Siberian dumplings
6 servings
60 minutes
Siberian dumplings are a true embodiment of Russian culinary tradition, deeply rooted in the history of Siberian winters. This recipe, passed down through generations, creates a perfect balance between thin elastic dough and juicy meat filling. The tender combination of beef, pork, and lamb with onion, seasoned with salt and pepper, gives the dumplings a rich, expressive flavor. Their uniqueness lies in the shaping method that ensures perfect form and strong edge connection. Siberian dumplings are traditionally served with butter, sour cream or vinegar, enhancing their taste and making the meal especially cozy. These dumplings are perfect for cold winter evenings, providing warmth and enjoyment with every serving.
1
Knead the dough with very cold water until firm, then roll it out thin.
- Water: 1 glass
2
Minced meat preparation: chop meat with onion, add a little water for juiciness. Add salt and pepper.
- Pork: 200 g
- Mutton: 300 g
- Beef: 400 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough into a sausage with a diameter of 1.5–2 cm and cut it crosswise into pieces 1 cm thick.
4
Dust the pieces with flour and roll them into round flatbreads on a floured surface.
- Wheat flour: 4 glasss
5
Place 1 teaspoon of filling in the center of each circle. Carefully pinch the edges to form a semicircle. Join the two sharp corners and press firmly to seal.
6
Boil dumplings in portions in a large pot with plenty of salted boiling water, stirring with a slotted spoon to prevent them from sticking to the bottom.
- Water: 1 glass
- Salt: to taste
7
Dumplings are ready in 8-10 minutes after boiling again. Serve with butter, sour cream, and vinegar.
- Water: 1 glass