Fried dumplings is a versatile and tasty dish that can be prepared in ten minutes if the guests at the doorstep, either in the refrigerator are empty or with nostalgia remembered the student time when dumplings were the first meal. In general, there are a lot of reasons to cook this is not very useful (since it is high-calorie) and a simple dish. By the way, as well as various methods of its preparation.

The classic way to fry dumplings in a pan

The classics of the genre are boiled and fried dumplings, and also real fried dumplings, that is, frozen semi-finished products fried in oil with a crust.

The first way is tasty and more delicate. To fry the finished dumplings, it is not necessary to boil a fresh portion. The remaining yesterday's dumplings are suitable, the only condition is that if you cooked them and left them the next day, do not forget to immediately remove them from the broth and let the water drain.

However, with a pronounced dumpling taste, freshly cooked dumplings are obtained, fried in butter. Do not regret when cooking bay leaves and roots, strain the water well and put the finished product in a pan with very hot oil. Sprinkle with your favorite seasoning herbs, let the remaining liquid evaporate. At the exit, get the most delicious appetizing crust, frying, high-calorie, but so tasty!

Roasting in oil and water

The second way of frying is for raw dumplings. It is very important to do everything right, because a mistake in frying dumplings can be irreparable - they either burn out instantly, remaining raw inside, or stick together and turn into an incomprehensible mass.

Properly fry dumplings like this:

  1. Prepare a pack of frozen dumplings. Important: If you take a large number of semi-finished products, then use a pan of a larger diameter.It is important that the butter quickly envelops the dumplings, until they stick together and melt!
  2. Pour a little vegetable oil onto a hot skillet. Do not pour enough to make dumplings-fries. With strong heating and quick frying, they will not have time to fry, but they will be able to burn quickly.
  3. With the oil heated to a high heat, put the dumplings and mix them immediately, dousing with oil.
  4. Cover, let one side brown on a rather high fire.
  5. Remove the lid, turn the dumplings on the other side and brown them too.
  6. At the same time, you can salt the dish and sprinkle with some spices, seasonings, pepper, and finally, whoever loves.
  7. When all the barrels of dumplings become appetizingly fried, take a glass of water, quickly pour into the pan - dumplings should be covered with water up to half. To avoid splashing oil, at this moment it is better to cover the pan with a lid, which should be removed when the boiling stops.
  8. Next, make the strongest fire and fry the dumplings without a lid until the water boils.
  9. As soon as they begin to pester a little in a pan, and the liquid evaporates - the dish is ready! Dumplings fried, covered with a beautiful oil crust, juicy inside. Can be served with sour cream and sauces.

Breaded dumplings breaded

Fried dumplings in a pan can also be cooked in a crispy bread crust. This recipe is similar to the previous one. The only difference is that it is better to keep the dumplings a bit warm, to thaw.

In the meantime, do this:

  1. Beat 3 eggs with half a glass of milk (this is a lezon);
  2. prepare fresh breadcrumbs;
  3. Wet thawed dumplings in a leeson, dip in breadcrumbs and send them to a medium-heated pan with oil;
  4. make a small fire and fry without a lid for about 10 minutes;
  5. turn the dumplings and fry again until golden brown. Dumplings are ready!

Important: In this recipe, spices are usually added to improve the taste of the products. This can be done immediately when preparing the lezon by adding Adyghe salt with spices, pepper, curry or other seasonings to milk with eggs. You can sprinkle dumplings with spices when turning.

How to fry dumplings with cheese?

Do you know how to cook fried dumplings with cheese? You can just sprinkle fried dumplings with grated cheese and slightly darken in an open pan. It turns out very tasty if you add a little grated parmesan or other hard cheese to the breadcrumbs (see the previous recipe). After that, dumplings dipped in an egg-milk mixture, roll in cheese breading and fry in the usual way.

There is another way in which very tasty, hearty dumplings with a golden cheese crust are obtained.

To do this, you will need:

  • dumplings - a pound;
  • turnip onion - 1 pc.;
  • cheese - 150 g;
  • sour cream and mayonnaise - a glass of each;
  • pepper and salt to taste;
  • vegetable oil for frying dumplings;
  • greenery.

Dumplings fried in a pan should be poured with sauce prepared as follows:

  1. finely chopped onion, lightly fry in vegetable oil;
  2. pour sour cream and mayonnaise into a passion, boil;
  3. grease a baking sheet with vegetable oil, put the fried dumplings, pour them with sour cream-mayonnaise sauce, rub the cheese on top;
  4. put in the oven for about ten minutes, so that a beautiful crust is baked. Sprinkle the finished dish with herbs.

Thus, frozen dumplings can also be baked. In this case, they are simply laid on a baking sheet, poured with sour cream-mayonnaise sauce and increase the cooking time to 40 minutes.

Dumplings in a slow cooker

This option is good in that the oil will not be sprayed, and the oil itself will be required much less than with ordinary frying in a pan.

Everything is very simple: put dumplings in a greased bowl. Set the "Baking" mode. Cooking time - 40 minutes. The first 20 minutes, fry one side, then turn the dumplings and fry until the end.

Fried dumplings in a slow cooker will be non-greasy, so they can be seasoned with fat sour cream sauce.

Recipe with onion and garlic

The taste of fried dumplings can be enriched if you add a little garlic and onion to them. There are two ways to do this: fry a large onion sliced ​​in half rings in butter or vegetable oil, put the frozen dumplings in the onion, mix them quickly and leave to fry as described above. Add chopped garlic clove at the end. In this case, the onion is softer, boiled.

 

You can first fry the dumplings, and then separately cut a little bacon with layers of meat or bacon and, after dipping the fat, fry the onion cut in half rings on it. Put the onions and bacon, well-fried, onto the prepared dumplings, crush the garlic clove in the garlic press and add to the onion. Mash everything together a little - so that the dumplings incorporate the aroma of bacon, onion and garlic. It turns out a very rich taste, the dish becomes extremely appetizing and high-calorie.

Dumplings with vegetables

Absolutely any vegetables are suitable for this tasty dish. You can even use a ready-made frozen mixture. A great option is a combination of carrots, onions, bell pepper, Brussels sprouts and cauliflower. In the absence of a complex composition of vegetables, it is quite possible to do with the usual combination of carrots, onions and tomato paste.

Whatever the set, everything is done the same way:

  1. chop vegetables, grate carrots;
  2. fry them in butter or vegetable oil;
  3. separately fry dumplings in the above manner;
  4. put vegetables on top of dumplings and pour tomato paste diluted in water, stew a little;
  5. sprinkle the finished dish with chopped parsley.

Proportions: for a pound of frozen dumplings, take 1 carrot, 1 onion, a couple of peppers, two tbsp. tablespoons of tomato paste.

Which sauces are more suitable?

Since dumplings are an international dish, any culture has its own characteristics of their use, its seasonings and sauces. So, the Chinese do not think their dish without sweet and sour sauce, and the Siberians will cook dumplings with sauce based on finely chopped salted mushrooms. We will tell you about the most common dumplings sauces.

Spicy with horseradish: this sauce for classic Russian dumplings consists of sour cream, mayonnaise, grated horseradish, with the addition of black pepper, table vinegar and ghee.

Sour cream sauce: in half a glass of sour cream add two cloves of garlic squeezed out, a little chopped parsley or dill.

Spicy: it is also called the “spark” because in addition to the tomatoes chopped in a blender, the sauce is added with grated horseradish and hot chili pepper, as well as salt and pepper to taste.

Yogurt: A common Caucasian sauce similar to sour cream. In the Caucasus, it is cooked in sour milk, yogurt, for lack of it you can take ordinary yogurt, add a couple of cloves of crushed garlic, a spoon or two chopped herbs (cilantro, parsley, basil or any other) and salt to taste. Dilute the sauce with mineral water and gas - the gas will give the sauce the necessary pungency.

Tartar sauce: finely chop the onion half and one pickled cucumber, add mayonnaise to half a glass, add salt, pepper and put a little chopped greens. The sauce should not be too thick, so dilute it to the desired consistency with brine.

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