Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruit. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.
All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
The task of indoor plants in the house is to decorate the home with their appearance and create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.
Tender chicken breast cutlets with champignons are easy to prepare using this recipe with step-by-step photos. There is an opinion that it is difficult to make juicy and tender cutlets from chicken breast, but this is not so! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you will get amazingly tasty cutlets that both children and adults will like. During mushroom season, try adding wild mushrooms to the minced meat.
It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.
All gardeners strive to obtain fresh, environmentally friendly and aromatic vegetables from their gardens. Relatives happily accept home-cooked meals from their own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, you should try to grow several aromatic plants that will add new tastes and aromas to your dishes. What greens in the garden can be considered the best from a culinary point of view?
Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When preparing, it was decided to focus on the smell and taste of the vegetable and make a traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat a light spring salad in winter.
The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.
Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella that are easy to prepare in less than half an hour. You don’t always have time to prepare yeast dough and turn on the oven, but sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.
Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round
We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors
Thanks to the efforts of breeders, the range of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have so far failed to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.
Chocolate whiskey truffles - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these candies are not for kids. Truffles are made with different fillings, filled with nuts, candied fruits or dried fruits. Roll in biscuit, shortbread or nut crumbs. You can make a whole box of homemade assorted chocolates based on this recipe!
What do we imagine when we hear the word “dumplings”? Small, round and fragrant “ears” made of dough with a juicy spicy meat filling. Now you can buy these frozen semi-finished products in any grocery store or supermarket.
But you can’t compare factory dumplings with homemade dumplings, lovingly prepared by a skilled housewife?
Russian people consider dumplings their national dish. But besides the original Siberian ones, there are also Mordovian cemors, Lithuanian sorcerer, Chinese jiaozi, Azerbaijani dushbara, Georgian khinkali, Uzbek khanum and manti, Turkmen etli borek, Tajik khushany and shama, ravioli and tortellini from Italy.
From so many types of dumplings, you can choose the best one for yourself only by cooking and trying. But whatever you say, the closest thing to us is ordinary dumplings.
Types of dumpling dough
Any dumplings start with dough. There are many recipes for such dough, but most often a simple, classic recipe is flour and water.
Downtime on the water
- Flour (about 3 cups);
- 1 glass of cold boiled water;
- 1 tsp. salt.
There are several basic rules for kneading dumpling dough. Initially, you need to sift the flour into a large, deep container, make a hole in the resulting mound, add salt and, adding water a little at a time, knead.
This must be done by collecting the flour from the base with both hands and adding it to the liquid. The main thing here is that the water does not spread over the flour.
If the dough rolls out into a perfectly even and smooth layer, then it is kneaded correctly.
Wrap the finished bun in a damp cotton napkin (or cover with a deep bowl) and set aside for half an hour so that the gluten contained in the flour “works” and the dumpling dough becomes even more elastic.
Egg whey
- Flour (approximately 4 cups);
- 1 cup whey (use either very cold whey, or add 1 tbsp grated ice);
- 3 egg yolks;
- 1 tbsp. l. sunflower oil;
- Salt.
Sift the flour to form a mound. Mix all the other ingredients well, pour the resulting liquid into the hole in the flour, and knead.
The dough must be thoroughly kneaded and beaten on the work surface. Cover the thoroughly kneaded dough with a wet napkin or deep bowl and leave for about half an hour to “ripen.”
Choux pastry recipe
Required Products:
Boil water, add salt, gradually add flour to the boiling water, stirring constantly.
The structure of the dough should resemble thick sour cream; beat an egg into the dough.
Place the dough in the sifted flour and knead until the bun becomes completely even and smooth.
Another dough recipe for dumplings can be seen in the video attached below:
Homemade pork dumplings recipe
It's time to prepare delicious homemade dumplings using a recipe with photos.
To prepare the dough you will need:
Required ingredients for filling:
Step-by-step recipe for homemade dumplings with photos:
- First you need to prepare the minced meat. To do this, you need to grind the pork: the easiest way is to grind it in a meat grinder, but for the “correct” minced dumplings, the meat must be chopped finely with a knife;
- Add chopped onion to the prepared pork: if you grind the meat in a meat grinder, grind the onion too, you can grind it in a blender. The more onions in the filling, the juicier it will be. Salt and pepper the minced meat well, you can add other spices (there are even special spice mixtures);
- Prepare the dough: beat the egg in salted water, pour the mixture into the flour, knead the dough until smooth;
- For the gluten to work, set the dough aside for half an hour, covered with a napkin or cling film;
- Make your own homemade dumplings. There are different ways of sculpting: by hand and using a dumpling maker. If you make it by hand, roll out the dough thinly, cut out circles with a mold, spoon the filling onto them, carefully seal them, and bring the ends together so that the dumpling takes on a round shape. This method is the most correct, since the dumplings are the same in size. True, it is the most labor-intensive, and even from the leftover dough, if you knead it again, the products end up being hard. There is another method: cut the dough into several parts, roll each into a sausage, and cut. Dip each piece of dough into flour, crush it with your palm and roll it out thinly with a rolling pin. Place the minced meat on the resulting flatbreads and mold as usual;
- To cook, boil water. For a kilogram of semi-finished products, you need to pour 4 liters of water into the pan and add about 1.5 tbsp. l. salt. You need to cook the dumplings in small batches in salted water; when they float, boil for about a couple of minutes (no more), remove from the water with a slotted spoon, lay out, season with oil and serve immediately;
- With dumplings you can serve vinegar, various sauces (tomato or mayonnaise), sour cream and the like.
Below is a video recipe for making dumplings. Only the minced meat according to the recipe will be mixed.
Cooking with a dumpling maker
Following the classic recipe, dumplings must be sculpted by hand. But if you need to prepare a large quantity in a short time, and there are not enough workers, a dumpling maker comes to the aid of savvy housewives.
A dumpling maker is a special device for making a large number of dumplings at once (about 30 pieces).
It looks like a metal (or plastic) circle on small legs, in which identical small hexagons are cut out.
To prepare dumplings using a device such as a dumpling maker, you need to take two identical pieces of dough and roll them into a circle slightly larger in diameter than the dumpling maker itself.
Place one layer of dough on top of the dumpling maker, pressing down slightly with your hand so that the boundaries of the hexagons protrude.
Place filling in the center of each hexagon. Cover the minced meat with a second circle of dough, press it lightly with your palm, and then roll it out with a rolling pin so that the dumplings fall out from below.
Dumplings made using a dumpling maker are not as neat as those prepared by hand, but they are made much faster.
Watch all the stages of working with the dumpling maker in the video:
Filling: bold experiments
The most important component of dumplings is the filling.
Classic dumplings are with meat, but they also come with fish, mushrooms, herbs, nettles, potatoes, cabbage and even buckwheat and cottage cheese.
Classic minced meat for Ural ravioli
Grind the meat very finely, mix, mix softened butter into the minced meat, add salt and pepper, mix thoroughly. Add onions (very finely chopped), gradually pour in the cream, stirring well.
Filling for original Siberian dumplings
- 400 g venison pulp;
- 200 g ham (raw);
- 1 onion;
- 200 g cooking fat;
- 1 tbsp. l. butter;
- Salt pepper.
Finely chop the onion, cut the ham and venison without veins into small cubes, chop the fat, combine everything, add soft butter, salt and pepper.
Minced mushroom dumplings
- 300 g of fresh forest mushrooms (you can also use store-bought champignons);
- 1-2 onions;
- 4 tbsp. l. melted butter;
- Salt.
Wash the mushrooms thoroughly, peel, chop finely, add salt, simmer in a frying pan until all the liquid has evaporated, then fry in oil. Fry the finely chopped onion separately, add to the mushrooms, and add salt. Mushroom sauce with sour cream goes very well with these dumplings.
Maybe you can cook some manti? This is something between dumplings and dumplings. See recipes here. There you will also find various tips for preparing this dish.
In this article you will find ways to prepare delicious dough for crispy pasties. They are so tasty that it’s hard to put down, although people who are watching their weight should not get carried away with flour dishes.
- The water for kneading must be taken literally ice-cold;
- If you need a large number of dumplings, it is best to knead the dough several times: the smaller the portion, the easier it is to knead, and besides, it will not have time to dry out;
- Regular dumpling dough is made without salt, only from water and flour. After all, its main role is to emphasize the taste of the filling;
- The dumpling dough must be perfectly kneaded - when cut, it does not remain on the knife, and the cut itself is smooth and shiny;
- To make the filling juicier, add a piece of crushed ice, as much onion or cream as possible;
- It is better to eat dumplings with a spoon, as when pricked with a fork, juice flows out of them.
Homemade dumplings prepared by a skilled housewife are an incredibly tasty and satisfying dish. In most cases, dumplings are prepared with meat. But they are no less tasty with fish and mushroom fillings, which even the most discerning gourmets will appreciate.
Maybe someone will find my advice useful, my husband helps me mix the dough and he does it with a drill. Quickly and without much effort, otherwise the girl was so out of breath in the video.
Delicious homemade dumplings will never compare with those sold in stores. Homemade simple, but at the same time so appetizing and tasty dumplings are a real culinary hit. Making dumplings can be a fun family tradition that spans several generations, but the benefits of making dumplings at home don't end there. The advantages of making dumplings yourself also include the following points - they will undoubtedly taste better than all store-bought dumplings; you will have a freezer full of dumplings and the ability to repeatedly prepare a hearty dish in a matter of minutes; and finally, you will feel like a real culinary hero, looking at the abundance of adorable dumplings that you have prepared with your own hands. And, of course, the gratitude of your loved ones and endless compliments will know no bounds. Well, have we convinced you? Then head to the kitchen!
It should be noted right away that making dumplings is not an activity for the lazy. It will require time, patience and perseverance. But it's worth it. Dumplings can be formed by hand, making traditional “ears” - which, by the way, are considered real dumplings - or you can use for this a device familiar to many from Soviet times called a dumpling maker, which was used by our mothers and grandmothers. Classic dumpling dough consists of flour, water and salt. However, there are many other options for dumpling dough - egg dough, choux pastry, milk dough, sour cream dough and kefir dough. To prepare the dough according to the classic recipe, add salt and water to a mound of sifted flour, then knead into an elastic dough that will not stick to your hands. Don't make the dough too stiff or too stiff - it should be soft and easy to roll out. As for the exact ratio of flour and water, here you need to rely on intuition and your experience, since the final result depends on the quality of the flour and the gluten content in it. It is best to use premium flour with a high gluten content - it will give the dumplings a snow-white color and prevent the dough from boiling. If you use eggs, make sure they are fresh. After kneading, the dough should be covered with plastic wrap or placed in a bag and left for 30-40 minutes at room temperature - this will make the dough more pliable and tender. The finished dough must be rolled out as thin as possible.
As for the filling, it can consist not only of pork, beef or lamb, as many mistakenly believe. The options here are endless - dumplings can be filled with minced turkey, minced chicken, mushrooms, fish, ham, shrimp, beans, cheese and herbs, boiled eggs and seaweed, lentils, rice and even kimchi. Regardless of the filling you choose, use about 1 tablespoon of filling per dumpling. If you choose a minced meat filling, you must add a few tablespoons of water and onions for juiciness - about 2 large onions per 1 kilogram of minced meat. The finished minced meat should not stick to your hands and fall apart into pieces if you form a lump out of it. Spices and herbs are a great way to add variety to your filling. In addition to standard black pepper, you can use red pepper, ready-made mixtures for minced meat and adjika, suneli hops, as well as cilantro, basil, parsley and dill.
After cooking, the dumplings must be frozen. Do this on a large tray or baking sheet, making sure none of the dumplings are touching or they will stick together. Once the dumplings have hardened, store them in the freezer for up to three months. Boil the dumplings in plenty of salted water, adding a few bay leaves for flavor. When the dumplings float to the surface, they need to be cooked for 7 to 15 minutes, depending on the size. Alternatively, you can fry the dumplings. This method is good if you want to diversify your usual diet. To do this, heat the oil in a frying pan, add the dumplings and fry until golden brown on both sides under the lid. After this, pour in a few tablespoons of water and simmer the dumplings until all the water has evaporated.
If you're making your first batch of dumplings, try some of the recipes we've suggested. Once you find a recipe that you like and meets your expectations, you can experiment with the ingredients and add your favorite spices.
Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 teaspoon salt.
For filling:
500 g pork,
500 g beef,
2 onions,
salt and pepper to taste.
Preparation:
Sift the flour onto the table and make a well in it. Add salt, pour in water and knead the dough for 10 minutes. Wrap the dough in plastic wrap and leave for half an hour. Meanwhile, make the filling. Make minced meat and onions, place in a bowl, salt, pepper and add a few tablespoons of water for elasticity.
Cut off part of the dough (about a quarter) and roll out into a circle about 2 mm thick. Using a shot glass or a small glass, cut out circles - the basis of future dumplings. Place minced meat in the middle of each circle, tightly seal the edges of the dough with your fingers and connect the two ends to form an “ear”. Place the finished dumplings on a tray sprinkled with flour and freeze in the refrigerator. When the dumplings are frozen, transfer them to a bag and tie tightly.
Ural dumplings are not only a popular television show, but also a very tasty dish. A distinctive feature of these dumplings is the filling made from three types of meat. To prepare such dumplings, you should definitely use beef and pork, and you can choose the third meat component at your discretion - it could be, for example, lamb, chicken or turkey.
Ural dumplings
Ingredients:
For filling:
300 g beef,
300 g pork,
300 g lamb,
2 onions,
1/2 cup milk,
salt and spices to taste.
For the test:
3 cups flour,
150 ml water,
2 eggs,
salt to taste.
Preparation:
Sift the flour onto the table in a heap. Make a well and add water, eggs and salt. Knead the dough and leave under cling film for 40 minutes. For the filling, mince three types of meat together with onions, then stir with milk, salt and season to taste. Ural dumplings are always molded by hand in the form of “ears” without the use of a dumpling maker.
Dumplings with fish filling are just as popular a dish in Kamchatka (where they originated) as our traditional dumplings with minced meat. To prepare such dumplings, it is best to take several types of fish fillets.
Dumplings with fish filling
Ingredients:
For the test:
3 cups flour,
1 glass of water,
1 egg,
1/2 teaspoon salt.
For filling:
1 kg fish fillet,
2 onions,
salt and pepper to taste.
Preparation:
Add the egg, butter and salt mixed with water into the well in the flour, poured in a heap on the table. Knead a soft elastic dough, which should be left for 30-40 minutes in a plastic bag. Grind the fish fillet along with the onion in a meat grinder or food processor. Add salt and pepper to taste. Divide the dough into several parts. One by one, roll out each dough into a thin layer and cut out circles. Fill the mugs with fish filling and form “ears”. Cook the finished dumplings immediately or freeze them.
Delicious homemade dumplings have never left anyone indifferent, and if you want to truly surprise your family and guests, try making dumplings with very unusual fillings, using cottage cheese, cheese, mushrooms and potatoes. You can be sure that such dumplings will be appreciated by both adults and children.
Dumplings with cheese and curd filling
Ingredients:
For the test:
3 cups flour,
4 tablespoons vegetable oil,
1 glass of boiling water,
1 teaspoon salt.
For filling:
700 g cottage cheese,
300 g soft cheese, for example Feta or Brynza,
greens (dill or parsley),
salt and pepper to taste.
Preparation:
Grind cottage cheese and cheese using a meat grinder or food processor. Stir in chopped herbs and add salt and pepper to taste.
To prepare the choux pastry, you need to pour boiling water and vegetable oil into a large bowl, then add flour and knead the dough. It is important to work very quickly, as kneading the dough slowly may cause lumps to form. Immediately roll out the dough and form dumplings - either make “ears” or use a dumpling maker.
Dumplings with cheese and mushroom filling
Ingredients:
For the test:
350 g flour,
200 ml kefir,
1/2 teaspoon salt.
For filling:
500 g mushrooms,
1 onion,
150 g hard cheese,
butter,
salt and spices to taste.
Preparation:
Pour kefir into a bowl, add flour and knead the dough, first with a fork and then with your hands. Let the covered dough rest for half an hour. Meanwhile, fry finely chopped mushrooms and onions in butter. Let cool, mix with grated cheese, salt and add spices to taste. Form dumplings using the prepared dough and filling using any of the following methods.
Dumplings with potatoes and mushrooms
Ingredients:
For the test:
2 cups of flour,
2 large eggs,
1 teaspoon vegetable oil,
3 tablespoons of water,
salt to taste.
For filling:
300 g potatoes,
200 g mushrooms,
1 large onion,
100 g butter,
dill,
salt and pepper to taste.
Preparation:
Mix flour and salt in a large bowl. In a separate bowl, whisk the eggs, oil and water. Make a hole in the center of the flour and pour the egg mixture into it. Using your fingers, mix all ingredients together. Alternatively, you can use a mixing fork initially. The finished dough should be smooth and homogeneous. Add additional flour if necessary to prevent the dough from being overly sticky. Wrap the dough in cling film and set aside for half an hour.
Boil potatoes, fry onions and mushrooms. Pass all ingredients through a meat grinder or grind in a food processor. Mix with melted butter, chopped dill, salt and pepper. Roll out the dough, cut out circles from it, fill them with filling and form “ears”.
Preparing dumplings definitely takes some time - we advise you to set aside an average of 2-3 hours for this task. At the same time, you can rest assured that your dedication and hard work will be rewarded, and delicious homemade dumplings will delight your family and guests.
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