Turkey Dumplings
4 servings
90 minutes
Turkey dumplings are a combination of soft dough and juicy filling infused with the aromas of herbs and spices. Their history is rooted in Russian cuisine, where dumplings became a symbol of home comfort and traditional feasting. The taste of these dumplings is delicate, with subtle meat notes of turkey enhanced by butter and fragrant herbs. They are perfect for cozy family lunches, especially in cold weather. Served with sour cream that highlights their rich flavor and garnished with fresh herbs. Traditionally, dumplings are made in large quantities; they can be frozen for later use, making preparation quick and convenient. This recipe is a true embodiment of Russian culinary art that combines simplicity in preparation with exquisite taste.
1
Prepare all the ingredients. Put the butter in the freezer.
- Butter: 80 g
2
Sift flour into the mixer bowl, add an egg, milk, vegetable oil, and a pinch of salt.
- Wheat flour: 355 g
- Chicken egg: 1 piece
- Milk: 200 ml
- Vegetable oil: 30 ml
- Salt: to taste
3
Knead the dough with a hook attachment. Once all ingredients are combined, knead the dough by hand on the table.
4
Place the dough on a clean surface lightly dusted with flour, fold it several times while pressing down with your body weight. Then shape the dough into a ball by tucking the edges underneath, wrap it in plastic wrap and refrigerate while preparing the filling.
5
Finely chop the white onion, parsley, and dill.
- White onion: 100 g
- Dill: 20 g
- Parsley: 20 g
6
Grate the frozen butter (40 g) on a fine grater.
- Butter: 80 g
7
Add oil, onion, and garlic pressed through a press to the turkey mince. Also add herbs, leaving some for serving.
- Ground turkey: 450 g
- Butter: 80 g
- White onion: 100 g
- Garlic: 2 cloves
- Dill: 20 g
- Parsley: 20 g
8
Salt and pepper the minced meat, and add a little water, 30-50 ml. Mix everything well. The water is needed to create broth inside the dumplings.
- Salt: to taste
- Ground black pepper: to taste
- Milk: 200 ml
9
Roll out the dough into a thin layer and cut out circles using a glass or pastry ring. Gather the dough scraps into a ball and cover with plastic wrap.
10
Place the filling on the dough circles with a spoon, fold the dough in half, and pinch the edges tightly.
11
Join the corners of the dough to make a round dumpling. Shape all the dumplings this way. They can be placed on floured dishes and frozen for future use.
12
In a large pot, bring water to a boil, adding salt, bay leaf, and allspice.
- Salt: to taste
- Allspice peas: 5 piece
- Bay leaf: 1 piece
13
Add dumplings to boiling water, bring back to a boil, wait for them to float, and cook for another 3-5 minutes.
14
Place turkey dumplings on a plate or a serving dish, mix with butter and garnish with chopped herbs. Serve with sour cream.
- Butter: 80 g
- Green: to taste
- Sour cream: to taste