Dumplings with Meat on Sour Cream Dough
Main Dishes • European
Description
Dumplings with Meat on Sour Cream Dough
Ingredients
- Sour Cream 10 oz
- Butter 5 oz
- Activated Baking Soda ¼ teaspoon
- Wheat Flour 3 cups
- Onion 3 heads
- Pork Neck 1 piece
- Olive Oil 1 tablespoon
- Veal Tenderloin 1 piece
- Ground Black Pepper to taste
- Chicken Egg 1 piece
- Campbell's Beef Broth to taste
Step-by-Step Guide
Step 1
For the dough, mix softened butter with sour cream.
Step 2
Add 1.5 cups of flour, then add the baking soda.
Step 3
Add another 1.5 cups of flour and knead the dough.
Step 4
Place the dough in the refrigerator for 30 minutes. The thickness of the rolled dough should be 3–5 mm (not too thin).
Step 5
For the filling, sauté the onion in olive oil until golden brown.
Step 6
Boil the beef tenderloin for 30–40 minutes.
Step 7
Sauté the pork neck in olive oil until partially cooked.
Step 8
Chop the beef tenderloin and pork neck in a blender with added broth and black pepper.
Step 9
Roll out the dough not too thin but not too thick, cut out circles with a cup. Place a teaspoon of filling and seal the dumpling.
Step 10
Before baking, brush the dumplings with beaten egg.
Step 11
Bake at 390°F for about 20 minutes.
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