Siberian dumplings

→ Siberian dumplings

picture - Siberian dumplings


330 g wheat flour - (1.5 cups)
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1 pcs. egg

6 g salt

115 ml water


200 g beef

250 g pork

40 g onion

9 g salt

0.2 g pepper

0.5 g sugar

90 ml water

560 g output minced

1 pcs. eggs for lubrication

1-2 Art. l. 1/4 cup sour cream or oil

Sift the flour sprinkled on the table mound and make it a funnel recess in which to pour water mixed with eggs and salt. Liquid (water, eggs) should take strict norm per 1 kg of flour 400 g of liquid; when mixing liquid is rapidly mixed with the flour. Knead the dough uniform, and the need to facilitate rolling the dough to soak for 20-30 minutes.

Cooked dough roll out a long strip thickness of 1-1.5 mm and a width of 40-50 cm and coat egg. Full-length test, retreated to 3 - 4 cm from the edge, spread the stuffing balls for 5 - 6 g at 2 - 3 cm from one another. Meat balls close edge of the test, the top layer of dough to squeeze his hands around to the bottom of each ball and cut the ravioli in a crescent-shaped metal groove diameter of 3 cm. Dumplings put on a floured baking sheet and place in a cold room.

For the preparation of minced beef and pork, or lamb cut into pieces and mince, add sugar, salt, pepper, water (18 - 20% by weight of meat), minced onion and mix well. Dumplings boil in salted water (1 kg ravioli 4 liters of water, 40 g of salt) at gentle reflux for 8-10 minutes.

Many people prefer to eat dumplings on the Siberian, spraying hot sauce (mustard, mixed with vinegar, better grape).

Very tasty fried dumplings: ready-made or home dumplings have to boil in salted water (boil them in this case is no more than 2-3 minutes), then remove the dumplings from the water with a slotted spoon and fry in butter in a pan, first one way, then another.

By dumplings can be served butter or sour cream, vinegar.

How to choose a meat grinder. We will tell.

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