Classic dumplings
4 servings
45 minutes
Dumplings are one of the most recognizable and beloved dishes of Russian cuisine, originating from the ancient traditions of Ural and Siberian peoples. They are small pockets made of thin elastic dough filled with juicy minced meat from beef and pork. The taste of dumplings is rich and intense: the meat becomes tender while the dough, boiled in aromatic broth with bay leaf and pepper, becomes soft yet elastic. They are served with sour cream, herbs, or in broth, making them a versatile dish for any occasion – whether it's a home dinner or a festive feast. Due to their simplicity and nutritional value, dumplings remain an unchanged part of Russian gastronomic culture, providing warmth and comfort.
1
Filling: grind meat with onion in a meat grinder, season the minced meat with salt and pepper, and knead until homogeneous.
- Pork: 500 g
- Beef: 500 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Dough: sift the flour, make a well in the flour mound, add salt, crack 2 eggs, add water and knead a firm dough until it becomes elastic and no longer sticks to your hands.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
3
Take a piece of ready dough, roll it out to a thickness of 1-2 mm or as thin as possible, cut out circles with a diameter of 4-5 cm using a glass, place a teaspoon of prepared filling inside, and seal both halves together. Then twist the sealed edge to make it look more beautiful.
- Pork: 500 g
- Beef: 500 g
4
Drop the prepared dumplings into boiling salted water, add bay leaf and peppercorns for aroma, and cook until done, until they float to the surface (5-7 minutes).
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Serve with sour cream and/or herbs, can also be served with broth.
