Subscribe to download
XD-River

The most delicious dumpling recipe
Response Content
The recipe for the most delicious dumplings:

For the test:

2 cups sifted flour; 2
cups milk; 2
cups water; 2
1 egg; 2
1 tsp butter; 2
1 tsp salt. 2
Preparation: pour 2 cups of sifted flour on a table or into a cup in a pile, make a small depression in the center. Break an egg into it and add warm water, milk, salt, start kneading the dough with a fork, then knead thoroughly with your hands for at least 10-15 minutes. Add the vegetable oil and knead again. Leave the resulting dough to rest in a cup for 40 minutes at room temperature, covered with a towel. 2

For the filling:

300 g of beef;
2,300 g of pork; 2
onions 1 pc.; 2
cold water cups; 2
salt, pepper, garlic to taste. 2
Preparation: meat, onion, garlic cut into pieces and scroll through a meat grinder. Add salt and pepper. Then you need to pour in the water. Pour in parts, gradually, mixing thoroughly. So the water will gradually be absorbed into the meat, the minced meat will not be liquid. Cover the minced meat dish with plastic wrap and refrigerate for 60 minutes. 2

Next, a step-by-step recipe for dumplings:

Divide the dough into 4 parts. 2
One part needs to be rolled out into a thin layer and spread it on a dumpling pan. Press down a little with your hands so that the outlines of the cells are slightly visible. If you plan to make dumplings with your hands, then cut out the circles on this sheet of dough with a glass. 2
Place the minced meat in each cell using a teaspoon. When hand-sculpting, each dumpling must be molded separately. 2
Roll out the second layer of dough and cover the dumpling pan with the minced meat arranged in the cells. 2
Boil the finished dumplings in salted water with bay leaf, black pepper peas and onion. Boil for 3 minutes after they pop up. Serve with butter. 4

Another recipe for dumplings can be found on the Cooking at Home website:

Ingredients:

Dough: sifted wheat flour 500 g, hot water (70-75 degrees) 250 ml, egg 1 pc. (small), salt 1 tsp. without a slide, vegetable oil 25 g (3 tbsp. l.). 4
Filling: minced meat (beef + pork) 550 g, onion 200 g, lard (optional if the meat is lean) 30 g, water 70-80 g (see the consistency of minced meat), salt 1 tsp. without a slide, black pepper to taste. 4
Preparation:

Add salt, egg and vegetable oil to the flour. Mix it up. Slide the egg slightly to the edge of the bowl so that it does not boil. Pour hot water over the flour, knead the dough first with a spoon and then with your hand. Knead the dough for 7 minutes until completely smooth. Cover the dough with a towel and let it rest for 20-30 minutes. 4
Prepare the filling, grind the meat, lard, onion. Add salt, pepper and water. 4
Take a piece of dough weighing 120 g, roll it out to the size of the dumpling pan, sprinkle flour well on the side of the dough that you will spread on the dumpling pan so that the finished dumplings move well away from the dumpling pan. Put the minced meat in the cells. Make sure that the minced meat does not fall on the dough around the cells, so the dumplings are well molded. 4
Roll out a piece of dough weighing 80 g, cover the dumpling pan, and roll it well with a rolling pin. Put the leftovers of the dough under a towel so that they do not curdle, they can be reused. 4
Boil the finished dumplings in salted water with bay leaf, black pepper peas and onion. Boil for 3 minutes after they pop up!