Frozen or freshly molded dumplings can not only be boiled, but also fried to a delicious golden color. There are several ways to fry dumplings in a pan. To do this, you can use a regular frying pan, preferably with a thick bottom, or a deep fryer. The number of dumplings should correspond to the size of the dish so that they fit in one layer on the bottom, and not too close to each other.
The frozen product must first be held on the table until the dough softens, and then lightly press each dumpling, then the minced meat inside will fry evenly. If there is no time for this, you can put them directly from the freezer in a pan.
How to fry dumplings in a pan
The usual way to fry dumplings
Pour vegetable oil into a well-heated frying pan or put a piece of butter, spread evenly over the bottom and put dumplings in one layer. Be careful, as this will “splatter” hot fat and can get on your hands. After a few minutes, when one side is golden brown, flip each dumpling and fry the other side until golden brown. Arrange on plates and garnish with herbs, sprinkle with spices or pour sauce that you use for meat dishes to your liking.
Small dumplings or those that were molded using a special ravioli mold are ideal: they do not have a thick “tail” of dough that is poorly fried. If the dumplings are large, first fry them on each side for 5 minutes, closing the lid, and then bring to readiness by removing it.
Fried dumplings in sour cream
Place dumplings in hot oil and lightly fry, 2-3 minutes on each side. Add 3-4 tablespoons of sour cream, cover with a lid and let them simmer for about 5 minutes, then remove the lid, wait until the sour cream has evaporated, and bring to readiness, also frying until golden brown on both sides. The soaked sour cream will give the dumplings an unusually mild taste. Season with fresh herbs and spices.
Dumplings fried with water
Gently place dumplings on the bottom of the pan with hot oil and fry until golden brown for 3 minutes on each side. Pour in boiling water so that it covers the dumplings by half, cover the pan tightly with a lid and add heat. For flavor, you can add bay leaf, tomato paste, a few peppercorns. After all the water has evaporated, continue to fry the dumplings until the dough becomes golden brown.
Dumplings with fried onions in a pan
Cut two large onions into half rings and fry in butter until softened. You can do this under the lid so that the onions do not overcook too much. Then lay the dumplings on it, lightly salt and mix. Fry on low heat under the lid for 5-7 minutes until golden brown, turn over, add oil if necessary and bring to readiness. Then immediately put on plates and sprinkle with fresh dill.
Fried boiled dumplings
If you want the dough in dumplings to be soft after frying, first boil them in water with the addition of salt, parsley and peppercorns. After 5-7 minutes (it all depends on the size of the dumplings), fold in a colander and let the water drain. Spread dumplings in hot oil at the bottom of a regular frying pan and fry them on both sides so that the dough becomes golden.
If there are boiled dumplings left from dinner or lunch, heat them in a pan instead of a microwave and get an incredibly tasty dish that you can pour over with sauce or sprinkle with fresh chopped herbs.
Deep fried dumplings
For this recipe, dumplings are best made at home, rather than using store-bought ones.
If you add a little vodka to the dough when making dumplings, it will not absorb a lot of fat.
Pour oil into a deep frying pan up to half the sides, heat it well and dip the dumplings into it in small portions so that the oil covers them all. Fry over low heat until golden brown (5-7 minutes to cook both the dough and minced meat), take a slotted spoon and put them on a paper towel. When the excess oil has been absorbed into it, transfer the dumplings to plates and serve them with the sauce. It can be prepared as follows: in thoroughly mixed mayonnaise and sour cream (two tablespoons each), add chopped dill and pickled finely grated gherkins.
Fried dumplings are served with sour cream (mustard can be added to reduce calories), ketchup, mayonnaise or sauce for meat dishes. They are decorated with herbs, sprinkled with spices or grated cheese. You can also serve them with a vegetable sauce cooked on dry red wine from onions and bell peppers.
Potato dishes
Do you like forest mushrooms? Cook delicious fried chanterelles with potatoes in a pan or in a slow cooker according to our step-by-step recipes with photos and detailed videos.
35 min
120 kcal
5/5 (2)
French agronomist Antoine-Auguste Parmentier wanted to teach his fellow citizens to potatoes. To do this, he used a psychological device. During the day, he set up guards, who heavily guarded the field. However, at night he filmed it, and people, taking the opportunity, made their way to the field in order to steal a little of the “forbidden fruit”. They really wanted to try and find out what kind of vegetable it was. You and I, of course, do not need to be accustomed to potatoes. Almost all of us love it and appreciate it for its useful properties, especially when it is deliciously cooked.
Probably one of the most delicious recipes is potatoes with mushrooms. An excellent choice would be chanterelle mushrooms, which have wonderful taste. How to cook fried chanterelle mushrooms with potatoes? It is not at all difficult, even if you do not consider yourself a great cook, you will definitely succeed. And today we will prepare a delicious dish, namely fried chanterelles with potatoes in a pan.
Recipe for pan-fried potatoes with chanterelles and onions
Kitchen appliances
For this delicious dish, all you need is:
- pan;
- cutting board.
How to choose the right ingredients
Do you want to choose good mushrooms? Then internalize three simple signs of ideal chanterelles:
- should be elastic to the touch;
- fragrant, have a pleasant smell;
- have bright colors.
Ingredients:
Cooking
Cooking fried chanterelles with potatoes is a simple process. Here is a step by step recipe:
- Rinse the chanterelles thoroughly and cook in boiling water (about 10 minutes).
- Cut potatoes into strips.
- Fry finely chopped onion and garlic in vegetable oil.
- Add potatoes and mushrooms to the pan.
- Fry potatoes until golden brown. Stir occasionally.
- Salt, pepper to taste and bring to readiness under the lid.
Your potato with chanterelles is ready. Enjoy your meal! 
Video recipe for fried chanterelles with potatoes in a pan
See how easy it is to prepare our dish and see how you can decorate our dish before serving.
I also wanted to show you how to cook this dish in a slow cooker. Many have a technique that minimizes our actions. And the result is obtained, like an experienced chef.
Fried chanterelles with potatoes in a slow cooker
Servings- 2 people.
Time for preparing- 60 minutes.
Kitchen appliances
- cutting board;
- grater;
- multicooker.
Ingredients
- chanterelle mushrooms - 200 grams;
- onion - 1 piece;
- vegetable oil;
- potatoes - 500 grams;
- hard cheese - 100 grams;
- greens - 2 branches;
- salt - to taste.
Cooking
- Mushrooms cut in half (do not cut small ones).
- Peel the potatoes from the skin, and cut into strips.
- Grate hard cheese.
- Peel and cut the onion into half rings.
- Finely chop the dill and parsley sprigs.
- Pour a small amount of vegetable oil into the slow cooker.
- Pour the onion into the slow cooker and fry it for 5 minutes in the “frying” mode.
- Add potatoes and mushrooms to lightly fried onions, mix a little and put in the “frying” mode for 20 minutes.
- Add grated cheese, sprinkle with herbs and put in the “stewing” mode for 15 minutes.
Chanterelle potatoes are ready! Delicious and healthy dish on your table.
Fried dumplings are a versatile and tasty dish that can be prepared in ten minutes if guests are on the doorstep, or the refrigerator is empty, or the student time was remembered with nostalgia, when dumplings were the best food. In general, there can be a lot of reasons to cook this not very healthy (as high-calorie) and simple dish. By the way, as well as a variety of ways to prepare it.
Classics of the genre - boiled and fried dumplings, and also real fried ones, that is, frozen semi-finished products fried in oil with a crust.
The first way is tasty and more delicate. To fry ready-made dumplings, it is not at all necessary to boil a fresh portion. The remaining yesterday's dumplings are suitable, the only condition is that if you cooked them and left them for the next day, do not forget to immediately remove them from the broth and let the water drain.
However, with a pronounced dumpling taste, freshly brewed dumplings fried in butter are obtained. Do not be stingy when cooking bay leaves and roots, drain the water well and put the finished product in a pan with very hot oil. Sprinkle with your favorite herb seasonings, let the remaining liquid evaporate. At the exit, you will get the most delicate appetizing crust-fried, high-calorie, but so tasty!
Frying in oil and water
The second method of frying is for raw dumplings. It is very important to do everything right here, because a mistake in frying dumplings can be irreparable - they will either burn out instantly, remaining raw inside, or stick together and turn into an incomprehensible mass.
Properly fry dumplings like this:
- Prepare a pack of frozen dumplings. Important: If you take a large number of semi-finished products, then use a larger diameter pan. It is important that the oil quickly wraps around the dumplings until they stick together and melt!
- Pour a little vegetable oil into a hot frying pan. Do not pour so much to get dumplings-fries. With strong heating and fast frying, they will not have time to fry, but they can burn out quickly.
- With the oil heated to a strong heat, put the dumplings and immediately mix them, dousing them with oil.
- Cover with a lid, let one side brown over fairly high heat.
- Remove the lid, turn the dumplings over on the other side and brown them too.
- At the same time, you can salt the dish and sprinkle with some spices, seasonings, pepper, and finally - whoever loves what.
- When all the barrel of dumplings become appetizingly fried, take a glass of water, quickly pour it into the pan - the dumplings should be half covered with water. To avoid splattering of oil, it is best to cover the pan at this point with a lid, which is removed when the rapid boiling stops.
- Next, make the strongest fire and, without a lid, fry the dumplings until the water boils away.
- As soon as they begin to stick to the pan a little, and the liquid evaporates, the dish is ready! Dumplings fried, covered with a beautiful oily crust, juicy inside. Can be served with sour cream and sauces.
Breaded fried dumplings
Fried dumplings in a pan can also be cooked in a crispy breadcrumbs. This recipe is similar to the previous one. The only difference is that it is better to keep the dumplings a little warm to thaw.
In the meantime, we do this:
- Beat 3 eggs with half a glass of milk (this is a lezon);
- prepare fresh breadcrumbs;
- we moisten the thawed dumplings in a lezon, dip them in breadcrumbs and send them to a medium-heated pan with oil;
- make a small fire and fry without a lid for 10 minutes;
- Turn the dumplings over and fry again until golden brown. Dumplings are ready!
Important: In this recipe, spices are usually added to improve the taste of products. This can be done immediately when preparing the lezon by adding Adyghe salt with spices, pepper, curry or other seasonings to the milk with eggs. You can sprinkle dumplings with spices when turning.
How to fry dumplings with cheese?
Do you know how to cook fried cheese dumplings? You can just sprinkle fried dumplings with grated cheese and sweat a little in an open pan. It turns out very tasty if you add a little parmesan or other hard cheese grated on a fine grater to the breadcrumbs (see the previous recipe). After that, roll the dumplings dipped in the egg-milk mixture in cheese breading and fry in the usual way.
There is another way in which you get very tasty, satisfying dumplings with a ruddy cheese crust.
For this you will need:
- dumplings - half a kilo;
- onion turnip - 1 pc.;
- cheese - 150 g;
- sour cream and mayonnaise - a glass of each;
- pepper and salt to taste;
- vegetable oil for frying dumplings;
- greens.
Dumplings fried in a pan should be poured with sauce prepared as follows:
- finely chop the onion, fry lightly in vegetable oil;
- pour sour cream and mayonnaise into the passivation, boil;
- grease a baking sheet with vegetable oil, put the fried dumplings, pour them with sour cream and mayonnaise sauce, rub the cheese on top;
- put in the oven for ten minutes to bake a beautiful crust. Sprinkle the finished dish with herbs.
Frozen dumplings can also be baked in this way. In this case, they are simply placed on a baking sheet, poured with sour cream and mayonnaise sauce and the cooking time is increased to 40 minutes.
Dumplings in a slow cooker
This option is good because the oil will not splatter, and the oil itself will require much less than with conventional frying in a pan.
Everything is very simple: put the dumplings in a greased bowl. Set the "Baking" mode. Cooking time - 40 minutes. Fry one side for the first 20 minutes, then turn the dumplings over and fry until the end.
Fried dumplings in a slow cooker will be low-fat, so they can be seasoned with a fat sour cream sauce.
Recipe with onions and garlic
The taste of fried dumplings can be enriched by adding a little garlic and onion to them. This can be done in two ways: fry a large onion cut into half rings in butter or vegetable oil, then put frozen dumplings in the onion, mix them quickly and leave to fry as described above. At the end, add a minced garlic clove. In this case, the onion turns out to be softer, boiled.
You can first fry the dumplings, and then separately cut a little bacon with layers of meat or bacon and, having melted the fat, fry the onion cut into half rings on it. Onion and bacon, well fried, put on ready-made dumplings, crush a clove of garlic in a garlic press and add to the onion. Simmer everything together a little - so that the dumplings absorb the aroma of bacon, onion and garlic. It turns out a very rich taste, the dish becomes extremely appetizing and high-calorie.
Dumplings with vegetables
Absolutely any vegetables are suitable for this delicious dish. You can even use ready-made frozen mixture. A great option is a combination of carrots, onions, bell peppers, Brussels sprouts and cauliflower. In the absence of a complex composition of vegetables, it is quite possible to get by with the usual combination of carrots, onions and tomato paste.
Whatever the set, everything is done the same way:
- cut vegetables, grate carrots;
- fry them in butter or vegetable oil;
- separately fry the dumplings in the manner described above;
- put vegetables on top of dumplings and pour tomato paste diluted in water, stew a little;
- sprinkle the finished dish with chopped parsley.
Proportions: for a pound of frozen dumplings, take 1 carrot, 1 onion, a couple of peppers, two tbsp. spoons of tomato paste.
What sauces are best?
Since dumplings are an international dish, every culture has its own characteristics of their use, its own seasonings and sauces. So, the Chinese cannot imagine their dish without sweet and sour sauce, and the Siberians will cook dumplings with a sauce based on finely chopped salted mushrooms. We will talk about the most common sauces for dumplings.
Spicy with horseradish: this sauce for classic Russian dumplings consists of sour cream, mayonnaise, grated horseradish, black pepper, table vinegar and ghee.
Sour cream sauce: add squeezed two cloves of garlic, a little chopped parsley or dill to half a glass of sour cream.
Spicy: it is also called “light” because, in addition to tomatoes chopped in a blender, grated horseradish and hot chili peppers, as well as salt and pepper to taste, are added to the sauce.
Matsoni: a common Caucasian sauce similar to sour cream. In the Caucasus, it is prepared with yogurt sour milk, for lack of it, you can take ordinary yogurt, add a couple of cloves of crushed garlic, a spoon or two of chopped herbs (cilantro, parsley, basil or any other) and salt to taste. Dilute the sauce with mineral water with gas - the gas will give the sauce the necessary sharpness.
Sauce like "Tartar": finely chop half an onion and one pickled cucumber, add mayonnaise to half a glass, salt, pepper, put a little more chopped greens. The sauce should not be too thick, so dilute it to the desired consistency with brine.
Crispy-fried dumplings resemble pies to some, some see small pasties in them, but there is simply no one who is indifferent to the dish! Adults love them, kids love them. They are appropriate at home and outdoors. The most important thing is to learn how to fry them correctly, achieving a uniform golden crust on all sides of the dumplings.
Boiled dumplings and fried dumplings are two fundamentally different dishes in taste. Roasting automatically turns dumplings into a kind of fast food - if desired, they are easy to eat even on the run, throwing them into your mouth, like seeds.
The biggest difficulty is not to overcook the product, to achieve a uniform texture, to cook the same on all sides, without overdrying the filling. This is easy to do if you follow a few tips.
Classic frying technology includes several steps:
- Heat up a skillet over high heat.
- Pour vegetable oil into it, so that it is two fingers higher than the bottom of your dish.
- Wait until light bubbles appear on the oil.
- Throw dumplings in there.
- Reduce fire to medium.
- Fry them, stirring constantly.
- Remove cooked dumplings when ready.
- The sign of readiness is a ruddy crust of golden honey color.
Immediately after frying, it is important to put the dumplings on a paper towel - it will absorb excess oil. You can serve the dish with a sauce of tomatoes and herbs, mayonnaise, garlic and sour cream, and outdoors with barbecue sauce or ketchup.
Remember! Pelmeni is a rather high-calorie product in itself: 100 grams of the finished dish contains up to 300 kcal, depending on the composition. Frying increases many times, because in the process they absorb a large amount of vegetable oil.
How to fry frozen dumplings in a pan?
A frozen pack of dumplings is always in the refrigerator of a bachelor and thrifty housewives with many children. It happens that guests are on the doorstep, or a picnic is unexpectedly outlined, but there is nothing to take with you. It doesn't matter - frozen dumplings will quickly come to the rescue. But there are subtleties - it is very easy not to fry the product, leaving some sides raw, the second - “smoky”.
Try to follow the following rules:
- Heat the skillet to medium heat.
- Add half a glass of water there (based on a standard pack of 0.9 kg dumplings).
- Wait for the water to warm up.
- Throw dumplings in there.
- Stir them and cover with a lid.
- Stir again after 2-3 minutes.
- When the dumplings have thawed a little, add 30-40 ml to them. oils.
- Continue frying, stirring constantly.
- Ready dumplings are golden, you need to take them out carefully, one by one with a slotted spoon.
Make sure that the frying utensils are roomy, and the dumplings do not stick together. In a small frying pan, you can fry them in portions, pouring 7-8 pieces into a frying pan. Take out when ready, adding new ones. Do not think that the process is complicated - the total cooking time will not exceed 15 minutes per kilogram of dumplings.
Serve the finished dish especially well with hot sweet tea with mint.
It is interesting! Some housewives advise, before cooking, to let the dumplings thaw slightly for 10 minutes, and then slightly “flatten” each one with your hands. It is believed that this way they are fried more evenly, they become tastier. But remember: they must be thawed on a board sprinkled with flour, otherwise the meat ears may stick and tear even before frying.
Frying in oil and water
Frying in oil and water is somewhat different from classic recipes. Here it is important to first heat the oil over medium heat, and then, as soon as the dumplings are fried a little, add a little water and cover the pan with a lid.
For best results, follow these steps when roasting:
- Heat a frying pan over medium heat: if you immediately turn on a strong one, they can burn.
- Add oil to it and heat it up properly.
- Add dumplings in portions, optimally: 8-9 pieces at a time.
- Stir constantly so they don't stick together.
- Add water as soon as you see that the dumplings have become transparent: this means they have thawed slightly, and the steam will only speed up the cooking process.
- When the dish is almost ready, you can add half a glass of sour cream. The sauce soaks the dumplings and they literally melt in your mouth.
Data! The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking. So the dumplings quickly thaw, and the timely added vegetable oil allows you to achieve a pleasant golden crust.
Boiled dumplings in a pan
Ready-made boiled dumplings can also be fried a little: this variation is very popular with children who love a crust crispy in butter. But here it is very important to properly cook dumplings and not bring them to readiness, otherwise they will fall apart during the frying process.
Achieving the correct result is simple: pre-boil the dumplings until half cooked, removing from the pan 1-2 minutes after surfacing. While they are cooking, heat a frying pan, add a large piece of butter and let it melt. Spread dumplings on a hot pan, let them "grab" at the bottom, and then turn over. Roasting should be fast, then the meat "ears" will not have time to lose their shape, they will retain an attractive elastic appearance.
What to serve with? It is very unusual and tasty to eat dumplings with water, to which a weak solution of vinegar, black pepper is added. It is best to treat children, seasoning the dish with sour cream.
Advice! When buying dumplings for frying, pay attention to the category of the product. Category A is considered the best: these dumplings contain 80% natural meat. In category "B" this indicator decreases to 60%, and the least meat is added in dumplings labeled "C", "G", "D". There will always be more dough in such a product, and manufacturers do not regret adding semolina, soy and trimmings to minced meat. In order not to risk it, it is better to stick the dumplings yourself and freeze for future use.
How to fry dumplings with cheese?
The cheese crust gives a festive taste, so these dumplings are easy to prepare for buffet tables, for example, for children's birthdays.
For cooking you will need:
- Ready dumplings (can be frozen) - 0.9 kg.
- Vegetable oil - 3 tbsp.
- Soft cheese of any kind - 150 g.
Dumplings are fried according to the classic recipe. Pour into a baking dish, sprinkle with grated cheese. We heat up the oven. Bake the dish until the cheese melts. We take out and serve in portions.
Accent! Mozzarella is best suited for the dish: it melts instantly, and its creamy taste goes well with any meat filling - from poultry to beef.
Few people realize that a dish familiar to all of us, close and dear, can be so unusual and tasty. Today I want to tell you how to fry dumplings in a pan, because we are talking about them. Boiled, frozen, store-bought or hand-made, all of them can be fried and not just fried, but with various additives and sauces, so much so that you lick your fingers.
I first tried fried dumplings at a conscious age. I was probably 19 years old when a factory for the production of Gyoza dumplings was opened on Sakhalin, where we lived then. Such fish dumplings, shaped like dumplings, only made from rice flour. So everyone liked them fried. Then we and our ordinary people became addicted to frying too.
How to fry dumplings in a pan correctly - cooking tips
So, I’ll warn you right away, fried dumplings are somewhat higher in calories, so keep in mind that you shouldn’t get carried away. And especially if they are cooked in a large amount of oil.
You can fry not only in a pan, but also in a slow cooker, and in a deep fryer. But today we will consider the first method, as the most popular.
So, what can you fry dumplings with?
- In oil, both in butter and vegetable (deep-fried)
- With vegetables
- With cracklings
- With onion
- with eggs
- With cheese
- With greenery
- With mushrooms
You see, there are many options, and dumplings can be served with various sauces. But, that's not all, dumplings can be fried
- freshly molded
- Frozen
- Boiled completely
- Welded half cooked
All this also affects the taste. For example, if you fry raw dumplings, the crust will be crispy and elastic. If you boil them first, then only the edges will be fried, and the middle will be soft.
Frozen semi-finished products are also fried, only first they need to be thawed quite a bit, laid out on a towel for fifteen minutes, and flattened slightly on the sides before frying.
Here's another question sometimes asked, how much to fry dumplings? Not for long, 15-20 minutes, it all depends on the size.
When frying, you do not need to cover the pan with a lid, especially with frozen foods, then water accumulates under the lid and starts to shoot terribly.
How to fry frozen dumplings
As I described above, it is better to defrost frozen ones a little, let them move away a little.
Pour oil into the pan, just enough to cover the bottom. We turn on the fire medium, no aggression is needed to make the crust uniform and golden.
We do not lay out the dumplings in a dense one, God forbid, pour them into the pan from the bag, as we do when cooking.
First, fry for three minutes on each side so that the crust grabs, then pour water so that it reaches half of the dumpling lying on its side. Water can be mixed with sour cream or mayonnaise.
Now we need to steam the dumplings for about five minutes so that the minced meat is cooked and not left raw. During this time, the liquid will just evaporate and all that remains is to bring the dish to readiness so that the crust is browned better.
How to fry boiled dumplings in a pan
Dip the dumplings in boiling water and, after boiling, detect two or three minutes, it is advisable to stir all the time so that nothing sticks.
Dumplings boiled until half cooked must be dried so that there is no water on them. Next, heat the oil in a frying pan, just a couple of tablespoons. You can add another spoonful of butter, then it will be even tastier.
Sprinkle the dish with your favorite seasonings on top, be sure to salt and fry on both sides until a crust appears. Serve sprinkled with herbs on top.
If the dumplings are completely boiled, then they cannot be mixed in a pan, they will fall apart and the minced meat will fall out.
Dumplings fried with cheese
Try to fry with cheese, it turns out a very elegant dish, you can safely treat guests.
We take:
- Glass of water
- Salt and spices as desired
- Three large spoons of any vegetable oil
Cooking process:
Hold the dumplings in the air for a little so that the frost comes off. Pour oil into a thick-walled frying pan and add water. When it starts to boil, lay the semi-finished products, add spices and cover with a lid for fifteen minutes.
The water will evaporate, remove the lid and fry them for three minutes on each side. Then sprinkle with grated cheese and fry for another three minutes.
We take out on a dish and sprinkle with finely chopped greens.
Deep fried dumplings
Here we have to stick them ourselves. We will fry fresh, not frozen.
The oil needs to be purified, odorless, and you will also need a deep frying pan with thick walls.
We heat the oil very well and lower the dumplings one at a time, stir with a slotted spoon. It only takes five to seven minutes to fully cook. Place them on a plate lined with paper towels to absorb excess oil.
Fried dumplings with onions
We just love this dish, you can cook it quickly, you can use purchased dumplings.
We take:
- Four hundred grams of frozen dumplings
- Two medium sized bulbs
- Three large spoons of sunflower oil
- Large spoonful of butter (optional)
- Seasonings, salt
Cooking process:
Finely chop the onion into cubes, fry quite a bit, put dumplings on it. Fry over medium heat for about eight minutes, stirring occasionally. At the end, cover with a lid for a couple of minutes to steam the dish. We deliver right away.
How to fry dumplings with mushrooms
Dumplings with mushrooms are very tasty. A truly festive dish. I usually sauté with mushrooms. Sometimes I add forest mushrooms, I always store them pre-boiled in the freezer. If you have such fresh ones, then be sure to cook them in advance.
We need:
- Three hundred grams of dumplings
- Three hundred grams of champignons
- Two small bulbs
- Piece of butter
- Salt with spices as desired
Cooking process:
We cut the onion into cubes, slightly let it go and add the champignons, cut into medium-sized fragments, to it. We fry everything for ten minutes, we need the water to evaporate and the mushrooms begin to fry.
Let the dumplings be slightly boiled for three minutes, then let the water drain. We send them to the mushrooms, season and fry everything together until fully cooked. Before serving, it will be delicious to pour everything with sour cream sauce and sprinkle with herbs.
Dumplings fried in a pan with vegetables
In the summer, when your vegetables have already arrived, it's time to cook such a dish. It does not overload, it turns out beautiful and moderately satisfying.
We take:
- Four hundred grams of dumplings
- Two small zucchini
- One small carrot
- medium bulb
- Two tomatoes
- Spices at will
- vegetable oil
Cooking process:
Boil dumplings for three minutes, spread to dry. In the meantime, fry the onion a little, add grated carrots to it, after five minutes lay out the pieces of zucchini. As soon as it is a little fried, spread the tomatoes, also cut into cubes.
Let's steam the vegetables a little and add dumplings, season and stir-fry for about three minutes, after another five minutes we will steam everything under the lid. Decorate the dish with fresh herbs.
How to fry dumplings with eggs
We always have a few dumplings left after dinner, no matter how much you put your daughter, it doesn’t “fit in”. So, I don’t throw away dumplings, but put them in the refrigerator and cook a simple and tasty dish for dinner.
We take:
- Ten pre-boiled dumplings
- Two large spoons of butter, I have ghee
- Two chicken eggs
- Piece of cheese
- Two large spoons of milk
- condiments
- Greens
Cooking process:
Heat the oil, put the dumplings, let them fry. Mix eggs with milk and grated cheese, add to dumplings and fry everything like an omelet. Greens can be added immediately, or you can sprinkle later, after readiness.
Chinese fried dumplings
Everyone knows that dumplings are not only Russian, but also a Chinese national dish. From what only they are not made there. But we will not be too sophisticated, we will prepare what is more familiar to us.
We take:
- Four hundred grams of lean pork
- Four hundred grams of fresh Chinese cabbage leaves
- Small onion head
- A teaspoon of soy sauce
- Vegetable oil for dough and for frying
- pinch of sugar
- Two glasses of wheat flour
- A glass of boiling water
Cooking process:
We make custard unleavened dough, the flour should be poured into a bowl and mixed with salt, then pour in boiling water and mix so that no lumps are formed, we also add vegetable oil. Knead elastic dough.
For minced meat, mix twisted pork with chopped cabbage leaves, add sugar and soy sauce. You can add white pepper to taste, it will add flavor.
We roll out small succulents from the dough and lay out the filling, only we sculpt not like dumplings, but like dumplings. In general, they should be small, but if you want to quickly, then do the usual size.
Heat the oil in a frying pan and spread the dumplings evenly. Fry on one side, turn over and do the same on the other, when a crust forms, pour in a little boiling water so that it is only at the bottom. Steam under the lid for five minutes and you can serve.
How delicious to fry dumplings with sauce with cheese crust
It turns out a very tasty dish with cheese and an unusual sauce for us. Try it, it's really tasty and easy.
We take:
- Half a kilo of frozen ready-made dumplings
- One hundred grams of any kind of hard cheese
- Half a glass of kefir
- Half glass of sour cream
- Half cup of mayonnaise
- head of garlic
- bunch of green onions
- Salt, pepper mixture, dried herb mixture
Cooking process:
First of all, let's deal with the sauce so that it is ready for the dumplings to come. We mix sour cream with kefir and mayonnaise, squeeze garlic there, pour pepper and herbs. Mix the mass and let it brew for half an hour.
You can also grate the cheese in advance. And let the dumplings rest a little from the freezer.
Pour oil into a frying pan and set the temperature to medium. Pour half a glass of water into it at once and simmer the dumplings under the lid for about five minutes. As soon as the water evaporates, add more oil and fry the dumplings on one side, then turn it over to the other, wait for the golden crust to appear and sprinkle everything with cheese. Cover with a lid and let it cook for just five minutes.
During this time, the cheese will melt and take on a crust. Now we can divide the dish into portions, pour over the sauce and sprinkle with finely chopped onions.
Tajik dumplings, fried
For such a dish, we will sculpt dumplings ourselves. It turns out to be very satisfying, this is a full meal for a large family.
We take:
- Half a kilo of minced pork
- Four hundred grams of ready-made dumplings dough
- Two-thirds of a glass of ready-made meat broth
- Two large spoons of sunflower oil, peeled
- A teaspoon of wine vinegar
- Bulb medium size
- condiments
Cooking process:
Add finely chopped onion to the minced meat, roll the dough into a thin layer, cut into squares. We spread the minced meat in the center of each square and close it at the corner to make triangles.
We heat the oil over medium heat, send dumplings there, fry on both sides, then pour hot broth and simmer for five minutes under the lid. Sprinkle finished dumplings with wine vinegar.
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