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Dumplings, baked with sour cream and herbs

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Dumplings, baked with sour cream and herbs

I have long wanted to put their dumplings and the recipe for my perfect dough for ravioli. But I was scared of "send gotovsya heroy diaries". But in the diaries, not all drop by, and share well, very much with all. Finally found a way out. Saw in the Internet the recipe for the casserole of dumplings (the author said that the recipe from Julia Vysotsky). The recipe is pretty successful. Of those that are quickly prepared in the presence of the dumplings in the fridge. So I decided to use found the recipe in order to share your little secret!


Cooking time- Number of servings-

Ingredients for Dumplings, baked with sour cream and herbs




Step-by-step instruction of cooking Dumplings, baked with sour cream and herbs


Step 1

Add to the minced meat and mix thoroughly.Add to the minced meat and mix thoroughly.


Step 2

The formed dumplings covered with flour.The formed dumplings covered with flour.


Step 3

Boil in salted water.Boil in salted water.


Step 4

While the dumplings are cooking, finely chop fresh herbs (dill, parsley).While the dumplings are cooking, finely chop fresh herbs (dill, parsley).


Step 5

Finely chop green onions.Finely chop green onions.



Step 6

Add the greens and onion in cream, lightly potseluem, pepper freshly ground pepper.Add the greens and onion in cream, lightly potseluem, pepper freshly ground pepper.


Step 7

Put the boiled ravioli in the baking dish.Put the boiled ravioli in the baking dish.


Step 8

Fill with sour cream with herbs.Fill with sour cream with herbs.


Step 9

Cheese grate on a coarse grater.Cheese grate on a coarse grater.


Step 10

Filling in the dumplings.Filling in the dumplings.


Step 11

I even sprinkled with grated Parmesan cheese.I even sprinkled with grated Parmesan cheese.


Step 12

Sent in a preheated 180-200 degree oven for 20 minutes.Sent in a preheated 180-200 degree oven for 20 minutes.


Step 13

This is a very tasty and satisfying. Breakfast - all perfect!This is a very tasty and satisfying. Breakfast - all perfect!


Step 14

Hope you like casserole,Hope you like casserole,


Step 15

And dumplingsAnd dumplings


Step 16

And the dough for them!And the dough for them!


Step 17

China - the birthplace of dumplings. The Chinese have raznoobraznoe amount recipes such as stuffing and dough for dumplings. The dough for Chinese dumplings has a large number of ingredients, but they always include a starch. Leading strongly encouraged to add to the dough starch at the rate of 1 tablespoon per Cup of flour, to assess what happens. I tried it and was ecstatic! In my experience, that lack 3 tablespoons for 500 grams of flour (about 4 cups), but if with starch to overdo it, the dumplings will be soft after boiling when cooking. 

So knead the dough from 300 ml of water, 500 g flour, 1 tsp salt and 3 tbsp corn starch. Put in the fridge for 15 minutes so that the flour gave gluten. In the first photo of the dough to the refrigerator, the second - after. It is clearly seen that it has become more smooth. And the starch made it incredibly plastic!China - the birthplace of dumplings. The Chinese have raznoobraznoe amount recipes such as stuffing and dough for dumplings. The dough for Chinese dumplings has a large number of ingredients, but they always include a starch. Leading strongly encouraged to add to the dough starch at the rate of 1 tablespoon per Cup of flour, to assess what happens. I tried it and was ecstatic! In my experience, that lack 3 tablespoons for 500 grams of flour (about 4 cups), but if with starch to overdo it, the dumplings will be soft after boiling when cooking.

So knead the dough from 300 ml of water, 500 g flour, 1 tsp salt and 3 tbsp corn starch. Put in the fridge for 15 minutes so that the flour gave gluten. In the first photo of the dough to the refrigerator, the second - after. It is clearly seen that it has become more smooth. And the starch made it incredibly plastic!


Step 18

Now for the meat. I have his signature minced chicken, beef and pork with onions, garlic and spices. Here I have laid out: http://www.povarenok .ru/recipes/show/603 42/ (for some reason when you save the recipe in the link appears a few spaces if you want to see "beat" them) manually. Maybe someone come in handy. In General, You can prepare your favorite stuffing.Now for the meat. I have his signature minced chicken, beef and pork with onions, garlic and spices. Here I have laid out: http://www.povarenok .ru/recipes/show/603 42/ (for some reason when you save the recipe in the link appears a few spaces if you want to see "beat" them) manually. Maybe someone come in handy. In General, You can prepare your favorite stuffing.


Step 19

Once my little stated that store-bought ravioli tastes better because my meat "solid". She meant that the meat is too dense, and she wanted meat filling was more loose. I turned my brains and found out - the same starch. In 100 ml of cold water (preferably milk) dissolve 1 tablespoon of starch.Once my little stated that store-bought ravioli tastes better because my meat "solid". She meant that the meat is too dense, and she wanted meat filling was more loose. I turned my brains and found out - the same starch. In 100 ml of cold water (preferably milk) dissolve 1 tablespoon of starch.