Dumplings: health benefits and harms

Surprisingly, this product is the favorite food of poor students and gourmets who recognize only gourmet dishes. And he is always associated with a cozy house, a friendly family. Of course, these are dumplings - always tasty, mouth-watering, able to quickly satisfy hunger.

What is the difference between dumplings and dumplings

1. First of all, you can recognize where the dumpling is, and where is the dumpling, by the filling. Dumpling has a large selection of internal composition. Here may be, in addition to meat, which should already be boiled and necessarily chopped, potatoes or cottage cheese, rice or beans, any mushrooms or carrots, fruits and seafood. And in dumplings, the standard is the filling only from raw meat, does not play a role: it is pork or lamb, beef or chicken.
2. There is a difference in the preparation of the dough. For dumplings according to the recipe, it is permissible to cook a simpler, sweeter, using, as for dumplings, only flour, water, spices and eggs. Some housewives prefer for dumplings to make dough on yeast or instead of water to take milk or dairy products.
3. It is difficult to confuse these dishes due to the difference in appearance. Dumpling is very reminiscent of a crescent. When cooking, the tips should be firmly bonded, and the most refined are considered to be decoration with a thin braid braided around the edge.
4. The dumpling has a rounded plump shape. Its ends must also be firmly fastened, but only the tails are connected.
5. The difference is in size: dumpling is usually larger.

Dumplings and dumplings can be served as a second dish. But dumplings can be cooked with soup, and dumplings with a sweet filling can be a delicious dessert dish.

What are the dumplings called in different countries

It turns out that lovers of dumplings know a few words of the Udmurt language, as in translation this culinary term splits into two words:

• "Pel" is the ear;
• "Nannies" - bread.

In general, the creation of this dish belongs to the peoples of Siberia, but many nationalities have taken as a basis the simplicity of its preparation, and therefore there are many interpretations.

1. Manty. Distributed in Central Asia. The art of cooking is that the dough should be very thin, and the minced meat should be very fat, from minced meat, with pieces of fat tail fat. These manti are steamed, for which you need a special capacity - cascan. These products are larger than ordinary dumplings, and the shape is somewhat different.
2. Moultashen. This view is prepared by German housewives. The translation sounds unusual: “deceive God,” and most likely the monks gave this name to the dish, trying to eat meat products on Good Friday, hiding them in spinach. This is the first dish, as the cooks are cooked in rich broth, and the dressing is beer or sauce.
3. Modak. Rice flour is used for this sweet Indian dish, and the filling is different, as it may contain nuts, coconut and cardamom. They can be made both as a pair and deep-fried.
4. Momo. This is a Tibetan dish, the filling of which consists of any meat, even goat meat.
5. Bao Tzu. The Chinese came up with them, and the stuffing is most often put pork with cabbage or other meat and vegetables, as well as mushrooms - sometimes mixing, sometimes separately. This people has a different kind of dumplings - dim sum. This is most likely a dessert, since it is stuffed in most cases with fruit, but the filling can be meat or fish. Another kind - wontons - is served in a soup.Not only meat is put in the filling, but also mushrooms, ginger, young bamboo.
6. Beriki. A dish of Kalmyk steppes, for the preparation of which only the highest grade flour should be used. The filling is carefully prepared, because the meat must be finely chopped by hand. There to add juiciness add lard.
7. Boraki. Invented by the Armenians. They differ from other types in that the dough should be thin and the forcemeat fried in advance. The top remains open, cooked in a vertical position.
8. Gyurza. It owes its name to such a nuance: a small hole is left in this Azerbaijani dumpling during modeling. It is worth biting a gyurza, as a sound is heard that imitates the hiss of a snake.
9. Dumplings. These dumplings are loved in Singapore. Their recipes are carefully executed, there must be a strict number of tucks, and they are performed using a bamboo stick. Skillful cooks make them in the form of animals, flowers, various objects.
10. Dumplings - a dish of many Slavic peoples. A distinctive feature is the dough based on mashed potatoes, in which minced meat is hidden. Crocodiles are also prepared in Sweden, but their potato dough is very thick, and they use ham and lard as a filling, seasoning the dish with lingonberry jam.
11. Kreplach. Invented by the Jews. They are similar to ordinary dumplings, but, of course, it is impossible to meet pork in minced meat.
12. Kurze. Prefer in Dagestan. Here you can find the filling at the same time from beef, lamb and chicken with the addition of milk.
13. Ravioli. Their homeland is Italy. In size, they are smaller than ordinary dumplings, the dough should be rolled out very thinly, and the edges need to be cut curly. The filling can be not only meat, but also fish, fruits or vegetables. Another find of Italians is tortellini stuffed with meat or vegetables, as well as cheese, chestnuts, berries and mushrooms.
14. Khinkali. In this Georgian dish, minced meat must be cooked in advance. The test should not have a lot of water, because it is tight and very dense.

There are many more varieties of dumplings that differ in the ingredients of the dough and toppings, size and shape, even color.

Composition and calorie content

In real dumplings there are only natural products. This is flour, most often wheat, eggs and water. For a richer flavor, salt and a small amount of sugar are usually added. Stuffing is primarily ground meat with various spices and onions. Served with sauces, sour cream.

The result is a very satisfying dish rich in fats, carbohydrates and proteins. Moreover, the amount of carbohydrates prevails. The number of calories is entirely dependent on the recipe, on average it is approximately 170 kcal per 100 g of product.

What are the benefits of dumplings

Due to the presence of nutrients in the components of ravioli, they are not only satisfying, but also healthy. They increase energy, helping to gain working capacity.

Proteins contained in a portion of dumplings help the immune system to replenish the norm of amino acids, which are so necessary for cell renewal. If there is not enough protein supplied with food, the body begins to use its own - muscle.

Dumplings contain many useful substances:

1. Zinc. First of all, it ensures the normal functioning of the immune system and, being a component of many enzymes, prevents the formation of free radicals. This element helps to remove uric acid and nitrogen from the body.
2. Selenium. Its necessary amount interferes with the susceptibility of the body to viruses, reduces the possibility of cancer.
3. Copper. It prevents the development of inflammatory processes and joint diseases, participates in hematopoiesis.
4. Magnesium. An active assistant to phosphorus metabolism, helps to reduce pressure.
5. Phosphorus. An important component of bone tissue, but is also involved in the reaction of energy metabolism.
6. Iron. With a small amount or poor absorption, anemia can occur, and the body's resistance to various diseases will significantly decrease. The lack of iron over time weakens memory and reduces performance.

There is the right amount of vitamins in this dish:

1. Group B. A number of these vitamins have many purposes, primarily they are involved in carbohydrate metabolism and protein synthesis, in the formation of red blood cells.
2. Group A. Retinol inhibits the development of colds, increases visual acuity and is an excellent prophylactic against atherosclerosis. With it, wounds heal faster.
3. Vitamin PP Helps better absorption of protein. Participates in carbohydrate metabolism, normalizes gastric secretion. It is necessary for the body so that dermatitis does not develop and the functions of the gastrointestinal tract are not disturbed.
4. Vitamin E. Its antioxidant feature has long been known. At the same time, tocopherol has a positive effect on muscle activity, protects red blood cells from hemolysis.

Is it possible to eat dumplings while breastfeeding

In dumplings with natural products that do not contain harmful additives, there are only healthy ingredients due to the presence of minerals, vitamins and fiber.

This product is different in that it does not provoke allergic manifestations, but it is better to eat dumplings in the period of lactation, in which lean meats are used, and it is advisable to avoid spices.

Important: pediatricians insist that in the first month of the baby's birth, dumplings should be excluded from the diet.

It is better to make dumplings during this period on your own, since industrial ones most often contain preservatives and any additives. Moreover, meat may turn out to be of poor quality, as often unscrupulous producers can change their natural composition to a cheap analogue.

Spices that provoke allergic manifestations in infants can be in store dumplings. Therefore, if a nursing mother really wants dumplings, and there is no possibility to cook at home, when buying, you should pay attention to some facts:

1. The components listed on the packaging are usually listed in order of decreasing the proportion of the total mass.
2. Preservatives and any flavor enhancers.
3. Composition: it is desirable that it includes only natural ingredients and vegetable protein.
4. Be sure to know the term of the product.

From what age can dumplings be given to children

Even small children, once they have tried dumplings, never refuse them. But still, preschoolers need to give this dish only home cooking. Moreover, it is better if the minced meat is up to about 20 percent of dietary poultry meat.

Young children are not recommended to eat store dumplings because of the high salt content, as it can retain fluid in the body and put stress on the cardiovascular system and urinary tract.

Various additional ingredients in the form of synthetic flavor enhancers, stabilizers and substances marked with the “E” mark are also harmful to the child. As it turns out, there are carcinogens among them.

The fact that this dish is seasoned plays a role. Usually, to make dumplings more delicious, add sour cream or mayonnaise, oil or vinegar to them. In most cases, these are products consisting of a large amount of fat, and this is an extra load on the stomach and intestines and contributes to the development of obesity.

It is best if you season the dish with a small amount of broth. Its advantages are that it stimulates the functions of the gastrointestinal tract, which means that dumplings are quickly and easily digested, and the child will not feel heavy.

For better digestibility, it is better to give children dumplings in the first half of the day, since before a night's sleep, dishes with dairy products are preferable.

Is it possible to eat dumplings when losing weight

Dumplings contain dough, which, as you know, can add a few pounds to weight. But nutritionists came up with a special dumplings diet - directly for those who are a fan of dumplings. But there are restrictive measures, which include several rules:

1. Observe the required norm so that the caloric value in the aggregate of all products is not higher than the level of 1200 kcal.
2. A portion measure should not include more than 10 pieces, which averages 200 kcal.
3. You should not add to the dish ingredients such as mayonnaise or sour cream, various sauces, characterized by a high percentage of fat. You can replace them with yogurt or low-fat kefir.
4. Do not eat dumplings after 6 pm.
5. If dumplings are cooked at home, then whole-wheat flour should be used for them, and minced meat should be low-fat, it is advisable to add vegetables to it.

For those who decide to lose weight, but do not want to give up dumplings, there is a special recipe for their preparation.

You will need one egg for the test, a glass of whole grain flour and water. For minced meat - chicken breast and onion, any vegetable to taste. If it is cabbage, you need to boil it in advance, add spices. The cooking is the same as with ordinary.

Dumplings in medicine

It is not always possible to eat this dish if a person has a disease.

With diabetes

Diabetics should refuse dumplings. The fact is that the product has a small amount of starch. It quickly turns into glucose, which means that blood sugar can rise.

Important: the glycemic index of dumplings is 70 units.

With pancreatitis
A sick pancreas dictates its conditions when choosing food. During the period of exacerbation, only mashed boiled food is needed, but even during remission, you should not risk it if you wanted dumplings. To process meat and dough, the stomach needs to work hard. And inside the dumplings there is always a small amount of concentrated broth, therefore, the enzymatic activity of all sections of the digestive tract, including the pancreas, will be required.

With gastritis

The body digests dishes from the dough hard and for a long time, and therefore various complications and pains begin if this disease is detected. In her treatment, a diet is especially helpful, from which dumplings are excluded. Doctors make concessions, allowing only once a month to eat a small portion of home-made, steamed without any spices.

For constipation

A weak intestine will not be able to work well if you eat dumplings, characterized by a high content of carbohydrates and proteins. If it is difficult to resist, it is advisable to add vegetables, fruits and drink more liquid to the diet.

With gout

It is necessary to limit the number of dumplings, since with this disease it is recommended to significantly reduce the number of meat products. As a filling, it is better to use chicken, rabbit or turkey meat. You can also add any vegetables, such as pumpkin or zucchini.

With cholecystitis

Patients need a diet, and if you really want dumplings, they should be home-made, from durum wheat with a high fiber content. There should be no fat in meat, sharp seasonings are excluded.

Harm and contraindications

Based on the composition, you can determine who is contraindicated in this dish. The combination of dough and minced meat will cause discomfort in people with a violation of the digestive system: often there is bloating and a feeling of heaviness. The test contains gluten, because the dish itself is forbidden to patients with celiac disease.Salt delays fluid withdrawal, resulting in increased pressure.

How to choose and store dumplings

When buying dumplings, you should make sure that they do not stick together without deformation, damage, cracks. If the packaging does not allow checking this, you can still determine the quality by shaking the bag, making sure that there is no clumping lump.

For homemade dumplings, you should carefully choose meat with a pleasant fresh smell. Semi-finished products should be stored in a freezer in a bag or plastic container.

How to make dumplings dough

The easiest way to make the dough: pour 500 g of flour with a slide, making a depression in it, pour 150 g of slightly warm water into it and add two eggs. Some housewives add no more than 20 g of vegetable oil. The whole mixture was kneaded for 5 minutes. Then the finished dough is rolled out.

Is it possible to cook dumplings in the microwave

This cooking method will take quite a bit of time - only 7-11 minutes.

Put dumplings in a special container intended for microwave ovens and add water (salt). We set the microwave to maximum power. We cook the dish for 11 minutes, not forgetting to stop the cooking process every couple of minutes, and mix the products.

Types of fillings for dumplings

People are not limited to making dumplings with only minced meat for the filling. Now it is permissible to put any fish base - salmon or pike fillet, perch or sea tongue, shrimp or mussels, squid and crabs or assorted seafood. It is permissible to make dumplings with vegetables. These are potatoes with cabbage and carrots, zucchini and bacon, olives and turnips, eggplant and cheese.

Who loves mushrooms, puts minced mushrooms and chanterelles, oyster mushrooms and boletus mushrooms in minced meat. Cheese and various herbs are added to them.

Interesting facts about dumplings

1. Even 50 years ago they gathered as a family, from small to large, to sculpt dumplings. This event was not only labor-intensive, but also joyful, as the elders told interesting stories, introducing the younger generation to work.
2. Dumplings are sometimes an attribute of fortune telling. In a special portion, put a coin to the filling. Whom she comes across expects financial prosperity. If the pepper is hidden inside, it’s lucky in love, when greens come across, a person expects unexpected fun. Sugar portends a sweet, well-fed life, and a piece of dough promises quick happiness, fulfillment of desire.
3. To perpetuate this popular product, a monument was erected in Izhevsk. This is a three-meter fork, on the tip of which a solid dumpling rises above all.

Photo of dumplings