Fried frozen dumplings in a skillet

One of the most famous and beloved dishes that everyone has surely tried, and not just once - dumplings. They are usually boiled or steamed. But it turns out that fried frozen dumplings in a skillet are an extraordinary delicacy. The dumplings turn out juicy, crispy, with a crust that makes a sound when tapped, and the taste resembles chebureki.

Dumplings are best made with choux pastry, then it turns out thin and strong. Then the semi-finished product is well frozen, and when needed, taken out of the freezer and fried (without thawing) in butter.

Yield: 4 servings.

Cooking time: 50 minutes + 6 hours for freezing and 10 minutes for frying.

Caloric content: 207 kcal per 100 grams of the dish.

Ingredients

• flour (wheat) - 300 g;
• odorless vegetable oil - 15 g;
• water (60-80 degrees) - 150 ml;
• salt - 0.5 tsp.

Meat filling:

• any meat - 350 g;
• onion - 100 g (about 1/3 of the weight of the meat) - 100 g;
• water - 70 ml.

For frying, you will also need 35 g of butter.

Preparation

1. Immediately prepare the choux pastry. Pour very hot water into the dry ingredients.

2. Add vegetable oil to this well.

3. Mix the very pliable and malleable dough while it is hot, using a spoon. Then knead it with your hands, forming a ball at the end. Cover it with a bowl for now so it doesn't dry out.

4. Grind the fillet pieces and onion into minced meat. Add salt, pepper, and water - it will make the dumplings juicier and help create a rich broth inside the dumplings.

5. Separate a piece of dough from the main batch. Stretch it into a sausage and cut into pieces of 3 x 2.5 cm.

6. Roll them out into rounds with a diameter of about 7 cm.

7. Put a full teaspoon (even heaping) of filling on each. Pinch the edges of the dough together like with a regular varenik.

8. Then join the tips into a ring, and roll the sealed edge again with your fingers, tucking the edge in a braid.

9. Dust the board without gaps with flour and lay out all the dumplings on it. Careful place the prepared surfaces in the freezer.

10. After 6-8 hours, the dumplings will be well frozen, and the semi-finished products can now be transferred to a container or bag.

11. To fry them, melt butter in a skillet.

12. Pour the frozen dumplings onto it, spreading them in a single layer.

13. Cover the skillet with a lid. Set the heat to below medium and fry the dumplings for 5 minutes.

14. Then flip the dumplings (each one individually) and repeat the frying procedure for another 5 minutes.

In some recipes, it is recommended to add a little water to the skillet and steam the dumplings for another 5 minutes. But then the fried frozen dumplings in the skillet will not have that wonderful crispy crust as described in the earlier version. The readiness of the dumplings is indicated by the cut filling inside the sample - the meat has completely turned white and released juice.

Dumplings from the skillet can be served with green onions, sour cream, ketchup.

Try it, enjoy your meal!