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Fried Frozen Dumplings in a Pan
Instructions
First I prepare the choux pastry. I pour very hot water into the dry ingredients.
Into the same well I add the vegetable oil.
While it is still hot, I stir the very soft, pliable dough with a spoon. Then I knead it by hand, forming a ball at the end. I cover it with a bowl for now so it does not dry out.
From fillet pieces and onion I grind the mince. I add salt and pepper and pour in water – it makes the dumplings juicier and helps a rich broth form inside them.
I take a portion of dough from the whole batch. I stretch it into a sausage and cut it into pieces about 3×2.5 cm.
I roll them into rounds about 7 cm across.
I put a full teaspoon of filling (even a heaped one) on each. I pinch the edges of the piece together, as for an ordinary varenik.
Then I join its tips into a ring, and go over the sealed edge once more with my fingers, tucking the edge into a braid.
I dust a board all over with flour and lay out all the dumplings on it. I carefully place the prepared trays in the freezer.
After 6–8 hours the dumplings are well frozen, and now they can be moved into a container or bag.
To fry them, I melt the butter in a skillet.
I tip the frozen dumplings onto it, spreading them out in a single layer.
I cover the skillet with a lid. I set the heat just below medium and fry the dumplings for 5 minutes.
Then I turn the dumplings (each one individually) and repeat the frying for another 5 minutes.Some recipes also suggest pouring a little water into the pan and steaming the dumplings for another 5 minutes. But then the fried frozen dumplings in a pan will not have that wonderful crispy crust as in the version described above. The filling cut open inside a sample shows when the dumplings are done – the meat has turned completely white and released its juice.You can serve the dumplings from the pan with green onions, sour cream and ketchup.Do give it a try, and enjoy your meal!
Tips
- 1
CHOUX PASTRY AT 60–80°C is the "secret" of elasticity. It rolls out thin without tearing, and will not burst when boiled or fried.
- 2
WATER IN THE FILLING is the "secret" of juiciness. 70 ml per 350 g of meat gives a "broth" inside the dumplings during cooking. Without water the filling will be "dry".
- 3
FRYING WITHOUT THAWING is the "secret" of the crispy crust. Thawed dumplings give off a lot of moisture, and the crust will not form.
- 4
BUTTER, NOT VEGETABLE OIL, is the "secret" of flavour. In butter the dumplings take on a caramel aroma and a lovely crust. The same principle works for other kinds of fried dumplings.
FAQ
Which mince should I choose? +
The ideal is pork and beef 50/50 (the classic for pelmeni). Alternatives: chicken (leaner and more tender), turkey (good for children), lamb (an Eastern note), or a mix of beef and pork with a little fat (for "premium" juiciness). Fresh shop-bought mince – check the ingredients (no soya, starch or phosphates). Freshly ground at home tastes better. A fat content of 20–25% is best. If frozen, thaw it in the fridge for 6–8 hours. Onion in the filling is the "secret" of juiciness (1/3 of the meat weight). A clove or two of garlic adds a "homemade" aroma.
Can I fry shop-bought dumplings? +
Yes, but homemade ones with choux pastry taste better (the dough is stronger and will not "fall apart"). For shop-bought, choose the "premium" range with thin dough. Do not use "budget" dumplings with thick dough – they will not cook through. The method is the same: fry in butter without thawing, under a lid, 5 + 5 minutes on each side. Avoid vareniki with curd cheese or potato (the dough is different) and large dumplings (they will not cook through in 10 minutes).
How long do fried dumplings keep? +
In the fridge in a container – 1–2 days. Reheated in a pan with 1 tsp of butter under a lid for 3–4 minutes, the crunch comes back. In the microwave – not recommended (they lose the crust). Cooked dumplings in the freezer – not recommended (the texture goes mushy). Raw, shaped dumplings keep in the freezer for up to 3 months. Freshly made, they are at their best in the first 30 minutes off the pan. Do not leave them at room temperature for longer than 2 hours – the meat in the filling spoils. For a "packed lunch", keep them hot in foil, warm for 2–3 hours. It is best to cook them "for one sitting" – fresh and crispy.
What should I serve dumplings with? +
The classics: with sour cream (thick, not runny), ketchup (as the author suggests) or mustard. With green onions, parsley or dill. With black or rye bread. With a shot of cold vodka – the "Siberian" serving. With light beer – the "manly" serving. With a cup of herbal tea or fruit drink. With a fresh vegetable salad. With sour cucumbers and sauerkraut. With a spicy sauce (adjika, Tabasco) – for those who like it hot. With tomato juice – the "office lunch". For a "children's" version – with sour cream. A versatile dish for family evenings.
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