Siberian dumplings
10 servings
50 minutes
Siberian dumplings are a symbol of Russian cuisine, deeply rooted in the traditions of Siberians. Their history goes back to when hunters and nomadic peoples created food that was convenient for storage and transport. These small meat pockets in thin dough have a rich flavor due to the combination of beef and pork seasoned with onion, salt, and pepper. Unlike other types of dumplings, Siberian ones are famous for their dense, elastic dough that retains the juiciness of the filling. They are boiled in salted water and served with butter, sour cream or vinegar, creating a unique palette of flavors. This dish is not only nutritious but also warming on cold winter evenings, bringing families and friends together at the table.
1
Prepare the minced meat. Cut beef and pork into pieces and pass through a meat grinder. Add salt, pepper, a little water, onion passed through the grinder, and mix everything.
- Beef: 400 g
- Pork: 460 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Pour the sifted flour onto the table and make a well in the center. Pour in 330 grams of water mixed with an egg and salt (12 g), and knead a firm, homogeneous dough. Let it rest for 20-30 minutes to allow the gluten to swell.
- Wheat flour: 660 g
- Water: 400 ml
- Chicken egg: 1 piece
- Salt: to taste
3
Roll the dough into a rope, cut into pieces, and roll out the dough for the pastries. Place the filling on the pastries, shape the dumplings, and boil them in salted water for 8-10 minutes.
- Beef: 400 g
- Pork: 460 g
4
Serve butter, sour cream, and table vinegar with the dumplings.
- Salt: to taste