1 cup water
1 tsp. salt
600 grams of wheat flour
For the filling:
250 grams of minced meat
1 large bulb
1 garlic clove
salt, black pepper
STEP BY STEP RECIPE
Recipe photo: Russian dumplings, step 1
Prepare the dough for Russian dumplings. Sift flour into a heap. Make a hollow on top, pour the egg and 1 tbsp of water into it, add a pinch of salt.
Recipe photo: Russian dumplings, step 2
Gathering the flour from the edges to the middle, so that the water and egg do not pour out of the recess, knead the dough, adding in small portions the remaining water. Knead the dumpling dough until it becomes elastic and homogeneous, about 10 minutes. Cover with a damp towel and leave for 30 minutes. Water for dumpling dough should be ice-cold. For this purpose, put it in the refrigerator or freezer beforehand.
Photo of the recipe: Russian dumplings, step #3
While the dough thaws, prepare the filling for the dumplings. Peel onion and garlic and very finely chop. Mix ground beef and pork, add onion and garlic, salt and pepper. Mix thoroughly until homogeneous.
Photo of the recipe: Russian dumplings, step 4
Divide the finished dough for Russian dumplings into 4 parts. Cover 3 parts with a damp towel and set aside. Roll the remaining dough into a 2 cm thick roll. Cut it into 1.5 cm wide slices. On a lightly floured surface, roll out each piece of dough into a thin cake.
Recipe photo: Russian dumplings, step 5.
Place 1.5 tsp of filling in the center of each flatbread, fold the circle with the filling in half so that it forms a crescent moon. Connect the ends of the crescent and staple them together. Press down firmly with your fingers, so the dumplings don't fall apart when cooked.
Recipe photo: Russian dumplings, step 6
Put dumplings on a tray or flat dish, sprinkle with flour and put in the fridge. In the same way prepare dumplings from the remaining dough. Cooking time
1 hour 30 minutes
Number of servings
Difficulties of preparation