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 Dumplings Recipe
Incredibly juicy and delicious, with broth inside - these dumplings are obtained according to this recipe. And it is a pleasure to work with the dough - it turns out elastic, it is easy to roll out, it does not break during cooking and does not swell. By the way, this dough can be used to make manti, khinkali, dumplings...
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare all the products. I took 2 times more food for cooking, because I always freeze part of the dumplings to treat unexpected guests. Friends often come to me to treat me with my dumplings at the same time.
    Prepare all the products. I took 2 times more food for cooking, because I always freeze part of the dumplings to treat unexpected guests. Friends often come to me to treat me with my dumplings at the same time.
  2. In a deep bowl, sift the flour, make a recess in it, break an egg there. Dissolve salt in water, add sunflower oil. Lightly sprinkle the flour, knead the dough. We can take 5-6 cups of flour, it depends on the size of the egg and the moisture content of the flour. Knead for at least 5 minutes, as a result we get an elastic, homogeneous dough that does not stick to the hands. Cover with cling film and leave the dough for 30 minutes.
    In a deep bowl, sift the flour, make a recess in it, break an egg there. Dissolve salt in water, add sunflower oil. Lightly sprinkle the flour, knead the dough. We can take 5-6 cups of flour, it depends on the size of the egg and the moisture content of the flour. Knead for at least 5 minutes, as a result we get an elastic, homogeneous dough that does not stick to the hands. Cover with cling film and leave the dough for 30 minutes.
  3. Now we divide our dough into several equal parts, knead it carefully, form circles, cover it so that the dough does not wind up.
    Now we divide our dough into several equal parts, knead it carefully, form circles, cover it so that the dough does not wind up.
  4. Chop the meat in a meat grinder. Chop the onion or finely, or chop it too in a meat grinder, but choose the nozzle with the largest holes. Add salt, pepper, onion, a little water, butter softened at room temperature to the minced meat and knead. You need to add a little water and knead for a few minutes. The longer we knead the minced meat, the more tender our filling will turn out later. The amount of water in the cooking process is controlled each time, because the meat can be completely different in quality. As a result, our minced meat should be quite juicy, but not liquid.
    Chop the meat in a meat grinder. Chop the onion or finely, or chop it too in a meat grinder, but choose the nozzle with the largest holes. Add salt, pepper, onion, a little water, butter softened at room temperature to the minced meat and knead. You need to add a little water and knead for a few minutes. The longer we knead the minced meat, the more tender our filling will turn out later. The amount of water in the cooking process is controlled each time, because the meat can be completely different in quality. As a result, our minced meat should be quite juicy, but not liquid.
  5. Leave a couple of circles of dough for "work", and mix the rest so that the dough "does not spread". Take a round piece of dough, without stirring, and roll out into a thin layer. Squeeze out circles of a convenient size.
    Leave a couple of circles of dough for "work", and mix the rest so that the dough "does not spread". Take a round piece of dough, without stirring, and roll out into a thin layer. Squeeze out circles of a convenient size.
  6. Spread a teaspoon of filling on each circle and form dumplings. We spread them on a surface sprinkled with flour. Send part of it to freeze. Cook some of them in salted water from the moment they pop up, 6-7 minutes.
    Spread a teaspoon of filling on each circle and form dumplings. We spread them on a surface sprinkled with flour. Send part of it to freeze. Cook some of them in salted water from the moment they pop up, 6-7 minutes.
  7. I like to serve dumplings with sour cream and hot broth. Enjoy your meal!
    I like to serve dumplings with sour cream and hot broth. Enjoy your meal!
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