Meat-filled dumplings
Description
The recipe won't take much time. If you're wondering what the difference is between this method of making meat-filled vareniki and regular dumplings, I can tell you that the key lies in the filling. The thing is, for dumplings we usually use raw minced meat, whereas for vareniki we use boiled or fried meat. That's the crucial difference, which, by the way, greatly affects the final taste of the dish. I suggest you try making meat vareniki at home yourself and see for yourself. Serve hot.
Instructions
- 1
Step 1
So, let's start with the dough: sift the flour into a bowl and make a well in the center. Break the egg into the flour and add salt. Begin pouring in water gradually and start kneading the dough; the amount of water needed depends on the flour quality and egg size. Keep adding water until you achieve a soft and elastic dough. Knead the dough, cover it with a towel, and let it rest at room temperature for 15 minutes.
- 2
Step 2
While the dough is resting, we finely chop the boiled meat and mince the onion. Place the meat and onion on a heated frying pan and fry in vegetable oil for a few minutes. At the end, season the filling with salt and pepper to taste.
- 3
Step 3
We return to the dough again, tear off a small piece and roll it out into a thin sheet. Cut out circles from the dough, place a little of the prepared filling on each, and shape them into dumplings. Repeat the same with the remaining dough and filling until it's all used up.
- 4
Step 4
Next, pour water into a pot, place it over heat, add salt, and bring to a boil. Put the dumplings into the boiling water; once they float to the surface, cook them for 5 minutes.