How to understand that fried dumplings are ready. How to fry dumplings (the only correct recipe)

Few people realize that a dish familiar to all of us, close and dear, can be so unusual and tasty. Today I want to tell you how to fry dumplings in a pan, because we are talking about them. Boiled, frozen, store-bought or hand-made, all of them can be fried and not just fried, but with various additives and sauces, so much so that you lick your fingers.

I first tried fried dumplings at a conscious age. I was probably 19 years old when a factory for the production of Gyoza dumplings was opened on Sakhalin, where we lived then. Such fish dumplings, shaped like dumplings, only from rice flour. So everyone liked them fried. Then we and our ordinary people became addicted to frying too.

How to fry dumplings in a pan correctly - cooking tips

So, I’ll warn you right away, fried dumplings are somewhat higher in calories, so keep in mind that you shouldn’t get carried away. And especially if they are cooked in in large numbers oils.

You can fry not only in a pan, but also in a slow cooker, and in a deep fryer. But today we will consider the first method, as the most popular.

So, what can you fry dumplings with?

1. In oil, both in butter and vegetable (deep-fried)
2. With vegetables
3. With cracklings
4. With onion
5. with eggs
6. With cheese
7. With greenery
8. With mushrooms

You see, there are many options, but you can serve dumplings with various sauces. But, that's not all, dumplings can be fried

• freshly molded
• Frozen
• Boiled completely
• Welded half cooked

All this also affects the taste. For example, if you fry raw dumplings, the crust will be crispy and elastic. If you boil them first, then only the edges will be fried, and the middle will be soft.

Frozen semi-finished products are also fried, only first they need to be thawed quite a bit, laid out on a towel for fifteen minutes, and flattened slightly on the sides before frying.

Here's another question sometimes asked, how much to fry dumplings? Not for long, 15-20 minutes, it all depends on the size.

When frying, you do not need to cover the pan with a lid, especially with frozen foods, then water accumulates under the lid and starts to shoot terribly.

How to fry frozen dumplings

As I described above, it is better to defrost frozen ones a little, let them move away a little.

Pour oil into the pan, just enough to cover the bottom. We turn on the fire medium, no aggression is needed to make the crust uniform and golden.

We do not lay out the dumplings in a dense one, God forbid, pour them into the pan from the bag, as we do when cooking.

First, fry for three minutes on each side so that the crust grabs, then pour water so that it reaches half of the dumpling lying on its side. Water can be mixed with sour cream or mayonnaise.

Now we need to steam the dumplings for about five minutes so that the minced meat is cooked and not left raw. During this time, the liquid will just evaporate and all that remains is to bring the dish to readiness so that the crust is browned better.

How to fry boiled dumplings in a pan

Dip the dumplings in boiling water and, after boiling, detect two or three minutes, it is advisable to stir all the time so that nothing sticks.

Dumplings boiled until half cooked must be dried so that there is no water on them. Next, heat the oil in a frying pan, just a couple of tablespoons. You can add another spoonful of butter, then it will be even tastier.

Sprinkle the dish with your favorite seasonings on top, be sure to salt and fry on both sides until a crust appears. Serve sprinkled with herbs on top.

If the dumplings are completely boiled, then they cannot be mixed in a pan, they will fall apart and the minced meat will fall out.

Dumplings fried with cheese

Try to fry with cheese, it turns out a very elegant dish, you can safely treat guests.

We take:

• Glass of water
• Salt and spices as desired
• Three large spoons of any vegetable oil

Cooking process:

Hold the dumplings in the air for a little so that the frost comes off. Pour oil into a thick-walled frying pan and add water. When it starts to boil, lay the semi-finished products, add spices and cover with a lid for fifteen minutes.

The water will evaporate, remove the lid and fry them for three minutes on each side. Then sprinkle with grated cheese and fry for another three minutes.

We take out on a dish and sprinkle with finely chopped greens.

Deep fried dumplings

Here we have to stick them ourselves. We will fry fresh, not frozen.

The oil needs to be purified, odorless, and you will also need a deep frying pan with thick walls.

We heat the oil very well and lower the dumplings one at a time, stir with a slotted spoon. It only takes five to seven minutes to fully cook. Place them on a plate lined with paper towels to absorb excess oil.

Fried dumplings with onions

We just love this dish, you can cook it quickly, you can use purchased dumplings.

We take:

• Four hundred grams of frozen dumplings
• Two medium sized bulbs
• Three large spoons of sunflower oil
• Large spoonful of butter (optional)
• Seasonings, salt

Cooking process:

Finely chop the onion into cubes, fry quite a bit, put dumplings on it. Fry over medium heat for about eight minutes, stirring occasionally. At the end, cover with a lid for a couple of minutes to steam the dish. We deliver right away.

How to fry dumplings with mushrooms

Dumplings with mushrooms are very tasty. A truly festive dish. I usually sauté with mushrooms. Sometimes I add forest mushrooms, I always store them pre-boiled in the freezer. If you have such fresh ones, then be sure to cook them in advance.

We need:

• Three hundred grams of dumplings
• Three hundred grams of champignons
• Two small bulbs
• Piece of butter
• Salt with spices as desired

Cooking process:

We cut the onion into cubes, slightly let it go and add the champignons, cut into medium-sized fragments, to it. We fry everything for ten minutes, we need the water to evaporate and the mushrooms begin to fry.

Let the dumplings be slightly boiled for three minutes, then let the water drain. We send them to the mushrooms, season and fry everything together until fully cooked. Before serving, it will be delicious to pour over everything sour cream sauce and sprinkle with herbs.

Dumplings fried in a pan with vegetables

In the summer, when your vegetables have already arrived, it's time to cook such a dish. It does not overload, it turns out beautiful and moderately satisfying.

We take:

• Four hundred grams of dumplings
• Two small zucchini
• One small carrot
• medium bulb
• Two tomatoes
• Spices at will
• vegetable oil

Cooking process:

Boil dumplings for three minutes, spread to dry. In the meantime, fry the onion a little, add grated carrots to it, after five minutes lay out the pieces of zucchini. As soon as it is a little fried, spread the tomatoes, also cut into cubes.

Let's steam the vegetables a little and add the dumplings, season and stir fry for about three minutes, after another five minutes we will steam everything under the lid. Decorate the dish with fresh herbs.

How to fry dumplings with eggs

We always have a few dumplings left after dinner, no matter how much you put your daughter, it doesn’t “fit in”. So, I don’t throw away dumplings, but put them in the refrigerator and cook a simple and tasty dish for dinner.

We take:

• Ten pre-boiled dumplings
• Two large spoons of butter, I have ghee
• Two chicken eggs
• Piece of cheese
• Two large spoons of milk
• condiments
• Greens

Cooking process:

Heat the oil, put the dumplings, let them fry. Mix eggs with milk and grated cheese, add to dumplings and fry everything like an omelette. Greens can be added immediately, or you can sprinkle later, after readiness.

Chinese fried dumplings

Everyone knows that dumplings are not only Russian, but also Chinese the National dish. From what only they are not made there. But we will not be too sophisticated, we will prepare what is more familiar to us.

We take:

• Four hundred grams of lean pork
• Four hundred grams fresh leaves Chinese cabbage
• Small onion head
• A teaspoon of soy sauce
• Vegetable oil for dough and for frying
• pinch of sugar
• Two glasses of wheat flour
• A glass of boiling water

Cooking process:

We make custard unleavened dough, the flour must be poured into a bowl and mixed with salt, then pour in boiling water and mix so that no lumps are obtained, we also add vegetable oil. Knead elastic dough.

For minced meat, mix twisted pork with chopped cabbage leaves, add sugar and soy sauce. Can be added to taste white pepper it will add flavor.

We roll out small succulents from the dough and lay out the filling, only we sculpt not like dumplings, but like dumplings. In general, they should be small, but if you want to quickly, then do the usual size.

Heat the oil in a frying pan and spread the dumplings evenly. Fry on one side, turn over and do the same on the other, when a crust forms, pour in a little boiling water so that it is only at the bottom. Steam under the lid for five minutes and you can serve.

How delicious to fry dumplings with sauce with cheese crust

It turns out a very tasty dish with cheese and an unusual sauce for us. Try it, it's really tasty and easy.

We take:

• Half a kilo of frozen ready-made dumplings
• One hundred grams of any kind of hard cheese
• Half a glass of kefir
• Half glass of sour cream
• Half cup of mayonnaise
• head of garlic
• bunch of green onions
• Salt, pepper mixture, dried herb mixture

Cooking process:

First of all, let's deal with the sauce so that it is ready for the dumplings to come. We mix sour cream with kefir and mayonnaise, squeeze garlic there, pour pepper and herbs. Mix the mass and let it brew for half an hour.

You can also grate the cheese in advance. And let the dumplings rest a little from the freezer.

Pour oil into a frying pan and set the temperature to medium. Pour half a glass of water into it at once and simmer the dumplings under the lid for about five minutes. As soon as the water evaporates, add more oil and fry the dumplings on one side, then turn it over to the other, wait for the golden crust to appear and sprinkle everything with cheese. Cover with a lid and let it cook for just five minutes.

During this time, the cheese will melt and take on a crust. Now we can divide the dish into portions, pour over the sauce and sprinkle with finely chopped onions.

Tajik dumplings, fried

For such a dish, we will sculpt dumplings ourselves. It turns out to be very satisfying, this is a full meal for a large family.

We take:

• Half a kilo of minced pork
• Four hundred grams of ready-made dumplings dough
• Two-thirds of a glass of ready-made meat broth
• Two large spoons of sunflower oil, peeled
• A teaspoon of wine vinegar
• Bulb medium size
• condiments

Cooking process:

Add finely chopped onion to the minced meat, roll the dough into a thin layer, cut into squares. We spread the minced meat in the center of each square and close it at the corner to make triangles.

We heat the oil over medium heat, send dumplings there, fry on both sides, then pour hot broth and simmer for five minutes under the lid. Sprinkle finished dumplings with wine vinegar.

Boiled dumplings - although very tasty, but still a rather ordinary dish that will not surprise anyone. Few people know that dumplings can also be fried, and those who know about it often refuse such an idea because they can’t do it right. In this article we will try to figure out how to fry dumplings, learn all the subtleties and nuances of this process. If you follow our recommendations, everything will definitely work out, and you can sometimes treat yourself to this high-calorie, but tasty dish.

How to fry dumplings - the secrets of cooking

• In principle, in order to fry dumplings, any fat will do - you can use it according to your personal taste, but it is best to take ordinary refined sunflower oil.
• The mistake of most of those who failed to fry dumplings is that they put them on an insufficiently heated pan. The oil should be almost hot.
• The fire under the pan, when the oil has already warmed up, should be medium, moderate.

Adults love them, kids love them. They are suitable for home and outdoors.

• Choose the right, thick-walled pan.
• If the dumplings are frozen, do not defrost them before frying.
• You need to fry pre-boiled dumplings, slightly drying them - put them on a sieve in one layer. You need to boil them until half cooked.
• Large dumplings must first be cooked until half cooked, otherwise they will be raw. Small ones can be fried.
• Season dumplings with salt and spices for a minute and a half before the end of frying.
• You can also fry dumplings in deep fat, completely dipping them in hot oil. Put such dumplings first on a napkin or paper towel to drain excess fat, and then serve, sprinkled with salt, spices, herbs.
• Dumplings that have just been molded do not need to be covered, but frozen ones are a must.

Few people realize that a dish familiar to all of us, close and dear, can be so unusual and tasty.

How to fry frozen dumplings in a pan:

1. Pour a fairly large amount of vegetable oil into a deep thick-walled frying pan or stewpan (or put about 150 grams of any fat).
2. Let the oil warm up well, then pour dumplings into it and quickly cover the pan with a lid (if this is not done, the oil will start to “shoot”, and this way you can not only stain everything around, but also burn yourself).
3. When the contents stop sizzling intensely, you will need to lift the lid towards you (so as not to burn yourself with steam) and mix them, turn each one over to the opposite side. Then simmer them under the lid for another 10-15 minutes.

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How to fry boiled dumplings:

1. Boil the dumplings until half cooked, as is usually done.
2. Catch the dumplings with a slotted spoon and fold them to drain and dry.
3. In the meantime, pour in the oils and let it warm up.
4. Fry the dumplings as described in the first method.

Make sure that the frying utensils are roomy, and the dumplings do not stick together

Recipes of fried dumplings from different peoples of the world

Pelmeni is a truly international dish. It is loved by many nations, and it is cooked everywhere in approximately the same way with slight differences depending on national characteristics (for example, someone eats pork, while others have more common types of meat). Each of the nations has its own, special recipe for fried dumplings. Let's consider the most interesting of them.

Chinese fried dumplings

What you need:

• a glass of flour;
• half a cup of boiling water;
• 400 g pork;
• 200 g of Chinese cabbage;
• 1 onion;
• 1 pinch of sugar;
• soy sauce;
• 100 ml vegetable oil.

The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking.

How to cook

Sift flour into a deep bowl, salt it a little, add 1 tbsp. l. oils, and boiling water. Knead thoroughly so that the dough is uniform and elastic. Let the dough lie down a little (about 15-20 minutes), then roll it into a thin layer and cut out circles using a 100-gram glass.

Read also:

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Twist the pork cut into pieces into a meat grinder, add finely chopped chinese cabbage, onion. Add sugar and a few tablespoons of soy sauce. Mix thoroughly. If the minced meat seems not salty enough to you, add salt. Stick on the dumplings, spreading the filling on the circles of dough and firmly sealing them around the edge.

Heat the oil in a frying pan, add dumplings and fry them until a crust forms. When it appears, pour water into the pan so that it covers the bottom. Cover and simmer for 5-7 minutes. Serve the dish with soy sauce.

Deep-fried Uzbek dumplings

You will need:

• 250 g of unleavened dumplings;
• 300 g lamb;
• small bulb;
• vegetable oil;
• salt pepper.

Dumplings should be placed on the bottom of the dish in one layer, it is not recommended to put a larger amount, otherwise not all of them will be well fried

How to cook

Roll out the finished dough into a fairly thin layer, cut it into squares about 5x5 cm in size. Twist the lamb into minced meat, add finely chopped onion to it, salt, pepper and mix thoroughly. Stick the dumplings, putting the minced meat on the center of the dough square and sticking its opposite corners and edges (triangles should turn out).

Tomorrow, after all, is February 23rd, which means that a lot can be forgiven us on this holiday of real harsh men. Are you preparing breakfast for the young lady on March 8? Well, that means that on the 23rd you can cook for yourself absolutely forbidden, terribly harmful and fatty, but VERY Tasty dish. And here the famous heading "Recipes for the laymen" will come in handy, it is also "Merry Hryuchevo", it is also "We eat rumbling"! Today we will fry dumplings!

To make it work as it should, you first need to take a faithful alpenstock and cut out a pack of dumplings from the ice in the freezer, which grandmother bought on the day of Brezhnev's funeral. In fact, it doesn’t matter to us what kind of dumplings they are, since the tradition of frying dumplings goes back to the Soviet past, when they were sold in red and white cardboard packs in one sticky lump, and it didn’t work to cook them, you could only fry them, and then they were served to table in more or less similar to dumplings appearance. We will also need a flavoring seasoning (or salt and pepper), vegetable oil (which is poured), a glass of boiling water and a frying pan with a very tight-fitting lid. Now you will understand why.

We put the pan on medium heat, heat up the oil in it, which must be poured so that it covers the bottom, but no more. While the oil is warming up, I will tell you that this recipe was told to me by the housekeeper of the second hostel of the Faculty of Bashkir Philology, Roza Ildarovna Tsoi. And she certainly knows a lot about decent food enjoyment.

As soon as the oil smokes, immediately dump the dumplings from the pack there. Here you need to mix them so that the oil hugs them from all sides. Cover with a lid and wait for friendship to happen in the pan.
While the oil is trying to brown dumplings on the one hand, I will tell you that in addition to this, the correct recipe, there are two main trends in dumpling frying. The first is the so-called "raw school". This is when frozen dumplings are fried in a large amount of oil. Unfortunately, it is impossible to bring them to readiness - they burn out on the outside, raw on the inside. Although there are lovers of such Khryuchev. Let's go to the next picture, I'll tell you about the second school.

Lift the lid, turn the dumplings over. I usually at this moment begin to see individualities in each of them and give them names. See how arrogantly reddened Alik behaves, pushing Olesya and Marat away from the center of the pan. By the way, at this moment we need to salt our friends, or pour universal seasoning. Taste.
So, about the second trend in dumplings. This school is called "Inner Tolstoy". According to its canons, dumplings are first boiled with roots and a fair bunch of bay leaves until half cooked, and then fried in melted Chukhon oil with celery chips. The taste turns out to be funny and pleasant, but the texture of dumplings during processing acquires an unpleasant friability and loses points on the scales "oiliness", "rumbling" and "tartness".

We have come to a difficult moment, which our other halves definitely cannot look at. As soon as you realize that the dumplings are more or less evenly fried on all sides until a pleasant golden crust, take a glass of boiling water and pour it into the pan. The water should cover our friends up to half. There, everything will immediately hiss, boil, and begin to splatter. Sharply and clearly, as in the eighties, cover the pan with a lid and wait until everything calms down there. While you wait, you can use paper towels to wipe the greasy splatter from the stove top, countertops, floor, walls, and ceiling.

When the slurry settles down, you need to increase the fire to maximum, remove the lid and stir the dumplings periodically so that they do not burn. This is precisely the secret of Rosa Ildarovna - dumplings fried on top in these few minutes reach readiness and become silky in this pleasant oily environment.

Beauty, right? Now is the time to taste our delicious brew and see if you need to add salt and pepper. The liquid boils away almost to the end, the dumplings begin to stick to the surface of the pan, and this is a signal that our holiday dish is ready.

Voila. Spread! We take seasonings and sauces and "eat rumbling" (c). My favorite combination for fried dumplings is sour cream with adjika. Enjoy your meal, boys! Do not forget to cook according to my recipes for laymen and write me about the results)

And don't forget to tell this great recipe to your friends! They will thank you, give you a lot of money and honor! Happy holiday!)

It is believed that dumplings are 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 generally can refuse meat filling, replacing meat with mushrooms, cabbage, herbs.

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

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

Dumplings can be served with sour cream, ketchup, butter, broth, any sauce.
Many people love fried dumplings. Moreover, both already cooked dumplings are fried, as well as raw dumplings - just stuck together or frozen.

How to fry dumplings: the subtleties of cooking

• Dumplings are best fried in refined vegetable oil. But you can take any fat, taking into account 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 placed on a weakly heated frying pan, they can stick to the bottom, and the filling will fall out.
• Frozen dumplings are not thawed before frying. But dumplings just taken out of the freezer are covered with frost. If they are immediately lowered into hot oil, they will begin to “shoot”. To prevent this from happening, they need to be held a little while 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 should be laid out on a sieve in one layer so that they dry out. 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 seasonings should be added at the end of frying, otherwise they will burn and spoil the taste of the dish.
• Dumplings can be deep fried. In this case, spices are added to already ready dumplings laid out on plates so as not to “contaminate” the oil with them.
• Pelmeni are fried over moderate heat until golden brown, stirring occasionally with a spatula.
• If the dumplings are large, then one frying may not be enough. To bring them to readiness, you need to pour a little into the pan hot water cover and let simmer for 3-5 minutes. Instead of water, you can take broth, sour cream, a mixture of ketchup and soy sauce.

Dumplings boiled, 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. Drop the dumplings. Cook while stirring until half cooked (about 2-3 minutes). Catch them with a slotted spoon, put on a sieve or colander. Wait until all the water drains and the dumplings dry out a little.
• Pour oil into a frying pan, heat it up. Lay the dumplings in one layer. Fry them over moderate heat first on one side until golden brown, then flip to the other side and bring to a golden brown.
• Sprinkle with seasonings and stir 1-2 minutes before cooking. Put on a plate. Serve with a sauce or fresh vegetable salad.

Fried dumplings (frozen)

Ingredients:

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

Cooking method

• Put dumplings on a cutting board and leave on the table for 10 minutes.
• Pour oil into a frying pan and heat up. Put the dumplings, mix gently so that they are covered with oil on all sides. Close the lid. On moderate heat, fry them until golden brown, while periodically opening the lid and stirring the dumplings with a spatula.
• When the dumplings are fried, pour in a little boiling water, reduce the heat and simmer until the moisture evaporates, about 5 minutes. 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 put on a plate.

Fried dumplings

Ingredients:

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

Cooking method

• Make dumplings according to your favorite recipe.
• Heat oil in a frying pan. Make medium fire. Lay the dumplings in, leaving a little space between them. When the bottom side is golden brown, turn the dumplings over to the other side. Bring to full readiness.
• Put on a plate, sprinkle with herbs.

Dumplings Uzbek (chuchvara) fried

Ingredients:

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

Cooking method

• First, prepare the dough, cover it with a bowl so that it rests.
• Make minced meat by mixing minced meat, chopped onion, salt and pepper.
• Roll out the dough into a thin layer. Cut it into squares with a side of 3-5 cm.
• Put the stuffing in the middle of the square. Blind the dumpling by first connecting the opposite corners, and then the edges.
• Heat up the oil in a cauldron. Dip the dumplings into the oil in small batches and stir-fry until golden brown.
• Lay the finished dumplings on a paper towel to drain excess fat. Serve with fresh vegetables or curdled milk.

Tajik fried dumplings

Ingredients:

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

Cooking method

• Roll out the finished dough into 1 mm thickness. Cut into squares with a side of 5 mm.
• Put the stuffing in the middle of the squares. Fold corner to corner, then blind the edges.
• Pour oil into a frying pan, heat well. Put the dumplings, fry them until golden brown.
• Pour in the hot broth, cover the pan with a lid. Simmer dumplings for 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;
• onion - 50 g;
• vegetable oil - 60 g;
• powdered sugar - 20 g;
• salt pepper.

Cooking method

• Roll out the dumpling dough into a thin layer. Cut it into squares 5? 5 cm
• Put the filling in the middle of the juicy. Blind dumplings by first connecting two opposite corners, then fastening the ends.
• Fry the dumplings in hot vegetable oil until light golden brown.
• Lay them out on a plate. Sprinkle with powdered sugar.

Chinese fried dumplings

Ingredients:

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

Cooking method

• Make the dough first. To do this, pour flour into 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. After a few minutes, squeeze out the juice. Mix with minced meat, put finely chopped onion. Add sugar and soy sauce.
• Roll out the dough into a thin pie. Cut out circles using a glass.
• Put the stuffing on the juicy. Fold the sauce in half, pinch, making small folds (as on dumplings).
• Heat oil in a frying pan. Place the dumplings in a compact manner. When the bottom of the dumplings is fried, pour in a little boiling water - it should cover the bottom of the pan. Cover with a lid, simmer for 5 minutes. During this time, the water will boil away, and the dumplings will reach readiness.
• Cover the pan with a flat plate, and carefully turn it over. Your dumplings will be on the plate with the fried side up. Or put them on a plate with a slotted spoon. Serve with any sauce.

Note to the owner

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

• When frying freshly made dumplings, the pan can be left open.
• Deep-fry freshly made dumplings without covering them with a lid. Do not dip frozen dumplings into boiling oil, as the oil will begin to “shoot”.
• Frozen dumplings fry under the lid, otherwise you risk splattering the entire kitchen with oil. Stir them with a spatula, slightly opening the lid. Pour boiling water into the pan, sliding the lid towards you, as you can burn yourself with steam.
• Excess fat can be removed by laying the finished dumplings on a paper towel.

You can fry dumplings on the stove, in the oven, in the slow cooker and even in the microwave. This dish is easy to prepare both at home and at work, in a hostel, while traveling. Initially, this option was invented by the Japanese, who call it “gyoza” at home, the only difference is the filling, in which they add cabbage in addition to meat.

Despite the simplicity and unpretentiousness of the dish, you can cook fried dumplings different ways even in a regular frying pan.

We fry dumplings in a pan as in the photo

A simple and quick way to boil fried dumplings

There is nothing easier than making fried dumplings, having a frying pan, oil and a package of ready-made semi-finished products on hand.

You will need:

• greens - a bunch;
• oil for frying;
• salt, pepper - to taste.

Cooking

1. Pour the bottom of the pan so that it is not visible.
2. Warm up the oil over low heat.
3. Gently dip the dumplings in one side.
4. Fry over low heat for 20 minutes.
5. Turn over every 5 minutes.
6. Before removing the dish from the heat, add the spices.

At the very beginning, you can cover the pan with a lid so that the oil does not splatter the surface of the stove, then it is worth frying without it. As a sauce, sour cream mixed with squeezed garlic and grated cheese is perfect.

Classic recipe

Are fried dumplings with butter delicious? For those who are not afraid of fatty foods and do not suffer from diseases gastrointestinal tract, the recipe for fried dumplings in a pan with more oil will seem more delicious. In this case, the products are fried almost like deep fat.

You will need:

• frozen dumplings - 40 pieces;
• greens - a bunch;
• oil for frying;
• salt, pepper - to taste.

Cooking

1. Pour vegetable oil into a frying pan, heat up.
2. Lay the dumplings, fry on each side for 10 minutes.
3. Add spices before serving.

It is worth frying without a lid, if the oil does not reach the middle when turning the dumplings, add more. After the dish is ready, it should be taken out on a paper towel to drain excess oil.

Breaded

A more original and crispy appearance of dumplings is obtained with the help of breadcrumbs. You will be able to fry dumplings deliciously, if you choose smaller products, try also adding tomato paste for flavor, and when choosing an oil, stop at olive oil.

You will need:

• frozen dumplings - 40 pieces;
• eggs - 3 pieces;
• milk - 125 ml;
• greens - a bunch;
• oil for frying;
• breadcrumbs;
• salt, pepper - to taste.

Cooking

1. Beat eggs with milk, salt.
2. Defrost dumplings a little, dip in eggs.
3. Roll in breadcrumbs.
4. Heat oil in a frying pan.
5. Fry on each side for 20 minutes over low heat.
6. Add spices while flipping.

Do not know how to fry dumplings in a pan so that they do not stick together? Let them thaw slightly after freezing, mix so that each dumpling is coated with oil, after the dish is ready, leave the dumplings under the lid for a couple of minutes, besides, the crust will not be so dry. To taste, such dumplings will resemble mini-chebureks.

In a slow cooker

Many people know how to cook fried dumplings in a pan, but for a slow cooker, this cooking option may seem very unusual. But it preserves the usefulness of the dish, evenly heats the food, saves from burning. The recipe for fried dumplings in a slow cooker does not require the addition of salt, if desired, even oil, the dish will brown perfectly anyway.

You will need:

• frying oil.

Cooking

1. Pour some oil into the multicooker bowl or just grease it.
2. Place the dumplings firmly so that they lie flat on the bottom.
3. On the "Baking" mode, cook for 40 minutes.
4. Turn over after 20 minutes.

As soon as the dish is ready, immediately take it out, otherwise condensation will appear and the dumplings will swell. A wonderful ruddy dinner is ready, you can even treat a child with such dumplings, because they are much healthier than those that are fried in a pan.

in the microwave

Most fast cooking fried dumplings on hastily- in the microwave. Even a schoolboy can do it here. It is better, of course, that household appliances have a grill function.

You will need:

• frozen dumplings - 500 g;
• butter for frying;
• water - 250 ml;
• cheese - 200 g.

Cooking

1. Put the frozen dumplings in a microwave oven dish.
2. Fill with water and cook at maximum power for 10 minutes.
3. On the ready meal rub hard butter.
4. Grill for 5 minutes.
5. Sprinkle with grated cheese and a little butter.
6. Cook the dish for 4 minutes.

Dumplings will turn out very ruddy, golden, under cheese crust. Mayonnaise, sour cream, pickles and herbs are perfect for them.

In the oven

And for the adherents healthy eating who occasionally indulge themselves in small portions forbidden culinary joys, there is the option of cooking fried dumplings in the oven. Try to make dumplings with your own hands, without harmful additives and incomprehensible components.

You will need:

• wheat flour - 500 g;
• egg - 2 pieces;
• warm water - 300 ml;
• meat - 800 g;
• onions - 3 pieces;
• milk - 3 tablespoons;
• sour cream - 100 ml;
• mayonnaise - 100 ml;
• hard cheese - 100 g;
• butter - 100 g;
• salt and spices to taste.

Cooking

1. cut off a piece fresh meat, pass through the meat grinder twice.
2. Salt, pepper and season the minced meat with spices.
3. Peel two onions, pass through a meat grinder and add to the meat.
4. Pour milk into the minced meat for juiciness.
5. Pour the flour on the table, make a well in the center, pour the eggs into it, salt.
6. Gradually add warm water knead the dough.
7. Make a bun, leave in the cold for 20 minutes.
8. Roll the infused dough into a tourniquet, divide into 2 parts.
9. Form two pancakes, form circles with a glass.
10. Blind the dumplings by adding the filling to the dough.
11. Put the butter in a baking dish and let it melt in the oven.
    Place dumplings in hot oil, cover and cook at 200 degrees for 20 minutes.
12. After 10 minutes, turn the products over and add 150 ml of water.
13. Peel the remaining onion and cut into half rings, salt.
14. Mix sour cream with onion and mayonnaise.
15. Grate the cheese.
16. Pour dumplings with sauce, sprinkle with cheese.
17. Let the dumplings rest in the oven for another 20 minutes.
18. Decorate the resulting beauty with sprigs of greens and serve with soy sauce. Such a dish will become a real decoration of the table.

Now that you know how to fry dumplings, your family will never go hungry. Invent your own sauces, fry dumplings with mushrooms, onions and bacon, sprinkle them with mustard or vinegar, make the filling spicier by adding pickled peppers or hot cheese. May the folk dish never be forgotten, but only get better over the years.