Homemade or semi-finished dumplings: what to choose
In order for the dish to be a success and to be enjoyed by absolutely everyone, it is worth abandoning the store-bought semi-finished product. It’s better to spend a little time on your day off and stock up on a batch of delicious homemade products.
Having sent it to the freezer for storage, if necessary, in the future you can always get homemade dumplings and simply boil them with aromatic broth.
Each recipe offered in today’s selection—how to make a delicious broth for dumplings—is good and original in its own way. Any technology can be taken as a basis, and then slightly modified, adapted to your own taste preferences.
Lazy dumplings with vegetable sauce
Lazy dumplings can become a very special dish if you cook them with vegetable sauce . It will require: onion, 1 carrot, bell pepper, 2 tomatoes, 2 tbsp. tomato paste and 1 liter of water.
In a frying pan with a thick bottom, fry the onions and carrots, then add the rest of the vegetables and simmer for about 5 minutes. Then you can add tomato paste, add water and season with spices.
After 5 minutes of boiling the sauce, the prepared lazy dumplings are placed directly into it. They will cook for 10-15 minutes until they are ready, and they should be served with the same sauce, additionally sprinkled with chopped herbs.
Dumplings with broth: traditional recipe
Ingredients
- Raw dumplings – 500 g + –
- Purified water – 1.5 l + –
- Onion - 1 pc. + —
- Olive oil - 1 tbsp. + —
- Bay leaf - 1 pc. + —
- Ground black pepper - 2-3 peas + -
- Fresh greens (any) – 1 bunch + –
- Parsley (root) - 1 pc. + —
- Salt - 2/3 tsp. + —
How to cook dumplings with delicious broth
To obtain a truly rich taste of food, it is best to prepare the “ears” with homemade minced meat yourself: from start to finish. However, store-bought dumplings can be prepared at home with broth according to this simple recipe, so tasty that there will be no end to eaters.
- Fill the pan with water, salt it, and put it on the fire.
- When the liquid begins to boil, reduce the heat and throw dumplings (freshly made or frozen), seasonings and a peeled onion, cut crosswise not all the way, into the pan.
- To prevent the “ears” from sticking to the walls of the container, they need to be carefully stirred, and then oil is added to the water. After 2 minutes of cooking, remove the bay leaf and peppers from the pan.
- After the dumplings float to the surface, keep them in the water for another 7-10 minutes (for chicken dumplings, five minutes is enough), after which we remove them with a slotted spoon.
- We catch the onion and roots of the parsley and throw it away.
- Having laid out the dumplings on deep plates, fill them with the prepared broth.
Delicious recipe!
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Bouillon
Pour broth into the pan. Salt and pepper the chicken. Place it in a saucepan and cook for 20 minutes. When the chicken is cooked, remove it and cut it into small cubes. Pour milk into the broth.
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Place the frying pan on the fire and heat it up. Drizzle with olive oil. Peel the celery and cut into small cubes, like the carrots. Place in a frying pan, fry for 5 minutes. Also finely chop the onion and saute until transparent. Add fried vegetables to the separated meat. Mix cornstarch in a glass of water and pour into the broth. Mix thoroughly, reduce heat to low.
Secrets of cooking homemade dumplings
- In addition to the above-mentioned set of spices, you can add, if desired, some other spices to the dumplings, for example, basil, chili, suneli hops, etc.
- For those who want to enjoy delicious homemade dumplings with vinegar and broth, we offer the following brief instructions: boil the “ears”, catch with a slotted spoon, arrange into portions and acidify. Pour the meat broth into glasses (in this case it is better to serve it separately), flavored with chopped dill or parsley.
- Salt consumption is determined by personal preference, but the classic calculation is: 0.5 tsp. for 1 liter of water.
- You can add 1 crushed clove of garlic to the broth - the aroma will be unsurpassed.
Now you know how to cook dumplings with broth in a saucepan and what to serve them with to make it even tastier. There is nothing complicated about this, because everything ingenious is simple!
Recipe for Chinese dumplings with broth inside
Cooking time:
1 hour 40 min.
Number of servings:
18 dumplings.
Calorie content:
215 kcal.
Kitchen appliances and equipment:
refrigerator, knife, cutting board, bowl, slotted spoon, saucepan, grater, cling film, sieve, steamer (cooker).
Ingredients
Step-by-step preparation
- Soak gelatin (2 sheets) in 100 ml of cold water for 10 minutes.
- Heat 150 ml of concentrated chicken broth, adding a few pinches of salt and a tablespoon of sugar.
- Add the squeezed gelatin and heat until it dissolves (do not boil!).
- Cool the broth, pour it into a bowl lined with cling film (to make it easier to remove later), and put it in the refrigerator for an hour.
- Mix 240 grams of sifted flour with a teaspoon of salt and 100 ml of warm water.
- Knead the dough until smooth and elastic.
- Leave it under the film for 30 minutes.
- Peel 4 cloves of garlic and 3 centimeters of ginger root (reserve the rest of the ginger for serving). Grate these ingredients on a fine grater.
- Chop 2 green onions.
- Add onion, garlic, ginger and diced frozen broth to minced fatty pork (350 g).
- Add salt and sugar to taste to the minced meat and knead it thoroughly.
- On a lightly floured board, roll out the dough into a sausage 45 cm long. Cut it into 18 pieces.
- Roll each piece into a circle.
- Place a tablespoon of minced meat in the middle.
- We gather the edges of the dough and pinch them, slightly twisting them to make 10-15 folds.
- Place several leaves of Chinese cabbage in the steamer bowl.
- To the top - dumplings at some distance from each other.
- Cook them over high steam for 8-10 minutes. After this, take out the dumplings and serve with rice vinegar mixed with ginger, cut into strips.
In many families, dumplings are a favorite food, filling and tasty. But, as you know, dumplings are different. If you are a lover of homemade food, prepared with love and from proven ingredients, then our recipes today will suit your taste. Or rather, to the table.
So, let's prepare delicious homemade ones. The recipe will be simple and detailed, so even novice housewives can handle it. Our dumplings will not be store-bought, but homemade.
Dumplings with homemade lamb broth
We offer a rather original way to prepare a strong, spicy broth for pouring “ears” made from unleavened dough with meat filling. You will have to be patient, but the result will not disappoint.
If buying lamb bones is problematic for you, limit yourself to beef meat. True, the broth will not be so rich.
Ingredients
- Lamb bones with meat – 300 g
- Beef pulp – 200 g
- Water – 1.5 l.
- Onion (small) – 2 heads
- Carrots – 1 pc.
- Dried parsnips or parsley root - 1 tbsp.
- Ground black pepper – 1/3 tsp.
- Fresh parsley – 1 bunch
- Sour cream – 1-2 tbsp.
- Salt - to taste
How to cook dumplings with lamb broth
- After washing the meat pieces, fill them with water and send the pan with the meat to warm up over high heat.
Recipe for dumplings with broth. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Dumplings with broth”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 89.2 kcal | 1684 kcal | 5.3% | 5.9% | 1888 |
| Squirrels | 4.3 g | 76 g | 5.7% | 6.4% | 1767 |
| Fats | 3.8 g | 56 g | 6.8% | 7.6% | 1474 g |
| Carbohydrates | 10.1 g | 219 g | 4.6% | 5.2% | 2168 g |
| Organic acids | 21.5 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.5% | 2500 g |
| Water | 85 g | 2273 g | 3.7% | 4.1% | 2674 g |
| Vitamins | |||||
| Vitamin A, RE | 12 mcg | 900 mcg | 1.3% | 1.5% | 7500 g |
| beta carotene | 0.034 mg | 5 mg | 0.7% | 0.8% | 14706 g |
| Vitamin B1, thiamine | 0.065 mg | 1.5 mg | 4.3% | 4.8% | 2308 g |
| Vitamin B2, riboflavin | 0.033 mg | 1.8 mg | 1.8% | 2% | 5455 g |
| Vitamin B4, choline | 21.75 mg | 500 mg | 4.4% | 4.9% | 2299 g |
| Vitamin B5, pantothenic | 0.131 mg | 5 mg | 2.6% | 2.9% | 3817 g |
| Vitamin B6, pyridoxine | 0.101 mg | 2 mg | 5.1% | 5.7% | 1980 |
| Vitamin B9, folates | 5.865 mcg | 400 mcg | 1.5% | 1.7% | 6820 g |
| Vitamin B12, cobalamin | 0.252 mcg | 3 mcg | 8.4% | 9.4% | 1190 g |
| Vitamin C, ascorbic acid | 0.72 mg | 90 mg | 0.8% | 0.9% | 12500 g |
| Vitamin D, calciferol | 0.028 mcg | 10 mcg | 0.3% | 0.3% | 35714 g |
| Vitamin E, alpha tocopherol, TE | 0.43 mg | 15 mg | 2.9% | 3.3% | 3488 g |
| Vitamin H, biotin | 0.863 mcg | 50 mcg | 1.7% | 1.9% | 5794 g |
| Vitamin K, phylloquinone | 10.3 mcg | 120 mcg | 8.6% | 9.6% | 1165 g |
| Vitamin RR, NE | 1.3307 mg | 20 mg | 6.7% | 7.5% | 1503 g |
| Macronutrients | |||||
| Potassium, K | 81.58 mg | 2500 mg | 3.3% | 3.7% | 3064 g |
| Calcium, Ca | 15.2 mg | 1000 mg | 1.5% | 1.7% | 6579 g |
| Silicon, Si | 0.503 mg | 30 mg | 1.7% | 1.9% | 5964 g |
| Magnesium, Mg | 7.91 mg | 400 mg | 2% | 2.2% | 5057 g |
| Sodium, Na | 259.66 mg | 1300 mg | 20% | 22.4% | 501 g |
| Sera, S | 54.83 mg | 1000 mg | 5.5% | 6.2% | 1824 |
| Phosphorus, Ph | 47.8 mg | 800 mg | 6% | 6.7% | 1674 g |
| Chlorine, Cl | 722.8 mg | 2300 mg | 31.4% | 35.2% | 318 g |
| Microelements | |||||
| Bor, B | 17.3 mcg | ~ | |||
| Vanadium, V | 11.51 mcg | ~ | |||
| Iron, Fe | 0.633 mg | 18 mg | 3.5% | 3.9% | 2844 g |
| Yod, I | 1.78 mcg | 150 mcg | 1.2% | 1.3% | 8427 g |
| Cobalt, Co | 2.028 mcg | 10 mcg | 20.3% | 22.8% | 493 g |
| Manganese, Mn | 0.0979 mg | 2 mg | 4.9% | 5.5% | 2043 g |
| Copper, Cu | 47.42 mcg | 1000 mcg | 4.7% | 5.3% | 2109 g |
| Molybdenum, Mo | 4.969 mcg | 70 mcg | 7.1% | 8% | 1409 g |
| Selenium, Se | 0.755 mcg | 55 mcg | 1.4% | 1.6% | 7285 g |
| Fluorine, F | 79.08 mcg | 4000 mcg | 2% | 2.2% | 5058 g |
| Chromium, Cr | 2.2 mcg | 50 mcg | 4.4% | 4.9% | 2273 g |
| Zinc, Zn | 0.6137 mg | 12 mg | 5.1% | 5.7% | 1955 |
| Sterols (sterols) | |||||
| Cholesterol | 10.9 mg | max 300 mg |
The energy value of Dumplings with broth is 89.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content of homemade dumpling broth
Homemade “ears” are delicious in any form, but the dumplings are especially rich with broth. True, you shouldn’t get too carried away with such a treat, because it turns out to be quite filling, and therefore high in calories.
It’s difficult to say for sure how many calories are in dumpling broth prepared at home. The fattier the meat filler, the higher the energy value of the dish, especially if lard is added to the minced meat, and the broth itself is seasoned with onions sautéed in oil.
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To reduce the satiety of the dish, it is better to fill the “ears” not with the broth in which they were boiling, but with something lighter, for example, broth from lean chicken breast. It contains much fewer calories, and the taste is no less rich.
Dumplings with choux pastry
Dumplings with choux pastry are especially tender and soft. The ingredients are simple: 2-3 cups flour, egg, 1 cup boiling water, 2 tbsp. vegetable oil and a pinch of salt.
All ingredients, except water, need to be mixed in a bowl, after which you can start pouring boiling water in a thin stream. It is important to stir without stopping, and then knead the dough thoroughly for 10 minutes until smooth. The dough is ready, after resting you can roll it out and start making dumplings.
The secret of original cooking of dumplings
To prepare special dumplings, you don’t have to be sophisticated in choosing the meat filling. There is a rather original way of cooking dumplings that will turn a simple dish into a delicious one.
The original cooking technology is simple: after the cooked dumplings float, they need to be kept in water for 2 minutes, then caught and placed in a colander to cool.
After this, once again throw the dumplings into the boiling broth, wait for them to float and boil the “ears” for 5-7 minutes.
Traditionally, you can add sour cream or freshly chopped herbs to this treat.
It is impossible to find a person who has never tried boiled dumplings with meat. Almost all housewives know for sure how deliciously dumplings with broth can be cooked and beautifully served at the table, so that just one look at them will take all “cloudy” thoughts out of your head.
“Ears” with meat made from unleavened dough are always popular, and are unlikely to disappear from the everyday diet, because this dish simply has no equal in its combination of simplicity and taste.
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A friend of my older sister, who spent her childhood with her parents in China, showed me a recipe for dumplings in broth back in Soviet times. At first the dish seemed strange, but then my family loved it so much that now I cook dumplings this way only. It's incredibly delicious! Be sure to try it, and it may very well be that this recipe will become your favorite.
How to cook delicious dumplings step by step recipe
The process of cooking dumplings begins with the selection of utensils. A low, wide saucepan is ideal. 1 kg of semi-finished products requires 3 liters of water. The volume of the container should be such that the liquid does not splash out when boiling.
How to cook dumplings according to the classic recipe?
For this you will need:
- 3 liters of water;
- 1 kg of frozen products;
- 5 g salt;
- 4 black peppercorns;
- 2 bay leaves;
- 20 ml vegetable oil.
Cooking steps.
- Place salt, bay leaf, peppercorns, and oil in a saucepan with cold water. Heat on maximum heat.
- Dip dumplings (one at a time) into boiling water, without turning down the burner flame. This must be done carefully so as not to get burned by splashes of boiling water.
- Stir the contents of the pan for 2-3 minutes so that the dough does not stick to the walls and bottom.
- When the water begins to boil again, turn down the fire.
- After all the dumplings float to the surface of the water, they are left to cook for 5-7 minutes.
- The cooked products are removed onto a dish using a slotted spoon. Serve with sauce to taste.
- Boiled dumplings are not left in water for a long time: the dough swells and becomes inedible.
Helpful tip: to shorten the cooking time, you can boil the water for the dumplings in an electric kettle. You should pour the prepared boiling water into the pan, and then put the semi-finished products into it.
When cooking dumplings, you can add other seasonings.
Suitable Ingredients:
- coriander;
- nutmeg;
- ground pepper;
- mustard seeds;
- fresh and dried herbs.
Korean dumplings (fried)
The basis of Korean fried dumplings is a standard dough of water, flour and egg. But the filling should be done in the Asian style - add green and onions, garlic, soy sauce, and fresh mushrooms to the minced meat.
Important: when adding soy sauce, remember that it is salty, so the minced meat may not need regular salt at all.
When the pieces are molded together, you can start frying. This can be done in a regular frying pan with a small amount of heated oil. Having created a crust on all sides, it doesn’t hurt to add a couple of tablespoons of water and cover with a lid for 2-3 minutes.
Delicious dumplings with broth | Mir-Da
Siberian dumplings are one of the most beloved dishes in Russia. They are made with everything: meat, cabbage, fish. But that's not all. A popular serving option is dumplings with broth. Moreover, this is not necessarily saturated water in which the dough “ears” with filling were boiled. You can make a variety of rich broths specifically to create a hearty, original dish.
Dumplings with broth and herbs The classic and simplest version of dumplings with broth for those who want to get a rich, aromatic, light broth without much hassle. You will need some spices and herbs.
Ingredients: • half a kilo of raw dumplings; • one and a half liters of water; • onion; • one bay leaf; • a tablespoon of vegetable oil; • three peas of black pepper; • a bunch of fresh herbs to taste; • fresh or dried parsley root; • salt to taste.
Method of preparation: Pour water into the pan until it fills half the volume. Salt the water to taste (1 teaspoon of salt is enough) and place over medium heat. While the water is boiling, peel the onion and cut into quarters. Crush the pepper with a knife. Cut the parsley root into small pieces. Wash the greens, dry them and chop them finely. Carefully place the dumplings, onion, bay leaf and pepper into boiling water. Pour oil into the pan and carefully stir the dumplings. Three minutes after the secondary boil, remove the bay leaf with a slotted spoon. When the dumplings float, cook them for 7-8 minutes. Carefully remove the finished dumplings with a slotted spoon. Strain the broth, discard the parsley, onion and pepper. Place the dumplings on serving plates and pour in the broth. When serving, sprinkle with chopped herbs.
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90000 Manduguk (Korean Dumpling Soup) – My Korean Kitchen 90001 90002 90003 Light, refreshing, and comforting Korean dumpling soup – manduguk recipe! 90004 90005 90002 Manduguk / Manduguk (만둣국) is a popular Korean soup particularly on Korean new year's day. 90005 90002 Growing up I was taught that, north Koreans make manduguk / Korean dumpling soup while south Koreans make tteokguk / Korean rice cake soup on new year's day morning. 90005 90002 Though, when I was a child our family made tteok manduguk / rice cake soup with dumplings.Maybe because we lived near the middle of the Korean peninsular, so we adapted both.
