Dumplings with beef
6 servings
60 minutes
Beef dumplings are a classic dish of Russian cuisine, rooted in the ancient traditions of Ural and Siberian peoples. The combination of tender dough and juicy meat filling makes them an indispensable treat for family gatherings. The taste of dumplings is multifaceted: the softness of the dough harmoniously complements the rich meat juice, the aroma of spices and onions, creating a cozy, homey feeling. The dish's uniqueness lies in its versatility. Dumplings can be boiled in broth, served with sour cream, butter or vinegar, and also fried after boiling for a crispy crust. Bay leaves and peppercorns add spicy notes during cooking. This dish brings warmth and pleasure, uniting people at one table.
1
Pour 3 cups of flour and one teaspoon of salt into a deep bowl, add 1 egg, and mix the flour with the egg using a fork.
- Wheat flour: 3 glasss
- Salt: to taste
- Chicken egg: 1 piece
2
Pour a glass of boiling water, immediately start mixing the dough first with a fork while it's hot, and then with your hands.
- Boiling water: 1 glass
3
During mixing, add 3 tablespoons of vegetable oil one at a time. Let the dough rest under a towel at room temperature for 20 minutes.
- Vegetable oil: 3 tablespoons
4
Chop a couple of onions and two cloves of garlic into a paste.
- Onion: 2 heads
- Garlic: 2 cloves
5
Add chopped onion and garlic to the minced meat.
- Onion: 2 heads
- Garlic: 2 cloves
6
To salt.
- Salt: to taste
7
Add pepper.
- Ground black pepper: to taste
8
Roll out the dough into a thin layer and cut out circles with a glass of suitable diameter.
9
Place filling on each round of dough.
- Ground beef: 500 g
10
Make dumplings.
11
Boil in salted boiling water for 6-8 minutes after floating, adding bay leaf and black peppercorns.
- Bay leaf: to taste
- Black peppercorns: to taste
12
Serve with sour cream, sprinkled with chopped parsley.
- Sour cream: 50 g
- Parsley: to taste
