Dumplings with meat » Culinary recipes of dishes with photos. home cuisine

Lean poultry, juicy pork or beef, as well as rabbit meat are suitable for filling our dumplings. Salt is not added to the custard dough, so those with a sweet tooth can freely experiment with berries, cheese and fruits.

Smooth, slightly slippery, hearty and insanely delicious dumplings with meat – a dish of real home cooking, creates a warm, soulful atmosphere at the table.

flour – 450 g;
chopped boiled meat – 300-350 g;
onion – 1 pcs.;
vegetable oil – 5 tbsp. L.;
salt, black pepper, herbs.

How to cook dumplings with meat.

We boil the meat in advance, cool it, twist it, mix it with ground spices to taste, as well as onions fried until golden in oil. We leave part of the sautéing for serving the dish. Mix all the ingredients – the filling is ready!

In a spacious bowl, mix flour and 220 ml of boiling water.

Next, pour 4 tbsp. l. of refined oil and quickly, but carefully, so as not to burn, knead the dough. It is very easy to calculate the dosage of flour and water. One part of boiling water goes to two parts of flour, plus a possible handful of flour.

If necessary, add flour, achieving a soft, delicate texture.

We roll out an oblong blank, which we cut into bars of the same size. We roll out each piece into a round cake about 2-3 mm thick.

We spread the bitter meat filling in the center of the miniature layers.

We fasten the edges of the flour base with our fingers, hiding the meat inside, for the reliability of the joints, we sculpt a kind of “braid”.

We boil our dumplings, loading them into boiled and salted water – after they float, let them boil for another 1-2 minutes.

We serve homemade dumplings with meat, pouring them with oil and fried onions, sprinkling with your favorite greens.

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