Dumplings with meat
6 servings
60 minutes
Meat dumplings are a classic dish of Russian cuisine, symbolizing home comfort and family traditions. Their history traces back to Siberia, where the cold demanded hearty and nutritious food. Thin dough, tender meat filling, and aromatic spices make dumplings a favorite dish for many generations. Their taste harmoniously combines the juiciness of the meat filling with the softness of the enveloping dough. Dumplings are traditionally served with sour cream and butter, enhancing their rich flavor. They are versatile: perfect for both everyday meals and festive gatherings. Preparing dumplings is a ritual that brings the family together at one table, filling the home with warmth and aromas of home cooking.
1
Prepare all the ingredients.
2
Sift the flour into the mixer bowl. Leave 50 grams for dusting. Add eggs, salt (6 g), and water.
- Wheat flour: 550 g
- Chicken egg: 3 pieces
- Water: 90 ml
- Salt: to taste
3
It will take about 7-10 minutes to mix the dough. The dough should be elastic, bend well, and not stick to the hands. If the dough is dry, you can add a little water.
- Water: 90 ml
4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5
Finely chop the onion and parsley.
- Onion: 70 g
- Parsley: 5 g
6
Mix beef and pork mince, add onion, parsley, thyme leaves, and crushed garlic. Season with salt and pepper.
- Ground pork: 250 g
- Ground beef: 200 g
- Onion: 70 g
- Garlic: 2 cloves
- Parsley: 5 g
- Thyme: 1 g
- Salt: to taste
- Ground black pepper: to taste
7
Thoroughly mix and beat the minced meat. If the mixture is too dry, you can add a little water or broth. Leave in the refrigerator for 15 minutes.
- Water: 90 ml
- Salt: to taste
- Ground black pepper: to taste
8
Cut the dough into four pieces. While working with one piece, cover the others with a damp cloth.
9
Dust the table with flour. Roll out the first part of the dough to a thickness of 1 mm or slightly thicker. Cut out dough circles with a culinary ring or glass. Place the ready circles on a flour-free surface and immediately cover with a damp towel. Repeat the same steps with the remaining dough.
10
Place a teaspoon of filling in the center of each dough circle. Seal the edges and form dumplings. If the edges do not stick well, they can be moistened with a little water.
- Water: 90 ml
11
Boil water in a large pot. Add salt, peppercorns, and bay leaf.
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: 1 piece
12
Drop the dumplings into boiling water and stir gently. When the dumplings float, cook them for another minute and remove with a slotted spoon.
13
Serve meat dumplings with sour cream and butter.
- Sour cream: to taste
- Butter: 10 g
