How to fry frozen dumplings. How to fry dumplings

Who said that dumplings can and should only be boiled? What if you try frying them? Then you will have a whole pile of small meat pies in a crispy golden crust of dough.

Practice has shown that dumplings are most delicious if they lie down in a pan in 2 layers.

If they overflow the pan, this is what happens:

• Even at the very beginning of cooking, when the dough begins to defrost, the dumplings will stick together.
• When trying to separate them with a spatula, thin raw dough tear, part of the filling will fall out.
• And torn empty shells look unappetizing, and the taste is not the same without the lost filling.
• Many of the surviving dumplings will only be fried on one side.

So, the agreement is as follows: we fry dumplings in one go, for example, 300 grams each. Enough for two. If there are more eaters or if you want supplements, we will take it out of the freezer and fry it again.

We fry in oil

Pour olive oil generously on the bottom of the pan, heat over high heat.

We make sure that the frozen dumplings do not stick together, pour into hot oil, mix so that not a single dumpling remains dry. Close the lid tightly.

After a few minutes, we are interested in how the roasting is going. Stir and mix, monitor the degree of roasting.

When the dumplings are fried on one side, salt them, turn them over to the other side, and reduce the fire.

We take care of each dumpling, without exaggeration - individually. Then everything will work out, and in about 10 minutes the dish will be ready.

Fry in breadcrumbs

If the dumplings began to defrost on the way from the store, it makes sense to complicate the recipe. We urgently heat the pan with butter, and in the meantime, quickly beat half a cup of milk with an egg, add salt. Pour the breading onto a plate. We dip each dumpling into a cup with an egg, roll in breadcrumbs and send it to the pan. Watching, mixing.

As you already understood, dumplings require an individual approach, so they should be turned over not with a wide spatula, but one at a time with a fork.

A uniform blush on dumplings will signal that readiness has been reached.

We do not deliberately put any spices in dumplings, but serve them separately, to choose from.

What to serve with dumplings?

WITH various sauces and seasonings, fried dumplings can be turned into completely different dishes. Prepare a few ingredients, put them on the table - let everyone season their portion as they wish.

Seasoning classic oil

• Butter.
• Chopped greens (dill).
• Pepper, salt.

Seasoning sour cream

Seasoning spicy

• Vinegar (wine, apple, berry).
• Soy sauce.
• Chopped green onion.
• Pepper, salt.

Prepare these ingredients, put them on the table - let everyone season their portion as they wish. If nothing is at hand, mayonnaise or salted sunflower oil will serve as a universal seasoning.

If guests unexpectedly dropped in on you, fry dumplings - perfect option. It will take very little time. The outside is crispy and the meat is juicy inside. Delicious

Do not forget that dumplings are very high in calories, and especially fried dumplings. Therefore, do not abuse it. This a good option for some rare occasions. But not for every day. The calorie content of 100 grams of a dish, depending on the minced meat, is 200-300 kcal.

• To make fried dumplings less high-calorie. Before eating, lay out finished product first on a paper towel. This will drain excess fat.
• If you are frying a frozen product, let it thaw a little. Spread the dumplings on the table and leave for 10-15 minutes. When the dough softens a little, press them lightly with your hands so that they flatten a little. Then the product will fry very well.
• I also advise you to try frying dumplings in a deep fryer. They turn out to look like chebureks or belyashi in miniature. Very original.
• When buying dumplings in a store, pay attention to their category. It is indicated on the packaging. It is best to choose category "A", this product contains 80% meat. Category "B" is also good - from 60% to 80% of meat.

There are also categories "B", "G", "D". But I don't recommend buying them. The quality of such a product is in doubt, as is its taste. More dough than meat. May contain various additives: soy, semolina, fragrances. The best, of course, are the dumplings made by hand. Nothing compares to them. Do you agree?

How to fry dumplings in a pan

You can fry both frozen and boiled foods. In the first case, the crust will turn out to be more crispy, in the second - softer. As the brownie Kuzya said: “This and that is good.” Therefore, do as you please. And I will share with you the recipes that I tried myself.

Let's figure out how much to fry dumplings in a pan. This usually takes 15-20 minutes. Fry in a hot frying pan with hot vegetable oil. The fire needs medium. No need to cover the pan with a lid. Frying time may vary slightly depending on the size of the products. Readiness can be determined by the browned crust on the test.

How to fry frozen dumplings

Dumplings are easy to cook without cooking. Crispy lovers believe that it is tastier than frying boiled ones.

Heat up a frying pan, pour in the oil. Spread the frozen dumplings on the pan so that they do not lie too tightly together. Otherwise, they may stick together. Salt, pepper, you can add your favorite spices. Turn up the fire a little.

Fry for about three minutes on each side. A crust should appear. Then pour a small amount of water into the pan. Water should cover the bottom by about half a centimeter. You can add a couple of bay leaves, black peppercorns to the water.

Cover the skillet and turn up the heat. In order for the minced meat to be fried, you need to steam the dish being prepared well.

Simmer for about five minutes until all liquid has evaporated. At the end, open the lid so that the dumplings are slightly dried. Then turn them over to the other side, fry some more to get a golden crust.

Instead of water, you can use sour cream, you just need a couple of spoons. The dough is soaked in sour cream, it turns out delicious. To do it right, watch the video.

How to deep fry

Homemade products are more suitable for deep-frying. They can be made larger in size and you get something like mini pasties. It is good to add vodka to the dough. Due to this, it will not absorb much oil during frying.

Pour more vegetable oil into a deep saucepan and heat over high heat. In order to check the readiness of the oil for frying, dip the edge of the dough into it. If the oil is hot enough, it will bubble up into small bubbles. This will tell you when it's time to cook.

Dip dumplings in oil in small portions so that they do not touch each other. They must be completely covered in oil. Stir to prevent sticking. Fry until golden brown. It usually takes 5-7 minutes. Take out the finished dumplings with a slotted spoon. Lay on a paper towel, let the fat drip off. After a few minutes, you can put it on a dish.

The following sauce is perfect for dumplings fries. Mix a couple of tablespoons of sour cream and mayonnaise. Add finely chopped dill and two grated pickled gherkins. It turns out amazingly delicious.

Fried dumplings with cheese

The recipe with cheese is very simple, but allows you to add variety. Pour water into a saucepan and bring to a boil. Then salt and throw the dumplings into the water. Boil until half cooked. This will take no more than five minutes. Then fold in a colander, let the water drain.

You will be interested in: How delicious to cook capelin in a pan - simple recipes cooking popular sea fish 🙂

Heat a frying pan, add a little butter and put ready dumplings. If you like, add your favorite spices. Roast until browned. If the oil is not enough, then add a little vegetable oil.

Lay out ready meal on plates. Sprinkle grated cheese on top. On hot, the cheese will melt slightly, before serving, the dish can still be sprinkled with chopped herbs.

In Chinese

For this method, it is better to stick dumplings on your own. In this case, the seam should not be completely closed, so the meat will cook better.

Heat up a frying pan and add a couple of tablespoons of oil. Lay the pieces seam side up. Fill with water and cover with a lid. Wait for the liquid to boil off, and then add water again. The liquid should boil again.

Add vegetable oil to the pan, cover with a lid and fry for 3-5 minutes. See that it doesn't burn. Serve still hot. If you have chopsticks, try using them. And don't forget a small bowl of soy sauce. By the way, at the end of the article I wrote several options for sauce for dumplings.

Take a couple of large onions, peel, cut into half rings. Heat a frying pan with a little oil, add the onion. Fry until soft. The fire is medium, do not fry too much. You can cover the pan with a lid.

Put the frozen dumplings in a pan with onions. Stir, salt. Add more oil if needed to keep it from burning. Cover with a lid and fry on low heat for 10-12 minutes. The color of the dough should turn golden.

Then turn the dumplings over to the other side, salt again, add oil if necessary. Fry until golden brown. Serve immediately after preparation. It is good to sprinkle the dish with dill or parsley.

In vegetable sauce

For making dumplings vegetable sauce the following ingredients are needed:

• bell pepper - 2 yellow and 3 red;
• half a kilo of dumplings;
• onions - 2 pcs.;
• spices;
• olive oil;
• capsicum red pepper - 2 pcs.;
• dry red wine.

Boil dumplings in salted water, stirring constantly. Cook no more than five minutes. Throw in a colander, wait until the water drains.

Peel the onion, cut into small cubes. Clean and chop the peppers. Cut red pepper into thin strips with a knife. Put everything in warm olive oil frying pan. Fry for five minutes on low heat. Salt the resulting sauce, add spices. Top up with wine. Wine can be easily replaced with vinegar. Simmer for a short time and put in a separate bowl. Fry the dumplings in the freed pan. Serve with steamed vegetables. You can add sour cream.

What to serve with - sauces for dumplings

Dumplings can be served with herbs, sour cream, ketchup, mayonnaise. Sour cream mixed with mustard can serve as a substitute for mayonnaise. It won't be as high in calories.

1. Garlic - a simple recipe for aromatic gravy. For him, you will need two tablespoons of mayonnaise, a clove of garlic and parsley. Pour the mayonnaise into a bowl, finely chop the greens and add to the mayonnaise. Squeeze out the garlic with a press. Mix well.
2. Cheese - very tasty spicy sauce with mayonnaise, sour cream and cheese. Mix sour cream 15% fat and mayonnaise in equal amounts. Add chopped greens and grated pickled cucumber. Take hard cheese and grate on a fine grater. Mix all ingredients thoroughly with a fork in a bowl. The sauce is ready.
3. Cognac - take 200 ml of 20% fat cream, 50 ml of cognac, a spoonful of soy sauce, spices. Cream with soy sauce and spices bring to a boil over medium heat. Add cognac, stirring. Cook until thickened.
4. With apple and horseradish - mix 250 grams of mayonnaise, 50 g applesauce, 1 tbsp. a spoonful of lemon juice and finely grated horseradish. Wonderful sauce.

Spices for dumplings fit almost any to your taste. The dish is best combined with pepper, fresh herbs, bay leaves, cloves, basil.

I recently learned that since 2015 Izhevsk has been celebrating World Dumpling Day. At the celebration, you can try all kinds of variations of this dish according to recipes from various national cuisines. And also participate in competitions, games, master classes.

Is there anyone from Izhevsk, maybe they have been to such an event or are going to? Tell me it's interesting

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 cooked in in large numbers salted water (for 1 kg of products take 4 liters of water and 40 g of salt), 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 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 ready-made 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 hot water into the pan, cover with a lid and let it boil 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.

Frozen dumplings put on a hot frying pan, poured sunflower oil, and fry - over medium heat on both sides, without covering, then under the lid with the addition of water, then over medium heat.

Fry the boiled dumplings on each side until golden brown.

Fry dumplings delicious

How to fry frozen dumplings in a pan
Heat the pan over high heat with a little vegetable oil. Put frozen semi-finished dumplings without defrosting in a single layer in a pan, not very tightly: dumplings can touch each other, but do not crush each other. Pelmeni pepper and season with your favorite spices, fry first on one side, then on the other side for 3-4 minutes, the reference point is a ruddy hard surface. Cover the pan with a lid and simmer for another minute so that the minced meat is completely fried.

How to fry boiled dumplings
Boiled dumplings after cooking until fully cooked, put in a colander, drain the broth. Heat the pan over high heat, pour in the oil and put the dumplings - fry them for 2 minutes on one side until golden brown, then turn over and fry for 2 minutes on the other side. The fire must be large so that the dumplings are seized with a ruddy and appetizingly crunchy.

How long to fry homemade dumplings
Home-made dumplings, as a rule, are larger than store-bought dumplings, and there is more meat in them, therefore it takes longer to fry. Fry homemade dumplings for at least 12 minutes.

How to stew dumplings in sour cream
Mix milk (200 milliliters) with sour cream (100 grams) and a teaspoon of flour, garlic (1 clove) and finely chop the dill.
In a frying pan with oil, fry the dumplings for 3 minutes over high heat, and then pour the milk-sour cream mixture. Stew the dumplings in the sour cream mixture for 15 minutes over low heat with the lid open. Sprinkle with herbs after frying.

What dumplings are suitable for frying
Dumplings that are flattened from 1 or 2 sides are most suitable for frying - such dumplings will be more ruddy and crispy. Dumplings with curled fields are difficult to fry so that the fields do not dry out. They can be stewed with water or boiled and then fried, but then the dumplings will not be crispy.

How to stew dumplings with vegetables

Products
Pelmeni - 400 grams
Carrot - 1 large
Cauliflower - 7-10 large inflorescences
Eggplant - half a small eggplant
Zucchini - half a small zucchini
Fresh champignons - 100 grams
Paprika - 1 tablespoon
Black ground pepper- 1 teaspoon
Fresh parsley - half a bunch
Salt - to taste
Water - 1 glass
Vegetable oil - 3 tablespoons

How to stew dumplings with vegetables
1. Boil water, add salt and ground black pepper, mix.
2. Divide the cauliflower into inflorescences.
3. Peel the zucchini and eggplant, cut into cubes with a side of 1 centimeter.
4. Wash mushrooms, dry and cut into thin slices.
5. Wash parsley, dry and finely chop.
6. Heat the pan for 1 minute, pour in the oil.
7. Put the champignons in the pan, fry for 3 minutes.
7. Put in a pan cauliflower, fry for 5 minutes, stirring.
8. Put the zucchini and eggplant in the pan, fry for 3 minutes.
9. Pour boiling water and put the dumplings to the vegetables.
10. Stew dumplings with vegetables for 15 minutes.
Serve stewed dumplings sprinkled with chopped parsley.

The vast majority of modern women are limited in time for housekeeping. Being busy in the workplace, many of them cannot devote several hours every day to preparing a full-fledged menu for the family. The way out of this situation can be semi-finished products, which can be boiled or fried in a short time. Among them are dumplings, popular in every family.

Pelmeni with pork and beef or minced chicken, seasoned with spices, they cook it for the future on their own or purchase it in stores where such a product is presented in a wide range. Traditionally, they are boiled before serving. However, there is also original recipe- fried dumplings in a frying pan.

To cook dumplings in this way, you need a minimum of products and very little time.

Taste Info Vareniki, dumplings

Ingredients

• dumplings - 400 g;
• hot water - 1 tbsp.;
• vegetable oil - 3 tbsp. l.

How to cook fried dumplings in a pan

Given the method of preparation and the use of vegetable oil, it is recommended to give preference to dumplings with combined minced meat with a pronounced taste. An excellent option would be minced pork and beef in dumplings.

If you wonder how to fry dumplings in a pan correctly and tasty, you must clearly follow the proposed recipe.

This dish is prepared in a thick-walled dry frying pan. Pour into the pan right amount vegetable oil, which is calcined over high heat until smoke appears.

It is important that the pan is free of water droplets. If you just washed the pan, then first heat it until all the water droplets have evaporated. Otherwise, when the oil is hot, it will splatter a lot. This will contaminate the kitchen and may get on the skin, which is not very pleasant.

To properly fry dumplings in a pan, wait for the moment when the oil is well heated and distribute them on the bottom of the pan in one layer. If you need to cook more dumplings, it is better to do it in small batches.

The laid out frozen dumplings in the pan should be mixed. To this end, the frying pan covered with a lid is picked up and shaken several times in a circular motion from the bottom up. Thus, all dumplings will be well soaked in vegetable oil. But do these movements carefully so as not to burn yourself.

Putting the lid aside, put the pan on a strong fire. Pelmeni must be fried on all sides until golden brown. To do this, they are turned over several times in different directions.

After waiting for the oil to fry, at the next stage of work, pour into the container hot water. Cover the pan again with a lid and reduce the heat.

Fry dumplings in a pan over medium heat, stirring occasionally, that is, shaking the pan in the manner already described.

After 5 minutes, the lid should be removed and the fire under the pan should be set to maximum so that the water remaining in the dish evaporates. If at this point the fried dumplings start to stick a little to the bottom, then the process of their preparation was correct.

Ready dumplings are laid out on a dish, if necessary, salt and pepper to taste.

Dumplings prepared in this way are usually served with chopped herbs, creamy or sour cream sauce.

Effective way fast food pre-made dumplings is deep-fried. The frying time is on average only 5-7 minutes.

On a pair of dumplings, you can determine the correct deep-frying temperature. This is a very important nuance, because at too high a temperature, the surface of the dumplings will burn, while inside they will remain raw, and at a low temperature, just a boiled dish will come out.

It is advised to lower the dumplings into deep-fryer one at a time, not allowing them to stick to the bottom of the container.

Deep-fried dumplings can be laid out on an upside-down sieve or paper towel to get rid of excess fat.

Such dumplings will delight all family members or a friendly company gathered together.