Real Siberian dumplings
6 servings
80 minutes
Recipe provided by Vlad Piskunov, brand chef of the restaurant "Matryoshka".
1
Prepare the dough. Mix flour, egg, 250 ml of water, and 10 grams of salt, knead with a mixer or by hand. Wrap the dough in film and put it in the refrigerator.
- Wheat flour: 650 g
- Chicken egg: 1 piece
- Salt: 25 g
2
Pass meat, onion, and garlic through a meat grinder. Add 15 grams of salt, pepper, and pour in 200 ml of ice-cold water. Knead the minced meat thoroughly; it's important that it absorbs all the water.
- Beef: 400 g
- Pork: 500 g
- Onion: 2 heads
- Garlic: 1 clove
- Salt: 25 g
- Ground black pepper: to taste
- Wheat flour: 650 g
3
Dust the rolling pin and table with flour. Take the dough, separate a piece the size of an apple, and roll it out as thin as possible. Do not add more flour, otherwise it will be impossible to shape the dumplings.
- Wheat flour: 650 g
4
Cut circles from the dough using a pastry ring, cutter, or a regular glass (diameter 5-6 cm). Gather the excess dough into a ball, knead it, combine it with the rest of the dough, and cover with plastic wrap.
5
Roll each piece of dough again without dusting with flour.
6
Use a teaspoon to place the filling in the center of each dough circle. Fold the circle in half and seal the edges tightly. Connect and secure the tips of the crescent.
7
Place the ready dumplings on a floured tray or large dish. Once the dish is full, put it in the freezer or take it outside in the cold.
- Wheat flour: 650 g
8
Do the same with the remaining dough and filling: cut a piece, roll it out, cut circles, roll it out again, place the filling and shape the dumplings. Put them in the freezer or cold.
9
To cook dumplings, boil water in a large pot. Add a halved onion, bay leaf, and lightly salt (remember that the dumplings themselves are already salty). Cook for about 5 minutes.
- Onion: 2 heads
- Bay leaf: 1 piece
- Salt: 25 g
10
Place 2-3 (no more!) portions of dumplings in boiling water. Cook until done. Freshly made dumplings cook about twice as fast as frozen ones. The exact cooking time is impossible to determine: it depends on the pot size and the number of dumplings added. You should gauge by when they start to float, their appearance, but most importantly — taste them.
11
Transfer the cooked dumplings to a deep dish using a slotted spoon. Add oil and gently mix to prevent the dumplings from sticking together.
- Butter: to taste
12
Serve hot. Classic accompaniments: sour cream, mustard, vinegar.
- Mustard: to taste
- Table vinegar: 15 ml