Perhaps, in Russian cuisine there is no dish more popular and more universal than dumplings. Not a single holiday can do without dumplings, and even on weekdays to cook sticky and frozen dumplings in advance for a very short time. Of course, now this product can be bought at any store, but the home ones can not be compared.
Pick your recipe
You will need
- - 120 g of beef
- - 90 g of mutton
- - 200 g of pork
- - 120 g onions
- - 1200 ml of meat broth
- - 365 g flour
- - 80 g of milk
- - 1 egg
- - Bay leaf
- - salt
- - sour cream
Instruction manual
1
Mix to a homogeneous state of 80 milliliters of milk, water and one egg.
2
Put flour on a table with a slide, make a depression in it and pour in the milk-egg mixture. To salt. Knead soft dough. Add more flour to the dough and knead the dough to an elastic state. Wrap the dough or wrap it in a plastic bag and leave it at room temperature for one hour.
3
Peel and finely chop the onion. Pass the meat through a meat grinder and mix with onions. Salt the minced meat, add ground pepper and 100 milliliters of water, mix thoroughly.
4
Separate a third of the dough, sprinkle it with flour, thinly roll into a large cake. Cut the stratum with a thin glass in circles of about 7 centimeters. Spread the filling on the mugs with a teaspoon, fasten the edges and sprinkle with flour. Roll out the remaining dough into another layer and repeat the operation.
5
Bring the broth to a boil, salt, add pepper, bay leaf.
6
Boil dumplings in portions in boiling broth for 5 to 7 minutes, stirring occasionally.
7
Serve dumplings with broth and sour cream.