Tender Meat-Stuffed Choux Pastry Dumplings

Hearty and delicious dumplings for all occasions! The dough in boiling water turns out very tender. This dough is suitable for boiling in water (it is important not to overcook it, it cooks quickly), as well as for steaming. It is very important to knead a dense dough, then during cooking it will hold its shape well. From this amount of dough I got 70 dumplings, small in size. Help yourself!
cook time: 1h 30 min
Gavin Tanner
Tender Meat-Stuffed Choux Pastry Dumplings

Nutrition Facts (per serving)

198
Calories
8g
Fat
18g
Carbs
9g
Protein

Ingredients (5 portions)

Choux pastry for dumplings:

Wheat flour 360 g
Water 170 ml
Butter 40 g
Salt 0.5 tsp

Filling:

Salt to taste
Meat by-products 600 g
Bulb onions 2 pc
Vegetable oil 20 g
Ground hot pepper to taste

Recipe instructions

Step 1

Step 1
Ingredients for the dough.

Step 2

Step 2
Bring water with salt and a piece of butter to a boil.

Step 3

Step 3
Sift the flour into the bowl of the food processor, pour in hot water in small portions, and knead the dough.

Step 4

Step 4
If you knead with your hands, first mix everything with a spoon, as soon as the dough has cooled a little, start kneading with your hands.

Step 5

Step 5
After the processor, knead the dough until smooth, we should get a dense but elastic dough. If the dough turns out sticky, add more flour, and if it is too hard, add warm water in small portions. Place the finished dough in a bag or simply cover it with a towel and leave to rest for 30 minutes.

Step 6

Step 6
While the dough is resting, letʼs make the filling. For the filling, I pre-boiled meat by-products (I have pork heart and lung). If you don’t like offal, you can use boiled potatoes, stewed cabbage, cottage cheese, mushrooms, and berries for the filling.

Step 7

Step 7
Cut the onion into small cubes and fry in vegetable oil until golden brown.

Step 8

Step 8
Grind the heart and lung in a meat grinder or food processor, add the fried onions, salt and pepper and grind everything thoroughly again.

Step 9

Step 9
Divide the dough into 3-4 parts. Take one part and place it on a floured work surface.

Step 10

Step 10
Roll out the dough into a thin layer (thickness about 1-2 mm) and use a glass (or glass) to cut out circles of a suitable diameter.

Step 11

Step 11
Place the filling on the circle of dough.

Step 12

Step 12
Seal the edges and form a dumpling.

Step 13

Step 13
Boil the finished dumplings in salted water until cooked (the dumplings cook quickly, just a few minutes and they’re done). Dumplings from this dough can also be steamed.

Step 14

Step 14
Season the dumplings with fried onions or a piece of butter (I like them with butter). Serve with sour cream. Bon appetit!

Additional rubrics

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