Lazy dumplings fried in a frying pan in sour cream and tomato sauce, recipe with photo

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Prepared by: Zoya Shunina

10/07/2019 Cooking time: 1 hour 0 min

Lazy dumplings in the shape of roses are a juicy, tender, satisfying and tasty dish. You don’t need to sculpt them, but you still have to prepare the dough and minced meat. So, let's prepare dumplings in the shape of a rose.

How to cook lazy dumplings

1. To knead the dumpling dough, you can use an egg or do without it. With an egg, the dough turns out to be more elastic and elastic, without an egg it is softer and more tender. And you don’t have to worry about the “Georgians” falling apart with this cooking method. In any case, it will turn out delicious and retain its shape. Add a pinch of salt.

2. Pour in a glass of warm water and stir.

3. Add flour in small portions and knead an elastic dough that does not stick to your hands (as soon as the dough stops sticking to your hands, then you don’t need to add more flour, that’s enough).

4. Mix the minced meat with chopped herbs (optional), finely chopped onions and garlic. Sprinkle with salt and pepper, mix thoroughly and beat.

5. Roll out the dough into a thin (5-7 mm thick) layer. Place minced meat on top.

6. Roll into a tight roll. Cut the pieces into lengths slightly lower than the height of the frying pan (another container in which you will stew the Georgians). To ensure that the minced meat does not fall out of the roll during stewing, the edges can be slightly flattened towards the center.

7. Next, there are two options for preparing lazy dumplings. With or without pre-frying. The taste is different, so we advise you to try preparing two different servings and keep a note of the recipe you like best.

8. Heat the oil (butter + vegetable) in a frying pan and lay out the lazy dumplings-rolls.

9. Fry until golden brown on both sides.

10. The sour cream and tomato sauce in this recipe is very easy to prepare. Mix 2 tablespoons of sour cream, 1 dessert (not a full tablespoon) spoon of ketchup and a glass of water. You can add dried herbs for flavor.

11. Pour into the frying pan, put on low heat under the lid and simmer the lazy dumplings until cooked for 10-15 minutes.

12. In the second preparation option, the rolls are not pre-fried, but are immediately poured with sauce and stewed for about 30 minutes.

Cooking with potatoes

This delicious hearty dish will please everyone. Its preparation takes only 40 minutes.

Ingredients:

• 125 g flour;
• 1 egg;
• 5 potato tubers;
• 5 g salt;
• 3 g potato spices.

Preparation steps:

1. Peeled potatoes are cut into 4 parts and boiled in salted water until soft.
2. Mashed potatoes are prepared from ready-made hot potatoes: softened with a masher, egg and seasonings are added.
3. Gradually add flour to the puree, stirring all the time. The dough should be airy.
4. Roll out the prepared mass into sausages and then cut them into equal slices.
5. Lazy dumplings with potatoes are boiled in salted water or fried in oil.

Bon appetit!

Dumplings are far from just a bachelor or student dish. Of course, this does not apply to store-bought dumplings. Everything is clear here. If you don’t want or can’t cook dinner, then buy some dumplings and you’re done.

True, no one has any special desire to tinker with homemade dumplings, even if they have time. However... if someone invented lazy cabbage rolls, then really no one thought of lazy dumplings? And indeed, they came up with it. And this dish received the affectionate nickname “Georgians” among the people, I don’t know why.

Potato roses with bell peppers and meat

No one can say for sure what the first roses made from potatoes with minced meat looked like. However, as a rule, the very first recipe is the simplest, i.e. This version of a wonderful snack can safely be considered the original. You will need the following products for it:

• minced meat (it is better to take a mixture of two types) – 500 g;
• potatoes - 2-3 large root vegetables;
• bell pepper (red) – 2 pcs.;
• onion – 1 small head;
• eggs – 1 pc.;
• hard cheese – 50 g;
• salt, pepper and other spices - to taste and desire.

Peel the onion, grate it on the finest grater or chop it finely and add to the defrosted minced meat. Beat a raw egg in there. Salt the resulting mass and season with the desired spices. Roll the prepared minced meat into balls the size of a walnut. Cut the peeled potatoes into thin slices. Remove the seeds from the peppers, rinse and cut with a sharp knife into slices 1.5-2 cm thick.

Place circles of peppers on a greased baking sheet and place potato slices inside. The slices should extend beyond the pepper circles, forming something like a flower. Season the potatoes with salt and pepper, and pour a little vegetable oil (literally a drop) into the middle. Place a ball of minced meat on top in the center.

Place the baking sheet in the oven at 200°C for half an hour, then remove it, sprinkle with grated cheese and keep inside the stove for another 10 minutes. A delicious dish is ready!

By the way, you can also add tomatoes to this recipe. A circle of this vegetable can be placed in the center of a potato flower, add a little salt, and then place a meat ball on it.

Basic recipe for lazy dumplings

for test

• water – 1 glass (it is better to take mineral water);
• eggs – 1 pc.;
• flour – 500-600 g (about 4 cups);
• salt and sugar - 1 and 2 teaspoons, respectively;

for minced meat

• minced meat – 1 kg;
• eggs – 1 pc.;
• salt, ground red and black pepper - to taste;

for the sauce

• carrots – 1 medium-sized root vegetable;
• onion – 1 small head;
• cream – 200 ml;
• water – 200 ml;
• parsley, chili sauce and other desired seasonings - to taste.

First you need to make dough for lazy dumplings. To do this, pour the flour into a deep bowl, make a small hole in the center, break the egg into it and stir well. Then add salt to the mixture, add water and knead with your hands. While the dough is “reaching”, you can start making minced meat. To do this, you need to mash the semi-finished product, add an egg, salt, spices and mix everything properly.

Roll out the dough into a thin layer, preferably rectangular in shape. Place the minced meat on the edge and spread over the entire surface as evenly as possible. Roll the dough into a tight roll and cut it into pieces about 3 cm wide. To prevent the “dumplings” from becoming torn, the knife must be moistened in water after cutting each piece. Roll the resulting “rolls” in flour and fry in vegetable oil until golden brown.

A little advice: if your work space is limited, you can divide the dough into 2-4 parts and work with each of them separately.

Now you can start preparing a delicious sauce for lazy dumplings. To do this, finely chop the onion and grate the carrots on a medium or very fine grater. Fry the prepared vegetables in hot oil. This is best done in a thick-bottomed saucepan or cauldron. Add water, cream, spices and seasonings to the prepared vegetables. Stir the future sauce, bring to a boil and add the fried Georgians to it. Cover the dish with a lid and simmer the dish for 10 or 15 minutes. Serve the finished lazy dumplings hot.

Variations on a theme

Above is the simplest variety of Georgians. However, like any dish, lazy dumplings have many cooking options.

With carrots

This option is prepared almost the same as the previous one. The difference is that the carrots are not placed in the sauce, but in the dumplings themselves. To do this, the rolled out layer of dough is covered not entirely with minced meat, but only half. The second half is filled with grated carrots. To roll such Georgians, you need to start from the side where the vegetables lie, so that the carrots end up inside the lazy dumplings.

Of course, in this case it is not necessary to add carrots to the sauce. Although, if the household loves this vegetable, then it will not be superfluous in the dressing.

With other vegetables

In general, minced meat for Georgians can be supplemented with a variety of vegetables. The simplest option is to mince the onion along with the meat. You can season the meat with garlic, but this is not for everyone. Many housewives add chopped bell pepper or grated zucchini to the meat ingredient. Surely there are those who even combine meat with potatoes, but such variations have not yet been described in official sources.

By the way, not only beef or pork minced through a meat grinder is suitable for Georgians, but also chicken and turkey. In this case, the meat ingredient can be minced through a meat grinder or chopped in a blender yourself, or you can buy a ready-made semi-finished product.

With tomato sauce

For this option, both purely meat Georgians and lazy dumplings with a combined filling are suitable. This option differs from the previous ones only in the preparation of the sauce. And even that is insignificant.

First, you also need to fry the carrots and onions, and then add to them not cream, but tomato paste or tomato sauce diluted with water. Also add salt, pepper and spices. When the sauce boils, place the dumplings in it and simmer with the lid closed for the same 15 minutes.

If desired, you can add finely chopped bell pepper to this sauce. And instead of tomato paste, use natural tomatoes, after dousing them with boiling water, removing the skin and finely cutting them.

Classic recipe in the oven

This recipe allows you to prepare a meal for a large family without spending a lot of time at the stove.

Ingredients:

• 600 g flour;
• egg;
• 550 ml water;
• 10 g salt;
• 50 ml sunflower oil;
• 300 g chicken fillet;
• 400 g pork with lard;
• 3 onions;
• 1 sweet pepper;
• 3 g ground black pepper;
• 60 g tomato paste;
• 3 garlic cloves;
• 5 g sugar;
• 40 ml sour cream.

Preparation steps:

1. Minced meat is prepared from meat and two onions using a meat grinder. It is salted, peppered, mixed with sour cream and whipped.
2. They make choux pastry: it turns out to be more elastic and can be easily rolled out into a thin layer. Boil 250 ml of water. Separately combine the egg, salt, sifted flour, 20 ml of oil. Add boiling water. Stir the dough with a fork, and when it cools down, use your hands.
3. The dough is covered with cling film and left on the table.
4. To prepare the dumpling filling, chop and fry the onion, pepper, and garlic in oil. Add tomato, salt, sugar, black pepper.
5. A small portion of the dough is rolled out thinly. The minced meat is spread over the entire surface of the resulting flatbread. Roll it up (loosely).
6. The roll is cut into pieces 5 cm long. Each piece is pressed down a little with your hands on one side so that on the other it opens, resembling a rose.
7. Place the semi-finished products in a deep baking tray so that there is space between them. The void is filled with fried vegetables: this will prevent the dumplings from sticking together. Pour boiling water, cover with foil and place in the oven, preheated to 180 degrees. Cook for 35 minutes.
8. Lazy dumplings in the oven are ready when they take on a nice golden hue. If there is still water in the pan, you can remove the foil and keep the dish in the oven for a few more minutes.

Tips for making lazy dumplings

Wise advice has never bothered anyone, especially if the hostess has never prepared such a dish. In this case, there are not many tricks and subtleties:

• The dough for Georgians needs to be rolled out as thinly as possible. This way they will cook faster, and their taste will be much more refined. And so that the dough does not stick to the countertop, it must first be covered with a small layer of flour;
• The minced meat should be distributed as evenly as possible over the test layer. To achieve this, the spoon must be periodically moistened in water. There is no need to be afraid of over-moistening the minced meat, since later the Georgians will still stew in the sauce;
• lazy dumplings are prepared for a total of about half an hour (fried for 15-20 minutes and stewed for 10-15 minutes). You don’t have to fry the Georgians, but immediately throw them into the sauce, then they need to be simmered for longer - 40-50 minutes, depending on what kind of minced meat was used for the filling. Minced poultry cooks faster, and if you have beef or pork, you can keep the dish on the fire longer;
• if the volume of sauce is insufficient, then this is far from a problem. You can simply add a little water to the sauce to bring it to the desired volume.

That's all. All that remains is to wish you good luck and... bon appetit!

Note to the hostess

• These lazy dumplings can also be frozen just like regular dumplings! Place it on a board so that each piece does not touch its “neighbors,” and after freezing, pour it into a bag. They are stored for the same amount of time as simple ones - about 6 months, if the freezer temperature is constant low (below -12 degrees).
• A vegetable pillow can be made from anything. Cabbage makes a very satisfying meal. For example, first stew the cabbage (even with mushrooms), and then bake the dumplings.

Potato rosettes with minced meat and sour cream sauce

Potato roses can be made not as described above, but rolled into rolls. However, the ingredients for such a dish will be required almost the same as for the previous recipe:

• minced meat (it is better to take a mixture of chicken and pork) – 200 g;
• potatoes - 2-3 large root vegetables;
• bell pepper (red) – 1 pc.;
• rolled oats, sour cream and butter - 50 g each;
• salt, pepper and other spices - to taste and desire;
• sour cream – 150 g (for sauce);
• garlic cloves – 2 pcs. (for sauce);
• dill, parsley and salt - to taste (for sauce).

Cut the potatoes into thin slices and place them on a plate or cutting board in a single layer. Add the vegetables and leave them alone for 10 minutes. Put sour cream, salt and pepper into the minced meat, add oatmeal (rolled oats) crushed in a blender, bell pepper cut into small cubes and mix it thoroughly. To prepare the sauce, mix sour cream with finely chopped herbs, crushed garlic, salt and spices.

Lay out the potato slices overlapping in several stripes, 8-10 pieces each. in each. Place a not too thick layer of minced meat on each of them, which in turn should be coated with sauce. Roll the strips into rosette rolls and place on a baking sheet greased and sprinkled with ground oatmeal. These roses need to be baked for half an hour, also at a temperature of 200°C.

Potato roses in puff pastry

• minced meat (it is better to take a mixture of two types of meat) – 200 g;
• potatoes - 1 large root vegetable;
• onion – 1 small head;
• puff pastry (not yeast) – 250 g;
• egg (more precisely yolk) – 1 pc.;
• dill, spices and salt - to taste.

Finely chop or grate the onion and mix with the meat ingredient. Add salt, herbs and spices to the prepared minced meat. Mix again. Grate the potatoes on a shredder, as for potato pancakes.

Defrost the dough and cut into squares with a side of 10 centimeters. Roll out each square a little, and then make four cuts on each piece, starting 3 cm from the center and to the corner. Lightly grease the squares with oil, place a spoonful of potatoes in the center and a spoonful of minced meat on top. Now you need to carefully take one of the “petals” of dough and wrap it around part of the filling. Then do the same with the opposite “petal”, and then with the remaining two. The result should be a rosette with an open meaty top.

Brush the top of the prepared roses with beaten yolk and place on a baking sheet greased with oil and sprinkled with semolina. Bake for 20-30 minutes, provided that the oven temperature is close to 180-190°C or slightly higher.

Preparation of “Rose from dough with meat filling”:

Dough:

Preparing the dough is not difficult. Pour the prepared flour, but not all of it, into a cup (along with salt), forming a small depression in the center. A product such as flour has excellent properties. It can absorb water in larger or smaller quantities, so it should be added gradually to achieve the desired dough quality. Place the egg, water and mayonnaise in the flour, mix everything, knead the dough into a not very stiff, but elastic structure. Cover the ball with film and leave to rest for an hour. In the meantime, you can prepare the filling.

Meat filling:

• raw meat must be cleaned, washed, cut into small pieces (up to 40 g);
• Place pieces of meat in a frying pan with fat, quickly fry and place in a pan. Add filtered water to cover the meat product, add bay leaves, herbs and peppercorns, not forgetting the salt;
• Having closed the container, simmer for an hour and a half on the lowest heat, after which grind the meat with a meat grinder;
• In the frying pan where the meat was fried, place finely chopped onion and fry it until pink. Add flour to the onion and continue frying until the onion turns brown. Dilute the sauté with broth (be sure to strain) obtained from the stewed meat;
• Combine the chopped meat with onions, adding herbs and salt.

The process of forming delicious roses:

Roll out the dough thinly into a rectangular shape. Spread the prepared filling in a small layer so that the edges of the dough remain free. Moisten the entire perimeter with water and fold the layer along the entire length once, tightly connecting the edges, but not covering the corners along the entire length. When folding a layer of dough, you need to get rid of as much air as possible: gently press the surface of the dough with your hands.

Next, the workpiece needs to be rolled in the shape of a tape measure so that the connected edges are at the top. This will create a product in the shape of a rose. All that remains is to “unfold”, slightly separate the edges of the dough, which were deliberately left unsealed, from each other, forming rose petals from them. After greasing the rosette with cow butter, place it in a pressure cooker (on a wire rack or steamer) for an hour and steam it. Place the prepared hot product briefly in a pan with tomato paste until it acquires a delicate pink color.

In this simple way you can stick a whole bouquet of surprisingly tasty and unusually original roses. Isn’t this a fairy tale, composed, that is, prepared with your own talented hands?

Ingredients for “Dough rose with meat filling”:

For the test:

• filtered water - 3/4 cup
• a raw egg
• sifted flour - up to 1/2 kg
• spoon of mayonnaise
• salt - 1/2 small spoon

For filling:

• 300 grams of not very fatty beef
• a couple of small onions
• two large spoons of fat
• spoon of flour
• laurel leaf
• herbs and salt to taste
• and about five peppercorns