Kurgan dumplings
4 servings
50 minutes
Kurgan dumplings are a true embodiment of Russian culinary tradition with a deep history. Their uniqueness lies in being baked in a pot, which gives the dish extraordinary juiciness and rich flavor. The delicate dough, rolled thinly, envelops a fragrant mixture of beef and pork seasoned with spices and onions. The addition of liver and mushrooms adds zest, while the sour cream sauce with 'Southern' sauce creates a velvety texture. Baked in the oven under a golden crust, these dumplings turn into a true gastronomic masterpiece. They are served hot directly in pots, allowing the flavor to unfold gradually with each new bite. This dish is perfect for a cozy family dinner or festive feast, warming the soul and providing a sense of home comfort.
1
Knead the dough from flour, 100 grams of water, eggs, and salt (leave 50 g for baking). Roll the dough into a rope, cut into pieces, and roll each piece into a flatbread.
- Wheat flour: 500 g
- Water: 600 ml
- Chicken egg: 1 piece
- Salt: to taste
2
Pass meat and 50 grams of onion through a meat grinder, season to taste, and dilute with a glass of water.
- Beef: 230 g
- Onion: 100 g
- Pork: 260 g
- Water: 600 ml
- Salt: to taste
- Ground black pepper: to taste
3
Place a spoonful of filling on each dough piece and shape the dumplings. Boil the dumplings in salted boiling water until half-cooked.
- Wheat flour: 500 g
- Beef: 230 g
- Pork: 260 g
4
Place dumplings in a ceramic pot, pour in some broth left from cooking, add chopped and fried liver, mushrooms, and onion, cover with sour cream mixed with 'Southern' sauce, and top with remaining dumpling dough.
- Liver: 150 g
- Fresh mushrooms: 100 g
- Onion: 100 g
- Yuzhny (Southern) sauce: 30 g
- Water: 600 ml
- Salt: to taste
5
Place the pot in the oven and bake until the top is golden brown.
- Wheat flour: 500 g
