Kitchen appliances and utensils:
- stewpan;
- board for kneading dough;
- kitchen knife;
- culinary spatula or flat skimmer with a diameter of 8-10 cm;
- 2 deep bowls;
- mold for cutting dumplings;
- paper towel.
Ingredients
| Name | amount |
| Ground beef | 300 g |
| Chicken egg | 1 PC. |
| Blue onion, small | 1 PC. |
| Garlic | 2 cloves |
| Premium wheat flour | 300 g |
| Drinking water | 100 ml |
| Ground black pepper | pinch |
| Dried parsley | pinch |
| Common salt | taste |
| Refined, odorless vegetable oil | 1 liter |
Step cooking
Cooking dough
- Sift the wheat flour (300 g) through a sieve into a deep bowl.
- Salt to taste.
- Make a groove in the center of the flour hill. Beat in a chicken egg.
- Add in small portions drinking water (100 ml) at room temperature, knead the dough.
- Put the dough on the board, knead until a dense consistency.
- Knead the dough until it stops sticking to your hands (7-10 minutes).
- Transfer the finished dough into a bowl, cover with a kitchen towel, let the dough rest (20-30 minutes). While the dough is melting, prepare the mince.
Minced meat
- Transfer the prepared ground beef (300 g) to a deep plate.
- Peel and finely chop onions (1 pc.), Add to the minced meat.
- Peel the garlic (2 cloves), cut into very small cubes, add to the plate.
- Salt and pepper the meat mixture (to taste). Add the dry parsley greens (pinch) to the minced meat.
- Mix the minced meat with your hand well until smooth.
Modeling dumplings
- Divide the infused dough into two parts.
- Roll each of the parts (alternately) into a thin layer with a thickness of 1-2 mm using a rolling pin.
- Cut the blanks under the dumplings from the whole dough with a mold. As a mold, take a small cup suitable for you, a glass, a cookie cutter, and another round object.
- Turn the resulting blanks on the other side (the one that was on the board).
- Put a ball of minced meat on each dough circle, shape all the blanks in this way.
- Fold each piece in half, carefully pinch the edges (you get a crescent moon, like when making dumplings), bring the edges of the crescent together, squeeze, forming a round dumpling.
Deep-Fried Dumplings
- In a skillet with high sides, heat the oil well (1 liter). Check the readiness of the butter by dropping a small piece of dough into it. If bubbles form immediately around the dough, the oil is ready for frying.
- Dip the cooked dumplings into the heated oil with a spatula or slotted spoon. Gently mix, not letting the products stick to the bottom. Do not put all the dumplings in the stewpan immediately, cook them in portions.
- Fry the dumplings in deep fat for about 8-10 minutes each serving until a beautiful golden crust. After frying products on one side, turn the dumplings on the other side.
- Spread french dumplings on a plate covered with a paper towel that absorbs excess fat.
In the process of cooking, as a safety net and checking the temperature of the oil in deep fat, you can cook one dumpling, take it out, cut it and evaluate the degree of readiness of the minced meat and dough. According to the result, adjust the frying time or oil temperature. For deep fat, it is better to take high-quality refined and necessarily deodorized (odorless) vegetable oil.There are recommendations to add a little vodka to the dough so that it absorbs less fat.
Serve hot dumplings with sour cream, vinegar, butter, various sauces, ketchup, fresh vegetables. If desired, sprinkle the dish with chopped fresh herbs (not specified in the recipe).
Video recipe
You will see the detailed preparation of the dish in steps, from kneading the dough and forming the products to frying them, in the video tutorial below:
Now you also know how to cook delicious dumplings fries, and you can pamper your home made this original dish. This dish is perfect for a friendly party, like a beer snack. And what other methods of cooking dumplings do you know?
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