Lazy dumplings in a slow cooker - 6 recipe variations

Where did dumplings come from?

It is impossible to say with certainty where the dumpling came from to Russia. But we can definitely say that this is not a Russian national dish. The oldest mentions of a similar product are contained in the 5th-3rd centuries BC, for example, in Plato’s treatise “Symposium”, in the comedy of Aristophanes, and so on. Most contemporaries believe that the inhabitants of China introduced other peoples to dumplings. However, there are several more versions of who invented meat wrapped in dough: residents of the Urals, Siberians and Mongols. In the Russian Empire, dumplings appeared only in the 12th-14th centuries, when the Urals and the lands that lie beyond these mountains were conquered.

General cooking principles

Now that we're done with the history of the dish, let's look at some life hacks for making dumplings in a slow cooker with your own hands. Firstly, I recommend making your own dumplings from minced meat. Previously, this was done in a large family circle throughout the evening. Now many families do not have time for this, so they have to make do with purchased semi-finished products. But if you’re ready to set aside an evening for this, be sure to try making your own dumplings. This will only make the dish tastier and healthier.

The second secret is that you do not need to fill in a large amount of water. After all, then you will immerse the dumplings, which will further raise the water level, and significantly. Because of this, water can get into the steam valve and then the multicooker will break. This is the only and sometimes minor drawback of small-sized multicookers - you need to cook dumplings in small portions. For example, it’s unlikely to be possible to cook 50 pieces at a time for a large family, so you’ll have to cook it in two batches.

Cooking features

Almost everyone knows how to cook dumplings in a pan. There is nothing complicated about boiling water, throwing stuffed dough into it, waiting for them to float and cook for 5-10 minutes. The process of preparing this dish in a slow cooker is even simpler, but it has several features that you need to know about to get an impeccable result.

You can cook dumplings in a multicooker using several programs. The “Dumplings” program, which is available in some devices, allows you to boil them in water in the traditional way. Multicookers that do not have a specialized program for cooking dumplings will cope with this task if you activate the “Multicook”, “Soup”, “Cooking” programs. Dumplings can also be stewed, baked, or steamed using the appropriate programs.
The cooking time for dumplings in a multicooker depends on the size of the dumplings and the method of preparing them, as well as on the power of the unit. In the cooking mode they are usually boiled for 15 minutes , in other modes - 30-40 minutes. If the dumplings have not been frozen, their cooking time will be reduced by 1.5 times.
There is no need to defrost dumplings before cooking in a slow cooker.
Place food in the bowl of the unit, set a delayed start and a program so that the multicooker will prepare dinner for you when you return from work; in the case of dumplings, this will not work - they will get soggy, stick together, and turn into a shapeless mass that you will not want to eat.
Pour dumplings into already boiled water. If you fill the multicooker bowl with hot water, you won’t have to wait long for this moment.
Dumplings can be served as a main or first course. If you serve them with the broth in which they were cooked, add salt and spices to it while cooking. It will be even tastier if you put carrots, onions, and herbs in it.

A multicooker can prepare a variety of dishes from dumplings; you just need to select a recipe, set the desired program and add the necessary products in time.

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How to cook dumplings in a slow cooker in different modes

Most modes use the “Soup” program or its equivalent, the “Cooking” mode. If you like fried dumplings, there is a “Frying” or “Baking” mode for you, there is not much difference. And for those who count calories and are on a diet, there is the “Steam” program, which allows you to cook delicious steamed dumplings in a slow cooker. And these are not all the varieties of the recipe, which are discussed in detail in this article. This way, everyone can choose the dish they like. Let's move on to cooking delicious dumplings in a slow cooker at home.

Rules for boiling dumplings in a slow cooker

Regardless of the brand of household appliances, there are several universal rules. Following them allows you to count on receiving a dish in which the dumplings are not only tasty, but also beautiful, and the cooking process takes a minimum of time.

The sequence of actions must be strictly followed, otherwise the semi-finished product will eventually turn into an unappetizing or even inedible mass.
Dumplings need free space when cooking. You should soberly assess the volume of the bowl in the multicooker. If it does not allow the workpieces to be provided with optimal conditions, they must be cooked in batches.

Tip: If eating is delayed, the finished product can be kept in the slow cooker for some time. But first you need to drain the broth, otherwise the product will soften and fall apart. Carefully place the ingredients into the bowl, close the lid and turn on the heating mode.

Frozen products are not defrosted before being processed in a multicooker.
Dumplings will cook much faster if you initially put them in boiling water rather than cold water.

The process of cooking fresh and frozen dumplings is no different. Even the processing time of the components does not need to be adjusted.

Classic recipe for making dumplings in a slow cooker

Now I suggest boiling dumplings in a slow cooker in the simplest way, using a minimum of ingredients. These boiled dumplings turn out tasty, filling, and most importantly, they can be prepared in less than 20 minutes. One of the main questions during cooking remains how long to cook the dish. The answer to this question can be found in the recipe described step by step below. Boiled dumplings this way will delight family members for lunch or dinner. Let's find out how easy it is to prepare a classic version of the dish.

Ingredients for a classic dumpling recipe

455 g dumplings;
710 ml hot water;
salt, spices to taste.

Step-by-step recipe for preparing dumplings in a slow cooker

Place the dumplings on the bottom of the multicooker, pour water over the semi-finished products.
Salt, add spices to taste, mix.
Activate the “Cooking” mode, cook for 12 minutes.
After the beep, serve!

Steaming dumplings in a slow cooker

Compound:

dumplings – 100-150 g;
water – 0.5 l;
vegetable or butter – 5 ml.

Cooking method:

Pour water into the main bowl of the multicooker.
Place the steaming grate after greasing it with oil.
Place the dumplings on the grill so that they do not touch each other, in one layer.
Start the slow cooker in steaming mode for half an hour.

What you need to make homemade dumplings

Surely you know about homemade dumplings. Until now, many families gather in a circle in the evening and mold meat in dough. Do-it-yourself homemade dumplings turn out much tastier, however, they are often not suitable for frying - they easily fall apart. Usually the dish is prepared from minced pork with onions, which are wrapped in pre-prepared dough. Since it’s difficult to describe the technology of hand sculpting in words, I suggest watching a visual video on how to sculpt dumplings with your own hands. True, the recipe for the dough is not described in the video, so use your own experience; almost any non-liquid dough will be suitable for dumplings.

Cooking fried dumplings

Fried dumplings in a slow cooker turn out tasty, filling, but fatty. But this is precisely why they loved this dish. Many people think that frying dumplings in a slow cooker is not the best idea, because the oil will “shoot.” I hasten to reassure you, you can fry dumplings in this electrical appliance without harm, but the oil will really “shoot”, because of this the kitchen may end up in oil. After all, the dumplings need to be mixed, which means opening the lid. If you have sensitive skin, I recommend wearing long sleeves and gloves while cooking so as not to burn your hands on the shooting oil while stirring. Let's find out how to fry dumplings in a slow cooker at home.

For this you will need:

any number of dumplings;
vegetable oil.

Recipe for dumplings fried in a slow cooker:

Grease the bottom of the electrical appliance with oil.
Place purchased or molded dumplings in one layer.
Turn on the “Frying” mode and cook for about 10-15 minutes with the lid closed.
Periodically, approximately every 1-3 minutes, you need to stir the dumplings so that they are fried on all sides.
If you forget to turn it over, the ingredient will burn or even burn on one side, so you shouldn’t go far.
Turn off the multicooker, wait until the oil stops shooting, place it on plates.

How to cook dumplings in a slow cooker?

With the advent of this miracle unit, other cooking appliances (pots, pans, steamers) are simply collecting dust in kitchen drawers.
Indeed, the multicooker is so versatile that people will soon stop using kitchen stoves altogether. Because you can cook soup in it, cook a second dish, bake a pie, make porridge for a child, you can even cook dumplings in a slow cooker. And in several ways! Cooking dumplings in the “Steam” mode
Dumplings are prepared using a special plastic basket, which comes with the multicooker and is intended for steaming various dishes. This is a good option for adherents of a proper and healthy diet, since steamed dishes have a great taste without losing their nutritional values:

Prepare the slow cooker and steaming basket.
Pour about 1.5 liters of water into the first one.
Add herbs, salt and spices to the water to taste.
Place a plastic basket in the multicooker and grease it with sunflower oil to prevent the dumplings from sticking to it.
Carefully place the dumplings in the basket in one layer and season them with salt.
Close the multicooker and set the “Steam” mode.

Typically, multicookers have programs for cooking various products, including steaming. If your device is not programmed to cook semi-finished products using steam, then set the time yourself to 30-40 minutes. After the signal sounds about the end of cooking, open the multicooker and carefully remove the dumplings, preferably with a special spatula, which may also be included in the kit. How to cook dumplings in the “Soup” mode
Dumplings are boiled in water, so it is better to take homemade dumplings so that you can eat them with broth. To cook dumplings in a multicooker in the “Soup” mode, you need:

Prepare the multicooker and pour water into it. The more dumplings, the more water.
Add salt and spices to it to taste.
Next, you need to close the device and set the “Soup” mode.
After 7 minutes, the water will boil, so you need to open the multicooker and pour the dumplings into it.
The semi-finished product must be mixed and the multicooker closed.
During cooking, it is recommended to stir the dumplings again so that they do not stick together, and cook until the timer signal.

In this mode, dumplings are cooked for about half an hour, plus or minus 5 minutes. Using the “Baking” mode
This method is a little unusual, but the dumplings turn out very tasty. With its help, the semi-finished product is first “golden”, and then only cooked:

Take 1 tablespoon of vegetable oil or a piece of butter and place it on the bottom of the multicooker.
Pour frozen dumplings into it and close the device, setting the “Baking” mode.
Enter the desired cooking time of 40 minutes.
After 10 minutes, stir the dumplings, add salt and pepper, and add spices as desired.
Pour in 2-3 glasses of water, depending on how many dumplings are being cooked.
Close the appliance. After this, cook the dumplings in the slow cooker for another 30 minutes.

If you do not add water to the dumplings, they will turn out completely golden and crispy. And remember that you cannot mix dumplings with metal spatulas, spoons or forks. It is better to use wooden utensils. Ready dumplings can be served with broth, sprinkled with finely chopped green onions and parsley. Or add a generous portion of sour cream to them, and for those who like something spicier, you can serve dumplings with homemade horseradish or wasabi.

Steamed dumplings in a slow cooker

Another way to cook dumplings, only this time steamed. The dough with meat tastes very different from the classic recipe, and there won’t be that delicious broth. By the way, any recipe can be prepared using frozen dumplings in a slow cooker. It is not necessary to thaw, but you can take it out 10 minutes before to speed up the cooking process. Steamed dumplings have a relatively low calorie content: 104 kcal per 100 grams, while the classic recipe has an energy value: 132 kcal per 100 grams, and fried dumplings are 168 kcal per 100 grams. Let's look at how to steam dumplings in a slow cooker at home.

For this you will need:

any amount of the main ingredient that will fit in the multicooker in one layer;
2000 ml water;
bay leaf, pepper and oil.

Step by step recipe:

Pour water into the appropriate compartment of the multicooker, add bay leaf.
Lightly grease the steaming basket with oil and place the dumplings in one layer.
Activate the “Steam” mode and cook for a little more than 20 minutes.
After the beep, sprinkle the dumplings with pepper to taste and serve.

Veal pilaf in a slow cooker

The multicooker is a fabulous miracle stove that obediently follows commands and “independently” prepares delicious pilaf. The simplified technology does not affect the quality of the dish: the rice grains are soft and whole, the meat is juicy.

Pilaf is rarely served with salads; pickled tomatoes and cucumbers, salted crispy mushrooms, and fresh cherry tomatoes are suitable “accompaniments”. Pilaf can break out of everyday life, becoming the main hot dish of the holiday table.

Products

rice - 500 g,
veal - 400 g,
carrots - 2 pcs.,
onions - 2 pcs.,
sunflower oil - 60 ml,
salt - 1.5 tsp,
ground black pepper - 1/3 tsp,
turmeric - 1/2 tsp,
curry - 1/2 tsp,
coriander - 1/2 tsp,
Provençal herbs - 1/2 tsp,
water or meat broth.

Recipe

1. European pilaf is significantly different from Asian pilaf. Firstly, spices are used very sparingly, and cumin and barberry can be completely ignored in the recipe. Secondly, other types of meat are used that have a neutral flavor and are less exotic for Europeans. Instead of lamb, they take veal or pork, and replace fat tail fat with regular sunflower oil.

2. The selected piece of veal is washed and cut into cubes. Pour sunflower oil into the multicooker and throw in the meat. The veal is fried for 5-7 minutes until browned, while the multicooker lid is open.

3. Carrots and onions are cut into small cubes. Coarsely grated carrots don’t look very presentable in pilaf.

4. Place vegetables in a slow cooker and fry together with meat for 3-4 minutes.

5. If necessary, you can add a couple more tablespoons of sunflower oil.

6. Pilaf is made from long grain rice. Rice is washed 2-3 times with warm water, then poured on top of meat and vegetables. There is no need to mix the products.

7. Throw in a whole, unpeeled head of garlic. Add salt and all the specified spices. At the same time, the presence of curry and turmeric will give the dish an expressive golden color, but you can limit yourself to only one of these spices.

8. Add some chopped greens. Rice is poured with water or meat broth. The liquid should “rise” above the rice by 1.5-2 centimeters. There is a rule: pork pilaf is cooked in water, veal pilaf in meat broth. This way a “harmonious” level of fat content in the dish is achieved.

9. Cover the multicooker with a lid and set the “pilaf” or “rice” mode. Cooking time: 40 minutes.

10. Lifting the lid reveals that the rice has reached the desired stage of readiness and has absorbed all the liquid. The pilaf is mixed, the head of garlic is thrown away.

11. European pilaf has a “delicate” smell; spices do not tend to “come to the fore,” so the heat of the pepper does not burn the tongue.

12. Hot pilaf served with herbs and pickled vegetables. Reheating will not affect the taste of the pilaf.

13. Cooled pilaf can be used for buffet serving. For example, it makes an original filling for hollow puff pastries, custard profiteroles, and baskets of salted shortbread dough. Typically, such “edible molds” are filled with various meat salads with mayonnaise, but pilaf as a filling will become a real gastronomic delight. The only desirable addition is thin red onion rings or sprouted garlic arrows.

14. Pilaf with veal is a fairly satisfying dish. If one of your family members is very concerned about staying slim, you can offer a “diet” form of serving by placing a couple of spoons of pilaf in a cone twisted from lettuce leaves.

15. The texture of the pilaf should not be viscous and moist, reminiscent of rice “smear porridge”. The rice in the pilaf turns out “dried”; the boiled grains are easily separated from each other. The pilaf left over from lunch can be served for dinner in a different way: the rice is sprinkled with fresh dill and placed in thin pancakes, wrapped in the form of square envelopes. But the filling for pies cannot be made from such rice; pilaf can be modified and “adapted” to other dishes only when cold. It’s easy to see that European pilaf allows you to fully realize your craving for culinary experiments.

16. Pilaf with veal can be stored in the refrigerator for 2-3 days. The meat in chilled pilaf becomes tough and dense. If you reheat the dish, you will get the same soft veal. When reheating, there is no need to add sunflower oil or other fats to the pilaf.

17. Pilaf, cooled to room temperature, can be served in beautiful “edible” puff pastry plates. To do this, you need to roll out the finished puff pastry very thinly, place the resulting flat cakes in muffin tins and put them in the oven. In 15-20 minutes you will have beautiful deep “crispy plates” with ribbed “cupcake” edges on the table. All that remains is to fill them to the top with pilaf, and then decorate with a couple of dill leaves.

Bon appetit!

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Lazy dumplings recipe

Lazy dumplings in a slow cooker differ from classic ones in the form of modeling. Indeed, people who see this dish for the first time do not immediately realize that these are dumplings. Since it is difficult to describe in detail and correctly how to sculpt lazy dumplings in the text version, at the end of the recipe there will be a link to a video that clearly demonstrates the sculpting method. The cooking process itself is very reminiscent of the classics, so we will not dwell on this aspect in detail.

For this you will need:

510 g flour;
210 ml water (for dough);
600-1000 ml hot water (for stewing);
710 g minced meat;
2 onions;
garlic tooth;
carrot;
bell pepper;
salt and spices.

Step by step recipe:

Mix flour, water and salt, knead the dough and set aside for now.
Add salt, pepper, one onion and garlic to the minced meat, do not forget to chop the vegetables.
Divide the dough into two equal parts and roll out both into a thin layer.
Distribute the minced meat evenly over the dough and roll both layers into a tube.
Use a knife to cut the dough roll into several equal pieces.
Grease the multicooker with oil, turn on the “Frying” program, fry the remaining vegetables, which must first be chopped.
Switch the multicooker to the “Stew” mode, place the dumplings on the bottom, fill completely with hot water, add salt and cook for one hour.
Serve lazy dumplings to the table.

Two flour base options for lazy dumplings

The first method is more time-consuming, because you will not only need to make the filling, but also prepare the dumpling dough. But completely homemade lazy dumplings in a slow cooker will turn out much tastier. Using lavash as a dumpling base will significantly save time.

You can prepare a flour dumpling base using not only the recipe suggested below, but also any of the well-known and more traditional ones. You just need to roll it out when finished a little thicker than usual. If you do it too thin, it will be difficult to feel the dough in the finished dish, and this will significantly change its taste.

What to make lazy dumplings from

We have selected dumpling recipes for you with a variety of original fillings for cooking in a slow cooker. Our selection has options for both vegetarians and those who are not yet ready to give up meat. Choose and cook together with Your Cook!

Soup with dumplings

Soup with dumplings in a slow cooker takes a little longer to prepare than regular dumplings. But it also turns out much tastier and more satisfying. We will use vegetables and mushrooms as the basis for the soup. By the way, for this recipe it is advisable to use dumplings with strong dough. After all, if the dumpling falls apart, the liquid will pour into the general broth and it will not be so tasty. Although now it’s difficult to find such dough, so if it starts to tear, it’s okay. Let's find out how to cook soup in a slow cooker.

For this you will need:

210 g dumplings;
3 potatoes;
2000 ml hot water;
310 g champignons;
carrot;
vegetable oil;
salt and pepper;
onion.

Step by step recipe:

Peel the vegetables and chop into appropriate pieces.
Sprinkle the bottom of the kitchen appliance with vegetable oil, fry the onions and carrots for 6 minutes.
Wash the champignons, chop if desired and add to the slow cooker with the vegetables, fry for another 6 minutes.
Pour water over the ingredients, add salt and pepper to the potatoes.
Activate the “Soup” mode and cook for a little less than one hour.
Add dumplings to the slow cooker and cook for another 9-11 minutes, after which you let the dish stand and you can put it on plates.

How to cook dumplings in a slow cooker

You can prepare dumplings in several other ways, which will be discussed below. Most of the recipes will be discussed briefly, as they are similar to the classic version or one of the ones described above. I would also like to mention deep-fried dumplings, that is, in a deep fryer. This dish will be described in the article, but here it is listed as the most unusual and delicious in this article. Now let’s move on to the best variations of the “dumplings in a slow cooker” dish.

Baked dumplings

You can bake dumplings with plain water, only you need to add at least two times less liquid than in the classic recipe. After which the “Baking” program is activated for half an hour or 40 minutes if the multicooker has low power. Don’t forget that the dough and meat need to be stirred periodically to prevent them from burning. But baked dumplings turn out tastier with sour cream; this recipe will be discussed below.

Stewed dumplings in sour cream in a slow cooker

Despite the fact that the name says “stewed”, the dish will be cooked in the “Baking” mode. The main feature of this recipe is that it uses a minimal amount of water. To avoid confusion, this dish will be described in detail with step-by-step instructions. By the way, dumplings in sour cream can be complemented with the dish described below. In any case, lunch prepared according to this recipe turns out tasty and satisfying, and most importantly – appetizing and attractive.

List of ingredients:

455 g dumplings;
165 g onions;
62 g butter;
410 g sour cream;
210 ml of water or any broth (meat, mushroom, etc.);
salt, pepper, herbs and seasonings at your discretion.

Step-by-step instruction:

Peel, chop and fry the onions in a device pre-lubricated with oil.
Add dumplings to the onions, place a little butter on top.
In a separate container, mix sour cream, water and spices, pour the prepared sauce over the dumplings and stir.
Activate the “Bake” mode, cook for 51 minutes, bake for the first 16 minutes with the lid open, then close.
Serve the dumplings with sour cream on the table, bon appetit.

Dumplings with mushrooms in a slow cooker

You can add 200-400 grams of champignons to the previous recipe. In this case, be sure to use mushroom broth in the same amount instead of water. Mushrooms must be fried together with chopped onions, the rest should be done according to the recipe. Dumplings in sour cream with mushrooms in a slow cooker turn out tasty, appetizing, with a characteristic mushroom taste and a pleasant aftertaste. This recipe is considered one of the most striking ones given in this article.

Dumplings with cheese in a slow cooker

You can also add a little cheese to the recipe with sour cream; usually 100 grams of hard cheese is enough. This new ingredient must be grated, and 5 minutes before the end of the program, add to the slow cooker, sprinkling it over the dumplings. The delicate taste of processed cheese will delight every family member. True, it is not advisable to add mushrooms to this recipe, since you will end up with a lot of ingredients, each of which will add its own flavor, which will result in a tasteless “porridge.” Therefore, dumplings in sour cream should be prepared either with mushrooms or with cheese.

Dumplings with vegetables in a slow cooker

This recipe was reviewed in the “soup with dumplings” block. But you can cook the dish in sour cream with vegetables. In this case, you need to fry the onions and carrots, then add dumplings and chopped potatoes. All that remains is to bake in a slow cooker for an hour, do not forget to stir periodically. The dish is especially tasty if you add mushrooms, that is, champignons. The prepared lunch is varied, tasty and satisfying.

Dumplings with eggs in a slow cooker

It would be more correct to call this recipe a casserole with dumplings and onions in a slow cooker. To do this, you need to fry the onion and add dumplings. In a separate container, you need to mix mayonnaise or sour cream with 4 chicken eggs and pour the main ingredient with the prepared sauce. All that remains is to bake the dish for 40-55 minutes, depending on the number of dumplings and the power of the multicooker. This dish will be an excellent solution if you are tired of the classic version of the recipe.

Royal dumplings in a slow cooker

This recipe contains a huge number of new ingredients, such as cream and sausage. It also contains cheese and mushrooms, which go well together if there is no sour cream in the composition. In Rus' in the 15th century, kings and high-ranking officials were treated to such a dish; for example, such a dish is mentioned in the document “Painting of Royal Dishes.” Let's find out how to cook royal-style dumplings in a slow cooker at home, while staying within your budget.

List of ingredients:

810 g dumplings;
2 onions;
210 ml cream;
110 g cheese;
210 g mushrooms;
210 g sausage;
butter and vegetable oil;
salt and spices.

Step by step recipe:

Cut the onions, sausage and mushrooms into small pieces.
Turn on the “Frying” mode, grease the bottom with oil, cook the onions and mushrooms for 5 minutes.
Add the sausage to the bowl, fry the same amount, stirring occasionally.
Add dumplings to the slow cooker, mix grated cheese, cream and spices in a separate container.
Add the prepared sauce to the dumplings, stir.
Activate the “Bake” mode, cook for 42 minutes in the multicooker.
Serve the dish to the table!

Fried dumplings in a slow cooker

This dish is more suitable as a snack than as a lunch or dinner. To do this, you need to grease the bottom of the multicooker with oil, lay out the required number of dumplings and cook in the “Multicook” mode for 22 minutes. In this case, the temperature should be 160 degrees Celsius, otherwise the dish will not turn out crispy. Fried dumplings are especially often used as a snack for beer during company gatherings.

Classic Russian dumplings in a slow cooker

Making dumplings with the whole family can be considered one of the good old traditions, which brings all participants in the culinary sacrament very close together. They are easy to prepare, so even an inexperienced husband and children can easily master the skill. Homemade dumplings in a slow cooker always taste better because of the care and love put into them. Try this dish with your family and you will have a lot of fun.

Ingredients:

Wheat flour – 2 cups;
Egg – 2 pcs.;
Water – 1 glass;
Homemade minced meat (pork + beef) – 500 g;
Onion (for minced meat) – 1 pc.;
Salt – 1 tsp;
Garlic – 2 cloves;
Ground black pepper.

Cooking method:

It is better to prepare the dough in advance. Separate 2/3 of the total mass of flour sifted in advance and pour this part into a deep bowl. In a separate container, mix two chicken eggs with salt and a glass of warm water. Water can be replaced with a glass of warm milk. Make a hole in the flour and pour in the eggs beaten with milk, salt and a drop of vegetable oil.
First, mix with a spoon, then you can mix with your hands, gradually adding a little flour. The dough should be elastic, like plasticine, tight and not stick to your hands. When you feel it is ready, set it aside on a floured surface.
You can buy minced meat for dumplings, or you can prepare it yourself. Don’t forget to add very finely chopped onion, chopped garlic and a little black pepper to the finished minced meat. The quality of the minced meat determines whether the dumplings in the slow cooker will be tasty and juicy.
We will cook using a dumpling maker, but if such a miracle device is not in your kitchen, do not despair. There is a certain charm to making dumplings by hand. The dough needs to be rolled out thinly, but not to the point of transparency, so that the minced meat is held in it.
You need to put about half a teaspoon of minced meat into each piece of dough. When you cook the products, they may fall apart due to too much filling.
Place the resulting dumplings on a floured surface so that they do not stick.
Pour a liter of water into the multicooker bowl and add a little salt. After boiling, add dumplings one at a time and stir. You need to cook for 15 minutes in the “Soup” mode.

Dumplings in a slow cooker, served with sour cream or vinegar, will brighten up your family dinner. But you will notice that cooking them was more enjoyable than eating them. Especially if your whole family helped you.

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