Beef Dumplings
10 servings
30 minutes
Just the thing for a winter weekend - sit down and make beef dumplings with the whole family. Chef Vladimir Bogozhavets shared the recipe with us.
1
For the minced meat, grind not very fatty brisket with butter through a meat grinder.
- Beef brisket: 800 g
- Butter: 70 g
2
Chop the onion and parsley finely.
- Onion: 150 g
- Parsley: 20 g
3
Sauté the onion in sunflower oil.
- Onion: 150 g
4
Season the minced meat with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Add chopped parsley and sautéed onion to the minced meat.
- Parsley: 20 g
- Onion: 150 g
6
Mix everything well and refrigerate for exactly one hour so the filling firms up and becomes elastic.
7
Roll the dough to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm.
8
Place 5 grams of filling on each, fold in half, pinch the edges, and connect the corners.
9
Prepare the broth: pour 5 liters of water into a pot, add salt, put in a bay leaf, black peppercorns, and whole dill sprigs. Add the dumplings to the boiling water and cook for 5-6 minutes until done.
- Salt: to taste
- Bay leaf: 3 pieces
- Black peppercorns: 4 g
- Dill: 3 stems
10
Serve with sour cream.
- Sour cream: to taste