Homemade dumplings recipe with photo

I've read somewhere that in Siberia, the dumplings are harvested in the winter on a bag for a family. I certainly until such amounts blanks, yet, Oh, how very far. But still, if I start to cook the dumplings, classic fit thoroughly and dedicate this work the whole day.

Cook them, too, in large numbers, certainly not in this as in Siberia, but much less. Prepared inventory missing almost a month and a half. From the number of products that I will bring in the recipe, I have published about 6-7 kg of meat. So tired of this tedious work I have time. But there are also pluses from spent my strength.

For me dumplings - this is a very convenient food, which always helps. If I'm not home, I know that the child who came from school, and my husband will nawarat yourself dumplings and will be full.

I make dumplings using a special mold called palenica. If you don't have it, I recommend to buy. It is not expensive, but with it the cooking process moves much faster than mold dumplings his hands.

Well, let's go directly to the recipe.

Ingredients:

For the stuffing:

• 1 kg pork
• 1 kg veal
• 6 PCs Luke
• 3 PCs garlic cloves
• spices to taste (a mixture of freshly ground pepper, black freshly ground pepper, salt)
• water - just a little bit, so that the stuffing was a little watery

For the dough:

• 1 kg flour
• 5 PCs eggs
• salt to taste

For the sauce:

• butter
• black pepper
• vinegar

Method of preparation:

Make the stuffing:

Meat and onion twist.

Connect them in a bowl, season with spices, add some water and mix.

Make the dough:

Flour put it on the table.

In the center, make an indentation which lay one egg, pour some water and gradually zameshivaete dough.

When the dough stops sticking to your hands, then it is ready.

Form the dumplings:

As I wrote above, you will need to palenica and the rolling pin. Here's how they look.

Roll out the dough with a rolling pin.

Put it on pelmanism. I recommend before this palmenia to petrusite flour to the dough to not stick.

In each recess of pelmenis put the stuffing.

Cover the second layer of dough.

Flatten a little with the hands so that the dough-connected to each other.

Then press on the top with a rolling pin.

Remove excess dough around the circle of pelmenis.

Here is how it should look without the extra dough.

Turn delmenico that it dropped dumplings.

Prepare the sauce:

This sauce I came up with myself, when one day, boiled dumplings and sour cream was not at home.

To do this, take a piece of butter.

Add black pepper.

Then the vinegar.

Add a little water, which was boiled dumplings, stir and eat with sour cream, dipping him in the dumpling.

Bon appetit!

The author of the recipe and photo:�Natalia Grichko