Dumplings in a slow cooker

Dumplings in a slow cooker

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Ingredients for cooking ravioli in a slow cooker

For the test:

  1. Wheat flour 4-5 cups
  2. Warm clean water 1.5 cups
  3. Salt 1 teaspoon

For filling:

  1. Fresh beef flesh 600 grams
  2. Fresh pork pulp 400 grams
  3. Onion medium size 2 pieces
  4. Salt to taste
  5. Ground black pepper to taste
  6. Butter 1 tablespoon
  • Main ingredients: Beef, Pork, Onion, Flour
  • Serving 10 Servings


Slow cooker, cutting board, large bowl - 3 pieces, a meat grinder, a kitchen knife, a sieve, a kitchen table, a rolling pin, a plastic wrap, a plate, a blender, a tablespoon, a teaspoon, a glass with thin edges, a tray, a deep serving dish, slotted spoon, glass, cup, fork, freezer, plastic bag, wooden spatula

Cooking dumplings in a slow cooker:

Step 1: prepare the flour.

Pour the flour into small sieve in small portions and sift it over a large bowl. This must be done in order to saturate the component with oxygen. Thanks to this action, the dough will be tender, soft and without lumps. Attention: Use only flour of the highest grade, fine grinding and a proven brand, otherwise dumplings can turn out to be tasteless and just crawl out during the cooking process.

Step 2: prepare dough for dumplings.

Pour salt into a glass of warm water and mix thoroughly with a tablespoon until smooth. Then pour into a large free bowl 3 cups sifted flour and carefully pour the salted liquid here. Using a fork, thoroughly beat the contents of the container until the mass becomes sticky and uniform.
After that, we continue to add flour, while mixing everything with improvised inventory. When the mixture becomes thick enough, transfer it to the kitchen table, pre-sprinkled with a small amount of flour.

Now we begin to knead the dough with clean hands. Attention: do not forget to add the remaining flour, controlling the consistency of the mass. In the end, it should become uniform, elastic and dense. Everything, the dough is ready! We give it the shape of a ball and transfer it back to the bowl. We wrap the container with cling film so that the contents do not wind off while we prepare other ingredients for the filling and leave them aside.

Step 3: prepare the pork.

Wash the pork well under running warm water and put it on a cutting board. Using a knife, we clear the meat from the veins and the film. Now cut the component into medium slices and transfer to a clean, deep bowl.

Step 4: prepare the beef.

Thoroughly wash the beef under running warm water to wash off the bone fragments, and spread it on a flat surface. Using a knife, remove the veins, grease and film. At the end, grind the meat into slices and transfer to a bowl of pork.

Step 5: prepare onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and cut into four parts. Then we cut each piece in half and move it to a clean plate.

Now, using a blender, grind the bulbs to a state of small chips. Attention: the smaller we chop the component, the more it will produce juice and aroma in dumplings. At the end, pour the onion chips back into the plate and leave them aside for a while.

Step 6: prepare the filling for the dumplings.

Using a meat grinder with a fine grill, we chop the pieces of pork and beef into minced meat in turn. We do this over a large bowl so that the components do not fall on the kitchen table or fall on the floor. Attention: so that the filling is homogeneous, you can grind the meat several times.

Then add chopped onions to the container, about 1/2 tablespoon salt and black pepper to taste. All mix well with clean hands or a fork to a state of uniform mass.

Everything, the filling is ready!

Step 7: form the dumplings.

Typically, dumplings are harvested immediately several times, so that later you do not spend a lot of time preparing the toppings and dough. So will we. To do this, put a ball of dough on the kitchen table, previously crushed with flour, and with the help of a knife cut a small piece. Attention: put the rest back in the bowl. Knead the dough several times with clean hands and, using a rolling pin, roll it into a thick cake no more than 2-3 mm.

Now, using a glass with thin edges, squeeze circles on the formation. Important: the diameter of the small cake should be about 5-6 centimeters. For each circle in the center, lay out a small amount of meat filling. And now the fun begins!

Take each piece in turn in hand and fold in half. We press the edges with our fingers so that they stick together well. If desired, you can also fasten the ends of the dumplings so that they become rounded. We lay out the first portion of the dough dish on a tray, previously crushed with a small amount of flour, and proceed to the preparation of the next. Attention: do not discard the scraps of dough that remain after the formation of the first dumplings. Just knead them together with the second piece of dense elastic mass. Now we repeat the procedure from beginning to end, and so on, until the dough and filling are over.

When everything is ready, put part of the dumplings in the freezer, so that later they can be poured into a plastic bag and stored there until the next time.

Step 8: prepare the dumplings in a slow cooker.

Pour into the slow cooker 1,5 liters clean cool water, turn on Soup or Baking mode and heat the liquid to a boil. Immediately after that, add a teaspoon of salt here, gently mix everything with a wooden spatula and then spread the dumplings. Cook the dish for 15 minutes in an open pan, and after the allotted time, turn off the multicooker. Important: during cooking, do not forget to sometimes stir the dumplings with improvised equipment so that they do not stick together.
At the end, we take out the dish using a slotted spoon and transfer it to a deep plate for serving.

Step 9: serve the dumplings in a slow cooker.

Before serving, even when the dumplings are hot, put a piece of butter in a plate and gently mix everything with a wooden spatula. But we serve the dish with sour cream, soy sauce, balsamic vinegar, mayonnaise and other dressings to your taste.
Bon appetit to all!

Recipe Tips:

- for the preparation of the filling, you can also use chicken or turkey fillet;

- In addition to the spices indicated in the recipe, you can add others to your taste in dumplings. For example, it can be "hops-suneli", ground coriander, or even a mixture of peppers;

- in a slow cooker you can also cook soup with dumplings. To do this, turn on the “Soup” mode, and put about 20 frozen dumplings, a slice of butter on the bottom of the pan and fill it with 1 liter of boiling water. Now salt and pepper the dish to taste, add here 2-3 small bay leaves, a couple of allspice peas and, if you want, dried dill branches. We cover the multicooker with a lid and cook dumplings for 20-25 minutes, occasionally stirring the contents of the container with a wooden spatula. When everything is ready, turn off the appliance and put the dumplings in deep plates. On top of them, we surely pour the broth and, if desired, season with sour cream.