The dough recipe for dumplings with photo
Dumplings from dumplings differ slightly. On theescarpment and the dough for dumplings and dumplings for the most part identical, they differ in the fact that the dumplings stew and dumplings cooked on steam bath.
For preparation of the mantle used a special grid-kaschani that are installed on the bottom of a double boiler, use a dish called Montevarchi or Manteca. However, another difference is that the stuffing for dumplings cut with a knife, and dumplings are ground in a meat grinder. To eat dumplings made by hand. But connects them one thing – they are hearty and very tasty.
Classic dough recipe for dumplings is flour, water and salt. However, there are recipes which include chicken eggs, and yeast. The dough thicker than for ravioli and it certainly must OTKto ladywell to Mature for 30 minutes, covering lightly with a wet cloth.
Classic dough recipe for dumplings
0.5 kg of wheat flour take half a Cup of water, 2 eggs and 1 teaspoon of table salt.
How to make the dough for the dumplings properly
Wheat flour, first sift it through a sieve to remove every speck of dust and enrich with oxygen. The sifted flour is sprinkled onto the surface of the table, formed from it the hill and make a funnel-shaped recess. Separately, lightly whisk the eggs with salted water and pour in this deepening of the flour.
Knead the dough so, as long as it will not be uniform, with a shiny surface and will cease to stick to hands. Of dough formed by the com, put in a bowl and cover with slightly wet cloth. Remove it for 30 to 40 minutes for curing.
How to prepare the dough for dumplings without eggs in Uzbek
Take 300 g sifted wheat flour, 7 tablespoons of water and salt 1 g. Similarly to the previous recipe pour the flour on the countertop and pour it in the middle of salted water. The dough is knead tight as the noodles. Postpone the dough is ready for aging for 30 minutes, close the moistened towel. The dough for Uzbek manti , too, is prepared without eggs.
To cook the dumplings in Uzbek will need the following products:
To test manta Uzbek need to take:
- - 400 g flour;
- - 150 ml of water;
- - 1 g of salt.
For the filling, Uzbek Manty take:
- fatty mutton 500 g;
- - onions, 3 pieces;
- fat fat 50 g;
- - black, red pepper, salt;
- sour milk or sour cream.
Cooking time is 1 hour (together with Velikoj test), 1 serving go 5 pieces of this dish and it makes 4 servings.
How to cook dumplings in Uzbek
The dough on the dumplings knead from flour and salted water, it should be a cool and non-sticky. Postpone it for half an hour to rest, and in the meantime, prepare a filling.
Lamb and finely chop a large onion with a sharp knife or a special ax for the kitchen. The smaller the chop, the better you can navigate the size of peas. Mix onion and meat, seasoned with black or red pepper and salt. Fat tail should be cut pretty finely.
Recipe for Uzbek manti
From the test roll out is huge, but thin flatbread, cut into it squares 10x10 cm, placed at the middle of each a tablespoon of minced meat and a piece of sheep fat. Right now you need to take manti. To do this you need to connect the ends of the square diagonally, and like to clip so as to form the elongated shape.
Cover steam pan greased with oil and put dumplings, sprinkle each with cold water.
To cook dumplings on the steam from the boiling water or broth will be 40 minutes. Manty will be slightly dried up and will not stick to hands.
The finished dumplings spread on a dish and poured the sauce Satan (broth mixed with a mixture of vinegar, salt, pepper and fat), sour cream or sour milk generously sprinkled with fresh herbs. Can be served a La carte with meat broth.