Delicious dumplings with meat - how to make dumplings at home, step by step recipe photos

Many people mistakenly believe that our favorite delicious dumplings with meat - a native of Central Asia. In fact, this Chinese dish that through Uighur residents of the north-western regions of China, moved to the Central Asian republics, and from there - to our table. This is important because on the mantle does not cover typical for Central Asian (Muslim) dishes ban on pork. On the contrary, the best manti is obtained from mixed minced meat, which necessarily includes pork. Incidentally, lamb dumplings for is not very good because of the specific taste and chicken, on the other hand - due to lack of a pronounced taste. My recipe with detailed steps to make a photo is useful for beginners.

How to make dumplings at home

Cooking is a very tasty Asian cuisine begins with the preparation of stuffing.

How to make stuffing for dumplings

It is very important as part of minced observe proportions: a third of the volume - fat and tender meat, a third - the lean and dense, and the third - a bow. Sometimes part of the bow is replaced by a pumpkin - this option is very popular in Uzbekistan, there generally exists a variety of dumplings without meat, only the pumpkin and onions.

The first rule of delicious dumplings: no mincing! And meat, and onions should be cut by hand, pieces the size of a raisin. Even if we have fresh soft meat, preferably before cutting it slightly freeze: it's best to cut down on the mince is semi-frozen meat.

The second rule - not to spare flavors! Since this dish east, in the stuffing on the mantle will certainly add different kinds of peppers, coriander, summer - fresh spicy greens. Experts and Oriental cuisine lovers can pour a pinch of roasted ground fenugreek, cumin bit, even what some favorite herbs and spices - it is purely a matter of taste. The main thing that spices have been, and that there were many.

fueled with minced meat dumplings for well stirred hands can be even a little knock to greater tenderness, especially if the meat is not caught very young and somewhat harsh. And another thing: the stuffing is not desirable to use immediately, he should give some time to mature, at least half an hour to stand in a cool place. While stuffing matures, let us test.

How to knead the dough into dumplings

The easiest option to start fresh dough - it's just combine the flour, water and salt. This is quite enough. But if you add in its composition has an egg and a tablespoon of vegetable oil and vodka, you get something similar to phyllo dough: elasticity. It is perfectly rolled and molded wonderful. The dough for the dumplings, you can knead hands, in a food processor with mixer attachment, or in a bread machine to "dough Sweet" mode.

The finished dough wrap in plastic wrap or a plastic bag and also ship to maturation in the fridge for half an hour.

How to sculpt dumplings

Manta rays, unlike the ravioli, are molded very quickly, but for a long time cook, so preparing the board, rolling pin and flour for bedding, immediately turn heat up mantovarke, steamer or multivarku.

Step by step photos to help me not only tell, but also to show how to sculpt beautiful manta rays. And so, cut the dough pieces are quite large, roll out without fanaticism. To the dough is cooked for too long, but it had sufficient strength to hold the boiling juice, juicy thickness should be not less than 2-3 mm.

There are a dozen ways to sculpt dumplings, but it is better to choose the one that is simpler and more reliable. The main rules of modeling: edges of the dough must be raised up to eye-catching juice escape. And the second - must necessarily be a hole for steam to escape. Remember: manta rays - this is not the dumplings and khinkali, they are boiled for a couple, and therefore the tightness is not required, it is even harmful!

How to cook dumplings with meat

Pallets grease with vegetable oil or butter and spread manta rays so that they do not touch each other.

cooking time (from the moment of boiling water) - 30 minutes. Frozen dumplings with meat cook for 10 minutes longer.

Ready manti be pulled out very carefully, hooking the bottom with a spatula, the dough does not tear, and not run away remarkably delicious juice!

When serving tasty and juicy dumplings can pour melted butter, sprinkle with fresh herbs.

There are at least a dozen special sauces for this dish: from katyk (fat fermented milk product such as sour cream), with tomato, hot pepper, garlic, herbs, etc. The main thing in a sauce for the dumplings:.. It should be fragrant, spicy and spicy to match the rich taste and aroma of the dish.