Boiled, served in broth as a soup, fried until golden brown, baked in the oven, steamed, stuffed with meat and fish, mushrooms and vegetables - these are all dumplings. The traditional recipe for the dish, the original one, is the one that was invented for "ears" in Siberia.
Real Siberian dumplings: minced meat and dough
Ingredients:
For minced meat:
- 300 g of beef tenderloin;
- 200 g of pork neck;
- 200 g moose meat (shoulder blade);
- 2 onions;
- 2 cloves of garlic;
- 1/3 tsp ground black pepper;
- 1 tsp salt;
For the test:
- 2, 5 tbsp. flour;
- 1 chicken egg;
- 100 ml of water;
- 1/3 tsp salt.
Elk has long been used to make dumplings, but in the absence of this meat for a modern recipe, you can take the same amount of lamb or chicken fillet from the thigh, along with the fat, but without the skin.
Wash all meat thoroughly, dry it, free it from films and tendons and place in the freezer for 10 minutes. Then chop it very finely with a sharp knife into pieces the size of a buckwheat grain. If you are short on time, mince in a meat grinder. Peel the onions and garlic cloves and chop them in a blender.
Combine vegetables and minced meat in one bowl, season with pepper and salt and mix well with your hands to evenly mix all the ingredients of the filling. Place it in the refrigerator while you cook the dumplings.
Soak the water in the freezer to almost "ice" temperature, but without the formation of crystals, mix it with an egg and salt. Add flour in small portions. Knead the dough first with a spoon, then with your hands and knead it until smooth, firm enough and not sticky. Roll it into a lump, cover with a clean, slightly damp towel and let sit for 30-40 minutes.
Real Siberian dumplings: modeling and cooking
Ingredients:
- 0, 5-1 st. flour;
- 1 tsp salt.
Sprinkle a generous amount of flour on the table. Cut the dough ball into 4 equal pieces and roll each into a thin cake. Method of sculpting dumplings No. 1: cover the dumplings mold with one plate of dough, fill the cells with minced meat 1 tsp each, cover them with the second plate and roll with a rolling pin. Dumplings Method # 2: Squeeze out even circles with an inverted shot glass and form the dumplings as described in Method # 3.
Freezing raw dumplings is necessary to preserve the juiciness of the filling during cooking.
Method of sculpting dumplings # 3: Divide the dough into 2-3 pieces, roll them into 2 cm thick sausages and cut into medium-sized slices. Press down on each of them with your finger and roll out in turn with a rolling pin, moving from the center to the edges. Lay out the minced meat, blind the opposite edges of the base with your fingers, as for dumplings, then connect and press the ends of the seam, bending it with the letter "o". Place finished products on floured trays or cutting boards and place in the freezer for half an hour.
Pour water into a medium saucepan 3/4 of the way high, dilute the salt in it and place the dishes over high heat. Bring the liquid to a boil and dip 20-25 frozen dumplings into it. Wait for them to rise to the surface and cook for another 3 minutes. Cook the required number of batches, leave the rest in the freezer until next time. Transfer the boiled dumplings with a slotted spoon to plates and serve with butter or your favorite sauce.
