Tatar dumplings
Description
To make Tatar dumplings, you can use not only wheat flour but also pea, buckwheat, or lentil flour. The broth can be prepared in advance or right before making the dumplings. Use any meat you like, preferably with bones. The recipe is very simple, and all ingredients are commonly found in any kitchen. Give it a try.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the meat, cover with water, add bay leaf and peppercorns. Simmer gently until fully cooked.
- 3
Step 3
Strain the finished broth, measure the required amount for making dumplings, and cool it.
- 4
Step 4
Pour the flour into a deep bowl.
- 5
Step 5
Add an egg and salt to taste so that the dumplings are not bland.
- 6
Step 6
Mix and pour in the broth.
- 7
Step 7
The dough should be smooth and have a consistency similar to thick sour cream.
- 8
Step 8
Bring the broth to a boil again, then season with salt and pepper to taste. Using two small teaspoons, take portions of the dough and drop them into the broth. Keep in mind that the dumplings will expand, so make them not too large. Cook the dumplings for about 4–6 minutes after they float to the surface. At the end, add minced garlic and chopped herbs. Cover with a lid and let it steep. Tatar dumplings are ready.
- 9
Step 9
Arrange the dumplings on plates and serve. The broth can be served either together with them or separately.