Dumplings with three types of meat
5 servings
45 minutes
Dumplings with three types of meat are a traditional Russian dish that combines the harmony of beef, pork, and chicken flavors. Their origin traces back to ancient recipes of Eastern Slavic cuisine, where the combination of different meats added richness and depth to the dish. The delicate dough made with potato starch makes the dumplings airy and soft. The filling enriched with spices, the juiciness of meat broth, and the aroma of bay leaves reveal their full flavor during cooking. Fried cracklings add an appetizing crunchy texture. Dumplings are served hot with sour cream or melted butter, perfectly complemented by herbs. This is not just food but a true gastronomic pleasure that combines the coziness of home evenings and the warmth of family traditions.
1
For the dough, mix 0.5 kilograms of wheat flour and 430 grams of potato starch, break in 4 eggs into the mixture and knead with your hands. Gradually add cold water starting with one tablespoon as needed: the dough should become uniform. Place the ball on a floured surface and knead well until it becomes silky and does not stick to your hands. Cover with plastic wrap and let it rest at room temperature for twenty minutes. Roll out to a thickness of 3 mm and cut out circles about 8 cm in diameter.
- Vareniki (dumpling) dough: 1 kg
2
Boil all the meat in 1.5 liters of water, adding a bay leaf, until cooked. Remove the cooked meat and save the broth.
- Pork tenderloin: 300 g
- Chicken breast fillet: 250 g
- Beef tenderloin: 250 g
- Bay leaf: 1 piece
3
Finely chop the onion and grind it together with the meat in a meat grinder. Season the filling with salt, pepper, and add spices to taste, mixing thoroughly. To prevent it from being dry, pour in a little broth left from cooking the meat, but just enough so that the filling doesn't become liquid — about half a ladle.
- Onion: 200 g
- Spices: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Make dumplings. Place a full teaspoon of filling in the center of each dough circle and pinch the edges. Send portions to boiling water for six to seven minutes.
- Vareniki (dumpling) dough: 1 kg
5
Fry the pork cracklings in a dry pan until translucent.
- Pork tenderloin: 300 g
6
Serve the ready dumplings with cracklings.
- Pork tenderloin: 300 g