Beef Dumplings

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Dumplings are all the tastier when they are well coated with butter. It’s not about the quantity, but the right method. Once cooked, the dumplings should be transferred from the pot to a bowl with 10-15 grams of butter, and held briefly over the boiling broth while stirring the contents in a circular motion: the dumplings will be covered with a thin layer of butter. It’s best to serve these dumplings in a deep bowl with a lid, so they can soak a bit in the broth.

Ingredients

Dough for dumplings - 30 oz
Beef chuck roast - 30 oz
Onion - 5 oz
Parsley - 0 oz
Butter - 0 oz
Dill - 3 stalks
Bay leaf - 3 pieces
Green peppercorns - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - to taste

Step by Step guide

Step 1

For the filling, grind slightly fatty pork belly together with butter using a meat grinder.

Step 2

Finely chop the onion and parsley.

Step 3

Sauté the onion in sunflower oil.

Step 4

Season the minced meat with salt and pepper to taste.

Step 5

Add chopped parsley and sautéed onion to the ground meat.

Step 6

Mix everything well and refrigerate for exactly one hour, so the filling can firm up and become elastic.

Step 7

Roll out the dough with a rolling pin to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm.

Step 8

Place 5 grams of filling on each one, fold in half, pinch the edges, and bring the corners together.

Step 9

Prepare the broth: pour 5 liters of water into a pot, add salt, add a bay leaf, whole black peppercorns, and sprigs of dill. Once the water is boiling, add the dumplings and cook for 5–6 minutes until they are done.