Siberian dumplings
Siberian dumplings are a symbolic dish for the inhabitants of this region, who are sure that only they make it according to all the rules. And, of course, they claim to be the pioneers! We will omit this question in order to avoid unnecessary disputes, but we must admit that handmade Siberian dumplings are really something special. Learning how to cook them is not so difficult, the main thing is to work hard on kneading the dough, and for the filling, take at least three types of meat, as suggested in our recipe for Siberian dumplings.
Ingredients
Servings 8- pork pulp - 200 g
- lamb pulp - 300 g
- beef pulp - 400 g
- onion - 1 pc.
- salt, ground black pepper - to taste
- flour - 500 g + a little more for rolling out the dough
- salt - on the tip of a knife
- drinking water - 250 ml
- egg - 1 pc
Cooking
Step 1
Prepare the dough for Siberian dumplings. Sift flour with salt on the desktop in a slide. From above, make a recess in the form of a "well". Beat an egg into it, pour in very cold water and knead the dough.
Step 2
Thoroughly knead the dough for Siberian dumplings, rolling, twisting and beating it on the table. Then shape into a ball, wrap in cling film and let rest for 20 minutes.
Step 3
Prepare the stuffing for Siberian dumplings. Wash the pork, lamb and beef pulp, pat dry with a paper towel and cut into small pieces with a sharp knife.
Step 4
Pass the prepared meat through a meat grinder with a frequent grate. If desired, the meat for the filling can be chopped very finely with a knife. Peel the onion, finely chop and combine with meat. Salt and pepper.
Step 5
On a floured work surface, roll out the dough very thinly. If necessary, do this in batches. From the resulting layer of dough, cut circles.
Step 6
Distribute the filling among the circles of dough and form dumplings. Pinch the edges carefully. Boil Siberian dumplings in boiling salted water for 5 minutes after boiling again.