How authentic is the way of filing ravioli with vinegar is now no one can say, and what, in fact, the difference, if pelmeni refueling on an acetic basis is amazingly tasty. We will share several recipes of the latter in this material.
Dumplings with vinegar - recipe
Let's start with the base, which even does not have a prescription, while it is being prepared it starts with only proportions and own taste sensations. So, for classical vinegar dressing, the essence must be diluted with water, in which the dumplings were cooked, in a ratio of 1: 3. The ready refueling is supplemented with a generous pinch of freshly ground pepper and a slice of butter. After the oil has melted under the influence of the hot broth, the dumpling sauce for the dumplings with the vinegar can be poured into the dish itself or served separately to dunk every pel'menka.
Dumplings with apple cider vinegar
Ingredients:
- mustard seeds - 1/4;
- apple cider vinegar - 115 ml;
- honey - 15 ml.
Preparation
In the stupa, rub the seeds of mustard into powder and fill it with equal parts of vinegar and broth, left after cooking ravioli. Dilute a little honey in the mixture and sprinkle a pinch of salt. Dumplings with vinegar and mustard are hardly sweet, but with a bright sour-sharp taste.
Pelmeni with vinegar and ketchup
There are also modern ways of how to dilute vinegar for dumplings, in its framework to the standard vinegar mixture is added ketchup. The finished sauce comes out sweet, tomato and bright, and also adopts the tastes of all those spices that have been added to the pelmeni broth.
Boiling dumplings in water with your favorite spices, leave a few pilaf sticks for pelmeni refueling. Pour vinegar into the broth, in a ratio of 1: 2, and then add ketchup and melted butter to taste. For those who prefers more sharply, in the sauce you can add ground red pepper or choose a ketchup as a base.
Pelmeni with vinegar and sour cream
Few add sour cream to the sour cream, considering it is already quite acidic, but if you dilute the pelmeni sauce with the broth, the acid goes away and you can replenish it with a little acetic essence.
Ingredients:
- pelmen broth - 115 ml;
- vinegar - 10 ml;
- sour cream - 35 g;
- garlic - 2 teeth;
- greens of dill.
Preparation
Rub the garlic into a paste with a pinch of salt. In a warm broth, dilute the vinegar and pour it into the sour cream, stirring so that it does not take up lumps. Add the garlic paste and the dried dill.