Dumplings with turkey and cilantro
12 servings
150 minutes
Dumplings with turkey and cilantro are a harmony of Russian cuisine and exquisite taste. This version of the classic dish stands out for its lightness and freshness, thanks to the tender turkey filling and aromatic cilantro. Mushrooms add a pleasant texture, while garlic and onion provide spiciness. The thin, elastic dough gently envelops the filling, creating a perfect balance of flavors. Dumplings can be served with traditional sauces – sour cream, melted butter or vinegar – and can also be added to broths and soups. Historically, dumplings became popular due to their convenience in storage and quick preparation; today they remain a beloved family dish that brings loved ones together at the table. The aroma of cilantro adds Eastern notes to the recipe, making it unique among classic variations.
1
For the test: pour flour into a bowl, add eggs, water, oil, and 1/2 teaspoon of salt. Mix everything until the dough doesn't stick to your hands and let it rest for about 30 minutes for better elasticity.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Water: 200 ml
- Vegetable oil: 1 tablespoon
- Salt: 1 teaspoon
2
For the filling: mix ground turkey fillet with finely chopped mushrooms, onion, garlic, and cilantro. Add salt.
- Turkey breast fillet: 500 g
- Button mushrooms: 500 g
- Onion: 1 piece
- Garlic: 2 cloves
- Fresh cilantro (coriander): 1 bunch
3
Roll the dough into a thin layer about a couple of millimeters thick, and cut out circles with a glass (diameter about 3-4 cm).
4
Let's start molding: take the circle in your hands and slightly stretch it, fill it with about one teaspoon of filling, and seal the edges.
- Turkey breast fillet: 500 g
5
Dumplings can be made in two shapes: simply by shaping them into crescents or by pinching the edges of the crescent to form a 'ear' shape.
