Homemade ravioli cannot be compared with purchased semi-finished products. A truly Russian dish at least sometimes needs to be cooked, to pay tribute to traditions. However, it does not always work. Dumplings boil soft, dry inside or just tasteless. Why is this happening? Disassemble common mistakes!
Error one: dough without eggs
Fresh dough without eggs can be made, it turns out softer, softer, the taste does not suffer much, especially when adding vegetable oil, milk and various spices. But for the dumplings still need to put at least one egg in a glass of liquid. Since the filling is of raw meat, the dish is cooked for about ten minutes. This is for the dough a lot, without eggs it will limp.
Advice from professionals. If there is no egg at home, and dumplings need to be done, then you can knead the choux dough on boiling water. It turns out strong, elastic, does not limp during cooking, but requires a little more time to cook.
Error two: warm water
The dough for ravioli has nothing to do with the yeast fellow. It does not need to be kneaded with warm water or liquid at room temperature. From this dough will be hard, tight, there will be problems when modeling, the formation will take more time. Water (or other liquids) take cold, even better ice.
Choux dough, which is kneaded in boiling water, after cooking must be placed in the refrigerator for half an hour or more.
Third error: the dough did not lie down
Pelmeski do not like haste. This is not about formation. Dough need to knead in advance. Wheat flour takes time to swell. On average, gluten takes 15 minutes, but this is at high humidity. Since the dumplings dough is usually steep consistency, it is advisable to lie down for at least 30-50 minutes. Better yet, after 20 minutes, knead it again on a pripylenny flour surface.
Good advice. Dumplings dough quickly dries, covered with a crust, and then cracked. Therefore, it must be covered. To do this, use an inverted bowl or film. Better yet, put the dough in a plastic bag.
Error Four: dry meat
The most delicious dumplings are obtained using mixed minced meat. The perfect combination of pork and beef. But these types of not all use. Someone does not eat pork for various reasons or religious reasons. Some people don't like beef. Often use minced poultry, sometimes lamb is twisted. In any case, it is desirable to take two types of meat. To the filling pleased juiciness, the meat must be with fat. What to do if the meat is dry:
- add a piece of twisted fat;
- grate a piece of butter;
- introduce more onions.
Instead of pork fat, you can use beef tallow, chicken, mutton or fat tail. If you don’t want to soil the meat grinder because of it, then just chop it very finely, after cooking such pieces are not very noticeable.
Good advice. In the stuffing for ravioli you need to add water or broth. On 1 kg it is possible to pour up to 150 ml. It is important to do this in small portions, often stir the filling. Meat necessarily absorbs all the water.
Fifth error: oh, these vegetables
Dumplings are not dumplings or dumplings. No need to add carrots, pumpkin, cabbage or potatoes to mince. Only onions and garlic. The abundance of vegetables will add juiciness to the dish, but it will also change the taste. Garlic is added in small quantities, 1-2 cloves per kilogram are enough. But you can exclude it. Onions are added on a mandatory basis. Pure meat stuffing is hard after cooking.
Also, do not fry onions for ravioli on butter. Just chop or twist with meat. You can grate or chop with a blender. Do not be afraid of excess juice, it will absorb the meat.
Tip. For the filling you need to use only white or yellow onions. Bright purple and red varieties become blue after cooking, it is not very beautiful. Chives for dumplings are also not used. If you really want, then they can sprinkle the finished dish.
Error Six: Large pan dumplings will not be happy
Dumplings should not be large, it is important to stick to a small size. Unlike manti, they are boiled in water. The larger the product, the more time it takes to boil. Together with him, the likelihood that the dough will disintegrate, become limp, the filling will go into the water increases.
Classic dumpling has the size of a small walnut. It is possible to use a special board with holes for the formation. Dumplings turn out smaller in size, but the same, quickly cooked.
Good advice. If the dumplings are formed by hand, it is important to carefully seam the stitches so that the broth from the meat is preserved inside and the taste does not go into the water.
Error seven: cold water and no salt
Two errors that can be combined. It is important to throw dumplings in boiling water. Per kilogram of product is used at least three liters. The faster the dumplings boil, the better. Especially if they are from the freezer.
Even the most delicious dumplings can be spoiled by boiling them in unsalted water. Moreover, you need to add salt immediately to bookmark dumplings. For three liters of water is enough one tablespoon.
Good advice. In addition to salt, you can add laurel and other herbs, various seasonings, onions in water.
Error eight: Was the water drained?
Dumplings are taken out of the pan, usually with a skimmer. She's with holes, but that doesn't mean anything. No need to rush. Each time the skimmer needs to be slightly shaken so that all the droplets are drained. Otherwise, they will remain on the dumplings, fall into the bowl, the dough will limp, and the dumplings with water will not look very attractive, the liquid will dilute the sour cream or sauce, it will not taste good.
Good advice. If time is short or there is simply no skimmer, then you can simply pour the dumplings into a colander and also shake. All the excess is sure to drain.
Error Nine: Incorrect Feed
Dumplings do not need to be mixed with sour cream or mayonnaise, as many housewives do. Also, do not immediately dispose of them in portions of flat plates, the dish will quickly cool. Traditionally, the Russian dish is served in a large water bowl. Separately, sour cream, ketchup, garlic sauce are put on it, greens can be offered. Each person is given an empty flat plate and fork for eating.
Last tip. Dumplings are always oiled after cooking. But it is important not to use a lot of fat, as they are contained in sauces. A small amount is enough to prevent sticking.
