Dumplings, baked with sour cream and herbs
212 - -
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!
Ingredients for Dumplings, baked with sour cream and herbs
- Minced meat - 500 g
- Water - 400 ml
- Flour - 500 g
- Starch - 4 tbsp
- Salt - 1 tsp.
- Sour cream - 200 g
- Green onions
- Cheese - 50 g
- Black pepper
Step by step instruction of cooking Dumplings, baked with sour cream and herbs
Add to the minced meat and mix thoroughly.
The formed dumplings covered with flour.
Boil in salted water.
While the dumplings are cooking, finely chop fresh herbs (dill, parsley).
Finely chop green onions.
Add the greens and onion in cream, lightly potseluem, pepper freshly ground pepper.
Put the boiled ravioli in the baking dish.
Fill with sour cream with herbs.
Cheese grate on a coarse grater.
Filling in the dumplings.
I even sprinkled with grated Parmesan cheese.
Sent in a preheated 180-200 degree oven for 20 minutes.
This is a very tasty and satisfying. Breakfast - all perfect!
Hope you like casserole,
And the dough for them!
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!
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.
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.