Meat-filled soup dumplings
Description
Meat-filled soup dumplings are perfect served with main dishes, especially noodle soups. These dumplings turn out filling, juicy, and extremely delicious. Moreover, thanks to the spices and onion in the filling, the baked goods become incredibly aromatic—be sure to serve them while still hot. To make the filling more flavorful, simmer the meat with onion and carrots until fully cooked, then pass it through a meat grinder for the future filling.
Instructions
- 1
Step 1
1. Mix warm water with sugar, salt, and yeast. Sift in a little flour and prepare the dough until it becomes lumpy. Let the dough rest for 30–60 minutes.
- 2
Step 2
2. Salt the water in a saucepan, add pepper, bay leaf, onion, and carrot, and cook the meat in this broth (add the meat to boiling water). Simmer the meat over medium heat until cooked through.
- 3
Step 3
3. Cut the onion into cubes and sauté until golden, lightly salted and peppered. Add a little butter and remove from heat. While still hot, grind the meat through a meat grinder. Add the sautéed onion to the meat and mix well.
- 4
Step 4
4. Sift all the remaining flour into the sponge along with the melted butter (not hot). Let the dough rest at room temperature for 30 minutes. Pour the kneading flour onto the table, place the dough on it and knead it.
- 5
Step 5
5. Knead the dough, roll it out into a sheet 0.5–1 cm thick, and cut out circles 15 cm in diameter. Place the filling onto the dough and shape into buns. Place the buns seam-side down onto a baking sheet lined with parchment paper and let rest for 15 minutes.
- 6
Step 6
6. Bake in a preheated oven at 180-200 degrees Celsius for 15-20 minutes. Five minutes before completion, brush the buns with lightly beaten egg.