Dough rolls with minced meat (very lazy dumplings)
4 servings
60 minutes
Dough rolls with minced meat, or 'lazy dumplings', are a simple yet incredibly tasty version of a traditional dish. Their origin is linked to the desire to speed up the preparation of classic dumplings while preserving the rich meat flavor and tender dough. The taste of this dish harmoniously combines the softness of the dough, the juiciness of the meat filling, and the aroma of spices. The uniqueness of preparation is that rolls can be cooked in various ways: boiled, baked, or stewed. One of the best options is slow stewing in a sour cream sauce with the addition of khmeli-suneli, garlic, and carrots, making the dish especially fragrant and rich. These rolls will be an excellent choice for a family dinner or a cozy gathering without requiring complex culinary skills. Enjoy your meal!
1
Sift the flour. Add an egg. Add water. Knead the dough. Let it rest for 30-40 minutes (MANDATORY).
- Wheat flour: 3 glasss
- Chicken egg: 1 piece
- Water: 0.7 glass
2
At this time, we make the minced meat. Meat, onion, salt, pepper. I take meat: 50% pork, 50% beef.
- Minced meat: 400 g
- Onion: 1 head
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
3
Everything else depends on taste and consistency.
- Ground black pepper: to taste
4
Has it been 30 minutes since the dough was kneaded? Roll it out to a thickness of no more than 1 millimeter. Place the filling on top, roll it into a log. Be sure to seal the long edge. Cut into pieces with a knife. These are our 'lazy' dumplings.
- Minced meat: 400 g
5
And then simply – whether in water, steam or microwave... I placed the sliced rolls in a deep pan on a 'cushion' of fried carrots and garlic, poured diluted sour cream with 'khmeli-suneli' on top and added a small piece of butter to each dumpling. Covered it and simmered on low heat until almost all the liquid was absorbed. Enjoy your meal!