Colored dough for dumplings and different fillings for it

Let's support the home traditions of modeling dumplings! Pelmeni modeling has always been a tradition in many families, so I decided to try to remember how we gathered the whole family in the kitchen and sculpted different dumplings in different ways. I think it will be interesting for you to cook such a delicious dish with your household

Just_cook_it

Recipe author

Colored dough for dumplings and various fillings for it

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Composition / ingredients

servings:

For the dough:

Beetroot

Saffron

Spinach

100

Water

100

Flour

200

For fillings:

Ground beef

400

Mozzarella

200

Parmesan

200

Basil

Eggs

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 15 g

Fats 37 % 15 g

Carbohydrates 27 % 11 g

211 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 2 hours

Step 1:
To begin with, I started with dyes - The spinach was poured with boiling water and allowed to infuse for about an hour, crushed in a blender and filtered through a filter -I cleaned the beets, cut them and boiled them for about an hour in boiling water, and also filtered the water -Saffron poured boiling water, gave an hour to infuse and filtered The following dyes turned out:
Step 2:
Then I mixed 100 ml of liquid with 200 grams of flour, 1/2 proportions, decided to see how the dough would behave, and did not add anything else
Step 3:
Rolled out the dough (the dough with spinach and saffron turned out sticky, unlike beetroot and water, don't know why?)
Step 4:
I had 2 fillings, this is a simple ground beef seasoned with salt and pepper, and the second is a mixture of mozzarella 200 gr., parmesan 200 gr, baselika, eggs 2 pcs, salt, pepper
Step 5:
I froze Mozzarella in the freezer to make it easier to grate
Step 6:
And the last stage is modeling!
Step 7:
I decided to try different ways, mainly how dumplings, manti, dumplings, khinkali and even buuz are molded
Step 8:
That's what I got) And see the detailed recipe on the channel

My first experience in cooking such a dish, I would like to note a few points, I read a lot where the dough is made in a ratio of 1 \ 2, for example, 100 grams of liquid per 200 grams of flour, but if you add any additives, it is better to add water postemeno, or the dough will turn out too liquid and sticky.
The finished dough should be tightly wrapped with a film and put in the refrigerator, if you prepare the dough for later, there should be no air in the package, otherwise the dough will begin to harden.
I added an egg to the filling of mazzarella and parmesan for viscosity, otherwise it turns out too crumbly, but you can add cream cheeses, for example.
When modeling, I moistened the edges of the dough with water to make it easier to sculpt.
The dough turned out not to be too elastic, and it hardened quickly in the air, so not all the shapes turned out to be molded.
Thank you so much for your attention, I will be glad to see you again on my channel)