Whole wheat flour dumplings (with minced chicken)

Reviews (2)

5

Prepared by: Oksana Ch.

09/01/2019 Cooking time: 1 hour 0 min

Pelmeni are one of the most popular dishes in Russia. I want to share with you an unusual recipe - dough made from whole grain flour.

Description of preparation:

Whole grain flour can be considered a natural dietary supplement, because it contains a large number of chemical elements beneficial to the body.
It makes simply wonderful homemade bread, pancakes, gingerbread, pizza or dumplings. I'll tell you how to make dumplings from whole grain flour. Adding such flour to the dough for dumplings will make this dish not only healthy, but will even slightly reduce its calorie content. Not only fans of diets, but also supporters of proper nutrition will be able to appreciate these dumplings! You can use any minced meat, I used pork and beef. Purpose: For lunch / Inexpensive Main ingredient: Meat / Flour / Minced meat / Whole grain flour Dish: Hot dishes / Dumplings

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Ingredients : whole grain wheat flour - 260-280 g egg - 1 pc. salt - 1/2 tsp. water - 1/2 cup (125 ml) vegetable oil - 1 tsp.

Today I will prepare dumpling dough from whole grain wheat flour . I prefer dough made from this type of flour for several reasons. But I will tell you about them at the end of the article. Now I'll make the dough. I will need 2 cups of flour, 1 egg, half a glass of water, salt and a little vegetable oil.

The site has a recipe for lean dumpling dough without eggs and tender, soft dumpling dough made from regular white flour . I kneaded it right on the board. Today I will prepare the dough in a cup. The sequence of actions in all recipes is the same. First I will sift the flour. Then I'll break an egg into it. I will dissolve the salt in water and pour this salty water into a cup with flour. To make the dough softer and more elastic, just like in the recipe with regular flour, I will add a teaspoon of vegetable oil.

Now all that remains is to mix all the ingredients well and knead the dough. The flour, combining with the other ingredients, gradually gathers into a lump. If the dough is not elastic enough and a little sticky, then when kneading you can add a little more flour - 10-20 grams. But you need to make sure that the dough does not become too dense and hard. Therefore, it is better to add flour gradually.

I knead thoroughly until the mixture is homogeneous. The lump does not stick to your hands and the dough turns out soft. The finished dough can be returned to the cup, or you can put it on a board on which it will be rolled out. And cover with cling film so that the dough does not dry out on top. It must be left for at least half an hour for it to ripen.

If you compare dumpling dough recipes, the cooking process from whole grain flour is no different from dough made from regular flour. But the results are slightly different.

The most obvious difference is this color. Dough made from whole wheat flour is darker. But it seems to me that this should not be considered a disadvantage. The finished dish from it may look a little unusual, but appetizing.

But the clear advantage, in my opinion, is that whole grain flour itself is a healthier product than white, refined premium flour. Since during its production, the shells of grains with vitamins, microelements and other useful substances are preserved. This means that dishes made from it are healthier.

Also, according to my observations, this dough behaves less capriciously. Let's take homemade dumplings for example. They keep their shape well. During cooking, the dumplings do not soften or open, even if their edges are not very well connected. They do not stick to the bottom of the pan and do not stick together, and the finished dumplings turn out very tasty and there is no sticky feeling that sometimes happens when you try dishes made from dumpling dough.

The site has separate articles on how to prepare homemade dumplings in different ways and a recipe for lazy dumplings , which are cooked in the oven, steamed or in a frying pan. Enjoy your meal!

How to cook “Whole wheat flour dumplings”

Prepare all ingredients.

Pour water into a deep bowl, add 0.5 tsp. salt, egg and vegetable oil. Mix everything together.

Add flour little by little.

Mix the dough first with a spoon, then when it becomes difficult to mix, continue kneading with your hands, adding the remaining flour.

You may need a little more or less flour than indicated in the recipe. The dough should not stick to your hands, it should be dense but elastic. Gather it into a ball, cover with a towel and leave for 20 minutes, then knead with your hands again.

Combine the minced meat with a finely diced onion and chopped fresh herbs. Add a little cold water or broth for juiciness, salt and pepper to taste. Mix thoroughly.

Cut a piece of dough and roll it into a layer approximately 2 mm thick. I don’t sprinkle anything on the surface of the table; the dough is elastic and easy to work with. Using a glass or shot glass (depending on the desired size of dumplings), cut out circles.

Place the minced meat filling in the middle of the circle. Form a dumpling with your hands in any usual way.

This way you need to stick all the dumplings. They can be frozen for future use or immediately boiled in boiling salted water for 5-7 minutes, depending on the size.

Dumplings made from whole grain flour are ready. Serve them with sour cream, butter and herbs. Bon appetit!

Salty cheesecake with herring remoulade

• 100

• Servings: 4
• Preparation time: 15 min
• Cooking time: 90 min
• Difficulty: Easy

This is definitely not a dessert. The recipe “Salty cheesecake with herring remoulade” was published in the category “Fish appetizers, Appetizers with cheese, cottage cheese” by mastershef. It will take you only 90 minutes to prepare this dish.

Ingredients

Steps

1. To prepare the bread base, remove the crust from the Borodino bread, cut the crumb into cubes measuring 2x2 cm and dry in the oven at 160 degrees without changing color.
2. Mix bread with coriander and cumin in a blender until smooth, mix with soft butter.
3. To make sour cream jelly, soak the gelatin in cold water for 10 minutes, then squeeze it out and heat it in the microwave.
4. Mix gelatin, sour cream, lemon juice, horseradish, soft and smoked cream cheese in a blender until smooth.
5. To prepare herring remoulade, cut the herring fillet and shallot into small cubes, add chopped celery and gherkins, capers, dill and sibulette. Mix everything.
6. Add 1/2 of the previously prepared sour cream jelly to the resulting mixture.
7. To serve, place the bread base mixture in a round pan, top with herring remoulade and sour cream jelly.
8. Cut the finished dish in half and garnish with fried shallots, capers and dill sprigs. Bon appetit!

Cooking technology

Since wheat flour is replaced by bran in Dukan dumplings, the dough is molded well, but does not stick together so easily. To increase stickiness, you need to slightly moisten the dough pieces with water.

Otherwise, the process of sculpting and preparing dietary dumplings is standard:

1. Roll out the dough into a thin layer, cut out circles with a glass, put the filling in their center, and seal the edges well. You can use a dumpling maker - this will speed up the modeling process.
2. Cook in boiling water for eight to ten minutes.
3. Serve the dumplings hot, sprinkled with herbs and pepper to taste. Instead of sour cream, you can use low-fat natural yogurt.

Dumplings can also be frozen.

Homemade diet dumplings according to Dukan are healthier and healthier than store-bought ones made from wheat flour. If you know some tricks, then the process of preparing them will not differ in any way from the standard one, and as a reward for your efforts you get a tasty and healthy meal that even those who do not adhere to the Dukan diet will appreciate.

Step-by-step recipe with photos

Whole wheat dumplings are new to my family's table, but seem destined to become part of our diet.

In general, I am absolutely not a fan of diets (for fans of them, I can note that per 100 grams of whole grain flour contains approximately 10 grams less carbohydrates than white flour, and even of the amount of carbohydrates that it does contain, 10 are from coarse fiber ). So, it was for the sake of this fiber that I had to take up dumplings made from whole grain flour - the doctor recommended the use of products with it for my son. for, sorry, solving some problems with the stool. In short, putting aside false shame, I’ll decipher: foods with a lot of coarse fiber are a good way to prevent constipation. Buns made from whole grain flour somehow didn’t work for us, and I decided to resort to the extreme degree of maternal cunning: make dumplings out of it, which our offspring eats, as far as I know, any and in any form.

You know, it's a blast! He ate it and asked for more. Moreover, interestingly, I even liked it and allowed me to do more.

By the way... I apologize for the physiological details, but IT REALLY WORKS. Definitely!

So, for the main dough kneading I took 300 g. flour, 1 tsp. salt and 150 ml water. You will need more water as you work with the dough, but only as needed.

The filling was made from 500 gr. minced meat - a mixture of beef and pork (about half), 1 small carrot, 50 gr. mung bean sprouts (just added out of curiosity), 1 clove garlic, 1 tsp. coarse salt and a couple of pinches of ground black pepper. Since not all of the minced meat mixture was used, I added some more small meatballs to the broth.

Of course, you still need salted water to cook the dumplings.

Pour 150 ml of warm salted water into the flour. First, stir with a spoon.

Then we start kneading with our hands and knead for 10 minutes. If you feel that the dough ball is too dry, add a little more water. You can simply wet your hands with which you knead. The dough should have the consistency of very thick plasticine - tight, not sticky. We form it into a ball, wrap it in film and leave it alone for at least 30 minutes.

About 5 minutes before the end of the resting time for the dough, we begin to make minced meat. We peel and chop the carrots, peel the garlic and press it through a garlic press, add salt, pepper, and knead (no mung sprouts for now, so as not to break them too much). Now we need to distribute the seasonings evenly.

Thoughtful dining

Homemade semi-finished products are always wonderful! Prepared with your own hands, with love and care for family members, from quality products, in good sanitary conditions)) Yes, it is the last point that always confuses me when I think about store-bought products involving minced meat, which is why I never buy them.

And how homemade preparations help out! Yes, initially you have to spend a lot of time, but several hearty, nutritious meals are provided, and your head won’t hurt about it.

Other subtleties of choosing flour

When purchasing, check:

• Packaging . Raw materials should be stored in a paper bag. This contributes to oxygen enrichment and preservation of original quality.
• Best before date . The caked product loses its flowability and becomes a favorable environment for harmful microorganisms. Therefore, it is better to buy freshly packaged ones.
• Color . Firstly, flour from hulled grains is whiter than from grains with shells. Secondly, the shade depends on the degree of grain refinement (wallpaper is darker). According to GOST: the color of the highest and first grade raw materials is white (a cream shade is allowed); second grade - white with a yellow or grayish tint. It should not be lumpy, with black dots (weeds), bugs or larvae. If the color changes after adding water, you have a poor quality product. A reddish tint indicates the presence of bran, and a blue tint indicates the immaturity of the grain or the presence of waste.
• Taste . A low-quality product produces a sour, sweet or bitter taste. Mustiness and mold indicate improper storage conditions and dampness in the room. If you chew the flour, there should be no feeling of sand on your teeth. Low grades, containing a lot of fatty germ particles, go rancid due to improper storage.
• Humidity . A high-quality product crunches and sticks to your hand, does not roll into lumps. The crumbly structure indicates oversaturation with mineral components or bran.

Pay attention to the markings. O characterizes technology, not product quality.

Bonuses

✅Healthy filling for dumplings:

1. Mix 400g each of ground beef and ground turkey.
2. Cut the onion into small cubes, chop three cloves of garlic and a bunch of herbs.
3. Add vegetables to the minced meat, salt and pepper.
4. The filling for healthy dumplings is ready!

✅To increase the usefulness and deliciousness of dumplings with potatoes, you need to add a bunch of chopped green onions and fresh dill.

✅And for dumplings with cottage cheese, I recommend using 5% fat cottage cheese. Starch is often added to low-fat cottage cheese for consistency and protein, which is often less than five percent. 9% cottage cheese is fatty, it contains a lot of calories that can be deposited on the waist.

✅Another useful option is dumplings with cabbage. And it’s healthy, because cabbage is not a starchy vegetable, and it’s inexpensive.