Belarusian dumplings
4 servings
60 minutes
Belarusian dumplings are an ancient dish that embodies the coziness of home cooking. Their recipe is based on grated and thoroughly squeezed potatoes that turn into a tender shell for juicy meat filling. Pork mince, sometimes complemented by aromatic fried fat, gives the dumplings a rich flavor. They are boiled in boiling water and served hot, traditionally with sour cream, which adds softness and creaminess to them. This recipe comes from the rural cuisine of Belarus, where it was valued for its simplicity and heartiness. Dumplings are perfect for family lunches as well as festive feasts since their aroma and texture evoke warm memories of home hearths. A pinch of cumin in the dough adds a slight spiciness to the dish, making it even more exquisite.
1
Grate the potatoes on a fine grater. On average, 3-4 large potatoes per person. Squeeze the potatoes through cheesecloth until very dry (squeeze as well as possible).
- Potato: 5 piece
2
Filling - minced meat (you can add pieces of fried fat), salt.
- Ground pork: 100 g
- Salt: to taste
3
Mash some grated potato in your hand to form a plate and place the minced meat inside. Secure it in the shape of a ball.
- Potato: 5 piece
4
Boil in boiling water for 15-20 minutes. Serve hot with sour cream.
- Caraway: pinch
- Salt: to taste
