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Today I cook quite unusual dumplings - Non-classical filling, and moreover, they are cooked in a frying pan. I recently found a recipe for this dish on the Internet, and now this recipe will take its rightful place in my cookbook.
Cooking ingredients:
For the test:
Flour - 500 g
Salt - 1 tsp l.
And, water - how much dough will take (200-250 ml)
For filling:
Any minced meat - 500 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Garlic - 3-4 teeth.
Chicken egg - 1 pc.
Greens
Salt, black pepper, spices - to taste
And, vegetable oil - 50 ml in minced meat + a little for frying dumplings
This time I'm making the simplest dumplings dough: sift flour into a bowl, add fine salt.
And, further, little by little I pour in cold water until a dense lump of dough is collected. I knead the dough quite dense, but at this stage I do not knead it for a long time, although some recommend stirring it in for at least 5-7 minutes. Tough dough is difficult to knead, so I do it in 2-3 steps, at short intervals. The dough is even more elastic.
We turn to the preparation of the filling: grate the carrots on a coarse grater, on the other hand, finely chop the onion. Add chopped garlic, spices, and now pour vegetables very hot !!! vegetable oil (be careful, hiss and splashes a little), mix. Heat the oil in a frying pan.
We shift the still warm vegetables to the minced meat, put the separated chicken protein (yolk is not needed in this recipe), chopped greens and salt to taste, mix.
We make dumplings. In principle, you can sculpt in your own way - just to clarify that the size of such dumplings should not be made small, and not round (bear's ear). I roll out the dough with a tourniquet, divide it into washers - the size of a milk lid, roll it a little in flour.
Then I roll it out, put in a little more than a teaspoon of the filling, and pinch. I do it like khinkali - in small folds along one edge, about 2/3 of the dumplings.
Then I connect the untouched side, without folds, the result is a very beautiful dumplings - almost the same size, and "one face".
Now pour quite a bit of vegetable oil into the pan (2 tbsp. l.), heat it up, and spread the dumplings. Fry over low heat for about 3-4 minutes, until the dumplings from below are browned.
Then pour in plain hot water, 1/3 part, cover with a lid, and cook over low heat for 15 minutes. During this time, the water will completely evaporate. Serve with sour cream or your favorite sauce - This is delicious!!!