Homemade dumplings can not be compared with purchased semi-finished products. An original Russian dish, at least sometimes, needs to be prepared, to pay tribute to traditions. However, it does not always work out. Dumplings are boiled, dry inside or just tasteless. What is this happening for? We will analyze common mistakes!
The first mistake: the dough without eggs
Fresh dough without eggs can be made, it turns out more tender, softer, the taste does not suffer much, especially when adding vegetable oil, milk and various spices. But for ravioli still need to put at least one egg in a glass of liquid. Since the filling is raw meat, the dish is cooked for about ten minutes. This is a lot for the test, without an egg, it will become sour.
Advice from professionals. If there is no egg at home, and dumplings need to be made, then you can knead the custard dough in boiling water. It turns out to be strong, elastic, does not become sap during cooking, but requires a little more time for cooking.
Mistake Two: Warm Water
The dumplings dough has nothing to do with the yeast counterpart. It does not need to be kneaded in warm water or liquid at room temperature. From this, the dough will turn out tough, tight, there will be problems when sculpting, the formation will take longer. We take water (or other liquids) cold, even better icy.
Choux pastry, which is kneaded in boiling water, after cooking, be sure to place in the refrigerator for half an hour or more.
Third error: the dough did not lie down
Dumplings do not like rush. This is not about formation. Knead the dough in advance. Wheat flour takes time to swell. On average, gluten takes 15 minutes, but this is with high humidity. Since the dumplings dough is usually of a cool consistency, it is advisable for him to lie down for at least 30-50 minutes. Better yet, after 20 minutes, re-knead it on the flour dusted surface.
Helpful advice. Dumplings dough quickly dries, crusts, and then cracks. Therefore, it must be covered. To do this, use an inverted bowl or film. Better yet, place the dough in a plastic bag.
Mistake Four: Dry Meat
The most delicious dumplings are obtained using mixed minced meat. In a perfect combination of pork and beef. But these types are not all consumed. Someone does not eat pork for various reasons or religious reasons. Someone doesn't like beef. Often, poultry is used in minced meat, sometimes mutton is twisted. In any case, it is advisable to take two types of meat. In order for the filling to please with juiciness, the meat must be with fat.
What to do if the meat is dry:
- add a piece of twisted fat;
- grate a piece of butter;
- introduce more onions.
Instead of lard, you can use beef fat, chicken, lamb or chicken. If you don’t want to stain a meat grinder because of it, then we just chop it very finely, after cooking, such pieces are not very noticeable.
Helpful advice. Add water or broth to the meat dumplings. Up to 150 ml can be poured per 1 kg. It is important to do this in small portions, often stir the filling. The meat must absorb all the water.
Fifth mistake: oh, these vegetables
Dumplings are not manti and not dumplings. You do not need to add carrots, pumpkin, cabbage or potatoes to the minced meat. Only onions and garlic. The abundance of vegetables will add juiciness to the dish, but the taste will also change. Garlic is added in small quantities, 1-2 cloves per kilogram are enough. But you can exclude it. Onion is added without fail. Pure meat filling is tough after cooking.
Also, do not fry the onion for dumplings in oil. Just finely chop or twist with meat. You can grate or chop with a blender. No need to be afraid of excess juice, the meat will absorb it.
Tip. For the filling you need to use only white or yellow onions. Bright violet and red varieties after cooking acquire a blue color, it is not very beautiful. Green onions for dumplings are also not used. If you really want, then you can sprinkle them on the finished dish.
Sixth error: the pan will not be happy with a large dumpling
Dumplings should not be large, it is important to stick to a small size. Unlike manti, they are boiled in water. The larger the product, the more time it will take to boil. Together with it, the likelihood that the dough will stick up, become sour, the filling will go into the water increases.
Classic dumpling is the size of a small walnut. You can use a special board with holes to form. The dumplings will be smaller in size, but the same, they will quickly weld.
Helpful advice. If dumplings are formed manually, it is important to carefully pinch the seams so that the meat broth is preserved inside and the taste does not go into the water.
Seventh mistake: cold water and without salt
Two errors that can be combined. It is important to throw dumplings in boiling water. At least three liters are used per kilogram of product. The faster the dumplings boil, the better. Especially if they are from the freezer.
Even the most delicious dumplings can be spoiled if you cook them in unsalted water. And you need to add salt immediately before laying the dumplings. For three liters of water, one tablespoon is enough.
Helpful advice. In addition to salt, you can add laurel and other greens, various seasonings, pieces of onion to the water.
Mistake 8: water is decanted?
Pelmeni is usually taken out of the pan with a slotted spoon. She is with holes, but this does not mean anything. No need to rush. Each time, a slotted spoon must be shaken slightly so that all droplets drain. Otherwise, they will remain on dumplings, fall into a bowl, the dough will turn sour, and dumplings with water do not look very attractive, the liquid will dilute sour cream or sauce, it will taste bad.
Helpful advice. If time is short or there is simply no skimmer, then you can simply drain the dumplings into a colander and also shake it. All unnecessary must flow.
Mistake nine: wrong feed
Dumplings do not need to be mixed with sour cream or mayonnaise, as many housewives do. Also, do not immediately lay them out on portioned flat plates, the dish will quickly cool down. Traditionally, a Russian dish is served in a large water bowl. Separately, sour cream, ketchup, garlic sauce are put on it, you can offer greens. Each person is given an empty flat plate and a fork for food.
Last tip. Dumplings always after cooking grease with oil. But it’s important not to use a lot of fats, as they are also found in sauces. A small amount is enough to only prevent sticking.
