The Russian dumplings, vareniki, sorcerers long since were one of the most favourite dishes of Russian cuisine. Russians of dumplings most often with meat do, is more rare with mushrooms, fish, cabbage, a radish. In Siberia and in the Urals meat dumplings are cooked for the winter in large numbers, frozen and stored on cold. At any time ready Russians of dumplings near at hand, it is enough to boil and serve.
necessary products:
- 3 cups flour
- 1 egg
- 2/3 cup water
- 1/2 - 1 teaspoon salt ch.
Cooking method:
Pour out the sifted flour a hill on a large chopping board, make deepening in the middle, hammer egg, pour in warm water, salt and knead abrupt dough. Then to cover it with a napkin or a cover and to set aside 30 — 40 min. It is possible to cook the Russian pelmeni in several ways
First way: From the received dough to roll a thin plait, to cut it on pieces, and to roll each slice with a rolling pin on the board powdered with flour in a thin circle. On one half of a circle to put forcemeat, to cover with the soulmate and to pinch edges. So, mooned, cook vareniki, and at dumplings corners connect together.
Second way: Roll dough in thin layer. Special dredging, a thin glass or a shot glass to cut out circles, and then to cook vareniki or dumplings, as in the first way. Connect the remained scraps, again to knead dough and roll.
Second way: Roll dough in thin layer. Special dredging, a thin glass or a shot glass to cut out circles, and then to cook vareniki or dumplings, as in the first way. Connect the remained scraps, again to knead dough and roll.
Third way: Roll dough in thin layer, cut on small squares. On a corner of a small square to put forcemeat, to curtail on a diagonal, to pinch and make an incision edges a sharp knife. Cook vareniki and dumplings in the boiling added some salt water (on 4 l of water an incomplete tablespoon of salt). When they emerge, it is necessary to try, whether are ready, then to take out a skimmer and at once to serve.