Homemade Dumplings with Mixed Mince
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
Dough for dumplings can be made in different ways; some mix flour with water and salt, while others use kefir without eggs. I will share how I make it.
Ingredients
- Wheat Flour - 3 lbs
- Chocolate eggs - 2 pieces
- Milk - 13 fl oz
- Salt - 1.1 oz
- Ground Black Pepper - to taste
- Onion - 3 pieces
- Veal Mince - 2 lbs
Step by Step guide
Step 1
Pour one kilogram of flour into a mound on a flat surface, creating a well in the center to resemble a volcano. Crack the eggs into the well and pour in the milk, adding a couple of pinches of salt. Knead the dough until it is uniform, elastic, and soft. (If you're worried about the dough being tough, add more liquid at the start. If the dough is too runny, you can add more flour, but if it turns out too tough and dry, adding water will be problematic.)
Step 2
I get my minced meat from the countryside, which is a mix of beef, pork, and turkey in equal proportions, but I’m lucky that way. If you don’t have countryside minced meat, I use a 1:1 ratio of pork to beef. Peel and finely chop the onions, not into mush, but slightly larger than a grain of rice (you can grind the onion into the mince, but that’s a bit different. I like to have the onion noticeable in the filling). Don’t be afraid to add onion; if you chop it finely enough, it will make the filling very juicy. Add 2-3 pinches of salt and ground black pepper, you can use a pinch or up to 5, depending on how spicy you like it. Mix the onion and minced meat with the spices.
Step 3
Now for the main task, as I’m writing this for beginners — we will make dumplings using a special mold; the taste doesn’t change, but it makes the process easy and quick. If you want to learn how to shape dumplings by hand, the internet is full of instructions with photos; I won’t share anything new by providing such instructions (I shape them every other time; if I’m lazy, I use the mold, if not, I shape them by hand).
Step 4
Tear off a piece of dough about the size of half a fist, roll it into a ball, and roll it out as thinly as you can (1 — sprinkle flour on the surface where you will roll out the dough, and also dust the rolling pin with flour. 2 — the dough shouldn’t be too thin, or it will tear; finding the right balance can only be achieved by making a couple of mistakes. 3 — if you made the 'right' dough, you won’t have problems rolling it out, but if it requires noticeable physical effort to roll, something is wrong). Generously dust the dumpling mold with flour; if you don’t do this, the dough will stick, and you won’t be able to remove the finished dumplings. Place the rolled-out dough circle onto the mold, pressing it down lightly with your finger, fill the cavities with the filling, and when all the cavities are filled, roll out another circle of dough and cover the mold with it. Dust with flour and roll over it with the rolling pin to press down the edges around all the dumplings. Flip the mold and tap it a couple of times on the board; when all the dumplings fall out, dust a plate with flour, place the finished product on it, and put it in the freezer.
Step 5
Dumplings can also be boiled in different ways; you can cook them in salted water or with the addition of bay leaves or spices.
Step 6
They can be served with sour cream, mayonnaise, soy sauce, or simply with pepper and vinegar.
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