Pelmeni is a flour dish for which special dough is mixed and a filling is prepared. The basis is made with the addition of sunflower oil and table vinegar. Thanks to this, it turns out elastic, with such a test it is convenient and easy to work. It will not stick to the cutting board, if everything is enchanted correctly. Stuffing can be made from the combined meat minced meat. It is advisable to use the wheat flour of the highest grade. It must be pre-sissing in order not to get the garbage. Products will be soft and tasty.
Such a semi-finished product is good because it can be stored in the freezer for some time. And when there is no time to prepare lunch or dinner, they are boiled in 10-15 minutes. So, first kneads the dough. Take a deep jar or bowl. Break into her chicken raw egg. It needs to be broken by a whisk with the addition of food salt.
Then, measure the sunflower spoon, or another vegetable oil and add it to the main mass. Mix well.
It will take vinegar 9% in the amount of 1 tbsp. Gently pour into a shared mixture - stir. This ingredient has a sharp smell and not everyone likes. I want to note that in the finished dish he will not be felt at all - it only affects the consistency of the test. However, it is not necessary to get involved in, quite specified quantity.
Take a glass of cool drinking water. Pour into the plate and mix the wedge to a homogeneous state.
Overall flour raw in a liquid mixture in small parts. Slide lumps to get the same consistency. If flour is not enough, you can add more.
As a result, the dough is thick. Take a plate with flour, put a lump on it. Top Put a plastic bag or food film. Put on the upper shelf of the refrigerator for 30-45 minutes. For cooling. This is an important stage in the preparation of the test.
Meanwhile, you can make a stuffing. For this you need to prepare vegetables. Take a nutmeg pumpkin in a small amount and clean it, if it is with a skurt. Then taking advantage of a small grater - grind to a plate. Purified half of the bulbs finely shook. Optionally, add garlic.
In a mixed chicken and pork mince pour black pepper, coriander and ground ginger. Then add the cook salt to taste. Mix well.
Put fresh vegetables. Still stir up to a homogeneous state. Cool.
From the refrigerator, get the dough - put on a cutting board. Then roll it into the layer with a thickness of 4-6mm. With a round shape or conventional glass cup cut the circles. If products stick - sprinkle with flour.
Put a small amount of cooked filling on the workpiece - approximately 0.5-1 tsp. Take it into the dough and connect the tips. Take a tray - sprinkle it with flour. Spread ready-made products. In this condition, put in the freezer for 1-2 hours. Then collect in the package and store in frozen.
Such dumplings are boiled in boiling water approximately 10 minutes. They are applied to the table with a piece of butter and a finely chopped parsley or another greens. If you like, pour into a bowl and broth. Wear hot or warm, in the cooled version, they are no longer so tasty. Pumpkin allows you to diversify meat taste, and adds compatibility stuffing. The onions can be passed through the meat grinder together with meat or rub it on the grater so that it be a little noticeable in the bulk. Bon Appetit!
- Wonderful gardening berry, from which households manage to prepare a lot of delicious and useful dishes. We offer to write to the piggy bank of your favorite culinary dishes recipe with pumpkin.
Dumplings with pumpkin and potatoes
Ingredients
- Cold Water - 1 Glass, 180 ml
- Vegetable oil - 2 tbsp. Spoons
- Wheat flour - 3 glasses
- Rye flour - 2 tbsp. Spoons
- Salt - 1 h. Spoon
- Spanish pumpkin - 150 g
- Potatoes - 3-4 pcs.
- Onion red - 3 pcs.
- Garlic - 2 teeth
- Olive oil - 2 tbsp. Spoons
- Salt, black pepper - to taste
Cooking
Try to diversify your lean table with pancake dumplings. It is not only very tasty, but also useful. Potato-pumpkin filling, in combination with red fried onions and garlic, not only reminds the taste of mushrooms, but also very similar to externally.
- Cold filtered water mix with vegetable oil, salt and pour gradually into flour.
- We mix and add 2 tablespoons of rye flour.
- We knead the dough, cover the big salad bowl and give to relax.
- Purified potatoes and pumpkin pieces pour into a small amount of water and boil until readiness.
- We fold on the sieve to the glasses all the liquid and leave slightly dry.
- On olive oil, we press the red onions on the olive oil, then we add a chopped garlic slightly and continue to fry for another 2 minutes.
- We mix fries with potatoes, pumpkin, salt, pepper and turn in mashed potatoes.
- Starting cool. Initially, she because of the pumpkin is liquid, but when the coolness becomes becoming what it is necessary!
- From the dough, we roll over a very thin cake, we cut the metal cup with a metal cup.
- In the center of everyone - lay the filling on the teaspoon.
- We connect the edges and the "rope". Finished dumplings lay out onto the populated board.
I boil in boiling salted water within 5 minutes from the moment of re-boiling. It is better to cook the dumplings in a low, but very wideweper.
Dumplings with pumpkin
Ingredients:
- 1 cup pumpkin puree
- 2.5 glasses of flour
- 1 egg
- 50 gr. butter
- a pinch of salt
- chipping turmeric
- 4 apples
- 40 gr. butter
- 2-3 tbsp. Sahara
- 2 tbsp. Izyuma
- 1/2 C.L. Corn
Cooking
Pumpkin clean, cut pieces, cook until readiness. We drag the water, and the pumpkin itself is given to the potatoes for mashed potatoes. When the pumpkin puree cools to room temperature, add an egg, turmeric and softened butter.
All ingredients are well mixed, add 2.5 cups of flour. We mix the dough, but not too tight. If necessary, add more flour. The dough turns yellow and beautiful. The dough wrap in the food film and put in the fridge for 20-30 minutes.
My apples, cut in small slices. We put the frying pan on fire, put the oil. When oil melts, add sugar and apples. The amount of sugar depends on the sweetness of apples, as well as from your taste, so we try and adjust sugar.
Do not stop stirring, fry the apples on weak fire. When apples are caramelized, turn off the fire. We add a raisin and a teaspoon of cinnamon, mix all. We give a stuffing to cool.
Pumpkin dough take out of the refrigerator, thinly roll, cut the glass with a glass. In each circle, put the spoon with the filling, sculpt the dumplings. Dumplings can be prepared in a large amount of water, put the dumplings in boiling water. Approximate time is 4-5 minutes. Finished dumplings with pumpkin and apples are applied with sour cream or whipped cream.
Dumplings with pumpkin and bacon
Recipe for nasty dumplings with pumpkin and bacon. You can roll over a whole bunch of such dumplings, freeze, fold into the canvas bags and stored in the freezer. When it is necessary to quickly cook something for lunch, boil the portion in salted water and serve hot with sour cream.
Ingredients
- flour - 2 glasses
- water - 3/4 cup
- egg - 1 pc.
- salt - 1/2 C.L.
- bacon applene - 300g
- pumpkin - about 300g
- onions - 1 pc.
- salt, ground black pepper - to taste
- vegetable oil for frying.
Cooking 
- Roll the dough into the ball, wrap the film and leave at room temperature for 30 minutes.
- For the stuffing bacon and the onion shallow shallow cut.
- In the pan, heat some vegetable oil, add bacon and fry slightly. Add to bacon onions and cook everything together until the bow does not spare.
- Pumpkin cleaned and grate on a large grater.
- Mix grated pumpkin with fried with bow bacon. Stir, salt and pepper. Stuffing for dumplings is ready.
- Separate from the test approximately 1/4 part and it is finely rolled out on the flour of the working surface. Match or just glass cut mugs with a diameter of 5-6 cm.
- To the center of each mug to put 1-1.5 hl. Pumpkin with bacon filling.
- Send the edges of the dumplings. To lay blind dumplings tightly to each other on a wooden board, sprinkled with a thin layer of flour, sprinkle with flour on top and remove into the freezer.
As it is necessary to get dumplings from the freezer and boil to readiness in salted water. Serve hot dumplings with pumpkin and bacon with sour cream or butter. Bon Appetit!
Pumpkin dumplings with meat
When you have a piece of boiled beef or chicken in your refrigerator, then you can quickly cook a rich dinner rather quickly - pumpkin dumplings with meat.
Ingredients:
- wheat flour - 3 glasses;
- water - a half cups;
- one egg;
- olive oil;
- boiled meat;
- baked pumpkin;
- owka head;
- salt.
Cooking:
Fly water, salt, olive oil and eggs. Sweep gradually flour. First, stirrate the fork, and when it becomes possible - hand. Mix the test on the table, sprinkling it with flour. When it stops sticking to the hands, you need to wrap it in the film and postpone relax. About half an hour.
Cooking minced meat - Meat (boiled) and pumpkin (baked) Scroll, mix with a golden fried bow and enter the operated white bread. Put the dumplings, dare in salted water, put butter into each plate.
Delicious and useful dumplings with pumpkin diversify the menu, remind you of summer. Recipes of pumpkin dumplings will be for every taste. Bon Appetit!
Lazy dumplings from cottage cheese with pumpkin
Ingredients:
- 250 g of cottage cheese
- 1 egg
- 1-2 tbsp. Sahara
- a pinch of salt
- 3-4 tbsp. flour
- 100 g baked or stew pumpkin
- 2 tsp butter
- sour cream (optional)
Cooking:
When choosing cottage cheese for the preparation of lazy dumplings, preference is worth paying dry and crumbly - this will allow you to add smaller flour to dough for dumplings. Now we smack the egg, add salt and sugar and grind everything with a blender to homogeneity. Then begin to gradually add flour - its number directly depends on the quality of cottage cheese. The dough must remain soft enough and sticking to the hands - you should not scold flour.
In order to have the opportunity to work with him, we generously squeeze the flour and form a sausage - the workpiece for future lazy dumplings. The knife also sprinkle with flour and cut the sausage from the dough into small triangles. Preparation of dumplings boil in boiling salted water for five minutes. Finished dumplings season cream oil and feed to the table with sour cream.
Dumplings with pumpkin and ricotta
Ingredients
- Dough for dumplings 800 g
- Olive oil 2 tablespoons
- Creamy oil 15 g
- Brown sugar 3 g
- Pumpkin 1 piece
- Pumpkin oil 3 teaspoons
- Ricotta Cheese 150 g
- Cream 38% 200 ml
- Purified Pumpkin Seeds 2 g
- Chicken broth 100 ml
- Leek-shallot 100 g
- Parmesan grated cheese 2 g
- Thyme 2 stem
- Basil 1 stem
- Kinza 6 skes
- Dill 3 stem
- Bay leaf 3 pieces
- Garlic 2 teeth
- Black pepper peas 4 g
- Salt to taste
- Pepper black ground to taste
Cooking
Little pumpkin clean and remove seeds. 150 grams of pulp cut into very small cubes and fry on olive and butter for three minutes, then add sugar for caramelization, as well as a twig of thyme and three kinse sprigs for fragrance. A little across. Two minutes later, remove from the fire and add a drop of pumpkin oil.
For the filling, mix the pumpkin with Ricotta and add 3 finely chopped kinse twigs, salt to taste.
From the remaining pumpkin to cook cream. Pumpkin, together with a twig of thyme and basil, fry on olive oil on a weak heat until it starts to decay on fibers. Pack, add chopped chalot and fry on a weak fire for another ten and fifteen minutes, and then pour chicken broth and tomorrow the pumpkin, waiting until the broth evaporates.
Remove from fire, strain, add cream, pumpkin oil and grind in a blender. Prepare broth: in five liters of water add salt, bay leaf, crushed garlic cloves, black peas and dill branches and put on fire.
While the water boils, blind dumplings: roll dough to a thickness of 1 mm and cut from it with a culinary ring with a diameter of 4.5 cm. Share on each 5 g of the filling, roll in half and remove the edges in the form of a pigtail. Lower to boiling broth, cook for five to six minutes.
Pumpkin cream Sprinkle with crushed seeds, lay out the dumplings on top and sprinkle with grated parmesan.
Instead of ricotta, you can take a granular homemade cottage cheese - the texture of the filling will be even more interesting.
Dumplings with pumpkin in Sage sauce
If you want a classic dish to try in an unusual interpretation, then this recipe for delicious dumplings with a pumpkin in Sage sauce is for you. And cook at home these original dumplings under the power and novice culinary. Dumplings are recommended to do in the fall in the pumpkin season.
Ingredients
- Wheat flour - 500 g
- Water - 1.5 glasses
- Eggs - 1 pc.
- Pumpkin - 400 g
- Onion - 1 pc.
- Vegetable seasoning
- Garlic - 3 tooth.
- Walnuts - 2 tbsp. l.
- Pumpkin seeds - 1 tbsp. l.
- Red pepper - ½ tsp.
- Creamy oil - 80 g
- Called parmesan - 50 g
- Sage
Cooking
From flour, water, salt and eggs make a classic dough on dumplings. After cooking, it must be set aside for 20 minutes. Pumpkin clean and cut into small cubes. You also need to cut garlic and onions.
On a preheated pan fry garlic, onions and pumpkin. Then add crushed nuts and pumpkin seeds. Pour a small amount of red pepper and mix everything. When pumpkin is soft, put it on shifting in a bowl. Add rubbed parmesan along with vegetable seasoning. Stir the stuffing fork so as to crush the pumpkin in the puree.
Slim dough and with a glass cut round pieces from it. Put the pumpkin filling and blind ordinary dumplings. Prepare them in salted water. In the pan, melt the creamy oil and add sage leaves, put in the pan of dumplings, cook them there for 1-2 minutes. Dish is ready for feed.
Dumplings with pumpkin in Kabardinsky
Ingredients:
- dough for dumplings,
- half a small pumpkin,
- 0.5-1 Glass of walnuts missing through the meat grinder,
- a bit of dried curricular fat
- greens.
Cooking
Purified pumpkin rubbing on a large grater. Melt in the pan finely chopped curdly fat and put a pumpkin mass there. Add salt to taste. Cover with a lid and stew until readiness. Then add walnuts, chopped greens, spices. All thoroughly press. Stuffing is ready.
The shape and size of dumplings depend on your taste and fantasy. Finished dumplings feed with sour cream.
How to choose a pumpkin
In our country, 3 types of pumpkin are common: ordinary, large and nutmeg. And the varieties are several dozen. The taste of this melting culture depends on the color of her pulp. So, pumpkin having a bright pulp is likely to be sweet. Muscade view is the most delicious. Fruits differ from each other with color, size and shape. The nutmeg pumpkin includes both round and elongated fruits, as well as vegetables, shape resembling guitar. Combines their large content of the pulp relative to the mass of the fetus and thin skin.
The most popular is several varieties: marble - slightly flattened, with a wrinkled tuberculous surface, a gray bark and a dark gray with specks. The flesh is bright orange, solid and crispy, tasty and sweet, large seeds, yellow-orange; Golden pear - a drop-shaped form. Its dense, sweetish pulp has an unusual nut taste; Muscat - orange-creamy bark. Flesh orange, dense, sweet and juicy; Tsukate - light brown fruit with saturated orange flesh, sweet and juicy.
In order to correctly choose a pumpkin, you need to look at the freshness of the product, for this, click on the skin onto the skin and see whether dents left. To check the fruit on ripeness - knock on it, if the pumpkin is ripe, the sound will be deaf, but bright. Check out the fruit on the absence of cuts and traces of damage. The smell of a good pumpkin must be fresh, sweetish.
The best is kept fruit in a cool, dry, dark place. Under these conditions, pumpkin can remain fresh for several months. Fruits with thick skin can be stored until spring. If you purchased a piece of pumpkins - it should be stored only in the refrigerator and no more than 10 days.
Pumpkin dumplings are a tasty and simple dish. Thanks to its nutritional properties, it is possible to quench a strong hunger. The beneficial properties of the pumpkin will give the necessary vitamins, and a rather simple cooking process will help less distracted by universal affairs.
About dish
Lazy dumplings are the fastest and simple option for cooking. From products used pumpkin, egg yolk and flour. Also this dish is suitable for the one who is on the diet.
Make lazy dumplings are quite simple. Any beginner cook will be able to prepare this traditional masterpiece. If the dough is to leave for the whole night, it will contribute to the formation of gluten, and thanks to this procedure it will be easier to form each billet. Optionally, you can add cottage cheese as a surprise in the pumpkin dumplings. To taste you can add cinnamon or other spices. If all dumplings are immediately cooked, they need to freeze. You can freeze on a small man, and then shifting into a special package for products.
Ingredients
Portions: - +
- pumpkin 750 gr
- flour 175 gr
- egg yolk 1 PC
Calories: 125 kcal
Proteins: 0.5 g
Fats: 1.3 g
Carbohydrates: 45 g
30 minutes. Video Recipe Print
First you need to prepare all products. Pumpkin is thoroughly wash. Flour to sift through the sieve. Separate yolk from the protein.
Pumpkin cleanse from the peel and cut into small pieces.
Sliced \u200b\u200bfruit shock in deep container and beat the blender. If there is no blender at hand, you can challenge a pumpkin on a small fire for 10 minutes. Then drain the water and wrapped the fork in a homogeneous mass.
Pumpkin puree shifting from the frying pan, you should not give him time to cool. It is better to add flour to him right away. So it turns out a custard dough. Pumpkin with flour mix.
Put dumplings in boiling salted water. Before they pop up, they must be stirred so as not to stick to the bottom. You need to cook for 7-10 minutes. Finished dumplings to push on a colander and give a track of water. Since the stuffing for dumplings from pumpkin is not sweet, they can be fused on a frying pan with a bow. The finished dish can be served with pesto sauce and grated parmesan or traditionally add creamy oil with sour cream.
Pumpkin dumplings are a simple and delicious breakfast or lunch. Due to its high calorieness, the feeling of satiety will be long.
We all love homemade dumplings very much, and today I decided to feed closest dumplings with a pumpkin. You do not always eat boiled pumpkin with a big hunt, but in the filling, and even with fried and fried pumpkin is unmatched. Checking? Varnet dough - the most classic one. It has no milk in its composition, but if desired, it can be added instead of water.
Products are taken on the list, and it is very simple, surprisingly. There is nothing too much in dumplings with a pumpkin at home.
First dough. Flour is sieved in a glass container with high sifts, an egg is broken, water and salt are found. All ingredients are thoroughly mixed in the damp dough. Time of manual kneading - at least 7 minutes.
After that, the elastic swamp is removed under the film, and then in the refrigerator - for a 30-minute vacation.
Now filling. For its preparation, we will use the purified gravy pumpkin - from home ice cream blanks for the winter. By the way, it is very convenient to harvest the pumpkin with grated briquettes. Such a "semi-finished product" is suitable for the dumplings, piring filling or as a supplement in porridge.
Pumpkin It is necessary to put out on the vegetable oil along with the crushed onions.
Then leak on the sieve and give excess moisture drain.
Go to the modeling of dumplings with a pumpkin. The dough rolls the harness, which is cut by pieces. Each piece is collapsed in flour.
Dumplings with a pumpkin can be loosened in the usual way, and can be in the form of a crescent with a pigtail on the "edge". Dumplings are folded on a swimming board.
Cooking dumplings with pumpkin very quickly. They surfaced - it's time to leak onto the dish.
Dumplings are ready! How to file useful products from the test choose themselves.
Although I dinner, afternooner or dinner - they are tasty, useful and nutritious. Gentle and juicy filling, before serving it is impossible. It does not feel the taste of the usual pumpkin.
I continue to experiment with a pumpkin, I really like it, and useful. Dumplings are very tasty and glamorous looks on a plate. My homemade immediately and did not determine with what they like, really liked and asked additives.
We knead the usual dumplings (a glass of water, three glasses of flour, 1 tsp. Salts, vegetable oil 3 tbsp).
Then we add a glass of beet juice and we are seen again, adding flour, it should be elastic dough.
We post it for 60 minutes by wrapping in the food film.
Meanwhile, engage in filling. We take a purified pumpkin 500 g, cut the pieces, lubricate them with vegetable oil and baked in the oven until readiness. Fry onions - 1 pc., At the end of the roasting, add garlic. When pumpkin is ready, all the ingredients for the filling shred in a blender at a minimum speed so that pumpkin is small pieces. We add to the taste of taste seasoning, herbs, black ground pepper.
Rested dough roll and squeeze the glass of the circle.
We start sculpting dumplings, I have a special form for them.
I usually do a lot, freeze them in the freezer.
