Gerasimov Dumplings

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Dumplings are dropped into boiling water with added pepper, bay leaf, and salt. They are cooked until they float. Butter and sour cream are served separately. Dumplings can be boiled almost to readiness, drained in a colander, and sautéed with crushed ginger and garlic in a mixture of vegetable and butter, adding one or two tablespoons of soy sauce at the very end.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Beef - 3.5 oz
Pork Blood - 10.6 oz
Lamb - 10.6 oz
Chicken Egg - 1 piece
Wheat Flour - 17.6 oz

Step by Step guide

Step 1

To prepare the filling, pass the lamb, pork, and bone marrow through a meat grinder with a fine mesh. Mix everything well, adding salt and pepper to taste.

Step 2

For the dough, sift the flour, then mound it up, make a well in the center, pour in half a glass of water, and crack in the egg. Add salt and knead the dough well. Let the dough rest for 20–30 minutes.

Step 3

Then roll the dough into a sausage shape. Cut into pieces, and roll out thin circles with a rolling pin. Place 5–6 g of filling on each, and seal the dumplings by joining both ends.