Ural dumplings
Ural dumplings are a dish that the inhabitants of this region consider their own, primordial, ignoring strong evidence of the existence of a similar one in other territories. By the way, it is usually prepared from several types of meat - from three or more. The Urals believe that the very word "dumplings" appeared precisely in the Komi-Permyak tribes, whose main occupation was hunting. Agree that it can be easier for a man after a long hunt for an animal than just taking frozen pieces of dough with meat (there are no problems with such cooling in the harsh Ural climate) and boil them for several minutes! Therefore, dumplings were sculpted by the hunters' wives, as they say, on an industrial scale. By the way, only women were allowed to cook the dish, and dressed up in the best outfits. In our time, Ural dumplings are usually molded by families, devoting several hours of the day off to this. A good idea! And a decent supply of food is obtained, and people engaged in one thing actually feel like part of one big friendly family.
Ingredients
Servings 6- 300 g beef pulp
- 200 g lamb pulp
- 1 medium onion
- 2 garlic cloves
- salt, freshly ground black pepper
- crushed ice
- butter, sour cream and vinegar for serving
- 300 g fatty pork
- 600 g flour
- 2 tbsp. l. vegetable oil
- 1 h. l. year
Cooking
Step 1
Prepare the dough for the Ural dumplings. Sift half the flour with salt onto a board, make a well, add vegetable oil. Adding ice water (about 1 cup), knead a homogeneous soft dough. Let it lie down under the film for 30 minutes, add the remaining flour and knead for 10 minutes. Let rest for another 30 minutes.
Step 2
For minced Ural dumplings, turn the meat through a meat grinder with a fine grate. Peel and grate the onion and garlic. Mix minced meat with onion and garlic, salt and pepper generously. Place mince in refrigerator for 15 minutes.
Step 3
Add a handful of crushed ice to the chilled minced dumplings and return it to the refrigerator for another 30 minutes.
Step 4
Roll the aged dough into a sausage with a diameter of 2 cm, cut it crosswise into pieces 1 cm thick. Sprinkle the pieces with flour and roll into round thin cakes on a floured surface.
Step 5
Place a spoonful of dumpling filling in the center of each circle. Carefully pinch the edges to make a semicircle. Connect the two sharp corners and press firmly so that they stick together.
Step 6
Cook the Ural dumplings in batches in a large saucepan with plenty of boiling salted water, stirring with a slotted spoon so that they do not stick to the bottom. Dumplings are ready in 8-10 minutes. after re-boiling. Serve with butter, sour cream and vinegar.