Authentic Siberian Dumplings
⏳ Time
1 hour 20 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe provided by John Smith, head chef of a popular American restaurant.
Ingredients
- Chicken Egg - 1 piece
- Wheat Flour - 22.9 oz
- Beef - 14.1 oz
- Pork Blood - 17.6 oz
- Onion - 2 heads
- Garlic - 1 clove
- Salt - 0.9 oz
- Bay leaf - 1 piece
- Ground Black Pepper - to taste
- Butter - to taste
- Mustard Greens - to taste
- Table vinegar - 0 fl oz
Step by Step guide
Step 1
Prepare the dough. Mix flour, one egg, 250 ml of water, and 10 grams of salt, kneading with a mixer or by hand. Wrap the dough in plastic wrap and refrigerate.
Step 2
Pass the meat, onion, and garlic through a meat grinder. Add 15 grams of salt, pepper, and pour in 200 ml of ice-cold water. Knead the mixture thoroughly, making sure it absorbs all the water.
Step 3
Dust the rolling pin and the countertop with flour. Take the dough, separate a piece about the size of an apple, and roll it out as thinly as possible. Do not add more flour to the surface, as it will make it difficult to seal the dumplings later.
Step 4
Using a pastry ring, a cookie cutter, or a regular glass (with a diameter of 5–6 cm), cut out circles from the dough. Gather any excess dough into a ball, knead it, combine it with the remaining dough, and cover with plastic wrap.
Step 5
Roll out each piece of dough again without dusting with flour.
Step 6
Using a teaspoon, place the filling in the center of each dough circle. Fold the circle in half and seal the edges tightly. Pinch the ends of the crescent together to secure.
Step 7
Place the finished dumplings on a tray or large plate lightly dusted with flour. Once the dish is filled, put it in the freezer or take it outside in the cold.
Step 8
Repeat the same process with the remaining dough and filling: take a piece, roll it out, cut out circles, roll it out again, place the filling, and shape the dumplings. Put them in the freezer.
Step 9
To cook the dumplings, bring a large pot of water to a boil. Add a halved onion, a bay leaf, and a pinch of salt (remember, the dumplings themselves are already salted). Boil for about 5 minutes.
Step 10
Drop 2–3 servings of dumplings (no more!) into boiling water. Cook until done. Freshly made dumplings cook approximately twice as fast as frozen ones. The exact cooking time cannot be determined: it depends on both the size of the pot and the number of dumplings added. Use the sight of them starting to float and their appearance as a guide, but most importantly — taste them.
Step 11
Transfer the cooked dumplings to a deep dish using a slotted spoon. Add some oil and gently toss to prevent the dumplings from sticking together.
Step 12
Serve hot. The traditional accompaniments are sour cream, mustard, and vinegar.
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