Store dumplings are a frequent guest on the table for many, despite the fact that everyone has long known well that their composition, for the most part, is such that it is useless to hope to find normal meat in it.
Good purchased dumplings are more expensive than self-made dumplings, and those that are more or less humane in price, you will not understand what they are made of, for the most part. However, they continue to buy: if only simply because you need to save money. Time or money. Although in terms of money, the savings, it seems to me, looks suspicious.
But I am generally worried about the price of semi-finished products. Look here: production facilities buy meat at wholesale prices (purchase prices for meat are such that they make farms cry). Human labor in our country, as you know, is cheap, and machines work on sculpting... In general, in theory, the quality of affordable semi-finished products should be higher, but ...
Ay, okay, the lyrics are everything. We will work with what we have.
And this time we have dumplings of an unknown manufacturer. I got them outside the city, I didn't have to choose much, I didn't have to go to the city for groceries - too, the family knocked with spoons and demanded dinner at any cost, because ...
A little imagination and it turned out... a real porridge from an ax. But if there was an ax in the porridge, and the rest was attached to it, then in this case, the dumplings began to sound much tastier when surrounded by other products. By the way, they were originally quite decent, not soy, so ...
It turned out not fried, not boiled, but stewed in sauce.
So, we need:
Directly the dumplings themselves
Onion - one large onion or a couple of medium ones
Garlic - three cloves
Tomatoes - three pieces
Tomato paste - tablespoon
Sour cream - three tablespoons
How do we cook
First, fry the onion and when it becomes translucent with a hint of frying, add three chopped cloves of garlic there. We fry. Chop tomatoes finely and also - into a garlic onion mixture. We no longer fry, but simmer. There - a spoonful of tomato paste, for a richer color and taste and a little water, so that our sauce is not too thick, and the volume is added to it.
The next step is three spoons of sour cream.
And yes, we salt and pepper to taste, and then we throw dumplings in there, cover with a lid and simmer - on the stove or in the oven, until cooked.
Bon Appetit!