How to deliciously fry dumplings in a pan

Dumplings are economical, hearty and delicious dishes. As the filling, meat, mushrooms, stewed vegetables are used. Thanks to an impressive selection, you can diversify the diet. Many housewives prefer to fry pre-cooked or frozen dumplings. Today, there are many recipes that are easy to translate into reality. Consider the main features in order, give practical recommendations.

A simple 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. Pick up a wide frying pan with high sides. Pour 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 at room temperature so that they thaw. After that, put the cake mix in the oil, sticking to one row. Reduce the burner to a minimum.
3. Fry the dumplings for about 20-25 minutes, while constantly turning the product over (every 3-5 minutes). Such a move will ensure uniform frying.
4. After the specified period, turn off the stove, sprinkle the dish with pepper and salt. Add washed and chopped dill, mix. Cover, let stand for 5 minutes.
5. Line a flat dish with paper towels at this time. Remove the finished product with a 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 of 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. Cooking begins with sauce, because in the process of frying dumplings, the composition for pouring should stand for a while. First, clean the garlic teeth, chop into slices and pass through a press. Add sour cream, kefir and mayonnaise, knead until smooth.
2. Add to the liquid a mixture of peppers and your favorite seasoning to taste. Cover the bowl with the composition with cling film, set aside for infusion for half an hour.
3. Start cooking dumplings. Leave the cake mix for a quarter of an hour so that the dough thaws a little. When the specified time is up, prepare a pan, pour oil and water into it, heat it.
4. Send the dumplings to the dishes, cover with a lid, set the minimum heating. Simmer for about 7 minutes, periodically shaking heat-resistant containers.
5. Now open the lid, mix the dumplings, simmer another 7 minutes. Wait for the moment when all the water boils. Then add salt, fry on all sides until golden brown. If there is little oil, add more.
6. When the semi-finished product reaches the desired degree of readiness, turn off the burner. Arrange the dumplings next to each other, sprinkle them with grated cheese and cover. Let the cheese melt completely (about 5 minutes).
7. Arrange the finished dish on plates, sprinkle with chopped green onions. You can pour dumplings with sauce or serve it separately in a deep bowl.

Fried dumplings with sour cream and onions

• 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. Pick a deep frying pan with non-stick coating, pour in water and bring to a boil. Salt, pepper, wait for the grains to dissolve.
2. Reduce power, take out the frozen dumplings and immediately send them to the tank. Cover the dishes, set the burner to the middle mark, cook for 5 minutes.
3. After time, drain the liquid, add oil, heat it. Peel and chop the onions in a convenient way, and fry them. Stew dumplings with onions until golden brown, stirring constantly.
4. While the dish is fried, start cooking the sauce. Pour milk into a deep bowl, add sour cream, add flour. Beat the mixture with a mixer until smooth.
5. Add pepper, chopped dill, chopped garlic, salt. Now pour the cooked sauce on the fried dumplings, reduce the power of the burner to a minimum. Cover, simmer for 10 minutes.

Fried dumplings in breadcrumbs

• chicken egg - 4 pcs.
• frozen dumplings - 650 gr.
• ground pepper - 5 gr.
• vegetable oil (for frying) - in fact
• greens (any) - 1 bunch
• milk fat content from 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 crackers in it for breading, form a pot. Now each dumpling should be rolled first in a whipped milk mass, then in breadcrumbs.
3. Heat the oil in a deep frying pan, put the dumplings for frying. They should be half covered with oil, such a move will ensure uniform processing. Set minimal heat, fry dumplings for 20 minutes.
4. Turn them over every 5 minutes to prevent burning. About a quarter of an hour after the start of cooking, add spices to taste. Serve under chopped dill or parsley.

Fried dumplings on water

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

1. Cook a deep non-stick frying pan, pour oil into it, heat it. Put the dumplings in one row, cover with a lid, simmer for at least 3 minutes.
2. After the expiration, mix the dish so that each side is covered with oil. After frying the dumplings from one side to a golden crust, turn the dish over and immediately salt, add black pepper.
3. When the other side is browned, pour boiling water into the dishes. Dumplings should not swim in the water, just cover them half. Immediately cover the dishes with a lid, simmer for 3 minutes until the characteristic drilling 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
• gherkin cucumber (pickled) - 3 pcs.
• fresh dill - 20 gr.
• garlic - 4 prongs (optional)
• dumplings - 650 gr.
• salt - 15 gr.

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

Features of frying dumplings

1. Dumplings without roasting are high-calorie dishes. If you add to this the heat treatment in a pan, you can greatly add weight. To eliminate this phenomenon, after frying, lay the finished dish on paper towels to drain excess fat.
2. As mentioned earlier, frozen dumplings are also roasted. Before sending them to the pan, soak the cake mix 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 do not have this appliance, use a multicooker, the net comes with a device for cooking french fries. In the end, you get a miniature copy of the 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 good.
5. To reduce the cooking time, choose not standard, but mini-dumplings. They cook 2-3 times faster and retain their juice. In this case, for frying, use corn or olive peeled oil, which is odorless.
6. If the frying is done with added water, you can mix the liquid with tomato paste. She 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. Dumplings are fried in a large amount of oil, nothing else. At the same time, they must be constantly turned over. The finished dish is removed using a slotted spoon or a deep fat net. Do not forget that the calorie content of fried dumplings is 230-300 Kcal.
8. You can make sauce for dumplings. To do this, mix 180 ml. high fat cream with 45 gr. cognac, add 30 ml. soy sauce and favorite seasonings. Send to the stove, cook for 7 minutes.

Consider a simple 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 sauce, fry the semi-finished product in breadcrumbs, on water or in deep fat. During cooking, monitor the amount of oil, add it if necessary. The dish should not languish in a dry frying pan.

Video: how to deliciously fry dumplings