Triple-Meat Siberian Dumplings for Freezing

We prepare Siberian dumplings from three types of meat for future use. Real Siberian dumplings are prepared from three types of meat. This recipe uses beef, pork and chicken. It is better to prepare dumplings in large quantities in order to freeze them for future use. Preparing dumplings takes a lot of time, but then you can take them out of the freezer and quickly cook them for breakfast or dinner.
cook time: 2h
Liam Carson
Triple-Meat Siberian Dumplings for Freezing

Nutrition Facts (per serving)

208
Calories
7g
Fat
21g
Carbs
12g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 500 g
Chicken eggs 1 pc
Salt 0.5 tsp
Water 250 ml
Vegetable oil 2 tbsp

For minced meat:

Salt 0.5 tsp
Fillet of beef 300 g
Pork fillet 200 g
Chicken fillet 200 g
Bulb onions 200 g
Dry spices 0.5 tsp

Recipe instructions

Step 1

Step 1
We will prepare products according to the specified list. The meat for Siberian dumplings is beef, pork and chicken. Instead of chicken, turkey, duck, goose or lamb are suitable. We will knead the dumpling dough using flour, salt and water with the addition of vegetable oil and eggs. And for minced meat we take onions.

Step 2

Step 2
We pass all the meat, even if we bought ready-made minced meat in the store, through a meat grinder along with the onions. During the grinding process, the minced meat will mix well with the onion and become homogeneous.

Step 3

Step 3
Add salt and spice to the minced meat with onions

Step 4

Step 4
Mix the minced meat on the dumplings well with your hands.

Step 5

Step 5
Then we prepare the dough. Pour flour into a bowl, beat in an egg, add salt and pour in water and vegetable oil.

Step 6

Step 6
Knead the dumpling dough well with your hands. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 7

Step 7
Sprinkle the table generously with flour and roll out the dough onto it with a rolling pin into a thin layer.

Step 8

Step 8
Using a glass with thin edges, cut out circles from the dough, each time dipping the edges of the glass into flour so that the dough does not stick. On each circle of dough we place a ball of minced meat, formed with a teaspoon.

Step 9

Step 9
Fold the circle of dough in half, hiding the filling in it, and seal the edges well, forming a dumpling.

Step 10

Step 10
Then we connect the ends of the dumpling together and form a dumpling.

Step 11

Step 11
Place the formed semi-finished dumplings on floured boards so that they do not touch each other.

Step 12

Step 12
As soon as one plank is full, place it in the freezer.

Step 13

Step 13
As soon as the dumplings are frozen and become hard as pebbles, pour them into bags and return them to the freezer for storage.

Step 14

Step 14
Cook the required number of dumplings immediately after formation. Throw them into boiling salted water, stir so that they don’t immediately stick to the bottom, and cook for 8-10 minutes until tender. Remove the finished dumplings from the boiling water with a slotted spoon and place on plates.

Step 15

Step 15
Serve Siberian dumplings with vegetables or sauce.

Additional rubrics

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