Beef and onion dumplings
Description
The dough for these dumplings is made with hot water. I've tried many variations (with ice water, mineral water, milk), but I like this one the most. It took me just 1 hour to make 30 small homemade dumplings. If you already have prepared filling and a dumpling press, it will take even less time.
Instructions
- 1
Step 1
1. Everyone chooses their own favorite meat filling for dumplings: pork, beef, chicken, or a combination. In our family, we like any kind, but today I had beef, so I ground it together with onion. Add salt and spices to taste.
- 2
Step 2
2. Everyone uses their preferred type of dough. I prefer using hot water—it's a proven method. So, add salt to hot water and pour in the flour. Quickly knead the dough, as it starts cooking immediately.
- 3
Step 3
3. Knead until the dough becomes elastic. Then divide it into portions and roll out each portion quite thinly.
- 4
Step 4
4. Press out the wrappers to the desired size using ring molds, a stack, or a glass (depending on the size of the dumplings you want).
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Step 5
5. Now add the filling to each piece, tightly seal the dough, and fold towards the center to achieve the familiar dumpling shape.
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Step 6
6. We cook one portion of the dumplings, and place the rest on a board and send them to the freezer. Once they are frozen, transfer them into a bag and store them there.
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Step 7
7. The specified amount of ingredients yields about 30 small dumplings.
- 8
Step 8
8. I was cooking for a child, so I didn't add anything except butter. But you can eat them with mayonnaise, sour cream, mustard, or other condiments to your taste.