Classics are boiled dumplings, which everyone is used to eat in his own way: some prefer to supplement them with vinegar and butter, others are served with sour cream, and others in the company of fragrant broth and abundance of greens. Of course, we will pay attention to the authentic way of cooking dumplings, but we will not stop at this, because we will have to cook in the multivarquet, which means that we have dozens of regimes and as many opportunities to cook a delicious meal.
How to cook dumplings in a multivariate?
Ingredients:
- white onion - 70 g;
- ice water - 240 ml;
- flour - 480 g;
- vegetable oil - 30 ml;
- minced meat (pork + beef) - 1,5 kg.
Preparation
Sift two glasses of flour and combine them with a good pinch of salt. After mixing, we make a groove in the flour slide, into which we pour oil and ice water. Knead the soft dough and leave it for half an hour. Next, we sift to the test another glass of flour, stir again and let us rest for a similar period of time. Now start pouring the flour and kneading the dough until it stops sticking to your hands. We understand, it's tiring, but leave it for another half hour under a film or a towel, as a result, the dough will turn out to be extremely elastic, delicate and gentle, but it will not fall apart during cooking.
Mix the minced meat with chopped onion and combine it with spices. A basic set of salt and pepper is required, but except for it you can supplement the meat with herbs and dried garlic.
The dough is rolled out, we cut out circles of equal diameter from it and put in the center of each portion of minced meat. We cut the edges of the dough together and spread ready dumplings on a dust-dusted surface. If you have a special mold for modeling a large number of dumplings at the same time - use it, and if time is short, you can cook and lazy dumplings in a multivark, distributing the mince over the rolled out layer with a thin layer, folding the dough into a roll and cutting into portions per portion. Dumplings can be frozen for future use, but you can immediately start cooking.
Dumplings in a multivark can be cooked on a pair (especially if they are cooked in a lazy way). To do this, place them on a grid of steam-cooking baskets and place them over boiling water, 20 minutes in the "Multi-Cook" or "Steam-cooking" mode should be enough for the full preparation of the medium-thick test. If you cook pelmeni in water, then cut 10-15 minutes in the "Quenching" mode.
Casserole from a dumplings in a multivariate
Ingredients:
- frozen dumplings (see the previous recipe) - 500 g;
- white onion - 70 g;
- mushrooms - 500 g;
- butter - 40 g;
- cream - 480 ml;
- grated cheese.
Preparation
Melt the butter in the bowl, fry onion with mushrooms until the excess moisture evaporates using the "Hot" or "Baking" mode. Over the roast, spread the pelmeni without defrosting them, and then pour the dish with cream, a mixture of cream and
Fried dumplings in a multivark
If you want to fry dumplings, then fill the bowl of the multivarquet with oil so that when the dumplings are immersed they are completely covered with it, in a word, like a deep-fryer. Preheat the oil so that it does not smoke, that is, it was not excessively hot, otherwise the meat inside will remain moist. Put the dumplings in butter and fry on "Frying" or "Baking" until a beautiful golden crust. Next, shift the pelmets to napkins, and prepare the sauce yourself. The basis of the sauce can be a classic combination of sour cream / mayonnaise with herbs, a mix of butter and vinegar or a hot sauce based on oriental cuisine.