Poltava Dumplings

Main Dishes | Kazakhstani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The recipe is taken from the book 'Miss Dumpling' by Anna Smith.

Ingredients

1% Kefir - 7 fl oz
Wheat Flour - 22.9 oz
Starch film - 1.8 oz
Water - 3 fl oz
Pork Neck - 12.3 oz
Beef chuck roast - 12.3 oz
Onion - 12.3 oz
Butter - 5.3 oz
Allspice berries - to taste
Safflower Oil - to taste
Bay leaf - to taste
Baking Powder - a pinch
Sugar - a pinch
Ground Black Pepper - a pinch
Salt - to taste

Step by Step guide

Step 1

First, prepare the dough. On a clean work surface, sift the flour and starch into a mound, creating a small well in the center. Add salt, sugar, and baking powder into the well, then pour in the water mixed with yogurt. Carefully lift the flour from the edges into the center and knead the dough. Knead for 10-12 minutes until the dough becomes a firm, almost non-sticky ball. Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.

Step 2

For the filling, boil the pork and beef in separate pots with salted water, bay leaves, and allspice. The pork should be cooked for about 30 minutes after boiling, while the beef takes 40-50 minutes. While the meat is cooking, finely chop the onion and sauté it in vegetable oil.

Step 3

Pass all the meat through a meat grinder, add sautéed onions, butter, salt, and pepper. Mix the filling thoroughly until it reaches a uniform consistency and let it cool completely.

Step 4

On a floured surface, roll out the dough into a thin sheet and cut out circles using a cookie cutter. Place a filling in the center of each circle, pinch the edges to seal, and shape them into dumplings. Boil the dumplings in lightly salted water for 7–9 minutes after they float to the surface, then remove with a slotted spoon, arrange on a plate, and serve.