THE MOST DELICIOUS HOMEMADE DUMPLINGS

Send

Homemade dumplings are good in that after spending only an hour or two, they can be prepared for the future, frozen and cooked as needed. In a good freezer, they can be stored for a long time without loss of quality. Although food experts recommend storing frozen dumplings for 30 days, the optimal shelf life of home-made dumplings should not exceed three weeks.
The indisputable advantages of homemade dumplings is that in the manufacture of minced meat they use only meat seasoned with garlic, pepper, salt and onions. It does not contain any vegetable proteins, thickeners, flavors or other additives indicated by the letter E.

To make homemade dumplings you need:

beef 0.5 kg;
lean pork 0.3 kg;
pork fat 0.2 kg;
onions 0.2 kg;
garlic 5-6 cloves;
salt;
ground black pepper:
flour 0.7 kg;
milk 0.4 l;
eggs 1-2 pcs.

1. The dough for dumplings is prepared quite simply. Sift a pound of flour into a large bowl, add salt, pour milk, break one large or two small eggs. Knead the dough. Add flour as needed. Knead the dough until it acquires an elastic texture.

I cover the dishes with the dough with a lid or film. Leave it on the table for about an hour. During this time, the dough settles down and becomes even more elastic.
2. While the dough is settling down, you need to cook minced meat for dumplings. To do this, you need a meat grinder of any type, mechanical or electric. All the components of minced meat are rotated through a meat grinder. It is advisable to alternate beef, pork, onions and garlic.

The forcemeat will turn out to be more uniform, it will be easier to mix.
The minced meat is salted to taste. Ground black pepper is added to it. It is enough to put half or a whole teaspoon. All mix well. When the dough and minced meat are ready, start making homemade dumplings.
3. The dough is first rolled thin enough. Important! In the process of rolling and cutting the dough, the remaining flour will be required.
The optimal thickness of the reservoir should be 2-3 mm. A cup or glass cut the dough into circles.

4. In each circle put a teaspoon of minced meat.

Pinch the edges of the dough, connect the opposite ends. Dumplings are placed on a board or a baking sheet, after sprinkling their surface with flour.

Important! If dumplings are prepared for the future, then they need to be put in the freezer for two hours. If it happens in the winter, then dumplings are simply brought out onto the balcony, the loggia. When the dumplings are well frozen, they are put in a bag. Frozen dumplings are stored in the freezer.
5. For cooking dumplings, water, with the addition of salt, bay leaf, pepper, is heated to a boil in a spacious pan.

In order to cook 0.5 - 0.6 kg of dumplings, you need 2.5 l of water.
6. Dumplings are dipped in water.

Gently stir them from the bottom up.

7. When the dumplings float up and boil, they are taken out of boiling water. Make it a slotted spoon.
Homemade dumplings served with various toppings: