Dumplings
4 servings
30 minutes
Dumplings are a traditional dish of Russian cuisine, symbolizing home comfort and hospitality. Their roots go back centuries, and the recipe was borrowed from the nomadic peoples of Siberia. The tender dough enveloping the juicy meat filling creates a harmony of taste—the density of flour complements the richness of beef and pork enhanced by spices. Boiled dumplings are served hot with butter, sour cream or vinegar, adding extra depth and spiciness. This versatile dish is suitable for both a hearty dinner and a festive feast. Dumplings are not just food but a true culinary tradition passed down through generations, bringing families together at the table.
1
Dough preparation: mix water with egg and salt, pour the resulting mixture into sifted flour, knead the dough, and let it rest for 20-30 minutes.
- Water: 350 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Wheat flour: 750 g
2
Preparing the minced meat: pass beef and pork through a fine grinder, add salt, pepper, onion passed through the grinder, and finely chopped garlic to the meat, and mix everything thoroughly.
- Beef: 300 g
- Pork: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Onion: 2 heads
- Garlic: 1 clove
3
Divide the prepared dough into 4 parts, roll each part into a 2 cm thick rope, cut into pieces 1.5 cm wide, and roll them into thin flatbreads on a floured surface. Place 1 tsp of filling in the center of each flatbread, fold the circle in half, and tie the ends together.
- Wheat flour: 750 g
4
Boil 30 dumplings in salted water (2 – 2.5 liters) for 8-10 minutes. Serve with butter, sour cream, or vinegar.
- Salt: to taste