Duck Dumplings
10 servings
90 minutes
Duck dumplings are a refined dish of Russian cuisine, where the tenderness of duck meat combines with the finest dough. Historically, dumplings came to Russia from the Urals and Siberia, where meat fillings played a key role. Here, the rich flavor of duck is complemented by chicken fillet, spices, and onion, creating a juicy and aromatic filling. The dough kneaded with milk and egg makes the shell elastic and soft, while thin rolling gives the dumplings elegance. These dumplings are perfect as a festive treat, especially on cold winter days when one craves a hearty and warming dish. They can be served with broth, sour cream or spicy sauces to enjoy every note of rich flavor.
1
Grind the meat and onion through a meat grinder.
- Duck fillet: 600 g
- Chicken fillet: 400 g
- Onion: 1 head
2
Add seasoning, salt, and pepper. Mix.
- Seasoning for chicken: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
3
Beat eggs into the flour (1.5 cups) and add salt.
- Wheat flour: 3 glasss
- Chicken egg: 1 piece
- Salt: to taste
4
Heat the milk slightly.
- Milk: 330 ml
5
Gradually add milk to the bowl and mix.
- Milk: 330 ml
6
Place the dough on a floured table.
- Wheat flour: 3 glasss
7
Roll out part of the dough to a thickness of 1 mm.
8
Cut out circles.
9
Spread the minced meat.
10
Fold the dough circle in half, seal the edges. Then secure the corners.