Beef dumplings
Description
The recipe won't take much time at all. Of course, there's really no comparison between store-bought dumplings and the ones we make at home—they are always much more delicious, juicy, and aromatic. That's why I strongly recommend everyone to stop buying that sad imitation of food in stores and instead make beef dumplings at home. Of course, the choice of meat depends on your personal preferences, but in my opinion, tender veal is simply perfect here. So if you'd like to see this familiar dish in a new light, let me tell you how. Serve hot.
Instructions
- 1
Step 1
First, we sift the flour and mix it with a teaspoon of salt.
- 2
Step 2
Pour mineral water and milk into the bowl with flour, add slightly beaten egg.
- 3
Step 3
Knead a thick and elastic dough, adding vegetable oil at the end. If the dough turns out too stiff, you can thin it with mineral water. Once you've thoroughly kneaded the dough, wrap it in plastic wrap and let it rest at room temperature for 1.5 hours. After that time, divide the prepared dough into 4 equal parts for easier handling.
- 4
Step 4
While the dough is resting, we once again mince the veal mince together with onion through a meat grinder, add boiled water, and season with salt and pepper to taste. Thoroughly knead the mince until smooth and beat it well until it becomes airy.
- 5
Step 5
Now take one of the 4 pieces of dough (wrap the remaining pieces back in plastic wrap for now) and roll it out into a thin sheet. Cut small circles from the rolled dough.
- 6
Step 6
Place a small amount of prepared filling on each circle.
- 7
Step 7
We tightly seal the edges of the dough and shape the dumplings into whatever form we prefer. Repeat the same process with the remaining three portions of dough.
- 8
Step 8
Now you can freeze part of the assembled dumplings for later use, and cook a few pieces to taste.