Homemade dumplings
6 servings
50 minutes
Homemade dumplings are a traditional Russian dish that embodies the warmth of family gatherings. Their history dates back to ancient times when travelers and hunters carried convenient and hearty food with them. The delicate dough, kneaded by hand, envelops a juicy filling of beef and pork with aromatic garlic and onion added. The taste of dumplings is rich and meaty, while the texture is a harmonious blend of the softness of the dough and the juiciness of the filling. They are served with sour cream, butter, vinegar or mustard, adding special accents to the flavor. Dumplings can be boiled in broth for an even richer taste. They symbolize home warmth, traditions and the joy of sharing at the table.
1
Sift the flour into a mound. Make a crater on top and pour in the egg. Mix the flour from the edges to the center, gradually adding water. If you're afraid to do this directly on the table, take a large wide salad bowl; everything should work out on the first try. Knead the dough until it becomes elastic. Cover the dough with a damp towel and let it rest for half an hour; it will become more elastic and easier to roll out.
- Wheat flour: 500 g
- Chicken egg: 1 piece
- Water: 250 ml
2
At this time, we prepare the filling: we cut beef and pork into pieces, add garlic and chopped onion, and blend them into minced meat. We add salt and pepper.
- Beef: 500 g
- Pork neck: 500 g
- Garlic: 3 cloves
- Onion: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
3
Sprinkle a large board with flour and take 1/4 of the dough, rolling it out thinly. To remove excess flour, dampen your hands with cold water and run them over the dough. Cut out circles of desired size (with a special cutter or just a thin glass), place a teaspoon of filling in the center and pinch the edges. You can leave this shape or connect and pinch two edges to make an 'ear'.
- Wheat flour: 500 g
4
Boil the dumplings in a large amount of salted water or broth for 8-10 minutes.
- Salt: to taste