Russian Dumplings Recipe + Photo Steps
Ingredients for 10 person
Doughegg - 1 piece flour - 600 g water - 250 ml salt - 1 tsp
Fillingground beef - 250 g minced pork - 250 g bulb onions - 2 pieces Bulgarian pepper - ½ pcs salt - to taste pepper - to taste
For filingsour cream 20% - 2 tbsp. butter - 10 g Bay leaf - 1 piece allspice - 3 pieces
Sift flour in a slide, in the center make a depression.
Gently pour the egg into it and 1 tbsp. l water, a pinch of salt.
Using a fork, start collecting the dough so that the water and the egg do not spill out of the recess.
Then add the remaining water in small portions, knead the dough.
Knead the dough until it becomes elastic and uniform. Transfer the dough into a deep bowl and cover with a damp towel.
Add minced pepper and onion to the minced meat (I pass the meat through a meat grinder, then onion and pepper).
In a bowl, mix the minced meat with pepper and onion, pepper, salt and mix well.
Flour the work surface with flour, divide the dough in half and roll each half into a 2 mm thick layer. Cut a 6 cm recess (or shot glass) as many circles as fit.
Put in the center for a teaspoon filling.
Put a circle of dough with filling on your palm and gently pinch the edges. Connect the ends of the crescent moon and fasten them together, firmly press them with your fingers so that the ends stick together.
Put the dumplings on a tray (sprinkle it with flour first) and place in the freezer. Also make dumplings from the remaining dough.
Put a pot of water on the fire, when the water boils, add bay leaf, allspice and a slice of butter, then transfer the dumplings (cook in small portions). Stir while stirring until the dumplings pop up. Carefully remove them with a slotted spoon, transfer to a deep dish, add sour cream and chives. Bon Appetit!