Venison Dumplings with Sour Cream
Main Dishes • Russian
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Venison 300 pieces
- "Petelinka Thigh Fillet" 5 oz
- Rosemary 0 oz
- Onion 5 oz
- 33% Cream 5 fl oz
- Chicken Egg 2 pieces
- Wheat Flour 20 oz
- Water 10 fl oz
- Salt 0 oz
- Vegetable Oil 0 fl oz
- Chicken Broth to taste
Step-by-Step Guide
Step 1
Prepare the dough. Sift the flour into a bowl, add the eggs, 6 grams of salt, vegetable oil, and 250 ml of water. Knead the dough, adding water as needed, until it becomes smooth and elastic. Cover the bowl, place it in the refrigerator, and let the dough rest for 12 hours.
Step 2
Prepare the filling. Finely chop 150g of onion and sauté it in vegetable oil with rosemary until golden brown. Pour in the cream and let it reduce.
Step 3
Grind both types of meat through a meat grinder, then mix with cream and onions.
Step 4
Roll out the dough with a rolling pin to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm. Place 5 grams of filling on each circle, fold them in half, pinch the edges, and join the corners.
Step 5
Pour the broth into the pot, add the diced remaining onion and carrot. Bring to a boil, then add the dumplings and cook for 5–6 minutes until done. Serve with sour cream.
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