Meat dumplings
- Nutrition Facts
- Calories: 288
- Protein: 12
- Fats: 12.5
- Carbohydrates: 30
- Information
- Time: 1 hour 30 mins
- By: Semka
- Ratings 4
- Your ratings:
This time we’re going to tell you about a very popular dish which is meat dumplings. Such a dish made of yeast dough is so versatile that can become both great lunch and dinner for you and your friends. They are also beloved by children. Although meat dumplings are very easy to cook, the preparation process doesn’t go very well every time. As a result, we can have separated dumplings, where the meat will be out of dough. Frankly speaking, in this case it doesn’t even look like meat dumplings, they look like a soup with dough and meat. And if you don’t want to have the same outcome, we highly recommend you to cook the yeast dough meat dumplings with milk according to our special recipe. But before we start, let’s talk about the origin of the dish and its healthy features. Only after it, we’ll provide you step-by-step recipe of meat dumplings with all the secrets.
The history of meat dumplings
Meat dumplings are small-sized pieces of dough with meat stuffing. The origin of the word derives from the Finnish group of languages. Despite of the common belief that dumplings is a typical Russian dish, there is popular opinion that dumplings recipe was imported from China through Siberia. So, it’s no surprise that ‘’Siberian meat dumplings’’ is rather common name for the dish. Moreover, it’s worth noting that almost every national cuisine has at least one quite similar dish. Thus, in China there is wonton, Italians have ravioli, peoples of Caucasus have manti, khinkali. The fact that such a combination of dough and meat is that popular proves not only the incredible taste but its health-enhancing features.
Health advantages of meat dumplings
First, you need to know that you can only talk about healthy features of this dish if it’s home-made. Despite the combination or carbohydrates and protein, the meat dumplings contain a lot of vitamins, minerals and all the necessary elements. The flour brings you iron, phosphorus, zinc and copper, as well as vitamins B and PP. Since the stuffing is made of fresh meat, it's a powerful source of protein and lysine which is necessary for your bones. Furthermore, it is now proven that meat consumption slows down the aging of our body, improves your health and beauty. And now, we finally start cooking delicious meat dumplings, here’s the recipe.
Ingredients for the dough:
- 1 teaspoon of dry yeast
- 8 oz. of milk
- a pinch of salt
- 1.5 - 2 kg of wheat flour
- 2 eggs
Ingredients for the stuffing:
- 500 grams of pork
- 500 grams of beef
- 150 grams of lard
- 1-2 onions
- salt and spices
For the dressing:
- 30 grams of butter
- 2-3 tablespoons of sour cream
- chopped herbs (if you like)
How to make a yeast dough for dumplings:
- Prepare all the necessary products to make dough;
First of all, prepare all the ingredients.
- Combine some warm milk with a teaspoon of yeast;
Add the yeast to the warm milk.
- Now, add some sugar.
Add some sugar to the milk.
- Whip everything and wait until all the ingredients dissolve.
Stir the milk until sugar and yeast dissolve.
- When the milk becomes homogenous, it’s ready to be used later.
Let the ingredients dissolve and move on to the next step.
- In a large bowl, combine flour, eggs and salt.
Break the eggs and add some salt to them.
- Now pour there milk with yeast.
Add some milk now.
- Start kneading the dough.
Mix all the ingredients.
- Now, pour all the necessary milk and add more flour to make it more dense.
Add milk and pour some flour if needed until the dough acquires the needed consistency.
- Once the dough acquires the form it should be removed from the bowl and placed on the flat surface;
When all the ingredients are combined, place the dough onto the flat surface.
- Knead the dough for at least 10 minutes with your hands until it gets soft, flexible and homogenous;
Knead the dough until it gets shiny and stops sticking to your hands.
- Then place the dough in the bowl covered with flour and cover the bowl with a cloth.
Leave the dough for a t least 10 minutes.
- Now, mince the meat twice, then mince other ingredients (lard and onion), then season it with salt and pepper.
Pass the meat through the mincing machine twice and once for lard and onion.
- Cut a pice of dough like on the photo.
Separate a piece of dough.
- Take the smaller pice of dough and roll it out until it’s about 2 mm thick, then cut it using a small glass.
Roll the dough to 2 mm thickness and make little pieces of it using a glass.
- Put some forcemeat on each little piece of dough.
Inside the dough pieces, put about a teaspoon of minced meat.
- Now connect the edges like the photo shows.
Fold the dumplings just like on the picture.
- Then tightly connect the edges and form the dumplings.
Connect the edges of the dough and make dumplings.
- It’s time to place the dumplings on the board covered with flour.
Place them separately on the board to prevent sticking them to one another.
- Boil them for 10 minutes. If have one, it’s recommended to use special lattice when you remove the dumplings.
Boil them in salted water for 10 minutes. You’d better use special lattice.
- Ready dumplings should be place in a deep bowl with melted butter.
Melt the butter in the bowl and put the dumplings inside.
- The dish should served hot with sour cream and fresh herbs.
Tastes better hot and preferably with sour cream and chopped fresh herbs.
Of course, the process of kneading and forming the dough is not that easy. But have no doubt the result will fulfill your highest expectations since the taste of the meat dumplings is merely incredible! We hope you have something special for us so we’re looking forward to your letters and comments. Just remember that team of HozOboz is always glad to have you here!
