Bublyashka - Kalabashka ... dumplings are

Category: Meat dishes
Bublyashka - Kalabashka ... dumplings are

Ingredients

Minced meat 1 kg
Bulb onions 5 goal
Tomatoes 5 pieces
Sweet pepper 3 pcs
Egg 2 pcs
Greens 3 bundles
Cow butter 3 tbsp. l.
Carrot 3 pcs
Dough for dumplings 300 g

Cooking method

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  • “… This dish is a completely homemade notion of Mom. So, I just started to cook from what I found. Few vegetables, minced meat and a piece of dough. And what is important is fantasy. And in the process I made such "Pelmeniki". Why "Pelmeniki"? I do not know. I decided to call them that. As a child, I often said, "Vareniki - Pelmeniki". Why "Bublyashki"? Simply because they are somewhat similar to bagels.
  • And does it really matter what you call it? The main thing is that it is very tasty and simple…. " © Urus Khan (Urus Khan)
  • This is how Oleg wrote about this wonderful Food in his post. I am not the first who decided to repeat this recipe, but due to my natural harmfulness, of course, I moved away from the recommendations and did something in my own way. Do not exact.
  • But ... no matter how mischievous, and the minced meat, if the pelmeshki are already declared, will be needed.
  • I have this one in stock. A mixture of beef and pork.
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  • Onion. We clean and cut into pieces.
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  • And then we chop these pieces with such a machine - with a BUM bar.
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  • That's up to this state. This is for minced meat.
  • By the way, I also chopped the garlic, which will also be for minced meat, a couple of cloves. Into the small fraction.
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  • About tomatoes. Well, there are no good fresh tomatoes anymore. NO! Therefore, canned food was taken - unrefined in its own natural juice. Without marinades and other unnecessary additives.
  • Cleared, of course, and chopped finely.
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  • And all this was added to the minced meat.
  • And, of course, I salted, black pepper and any mixture of peppers, the same onion and garlic - I also put finely chopped there.
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  • And then he mixed the minced meat very well - kneaded and even beat off a little ... with his hands, of course. And then put it in the refrigerator. For about an hour. Let it ripen.
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  • Dough. Here I did not depart from the recipe. Here is a glass of water poured into a kneader.
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  • I broke one testicle. Salted.
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  • The only thing I allowed myself was to add a little vegetable oil to the future dough. So ... a couple of spoons. Not more.
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  • Then he kneaded it all and added flour until the dough was tight, but elastic. As soon as we achieve such a result, we also need to put the dough to stand. Cover with a damp cloth and put it in a cool place.
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  • And let's do the gravy. Or rather, the broth in which we will cook dumplings.
  • Let's prepare:
  • Chop one piece of bell pepper, sweet.
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  • Cut a couple of garlic cloves into thin slices.
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  • Let's take some green dill and parsley.
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  • We'll fish the rest of the tomatoes out of the jar, sand them ....
  • But let's cut it differently. Lobules.
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  • And then we also add the juice, in which they were, that is, they were stored. You can add a spoonful of ketchup for spiciness.
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  • And ... let's start, finally, the act of preparing the very thing that is, I think, the most important in this Food.
  • Then I again showed stubbornness and took out the ghee from the bins. Contrary to the recommendations about "add vegetable".
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  • And put it in a saucepan ... we have one - cauldron. Well, he began to warm up. Heat oil. As soon as the butter melted, I reduced the light under the pan to a minimum. And I didn't touch him again. Cow butter, natural, from milk from our Freckles. So the product is gentle and delicate. Burn out - ruin everything.
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  • And then the onions went to the pan. It was possible, of course, to let it go a little, and then ..., but I made a little bit of gold onion. Well, I wanted to!
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  • And then carrots right away. And sweaty until soft sweetish.
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  • Then he poured the pepper and garlic into the cauldron.And mixed everything well.
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  • He gave it five minutes to sweat and sent the tomatoes there.
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  • Mix everything well, close the lid and let simmer. Fifteen minutes. But stirring slightly will not be superfluous.
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  • And then add some water. About half a liter. And close the lid again. Let it stew.
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  • And while our gravy reaches, she will sculpt bubbles. That is, dumplings. In general, we will make kolobashki.
  • Divide the dough into four parts.
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  • Then from each piece we will make such a cake.
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  • And we roll out these cakes into sheets of such thickness.
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  • And we cut out such circles. By the way, you can also make rectangles. But we went the traditional way.
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  • Put the minced meat on the circle. About a tablespoon.
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  • And then align the minced meat on the cake, leaving about about a centimeter from the edges of the free space.
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  • And then we roll up the roll. Or a roll ... whatever you want, call it. But the meaning is this.
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  • Then we close up this roll from all sides.
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  • And we bend the roll into a calabash, which is a bubble. In short, we connect and mold the ends of the sausage roulette.
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  • And so we sculpt the drain, we need dumplings of dumplings.
  • And ... pour the green tea into the gravy. We change it. Here, I'm just sure, it will become clear that you need to add water.
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  • And that was done. And then we put the little balls in the cauldron. And we cook over low heat. Leisurely.
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  • After a very short time, the gravy will decrease, and the kalabashki ... look what they will become - dumplings of a bubble. Rather, they will just start to become "what?"
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  • In about ten minutes the volume will increase significantly. It's neat with the lid here. It is better to keep the cauldron covered. If you close it completely, you run the risk that the kalabashki will greatly increase in volume.
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  • They will be fully ready in twenty - twenty-five minutes.
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  • Gently spread on a saucer, lightly or "not" lightly season with gravy. This is a matter of taste.
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  • Well. That's how they get Pelmeshki - bubbles. What kalabashki!
  • Angela to you at the meal !!!
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  • And a few words. The food turns out to be wonderful. Thanks to Oleg's mother for coming up with this, and Oleg for telling us. I did not become secretive.
  • The options for making the gravy in which the dumplings will be cooked are huge. The place for creativity here is incredible !!!
  • And, of course, very convenient if you want dumplings. Whatever one may say, but less fuss.
  • And…, as it seems to me, if ordinary dumplings are cooked in the same gravy, it should turn out to be very unusual and interesting.


SveKosha
Ukhtyshkakie
Ivanych
Aha ... one takiya
SchuMakher
Beauty and deliciousness !!!
Rada-dms
Awesome recipe! I will definitely perform such beauty !! Thank you so much!!!
Constant
What a beauty!!! I went for the minced meat in the freezer, I urgently need to cook it tomorrow !!!!
Lerele
Fir-trees, just today I had snails with minced meat, a little earlier, I would have made such things.
Will definitely do it next time !! I really love simple recipes !! Thank you!!
Katerina2
Ivanych, it was very pleasant to read and watch!
Ivanych
Thank you. Who decides to repeat it - you will never regret it!
Katya1234
Ivanych,
Very beautiful!
PalmP
Oooh, how delicious it must be! Thank you! Let's repeat.
julia_bb
Oooh, super, what are the bubbles? So I wanted to eat right away
Irina Dolars
And again a tempting dish! Gorgeous kalabashechki!
Quote: Ivanych
They will be fully ready in twenty - twenty-five minutes.
So long? And are they not digested?
Piano
They do not boil, but stand and think over low heat, if less then the middle may remain half-baked.
Ivanych
Irina Dolars, so the light under the cauldron maaaleenkiii ...
Ivanych
Piano, that's it. They do not cook, but practically languish.
Ipatiya
Ivanych, it is impossible to enter your topics! Hungry fainting is guaranteed.
Piano
Quote: Ipatiya

Ivanych, it is impossible to enter your topics! Hungry fainting is guaranteed.
I came full: there were dumplings, stuffed cabbage lazy, watermelon, minced meat remained, and the dough too, I need to make some bellies.
julia007
Insanely delicious!
put on
Thanks for the recipe, and I make a dough with meat in the form of a roll, put it on the bottom of a large, deep frying pan, in which either sauce or stew vegetables, add hot water and set to simmer. Believe me, it's also very tasty. And I make the dough on 1 egg, a little salt, a spoonful of butter. mix with flour and boil with boiling water, knead first with a spoon. The dough is tender and very easy to work with.
Twig
Delicious photos. The smell is already felt. I will definitely prepare.
And about minced tomatoes - that's an idea!
Olga VB
Well, whatever recipe this cook has is a song!
And what a syllable!
Ivanych
Helen
Fuck !!!!!!!!!!
murrena
I was still sitting last night, thinking, why would I cook something like that today ... And suddenly I come across this recipe ... And now, the dough is already in the refrigerator, the minced meat is ready. In an hour I'll go to create. Thank you for such a colorful and delicious recipe. I'm all in anticipation
Ivanych
The anticipation is even stronger than the enjoyment of the result. Good luck!
Lipchanka
Ivanych, thanks for the recipe. Fun and interesting, as always.
Anna17
Thanks for the recipe. A very interesting option for dumplings. Easier and faster to do.
Ivanych
Health!
Innushka
Ivanych, delicious) to your bookmarks) maybe someday I will dare to cook such a delicious
solmazalla
Kill yourself with a broom! A poem, not a recipe! Here is a man's talent. It's not just delicious to cook, but also to tell so that the rest will choke on saliva. Respect. On the next day of dumplings (when winter has already begun, finally), your kolobashki will take their rightful place in our stomachs
Ivanych

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