Dumplings with Three Types of Meat
Main Dishes • Russian
Description
Dumplings filled with three types of meat
Ingredients
- Dough for dumplings 0 lbs
- Pork tenderloin 10 oz
- Chicken fillet 10 oz
- Onion 5 oz
- Bay leaf 1 piece
- Veal Tenderloin 10 oz
- Spices to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough, mix 0.5 kilograms of wheat flour with 430 grams of potato starch, then crack 4 eggs into the mixture and knead it with your hands. Gradually add cold water, starting with one tablespoon, and continue to add as necessary until the dough becomes smooth. Place the dough ball on a floured surface and knead it well until it is silky and does not stick to your hands. Cover it with plastic wrap and let it rest at room temperature for twenty minutes. Roll it out to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.
Step 2
Cook all the meat until tender in one and a half liters of water, adding a bay leaf. Remove the cooked meat and reserve the broth.
Step 3
Finely chop the onion and grind it together with the meat in a meat grinder. Season the filling with salt, pepper, and spices to taste, and mix thoroughly. To prevent it from being dry, add a little broth left over from cooking the meat, but just enough so that the filling doesn't become liquid—about half a ladle.
Step 4
Shape the dumplings. Place a heaping teaspoon of filling in the center of each round of dough and pinch the edges closed. Drop the portions into boiling water and cook for six to seven minutes.
Step 5
Sauté the pork cracklings in a dry skillet until they become translucent.
Step 6
Serve the finished dumplings with cracklings.
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