Dumplings with meat, cabbage, and pork fatback
Description
When preparing the filling, keep in mind that the fat is salted, so add extra salt very carefully to avoid over-salting. Otherwise, the cooking process is no different from making regular dumplings.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Break an egg into a glass and add water until the volume reaches 200 ml. In my case, it took 140 ml of water. Add 1/2 tsp of salt and mix well.
- 3
Step 3
Pour the water with egg into the bowl. Add the flour. First, add the smaller portion. Mix with a fork. If the dough comes together well into a ball, add the vegetable oil and knead the dough. Add flour as needed. The dough should be soft but not sticky to the hands.
- 4
Step 4
Wrap the dough in a plastic bag. Refrigerate for 30 minutes.
- 5
Step 5
Make the stuffing. Using a meat grinder with a medium grid, grind the fat, onion, and cabbage. Add to the turkey stuffing. Add salt and pepper to taste.
- 6
Step 6
Mix. The filling is ready.
- 7
Step 7
Make dumplings. Take the dough out of the refrigerator. Cut off a small portion. Roll it into a rope. Cut the dough into small pieces and coat them in flour. Roll each piece into a flat round wrapper.
- 8
Step 8
Place 1 teaspoon of filling on each flatbread. Pull together the opposite edges, seal them, and shape into a dumpling. Place the finished dumplings onto a board. If you do not plan to cook all the dumplings, freeze them.
- 9
Step 9
Bring water to a boil in a large pot, season with salt to taste, and add bay leaf and onion if desired. Drop in the desired number of dumplings. Once they float to the surface, cook for 7–10 minutes over low heat. Then portion out and serve the dumplings with butter and fresh herbs.
- 10
Step 10
Serve at the table.