Everyone is accustomed to the fact that the classic recipe for making dumplings involves boiling them. To diversify your menu, you can prepare this dish in a non-standard way. I guarantee that the result will exceed all your expectations. These fried dumplings can be quickly prepared and placed on the table with beer if guests arrive unexpectedly. Can you apply for festive table as unusual hot snack. Main condition instant cooking this dish is available in freezer delicious frozen preparation. I present to your attention a recipe with photos of preparation. fried dumplings.
How to fry frozen dumplings in a frying pan
To prepare this dish, you need to use a high-quality semi-finished product, which you can make and freeze yourself, or you can simply buy in a store. I bought a tray of Malyutka dumplings weighing 400 grams. The recipe will only use half the packet.
ATTENTION: It is very important that the dumplings are positioned freely in the pan.
Place frozen dumplings in a frying pan with added vegetable oil (2 tablespoons).
Turn on the heat to maximum and quickly fry the raw dumplings until golden brown.
Pour fried dumplings hot water so that the water covers them halfway. As soon as the liquid boils, cover the pan with a lid and reduce the heat to medium. No need to salt!
After 5 minutes, open the lid and turn on maximum heat. Now you need to evaporate the excess liquid.
As soon as the liquid has almost evaporated, we begin to gently stir the dumplings so that they fry evenly and dry slightly.
The secret to making dumplings with a crispy crust is making the right choice frying pans The non-stick coating should be without damage or chips, perfectly smooth. Then the dumplings will not stick and tear.
Place the finished, still crispy, fried dumplings on plates and serve immediately before they become limp.
Dumplings prepared in this unusual way turn out very tasty and beautiful. I advise everyone to try to cook and treat their family to such an appetizing and unusual dish.
The vast majority of modern women have limited time for housekeeping. Being busy at work, many of them cannot devote several hours every day to preparing a full menu for the family. A way out of this situation can be semi-finished products that can be boiled or fried in a short time. These include dumplings, which are popular in every family.
Dumplings with pork and beef or minced chicken, seasoned with spices, are prepared for future use on their own or purchased in stores where such goods are presented in a wide assortment. Traditionally, they are boiled before serving. However, there is also original recipe- dumplings fried in a frying pan.
To prepare dumplings in this way, you will need a minimum of ingredients and very little time.
Ingredients
- dumplings – 400 g;
- hot water – 1 tbsp.;
- vegetable oil – 3 tbsp. l.
Preparation
Considering the method of preparation and use vegetable oil, it is recommended to give preference to dumplings with combined minced meat with a pronounced taste. An excellent option would be minced pork and beef in dumplings.
If you are wondering how to fry dumplings in a frying pan correctly and tasty, you need to strictly follow the proposed recipe.
This dish is prepared in a thick-walled dry frying pan. The required amount of vegetable oil is poured into the frying pan, which is heated over high heat until smoke appears.
It is important that the pan is free of droplets of water. If you just washed the pan, first heat it until all the water droplets evaporate. Otherwise, when the oil heats up, it will splash a lot. This will make your kitchen dirty and can get on your skin, which isn't very pleasant.
To properly fry dumplings in a frying pan, wait for the moment when the oil is well heated and distribute them on the bottom of the frying pan in one layer. If you need to prepare a larger number of dumplings, it is better to do it in small batches.
The frozen dumplings laid out in the frying pan should be mixed. For this purpose, take the covered frying pan in your hands and shake it several times in a circular motion from bottom to top. This way all the dumplings will be well soaked in vegetable oil. But do these movements carefully so as not to get burned.
Putting the lid aside, place the frying pan over high heat. The dumplings must be fried on all sides until golden brown. To do this, they are turned over several times on different sides.
After waiting until the oil is fried, at the next stage of work, pour into the container hot water. Cover the pan again with a lid and reduce the heat.
Fry the dumplings in a frying pan over medium heat, stirring occasionally, that is, shaking the frying pan in the manner already described.
After 5 minutes, remove the lid and turn the heat under the frying pan to maximum so that the remaining water in the pan evaporates. If at this point the fried dumplings begin to stick a little to the bottom, then the cooking process was correct.
Place the finished dumplings on a dish and, if necessary, add salt and pepper to taste.
Dumplings prepared in this way are usually served with chopped herbs, creamy or sour cream sauce.
An effective way to quickly prepare pre-made dumplings is deep frying. Frying time is on average only 5-7 minutes.
Using a couple of dumplings you can determine the correct deep frying temperature. This is very important nuance, since if the temperature is too high, the surface of the dumplings will burn, while the inside will remain raw, and if the temperature is too low, it will simply turn out to be a boiled dish.
It is advised to lower the dumplings into the deep fryer one at a time, without allowing them to stick to the bottom of the container.
Deep-fried dumplings can be placed on an upside-down sieve or paper towel to remove excess fat.
Such dumplings will delight all family members or a group of friends gathered together.
The dumplings fried until crispy resemble pies to some, some see them as small pasties, but there are simply no people indifferent to the dish! Adults love them and children adore them. They are suitable at home and outdoors. The most important thing is to learn how to fry them correctly, achieving uniform golden crust dumplings on all sides.
Boiled dumplings and fried ones are two fundamentally different dishes in taste. Frying automatically turns the dumplings into a kind of fast food - if desired, they can be easily eaten even on the run, tossing them into the mouth like sunflower seeds.
The biggest difficulty is not to overcook the product, to achieve a uniform texture, to cook it the same on all sides, without drying out the filling. This is easy to do if you follow a few tips.
Classic frying technology includes several steps:
- Heat a frying pan over high heat.
- Pour vegetable oil there so that it is two fingers higher than the bottom of your dish.
- Wait until light bubbles appear on the oil.
- Throw dumplings in there.
- Reduce heat to medium.
- Fry them, stirring constantly.
- Remove the finished dumplings as they are ready.
- Ready sign – golden brown crust golden honey color.
Immediately after frying, it is important to place the dumplings on a paper towel - it will absorb excess oil. You can serve the dish with a sauce of tomatoes and herbs, mayonnaise, garlic and sour cream, and in nature - with barbecue sauce or ketchup.
Remember! Dumplings are quite a high-calorie product in themselves: 100 grams of the finished dish contains up to 300 kcal, depending on the composition. Frying increases it many times over, because in the process they absorb a large amount of vegetable oil.
How to fry frozen dumplings in a frying pan?
A frozen pack of dumplings always lies in the refrigerator of bachelors and thrifty housewives with many children. It happens that there are guests on the doorstep, or an unexpected picnic is planned, but there is nothing to take with you. No problem - frozen dumplings will quickly come to the rescue. But there are some subtleties - it’s very easy to undercook the product, leaving some sides raw and the other “smoky.”
Try to follow the following rules:
- Preheat a frying pan to medium heat.
- Add half a glass of water (based on a standard pack of dumplings of 0.9 kg).
- Wait for the water to warm up.
- Place dumplings there.
- Stir them and cover with a lid.
- After 2-3 minutes, stir again.
- When the dumplings have thawed a little, add 30-40 ml to them. oils
- Continue frying, stirring constantly.
- The finished dumplings are golden; you need to remove them carefully, one at a time, using a slotted spoon.
Make sure that the frying utensils are spacious and that the dumplings do not stick together. In a small frying pan you can fry them in portions, pouring 7-8 pieces into the frying pan. Remove when ready, adding new ones. Don’t think that the process is complicated - the total cooking time will not exceed 15 minutes per kilogram of dumplings.
Serve ready dish especially good with hot sweet mint tea.
This is interesting! Some housewives advise before cooking to let the dumplings thaw slightly for 10 minutes, and then lightly “flatten” each one with your hands. It is believed that this way they cook more evenly and become tastier. But remember: they must thaw on a board sprinkled with flour: otherwise the meat ears may stick and tear before frying begins.
Frying in oil and water
Frying in oil and water is somewhat different from classic recipes. Here it is important to first heat the oil over medium heat, and then, as soon as the dumplings are slightly fried, add a little water and cover the frying pan with a lid.
To ensure a satisfying result, follow these steps when frying:
- Heat the frying pan over medium heat: if you immediately turn it on high, they may burn.
- Add oil there and heat it properly.
- Add dumplings in portions, optimally: 8-9 pieces at a time.
- Stir constantly to prevent them from sticking together.
- Add water as soon as you see that the dumplings have become transparent: this means they have thawed slightly, and the steam will only speed up the cooking process.
- When the dish is almost ready, you can add half a glass of sour cream. The sauce soaks the dumplings and they literally melt in your mouth.
Data! The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking. This way the dumplings quickly thaw, and timely added vegetable oil allows you to achieve a pleasant golden crust.
Boiled dumplings in a frying pan
Ready-made boiled dumplings can also be slightly fried: this variation is very popular with children who love a crispy crust in butter. But here it is very important to cook the dumplings correctly and not to bring them to readiness, otherwise they will fall apart during the frying process.
Achieving the right result is simple: first boil the dumplings until half cooked, removing them from the pan 1-2 minutes after floating. While they are cooking, heat a frying pan and add a large piece of butter and let it melt. Place the dumplings on a hot frying pan, let them “set” at the bottom, and then turn them over. Frying should be quick, then the meat “ears” will not have time to lose their shape and will retain their elastic, attractive appearance.
What to serve the dish with? It is very unusual and tasty to eat dumplings with water to which a weak solution of vinegar and black pepper has been added. It is best to treat children by seasoning the dish with sour cream.
Advice! When buying dumplings for frying, pay attention to the product category. Category “A” is considered the best: these dumplings contain 80% natural meat. In category “B” this figure decreases to 60%, and the least amount of meat is added to dumplings labeled “B”, “G”, “D”. There will always be more dough in such a product; manufacturers also do not regret adding semolina, soy and trimmings to the minced meat. To play it safe, it’s better to make the dumplings yourself and freeze them for future use.
How to fry dumplings with cheese?
The cheese crust gives festive taste, so these dumplings are easy to prepare for buffet tables, for example, for children's birthdays.
To prepare you will need:
- Ready-made dumplings (can be frozen) – 0.9 kg.
- Vegetable oil – 3 tbsp.
- Soft cheese of any type – 150 g.
Fry the dumplings according to classic recipe. Place in a baking dish and sprinkle with grated cheese. Preheat the oven. Bake the dish until the cheese melts. Remove and serve in portions.
Accent! Mozzarella is best suited for this dish: it melts instantly, and its creamy taste goes well with any meat filling– from poultry to beef.
Potato dishes
Love Forest mushrooms? Prepare delicious fried chanterelles with potatoes in a frying pan or in a slow cooker according to our step by step recipes with photos and detailed video.
35 min
120 kcal
5/5 (2)
The French agronomist Antoine-Auguste Parmentier wanted to accustom his fellow citizens to potatoes. To do this, he used a psychological technique. During the day, he posted guards who closely guarded the field. However, at night he took it off, and people took the opportunity to sneak into the field to steal at least a little of the “forbidden fruit.” They really wanted to try and find out what kind of vegetable it was. You and I, of course, don’t need to be taught to eat potatoes. Almost all of us love and appreciate her for beneficial features, especially when it is deliciously prepared.
Probably one of the most delicious recipes– these are potatoes with mushrooms. An excellent choice would be chanterelle mushrooms, which have wonderful taste qualities. How to cook fried mushrooms chanterelles with potatoes? It’s not difficult at all, even if you don’t consider yourself a great cook, you will definitely succeed. And today we will prepare a delicious dish, namely fried chanterelles with potatoes in a frying pan.
Recipe for pan-fried potatoes with chanterelles and onions
Kitchen appliances
For this delicious dish you just need:
- pan;
- cutting board.
How to choose the right ingredients
Do you want to choose good mushrooms? Then internalize three simple signs of ideal chanterelles:
- should be elastic to the touch;
- aromatic, have a pleasant smell;
- have bright colors.
Ingredients:
Preparation
Preparation fried chanterelles with potatoes is a simple process. Here's the step-by-step recipe:
- Rinse the chanterelles thoroughly and cook in boiling water (about 10 minutes).
- Cut the potatoes into strips.
- Fry finely chopped onion and garlic in vegetable oil.
- Add potatoes and mushrooms to the pan.
- Fry the potatoes until golden brown. Stir occasionally.
- Add salt and pepper to taste and bring to readiness under the lid.
Your potatoes with chanterelles are ready. Bon appetit! 
Video recipe for fried chanterelles with potatoes in a frying pan
See how easy it is to prepare our dish, and also note how you can decorate our dish before serving.
I also wanted to show you how to cook this dish in a slow cooker. Many people have a technique that minimizes our actions. And the result is like that of an experienced chef.
Fried chanterelles with potatoes in a slow cooker
Number of servings– 2 people.
Cooking time– 60 minutes.
Kitchen appliances
- cutting board;
- grater;
- multicooker.
Ingredients
- chanterelle mushrooms – 200 grams;
- onion – 1 piece;
- vegetable oil;
- potatoes – 500 grams;
- hard cheese – 100 grams;
- greens – 2 sprigs;
- salt - to taste.
Preparation
- Cut the mushrooms in half (do not cut small ones).
- Peel the potatoes and cut into strips.
- Grate hard cheese.
- Peel and cut the onion into half rings.
- Finely chop the sprigs of dill and parsley.
- Pour a small amount of vegetable oil into the multicooker.
- Pour the onion into the multicooker and fry it for 5 minutes in the “fry” mode.
- Add potatoes and mushrooms to lightly fried onions, stir a little and set in “fry” mode for 20 minutes.
- Add grated cheese, sprinkle with herbs and put in the “stew” mode for 15 minutes.
Potatoes with chanterelles are ready! Delicious and healthy dish on your desk.
Boiled dumplings - although very tasty, are still a rather ordinary dish that will not surprise anyone. Few people know that dumplings can also be fried, and those who know about this often abandon this idea because they cannot do it correctly. In this article we will try to figure out how to fry dumplings and learn all the subtleties and nuances of this process. If you follow our recommendations, everything will definitely work out, and you can sometimes treat yourself to this high-calorie but tasty dish.
How to fry dumplings correctly - secrets of cooking
- In principle, in order to fry dumplings, any fat is suitable - you can use it according to your personal taste, but it is best to use regular refined sunflower oil.
- The mistake made by most of those who fail to fry dumplings is that they place them in a frying pan that is not hot enough. The oil should be almost hot.
- The heat under the frying pan, when the oil is already hot, should be medium, moderate.
Adults love them and children adore them. They are suitable at home and outdoors
- Choose the right, thick-walled frying pan.
- If the dumplings are frozen, do not defrost them before frying.
- You need to fry pre-boiled dumplings, dry them slightly - place them on a sieve in one layer. They need to be boiled until half cooked.
- Large dumplings must first be cooked until half cooked, otherwise they will be raw. Small ones can simply be fried.
- Season the dumplings with salt and spices a minute and a half before the end of frying.
- You can also deep-fry the dumplings by completely dipping them into hot oil. Place these dumplings first on a napkin or paper towel to drain excess fat, and then serve, sprinkled with salt, spices, and herbs.
- Dumplings that have just been made do not need to be covered with a lid, but frozen ones do.
Few people realize that a dish familiar to all of us, close and dear to us, can be so unusual and tasty.
How to fry frozen dumplings in a frying pan:
- Pour a fairly large amount of vegetable oil into a deep, thick-walled frying pan or saucepan (or put about 150 grams of any fat).
- Let the oil warm up well, then pour the dumplings into it and quickly cover the frying pan with a lid (if this is not done, the oil will start to “shoot”, and this can not only stain everything around you, but also get burned).
- When the contents stop fizzing intensely, you will need to lift the lid towards you (so as not to get burned by the steam) and mix them, turn each one over to the opposite side. Then simmer them under the lid for another 10–15 minutes.
Read also:
How to properly prepare a smoothie? The most delicious and vibrant recipes!
How to properly fry cooked dumplings:
- Boil the dumplings until half cooked as you usually do.
- Remove the dumplings with a slotted spoon and place them to drain and dry.
- Meanwhile, add oil and let it heat up.
- Fry the dumplings as described in the first method.
Make sure that the frying utensils are spacious and that the dumplings do not stick together
Recipes for fried dumplings from around the world
Dumplings are a truly international dish. It is loved by many peoples, and it is prepared approximately the same everywhere with slight differences depending on national characteristics(for example, someone eats pork, while others eat other types of meat). Each nation has its own special recipe fried dumplings. Let's look at the most interesting of them.
Chinese fried dumplings
What you will need:
- a glass of flour;
- half a glass of boiling water;
- 400 g pork;
- 200 g of Chinese cabbage;
- 1 onion;
- 1 pinch of sugar;
- soy sauce;
- 100 ml vegetable oil.
The trick to frying frozen dumplings is to let them soak in hot steam at the very first stage of cooking.
How to cook
Sift the flour into a deep bowl, salt it a little, add 1 tbsp. l. oils, as well as boiling water. Knead thoroughly so that the dough is homogeneous and elastic. Let the dough rest for a while (about 15-20 minutes), then roll it out thin layer and use a 100-gram glass to cut out circles.
Read also:
How to cook a burger at home? Secrets of making the original burger
Twist the pork cut into pieces into a meat grinder, add finely chopped Chinese cabbage, onion. Add sugar and a few tablespoons soy sauce. Mix thoroughly. If you find the minced meat not salty enough, add salt. Make dumplings by placing the filling on the dough circles and sealing them tightly around the edge.
Heat the oil in a frying pan, add the dumplings and fry them until a crust forms. When it appears, pour water into the pan so that it covers the bottom. Cover and simmer for 5-7 minutes. Serve with soy sauce.
Uzbek deep-fried dumplings
You will need:
- 250 g unleavened dumpling dough;
- 300 g lamb;
- small onion;
- vegetable oil;
- salt pepper.
The dumplings should be placed on the bottom of the dish in one layer; it is not recommended to place more, otherwise not all of them will be fried well.
How to cook
Roll out the finished dough into a fairly thin layer, cut it into squares approximately 5x5 cm in size. Twist the lamb into minced meat, add finely chopped onion, salt, pepper and mix thoroughly. Make the dumplings by placing the minced meat in the center of the dough square and molding its opposite corners and edges (you should get triangles).
