Old World Dumplings with Potatoes and Meat
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
From this amount, I made 40 dumplings and used the leftovers for broth noodles. This dough is also perfect for making pelmeni and manty.
Ingredients
- Wheat Flour - 3 cups
- Butter - 1.8 oz
- Chocolate eggs - 2 pieces
- Salad Potatoes - 17.6 oz
- Onion - 6 pieces
- Sour Cream - 5.3 oz
- Water - 1 cup
- Chicken fillet - 17.6 oz
Step by Step guide
Step 1
Prepare a glass of ice water (place it in the freezer for 30 minutes).
Step 2
Pour the flour into a bowl, make a small well in the center, and add about 50 g of softened butter and two raw eggs.
Step 3
Add salt to taste.
Step 4
Hold the glass of ice water in your left hand and pour the water in a thin stream into the well where you placed the butter and eggs. With your right hand, stir the dough so that it gradually thickens and becomes firmer.
Step 5
When all the water is mixed with the flour, butter, eggs, and salt, sprinkle some flour on the table and transfer the contents of the bowl onto the table.
Step 6
Continue kneading the dough on the table. The dough should not be too stiff. This dough rolls out easily and does not tear. Once the dough is ready, it must rest in a bowl covered with a towel.
Step 7
The time needed for the filling will be enough for the dough to rest.
Step 8
For the filling, finely chop the onion (I grate it using a Berner grater). Sauté it in vegetable oil until it turns pink, adding a pinch of sugar for good caramelization. Season with salt and pepper.
Step 9
Boil the potatoes and mash them with a potato masher, adding one-third of the sautéed onion with the fat, and season again with salt and pepper.
Step 10
Finely chop the boiled chicken breast in a food processor (see quick broth recipe below), and add one-third of the sautéed onion to the minced meat.
Step 11
Divide the dough for the dumplings into 4 parts. Roll each part thinly (this dough rolls out beautifully and does not tear) and cut out circles using a glass. Place as much filling as possible and pinch the edges.
Step 12
Pinch the meat dumplings with circles, while the potato ones can be pinched normally. Boil them in salted boiling water until they float (slightly lift them with a spoon).
Step 13
Reserve the last third of the onion for the sauce: add sour cream, salt, pepper, and nutmeg to the onion.
Step 14
Transfer the dumplings to a ceramic pot, pour the sauce over them, and shake under the lid for even distribution of the sauce.
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