Dumplings won recognition in many countries of the world for a long time, disputes on the country of their origin weren't resolved to this day. In different countries dumplings are molded various form and the sizes. You stick together traditional Siberian dumplings, they will be to the taste to both adults, and children.
It is required to you
- - unfermented dough for dumplings;
- - meat stuffing.
Instruction
1. Roll dough as it is possible more thinly. Then a glass or a glass, depending on the desirable size of dumplings, cut out circles from the test. The second way: divide dough into small parts and roll from them thin plaits which cut pieces up to 0.5 cm thick. Then thinly roll each piece, trying to give it the most correct form of a circle. The second way is preferred by experienced culinary specialists as it demands some skills.
2. Take in a hand a circle from the test and a teaspoon put in the center it a little mincemeat - so that at a molding it didn't get out of a dumpling too much. If the meat fluid gets on edges, then when cooking the dumpling will become unstuck and the stuffing will drop out of it in broth. Accurately and evenly, on identical depth about 0.5 cm, you stick together edges of future dumpling.
3. When at you well stuck together semicircle with a stuffing turns out, connect corners and you stick together them, having pulled one on another. The real Siberian dumpling turned out. Thus you mold all dumplings. At a frequent molding of dumplings they will be also all will turn out beautiful identical as one.
4. Put dumplings in a pan with the boiling added some salt water and you cook 10-15 minutes depending on their sizes. Correctly stuck together dumplings don't collapse. In Siberia, dumplings give without broth, with melted or a desi and strew black or chili powder.