Preparing Siberian dumplings is quite simple and easy. Hearty, mouth-watering dumplings. If you want to please your guests, then be sure to try Siberian dumplings.
Ingredients for minced meat:
- 500 grams of minced meat (pork, beef, turkey)
- 250 grams of onions
- 2-3 cloves of garlic
- 1 tablespoon salt
- 1 teaspoon black pepper
- red pepper (to taste and desire)
- 50 ml of water
Ingredients for the dough:
- 125 ml of water
- 1 tablespoon salt
- 125 ml milk
- 1 egg
- 2-3 tablespoons of vegetable oil
Preparation:
Put pork with fat, beef and another type of meat (this can be elk, bear or turkey) in the minced meat. The meat ratio should be 45% beef, 45% pork and some (about 10%) third type of meat. Twist the meat through a large wire rack and also twist the onion. For 500 grams of minced meat, you need to take 250 grams of onions. Mix the finished mixture thoroughly and add a little garlic and an incomplete tablespoon of salt. Be careful and try so that the minced meat does not turn out too salty. Then add about a teaspoon of black pepper. For taste, you can add a little red pepper - a little less than half a teaspoon. Add a little water. For 700 grams of minced meat, about 3 tablespoons of water (50 ml).
Next comes the most important stage in the preparation of Siberian dumplings - the preparation of the dough. The dough should not be too hard or soft. The consistency of the dough should be such that the filling does not fall out and the dumplings do not boil over. We take 125 ml of water and 1 tablespoon of salt. The dough should not be bland. Dissolve the salt in water and add 125 ml of milk. Both water and milk should be slightly warm. Also add an egg. Add about 2-3 tablespoons of vegetable oil to make the dough pliable, and the dumplings, in turn, stick together easily. Mix everything well so that all ingredients become homogeneous. For 250 ml of a liquid base, we take about 500 g of flour. Be sure to sift the flour and add it in 3 stages. The dough turns out to be yellowish and quite beautiful. Next, knead the dough with your hands. The dough on the dumplings should be tight, well kneaded. The dough must be kneaded well for 10-15 minutes. When cut, the finished dough is hollow and rather tight. It should not be viscous. It needs to be left for 30 minutes so that it matures and develops gluten.
Remove the dough from the refrigerator and knead. In texture, it resembles plasticine. Roll out a thin cake. Cut out the circles and start sculpting.
You can add bay leaves, black peppercorns and a quarter of an onion to boiled water. All this will add additional flavor and aroma to the broth. Put dumplings in boiling water. After they float to the surface, cook for another five minutes.
