Dumplings with rabbit meat
8 servings
120 minutes
Rabbit meat dumplings are a refined reinterpretation of a classic Russian dish. Their history dates back to ancient times when meat dumplings were considered a symbol of family comfort and hospitality. The tender rabbit meat, with its delicate flavor, combines with aromatic mushrooms and onions to create a rich yet delicate bouquet. The thin dough enriched with starch gives the dumplings elasticity and tenderness. The dish is perfect for a cozy family dinner or a festive table. They are boiled in salted water with bay leaves and allspice, enhancing their flavor even more. Served with butter, sour cream or aromatic sauces, they create a harmony of textures and flavor nuances.
1
Sift the flour with starch onto the work surface, make a well in the center and add water, 2 tablespoons of oil, and a pinch of salt and sugar. Lift the flour from the bottom to the center to knead a firm, not too sticky dough. Cover it with plastic wrap or a damp towel and let it rest for 30 minutes at room temperature.
- Wheat flour: 590 g
- Starch: 50 g
- Water: 250 ml
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
For the filling, pass rabbit fillet through a meat grinder, chop onion and mushrooms, sauté in vegetable oil, add to the meat, season with salt and pepper, and mix thoroughly.
- Rabbit fillet: 800 g
- Onion: 350 g
- Champignons: 350 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
On a dusty flour surface, roll out the dough thinly. Cut out circles with a mold. Place filling on each circle.
- Wheat flour: 590 g
4
Place a circle of dough with filling on your palm and carefully pinch the edges. Join the ends of the crescent and press them tightly with your fingers to seal. Make the remaining dumplings in the same way.
5
Place the dumplings on a lightly floured tray and put them in the freezer. Even those dumplings you want to cook right away are better slightly frozen to prevent the filling from leaking.
- Wheat flour: 590 g
6
Boil the dumplings in salted water for 8-10 minutes and serve. You can add a couple of bay leaves and a few peppercorns to the water.
- Salt: to taste
- Ground black pepper: to taste