How to fry dumplings in a pan

How to fry dumplings in a pan

Dumplings are considered to be quite an economical dish. Especially if you take into account the fact that you can put any meat in the filling, add onions, cabbage, greens, creating new taste sensations.

Vegetarians in general can refuse meat filling, replacing meat with mushrooms, cabbage, spicy herbs.

Dumplings are in any national cuisine. They differ in the composition of the dough, the features of cooking the filling. The only thing that unites them is the rules of cooking and frying (this will be discussed below).

  • Dumplings are boiled in large quantities of salted water (4 liters of water and 40 g of salt are taken per 1 kg of the product), stirring occasionally so that they do not stick to the bottom.
  • It is believed that they will be ready in 8-10 minutes after the ascent.

Dumplings can be served with sour cream, ketchup, butter, broth, any sauce.

Many love fried dumplings. Moreover, both the already cooked dumplings are fried, as well as the raw ones - just made or frozen.

How to fry dumplings: cooking details

  • It is better to fry dumplings in vegetable oil. But you can take any fat, given the taste preferences and national traditions.
  • Dumplings are fried in a thick-walled pan.
  • They are laid out in well heated but not hot fat. If dumplings are put on a weakly heated pan, they can stick to the bottom, and the filling will fall out.
  • Frozen dumplings before frying do not defrost. But the dumplings, just taken out of the freezer, are covered with frost. If they are immediately lowered into the hot oil, they will start “shooting”. To avoid this, they need to hold a little at room temperature, laying out in one layer on a cutting board. When the frost disappears, they can be fried.
  • Freshly cooked dumplings, intended for frying, need to be laid out on a sieve in a single layer so that they dry. Such dumplings cannot be digested, otherwise they will fall apart during frying.
  • The taste of fried dumplings depends on the spices and seasonings added during cooking. Dry seasoning should be put at the end of roasting, otherwise they will burn and spoil the taste of the dish.
  • Dumplings can be deep-fried. In this case, spices are added to already prepared dumplings, laid out on plates, so as not to “pollute” them with oil.
  • Dumplings are fried on moderate heat until golden brown, stirring occasionally with a spatula.
  • If the dumplings are large, then roasting may not be enough. To bring them to readiness, you need to pour some hot water into the pan, cover with a lid and let it boil for 3-5 minutes. Instead of water, you can take broth, sour cream, a mixture of ketchup and soy sauce.

Cooked dumplings fried in a pan

Ingredients:

  • frozen dumplings - 450 g;
  • vegetable oil - 40 g;
  • salt;
  • pepper;
  • favorite seasonings.

Cooking Method

  • Pour water into a saucepan, bring to a boil, salt. Lower the dumplings. With stirring, cook until half cooked (about 2-3 minutes). Catch them with a slotted spoon, put it on a sieve or a colander. Wait until all the water is drained and the dumplings are a little dry.
  • Pour oil into the pan, heat it up. Put dumplings in one layer. On moderate heat, fry them first from one side until golden brown, then turn over to the other side and bring to golden brown.
  • For 1-2 minutes until tender, sprinkle with spices and stir. Put on a plate. Serve with sauce or fresh vegetable salad.

Fried dumplings (frozen)

Ingredients:

  • pack of ravioli - 450 g;
  • vegetable oil - 60 g;
  • salt;
  • dry seasoning for ravioli - to taste;
  • water.

Cooking Method

  • Put the dumplings on a cutting board and leave on the table for 10 minutes.
  • Pour oil in a frying pan and heat up. Put dumplings, mix gently so that they are covered with oil from all sides. Close the lid. On moderate heat, fry them until golden brown, while occasionally opening the lid and stirring the dumplings with a spatula.
  • When the dumplings are roasted, pour in some boiling water, reduce the heat and simmer for about 5 minutes until the moisture evaporates. At the end of cooking, sprinkle with seasoning and stir. Turn off the heat, leave the dumplings under the lid for a couple of minutes, and then place on the plate.

Fried dumplings

Ingredients:

  • freshly made dumplings - 400 g;
  • vegetable oil - 40 g;
  • salt.

Cooking Method

  • Blind dumplings according to your favorite recipe.
  • Heat oil in a pan. Make a medium fire. Put the dumplings, leaving a small distance between them. When the underside is covered with a ruddy crust, turn the dumplings over to the other side. Bring to full readiness.
  • Put it on a plate, sprinkle with herbs.

Uzbek dumplings (Chuchvara) fried

Ingredients:

  • unleavened dough - 250 g;
  • meat - 300 g;
  • onions - 25 g;
  • salt, pepper;
  • vegetable oil for deep-frying.

Cooking Method

  • First, make the dough, cover it with a bowl so that it lies down.
  • Make minced meat by mixing ground meat, chopped onion, salt and pepper.
  • Roll the dough into a thin layer. Cut it into squares with a side of 3-5 cm.
  • Place mince in the middle of the square. Blind the dumpling, connecting first the opposite corners, and then - the edges.
  • Heat oil in a cauldron. In small batches, lower the dumplings into the butter and, stirring, fry until golden brown.
  • Put the finished dumplings on a paper towel to drain excess fat. Serve with fresh vegetables or yogurt.

Fried dumplings in Tajik

Ingredients:

  • dumplings dough - 450 g;
  • meat - 600 g;
  • onions - 50 g;
  • salt;
  • pepper;
  • vegetable oil - 60 g;
  • broth - 120 ml;
  • wine vinegar - 15 g.

Cooking Method

  • Roll out the finished dough into a 1 mm thick dish. Cut into squares with a side of 5 mm.
  • Place mince in the middle of the squares. Fold the corner at an angle, then blind the edges.
  • Pour oil into the pan, heat well. Put the dumplings, fry them until golden brown.
  • Pour in the hot stock, close the pan with a lid. Stew dumplings 5 ​​minutes.
  • Put on a plate, sprinkle with vinegar, sprinkle with herbs.

Fried dumplings with sugar (Tajik cuisine)

Ingredients:

  • unleavened dumplings dough - 450 g;
  • meat - 600 g;
  • onions - 50 g;
  • vegetable oil - 60 g;
  • icing sugar - 20 g;
  • salt, pepper.

Cooking Method

  • Dumpling dumplings roll into a thin layer. Cut it into squares 5? 5 cm.
  • In the middle of the juicy place the stuffing. Blind dumplings, first connecting the two opposite corners, then holding the ends together.
  • In hot vegetable oil, fry the dumplings until light golden brown.
  • Put them on a plate. Sprinkle with powdered sugar.

Fried dumplings in Chinese

Ingredients:

  • flour - 2 tbsp .;
  • boiling water - 1 tbsp .;
  • vegetable oil in the dough - 20 g;
  • salt in dough - 1 tsp;
  • pork - 400 g;
  • Chinese cabbage - 400 g;
  • onions - 1 pc .;
  • salt in the filling - to taste;
  • soy sauce - 1 tsp;
  • pinch sugar;
  • cooking oil for frying - 60 g.

Cooking Method

  • First make the dough. To do this, pour the flour in a bowl, mix it with salt. Pour in boiling water and vegetable oil. Knead the dough thoroughly.
  • For the filling, finely chop the cabbage, lightly salt it. After a few minutes, squeeze juice. Mix with minced meat, put chopped onion. Add sugar and soy sauce.
  • Roll out the dough into thin glass. Using glasses cut cups.
  • Put on the filling. Fold the sychen in half, fasten it, making small folds (like on dumplings).
  • Heat the oil in a frying pan. Compact dumpling dumplings. When the bottom of the ravioli is fried, pour in some boiling water - it should cover the bottom of the pan. Cover and simmer for 5 minutes. During this time, water will boil away, and the dumplings will reach readiness.
  • Cover the pan with a flat plate and gently turn it over. Your dumplings will be on a plate with the grilled side up. Or lay them on a plate using skimmers. Serve with any sauce.

Mistress to note

Many housewives are interested in the question of whether to close the pan with a lid.

  • When frying freshly made dumplings, the pan may not be closed.
  • Deep-fry fry the freshly made dumplings without closing the lid. Do not dip frozen dumplings in boiling oil, as the oil will start to “shoot”.
  • Fry the frozen dumplings under the lid, otherwise you risk splashing the whole kitchen with butter. Stir with a spatula, slightly opening the lid. Pour the boiling water into the pan by sliding the lid towards you, as you can burn yourself with steam.
  • Excess fat can be removed by putting ready-made dumplings on a paper towel.
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