Russian Dumplings
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 0.5 ½ cup water
- 1 pinch (s) salt
- 1 egg (s)
- 300 g minced meat (half and half)
- Onion (noun)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Season the minced meat with diced onions, salt and pepper.
- Prepare the dough with the flour, water, egg and a pinch of salt (like pasta dough). The amount is approx. 100 pieces.
- Knead until you have a smooth mass that must not stick. Add a little more water if necessary. Roll out the dough as thinly as possible in portions. Protect residual dough from drying out before further processing.
- Cut out the dough with a glass (approx. 5-6 cm diameter - shot glass). Place the mince (approx. One teaspoon each) on the dough, enclose the mince with the dough and press the dough together firmly. Place the compressed ends on top of each other, similar to tortellinis, and press together. Put the bags in boiling salted water and cook on low heat for about 10-15 minutes.
- Serve with sour cream. A cucumber and tomato salad goes very well with it. Since this is a Russian recipe, people like to drink vodka with it. Since it is very labor-intensive, it is more fun to cook this dish together with several people.
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