Buryat-style dumplings
Description
The recipe won't take much time. If you're interested, serve hot.
Instructions
- 1
Step 1
First, prepare the dough. It's very easy. Take a large pot and crack six chicken eggs into it. Add 250 ml of clean boiled water, pour in all the flour, and knead the dough. Then transfer it onto a work surface and continue kneading by hand, dusting with flour, until the dough no longer sticks to your hands. Divide the resulting dough into plastic bags and place them in the refrigerator.
- 2
Step 2
Wash the meat and cut it into large pieces. Peel the onion and garlic. Pass all the ingredients through a meat grinder twice. Season the meat mixture with salt and pepper. In the original old recipe, a meat grinder was not used; instead, everything was chopped by hand with a knife.
- 3
Step 3
Remove the dough from the refrigerator and take it out of the bag. Roll it into thick ropes. Cut them into equal sausages, dusting with flour.
- 4
Step 4
Roll out each sausage with a rolling pin to form a kind of flatbread.
- 5
Step 5
Place a small amount of meat filling in the center of each flatbread using a tablespoon. Then pinch the edges together in a circle, leaving a small hole in the center.
- 6
Step 6
Place the prepared semi-finished products into a vegetable oil-greased steamer tray. Steam for twenty-five minutes. If the dumplings were frozen, cooking will take forty-five minutes. Serve with fresh herbs and sour cream.