Siberian dumplings

Name: Siberian dumplings
Total time: 1 h
Yield: 8
Cuisine: Russian
Ingredients: 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

Cookinero 9 Jan 2023

17610

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.

How to cook Siberian dumplings

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.

Recipe cuisine: Russian

Cooking time: 1 h

Servings: 8

Calories: 458.9 kcal

Fats: 19

Proteins: 26.5

Carbohydrates: 45.8

Ingredients

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

Where to Buy Ingredients

Siberian dumplings - FAQ About Ingredients, Baking Time and Storage

Can I use only one type of meat for the filling?

Yes, you can use just beef, pork, or lamb if you prefer. The combination of meats adds depth of flavor, but a single type will still work well.

How long can I store the uncooked dumplings in the fridge?

Uncooked dumplings can be stored in the fridge for up to 24 hours. Keep them covered with plastic wrap to prevent drying out.

Can I make vegetarian dumplings?

Yes, replace the meat with finely chopped mushrooms, tofu, or a mix of vegetables like cabbage, carrots, and onions for a vegetarian version.

What’s the best way to freeze dumplings?

Place them on a tray in a single layer, freeze until solid, then transfer to a sealed bag. They can be cooked directly from frozen, adding 1-2 extra minutes to boiling time.

Can I pan-fry these dumplings instead of boiling them?

Yes, pan-fry them in oil for a crispy texture. Start with a little water to steam, then crisp the bottoms for a potsticker-style finish.

How do I prevent the dough from sticking when rolling it out?

Lightly flour the surface and rolling pin, and work in small batches to keep the dough manageable.

What dipping sauces pair well with Siberian dumplings?

Try soy sauce with vinegar, chili oil, or a sour cream and dill mix for a traditional touch.

Can I make the dough in advance?

Yes, the dough can be refrigerated for up to 2 days. Let it rest at room temperature for 30 minutes before rolling.

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Siberian dumplings

How to cook Siberian dumplings

Step 1

Step 2

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Step 4

Step 5

Step 6

Siberian dumplings - FAQ About Ingredients, Baking Time and Storage

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