Someone wrote in the comments: "to make the dumplings twice tastier, you just need to take twice as much meat 😀". My husband, by the way, also thinks so. But I know a couple more secrets!
I recently shared a recipe for "double" dumplings (which my boys rated "excellent"). If you missed this recipe, watch the video at the end of the article or read HERE.
Today I want to share another trick that I often use. The filling is sooooo juicy! Of course, many do so, most likely. I'm not trying to come up with "something new" here. I'm just sharing a recipe for dumplings)) Delicious dumplings!
How to cook
I'm making choux pastry dumplings. The recipe is very simple. Sift flour, add egg, salt and vegetable oil. I stir with a fork to combine the egg with the flour. And I add boiling water. Kneading the dough quickly.
I have shared this recipe many times already. I love this recipe very much for the taste and for the "clean cuisine". The dough is obedient, it does not stick to your hands - and you do not need to add flour. Many have already tried it. If you liked this dough - leave your review in the comments.
I put the dough in a bag for 15 minutes. Or I just cover it with a towel. You don't need to keep it in the bag for a long time, otherwise it will get damp and stick to your hands.
Of course, you can take any dough! I have several recipes for dumplings dough. In the video below, I compare three dough recipes at once. Take a look - you will definitely like it.
For the filling, I usually take two (or even three) types of meat. It tastes better! Today I have beef and turkey. I pass the meat through a meat grinder.
And add onions to the minced meat. Grate the onion. But, of course, you can grind it together with meat and in a meat grinder.
I also add dried bitches to the minced meat for dumplings. How I dry it, I have already told. It tastes and smells very much like fried onions. And the filling turns out to be much more aromatic and tasty!
Salt minced meat and add black pepper. I mix and "beat off" the minced meat well. Just pick and drop, pick and drop. This is clearly visible in the video. I definitely add some cold water for juiciness.
But that's not the secret! The secret is in the butter. I cut the butter into small pieces and freeze it a little.
I cut off a little dough, roll out this "sausage" and cut it into small pieces. I roll each piece with a rolling pin.
I take a flat cake, put the minced meat and a piece of butter on it. They wrote to me under the video that it is easier to grate butter and add immediately to the minced meat. But no! Try this method. This is really both tastier and juicier!
I connect the edges and sculpt dumplings as usual.
I cook in salted water for 5-6 minutes from the moment of boiling. Of course, you can add bay leaf and black pepper to the water if you like. We don't usually add.
I add a little more butter to the hot dumplings and serve with sour cream and herbs. But for the youngest - "no sour cream and greens"! Everyone has different tastes))
See how much juice is inside!
In the video below, I showed this recipe and not only this one! Two more are also very interesting ways! If you like to watch my videos, you will want to watch this video to the end))
RECIPE:
• Flour - 3 glasses
• Boiling water - 1 glass (not full!)
• Egg - 1 pc.
• Vegetable oil - 3 tbsp.
• Salt - 0.5 tsp.
*** My glass is 250 ml
For filling
• Minced meat (beef + turkey) - 600 g
• Onions - 1-2 pcs.
• Dried onions - 1.5 tsp.
• Black pepper
• Salt
• Butter
I talked about my technique and dishes HERE.