Gerasimov style dumplings
5 servings
60 minutes
Gerasimov dumplings are a true embodiment of Russian hospitality and home comfort. This recipe has its roots in traditional cuisine but features a special filling made of lamb, pork, and bone marrow, giving it a rich flavor and unique juiciness. The thin elastic dough gently envelops the aromatic filling, while spices and bay leaves add depth to the taste. The dumplings are boiled until they float and then served with butter, sour cream, or vinegar, creating a harmony of flavors. They are perfect for family gatherings as well as celebrations, bringing warmth and richness to every bite.
1
Sift the flour into a mound, make a well in the center, and pour in salted water and eggs. Knead the dough and let it rest covered with a towel for 20-30 minutes to prevent it from drying out.
- Wheat flour: 3 glasss
- Chicken egg: 2 pieces
2
At this time, prepare the filling for the dumplings. Pass lamb, pork, and bone marrow through a meat grinder. Season the filling with salt and pepper and mix thoroughly.
- Mutton: 300 g
- Pork: 300 g
- Bone marrow: 100 g
- Ground black pepper: to taste
- Salt: to taste
3
Roll out the prepared dough into a rope, cut into pieces, and roll each into small thin rounds - the bases for dumplings. Place 5-10 grams of filling on each, seal the dumplings, and drop them into boiling water.
- Mutton: 300 g
- Pork: 300 g
- Bone marrow: 100 g
4
Add salt and pepper, bay leaf, and boil the dumplings until cooked, until they float. Serve the homemade dumplings in the Gerasimov style with butter, sour cream, or vinegar separately as desired.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 3 pieces