Dumplings with nettles
7 servings
120 minutes
Nettle dumplings are an original dish of Polish cuisine that combines traditional meat dumplings with the aroma of fresh herbs. Historically, Polish dumplings resemble Eastern European variations of Italian ravioli, but in this recipe, the addition of nettle gives them a unique flavor. The delicate dough filled with a mixture of beef, lamb, and pork infused with the aroma of herbs and onions becomes especially juicy thanks to the meat broth. Boiled in salted water or broth, they acquire a soft texture, and their rich taste is revealed when served with melted butter and fresh herbs. These dumplings can be served as a standalone dish or complemented with fried onions for a more intense flavor. An ideal choice for those who appreciate the combination of hearty meat dishes and fresh plant notes.
1
Sift the flour through a fine sieve into a bowl. In a separate bowl, pour in a glass of cold water, break two eggs, add salt and mix until smooth. Then pour the resulting mixture into the flour and knead the dough by hand, adding small amounts of flour as needed. When the dough is ready, cover it with plastic wrap and leave it at room temperature for about 40-50 minutes.
- Wheat flour: 800 g
- Salt: 2 teaspoons
- Chicken egg: 2 pieces
2
Prepare the meat for minced meat: wash, trim the membrane and tendons, dry with paper towels.
- Beef: 450 g
- Shoulder of lamb: 350 g
- Pork neck: 200 g
3
Then chop the meat finely or pass it through a meat grinder.
4
Chop the onion into small cubes and mix it with the minced meat.
- Onion: 2 pieces
5
Blanch the greens (nettle can be replaced with parsley) in boiling water, chop finely, and add to the meat. Season the minced meat with salt and pepper.
- Nettle: 1 bunch
- Salt: 2 teaspoons
- Ground black pepper: to taste
6
To make the dumplings juicier, add about a ladle of meat broth (or water) to the filling. Mix well. If there is too much liquid, add a little flour.
- Meat broth: 100 ml
- Wheat flour: 800 g
7
Roll out the dough, cut circles with a diameter of about 8 centimeters each, fill with minced meat, pinch the edges, shape into 'ears', and boil in salted water or broth for 10 minutes.
8
Scoop out with a slotted spoon from the pot, transfer to a plate, and serve with a large piece of butter, generously sprinkled with chopped herbs.
- Nettle: 1 bunch
9
Dumplings can be quickly fried in a pan with onions in butter.