Gerasimovsky dumplings
6 servings
50 minutes
Gerasimov dumplings are a refined dish of Russian cuisine that combines the rich flavors of lamb, pork, and bone marrow. This recipe likely originates from ancient Russian traditions when meat was used to its fullest to create hearty and nutritious meals. The tender dough made with egg provides the perfect texture for the juicy filling. Black pepper and salt harmoniously enhance the flavor profile, adding depth to the meat filling. These dumplings are ideal for family dinners and can be served with sour cream or melted butter. Gerasimov dumplings are not just food but a whole story of Russian gastronomy that conveys traditions and the art of home cooking.
1
To prepare the minced meat, pass lamb, pork, and bone marrow through a fine-grind meat grinder. Mix everything well, and season with salt and pepper to taste.
- Mutton: 300 g
- Pork: 300 g
- Beef brains: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
For the test, sift the flour, then pile it up, make a well, pour in half a glass of water, and crack an egg into it. Add salt and knead the dough well. Let the dough rest for 20-30 minutes.
- Wheat flour: 500 g
- Chicken egg: 1 piece
- Salt: to taste
3
Then roll the dough into a rope shape. Cut into pieces and roll out thin tortillas with a wooden rolling pin. Place 5-6 g of filling on them, pinch the ends together to make dumplings.