How to fry homemade dumplings in a pan. How to fry dumplings

Disputes about dumpling pedigree never subside, because this product appears in many traditional cuisines different peoples.

Today this is the most popular semi-finished product that can not only be cooked, but we will discuss how to properly fry dumplings in a pan, boiled and raw, in this article.

This hearty treat has a huge army of fans, but before you lean on the yummy, it will not be out of place to find out all the facts about this dish.

Is it possible to fry dumplings in a pan?

Pelmeni and their analogues from different cuisines we are more often accustomed to seeing the world boiled in broth (dushpere, chuchvara, ravioli) or steamed, for example, manti, khinkali, baotzy. However, in China, which is considered to be the ancestor of this dish, fried dumplings are a national treat. They are preparing strongly. open fire in special frying pans with an outward-curved bottom - woks with the addition of oil.

However, today, in our country, frying dumplings in a pan has become commonplace and is increasingly practiced in kitchens, but already at home, and not on street fires, like the Chinese.

How to fry dumplings in a pan?

To deliciously fry dumplings in a pan, you do not need to complete cooking courses or waste time watching instructional videos and recipes with photos. With competent, detailed instructions and clarification of all the nuances, such “high” cooking as fried semi-finished products can be submitted even to schoolchildren.

How to deliciously fry frozen dumplings in a pan

• If you are going to fry raw frozen dumplings, then you DO NOT NEED to thaw them first! it important point recipe, because thawed dumplings will stick to the bottom of the pan, tear and as a result will not look so hot.
• We send semi-finished products to hot oil over high heat and fry on a strong flame on each side so that a dense, brownish crust appears. This very crust will allow us to keep all the meat juice inside the dumpling.
• Dumplings should lie in a bowl in one layer and it is advisable not to allow the “ears” to contact each other so that they do not stick together and are able to bake well.
• Then the cooking temperature should be reduced to medium or slightly less than medium. Pour 50-80 grams of water into the pan and, closing the container with a lid, simmer the dumplings until cooked and the moisture evaporates.
• As soon as the water evaporates, add a little oil to the bowl and fry the dumplings until crispy on both sides.

How to fry boiled dumplings in a pan

• Pre-cooked dumplings should be kept in a colander before frying to remove all the liquid from them, otherwise drops of water will splash very strongly when in contact with hot oil.
• If the boiled dumplings are left over from yesterday's dinner and have already dried out, then you can start roasting them right away.
• Pour oil into a thick-walled frying pan and heat it over high heat. It is necessary to cook dumplings at a high temperature so that the dough does not have time to absorb a lot of fat, and the products themselves are covered with a beautiful reddish-brown, appetizingly crispy crust.
• So, as soon as the oil starts to smoke, put the dumplings one by one on the bottom of the pan and fry them for 3-5 minutes. Then turn over and cook the same amount more.
• We put the finished mini-chebureks on a paper blotter, and then on a serving dish.

How to fry tasty small dumplings in a pan

A step-by-step recipe for making dumplings in miniature looks like this:

1. We take a large, thick-bottomed and preferably cast-iron frying pan, set it to heat up over medium or slightly above medium heat.
2. We throw 50 g of butter into a hot bowl and wait until it melts and sizzles, announcing the desired heat.
3. Now we put small dumplings into the container and fry them, under a closed lid, without adding fire for about 8 minutes, stirring regularly.
4. Salt, spices, eggs or grated cheese according to taste preferences can be added a couple of minutes before the end of cooking.

How long does it take to fry dumplings in a pan?

The dumplings fry very quickly. Everything about everything takes about 10-20 minutes, depending on the size.

1. Frozen dumplings need to be fried in 3 stages, each of which takes 5-7 minutes for products of a standard medium size:
   • First, over high heat, fry the semi-finished products for 2-3 minutes from one barrel, then turn over and fry the same amount more.
   • After the formation of a dense ruddy “shell”, the fire under the pan decreases and for 5-7 minutes the dumplings are steamed under the lid on a medium flame with the addition of water.
   • When the dumplings are steamed from the inside, the temperature under the pan should be added again and at this stage the dumplings just need to be brought to a crunch for 2 minutes on each side.
2. Boiled dumplings are fried for only 7-10 minutes at maximum heat.
3. Small dumplings will be ready even faster, in 5-8 minutes.

What is the calorie content of dumplings fried in a pan?

The energy value of any dish primarily depends on its composition, as well as on the technology of preparation. So:

• Fried chicken dumplings have a calorie content of 550 kcal per 100 g, provided that they are fried in vegetable oil. If you prefer butter for heat treatment of products, then in this case the energy intensity indicator increases to 660 kcal.
• Fried semi-finished products ground beef in calorie equivalent, they weigh 690 kcal.
• Fried pork dumplings are the fattest and most difficult to digest - 750 kcal in vegetable oil and over 850 kcal in butter.

If you are a fan of dumplings, but care about your figure, then take a closer look at the method of preparing semi-finished products for steam or in water. And as a filling, it is best to choose:

• Chicken white meat. Such dumplings will have only 106 kcal per 100 g.
• Dumplings with turkey or fish - 200-250 kcal.
• Dumplings with rabbit meat - 170 kcal.

Fried dumplings in a pan with onions

You can make a quick, satisfying and most importantly - a delicious dish for lunch with your own hands in just 20 minutes. This is the most the best option for those who have the whole day scheduled by the minute.

Ingredients

• Any dumplings - 0.4 kg;
• Onion perk - 0.2 kg;
• Table salt rock - 1/3-1/2 tsp;
• Any vegetable oil - 25-40 ml.

How to cook fried dumplings in a pan

1. In a frying pan heated over high heat with hot oil in it, spread the dumplings in an even layer and fry them for 6 minutes so that the semi-finished products are completely covered with a crispy crust.
2. Now we reduce the flame under the pan, pour in quite a bit of water so that the bottom is just covered. Under a tight lid, simmer the semi-finished product for 7 minutes.
3. After the specified time, we increase the cooking temperature again, as soon as the remaining liquid has evaporated, add a little more oil, salt the dish and pour the onion sliced ​​into thin quarter rings into the container.
4. Fry with constant stirring dumplings with onions for 5-7 minutes. This time is enough for both the onion and dumplings to become appetizingly fried.

Fried dumplings in a pan with sauce

To surprise the household original presentation An old familiar dish does not have to be spent in the kitchen for hours on end. Dumplings with classic Chinese spicy garlic-soy sauce are prepared quickly, and the taste is so delicious that you will be asked for additions more than once.

Ingredients

• Pelmeni - 1 pack;
• Non-aromatic vegetable oil 1 stack;
• Seasoning universal - 1-2 tsp;
• Soy sauce - 80 ml;
• Chilled water - 1 stack;
• Wine vinegar - 30 ml;
• Olive oil - 15 ml;
• Finely chopped hot chili pepper - 1 tsp;
• Finely ground dark pepper - ½ tsp;
• Sauce "Tobasco" - ½ - 1 tsp;
• Medium-sized garlic cloves - 2 pcs.;
• Fresh green cilantro - ¼ bunch;
• Onions - ¼ heads;

How to cook fried dumplings with sauce

1. Dumplings fall asleep in hot oil over high heat. For frying semi-finished products, you should choose a thick-bottomed steel, ceramic, granite or cast-iron pan, and the cooking temperature should be the maximum so that the oil does not have time to soak into the dough and the dumplings themselves do not stick to the bottom of the container.
2. Fry semi-finished products on one side and on the other for 3 minutes. Then we reduce the fire, pour a little water into the short, about 50 ml, also pour in the universal seasoning and cook the dumplings under the lid for 7 minutes.
3. During this time, the water will evaporate, and then pour a little oil into the bottom of the dish and, adding fire, fry the dumplings until crisp and blush. We remove the finished dumplings on a dish.
4. Now let's prepare the sauce. Chop the garlic, cilantro and chili pepper very finely. Grate the onion into a puree. Mix all ingredients (except cilantro) with Tobasco sauce and leave aside.
5. Pour water (50 ml), vinegar, olive oil and soy sauce into a saucepan, heat until boiling, cook for a minute, then transfer the hot dressing with pepper, garlic and Tobasco sauce to the sauce, mix everything and boil for another 1 minute.
6. Remove the saucepan from the heat and add black pepper and chopped cilantro to the sauce, mix everything again and insist until it cools completely.

To serve, lay the fried dumplings in a circle on a large dish, and place a bowl with sauce in the center. Spicy lovers will definitely like this treat.

Fried dumplings with sour cream and cheese in a pan

Sour cream and cheese are two components that can turn the most simple treat into a real treat. royal dish. And it is not in vain that dumplings in such a sauce are called “Royal Dumplings”.

Ingredients

• Frozen dumplings - 0.5 kg;
• Fresh mushrooms - 0.2 kg;
• Onion turnip - 1 head;
• Sour cream of any fat content - 0.2 kg;
• Parmesan cheese - 0.15 kg;
• Melted butter - 100 g;
• Finely chopped dill greens - 3 tbsp.

How to make fried dumplings in a pan

1. On high heat, heat the pan, melt and heat the oil in it and lay one layer of dumplings for frying. In such temperature regime fry the semi-finished products until a dense crust on both sides.
2. Then we reduce the fire by half and send the finely chopped onion into the pan, and after 3-5 minutes, when the onion becomes transparent golden, we send the mushrooms cut into small slices into the container.
3. Fry all the ingredients in the pan for another 5 minutes, then pour in a glass of water, sour cream, salt and any spices you like to your taste, mix everything, cover the container with a lid and reduce the heat to the smallest.
4. As soon as the sauce boils under the lid, simmer the dumplings for a couple of minutes and add finely chopped dill and small cheese crumbs to them. Mix everything and again simmer the dish under the lid for another 3-4 minutes.

You can also cook fried dumplings on skorod with sour cream and cheese in the oven. To do this, after sour cream is added to the dumplings with mushrooms and onions, we also sprinkle the dish with grated cheese immediately and remove it for baking in the oven for 20 minutes. The cooking temperature must be at least 180°C.

Pelmeni are economical, hearty and tasty dishes. The filling is meat, mushrooms, vegetable stew. Thanks to the impressive choice, you can diversify the diet. Many housewives prefer to fry pre-boiled or frozen dumplings. To date, there are many recipes that are easy to translate into reality. Consider the main features in order, give practical recommendations.

An easy way to fry dumplings

• fresh dill - 1 bunch
• dumplings - 650 gr.
• olive oil - in fact (depending on the size of the pan)
• ground pepper - 3 gr.
• salt - 20 gr.

1. Choose a wide pan with high sides. Pour the oil into the container so that it rises by 2-3 cm. Heat the composition well over medium heat.
2. Leave the dumplings for 10 minutes room temperature to let them thaw. After that, lay the semi-finished product in oil, adhering to one row. Reduce burner to minimum.
3. Fry the dumplings for about 20-25 minutes, while constantly turning the product over (every 3-5 minutes). This move will ensure even roasting.
4. After the specified period, turn off the stove, sprinkle the dish with pepper and salt. Add washed and chopped dill, mix. Cover with a lid, let stand 5 minutes.
5. Meanwhile line a flat dish with paper towels. Extract finished product slotted spoon, leave to lie down to drain the oil.

Fried dumplings with cheese

• kefir with a fat content of 3.2% - 90 ml.
• frozen dumplings - 600 gr.
• garlic - 8 cloves
• green onions - 30 gr.
• sour cream (fat content 20-25%) - 90 gr.
• filtered water - 160 ml.
• salt - 10-12 gr.
• hard cheese - 120 gr.
• vegetable oil- 75 ml.
• seasoning (any) - 5-8 gr.
• spice "4 peppers" - 2 gr.
• low-fat mayonnaise - 90 gr.

1. The preparation of the dish begins with the sauce, because in the process of frying the dumplings, the composition for pouring should stand for a while. To begin, peel the garlic cloves, chop into slices and pass through a press. Add sour cream, kefir and mayonnaise, mix until smooth.
2. Add to the liquid a mixture of peppers and your favorite seasoning to taste. Cover the bowl with the composition cling film, set aside to infuse for half an hour.
3. Start making dumplings. Leave the semi-finished product for a quarter of an hour so that the dough thaws a little. When the specified time is up, prepare a frying pan, pour oil and water into it, heat it up.
4. Send dumplings to the dishes, cover with a lid, set the minimum heating. Simmer for about 7 minutes, periodically shaking the heat-resistant container.
5. Now open the lid, stir the dumplings, simmer for another 7 minutes. Wait until all the water has boiled away. Next, add salt, fry on all sides until golden brown. If there is not enough oil, add more.
6. When the semi-finished product reaches the desired degree of readiness, turn off the burner. Spread the dumplings next to each other, sprinkle them with grated cheese and cover. Let stand until cheese is completely melted (about 5 minutes).
7. Spread out ready meal on plates, sprinkle with chopped green onions. You can pour sauce over dumplings or serve it separately in a deep bowl.

• garlic - 0.5 heads
• frozen dumplings - 550 gr.
• fat sour cream (from 20%) - 170 gr.
• fresh dill - 30-35 gr.
• ground pepper (black) - 3 gr.
• onions - 3 pcs.
• drinking water - 500-600 ml.
• salt - 30 gr.
• fat milk (from 3.2%) - 265 ml.
• olive oil - 60 ml.
• flour - 25 gr.

1. Select a deep non-stick frying pan, add water and bring to a boil. Salt, pepper, wait for the grains to dissolve.
2. Turn down the power, remove the frozen dumplings and immediately send them to the container. Cover the pot, set the burner to medium and cook for 5 minutes.
3. After the time has elapsed, drain the liquid, add oil, heat it up. Peel and chop the onion in a convenient way, send for frying. Simmer dumplings with onions until golden brown, stirring constantly.
4. While the dish is frying, start preparing the sauce. Pour milk into a deep bowl, add sour cream, add flour. Beat the composition with a mixer until smooth.
5. Add pepper, chopped dill, chopped garlic, salt. Now pour the fried dumplings with the prepared sauce, reduce the power of the burner to a minimum. Close the lid, simmer for 10 minutes.

Fried dumplings in breadcrumbs

• chicken egg - 4 pcs.
• frozen dumplings - 650 gr.
• crushed pepper - 5 gr.
• vegetable oil (for frying) - in fact
• greens (any) - 1 bunch
• milk with a fat content of 2.5% - 130 ml.
• breadcrumbs for breading - 60 gr.
• salt - 15 gr.

1. Mix pre-chilled eggs with milk, add salt. Beat the mass with a mixer until a dense foam is obtained. Remove the dumplings from the freezer, leave for 10 minutes to partially thaw.
2. Prepare a flat dish, pour breadcrumbs into it, form a hill. Now each dumpling needs to be rolled first in the whipped milk mass, then in breadcrumbs.
3. Heat the oil in a deep frying pan, lay out the dumplings for frying. They should be half covered with oil, such a move will ensure uniform processing. Set the minimum fire, fry the dumplings for 20 minutes.
4. Turn them every 5 minutes to avoid burning. About a quarter of an hour after the start of cooking, add spices to taste. Serve topped with chopped dill or parsley.

• dill - 40 gr.
• ground black pepper - 4-5 gr.
• frozen dumplings - 600 gr.
• steep boiling water - 220 ml.
• salt - 15 gr.
• olive oil - 80 ml.

1. Prepare a deep non-stick frying pan, pour oil into it, heat it up. Put the dumplings in one row, cover with a lid, simmer at minimum power for 3 minutes.
2. When the time is up, toss the dish to coat each side with oil. After frying the dumplings on one side until golden brown, turn the dish over and immediately salt, add black pepper.
3. When the second side is browned, pour boiling water into the dishes. Dumplings should not float in the water, it is enough to cover them halfway. Immediately cover the dishes with a lid, simmer for 3 minutes until the characteristic bubbling stops.
4. Now add power to the maximum mark, open the lid and wait for the water to evaporate. Fry the semi-finished product for 2 minutes, turn off the burner, sprinkle with herbs.

Deep fried dumplings

• vegetable oil - in fact
• fat sour cream - 60 gr.
• mayonnaise - 70 gr.
• ground pepper - to taste
• cucumber-gherkin (pickled) - 3 pcs.
• fresh dill - 20 gr.
• garlic - 4 cloves (optional)
• dumplings - 650 gr.
• salt - 15 gr.

1. If possible, choose medium-sized homemade dumplings for frying. When deep-fried, they will resemble miniature pasties. Add vodka to the dough so that it does not absorb too much oil.
2. Prepare a deep saucepan, pour in vegetable oil so that dumplings float in it when frying. Heat the composition at medium power, then evaluate the readiness. Dip the edge of the semi-finished product into the oil, if it boils, you can start frying.
3. Send frozen dumplings in oil in portions so that they do not touch each other (to avoid sticking together). Stir throughout cooking. When the semi-finished product acquires a golden hue (about 5 minutes), remove it with a slotted spoon.
4. Lay on a flat dish lined with paper towels or napkins. Leave for 3 minutes until the fat drains, then arrange on plates. At this time, you can send the second and subsequent portions for frying.
5. Prepare dumpling sauce. Mix mayonnaise with sour cream, beat with a mixer. Pass through a blender or grate pickled gherkins, add to the previous mass. Salt, pepper, add chopped dill and chopped garlic (optional).

1. Dumplings without roasting are high-calorie dishes. If you add to this heat treatment in a pan, you can add a lot of weight. To eliminate this phenomenon, after frying, spread the finished dish on paper towels to drain excess fat.
2. As mentioned earlier, frozen dumplings are also fried. Before sending them to the pan, keep the semi-finished product at room temperature for 10-15 minutes. After partially softening the dough, squeeze the dumplings with your fingers so that they take a flattened shape. Such a move will allow you to thoroughly fry the dish without overdrying it.
3. If possible, deep-fry the dumplings. If you don’t have this device, use the multicooker; the appliance comes with a mesh for cooking french fries. In the end, you will receive a miniature copy of whites or pasties.
4. Dumplings have their own classification, which must be taken into account. If you buy a dish, and do not sculpt it yourself, pay attention to the mark "A" or "B". In the first case, the semi-finished product contains about 75-80% of meat, in the second - from 55 to 75%, which is also not bad.
5. To reduce the cooking time, choose not standard, but mini dumplings. They cook 2-3 times faster and retain their juice. At the same time, for frying, use refined corn or olive oil, which has no smell.
6. If roasting is carried out with the addition of water, you can mix the liquid with tomato paste. It will give the final product an original aftertaste and juiciness. To make the crust soft, leave the dumplings for 3 minutes under the lid before serving.
7. The dumplings are fried in in large numbers oils, nothing else. At the same time, they must be constantly turned over. The finished dish is removed with a slotted spoon or deep-frying net. Do not forget that calories fried dumplings is 230-300 kcal.
8. You can prepare sauce for dumplings. To do this, mix 180 ml. high fat cream with 45 gr. cognac, add 30 ml. soy sauce and your favorite spices. Send to the stove, cook for 7 minutes.

Consider an easy way to fry frozen dumplings in a pan. Prepare a dish with grated cheese and herbs, onions or green onions, sour cream. Make cognac or garlic Sause, fry the semi-finished product in breadcrumbs, on water or deep-fried. While cooking, keep an eye on the amount of oil, add it if necessary. The dish should not languish in a dry frying pan.

Video: how to fry dumplings deliciously

Today we will again talk about everyone's favorite dish - dumplings. I shared the recipe for making my homemade dumplings with you a little earlier. What I love dumplings for is saving me time and being able to cook them different ways, thanks to which they never become boring in our family. This time, we will fry them. You can cook fried dumplings in a pan or in a slow cooker.

Fried dumplings recipe step by step

Together with boiling water, you can add a little ketchup, you get dumplings in tomato sauce which is also very tasty. Also, instead of water, you can add a little soy sauce and stew the dumplings in it, but then we reduce the fire to a minimum, since the amount of liquid will be much less and we need to reduce the evaporation rate. Salt should not be added when adding soy sauce.

how to cook fried dumplings in a pan

Ingredients:

• frozen dumplings,
• salt,
• spices,
• glass of hot water
• sunflower oil.

Cooking process:

Dumplings do not need to be boiled first.

We will put them in hot oil on a hot frying pan with the flat side down.

Fry over high heat until a delicious crust appears. Please note that each dumpling lies at a short distance from its counterparts. You should not impose a lot of semi-finished products at once, otherwise, instead of a tasty and beautiful dinner, you will end up with a shapeless porridge. Well, our dumplings are browned. Now carefully turn each dumpling with the back side into the pan and also give them time to fry. I flip with two forks, very convenient.

After our dumplings have acquired a golden crust, you can safely interfere with them with a wooden spatula.

Pour a glass of boiling water, add our favorite spices and leave the whole thing to stew for five minutes under a closed lid, make the fire medium.

After five minutes, open the lid and evaporate the excess liquid.

I always add bay leaf and dill umbrellas, with them the dish becomes especially appetizing and fragrant.

Fried dumplings in a pan are ready. We decorate them with greenery and serve to the table.

Enjoy your meal!

I hope you liked my recipe. Next time we will bake dumplings in pots with sour cream sauce.

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 the dumplings on one side, I'll tell you that besides this, the right recipe, there are two main trends in frying dumplings. 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. Bon appetit guys! 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!)

Diversifying your usual menu is quite simple. It is enough to cook familiar dishes with a non-standard approach and their taste is revealed in a completely new way, creating different flavor compositions and, as a result, producing fresh tasting impressions.

As an option for implementing such an idea, we offer not, as is traditional, but fry in a pan in oil. We are sure that you will be pleasantly surprised by the completely new, no less interesting taste of this dish.

How delicious to fry frozen dumplings in a pan?

Ingredients:

• frozen dumplings;
• a pinch of salt;
• aromatic herbs (optional)

Cooking

The pan for frying dumplings should be with a thick bottom and large enough. Pour vegetable oil into it, always odorless and place on fire for thorough heating. Its quantity should be enough so that the dumplings laid out along the bottom are half covered with it.

Do not apply too many products at once, otherwise they will stick together during the frying process and the result will be spoiled. It is better if they are sufficiently freely located in the oil in one layer. Brown them for ten minutes on each side, seasoning with salt at the end, ground pepper and fragrant herbs, and then put it on a dish and we can serve, seasoning with your favorite.

If the dumplings used for frying are large enough, then it is necessary to initially keep them under the lid for five minutes on each side, and then fry until cooked without it.

Recipe for fried dumplings in a pan with water

Ingredients:

• frozen dumplings;
• refined vegetable oil;
• a glass of purified water;
• a pinch of salt;
• a pinch of ground mixture of five peppers;
• fresh greens.

Cooking

This method of frying dumplings allows you to get a softer taste due to the addition of water in the process.

Initially, we warm up, as in the previous recipe, a pan with vegetable oil, pouring it so much that it completely covers the bottom, and then lay the frozen dumplings in one layer and mix so that they are completely covered with an oil film. We fry the dumplings first on one side until a ruddy shade, and then add some salt, turn over to the other and wait for the same result. Now it's time for the water. We warm it up in advance to a boil and at this stage carefully and quickly pour it into the pan. We immediately cover the dishes with a lid until the boiling is completed, and then we cook the dumplings without it, stirring occasionally. When there is not a drop of water left in the pan, and the dumplings are evenly ruddy, the dish is ready. You can season it with pepper, fresh herbs and effectively serve on a dish.

How to fry raw dumplings in a pan, we told you. And now a little about how to add a blush to already cooked dumplings.

How to fry boiled dumplings in a pan?

Ingredients:

• boiled dumplings;
• refined vegetable oil;
• a pinch of salt;
• a pinch of ground mixture of five peppers;
• fresh greens.

Cooking

If you have boiled dumplings left uneaten after dinner, do not rush to send them to the microwave to warm up. Fried they are certainly much tastier than reheated. For this put them in a well-heated vegetable oil in a pan and let them brown thoroughly on one side, without turning over. Only after the products acquire a beautiful golden brown, turn them over to another barrel, season with pepper, salt and fry for a few more minutes. At the end of the process, we flavor with fresh herbs, and we can serve.

Many argue that boiled and then fried dumplings are much tastier than immediately fried ones. But this is a controversial statement. Both of them have incredible taste qualities, delightful aroma and appetizing appearance.