Dumplings with Veal
Main Dishes • Russian
Description
Dumplings filled with tender veal.
Ingredients
- Dough for dumplings 0 lbs
- Veal Tenderloin 30 oz
- Champignons 10 oz
- Butter 5 oz
- Sour Cream 5 oz
- Onion 5 oz
- Parsley 5 stalks
- Bay leaf 1 piece
- 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 all-purpose flour and 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 adding as needed until the dough becomes smooth. Place the dough ball on a floured surface and knead it well until it becomes silky and no longer sticks to your hands. Cover with plastic wrap and let it rest at room temperature for twenty minutes. Roll out the dough to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.
Step 2
Boil the meat until cooked in one and a half liters of water: salt the water beforehand, add a bay leaf, and reserve the broth.
Step 3
In a skillet over medium heat, sauté the sliced mushrooms with sour cream until they are tender. Season with salt and pepper.
Step 4
Pass the meat through a meat grinder along with finely chopped onion. Season with salt and pepper to taste, and add spices, such as dried basil. Incorporate a bit of broth—just enough to keep the filling from becoming too liquid. Mix everything together.
Step 5
Place a teaspoon of filling in the center of each dough circle and pinch the edges to seal. Cook the prepared dumplings in batches in boiling water for about seven minutes. Serve in a plate topped with mushrooms, sour cream, and chopped parsley.
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