Dumplings with beef and lamb
4 servings
80 minutes
The recipe is taken from the book "Ural cuisine.
1
Prepare the dough. Pile the flour on the table and make a well in it.
- Wheat flour: 500 g
2
Pour in salted water, add eggs and vegetable oil.
- Water: 200 ml
- Chicken egg: 2 pieces
- Vegetable oil: 1.5 tablespoon
3
Mix gradually, taking flour from the edges to the center until a stiff dough forms.
4
Continue kneading the dough until it becomes smooth.
5
Prepare the minced meat. Pass the washed and dried meat twice through a meat grinder along with butter, season with salt and pepper, and gradually pour in the cream while mixing.
- Beef: 240 g
- Boneless lamb (lean meat): 200 g
- Pork: 100 g
- Butter: 50 g
- Cream: 60 ml
- Ground black pepper: to taste
- Salt: to taste
6
Add the cleaned, washed, and finely chopped onion and mix everything thoroughly.
- Onion: 1 head
7
Roll the dough into a thin layer.
8
Cut circles from the dough with a glass.
9
Place filling on one half of the circle with a teaspoon, fold the circle in half, and seal the edges well.
10
Place the ready dumplings on a floured cutting board and put them in the freezer.
- Wheat flour: 500 g
