Not all that is with meat is dumpling. Dumpling can also be molded with meat filling and also boiled in water. But he will not become a dumpling from this. What is the difference between these dishes? You can dig a story. Dumplings - a Russian dish, dumplings - a traditional Ukrainian dish. But it’s better to look at the difference from a different angle, there is something interesting.
Does form matter?
If you go to the convenience store, you will be surprised at the variety of shapes. More recently, dumplings were exclusively in the form of crescents, and dumplings had a contour of the eye.
Today you can find triangles, squares, ears of different types and even hexagons. But at home, they often adhere to classical forms.
An exception is the use of a special ravioli dumpling, it produces rounded polygons.
Since dumplings boil in water longer due to raw meat fillings, they try to give them a compact shape, which is close to a circle. If they are made in the form of crescents, then only shortened.
Dumpling for dumplings and dumplings
Dumplings and dumplings are mainly prepared from unleavened dough, but not always. In the classic version, water, flour, salt are the basis.
For plasticity add an egg and some vegetable oil (not always).
Sometimes custard types of unleavened dough are used, which differ in strength and delicate taste. But for dumplings, you can knead other options.
Which dough can be kneaded:
- on kefir, yogurt;
- in milk;
- with soda, cultivators;
- on the broth.
The dough for dumplings is made softer, they cook faster, often one or two minutes after boiling water.
Dumplings need a steep and strong mass, since the boiling time is on average ten minutes.
The filling should have time to prepare, and the shell should not fall apart.
Nowadays, fresh dough with the addition of beets, spinach, various spices and even activated charcoal is very often prepared. This allows you to get bright and unusual products. Such ingredients can be laid in the dough for dumplings and dumplings.
Cook, steam or fry?
Another difference between dumplings and dumplings is the cooking methods. The classic option is cooking in salted water. It differs only in duration, but the essence does not change. The only moment dumplings need more water. If the filling is made from berries or juicy fruits, then they are cooked in a few pieces, while carefully monitoring the process.
What other cooking methods are there:
- Frying. Dumplings can be sent to the pan, pour a little water and oil, simmer, and then fry. Dumplings, however, are fried only after preliminary cooking, and by no means all types.
- Roasting. Dumplings can be cooked in pots in the oven, in the form of making various casseroles with cheese, sauces and vegetables. Dumplings in the oven do not cook.
- Quenching. Raw or semi-finished dumplings can be stewed in red or white sauce. Dumplings are simply seasoned with sour cream, butter, sugar.
- Steam cooking. Dumplings do not cook like that. And dumplings are very common. Usually this method is used for products with berries or when using a gentle dough.
In general, dumplings are often an ingredient in other dishes. They are added to soups, casseroles, served in pots and just with broth. Dumplings are an exclusively independent dish, which is rarely mixed with something.
The meat is there, the meat is there or what is the difference
Dumplings can also be done with meat. But dumplings are always raw filling. Stuffing never fry, do not stew. The remaining ingredients are also added exclusively in raw form. The exception is mushrooms. Dumplings can be prepared with their addition. If the mushrooms are collected in the forest, then they must first be boiled for at least half an hour in water, then chopped and added to the meat filling. But champignons, which are considered safe mushrooms, are sometimes fried, then sent to the filling. This enhances their faint aroma.
How toppings are prepared for dumplings:
- The meat, if dumplings with it, is boiled or twisted. If minced meat is used, then it is fried or stewed in a pan under the lid until half cooked.
- The vegetables and mushrooms that are planned to be used also passer in oil.
- The ingredients of the filling are combined, seasoned with spices.
- For juiciness, fat is sometimes added. It is not necessary to heat-treat it, it is enough to grind (twist, cut), combine with the rest of the ingredients.
Another difference of the filling for dumplings with meat is friability. Only raw minced meat has a dense and sticky consistency. If the meat is ready, then it does not hold shape. Therefore, mashed potatoes are often added to minced meat for dumplings. You can also fasten the mass and add juiciness by adding sour cream or mayonnaise.
Collections of dumplings and dumplings
Products from unleavened dough with meat are a considerable amount. Despite the similarity of the main ingredients, the dishes are very different in taste, juiciness of the filling, I have other forms.
What else can you cook:
- Khinkali. Famous Georgian pastry bags with juicy filling. They are distinguished by a very juicy and fragrant minced meat, as well as large size. For a serving, 3-5 pieces are enough.
- Chebupeli. A modern semi-finished product that resembles dumplings. It is distinguished by a variety of fillings, often it is sausages, cheese, but also with meat options are also found. Chebupeli fried in large quantities of oil.
- Ravioli. Italian counterparts of dumplings and dumplings. At home, for some reason, they belong to pasta. May have a square shape or a crescent shape. Inside, lay minced meat from vegetables, meat, poultry and even fish.
- Wontons. Chinese dumplings, which are also made with meat, poultry, often add plant stems. They look like khinkali in shape. Unlike classic dumplings, they are served with noodles.
- Manty. A well-known analogue of dumplings, but cooked with a lot of onions, sometimes from vegetables, differs in shape and steaming.
You can recall the famous pasties, stuffed dumplings, dumplings. There are really a lot of dumplings and dumplings. All of them are somewhat different from each other, have their own history and cooking features.
