Belovskie dumplings
6 servings
100 minutes
Belyovskiye dumplings are a classic dish of Russian cuisine that combines tender dough and juicy meat filling. Their origin is linked to the traditions of old Russian families, where such dumplings were a sign of home comfort and hospitality. The feature of Belyovskiye dumplings is frying in breadcrumbs, giving them an appetizing crispy crust. The taste is rich and harmonious: the soft dough perfectly complements the juicy meat with spicy notes of pepper and onion. They are served with sour cream, vinegar or tomato juice, allowing new flavor dimensions to unfold. This dish is perfect for both everyday lunch and festive tables, delighting not only with taste but also with the warmth of traditions.
1
Sift the flour, make a mound, create a well, pour in water and an egg, add salt, knead the dough, cover with a cloth, and let it rest for 20 minutes.
- Wheat flour: 3 glasss
- Water: 0.5 glass
- Chicken egg: 1 piece
- Salt: to taste
2
Pass the meat and onion through a meat grinder, add salt and pepper to taste, and knead well.
- Pork: 600 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough into a rope, cut it into small pieces, and roll out thin circles. Place a teaspoon of meat filling on each circle, tightly seal the edges to form a dumpling.
4
Drop the dumplings into boiling salted water and cook until they float.
5
Then scoop out the dumplings with a slotted spoon and immediately coat them in breadcrumbs.
- Breadcrumbs: 300 g
6
Fry the dumplings in a heated pan with vegetable oil until golden brown.
- Vegetable oil: 400 ml
7
Serve 'Belovskiye' dumplings with sour cream, vinegar, or tomato juice.
- Sour cream: 250 g
