Colored dumplings
6 servings
180 minutes
Colored dumplings are a bright and original dish of Russian cuisine that brings colorfulness and freshness to tradition. Their roots go back to ancient family recipes where each hostess sought to add her own twist. In this case, the dough is colored with natural vegetable purees from carrots, beets, and spinach, creating an appetizing palette. The delicate filling of chicken and beef mince enriched with the aroma of fresh parsley and spices makes the taste rich and harmonious. These dumplings not only please the eye but also pair perfectly with sour cream or butter. They can be served on festive occasions or made for everyday meals as they bring a special mood and coziness. A great choice for those who want to add variety to traditional dishes while enjoying familiar flavors in a new rendition.
1
We make the dough. Boil the beetroot and carrot until ready. Blanch the spinach in boiling water. Finely chop the prepared and peeled beetroot and carrot, as well as the spinach separately in a blender. For convenience, you can add a little water to the mixture. In the end, we will get a three-colored puree: orange (carrot), red (beetroot), green (spinach).
- Beet: 100 g
- Carrot: 100 g
- Fresh spinach leaves: 60 g
- Water: 75 ml
2
Divide 600 grams of flour into 3 portions. Mix each portion with one of the vegetable purees. Add a pinch of salt and about 25 grams of water per portion. Knead the resulting colored dough portions well, cover with plastic wrap, and place in a cool place for 30 minutes.
- Wheat flour: 600 g
- Salt: 2 teaspoons
- Water: 75 ml
3
Prepare the filling. Mix chicken and beef mince, add finely chopped onion (can be passed through a coarse meat grinder), a teaspoon of salt (level), black ground pepper, parsley. The mince needs to be saturated with water. For this, pour in small portions of water and mix until the mince is moist enough to hold its shape when placed on the dough (about 75 grams of water).
- Ground beef: 300 g
- Minced chicken: 300 g
- Onion: 300 g
- Ground black pepper: 0.5 teaspoon
- Chopped parsley: 0.5 glass
- Water: 75 ml
4
We start rolling out the rested dough in turn. For convenience, we divide each portion into 4. We should get 4 layers of each color about 1 mm thick. Using a glass or a special cutter, we cut circles from each layer. We should get about 50–60 circles.
5
Place a small portion of filling on the obtained circles and shape the dumpling.
6
Boil the ready dumplings in lightly salted water for 10-15 minutes. Serve with sour cream or butter, sprinkled with greens. Alternatively, they can be frozen for later.
- Salt: 2 teaspoons