices 1.5-2 cm long.
- Roll out each piece with a rolling pin.Put the stuffing in the center circle so that there is a lot of dough for pinching the edges.
- Fold the dough in half and the pieces all Pinch edges to get a semicircle.Connect with each other the lower corners - get a nice round dumpling.
can be found in the opinion of some sources, that the appearance of food is directly linked with the name - for example, round dumplings that are considered to be the Urals and Siberia - the ones that are on top of the comb fashioned or "pigtail".In fact, it is just a habit that every family own.Recipe home Siberian pelmeni allows any kind of modeling.You can use a special machine that folds the blank of dough and meat in half and forms in situ patterned tucks "seam".In many families decided to leave the U-shaped dumplings, dumplings like.And to your blanks were flat as the selection, you can roll out the dough into a single layer of glass and cut circles.
Secrets of proper cooking
Siberian dumplings need to cook in plenty of water, so they float freely and not stick together with each other.Water is drawn from the calculation of 4-5 liters per kilogram of frozen product.At the same time the workpiece cooked, not all at once, and parties for 20-30 pieces.For cooking is very useful special skimmer or strainer with a long handle.
You will need:
- dumplings - 1 kg;
- water - 5 liters;
- salt - 25 g;
- pepper, bay leaves - to taste.
- Boil water in a large saucepan.
- Add salt and spices.
- in boiling water drop your dumplings with a slotted spoon and immediately stir, so they do not stick to the bottom of the pan.
- Wait until the water comes to a boil again and dumplings float.
- Hold them for 3-4 minutes in boiling water, give a slightly "inflate".
- Remove the finished dish with a slotted spoon, place on plate.
Family dinner dumplings, you can simply arrange on plates.For reception appropriate option with a large dish in the center of the table."Real" dumplings go well with a variety of sauces.These can be submitted sour cream, mayonnaise, mustard, adjika, ketchup, melted butter, water and vinegar, and even soy sauce.
Recipe Siberian pelmeni is simple, but requires precision and accuracy, then the result will be at altitude.Connect to the preparation of this wonderful dish family and friends: for modeling are told the most interesting stories.Such moments are remembered for a lifetime!