Venison dumplings with sour cream
8 servings
30 minutes
Recipe from Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
1
Prepare the dough. Sift flour into a bowl, add eggs, 6 grams of salt, vegetable oil, and 250 ml of water. Knead the dough, adding water as needed; it should be smooth and elastic. Cover the bowl, place it in the refrigerator, and let the dough rest for 12 hours.
- Wheat flour: 600 g
- Chicken egg: 2 pieces
- Salt: 6 g
- Vegetable oil: 20 ml
- Water: 300 ml
2
Prepare the filling. Chop the onion (150 g) into small cubes and sauté in vegetable oil with rosemary until golden brown. Pour in the cream and let it evaporate.
- Onion: 200 g
- Vegetable oil: 20 ml
- Rosemary: 15 g
- Whipping cream 33%: 80 ml
3
Grind both types of meat through a meat grinder, mix with cream and onion.
- Venison: 300 pieces
- Boneless chicken thigh fillet: 100 g
- Whipping cream 33%: 80 ml
- Onion: 200 g
4
Roll the dough to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm. Place 5 grams of filling on each, fold in half, pinch the edges, and connect the corners.
- Wheat flour: 600 g
- Venison: 300 pieces
5
Pour broth into a pot, add diced onion and carrot. Bring to a boil, add dumplings and cook for 5-6 minutes until done. Serve with sour cream.
- Chicken broth: to taste
- Onion: 200 g
- Whipping cream 33%: 80 ml
