If you have long mastered the modeling of traditional ravioli and traditional home-made products, you will not be surprised, we have something special - double or double-dumplings. The culinary novelty received its name for a very obvious reason: one such pelmen contains two different fillings, which is protected from each other by a thin layer of dough. We will tell you how to make two-edged dumplings at the very beginning of the material, and then we will introduce you to interesting combinations of fillings.
How to sculpt a double dumplings?
You can safely call such a product pelmeni-vareniki or vareniko-dumplings. Why? All thanks to their shape and basic filling, which in its traditional form includes not only a meat-filling characteristic for pelmeni, but also potatoes, which most prefer to any other stuffings for vareniki.
Describe the whole process of how to make two-edged dumplings, you can use three simple steps. The first is kneading, rolling and cutting the dough into circles. Both dough circles are connected by their halves to each other. In order to keep the joint of the dough stronger, you can moisten it (!) With water.
On both prepared halves, small portions of the selected fillings are laid out.
Pelmeni-varenik is almost ready, it remains to join the free edges between each other and tighten more tightly, so that during the cooking the seam does not break.
As for the method of making double-pie ravioli, they can be boiled like ordinary ravioli and fried until a pronounced golden crust, or it can be placed on the grill of a steamer. The last way is a sure guarantee that pelmeni will not disintegrate.
Two-edged dumplings - recipe
Have you ever cook fish dumplings? If not, then it's best to try out the first recipe in this modification. A mixture of curd cheese with fried onions and dill will be next to the filler of red fish. Due to the tenderness of the creamy component of the filling, the need for additional quantity of sour cream is eliminated.
Ingredients:
For the test:
- flour - 380 g;
- water 115 ml;
- butter - 35 ml.
For filling:
- fillets of red fish - 190 g;
- fillets of white fish - 95 g;
- onion - 65 g;
- a handful of dill greens;
- curd cheese - 120 g.
Preparation
Before making two-leaved dumplings, knead an elastic dough. In order for both halves of the dough to blend well together, make sure that not too much flour is added, leaving the dough barely lyped. Mix the flour with a pinch of salt and pour in iced water. In the ready-made com test, beat the melted butter and leave it for half an hour. Roll out the rested dough and divide into circles.
Fish fillet through a meat grinder and mix with salt. Onion half-rings caramelize on low heat, and then chill and whisk with cream cheese. Add a pinch of white pepper, salt and chopped dill. Form the dumplings, taking as a basis the above technique, and then boil and serve immediately.
How to make double dumplings?
Among all the dumplings with a double filling, the most popular fillers are potatoes and meat. Our variation of this popular filling is given below.
Ingredients:
- dough for dumplings ;
- beef - 280 g;
- leeks - 85 g;
- a stalk of celery ;
- a handful of green parsley;
- clove of garlic;
- potato - 280 g;
- butter - 45 g;
- a handful of dill greenery.
Preparation
The basis of the meat filling is a roast of chopped leeks and celery. Mix the roast with raw minced meat and herbs. Do not forget about the salt. Separately boil the potatoes, pour it with butter, and then add mashed potatoes with dill and garlic. Form the dumplings according to the scheme given above and boil.