Meat-Filled Dumplings

Very simple, quick, tasty, aromatic, for every day! Dumplings with meat are perhaps one of the best family dishes. It can be prepared for future use, frozen, and then quickly cooked and served fresh, hot. They are good with any sauces, sour cream, gravy, melted butter and fried onions.
cook time: 1h
Lucas Halstead
Meat-Filled Dumplings

Nutrition Facts (per serving)

205
Calories
8g
Fat
20g
Carbs
11g
Protein

Ingredients (4 portions)

Dough:

Salt 0.5 tsp
Wheat flour 3 cup
Water 1 cup
Sunflower oil 1 tbsp

Filling:

Salt to taste
Ground black pepper to taste
Beef 500 g
Bulb onions 1 pc

Frying for serving:

Bulb onions 1 pc
Sunflower oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make dumplings with meat? First, prepare all the ingredients for the dough and filling. You can use any vegetable oil, white flour of the highest grade, then your dumplings will not be dark. For the filling, I use boiled meat, twisted into minced meat, but cut into small pieces or fried with onions in a frying pan is also suitable. I have beef, but you can use any meat.

Step 2

Step 2
Grind the boiled meat through a meat grinder and add salt and pepper to taste. You can season it with a little oil if the meat is lean. Or add a little fat to the minced meat. Mix the filling evenly.

Step 3

Step 3
Prepare unleavened dough. To do this, sift the flour into a heap, make a depression and pour boiled water at room temperature into it, add salt. Please note that you may need more or less flour (or water) than indicated in the composition. Focus on the consistency of the dough.

Step 4

Step 4
Add vegetable oil to the flour and knead the dough, gently folding the flour from the edges into the middle.

Step 5

Step 5
Knead the dough until smooth on a board sprinkled with flour, and transfer it to a plastic bag for 15 minutes to rest and ferment. By the way, you can store this dough in the refrigerator for quite a long time, using it as needed.

Step 6

Step 6
Then roll the dough into sausages, cut into pieces of the desired size and roll into circles. Place a spoonful of filling on each circle. Dumplings can be very small, medium, and some prefer large ones, with plenty of filling. Cook the ones your family loves.

Step 7

Step 7
Seal the edges of each dumpling. For beauty and durability, I use the braid sculpting method. You can also prepare dumplings for future use — put the extra ones in the freezer and freeze them.

Step 8

Step 8
Boil water in a saucepan, add salt and add bay leaf to the water. Place the dumplings with meat in boiling water and cook from the moment they rise to the surface for 3-5 minutes, depending on the size. When serving, add onions fried in oil, cut into half rings. Bon appetit!

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